Avocado Murg Malai Kabab

What else can we make with Avocado??? Hmm...how about Avocado Murg Malai Kabab?? Yes, that's what came to my mind for this lazy Friday night dinner. And here is the recipe. It doesn't use as much cheese and cream as we use in Malai kabab. Adding avocado gives that creamy texture to this dish naturally. So let's get started.

Ingredients :

Boneless Chicken cubed 250gms
Mashed Avocado 2 tbsp (around 1/2 medium size avocado)
Cardamom powder 1/2 tsp
White pepper powder 1 tsp
Meat tenderizer 1/2 tsp (optional and I haven't used here)
Ginger garlic paste 1 tsp
Green chilli 1
Coriander leaves 1 tbsp
Mozarella cheese 1 tbsp
Fresh cream 1 tbsp (optional)
Cumin powder 1 tsp
Salt
Olive oil 2 tsp

Method:

1. Marinate chicken with cardamom and pepper powder, ginger garlic powder by squeezing out all water, meat tenderizer and salt. Leave it for 30 mins.
2. Now take mashed avocado in a bowl, add paste of green chilli and coriander. Then add cheese, cream, little salt, cumin powder and olive oil and mix well and apply this to the marinated chicken and keep it in fridge for 1-2 hours.
3. Pre-heat the oven for 250C.
4. Put the chicken pieces onto skewers and cook in the oven for around 25 mins by turning them around once in the middle.
5. Serve hot by squeezing little bit of lemon juice on top.

Cheesy Spinach Stuffed Croissant

Ingredients:

All butter croissant 1
Baby spinach leaves 2 cups packed
Salt
Garlic powder 1/4th tsp  or you can use fresh garlic crushed
Cumin powder 1/4th tsp
Grated mozzarella cheese 1 tsp
Olive oil 1tsp

Method :

1. Pre heat the oven to 180C temperature.
2. While oven preheats, heat olive oil in a pan, add spinach and cook till the leaves become tender and not much water left.
3. Add salt, cumin powder, garlic powder and mix well.
4. Take the croissant and slit in the middle.
5. Spread spinach in the middle of croissant.
6. Sprinkle cheese on top and bake in the oven for 7 mins.
5. Serve hot for breakfast.
6. Another similar recipe is here with avocado
7. You can also follow the same recipe with any other bread also. But using the croissant gives it that flaky super soft, melting in the mouth texture. Do try it and let me know how it turned out for you.

Cheesy Avocado Butterfly

Ingredients:

All butter croissant 1
Grated avocado 1 tbsp or as you like
Salt
Chilli powder 1/4th tsp
Cumin powder 1/4th tsp
Coriander leaves chopped 1 tsp
Grated mozzarella cheese 1 tsp

Method :

1. Pre heat the oven to 180C temperature.
2. While oven preheats, take the croissant preferably which comes in shankh shape and slit in the middle so that it looks like butterfly shape.
3. Mix all other ingredients except cheese and spread in the middle of croissant.
4. Sprinkle cheese on top and bake in the oven for 7 mins.
5. Serve hot with masala chai and sautéed mushrooms for breakfast. Another similar recipe with Croissant with Spinach is here. Cheesy Spinach Stuffed Croissant
6. You can also follow the same recipe with any other bread also. But using the croissant gives it that flaky super soft, melting in the mouth texture. Do try it and let me know how it turned out for you.

