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Wednesday, December 31, 2014

SSJ’s MUTTOR MUSHROOMS KE KOFTE (GREEN PEAS & MUSHROOMS KOFTA CURRY)





Hey Happy-Eaters,



So after giving you a special appetizer for New Year Eve, now it’s time for another recipe for a special dinner. As this is the season of Mushrooms and Green Peas but the most popular recipe which contains both is “Muttor-Mushrooms (Green Peas with Mushrooms), dry or with gravy but most of us got bored of this some times so I have tried it in another way and made a new version and here it is…



SSJ’s MUTTOR MUSHROOMS KE KOFTE (GREEN PEAS & MUSHROOMS KOFTA CURRY)



INGREDIENTS



For Kofta :

Mushrooms – 200gms.

Green peas – ½ cup

Onion – ¼

Maida (All purpose flour) – 2tbsp.

Salt to taste

Black pepper powder – ¼ tsp.

Oil for frying



For Gravy :

Onion – 2, pureed

Tomato – 3, pureed

Ginger garlic paste – 1 tbsp.

Green chili – 2

Salt to taste

Turmeric – ½ tsp.

Red chili powder – ½ tsp.

Kasoori Methi powder – ½ tsp.

Garam Masala (All Spice Powder ) – ½ tsp.

Oil – 4tbsp.



METHOD



For Kofta :

Sauté mushrooms in just ¼ tsp. oil and blanch green peas.

Now put mushrooms, green peas, onion in a mixer and coarsely grind them.

Add salt, pepper, maida and very little water and make a thick mixture.

Heat oil, made small ball sized koftas and deep fry till golden crispy.

Keep aside.



For Curry :

Heat oil in a deep pan.

Add onion paste and fry till turn pinkish. Add ginger garlic paste and cook for another 2-3 minutes.

Now add tomato puree and green chilies and cook for 2 minutes.

Add all salt, turmeric and red chili powder and mix well and cook till oil start separates.

Now add 1 cup water and cook under cover for 10-12 minutes.

Add kasoori methi powder and garam masala and cook another 2 minutes.

Finely add fried koftas in curry and serve immediately because these koftas are really soft.





So make it and enjoy a fabulous dinner…



Thank you…



SSJ



AL RIGHTS RESERVED @ HAPPY EATING FOODS

SSJ’s CRISP DILL CANOPIES









Hey Happy-Eaters,



I am back again and now it’s time to celebrate new year so why don’t make some memorable exciting dishes for the evening. So now for 2 days, I will share some recipes dedicated to NEW YEAR CELEBRATION only and for this here comes the first recipe with the main start of the dish…Dill…



SSJ’s CRISP DILL CANOPIES



INGREDIENTS



Bread Slices – 2

Carrot – 4tbsp., julienne cuts

Capsicum – 4tbsp., julienne cuts

Cucumber – 4tbsp. , julienne cuts

Spring onion whites – 4tbsp., julienne cuts

Tomato, deseeded  – 2 tbsp., julienne cuts

Dill – finely chopped, 4tbsp.

Salt to taste

Black Pepper powder – ½ tsp.

Red Chili Flakes – ½ tsp.

Fresh Cream – 2tbsp.

Crushed Roasted Peanuts – 2tbsp.

Olive oil – 1tbsp.

Coriander Chutney – 2tbsp.



METHOD



Make bread slices flatten with a roller pin and roast on high heat on your Oven or Tandoor for 2-3 minutes to get crispy light brown base.

Now cut one slice into equal four parts.

Mix all the vegetables with seasoning, oil , peanuts and cream well.

Now top one bread piece with a drop of coriander chutney then top it with veggies mix.

Garnish it with a drop of coriander chutney, roasted peanuts and some Dill leaves and serve.



It’s easy and quick recipe so you can make it in just few minutes and enjoy for a amazing evening…



Keep in touch for more exciting recipes coming soon for this evening…



Thank you…



SSJ



ALL RIGHTS RESERVED @ HAPPY EATING FOODS

Tuesday, December 23, 2014

SSJ’s SUPER GLAZED BARBECUE CHICKEN DRUMSTICKS





Hey Happy-Eaters,



Finally I am back with my newest recipes specially crafted for Christmas Eve. To enjoy your party. And if it’s Christmas then why not start with some Barbecue… it’s simple, easy and quick recipe which you can make in a hurry and save your time for more cooking…



SSJ’s SUPER GLAZED BARBECUE CHICKEN DRUMSTICKS



INGREDIENTS



Chicken legs – 6pieces

SSJ’s HOMEMADE Barbecue Sauce – ¼ cup (Homemade recipe already shared)

SSJ’s HOMEMADE Garlic powder – ½ tsp. (Homemade recipe already shared)

SSJ’s HOMEMADE  Onion powder – 1 tsp. (Homemade recipe already shared)

White Vinegar – 2tbsp.

