Wednesday, March 4, 2009

Garlic Pepper Mushroom

Here is a super simple recipe for evening long as you have fresh mushrooms in your refrigerator...i always keep them handy because i love's  a great side dish for steaks too....the story behind me creating this dish is...when i was working in Noida, India i use to go to Pizza hut, there they use to serve this dish, really yummy...but i couldn't get the same taste anywhere else in India....after coming to USA i came to know that this dish is only available in i created this one.....though i still miss the actual taste....


2tbs of extra virgin Olive Oil
25o grams of Mushroom
10 nos of green chillies ( Slit)
5 large cloves of garlic ( Chopped)
1tbs of coarsely ground black pepper powder
1/2 cup of  fresh parsley ( Chopped)
Salt as per taste


Wash the mushrooms & pat it dry with paper towel.
Do not soak mushrooms in water as they tend to absorb water & that will increases it's cooking time.
Heat oil in the heavy bottom pan, add the chopped garlic & gr. chillies & fry for a min(taking care not to burn it).
Add mushrooms & saute till all of the water evaporates  & they are tender.
Add rest of the ingredients & cook for 5min .
Voila.....!!! mushroom is ready....enjoy:)

Wednesday, February 25, 2009

Cold, Flu & Cough,

                                                                   "Sorry for the bad pic "

Because of  the drastic weather change  everyone is falling sick i thought this will be a perfect recipe ........I came across this home remedy when i was working in Delhi, was down with flu so my house owners wife made this for me & i was perfectly fine the next day... thanks to her she introduced me to this miracle mixture that's what i call it, & it has never let me down since then..............this mixture is called as "Kadha"in Hindi & Sanskrit...means concentrated liquid preperation of herbs in water or other medium(decocotion),there are different types of kadha for each & every problem of the body but i know only few, lot of other ingredients are added as per requirement or personal choice.........the decoction can be taken as it is or with tea, milk or honey for masking the bitter taste..... 
Whenever somebody is down with cold, flu or cough in my household, i make this decoction.I have actually become very famous in my in laws house as whenever someone is down with any one of the above they will say make "Anu's Kadha" & when they tell me that, i feel on top of the world............won't you if you were me ....:)
This is a very effective mixture, it  gives relive from wet as well as dry cough, cold & flu, this is a sure shot remedy for all of the above.........i hope this works out for all of you healthy people & take care of yourself..........:) 


2 Bay Leaves
5 Green Cardamom
10 Cloves
10 Black Pepper
1 inch piece of Cinnamon
1 inch piece of Ginger
1tbsp Sugar/Honey
10-15 leaves of Tulsi Leaves(Basil Leaves)
1tbsp of Tea Leaves (Optional)
Milk as per taste(Optional)


Take all the above ingredients in small tea pan  except tea leaves & add 5 cups of water.

If adding honey instead of sugar don't add it at the start, add when the mix is reduced to 1/4th qty.
When the liquid starts boiling reduce the heat to low.
Boil the mix till the quantity is reduced to 1/4th .
Now add tea leaves & let it boil at low temp for 5min.
Now strain the decoction  in a cup .(mix warm milk  to it, if you cannot have it as it is).
After straining the decoction, the mixture  remaining  in the pan can be used 3 times for making  kadha if tea leaves are not added.
You can keep the decoction for a day or two without adding tea or milk.
Serve hot otherwise it will be not be very effective.

Sunday, February 22, 2009

Velvety Mashed Potatoes,

This is a classic example of comfort food which is served as side dish in many countries along with breakfast, lunch, supper & dinner .There are many different ways of preparing mashed is made by mashing boiled potatoes(peeled or unpeeled) with potato masher, fork or depends upon type of mashed potatoes  you want to make, different things can be added  like bacon bits, garlic, mushroom, caramelized onions, butter, veg oil or Olive oil, cream, milk, cheese, buttermilk, sour cream etc....... it is then seasoned with  salt, pepper & /or dash of nutmeg sometimes spices or chopped herbs are added for  extra flavor. Gravy is added sometimes before serving( dark brown gravy or light brown gravy) ...I've have had mostly 6 to 7 varieties of  mashed potatoes &  have created my own version as per my taste... i simply cannot think of having steak without mashed no not me....i just need an excuse to make mashed is one of our family favourites....very simple to make.This recipe is not for low cal diet people.......i don't believe in low cal diets...i believe  in enjoying the food as per your liking & working out extra next day...that's i always say everything in moderation is good for health.............enjoy:)


5 Potatoes
4 tbs of butter
1 Cup Heavy Cream
dash of pepper
Salt as per taste


  1. Peel the potatoes & cut them in small square inch pieces or halves & boil them till fully cooked.
  2. Drain the water from the potatoes & mash it or pass it through strainer.
  3. Meanwhile heat heavy bottom pan , melt half of the butter( don't let it burn) & reduce the heat to low, now add the mashed potatoes .
  4. Warm the heavy cream in microwave for a min or so.(the main reason is that cream should be warm otherwise the mashed potatoes will be sticky rather than fluffy which is the standard desired texture).
  5. Now add  cream and rest of the butter in the mashed potato & stir in between.
  6. Add salt & pepper as per your taste.
  7. Cook till you see a layer of butter on the sides, serve it with your favourite dish.