Paneer with Creamy Beetroot Sauce

Ever thought of cooking Paneer in beetroot sauce just like our very regular Paneer butter masala? I don't like beetroot much as it's sweeter. But as it's healthy, I try to use in different forms. Here's is one such recipe. It was not at all sweet and you can't make out much that it's beetroot except for the bright pink colour. Do try it for sure if you want your little one to eat beetroot without telling :-)

Ingredients:

Beet root 1 small or about 1/2 cup chopped
Paneer 250gms
Onion 1 medium
Green chillies 3
Ginger 1/2 inch piece
Cumin seeds 1/2 tsp
Garlic cloves 4
Salt
Cashew nuts 8
Oil 2 tsp
Butter 2 tsp
Fennel seeds 1/2 tsp
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Garam nasal powder 1/4th tsp
Kasoori methi 1 tsp
Cream optional

Method:

1. Make a paste of onion, ginger and green chillies.
2. Heat 1 tsp oil in a pan, add cumin seeds, garlic, beetroot, salt and cook till beetroot is fully cooked. Cool and grind it into very smooth paste by adding little water as needed.
3. Also make a smooth paste of soaked cashew nuts by adding little water as needed.
4.  Heat 1 tsp oil and 1 tsp butter in a non stick pan, add fennel seeds and when they crackle, add the onion paste and cook till the paste becomes brownish color.
4. Now add the beetroot paste and cook till oil oozes out.
5. Now add the coriander powder, cumin powder, garam masala powder and cook for 2 more mins.
6. Then add the cashew nut paste and mix well and cook for 2 mins.
7. Now add  some water as needed for gravy consistency, kasoori methi and cook for 3-4 mins.
8. Now add the paneer cubes, fresh cream (optional) and mix well.
9. Serve hot with roti by adding butter on top.

Dum Aloo

Ingredients :

Baby potatoes 20
Onion 1 medium size
Green chillies 2
Garlic cloves 3
Ginger 1 inch piece
Tomatoes 2 big, blanched and pureed
Cashew nuts 8
Yogurt 2 tbsp
Kasoori methi 1 tsp
Garam masaka 1 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Kashmiri red chilli powder 2 tsp
Coriander leaves chopped 2 tsp
Oil 2 tsp
Butter/ghee 2 tsp
Fennel seeds 1 tsp
Whole garam masala  (bay leaf, cloves 2, cinnamon small stick, green cardamom 2)
Salt

Method:

1. Boil potatoes till soft in pressure cooker for 3 whistles by adding sufficient water and salt.
2. Now peel the potato skin and pick them randomly with a fork.
3. Make a paste of onion, ginger, garlic, and green chilli.
4. Heat 1 tdp butter in a non stick pan, and add peeled potatoes and roast till they turn brown color.
5. Add some salt and chilli powder and cook for 2 more mins and take them into a different bowl.
6. Now add 1 tsp butter and oil to the same pan and when hot, add fennel seeds and let them splutter.
7. Now add whole garam masala and then add the onion paste.
8. Cook it till onion paste becomes dark brown color which is very important to get rid of raw smell.
9. Now add tomato puree and cook till oil oozes out.
10. Now add the yogurt, mix well and cook for 3-4 mins. Don't add any water yet.
11. Now add red chilli powder, coriander powder, cumin powder, garam masala powder, salt, mix well and then add the potatoes.
12. Add crushed Kasoori methi now.
13. Then add cashew nut paste, mix well and cook till gravy thickens and sticks well to the potatoes.
14. Now add little water as needed and cook for 2 mins.
15. Garnish with chopped coriander leaves and serve hot with roti.

Egg Kheema with Drumstick Leaves

Drumstick leaves are very healthy and must be eaten quite often. Here is a quick n easy recipe which even kids will love too. Taste bhi aur health bhi :-) Vegetarians can use grated paneer/potato instead of egg.

Ingredients :

Drumstick leaves 1.5 cup packed
Garlic cloves 4
Cumin seeds 1/2 tsp
Green chillies 2
Boiled and grated eggs 4
1 medium onion finely chopped
1 medium tomato finely chopped
Red chilli powder 1/2 tsp
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Mustard seeds 1/2 tsp
Ginger garlic paste 1 tsp
Garam masala powder 1/2 tsp
Turmeric 1/2 tsp
Salt
Oil 3 tsp

Method:

