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Cottage cheese/Paneer Eggs in gravy (Paneer ke Ande)

 

VEGETARIAN EGG CURRY (With no eggs)

Vegetarian Egg Curry sounds cool na😃 when I heard about this for the first time, I was pleasantly surprised. Many people don’t eat eggs so this is a cool option for them as the texture and look wise it is kind of similar to eggs. Why should only non vegetarians have fun.

Paneer ke ande is a vegetarian curry where grated paneer is shaped like an egg.

Soft paneer eggs are served in flavourful curry with mild spices. This can be served with Roti/chapati/flat bread, naan or even rice too. Surprise your family and friends with this unique dish and I am sure they all will love it.

This recipe of Paneer Eggs in Gravy is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to make this and impress your near and dear ones.

Ingredients

For making Paneer eggs—
Grated paneer: 1 pack cup + 6 tbsp,
Turmeric powder or haldi: ⅛th tsp,
Corn flour: 2tbsp,
Oil: 1tsp,
Salt,

For making gravy:

Oil: ¼ cup,
Bay leaf / tej patta: 2,
Cinnamon stick/ dalchini: 1 stick,
Small cardamom/ choti elaychi: 1,
Cloves: 3-4,
Cumin seeds/ Jeera: 1 tsp,
Kashmiri lalmirch powder: 1 tsp,
Fine chopped onions: 1 cup or I medium size,
Ginger Garlic paste: 1½ tbsp,
Tomato puree of 2 tomatoes
Turmeric powder/haldi: ½ tsp,
Red chilly powder / lal mirch
powder: 1 tsp,
Coriander/ dhania powder: 1½ tsp,
Cumin/ jeera powder: 1tsp,
Dry mango / amchur powder: 1 tsp,
Garam masala powder: ½ tsp,
Salt,
water

Instructions

For making paneer eggs—

Take 6 tbsp of grated paneer, mix turmeric powder and salt.

Mix nicely and make 6 small rounds like egg yolk.

Now in a big bowl take 1 cup of grated paneer, corn flour, some salt.

Mix and knead it like dough.

We have to knead it for almost 5-6 minutes till paneer becomes very smooth.

Divide it in six portions. Roll each ball to disc shape.

Put small yellow ball (yolk) in the center.

Cover with the part from all the sides.
Roll it between palms and give it an egg shape as shown in the video.

Heat very little oil in pan and put the eggs in the pan to shallow fry them.

Drop little oil on the eggs too.

Turn them couple of times and cook till they are golden brown from all the sides.

When eggs are done take them out in a plate and let them cool down.

Once paneer eggs cool down cut them in two pieces.

For making Gravy—
In a medium hot pan heat oil.

Add bay leaf, cinnamon stick, small cardamom and cumin seeds. Stir it well.

Now add degi mirch/ paprika powder. Stir and add fine chopped onions.

Reduce the heat to medium low and cook onions for almost 10 minutes.

In between add salt and saute after every few minutes so onions don’t burn. Add fine chopped onions. Reduce the heat to medium low and cook onions for almost 10 minutes.

In between add salt and saute after every few minutes so onions don’t burn.

When you can see oil separating out from the onion, add tomatoes puree.

add haldi, coriander, red chilly and cumin powder. Mix all the spices well.

Add little water so that masala do not burn and mix it nicely.

Cook onion and masala till it looses oil again.

Add water according to the consistency of the gravy you like.

Increase the heat to medium and boil the gravy for 5-8 minutes.

After almost 8 minutes switch off the heat and add garam masala and dry mango powder.

For Serving—
In a serving dish place paneer eggs and pour hot gravy over them slowly. Paneer egg curry is ready to serve.

Serve it hot with hot steaming rice, soft rumali rotis, parathas or naan..

Notes
1. If you do not wish to make curry like this just make eggs, shallow fry them and garnish with coriander, green chilly and chaat masala.

Video Recipe :

Recipe courtesy Shilpi Agarwal.

Zero oil Chicken Tangdi in pressure cooker

Tangdi Kebab is a very popular North Indian starter recipe, where only the drumstick chicken or chicken leg pieces are marinated in a yoghurt-spice marinade and grilled to juicy, flavor infused chicken kebabs.

