Hi everyone. We all have our own everyday stories either to tell or to keep secrets. When I was in school, l always wanted to write a diary with all me daily experiences but then my words were not just enough to pen down what i felt or thought. tried my hand at writing in college but then again my studies took over and again my feelings locked themselves inside me. but now finally my kitchen diaries will be my better self with my everyday experiences moulded into my kitchen shelves and my cooking.We all say cooking is like meditating , cooking is expressing ones own self and so on. To an extent i have largely realised its true. For me my kitchen is my best pal, my secret keeper. My own kind of place where I don’t have to pretend to be someone else but just be what i am……. Putting forward my own true self with my kitchen secrets I wish to take you all into an unwinding culinary experience from the world over. All recipies here are modified or rather my own take at the basic recipies with some twists and turns here and there ………………I hope you will enjoy trying your hands at them as much as I did.
THE MAKEOVER KEBABS (थोड़ा है थोड़े की ज़रूरत है)
(the story of the making of kebabs inspired by everyday struggles of life)
Hi everyone. These zero oil kebabs, my family’s breakfast today were inspired by two main factors -First my son a big foodie always looks for a different dish for his most important meal of the day and the second that we were leaving for a two day small break tomorrow early morning. So the fridge had to be emptied of the tits n bits of leftovers from the daily cooking. So with a little of everything left and a little of few fresh flavours came up these savoury breakfast dish. Life too is a mix of some leftovers and some fresh concoctions and flavours in all means. Never ever give up coz u think u don’t have all the ingredients from the recipe of life but just make the best of whatever you have. Life surely is beautiful, live it now. थोड़ा है थोड़े की ज़रूरत है जिनदगी फिर भी यहाँ ख़ूबसूरत है
1 cup leftover khichdi
1 cup leftover boiled white channa
2 big size boiled potatoes( fresh flavours)
2 cups bread crumbs( fresh)
1 cup leftover dry mix vegetable
1 cup quinoa
1 cup finely chopped spinach and red chulai
Finely chopped ginger, green chillies
Salt, black pepper powder, chaat masala, amchoor powder,red chilli powder, dhania powder
1.Mix all ingredients in a large bowl
. 2. Mash them properly and form a dough.
3. In a nonstick pan lightly brush olive oil n warm it on medium flame.
4. Make small round kebabs and roast them on low flame till golden brown on both sides. 5. Serve hot with chutney of your. Choice.
SALAD TAKA TAK
It’s just one of those hot summer days when you come back from the clinic travelling in the scorching heat amongst the maddening road rush, impatient drivers honking irritably, errant bus drivers giving you a rush for life…….n one more day when the weather departments rain prediction fails…..the only thing that comes as a refreshment is a chilled salad served the moment you enter your heaven abode….. Your home.
METHOD AND INGREDIENTS
In a big bowl cut into cubes 2 cucumbers, 2 medium tomatoes , 1 apple, 1 pear, 1 mango ( I used the langda variety coz it gives u that khatta meetha taste), 1 cup chopped spinach, 7-8 olives cut into rings, roasted peanuts. Mix well gently. Add black salt, ground black pepper, some roasted zeera and the juice of 1 mausambi. Mix well n chill in the fridge till serving.
BENGALI STYLE NIRAMISH DUM ALOO OR ALOOR DOM
This dish is cooked with small new potatoes In Bengali cuisine without the use of onion and garlic. But without onion and garlic this dum aloo tastes even more better with other ingredients.
Small Potatoes – 500 gms
Tomato – 2 chopped
Ginger paste – 2 tablespoons
Turmeric powder – 1 tablespoon
Cumin powder – 1/2 tablespoon
Red chili powder – as per taste
Kashmiri red chili powder – 1/2 teaspoon
Cumin seeds – 1/2 teaspoon
Cardamom pods – 3 to 4
Cinnamon stick – 1
Cloves – 4 to 5
Bay leaf – 1
Coconut milk – 2 cups
Salt and sugar as per taste
Vegetable oil – 4 tablespoon
Wash the small potatoes, prick them with a fork and pressure cook for 1 whistle in salted water.
Drain the potatoes and peel the skin.
Marinate with little salt and turmeric and keep aside for 15 minutes.
Now heat 2 tablespoons of oil in a pan and fry the potatoes till lightly brown . Keep aside in a bowl.
Heat rest of the oil in the same pan and temper the oil with cumin seeds, cloves, cinnamon, cardamom pods & bay leaf and fry till they start splatter.
Add the chopped tomatoes and some salt to the pan and cover it and cook the tomatoes on low heat till they become soft and pulpy.
Mean while take a small bowl and add ginger paste, turmeric, cumin powder, red chili and Kashmiri red chili with 2 tablespoons of water.
When the tomatoes become pulpy add the ginger paste to the pan and cook till oil oozes out of the mixture. Now add the fried potatoes and mix with the masala very well, to coat the potatoes with the masala.
Now fry for another couple of minutes and add the coconut milk to the pan. Cover the pan and let the potatoes cook on low heat till they become tender. It may take 15-20 minutes.
After 15-20 minutes turn off the heat and garnish with some chopped Coriander and serve.
Enjoy with paranthas or chapattis or poori.
500g boiled macaroni
2 -3 big tomatoes
1/2 of a medium size zucchini ( cut lengthwise)
2 cups milk..
Salt n black pepper to taste
Red chilli flakes
Dried herbs ( I used oregano, rosemary n thyme)
200g Gorgonzola cheese ( I used cheddar cheese as I had only that In my fridge )
1 amul cheese slice
-In a pan add milk n bring it to boil. Add the cheese slice, salt n black pepper. Bring it to boil.
– In a cup mix the corn flour with 2 tsp water n add this to boiling milk. Keep stirring and once it thickens, remove from the gas.
– In a baking dish spread the boiled macaroni. Pour the white sauce over it n mix gently.
– Grate the cheese generously so that it covers the macaroni completely.
– roughly chop the tomatoes into big chunks and spread on the cheese layer.
– Fill the gaps between the tomatoes with thinly sliced ( half moon shaped) zucchini .
– Spray the dry herbs .
– Preheat the oven to 200 c . Place the baking dish n bake for 15-20 minutes.
– garnish with fresh basil n serve hot.