Shrimp Curry

Shrimp Curry is a richly flavored recipe that compliments the shrimp perfectly. This recipe has got a very authentic taste. If you are a seafood lover then you must give it a try and you will surely be surprised by the amazing taste of this easy to follow recipe. This recipe tastes well with rice but you can surely try this with Naan or chapati. So lets see how to cook this quick recipe with "Flavors of Sneha's Kitchen".

Ingredients:

Shrimp Curry

200 gms of shrimp washed and peeled.

1 tbsp of garlic paste

1 tsp of red chilli powder

1 bay leaf

1 medium onion finely chopped

1 small tomato finely chopped

1/2 tsp of cumin seeds

5-6 cloves of garlic finely chopped

1" ginger finely chopped

1 tsp of coriander powder

1 tsp of cumin powder

1/2 tsp of turmeric powder

1/2 tsp of garam masala powder

Salt to taste

2 tbsp of oil

1 tbsp of chopped coriander leaves

Water as required

Method:

• In a small bowl take garlic paste and red chilli powder. Add little water and make a paste. Keep it aside.
• Heat oil in a pan. Crackle the bay leaf and cumin seeds. 
• Now add the minced garlic and ginger. Saute it for few seconds.
• Add chopped onion and saute on medium flame until translucent.
• Now add the chopped tomato and salt. Cover and cook till tomatoes gets soft.
• Add the cumin powder, coriander powder and turmeric powder. Mix well and add the shrimp. Fry everything together for 1-2 minutes.
• Now add the garlic and chilli paste and fry for 3-4 minutes until oil starts appearing from the corners.
• Add garam masala powder and saute for a minute.
• Now add little water to get the medium consistency and let it come to a boil.
• Cook on a medium flame for 1-2 minutes.
• Finally add the chopped coriander leaves and serve.

Note: Make sure not to overcook the shrimp otherwise it may get chewy or rubbery. 

Parmesan Crusted Chicken

Since holidays are marching forward, Parmesan Crusted Chicken can be a delicious meal to serve to your guest. Crispy on the outside and juice on the inside parmesan-flecked chicken is an easy dinner the whole family and your guest will love. So lets give this Italian dish a try in your kitchen with "Flavors of Sneha's Kitchen".


Ingredients:

2 boneless and skinless chicken breasts
1 cup of bread crumbs
1/2 cup of shredded parmesan cheese
3/4 cup of shredded mozzarella cheese
1/2 cup of all purpose flour
1 tsp of dried oregano
1 tsp salt
1 tsp of black pepper powder
2 beaten eggs
2 tbsp of marinara sauce
Olive oil for frying



Method:

• Cover the chicken breasts in plastic wrap and pound with a mallet to tenderize the breasts.
• In a bowl add the bread crumbs, salt, pepper, oregano and 2 tbsp of parmesan cheese. Mix well.
• In another bowl add flour, little salt and pepper. Mix well and dredge the chicken in flour.
• Now dip the chicken in beaten egg. 
• Now coat the chicken in bread crumbs mix. Shake off excess.
• Keep this aside for 10-15 minutes.
• In a large skillet heat olive oil.
• Now fry the chicken over medium heat until golden brown from both the sides.
• Preheat the oven at 350C.
• Now grease the oven safe cooking pan with olive oil.
• Place the fried chicken breast carefully and spread the marinara sauce on top of that.
• Now sprinkle some parmesan cheese and top with mozzarella cheese.
• Cook this in oven for 20-30 minutes until chicken gets cooked and sauce is bubbling.
• Serve this with pasta or spaghetti of your choice.

Note: If marinara sauce is not available below is the alternative.

Take some regular tomato ketchup in a bowl. Add 2 cloves of finely chopped garlic, half finely chopped onion, 1 tsp of dried oregano, 1/2 tsp of black pepper powder and little salt. Mix well and use.

Paneer Tikka Masala

Paneer Tikka Masala is a delicious and popular North Indian delicacy. This dish can be served as a main course and goes well with rice or naan. I have modified the original recipe of tikka masala a little bit, to make it easier and convenient for a home preparation without having to compromise the taste, which turns out to be like the restaurant style one. So lets start to cook with "Flavors of Sneha's Kitchen".