“Tangdi” simply means chicken legs without thighs. It tastes absolutely irresistable with soft, moist & aromatic spicy flavor. These famous grilled drumsticks can be cooked easily at home using an OTG or without it in pressure cooker.

This is Chicken lover’s delight. A quickie recipe that can be made in minutes. Absolutely lip-smacking and can be served as snack as well as main course. Next time when you have surprise guests at home try this amazing recipe, which is very easy & quick to make, turns out super delicious without a drop of oil and in a pressure cooker. Definitely a crowd pleaser.

Ingredients

Chicken leg 6 pieces, plus chicken breast cut into medium pieces
curds – 1 cup
tandoori chicken masala – 1 tsp                Salt as per taste                                       Garam masala powder – 1 tsp               Ginger garlic paste – 2 tsp                       Maggi masala cubes – 2                         Tomato chilli sauce – 3 to 4 tsp               Haldi/ Turmeric – 1 tsp                                 Red chili powder 1 tsp                              Dhania powder 2 tsp                               Onion rings for garnishing                       Fresh chopped coriander for garnishing Lemon wedges

How to make Chicken Tangdi in pressure cooker

Clean & wash chicken.
Marinate for 2 hours with all the ingredients.
Take non stick pressure cooker.

Transfer marinated chicken into cooker.
Cook on a medium flame for about 2 whistles. Turn the flame on low and cook for few more minutes.
After cooling check if water is remaining there then,  cook uncovered till gravy thickens.

Serve hot with onion rings and chopped coriander leaves and wedges of lemon.

Yogurt mousse with Gulkand and rose petal honey

Yogurt mousse with Gulkand and rose petal honey

This dessert is an adaptation of some pretty well known names Mousse, Pannacotta and the Shrikhand. It is light like a mousse, creamy like pannacotta and flavored like yogurt shrikhand.

It is a mousse without eggs, a panna cotta without heavy cream & a set shrikhand with honey & all the wonderful flavors of saffron & some fresh rose petals.

Prep Time : 20 minutes

Cook Time : 10 minutes

Serves
2 persons

Ingredients to make Yogurt mousse with Gulkand and rose petal honey

1 cup hung curd
A generous pinch of saffron
1 tbsp of Rose petal honey
1 tsp Gulkand
About 6 tablespoons of milk
1 tbsp gelatine
Vegetable oil to grease the ramekins
Rose petals and rosé petals honey to garnish

To make Rose petals honey :
1/2 cup Honey
1/4 cup loosely packed desi/ organic rose petals of any fragrant rose

To prepare Rose petals honey:

Wash the rose petals. Dry them lightly .. pat with paper towel. Lightly fill a jar with petals. I used a small bottle & poured the honey over it.

Let it stand for a 2 days. It gets more fragrant with time.

Preparing the Mousse:

Drain the curd in a cotton cloth and hang it for few minutes.
Place this hung curd in fridge for further draining along with sieve as otherwise it will go sour when kept outside.
After 24 hours transfer to a clean bowl. Whisk it well in the bowl to make it fluffy & airy. Gently crush the saffron threads between your fingers.

Blend it in with the yogurt.
Set aside & let it sit for couple of hours for the flavor of the saffron to be infused. The yogurt will take the light yellow color from the saffron.

Sprinkle gelatin over 1 tablespoon water in a small bowl and let stand 1 minute to soften.

Heat the milk in the microwave for about 40 seconds or till almost boiling hot

Stir in gelatin in the warm milk until dissolved and there are no lumps.
Mix yogurt, gulkand & rose petals honey.

Whisk them together well again to blend and fluff.
Line the ramekins with vegetable oil.
Spoon the yogurt mix into the ramekins.

Cover and put them in a refrigerator and chill until it sets (about 6-8 hours. Overnight works best).
Before serving place a plate over the ramekin, turn it over and tap the ramekin lightly for it to come out.


Drizzle some rose petal and prepared honey on the mousse & serve chilled.

Notes :

The saffron & the rose petals are just one of other options. The same delicacy may be presented with bits of fruits & nut in it.

I have used gelatin to set mousse. It can be made without using gelatin too. It’s how we set Shrikhand in freezer.

