BANANA FLAVORED THAI BASIL SEED

Ingredients

2 tablespoons Thai basil seed
1/2  lemon , freshly squeezed
2 tablespoons honey
1 quarts water
1/4 cup superfine sugar, to taste
1 teaspoons banana extract ( Opcional : can add cherry extract, rose water, orange blossom water or simply vanilla extract.)
1  cups ice cubes, or more

Method 

Wash the Thai basil seeds and place the Thai basil seeds in a pitcher.
 Bring 1 cups of water to a near boil. Pour into the pitcher. Let the seeds gain in volume, about  5 minutes.
In one saucepan, dissolve the sugar with 1/2 cup of water. 
Bring to a near boil and  add the honey. Pour the syrup into the pitcher. 
Add the banana extract, the rest of the cold water and lots of ice cubes.
I served this chilled with some fresh Thai baby basil leaves 

MINT RICE

Ingredients

2 tsp ginger garlic paste
4 cups long grained rice
1 tbsp ghee
2 large onion, finely sliced
1 tbsp oil 
1 tsp shahjeera
1 tsp red chilli pwd
salt to taste

Garam masala 

2 bay leaf
2 elachi
8 cloves
2 cinnamom
2 star anise

Make a paste

4 green chillis
1/2 cup chopped mint  leaves, packed
4 tbsps grated coconut


Method 

Heat oil and ghee in a cooking vessel.
Add garam masala , shahjeera ,bay leaf and saute for a few seconds. 
Add the sliced onions and saute for 5 mts. 
Add the ginger garlic paste and mint -green chillis paste , saute further for another 5 mts. 
Add red chilli pwd and combine.
Add the washed rice and saute for a minute. Add 7-8  cups water and bring to a boil.  Cover with lid and cook till the rice is done.
Serve  with raita or any curry of your choice.

PASTA WITH COURGETTE AND PHILADELPHIA CHEESE

Ingredients 


400 g pasta 
 3 courgette
100 g Philadelphia
2-3 cloves garlic
Parmiggiano reggiano for drizzling

Method 


Sauté zucchini cut into thin slices with garlic cloves.
Boil pasta time indicated on the package.
When pasta is cooked put it over courgette sauté add the  fresh cheese and mixing well ..
And you can optionally add diced mozzarella.
Drizzling with  parmiggiano reggiano

FOCACCIA CON TOMATES Y ACEITUNAS

Ingredientes 

500 g harina para el pan 
1 sobre levadura para el pan 
2 cucharas aceite de oliva 
1 cucharadita sal 
aproximadamente 250 ml agua 
aceite de oliva para rociar 
algunas aceitunas negras 
algunos tomates cherry 

Metodo de preparacion 

Pon la harina cernida en un bol grande.
Añade la sal y mezcla bien .
Anñade el sobre de levadura con 2 cucharadas de azucar ,el aceite y el agua .
La cantidad del agua depende mucho de la harina .
Comienza amasar hasta que has obtenido una masa elastica , compacta y un poco morbida al tacto 
Dejala a levitar en un lugar seco sin corintes de aire por 2 horas .
Divide la masa en 2 partes iguales 
Aplanar cada porción en una bandeja para hornear,aproximadamente 1 1/2 cm  empujando a las esquinas, a continuación, dejarla levitar otra media hora.
Rocíe los panes con aceite,pon los tomates cherry cortados el la mitad ,y las aceitunas negras tambien cortados en la mitas ,y espolvorea con oregano .
Metelas al horno por aproximadamente 20 minutos a 180 grados  .Depende del horno .

FOCACCIA WITH TOMATO AND OLIVES

Ingredients 

500 g strong flour for bread 
1 yeast for bread ( 7 g ) 
2 tablespoons olive oil
1 teaspoon salt
about 250 ml water 
olive oil, for drizzling
few black olives
few Cherry tomatoes

Method

Put the sifted flour in a large bowl.
Add salt and mix well.
Added on yeast with 2 tablespoons of sugar, oil and water.
The  amount of water depends much flour.
Begins to knead until you have obtained a compact elastic mass.
Leave it to levitate in a dry place without corintes air for 2 hours.
Divide the dough into 2 equal parts
Flatten each portion on a baking tray,  (about 1 1/2 cm thickness) pushing the corners and  put   another half hour to  levitate.
Drizzle the bread with oil, put the cherry tomatoes cut in half, and black olives also cut in half ,and  sprinkle with oregano.
Put them in the oven for about 20 minutes at 180 .
Depend of oven.

