Friday, September 20, 2019

Safed Lobia Ke Pakode

| Safed Lobia Ke Pakode |

This is a new recipe by using “Safed Lobia” or “Black Eye Beans”. It turned out quite well, so sharing here the recipe.

  • Safed Lobia - 1 Cup soaked for 4-5 hours
  • Onion - 2 Nos : chopped
  • Garlic - 4-5 cloves
  • Ginger - 1 inch
  • Green Chili - 2-3 / as per taste
  • Fresh Coriander- small bunch
  • Salt - as per taste
  • Red Chili Powder - as per taste
  • Drain the water from Lobia and grind it after adding garlic, green chili and ginger.
  • Take out the mix in a bowl and add chopped onions, fresh coriander, salt and red chili powder. Mix well all the ingredients.
  • Give them shape by rolling with two spoons or small shape as you like. Deep fry on medium to high heat till golden brown.
Serve hot with chutney of your choice.
Enjoy Safed Lobia Pakode !!


Grind Lobia after adding garlic, ginger and green chili

Add chopped onions, fresh coriander, salt and red chili powder

Mix ready

Giving shape with the help of 2 Spoons

Fry on medium to high heat till they are golden brown

All ready to be gobbled

Serve with some chutney on side

Friday, September 13, 2019

Chicken Korma

Chicken Korma

 || Chicken Korma ||

Korma is a dish originated in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi) or cream, water or stock, and spices to produce a thick sauce or glaze. [Wikipedia]

Today we are sharing recipe for making Chicken Korma. This is quite simple to make and you will surely like this.

  • Chicken - 1.25 Kg
  • Onion - 3 Nos
  • Cashew - 15-18 Nos
  • Ginger Garlic Paste - 2 tbsp
  • Curd - 1 Cup
  • Red Chili Powder : 2 tsp / as per taste
  • Coriander Powder : 3 tsp
  • Garam Masala - 1 tsp
  • Turmeric Powder - 1 tsp
  • Ghee - 4 tbsp
  • Salt - as per taste
  • For Tempering : Jeera - 1/2 tsp, Cloves - 3-4, Mace - 1 tsp, Black Cardamom- 2 Nos, Green Cardamom - 3-4, Bay Leaf - 1-2
  • Saffron - small pinch soaked in 2 tbsps milk
  • Kewra Water - 1 tbsp

  • Wash chicken pieces. I prefer using leg and thigh pieces and used the same. Marinate the chicken with ginger garlic paste, salt and red chili powder. Leave it for about 10-15 minutes.
  • Slice the onions and deep fry till they are light brown. Let it cool and then grind it with cashews soaked for about 10–15 minutes in hot water. Make a smooth paste. Keep aside for use later.
  • Whisk curd in a bowl and add turmeric, coriander, red chili powder and salt. Keep aside for use later.
  • Heat ghee and temper with tempering ingredients. Fry it on low heat for about a minute. Add marinated chicken and fry on medium high heat till they are light brown. Now add curd mix and keep frying the chicken for 5 minutes. Cover with lid and cook for about 15-20 minutes while stirring in between.
  • Add Fried Onion & Cashew paste and mix gently with the chicken. Cover and cook for 10-15 minutes while stirring in between.
  • Oil should have separated, continue frying with light hands for 5 minutes. Add water for gravy. Bring to boil and add Garam Masala. Cook for another 2 minutes before switching off. Add soaked saffron and kewra water for nice aroma.

Serve hot and enjoy with Roti, Naan, Rice or Pulao as you like.

Marinate chicken with ginger garlic paste, salt
and red chili powder

Marinate for about 10-15 minutes

Fried onions and cashews soaked in hot water

Grind into smooth paste

Curd whisked and combined with turmeric, coriander
and red chili powder

Curd mix ready

Ingredients for tempering

Heat ghee in a pan

Temper and fry on low heat for a minute

Add marinated chicken

Fry on medium high heat for about 10-15 minutes

Add curd mix

Cover with lid and continue frying for 20-25 minutes
while stirring in between

Add Onion and cashews paste

Continue frying for 10–15 minutes

Add some ginger juliennes

Add Garam Masala

Continue frying till ghee/ oil separates

Add water for gravy. Cook for 5 minutes.
At the end add saffron and kewra water

Enjoy Chicken Korma

Friday, September 6, 2019

Vegan Blueberry Cheesecake

|| Vegan Blueberry Cheesecake ||

Sharing today Vegan Blueberry Cheesecake. As Vegan, there is no milk or milk products. It’s yummy dessert and we are sure you will try this simple recipe that’s so yummy.