Ingredients:

Paneer Tikka

For Paneer Tikka:
Paneer cubes
Diced capsicum
Diced onion
500 gms of thick yogurt
1 tsp of lemon juice
1 tbsp of ginger-garlic paste
1 tsp salt
1 tsp of kashmiri red chilli powder
1 tsp of coriander powder
1/2 tsp of cinnamon powder (optional)
1/2 tsp of black salt
1 tbsp of butter
Wooden skewers

For Gravy:
2 tbsp of oil
1 tsp of cumin seeds

Paneer Tikka Masala

1 bay leaf
1 small onion finely chopped
puree of 2 tomatoes
1 tbsp of ginger-garlic paste
2 tbsp of cashew paste (Soak handful of cashew in 1/4 cup of milk and blend to a smooth paste)
1 tsp of coriander powder
1 tsp of red chilli powder
1/4 tsp of turmeric powder
Salt to taste
little water



Method:

• In a big bowl add yogurt, lemon juice, ginger-garlic paste, salt, chilli powder, coriander powder, cinnamon powder and black salt. Whisk everything together to make a homogenous paste.
• Now add paneer cubes, capsicum and onion. Mix everything together to get a good coating.
• Cover this with plastic wrap and refrigerate this for 1-2 hrs.
• Soak the skewers in water for 5-10 minutes. Now skew the marinated paneer, onion and capsicum on the skewers.
• You can either grill this or pan fry or cook it in the oven. Just apply some butter or oil before grilling them.
• Once it gets the browning all over take out and keep it aside.
• To make the gravy heat oil in a pan and crackle the cumin seeds and bay leaf.
• Add the chopped onion and fry until it gets the light golden color.
• Add ginger-garlic paste and fry until the raw flavor of garlic is gone.
• Add the tomato puree and salt. Mix well and cook for 4-5 minutes.
• Now add the coriander powder, chilli powder and turmeric powder. Stir for few minutes.
• Add the cashew paste and cook until all the spices start leaving the pan and oil starts appearing from the corner.
• Now add little water to get the medium to thick consistency.
• Let it come to a boil and add the grilled paneer and veggies.
• Cover and simmer for 5 minutes. Let this cover for few minutes after taking it off from the flame.
• Serve hot with naan or rice. 

Note: If you don't wish to make the gravy, you can always serve the paneer tikka as an appetizer. Just sprinkle some chaat masala before serving.

If you're making the tikkas in oven, always preheat the oven at 350C and brush some oil or butter before putting this in oven. After 10 minutes, remove it, turn the skewers, brush some oil and again cook it in the oven for 10-15 minutes. You can grill or pan fry the tikkas in the same manner.

Cheese Toast

Cheese Toast can be ready in 5 minutes and taste awesome. A simple and easy toast recipe that can be made for a quick breakfast or light evening snack. There are many variations to cheese toast and you can always add or replace the ingredients according to your taste bud. Here, lets know the preferred method of "Flavors of Sneha's Kitchen".

Cheese Toast

Ingredients:

5 slices of bread
1 medium onion finely chopped
2 green chillies finely chopped
2 tbsp of chopped coriander leaves
1/2 cup of shredded cheddar cheese
salt to taste
1 tsp of olive oil
1 tsp of black pepper powder
1 tsp of garlic powder



Method:

• Preheat the oven at 350C.
• In a bowl mix all the ingredients except the bread slices.
• Now slightly toast the bread in a toaster.
• Spread the mixture evenly on toasted bread.
• Place these slices in oven safe pan and broil it for 5-6 mnts until you get little browning on the sides.
• Serve immediately. 

Note: You can always use your choice of cheese. Cook for little longer period of time to make it more crunchy.

Egg Biryani

Egg Biryani is very delicious and flavorful delicacy. Unlike other biryani preparation it takes very less time and doesn't need much of a preparation. This can be served as a main course in lunch or dinner. This is one of my Husband's favorite dish which I always love to prepare. So lets see, how to make this easy and delicious biryani with "Flavors of Sneha's Kitchen".

Ingredients:

1 cup basmati/biryani rice

Egg Biryani

1 1/2 tbsp of oil
1 large onion thinly sliced
2 green chillies chopped
1 tsp of cumin seeds
1 bay leaf
4 cloves
4 peppercorns
4 green cardamom or 2 black cardamoms
1" cinnamon stick
1 mace (Javetri)
1 tbsp of ginger-garlic paste
1/4 tsp of turmeric powder
1 tbsp of coriander powder
1 tsp of red chilli powder
1/2 tsp of garam masala
1 tsp of biryani masala
1/2 cup of thick yogurt
Salt to taste
1 1/2 cup of water
Hand full of chopped coriander leaves
1 tbsp of butter
1 thinly sliced small onion deep fried (optional)

Egg preparation:
4 boiled and peeled eggs
1/4 tsp of turmeric powder
1/4 tsp of red chilli powder
1/2 tsp of coriander powder


