MilkPowder Burfi
It’s a simple and easy burfi recipe or milk powder fudge recipe prepared with just 4 ingredients including milk powder, milk, ghee and sugar. It’s an ideal indian sweet recipe perfect for every indian festivals which can be prepared without much hassle and no complicated steps to follow.i prepared this to offer goddess Durga as Bhog on this pious occasion of Navratri.
Original recipe of famous blogger hebbarskitchen which i adapted and Tweaked so here i am sharing my version of Burfi which i flavored with Saffron and Screw pine essence (kwera water)
do check my other , kesar Kalakand ,coconut almond ladoo ,dulche de leche coconut ladoo and many more Sweet Recipes from my blog with this post of milk powder burfi recipe.
Ingredients
¼ cup ghee / clarified butter
¾ cup milk
2½ cup milk powder
½ cup sugar
10-12 Strands of Saffron thread (optional)
1/2 tsp of Screw pine essence
For toppings
2 tbsp almonds, chopped
2 tbsp pistachios, chopped
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Method
Heat a non stick pan ,firstly, add in ghee and milk.keeping the flame on low,add milk powder and sugar or add more sugar if required or you like more sweetness.
mix well making sure everything is combined well.stir continuously keeping the flame on low and no lumps formed.also stir till the sugar dissolves.
now keep stirring keeping the flame on low till milk thickens and add saffron thread .furthermore, the milk forms dough after stirring for 10 minutes.do not over cook, as the burfi turns chewy.
now the dough separates from the pan.add in screw pine essence and combine well.Turn off Flame.
transfer the prepared dough into greased plate lined with baking paper.set well forming a block.now top with few chopped almonds and pistachios and press slightly.
allow to set for 2 hours, or till it sets completely.now unmould and cut into pieces square or diamond or rectangle of your choice finally, serve milk powder burfi or store in airtight container.
Notes:-
firstly, prepare the burfi on low – medium flame, else the milk powder burns.top the burfi with dry fruits of our choice like Cashew Nuts to make it more attractive or you can skip it.
If you like plain burfi then don’t add saffron just add 1/2 tsp of cardamom powder,instead of screw pine essence you can add rose essence or don’t add any essence ,you can Skip it .
additionally, add more sugar to make burfi more sweet if you like.
burfi stays good for 2 weeks when refrigerated
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kesar Kalakand
Beginning of this Navratri festival I made Kesar Kalakand. This recipe is very quick and easy.Kalakand can be made in many flavors and ways. Using cottage cheese Homemade paneer to make this. it’s a traditional indian sweet dessert prepared from condensed milk and Paneer ,flavored with Saffron and cardamom powder.
traditionally it is prepared by evaporating and solidifying the milk. later this thick milk is curdled, to which sugar is added and then cut into desired shapes.
I am sharing this recipe is a quick and instant version prepared by soft and moist paneer with condensed milk. hence the evaporation and curdling process which takes significant time is totally skipped. moreover no extra sugar is required as condensed milk contains sufficient amount of sweetness.
My daughter love Saffron flavor ,so i prepared this one for her and my family loved all type of Sweets.
do check my other indian sweets Recipes,kheer and if you love saffron flavor then check other recipes.
Ingredients
2 cup or 500gm Paneer/Cottage Cheese
1 tin Sweetened Condensed Milk
2 tbsp milk powder
1 tablespoon Kesar/saffron
2 tablespoon warm water
Pinch yellow color(optional)
Almonds Slivered -6-8
Blanched and Silvered pistachios 8-10
1/2 tsp Cardamom powder
1 tsp clarified butter/ghee to greased
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Method
Soak saffron in warm water and leave aside for 10 minutes. Wait till water changes it colour to yellow-orange.
Heat a nonstick pan and add crumbled paneer always use fresh homemade paneer as they will be more moist and fresh.further add condensed milk and milk powder.mix well making sure the condensed milk and paneer are mixed well.
mix and mash continuously till the mixture thickens.keep the flame on medium and keep stirring.cook on medium flame till the condensed milk melts completely and the mixture starts to thicken.
add cardamom powder and saffron water mix well,keep stirring till the mixture starts to separate the pan and forms a like a dough,add screw pine essence and turn off flame transfer the mixture to the greased plate or square box or any dish ,level it up and set to a block making an inch thick.
add finely chopped pistachios and almonds or any nuts of your choice.press gently with the back of spoon so that the nuts stick to kalakand.
cool completely for 2-3 hours, or refrigerate for 30 minutes if you are in hurry,however, cooling naturally will make kalakand more moist and tasty so leave on kitchen counter.
cut the kalakand into square pieces or your choice either rectangle or diamond Shape.
finally serve or store instant kalakand for a week by refrigerating.
Notes
either use grated homemade paneer or crumble with hand.
if you want to make original kalakand then skip adding saffron water for white kalakand.
I haven’t used food colour ,if you like bright yellow which you see at sweets shop ,then one can add food color , however this is totally optional.
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Airfried Chicken Manchurian
Made from authentic Chinese flavours, this dish is a must-try! Chicken Manchurian is a dish liked by all age groups as a starter dish at parties. Fried chicken balls cooked in a spicy sauce batter and served with Fried Rice steamed rice or Veg or Chicken noodles.
A traditional indo Chinese dish that can be made at home by some simple ingredients and method.
The creation of Chicken Manchurian is in fact credited to Nelson Wang of China Garden who introduced Manchurian to Mumbai in 1975. He started playing around with quintessential Indian ingredients like garlic, ginger, chilli and just added a splash of soya sauce instead of garam masala – and voila.
Now there are many variations made with you can check my Gobhi Manchurian and Deep Fried chicken Manchurian
Instead of deep-frying chicken balls in this recipe, I am sharing Air fried chicken balls recipe which will simmer in delectable gravy. And using Coconut Secret Coconut Aminos instead of soy sauce in gravy.
Ingredients
Minced chicken 1 lbs /500 gm
2 tbsp all purpose flour
1 tbsp refined oil or Canola oil
1 carrot, grated
1/2 red bell pepper chopped
1/2 cup shredded cabbage
1/4 tsp minced garlic or garlic powder
Salt to taste
for Gravy
1 tbsp Chilli oil /any cooking oil
1 medium onion Sliced
1-2 chopped green chilli
1/4 cup mixed veggies (carrot/cabbage /red bell pepper)
1/2 to 1 cup chicken stock or Water
2 tbsp water
1 tbsp corn flour
1 tbsp Vinegar
1 tbsp light soya sauce or Coconut Aminos
1 tbsp chilli garlic sauce
1tbsp Tomato ketchup (optional)
salt to taste
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Method
Preheat your airfryer on 360 F or select menu for chicken/poultry.
Meanwhile, Take a bowl and add minced chicken, chopped veggies, minced garlic or garlic powder, all-purpose flour, seasoned with salt (be careful while adding salt as we will add in Gravy too.)Mix all these ingredients properly and prepare a batter. brush your air fryer with oil, before keeping chicken balls to cook.
Apply oil on airfryer basket or use spray oil for cooking it will prevent from sticking uncooked chicken balls.
Next, apply oil on your palm to make chicken balls or with a help of spoon Scoop and make a shape. Place the ball one by one. Make the sure gap between balls so it cooked evenly.
Let it cook for 10-15 min or till its fully cooked, merely turn in between for even color and crunchiness. Just apply little bit oil to balls with brush or spray it(Optional)
Cooked entire chicken mixture in a similar manner.Remove to a plate and keep it aside.
Heat oil in a pan to prepare gravy for Manchurian. I am using chili oil you can take any oil of your choice.
Add sliced onion and green chilies and saute it.
Add veggies and cook it .
Add chilli garlic sauce ,coconut aminos or Soy sauce and then add chicken stock or water and boil it .
Add Chicken balls in boiling gravy and slowly cornflour & water Slurry to thicken gravy and once it starts thickening as per your preference add vinegar,salt to taste and check seasoning then shut off the flame.
Serve it hot With Steamed Rice/Noodles or Fried Rice.
Notes:- Adding veggies to chicken minced is completely optional.
Quantity of Sauce depends on individual preferences (Add green chilli sauce or red chilli sauce or skip it)
Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.
Always break one cooked ball and check as it’s completely cooked from inside
Don’t imbibe or eat half cooked or uncooked its not at all healthy.
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Aloo Gosht (Mutton and potato Curry)
Gosht refers to tender meat, cooked for a long time, and used as an ingredient in a number of Middle Eastern cuisine, Central Asian cuisine and cuisine of the Indian subcontinent. The word stems from the Persian word gosht, meaning “meat” or “flesh”, especially that of a goat.
Aloo Gosht (mutton & potato curry) is a spicy meat gravy that has potatoes cooked with lamb or Goat meat in a thick stew. Different parts of India prepare this dish in different ways.
Today I am sharing my own recipe for Aloo Gosht using a pressure cooker and you can check my other non-veg curry Recipes. and at the end do check important notes.
ingredients
1 kg mutton(goat meat )
5 tbsp Mustard oil/any cooking oil
2 onion finely chopped
2tbsp ginger paste
2tbsp garlic paste
1½ tsp Kashmiri red chilli powder
2tbsp coriander powder
1tbsp cumin powder
Whole garam masala
1 tsp black peppercorns
1 tsp Black Cumin Seeds
5-6 green cardamom,
2 sticks cinnamon
Few threads of mace
1-2 Dry Red Chillies
2 tsp Kashmiri red chilli powder
1 tsp Mutton Masala
2-3 Potatoes (Peeled and cut into large chunks )
A handful of cilantro /coriander leaves
Salt to taste
Water for Gravy
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method
Wash and clean mutton and keep aside. Heat 1 tbsp oil in a pressure cooker. Add potatoes and fry until they turn slightly brown. Remove the potatoes on a plate. Add remaining oil and heat put in the whole garam masala. When they start to crackle, put in the chopped onions and fry till they turn golden brown. Add ginger-garlic paste and fry again for about two minutes or till raw smell goes away.
lower heat while adding dry spices powder to prevent it from burning and fry on medium heat till the oil comes up. Now add mutton and cilantro (you can add at the end but my family don’t like in Non-veg food so I always while cooking only)stir fry on a high flame for 2 minutes. Pour in hot water and add salt. Put the lid and cook for 5-6 whistles and turn off the heat and let it release pressure on its own. once pressure release naturally open the lid carefully as the gravy will be very hot and
Check mutton, using a fork or spoon does it cook properly and mutton is very tender .add more water if necessary. You can make this as thick or thin as you like (we prefer it a little thicker Check seasoning, adding more salt if necessary and at last add fry potatoes and cook until the potatoes are very soft but not falling apart.
