Ginger Omellete

Ginger omellete is a very delicious breakfast if you not tried it yet this Sunday give it a try. Going back more than 2,000 years in China, ginger is used as herb to treat nausea, upset stomach and help with digestion and diarrhea.Chinese medicine practitioners commonly prescribe ginger to treat symptoms of colds and flu. The root acts as an antihistamine and decongestant, two cold-easing effects that can help with symptoms. So during winter months use of ginger in foods proves to be very beneficial. I am sure ginger omellete is something which will be helpful to keep you healthy in this winter season and you will remember the delicious taste and it will soon be in your favorite list.

Ginger Omellete  

Ingredients

• 4 eggs
• 1 tbsp finely sliced ginger
• 1 finely chopped onion
• 1 finely chopped green chilly (optional)
• 1 tbsp oil
• to taste salt and pepper to taste

Cooking Directions
Take a pan heat it add a drop of oil and roast the ginger till brown. Now take a bowl break eggs into it, add the roasted ginger, chopped onion, green chilly (if using) salt and pepper. Beat all the ingredients together. Wipe the wok clean and turn the heat to high. Swirl oil around the wok to coat it, then tip in the egg mixture. Tilt the wok to make coating of egg. As soon as the omelette is cooked fold it from both side. Now take it in a plate you can serve as it is or make tiny pieces accompany with tomato sauce. Some hard toast bread few slices of your favorite fruit and small sweet dessert can make the breakfast platter complete. Enjoy Sunday breakfast!

Happy Republic Day to all my Indian friends world over.

Be Happy And Stay Healthy.

Happy Halloween With Pumpkin Mushroom Soup

May the festival of lights be the harbinger of joy and prosperity. As the holy occasion of Halloween is here and the atmosphere is filled with the spirit of mirth and love, here’s hoping this festival of beauty brings your way, bright sparkles of contentment, that stay with you through the days ahead…. Happy Halloween to all my friends. Enjoy Halloween with delicious yummy pumpkin mushroom soup.

Happy Halloween With Pumpkin Mushroom Soup

Ingredients

• 1 kg Pumpkin
• 1 head garlic
• 1 tsp rosemary powder
• 1 tsp olive oil
• 10 button mushroom cut into halves
• 1 tsp butter
• 1 tomato garlic sauce
• 1 small onion chopped
• 3 to 4 cups chicken stock
• 1/2 tsp dry roasted coarsely grind cumin powder
• 2 cube grated cheese
• 1/2 cup fresh cream
• 1 tsp olive oil
• 1 tsp lemon juice (optional)
• to taste salt and pepper

Cooking Directions

1. Take the flesh of pumpkin rub it with rosemary and mashed garlic drizzle olive oil and roast in oven till bit tender. Cool down and then make a smooth puree. Heat butter in pan and place the mushroom cook over high heat until the moisture is cooked off. Add the tomato garlic sauce toss and keep aside. Take another sauce pan add olive oil then chopped onion. fry till translucent. Add the pumpkin puree. Stir for 2 minutes.
2. Add chicken stock. Let it come to boil. Then simmer it for 10 to 12 minutes in low heat. Now add grated cheese. Adjust seasoning. Mix well. Then add fresh cream, cook for another one minute. Put off the flame. Sprinkle coarsely ground cumin powder. Mix the cooked mushroom in it. Sprinkle little lemon juice if needed. You can do it another way also ladle the soup in a bowl and then place the mushroom in one side as garnish. Enjoy a happy Halloween with hot Pumpkin Mushroom yummy soup.

Be Happy And Stay Healthy.

Mushroom In Mayonnaise Sauce

I think I am getting addicted to mushroom, after preparing mushroom rice a pack was was still resting on my freeze so I thought making something random but delicious. I just went wild in mixing sauce material but sometime you have to believe in your instinct and try something new. I am blessed that it come out truly delicious and  I think even you can share it with young teens as the mango jam gives it a sweet tart taste. It 's easy to cook and take a very little time.I am sure you will love this Mushroom in Mayonnaise Sauce.

Mushroom In Mayonnaise Sauce

Ingredients

• 10 to 15 white button mushroom ( little blanched cut into halves)
• 4 to 5 garlic clove chopped
• 1 big onion thick sliced
• 1 tomato sliced
• 2 tbsp seasoned garlic mayonnaise
• 1 tbsp mango jam
• 1 tsp chilly sauce
• 1 tsp white vinegar
• 1/4 cup chicken stock/water
• 1 tbsp olive oil/ canola/ vegetable oil
• to taste salt and pepper
• 2 hard boiled eggs cut into halves

Cooking Directions

1. Take a pan now heat oil add chopped garlic. When you get the smell of fried garlic add the sliced onion.Stir for a minute until little translucent. Then add sliced tomato. Stir for a minute. Then add the blanched mushrooms. Add salt and pepper and stir for 4 to 5 minutes. Meanwhile in a bowl mix well mango jam, seasoned garlic mayonnaise, chilly sauce, white vinegar. Mix well. Keep aside. Now add 1/4 cup chicken stock or water whatever using. Let it boil for few second. Now add the mixed jam mixture. Stir well and cook for a minute. Put off the flame. Now serve mushroom in mayonnaise sauce with pieces of hard boiled eggs and crispy bread toast.

