White Sauce

Yields about 3 cups

Preparation Time: NIL

Cooking Time: 15 Minute

Ingredients

3 tbsp unsalted butter

3 tbsp all purpose flour

2.5 cup whole milk

Salt and Pepper

Procedure

1. Heat the butter in sauce pan on medium flame

2. Add flour to it and continuously stir it to avoid any lumps

3. Once flour starts changing color to light brown. add milk

4. Add salt and pepper

5. Stir for about 10-12 minute until mixture is thick and consistent

Pineapple Mocktail

My mom always made a habit to have fresh juices whenever possible, especially during summer. Now I am also trying to continue the great legacy and HE also loves it. Be it a simple juice just with chat masala or a sophisticated mocktail, I love experimenting with combination of fruits, ice cream and soda. Recently when I bought a pineapple, it was not at all juicy and sweet. So I had to come up with something unusual. I am not even sure how to name this recipe :)

Yields two 16 oz glasses

Preparation time: 15 minute

Cooking Time: NIL

Ingredients

3 cup fresh pineapple cubes (1/3 of a big pineapple)

1 cup orange juice (I used store bought, fresh is better)

¼ cup red seedless grapes (About 8-10 pieces)

½ tsp vanilla extract

2 scoops vanilla ice cream

Sugar, if required

Procedure

1. Mix above all ingredients and liquefy them to make juice, add water if required

2. Serve immediately

Alu Methi Paratha

We both just love parathas, be the stuffing contains Alu, Gobi, Cheese, Corn, Paneer, Spinach or Methi. Even when I was in Mumbai, ‘Only Parathas’ in Bandra was one among my favorite restaurants. I try to have lunch/dinner once a week that includes Methi and/or Spinach. And sometimes, you get tired of Methi Thepla, Alu Methi or Methi Malai Mutter and then you have to come up with creativity. I thought to prepare stuffing for parathas using Alu and Methi.

Make 10-12 parathas

Preparation Time: 20 minute

Cooking Time: 30 minute

Ingredients

For stuffing

2 cup washed and chopped Methi

2 large potatoes

1 medium onion, finely chopped

1 tsp oil

2 tbsp grated cheese

½ tsp aamchur

½ tbsp chili-ginger paste

½ tsp red chili powder

½ tsp cumin seeds

Pinch of asafetida

Salt

For Dough

2 cup whole wheat flour

2 tsp oil

Salt

Oil for making parathas

Procedure

1. Sieve the flour in oil and make roti like soft dough

2. Boil, peel and mash potatoes. Make sure not to leave any lumps. Keep them aside

3. Heat oil in skillet and add cumin seeds, asafetida and onions

4. When onions turn lightly golden brown, add Methi and salt

5. Cook it uncovered on low flame until mixture becomes dry

6. Let this mixture cool down for a while and add it to mashed potatoes

7. Add rest of the spices, cheese and mix well

8. Divide dough in equal balls, add stuffing and make parathas

9. Serve with chutney, raita or pickles

Khasta Kachori

This kachori reminds me of my childhood days. We knew a Marvadi cook who was expert at making snacks and farsan He would come probably 3-4 times a year to make different types of snacks. Whenever he would come, we made sure to ask him making this kachori and he would prepare both versions – one you can eat right away and another you can save for a month or so like other dry snacks. Mom would make us a kachori chat by adding tamarind chutney, green pudina chutney, curd, chat masala and sev, which was simply irresistible.

This time when I went to India, mom made a simpler and less complicated version of this kachori. Couple of days back I tried myself and both of us indeed enjoyed it.

Makes about 20 kachoris

Preparation Time: 30 minute

Cooking time: 90 minute

Ingredients

For Filling

250 gm store bought moong dal snack

Whole spices

1.5 tsp whole coriander seeds

1.5 tsp whole cumin seeds

1.5 tsp fennel seeds

1.5 tsp sesame seeds

1.5 tsp kalonji seeds

1 tsp ajwain

Powdered spices

1.5 tsp aamchur

1 tsp black salt

2 tsp red chili powder

1 tsp garam masala

1 tsp clove-cinnamon powder

Salt

For Dough

1.5 cup maida

1 tbsp oil

Salt

Oil for deep-frying

Procedure

1. Make a puri-like dough and keep is aside

2. Coarsely grind moong dal

3. Roast whole spices for about 8-10 minute and grind them, add to crushed dal

4. Mix all powdered spices

5. Divide dough into equal portions.

6. Roll puri, add filling, cover the ball and gently roll it again to give a flat shape

7. Deep fry these kachoris on low flame on both sides until they are golden brown

8. Serve hot with chutneys.

This filling can be refrigerated for 3-4 months.

Chunky Avocado Salsa

Salsa and Dorritos was my favorite snack during my earlier days in US. Every week when we would go for grocery, we would make sure to buy salsa and chips. But after sometime, I lost crave and also realized store bought salsa is full of vinegar and preservatives. So using avocado I tried making it home and now I think it’s up to the mark to share recipe on my blog.

Yields 1.5 cup

Preparation Time: 15 minute

Cooking Time: NIL

Ingredients

1 medium avocado

1 tomato

1 onion

2 hot jalapenos

2 stems of cilantro

For dressing

1 tbsp olive oil

½ tbsp lemon juice (Vinegar is better option though)

2 cloves minced garlic

Salt and Pepper

For Garnishing

5-6 cherry tomatoes (optional)

Procedure

1. Mix all ingredients for dressing and whisk them thoroughly

2. Finely chop tomato, onion, jalapeno and cilantro

3. Mash avocado with potato masher and add to dressing

4. Garnish with cherry tomatoes cut in halves

5. Refrigerate for couple of hours before serving