  1. You can add milk instead of heavy whipped cream.( but make sure the milk is warm before adding, otherwise cold milk tends to make the starch in the potato sticky).
  2. Use vegetable broth or chicken broth instead of  milk or cream to reduce calories.
  3. Make it 10 min before serving the meal.
  4. You can serve it with garlic mushrooms, garlic bread, steaks or simple toast.
  5. You can mash the potatoes with masher directly in the pan after draining water & step 3.
  6. Keep the heat at low throughout the cooking time.

Sunday, February 15, 2009

Vegetable Skin Pakoda's

When i tell my friends about our style of cooking i.e. Bengali style, we hardly throw any part of vegetables  except few unless absolutely necessary, they laugh at me saying that you guys do not need dustbins......... anyways this particular dish is a very good solution when you have weekend parties you have to prepare lot of dishes & sometimes you even have to think about people who are pure need to serve veg as well as non veg appetizers, so while you are cooking the main course you can prepare this dish  & serve as veg appetizer.Whichever vegetable curry or salad you are making you can save the skin's i.e Potato, Cucumber, carrot, pumpkin, Lauki( Bottle Gourd), Torai(Ridge Gourd), etc the list is endless to make this you can save some time for other items. This dish is always a hit in my weekend parties. Sometimes i save the skin's of all the vegetables over the week & make the pakoda's during the weekend as it compliments Sambar or any masala or plain dal very well or you can have them with tea........


  • 1 cup of (mix Veg) vegetable Skin
  • 5 tbs of Gram Flour
  • 2 tbs of Rice flour
  • 1tsp of Turmeric Powder
  • 1tsp of Chilly powder (add more for extra spicy)
  • 1tsp of Poppy seeds
  • 1tsp of Carom seeds(Ajwain)( Optional)
  • 1tsp of Sesame seeds
  • 1 tbs of Oil
  • Salt to taste


  1. Mix all the  above ingredients except for the veg skin's in a bowl with water to get a thick pourable batter .
  2. Now add the veg skin's to it.
  3. Let the batter stand for 15 to 20 min.
  4. Heat oil in a heavy bottom wok, as soon as smoke starts coming out of  the oil  put the skin's  & fry till  it turns golden brown.
  5. Put them on paper towel to soak all the extra oil & serve hot with ketchup or any chutney.


  1. If you do not have rice flour you can substitute with sooji or grits.
  2. If you are saving the veg skin's for the weekend put few drops of lemon juice  to prevent them from becoming black.
  3. Store in air tight container or in cling wrap immediately.( take a small sheet of cling wrap, now put the veg skin's in the middle,, roll the sheet & twist both the ends tightly, will stay fresh for a week or so).

Monday, February 9, 2009

Gola Kebab

I am a big fan of kebabs, when i was working in Delhi i use to live on kebabs & pani puri...........this continued for about three years till i got married.......after coming to USA i started experimenting by making differnet types of kebabs, as i always use to ask the kebabwala's for the recipes, & fortunately they use to tell me. i like making varieties of kebabs, this is an authentic Pakistani dish, there are different ways of making it........i actually cooked it in a different way .........though i have mentioned the alternate way of cooking this dish...the method by which i have made is easier for you can use any method, whichever is convenient to you..the kebabs turned out really well, my hubby liked it very was really yummy.........i hope you all will like the recipe..

  • 5oo gms of Minced Mutton/ Lamb/Chicken/Pork
  • 1 large Onion

  • 10 to 15 Whole Red Chillies
  • ¼ cup Bhuna Chana(Dalia)
  • 1 tbsp. Papaya (Papita)
  • 1 tbsp. Coconut (Khopra)
  • 1 tbsp. Poppy Seeds
  • 1 tbsp. Fennel (Sounf)
  • 1 tbsp. Coriander Seeds (Dhania)
  • 1 tsp. Allspice
  • 1 tsp. Salt
  • ¼ cup Curd
  • 1 tsp. Ginger Paste
  • 1 tsp. Garlic Paste
  • A few strands of fresh Coriander/Cilantro Leaves
  • 5 slit Green Chilli

  • Method:-
    1. Roast all spices and grind finely with bhuna chana.
    2. Marinate minced meat with papaya, salt, ginger paste, garlic paste and all the roasted and ground masala.
    3. Mix well and set in fridge for one to two hours.
    4. Mix in curd. Make round balls .
    5. Heat oil in a deep frying pan and fry kebab balls till it becomes brown.