Be Happy And Stay Healthy.

Fried Mushroom Rice With Thai Lamb Curry

Last Sunday I thought to experience some exquisite Asian Cuisine. So try to make a delicious Mushroom fried rice paired with Thai Lamb curry. Thai Lamb curry is bit hot but worth trying once in a while. Mushroom are very healthy as it is loaded with nutrients our body need to generate energy and repair cells- including digestive enzymes, a spectrum of b vitamins and vitamin D2. The impact of mushroom of immunity is remarkable. Their curative powers have been shown to improve eyesight…..hearing…circulation…impotency..migraine headaches…..tumors and infections. So a very healthy rice paired with lamb curry is a very delicious combo worth try.

 Fried Mushroom Rice With Thai Lamb Curry

Ingredients

• 10 to 12 button mushroom cut in to halves
• 2 tsp dark soy sauce
• 2 tsp finely chopped garlic
• 1 tsp finely chopped ginger
• handful cashew
• 1/2 tsp sugar
• 2 cup cooked rice
• 2 tsp vegetable oil
• to taste salt and pepper
•  For Thai lamb curry
• 700 grm boneless lean lamb
• 1 large onion finely chopped
• 1 tbsp ginger garlic chopped
• 1 stalk lemon grass
• 1 to 2 tbsp Thai red curry paste / or to taste according to your choice of heat
• 2 kaffir lime leaves
• 1 cup tomato puree
• 1 cup coconut milk
• 2 tsp oil
• 1/2 cup hot water

Cooking Directions

1. Heat oil in a pan. Then add chopped garlic and ginger. Fry till they are fragrant. Now add the cashew. Stir and fry the cashew. Now add the stem off washed mushroom. Stir with salt pepper and soy sauce. Stir till the mushroom are cooked. Now add the boiled rice and sugar. Adjust seasoning. Mix well.
2. For Thai lamb curry.
Take a heavy bottom pan 2 tsp of oil. Now gently stir onion and ginger garlic chopped and lemon grass, stirring till they are often tender. Stir the curry paste ( make sure this stuff is very hot so add according to your taste) and kaffir lime leaves. Till they are fragrant. Now add the lamb and tomato puree. Stir well. Now add the hot water. Let the curry comes to boil. Now lower the heat and let it cook in a medium heat. Till the meat is half done. Then add coconut milk. Cook in a low heat till the lamb is tender. Stir occasionally. Thai lamb curry is usually paired with jasmine rice but give it a try with mushroom rice.I also serve chilly lime vinegar with it to make the dish more perfect. I am sure you will love the new combo.

Be Happy And Stay Healthy.

Cornflakes With Lemony Buttermilk

Cornflakes is the most loved food today in whole world as it is easy to prepare and digest. During summer we look for something simple delicious and refreshing in our breakfast. So here comes a chilled lemony version of your regular cornflakes. I love to have my cornflakes this way in scorching summer mornings. It looks divine and taste awesome.

Cornflakes With Lemony Buttermilk

Ingredients

• 1 cup yogurt
• 2 cup water
• 1 cup cornflakes
• 1 tsp lime juice
• 1 tsp lemon juice
• 1/2 tsp black salt
• 1 tsp or to taste  honey/ sugar/ sugar substitute
• 10 to 12 butter toasted cashew
• 1 tsp pineapple jam
• 1 tsp lemon rind

Cooking Directions

1. Take a bowl. Mix yogurt and water to make a thick consistency liquid. You can also use thick buttermilk instead of this. Now add black salt, honey or sugar whatever you are using with lemon juice, lime juice and 1/2 tsp lemon rind. Mix well. Let it rest in your refrigerator for 15 to 20 minutes. Bring out just before serving. Now add cornflakes. Top it with pineapple jam, butter toasted cashew and sprinkle rest of the lemon rind.

Be Happy And Stay Healthy.

Happy Easter With Fruity Nutty Egg Salad

May all the joys of this glorious season Be yours. Happy Easter!
Easter means lots of calorie going in and if you want your Easter to be healthy yet delicious then try this fruity nutty egg salad. I have used red spinach in this recipe you can use regular spinach if red is not available to you.But you can look for it in the farmers market as spring is the best time for this. Red spinach has sweet green flavor and delicate texture.It is very low in calories,good source of vitamin C, vitamin A,plus iron and other essential minerals.Red spinach paired well with egg, bacon,spring vegetable nuts and fresh cheese.In this recipe I use all that go well with red spinach and use the flavor of garlic which mingle very well with red spinach. Simple yet appetizing salad. A great celebration dish if well presented can make your Easter dinning a shinning and happy experience.