Method:

• Soak the washed rice in enough water for 30 minutes and keep it aside.
• Heat oil in a pan and crackle the cumin seeds.
• Add the bay leaf, cloves, cardamom, peppercorn, mace and cinnamon stick and let it infused.
• Now add the sliced onion and fry until it gets the light golden color.
• Add the ginger-garlic paste and cook till the raw flavor of garlic is gone.
• Add the coriander powder, turmeric powder and cook for few more minutes.
• Add the yogurt and mix well.
• Now add the chopped green chillies, red chilli powder, garam masala powder, biryani masala and chopped coriander leaves. Mix well and cook for 5 more minutes until oil starts appearing from the corners.
• Add soaked and drained rice and mix well.
• Add water and salt and let it come to a boil.
• Cover it and cook on medium flame until most of the moisture is absorbed.
• Meanwhile, prick the eggs with a fork. Sprinkle turmeric powder, chilli powder and coriander powder.
• In a hot pan add few drops of oil and roast the eggs until it get the browning all over.
• When rice is almost done add the roasted eggs and mix well.
• Let it simmer for 5 minutes.
• Before turning off the flame drop 1 tbsp of unsalted butter and sprinkle the fried onion.
• Let this simmer for a minute or so.
• Serve hot with your choice of raita and chutney.

Note: You can add some mint leaves also to make this more flavorful.

Scrambled Egg Sandwich

Scrambled Egg Sandwiches are the great option for breakfast or light evening snacks. If you are bored with the regular potato or other sandwiches then turn to this fresh and tasty sandwich idea that wont leave you bored or hungry :) This sandwich is very easy to make and doesn't require many ingredients. Kids, adults everyone just love sandwiches. So better try this in your kitchen with "Flavors of Sneha's Kitchen".

Scrambled Egg Sandwich

Ingredients:

4 pieces of bread
2 eggs
1 small onion chopped
1 small tomato chopped
1 green chilli chopped
1/4 tsp of turmeric powder
1/4 tsp of red chilli powder
1 tbsp of coriander leaves
2 tbsp of oil
1/2 cup of shredded cheddar cheese (optional)
1 tbsp of butter
Salt as required



Method:

• Heat oil in a pan. 
• Add the chopped green chilli and onion. Fry until translucent.
• Add turmeric powder and red chilli powder. Mix well and cook for few seconds.
• Add chopped tomato, salt and cook until it gets soft.
• Now add eggs and coriander leaves. Mix well with other ingredients.
• Cook till eggs are completely cooked.
• Transfer these scrambled eggs in a bowl and let them cool down for some time.
• Spread some butter on a piece of  bread.
• Now spread the scrambled egg on other side of this bread. Spread a thin layer of cheese on it.
• Take one more piece of bread and spread butter on it and put it on the eggs.
• Make the other sandwiches in the same way.
• You can either grill these sandwiches in a sandwich toaster or on a pan till it becomes brown and crispy on both the sides.
• Serve this with your choice of ketchup, mayonnaise or chutney.

Note: You can add or skip the red chilli powder according to your taste. You can also use little bit of coriander powder for added flavor. Also, using the cheese is completely optional. You can always skip or replace your choice of shredded cheese.

Strawberry Margarita

What can be more refreshing than a cool Strawberry Margarita, especially a margarita made with fresh strawberries. A fresh strawberry margarita is so easy to make that you'll soon forget about those store-bought options. Impress your guest by offering a tall fresh glass of margarita and I can guarantee you that everyone is going to love it. So lets learn, how to make a single glass of  margarita with "Flavors of Sneha's Kitchen".

Strawberry Margarita

Ingredients:

4-5 fresh strawberries
1 tbsp of lemon juice
1 1/2 tbsp of Sugar
4 tbsp of tequila (optional)
5-6 ice cubes
Salt and lemon wedge to rim the glass



Method:

• To rim the glass, rub the lemon wedge on the rim at a slow steady pace to make it even. Pour the salt on a saucer or plate and turn the glass upside down and dip it in the salt firmly. Shake off the excess salt when you are done.
• Mix all the ingredients in a blender and crush to a smooth finish.
• Pour the drink into salt rimmed glass and serve.

Serving the drink in a salt-rimmed glass is one of the unique aspect of margarita that adds the flavor to this drink. 

Bharwan Karela (Stuffed Bitter Gourd)

Bharwan Karela or Stuffed Bitter Gourd makes a great side dish for any meal. As the name suggests, Bitter Gourd is bitter in taste and not liked by many people but this recipe can be a great alternative for them. This is my mother-in-law's recipe done in a very authentic way. So lets start with "Flavors of Sneha's Kitchen".

Bharwan Karela

Ingredients:

3 Karela/bitter gourd
1 small onion
3-4 garlic cloves
3-4 dried red chilli/1 tsp of red chilli powder
1 tsp of coriander seeds/coriander powder
1 tsp of cumin seeds/cumin powder
1/4 tsp of turmeric powder
1 tbsp of lemon juice (optional)
Salt to taste
3 tbsp of oil



Method:

• Wash the bitter gourds and make a slit length wise on one side. Scoop out all the hard seeds.
• In a pressure cooker add some water and little salt and pressure cook the gourds for one whistle. This process will not only make the gourds little tender but helps to reduce the bitterness too.
• Pat dry the gourds and keep aside.
• To make the stuffing, grind the scooped seeds, onion, garlic, red chilli, coriander and cumin into a blender and make a smooth paste.
• Heat 1 1/2 tbsp of oil in a pan and fry this paste on medium flame.
• Add salt and turmeric powder. Keep frying until oil starts appearing from the corner.
• At the end add lemon juice and let it cool down.
• Now stuff the filling firmly into the gourds.
• Heat rest of the oil in a pan and add the stuffed gourds one by one.
• Shallow fry the gourds by turning the sides till the gourds are cooked and browned from all the sides and corners.

Note: You can scrape off the rough surface of the bitter gourd if you want. If you don't like the bitterness at all, then take 1 tsp salt, put little inside the gourd and apply little over the surface of each of them and leave them for half an hour. Wash the gourds and prepare all the other in same way. You can also avoid the seeds in the filling by not grinding it with other spices.

Palak Paneer

Palak Panner is a very nutritious and delicious recipe. This is a very popular vegetarian delicacy in northern part of India. Creamy, spicy and full of flavor Palak Paneer goes well with any kind of naan, roti or rice. So lets learn, how to make this with "Flavors of Sneha's Kitchen".



Ingredients:

Palak Paneer

1 bunch of roughly chopped spinach
Panner cubes
1 tsp of cumin seeds
1 bay leaf
1 onion finely chopped
1 tomato finely chopped
1 tbsp of ginger-garlic paste
2 green chillies
1 tsp of coriander powder
1 tsp of garam masala powder
1 tbsp of butter
1 tbsp of oil
1 tbsp of cream
Salt to taste
Water as required



Method:

• Heat oil in a pan and crackle the cumin seeds and bay leaf.
• Add onion and fry till it gets the light golden color.
• Add ginger-garlic paste and cook till the raw flavor of garlic is gone.
• Add coriander powder, garam masala powder and green chilli. Saute it for few minutes.
• Add chopped tomatoes and cook till tomatoes gets soft.
• Add the chopped spinach and mix well. Cook this for around 5 mts.
• Let it cool this mixture and blend this to a smooth puree. You can add little water if required.
• Heat butter in a pan and add the spinach puree and salt.
• Let it come to a boil and add paneer cubes. Cook it for 1-2 mints.
• Finally add fresh cream, mix well and serve hot.

Note: To get the best result, do not overcook the spinach, as overcooking will not only adversely affect the bright green color of the spinach but also the taste. To make this dish more spicy you can also add red chilli powder.

Cabbage Masala

Cabbage Masala is quite delicious and tasty side dish. This recipe is a great example of how to enjoy the delicate flavor of cabbage. Cabbage can be prepared and consumed in many ways but this one is my favorite. It tastes great with roti or rice. So lets know the preparation with "Flavors of Sneha's Kitchen".



Ingredients:

1/2 cabbage sliced

Cabbage Masala

1/2 cup of blanched/frozen green peas
1 tsp of mustard seeds
1 tsp of cumin seeds
pinch of asafoetida
5-6 cloves of garlic chopped
1 onion sliced
1 tomato sliced
1 tsp of coriander powder
1 tsp of garam masala powder
1 tsp of red chilli powder
1/4 tsp of turmeric powder
3 tbsp of oil
Salt to taste



Method:

• Heat oil in a pan. Crackle the cumin seeds and mustard seeds.
• Add asafoetida and garlic. Saute till garlic changes its color.
• Now add the onion and fry till it gets light golden color.
• Add turmeric powder, coriander powder, garam masala powder, red chilli powder and cook for around 2 mts.
• Add sliced tomatoes, cover and cook till tomatoes get soft.
• Add cabbage and salt. cover and cook.
• Once cabbage is almost done add green peas and cook for few more minutes.
• Serve hot.