Serve it with white steamed rice /roti /paratha or naan Along with Green salad or PIckled onion.
Notes:-
pressure cook this mixture for about 5-6 whistles on high flame depending on your meat quality.
for open pot wait for the mixture to come to a boil, cover the lid, and let it cook for about 45 minutes or so, depending on your meat goat takes longer than lamb.
This gravy is a blend of many different spices and has to be carefully balanced to bring out the flavours the best quality mutton. The mutton pieces should be pink in colour and with bones. Try to use meat from the hind leg of the goat. They are the best to make curries.
You can make the gravy soupy by adding more water to it but my family prefer thick gravy only. You can use a tbsp Badshah brand Nawabi Mutton Masala or( you can skip )in the recipe too for a delicious flavour
If you don’t have a pressure cooker, you can cook this curry in a normal heavy bottom pan. Just that it will take more time for the mutton to get cooked properly.
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Guacamole paratha
Guacamole Paratha Recipe is a quick to make flat bread, that makes a wholesome and delicious breakfast. The creaminess of the Avocado in the paratha is keeps the paratha soft and yet crispy from the outside. You can serve it for breakfast, a quick lunch or even pack it into a kids lunch box
I have shared by Guacamole recipe in my last blog . It has become very popular in Indian kitchens these days. so after eating with tortilla chips ,just get an idea to make something which every Indian like something Yummy & healthy too .check my other paratha recipes
So here I am sharing Quick Version of Paratha (called as Indian flatbread)
ingredients
2 cups Whole Wheat Flour
Salt to taste
Guacamole 3-4 tbsp
1 grated carrot (optional)
oil/ghee for cooking
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Method
Take a mixing Bowl add the wheat flour and Guacamole and grated carrot then knead all the ingredients together until it forms a smooth dough. Do not add any water. The moisture in the guacamole will be enough to form the dough.
Cover the bowl and leave it aside for about 30 mins.
Divide the dough in small portions. Roll the portions into balls; flatten them with the palm of your hand. Toss them in flour or apply oil on rolling pin to and roll them out into thin circle.
As you roll them out, you can keep tossing the dough in dry flour to prevent sticking when rolling them out. Continue the same process of rolling the dough out with the remaining balls. It is ideal when you can roll out the all portions of dough before you can start cooking them.
Place a skillet on high heat, place the rolled out dough on the skillet. After a few seconds you will notice small air pockets popping out.
At this point flip the paratha and smear about 1/2 a teaspoon of ghee or oil and using a flat spatula and do a light pressing and turning motion to cook to the parathas. Flip to the other side and press and turn in a similar way. You will notice brown spots around the cooked paratha. Remove from heat and place on a flat plate. Continue the similar process with the remaining rolled out portions.
Serve Avocado Paratha with pickle or Curd or ketchup or pickled onion and enjoy
notes
if in case at the end you feel that the dough is little too dry, add couple of tbsp. of water to bring it together Dough.
Adding Salt to paratha dough ,just be careful as Guacamole also contain Salt.
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Homemade GUACAMOLE
The best guacamole keeps it simple just-ripe avocados, salt, a squeeze of lime, onions, chillies cilantro, Serve it as a dip at your next party or do try with any Mexican food.
All you really need to make guacamole is ripe avocados and salt. After that, a little lime or lemon juice—a splash of acidity—will help to balance the richness of the avocado. Then if you want, add chopped cilantro, chillies, onion or tomato.
do check my other condiments
INGREDIENTS
2 ripe avocados
1/4 tsp of salt, more to taste
1 tbsp fresh lime juice or lemon juice
2 tbsp to 1/4 cup of minced red
1-2 serrano chillies or any Mexican chillies (stems and seeds removed) minced or to taste
2 tablespoons cilantro (leaves and tender stems), finely chopped
Tortilla chips, to serve
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And stay in touch on Facebook, Twitter, Pinterest and for all of the latest updates. tag me on Instagram @tastebuds_homemade_recipes using the hashtag #tastebudshomemaderecipes and stay connected i would love to see your creations from my space!!
METHOD
Cut the avocado, remove flesh Cut the avocados in half. Remove the pit. scoop out the flesh with a spoon. Place in a bowl.
Using a fork, roughly mash the avocado. (i prefer smooth, one can leave it Chunky as Prefer)
Add salt, lime juice, and the rest: Sprinkle with salt and lime (or lemon) juice. Add the chopped onion, cilantro, and chillies.
Start with this recipe and adjust ingredients to your taste.
Serve immediately with tortilla chips.
Tips How to check if Avocados are good or Bad
Always use ripe avocados that are just the right amount of ripeness. Not ripe enough and the avocado will be hard and tasteless. Too ripe and the taste will be not good
gently pressing the outside of the avocado if you are not able to press, the avocado is not ripe yet and will not taste good.
if you are able to press it means, the avocado is ripe and you can see the green from stem side.
if you able to press and it’s really soft and brown from stem side then avocado may be past ripe and not good. In this case, a taste test first before using.
if making a few hours ahead, place plastic wrap on the surface of the guacamole and press down to cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve.
The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.
Chillies (jalapeños, serranos) vary individually in their hotness. So, start with a half of one chilli pepper and add to the guacamole to your desired degree of hotness.
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eggless tres leches cake
Tres leches literally means, “three kinds of milk” and tres leches cake is an ultra-light sponge cake soaked in a sweet milk mixture. Tres leches cake is a popular cake in Mexico and Latin America.
On September 15, it’s my 39th birthday and day is Tuesday when I don’t eat anything made of eggs so it’s an eggless cake, I have replaced the egg with Sour cream and trust me it tastes as good as the cake baked using an egg.
Pineapple cake with whipped cream Frosting
French Vanilla Cake with whipped cream frosting
Chocolate cake with whipped cream cheese Frosting
and many more recipes of cakes
My family favorite cake is Tres Leches, a butter cake soaked in three kinds of milk. This cake is made with three layers: Cake, filling and topping.
Ingredients
1 package yellow or white Cake mix
1/2 cup Sour cream
Fillings
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 cup heavy whipping cream
Toppings
Whipped Cream
1 cup heavy whipping cream
3 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
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Method
Preheat oven to 350°. Grease a 13×9-in. baking pan. In a large bowl, combine cake mix and read instruction behind the box and Follow it.
Transfer to prepared pan. Bake 30-35 minutes or until a toothpick inserted in centre comes out clean.
Cool in pan on a wire rack 20 minutes.
In a 4-cup measuring cup, whisk topping ingredients until blended. Using a skewer, generously poke holes in the top of warm cake
Pour milk mixture slowly over cake, filling holes. Cool 30 minutes longer. Refrigerate, covered, at least 4 hours or overnight.
In a bowl using a hand mixer or stand mixer, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form.
Spread over cake and smooth
or fill a piping bag and decorate using any nozzle. Be sure and keep cake refrigerated and Enjoy.
close look of a cake.
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Personal Greek Pita Pizza(in a airfryer)
A quick, easy, and flavorful indian -style pizza, made with pita bread and topped with a Homemade Paneer and veggies. personal pizzas with greek pita. Topped with a good quality jarred pizza sauce, shredded cheese, marinated paneer and lot of veggies. my family love it.
ingredients
3-4 Greek pita
2 tbsp jarred pizza sauce
2 tbsp shredded pizza cheese or shredded Mozzarella or as you like
Paneer Cubes 10-12
onion medium Cube size
Bell pepper cube (yellow, red, green)
tikka masala 1 tbsp
Italian seasoning 1 tsp (optional)
red chilli flakes (optional)
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method
Marinate paneer cubes in Tikka masala for an hour.
meanwhile chopped veggies and cut in cubes or sliced
Making your own homemade pizza couldn’t be any quicker or easier! It’s just 10 minutes to build and cook this pita pizza, so there’s no reason not to try it! Spray the inside of the air fryer basket with non-stick cooking spray.
on top of pita apply pizza sauce and arrange veggies and marinated paneer and sprinkle Italian seasoning and red chilli flakes (optional)
put carefully pizza in air fryer and Topped it with cheese.
Cook the pita pizza in the air fryer at 400F for 5 minutes or till cheese melt
Notes
If you haven’t yet cooked pizza in your air fryer, you need to try it! The crust is so wonderfully crispy and light and cheese and tomato sauce meld together so perfectly. I promise you, you won’t be disappointed!
It’s also so quick! Just 5-6 minutes cook time, what’s not to love! If you don’t have an air fryer, you can bake these in the oven at 400F for around 10 minutes.
I have used a round white pita bread that fits right in the air fryer basket. I find the white pita gets really nice and crispy, but you can use whole grain one also.
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Homemade Paneer
It is the simplest cheese to make at home. Unlike other cheeses, it needs no special equipment or complicated technique. vinegar, a piece of muslin cloth and a strainer. everyday kitchen stuff is all that one needs to turn out the delicious paneer in a matter of minutes.
do check my other paneer recipes
ingredients
3-litre full cream milk
300 ml cream
120 ml or 8 tbsp vinegar
ice
recipe Courtesy @chefharpalsokhi
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Method
Step by step
Bring three-litre of milk to boil. once it boils turn off flame Immediately.
add vinegar and stir slowly till the milk curdles and separates from the whey.
Add ice so it stops cooking and paneer will be soft.
Drain that Split milk(Cheese) in a Dish cover with a muslin cloth or cheesecloth.
wash with fresh water to remove tanginess of paneer.
Dip the cloth in chilled water so that it cools down completely. Squeeze out the water again.
Place the paneer under a heavyweight so that all the water drains away and the paneer sets in a block.
after 2 hours or Until all water Drained, Paneer is ready to use.
note: for every litre of milk use 100 ml of Cream
keep extra vinegar with you if milk doesn’t split use it.
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quick idli bites
Idli Bites-Super soft and spongy idlis coated in spicy and tasty masala and tempered with mustard and curry leaves coated with few spices and it really tastes yum.
do check my recipe on how to make Soft Idli and serve with Green Coconut Chutney or Peanut Chutney or coconut chutney.
Here in the United States, no one discards leftover food so I always do make something new recipe with my leftover food and even my husband told me I can develop a new recipe with any leftover food either its a snack or desserts.