1. Heat 1 tsp oil in a pan, add cumin seeds, garlic cloves, green chillies and then add the washed drumstick leaves and cook till the leaves are fully cooked by adding little salt.
2. Cool and grind the leaves  to coarse paste. Don't make it smooth, you should be able to the leaves still.
3. Now heat 2 more tsp oil in the pan, add mustard seeds, onions, ginger garlic paste in the order and cook till onion turn slightly brown.
4. Now add turmeric powder and the chopped tomatoes and cook till they turn mushy.
5. Now add coriander powder, cumin powder, red chilli powder and salt. Check the taste and adjust salt and chilli powder now itself as we should not mix too much after adding grated boiled eggs.
6. Now add the grated eggs, garam masala powder, mix once and cook for 2 more mins.
7. Serve hot with roti.

Maggi Noodle Patties

Ingredients:

1 small packet Maggi noodles (makes around 10)
1 small potato boiled and mashed
1 small carrot finely chopped
1/4th cup green peas
1/4th cup sweet corn
Curry leaves finely chopped
Coriander leaves finely chopped
Green chilli 1 finely chopped
1 medium onion finely chopped
Chat masala 2 tsp
Chilli powder 1 tsp
Garam masala 1/2 tsp
Corn flour 1 tbsp (or as needed for binding, you can also add maid little bit but corn flour makes it crunchy)
Poppy seeds 1 tsp

Grated mozzarella cheese (optional)
Salt
Oil

Method:

1. Cook Maggi in boiling water with salt for 2 mind and drain.
2. Cook all the mix veg carrot, peas, corn, green beans or any veggies for 1 min in microwave.
3. Now mix all the veggies, onions, masala powders, noodles, 1 tsp oil.
4. Make them into any patty shapes and cook them in medium flame on heated tawa by applying little oil and sprinkling poppy seeds on top while cooking.
5. Enjoy hot hot ;-)

Drumstick leaves Paratha

Ingredients:

Drumstick leaves 2 cups fully packed
(Makes about 6 parathas)
Ajwain seeds 1 tsp
Garlic cloves 4
Red chilli flakes 1 tsp
Oil 1.5 tsp
Chat masala 1 tsp
Cumin powder 1 tsp
Red chilli powder (oprional)
Sesame seeds (optional)
Salt

Method:

1. Heat oil in a pan and add ajwain seeds and when they crackle, add garlic and sauté.
2. Now add the drumstick leaves and cook till soft by adding salt.
3. Now add red chilli flakes and mix well.
4. Cool the above and grind to coarse paste without any water.
5. Now take this in a bowl, add cumin powder, chat masala, chilli powder if needed and salt and mix well.
6. You can also add sesame seeds if u like.
7. Now add the flour as needed, add little water and make the dough.
8. Roll and make paratha as usual.

Ragi Oats Rava Dosa

Ingredients:

Dry roasted oats powder 2 cups
Ragi flour 1 cup
Sooji 1 cup
Sour yogurt 1/2 cup
Grated carrot 1/2 cup
Coriander leaves fistful
Salt
Oil

For tempering:
Oil 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Hing small pinch
Red chilli flakes 1 tsp
Curry leaves chopped few
Onions finely chopped as needed

Method:

1. Mix all the ingredients given by adding water as required to make Dosa batter consistency.
2. Add tempering using the ingredients given.
3. Make Dosa by applying oil on nonstick tawa. Add onions on top and cook on both sides.
4. Serve hot with any chutney.

Methi Paratha

Ingredients:

Methi leaves finely chopped 2 cups
(You can use frozen too)
Wheat flour 2 cups
Chilli powder 1 tsp
Ajwain seeds 1 tsp
Sesame seeds 2 tsp
Cumin powder 1 tsp
Hing a pinch
Salt
Oil

Method :

1. Add all spices to methi leaves in a bowl except flour and oil and mix it well.
2. Now add flour as required and prepare dough.
3. Roll like Paratha and cook it on tawa. Apply ghee/butter if required on top.
4. Serve hot with any gravy curries or just enjoy with yogurt and pickle. We had it with Cucumber Dal.

