NONYA ACHAR (SIMPLIFIED)

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Pickles or Achar is very popular in Asian Cuisine. Today I am sharing a recipe which is popular to the Peranakan Culture mostly found in Malaysia and Singapore. Peranakan or Nyonya cuisine comes from the Peranakans who are descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia inter-marrying with local Malays and combines Chinese, Malay and other influences.This Vegetable Achar is quiet popular among the locals here.It is an easy recipe .You can make it at home and enjoy with local delicacies likes fried rice.

Recipe for Nonya Achar :

Ingredients:

250 Gms Cucumber

100 Gms Carrots

1 Tbsp Salt

75 Gms diced Pineapple

1.5 Tbsp Roasted Sesame seeds

For Rempeh / Masala

1 Small red onion peeled and roughly chopped

1/4 Inch Fresh Ginger

2 Cloves of Garlic

2 Tbsp Sunflower Oil / Vegetable Oil

4 Candle Nuts

1/2 Tbsp Chilli Powder

1/4 Tsp Turmeric /Haldi

75 Gms Castor Sugar

60 ML Rice Vinegar

Method:

Cut the ends of Cucumber and peel the carrots. Cut the Cucumbers and carrots 2 inch long and 1/4 to 1/2 inch thick. Remove the seeds of the cucumber.Place the cucumber and carrot strips in a bowl and sprinkle salt.Toss and allow it to rest for about 45 Mins.

Blend chopped onions, garlic cloves ,ginger and candlenuts to get a fine paste.Heat oil in  a pan. Add the onion mixture, chilli powder ,turmeric and saute on medium flame untill the oil starts to leave the sides and the raw smell is gone.Keep stirring and ensure it does not burn. Lastly add sugar and rice vinegar. Once the mixture starts to boil switch off the flame and allow it to cool completely.

Squeeze the excess liquid from the cucumber and carrot strips and place it in a dry bowl.Add pineapple cubes and roasted sesame.Now pour the rempeh and mix well. Transfer the contents of the bowl to a clean and dry container. Allow it to ferment overnight . You can then store it in a refrigerator. Always use a dry spoon when serving.

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Enjoy !!!!!!!!!!!!!!!

PISANG GORENG / FRIED BANANA

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Pisang gorengfried banana in Indonesian/Malay) is a very popular snack made of banana or plantain, covered in batter and then deep fried and is  mostly found throughout Indonesia, Malaysia, Cambodia, Thailand ,Singapore,Brunei and  Philippines. In Indonesia and Malaysia, pisang goreng is often sold by street vendors. In the Philippines, it is called by different names as it has different variations. Most street vendors will then sell it as is.These days Restaurants that serve pisang goreng present it in many ways, such as with icing sugar dusted, cheese, jam, condensed milk, or chocolate. People in some parts of Malaysia even have it with Soy sauce.In Suriname this snack is also known as bakabana (meaning baked banana in the local language). Pisang raja is a popular kind of banana used for pisang goreng.

My family loves this popular snack. It hardly takes 20 mins to prepare this wonderful yummy snack with basic ingredients in the pantry. I like to have it with cinnamon powder sprinkled on it or with Vanilla Ice cream  and no other variations.

Our 94th #Foodiemonday #Bloghop theme is #Snacks and y contribution is this yummy Pisang Goreng from my part of the world.

Recipe for Pisang Goreng:

6 Bananas peeled and cut into 4 parts each

330 ML (1 Can)Ice cold Soda water

3/4 Cup Self raising  flour (Unbleached)

1/2 Cup Corn Flour

A pinch of Salt

2 tbsp to add to batter + Oil for frying

Method:

Take a wide bottom pan and heat the oil for frying.

In a wide bowl add all the flours, salt and 2 tbsp sizzling hot oil and mix well. Now pour the ice cold soda water slowly and mix well until you get a lump free thick paste.The paste should neither be too thick nor too thin. Dip the banana slices and deep fry until they turn golden brown.

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Serve hot these crispy Pisang goreng with a hint of Cinnamon powder sprinkled or Vanilla Ice cream.

Enjoy!!!!!!!!!!!!!

 

 

MANGO AND CILANTRO DRESSING

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Hello !!!!