  • Almond - 1 Cup
  • Walnut - 1 Cup
  • Dates - 10-12 Nos
  • Cashews - 4 Cups
  • Blueberry - 1 cup
  • Coconut Milk - 1 Cup
  • Maple Syrup - 1 Cup
  • Coconut Oil - 1/2 Cup
  • Vanilla Essence - 2 tsp
  • Lemon Juice - 2 tbsp

  • Combine walnut, dates and almond in a food processor to have crumbs consistency. The dates will hold and bind the mixture.
  • Take a 9 inch spring form cake pan and place the crumbs mixture evenly at bottom and press evenly to make it smooth. Keep this in freezer.
  • Soak cashews for 6-8 hours. Wash and strain and then run in blender after adding maple syrup, coconut milk, coconut oil, vanilla and lemon juice. You need a fine paste.
  • Take out half of cashew mix and in the remainder add 1 cup blueberry to run in blender. So now you have 2 cashew mix, that’s one with blueberry and one without.
  • Place the cashew blueberry mix over base prepared earlier. Spread evenly. Keep in freezer for 30 minutes.
  • After 30 minutes, spread the cashew mix without blueberry. Keep it back in freezer for 5-6 hours to let set.

Ingredients - Blueberry Sauce
  • Blueberry- 1/2 cup
  • Sugar - 3 tbsp
  • Cornstarch- 1 tsp
  • Lemon Juice - 1 tsp
  • Water - 1/3 cup

  • Heat pan and bring sugar to boil after adding water. Let it melt then add blue berries and cook for about a minute. Make corn flour slurry and add to blue berries mix and cook till little thick. Add lemon juice at end to finish.

To serve
  • Take out the cheesecake from freezer and keep at room temperature for about 1 hour. Cut a slice and pour some blueberry sauce.

Enjoy Vegan Blueberry Cheesecake


Grinding ingredients for base.
First the walnuts and almonds.

Then added dates

All mixed

Laid as base in a spring cake tin

Soaked cashews

Added soaked cashews, maple syrup, coconut oil
 and lemon for grinding in mixer.

Made a smooth paste

Took out half of paste and then grinded
again after adding blueberries

Poured the cashew mix with blueberry
and then let it sit in freezer

Later added cashew mix without blueberry

Poured the cashew mix at top and then let it set in freezer

Made blueberry sauce

Took out from spring tin

Cut a slice and drizzle some blueberry sauce to enjoy

Friday, August 30, 2019

Whole Wheat Chocolate Chip Cookies

| Whole wheat Chocolate Chip Cookies |

Now make your favourite Chocolate Chip Cookies with whole wheat instead of refined flour. Impress your family and friends with these home made whole wheat chocolate chip cookies.
  • Wheat Flour - 1 Cup
  • Butter - 1/4 cup
  • Powdered Sugar - 1/2 cup
  • Baking Powder - 1/2 tsp
  • Baking Soda - 1/2 tsp
  • Milk - 2-3 tbsp / as required
  • Chocolate Chips - 1/4 cup
  • Vanilla Essence - 1 tsp
  • BUTTER Mix: Combine butter and sugar and whisk well till fluffy.
  • DRY MIX: Sieve together Flour, baking powder and baking soda.
  • Combine butter mix, dry mix, chocolate chips, vanilla essence and knead into soft dough using milk as required.
  • Take small portion and roll in hands and then flatten them on butter paper. Punch in few chocolate chips at top.
  • Bake in preheated oven at 180 degrees for about 15-17 minutes
Once baked take out and leave them to cool down before serving.
Enjoy Wholewheat Chocolate Chip Cookies


DRY Mix - Wholewheat Flour, Baking Soda and Baking Powder

WET MIX - Butter and Sugar Mix

Combining WET Mix, DRY Mix, Chocolate Chips,
Vanilla Essence and Milk 2-3 tbspv

Knead into soft dough

Roll using your palms

Pinch in few chocolate chips

Placed them on butter paper

Bake in preheated oven at 180 degree for 15-17 minutes

Fresh from oven

Let them cool completely

Enjoy Wholewheat Chocolate Chip Cookies

Safed Lobia Ke Pakode

| Safed Lobia Ke Pakode | This is a new recipe by using “Safed Lobia” or “Black Eye Beans”. It turned out quite well, so sharing...