Jan 31, 2015

Review on CookBook "Beyond Brilliant" By Dipna Anand

To meet such a superstar Chef Dipna Anand from London at Starbucks@ CP, New Delhi is not a casual thing. When I got a chance to meet and chat with Dipna Anand for her new book “Beyond Brilliant: Inspired Indian Cooking” is really big opportunity for me. She is very down to earth and friendly by nature and easily connects with each other. After meet and with her, I got so many positive vibes for my culinary career. Dipna runs own Indian Cookery School, Works as Head Chef with her Father in Brilliant Restaurant @ Southall, giving lectures at the university of West London in subject of hospitality, catering and Indian cooking. Currently, she is on mission to promote healthy Indian food around the world through TV series, cookbook and Air Channel. She has sweet tooth and made Sooji Ka Halwa as her first recipe in childhood, learnt from her mom.

Beyond Brilliant is combination of amazing recipes and easy to cook with simple ingredients which are available in every Indian Kitchen. She’s features healthy wealthy 40 recipes in book with pictorial details. Her book is divided into 5 parts:
  • Welcome & Our Brilliant Career
  • A Brilliant student & Teacher                                       
  • The Brilliant Restaurant
  • The Brilliant Family
  • The big Brilliant wedding

I love the style of writing and explaining about experiences, career, recipes and more about family. Here is one recipe which I tried at home from her new book “Beyond Brilliant”, Onion Bhajis (Punjabi Pakoras) with minty yogurt chutney.

Onion Bhajis are very popular especially in North Punjab region and most favorite appetizer in my family too, that’s the main reason I choose this item. As you know, Onion bhajis are perfect as evening snack with tea or coffee in winter season. Specially I love the flavor of vinegar and pomegranate seeds both gives interesting twist which influence me a lot to try this dish for my love ones.

Minty Yoghurt Chutney is one of those dips which you can eat with anything and it gives fresh and blissful flavor to appetizers like samosas, kebabs and pakoras. Generally people grind the mint coriander and spices with yoghurt but in this recipe, Dipna add the mint and coriander paste in fresh yogurt and serve with savory items.

Yummy and crunchy taste of Onion bhajis with blissful minty yogurt chutney gives perfect bite to your taste buds, must be try it.

Preparation Time: 20 Minutes
Cooking Time: 15 Minutes
Servings: 4
Category: Snacks
Source: Chef Dipna Anand

For Onion Bhajis
2 Medium Sized Potatoes, Peeled and 1 Inch Chopped
1 Medium Sized Onion, Chopped
2 Green Chilies, finely chopped
1 Tbsp. Ginger paste
150g fresh baby spinach, finely chopped
110g Gram Flour/ Besan
1/4 Tsp. Baking Soda
1 Tbsp. White Vinegar
1 Tsp. Pomegranate Seeds
2 Tbsp Coriander, chopped
Salt to taste
Red Chili Powder to taste
1 Tsp. Turmeric Powder
1 Tbsp. Coriander Powder
1 Tsp. Cumin Seeds
1/2 Tsp. Garam Masala
Oil For Deep Frying

For Minty Yoghurt Chutney
80g Bunch Fresh Mint, Chopped
300g Fresh Yoghurt
3 Green Chilies, Finely Chopped
1 ½ Freshly Squeezed Limes
1 Tsp. Sugar
25g Fresh Coriander, Chopped
Salt to taste
1 Tsp. Roasted Cumin Seeds
3/4 Tsp Amchoor/ Raw Mango Powder

For Onion Bhajis
Add potatoes, onion, green chilies, coriander, vinegar, ginger paste and spinach into a bowl and mix with hands.
Add red chili, salt, turmeric powder, garam masala, cumin seeds, coriander powder, and baking soda and pomegranate seeds and mix again thoroughly. Add gram flour and water if needed to combine the mixture together.
Heat the sufficient oil in wok on medium flame. When oil is hot enough, add small round dumplings bhajis size until golden and crisp. Drain them on kitchen paper and serve with minty yoghurt dip.

For Minty Yoghurt Chutney
Clean and wash the mint and coriander leaves. In a blender, combine mint, coriander, chilies, lemon juice, cumin seeds, amchoor and grind until the ingredients become a paste. Keep aside.
Mix the yogurt, salt and sugar together in separate bowl. Add the mint paste to the yoghurt mixture and whisk for one minute until the ingredients are combined. Enjoy the chutney.

