Aloo Tamatar Jhol - No Onion No Garlic

Aloo jhol is a dish from the North Indian cuisine of Uttar Pradesh, this is a no onion no garlic gravy dish which can be had with puris, luchis or chapatis and also goes well with steamed rice.
Jhol means a thin gravy, wherein  the potatoes are first boiled  and then add them to the gravy.  This gravy does thicken when it cools a little.    This is another vrat recipe.


2 Tablespoons Oil
1/2 Teaspoon Cumin seeds

1/2 Teaspoon Mustard seeds
1 Inch Piece Ginger -  finely chopped
1 Green Chilly -  finely chopped
2 Tablespoons T
omato paste
5 Medium Potatoes - boiled
A Pinch of Asafoetida
1 Teaspoon Heaped Coriander powder
1 Teaspoon Heaped Red chilly powder
½ Teaspoon Turmeric powder
½ Teaspoon Sugar 
Salt to taste
Water as required
1 Tablespoon  Coriander leaves - finely chopped


Chop the potatoes into thin triangle slices.
Grind the green chilly and ginger to  make a fine paste. keep aside.
Heat  oil in a kadai, add  cumin seeds and  mustard seeds,  when they crackle them add the ground paste and tomato paste, fry till oil surface, then add the turmeric, chilly and coriander powders, with a little water and saute  till oil surfaces. 
Add the  potatoes and continue to fry for a minute, add salt, sugar, two cups of water  or more and bring it to a rolling boil.  When it comes to boil, cover and let it simmer on low flame for 10 to 15 minutes till oil surfaces.  Keep stirring off and on and mash the potatoes lightly.   Adjust the gravy consistency is accordingly by adding more water.

When done then garnish it with coriander leaves and serve with puris, luchi or chapatis or steamed rice.
My Notes

Can use 2 medium tomatoes blended instead tomato paste . Blend the tomatoes with the ginger and green chilly.

Labels: Aloo, Tomato, No Onion No Garlic, Vrat, Uttar Pradesh

Continue Reading
No comments

Cream of Chicken Soup #soupswappers

This is a Copy Cat Restaurant Style Cream Of Chicken Soup, a tasty and a delicious basic cream of chicken soup.  A very popular recipe, perfect for monsoon season.  It's raining heavily and you are enjoying a steaming bowl of Cream of Chicken Soup.. yum..

We enjoyed this soup and had it with steamed veggies, like cauliflower, broccoli, french beans or carrots.  This becomes a healthy and complete dinner with all necessary nutrients required.
Serves 2
4 Cups Chicken stock
1 Chicken breast - cut into small cubes
1 Spring Onion -  chopped
1 Celery stalks -  chopped
1 medium Leek-  chopped
1 Tablespoon Parsley leaves1 Tablespoon Butter
1 Tablespoon  Plain Flour
1/2 Cup Milk
2 - 3 Tablespoon Fresh cream
Salt and Pepper powder to taste


Take the basic Chicken stock ,   in a large sauce pan add onion, celery, parsely and leek , over medium-high heat, bring to the boil. Reduce heat to medium-low. Simmer, covered, for 30 to 45 minutes or till it reduces to 2 cups. Strain it into to a bowl when cooled slightly.   Discard solids.
Melt butter in pan over medium  heat, add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in milk and whisk till  form a smooth mixture add the stock, and whisk again till well mixed and bring it to a boil, now add the chicken mix well and bring to the boil.   Cover and  cook, stirring occasionally, for 15 minutes or until soup thickens slightly. Season with salt and pepper add the cream and  let it simmer for a minute.  
Serve hot with steamed veggies and a sprinkle of pepper  powder ...Enjoy

My Notes
You can use cornstarch instead of flour to make the roux.

The texture can get lumpy really quickly, I,  suggest keeping the flame as low as possible and whisking continuously for a more smooth consistency.

Labels : Chicken Soup, Soup, Soup Swappers, Healthy, Chicken, Fresh Cream, Restaurant Style

Continue Reading

Brinjal with Dried Baby Shrimps / Zavla Vanga #FishFriday

This is an East Indian dish that is a mostly prepared in Monsoons where in fresh fish is not easily available because of rains. Dry fish is stocked in East Indian homes in the month of February  or March wherein you get fresh dried fish.  This is a most easy quick and delicious dry / side dish.
Sending this to Fish Friday Foodies our Host choose the theme prepare a Fish dish with " Preserved Fish- Pickled, Canned, Dried".