Summers are in full swing and the heat is unbearable. I am always thinking of quick and healthy recipes that can help me to be out from my kitchen as soon as possible. Apart from the heat, work at office is also hectic and drains me end of the day as i have been reaching home very late everyday. For dinner my family prefers to have a healthy salad that is filling too. My boys have rice or Chapati with any veggies as well. You can make the salad more appetizing by adding home made dips or dressing. Home made dips and dressing are always the best.

Our 93rd #Foodiemonday #Bloghop theme is  #Summerfruit. My Contribution for this wonderful theme is this versatile Mango and Cilantro dressing that is so finger licking good. I enjoyed this dressing with some papadums.

Recipe for Mango and Cilantro Dressing :

Ingredients:

1 Ripe Mango peeled and cubed

1/4 Unripe Mango peeled and cubed

1/2 Cup fresh Cilantro leaves

1 Garlic Clove

2 Sprigs of spring Onion finely chopped

2 Green Chilies (Medium Spicy)

1/4 Tsp Cumin / Jeera

Salt to taste

1/4 Cup fresh Lime juice

1/3 Cup Olive Oil

1/2 Tsp Freshly ground Black Pepper

Method:

Put all the ingredients except oil in a blender and blitz until smooth. Gradually add oil in batches. Puree thoroughly after each addition. Dressing will be thick ,creamy and light lime color.

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Store it in an airtight container and refrigerate. I make it in small batches regularly.

 

Enjoy this creamy dressing !!!!!!!!!

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MANGO YOGURT SMOOTHIE BOWL

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Hello !!!

I was craving for some dessert this weekend. I had a few ingredients in my pantry and viola i came up with a yummy and healthy Smoothie bowl with the goodness of Mango , greek yogurt, honey and organic dried Mulberries.Yogurt is a staple at my place. An important part of our daily diet.

Yogurt is extremely versatile. You can dip it, spread it, freeze it, add fruit to it or eat it plain. Yogurt is often included on healthy food lists and for a good reason. Yogurt is highly nutritious and is an excellent source of protein, calcium and potassium. It provides numerous vitamins and minerals and is relatively low in calories. The difference between yogurt and Greek yogurt is that Greek yogurt is more creamier as it is strained thrice compared to the normal yogurt.

Here are some other ideas:

1.Make a breakfast parfait by layering yogurt, dry cereal or granola, and topping with your favorite fruit

2.Top waffles or pancakes with yogurt and sliced strawberries

3.Enjoy a mid-day snack by blending yogurt, fruit and juice to make a delicious smoothie

4.Dip raw vegetables in plain yogurt

5.Use yogurt for salad dressing and dips

6.Serve plain yogurt on quesadillas, tacos, soups and chili—as an alternative to sour cream

Today I am sharing a healthy recipe for Mango yogurt smoothie bowl which can be whipped up in just 5 mins and can satisfy your sweet cravings and hunger pangs.By adding some cornflakes or Museli you can serve it as breakfast too.

My Contribution for #92nd #Foodiemonday #Bloghop theme #YOGURT my contribution is this simple and yummy Mango Yogurt Smoothie bowl.

Recipe for Mango Yogurt Smoothie bowl:

Ingredients:

1 Ripe Mango Pureed

4 Tbsp Greek Yogurt

6 Physalis (Fresh fruit)

10 Raisins

6 Almonds grated

10 Organic dried Mulberries

2 Tsp Honey

Method:

Add Mango puree , Greek yogurt,honey and blend to get a smooth paste. Pour this mixture in a bowl . Garnish with raisins,grated almonds, organic dried mulberries ,Physalis and serve as a dessert.

Enjoy this healthy and yummy no fuss dessert at the comfort of your home.

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MANGO MASTANI

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This post is dedicated to my MOM on the occasion of Mother’s Day. Mother’s day is a celebration honoring the mother of the family, as well as motherhood, maternal bonds, and the influence of mothers in society. It is celebrated on various days in many parts of the world, most commonly in the months of March or May. I feel it is a celebration not on just one day but everyday.

My Mom is my strength. She has always encouraged me ,taught me and made me what I am today. I have understood her much better since I became a MOM.My mom is a self taught woman who lost her parents at the age of 18. She has equipped herself to be an independent woman in every possible way. She is always outspoken ,caring and helpful. She treats everyone equally irrespective of how she is treated, but never compromises on her self respect. She is always positive and vibrant with energy. She is one person who has never changed in any circumstance. I am always amazed to see how well she handles any situation. She is very practical .I am constantly learning from her. I love you Mom.I am so blessed to be your daughter.

