Pav Bhaji

                        Ingredients:
For 6-8

4 tbsp . Oil
2 tbsp Butter
4 Onions (finely chopped )
8 Tomatoes ( finely chopped )
1 tsp Garlic paste
4 Cups Water

750 gms Potatoes  (boiled)
1 cup Cauliflower(chopped )
3 Carrots (diced )
1 / 2 cup  Peas

1 Capsicum ( chopped finely )
3 tbsp Pav Bhaji Masala
Salt, to taste
1  tsp. Red Chilli Powder

For garnishing:
Chopped Coriander leaves
Chopped Onions
Lemon Wedges
Cube of butter

                       Directions :
1 : Heat oil in a thick bottomed vessel.Add butter.
2 : Pressure cook vegetables and lightly mash them.
3 : Add garlic to oil and sauté till golden brown.

4 : Add chopped onions and cook till they are golden brown in color.

5 : Add chopped tomatoes and cook on low flame till they are mushy.
6 : Now cook on high flame till it leaves oil.
7 : Add salt, red chili powder and pav bhaji masala.

8 : Add boiled and mashed potatoes and   vegetables.
9 : Cook on low flame till it is  mixed properly.Now add some water and mash it nicely.
10 :Cook for 5 minutes on high flame.
11 : Serve with butter toasted pav along with chopped onions, chopped coriander leaves, butter and lemon wedges.

Smoking Paan Shots

                Paan is something which is liked by almost everyone,  though the taste buds need a particular flavor.Some like banarasi , some like meetha  and some Calcutta Paan. Nowadays there are Fire Paan and Ghundi too....
     In fact you can ask your Paan wala to modify a regular Paan as per your liking. 
         I like to give it a twist and turn it into Paan shots or Paan Panacotta or Paan Cheesecake. 
          Just a few Betel leaves , fennel seeds , Gulukand and  some chilled milk.....wow!! It turns it into a heavenly drink.
                       
  

A New Venture

It's been a while that I took a sabbatical from my blog since I was a little occupied with a new venture. With God's grace it's been a beautiful journey  so far.
           I was so much in love with food that it was the only thing which occupied my head all the time.....even in my sleep. Yes, you got it right ...I used to dream about presenting a dish in different,  innovative ways.So I started with catering and try to incorporate new and innovative  dishes everytime I meet a prospective client.
            These are some of the pictures of the events I catered. Hope  you like them and trust me , your feedback means a lot to me.

These are the ones I did  for a DHOL NIGHT.

Thsee are from a HALDI FUNCTION! !

Trying to be better with every event with your blessings and good wishes... 😍😍

Wholewheat Chocolate Skillet Brownie

                        

120 gms Semi sweet chocolate
1/4 cup Butter
1 Egg
1 tsp Vanilla Extract
1/4 cup Brown Sugar

1/5 Cup Whole wheat flour
1/2 tsp Baking Powder
Pinch of Salt

                      Directions :
1: Preheat oven at 180 degree Celsius.
2: On a double boiler, melt butter and Chocolate.
3: Let it cool.

4: Stir Egg, Sugar and Vanilla extract.
5: Pour it into chocolate mixture and stir nicely.
6: Sift Whole Wheat flour , baking powder and salt and add to chocolate mixture. Fold in gently.

7: Pour it into a greased iron skillet and bake for 25-30 minutes.
8: Serve with a scoop of Vanilla Ice cream, chocolate sauce and toasted almonds.

Double Chocolate Pumpkin Loaf Cake

              Ingredients :
4 Large Eggs(at room temperature )
1/2 cup Greek Yogurt
1 cup Whole Wheat Flour
1 cup Maida
1/2 kg Pumpkin
1 cup Brown Sugar
10 tbsp Cocoa powder
2 tsp Vanilla extract
2 tsp Baking soda
2/3 cup Chocolate chips
1/2 cup Butter

         Directions:

1: Preheat oven at 180 degrees .
2: Line a loaf tin (13" × 5") with oil and spread cocoa powder over it.
3: Peel Pumpkin and remove it's seeds.
4: Wash it and cut it into cubes. Pressure cook it till 3 whistles and strain it .
5: Let it cool down and blend it into a puree.
6: Sift Whole wheat flour,  Maida , baking soda, cocoa powder into a big bowl.
7: Add Pumpkin puree, yogurt, brown sugar, vanilla extract, butter and chocolate chips and slowly whisk in lightly beaten eggs (one by one).
8: Pour into prepared tin and bake for 35-40 minutes.
9: Let it remain in oven for another 10 minutes and slice it and serve warm with vanilla ice cream or just drizzle some chocolate sauce over it.

Quinoa Tabulleh

1 cup Quinoa
2 Cups Water
11/2 Lemon's juice
1/2 tsp Salt
1 tbsp Extra Virgin Olive Oil
1 tbsp Sprig Gourmet Tangier
1/2 Red pepper (finely chopped)
1/2 Yellow Pepper (finely chopped)
1/2 Capsicum (finely chopped)
1/2 cup Mint (chopped)
1/2 cup Coriander leaves

Directions:

1: Add quinoa and water in a pan along with salt.
2: Boil and then simmer till the water is absorbed.
3: Let it cool down and fluff with fork before using.
4: Add rest of the ingredients and mix properly.
5: Refrigerate it for an hour and serve.

Mediterranean Chickpea Salad

1  1/2 cups Boiled Chickpeas
1 Cucumber(diced)
1 Tomato (deseded and finely chopped)
1/2 Capsicum (finely chopped )
3 tbsp Chopped Coriander
3 tbsp Chopped Mint leaves
1 Lemon 's juice
1/2 tsp Salt
1/4  tsp Red Chilli Flakes
Pinch of Black Pepper Powder
1 tbsp SPRIG TANGIER
1 tsp Extra Virgin Olive Oil(EVOO)


Nothing could be more simple than mixing up this healthy salad.
       Just take all the ingredients in a big bowl and mix them nicely. YES , you got it right....That's it.
  It's ready to be served.

Moong Dal Halwa

                          Ingredients :

                      For 5-6 persons

1 cup Moong dhuli Dal
1 cup Ghee
1 cup Milk
3/4 cup Powdered Sugar

1/2 tsp Cardamom Powder
Few strands of Saffron soaked in 1/4 warm milk
Few Slivered Almonds
   

                             Directions:

1: Wash and soak Moong Dhuli Dal overnight.
2: Rinse and drain excess water.
3: Grind Dal with very less water into a fine paste.
4: Heat ghee in a thick bottom vessel.
5: Roast Dal on medium heat for around 35-40 minutes or till it is golden brown in color and leaves ghee on sides.

6: Keep on pressing Dal while cooking so that it gets cooked evenly.
7: Add cardamom powder,  milk , powdered sugar along with saffron milk.

                
8: Cook till it leaves ghee.
9: Remove from flame and add almond slivers.
10: It can be stored in refrigerator for around 3 weeks .