Cooking Competition – Puchka Fillings and Thai Curry

I recently attended a cookery show in my city, got quite a lot to see and learn over there. I loved the way people were helping each other inspite of knowing that it’s a competition, the way my hubby took care of my daughter (running behind her in the entire hall) so that I could take part uninterrupted, the way people presented their dishes, the way they converted simple everyday dishes into Masterchef dishes! Yes, I learnt that simplicity actually is the best. I also saw a Taj Mahal made purely out of white chocolate without using any ‘Taj Mahal’ mould, and I shall try it soon and let you also know how to make it once I’m successful at it ;-). I made these Puchka Fillings and Thai Curry and Rice, and was well appreciated by quite a lot of people:). Try these, and do let me know if you appreciate them too!!

Puchka fillings and thai curry

This is me working at my table:)

Me at the table!

Thai Curry and Rice

Thai curry and rice served in a pineapple

To make the thai curry, gather the following ingredients:

  • 1 onion (finely chopped)
  • 1 baby corn (chopped into cubes)
  • 1 cup carrot, beans, peas (half boiled)
  • ¼ capsicum (chopped into cubes)
  • 4-5 florets cauliflower (optional)
  • 8-10 spinach leaves (do not cut)
  • 1-2 tbsp thai curry paste (green or red)
  • 1 cup coconut milk (grind ½ coconut and ½ cup water and extract juice from net bag)
  • Salt
  • Black pepper
  • 1 tsp corn flour

Add the corn flour, salt and pepper to the coconut milk, stir and keep aside.

  • 1 tsp brown sugar
  • 1 slice pineapple (cut into cubes) (optional)
  • 2 tbsp oil
  • 1 cup rice (cooked)

Lets make the thai curry:

  1. Take oil in a kadai. Fry the onions to pink.
  2. Add thai curry paste and fry well.
  3. Add all the veggies, including the spinach leaves. Sauté well.
  4. Add the coconut milk mix. Keep stirring till the curry thickens.
  5. Add the pineapple and brown sugar. Stir.
  6. Your thai curry is ready.
  • To serve it, take rice in a plate. Make a hollow in the centre. Pour the curry in the hollow. Garnish with coriander / basil leaves.
  • What I did here is, I used the pineapple to make a bowl! Superb right? Just cut the pineapple vertically, scoop out the contents, and use it as a bowl!!

Note: Thai curry paste can be purchased from any departmental store. But here I also have the recipe to make your own thai curry paste at home!

Thai curry paste:

  • 4-5 green chillies,
  • 1 tbsp dhania (dry coriander seeds) (unbroken)
  • ½ tsp jeera (cumin seeds)
  • 1 pod garlic
  • Salt
  • 1 tsp brown sugar
  • ½ tsp pepper corns
  1. Dry roast all the above in a pan, except brown sugar. Grind after adding the sugar.
  2. To make the red thai curry paste, use red chillies, but only after boiling and cooling it!

Puchka Fillings

A must try dessert!

My puchka fillings at the show!

Here go the ingredients in my recipe of puchka fillings:

  • 10-15 pani puris / puchkas / gol gappas ( easily available in Indian stores)

pani puri

  • Dark or Light chocolate slabs (your choice) (melted either using double boiler or microwave)
  • ½ ltr milk
  • Few pistachios, almonds, kesar (saffron) strands
  • 2-3 tbsp sugar
  • Any fruit of your choice (strawberries, kiwis, mango, anything!)
  • Mint leaves (for decoration)
  • Chocolate sauce (for decoration)

Let’s make this yummy dessert:

  1. Make a hole in the centre of the puchkas. Coat the outer layer of the puchkas with chocolate. Refrigerate till the chocolate layer hardens.
  2. Make rabdi from the milk: Keep boiling the milk in a pan till it thickens, gently stirring continuously.
  3. Ensure that you keep stirring so that milk does not stick at the bottom and end up burning.
  4. Add almonds, pistachios, saffron strands. When thick, add the sugar.
  5. Switch of the gas. When cool, refrigerate.
  6. At the time of serving, fill the rabdi in the puchkas. Top it up with fruit pieces. Here I used kiwis in one and mangoes in the other.
  7. Decorate with mint leaves and chocolate sauce.

Puchka Dessert

Make up – Summer tips/hacks

Hey Guys,

Its summer, yipppeee 🙂

Beach vacations, swimming, surfing and all kinda fun things will be on your agenda, I bet. And who doesn’t wanna look hot and beautiful at the same time. We have a few tips/hacks that we would like to share with all your lovely ladies out there to help protect your skin and at the same time look glamorous this summer!

Don’t forget to like/ subscribe and follow this channel if you enjoyed this post!