MUSSELS IN WHITE WINE SAUCE

Ingredients

1 kg mussels
1 cebolla large
2-3 cherry tomatoes
1/2 cup white wine
1/2 Tbsp Tomato paste
1 bay leaf
pepper to taste
parsley or coriander

 Method

Clean the mussels and remove any that do not close or have broken shells. Scrub the shells thoroughly under running water to remove dirt.
Cut the onions in julien.
Optional you can add two or three cherry tomatoes cut in half add the bay leaf, peppercorns, a pinch of salt and wine and 1/2 tablespoon tomato paste
Cook over high heat for 15 minutes. Add the mussels, cover the pot and cook , until all the mussels are open.
  Sprinkle over pererejil or coriander

MEJILLONES EN SALSA DE VINO BLANCO

Ingredientes 

1 kg mejillones 
1 cebolla grande 
2-3 tomates cherry (opcional)
1/2  cup vino blanco 
1/2 cuchara pasta de tomate 
1 hoja de laurel
pimienta negra a gusto
perejil o coriandro 

Metodo de preparacion 

Limpia  los mejillones y elimine los que no se cierran o que tienen la cáscara rota. Limpia  bien con agua corriente para eliminar la suciedad. 
Corta la  cebolla en julien.
Opcional puedes añadir 2 o 3 tomates cherry cortadas en la mitad añade la  hoja de laurel,la pimienta en grano ,una   pizca de sal y el vino y 1/2 cuchara de pasta de tomate 
Dejar cocer a fuego fuerte durante 15 minutos. Añadir los mejillones, tapa en la olla y cocine por unos 5 minutos, hasta que todos los mejillones se abren.
 Espolvorea por encima pererejil o coriandro 

TOMATO RICE

Ingredients

1 tsp Kasoori methi (dried fenugreek leaves)
4 cups Raw rice
2 tsp Shah jeera
2 tbsp Oil
2 Bay leaf
10 Cloves
2 tsp Red chili powder
2 Cinnamon stick
4 Tomato  finely chopped
4 Cardamoms
4 Onions finely sliced
3 tsps Green chili-ginger-garlic paste
25 leaves ( Pudina)  Mint
pinch Cumin Powder (roasted jeera powder)
2 Tomato (large red tomato, blanch, peel skin and puree)
3 tbsps Coriander leaves (finely chopped for garnish)
2 tbsp Ghee (optional) vegan can omit ghee and substitute with oil
Salt to taste

Method

Heat oil+ghee in a vessel or pressure cooker, add shah jeera, cloves, cinnamon and cardamoms and stir fry few  secs. Add the sliced onions and saute for 4 mts.
Add green chili-ginger-garlic paste, mint leaves and kasoori methi and saute for 5 mts.
Add red chili powder and cumin powder and mix. Add chopped tomato, tomato puree and salt to taste and mix. Cook  on low to medium flame,  till oil separates.
Reduce heat, add the raw rice, mix, saute for a mt. Add 7 cups of water and bring to a boil. Reduce flame and cook till rice is done. If using pressure cooker, cook rice upto 3 whistles.
Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.

KEEMA MATAR

Ingredients 

1 KG Minced meat (keema)
4 Onions  finely chopped
6 green chilies  slit length wise
4 Tomatoes  finely chopped
1 cup Green peas
1 tbsp ginger garlic paste
2 Black cardamom
1/2 cup Yogurt  mixed to a smooth paste (curd)
4 Green cardamom
2 Bay leaf
4 tbsps cooking oil
2 Cinnamon stick
6 Cloves
1 tsp Turmeric powder
1/2 tsp Cumin powder
1 tbsp coriander powder
2 tsp red chili powder
2 tbsp ghee
Coriander leaves for garnish
sal to taste