Recipe adaptation – eCurry.com

 

 

 

 

 

 

Poha Alu Raj Kachori

POHA ALU RAJ KACHORI

Raj Kachori is a delicious Chat from Rajasthan.This is a huge gol gappa sort of chat, that is filled in with delicious items in it. Essentially Rajasthani Raj-Kachori, is a stuffed katchori with potato and sprout filling and served with curd, chutney and sev. Apart from sprouts from Moong, chole, moth can also be used.

Raj kachori is a massive, puffed up, crisp snack that looks like a blown up gol gappa. It houses a variety of chaat ingredients, dripping all over the globe-like kachori.

The good thing about these kachoris is that, despite being fried foods, they are not as bad as they are made out to be. Use traditional oils or ghee, and you could eat them without having to worry too much. Of course, you should always keep portions in check, but remember kachoris keep you full till the evening, balancing the total calorie consumption of the day naturally.

TO MAKE OUTER LAYER
4 Potatoes boiled and mashed
1 cup thick poha soaked and drained
5 tsp Maida
Bread crumbs of 5 slices
Salt to taste
1 tsp blck pepper powder
1/2 tsp Haldi

 

In a bowl take boiled and mashed potatoes. Add soaked and drained poha. Add maida. Add breadcrumbs.
Mix nicely.
Add salt, pepper powder and haldi.
Knead into a medium hard dough.
Divide dough in equal portions and cover with cloth to rest.
Grease ur palms and knead the dough nicely once again to smoothen it.
Roll the round discs like poori shape. Keep it little thick while rolling from all over.
Roll all pooris and keep aside.

Filling of raj kachori

 

TO MAKE FILLING
50 gms Paneer
Grated coconut 1/2
Adrak mirchi paste 1 tbsp
2 tsp kishmish
Salt to taste
1 tsp sugar
Juice of 1 lemon
Hara Dhaniya/ coriander leaves

Mix above mentioned ingredients in a bowl and test the taste.
Your  filling is ready.

Assemble:
Take one round disc/poori. Make a deep well. Fill in coconut masala. Gently pull all edges together to make big kachori.

Deep fry all ready kachoris first on medium flame and then on slow flame. Fry on both sides till it turns golden brown. Drain and keep it on absorbent tissue paper.

GARNISH:
Serve with green dhaina pudina chutney and imli ki khatti meethi chutney.
Garnish with sev, pomegranate seeds and hara dhania.
Pour meetha dahi/sweetened curds over it.

Kalakand (Indian milk cake/fudge)

 

KALAKAND

Raksha Bandhan Festival a significant day for all brothers and sisters, which is celebrated all over India. Also, this auspicious day couldn’t be complete without the traditional Indian sweet!

No celebration is complete without good food and some sweets. We Indians love our food and hardly give up on a chance to indulge and if it’s something as special as Raksha Bandhan. While it might not be a very good idea to go overboard with it, I think having small portions won’t do you much harm. Also, you always have the option to go for the healthy version of the favourite mithaai, like swapping or opting for kalakand instead of the ones doused in ghee.

This year I would suggest you do something totally unexpected. Cook up some of the easiest and yummiest delights for your sibling and you will witness the widest of beaming smiles ever! So here is the easy recipe to impress your sibling

KALAKAND

Prep time : 10 minutes

Cooking time : 15 minutes

Ingredients

200gms condense milk(homemade)
250gms fresh paneer/cottage cheese
1 tbsp milk powder
1 cup chopped pista cashews and almonds
5-6 cardamom powdered

To make condense milk
Boil 500 gms milk. Add 1 small bowl of sugar. Reduce milk for about 10 minutes. Milk would start to thicken. stir continuously. cook for about five more minutes. Cool & transfer into glass jar or bottle.

This can be stored in fridge for 3 days.

Method:
In a bowl mix paneer, condense milk nd milk powder.

Put this mixture in a nonstick kadahi nd cook on medium heat,add cardamom powder,stir it continuosly till it leave the sides.

Spread it on a greased plate/ bowl nd spread dryfruits over it.
Press it little to properly stick to mithai.

 

Garnish with saffron strands.
keep it in fridge for 3to4 hours when it slightly cool down.

Cut into pieces in desired shape nd enjoy with your family.

 

Black eyed Bean/Sukhi Choulai Blondies

Black-eyed  beans, are among the most nourishing in the legume family. Black-eyed beans are a great pantry item. Their distinctive taste is wonderful in curries and salads too.

My family always cooked black- eyed beans in the form of curry to be eaten with flatbread/chapati. As usual children don’t prefer it and they can’t be forced to eat. So while searching for some interesting recipes, I chanced upon this recipe on Pinterest. And I must say this is the best way to feed dried beans to your family, as no one can say no to a sweet dish.

These Black Eyed bean Blondies are moist and fudgy, with chocolatey goodness in every bite. No one would believe they’re also loaded with nutritious beans.

PREP TIME
15 mins
COOK TIME
30 mins
TOTAL TIME
45 mins
Serves: 6

INGREDIENTS
1¼ cups black eyed peas, soaked and boiled
½ cup oats
½ cup powdered oats
1 tsp baking powder
2 tsp vanilla extract
½ cup honey
2 eggs
4 tbsp unsalted, melted butter
1 tsp ground cinnamon
½ tsp ground nutmeg
¾ cup chocolate chips
½ cup slivered almonds or other nuts/seeds
¼ cup dessicated coconut and thin slices of coconut to garnish.

INSTRUCTIONS
Preheat oven to 175 degrees. Grease or line a square baking dish with parchment paper and set aside.

Blend or process black eyed peas, oats, butter, vanilla, eggs and honey in a blender or food processor until smooth.


Transfer mixture into a bowl and mix in powdered oats, cinnamon, nutmeg, baking powder and salt.
Fold in chocolate chips, slivered almonds and coconut, then pour batter into baking dish.


Bake for 30 minutes or until a toothpick inserted into the edges comes out clean.

Allow to cool completely before cutting and store in the fridge.

 

Sindhi Kadhi -Steamed Rice with Sweet Boondi & Sev

 

Sindhi Kadhi is very delicious and nutritious. This tangy Kadhi is made with roasted besan, (gram flour) and mix of vegetables. Traditionally it is served with rice and sweet boondi and namkeen Sev. In many sindhi homes aloo tuk is must when sindhi kadi is made on special occasions or generally on Sunday’s.

There is something so comforting about a meal like this; given how simple it is to cook. A soupy kadhi that’s tangy, hot and spicy mixed in with rice. For me any curry rice dish must have something fried on the side and Sindhis know that only too well! Aloo Tuk adds the required crisp spicy texture to every mouthful of kadhi chawal.

I sometimes make Aloo bhajia/pakoda along with sindhi kadi. I’m sharing a recipe for kadhi which is one I have cooked for years now.

 

Prep time: 10
Cook time:
Serves 4

Ingredients :
Besan/gram flour 1 katori/bowl               Methi dana few.                                               Oil 6tbsp                                               Jeera/cumin 1 tsp.                                        Kadi patta few.                                            Hing/  asafoetida 1/2 tsp.           Haldi/turmeric 1 tsp                                     Salt 1 spoon                                               Adrak mirchi/ginger chilli paste 1 Lalmirch/red chilli powder 1 tsp                  Hot water around 3 glasses or more        Imli pulp 3 tsp or more                    Vegetables like Bottle gourd cut into thick rounds                                                              gwar( cut both ends of gwar and sprinkle salt keep aside)                               Bhindi/ladies finger 6 pieces whole

Procedure:

Wash and pat dry vegetables you are using for making sindhi kadhi.                              Cut dhoodhi/bottle gourd into thick roundels. Soak it in water in which salt is added.                                                             Cut both ends of gwar and smear some salt to it.                                                                       Slit the ladies finger from the center and deep fry it. Smear some salt. Keep aside.

In a big pan put 6 tsp oil. Add 4- 5 methi dana. After it splutters add zeera & hing kadi patta adrak mirchi paste.


Now add 1 katori/small bowl besan. Saute on slow flame till colour changes to golden brown.
Meantime in a pan boil enough water to add to besan.


As soon as besan is bhunoed nicely add haldi powder. Now add hot water which you have boiled separately. Give it a nice mix. Add salt & lalmirch powder.

