Rocky Road Brownie

After a long haul of over 2 years i am again starting my food journey. It was a very bad decision by me to stop writing about food i make and i enjoy eating. All excuses seems lame to me, but thanks to my viewers(Simmering Curry Cookery) in Facebook, who kept the likes pouring and inspired me again to continue my HAPPINESS journey.

So as i start over again i had to share a recipe which was absolutely electrifying in taste and which elevated Happiness quotient. This recipe of Rocky Road brownie was a surprise for my husband for making me feel special over the weekend.

Special Weekend + Rocky Road Brownie + New Post= 'Happiness'

Recipe for Rocky Road Brownie

 

Ingredients:  

 

1) 1 1/2 cup Dark compound

2) 1 cup refined flour

3) 2 eggs

4) 3 tbsp cocoa powder

5) Marshmallows

6) Jellies

7) Roasted Almond, walnut 

8) 1 tsp baking soda

9) 1/2 tsp baking powder 

10) 5 tbsp soft butter

11) 2 tbsp  castor sugar (increase the quantity if want it more sweet)

 

Method:

1) Mix softened butter and castor sugar together. Now add eggs one by one and beat it until soft peaks.

2) Melt the chocolate, add the melted chocolate in the egg sugar mixture.(Keep aside 1/2 cup of melted chocolate for ganache)

3) Beat all together. Now add flour, followed by baking soda, cocoa powder and baking powder.Fold all the things together with the help of a spatula.

4) Now chop the marshmallows and roasted dry fruits. Add them into the batter alongwith jellies. Fold everything together .

5) Preheat the oven at 180 c and then bake the brownie for 20  mins at 200c.

6) Pour ganache(recipe below) over it and serve. Be ready to surprise all when you cut through the brownie.

 Ganache Recipe:

 

1) In the melted chocolate add 1 tbsp butter, 2 tbsp  warm fresh cream and mix all together. Your ganache is ready. 

Moong Dal Halwa

With the festive season rolling, its time to gorge on sweet dishes; and when it is sweet do it really sweet....

One of my personal favorites is 'Moong Dal Halwa'.I had this dish for the first time in Indore in chappan galli, which is a paradise for every food lover. This is a velvety soft yet granulated mix of flavors and ingredients wrapped in dollops of ghee.

Festivals+ Sweet Dishes = 'Happiness'

Recipe For Moong Dal Halwa

Ingredients:

1) 1 cup soaked moong dal

2) 1 cup ghee

3) 1/2 cup of sugar

4) 4-5 pods of cardamom

5) Few strands of kesar soaked in warm milk

6) 150 gms of khoya

7) Chopped almonds

Method:

1) Grind the soaked moong dal to a granulated consistency.
2) Heat ghee in a pan.
3) Once the ghee is heated add the moong paste and saute it until it leaves a distinct aroma and starts leaving sides of the pan.
4) While you are sauteing the dal, in another pan heat water and add sugar to it, making a sugar syrup with thick consistency.( The ideal consistency should enough to coat the back of the ladle)
5) Now add the sugar syrup to the sauteed dal again till the syrup dissolves with the dal.
6) Add grated khoya at this moment. Mix it properly.
7) Lastly add soaked kesar and chopped alomnds.
8) Keep stirring the dal until all things are incorporated well and the dal gets a crumbly texture.
9) Take the halwa off the pan and sprinkle some crushed almonds and serve hot.

Badami Murg Seekh Kebab

Sometimes name can be deceptive! Well from its name " Badami murg seekh Kebab" may sound a very complex recipe , but to everyone's surprise this is a very easy to make and an absolute delicacy.

Kebab + Easy to make ='Happiness'

Recipe for Badami Murg Seekh Kebab:

Ingredients:

1) 250 gms of boneless chicken
2) 1 large onion cut in halves

3) 5-6 pods of garlic

4) few strands of spring onion

5) few strands of corainder leaves

6) 2-3 green chilly

7) 5-6 soaked almonds

8) 1 tsp zeera powder

9) 1/2 tsp garam masala powder

10) 1/2 tsp red chilli powder

11) Salt to taste

12) 1/4 tsp crushed kasoori methi

Method: 

1) As i mentioned its a super quick recipe, actually it has only two major steps. Firstly grind all the ingredients from 1 to 7 over low speed until you get a smooth consistency, do not make as paste. The mixture should be little grainy.

2) Now take the mixture in a bowl and add zeera powder, garam masala and red chilli powder, salt and crushed kasoori methi, mix it well.

3) Take the mixture and then coat it around the skewers or wooden sticks with wet hands.

