Cooking With Mansi

Cooking after so long. Eating what feel good.



I'm on Instagram as .skill. Install the app to follow my photos and videos. https://www.instagram.com/invites/contact/?i=16jkwbj7oqoov&utm_content=cjmuvy5

Dhabha chicken curry made by yours truly recipe courtesy

Mutton curry made by my truly .saxena82
Sunday brunch sorted

Sometimes food is the perfect way to remember your loved ones. Another one of my mother's favourite comfort food. Chana daal fareh

Some delicious kathal (jackfruit) pulao with some K-Drama

Happy Saraswati Puja to all. May your life be filled with wisdom, health and happiness.



I'm on Instagram as .skill. Install the app to follow my photos and videos. https://www.instagram.com/invites/contact/?i=16jkwbj7oqoov&utm_content=cjmuvy5

This is what beginning of winter feels like spiced cinnamon hot chocolate and k-drama.. that's life

Ingredients:
2 tablespoons cocoa powder
2 tablespoons sugar
1 pinch salt
2 cups whole milk, or your preferred milk, cold
1/2 teaspoon vanilla extract
2 cinnamon sticks
2 star anise pods
1/8 teaspoon ground nutmeg, or freshly grated

Instructions:
Add cocoa powder, sugar and salt to a small saucepan, and stir to combine.
Add 2 tbsp of cold milk, and whisk until the cocoa powder is dissolved.
Add the remaining milk to the pot. Turn the heat on to medium, and whisk to combine the ingredients.
Add the remaining ingredients, and simmer gently over medium heat, stirring often, for about 10 minutes.
For a mild flavour, remove from heat and serve immediately. For a stronger flavour, remove from heat and allow to cool before placing in the fridge or 1-2 hours.

When you crave garlic spaghetti.. .kitchen thanks for the recipe

Chicken rara... For satisfying those COVID cravings

When you can't decide whether you want chocolate cake or vanilla cake with sprinklers

Cooking after months.. finally COVID recovered

Cheese chutney and aloo sandwich - a quick fix when you are feeling lazy on a Sunday morning...

A steaming cup of masala tea is must with every breakfast

Baked garlic bread croutons with cheddar cheese...

Ideal for movie time hunger pangs...

Chicken masala.. simple yet mouthwatering dish... my love for chicken knows no bounds..

After what feels like an age I got to make something Insta worthy. Mixed veg white sauce pasta for my family...

When it's new year you try new things..
Highway masala tikka in both veg and non-vef version and lemon pepper chicken for all the chicken lover...

Ingredients Of Murgh Highway Tikka
For marination:
1 kg chicken thigh boneless
4 tbsp ginger garlic paste
8 tsp lemon juice
1 tsp red chili powder
1 tbsp salt
For second marination:
1 cup hung curd
1 tsp cumin seeds
1 tsp red chili flakes
1 tsp black pepper
4 tbsp cream
1 tsp coriander seeds
1 tbsp green chilies
1 1/2 tbsp fresh coriander
For cooking:
4 tbsp mustard oil
3 tbsp cooking butter
for garnishing chaat Masala
How to Make Murgh Highway Tikka
Marinate chicken with ginger garlic paste, lemon juice, red chilli powder and salt for minimum 06 hours.
For second marination whisk hung curd, add rest of the ingredients and mix well.
Marinate chicken in second marination for minimum 06 hours.
Skewer the meat and cook in tandoor till cooked.
Sprinkle chaat masala on top and serve hot.
(Same recipe can be used for veg tikka with paneer and veggies of your choice.)

Paneer angra recipe by chef

Late post but really needed. Sorry for being inactive for so long...

Made this sumptuous lunch for my family on bhai dooj...

Malai kofta, Gobhi Keema and hot sizzling puris....

Because every once in a while, we deserve some test.

Chole khulche

Peth puja before maa ki pooja is must...

Palak cheese corn bread: https://www.instagram.com/p/CE6nh4sq0X1/?igshid=kuc8zykefaya

and black rice pudding:
https://www.instagram.com/p/CFejhFvA5D8/?igshid=17s5ji056q1be

Recipe courtesy:

Tinda do pyaaza recipe..