Salt – ½ tsp.

Chili Flakes – 1tbsp.

Black Pepper Powder – ½ tsp.

Brown Sugar – 2tbsp.



METHOD



Wash chicken legs properly and slit from all sides carefully that marinade will get inside.

Now mix all the ingredients well to make a good marinade.

Now put chicken legs in this marinade and rubb it all over the legs and keep it aside for around 30 minutes.

After 30 minutes, preheat your Tandoor/ Barbecue or Oven on high heat (if using Oven, preheat on 180degree). Put chicken legs and Roast/Barbecue on high heat till it will get crispy glazed from all sides, it will take approximately 8-10 minutes (when using oven, Roast Chicken on 250 degree).

When ready, serve it with Barbecue Sauce of the sauce which you like.



Be ready for Christmas with some unique recipes…

Recipes for Santa



Thank you…

SSJ



ALL RIGHTS RESERVED @ HAPPY EATING FOODS


Thursday, December 4, 2014

SSJ's HOMEMADE CHINESE HOT CHILI GARLIC SAUCE



Hey Happy-Eaters,

How are you all? Hope you enjoying my this bunch of recipes... I was a little busy in some shopping as my Niece's marriage is coming on this weekend and i have to go Lucknow to attend that. So today we will end this bunch of recipes for a break of week for another bunch of Homemade recipes after that.  As it's the last recipe of this bunch so I wanna share a amazing recipe and one of my favorite in Chinese sauces and this one is also a heaven for Garlic lovers. Here it is...

SSJ's HOMEMADE CHINESE HOT CHILI GARLIC SAUCE

INGREDIENTS


Dried Red Chilies - 10-12
Garlic - 2tsp., finely chopped
Salt - 1tsp.
Brown Sugar - 1tbsp.
White Vinegar - 5tbsp.
Sesame oil - 2tsp.

METHOD

Dip red chilies in hot water for 15 minutes to get them soft.
Now add all the ingredients except oil in your mixer and make a smooth paste.
Now heat the oil on high flame and add in sauce. Mix well and now you can serve it or store it up to 3 months.
You can adjust the Spicy flavor by chilies and sweetness by sugar quantity.

Thank you...
SSJ

ALL RIGHTS RESERVED @ HAPPY EATING FOODS

Tuesday, December 2, 2014

SSJ's HOEMAMADE HOISIN SAUCE



Hey Happy-Eaters,

So have you tried yesterday's Hot Sauce, if not then try soon because that will be a essential ingredient in out some coming recipes like the one of today's. Today i will share HOMEMADE HOISIN SAUCE recipe with you. Maybe some of you still don't heard about this Chinese sauce but this sauce is a important sauce just like Barbecue as this is same as that sauce. Even at some places people called this as "CHINESE BARBECUE SAUCE" also but that sauce is but different, i will share that will also with you later on. This sauce is also used to glaze meat items and also as a dipping sauce which have strong flavors and also used in some stir fry vegetables or meats.And the simplest thing in this recipe is that you don't even have to cook anything, just mix the ingredients well and the sauce is ready to serve or store.

SSJ's HOMEMADE HOISIN SAUCE

INGREDIENTS

Dark Soy Sauce - 4tbsp.
Peanut Butter - 1tbsp. (HOMEMADE recipe already shared)
Honey or Brown Sugar - 1tbsp.
White Vinegar - 2tsp.
Garlic Powder - 1/8 tsp.
Black Pepper Powder - 1/8 tsp.
Sesame Oil - 2tsp.
Hot Sauce - 1/2 tsp. (HOMEMADE recipe already shared)

METHOD

Put all the ingredients together in deep bowl and start mixing. At first, it doesn't  appear but when you beat a bit longer, you will get a smooth little sticky sauce.

Now you can store it in your fridge for up to 6 months.