Dal Fry

Dal Fry is a very flavorful and easy to make lentil. This recipe is moderately spiced and very popular in northern part of India.The tasty and spicy combination of Toor dal and Moong dal goes well with roti, paratha or rice. So lets learn how to make this with "Flavors of Sneha's Kitchen".



Ingredients:

1/4 cup Toor dal (yellow pigeon peas)

Dal Fry

3/4 cup Moong dal (split yellow peas)
1 onion chopped
1 tomato chopped
1 tbsp of ginger-garlic chopped
2 tbsp of clarified butter or ghee
1 tsp of cumin seeds
1 green chilli chopped
1 bay leave
Pinch of asafoetida
2-3 dry red chillies
1/2 tsp of turmeric
1 tsp of chilli powder
1 tsp of coriander powder
1/2 tsp of garam masala powder
1 tbsp of lemon juice
2 tbsp of chopped coriander leaves
Salt to taste
Water as required
Cilantro and split green chilli to garnish



Method:

• Pressure cook the washed toor dal & moong dal by adding lilttle water, salt & turmeric.
• Heat ghee in a pan. Crackle the cumin seeds.
• Add bay leave, dry red chilli & asafoetida.
• Add chopped ginger-garlic and saute it for few seconds.
• Add chopped onion & green chilli and fry until golden brown.
• Add chopped tomato & salt. Cook till tomatoes are soft.
• Now add the coriander powder, chilli powder, garam masala powder and cook for 2-3 minutes. You can add little water to make sure that the spices are not sticking to the pan.
• Now add the cooked dal and boil it for 2-3 minutes on medium flame.
• Now add the coriander leaves, lemon juice and mix well.
• Garnish with cilantro and split green chill. Serve hot.

Note: Dal Fry is not thin and usually has a medium to thick consistency but you can adjust the amount of water to get the desired consistency.

Red Coconut Chutney

Red Coconut Chutney is a slightly hot version of regular coconut chutney. Like most of the coconut chutneys this chutney also pairs well with Dosa, Idli, Vada and many more South Indian dishes. So lets start with "Flavors of Sneha's Kitchen".

Ingredients:

Red Coconut Chutney

1 cup of grated coconut

3-4 dried red chilli

2 tbsp of oil

1 tbsp of chana daal

1 tbsp of tamarind pulp

1/4 tbsp of black mustard seeds

1/4 tbsp of urad daal

Pinch of asafoetida

3-4 curry leaves

Salt to taste

Little water

Method:

• Heat 1 tbsp of oil in a pan.
• Roast the chana daal till brown.
• Add tamarind pulp, red chilli and saute it for few seconds.
• Switch off the flame. Add salt and grated coconut.
• Put all this in a blender and make a fine paste by adding little water.
• For the tempering, heat 1 tbsp of oil in a pan.
• Add mustard seeds, urad daal, asafoetida, curry leaves and let it crackle.
• Now pour the tempering on top of the chutney.

Pav Bhaji

Pav Bhaji is one of the most popular Indian street/fast food. This dish is often eaten as a light evening meal, and is also a party favorite. This spicy and mouth watering dish is a spiced mixture of vegetables and mashed potatoes. Here's sharing the best Pav Bhaji recipe that I have ever tried and loved and one of my mother-in-law's favorite. So lets start to cook with "Flavors of Sneha's Kitchen".


Ingredients:

Pav Bhaji

4-5 boiled potatoes, grated/mashed
1/2 cup of boiled & mashed green peas
1/2 cup of boiled & mashed cauliflower
1 large onion finely chopped
1 cup of tomato puree
1 medium green capsicum finely chopped
1 tbsp of garlic paste
2 tbsp of pav bhaji masala and 1 tbsp of red chilli powder soaked in little water for an hour
Salt to taste
2 tbsp of butter
1 tbsp of oil
Water as required
Pav



Method:

• Heat butter and oil in a pan.
• Add chopped onion and fry until translucent.
• Add garlic paste and cook until the raw taste of garlic is gone.
• Add the chopped capsicum and fry it for a minute.
• Add the soaked pav bhaji masala and stir till spices are well cooked.
• Add the mashed potatoes, peas, cauliflower and give a good mix.
• Add the tomato puree, salt and mix well.
• Add little water to get the desired consistency.
• Now cook for 5-10 minutes and make sure to mix it well on a regular interval so it doesn't get stuck at the bottom.
• Finally, add chopped coriander leaves and mix.
• Toast the pav in butter.
• Serve with chopped onion and lemon wedge.

Note: To make your Bhaji little healthier, you can also add boiled and mashed carrot, cabbage and french beans.

Dry Soyabean Recipe

Dry Soyabean Recipe is cooked in spicy onion & tomato masala. This recipe is a great way of adding protein in your food and can be prepared as a side dish in lunch or dinner. This recipe is delicious and quick to make. So let's start to cook with "Flavors of Sneha's Kitchen".


Ingredients:

Dry Soyabean Recipe

100 gms of soyabean chunks
1 medium onion chopped
1 large tomato chopped
1 tbsp of coriander powder
1 tbsp of chilli powder
1/3 tbsp of turmeric powder
1 tbsp of sabji masala (optional)
1 1/2 tbsp of ginger-garlic paste
1 tbsp of cumin seeds
2-3 whole dried red chilli
pinch of asafoetida
3 tbsp of oil
Half cup of frozen or blanched peas and carrot
Salt to taste
Handful of chopped cilantro
Little water



Method:

• Soak the soyabean chunks in water for 5-10 mins. Or alternatively, put the chunks in boiling water. Squeeze and keep aside.
• Heat oil in a pan. Crackle the cumin seeds.
• Add the dried red chilli and asafoetida and stir for few seconds.
• Add chopped onion and fry until it gets light golden color.
• Add ginger-garlic paste and cook until the raw flavor of garlic is gone.
• Add the coriander powder, turmeric powder and red chilli powder. Stir for a minute or so.
• Add chopped tomato and salt. Cook until tomato gets soft.
• Add little water if spices are sticking to the pan.
• Add peas and carrot and cook for a minute.
• Add the soyabean chunks and mix it well with spices.
• Simmer for 5 minutes.
• At the end add handful of chopped cilantro and mix well. 

Frappuccino

Frappuccino or Cold Coffee is made with coffee and ice cream - a delectable combination. A sweet & cool Frappe is enough to refresh you on a summer's day. So lets learn how to make a single Frappe with "Flavors of Sneha's Kitchen".

Frappuccino

Ingredients:

3/4 cup of milk
1 tbsp of sugar
1/3 tbsp of instant coffee powder
1 scoop of vanilla ice-cream
1 scoop of coffee ice-cream (optional)
3-4 ice cubes
Chocolate syrup and 1 scoop of vanilla ice-cream to decorate


Method:

• Put all the ingredients in a blender and blend until smooth.
• To decorate the serving glass, squeeze some chocolate syrup on the inside rim of glass and then allow it to move down. 
• Pour the drink into the decorated glass.
• Place a scoop of ice cream and squeeze some chocolate syrup on top of that.

Note: You can topped the Frappe with whipped cream instead of ice-cream.

Cold Pasta Salad

Pasta Salad is a perfect dish for versatility and one of my very favorite. Its typically served as an appetizer or a main course. Try this easy to follow Pasta Salad recipe at your kitchen with "Flavors of Sneha's Kitchen"


Ingredients:

 125 gms of rotini pasta or any pasta of your choice

Cold Pasta Salad

1 onion finely chopped
1 large tomato diced (take the seeds out)
Half large red bell pepper diced
2 tbsp of butter (room temperature)
2 tbsp of mayonnaise
2 tbsp of pasta sauce 
1 tbsp of vinegar
2 tbsp of grated omano cheese/parmesan cheese
1/2 tbsp of italian seasoning 
1/2 tbsp of garlic powder
1/2 tbsp of sugar
1/2 tbsp of black pepper powder
1/2 tbsp of paprika/red chilli flakes
Salt as per taste


Method:

• Cook the pasta al dante as per package directions.
• Once cooked, drain water and rinse with cold water.
• Transfer into a big mixing bowl.
• Combine all ingredients and toss well to coat evenly.
• Cover with plastic wrap and allow it to marinate and chill for atleast an hour in refrigerator.
• Serve cold.

Note: You can use green and yellow bell peppers to make the salad more colorful. Also, use black olives and pickled jalapenos to make your salad more flavorful.

Almond Milk

Almond Milk is a creamy and nutty flavored beverage and a great substitute for those who simply doesn't like milk. This energy giving drink is not only heart healthy but is very high in vitamins and minerals. Easy to prepare at home and can be served any time of the day. So lets begin to learn with "Flavors of Sneha's Kitchen". 

Almond Milk

Ingredients:

Hand full of almonds
2 1/2 cup of milk
2 big spoon of sugar
Pinch of cardamom powder
2-3 threads of saffron
2-3 drops of vanilla essence (optional)
Thinly sliced pistachio, almond and 1 thread of saffron for garnishing



Method:

• Wash the almonds in running water and soak in half cup of milk for 2 hrs or overnight.
• Remove the skin and blend it to a fine paste.
• Heat the balance milk and add the almond paste.
• Boil for 15 mins on low flame and keep stirring to avoid sticking in pan.
• Add saffron to the boiling milk and mix well.
• Remove from heat and add sugar, cardamom powder and vanilla essence.
• Once cool down keep it in the refrigerator for few hrs.
• Pour in the glass and garnish with pistachio, almond and saffron.

Note: For creamy and silky flavor strain the almond paste into a large bowl through a sprout bag or cheese cloth.

Pasta in White Sauce

Pasta is a staple food of traditional Italian cuisine and Pasta in White Sauce is very delicious, filling and easy to prepare. In this delightful recipe, cooked pasta is enrobed in a freshly made white sauce which can be serve as a main course. So lets begin to learn with "Flavors of Sneha's Kitchen".




Ingredients:

Penne Pasta in White Sauce

Penne Pasta - 125 grams
2-3 tbsp of olive oil
2-3 cloves of garlic finely chopped
1 small onion finely chopped
2 green chilli chopped
Half red capsicum cut in slices
1/2 tbsp pepper powder
1-2 tbsp dried oregano/mixed herb
1-2 fresh basil

For White Sauce:

2 tbsp of butter
2 tbsp of cornflour/all purpose flour
1 1/2 cup of milk (boiled and cooled)
3-4 tbsp of grated cheese (mozzarella or parmesan or even amul cheese cubes)
Salt and pepper powder to taste

Method:

• Add pasta in boiling water along with 1/2 tbsp of salt and 1/2 tbsp of oil.
• Cook pasta till al dente (should be soft but firm). Strain the water and then rinse the pasta in ice cold water so as to stop the cooking process.
• In a heavy bottom pan heat up rest of the olive oil.
• Add the chopped garlic, onion and green chilli. fry till onion gets translucent.
• Add the sliced capsicum. stir for a minute.
• Add pepper powder, fresh basil and oregano.
• Add some salt and chopped tomato.
• Cook till tomatoes gets soft.
• Now add the cooked pasta and give it a good toss.
• Pour the white sauce and mix well.
• Garnish with cilantro

White Sauce:

• In a pan add butter and flour.
• Add salt and little bit of oil so that the butter does not burn. keep stirring for a minute or so.
• Add milk and keep stirring for few minutes.
• Add the pepper and grated cheese.
• cook till cheese melts.

Note: In this recipe you can use any pasta of your choice instead of penne pasta. Though, I have just used red capsicum but you can also add different color of bell peppers, broccoli, zucchini, mushroms, paneer and american corn. 

Chicken 65

Chicken 65 is a spicy deep fried chicken usually serve as a quick snack or appetizer accompanied by onion slices and lemon wedge. This recipe is very famous in southern part of India and here is the easiest method for your comfort. So lets begin to learn with "Flavors of Sneha's Kitchen".

Ingredients:

300 gms of boneless chicken cubes

pinch of turmeric powder

2 tbsp of chilli powder

Chicken 65

Pinch of garam masala

3 tbsp of coriander powder

2-3 broken curry leaves

Pinch of cumin seeds

1/2 tbsp of fenugreek leaves

1/2 tbsp salt

Pinch of black pepper powder

3 tbsp lemon juice

1 tbsp of ginger-garlic paste

1 beaten egg

2 tbsp of corn flour

Chopped coriander

Oil for deep frying

Chaat masala to sprinkle

Sliced Onion and lemon wedge for garnishing

Method:

• Take the washed and pat dried chicken cubes in a bowl.
• Add all the spices in the chicken except chaat masala and garnishing and mix well.
• Cover it with plastic wrap and let it marinate in the refrigerator for around 1-2 hrs.
• Now heat oil in heavy bottom pan and deep fry the marinated chicken. It usually takes 5-6 mints to cook.
• Place it in the serving plate and sprinkle some chaat masla on top of that. Garnish this with sliced onion and lemon wedge.

Note: You can add a pinch of food color for the good red color. Also, you can use all purpose flour instead of corn flour but you may require to add 1 tbsp of rice flour for the crunchiness.

Paneer Buttter Masala

Paneer Butter Masala is one of the most popular paneer recipe in Indian cuisine. The near perfect combination of spiciness and creaminess of its gravy makes it simply irresistible and versatile to be served with any kind of Indian bread or rice. So lets begin to learn with "Flavors of Sneha's Kitchen".

