Cooking videos in here

Cooking videos in here
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Sunday, 13 April 2014

Frozen Fruit Sandwich (guiltfree icecream) | 3 Ingredient Dessert Recipe

Try these tasty 3 ingredient frozen fruit sandwich instead of ice cream or for those days when you crave something sweet, banana is the base for this recipe, adding any other fruit puree or  berries of your choice is completely up to you.
I love how this recipe has no sugar too, this is totally guilt free and gets ready in no time. Try it asap!


Makes 6 sandwiches :
2 large bananas
1/2 cup blue berries
honey gram crackers

Cut the bananas and lay them on a plate, freeze them for 20 min.

Crush them, you can see how the texture gets in 2 crushes, yumm already !
This is how it will look after 4/5 crushes in your blender, they are getting a creamy ice-cream like texture.

Crush 2/3 times more and then you will get a smooth creamy texture just like ice-cream, but this one is without sugar, cream or milk, how cool is that guys ?
Add in the blue berries and crush till they get blended in. Now stop and work quickly.
Line a square or rectangle baking pan with foil and spread the mixture.

Cover it with foil and freeze for 2 hours.
I love honey gram crackers but of course you can use any flavour of your choice.

With the help of your gram cracker cut portions, work quickly so it wont melt.

Now all you do is assemble your frozen fruit sandwich.


Wrap them individually and freeze for later use.

Eat away, they are so yummy ! 3 ingredients are all you need for a healthy everyday dessert.

Saturday, 12 April 2014

Mustard Fish Curry | Fish Curry with Mustard Paste

Mustard fish curry and steamed rice is a true match made for your mouth, extremely simple and you will love the slight bitterness with the mustard paste, start with very little mustard if you are trying it for the first time. Mustard fish curry needs a nice firm fish, I used king fish today.
Make this for lunch guys its delish. 
Mustard Fish Curry
This recipe serves 2 

For the whole spices
2 tsp cumin seeds
2 green chilies split
4 cardamom pods
2 small cinnamon sticks
1 large dried red chili broken in half 
grind 1 tsp mustard seeds with 4/6 garlic cloves and 1 inch ginger
1 tsp red chili powder
2 tsp garam masala
1 tsp turmeric
2 tsp sugar
2 tsp cumin powder
1 tsp coriander powder
1 large onion grated
1 tomato pureed
Marinate well washed and cleaned fish with turmeric and salt for about 15 min. I have used king fish.
Add 2 tsp of mustard oil to a non stick pan, wait for the oil to heat up well and lightly fry the fish, do not over brown the fish.
After lightly frying the fish keep it aside.
In the same pan again add 2 tbs mustard oil and again wait for it to heat up, add the whole spices.
After few seconds add the mustard paste mix and saute for 2 min
Keep the flame on medium so the ginger , garlic wont burn, then add the onion paste, sugar and allow the onion paste to get light brown, keep a low flame.
After 5/7 min add the dry spices and salt, cook on low for more 5 min.

Add the tomato puree and cook covered for 5 min on low heat.
Remove the lid and saute again, allow the masala to completely dry and cook.

Once the masala has completely cooked add 1 cup water and add the fish pieces, allow to boil.
Check for salt, add another pinch of garam masala now. Cover and cook on low for 5 min.

Open the lid and check if the fish has cooked, once done garnish with coriander leaves.

Allow to rest for 5 min before serving.
Serve with steamed rice and some salad.