Fruity Nutty Egg Salad

Ingredients

• 2 egg hard boiled
• 10 to 12 almond
• 10 to 12 green/ black grapes
• 10 to 12 baby red spinach/ green spinach
• 1 orange pulp cut into small peices
• handful parsley and mint chopped
• 10 small bite size beet root blanched
• 1 tbsp orange juice
• 1 tsp lemon juice
• 1/8 tsp garlic powder
• 1 cubes cheese shaved
• 1/8 tsp sweet chilly sauce (optional)
• 1 1/2 tsp olive oil
• 1 tsp salt and pepper

Cooking Directions

1. Roast the almond and keep aside. Now take a bowl mix olive oil with orange juice, lemon juice, garlic powder, sweet chilly sauce (if using), salt and pepper. In a bowl take the blanched beet root and almond and grapes.Take a spoon full of vinaigrette and marinate the beetroot, almond and grapes. Now make a bed of baby spinach.Place the beet root and grapes and almond. Above it place the halved egg and now pour the vinaigrette over it and sprinkle chopped parsley and mint leaves and shaved cheese and orange pulp with very soft hand. A healthy, delicious and appetizing fruity nutty egg salad is ready to serve for your Easter party.

Be Happy And Stay Healthy.

Broccoli Rice

Just four days  left when we will be in a totally fresh New year 2013.In this New Year rush if you want something to cook that is really quick and easy then Broccoli rice can be a good choice.It is healthy, quick to cook and even you can use your leftover rice and it taste awesome. You can please your guest and your loved ones within minutes. So what are you looking for give broccoli rice a try and make your New Year delicious, special and stress free.

Broccoli Rice

Ingredients

• 2 to 3 cups cooked  rice (basmati)
• 1 cup small florets of broccoli
• 1/2 cup chopped red bell pepper
• 1/2 cup finely shredded beetroot
• 2 tbsp butter/ olive oil
• 1 chicken seasoning cube
• 1/2 tbsp chopped ginger
• 1/2 tsp chopped garlic
• 1/2 tsp sugar
• to taste salt and pepper

Cooking Directions

1. Heat butter or oil . Add chopped ginger fry till red then add chopped garlic. Stir for few seconds. Add broccoli, beet root and red bell pepper. Stir and cook for 2 minutes. Add the cooked rice. Add chicken seasoning cube, sugar, salt and pepper. Stir for 2 to 3 minutes. Serve hot with delicious herbed chicken .....coming up next.
2. Till then.... enjoy...

Be Happy And Stay Healthy.

Pumpkin Prawn Pasta

Halloween is on the way and its fun time with lots of fresh pumpkin recipes. Today I share a very simple yet supernaturally delicious pumpkin pasta recipe. I am sure it will rock your Halloween party. Give it a try and let me know how you like it!

Pumpkin Prawn Pasta

Ingredients

• 1 bowl Cannelloni pasta ( cooked as per package instruction)
• 10 to 12 shrimp
• 1 cup pumpkin paste
• 1 tsp garlic paste
• 2 cheese cube grated
• 2 tbsp butter
• ½ tsp mixed Italian herb ( basil and oregano)
• a pinch sugar
• 1tbsp lemon juice
• 1 tbsp chopped fresh mint leaves
• Crushed pepper to taste
• Salt to taste

Cooking Directions

1. Heat 1 tbsp of butter those who are health conscious you can substitute it with sunflower oil. Add shrimp to it slightly saute then add the cooked pasta and mix well with pinch of salt and pepper. Put off the flame and keep aside. Now in another saucepan heat one table spoon of butter. Saute garlic till you get the roasted smell. Then add the pumpkin paste and ½ a cup of water let it boil then add sugar, salt and crushed pepper. Cook for 5 minutes. Let the sauce thickens, and then add pasta and shrimp. Mix well. Add mixed Italian herb and half of grated cheese. Mix well. Put off the flame mix the lemon juice. Serve the pumpkin prawn pasta in a serving dish. Sprinkle the rest of grated cheese and chopped fresh mint leaves. Your yummy pumpkin prawn pasta is ready to relish and rock the Halloween party.

I want to wish Happy Navratri to all my Indian friends and a very Happy Sharod Utsav for all my Bengali friends. Have fun enjoy the festive moments!

Be Happy And Stay Healthy.

Crepes With Dates Filling

Crepes are surprisingly easy and awesomely delicious. Last weekend I make this crepes filled with dates and I was very happy with the outcome so are those who joined me in my breakfast table. These crepes were soft and the best part of it the chopped dates which act as a natural sweetener, banana give a mushy filling but with dash of a little sinful delight make this crepes heavenly. You can skip that ingredient if your waistline is screaming and saying “you can’t do this to me” (haha). Otherwise tell your gym guru that you will work out a hour more and shed all the calories and just indulge in this divine deliciousness.