Ingredients
8 to 10 tinda (Indian apple gourd)
4 onions medium sized , sliced
2 tomatoes medium sized , chopped
2 tbsps oil
1 tsp cumin seeds
1/4 tsp turmeric powder
1 tsp chilli powder (or to taste)
2 tsps coriander powder
1 tsp cumin powder
to taste Salt

Servings:
4 serving

Instructions
Wash and cut the tinda/ gourds in half and scoop out the seeds if mature. If they're very tender leave them in. Chop the gourds (each half into halves or slice them to 3 or 4 pieces).
Heat the oil in a wok, and add the cumin seeds. Stir a couple of times and then add the onions and saute them till they become soft and transparent but not brown. Now add the tomatoes and let them cook till soft, stirring occasionally.
Add the turmeric, chilli, coriander and cumin powder and stir fry well till the raw smell of the spices disappears. If it looks like the masala is turning dry in the wok, add a couple of tbsps. of water and cook for about 2 minutes.
Now add the microwaved vegetables and salt to taste and cook everything on medium heat, stirring occasionally, for another 3 to 5 minutes. If you're adding the vegetables raw, also add about 1/2 a cup of water and bring to a boil. Then turn down the heat to low and allow the vegetables to cook till done but not mushy, stirring when needed.
Take of the heat when done and transfer to a serving bowl. Serve warm as a side dish with chappathis, parathas or rice.

Arhar palak daal Recipe...

Ingredients

1/2 cup lentils of choice, I've used toor dal
3 cups loosely packed chopped spinach
1 teaspoon cumin seeds
1 tablespoon minced garlic
1/2 tablespoon minced ginger
1 cup finely chopped onion
1 medium tomato, finely chopped
2 to 3 green chillies, slit lengthwise
2 to 3 dried red chillies, broken into half
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
Pinch of hing (asafoetida)
Dash of lemon juice
Salt, to taste
2 tbsp + 1 tsp oil/ghee
For the second tempering (optional)
1/2 tablespoon oil/ghee
1/2 teaspoon cumin seeds
2 dried red chillies
1/4 teaspoon Kashmiri red chilli powder

Instructions
Rinse the toor dal well under running water until the water runs clear, then soak it in sufficient water for about 30 minutes.
Transfer the drained dal to a pressure cooker. Add oil and about 1/2 tsp salt and turmeric. Wait for 4-5 whistles.
Heat oil in a heavy bottomed pot, add cumin seeds. Once it crackles add minced ginger and garlic, hing, slit green chillies, and dried red chillies.
Add chopped onions, sauté until it turns translucent.
Next, add chopped tomatoes, sauté until it turns mushy and you see oil oozing from the sides of the pot.
Add chopped spinach, stir-fry until it wilts, about a minute.
Add red chilli powder, sauté for another 30 seconds.
Now, add the cooked dal, and give everything a good mix.
Add about 1 cup of water or as per desired consistency, bring to a boil. Check for seasonings and adjust accordingly. Simmer for another 5 minutes. Drizzle some lemon juice and mix well.
Prepare the second tempering by heating oil in a small pan, add cumin seeds, when it crackles, add red chillies. Pour it over the dal immediately and serve hot with rice and chapati...

Lunch scene...arhar palak daal... Gobhi aloo and tinda do pyaaza... Light on tummy and really yummy

This version of palak daal is really yummy. Do try..

The recipe will follow later..

Dinner scene.. Gobhi Keema with laccha parathans...

Ingredients
500 grams Cauliflower /phool gobhi
3/4 cup Green Peas / Hari Matar Boiled
250 grams Tomato / Tamatar Chopped / 4 medium
1.5 tsp Green Chillies / Hari Mirch Chopped
1.5 tsp Ginger / Adrak Grated
1 tsp Lemon Juice / Nimbu Ka Ras ( Optional )
2 tsp Red Chilli powder / Laal mirch powder
3/4 tsp Turmeric Powder / Haldi Powder
3/4 tsp Garam Masala Powder
1 tsp Dried Fenugreek / Kasoori Methi
Salt / Namak to taste
1 tsp Cumin Seeds / Sabut Jeera
1/4 tsp Asafoetida / Hing powder
2 Cloves / Lavang
6 tbsp Cooking Oil