4) Store it in fridge for 1/2 hour.

5) Heat oil in a tawa.

6) After 1/2 hr take out the skewers and place on tawa. Cook 5 mins on high heat to get color on the kebab.

7) After 5 mins, cook the kebabs for around 10-15 mins on medium flame.

8) Serve with onion rings.

Note:

Dip the wooden sticks in cold water before using it, or else it may catch fire.

Cheena (paneer) Matar

Cheena is a Bengali Speciality, which is a variant to paneer. This variety is little softer and grainy unlike paneer. I have tried replacing cheena with paneer in Matar Paneer recipe. Also i have eliminated usage of onion and garlic making it again a Jain Recipe and also ideal for many who avoid onion- garlic.

Forthcoming Friday+ No onion- garlic + Cheena Matar = 'Happiness'

Recipe For Cheena Matar:

Ingredients:

1) 1 cup boiled Peas (Matar)

2) 1 Tomato diced

3) 2 tbsp Mustard oil

4) 1/2 ltr Milk

5) 1 lime juice

6) Salt as per taste

7) 1/4 tsp Asafoetida

8) 1/2 tsp Cumin seeds

9) 4-5 green chilly

10) 1 tbsp Cumin- Corainder powder

11) 1/2 tsp Red chilly powder

12) Whole spices ( 1 tej patta, 2-3 cloves)

13) 1 tsp turmeric powder

Method:

1) Bring the milk to boil and add lime juice to make cheena.

2) Drain the water from cheena and keep the cheena over a strainer until all water seperates from it.

3) When all the water is seperated from cheena add some salt and 1/2 tsp turmeric powder and knead it well in order to remove any lumps from the mixture.

4) When the kneading is done arrange the cheena in a plate and cut cubes from it and shallow fry them.

5) To make gravy, heat 1 tbsp oil in a pan, add whole spices and let it splutter.

6) Add cumin seeds, asafoetida, cumin- corainder powder, red chilly powder, 1/2 tsp turmeric powder with some water and let the masalas simmer for 2 mins.

7) Now add diced tomatoes, cook until tomatoes are softened.

8) Now add the boiled peas and 1/2 cup of warm water, let the gravy simmer.

9) At this point add salt.

10) When the salt is incorporated in the gravy and the peas are tender add the fried cheena.

11) Serve with steam rice.

Boondi Rabdi

After all the spicy and complex recipes, here's the much needed breezer in the recipe index. This  recipe has  three ingredients,but very creamy and rich in its texture. It's a delight for the taste buds, to the hand as it is easy to make and eyes because of its vibrant saffron color.

Taste+Texture+Colour = 'Happiness'

Recipe For Boondi Rabdi:

Ingredients:

1) 5 Boondi laddu (Secret Ingredient)

2) 2 cup milk

3) 1 tsp ealichi (cardomom) powder

4) Sugar if required.

Method:

1) Boil milk until it reaches 3/4 th of its quantity.

2) Now crush the boondi laddus and add in the milk.

3) Add the elaichi (Cardomom) powder.

4) Simmer fot 2 mins and its done.

5) Garnish with some almonds.

Chilly Veg

Last in the series is Chilly Veg, a very easy to make Chinese dish with loads of taste and textures.

Task completed+ 6 varieties + Impressed Husband= 'Happiness'

Recipe for Chilly Veg:

Ingredients:

1) 1 Bowl capsicum,baby corn,onions,mushrooms, carrots cut into lengthwise slices.

2) 1 tsp chopped green chillies

3) 2 tbsp cornstarch

4) 1 tsp red chilli sauce

5) 2 tsp  Dark soya sauce

6) 1/2 tsp vinegar

7) 1 tsp black pepper powder

8) 1 tsp garlic paste

9) Salt to taste

10) Sugar to taste

11) Oil to fry

12) 1 tbsp chopped spring onions

Method:

1) Deep fry all the vegetables, leave them little under cooked.

2) In a pan add garlic paste and green chillies and saute it.

3) Now prepare a slurry with water,cornstarch, vinegar and the sauces and pour it in the oil.

4) At this point add salt and sugar, creating a balance of sweet, sour and salty.

5) After 5 mins add the vegetables and black pepper powder.

6) Simmer for 2 mins , sprinkle spring onions from top.

7) Serve with Chinese Fried Rice.

Note:

Cook everything on high flame, and do not cook further after adding spring onions.

Paneer Kulcha

Contd. from last post. Third in the line is Paneer Kulcha with Navratna Korma. Paneer kulcha is crisp, lite & full of flavours and no fuss cooking.