Thursday, 3 April 2014

Recipe for Perfect White Veg Pulao / Pilaf

Sometimes the only thing a girl needs is a plain veg pulao with dal and some papad on the side to feel everything is perfect in this world, that is the beauty of comfort food.
Are you wondering why all the fuss for such a simple and easy dish? The answer is sometimes we all just need to get back to the basics, so if you are some one struggling to cook up the perfect pilaf /pulao then this one is for you.
Every house has their own version of the perfect veg pulao with their secret tips to cook fluffy rice, and many homes take their pulaos very seriously, no kidding.
When it comes to me I just follow the universal rice cooking ratio - 1 cup rice + 2 cups water = perfect rice every time.
My version is very basic but if you follow these steps you will only have the most aromatic and flavourful pulao with each grain separate, I promise you.
Simple tips to follow to make the best pulao.
Do not add a ton of whole spices, they always pop in your mouth making the aromatic pulao a nightmare to eat as you and your guests will be left struggling to remove them one by one.
Make sure you wash and soak the rice for not less than one hour.
For a unique and flavourful twist add fennel seeds to the ginger garlic paste, you will be glad with what fennel can do to your pulao.
Stick to just peas and carrot chopped in small cubes, remember its a white veg pulao and just has hints of veg here and there.
Always saute the rice before adding the water, this is what makes any pulao get that wow factor.
Use a large saute pan when ever you make pulao, a large surface helps when you saute the rice and each grain gets evenly coated.
Here's what you need 
1 cup basmati rice - washed very well and soaked for an hour
1 large onion chopped
1/2 cup peas
1/2 cup chopped carrot
4/6 cardamom pods powdered fine
2 garlic, 1/2 tsp fennel seeds and 1/2 inch ginger paste
2 tsp lemon juice
2 table spoon ghee
Whole spices (less is more)
1 bay leaf
2 cloves
1 large cinnamon stick
2 tsp cumin
Start by adding the ghee to a heavy bottom saute pan, once heated add in the whole spices and after a few seconds quickly add in the ginger garlic and fennel paste, saute for a min and add in the chopped onion. Keep the flame low, make sure the onion stays a pale pink and not brown.
After 2/3 min add in the peas and carrot, drain the water from the rice and add it to the pan, saute everything gently for 5 min, be patient and coat each grain well.
Saute till all the water from the rice dries up. If not, give it another few min till the rice looks lightly toasted. Make sure nothing browns. You will get a great aroma by now.
Now add in 2 cups of water and put the heat on high, add salt to taste, powdered cardamom and the lemon juice. stir it very gently so everything mixes well.
Wait for a boil, as soon as you see a boil put the heat on low and cover quickly with a tight lid.
Cook for 12/15  min, depending on the rice of course. After you shut off the flame allow to rest for 5 min before opening the lid. Fluff only with a fork and transfer to a plate, let all the steam escape.
If you feel the rice is not cooked cover it again with the lid and leave it in for 10 min, the steam will cook the rice. No need to start the stove for this.
That's it, now your done. Its simple and wonderful to eat, enjoy.

Wednesday, 2 April 2014

The Best Salmon Cakes Ever | Easy Salmon Cakes

I have tried quiet a few salmon cake recipes over the years and this one is my favourite, it always makes a great lunch or dinner with green salad on the side.
Just like all my recipes these salmon cakes are really easy to cook up too. I always feel salmon cakes need some texture, so instead of adding a ton of bread crumbs I add grated zucchini, sure you can skip it if you want it to be all salmon, but some how I feel the patties form better and stay crispy on the outside much longer by adding it.
These salmon cakes along with chili garlic sauce is our go to party appetizer too, totally delish !!
For 1 can salmon use 1 small grated zucchini, squeeze the water out of the zucchini and lightly saute with 2 large finely chopped garlic cloves, no need to add oil.

In a bowl add some melted butter, 1 tbs milk and add 2 tbs bread crumbs to this, mix well till the bread crumbs are well coated with the milk and butter.

We also need 1 tbs mayo, lemon zest, chopped coriander, 1 green chili, salt,1 tsp pepper and some sea food seasoning. mix everything well, use your fingers not a spoon.
If the mix is too dry add more mayo, always start with less mayo and add more if needed.

I use a mix of olive oil and butter to cook my salmon cakes, form patties with medium thickness, making them very thin can break these babies.

Cook them till light or medium brown, but you guys know me I like them a bit dark and super crispy. Do make these for lunch, dinner or to enjoy with drinks. They are lovely.

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