Tags: How to make onion bhajis, Chef Dipna Anand, review, cookbook review, review on beyond brilliant, starter, appetizer, side dish, dip, chutney, minty yoghurt chutney, onion pakoras, snacks, winter recipes, simple recipes, simplytadka, Punjabi cuisine, Punjabi pakoras, brilliant restaurants.

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Jan 30, 2015

Vegetarian Chicken Moghalai- Mother's Recipe

Simply Tadka is vegetarian food blog so every time, tried to cook some non-vegetarian stuff into vegetarian form. To make non-veg dish, I choose some natural and vegetarian substitutes for meat stuff. You can use soya chunks, paneer and potatoes instead of meats.

Few days before I got a chance to participant into mother's recipe contest where we have to share some innovative recipes using mother's recipes instant spice mix. For this contest, I like to prepare chicken lollipop into vegetarian form and cook into chicken moghalai gravy. I used soya chunks, potato and paneer for vegetarian lollipop. Here paneer and soya balls easily replicate the chicken and meat balls and gives the nice texture of chicken.

Preparation Time: 25 Minutes
Cooking Time: 20 Minutes
Servings: 7 pieces
Category: Punjabi Cuisine

3/4 Cup Nutella Soya Mini Chunks, Boiled and Squeezed
1/2 Cup Paneer, Grated
1/2 Cup Mash Potato, Boiled and Peeled
1/4 Cup Onion, Finely Chopped
1/4 Cup Cheese
1 Green Chili, Finely Chopped
1 Tsp. Ginger, Chopped
2 Tbsp Green Coriander, Chopped
Salt To Taste
Red Chili Powder to Taste
1 Tbsp. Coriander Powder
1 Tsp. Turmeric Powder
1/2 Tsp. Raw Mango Powder
1 Tbsp Oil
1/4 Cup Bread Crumbs
2 Tbsp Cornflour
Oil for Deep Frying
1/3 Cup Whipped Curd
Green Coriander, Chopped for garnishing

Peel and mash the potato and keep aside. Boil the soya chunks into water for 10 minutes and squeeze the whole water and grind it till to corasly form. Cut the cheese into tiny 7-8 pieces and keep aside.

In large bowl, add grated paneer, soya chunks, mashed potato, chopped onion, green chili, ginger and coriander. Add spices, oil and bread crumbs. Mix it as firm dough.

Divide the mixture into equal 7-8 portions. Keep one cheese piece in between portion and make a round form as smooth. Now pierce the potato finger as stick. Slowly using your hands, give the shape of lollipop.

Mix the cornflour and pinch of salt with little water. Dip the each portion into cornflour mixture and roll into bread crumbs and keep in fridge for 15 minutes to set.

Heat the sufficient oil into wok at medium flame. When oil is hot enough, fry the each lollipop till to golden and crisp and drain them on to a tissue paper to absorb extra oil.

Heat the chicken moghalai mix with 1 cup of water and curd into sauce pan on medium flame for 5-7 minutes.

Now keep vegetarian lollipop into serving platter and pour the hot gravy on the top of lollipop and garnish with grated cheese and fresh coriander. Serve with Naan or parathas.

Notes: For chicken lollipop, you can use potato fingers or baby corn as stick.

Tags: how to make vegetarian chicken, chicken Mughlai, Punjabi cuisine, main course, gravy, soya, paneer, potato, mother's recipes, instant recipes, lollipop recipes, chicken moghalai. Mother's Recipe  http://mothersrecipe.com/ 

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Jan 27, 2015

Aloo Gobi Ki Sabzi

Aloo Gobi or Potato and Cauliflower curry is simple and easiest dry recipe which prepared with tomato puree and spices. It is yellowish in color due to use of turmeric and garnish with fresh coriander. For more variation, sometimes we used onion and curd, gives nice texture. It’s served with parathas and curd in lunch box.

Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Servings: 3
Category: Main Course

2 Medium Sized Potatoes, Diced
1 Cup Cauliflower florets, halves
2 Medium Sized Tomatoes
1 Tsp. Ginger, grated
1 Green Chili, finely chopped
Pinch of Asafoetida
1 Bay Leaf
1/2 Tsp. Cumin Seeds
2 Tbsps. Olive Oil
1/2 Tsp. Red Chili Powder
1 Tsp. Coriander Powder
1/2 Tsp. Turmeric Powder
1/4 Tsp. Garam Masala
1 Tsp. Amchoor/ Raw Mango Powder
Salt to Taste
Green Coriander Leaves, chopped for garnishing

Heat the olive oil in wok or kadai and add cumin seeds, asafoetida and bay leaf. When they starts splutter, add ginger and green chilies, stir few seconds. Add tomato paste and stir 2 minutes.
In bowl, mix turmeric powder, red chili powder, amchur and coriander powder with 2 tbsp water and prepare paste.
Add this paste in kadai and cook until to oil separates.  Add cauliflower, potatoes, salt and 1/4 cup of water and mix well. Cover with lid and cook it for at least 20 minutes on medium flame.
Garnish with garam masala and fresh coriander, serve with Indian flatbread.

You can use vegetable oil or desi ghee whatever you prefer. Personally I prefer olive or canola oil in day to day cooking.
For tomato paste, just grind the tomatoes in blender or mixy until to smooth paste, you can add green chilies and ginger also while preparing tomato paste.

Tags: How to  cook aloo gobi, gobi recipes, aloo recipes, alu recipes, potatoes recipes, cauliflower recipes, daily lunch recipes, main course recipes, vegetable recipes, Indian recipes, Punjabi recipes, north indian recipes, how to prepare alu gobhi recipes, simplytadka recipes, simple recipes.

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Jan 24, 2015

Jeera Aloo

Jeera aloo is one of the easiest recipes in Punjabi cuisine and loved by everyone, it’s a perfect meal for lunchbox and you can eat anytime as side dish with chapatti or parathas. I love the combination of jeera aloo and curd with phulkas. In this year 2015, I decided to take a theme every month and cook seven easy and vegetarian recipes for homemakers and next will be share collection of recipes, which we shared with readers with some nutrition values. If anyone interested in this concept you can drop a mail on my email id. Theme can be any technique, ingredients, cuisine or anything else. 

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Servings: 4
Category: Main Course

4 Large Sized Potatoes, boiled and cubed
2 Tsp. Cumin Seeds
1 Green Chili, finely chopped
Salt to taste
1/2 Tsp. Roasted cumin powder
1 Tsp. Red chili powder
1 Tbsp. Coriander Powder
1 Tsp. Raw mango powder
4 Tbsp. Oil
Fresh Coriander Leaves, chopped

Wash and boiled the potatoes and cut into cubed form. 
Heat the oil in wok and add cumin seeds when they starts crack. 
Add green chili and chopped potatoes. 
Add red chili powder, roasted cumin, amchoor, salt, coriander powder and stir continuously till to spice covers all cubes well.  
Add fresh chopped coriander and serve hot with paranthas or chapatti.

Tags: How to prepare aloo jeera, jeera aloo recipe, alu recipes, cumin recipes, aloo recipes, potatoes recipes, north indian recipes, Punjabi recipes, main course recipes, lunch and dinner meals, lunchbox recipes, kids recipes, vegetable recipes, simple recipes, easyto cookrecipes, simplytadka recipes, indian cooking, jeera alu recipe.

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Jan 22, 2015

Eggless Chocolate Pancakes With Orange Syrup- SFC Jan'15

After a long time I started my Sweet Fantasy Club Series again with two new recipes. Here we were shared two sweet delicacies one relate to Indian sweets and second relate to fusion or international dessert. This time I cooked Eggless Chocolate Pancakes with Glazed Orange Syrup.

For this recipe first I have to prepare pancakes with some combination of ingredients like all purpose flour, baking powder, sugar, milk and oil. To garnish these pancakes I prefer to prepare orange syrup with orange juice and sugar. There are more options are available for garnishing like dazzle with chocolate sauce or serve with honey and fresh berries, bananas and oranges.

Preparation time: 15 minutes
Cooking time: 25 minutes
Servings: 8
Category: Breakfast
Cuisine: American Cuisine

For Eggless Chocolate Pancakes
1 Cup All Purpose Flour
4 Tbsps. Cocoa Powder
1/2 Tsp. Baking Powder
Sugar to taste
1 Tsp. Vanilla Essence
1 Cup Milk
3 Tbsp. Oil

For Orange Glazed
1 Orange Segment
1 Cup Fresh Orange Juice
1/4 Cup Sugar

For Orange Glazed
Combine orange juice, sugar and orange segment together in sauce pan and cook on medium flame till to maple syrup consistency. Keep aside to cool.

For Eggless Chocolate Pancakes
Sieve the flour, cocoa powder and baking powder together in separate bowl.
Combine all dry and wet ingredient together and whisk well till to lumps free batter.
Heat the non-stick griddle and drizzle little olive oil. Pour ladle full batter and cook till to bubble appears. Don't spread the batter like chilas or dosas to make soft and fluffy pancakes.

Notes: if you want to cook plain or vanilla flavor then avoid cocoa powder.
For garnishing, you can use chocolate syrup or fresh fruits and honey also.
You can add wheat flour too instant of using all purpose flour.
If you are vegan, then add half orange juice and half water for making batter instead of using milk.

Tags: how to cook eggless pancakes, pancakes, eggless pancakes, chocolate pancakes, eggless chocolate pancakes, breakfast recipes, kids special recipes, flour recipes, chocolate recipes, cocoa recipes, fluffy pancakes, milk recipes, homemade pancakes, easy pancakes recipe, simply tadka recipes.

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Jan 21, 2015

Basundi- Gujarati Sweet- SFC Jan'15

Basundi is comes from Gujarati Cuisine and its popular in Maharashtra, Gujarat and Karnataka. It is sweetened dense milk made by boiling milk on low heat until the milk is reduced by half. You can prepare basundi in different flavor like sitaphal basundi, apple basundi, strawberry basundi and orange basundi more. This time I shared Traditional basundi by using condense milk and nuts for my Sweet Fantasy Club as Indian Sweet. Generally basundi made on Hindu Festivals such Rakhi, Bhai doj, Diwali and Holi.  
After long period, Simply Tadka starts SFC series again for my readers and co-bloggers hope you will join us soon in upcoming series. If you wanna participate in SFC share your detail in comment box or drop a mail on my email id Simplytadka@gmail.com.

Preparation Time: 10 Minutes
Cooking Time:  1 Hour Approx.
Servings: 4
Category: Indian sweet
Cuisine: Gujarati Cuisine

1 litre Milk
1/2 Tin Condense milk or Sugar as taste
1 Tsp. Cardamom powder
Few Strands Saffron
Chopped Almonds, Pistachios for garnishing

Boil the milk in heavy bottom pan till to reduce half on medium flame.
Add saffron and cardamom powder and stir continuously.
Add condense milk as to taste and nuts, cook for another 10 minutes. Remove from the fire.
Garnish with slivered pistachios and serve chilled.
Notes: Reduce the quantity of sugar as per taste.
Tags: how to make basundi recipe, basundi, rabri, milk recipe, Gujarati recipes, sweet recipe, indian mithai , festival recipe, basundi recipe, how to cook basundi recipe at home, instant basundi recipe, simple basundi recipe, dessert recipe, diwali recipe.
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Jan 20, 2015

Gun Powder| Molaha Podi - Homemade

The Gunpowder for Idli is one of the most famous items/condiments in India, especially down south in Tamil Nadu. The gunpowder is a versatile food item, which can be used both as a seasoning, or as a side dish or even as a powder for any of your choice of potato or vegetable fries. It’s known as molaha podi for this recipe we needs urad dal, chana dal, peanuts, sesame and dried red chilies.

Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Servings: 2 Cup
Category: Homemade Condiments
Cuisine: Andhra Cuisine

1/2 Cup Urad Dal/ 
1/2 Cup Chana Dal/ Bengal Gram
1/2 Cup Peanuts
1/2 Cup Sesame Seeds- white
3-5 Dried Red Chilies, whole
6-8 Curry Leaves
1 Tbsp. Coconut Powder (Dried)
1/2 Tsp. Asafoetida
Salt to Taste


Dry roast the ingredients both dal, red chilies, sesame seeds and peanuts, coconut powder, curry leaves one by one in pan without using oil. Keep aside to cool at room temperature.
In a mixer grinder, Add salt and asafoetida with roasted ingredients in jar and grind them coarsely.

Notes: Adjust the salt as per your taste. Don't grind it too powdery; let the texture of the mixture be a little coarse.

Tags: how to prepare gun powder at home, basic cooking recipes, homemade recipes, spices recipes, gun powder recipes, southindian recipes, side  recipes, simplytadka recipes, peanuts, whole dried red chili, pulses, lentils, sesame seeds, Andhra cuisine, molaha podi recipes.

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