Normally in South India, they use chutney podi and leftover idlis to make the podi idli or masala coated idlis but tweak the recipe and use the simple basic spices, onion slices and just little bit red chilli powder and tomato chilli ketchup for some tanginess and trust me it really taste yummy.
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And stay in touch on Facebook, Twitter, Pinterest and for all of the latest updates. tag me on Instagram @tastebuds_homemade_recipes using the hashtag #tastebudshomemaderecipes and stay connected I would love to see your creations from my space!!
ingredients
15-16 idlis
2-3 tablespoon extra virgin olive oil or ghee
1 tsp red chilli powder(to taste)
1 tbsp tomato chilli ketchup
1 tsp mustard seeds
few curry leaves
1 sliced onion
salt to taste
Method
Cut the idlis into four, six or eight equal parts depending upon the size of your idlis. Heat oil in a pan and add mustard seeds and curry leaves let it crackle .add sliced onion and saute till it becomes translucent add red chilli powder, ketchup and salt to taste. Add the sliced idlis into the pan and mix gently to coat the idlis in the masala.
Remove from heat and serve with your favourite chutney
NOTES
Adjust the spices as per your taste and preferences.
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INSTANT POT CHOLE MASALA
This one-pot recipe for the authentic Channa Masala /CHOLE /CHICKPEAS can be made in the Instant Pot or stovetop Pressure Cooker. Chole Masala
Chole with bhatura is a popular combo but my daughter prefers with Jeera rice. Chole Masala is such a delicious and healthy dish. Chickpeas take very long to cook, hence they are perfect for pressure cooking.
Ingredients
1 cup chickpeas(soaked in water overnight)
4 tbsp Mustard Oil or any cooking oil
2 Bay Leaves
3-4 Green Cardamom
1 big Cardamom
1 Cinnamon Stick
1 Big Onion finely chopped
1 tbsp Ginger garlic chilli paste(8 garlic /1″ ginger /2-3 green chilli)
2 Tomatoes Finely chopped
1 tbsp Chana Masala
Salt to taste
1 tsp Turmeric powder
1-2 tsp Red Chilli powder or to taste
1 tbsp Coriander powder
a handful of cilantro /coriander leaves
1 tsp Ghee (Clarified butter)
1 tsp Garam masala
water 3 cup
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step by step method
Turn on Instant pot on Saute mode once its display hot add oil then once oil heat & smoke then add dry spices.
then add chopped onion and saute till it turns translucent
once onion becomes translucent add ginger garlic chilli paste and cook till raw aroma goes away
add all dry spices Turmeric powder Red Chilli powder Coriander powder and Chana Masala and saute.
then add chopped tomatoes and cook till it becomes soft.
add soaked chickpeas and mix well along with spices
add salt & water and the close lid put on pressure cook mode on high for 20 minute and whistle on sealing position.
once pressure release, the open lid put in on saute normal mode then add garam masala powder.
Must add ghee to enhance the flavour of curry. or you can skip this if you don’t like.
add a handful of chopped cilantro/coriander leaves.
boil your curry as per desired consistency
Serve with Jeera Rice /chapati and Instant Onion Pickle
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Banana Almond Pancake
Soft, fluffy and delicious banana pancakes made without eggs. Indeed these pancakes are one of the yummy and delicious.
These make a great BREAKFAST and can be made under 15 minutes. They can be served with any kind of your favourite toppings.
Like butter /maple syrup or any fruits of yoUr choice or Chocolate syrup with caramelized bananas & choco chips are some of the toppings that go very well for these pancakes.
It works well with plain flour or whole wheat flour. I have used Self-raising flour and almond Flour.
I have used fat-free milk in this recipe, since. You can also use plain water or any nut milk or organic milk.
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Ingredients
2 overripe banana
3/4 cup Fat-Free milk
1 cup Self Raising flour or all-purpose flour + 1.5 tsp baking powder
2 tbsp Almond flour
Toppings
Maple Syrup
Butter (optional)
Method
In a bowl, mash the peeled banana and add milk and make a smooth paste.in a separate bowl Take self-raising flour & Add-in Banana and milk mixture. Whisk until incorporated. Let the batter sit for a few minutes.
Spray a flat pan or griddle with oil and heat it up to medium to low heat. Add a small ladle of pancake batter
Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes.
Stack the pancakes, drizzle with Maple Syrup add a dash of butter (optional ) or top with fresh fruits or whipped cream.
Notes:-
If the batter spreads too much in the pan, whisk a bit more flour into the batter. If it doesn’t spread enough, add a bit more milk. Flip the pancakes when you see small bubbles in the centre.
If your pancakes are golden brown on the outside but not cooked all the way through, reduce the heat!
If your pancakes stick to the pan, make sure you use a non-stick pan or griddle and to spray the pan with oil before adding the batter.
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overnight oats with chia Seeds
Make breakfast a breeze with a grab-and-go recipe for Healthy Overnight Oats with Chia and your choice of toppings.
Instead of cooking oatmeal and milk, it is refrigerated overnight to become soft and creamy. The key is to refrigerate the overnight oats for at least 4-5 hours.
After the overnight oats have been chilled, top them with fresh fruits, nuts, coconut, almond butter, or peanut butter anything your heart desires.
All you have to remember is the ratio 1:1. That’s one part old fashioned oats to one part liquid (i.e. milk, yoghurt, juice, etc.). Stir in a tablespoon of nutrient-rich chia seeds then pop your breakfast into the fridge.
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INGREDIENTS
1 cup Quaker old fashioned oats
1 cup milk (dairy or non-dairy variety)
1 tablespoon organic chia seeds
2 teaspoons organic honey/maple syrup
Fresh fruit, for serving(optional)
method
Combine the old fashioned oats, milk, chia seeds and dry fruits of your choice in a Mason jar or small bowl. Stir to combine and cover with a lid or plastic wrap. Refrigerate overnight.
When ready to enjoy, stir the oats, top with fresh fruit and serve.
Note:-Old-fashioned oats are the best choice for overnight oats. They soak up the liquid overnight, leaving you with a creamy (but not mushy) texture.
Chia seeds also provide a good amount of fibre, omega-3’s, and protein. but do consult your health provider before using it.
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Fresh Organic Mango Cheesecake
No-Bake Mango cheesecake recipe it’s a delicious cheesecake recipe with fresh mango puree and cream cheese .
An appropriate dessert for guests or parties. I have used gelatine to set the mango layer but you can use agar-agar or China grass, a vegetarian alternative used for the same purpose.
This mango cheesecake is a great recipe to try during the mango season, fresh mangoes always work best 👍.instead of Cracker I have used leftover cake Slices as a bottom layer and its taste really awesome 👌👌
Do check out My other cheesecake Recipes 🍰
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Ingredients
Cake Slice for Base 10-12
Cream cheese 8 oz pack – 1
Cool Whip Whipped Topping, 8 oz Tub
Gelatin 1.5 tbsp +1/2 tbsp
Sugar 1 tbsp +1/2 tbsp (to mix in gelatin)
Warm Water(in microwave) 1 cup + 1/2 cup(to dissolve gelatin)
Organic and Ripe Mango puree 1 cup +3/4 cup
Springform Pan 9″
Method
Step 1
take a springform pan then add cake slices and cover Springform pan and press with a help of a spoon, keep in a fridge for 10-15 min.
Step 2
Take 1 cup warm water in a bowl to add 1.5tbsp gelatin & 1 tbsp sugar mix till it dissolved, cover & keep aside.
take a blender jar to add cream cheese, dissolve gelatin,& mango puree till it blended smoothly and then add cool whip and fold gently till everything mix properly .take out springform Pan from fridge & pour the mix on top of set Crackers crumbs mix, keep in a freezer for 20-30 min or till it set.
Step 3
Take 3/4 cup mango puree in a bowl dissolve same way 1 tbsp gelatin +1/2 tbsp sugar & now add dissolve gelatin in mango puree & mix properly if needed add more sugar in mango puree.
take out springform pan from freezer & check 2nd layer set properly. now pour mango puree on top of it * keep in a fridge to set once it set Cut & enjoy Ur No-Bake Mango cheesecake.
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French Vanilla Cake with whipped cream frosting
On Aug 2nd it’s my daughter 15th b’ day 🎂Mostly on my daughter Birthdays we were celebrating somewhere far away from home. Her birthday is a pretty huge deal in our family.
So big and important that I was too petrified to bake a homemade birthday cake for the first time in 15 years 😊
I thought that her special day required a gorgeous professionally decorated cake from the best local bakery.
From this year I started baking special occasion cake at home as my hubby b’ day Pineapple cake with whipped cream Frosting
our anniversary cake Chocolate cake with whipped cream cheese Frosting.
Due to co-vid 19, we cancelled our trip to Alaska during her b’ day. as we were celebrating b’day at home she wants me to bake a cake for her so, I tried my best to do at this at home with love and she really loved it.at last, I am adding a few pics of Her bday celebration 🎉
A french vanilla Cake with a Delicious frosting smothered between a soft layer of sponge cake and topped with strawberry pie filling.
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1 packet French Vanilla Cake Mix
1 tin Strawberry pie filling
Frosting
Whipped Cream
1 cup heavy whipping cream
3 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
Preheat oven to 350°. Grease two 9-in. baking pan. In a large bowl, combine cake mix and read instruction behind the box and Follow it. Transfer to prepared pan. Bake 30-35 minutes or until a toothpick inserted in centre comes out clean.Cool in pan on a wire rack.
In a bowl whip the 1-1/2 cups whipping cream with sugar and vanilla extract until stiff peak.
When it cool, cut your cake in two equal half, spread the strawberry pie filling on one, layer covered with whipped cream and Cover with the other cake layer, and cover with cream all over.
using piping bag insert your decorative tip fill your frosting inside and you can Decorate cake.
chill And Serve Your Cake and Enjoy.
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No Bake Vanilla and Strawberry cheesecake
During the weekend I prepare this cheesecake dessert to eat after a barbecue lunch with the family. when you’re in need of a dessert for your family these ideas will take your dessert spread to the next level—no baking required. there’s something for every sweet tooth in here.
this recipe is so simple, it’s endlessly adaptable. Of course one can use different flavoured pudding mixes Or extracts to the filling for extra flavour😋
In addition, you can jazz things up by serving the cheesecake with either fresh or cooked fruit on top like strawberries, peach slices, or blackberries, raspberry or mango etc.
