Storm In My Kitchen

Mint Chutney Grind to a fine puree with a little water two bunches of mint leaves, half a bunch of coriander leaves, two green chillies (or more as per your spice level) salt to taste sugar one teaspoon and 10 - 12 garlic flakes. Add as little water as possible while grinding. Transfer to a bowl and squeeze the juice of half a lime Serve with bhajiyas, kebabs or make sandwiches with butter and bread This chutney will last atleast two weeks in the fridge with the flavour increasing as time passes Use 1/4th of a coconut which also enhances the taste, but it will not keep for a very long time

Mango Jam 3kg mangoes peeled (use pulpy tasty mangoes. Keep two firm mangoes aside and chop them into small cubes, the rest grind to a pulp) 1 kg sugar (more or less depending on tw sweetness of the mangoes and your taste) A few cinnamon sticks In a deep pan, pour the mango puree and boil n medium heat, when the puree starts boiling, add the sugar......keep stirring and when the sugar melts, turn the heat low....and keep stirring....the jam should not get caught atthe bottom..... the cinnamon can be broken into pieces or it can be ground to a powder....when the jam starts becoming translucent add the cinnamon and keep stirring....then add the chopped mango pieces....and stir again......and keep stirring...... When the jam becomes thick and slightly transparent switch off the gas.....keep in mind that the jam will thicken further on cooling Put it into clean dry bottles after cooling overnight This jam has to be stored in the fridge, as there are no preservatives........

Desicated Coconut Cake For the cake recipe 200 gm sugar 300 gm butter 5 eggs or equal 300 gm weight 250 gm dessicated coconut 150 gm flour A few drops of vanilla essence 3/4th tsp of baking powder 1/4th tsp of baking soda Heat the oven to 180 degrees and prepare a baking dish lining with butter and dust with flour In a bowl, beat the sugar and butter until creamy, then add the eggs one at a time till incorporated, add the vanilla essence, then the dessicated coconut and the baking powder and baking soda...lastly sift the flour and add. Mix all ingredients nicely, empty into the prepared baking dish and bake in the oven for approx 1 hour or until a skewer inserted into the cake comes out clean This is a yumy cake on its own.....Christmas time increase the dessicated coconut to 350 gms and bake the cake for a slightly longer time so that it's not very spongy...after the cake is cooled, feed it with brandy for about 10 days

Stuffed pancakes Whip two eggs, a cup of milk, a cup and half of flour salt and pepper to taste...... this is the pancake batter  Heat a nonstick pan, grease with a bit of butter...pour the batter and cook on medium heat for 30 seconds, turn the flame down and flip the pancake....on one half of the pancake, add a bit of chopped chicken, green chillies, onions, mixed capsicum, tomatoes bacon/ham/salami, pinch of salt and pepper and top with grated cheese.....fold the pancake and cook on each side till the cheese melts Serve hot

Accidental Marble Cake For the cake One cup butter, 1 and quarter cup sugar, 3 eggs.....I put them in the big jar of my mixer/grinder .....pulse it till incorporated......add some vanilla essence, a level tsp of baking powder and 1/4th tsp of baking soda...... pulse again.....add two cups of flour.....and grind......pls do this step in batches....it does heat up the mixer jar.....and then I felt like the cake was looking too dull so I took out some chocolate chips to add...and I threw them into the mixer.....then I buttered and floured my baking tins......and when I got back to the batter, the chocolate chips had begun to melt.....so I hurriedly poured the batter into the tins and off they went to a preheated oven.....180 degrees and baked till a skewer inserted came out clean

Beetroot salad  Boil beetroot with salt. Heat oil in a pan add quarter tsp cumin, kalonji, fennel seeds and chilli flakes....then add in the beetroot and toss, cover and let cook for a minute so that flavours mingle.... squeeze lime juice over and serve hot

Pudhina Chicken with Fried Rice Marinate chicken pieces with little salt, turmeric, chilli, garlic, pepper powders and bit of vinegar....keep aside for an hour or more in the fridge  Heat oil, add the chicken and fry a minute on either side add sliced onions.. cover and cook, when chicken is half done add paste of few mint leaves and tomatoes, a tablespoon of tomato ketchup and a tsp of soya sauce.... adjust th e salt if necessary and cook till done. Served with fried rice For the rice Wash and soak the rice for 15 to 20 minutes....then drain the water and dry out Heat oil, add three pieces each of cardamom, clove, cinnamon, bay leaves, small piece of star anise and a tsp of jeera...add a tablespoon of ginger garlic paste and fry.....add a finely sliced onion....add the rice and fry till the rice pops a bit....then add double the quantity of water...cover and cook till rice is done