Recipe For Paneer Kulcha:

Ingredients:

1) 3 tbsp grated paneer

2) 2 chopped green chilli

3) 2 tbsp chopped corainder

4) Salt to taste

5) 1 1/2 cup refined flour

6) 1 tbsp warm oil
7) 2 tbsp warm milk

8) 1/2 tbsp curd

9) 1/4 tsp soda-bi-carb

10) 1 tsp onion seeds (Kalonji)

11) Ghee to apply

12) 1 tsp Chaat Masala

Method:

1) Make a dough with flour, salt, soda, Onion seeds,milk, oil and curd.Add water if needed.

2) Keep the dough aside for 2 hrs coveting with a warm cloth.

3) Make filling with grated paneer, green chilli, corainder, salt and chaat masala.

4) Take around 2 cms of dough and create a weel in middle.

5) Insert the filling in it and close the ends.

6) Roll it into small rotis.

7) Cook it with oil until crisp.

8) Add ghee from top.

Chicken Lollipop

As promised i started my Food trail with  Honey Sesame Chicken and second in the line up is Chicken Lollipop.

It is a very famous Indo-Chinese recipe liked by almost everyone. This recipe is crunchy from outside and tender inside and the greens give it a munch; put together it is a finger licking dish to have.

Recipe For Chicken Lollipop:

Ingredients:

1) 12 Pieces thin Chicken Legs or Chicken Wings. (See note)
2) 2 tbsp ginger-garlic paste
3) 1 tbsp soya sauce
4) 1 tbsp red chilli sauce
5) Salt as per taste
6) Ajinomoto a pinch (can be omitted)
7) 1/2 tbsp schezwan sauce
8) 2 tbsp refined flour
9) 1/2 tbsp cornflour
10) Thinly sliced capsicum and spring onion
11) 1/2 tsp chilli powder (if u want it to be spicy)
12) Oil to fry

Method:

1) Prepare a marinate with ginger- garlic paste, salt , schezwan sauce and dip the chicken pieces in it for 3 hrs.
2) Prepare a second marinate along with flour, cornflour, soya sauce, red chilli sauce,ajinomoto, red chilli powder (if needed).
3) Add a little water to form a batter.
4) Dip the lollipops one by one in the second marinate and deep fry.
5) Repeat the same process for rest of the pieces.
6) In a different pan take some oil and lightly saute capsicum and spring onions with some salt, keep it little under cooked to give it a crunchy taste.
7) Serve the lollipops covering the bones with aluminium foil.



Note:

In order to have chicken lollipops; easiest way is to ask your butcher for help in advance or else try it at home. Take the leg pieces and push all the flesh from the leg bones or the wings, accumulating at the top creating a lollipop like figure.Use a knife to scrap the meat from the bones.

Honey Sesame Chicken

Well like all girls i too love shopping and over this weekend we could manage to do great amount of shopping; but there's something else i am happier about. It is something my Husband gifted me.It is a thing i was longing since three years and finally have it now. It's an ornament and will share with you all the pics over Durga Puja, will inaugurate it during that time.

This made me inspired to pamper my husband over the weekdays with different combinations of dishes, which i'll be sharing with you guys one after the other.

I made Honey Sesame Chicken, Chicken lollipop, Chilly Veg,  Chinese Fried Rice, Navrattan Korma, Paneer Kulcha and Paneer Makhani.

ORNAMENT+ Shopping +  Signature Food = 'Happiness'

Recipe for Honey Sesame Chicken:

Ingredients:

1) 1 cup thin chicken slices

2) 1 tbsp honey

3) 1/2 cup onion cut into thick rings

4) 2 tsp roasted sesame 

5) 1 1/2 tbsp refined flour

6) 1 tsp Soya Sauce

7) Salt to taste

8) 1 tbsp red chilly powder

9) Pinch of ajinomoto (can be excluded)

10) Chopped spring onion for tossing

11) Oil to fry

12) 1 tsp garlic paste

Method:

1) Coat the chicken with flour, soya sauce, salt and half red chilli powder.

2) Add little water if needed top form a batter.

3) Leave the chicken for 1 hour.

4) After an hour deep fry them until crispy.

5) Now in a pan add oil and then garlic paste and saute it.

6) Now add the onion rings and cook until they are translucent in color.

7) Add the chicken.

8) Now make a mixture with honey and remaining red chilli powder and little water.

9) Pour it in the pan and let it coat the chicken.

10) Add the roasted sesame, crushed ajinomoto and chopped spring onion from top.

11) Take off from heat.

12) Serve as a starter.