Do check my other no-bake desserts as follow
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Ingredients
8 OZ package cream cheese, room temperature
2 cup whole milk
1 package Jell-O Vanilla Instant Pudding
For Crust
1 cup Graham Cracker Crumb for Crust
Butter Melted-1/4 cup
Store-bought Strawberry Topping
Whipped Cream for Decoration
1 cup heavy whipping cream
1 tablespoon sugar
method
Take a bowl to add crushed graham crackers or crumbs & melted butter mix properly.take a springform pan or pie pan then add crackers mix in Springform pan and press with a help of a spoon, keep in a fridge for 10-15 min. Beat the cream cheese with ½ cup milk until smooth. Add the remaining 1 ½ cups milk and the Instant Pudding mix, and beat until smooth.
Pour filling into prepared graham cracker crust and let chill in the fridge for at least one hour. The spread strawberry topping on top of chilled & Set cheesecake
To make whipped cream, add cream and sugar to your mixer and whisk on medium-high speed until stiff peaks form. Pipe on cooled cheesecake.
Slice, Serve & Enjoy this delectable dessert🍰
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Chocolate cake with whipped cream cheese Frosting.
Baking is an enjoyable endeavor, but it can also get tricky. However, it’s not impossible to make something at home that looks and tastes like the work of a professional.
When I bake and frost Pineapple cake with whipped cream Frosting on my husband birthday and he really likes it, with a positive appreciation once again I baked on our 16th Anniversary Cake.do check my Anniversary pix adding at last 📷
Delicious frosting smothered between a soft layer of sponge cake and topped with strawberry pie filling.
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Ingredients
1 package chocolate Cake mix
1 tin Strawberry pie filling
Frosting
1(8 ounces) package cream cheese softened
1 cup granulated sugar
2 tsp vanilla
1 1⁄2 cups heavy whipping cream
Method
Preheat oven to 350°. Grease two 9-in. baking pan. In a large bowl, combine cake mix and read instruction behind the box and Follow it. Transfer to prepared pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes.
In a bowl whip the 1-1/2 cups whipping cream until stiff peaks form. In another large bowl beat together the cream cheese with sugar and vanilla until smooth. Using a spatula fold in the whipped cream into the cream cheese mixture.
When it cool, cut your cake in two equal half, spread the strawberry pie filling on one, layer covered with whipped cream cheese and Cover with the other cake layer, and cover with cream all over. using star nozzle and leaf tip you can Decorate Then chill And Serve Your Cake and Enjoy.
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Dulche de Leche Laddoo
Dulce de Leche (Milk Based caramel ) Laddoo .it’s chewy and caramel flavoured delicious sweet. This irresistibly tasty laddoo’s on this occasion of Raksha Bandhan.
An easy sweet recipe for Celebration made with almond powder, desiccated coconut and Dulche de Leche.
Check my other laddoo recipe Coconut Almond ladoo Cashewnut laddu Boondi Laddoo Til Mawa Ladoo Coconut Laddoo
Ingredients
1/2 can Nestle Dulce de Leche
1 cup Desiccated coconut
1 cup organic almond flour
1/2 tsp Cardamom powder (optional )
1/2 tbsp Organic Ghee
For Rolling:
2 tbsp Desiccated coconut for rolling
1 tsp ghee for greasing hands
Heat a pan on medium flame and add ghee to it. Add the dulce de leche and let it heat for 2 minutes on the low -med flame.
Add almond flour, cardamom powder and mix with the dulce de leche. Add desiccated coconut powder and mix well.
Let it cook for 2-3 minutes while stirring continuously. The mixture should be thick such that you can roll in your hands.
Take the pan off the flame and let the mixture cool for 3-4 minutes. apply ghee on your palm and roll into small ladoo in coconut powder and serve.
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Coconut Almond ladoo
today is 2ndHousiversary 🏡 Home is the place where we keep our families, where we feel safe, And if you have a happy family, there’s no place like home for complete comfort and peace of mind. What I love most about my home is who I share it with.
An easy sweet recipe for Celebration made with almond powder, desiccated coconut and sweetened condensed milk.
Check my other laddoo recipe Cashewnut laddu Boondi Laddoo Til Mawa Ladoo Coconut Laddoo
Ingredients
1/2 can fat-Free Sweetened Condensed Milk
1 cup Desiccated coconut
1 cup organic almond flour
1/2 tsp Cardamom powder (optional )
Few drop of rose syrup (optional )
1/2 tbsp Organic Ghee
For Rolling:
2 tbsp Desiccated coconut for rolling
1 tsp ghee for greasing hands
Heat a pan on medium flame and add ghee to it. Add the condensed milk and let it heat for 2 minutes.
Add almond flour, cardamom powder and mix with the condensed milk. Add desiccated coconut powder and mix well.
Let it cook for 2-3 minutes while stirring continuously. The mixture should be thick such that you can roll in your hands.add a few drops of rose syrup.
Take the pan off the flame and let the mixture cool for 3-4 minutes. apply ghee on your palm and roll into small ladoo in coconut powder and serve.
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No Bake Pistachio Cheesecake
No-bake dessert is the best kind of dessert! Satisfy your sweet tooth with treats like no-bake cheesecake. it’s perfect for cookouts, picnics, birthdays, and more. Because what party isn’t made better with a delicious dessert?
Do check my other cheesecake recipe
Ingredients
2 Boxes Pistachio Instant Pudding Mix
2 cups Milk
4 oz Cream Cheese
1/3 cup condensed milk (optional)
8 oz Whipped Topping
1 cup Graham Cracker or oreo crumb crust for base
Butter Melted-1/4 cup
Additional Whipped Topping and Pistachios for Topping
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method
Take a bowl to add crushed graham crackers or Oreo crumbs & melted butter mix properly.take a springform pan or pie pan then add crackers mix in Springform pan and press with a help of a spoon, keep in a fridge for 10-15 min.
Whip cream cheese using an electric mixer /hand beater for about 1 minute. Add in milk and pudding mix & condensed milk. Mix 2-3 minutes, until mixture thickens.
Add in whipped topping and stir to combine.
Pour mixture into pie crust.
Cover & refrigerate at least 2-3 hour or overnight.
decorate with additional whipped topping and pistachios (optional)
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Vada Pav
My hubby spent his earlier job days at Mumbai still somewhere inside his heart,he is a Mumbaikar and really like Mumbai street food
one day he asked me ,do you know how to make Vada Pav ??
i had never visited Mumbai but ate this dish at a friend house here at the USA.
it is a vegetarian fast food/street food dish native to the state of Maharashtra. The dish consists of a deep-fried potato dumpling (vada) placed inside a bun (pav) sliced almost in half through the middle then apply a little or as much one prefer Spicy green chutney and dry garlic chutney on the inner sides of the pav and stuff with a hot vada and serve with fried green chillies.
Here I am sharing my version of Vada Pav which I prepared today the first time and he really loved it.
For today’s Vada Pav recipe, I have made everything from the scratch dry and wet chutneys and vada.Except Pav its store bought.
Ingredients
Pav or bun
For vada (potato dumplings )
Boiled potatoes 2-4
Mustard seeds 1 tsp
Turmeric 1 tsp
Curry leaves 10-12
Salt to taste
Garlic /ginger /green chilli crushed 2 tsp
Oil 1 tbsp
Batter to fry dumplings
Gram flour (Besan ) 1 cup
Red chilli 1 tsp
Turmeric 1/4 tsp
water
Salt to taste
oil for deep frying
green chilli 2-3 ( optional)
method to prepare Vada
Take oil in a pan, add mustard seeds and curry leaves Then crushed garlic ,ginger & chilli and saute well.Now add turmeric powder, a tsp of salt, and boiled potatoes Mix them well.keep aside to cool down and make a ball of round shape or any shape you prefer.
mix all ingredients for batter and make a smooth paste.Add enough water to make a thick batter. Whisk well until you get a lump-free batter.Once the batter is ready, keep it aside for 15-20 minutes.
heat oil in a pan to fry potatoes Dumplings .
Dip the potatoes balls completely in to the besan mix and deep fry in the pan over medium heat & fry till golden brown.
Drain on an absorbent paper and keep aside. (You can make rest of Dumplings using rest of the batter).
How to Fry Green chillies
In the same pan add green chilies and fry them.
note :- Be careful, as green chilies tend to splutter.so slit green chilli and deep fry .
For green chutney
1 bunch cilantro /coriander leaves
1 garlic cloves
1 green chilli
Salt as per taste
Lime juice 1tsp or as per taste
mustard oil 1 tsp
method
In a grinder jar add all ingredients & Grind smooth with little bit water .Empty you jar & pour your mixture in a container or a bowl. add oil ,i prefer Mustard oil or you can Skip it.
Dry garlic chutney
8-10 cloves
1/4 cup desiccated coconut or fresh
2 tsp sesame seeds
Salt to taste
Kashmiri red chilli powder or Red chilli 1 tbsp
Oil 1 tsp
method
Heat pan add oil on med-low heat then add garlic and saute for 30-40 sec or till it starts browning .Same pan saute desiccated coconut on low heat (30-40 sec) & remove it .Same way sesame seeds .Let all ingredients cool down.
In a blender jar add all ingredients & add chilli powder & salt.
Press pulse button (otherwise ingredients will release oil ) once or twice & don’t make it fine leave it coarse .Chutney is ready .
Note :- i don’t have fresh coconut so i used desiccated one.My family Doesn’t like too much Spicy so i have used kashmiri red chilli powder.
How to assemble Vada Pav
Take buns or pao and put green chutney, and dry garlic chutney inner side of both bun and keep fried potato dumplings between them.
Serve with the garnishing of fried green chillies and sprinkle more dry garlic chuney ontop. Serve immediately.
Note :- You can adjust the amount of all chutneys as per preference.
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Homemade Brownie Sundae
Homemade Brownie Sundaes are a classic dessert that never gets old. Thick fudgy brownies topped with hefty scoops of vanilla ice cream, hot fudge sauce.
My Family craving for this delicious dessert for a long time .so finally baked this one and serve with vanilla ice-cream which is Store bought.
any chocolate lover will love this delicious dessert.check my other chocolate recipe and ice cream
Here sharing my version of Brownies recipe
Ingredients
2 eggs
½ cup sugar
1 tsp Vanilla extract
⅔ cup Self Raising flour
¼ cup cocoa powder
2 tbsp chocolate chips
Method
Preheat oven to 350°F (175°C).
beat eggs, sugar and vanilla extract.Blend until smooth, scraping down sides as necessary.
In a large bowl, whisk the flour, cocoa powder and Combine the wet and dry mixtures and fold until a batter forms.
Pour half batter into a greased 13* 9’ inch baking pan and sprinkle chocolate chips and pour another half on top. Bake for 20-30 minutes. Allow to cool and cut in the desired shape.
Tips:- check after 20 mins using a toothpick, as every oven is different.
Adjust sugar as per your own taste buds.
How do you make a brownie sundae,Here is a step by Step .
Let them cool, and cut them into squares.
Pick your sundae dish whatever you like,For brownie sundaes we like a wider dish so we can eat brownie into the bottom.
Put a little dollop of hot fudge in the bottom of the dish. Place the brownie on top. Add a scoop of vanilla ice cream. Cover the ice cream with hot fudge.
I used plain old Smucker’s Hot Fudge here.
Tips :- you can Top with whipped cream, sprinkles, and chopped nuts (optional).
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Ramadan recipes
Happy Ramadan Kareem! May Almighty bless you and your family.
Prepare for Ramadan with energising recipes to set you up for the day
Check amazing recipe here that everyone will enjoy.👇
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Pineapple cake with whipped cream Frosting
Whipped cream smothered between soft layers of sponge cake, soaked in pineapple syrup and topped with slices of pineapples and Maraschino cherries.
do check my Tres Leches Cake And check my other Cakes
First time on my hubby birthday I prepared cake and frost it .it’s like a birthday gift from my side. he always gives gifts on every occasion. I prepared some sweets or food he likes but this time I just want to Surprise him.and he was astonished.i will add pic at the end 🥰
Ingredients
1 package yellow Cake mix
1 tin Canned pineapple chunks
Maraschino cherries 10-12 (optional)
Toppings
Whipped Cream
1 cup heavy whipping cream
3 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
Preheat oven to 350°. Grease two 9-in. baking pan. In a large bowl, combine cake mix and read instruction behind the box and Follow it. Transfer to prepared pan. Bake 30-35 minutes or until a toothpick inserted in centre comes out clean.Cool in pan on a wire rack 20 minutes.
When it cool, cut your cake in two equal half,spread the pineapple syrup on one, layer with whipped cream and the chopped pineapple. Cover with the other cake layer, sprinkle syrup and cover with cream all over.using star nozzle you can Decorate and with pineapple slices and Maraschino cherries chill And Serve Your Cake and Enjoy.
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Zafrani Murgh Korma
Its a creamy chicken curry with a delectable nutty taste. The addition of saffron gives this dish a lovely colour and aroma.
Korma is a popular technique of braising meat with yogurt, cream, and mixture of spices, combined with yogurt kept below curdling temperature and carefully added with meat juices.
It is cooked slowly on a low flame for a longer period to attain various flavours of the spices.
It is primarily prepared with cashew nuts, onion paste , ghee and yogurt and saffron.
do check my other korma recipe Safed Murg Korma
3 tbsp clarified Butter (Ghee)
3 tbsp Vegetable oil
2 Onion
1 kg Chicken Curry cut
5-6 green cardamom
1” Cinnamon stick
4-5 cloves
Red Chilli powder 1 -2 tsp
10-15 Saffron strands (Soaked)
1/4 cup Fresh cream
1 tsp screw pine Essence (optional )
for Korma Paste
1/4 Cashew Nut (Soaked )
1 inch Ginger
5-6 cloves Garlic
1 /4 cup Yogurt + 2tbsp
Salt to taste
1tsp Caraway Seeds (shahi jeera)
water or milk (as required consistency)
Method
Marinate Chicken with 2 tbsp of yogurt ,Red chilli powder and salt .
Heat ghee and vegetable oil in a pan.Add onion and Fry till it becomes golden in color .Remove and keep aside .
Add chicken and fry on high heat for 3-4 minutes or till it half done.
Make a Smooth paste of cashew nuts, fried onion ginger , garlic and caraway seeds with yogurt with water (initially don’t add water add later while grinding) .
add dry spices in chicken (green cardamom ,Cloves , Cinnamon stick & Bay leaf )
add paste it in the pan.Fry for 3-4 minutes.
Add water and cover the pan and cook the chicken until it’s done.
Add soaked saffron ,fresh cream and cook for 2 minute .turn off heat .
at last add Screw pine essence for aroma.
Serve with Naan/Roti /paratha.
Tips :Adjust quantity of salt as we added during marination.
Instead of cashewnut one can use Almond (Soaked & peeled)
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Orange Pound cake
Pound cakes are one of the easiest things to bake. It’s one of those cakes you can just whip together and impress people with. You don’t even need a recipe to make one because the recipe lies within the name.
it calls for a pound of flour, a pound of butter a pound of sugar and a pound of eggs. That’s it.If that sounds like a lot of cake, you can cut the ingredients in half — so long as the ratio remains the same, that’s all that matters.
ingredients
All Purpose flour 1 1/4 cups
Softened Butter or olive oil – 1 1/4 cups
Castor sugar 1 1/4 cups
Eggs 4
Baking powder 1 tsp
Orange juice 1/4 cup
Orange zest 1 tbsp
Orange extract 1 tsp (optional )
Method
Preheat oven to 350 f/ 180°C. Grease a loaf tin/bundt pan with some butter and dust with some flour.
Take butter in a mixing bowl and whisk with an electric beater till light. Add castor sugar gradually and whisk till fluffy.
Break in eggs, one at a time, and whisk. Add orange zest and orange extract / essence and whisk again.
Sift in the flour stir and combine it into the batter.Add fresh squeezed Juice and incorporate.
Pour the batter into loaf tin or bundt pan and bake for 40 to 60 minutes or till toothpick or a knife inserted comes out clean. If you notice it is browning too much on the top, cover with foil.
Slice and Serve .
tips :- if using self raising flour then skip adding baking powder.
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How to Steam idli using instantpot
In my last post ,i share how to ferment idli batter using instant pot HOW TO FERMENT THE BATTER IN INSTANT POT?
It is a savory rice cake, made by steaming a batter consisting of lentils and rice. This recipe makes steamed Idli in the Instant Pot.
I have a non stock idli mold ,if you have a Stainless steel or Aluminum mold then first grease your mold with ghee or oil. Then add small amount of batter in each mold. While you are doing this, add water to the instant pot and let it boil in Sautemode.Or you can add boiling water in inner pot and do rest same way.
IngredientsView Post
Idli Batter
1 .5 or 2 cup Water
Oil /ghee for Greasing
Method
Add water to the instant pot and heat it in saute mode until it boils.
While the water is heating, grease the idli molds with oil or ghee. Add small amount of batter in each mold.
Place the idli stand in the instant pot and cover the lid and cook it in steam mode High in venting position. 
The thing to note is that the time on the instant pot does not work in the venting position, so you have to use a separate timer.
In 12 minutes, the idli will be ready.
You can make multiple batches of idli with the same batter.
Idli’s can be served with sambar Sambar And Green Coconut chutney Green Coconut Chutney and peanut chutney Peanut Chutney
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HOW TO FERMENT THE BATTER IN INSTANT POT?
Fermenting batter is difficult in colder places like the US, especially during the winter months. But guess what Using InstantPot it come to the rescue.
I used to have a hard time getting the batter right. Sometimes it would not ferment and rise enough, and at other times it would be perfect, keeping me wondering what went wrong. But eventually now I can make perfect batter every time.
Today I am sharing one more method of fermenting Idli batter using the Instant pot. Yes, you read that right…you can ferment batter in instant pot. Mix the rice and urad dal batter very well. Add salt and mix thoroughly using a wooden spatula. Place the batter in the inner pot and place the Instant pot in the “yogurt” setting on Normal for 8 hours.
Ensure that the vent is left open for the Yogurt mode.
Using the Instant Pot YOGURT mode is a great idea. With an insulated case, the temperature is maintained for the time we need, giving great results irrespective of outside temperature.
NOTE: i removed instant pot sealing and use Instant pot lid or you can Use normal lid to cover that lets a little air through.if its doesn’t ferment then put on low settings for 1-2 hrs more.
In the 8 hours, the batter would have become lighter and doubled in volume as it ferments and you can tell that from the smell too. Now you are all set to cook the batter for some soft and Spongy Soft Idli
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Eggless Chocolate Mousse
Decadent Chocolate Mousse made with only three ingredients.
It has nice light, airy and smooth texture. It is very chocolaty and perfect for chocolate lovers. My daughter favourite dessert is Anything made with chocolate.so this valentines day i prepare this Special Dessert for her.
Recipe
Ingredients
Semi Sweet or Dak Chocolate grated 3/4 cups
Whipping Cream 1 .5 cup
Powdered sugar 2 teaspoons
Cocoa powder 1/4 tsp (optional )
Method
Melt the chocolate in microwave oven on HIGH for one minute or one can melt it on a double boiler.
Whip the fresh cream along with sugar till stiff.
Remove 1/4 cup for topping and rest Fold the melted chocolate into the whipped cream.
Transfer the mixture into a glass serving bowl or into individual glasses and set in the refrigerator.
Garnish with cold whipped cream and sprinkle cocoa powder and serve chilled.
Tips:- pipe whipped cream using star nozzle or you can just put a dollop or serve without whipped cream.
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Instant pot kheer
Instant pot kesari Kheer (Saffron flavor Rice Pudding)
kheer is one of the easiest traditional Indian desserts one can make ,it’s Rich, creamy pudding-like texture and flavored with cardamom and saffron.
check my other recipes Seviyan kheer Fruity & Nutty Kheer Sabudana Kheer
Today On this auspicious occasion of Basant Panchmi/Saraswati puja 🙏The festival marks the end of winter season and the onset of spring. Yellow foods are traditionally consumed during the festival 🙂
Ingredients
2.5 Cup Fat free Milk Or milk of your choice
1/4 cup White Rice preferably small or medium grain, rinsed
1/2 cup Sugar (adjust to taste)
1/4 cup Mixed Nuts chopped or sliced (cashews, almonds, pistachios) (optional)
1 tbsp Raisins (optional)
1 tsp Cardamom powder
1/8 tsp Saffron (optional)
Method
Add all the ingredients in the instant pot steel insert. Close lid with vent in sealing position.
Set instant pot to PORRIDGE mode for 20 minutes on high pressure.
When instant pot beeps, let the pressure release naturally. Open Instant Pot and mix well. Rice pudding is ready. Serve warm or chilled.
If needed, to get the desired consistency, cook on SAUTE mode for 2-3 mins. Or add more milk, mix and let it boil for a minute.