My Mom loves Mangoes, Ice cream and Chocolates. This Mothers day I am sharing the recipe of her favorite dessert Mango Mastani.

Recipe for Mango Mastani (2 Servings):

1 Ripe Mango peeled and cubed

4 Scoops of Vanilla Ice cream

3 Glazed Cherries

1/2 Tsp Honey

4 Pistachios roughly chopped

4 Almonds roughly chopped

Few pieces of  Mango

4 Cashews roughly chopped

1/4 Cup Chilled Milk

Method:

Peel the mango and cut the pulp into cubes. Keep some pieces aside for garnish. In a blender put Mango cubes , 2 scoops of ice cream , honey ,milk and blend to get  a lump free smooth thick paste. Pour this mixture into 2 glasses. Add a scoop of Vanilla ice cream in each glass. Garnish with chopped cashews, almonds, pista, mango pieces and glazed cherries and serve.

Enjoy this royal dessert with your MOM and cherish these memories lifetime!!!!!!!!!

Love you MOM.

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THAI RED CURRY BEE HOON SOUP

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Soups are healthy and filling and can serve as a quick meal when you are in a hurry. Bored of your regular meals? Hmm.. then this soup is perfect for you.It can be whipped within 20 mins if u have all the ingredients at home and can adjust the recipe to suit your palate.You can add any vegetable or meat of your choice. I am sharing a vegetarian version with you today.

I was excited when the theme was decided for this week .My Contribution for #91st #Foodiemonday #Bloghop theme #20minrecipes. I am looking forward to all the recipes which my fellow bloggers will share.

Recipe for Thai Red Curry Bee Hoon Soup:

1Cup=250 ml

Ingredients:

1 Tbsp Organic Thai Red Curry paste(Mekhala Brand)

10 Snow Peas

1/4 Cup Green Peas

1/2 Cup Cooked Beehoon

Salt to taste

1/4 Tsp  Olive Oil

1.5 Cup Water

1Tbsp Coconut Milk

400 Gms Canned Lentils

 

Method:

Heat Olive Oil in a wok. Add the snow peas and green peas and saute on medium flame for 3-4 mins. Now add the thai red curry paste and mix well.Add the canned lentils and  water and allow it to simmer on medium flame for about 5 mins. Once done add the cooked beehoon ,coconut milk and salt to taste. Keep it on medium flame for about 2-3 mins.Switch off the flame.

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Sprinkle some black pepper or sliced red chillies  and serve hot.

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Enjoy!!!!!!!!!!!!!!!!!!

PANEER STIR FRY / COTTAGE CHEESE STIR FRY

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Today is a memorable day in my life. Today it’s been 2 Yrs since I stepped into the world of blogging. It has been an immense learning journey . I am learning new things everyday from all the fellow bloggers. I would like to thank my family,readers, and wonderful friends who have been encouraging and guiding me selflessly.I am truly blessed to have such wonderful people around me.Balancing home ,office and blogging is not easy but my readers keep me going .Thank you all once again.I have been travelling due to long weekend and have not been able to cook anything exclusive to celebrate this occasion.

I am sharing a simple Paneer Stir fry recipe on this occasion.

As a part of our 90th #Foodiemonday #Bloghop theme #Cheese my contribution is this simple and quick Paneer stir fry.

Recipe for Panner stir fry / Cottage cheese stir fry

Ingredients :

1Cup=250 ML

1 Cup Paneer Cubes

3 Onions roughly Chopped

1 Cup Freshly grated Coconut

3 Green Chillies

1/2 Tsp Jeera /Cumin Seeds

1/2 Tsp Red Chilli Powder

1/4 Tsp Haldi / Turmeric

Salt to Taste

1/2 Tsp Egg Curry Masala

8 Black Pepper Corns

1 Tbsp Olive Oil

Few Curry Leaves

Method:

Grind grated coconut, 2 green chillies and pepper corns without adding water.Keep this mixture aside.

Heat oil in the wok. Add jeera, haldi and red chilli powder.Add the chopped onions, one green chilli sliced and roast until they turn golden brown. Add Paneer cubes and roast on medium flame until the paneer is slightly roasted. Once done add the coconut mixture,salt and egg curry masala and mix well. Keep it on low flame till all the paneer is well coated with the coconut mixture. Garnish with Curry leaves.

Serve hot with Rotis or Rice.

Enjoy this quick Paneer stir fry that can be made in a jiffy.