    6. Pre heat oven at 450°C for 15min, spray baking tray with oil & bake the balls for 10min
    7.Garnish with green chillies, coriander leaves and serve with mint chutney.

    1.If you are using minced chicken, then no need to put it in the oven after frying since chicken takes less time to cook than the othe meats.
    2.Reduce the the quatity of whole red chillies if you like it less spicy.
    3.If the kheema balls tends to break, lightly whip one egg in a bowl & put the kheema balls in that before frying.
    4.Alternative cooking is to fry the balls in 1tbs of oil & add 1 cup of water cook it till well done & the water is absorbed.

Friday, February 6, 2009

Methi Chicken

This weekend when i went for usual grocery shopping i bought methi(fenugreek Leaves) after a long gap & from that day i was thinking of making some gourmet i thought why not methi chicken.I have made this dish before but i always try new recipes for the same dish, i like doing experiments & this recipes is inspired by authentic Peshawari or you can say Pakistani
cuisine......i just love there style of cooking, so i had to try this one.....though i didn't make it exactly the way it is suppose to be "somehow i cannot bring myself to copy any recipe", in the process i created my own family loved it & i hope you will too....... 

1/2 kg Chicken

For the marinade:-
1tsp ginger garlic paste
2tsp curd
1tsp of chili powder
1tsp of cumin powder
Salt to taste

For the gravy:-
5 cardamoms
2 cinnamon sticks
5 slit green chillies
1/2 tsp cumin seeds
1 onion chopped
1 tomato chopped
2 cups of chopped fenugreek leaves
1/2 cup of Cream
1/4 cup of chopped coriander leaves.

  •  Mix all the ingredients and marinate the chicken for 30 minutes
  •  Heat oil in a pan & shallow fry the chicken till it becomes golden brown.

  • Keep the rest of the marinade.
  • Transfer the remaining oil from pan to wok.
  • Add cardamom, cinnamon & cumin seeds let it splutter.
  • Add the chopped onions & green chillies & fry till it becomes brown.
  • Add the remaining marinade & chopped fenugreek leaves fry for about 5 min.
  • Add chopped tomatoes & fry till the fat separates.
  • Reduce the heat to low add the chicken pieces & cook for about 5 to 7 min.
  • Add 1/2 cup of cream & simmer for 2 min.
  • Garnish with freshly chopped coriander leaves.

  • If you are not serving the dish immediately, add little milk before serving as the dish tends to become very dry.
  • You can grill the chicken instead of frying to reduce the oil intake.
  • You can use Kasuri methi instead of fresh methi leaves, but add half the qty since dried herbs have strong flavor.

Thursday, February 5, 2009

Quick Mango Mousse

Choosing a dessert to make is  a very tough  part of my life, though being Bengali's we don't like sweets much...........and sometimes it even becomes difficult to finish  irrespective of how tasty it may be. That is why i always make desserts which are super simple.......doesn't take much time & can be made in small portions..........and also can be stored for couple of weeks...............Last Friday i wanted to surprise my hubby, so i decided to make mango mousse................ no no no don't get worried this recipe is not like the others which calls for lot of ingredients & is tedious n difficult to make, rather this dessert is very easy  & hardly takes any time, the best part about this is, that.. it is egg less & less messy.  The original recipes requires pomegranate but i had starwberries & banana so i used then instead  & i soaked them in 1/2 part pomegranate juice (1tbs)& 1/2 part(1tbs) Brandy ( This is not mentioned in the original recipe i added to get more flavour).The mousse turned out to be delicious & my husband just loved it & thankfully i could finish the whole mousse in 2 days............wowwwwwww what a relief.

  • Mango Puree                                 1 cup
  • Heavy whipped cream                 1 cup
  • Sugar                                              2tbs 
  • few strands of kesar ( Soaked in warm milk)

Decoration( Fruit Salad):-
  • Pomegranate seeds                       2tbs
  • Raisins                                             2tbs( Soaked in Brandy or Rum overnight)
  • Coarsely chopped Pistachio         1tbs                

  1. Whip the cream in the blender along with sugar till it becomes semi hard
  2. Add  soaked kesar in the mango puree.
  3. Fold the above two mixtures together gently let it rest for 2mins & mousse is ready.
  4. Mix pomegranate seed, raisins & pistachio.
  5. Put the mango mousse in serving bowl & top it with the fruit salad.


  1. Add any fruit you like or whichever is easily available( Strawberry/Apple & Banana ).
  2. Add more sugar if you like more sweet but do taste it before adding.
  3. Use powdered sugar, as it is easy to mix.
  4. If you don't want to use alcohol, soak raisin in any juice.
  5. Just to give it a classy look serve the mousse in  soup spoons.