Crepes With Dates Filling

Ingredients

• 1½ cup all purpose flour
• 1 egg
• 1/8 tsp baking powder
• 1 1/2 cup milk
• 2 tbsp sugar (optional)
• 2 pinch salt
• 2 pinch nutmeg powder
• 1 tsp butter/diet butter
• cooking spray
• Filling
• 1 cup chopped seedless dates
• 1 cup chopped banana
• 1 tsp cream cheese (optional)
• Garnish
• 1tsp Grated coconut
• 2 tsp Chocolate powder

Cooking Directions

Take a big bowl and mix flour with baking powder, salt, sugar. Mix well. Then add milk slowly and mix with a hand beater. Then slowly add egg and butter. Beat well to make a smooth batter. Now heat nonstick pan and grease it with cooking spray. Add a ladle of the mixture and swirl to make a soft thin crepe. When one side is cooked flip and cook the other side. Remove from pan. Use all the batter in similar way to make 5 to 6 similar crepe. Now in a small bowl mix dates, banana and cream cheese. Mix well. Take place the stuffing in the middle of the crepe and fold from both side. Garnish with grated coconut, dust with some chocolate powder and you can add some color with some chopped cherries. Relish and make your weekend morning memorable!

Be Happy And Stay Healthy.

Sweet And Salty Cheesy Bites

This Sunday I threw a very simple party for few of my close friends. Yes it is just a simple snacks party in the afternoon with tall glass of spiced up lemon sodas and few batches of finger foods and lots of chats and good moments shared. I am sharing the one which catch the eye and the tastes of all my friends. This one is healthy but bit different and I hope you all will love it. I use date paste to make this sweet and salty cheesy bites. Dates as you all know are rich in fiber which can slow blood sugar spikes down and are good source of potassium, iron, numerous antioxidant and Vitamin- A. I am sharing this successful healthy experiment of mine with you and I am sure if you try sweet and salty cheesy bites just once, you will like it.


Ingredients:

Pitted dates   1 cup
Light cheese crackers  30
Cheese  cube 8 to 10
Ginger juice ½ tsp
Back salt  ¼  tsp
Small Tomato cubes and spring onion chopped for garnish

  Procedure:
The twist of this simple recipe is the dates paste and this need a little time to make once made you are on. To make dates pastes take 2/3 of hot water over the dates and let them soak for an hour and then put them in your blender and blend. While you are blending add the ginger juice and the black salt. Your date paste is ready. If you don’t want gingery smell then you can go without it. Take the crackers and place a small size of cheese cube above it put a some dates paste. Then to give a little color place a small cube of tomato and spring onion you can also garnish it with sprigs of fresh mint. Bingo your delicious sweet and salty cheesy bites are ready to munch!

Be Happy And Stay Healthy.

Pumpkin And Shrimp Soup For Halloween

A very very happy Halloween to you all. When its Halloween it means loads of pumpkin in your kitchen counter. So today I thought to share a delicious, healthy pumpkin soup with shrimp. The combination of pumpkin and shrimp may seem unusual but this can be a surprisingly, delicious, fantastic fall soup which everyone can enjoy. Pumpkin soup with shrimp is easy, simple and very quick to make. So taste this wonderful soup and let me know how you arrange your Halloween party where terror turned into a treat!


Ingredients

Pumpkin puree 1 cup
Chicken  stock   2 cups
Shrimp    6 to 8
Garlic   1 tsp chopped
Butter/diet butter   1tsp
Sugar  a pinch
Corn starch  1tsp (optional)
Salt and pepper to taste

Procedure
First wash and devein the shrimp and marinate it with little lemon juice and pinch of salt. Now in a pan heat butter add chopped garlic and the shrimp stir for a minute then add pumpkin puree and chicken stock (you can use plain water if you want) let it boil for 5 to 6 minutes. Then add sugar, salt and pepper. Mix well. If you want thick consistency of your pumpkin soup then mix cornstarch with two table spoon of water and add it to the soup. Boil it for another minute or two you will get your desired consistency a thick yummy soup. You can make it richer by adding fresh cream but my waist line will not permit me to be that liberal so I leave that creamy part and have this wonderfully delicious pumpkin shrimp soup with warm crusty bread and believe me its yuuuuuumy!

Be Happy And Stay Healthy.

Baked Beans and Shrimp stuffed Bread Rolls

When festive season is over and still you don’t came out from the hangover of all the fun what do you do..... I call few friends and arrange a snacks party. Good thing about this party is all of my friends bring their favorite snacks and with them I get the inspiration to create a lip smacking snacks… stuffed bread rolls with baked beans and shrimp. This dish is easy, quick and taste great.


