Monday, February 25, 2013

Mushroom Paneer Pulao (my Quick recipe)

To the 8-years Old Friendship! To Yambem & Bunny! Love you Both.

In my last post I have told you about the Chicken Recipe of 31st night. The recipe for the Pulao, which was as good as the Chicken recipe, is here.


2 cups basmati rice
1 cup button mushrooms
1 cup paneer cubes
1 tbsp. garam masala powder
1 tbsp. ginger-garlic paste
5 tbsps. ghee
1 tbsp. finely chopped fresh mint
2 tbsps. cashewnuts paste
salt to taste


1. Clean and wash the rice. Soak in water for 15 to 20 minutes.

2. Heat 2 tbsps. of ghee in a kadai and fry the spices lightly. Add the mushrooms and the paneer cubes along with the garam masala powder.

3. Add cashewnut paste and about a cup of water and salt to taste.

4. Add the drained rice. Fry for sometime. Then pour 4 cups of water and add salt to taste.

Honey-Orange Chicken with Sesame Sauce

To the 8-years Old Friendship! To Yambem & Bunny! Love you Both.

This one was our in our 31st Night Girls-In Party Dinner. I and my old friend Nandita (we share the same Name!) Yambem spent a great 31st night with her 2 years old son Boon. Boon was busy in his cute-naughty things & I was busy with trying some new recipes. My friend Yambem was taking care of us :) But that night, we missed our old friend & my best friend Nabamita, the third member of our "N-Team" (our name starts with 'N').

This recipe went very well with the Pulao. I was not able to post the recipes regularly because of a major incident of my life. Now I have done my work for that "Major Thing", now waiting for the result. Wish me Luck! After the result, I'll be very much regular in posting. I have so much recipes to share with you all. In the mean time, you can visit my Facebook page "Foods from my Kitchen".

I am sorry I could not take the photo, as my friend R, who always reminds me about taking photographs after I finish cooking something, was not present on that day. But I would love if any of my readers share their photo.


3/4 cup(s) fresh orange juice
1/3 cup(s) orange blossom or clover honey
1 teaspoon(s) grated ginger
1 teaspoon(s) garlic
1 teaspoon(s) orange zest
1 teaspoon(s) salt
1/8 teaspoon(s) ground black pepper
500gm Chicken
1 teaspoon(s) vegetable oil
1 teaspoon(s) toasted sesame oil
1 teaspoon(s) toasted sesame seeds


1. Combine juice, honey, ginger, garlic, zest, salt, and pepper in a bowl. Add chicken; stir to coat. Cover; refrigerate 30 minutes.

2. Heat a large skillet over medium heat until hot; add vegetable oil and swirl to coat. Lift chicken from marinade and let excess drip back into bowl. When oil is hot, add chicken and cook over medium heat 3 minutes per side, or until golden brown.

3. Add reserved marinade to skillet and boil over medium-high heat, turning chicken once or twice, 3 to 5 minutes, or until chicken is cooked through and sauce is reduced by half. Transfer chicken to a cutting board, cut into diagonal slices, and arrange on a platter. Stir sesame oil into thickened sauce and spoon it over chicken. Sprinkle with sesame seeds.

Friday, February 1, 2013

Tangy Zucchini-Mushroom

This is a recipe tried long back. As I am busy with something so I am not able to post regularly. Hope to meet my readers (if there's any!) soon.

Beetroot 1
Zucchini 1
Chilly 1
Mushroom 2
Milk 3tbsp
Onion seeds 1/2tsp
Sambar onion 3
garlic 3 cloves
tangy chilly paste 1/4 tsp (see Tips)

1. Heat oil in a pan. Add onion seeds, followed by chopped garlic & onion.

2. After frying for 2mins on medium heat, when onion becomes soft, add the beetroot, zucchini & fry for 2mins. Add the mushrooms. Sauté.

3. Add salt & chilly. Mix properly. Cover & cook for 4mins.

4. Add 2cups water in the tangy chilly paste (see Tips). Add this in the pan. Now cover & cook on low heat untill the beetroot is soft.

5. Now uncover, add milk & cook on medium heat.

6. When the liquid completely dries off, turn off the heat. Serve hot.


To make tangy chilly paste:
4 Indian Gooseberry
10-12 Green Chilly
1 tbsp Garlic paste
2 tbsp Ginger paste

Boil the Indian Gooseberry, deseeded. Blend together berry, chilly, ginger & garlic. Add 1 tbsp oil, salt, turmeric powder & mix.