Thank You...
SSJ

ALL RIGHTS RESERVED @ HAPPY EATING FOODS 

Monday, December 1, 2014

SSJ’s HOMEMADE HOT SAUCE




Hey Happy-Eaters,



Sorry for no recipe post yesterday as I was bit busy but today I am back with another recipe of a important sauce in this bunch of sauces in my HOMEMADE RECIPES FEST and this sauce is used in many recipe to get a hint of heat and chili. If you still confused then let me tell you, I am talking about HOT SAUCE. Traditionally this sauce is made with a combination of Serrano Pepper and Halopino Peppers but you can made it with any hot red chili pepper you got at your place. This sauce is also made with different style in many places. Some places it made with only salt, chilies and vinegar but for more flavors, just follow this simple recipe below :



SSJ’s HOMEMADE HOT SAUCE



INGREDIENTS



Red Chili Peppers – 100 gms.

White Vinegar – ¼ cup

Garlic Powder – 1tsp.

Onion Powder – 1tsp.

Tomato sauce – 2tbsp.

Oil – 1tsp.

Salt – 1tsp.





METHOD



Blend chilies with half the vinegar till get a smooth paste.
Now heat oil in a pan, add chili paste, salt, garlic powder, onion powder and tomato sauce and cook for 5 minutes on low flame till paste got thick.
Now add left vinegar and cook just 1 minute more. And let it get cool.
Now put this mixture back in mixer and make a smooth puree and sieve it to get completely seeds free hot sauce.

Now you can store this sauce for up to 6 months in your fridge.




Thank you…

SSJ



ALL RIGHTS RESERVED @ HAPPY EATING FOODS




Saturday, November 29, 2014

SSJ's MAHARASHTRIAN LEHSUNI CHUTNEY (DRY GARLIC CHUTNEY) - MAHARASHTRIAN RECIPE



Hey Happy-Eaters,

So after sharing many International standard Sauces and Spreads, today i will share one of the most amazing Dry Chutney from Maharashtra. Ya, your thinking is right... I am talking about the Traditional LEHSUNI CHUTNEY or you can say as DRY GARLIC CHUTNEY . This chutney is mainly served with Authentic Mumbaiya Vada Pav but also you can enjoy it with Idli or Dosa ot with Steamed Rice.  This chutney is very simple and made with just few ingredients but many places people changes some ingredients and add some more things like Sesame seeds but Authentic Recipe have just ingredients which is listed below...

SSJ's HOMEMADE LEHSUNI CHUTNEY (DRY GARLIC CHUTNEY) - MAHARASHTRIAN RECIPE

INGREDIENTS

Dry Red Chilies (Bagdi Red Chilies mostly used) - 5-6 (as per your taste)
Dry Desiccated or Scrapped Coconut - 1/2 cup ( I have used which we made while making Coconut Milk)
Salt to taste
Garlic - 10 cloves
Tamarind Paste - 1tbsp.
Red Chili Powder (Optional) - 1tsp.
Oil - 1/2 tsp.

METHOD

First dry roast the coconut till color changes.
Now crush garlic and roast in oil till color lightly changes.
Also roast dry red chilies in oil till crispy.
Now add all 3 roasted ingredients in your mixer and crush for 1 minutes. Add salt, tamarind paste and red chili powder and crush till you get dry chutney. Your LEHSUNI CHUTNEY is ready to serve or you can store it also for 1 month and more.

But if you still not satisfied with flavor then add 1 tbsp. ROASTED PEANUTS and start your mixer again, Actually in some places people add Peanuts and Sesame also in this Chutney. So now you can serve it with Hot Vada Pavs and some Fried Green Chilies.

Thank You...
SSJ

ALL RIGHTS RESERVED @ HAPPY EATING FOODS

Friday, November 28, 2014

SSJ's HOMEMADE PEANUT BUTTER (Smooth & Crunchy)



Hey Happy-Eaters,
                              After some sauces it's time for a spread which is mostly loved by all but when we buy it from market, the cost was 5-8 times higher than Homemade version so why not make it at home in just few minutes. So today i will share the recipe of HOMEMADE PEANUT BUTTER...

SSJ's HOMEMADE PEANUT BUTTER ( Crunchy & Smooth)

INGREDIENTS

Peanuts - 1 cup, without peel
salt - 1/4 tsp.
Honey - 1tbsp.
Oil - 1tbsp. (I have used Peanut oil for same flavor, you can use any)

METHOD

First dry roast the peanut till lightly color changes.
Now add peanuts with all other ingredients in a mixer and start mixer to high. 
After few minutes open the jar and press the mixture from the sides of the jar and start again. 
After 2-3 minutes, you will get a paste with some peanuts still not grounded so if you like your Butter crunchy then stop here. Your CRUNCHY PEANUT BUTTER is ready to use or store.

But if you want it smooth then again on your mixer for more 2-3 minutes and then you will get a smooth creamy version of PEANUT BUTTER.
Now you can store it in your fridge for up to 3 months.