Tips
If you have an extra sealing ring for sweet foods, use it.
Based on your preference, you can add sugar, nuts and raisins after pressure cooking too.
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Safed Murg Korma
White Chicken Korma, also called as chicken in white gravy a mild tasting curry recipe. This easy chicken recipe has cashewnut and poppy seeds which makes the curry creamy and delectable. It is primarily prepared with cashew nuts, poppy seeds, milk, ghee and yogurt.
The regular spices that we add in other curries are not added here. The spices like red chilli powder, black pepper powder or turmeric are totally not added in this curry.
These spices generally give the dish it’s color. But here we Didn’t used them at all and added white pepper powder with green chilli.
3 tbsp clarified Butter (Ghee)
3 tbsp Vegetable oil
2 Onion
1 kg Chicken Curry cut
15-20 Cashew Nut
2 tbsp Poppy seeds
4-5 Green chilli
1 inch Ginger
5-6 cloves Garlic
1 cup Yogurt
Salt to taste
1/2 cup Milk
1/2 tsp Garam masala powder
2 tsp Lemon juice
1/2 tsp White pepper powder
1/4 cup Fresh cream(optional )
Method
Heat ghee and vegetable oil in a pan.Make a paste of onion and in a pan ,cook till raw flavor of onion goes off .
Add chicken and fry on high heat for 3-4 minutes.
Make a paste of cashew nuts, poppy seeds, green chilli, ginger and garlic and add it in the pan.Fry for 3-4 minutes.
Whisk yogurt and add it in the pan along with salt and cook for 2-3 minutes.
Add milk and cover the pan and cook the chicken until it’s done.
Add garam masala powder, lemon juice, white pepper powder and fresh cream and cook for 2 minute .turn off heat .
Serve with Naan/Roti /paratha.
Tips :Adjust quantity of white pepper powder & no of chillies as per your own tastebuds
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Tres Leches Cake
Tres leches literally means, “three milks” and tres leches cake is an ultra light sponge cake soaked in a sweet milk mixture. Tres leches cake is a popular cake in Mexico and Latin America.
On July 16th ,its first anniversary of my home and first trial of frosting cake using whipped Cream.
My family favorite cake is Tres Leches, a butter cake soaked in three kinds of milk.This cake is made with three layers: Cake, filling, and topping.
Ingredients
1 package yellow Cake mix
Fillings
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 cup heavy whipping cream
Toppings
Whipped Cream
1 cup heavy whipping cream
3 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
Method
Preheat oven to 350°. Grease a 13×9-in. baking pan.In a large bowl, combine cake mix and read instruction behind box and Follow it.
Transfer to prepared pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
Cool in pan on a wire rack 20 minutes. In a 4-cup measuring cup, whisk topping ingredients until blended. Using a skewer, generously poke holes in top of warm cake. Pour milk mixture slowly over cake, filling holes. Cool 30 minutes longer. Refrigerate, covered, at least 4 hours or overnight.
In a bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form. Spread over cake or fill a piping bag and decorate using any nozzle.. Be sure and keep cake refrigerated and Enjoy .
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Instant Onion Pickle
In india it’s called as a Sirke Wale Pyaaz ,
It’s a great accompaniment for any North Indian style meal and are super easy to make at home.
Ingredients
10-15 small Pearl onion or any small size
Water 1/2 Cup
1/4 beetroot
Vinegar or Chilli Vinegar 1 cup
Salt 2 tsp or to taste
Method
Peel and wash onion then pat dry and cut cross mark onion or you can add whole.
Add water in a pan and beetroot ,till it soft not mushy .around 1 minute.Strain water and keep aside
Add the onions in a jar.Pour the water over the onions.Top with vinegar and salt.
Cover the jar and keep it in the refrigerator.Use the onions after 24 hours.
It can be stored for up to 10 days in refrigerator.
Notes
You can skip beetroot but i used as it gives natural pink color to onion.
The vinegar mixture can be used again to pickle the onions.
Just add more onions after the previous ones are finished.
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No Bake Banoffee Pie
Anyone “ll love this gorgeous Pie. With a buttery cookie crust, dulce de leche (milk based Caramel ) , fresh bananas, whipped cream and a chocolate savings .it’s the ultimate dessert.
It is an English dessert pie made from bananas, cream and toffee, combined either on a buttery biscuit base or one made from crumbled biscuits and butter. Some versions of the recipe also include chocolate, coffee or both.
i am sharing my version of no bake banoffee pie recipe.
A biscuit layer followed by a layer of dulce de leche topped with bananas and finished off with a generous amount of whipped cream.
Ingredients
1 can Dulce de Leche or homemade caramel
2 Bananas
2 Cup Digestive Biscuits or graham crackers crumb
1/2 cup Melted butter
Whipped cream
Chocolate shavings to garnish
Method
Melt the butter. Crush the biscuits into crumbs using a food processor or put into a ziplock bag and crush using a rolling pin or palm . Pour over the melted butter and mix until well combined.
Spread mixture into a springform pan and flatten out over the bottom and sides and place in the fridge to cool and harden. The springform will help later in removing the pie
Keep pressing until you create an even base. Add biscuit crumbs along the cake tin sides and using a spoon, create a “wall”.Refrigerate for 30 minutes or till it set .
Spoon the dulce de leche over the biscuit base, Spread it over the chilled biscuit base. Cover with banana slices.
Spread whipped cream over the banana layer and place in the fridge for 30-60 minutes or overnight .
Finish it off with some chocolate shavings.
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Orange Loaf cake
I love baking and my family love fresh baked good items at home.Why save the joy of baking for the weekend when you can whip up something amazing during midweek .a simple method and tons of flavour🍊
It’s super easy, to prepare, and it tastes amazing. Aromatic moist, tender with fresh and delicious taste of orange.
You can check my other recipes Banana Chocochips Bread Pineapple Upside Down Cake BANANA BREAD Eggless Pineapple Cakeand more under bakes/cake menu .
Adapted the original recipe of orange loaf cake from delscookingtwist blog .i am sharing my version of the recipe with tweak.
Ingredients
Self Raising Flour 1 1/3 cup
Eggs 4
Sugar 3/4 cup
Olive oil 2/3 cup
Orange juice 1/4 cup
Orange zest 1 tbsp
Orange extract 1 tsp (optional )
Method
Preheat the oven to 350°F (180°C) and grease a loaf tin.In a large bowl, beat the eggs and sugar until pale and fluffy.
Sift in the flour stir and pour olive oil it into the batter.Add fresh squeezed Juice ,orange zest and orange extract and incorporate.
Pour the batter into the loaf tin and bake for 40 minutes.Allow the cake to cool completely before serving.
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Chocolate Avocado Brownies
Craving for this delicious dessert for a long time .so finally baked this one.its adapted from Tasty with little bit tweak .any chocolate lover will love this delicious dessert.check my other chocolate recipe Eggless Chocolate Sponge Cake Chocolate Cake with Ganache Cupcakes with Ganache
Here sharing my version of Brownies recipe
Ingredients
2 ripe avocado medium
2 eggs
½ cup sugar
1 tsp Vanilla extract
⅔ cup Self Raising flour
¼ cup cocoa powder
2 tbsp chocolate chips
Method
Preheat oven to 350°F (175°C).In a blender or food processor, combine avocado, eggs, sugar and vanilla extract.Blend until smooth, scraping down sides as necessary.
In a large bowl, whisk the flour, cocoa powder and Combine the wet and dry mixtures and fold until a batter forms.
Pour half batter into a greased 8×8 inch baking pan and sprinkle chocolate chips and pour another half on top. Bake for 20-30 minutes. Allow to cool and cut in the desired shape.
Tips:- check after 20 mins using a toothpick, as every oven is different.
Adjust sugar as per your own taste buds.
The original recipe is prepared without chocolate chips.so its optional.
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Banana Chocochips Bread
Overripe Banana and few choco chips left in my pantry.so I get an idea to use both and my brain replies lets do midweek baking and here it is my yummy one.
Banana bread is a type of bread made from mashed bananas. It is a sweet, cake-like quick bread.there are a lot of variation Banana raisin bread, Banana nut bread – chopped nuts, often walnuts or pecans, are added to the recipe.
checkmy BANANA BREAD Eggless Banana Nut Bread Banana Cake
Today I am sharing my version of Banana Chocochip Bread using Self-raising flour eggs & olive oil.
It is moist and delicious with loads of banana flavour and oozing chocolate ! Never discard overripe bananas instead a good use to make a yummy loaf.
Ingredients
1 cup sugar
1/2 cup olive oil
2 Overripe bananas, mashed
3 large eggs
1 teaspoon vanilla extract
2 cups self-rising flour
1 tbsp Chocochips
Method
Preheat oven @350 f /180 c. Beat 1 cup sugar and olive oil at medium speed with an electric mixer until creamy. Add mashed bananas, 1 egg at a time and vanilla extract beating well.
Sift flour and add it to banana mixture, and chocolate chips and mix properly, don’t over mix.pour batter in a 9″ loaf pan and bake for 50-60 minutes or till it baked. check cake with a toothpick.it should come clean. now leave banana bread to cool down..once it cooled down..cut in pieces & enjoy !!
Tips After 45 min please keep checking cake as everyone oven is different.
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Pineapple Upside Down Cake
This recipe is a fuss-free version of the beloved classic that does not require making a caramel. It has the perfect sweetness, and a fluffy cake that oozes of pineapple flavor and fragrance, because the batter itself has some pineapple juice.
Adapted recipe of Nigella Lawson with little bit tweak.
Original Recipe
INGREDIENTS
butter (for greasing)
2 tablespoons sugar
6 slices canned pineapple in juice (plus 3 tablespoons of the juice)
6 Maraschino cherries
100 gm or 2/3 rd Cup all purpose flour
1 tsp baking powder
¼ th tsp baking soda
100 grams or 1/2 cup butter, softened
100 gm or 1/2 cup Castor sugar
2 large eggs
METHOD
Preheat the oven to 200°C/400ºF. Sprinkle the 2 tbsp of sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern.
Fill each pineapple ring with a Maraschino cherries,
Beat butter, sugar, and eggs. Sieve and add flour, baking soda & baking powder mixture
Either using a food processor or electric beater or hand whisk until the batter is smooth. Then pour in the 3 tablespoons juice to thin the batter a bit.
Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.
Bake for 30 minutes or till a toothpick come clean. then ease a spatula around the edge of the tin, place a plate on top and turn it upside-down.
