Saturday, May 28, 2011

Chicken Stroganoff/Stroganov

Chicken Stroganoff is originally a Russian recipe (named after P. Stroganov,19th-century Russian count and diplomat) made with chicken, onions and mushrooms in sour cream (I used plain cream!). It is served with egg noodles or rice. Not possibly the healthiest intake but the choice is yours, healthy food or yummy sinful food. To me, this dish comes as a blessing ‘cos it encouraged my hubby to taste mushrooms which was complete no-no for him (I love mushrooms and was not ready to omit it from my cooking)

This is a fantastic recipe that the whole family will love. Here’s how I made chicken stroganoff and I must say,( in all modesty) it was finger licking good ;-)

Preparation time: 20minutes
Cooking time: 30minutes
Serves: 8-9

You need:
900gms chicken breasts
4tbsp butter
8-9 pods of garlic (crushed)
2 large onions (julienned)
200gms mushrooms (each cut into four)
1 large capsicum (cut into 1 inch cubes)
3tbsp plain flour (maida)
50gms of chicken soup (any brand)
3tbsp tomato puree
1tbsp tomato ketchup
1tsp worcestershire sauce
2tsp pepper powder
2tsp chilli powder (adjust according to spice tolerance)
1cup cream
6 tbsp yogurt
2 tsp English mustard
salt to taste


Clean, wash and cut the chicken breast into half inch cubes 

Heat butter in a heavy bottom pan. Add butter, onion, crushed garlic pods and chicken, cover and cook for 10-12 minutes or until the chicken is almost done 

Add mushroom and capsicum cubes (if you like crunchy capsicum, add them at the last stage) 

Cook for another 5-6 minutes 
In a large bowl, mix together – the plain flour, chicken soup powder, tomato puree, tomato ketchup, worcestershire sauce, salt, pepper and chilli powder. Mix well (make sure all the lumps are removed) 

Add the above mixture into the chicken. Stir continuously till the gravy gets cooked and thickens [smelling divine?, it should :) ]

In the same bowl, make a paste with cream, yogurt and mustard. Stir well (if you’ve not added capsicum till this stage, add them now) 

Add the paste and cook for 5 more minutes (noticed the colours change when each mixture is added?)

And it’s done before you know:) , yes! Chicken Stroganoff is ready to be served. 

Serve over a bed of rice / egg noodles or mashed potatoes with some steamed veggies on the side and maybe a slice of bread and you have yourself a hearty meal. 

Try it and tell me if your family enjoyed it.

Happy weekend!

Yours tastefully!!

Tuesday, May 24, 2011

Gudbud Gotala and an Award

Celebrating ‘50 followers’ and ‘The Versatile Blogger’ award….it can’t get better than this. A BIG ‘THANK YOU’ for all the encouragement with your inputs, suggestions, recommendations and comments…here’s hoping “Yourstastefully” keeps getting attention and your everlasting support. Spread the cheer around… we need some more reasons to smile and I am doing my bit:)

 Here’s a dessert that I created while I was sitting and wondering what to cook up for my guests…It’s extremely simple, just make sure all the ingredients are bought well in advance. It’s a beautiful game of colours (choose your favourite colours)

 Preparation time: 20 minutes 

 Cooking time: 30 minutes
Serves: 8-9 (depending on your glass)

You need:
5 big ripe mangoes (I used Bainganpalli, use what you like)
A box of custard powder (I used vanilla, use your favourite flavour)
A box of jelly crystals (I used raspberry, pick the pretty one)
A family pack of ice-cream (I used black currant , choose your colour and flavour )
Cherries / plums (optional)

Tall glasses
Long spoons


Wash and remove the skin of the mangoes. Cut them into small pieces (taste to make sure you don’t add the sour ones)
Make the custard (I used a litre of milk). Just follow the instructions at the back of the packet. (You won’t go wrong)
Pull out the jelly crystals. Mix the sachets together till smooth in ½ cup water (again, follow the instructions at the back of the packet)

Take a tall glass, tip in some mango pieces, add some custard, add some mangoes again and some more... (hiya, yellow yellow dirty fellow)
Cut out some jelly to make the next layer… (now the pretty pink has come in)
For the final layer, take a big scoop of ice-cream and top it up… (Awesome colour isn’t it?)
If you want, you can garnish with a cherry or a plum (I didn’t have both!)