Dhaniya Murg (Corainder Chicken)

As promised my next recipe is  Dhaniya Murg served with Lemon Rice. This is a scentful recipe for wet monsoon evenings.The nuttiness of the fried Kaju adds a texture to the dish.

Lemon Rice + Monsoon evenings = 'Happiness'

Recipe for Dhaniya Murg

Ingredients:

1) 7-8 Chicken pieces

2) 1 Cup chopped corainder

3) 6-7 Green chillies

4) 1 tbsp lemon juice

5) 1/2 cup fried onions

6) 10-12 Kaju fry

7) 1 tsp Corainder seeds

8) 1/2 tsp Cumin seeds

9) 1 tsp Turmeric powder

10) Salt to taste

11) 1/2 tbsp Ginger-garlic paste

12) 2 tbsp oil

Method :

1) Marinate Chicken in turmeric powder, lemon juice, half of Ginger- Garlic paste and salt.

2) Make a paste with Coriander leaves, Green chillies.

3) Fry the chicken pieces.

3) Add oil to the pan, and add cumin and coriander seeds and let it splutter.

4) Add remaining Ginger- garlic paste, salt and the coriander paste.

5) Let it simmer till oil separates the pan and water in the coriander paste dies.

6) Add the chicken now.

7) Let the chicken coat the gravy.

8) Crush the fried onions leaving some for garnish and add in the gravy.

9) Add 1/2 cup water.

10) Make a thick Gravy.

11) Add the fried Kaju and remaining fried onions from top.

12) Serve with Lemon Rice.

Methi Malai Mattar ( Fenugreek with Green Peas in white gravy)

Methi Malai Matar ( Fenugreek with Green Peas in white gravy) an absolutely delectable dish for my Veg audience. This recipe is a savior for my hunger strikes on Fridays when i have to observe total veg as a religious belief. This dish is an excellent combination of sweet and salty  with a hint of bitterness from methi (Fenugreek); but trust this bitterness accentuates the overall experience of this dish.

Well this particular recipe has lot many variations; some use tomato and red chilli which gives it reddish tinge but i prefer it white in colour as it adds to the creaminess of the dish. I have also eliminated using any root vegetables like ginger, garlic or onions. This becomes an excellent choice for the jains also.

Methi Malai Matar + Jain Recipe + Fridays = 'Happiness'

Recipe for Methi Malai Matar

Ingredients:

1) 1 cup Boiled peas

2) 1 cup Methi (Fenugreek) leaves

3) 1 tsp Kasoori Methi

4) 1 cup milk

5) 1 tbsp Kaju (Cashew) and poppy seeds paste (2:1/2)

6) Pinch of Asofietida 

7) Pinch of crushed Methi (Fenugreek) seeds

8) Salt to taste

9) 1 1/2 tbsp fresh cream

10) 1/4 tsp sugar

11) Whole Garam Masala (See note)

12) 1/2 cup warm water

13) Fried Green Chilli for garnish

14) 2 tbsp Oil 

15) 1 tsp white pepper powder

16) 1/2 tsp green chilli paste.

To prepare Methi Malai Matar:

1) Heat oil in a Pan.

2) Now add whole garam masala, saute it until it releases aroma.

3) Then add crushed methi seeds and the dry methi leaves..

4) Now add the Green chilli and Kaju and Poppy seeds paste.

5) Simmer and let this paste release oil from sides.

6) Once done add the boiled peas and Methi (Fenugreek) leaves.

7) Let it coat the paste.

8) Now make a mix with water and milk and add it in the pan.

9) At this point add salt, sugar and white pepper powder.

10) Let the mixture simmer and incorporate all the flavours.

11) Once the gravy is thickened to 3/4 and starts leaving oil from side add fresh cream

12) Note add the fresh cream by removing the pan from heat or else the gravy might curdle.

13) When all the ingredients merge and create a harmonious taste complementing each other our Methi Malai Matar is ready to serve.

14) Add fried green chillies for garnish.

Note:

Whole Garam Masala: 1 inch cinnamon, 3 small cardamoms, 1 big cardamoms, 1 Tej patta, 1/2 tsp shahi zeera, 1/2 tsp zeera.

Mango Waffle Triangles

Summer and mangoes are like first cousins to each other.Mangoes, ice creams and generous servings of chocolates becomes a necessary addition in our food platter.
"Mango Waffle Triangles", are therefore my tribute to the king of fruits mangoes.In this recipe we will combine the lusciousness of the mangoes with the crispness of the waffles.We will merge the creaminess of white chocolate sauce with the nuttiness of chocolate chips. 
Now why are the waffles known as triangles in this particular dish? Well many of us like me do not have a waffle maker at home; so should this stop us from making super tasty and super easy waffles at home? I think the answer is no from most of us and that is why i have tried making waffles in sandwich maker. Also because the sandwich makers are designed in triangular shapes our waffles come out in triangle shapes.