Garam masala pwd 

2 elaichi
4 cloves
1 cinnamon stick
 4 black pepper corns

Method

Heat oil and ghee in a pressure cooker, add green cardamom, black cardamom, cinnamon stick, cloves and bay leaf and allow to sizzle. Add green chilies and chopped onions and saute till the onions turn transparent,few minuts
Add the ginger garlic paste and saute  now add the minced meat and turmeric pwd and cook on high without lid for 4 mts.Reduce flame and cook for other 4 mts.
Add the red chili powder, coriander powder, cumin powder and salt and mix well. Add the chopped tomatoes and cook for 3 mts on medium flame. Add a 3 cups of water and yogurt and place lid and pressure cook up to 3 whistles or until the meat is almost cooked. Turn off heat. Allow the pressure to come down and add the fresh green peas.
Cook with lid on low flame  till you get the desired gravy consistency. Add garam masala pwd and mix
Garnish with fresh coriander leaves and serve hot with rotis, pulao or white steamed rice.

WHOLEMEAL BREAD

Ingredients

1 teaspoon honey
500 grams of wholemeal flour
250 ml of water (the amount is by approximation)
12 g yeast
salt to taste
50 g extravergine olive oil (if you have also the Sunflower is perfect)


 Method

Dissolve yeast in warm water with honey.
Add the flour and start kneading, add the oil and salt.
Continuous kneading until a homogeneous and soft dough
Leave levitate 2-3 hours.Depends also on the flour .
A maybe need more time, olive oil is more heavy.
After levitate out the dough ,with your hands give  a rectangular shape and make one bread or 2 smaller
Roll the dough and then put it in a baking pan or in a larger tray if you do 2 lined ,with parchment paper and let lievitar again for an hour or hour and a half
Rub the surface of the bread with a little milk and put it in a preheated oven at 180 ° Bake for 30- 35 minutes.
The time depends on the oven.

PAN INTEGRAL

Ingredientes 

1 cucharadita miel 
500 gramos de harina integral 
250 ml de agua ( la cantidad es con aproximacion ) 
12 g de levadura 
sal a tu gusto 
50 g de aceite extravergine de oliva ( si no tienes tambien el de girasol esta perfecto)


Metodo de preparacion 

Disuelve  la levadura en el agua tibia ,junto con la miel .
Añade la harina y comienza amasar ,añade el aceite y la sal .Continua amasando hasta obtener una masa homogeneo e suave 
Deja levitar unas 2-3 horas .Depende mucho de la harina .A lo mejor necesita mas tiempo ,el aceite de oliva es mas pesante.
Despues de levitar extiende la masa con las manos, dándole una forma rectangular .
Puedes hacer solo un pan ,or dos mas pequeños 
Enrollar la masa y luego ponerlo en un molde para pan o en una bandeja mas grande si haces 2 ,forrada con papel pergamino y dejar lievitar de nuevo  por una hora o hora y media 
Unta la superficie del pan con un poco de leche y metela en el horno precalentado a 180 ° Hornee durante 30- 35  minutos.
Depende mucho del horno.

CHHATARPUR TEMPLE

Chhatarpur Temple is located in a down town area in south of Delhi - Chhatarpur. This is the second largest temple complex in India, and is dedicated to Goddess, Katyayani

Chhatarpur Temple was constructed in the year 1974, by Baba Sant Nagpalji. Following his death in 1988, his samadhi shrine lies in the premises of the Shiv-Gauri Nageshwar Mandir within the temple premises. Built entirely out of marble, it is characterised by ‘jaali’ work on all its facets. 

The entrance of the main temple is guarded by an old tree, where devotees tie a holy thread for the fulfilment of their wishes. Another shrine of Goddess Durga lies above the shrines dedicated to Radja-Krishna, and Lord Ganesh. There are also temples dedicated to Lord Rama, Lord Ganesha and Lord Shiva within the Chhatarpur Temple complex. The temples have been built in both South and North Indian style of temple architecture.

 During the festive celebrations of Navratri, thousands of devotees come to visit this temple of Chhatarpur. Succinctly, Chhatarpur Mandir is an important temple, unfolding the religious legacy of India.

Here, two forms of Goddess Durga are commemorated. One shrine is dedicated to Maha Gauri (form of Durga), which is opened for 'darshan' every day. Another shrine is dedicated to Goddess Katyayani, whose 'darshan' can be availed only on 'ashtami' falling in every month. Otherwise, the 'darshan' of Goddess Katyayani can be made throughout the days of 'Navratri'. The golden image of Katyayani attracts the attention of devotees with its huge size and sheer divinity. 