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Thanks once again to all my Readers for all the encouragement and love showered on me. Looking forward to the same in the future too.

 

OMURICE / OMELETTE RICE

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Omurice is a popular Japanese food that was originally influenced by Western cuisine. Prepare fried rice and a thin omelette separately, then cover the fried rice in the omelette before serving.I liked this recipe as you can incorporate lot of vegetables into your kid’s diet. It is yummy and they will surely love it.

I made Omurice on my younger son’s demand. He had watched a video of this recipe and wanted me to make it for him. I have made this dish to suit the taste of my family.

You can make a lot of variations to this recipe. Kids will love it and it is so easy to cook. Serve for lunch or dinner.

Recipe  for Omurice / Omelette Rice:

Ingredients:

1 Cup =180 ML

½ Cup of  green bell pepper cut into small pcs

½ Cup yellow bell pepper cut into small pcs

½ Cup red bell pepper cut into small pcs

1/2 Cup French Beans chopped

¼ cup chopped carrot

5 white mushrooms cut into medium chunks

3/4 cup chopped onion

1 garlic clove crushed

2 Cubes of Cheese

1 green chilli  chopped

1 Tbsp butter

Salt to Taste

½ Tsp ground black pepper

1 cup cooked rice

2 Tbsp Tomato ketchup

2 eggs

¼ Tsp sugar

1 Tsp Oil

Finely Chopped Coriander or Mint to garnish

 

Method:

 

Heat a heavy Bottom Pan. Add butter and garlic and saute for few seconds. Once the garlic turns crisp, add the green chilli,green bell pepper,yellow bell pepper, red bell pepper, carrot, mushroom, and onion. Stir a few minutes until the onion turns a little translucent. Once done add salt and ground black pepper and mix well. Now add the cooked rice, tomato ketchup, and mix well. Let it cook without stirring for a minute, so that the bottom of the rice gets a little crunchy. Remove from the heat.

Transfer the fried rice to a bowl. Fill about half the cup with the fried rice, then if place the cheese cubes and then fill the rest of the bowl with the balance fried rice.

Keep it aside.

Now let us make the omelette.

Beat 2 eggs in a bowl with salt,pepper powder and sugar.Heat up a non-stick pan. Add  oil and spread the oil .Ensure the pan is properly greased .Turn the heat to medium low, so that the egg is not burnt.Pour the egg mixture into the pan and swirl the pan around to make a nice circle. Keep moving  the pan around and let the low heat cook the egg.Once done switch off the flame.

 To Assemble:

Put a large plate over the bowl of stir-fried rice. Flip everything over and remove the bowl in order to have a perfect dome of fried rice.Place the omelette over top of the dome. Garnish with a cheese cube , sprinkle some pepper or garnish with a bit of ketchup or as you like, and serve hot.

I served Omurice with pan fried Baby corns.

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Enjoy!!!!!!!!!!!

 

KACHHE KELE KA ROGAN JOSH / RAW BANANA ROGAN JOSH

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Rogan Josh is an aromatic lamb dish of Persian Origin and is a staple food in Kashmiri Cuisine. This dish is robust with use of different spices. I am sharing the vegetarian version with some changes to suit the palate of my family. I love the colour of this curry which comes from the use of Kashmiri Chilli powder. The fresh home made masala enhances the dish.”ROGAN ” means “fat /oil” and “JOSH” means “Intense heat”.

As a part of our 89th #Foodiemonday #Bloghop theme #Rawbananas my contribution is this yummy Kachhe Kele Ka Rogan Josh.

Recipe for Kachhe Kele ka Rogan Josh /Raw Banana Rogan Josh:

Ingredients for Raw banana Patties:

2 Raw Bananas boiled and mashed

2 Medium Potatoes boiled and mashed

Salt to taste

1 Tsp Garam Masala

1/2 Tsp Red Chilli Powder

1/4 cup finely Chopped Onions

1/4 Cup Amchur Powder

1/2 Cup Bread Crumbs

Oil to Shallow fry

Method:

Mix all the above ingredients except bread crumbs and oil. Refrigerate this mixture for about an hour so that the extra moisture is not there. Take this mixture out from the refrigerator and mix well. Grease your palms .take small balls,  and shape it as desired and roll them in the bread crumbs.Shallow fry these patties until both the sides turn golden brown. Keep them aside.

