Category Archives: Recipe

Creamy Cheesy Dip/Cheese Spread

Sauces and dips are so important to enhance the flavor of a dish. When making crispy snacks like nachos, wafers, fritters, garlic breads, etc., what better than a yummy creamy cheese.

It is quick and easy to make and serves the purpose of not only a condiment with snacks but a yummy spread to make those delectable grilled cheese sandwiches for breakfast.

Here’s the recipe:

Ingredients:

  • ½ cup milk
  • 4 cheese slices/3-4 cubes of cheese
  • 2 tbsp finely chopped capsicum
  • ½ tbsp cornflour
  • Black pepper powder and salt to taste

Method:

  • Combine all ingredients in a non-stick pan and cook for 4-5 minutes on low/medium flame or till the mixture thickens like a sauce
  • Let it cool. Refrigerate if requires, and serve with snacks

You can use the leftover cheese dip as a cheese spread to make a yummy grilled cheese sandwich and serve with tomato ketchup and chili garlic sauce.

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Grilled Sandwich Made from Leftover Cheese Dip

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Satiating Snacks: Baby Corn Fritters with Creamy Cheese Dip

Be it evening hunger pangs or those friends coming over, quick and easy, yet light and lip smacking snacks/starters are the ones I always look for.

This time I tried a simple recipe of baby corn fritters, which came out to be marvelously crispy and juicy, and I found them to be a wholesome snack for a high tea or as a starter.

These fritters are made by dipping the blanched baby corns in a mix of plain flour, curd, garlic, salt, black pepper and chili flakes, followed by deep frying them until golden brown. These can be served with the condiments of your choice, be it tomato ketchup, mint chutney, chili garlic sauce or cheese dip. I used the easy recipe for creamy cheese dip. Click on the link for the recipe of creamy cheese dip.

Baby Corn Fritters

Ingredients:

  • 1 cup baby corns (blanched and cut into halves for easy of frying and serving)
  • ½ cup plain flour
  • 1 tbsp cornflour
  • 2 tbsp curd
  • ¼ tsp chilli powder
  • 1 tsp garlic paste
  • Salt to taste
  • Oil for deep frying

Method:

  • Combine all ingredients in a bowl and add ½ cup of water and mix well to make a batter of thick consistency
  • Dip each baby corn in the batter and deep fry a few at a time, till golden brown
  • Drain on an absorbent paper
  • Serve hot with tomato ketchup, mint chutney, chili garlic sauce or cheese dip

Happy snacking!

Want Some Buttermilk aka Neer Mor?

Delhi is scorching under the June sun and the blistering heat is taking away all the zest for life it seems…phewwww!!! And if this wasn’t enough, the daily chores bore you out.

But cooking yummy food never fails to reinvigorate my soul to keep going. So today’s lunch menu was all South Indian, and I just relish this cuisine to the core. That’s one reason South Indian dishes topped my list when I chose to start honing my culinary skills.

And today, just when I was about to finish preparing lunch, my need to quench my thirst made my mind run through a list of cold summer drinks that I could immediately make. With South Indian food on my mind, what better than a glass of BUTTERMILK. “Mmmmm….Yummy Choice”, my brain said and I got down to making the quick and easy buttermilk, one drink that would make your gut say ‘Thank You!’ after a heavy meal.

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Buttermilk is also know by the names of ‘Chhach’, ‘Lassi’, ‘Chaas’, ‘Mattha’, ‘Neer Mor’, etc. all over India.

This summer special drink not only lower’s the body heat, it is an excellent probiotic, great for lactose-intolerant people (as it is made of curd), brilliant for digestion, and packed with nutritional value.

I made the South Indian style Buttermilk, which is a spicy-salty blend of curd, water, green chillis, ginger, curry leaves, coriander powder, black salt and a hint of asafoetida. A tempering of mustard seeds (Rai/Sarson), asafoetida and curry leaves enhances the flavour of Buttermilk aka Neer Mor in South India.