Ingredients:

1 Onion cut in cubes

2-3 chopped tomatoes 

Paneer Butter Masala

1 tbsp of ginger-garlic paste
2 tbsp of red chilli powder
2 tbsp of cumin & coriander powder
Salt to taste
1 tbsp of turmeric powder
Paneer cubes
1 tbsp of cream 
2 tbsp of oil
1 tbsp of kasoori methi
1 tbsp of cardamom powder

1 tbsp of black pepper powder

50 gms of butter

Half cup of milk

Hand full of cashews

Method:

• Soak the cashews in milk for half an hour. Make a smooth paste out of it and keep it aside.
• Heat oil in a pan. Add onions and salt and cook for 2-3 minutes.
•  Add the chopped tomatoes and cook till tomatoes are soft.
• Add the red chilli powder, turmeric powder, cumin & coriander powder and cook it for few more minutes.
• Let this mixture cool down and grind to a smooth paste.
• In another pan heat butter and few drops of oil.
• Add ginger-garlic paste and fry until the raw flavor of garlic is gone.
• Add the red chilli powder, cumin powder & coriander powder and cook the spices for a minute.
• Add the onions and tomato paste and mix it well. 
• Add the cashew paste and little water in the gravy to get the desired consistency and cook it for 5-10 minutes. Keep stirring in between to avoid sticking this in pan.
• Add the cardamom and black pepper powder. Mix it well and cook for another minute.
• Rub the kasoori methi in between your palm and mix in the gravy.
• Add the paneer cubes and cook it for 1-2 minutes.
• Add the cream and give it a good mix. Cook this mixture for another minute.
• At the end give a hint of paprika and garnish with cilantro.

Note: You can add food color to give the gravy a dark red color. Also, you can add some more butter to make the gravy more silky and smooth.

Chicken Curry

Chicken Curry is a most common and flavorful delicacy which goes well with any kind of Naan or Rice. There are endless variations to Chicken Curry and every region in India has their version of chicken curry. Here is my version of North Indian style basic Chicken Curry recipe. So lets begin to learn with "Flavors of Sneha's Kitchen".

Ingredients:

1 kg chicken pieces

3 medium sized onions finely chopped

Chicken Curry

2 medium sized tomatoes grated/puree

2-3 dried red chilli

1 bay leave

1 tbsp of coriander powder

1/2 tbsp red chilli powder

1/2 tbsp of garam masala

1/4 tbsp of turmeric powder

1 tbsp of ginger-garlic paste

Red masala: Grind and make a paste of 1 tbsp cumin seeds, 4-5 kashmiri red chillies, 6-8 cloves of garlic and 1 inch piece of ginger

4 tbsp of vegetable oil

250 ml of water

Salt to taste
Cilantro for garnishing

Method:

• Marinate the washed and pat dried chicken with red chilli powder, turmeric powder, coriander powder and ginger-garlic paste. keep it in the refrigerator for 3 hrs or overnight.
• Heat oil in a pan. Add bay leave and dried red chilli.
• Add chopped onions and fry on medium heat until golden brown.
• Add the red masala and fry it for few more minutes.
• Add the marinated chicken, cover and cook on medium heat until chicken is half tender.
• Add the tomato puree and salt.
• Mix well and cook till chicken is almost cooked.
• Once all the spices and chicken are well cooked add garam masala and mix well
• Add the water and let it come to a boil.
• Let the curry simmer for 5 minutes.
• At the end garnish with cilantro and serve.

Note: You can keep the spice level as per your taste by adding or using less chilli powder. Chicken curry powder can be also used for added flavor.

Jeera Rice

Jeera rice is a simple preparation of rice that has been flavored with Jeera or cumin seeds. This versatile rice preparation can be eaten as an accompaniment with almost any Dal or Indian Curries. So lets begin to learn with "Flavors of Sneha's Kitchen".

Ingredients:

2 tbsp Ghee/Clarified Butter
1 1/2 tbsp caraway seeds (Shahijeera) / Cumin seeds
2-3 slits green chilli
1 cup long grained Rice (Basmati)

Jeera Rice

Salt to taste
Cilantro for garnishing

Method:

• Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
• Heat the ghee in a broad pan. Add the caraway/cumin seeds and let it crackle.
• Add the slit green chilli and let it fry for few seconds.
• Add the rice and sauté for 5 minutes.
• Add the hot water and let it come to a boil.
• Add the salt cover with a lid and cook on low flame till the rice is done.
• Serve hot and garnish with cilantro.