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Ingredients for the Gravy:

2 Tsp Saunf / fennel seeds

1 Bay Leaf

3 Tbsp Mustard Oil / Sarson ka tel

3 Cups of water

4 Onions finely Chopped

10 Pepper Corns

1″ Cinnamon Stick

2 Black Cardamom

2 Green Cardamom

1 Tsp Cumin Powder / Jeera Powder

2 Tsp Coriander Powder / Dhania Powder

1/2 Tsp Garam Masala

3 Tomatoes blanched and peeled

1 Tsp Ginger Garlic Paste

6 Dry red Kashmiri Chillies

1 Cup finely chopped Coriander

1Tbsp Ghee

1/2 Cup thick yogurt

Salt to taste

Method:

Heat mustard oil in a heavy bottom Pan. Add Saunf, bay leaf,pepper corns, black cardamom, green cardamom, cinammon stick. Once you smell the aroma of the spices add ginger garlic paste and saute for a few seconds. Now add the finely chopped Onions and saute untill they turn golden brown.

In a blender make a fine paste of yogurt,blanched and peeled tomatoes,dry red Kashmiri chilli and coriander.Add this paste to the onion mixture. Add ghee, jeera powder, coriander powder,salt and Garam Masala.Mix well . Add water to adjust the consistency of the gravy. Let is simmer on medium flame till the oil starts to leave the sides.

Add the raw banana patties to this gravy just before serving with Hot phulkas/ Roti/ Naan or piping hot rice.

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Enjoy !!!!!!!!!!!!!!!!!!!!!

GATTE KA PULAO / GRAM FLOUR DUMPLING PULAO

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Hello !!!

Today i am sharing a yummy recipe from the state of Rajasthan. If you are bored of the regular vegetables, then this recipe is for you. A quick aromatic Gatte ka Pulao tastes amazing with the  blend of whole spices. Pair it up with any Raita and enjoy this wholesome meal even in Summers.

Recipe for Gatte Ka Pulao / Gram Flour Dumpling Pulao:

Ingredients for Gatta:

1 Cup Besan / Gram flour

1 Tsp Kashmiri Chilli Powder

3/4 Tsp Saunf / Fennel Seeds

6 Tsp Oil (Sizzling hot oil)

1/2 Tsp Ajwain / Carom Seeds

1 Tbsp Thick yogurt

Salt to taste

1/2 Cup finely Chopped Coriander

Oil for Shallow frying

Ingredients for Pulao:

3 Cups cooked Basmati Rice

1.5 Tbsp Oil

2 Green Cardamom / Elaichi

4 Cloves /Laung

1 Tsp Jeera / Cumin Seeds

3/4 Tsp Mustard seeds / Sarson

1/4 Tsp Asafoetida / Hing

3/4 Cup deep fried sliced Onions

1.5 Tsp Chilli Powder

1 Tsp Garam Masala

1/4 Tsp Aachari Masala

1/4 Tsp Turmeric / Haldi

Salt to taste

1/2 Cup finely Chopped Coriander

For the Paste :

2 Tsp Finely Chopped Ginger

6 Garlic Cloves chopped

3 Green Chillies

1 Cup Sliced onions

Method:

For the Gatta:

Mix all the ingredients in a deep bowl and knead into  a stiff dough . Add water if needed. Take small balls of the docugh and roll them into long thin cylindrical rolls and keep them aside. Boil water in  a large bowl. Once the water starts to boil add these cylindrical rolls. Let it cook for about 7-8 mins. Once you see the blisters being formed on the rolls remove them ,drain the excess water and keep it aside. Repeat this process for the balance dough. Heat some oil in a wok. shallow fry these gattas untill they turn gloden brown on all sides. Drain them on a Kitchen towel and keep them aside.

For the Pulao:

Grind garlic,ginger,green chilli and onions to get a fine paste.Keep this mixture aside.

Heat oil ia heavy Bottom Pan. Add Cloves,Cardamom,Jeera,mustard seeds,hing and saute on medium flame till you get the aroma . Once done add the ginger garlic chilli paste and cook on medium flame for about 3-4 minutes. Once done add aachari masala, garam masala, haldi and salt to taste. Mix well till the oil starts to leave the sides. Now add cooked rice, deep fried onions and shallow  fried gattas. Mix all the ingredients and cook for about 3-4 minutes. Switch off the flame.

Garnish with Coriander and serve hot with your favourite Raita.

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Enjoy!!!!!!!!!!!!!!!!!!!!!!!