Waffles are excellent breakfast items as they are super easy to make, involves only two step process to get them on our plate.

"Waffles+Sandwich Maker= Happiness"

Recipe for waffles

Ingredients

1) 1 1/2 cup refined flour

2) 1 tsp cooking soda 
3) 1/4 tsp baking powder
4) Pinch of salt
5) 2 beaten egg
6) 1/2 tbsp granulated sugar (depending on the sweetness of Mangoes)
7) Few drops of mango essence
8) 1 tbsp milk
9) 1 tbsp oil
10) Mango ice cream
11) 1 cup mango peices
12) White chocolate sauce (see note)
13) Chocolate chips
14) Mango slices to garnish

To prepare Waffles:

1) Take mango pieces and eggs and blend them together to a puree.
2) In a bowl, mix refined flour, soda, salt and sugar.
3) Now add milk, oil and mango essence to this mix.
4) Now combine together the mango puree mix and flour mix.
5) Heat the sandwich maker and glaze with oil.
6) Add the batter and cook on the both the sides for 7-8 mins turning sides after 5 mins.
7) Arrange the waffles in a plate.
8) Place the ice cream.
9) Pour the chocolate sauce over the waffles generously.
10) Drizzle some chocolate chips and garnish with cut mango slices.

Note:

1) To make white chocolate sauce; melt the white cooking chocolate (available at any super market or confectionery stores) in a double boiler or microwave for 30 secs at high temp.
2) Once the chocolate melts add milk to it. Once it reaches a desired consistency use it.
3) This recipe can be made with other fruits like strawberry, custard apple.

Nagpuri Pani Puri

Pic source: itimes.com

Every Indian is a lover for Pani Puri/ Phuchka/ Golgappa etc.and every state has its own variation in making this happiness puri. When it explodes in mouth; it tickles our taste buds from sweet to sour and salty to spicy. This unique combination has also been instrumental in uniting many lovers. Remember the scene from " RAB NE BANA DI JODI" ; where both the lead actors compete against each other over Pani Puri.

("As 'Cafe Coffee Day' extols 'A lot can happen over coffee...'. There is no denial from the fact that a lot can happen over Pani Puri too.")

Well that is my start to " Happy Weekends" where i will relive my experience about one of the weekends which was spent eating 'Pani Puri' and watching 'Rab Ne Bana Di Jodi'.

'NaGpur', 'Srk' and 'NaGpuri Pani Puri' are integral part of my happiness. 

I hail from Nagpur and share a special relationship with this city, 
Though after marriage i am living in the 'City of Joy'-Kolkata, which is equally famous for its 'Phuchkas'; but i prefer 'Nagpuri style of Pani Puri' (esp if its suzi puris version).

As they say ' Necessity is the mother of all inventions' and because i do not like Kolkata Phuchkas as much; i made my first set of Pani Puri at home in Kolkata and had it while watching Rab ne bana di Jodi.

Sharing with you all my first journey towards "Happening Weekends".

                      Nagpur+ SRK+ Pani Puri = "Happening Weekend".

Recipe for Nagpuri Pani Puri

Ingredients:

1)   15 nos Ready Made Puris
2)   1 cup boiled potato 
3)   1/2 cup boiled bengal gram
4)   1 tsp chopped corainder leaves
5)   1/2 tsp crush mint leaves
6)   1 tbsp Pani Puri masala
7)   1 tbsp chopped onions
8)   4 cups of cold water
9)   Meethi Chutney tamarind and Jaggery pulp (see note below)
10)  Chaat Masala as per taste
11)  Salt as per taste
12)  1 tbsp  Readymade boondi 

To Prepare Pani for Pani Puri:

1)   Take the cold water and mix chopped corainder leaves, mint leaves and pani puri masala.
2)   Add some chat masala as per taste.
3)   Add bondi and keep aside.

To Prepare filling:

1)   Mash the boiled potatoes with some salt.
2)   Add the boiled bengal grams in it.

To Combine:

1)   Take a plate arrange the puris in it.
2)   Fill the potato mixture in it.
3)   Pour 1/4 tsp of tamarind pulp in each puri.
4)   Now dip the Puris in Pani and ENJOY!!!!!

Note:

Take 2 tsp of tamarind pulp and mix it with 4 tbsp jaggery to make meethi chutney.