The image of Katyayani Devi is placed in a big hall, which can also be reached from the hall of prayers. The gilded image of Goddess Katyayani is always festooned in rich clothes, striking jewelry and a heavy garland of flowers. During the time of Navratri, the temple is thronged by thousands of people. To control such massive crowd of devotees, serpentine queues are made ranging in kilometers. Innumerable security guards are kept to manage the functioning of queues. 

Near to the shrine of Katyayani Devi, there are two rooms that are meant to Goddess' rooms. One room is made as the living room with tables and chairs made in silver. The other room is regarded as the 'Shayan Kaksha' (Bed Room), where a bed, dressing table and table are carved in silver. The royal appearance of the rooms, make one to ponder over the appearance of heaven. 

Inside the complex, there are several shrines that are dedicated to Lord Shiva, Lord Ganesha, Radha-Krsihna and Lord Rama respectively. Apart from the shrines, a massive structure has been constructed where 'Bhandara' (Food is offered to people) is conducted on a daily basis. Almost for 24 hours, various religious prayers and discourses are held in the temple.

 The temple  opens only during the bi-annual Navratri season, and is accordingly thronged by thousands of devotees. A nearby room has been adopted as a living room, complete with tables and chairs made in silver, and another as the ‘Shayan Kaksha’ or the bed room, where a bed, dressing table and table are carved in silver. 

The best time to visit the Chhatarpur Temple is between the months of October and March.

VEG BALLS IN SPICY AND HOT GARLIC SAUCE

INGREDIENTS 

VEG BALLS 

1 tsp freshly crushed black pepper or black pepper powder or white pepper powder
1 cup finely chopped bell pepper
2 cup grated carrot
2 cup finely chopped cabbage
1/2 cup finely chopped spring onion/scallion greens
4 tbsp all purpose flour/maida
4 tbsp cornfloursalt to taste


SCHEZUAN SAUCE 

1 tbsp soya sauce
4 tbsp finely chopped onion or spring onions/scallions
4 tbsp tomato sauce
2 tbsp finely chopped garlic
2 tbsp chopped celery
6 tbsp red chili paste (details on how to make in notes below)
2 tsp vinegar
7 schezuan pepper, crushed
1 tsp black pepper powder or freshly crushed black pepper
sugar & salt as required


GARLIC SAUCE

6 tbsp of the homemade schezuan sauceground
1 cup chopped spring onions/scallions (reserve some greens for garnish)
10 tbsp finely chopped garlic
1 inch finely chopped ginger
2 green chili, finely chopped
2 tbsp corn flour dissolved in 2 tbsp water
3 cups water.
2 tsp soya sauce
pepper & salt as required

METHOD 

Schezuan sauce

heat oil and add the chopped garlic. Fry for 2 min and add the chopped onion and fry till they become transparent.
 Add the red chili paste, tomato sauce, soy sauce, celery and crushed schezuan pepper and fry for  2 minutes.Season with salt, sugar and pepper,to your taste .

 Veg balls

Mix all the ingredients listed under veg balls.keep aside for 15-20 minutes.
Shape into small round balls and shallow fry or deep fry till golden browned drain on kitchen tissues and keep aside.

 Hot garlic sauce

Put 4 tbsp of oil and add the chopped spring onion and fry till they become tranparent Add the ginger, garlic and green chilies and fry them for a minute.
Add soya sauce, the schezuan sauce we made, salt and pepper.
Fry for a minute and mix  well.
Add vegetable stock or water and stir.when the mixture comes to a boil, add cornflour paste slowly and stir.make sure lumps are not formed.let the gravy thicken and then add the fried veg balls.
Serve vegetable balls in hot garlic sauce garnished with spring onion greens.