2 Cups Zavla / Baby Shrimps
2 - 3 Baby  Brinjals - cut into pieces
2 Spring Onions - finely chopped - green and white separated
8 Cloves Garlic - minced
1 Inch Ginger - minced
3 Green Chillies - minced or according to taste
2 Tablespoons Coriander Leaves - finely chopped
1 Tablespoon Heaped Bottle Masala - see note
2 Tablespoons Oil
1 Teaspoon Tamarind Juice or 4 -5 Kokam
Salt to taste

Clean the  dried baby shrimps well to remove any dirt, stones or any other dried fish.  Wash the zavla / dried shrimps well in a bowl of water taking only what come  on top ( at the bottom will be all the dirt that settles down)  and then soak it in clean water for 10 - 15 minutes (this step is very important - do not use the dry fish directly it to needs to be soaked in water first).  After 15 minutes place the shrimps in a fine mesh strainer to drain all the excess water.  Keep aside.
Slice the brinjals and keep in the water to avoid darkening.
In a vessel/ pan  heat oil add chopped onions, green chilly, ginger  and garlic, saute for 5 minutes.
Add the chopped spring onions and saute for 2 -3 minutes.
Now add the the soaked & drained shrimps /zavla and fry for 2 minutes then add the bottle masala and and chopped brinjals. 

Mix well just sprinkle water and cover with lid and cook over medium low flame till the shrimps and brinjals are done.  Now add the tamarind pulp and cook for few more minutes. Garnish with chopped coriander leaves.
Serve hot with  Handbreads (Apas)

My Notes
If you do get bottle masala then use Kacha Masala and garam Masala powder to taste.

Can use any type of brinjals in this dish.. the quantity also varies according to you.

Labels:  Zavla, Dried Baby Shrimps, Brinjal, East Indian,  Bottle Masala, Side Dish, Fish, Fish Friday, Indian Fish Curry

Continue Reading

Strawberry Bundt Mousse Cake #BundtBakers

I made this Strawberry Bundt Mousse Cake for my hubby's birthday and also made a strawberry mirror glaze. But this cake with the mousse require's atleast 8 hours to set in the fridge, but gave it just 3 hours to set as the result the mousse it not set well, it was melting. To add to it the mirror glaze was also hot, both combine together it started melting. Had to cut the cake for the party, in the evening  - so a hurry scurry job... bad very bad...

Nevertheless the cake and mousse tasted great, my guest enjoyed it. Served this as a dessert. This cake requires at least 8 hours for the mousse to set and the mirror glaze should warm while pouring,  give it time to set in the refrigerator,  for at least  and hour or two after it is poured on the mousse ..then will be perfect.
For the Cake
1.3/4 Cups Caster Sugar
100 Grams Strawberry jelly packet
200 Grams Salted Butter -softened
4 Eggs
2-3/4 cups All Purpose Flour
1 Tablespoons Corn flour
2 Teaspoons Baking powder
1/2 Cup Milk
1 Teaspoon Vanilla essence
1/2 Cup Strawberry puree 

For the Mousse
5 Tablespoon Sugar
3 Teaspoons Cornflour
300  ML Milk
4 Egg - yolks only
1 Tablespoon Gelatin
1/4 Cup Water
250 Ml Whipped Cream
1/4 Teaspoon Strawberry essence

Seive the all purpose flour, corn flour and baking powder, keep aside.

Grease a 9" Bundt pan and also a 6" bundt pan- since this make 2 cakes.

Beat butter, sugar and strawberry jelly crystals until light and fluffy. Beat in eggs one at a time, beating well after each. Then add the vanilla essence and strawberry puree and continue to beat till incorporated. Now add the flour in three parts alternately with the milk. Beat on low speed till the flour and milk is incorporated. Divide the batter evenly between the greased pans. Bake at 180 degrees C for 45 to 50 minutes in the preheated oven, or until a skewer inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

For the mousse
In a small sauce pan add 1/4 cup water and sprinkle the gelatin and set it aside for soak for 10 minutes.  

In the meantime lets prepare the custard for the mousse

Mix the cornflour in 2 tablespoons milk and keep aside.
Heat the  milk in  a pan on  low flame.  When the milk comes to a boil add the sugar,  keep stirring, till  the sugar melts.    Whisk the egg yolks and add 1/2 cup of  hot milk and continue whisking till they are incorporated.  Now pour this egg mixture and the cornflour mix  into the remaining milk and whisk continuously place it back on low flame cook as you whisking till it forms a thick smooth custard.  Take off flame add the essence, place a cling film on the custard, keep aside to cool.
Now take the sauce pan  in which gelatin is soaked and place it on slow fire till it just begins melt.  Take off flame and let it cool.
Whip cream till stiff peaks form.

Pour the cool gelatin into the custard and whisk till well incorporated, fold in the whipped cream and pour half of it in the silicone mold that the cake was baked and place the cake press the cake lightly and pour the remaining on top.  Tap it lightly on the counter to remove any air bubbles.  Cover it with a cling film and keep it in the refrigerator to cool for at least 8 hours.  
After it it set peel off the mold and place it on a cake board and pour the warm mirror glaze on top.  Set it again in the refrigerator and serve cool..   This mousse cake with mirror glaze is so yummy.. you will not be able to stop eating at one piece that's for sure!! 
My Notes
I used around 10 big frozen strawberries and pureed them in a small blender.
The Bundt pan will take longer to bake then the 6 inch pan.