Ingredients:

White bread slice  8 to 10
Egg 1
Nigella seeds  ½ tsp
All purpose flour   2 to 3 table spoon
Canola oil/ sunflower oil/ olive oil   2 to 3 table spoon
 For stuffing
Canned baked beans   1/2  cup
Mixed vegetable 1/2  cup finely chopped 
(carrot, beetroot, cabbage, red and green bell pepper)
Onion, ginger and garlic paste 1 tsp
Shrimp  1/4  cup chopped
Butter  ½ tsp
Grated cheese  1 tsp
Chopped cilantro ½ tsp
Sunflower oil  1tsp
Salt and pepper to taste 

Procedure:
First heat one teaspoon of oil on a pan then add the ginger, garlic & onion paste. Stir ten add the shrimp stir and cook for ½ minute then add all finely chopped vegetable. Cook for a minute. Then add the baked beans, salt and pepper. Stir and mix the whole thing well. If the mixture become two dry add 3 to 4 table spoon of water. Add butter and cheese mix well. Adjust seasoning and finish with very finely chopped cilantro. Your stuffing is ready.
Now take fresh bread slices and chop the edges. Sprinkle little water on both side then press it with a rolling pin or with your hands. Make sure that the bread is not too wet otherwise you will face difficulty rolling it. Now put a table spoon of the stuffing and roll it with little bit of water in your finger press the ends to seal it. In a bowl beat egg with a pinch of salt and pepper. On another plate mix nigella seed with all purpose flour. Now brush egg on the bread rolls and then roll on the flour mixture. Now heat oil in a pan and shallow fry all the bread rolls till they are little golden in color. Cut them into halves and serve hot with sliced onion.
I am sure you like the taste of this bread rolls.

Be Happy And Stay Healthy.

Durga Puja Festival 2011 From Kolkata

First I want to declare the winner of the book Kitchen Counter Cooking School
by Kathleen Flinn and the winner is Nami from Just One Cook Book.
Congratulation Nami and I am sure you will enjoy the book.

Today I am not sharing any recipes but as I promised I am sharing few festive moments some delicious foods from the grand festival of my town Kolkata and I hope you all will love it for more pics from the event visit me on flicker.

The fist image is of the two signature sweets of Bengal Rosogolla and Chanar Jilapi. Rosogolla are melt in a mouth small balls made of Indian cottage cheese or chana dipped in simple syrup. The other one Chaner jilapi is also made from Indian cottage cheese but this are fried and then dipped in simple syrup. Both are mouthwatering and are hot favorite during this festive season.

This is the traditional idol of Mother Goddess Durga and her two son Lord Ganesha And Lord Kartikeya and her two daughter Maa Lakshmi (goddess of wealth) and Maa Swaraswati (godess of knowledge).



This are called pandals where Maa Durga is worshiped for five days. People from all over the world visit Kolkata to see this five days architectural wonders. You will not find any similar pandals, each one is unique in it's own beauty.

Chandelier from a puja pandal.

Catch more action of the festival in my flicker slide show.





I hope you will love it. If you are planning to visit India then I will love to invite you in Kolkata in this festive season next year. Durga puja is not a religious festival but a carnival where you will find celebration of life.

Be Happy And Stay Healthy.

Flat Bread Rolls Stuffed With Tofu and Spinach

Sometimes lazy bones like me want to stuff everything delicious in a bread and munch the whole lot with mouth wide open while watching a sizzling episode of “So you think you can dance” ……. Yes I think I can dance my heart out in my dreams and if someone peep in to my bed room then they can see all those poor pillows with punctured face praying for the morning and me to come out of my dreams …….hahaha! This recipe have nothing to do with my midnight dream dancing skill it only need some flat breads any type of flat bread…..pita, paratha, Mexican, Italian any any type of flat bread will do. The stuffing what makes this rolls interesting. I am sure you will love this bread roll.


Ingredients:

Flat bread      2
Spinach paste    1 cup
Tomato puree     1/2  cup
Tofu cube     12 to 14
Ginger paste   1/8  tea spoon
Garlic paste     1/2  tea spoon
Onion      1 table spoon finely chopped
Fresh cilantro mint paste  1 table spoon
Green chili paste ½ tea spoon (optional)
Greek yogurt   1 teaspoon
Cream   1 teaspoon (optional)
Vegetable oil  2 table spoon
Sugar    1/4  teaspoon (optional)
Salt and pepper  to taste
Grated cheese  sprinkle as per your heart desire or just skip
Few pieces of tomato and onion rings and lemon wedge

Procedure:
A quick tip for you if you don’t have time then while you make a paste of spinach put ginger, garlic, cilantro and mint, green chilly if using and make a fine paste because I have all the ingredients in my freezer so I use them individually. Now heat oil in a skillet then add the chopped stir and then add the spinach paste ginger garlic paste, green chilly paste, tomato puree, cilantro mint paste, whisked Greek yogurt, sugar ,salt and pepper and mix well and cook for a minute or two then add tofu cube. Mix well and then at last if you want to add then add cream . Mix well and you are done. Now take your flat bread ( I use paratha… Indian flat bread but not that greasy one) spread this tofu spinach mixture and roll it . Generously sprinkle cheese while you roll or above it like I have done . Have it with tomato onion rings and if you want then squeeze few drops of lemon juice, this gives it a nice tang. This flat bread stuffed with tofu and spinach makes a mind blowing and elegant meal.