While making Peanut Butter , peanuts leave own oil so we got this smooth version. The same way you can make ALMONDS BUTTER also which is also much costlier in market.

Thank you...
SSJ

ALL RIGHTS RESERVED @ HAPPY EATING FOODS

Thursday, November 27, 2014

SSJ's HOMEMADE COCONUT MAYONNAISE (Veg.) & COCONUT BUTTER


Hey Happy-Eaters,
                          After telling you the simplest way to make Mayonnaise with Eggs i got hundreds of request for Veg. Mayonnaise and as i have promised you, here is the recipe of VEG. MAYONNAISE and we will make it one of the recipe i told you just before....COCONUT CREAM. When we have one healthy option (Coconut Cream) in our hand then why not use it here. you can make it with Soy Cream or Simple Milk Cream also. Here is the recipe...

SSJ's HOMEMADE COCONUT MAYONNAISE (Veg.) & COCONUT BUTTER

INGREDIENTS

Coconut Cream - 2tbsp.
Oil - 1/4 cup ( I have used Coconut oil for same flavor, You can use any)
salt to taste
Black Pepper Powder - 1/4 tsp.

METHOD

Take Coconut Cream in a deep bowl and beat till soft and creamy.
Add salt and pepper and Beat some more. Now start adding oil slowly slowly.
In 1 minute, you will get Coconut Butter and excess water will comes out.
Take the excess water out and you will get smooth COCONUT BUTTER...

For Mayonnaise start adding oil again in this butter and beat more and more.After few minutes you will get a creamy Veg. Mayonnaise in Coconut flavor. Make is as much thick as you need. you can store it up to 15 days in your fridge.

Thank you...
SSJ

 
ALL RIGHTS RESERVED @ HAPPY EATING FOODS

Wednesday, November 26, 2014

SSJ's HOMEMADE BARBECUE SAUCE (Tomato Ketchup Based)


Hey Happy-Eaters,

So have you tried any Homemade recipes which i have shared in last 2 days?? If not then you must try them now because now i will share one of the most requested Homemade recipe in my Fest... HOMEMADE BARBECUE SAUCE. In America, you will get different barbecue sauce every place because they cook their own sauces with their own flavors but when you buy it from market, it was mostly Tomato Ketchup based Barbecue Sauce so here now I am sharing that recipe for you but i will also share one more Homamade Barbecue Sauce recipe with fresh ingredients only. Till then have this recipe and enjoy your Barbecue...

SSJ's HOMEMADE BARBECUE SAUCE ( Tomato Ketchup Based)

INGREDIENTS

Tomato Ketchup - 1 cup
White Vinegar - 1/2 cup
Water - 1/2 cup
Onion Powder - 1 tsp. (Homemade recipe already posted)
Garlic Powder - 1tsp. (Homemade recipe already posted)
Mustard Powder - 1tsp.
Black Pepper Powder - 1tsp.
Lemon Juice - 1 tbsp.
Worcestershire Sauce - 2tbsp.
Sugar - 2tsp.
Brown Sugar - 2tsp.

 METHOD

Mix Vinegar with water and add everything in a deep pan or skillet.
Now cook it on high flame till a boil and then cook on low flame till the whole quantity comes at just half or as much thick as you want.
Keep is aside to get cool. Then you can store is up to 3 months in your fridge.
If you want to make is spicy then just add some CHILI FLAKES and control the quantity of sugar.

 This is the basic recipe for a quick BARBECUE SAUCE but you can make it with 100s of different styles and i will also share one more recipe with fresh ingredients soon.

Thank you...
SSJ

ALL RIGHTS RESERVED @ HAPPY EATING FOODS

Tuesday, November 25, 2014

SSJ's HOMEMADE MAYONNAISE (Egg Based)


Hey Happy-Eaters,
                              So after telling you the simplest way to make Coconut Cream, Milk and Desiccated Coconut, now it's time for the one of the most important ingredient to Breakfasts... MAYONNAISE...
This is also very simple to make it in just few minutes with least ingredients so why wait, here below is the recipe...

SSJ's HOMEMADE MAYONNAISE (Egg Based)

INGREDIENTS

Egg - 1 yolk only
Oil - 1/4 cup
salt to taste
Black Pepper Powder - 1/4 tsp.
Dijon Mustard - 1/4 tsp. (Optional, I haven't used here)

METHOD

First Separate the yolk from egg white in a deep bowl and start beating till it become bit soft and lighter in color also.
Add salt, pepper and Dijon (if using) now and again beat some more time.
Now start adding oil slowly2 while beating continuously till it become very soft and creamy.
Now you can store it your fridge for up to 15 days and enjoy in sandwiches, burgers and more.

and if you are a vegetarian then no worries, I'll come soon with a Veg. Mayonnaise recipe also.
Thank you...