MOROCCAN CHICKEN SALAD

Ingredients 

 1 kg chicken thigh fillets

Moroccan seasoning


  2 tablespoon olive oil
 1  red onion, finely sliced
 2 bag pre-washed rocket salad mix
 2 large tomato, cut into wedges
 2 avocado, cut into large chunks
 2 can chickpeas, rinsed & drained
 Handful fresh coriander

Dressing

 250 ml natural yoghurt
 Juice of 1 lemon
 1 clove garlic, crushed

Method 

Trim the chicken thighs of any excess fat and coat in Moroccan seasoning.
Heat  olive oil in a frypan over medium heat and cook chicken for 5 minutes each side or until golden and cooked through. Set aside
Add red onion to the same pan and fry for 2 minutes. Remove onion to a plate and set aside.
Scatter rocket salad mix onto a large platter. Top with the chickpeas, fried red onion, tomato and avocado.
Slice the chicken and scatter over the salad.
Combine the yoghurt, lemon juice and garlic and drizzle over salad. Top with the fresh coriander and serve.

BENGALI MATAR KACHORI

INGREDIENTS 

FOR THE KACHORI DOUGH

5 cups maida or all purpose flour

5 tbsp ghee or oilwater as requiredsalt as required

FOR THE GREEN PEAS STUFFING 

2 cup fresh or frozen peas or matar

2 tbsp besan/gram flour

4 green chillies, chopped

3 cm ginger, chopped

2 tsp cumin powder

1/2 tsp red chili powder

2 green cardamomone or two pinches of garam masala powdera 

pinch of asafoetida or hing

3 tsp oil sugar as requiredsalt as required oil for deep frying

INSTRUCTIONS

In a bowl add the flour, salt and ghee or oil.mix everything so as to incorporate the ghee or oil through the whole flour.add water in intervals and knead to a smooth and soft dough.cover the dough with a wet napkin and keep aside for 30-45 minutes at room temperature.

Rinse the shelled or frozen peas,take them in a grinder or blender,grind to a semi coarse consistency without adding any water.if not able to grind in your mixer or grinder.

Add 4 tsp of water.peel the cardamom and powder the seeds in a mortar-pestle till finely ground.

Heat oil in a small pan on a low flame and  add all the spice powders one by one - cumin powder, cardamom powder, red chili powder, garam masala powder and asafoetida and fry for few seconds.

 Add the ground peas, sugar and saltand saute  4  minutes.

Add the besan or gram flour and saute for a further 3 minutes with continuous stirring.

Take the stuffing in a bowl or plate and let it cool.

prepare small balls from the stuffing and keep aside.before making the kachoris, 

Heat oil for deep frying in a kadai or pan.make lemon sized balls from the dough and cover with a wet kitchen napkin.

Take one ball and flatten it with your palm.

Apply some oil to it on both sides and place the ball on the rolling board and roll to a 7 cm  diameter circle.

keep the stuffing in the center and bring all the edges of the dough and press them together.

Apply some more oil if required and roll the stuffed kachori to a circle of 10 cm circle.

Gently drop the kachori in the hot oil.with a slotted spoon, apply gentle pressure on the kachori to help it to puff up, like we do while frying pooris.when one side is done and all puffed up 

Turn over and fry the other side you can turn over twice and fry for a few seconds too.when the matar kachori appears crisp and pale creamish golden, remove from the slotted spoon and drain on kitchen paper towels.serve motor shutir kochuri plain or with yogurt or any chutney or with aloor dum or cholar dal

PANEER JALFREZI

Ingredients

2 Tomato - deseed and slice into long strips
pinch Garam Masala powder
1 Red Capsicum (optional), julienne
Paneer - 1/2 kgs, cut into long pieces , place in warm water till use
Onion - 2 medium, finely sliced
2 tsp Ginger garlic paste
1 tsp Kasuri Methi crushed
2 Green Capsicum julienne
8 Baby corn -  cut diagonally  (optional)
2 Carrot -  peel and julienne
6 Beans -  cut diagonally  (optional)
1/2 cup Tomato puree
3 tbsps Oil
2 tbsp Tomato ketchup
2 tsp Red chili powder
2 tsp Coriander powder
2 tbsp Lemon juice
Salt to taste


Method

Heat oil and once hot, add cumin seeds and allow them to splutter.
 Add sliced onions and saute for 5 mts. Add ginger garlic paste and saute for other 3 mts.
Add red chili powder, turmeric powder, kasuri methi, coriander powder and salt. Mix well. Add tomato puree and cook for few mts (4). Add sliced beans, carrots and cook for 5 mts on low to medium flame. Mix once in a while.
Add tomato ketchup and mix. Add capsicum pieces and cook on low to medium flame for 5 mts. Mix once in a while.
Add the paneer pieces and tomato pieces and mix well. Sprinkle 3-4 tbsps of water and mix well. Cook for 5 mts on medium high flame tossing the contents.
Add garam masala and lemon juice (Lemon juice can be substituted with amchur powder 1 tsp) and mix well. Turn off flame and remove to a serving bowl. Serve with warm rotis or as filling for wraps.