Instructions
Wash and soak cauliflower florets in turmeric water for 10 minutes.
Wash and wipe well to remove the moisture and then grate coarsely or shred finely.
In a heavy pan and add 3 tbsp oil or ghee,when become warm then add cumin seeds.
When cumin become golden then add the grated cauliflower and mix.
Now stir fry grated cauliflower on medium flame till become pink and get slightly cooked.(6-8 minutes)
Remove the stir fried cauliflower from the pan and keep aside.
In the same pan add 3 tbsp oil,when become warm add grated ginger,asafoetida,cloves and green chilies and saute for few seconds.
Add chopped tomatoes and salt,cover and cook till tomato become soft.
Now add kasoori methi,turmeric and chili powder and saute till oil start separating from the tomato puree
Add garam masala and mix well.
Add cauliflower and boiled peas in the tomato masala and mix well,now cover the pan and cook on low flame for approx 5 -8 minutes or till cooked well but remain crisp(take care not to over cook it,otherwise it will look like a mash.)
Now add fresh coriander and lemon juice and mix gently
Serve with crispy parathans or a daal and roti of your choice...

Lockdown musings
Wheat and honey chocolate cake with walnuts in mug

Ingredients

Dry mix:

4 tbsp wheat flour

4 tbsp honey

2 tbsp coco powder

1/4 tsp baking soda

Wet mix:

4 tbsp milk

1 tbsp cooking oil

1/4 tsp vanilla essence

Instructions

To a mixing bowl - add wheat flour,cane sugar,coco powder.

Add baking soda to it.Mix well using a whisk.

Add milk and oil to it.

Add vanilla essence to it. Whisk well so that there are no lumps.

The batter should be smooth and creamy.Take a oven safe mug,Transfer batter to oven safe mug.

Bake for about a minute or two

Serve warm!

Easy chicken do pyaaza recipe by

Recipe can be found here https://youtu.be/S41GMRqeKmw

Paneer Khurchan recipe. The only change I made was i fixed paneer into smaller pieces and added a lil cream....

Ching's Schezwan chutney noodles

INGREDIENTS
FOR BOILING NOODLES:
6 cup water
1 tsp salt
1 tsp oil
250 grams noodle

FOR SCHEZWAN NOODLES:
2 tbsp olive oil
3 clove garlic, finely chopped
4 tbsp spring onion, chopped
½ onion, finely chopped
½ carrot, chopped
4 tbsp cabbage, shredded
4 beans, chopped
½ capsicum, chopped
2 tbsp schezwan sauce I used ching's Schezwan chutney
½ tsp salt

INSTRUCTIONS
firstly, in a large kadai heat 2 tbsp olive oil and saute 3 clove garlic and 2 tbsp spring onion.
also, saute ½ onion on high flame.
further add ½ carrot, 4 tbsp cabbage, 4 beans and ½ capsicum.
stir fry on high flame without overcooking vegetables.
now add 2 tbsp schezwan sauce and ½ tsp salt.
stir fry for a minute making sure sauce is well combined.
furthermore, add in cooked noodles and stir fry on high flame.
mix until the sauce is well combined.
finally, add spring onions and enjoy schezwan noodles.

When life kick you to curb. Pick yourself up with some saute vegetables and grilled paneer.

Nothing fancy just my favourite veggies in a small spoon of butter, black pepper and salt.

Enjoy life's simplest pleasure

When you have been gone from Instagram for a long time. Vanilla pancakes with honey and maple syrup.

Ingredients:
1 ½ cup flour
1 Tbsp baking powder
1 Tbsp white sugar
1 tsp salt
1 ¼ cup milk or plant-based milk, like vanilla soy
1 egg (optional)
3 Tbsp melted butter or dairy-free alternative
½ tsp vanilla extra

Instructions:
Stir: Stir together flour, baking powder, sugar, and salt in a large bowl. In a separate bowl whisk milk, egg, melted butter, and vanilla. Add milk mixture to the dry ingredients, stirring until mostly combined (some lumps in the batter is okay, do not over stir).
Cook: Lightly grease a large saute pan and set over medium heat. Spoon ¼ cup portions of pancake batter into the pan, cooking until you see bubbles form on top and bottom is golden brown. Flip and continue cooking until golden brown.