Golden Fried Baby Corn

Ingredients:

Baby corn small thin ones - 15
Besan flour 3 tbsp
Rice flour 2 tbsp
Corn flour 1 tbsp
Chilli powder 1 tsp
Cumin powder 1 tsp
Ajwain seeds 1 tsp
Salt
Baking soda a pinch
Hing a small pinch
Chat masala 1 tsp
Oil for deep frying
Lemon juice optional

Method:

1. Cook baby corn in microwave by adding water and salt for about 3 mins or till half cooked.
2. Mix all other ingredients except oil to make thick batter.
3. Heat oil, dip baby corn in the batter and deep fry in medium heat till golden colour.
4. Sprinkle chat masala/lemon juice on top and enjoy hot.

Dal Fry (Restaurant Style)

Ingredients:

Toor dal 1/2 cup
Chana dal 1/4th cup
Moong dal 2 tsp
Oil 1 tsp
Turmeric powder 1 tsp
Ghee 1 tbsp
Mustard seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Hing
Garlic cloves 4 crushed
Red chillies 2
Curry leaves few
Onion 1 small chopped
Tomato 1 medium chopped medium size
Kasoori methi 1 tsp
Lemon juice 1.5 tsp
Green chillies 3
Salt

Method:

1. Boil all the dals by adding water, oil and Turmeric powder and mash then fully.
2. Heat ghee in a pan, add mustard, cumin seeds, Hing,  red chillies, curry leaves, green chillies, crushed garlic, then add onions and cook till they turn light brown.
3. Now add the tomatoes, mix well. Don't let them become mushy.
4. Add the dal and water as required, salt, lemon juice and cook for few mins.
5. Finally sprinkle crushed Kasoori methi on top, give it a mix and garnish with Coriander leaves.
6. Serve hot with pulka, Paratha or any rice.

Bhindi ka Raitha

I used to use mostly cucumber ,onion, tomatoes etc only earlier in Raitha. These days I am trying to make different types of Raitha so that I won't get bored. Here is one such recipe...Bhindi ka Raitha...its so yummy and goes well with any Paratha, Pulao or even to eat just like that...do try it out...

Ingredients:

Bhindi 250gms
Yogurt 1 cup
Chat masala 1/4th tsp
Salt
Sugar 1/2 tsp
Oil 1 tbsp

For tempering:

Oil 1 tsp
Urad dal 1/2 tsp (Don't add more as they dominate the crispy taste of Bhindi)
Hing 1/4th tsp
Cumin seeds 1/2 tsp
Red chilli 1
Curry leaves few

Method:

1. Heat 1 tbsp oil in non stock pan.
2. Wash and pat dry bhindi and chop them in very thin circles or cut little slant way so they will be in oval shape and thin.
3. Add them to the pan and cook in medium heat for little longer till they turn nice and crispy and sprinkle some salt at the last.
4. Whisk yogurt in a bowl, add salt, sugar and chat masala and mix well.
5. Now make the tempering with the given ingredients and add to the yogurt.
6. Add the Bhindi to Yogurt just before serving so that they remain crispy.

Cabbage Paratha

I am not a great fan of Cabbage but as it's very healthy vegetable, I try to incorporate it into my diet in any way that hides the fact that it's Cabbage...LOL...here is one such recipe...Cabbage Paratha...had it with Bhindi ka Raitha and Dal Fry...great combo...

Ingredients:

Cabbage (grate it fine or best is to roughly grind it in mixi so that it will be easy to roll into Paratha) - 2 cups
Wheat flour - 2-3 cups approx
Green chillies 4
Garlic cloves 4
Mint leaves fistful (optional, you can also use chopped coriander leaves)
Turmeric powder 1 tsp
Chat masala 1 tsp
Cumin powder 1 tsp
Salt
Oil

Method:

1. Grind green chillies, garlic, mint leaves in mixi by adding salt.
2. Now add big cubes of cabbage to the same mixi and grind for few seconds.
3. Now add chat masala, cumin powder, turmeric powder, salt if needed to this paste in a bowl.
4. Now keep adding enough flour to this and make the dough. Apply oil on top and leave for 20 mins.
5. Now roll the dough balls into Paratha and cook by applying oil or ghee.
6. Serve hot with any Raitha or curry of your choice. We had it with Bhindi ka Raitha and Dal Fry.
7. This recipe makes around 10 Parathas.