Now add bottle gourd/ dhoodhi pieces and gwar. Cover and simmer for abt 10 -15 minutes. Check with knife if its done.

Now add imli ka pulp. Adjust Consistancy of kadi. Add deep fried bhindi. Serve hot with rice. It tastes awesome along with sweet boondi and namkeen Sev mixed together.

Notes :.                                                                  Sindhi kadhi can be made in various ways. Many  sindhi households use tomatoes for tartness instead of tamarind pulp.

You can use vegetables of your choice. It can be cauliflower, Potatoes, carrots, drumsticks or even gram flour dumplings/besan ke pakode too.

 

 

 

 

 

 

 

Eggless Patterned Swiss Roll

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Eggless Patterned Swiss Roll

Swiss roll cake reminds me of days when I was working, and on my way back home, i used to buy them from Monginis for my son who used to love it.

Swiss roll is basically a sponge cake which is baked in a sheet pan and then filled with jams, frosting etc. The tricky part lies in rolling the cake perfectly and making sure that it doesn’t crack.

When I made it the first time, the cake was very thick and impossible to roll. After trial and error,  and going through many videos on you tube , I have figured out few important things that one should keep in mind while making this swiss roll cake. I have shared those in Notes section.

Making them has been on my “to bake list” for long. I wanted to bake not the regular swiss roll but the patterned one. I knew it would be a challenge but when it comes to baking I’m always game for it. The pattern just makes the cake look more prettier. You can either use print outs to trace the pattern on parchment paper or draw free hand.

Prep time : 20 minutes                                     Cook time : 10 minutes

Serves 6

INGRIDIENTS:

Vegetable oil 1/4 cup
condensed milk 3/4 Cup
Vanilla essence 1 Tsp
Maida 1 Cup
Baking soda 1/2 Tsp
Baking powder 1 Tsp
Warm Water 1/2 Cup

FOR WHIPPED CREAM
Icing sugar 1 cup
Whip cream 1/4 cup

Method :
Mix all dry ingredients maida, baking soda, baking powder in a bowl.

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Mix wet ingredients like condensed milk, vanilla essence and oil in a separate bowl. Whisk it well.

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Now mix dry ingredients with warm water & put it in the condensed milk and oil mixture. Blend with hand blender. Keep aside.
(Before you start the blender make sure the flour mix is wetted completely. Then blend well.)

Then take out 4 table spoons of this mixture into 1 seperate bowl. And then add strawberries puree(by blending strawberries into mixer and strain it to make a thick puree to be used as colouring agent to make pattern for swiss cake)+ a pinch of red food colour(optional)

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And keep rest of the cake mixture sperate,at room temperature.

By the time pre heat oven at 180degrees.

Take a piping bag. fill with fruits puree( dark pink) mixture in it.

FOR MAKING PATTERN FOR SWISS CAKE:

Cut the baking paper which fits your baking tray.
Then make your pattern by piping it onto the baking/parchment paper.

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Then place this baking tray in the freezer for about 4 hours or more, to go firm.

FOR WHIPPING CREAM :
mix icing sugar and cream untill smooth with hand blender and keep it aside in fridge.

FOR BAKING A CAKE FOR SWISS ROLL:

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Take out the patterned tray from freezer.
Pour the cake mixture over your frozen pattern and spread it evenly, right to the edges with spatula, making it as thin as possible (it will rise after baking)

Bang the tray on kitchen platform a few times to make sure the mixture gets all around the pattern.
Then bake in the oven for 7 minutes in the centre rack of the oven. It doesn’t have to be over baked otherwise it would be difficult to roll the swiss roll.

Once your cake is ready take it out of the oven and immediately trim off the edges using a serrated knife.

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Cover cake with baking paper, and invert it on another flat baking tray or chopping board on top and flip it over.
(And then you will be able to just lift off your tray, the edges will stay in the pan and you’re left with a neat cake)

Peel off the baking paper straight away while it is still hot. Then leave it to cool.

Place a clean sheet of baking paper over your cooled cake and flip it over again.

Once the cake is cooled a bit , spread whipped cream and icing sugar mixture on top of it.

Then starting at one end using the paper to help you roll up the cake up and transfer it to your serving platter.