Note:-
I have added 3 eggs and 1/2 cup oil.
Instead of all purpose flour, baking soda & powder.prepared batter using self-raising flour.
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Triple Berry Chia Pudding
Chia seed pudding is a simple and delicious way to easily get the benefits of chia seeds. It takes minutes to make and has enough protein and nutrients to be a quick, on-the-go breakfast option.
I love this with some chopped fresh fruit, for breakfast or a delicious low-sugar dessert.
Ingredients
Chia seed 1 &1/2 tbsp
Almond milk /Any regular Milk 1 cup
Sugar /Stevia /honey /maple syrup as per taste
Blueberries
Strawberries
Raspberries
Method
Soak chia seeds at least for 20 minutes.add sugar in milk .wash your fruits before you use.One can chop or use whole.Take a glass/Mason jar, add soaked chia seeds.then on top pour milk.add your fruits.serve chilled or eat instant.
Tips:- I have used Almond milk.
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Mixed Berry & Oatmeal smoothie with Chia seed
It’s A creamy, thick smoothie filled with ground oats, fresh mixed berries and chia seeds. Healthy and satisfying!
As well as my current obsession with chia seeds. until the last few months when I started noticing recipes on other blogs and read on the internet.check one more recipe Triple Berry Chia Pudding
Ingredients
1/2 Cup quick oats
1 Tbsp chia seeds
1 Cup of mixed berries fresh (Strawberries, Raspberries &bluberries)
1 Cup of Unsweetened almond milk or Regular milk
1 tbsp honey or any sweetener optional
Instructions
Blend everything in a blender till smooth.except for chia seeds .pour blended mixture in glass .add chia seeds & keep aside for 15 minutes and drink.
Tips:-One can pre-soaked chia seeds with 2-3 tbsp of water for 15-20 minutes or add chia seeds directly with other ingredients too.
Adjust for sweetness with honey, I didn’t add at all. the chia seeds will make the smoothie get very thick if you let it sit for a while before drinking, so be sure to enjoy the smoothie right after you blend it up!
Please consult your dietician before using chia seeds.
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Apple Rabdi
Yesterday it’s my hubby Birthday, he loved the homemade sweet dish and during weekdays we all avoid sweet items and only eat homecooked healthy food, salad, and fruits but he didn’t want to eat especially an Apple.so I thought what special I can prepare which will be healthy and yummy too.So I got an idea to prepare Apple Rabdi which he simply loved it.
It is simply awesome dessert which is healthy yet delicious. Traditionally rabdi is made up by drying up milk in a heavy bottomed pan by heating for several hours. It is very time taking procedure.To lessen the effort it can be made very easily with condensed milk and several other ingredients.
Ingredients
Milk 1 liter
Condensed Milk 1/2 tin or to taste
Apple 3-4 (grated)
Cardamom powder 1/4 tsp
Assorted Dry Fruits 1 tbsp
Few Saffron strands(soaked in 1 tbsp milk)
Clarified Butter 1 Tbsp
Sugar 2 Tsp
Method
In a heavy bottomed pan boil milk & saffron to reduce till 1/4th.meanwhile, take a pan add clarified butter & saute grated apple & adding 2 tsp sugar until apples get cooked. It will take around 5-7 min and juice dried up cooked apples, they become mushy and little bit transparent. Turn off flame and keep aside the pan.
Once milk reduces add grated apple & milkmaid and cook till you get desired consistency.add cardamom powder and assorted nuts turn off flame.keep in a refrigerator to chill.Serving cold or hot is an individual choice but I prefer chilled one.
Tips:- It’s very important to Cook grated apples(peeling is optional) before adding in milk else milk will curdle and you may end up in mess.
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Moong Dal Halwa
Halwa is an Indian dessert prepared on occasion or festive.Most types of halwa are relatively dense sweetened with sugar.Textures of halwa also vary for example Flour based wheat and when coarse flour obtained by granulating wheat called semolina by which Sooji Halwa, Rava Kesari. it is prepared with various other ingredients, including nuts kesar badam halwa milk based halwa milk rava kesari and vegetables Gajar Halwa fruit based Apple halwa.
I am sharing Moong dal halwa, it is lentil based halwa( Split yellow) moong dal halwa is drier and more crumbly.Roasted in clarified butter cooked with milk adding condensed milk for rich flavor & sweetness to enhance flavor more adding Saffron and green cardamom powder and garnish with nuts.
Ingredients
Moong Dal 1cup
Condensed Milk 1 tin
Milk 3 cup
Saffron strands 10-20 (soaked in 1 tbsp milk)
Clarified butter(ghee) 1 cup
Assorted nuts 1/4 cup
Green cardamom powder 1/4 tsp
Method
Wash & soak moong dal at least for 2-3 hrs then Grind coarsely.Heat a pan add ghee add moong dal paste.Cook on slow flame till mixture golden color & raw aroma goes off.Add milk & saffron cook till it dries.Add condensed milk cook continuously till u get desired consistency.Add cardamom powder.Turn off heat.
Garnish with nuts.
Serve & enjoy !!
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Rava Kesari
Rava Kesari is a south Indian sweet dish.Rava means Semolina and Kesari means saffron, It is a pudding made with semolina, sugar, Clarified butter.It is made during the festival and Special puja.Mostly yellow food color is used but I have used Saffron to get color & nice aroma.
On eve of Vasant Panchmi, prepared this sweet dish at my native place we do Puja of Goddess Saraswati There is a tradition of eating different varieties of sweets are offered to Goddess which includes yellow colored sweet as well.
Rava Kesari is like a Sooji Halwa which is prepared using roasted Rava(sooji) till it brown in color and cooked in water and Rava Kesari is lightly roasted to prevent browning & cooked.
Ingredients
Semolina 1 cup
Saffron 20-30 strands
Water 1.5 cup
Clarified Butter(Ghee) 1/4 cup +1 tbsp
Assorted Nuts 1 tbsp
Sugar 1/2 cup or to taste
Green cardamom powder 1/2 teaspoon(optional)
Method
Heat a pan add 1 tbsp clarified butter( ghee )and fry the nuts. Set them aside.In the same pan, add Rava and sautéed it continuously stirring often and roast on low flame for 5 minutes or till it turns aromatic and Remove on a plate and keep aside.
To the same pan, add sugar, water, and saffron bring to boil on a medium heat keep stirring so that sugar dissolves properly.Reduce the flame to low. Slowly add the Sauteed Rava to sugar syrup mixture, stirring constantly to avoid lumps, Cook until the moisture is absorbed.Add 1/4 cup ghee and mix well.it will start leaving the sides of the pan. Add green cardamom powder & Switch off the flame
Serve Rava Kesari hot or warm. Garnish with nuts.
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Til Mawa Ladoo
MakarSankranti is celebrated on 14 January every year in many parts of India with some regional variations.It is a harvest festival known by different names. Pongal in Tamil Nadu, Lohri in Punjab, Uttrayan in Gujarat, Bihu in Assam.
At my native place in Bihar, It is eaten with a delicacy includes Flattened rice (Chura) is clean & soaked in warm milk then add yogurt & Jaggery (Gur) or Sugar &accompaniment with sweets made of til papdi (sesame seeds brittle) and peanut chikki Veg curry like Aloo Gobhi Curry Aloo Rassedar.
This year for Makar Sankranti I am making Til mawa ladoos for my family, It’s a yummy combination of sesame seeds, mawa(milk solids) and Powdered Sugar. Celebrate the warmth of festivals with these sesame seeds ladoos.
Ingredients
White Sesame seeds – 1 cup
Powdered sugar– 1 cup
Mawa – 1 cup
Green cardamom powder – 1 tsp
Method
Dry roast the sesame seeds until they become light brown. Later, transfer them to a plate and grind them coarsely in mixer grinder when they cool down slightly. Now roast the mawa until the color changes a bit.
Following, turn off the flame and let the mawa cool down a little. Then add the powdered sugar in the mawa followed by sesame seeds coarse powder and mix everything really well. Bind the firm ladoos from the warm mixture and place them on a plate. Til mawa ladoo are ready.
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Chilli Prawns
Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of Vegetarian & Non-Vegetarian dishes.Ingredients used to prepare Indo-Chinese cuisines are Hot chilli, ginger, garlic, sesame seeds, dry red chilis, black peppercorns, soy sauce, red chilli sauce etc.Most dishes are served with gravy, dry, deep Fried & stir fried without gravy.Check my more Indo-Chinese recipe.
I am sharing my version of Chilli Prawns In its two-stage preparation, the first stage Prawn is marinated & deep fried & second stage, the deep fried prawn sautéed with chopped green onion, bell pepper &sauce.
Ingredients
Prawns(deveined) 500 gm/1 lb
Marination
Ginger Garlic Paste 2-3 Tsp
Vinegar 1 Tsp
Soy sauce 2 Tsp
Cornflour/cornstarch 4 tbsp
Salt to taste(marination & gravy)
white Pepper Powder 1/2 or to taste
for gravy
Spring onions with greens chopped 2
Green Bell Pepper or any color (diced) 1
Vinegar 1Tsp
Red chilli sauce 1 Tbsp
Garlic chopped 2-3
Green Chilli 2-3
Soy sauce 1 Tbsp
Tomato sauce 1/2 tbsp
Salt to taste
Cornstarch 1tsp (Dissolve with water)
Oil for Deep Frying
Oil 1 tbsp for sauteeing
Method
Properly Wash Prawns &Pat dry using a paper towel.Take a big bowl put prawns and add marinated ingredients mentioned above.keep aside for 30 min.Heat a pan adding oil deep fry marinated prawns and drain on a paper towel to remove excess oil.
Heat oil in another pan add garlic, chilli & saute.add white part of spring onion & bell peppers saute.now add sauce mixture & cornstarch dissolve with water and mix properly once it starts boils.add fried prawns.mix properly so that sauce it coats properly.turn off heat & garnish with reserve green spring onion and Serve hot !!
My Tip: Adjust Prawn quantity and sauce as per own taste buds.
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BANANA BREAD
Banana bread is a type of bread made from mashed bananas. It is a sweet, cake-like quick bread.there are a lot of variation Banana raisin bread, Banana nut bread – chopped nuts, often walnuts or pecans, are added to the recipe.Chocolate chip banana bread – chocolate chips are added to the recipe.Banana bread muffins.check my Eggless Banana Nut Bread Banana Cake
Today I am sharing my version of Banana Bread using Self-raising flour eggs & olive oil.It is moist and delicious with loads of banana flavour!! Never discard overripe bananas instead a good use to make a yummy loaf.