Labels: Strawberry, Cakes, Mousse, Bundt Bakers


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Hosting: Tammy from Living the Gourmet You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page. HTML for this month’s bundts (Thank you everyone for participating!):

Check out what the other bakers have baked:-
Chocolate Covered Strawberry Poke Bundt by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Freeze Dried Strawberry Bundt with Cream Cheese Glaze by Sweet Sensations
Jam Strawberry Bundt Cake by Bizcocheando
Lemon Strawberry Poke Bundt by A Day in the Life on the Farm
Neapolitan Zebra Bundt Cake by All That's Left Are The Crumbs
Strawberry Balsamic Bundt Cake by Sew You Think You Can Cook
Strawberry & Cream Bundt Cake by Patty's Cakes
Strawberry Crunch Bundt Cake by Cookahloic Wife
Strawberry Bundt Cake with White Chocolate Ganache by The Queen of Scones
Strawberry Bundt Mousse Cake by Sneha's Recipe
Strawberry Bundt Poke Cake by Our Good Life
Strawberries & Cream Naked Bundt Cake by Living the Gourmet
Strawberry Jam Bundt Cake by Katin špajz
Strawberry Key Lime Cheesecake Bundt by The Crumbly Kitchen
Strawberry Orange Bundt Cake by I Love Bundt Cakes

Continue Reading

Chinese Veg Bao Buns # BreadBakers

When I made the event page for Steamed Buns for Bread Baker this month, was so excited to make  them.  But, every time, I, planned to make it something or the other would crop up and it was kept on the side burner. Just made them yesterday after seeing so many of you posting the links. 
At last they were done and these Bao buns, they were a hit, we enjoyed them hot for dinner minus any extra trimmings. 
I, had eaten these Chicken filled Bao buns in a Chinese restaurant in Mumbai and in Spain at a food event enjoyed delicious Pork Buns  there - fell in love with them, they were on my do to list for long time.  
My first thought was to make a chicken filled bao buns, but then thought of my hubby dear who has not tasted these beautiful buns, so made them vegetarian and as already mentioned above they were worth the effort.    Thanks to Bread Bakers group who gives me a chance to create new, delicious  and innovative bread recipes every month. 

Makes - 7 Buns
For the dough
150 Grams All Purpose Flour
1/4 Teaspoon Salt
1/2 Teaspoon Baking powder
2 Teaspoons Oil
1/2 Teaspoon Rapid Rising Yeast
1 Teaspoon Sugar
75  to 100 Ml  Warm Water
For the topping
Chilly flakes as required
Black Sesame seeds as required

For the Filling
1 Tablespoon Oil
1 Teaspoon Ginger - finely chopped
1 Teaspoon Garlic - finely chopped 
1 Teaspoon Green Chilly - finely chopped 
1 Large Onion - sliced
1 Tablespoon Celery stems
1/4 Cup Coloured Bell Peppers
1/4 Teaspoon Salt 
1/4 Cup  Shreded Purple Cabbage
1/4 Cup Thinly Sliced Carrot
100 Grams Paneer - cut into sticks
1/2 Teaspoon Soy Sauce
1 Teaspoon Chilly sauce
1 Tablespoon Tomato Ketchup
1 Teaspoon Chilly Powder
3 Basil leaves - chopped
1/2 Teaspoon Vinegar

For applying - Sweet Chilly sauce as required

For the dough
Make a smooth soft dough by adding little water at a time to make the dough.  Keep it covered till it doubles in size. 
Deflate the dough and divide the dough into small balls and knead with dry flour or a oiled surface
to make small thick oblong or round circle, apply oil well on the circle.
Place a oiled parchement paper or use banana leaf as I have done and fold lightly. 
Apply oil on outer sides too sprinkle black or white sesame seeds  and  chilly flakes on both sides.  
Place a on a foil or banana leaf that is  greased well with oil in a steamer and steam on high flame well for 15 minutes. I used the Idli stand to steam the buns.

In the meanwhile let's prepare the filling.
Heat a pan with oil and  add add the sauces, ketchup, chilly powder. salt and mix it well then add the paneer sticks and toss it well coated and the sauces start bubbling, now add all the  veggies just toss everything well do not overcook they should be crunchy. Stuffing is ready

To assemble -- get ready to relish them
Take the hot steamed buns and open it apply little sweet chilly sauce place the stuffing and enjoy...

Labels :  Breads, Steamed, Chinese, China, Paneer, Vegetables, Bread Bakers, Bao Buns, Healthy Dinners
Check out the recipes that our group of bread bakers have created.
African Steamed Mealie Bread from The Schizo Chef
Chinese Sugar Buns from Gayathri Kumar
Chinese Veg Bao Buns from Sneha's Recipe
Chinese steamed buns from Sara's tasty buds
Dampfnudeln with Steamed Apples from The Bread She Bakes
Pork and chinese chive steamed buns from Karen's Kitchen Stories

Vegetable Steamed Buns from Passion Kneaded

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

Continue Reading