Gongura Mutton (Lamb curry with Sorrel Leaves)

Ingredients :

Tender baby lamb 1/2 kg
Oil 1 tsp+2 tbsp
Fennel seeds 1 tsp
Cumin seeds 1 tsp
Mace 1 inch piece
Onions 2 medium finely chopped
Green chillies 3
Turmeric powder 1/2 tsp
Gongura leaves 2-3 cups fully packed

To Marinate :
1 / 2 cup yogurt
Ginger garlic paste 1 tsp
Chilli powder 1 tsp
Lemon juice 1.5 tbsp
Turmeric powder 1 tsp
Salt

To grind:
Cloves 4
Cinnamon 1 inch piece
Green cardamom 5
Bay leaf 1
Star anise 1
Poppy seeds 1.5 tsp

Method:

1. Cut lamb into small cubes and Marinate in the ingredients given for 30 mins.
2. Dry roast the ingredients given for grinding, cool and grind.
3. Heat 1 tsp oil in a pressure cooker and add fennel seeds and then add marinated lamb and cook till lamb is fully cooked.
4. Heat remaining oil in a nonstick pan, add cumin seeds, mace, and then add onions, salt and cook till they turn slightly brown.
5. Now add green chillies and roughly chopped gongura leaves and cook till gongura is fully cooked.
6. Now add coriander powder , cumin powder and the ground masala powder and mix well.
7. Now add the cooked lamb, mix well, adjust salt/chilli powder and then cook for another 5-10 mins in low - medium flame till the lamb gets the tangy flavour of gongura.
8. You can leave it with more gravy or increase the flame at the end to make it look more dryish so that all the gongura masala gets stuck to the lamb pieces which I prefer.
9. Serve hot with rice or pulka.

Avocado Pasta

Ingredients:

1 cup spaghetti pasta
Olive oil 1 tsp
Carrots 1/4 th cup
Sweet corn 1/4th cup
Pepper powder 1/2 tsp
Salt
Parmesan cheese

To grind:
1  Avocado medium size
Fresh mint leaves fistful
Garlic cloves 3
Olive oil 1 tsp
Green chillies 2
Lime juice 2 tbsp
Salt

Method :

1. Make the paste with all the ingredients to grind.
2. Boil water with some salt and then add spaghetti and cook as required and then drain.
3. Heat oil in a pan, add carrots, sweet corn and any other veggies like broccoli, beans, asparagus etc and sauté till they are cooked by adding some salt and pepper powder.
4. Now add the ground paste, half cup water and mix well.
5. Now add the pasta and toss it well.
6. Sprinkle Parmesan cheese on top and serve hot.

Kale Paratha

Ingredients:

Kale 1 cup fully packed
Wheat flour 1 cup approx
Green chillies 2
Garlic cloves 4
Cumin powder 1/2 tsp
Chilli powder 1/2 tsp
Sesame seeds 1 tsp
Olive oil 1.5 tsp
Lemon juice 1 tsp
Chat masala 1/2 tsp
Ajwain seeds 1/2 tsp
Salt to taste

Method:

1. Heat 1 tsp oil in a pan, then add garlic cloves, green chillies and then washed and chopped kale and some salt and cook till kale becomes soft.
2. Now cool and grind it into smooth paste by adding 2 tsp water as needed to grind.
3. Now add flour and other ingredients to this paste and make the dough.
4. Take little portion of this dough and make into Paratha and cook on tawa by applying ghee or oil as needed
5. Serve hot.