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Spring onion Clams curry!

Clams are eaten more in the coastal regions of India, especially in the Konkan, Kerala,Bengal and Karnataka regions. In the south western coast of India, also known as the Konkan region, Clams are used to cook curries and side dishes, like Tisaryachi Ekshipi , which is clams with one shell on. I have prepared one of the Konkani recipe:spring onions clams curry! For curry: serves 4 Ingredients: 4-5 sticks of spring onions Cleaned Clams 1 spoon of coconut oil Masala: 1/2 cup Grated coconut 5-6red chillies( according to taste) Lemon size tamarind pulp 1/2 spoon turmeric 1/2 sliced onion 1 whole spoon of coriander seeds Salt to taste Method of preparation: Clean the clams set it aside.                                           In a pan add coconut oil, white part of spring onions and sauté it, add cleaned clams to it and cover it with lid for a min.                                          Add the masala and bring it to boil for a while.                             
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Purple cabbage with Thai dressing!

Red or purple cabbage can be eaten raw. Some flavours can be added to it, so I made it interesting by giving it  a thai twist. So here goes the recipe of purple cabbage in thai dressing. Ingredients: 200 grams Purple cabbage roughly chopped 1 small chopped tomato 4 Tablespoon of Thai dressing sauce 1 whole lemon Salt and pepper to taste lemon Coriander leaves for garnish! Preparation In a big salad bowl, place purple cabbage , tomato roughly chopped. Now for dressing take a small bowl add Thai dressing sauce, saltyu7ioo and pepper according to taste ,lemon juice stir it well add this dressing into the cabbage leaves. Toss the salad and serve it in a serving bowl. Garnish it with coriander leaves.
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Paneer methi malai!

Paneer represents Indian cheese. It is a substitute for cottage cheese and is very popular in Indian cuisines. Many dishes are made out of paneer. Paneer methi malai is one such one preparation which is mild and healthy, and very much popular with children. Paneer methi malai! Serves :2 Ingredients: 50-70 grms fresh paneer cubes.     1/2 cup chopped methi leaves 1 big spoon crushed garlic-ginger paste(GG paste) 1-2 chopped green chillies (optional) 1/2 spoon of sugar(optional) 3-4big spoons of malai( fresh cream) 1/2 spoon oil for tadka salt to taste. Method of preparation: In a pan add little water to it. add a pinch of salt, now add paneer cubes to it. Just blanch paneer cubes so that it becomes  little soft. Drain the excess water and keep the soft  blanch paneer cubes side. In a pan add oil, crushed gg paste, green chillies and sauté for a while,now add chopped methi leaves and cover it with lid to cook. Put some salt to taste and stir for
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Tandoori chicken!

Tandoori Chicken is popular dish which is enjoyed worldwide. Easy to prepare and yummy for your tummy! It is traditionally cooked at high temperatures in a tandoor, but can also be prepared in OTG or barbeque grill. Here is the home made version of Tandoori chicken cooked in OTG! Portions: serves 2-4 Ingredients:                                                                                 2 breast and 2leg pieces each For marinate paste: 2 table spoon  ginger garlic paste 2 table spoon hung curd(curd hanged in a cloth overnight) 2 table spoon Kashmiri red chilli powder. 1 table spoon garam masala 1 whole lemon juice 1 table spoon of dhania and jeera powder salt to taste Procedure: Wash clean and prick the chicken flesh with the knife edge or using fork. Marinate the chicken pieces. Ensure that the masala is applied in the cuts and keep it over night for better results. Pre-heat the oven to 200-250 degree centigrade for 10-15 mins. Place the marinated pieces in t
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Aaloo paratha!

Aaloo paratha is basically small roll of potato mixture stuffed in equal portion of roti dough or atta and baked on tawa with desi ghee/clarified butter. It can be eaten for breakfast or as a snack. This recipe is very much popular in North India. Ingredients: for inside stuffing : 4-5 boiled, peeled and mashed potatoes 1 tablespoon of green chutney for green chutney grind (few garlic pods, handful coriander leaves, few drops of lemon juice, 1-2 green chilles, salt) 1/2 spoon jeera (cumin) powder 1/2 spoon dhania (coriander) powder Amchur powder (optional) salt to taste for outer coating: 2 cups of wheat flour/maida 1/2 cup of water 1 tablespoon of oil salt to taste desi ghee for applying the paratha Procedure: For outer coating ,make roti dough by kneading all ingredients like water, salt, flour, oil. keep the soft kneaded dough aside by covering it with a small moist towel. Take mashed potatoes, add green chutney, jeera powder, dhania powder, ammchur powder
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Hot & sour veggie soup!

Winters can be harsh sometimes. It can be relived by having good hot soups. Having soups refreshes us . Chinese soups can be easily made at home. Here is my attempt to make one recipe of  Chinese soup. hot & sour veggies soup: Preparation time:20-30 mins.         Serves : 4 Ingredients : 2 sticks chopped spring onions 1/2 cup sliced mushroom 1/2 cup shredded cabbage 1/2 cup sliced Bamboo shoots (optional) 1/2 cup thinly sliced carrots 1/2 cup sliced green bell pepper 5-6 cloves of  sliced garlic 1 inch Julienne ginger(into strips) 1/2 tbsp olive oil 1 tbsp soya sauce 1/2 tbsp vinegar, chilli sauce 2 tbsp corn flour 2-3 cups vegetable stock 1/2 tsp chilli powder Salt to taste and pepper Method : Heat olive oil in a pan, add white part of spring onions, sliced garlic and some ginger strips, chilli powder now sauté till it looses it's colour. Add mushroom, cabbage, bamboo shoots, carrots, vegetable stock bring it to a boil, add soya sauce, vinegar, chilli
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Homemade Ghee!

Ghee being an essential ingredient in Indian kitchen, most of our dishes are made using ghee. Every traditional Indian kitchen has ghee as it's important ingredient. Method of preparing ghee: Step1 Collect milk cream(malai) from whole milk and keep it in a container together and refrigerate it.( at least for 15-30 days appro 250 grams)   Step2 Defrost the container. Bring the container to room temperature, add chilled water and churn it. Continue churning till the malai is soft and forms a ball like shape. This soft ball is butter. The water in which this butter is churned is called buttermilk. Step3 Drain the buttermilk from the butter and put the soft white butter in a hard base pot and heat it on low flame for making ghee. As soon as it turns into light brown liquid ghee is ready. Salt can be added(optional)to get texture like rawa(semolina). Notes: 1. Heavy whipping cream can be used instead of malai. 2. Use chilled water while churning the malai for better
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