Be Happy And Stay Healthy.

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Pasta With Mixed Vegetable And Baby Corn In Cream Sauce

When I need to fuel my body and soul I open my pasta box and see what can I cook to charge my taste batteries. Pasta never disappoints me, like a good friend it has always take care of my mood and taste. Have a look of this creamy divine mixed vegetable pasta paired with of baby corn chunks.

Ingredients:

Pasta  (rigatoni)  1 bowl cooked as per package instruction
Carrot     1 cut into slices
Green bell pepper  1  sliced
French beans      1/2  chopped
Cauliflower / broccoli     4 to 5 florets
Baby corn    3 to 4 chopped
Shrimp         6 to 10  deveined (optional)
Garlic          4 to 5 cloves
Fresh mint and cilantro    hand full
Olive oil      1 to  2 table spoon
Salt and pepper  to taste

For Cream Sauce
Milk      1 1/2  cup
Flour     1 tea spoon
Sugar    1/2  tea spoon (optional)
Cheese  1 tea spoon (optional)
Mixed Herbs   1/2  tea spoon
(basil, oregano, rosemary, thyme)
Butter    1 tea spoon
Salt and  white pepper to taste

For garnish
Fresh dill leaves
Tomato sliced 
Chilly flakes     1/4  teaspoon 
Mustard sauce   few drops

Procedure:
First blanch baby corn, carrot, cauliflower and french beans and keep aside.
Heat butter in a pan add flour stir then add milk stir for a minute add salt pepper and sugar. Stir until the consistency of the sauce is thick and creamy then add cheese and mixed herbs. Mix well and put off the flame and keep aside. Now in another pan heat oil then add the garlic stir then add the shrimp stir. Then add the mixed vegetable, green bell pepper, chopped cilantro and mint stir for a minute. Then add the cooked pasta stir add the cream sauce. Mix well. Adjust seasoning. Your pasta with mixed vegetable is ready to serve .Garnish it with fresh dill sprigs and drizzle few drops of mustard sauce and sprinkle chilly flakes above it. Enjoy!

Be Happy And Stay Healthy.

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Cilantro Fritters With Mint Dip

Last Saturday my Dida ( Granny) visited us and shared a time tested recipe from her kitchen which my Dadu (Grandpa) love the most. My Dadu left us for almost 18 years ago but whenever we ask for some recipes my Dida bring out from her magic box something which my Dadu loved. I am moved to see a magic chemistry that keep them in a deep loving relationship even when one left for an eternal journey.
In today’s world when we are busy accumulating material things for quick satisfaction, when love itself is commercialized do you think that we can save real love and if so share your thoughts. While you are giving this topic your serious thoughts fry some cilantro fritters and dip them in mint dip and I am sure you will have some clear and fresh thoughts. Take a look on the recipe-

Ingredients:

Fresh cilantro   1 bowl chopped
All purpose flour  1/2  cup
Rice flour               1/2 cup
Salt  and pepper  to taste
Water     1/3 cup
Sunflower/ vegetable oil  - to deep fry
Mint  Dip
Greek yoghurt / or hung yoghurt – 1/2  cup
Fresh mint leaves    hand full chopped
Sugar  1/2  tea spoon (optional)
Salt   to taste

Procedure:
In a big bowl take all purpose flour, rice flour, salt, pepper, chopped cilantro mix well. Now add water little by little so that it makes a thick and tight mixture. Heat oil in a pan. When the oil is hot enough scoop out large spoonful of the cilantro mixture and place gently in the pan. Let it cook till each cilantro fritters is brown both side. Carefully remove fritters and place on a paper towel-lined plate to remove excess oil. Now in a bowl mix all ingredients for mint dip and then serve the cilantro fritters hot with mint dip. Relish this crunchy flavorful fritters with fresh mint dip and think that how we can save true love and this world with true love!

Be Happy And Stay Healthy.
http://wisconsincheesetalk.com- image source

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Wish You A Happy, Healthy And Delicious New Year 2011

A new year is unfolding—like a blossom with petals curled tightly concealing the beauty within and I am praying to God-
As the dawn breaks on a new year, let us give thanks for all we hold dear: our health, our family and our friends.


Let us release our grudges, our anger and our pains, for these are nothing but binding chains. Let us live each day in the most loving ways, the God-conscious way. Let us serve all who are in need, regardless of race, color or creed.


Let us keep God of our own understanding in our hearts and to chant God's name each day. Let us lead the world from darkness to light, from falsehood to truth and from wrong to right.


Let us remember that we are all one, embracing all, discriminating against none.


May our year be filled with peace, prosperity and love. May God's blessings shower upon us and bestow upon each of us a bright, healthy and peaceful new year.
-Reverend Marcy "Melchezedek Order"
Wish you all A Very Happy Delicious New Year 2011. May all your dream come true this year.