Decorate with strawberries puree on top( instead of putting fruit puree inside the swiss roll, up on the layer of whip cream, i have decorated on top).

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Place the cake roll in the refrigerator for 2-3 hours before slicing into pieces.

Enjoy a light and spongy cake with whipped cream frosting inside it!

Notes :

Don’t try to slice the cake as soon as you roll it. Keeping it in the refrigerator for 2-3 hours gives it time to set and then you will be able to cut clean slices.

You can fill these cakes with anything you like. The easiest options would be nutella or any jam of your choice.

A lot of sponge cake recipes do not use butter/oil. I would encourage you to use oil like I did, my cake had no crack and it was super soft and moist.

While spreading the batter of cake on frozen pattern, make it as thin as possible, as after baking cake would rise and otherwise would be difficult to roll the cake.

 

 

 

Watermelon Rasam

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Watermelon Rasam

While going through many recipes which include fruit as main ingredient, watermelon Rasam caught my attention. I found it very interesting as I love experimenting with different cuisines. This is a recipe developed by Shri Mountbatten Iyer, a well known Chef from Chennai. So decided not to give it a miss and went ahead.
I have come across so many types of rasams and this one made with watermelon totally blew me off. A combination of tangy, sweet and sour, this rasam is very different but tasty.

Prep Time 20mins   Cook Time 10mins       Serves 4People

Ingredients:

Cooked toor dal – 1 cup (this should be extremely watery and should have no trace of dal)                                                                Watermelon juice 3 cups (strained without seeds)                                                     Tamarind juice – 1 cup                       Turmeric powder – 1/4 tsp                          Red chilly powder – 1/2 tsp                     Hing/ asafoetida- 1/4 tsp.                                 Salt to taste (preferably rock salt)                   Jaggery 1/2 tsp

To make Rasam Powder :

Rasam powder 1 – coarse powder of whole pepper & Jeera/ Cumin seeds (2:1 ratio)
Ghee – 2 tbsp
Cooked toor dal – 1 cup (this should be extremely watery and should have no trace of dhal)

Note on rasam powders 1 & 2: There are 2 powders that need to be used to make this rasam. Rasam powder 1 should be added while making the rasam and Rasam garnish powder to be added after the rasam is made.

Ingredients to make rasam powder 2 for garnish: (this powder to be made preferably before making the rasam for freshness and added flavour)

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Ghee – 1tsp
Hing / asafoetida – 1/4 tsp
Toor Dal – 1.5 tbsp
Channa Dal – 1.5 tbsp
Pepper – 1.5 tbsp
Coriander seeds – 3 tbsp
Whole red chilly – 10 nos (can increase if you want more spice)
Jeera – 1 tsp
Curry leaves
Coriander leaves – finely chopped
Rasam powder 2 (recipe)

Heat ghee in a wok, add toor dhal, channa dhal and fry till golden brown and add pepper corns.
Once they pepper corn splutters, add coriander seeds and fry till golden brown (or till the raw smell dissappears)
Add red chillies and fry till the red chillies inflate and are fried.
Add curry leaves and once you hear them crackle add some jeera and immediately turn off the flame
Cool this mixture down and grind to a coarse powder (roasted rava like texture).

 
Method to make Watermelon Rasam:

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Pour tamarind juice into a wok and add turmeric powder, red chilly powder, hing, salt, curry leaves and jaggery and bring to a boil
Add a little water to the boiling mixture if you think it is a little too thick.
Let it boil till the raw smell of the tamarind fades and add chopped coriander leaves
Now add the rasam powder. Allow to boil and add the watermelon juice
Add some pepper powder nd let it boil. The colour is a lovely deep red colour. Add the cooked dal water and let it boil just a little bit.

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Add the powder that is used to garnish and immediately turn off the flame
Add ghee in a separate wok, temper mustard seeds, jeera and pour over rasam
Add a squeeze of half a lemon.

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NOTE: The tempering and squeezing of lemon is done after turning off the stove always.

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Notes
Try and use your hand as much as possible while cooking, especially while making Rasam. Your hand imparts flavour that no ladle can. This is a secret tip shared by   Shri Mountbatten Mani Iyer.