Do try this on a hot summer afternoon and I bet you will relish every sip of it.

Its Gujarati Farsaan Time at Home-Sumptuous Khandvi

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Okay, so its one of those phases when I decide to make something new and interesting in my kitchen every other day.

I chose to make a Gujarati farsaan (Read: Gujarati snack) called Khandvi for the evening.

It is one delectable snack with that sweet and salty flavour characteristic to Gujarati food, topped with the softness of mini rolls and garnished with freshly grated coconut. This is a non-fried snack and is tongue tempting to the core.

My sister, a big foodie and fan of my cooking, is sitting with all eyes on the kitchen entrance, where I carefully lay each Khandvi roll on the platter, ready for the coconut garnish finale. On the other hand, my mom, also with her eyes set on the kitchen door; but not getting the complete view of the culinary corner of the house; is petrified and curious to know the mess that I might have made of the whole experiment.

Finally, I emerge from the kitchen to present one of the most enticing snacks I have ever made. And what I receive in return is two bright faces, one ready for the Gujarati treat and the other happy for her daughter adding another dish to her culinary skills, a piece of ‘essential’ information that would eventually go on that matrimonial website.

Anyways, since Khandvi is a snack best had in evenings, I put the platter in refrigerator to be had later with tomato ketchup and/or mint chutney!!

Mmmmm….Lip smacking, isn’t it!

Okay don’t be jealous, here’s the recipe for you. Make it at home and tell me how it turned out.

Recipe for Making Khandvi

Ingredients

For Khandvi Mixture

  1. 1 cup besan (Bengal gram flour)
  2. 1 cup curd (yoghurt)
  3. 1 cup water
  4. A pinch of hing (Asafoetida)
  5. Few drops of lemon juice
  6. 1/4 tsp Haldi powder (Turmeric)
  7. 2 tsp of chilli-ginger paste
  8. Salt to Taste
  9. 1 ½ to 2 tsp Sugar
  10. Oil for Greasing

For the Tempering

  1. 2 tsp Oil
  2. 1 tsp Rai/Sarson seeds (Mustard)
  3. 1 tsp Safed Til (Sesame seeds)
  4. 1/4 tsp Hing (Asafoetida)

Method

  1. Grease 3 thalis (steel plates) of 10” diameter each with oil on both sides and keep aside
  2. Combine all ingredients of Khandvi mix and whisk well to avoid lumps and form a smooth mix
  3. Switch on the flame of the pan and cook for 10 minutes (Approx.) and keep stirring continuously
  4. Spread a spoonful of the batter on greased thali, wait for few seconds, if it starts rolling the mix is ready to spread, else cook for few more minutes
  5. While the mixture is still hot, spread the mix to form a thin layered spread on all three thalis separately using a flat spoon
  6. Allow to cool for 5 to 10 minutes, make approx. 5 slits across the thali with a knife and roll them tightly into mini rolls
  7. For the tempering, heat oil in a pan and add mustard seeds and asafoetida and sauté
  8. Add sesame seeds and let them crackle
  9. Pour the tempering on the plated khandvis evenly
  10. Garnish with freshly grated coconut and coriander

The Khandvis are ready to be served with Ketchup and mint chutney.

Do try and share how you found these!

Its just the beginning

Hi there, all you homemakers, glad to have you here!

So here I am; after all these years of running around for studies, corporate life, challenges of the personal life; taking an altogether different route to connect back with my long lost friends, family, make new friends and share loads of stuff that forms an integral part of a homemaker’s life.

This is a platform for all the working/non-working, married/single women to share their thoughts, experiences, expertise and hobbies, speak their hearts out, share their daily challenges and their ways of dealing with them.

Check this space for cooking, home décor, fashion, beauty, DIY projects and much more. And not to forget sharing lots of personal daily life experiences, funny or emotional, with all you readers out there.