Friday, February 22, 2013

Lettuce & Pineapple Salad

Salads are considered to be the most boring of all the dishes, but  it can be the most adventurous one too. One can do so many experiments with it. Add in colors, different dressings and you can make a treat for your palate. All that it requires a little inspiration from here and there.

Lettuce & Pineapple Salad

4 leaves of Lettuce
6-7 Cherry tomatoes
1/2cup Pineapple diced

For Dressing:
1tsp Honey
1tbsp Olive Oil
Salt to taste
Black Pepper to taste

  • Roughly chop the lettuce leaves. You can do it with hands without using knife.
  • In a bowl, add in chopped lettuce + diced Pineapple + cherry tomatoes cut into halves.
To make the dressing:
  • Take a bowl add in honey + olive oil + lime juice + salt + pepper. Mix well.
Toss the salad with the dressing.

Tuesday, February 19, 2013

Indian Desert: Falooda Recipe

I remember having this awesome delight during my stay in Mumbai when I was here for the first time. We were staying in Holiday Inn, so one night after dinner, we were craving for some Indian desert. Pondering over the menu I came across Falooda read the description and found it quiet interesting, without second thought I ordered it. And so I discovered this awesome desert which is just superb with loads of flavours.
Then I came to know that it is the famous street food of Mumbai, Again I ate this in Chowpatty. So I  just wanted to try this at home.
Its quiet a simple dish to prepare and all the ingredients are readily available.You need to make little effort in finding the sabja seeds, I odered  it online from Big Will review it in one of my posts later.


Makes one Glass

1glass of Milk (Full Cream)
50gms Falooda Sev or Vermicelli
2tbsp Rose Syrup
2scoops of Kesar Pista Kulfi (you can use any variant)
1tbsp Sabja Seeds (Sweet Basil)


  • Soak Sabja seeds for at least one hour before making the desert.
  • Boil the Falloda sev or vermicelli in water till its done.
  • Remove the water once it is cooked, add the cooked noodles in milk.
  • Add in sugar 1tsp and rose 1tbsp rose syrup.
  • Cook this for five minutes.
  • Remove it from gas. Allow it to cool.
  • Keep it the freezer or refrigerator untill it is chilled.
For Serving:
  • Take a tall glass, add in 1tbsp of Rose syrup at the bottom of the glass.
  • Now add in sabja seeds.
  • Pour the milk over it.
  • Add in kesar pista kulfi.
  • Serve chilled.

Monday, February 4, 2013

Cottage cheese sizzlers with Green Rice & Schezwan Sauce

Sizzling is all about capturing the flavor of the most important ingredient “ smoke”.  The method of smoking food is a classic tradition in cuisines in an around the world. Smoking Kebabas, tikkas, are a favorite among all the foodies.
The whole drama involved in getting the hot skillet on the table with occasional steam and hiss makes the diner even more craving for the dish.
If one search on web about the origin of this spectacular dish, one may not find a lot about it as some says its American and some Italian, some even says its from the maximum city. Whatever may the origin be the sizzlers leaves you salivating for sure.
It might qualify as a culinary genius but surely a genius in tastes, presentations.
Sizzler tastes best with best made sauce be it Schezwan Sauce, black pepper sauce or simple Worchester sauce. 
Cottage cheese sizzlers with Green Rice & Schezwan Sauce


For the Vegetables accompaniment:
1 cup cauliflower florets (boiled)
1 cub carrot (cubed) (boiled)
1/2 cup green peas (boiled)
7-8 baby onions
1/2 medium sized capsicum
1/2 medium sized red bell pepper
1/2 medium sized yellow bell pepper
Salt to taste
1 tsp black pepper
1 tsp oregano
1 tsp basil
1 tbsp red chilly sauce
1 tbsp Worcestershire sauce
1tbsp Butter
French Fries

For the Patty:
250 gms fresh cottage cheese (paneer)
2 medium-sized potatoes (boiled)
2 green chilies
1tbsp garlic and ginger paste
Salt to taste
1tbsp Worcestershire sauce
1 tbsp Red Chili Sauce

For the Green Rice:
1 cup Long-grained Rice
250 gms Coriander (Finely chopped)
6-7 Garlic Cloves (Finely Chopped)
2tbsp Olive Oil
Salt to Taste
1tsp Basil
1tsp Oregano
2tbsp Chili Flakes

For the Sizzler Plate:
2-3 cabbage leaves

For the boiling of the vegetables:
Take a vessel put in the cauliflower + green peas +carrots. Add 3 cups of water in it + 1 tsp of salt. Let the vegetables cook for 10 minutes.

Sauté of the vegetables: 
  • Heat butter in a kadahi, add in the onions. Sauté them for a while till it changes color and turns pink.
  • Add in the capsicum + red and yellow bell peppers. Saute this also.
  • Then add in all the remaining boiled vegetables. Mix them all well.
  • Add in Salt + Red Chili Sauce + Worcestershire sauce+ Black Pepper + Oregano + Basil.
  • Let all this cook for a while. Keep it aside.
For the Patty:
  • Now in a bowl, mash the boiled potato, and then add in the cottage cheese. Mix it well.
  • Add in the green chilies + ginger + garlic + Red chili sauce + Worcestershire sauce. Mix them all well.
  • Then divide the batter in equal part so that 3 patties can be made out of them.
  • Take one part, make it in a big flat tikki (patty)
  • Heat oil in pan; put the patty in it to roast it.
  • Once it get cooked. Keep it aside.
For the Sauce:
  • Take another pan; add 1 tsp oil in it. Then add in 1 tsp chopped garlic.
  • Then add in the 2 tbsp of sauce Schezwan + 1 tbsp of Worcestershire sauce. Mix it well.
  • After one boil, switch off the gas.

For the Green Rice:
  • ·         Soak the rice for 1 hour before cooking.
  • ·         Boil the rice with salt and 1tsp oil.
  • ·         Heat the remaining oil in a wok; add in garlic and the chopped coriander.
  • ·         Add in salt (if required) + basil + oregano + chili flakes.
  • ·         Add in boiled rice.
  • ·         Mix it well.
  • ·         Add in lime juice.
  • ·         Mix and keep it aside.

How to assemble:
  • Put the plate on the stove.
  • Place the cabbage leaves on it.
  • Put the patty on one side of the plate. and 1 bowl of vegetables on the other side.
  • On one side of the plate spread rice.
  • Put some french fries on it also.
  • Add 1 tbsp of butter over it to get that extra smoke.
  • Add 1 tbsp of schezwan sauce over the patty and the vegetables.
  • Sprinkle water so that the smoke gets even more wild.
  • Serve hotttt