To celebrate the coming year I thought why not share with you a delectable dessert recipe. Of course dessert is my favorite and I thought to start 2011 on a sweet note . So this utterly butterly delicious hot brownies, pistachio ice cream with hot fudge sauce. I think this is the “show stopper” of my new year eve dinner party. I have made lots of delicious dessert but this time I want to serve something a little more……… exciting . Something that would impress and entertain my friends.

Today I will share only the hot fudge recipe with you because due to lack of time I asked my aunt to prepare the brownie for me and the pistachio ice cream was store brought. If you have time you can surely make it for yourself but friend in the last minute hurry I can make it . So for now the divinely delightful hot fudge recipe.


Ingredients:

Unsweetened chocolate      1/4 th cup coarsely chopped
Semisweet chocolate        2 cup  coarsely chopped
Light cream                1 cup
Sugar                      1 cup or to taste
Vanilla essence            few drops

Procedure:
In a sauce pan combine the chocolates, light cream and sugar. Bringing to boiling, reduce heat then simmer the mixture uncovered over low heat for 1 to 2 minutes until it is a creamy, stirring frequently. Remove from heat then add the vanilla essence. And you silky smooth hot fudge is ready. In a single plate I make a base of this dreamy fudge sauce and put a thin slice of brownie over it a scoop of pistachio ice cream and then again drizzle the sauce over it and a delicious comfy dessert is ready to serve.
I am going to entertain my friends and family with this delectable dessert when we all welcome 2011. Give it a try in your coming parties and let me know how it turns out for you!

Enjoy A Rocking time!

Be Happy And Stay Healthy.

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Crispy Fish With Spinach Butter Rice And Orange Sauce (Christmas Special)

I know everyone of you are busy with your last minute Christmas preparation and I am also waiting for a rocking day but this year I plan a non –hassle Christmas dinner. A very delicious, eye appealing dish and a total meal and easy to cook so that you have lot of time to spend with your friends and family. I hope you will like crispy fish with spinach butter rice and orange sauce a simple yet elegant festive dinner plan.
Ingredients:

For Crispy Fish
Fish fillets  4 pieces 
Black pepper to taste
Salt                   to taste
Mustard sauce  1 tea spoon
Lemon juice      1 table spoon
Ginger garlic paste  1/2 teaspoon
Oil              to deep fry
For Batter:
All purpose flour   2 teaspoon
Corn flour                 2 teaspoon
Salt                           to taste
For Spinach 
Spinach    1/2 bowl blanched and roughly chopped
Garlic       2 clove chopped
Butter or diet butter  1/2  teaspoon
Mozzarella cheese  1 cube
Salt  and pepper to taste
For Butter Rice
Cooked long grain rice  2 small  bowl 
Butter or diet butter   1 heaping spoon
Red green and yellow bell pepper  1/4  cup finely diced
Salt and pepper  to taste
For Orange Sauce
Butter  1/2  teaspoon
All purpose flour   1  teaspoon
Orange juice           1/2  to 1 cup
Sugar                       a pinch 
Salt and pepper     to taste

Procedure:
Don’t get panic seeing the long list of ingredients but truly speaking friend if you go through the procedure then it is just some prior preparation and then a delicious dish can be presented within half an hour and  your guest book will be filled with overwhelming appreciations.
Now I will start with Orange sauce
Place a fry pan on medium flame and then let the butter melt in it, add one teaspoon of flour stir for half a minute then add the orange juice. Stir for few minutes adjust seasoning. Let it thicken and then put off the flame.
For Spinach
Put a pan on flame let the butter melt in it then add the chopped garlic stir and then add the balanced spinach in it. Stir for 2minutes adjust the seasoning. Then add the grated mozzarella cheese in it let the cheese melt it will give a chewy texture to the spinach. Put off the flame your spinach is ready.
For Butter Rice
Put another pan on flame let butter melt in it add the bell pepper in it. Stir for a minute then add the cooked rice (I use the good quality of basmati rice) then add salt and pepper. Mix well and you are done with the butter rice.
These steps you can prepare in the day time if you are making dish for dinner, just you should have to on your microwave to warm them up when you dish out.
For Crispy Fish
Marinate the fish fillets with salt, pepper, mustard sauce, ginger garlic paste and lemon juice for half an hour. Now take a bowl take flour and corn flour in it and now pour soda water in it (this will make your fried fish really crisp), I am not giving any measurement of it just make sure that the consistency of the batter should not be too thick or thin but the medium consistency to coat well then deep fry those fish fillets. Drain out the excess oil.
Your whole dish is complete now come the presentation part that’s up to you, you can use your creative to make it appealing but if you ask me I take small bowl place a layer of butter rice and then spread the spinach above it then another layer of rice and then press well. Now in the serving plate I just turn the bowl upside down and pour the orange in the base of the plate and place the crispy fried fish above the rice tomb.
Serve with some green salad and a delectable dessert. A rocking hit Christmas dish, I hope you will like it.

Christmas is forever, not for just one day,
for loving, sharing, giving,
May your world be filled with warmth and good cheer this Holy season, and throughout the year! Wish your Christmas be filled with peace and love.
 Merry Xmas!