Mango Mousse

Season of the King of Fruits is here!! Whether it be in the form of mango slices, or aam ras, or mango sreekhand, or kairi ka paani, or mango shake, mango during April and May is like a necessity to have once a day at least in our house. Here, I have this easy vegetarian mango mousse recipe (without gelatin) that is easy to make to!

mango mousse

Serves: 2

For the mango mousse recipe, collect these ingredients:

  • ½ cup paneer ( cottage cheese)
  • ½ cup hung curd
  • 2-3 tbsp sugar
  • 1 mango pulp
  • Few slices of mango (for garnishing)

To make the mango mousse, all you have to do is take paneer, hung curd, sugar and mango pulp in a mixie/blender jar and blend! Pour it in small glasses and decorate with the mango slices. Ta da!! The mousse is ready!!

Masal Vadai

A famous South Indian snack, these will leave you feeling like bliss, especially when made on a rainy day with tea! These go well with rasam rice or kadi rice too..

Masal vadai!!

To make the masal vadai gather:

  • 1 cup chana dal ( gram flour)
  • Soak for 3-4 hours. Drain out the water completely, probably place it in a sieve for half an hour or so.

Put the above in a mixie jar or blender, and to this add:

  • 1 green chilli
  • 1 tbsp saunf ( fennel seeds)
  • 2 tbsp red chilli powder
  • A pinch heeng (asafoetida powder)
  • Salt

Grind this to a semi coarse paste. DO NOT grind it to  a smooth paste. The mix will look something like this.

The coarse masal vadai paste

  • 1 big onion (finely chopped)
  • Coriander

Add these to the above coarse mix.

You can also use cabbage instead of onions.

Let’s start making the masal vadai:

  • Switch on the gas with oil for deep-frying.

A small tip: When the oil is hot, pour 1 tbsp of this oil in the mix. This will make the vadai soft.

  • Take a small amount of the mix in your hand and make it into round balls.

round balls of the masal vadai mix

  • Flatten it using your fingers.

flatten using fingers

  • Deep fry on low to medium flame till golden-brown. Hot hot masal vadai are ready!!

The mix needs to have very thick consistency, having little or no water. In case it tends to have thinner consistency, add besan (chana dal flour) to make it thick again.

Creamy Vegetarian Risotto

I tried a lot of the recipes I got from Google, wherein you had to cook the rice along with water slowly and not discard the water. This may be the original way of making it, but this just didn’t work for me. I was watching this Masterchef India Special Class episode, wherein Chef Ripu Daman was taking a class on Brown Rice Risotto, and it looked awesome (Both Ripu and the Risotto 😉 ). Lazy me did not note down the recipe at that instant. And then, I searched for it a lot on Google, but just couldn’t find it 😦 .

Hence, using all the memory power I had left, I tried recollecting whatever I could from the show, and came up with my own recipe. Truly yummmm!!!!

Creamy Risotto Rice

The ingredients you’ll need are:

  • 1 cup brown / white rice (cooked)

Arborio rice of course works the best, but normal or basmati rice works equally good!

For the vegetable gravy:

  • 2 tbsp ghee
  • 1 big onion (cut long and thin)
  • 1 tbsp Ginger Garlic Green chilli paste
  • 2 tomatoes (puree)
  • 1 carrot, 4-5 beans (cut into small cubes)
  • ½ capsicum (cut into small cubes)
  • Few spinach leaves (optional)

For the cheesy sauce:

  • 2 tbsp butter
  • Little ajwain (carom seeds)
  • 2-3 tbsp corn flour
  • 1 cup milk
  • 2 cheese cubes
  • Salt
  • Black pepper
  • Oregano flakes
  • 1 tbsp sugar

Lets start making the risotto:

  1. To make the vegetable gravy, in a pan, take ghee. Add onions. Sauté.
  2. Add  the ginger garlic green chilli paste. Sauté till aroma arises.
  3. Add the carrot, beans and spinach. Sauté till cooked.
  4. Add capsicum. Sauté for a minute.
  5. Add the tomato puree. Sauté till it leaves oil and is well cooked.
  6. Remove from the pan and keep aside.
  7. In another pan, let’s make the risotto. Take butter. Add ajwain.
  8. Add corn flour and fry for a minute. This white sauce needs to be thicker than the one we normally make, hence more corn flour and less milk.
  9. Add the milk. Sauté till it boils.
  10. Add salt, sugar, oregano flakes and black pepper.
  11. Add the rice. Keep stirring for 10-15 minutes on low flame.
  12. One small tip is to open up the rice with your fingers before mixing it in the pan so that no rice lumps are formed and the rice stirs in smoothly.
  13. Add grated cheese.
  14. Add the vegetable gravy and stir well. Serve hot!