During my holiday to Bombay this time, I visited this Spanish dessert joint with friends and tried out their speciality called Churros for the first time. Add the flour, sugar, oil and salt to the water when it is still hot and using a spoon mix it well until it forms a soft dough. Place this dough into the piping bag or the murku press (which is what I used) and press out the dough into the hot oil. The first look of it reminded me of chakli/ muruku. In fact I enjoyed it so much that I could not resist trying to make it at home.

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This is what you’ll need Bread slices: 4 Butter: 2tbsp For the mushroom filling Mushrooms: 100gms (sliced finely) Onion: 1 (finely chopped) Garlic: 2 cloves (diced) Butter: 1tbsp Cheese spread: 2tbsp Grated mozzarella cheese: 2tbsp Coriander leaves: 1tbsp (chopped) Salt and pepper to taste Let’s get cooking 1.

Prepare the sugar coating by mixing the sugar and cinnamon powder. Roll the fried churros in the sugar mixture until well coated. Thought will start off with something very simple and came up with this open sandwich with a cheesy mushroom topping.

Approximate preparation and cooking time: 20 minutes Serves: 2 to 3 I have been on a break from blogging for a really long time and finally got back to it after almost 3 months.

Wash and soak the rice in water for 15 minutes to half an hour. Heat the oil in a pan and season with the whole spices (bay leaf, cardamon, cloves and cinnamon) 3.

Rice: 1 cup Methi leaves: 2 cups (finely chopped) Onion: 1 (finely chopped) Tomato: 1 (finely chopped) Garlic: 4 cloves (finely chopped) Green chillies: 3 (finely chopped) Coriander cumin powder: 1tbsp Chilli powder: 1tsp Turmeric powder: 1/2tsp Cardamom: 3 Cloves: 3 Cinnamon: 1/2″ piece Bay leaf: 1 Oil: 2tbsp Salt to taste 1. Add the green chillies and garlic and fry for a minute. Mix in the chopped methi and fry for a few more minutes.

Cut the paneer pieces into bite sized pieces and keep aside. Heat the oil in a pan and roast the ingredients mentioned under Kolhapuri masala. The original recipe used brown rice, but I did not have brown rice, so used regular basmati rice instead.

For the paneer Paneer: 250gms Onions: 2 (finely chopped) Tomato puree: 3 tomatoes Chilli powder: 1tsp Turmeric powder: 1/2tsp Garam masala: 1/2tsp Green chillies: 5 (chopped) Ginger garlic paste: 2tsp Oil: 1tbsp Coriander leaves: 2 tbsp Salt to taste For the Kolhapuri Masala Oil: 1tbsp Coriander seeds: 1tsp Red chillies: 3 Cloves: 5 Peppercorns: 5 Desiccated coconut or Dry coconut slivers: 1/3 cup Bay leaves: 2 Sesame seeds: 1/2tsp Cinnamon: 1″ piece Cardamom: 2 Cumin seeds: 1/2tsp Fennel seeds: 1/2tsp 1. This time however decided to spice it up a little more with flavours and got the idea from Tarla Dalal’s recipe.

Came up with Paneer Kolhapuri from a video posted on Ready Steady Eat. Approximate preparation and cooking time: 40 minutes Serves: 4 I usually end up making a very simple Methi pulao every time I buy Methi.

Remove from flame and when the mixture is still hot add the cheese spread and grated well. This recipe for a boneless chicken biryani looked easy and tempting too. This is what you’ll need To marinate the chicken Boneless chicken: 500gms Ginger garlic paste: 1tbsp Chilli sauce: 3tbsp Chilli powder: 1tbsp Turmeric powder: 1/2tsp Garam masala: 1tbsp Egg: 1 Cornflour: 2tbsp Salt to taste Oil for frying For the Chicken Masala Onions: 3 (chopped) Tomatoes: 3 (chopped) Ginger garlic paste: 1tsp Chilli powder: 1tsp Turmeric powder: 1/2tsp Garam masala: 1tsp Mint leaves: 2 tbsp (finely chopped) Coriander leaves: 3 tbsp (finely chopped) Green chillies: 4 (slit) Salt to taste For the biryani rice Rice: 2 cups Bay leaf: 1 Cardamom: 3 Cinnamon: 1″ piece Cloves: 5 Yoghurt: 3tbsp Coriander leaves: 1/4 cup (finely chopped) Mint leaves: 2tbsp (finely chopped) Green chillies: 3 (slit) Salt to taste Oil or ghee as required Let’s get cooking 1. Marinate it with the ingredients listed under marinade (except the oil) for at least an hour. The weather being all wet and gloomy, a nice and spicy curry would be just the dish to make! Heat some more oil in a pan and fry the ginger garlic paste for a minute. Cook till thick and oil leaves the sides of the pan. Add the prepared kolhapuri powder along with garam masala and mix well. Add the paneer pieces and mix well until all the paneer is coated with the gravy. Bring to a boil, garnish with coriander leaves and serve with naan or roti. Drain out the rice and add it to the tomato/ methi mixture, along with 2 glasses of water and salt. Cover and cook until the rice is done and all the water absorbed.