Be Happy And Stay Healthy.
lennycpizzeria.com-image source
corbisimages.com-image source

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Delicious Swiss Chicken Roll

In weekdays I love simple cooking. This delicious Swiss Chicken Roll is one such simple recipe but bit elaborate. Cooking becomes a relaxing meditation when you make something with patience and lots of love. At the end of the day your hard work became worth when a delicious food bring lots of smile and appreciation from dear ones. For dinner this Swiss Chicken Roll can be a good choice. Try it!

Ingredients:

Chicken breast    1 pounded to about 1/4-inch thin
Gruyere cheese   1 tall cube
Boiled potato       1
Onion chopped     4 tablespoon
Garlic  chopped     2 teaspoon
Yellow and green zucchini    1/2  cup diced
Eggplant        1/3 cup diced
Tomato          1 diced
Onion              1 flaked
Tomato puree   1 table spoon
Olive oil          4 table spoon
Butter             1 table spoon
Parsley            1 table spoon  finely chopped
Asparagus      3 to 4 
Salt and freshly ground pepper  to taste 
Sweet Basil     for garnish (optional)

Procedure:
Take the chicken breast season both side with salt and pepper. Now put the gruyere cheese (take the young Swiss cheese as it is creamy and nutty in this stage but with age it become more complex slightly grainy very similar to human nature hahaha ! jokes apart, gruyere truly adds savories without overshadowing the other ingredients and it is one of the best cheese for baking) in the middle and then roll it up, securing with toothpicks. Sprinkle salt and pepper in it. Take a fry pan then put a table spoon of olive oil slightly fry both side of the chicken roll. Now in a baking dish take this roll and bake it in 356 degree F for 10 minutes.
In the mean time take a pan give 1 table spoon of olive oil sauté 2 table spoon of chopped onion and one tea spoon of chopped garlic . Put off the flame now in a bowl take boiled potato , sauté onion and garlic, 1/2 table spoon of butter you can add more if your health permit and salt and freshly ground pepper. Now mash the whole thing very well. Keep aside.
Now put a fry pan on flame give 2 table spoon of olive oil in it. Then add 2 table spoon of chopped onion and one tea spoon of chopped garlic. Sauté for a minute add the diced zucchini, eggplant and tomato now sauté for 3 to 4 minutes add onion flakes stir well. Add tomato puree salt and pepper and finely chopped parsley. Mix well. Put off the flame. Keep aside.
Now heat 1/2 table spoon of butter and stir the asparagus with salt and pepper. Yes the step by step preparation is ready. It’s now time to serve it in style. You can arrange it in layer like put the mashed potato in the first layer then a second layer of stir fried vegetables then the baked chicken breast and above it the asparagus ( garnish with few fresh leaves of sweet basil) or you can place them in sides but the real taste of Swiss chicken roll will come when you put a small portion of all the ingredients in your mouth at the same time.I assure after having this chicken rolls one word of appreciation will definitely come from your family -“LOVELY DEAR!”

Be Happy And Stay Healthy.
http://sweetandsaucy.wordpress.com -image source

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Delicious Cinnamon Coconut Custard

This weekend I thought why not pamper my sweet tooth a bit. Good reason for this is - one of my friends Mom e-mailed me last week with lots of good wishes and a saying –“Life is uncertain. Eat dessert first.” And she sent this beautiful Mexican dessert recipe which she called cinnamon coconut custard. I thought it’s good to be sweet sometimes so I recreate it in my kitchen and it was wonderful with a prominent cinnamon flavor. I am sure you will love this light creamy dessert and specially after a spicy main course.

Ingredients:

Sugar      1 cup (more or less according to choice)
Cinnamon sticks   1 inch
Cinnamon powder  3 pinch
Dry shredded coconut  1 cup
Milk       2 cups
Eggs       4
Whipped cream    6 tablespoon(optional)
Chopped  almond  2 table spoon toasted(optional)
Chocolate sauce  1 table spoon(optional)

Procedure:
Put a pan on heat and boil milk with cinnamon sticks .Then add grated coconut and sugar. Continuously go on stirring for 10 minutes. This is a good exercise for hands if you want to shed few pounds while cooking and then gain few having it ( hahaha)! Put off the flame and let it cool down completely then take off the cinnamon sticks from it. Meanwhile take a bowl and take four eggs in it with a pinch of cinnamon powder. Whisk well. Add the prepared coconut in it . Mix well. Now grease a baking dish and pour the whole mixture in it. Bake at 375 degree for 10 minutes or till done. Take out let it cool down top with whipped cream and almond flakes and drip chocolate sauce and make any design of your choice and sprinkle cinnamon powder on top .Those who can show the courage to skip this tempting part please do so though I must admit I fall weak and even can’t wait to put it in the refrigerator and then have it, but for you do serve this delicious Mexican Cinnamon Coconut Custard after giving a half hour rest in the refrigerator.

Be Happy And Stay Healthy.

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