Note 

Kalonji or nigella seeds (1 tsp) can be added along with cumin seeds at the time of tempering.

MANGO COCONUT SMOOTHIE

Ingredients 

4 cups mango peeled 
1 cup coconut milk
few ice cubes 
Sugar or honey to taste 

Few leaf mint 


Method 

Blend the mango  and diced mangoes, few ice cubes, and the coconut milk (increase for a thinner consistency) and honey or sugar to your taste.Pour into glasses and serve.

JACKFRUIT SHAKE WITH COCONUT MILK

Ingredients 

400 ml thick coconut milk
500 grams ripe jackfruit
6 tbsp powdered jaggery or add as required
water or as required (1/2 cup)
 4tbsp finely chopped jackfruit for garnish (optional)
 18 chopped cashews for garnish (optional)
15 ice cubes 

Method

Chop the jackfruit and  remove the seeds.
Put the chopped jackfruit in a blender and add the coconut milk and powdered jaggery.
Blend till smooth and then add the ice cubes and 1/2  cup water and blend again
For a thinner consistency you can add some water.
Serve jackfruit shake immediately and garnish with chopped cashews.

MANGO PHIRNI

Ingredients

2 cup Mango puree

1/2 cup  Basmati rice 

1 tsp green cardamom powder 

8 cups full cream milk 

1/2 cup Sugar

20 Almonds 

Pistachios - fistful, finely chopped

Saffron  (optional) 20 strands  soak in 2 tbsps of milk

Method

 Put the basmati rice soaked for 20 mts in water, drained and ground to a fine paste adding 1 cup milk

Put the  almonds soaked in hot water for 30 mts, peel skin and grind to a paste

Bring the milk to a boil and Simmer till it reduces to 3/4 th of  quantity.

 Drain the soaked basmati rice and grind to a fine paste by adding 1 cup of the boiled milk. Remove to a vessel and set aside.

After the milk has reduced add the ground rice mixture and keep on stirring till it blends well into the milk and it starts to thicken.

Keep on stirring between 12-15 mts. 

Add almond paste, cardamom powder ,saffron if you put and sugar and continue to stir till the sugar dissolves and it forms a  cream mixture with no lumps.Wait  to come to room temperature.

Add the mango puree to the phirni mixture and mix well. Remove to a serving bowl and chill until serving time.

At the time of serving, ladle the phirni into serving bowls, garnish with chopped pistachios.

COCONUT CHICKEN CURRY

Ingredients 

1 kg  skinless, boneless chicken breasts, cut into 1-inch pieces
2 garlic clove, minced
1/2 cup vegetable oil
1/2 tsp cumin seeds
1/2 tsp ground coriander
2 tbsp curry powder
2 medium onion, thinly sliced
2 tsp finely grated fresh ginger
1/2 tsp black mustard seeds
700-800 g  unsweetened coconut milk
1/2 cup frozen peas
4 tbsp chopped cilantro
1/2 cup whole unsalted cashews
Salt To Taste

Method

Preheat the oven to 180 degrees C
bake the cashews  for 5 minutes in a pie plate or until fragrant and lightly toasted. Keep aside
Lightly season the chicken with salt. In a large, deep skillet, heat 5 tablespoons of the oil until smoking.
Add the chicken and cook over moderately high heat until golden brown.
Transfer the chicken to a plate and reduce the heat to moderate.
Add the remaining  of oil to the skillet and heat until smoking. Add the mustard seeds and cook  until they stop popping. Add the cumin seeds, coriander and curry powder, and cook about 1 minute , stirring occasionally.
Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes,if the mixture seems dry, add little  water to prevent sticking.
Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro