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

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

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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Say Bye Bye to Pimples and Welcome to Garnier Pure Active Neem Face Wash

Neem is key ingredients in lots of
ayurvedic properties. Product made from Neem trees have been used everywhere to
solve the skin and beauty remedies and even household problems.

Today everyone is busy in routine life
and facing most of skin problems due to polluted atmosphere. Pimples, oiliness,
skin impurities and other skin problems are common these days. Garnier launch
new product with power of neem to resolve the problem of pimples and oiliness.
Garnier Pure Active Neem Face Wash is original and soap free product which
enriched with Neem leaves extract and tea tree oil. It is best suited for
pimple-free skin because of its 3 purifying actions – fights germs, deep cleans
pores to remove impurities caused by pollution and washes away excess oil which
can attract dirt, germs and bacteria. Skin cares is must for staying healthy
and look natural and glowing. A person who wants or desire pimple free and
glowing face, Garnier Pure Active Neem is perfect treat for your skin. To keep
your skin fit and healthy you need original and safe product and this face wash
is complete solution for this and keep some important points in your mind as
follows:
  • Drink more than 10 glasses or 2 litre of water in a day.
  • Consume healthy and fresh food for better the skin looks glowing.
  • Eat plenty of antioxidants rich fruits and vegetables such as
    oranges, lemons, papaya, green tea, carrots, apples, tomatoes, spinach and
    sweet lime. Including omega 3 rich foods in diet like walnuts, almonds,
    cashewnuts, pine nuts and melon seeds.
Garnier Pure Active Neem Face Wash is
priced just Rs. 75 for 100gm and get pimple free skin.
How to use: Gently
massage on damp face using fingertips carefully, avoiding the eye area. Rinse
thoroughly.  For best result use twice a day.

Personal Advice:
 Keep a
small pack of Garnier Pure Active Neem Face Wash in your purse to get pimple
free skin and remove the dust and excess oil anytime.

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Sajja Boorelu | Deep Fried Bajra Pancakes- Andhra Cuisine

 

Traditionally
Boorelu is sweet India dish in the Telugu festival which made with rice flour,
coconut and jaggery. It’s mostly served hot with ghee but Sajja Boorelu is
Andhra special which made with green millet flour or bajra. Boorelu were very
much popular in south region which prepared on the occasion of Sankranti. For
this recipe, we have to combine jaggery and flour together and prepare semi
soft dough and fried them as puris. You can keep these sweet delicacies for
more than week in dry and air tight container.
After a long time, I prepared one recipe
for Indian cooking challenge event which hosted by Srivalli. She had chosen
Sajja Boorelu recipe from Andhra cuisine which suggested by Padma Rekha which
are easy to cook and quite healthy because of ingredients are millet flour and
jaggery.
Preparation
Time: 20 Minutes
Cooking
Time: 30 Minutes
Servings:
4
Category:
Sweet
Cuisine:
Andhra Cuisine
Ingredients
2 Cup Bajra Atta/ Green Millet Flour
1 Cup Jaggery/ Gur
1/2 Tsp. Cardamom Powder
3 Tbsp. Coconut Powder
Oil for deep frying
Instructions
Melt the jaggery with 2 cup of water and
drain it to remove the impurities.
Now sieve the flour and combine with
jaggery syrup, coconut powder and cardamom powder and add enough water to knead
semi soft dough.

                                     

Divide the dough into equal portions. Take
a plastic sheet or aluminium foil and apply some oil and roll it one ball into
round form.
Heat the sufficient oil in deep and heavy
bottom pan. Fry the each circles in small batches on low flame until to brown
and cooked well. Serve hot boorelu.
Notes: You can store these sweets for more
than one week in airtight container. You can add sesame seeds also instead of
coconut or both.

Tags: How to prepare boorelu, boorelu
recipes, sajja recipes, Andhra recipes, sweet recipes, bajra recipes, jaggery
recipes, green millet recipes, fried recipes, easy recipes, festival recipes,
simplytadka recipes, how to cook sajja boorelu recipe at home, cardamom powder,
indian recipes, Indian Cooking Challenge event hosted by Srivalli 

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Tilkut- Makar Sankranti Special

Tilkut is a sweet recipe which mostly popular
in Haryana, Uttar Pradesh, Bihar and Jharkhand. It is made with two simple
ingredients are white sesame seeds and powdered sugar known as bura in Hindi. For
flavoring you can add almond powder and cardamom powder.
Traditionally Tilkuts made in two different
flavors like white tilkut in which sesame seeds mix with white sugar powder, Gur
tilkut is made with jaggery and sesame seeds. Tilkut is generally prepared in
my family on the occasion of Makar Sankranti.
Sesame seeds are crunchy and nutty in flavor and available in two colors white and black but for this recipe we prefer only
white.  Sesame seeds are important sources of phyto-nutrients such as
omega-6 fatty acids, flavonoid phenolic anti-oxidants, vitamins, and dietary
fiber with potential anti-cancer as well as health promoting properties.
Preparation time:
10 Minutes
Cooking time:
0 Minute
Servings: 4
Category: Sweet
Theme: Makar
Sankranti
Ingredients:
2 Cup White Sesame Seeds
1 Cup Sugar Powder/ Bura, as taste
For Flavoring
1/2 Cup Almond Powder, Optional
1 Tsp. Cardamom Powder
Instructions:
Dry roast the white sesame seeds in non-stick
pan till to slightly color change. Keep aside to cool. In a Mixer, add sesame
seeds and sugar powder together and grind it till to coarsely form.
Add cardamom powder and almond powder for flavoring,
you can avoid almond powder if you not prefer. Serve or store tilkut in
airtight jar for more than one week.
Tags:
how to make tilkut at home, Makar Sankranti special, uttrayan special, festival
recipe, simplytadka, sesame seeds recipes, til recipe, sweet recipes, Indian
recipes, simple and easy recipe, instant recipe, cardamom recipe.

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