Relish the beautiful and yummy dessert…

My guests loved it…try it and share your experience too…

Now to the award that I won :)

In the true sprit of writing, a blog-ful of Thank You to ‘’ for considering me worthy enough and conferring ‘The Versatile Blogger’ award. It is absolutely encouraging least to say…

As a rule, I have to follow instructions [to win more awards, just kidding ;)]

 1. Thank the person that awarded it to you & list a link back to the blogger.
 2. Tell 7 things about yourself.
 3. Pay it forward by sending it to your favourite recently found new bloggers.
 4. Contact the blogger that you have awarded & make them aware.

Don’t remember when I last wrote something about myself or my blog….thought it will be a task but when I started reluctantly, this is just flowing and I will have to force myself to stop at seven points

  • I am obsessed with my kitchen and now my blog too… 
  • I discovered, I can write (the flair is simple and clear…minus jargons). All credit to the blogging opportunity and my ever encouraging hubby, I enjoy the whole process…in fact, every single moment on my blog 
  • I’ve always loved to cook for the ones who love to eat (but it is always motivating to see the dishes empty after a meal) 
  • I love collecting crockery (gifts are always welcome!) 
  • I have to always enter my kitchen with my camera (ever since I started my blog!) and it is fun to see my son imitate me 
  • I have realized ‘food’ is a strong emotional connector…and a great conversation-starter and for someone like me, the blog is just ‘me’ in the virtual world 
  • I am glad to have started an online recipe book that’s gives step-by-step instructions with photos to motivate the ones who have just started cooking or who thought that cooking was not fun! And the most gratifying part – when my blog connects with people I have never met and they start writing in 
 I would like to pass on this award to a few bloggers whom I follow (not necessarily new)

Have a great week ahead! 

Yours Tastefully! 

Saturday, May 21, 2011

Pav Bhaji

 It’s been raining in Bangalore for the past few days and I wanted to make something that complements the weather… ‘Pav Bhaji’ was one dish that came to my mind. ‘Pav' means a bun shaped bread. 'Bhaji' means mashed vegetables. In the words of yours tastefully, it’s a spicy blend of vegetables mixed in a tangy tomato gravy served with lightly toasted buttered pav (Yumm…that's so mouth watering!!!) I should say it's another favourite Indian street food of mine. (My hubby being brought up in Mumbai is spoilt with the excellent pav that you get there, so I know he will whine about the pav…each time!) 

Also, pav bhaji in one of the first few dishes that comes to mind when I feel lazy to make phulkas and subzi for dinner… It’s very filling and healthy too (another dish for your fussy kiddos!) Let’s not waste any more time…

Preparation time: 30 minutes
Cooking time: 25 minutes
Serves: 4-5

You need:
2 large potatoes (chopped)
2 medium carrots (chopped)
1 large capsicum (chopped)
1 cup of green peas (fresh or frozen)
6-7 garlic pods (crushed)
2 medium onions (finely chopped)
2 medium tomatoes (finely chopped)
¼ tsp turmeric powder
1 ½ tsp red chilli powder
salt to taste
1 1/2 tbsp pav bhaji masala (I used Everest)
2 tbsp cooking oil

For garnishing:
1 tbsp lemon juice
3-4 tbsp of coriander leaves (finely chopped)
1 tbsp butter (if you dare to, add more)

Serve with:
2-3 packs of pav bread (I bought the pack that had 6pav’s)
butter as required
1 finely chopped onion
1 lemon (cut into four)

Pressure cook the chopped potatoes, capsicum, carrots, and peas along with a cup of water for 2 whistles
Once cool, drain the excess water (use it for the gravy) and keep aside. 

Heat oil in pan, add crushed garlic and chopped onions. Fry they turn soft and translucent

Add tomatoes and fry till they turn soft and mushy

Add pav bhaji masala, turmeric powder, chilli powder and salt. Fry till the masala loses its raw smell

Throw in the cooked veggies (you can mash the veggies and add or do it the way I did)

Now comes the fun job, take a vegetable masher and mash all the veggies to make a paste (time to vent out all your frustration) 
Mix well (your veggies should be mashed well, so do not add water till all the veggies are mashed appropriately)

Add sufficient water (that you kept aside) to get a gravy consistency and let it boil ( be a little careful at this step as the mixture can spurt up as it boils, so keep a lid on it while you are not stirring it)
Simmer for 5-10 minutes (to really get the flavors to come together)

As the gravy thickens, turn off the flame 
Garnish with butter, lemon juice and coriander leaves.
For the pav:
Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown (butter, absolutely the main ingredient!)

Serve bhaji hot with chopped onions, butter, lemon wedges and pav

(this plate in which I've served pav bhaji is very precious to me as it was one of the gifts that my mom got on her first birthday)

Yours tastefully!

Wednesday, May 18, 2011

Muringa Ila Parippu Kootan (Drumstick leaves curry with toor dal)

Yesterday was my grandmother’s birthday (Happy Birthday Muthassi!) and I wanted to make something that she loves ( but she is totally off non-veg now because of her ayurvedic medicines….y?y??)I asked my maid to bring some drumstick leaves (muringa ila) that my grandmom was craving to have (my grand mom gave me step by step instructions too!). Drumstick leaves are highly nutritious. They are filled with iron, potassium and proteins. 
      I made 'Muringa ila parippu kootan', 'Muringa ila upperi'(drumstick leaves stir fry) and 'Paccha manzha uppilittedhe' (fresh mango pickle). She loved them all (though I’m not very fond of drumstick leaves). Now, let me share the recipe of “Muringa ila parippu kootan” and the rest will be posted soon. 

Preparation time: 40 -45 minutes
Cooking time: 15 minutes
Serves: 6-7

You need: 

1 cup toor dal 

1 ½ cup drumstick leaves
5-7 shallots (pearl onions)
¼ tsp turmeric powder
1 1/2 tsp red chilli powder 
1 cup grated coconut
½ tsp cumin seeds (jeera)
salt to taste
water as required

For garnishing:
1 tbsp coconut oil
10-15 shallots (chopped fine)

Wash and pressure cook the toor dal for 2whistles. Once cool, open the cooker, mash the dal and keep aside 

Clean the drumstick leaves by removing the leaves from the stem and discarding the yellow leaves (now you know why the preparation time is 45 minutes, I hate this process!) 
Wash 2-3 times and allow it to drain 

Grind the pearl onions and ½ tsp chilli powder to a paste (don’t worry if the paste is not smooth) 

In a kadhai, pour the cooked dal 
As the dal starts boiling add the onion chilli paste. Let it cook for about 10minutes on medium flame (till the chilli powder loses its raw smell) 

Now add turmeric powder and chilli powder and stir for another 5 minutes 
Add the required amount of water (to get a curry consistency) 

Meanwhile, make a paste with grated coconut and cumin (you’ll find this to be a common combination in Kerala vegetarian cuisine)
Now add the muringa ila (by now you should know...yeah! drumstick leaves) and salt 

Let the muringa ila cook on medium flame (this will take about 10 minutes) 

Pour in the cumin coconut paste and cook it boils again. Turn off the flame 

In a small tempering pan, heat coconut oil 
Tip in and fry the shallots till dark brown 

Once done, pour over the muringa ila kootan (hmm…love the smell of coconut oil. 
Do not waste any bit of it. Pour a little water into the same pan, once it boils pour over the kootan) 

Serve with piping hot rice, pappads and fresh mango pickle. 

My grandmother loved every moment yesterday…especially the lunch and she hasn’t stopped raving about my Muringa ila kootan ...least to say, I haven’t stopped beaming. 

Let me know what you think of this recipe…and do post your feedback

Yours tastefully!!

Sending this recipe to Kiran's "Cooking with Whole foods" hosted by "Veggie Platter"

Sunday, May 15, 2011

Hara Bhara Chaman/ Palak Methi Chaman

This Hara Bhara Chaman is a typical Punjabi preparation. It’s simple, healthy and wholesome. With a combination of palak and methi, it’s filled with calcium and folic acid (excellent for pregnant women!). I believe in making nutritious food through the week and sinful food on weekends.     
I am putting up this post on a Sunday as this one is my first entry to an event. Sending this post to Herbs & Flowers - Fenugreek leaves by Mom Chef of What's Cooking and Dish Name Starts with H hosted by Akilaskitchen. 

Cooking Time: 15 minutes
Preparation Time : 10 to 15 minutes
Serves: 4

You need:
1 tsp dried fenugreek leaves (kasuri methi)
1½ cup chopped spinach (palak)
¾ cup fenugreek leaves (methi)
1 tbsp butter
200gms paneer (Indian cottage cheese)
1tbsp oil
1 tsp cumin seeds (jeera)
1/4 cup chopped onions
1/4 tsp asafoetida (hing)
a pinch of turmeric powder
1/4 tsp chilli powder
1/4 tsp coriander powder (dhania) 
1 tsp ginger-green chilli paste
salt to taste
1/4 tsp garam masala


Wash and clean the spinach and fenugreek leaves thoroughly. Boil a vessel full of water, drown the leaves and cook for 2-3 minutes. Drain and immediately keep it under a cold water tap for 5 minutes (this will help the leaves to retain the bright green colour).Drain and blend in a mixer to make a smooth paste 
Roast the dried fenugreek leaves in a pan till crisp (that’s an interesting smell!) 

Cut paneer into 1inch cubes. Heat butter in a pan. Fry until we get a light brown color on all the sides Drain the paneer pieces onto the kitchen towel and immediately drop them into bowl of warm water (this will keep the paneer soft) 

In the same pan, heat a tbsp of oil, add cumin seeds. Once they crackle, add onions and fry till they turn golden brown 
Add the spinach-fenugreek paste and fry for a minute

Add asafoetida, turmeric powder, chilli powder, coriander powder, ginger-green chilli paste and dried fenugreek leaves. Fry again for 2-3minutes 

Add salt and panner and allow it to cook for 2 to 3 minutes 

Turn off the heat and sprinkle garam masala 

Enjoy hot with rice or any kind of Indian bread!!

Yours Tastefully!

Saturday, May 14, 2011

Stuffed Capsicum

Stuffed Capsicum it is!!… this one got the highest number of votes from a poll on Facebook (thank you fb). It’s a simple dish that goes well with rotis or rice. It looks very attractive and can be an interesting part of your menu especially when you have guests. You can either bake or shallow fry these stuffed capsicums. I have tried both methods and it has turned out well (though I’d love to bake them). Let’s see how they are made: 

Preparation time: 15minutes 
Cooking time: 20minutes
Serves: 2

You need: 
3 capsicums (medium size)
3 potatoes (medium size)
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/4 tsp amchur (dry mango powder)
1/4 tsp jeera powder
1/4 tsp dhania powder (coriander powder)
1/4 tsp garam masala powder
1/4 tsp chaat masala
3 tsp grated cheese
salt to taste
juice of half a lime
few coriander leaves
2 tsp oil

For garnishing:
few onions rings (optional)


Wash, dry and cut out a ‘lid’ on the top of each capsicum using a sharp knife (do not throw away the lids)
Remove the seeds, wash, apply salt on the inside and keep upside down on a rack 
Heat a tsp of oil in a pan and toss the capsicums on all sides for a minute (it will get a dark brown colour on the outer skin)
Boil, peel and coarsely mash the potatoes. (Chop the capsicum lids …ensure they are very fine and mix with the mashed potato, so it'll add to the taste and you'll not waste anything!) 

Add all the masala powders and salt (don’t add too much of salt as you have already rubbed some on the capsicums and you are adding cheese too!) to the potatoes 

Squeeze the juice of half a lemon and mix well
Stuff the capsicums with the prepared stuffing
Sprinkle some chopped coriander leaves (this will add to the colour too!) 
Top it with a tsp of cheese on each of them (already looking yummy???)

Spread a sheet of aluminum foil in an oven proof dish. Rub a tsp of oil on the foil and place the onion rings (it's purely optional)

Preheat an oven on 1700C for 10 minutes and bake the capsicums until done. It will roughly take about 7 minutes (be careful not to burn it, keep watching!) 

Let it stay in the oven for 5minutes after you switch it off 

Serve hot! 

  • If you prefer to shallow fry, take some oil in a pan. Fry the stuffed capsicums on each side  until it softens or changes color (it will take about 5-7 minutes to cook on each side - on a low heat )
  • You can add grated paneer instead of potato
I enjoyed making 'Stuffed Capsicum' and posting this recipe ‘cos YOU wanted it!...pour in your suggestions and let’s try more!

Yours tastefully!