SSJ

ALL RIGHTS RESERVED @ HAPPY EATING FOODS

Monday, November 24, 2014

SSJ's EASY HOMEMADE COCONUT CREAM, COCONUT MILK & DESICCATED COCONUT


Hi Happy-Eaters,
                     So sorry to keep you waiting so long after the break but finally i am back with you now to continue our HOMEMADE RECIPES FEST and we will start now from today onwards with 2 recipes which is mostly used in Thai/ South Indian recipes or i must say that it's the key ingredients of the most recipes from them. so i will tell you today the easiest way to make COCONUT CREAM & COCONUT MILK at home. mostly people got confused between Coconut Cream and Coconut milk and sometimes Chefs also made us confused by telling about the variety of Coconut milk by 1st, 2nd and 3rd but let me tell you, when we made 1st batch, that made Coconut Cream and after that 2nd and 3 rd batch is just Coconut Milk. so now let me tell you all the process in details...

SSJ's EASY HOMEMADE COCONUT CREAM, COCONUT MILK & DESICCATED COCONUT
INGREDIENTS

Coconut - 1(fresh) , cut in small pieces and peeled (we use only white part here)

METHOD

First peel the Coconut pieces, we want only white flesh of Coconut to get more milky result.

Now put these coconut pieces with 1/8 cup of water and also with Coconut's own water in processor and on your mixer till it become smooth.

Now keep it in microwave for just 30 seconds to make it warm and let it stand for 10 minutes.

now put muslin cloth on a sieve in a deep bowl and put all the coconut with liquid in it and let all liquid go down in  bowl. press a little bit slowly to get more and keep aside.

If want to use immediately, your COCONUT CREAM (1st Batch) is ready but if you want to store or want more fleshy cream then leave it fridge for 30 minutes. Excess water will go down and full cream will come on top. Take this cream from the top by spoon softly and you can store it up to 7 days in your fridge.

Now coming to to 2nd batch for Coconut Milk. Put leftover Coconut in same bowl and put 1/2 cup of warm water in it and let it stand for 20 minutes.


Now sieve it again same as above and you will get smooth creamy Coconut Milk and you can store it also up to 7 days in your fridge.

So job done in just few minutes... now you can also use this leftover Coconut for another batch of thin Coconut Milk or make some dessert with it. or just dry it to get HOMEMADE DESICCATED COCONUT which is much more fresh and good than which you buy from market.

Thank You...

SSJ

ALL RIGHTS RESERVED @ HAPPY EATING FOODS

Saturday, November 1, 2014

SSJ’s HOMEMADE CHANA / CHHOLE MASALA


Hey Happy-Eaters,



So have you tried my Homemade recipes or not ? if not then try and start storing now because much more recipes are ready to coming in few days including Barbecue Sauce, Pizza Sauce, Chipotle Sauce and more after this spice mix list. Anyways after yesterdays the king of spice mix…Kitchen King, today we will discuss one more most important spice mix of North India… Chana/ Chhole Masala. Without this spice mix, your kitchen is incomplete, some people even think like this so why wait, recipe is here…



SSJ’s HOMEMADE CHANA / CHHOLE MASALA



INGREDIENTS



Coriander Seeds (Dhania) – 2tbsp.

Pomegranate Seeds (Anaardana) – 1tbsp.

Cumin Seeds (Jeera) – 1tbsp.

Black Cardamom (Badi Elaichi) – 1 (Only Seeds)

Whole Black Pepper (Kali Mirch) – 2tsp.

Cloves (Laung) – ½ tsp.

Cinnamon (Dalchini) – 3inches.

Whole Red Chilies (Laal Mirch) -3-4

Bay Leaf (Tej Patta) -1

Mace (Javitri) – 1

Black Salt (Kala Namak) – 1tsp.

Dry Mango Powder (Amchoor) – 1tbsp. (Optional)


Add dry mango powder only if you want your Chana/Chhole masala more tangy otherwise skip it.



METHOD



Heat a pan and dry roast all the whole spices together and keep aside to get completely cool.

Now put all roasted whole spices in your mixer and add black salt, dry mango powder.

Now make a powder and store it in a dry airtight jar for upto 3 months.




Thank you…



SSJ



ALL RIGHTS RESERVED @ HAPPY EATING FOODS
 


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