Ingredients
1 cup sugar
1/2 cup olive oil
3 Overripe bananas, mashed
2 large eggs
1 teaspoon vanilla extract
2 cups self-rising flour
Method
Preheat oven @350 f /180 c. Beat 1 cup sugar and olive oil at medium speed with an electric mixer until creamy. Add mashed bananas, 1 eggs at a time and vanilla extract beating well.Sift flour and add to banana mixture, and mix. properly, don’t over mix.pour batter in a 9″ loaf pan and bake for 50-60 minutes or till it baked.check cake with a toothpick.it should come clean.now leave banana bread to cool down..once it cooled down..cut in pieces & enjoy !!
Tips After 45 min please keep checking cake as everyone oven is different.
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Veg Uttapam
Uttapam is a dosa-like dish made by cooking ingredients in a batter. Unlike a dosa, which is crisp and crepe-like, uttapam is a thick pancake, with toppings cooked right into the batter or just a sprinkle red chilli powder.batter is made of a urad dal and rice.The dal and rice are ground and fermented. The outer surface is crisp like Plain Dosa and the inner layers are like Soft Idli.Serve with Green Coconut Chutney & Peanut Chutney .check one more plain mini uttapam recipe
Ingredients
2 cups Rice
1/2 cup Urad Dal (Split black lentils)
1/2 tsp fenugreek seeds
2 tsp salt
Red chilli powder 1/2 tsp (optional)
Vegetable Toppings
Onion finely chopped 2 tbsp
Tomatoes chopped 1-2
Green chilli finely chopped 1-2
Method:
Wash & rinse rice and dal soak rice & dal along with fenugreek seeds.Grind to a smooth batter adding water gradually add salt and mix well using your hands.Allow the batter to ferment Overnight.
To prepare Uttapams:
Mix the batter well. If it is thick, add a little water.Heat a griddle.When it is hot, grease it with oil.take a ladle full of batter.Pour it in the centre.Do not spread it.Drizzle oil around the corners.After a minute, sprinkle red chilli powder & vegetable toppings flipped it and cook the other side.Serve hot with chutney.
Tips:-If using non-stick pan no need to grease the pan. Tawa/griddle has to be hot. while making uttapams adjust the flame from low to high.before pouring the batter, reduce the flame to low.Cook on medium flame.
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Sooji Halwa
Halwa is an Indian dessert prepared on occasion or festive.Most types of halwa are relatively dense sweetened with sugar.Textures of halwa also vary for example Flour based wheat, rice or lentil based halwa moong dal halwa is drier and more crumbly.
Halwa prepared with various other ingredients, including nuts kesar badam halwa milk based halwa milk rava kesari and vegetables Gajar Halwa fruit based Apple halwa
I am sharing Sooji halwa semolina based halwa is gelatinous and translucent, it is Roasted in clarified butter cooked with water adding sugar & flavour with green cardamom powder and garnish with nuts.
Ingredients
Sooji/Semolina 1cup
Sugar 1/3 cup or to taste
Ghee/Clarified butter 1 tbsp
Assorted Nuts 1/4 cup
Green cardamom powder a pinch
Water 1 cup
Method
Heat a pan adding ghee.roast sooji on med flame till it changes it colour .add water sugar & cook till start leaving a pan.add cardamom powder.Garnish with Nuts.
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Falooda
Falooda is a cold dessert beverage popular in the Indian subcontinent. Traditionally it is made by mixing rose syrup, vermicelli, sweet basil seeds, and pieces of jelly with milk and often topped off with a scoop of ice cream.
I am sharing my version of falooda which I prepared during the weekend for my family.falooda ingredients need to be ready before assembling to serve in a glass.chilled sweetened milk soaked basil seeds and prepared Falooda Noodles or sev
ingredients
Whole Milk 4 cup
Sugar 2 tbsp or to taste
Rose Syrup 4 tbsp or to taste
Sweet Basil seeds 4 tbsp
Ice Cream 2 -4 scoop
Falooda Noodles 1/2 cup
Assorted Nuts 1 tbsp (optional)
Method
Soak Sweet basil seeds in water to once they swell drain water and keep aside.Boil milk adding sugar and once cool down keep in a refrigerator so it becomes chilled. Prepare Falooda Noodles reading instructions behind packet, it is an easily available at any Indian grocery store.
Pour rose syrup in a glass then add Soaked sweet basil seeds on top add Falooda noodles slowly pour chilled sweetened milk add a scoop of ice cream and garnish with assorted nuts.Serve immediately & enjoy
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Prawn Malai Curry
Prawn Malai Curry is an Indian flavor Seafood, Malai means cream in this recipe creaminess in curry which we get using a coconut milk.prawns are deveined clean and cook in aromatic Indian spices with coconut milk and Serve with Steamed Rice.
ingredients
Prawns 1 kg /2 lb
(for marination)
Turmeric powder 1 tsp
Salt 1/2 tsp
Red chilli powder 1/2 tsp
lime juice 1 tsp
For curry
Cooking oil: 2 tbsp +2 tsp
Onion Sliced 2
Green Chilli Slit 1-2
Garlic cloves 8
Ginger pieces 1 ”
Red chilli powder 2 tsp
Cumin powder: 1 tsp
Coriander powder 1/2 tbsp
Turmeric powder ½ tsp
Garam Masala Powder 1tsp
Salt to taste
Coconut milk 1 cup
Water 1/2 cup
method
Clean the prawns and marinate with above-mentioned ingredients & keep aside for 10-15 minutes. .Prepare a paste adding onion, ginger, garlic and green chilies in a grinder jar.
Heat 2tsp Oil in a kadai or pan and cook prawns turning both sides and drain on a paper towel and keep aside add more oil add the paste of onion, garlic, ginger& greenchilli then cook it on medium flame for 4-5 minutes or till raw smell goes off Add remaining spices and salt mentioned for curry & cook till start leaving oil then add coconut milk and 1/2 cup of water and bring it to boil.add cooked prawns and Allow it to cook for 5-6 minutes.on a medium heat, Turn off the flame and serve with Steamed rice or chappati
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Sheer Khurma
Sheer Khurma literally means”milk with dates” in Persian, in this festival vermicelli pudding prepared by Muslims on Eid ul-Fitr. It is a traditional Muslim festive dessert, for celebrations. This dish is made from dried dates.This special dish is served on the morning of Eid day in the family after the Eid prayer throughout the day to all the visiting guests.
The main ingredients used in Sheer Khurma are vermicelli, whole milk, sugar, and dates.In my version of Sheer khurma to enhance flavor, I have added cardamom powder, cashew nuts pistachios, almonds, saffron & raisins.
ingredients
5 cups full cream milk
1/2 cup or 60 gm vermicelli
1 tbsp Ghee
1/2 cup sugar or to taste
1tsp green cardamom powder
2 Tbsp chopped dates
10-12 raisins
1/4 cup almonds-Pistachios blanched and cut into pieces
10-12 Cashew nuts
Saffron strands soaked in milk (optional)
Method
Heat ghee in a deep pan, add chopped nuts & Raisins fry till starts giving nutty aroma remove from pan & drain on paper towel and keep aside, using the same pan add the vermicelli and cook till it turns golden brown.Add the sugar and milk and cook until cook until the sugar dissolves.Add the fried dry fruits and keep few for garnishing, mix well and allow it to simmer for 3 to 4 minutes.Add the fresh dates, cardamom powder and saffron soaked in milk and simmer for another 1 to 2 minutes.Remove from the flame and serve hot or cold.
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Saffron Mango Smoothie
A smoothie is a thick beverage made from blended raw fruit or vegetables with other ingredients such as water, ice, dairy products or sweeteners. Smoothies are made of different ingredients such as blended fruit/vegetables, water, crushed ice, fruit juice, and nuts.
I am sharing delicious Smoothie recipe which is prepared using one of my favorites Spice Saffron for added flavor & most favorite fruit Mango
Mangoes are widely used in cuisine. Sweet for lassi(yogurt blend drink), smoothies, Sour & Unripe for pickles, beverage & chutneys check my other mango recipes.
ingredients
Ripe Mangoes 2
Milk 4 cups
Few saffron strands (Soaked in 1 tbsp warmmilk)
Few Ice Cubes
Sugar to taste
Assorted nuts( optional )1tbsp
method
Blend all ingredients in a blender jar, Serve in a glass.Garnish with Assorted nuts
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Paneer Sandwich
A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein two or more pieces of bread serve as a container or wrapper for another food type.The bread can be either plain or coated with condiments such as mayonnaise, tomato ketchup or green chutney to enhance its flavor and texture.There are both savory sandwiches, such as sandwiches, and sweet sandwiches, such as a peanut butter or jelly or jam sandwich.
I am sharing simple Toasted sandwiches with cottage cheese (paneer) using a sandwich maker
Cottage cheese(Paneer) 1 cup
Onion finely chopped 1 small
Grated Cabbage 1/2 cup
Cilantro/coriander leaves chopped 1tbsp
Salt to taste
Black Pepper to taste
Grated Mozzarella Cheese 1/4 cup
Red chilli flakes to taste
Mixed Herb 1 tsp (optional)
Whole Wheat Bread slices 4-6
Method Mix all ingredients in a bowl & check seasoning.Turn on sandwich maker keep bread slices & Spread mixture on bread cover with another slice of bread & toast.Serve hot with ketchup.
Tips: One can use any type of bread whole wheat or white Bread.Either grill Or toast bread with butter on Pan & then use in a sandwich maker.
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Rose Lassi
Lassi is a popular traditional yogurt-based drink from the India.it is a blend of yogurt, water, spices and sometimes fruit. Different type of lassi salted, sweet lassi.when it is served as a savory drink, then flavored with ground and roasted cumin, chopped green chilli coriander leaves & mint leaves or simply adding salt. Sweet lassi is a form of lassi flavored with sugar, rosewater, other fruit juices or Flavored syrup.check my salty lassi Mint Lassi
I am sharing a simple sweet lassi Rose flavored lassi few ingredients & easy to make Cool & Healthy Beverage
ingredients
1 cup yogurt
1/2 cup chilled water or Milk
1/4 cup Rose syrup
Sugar to taste
Few Ice Cubes
Method
Blend all ingredients in a blender Jar.Served Chilled in a Glass.
Tips
Used rose syrup store bought & it contained sugar so while adding extra sugar be careful
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Chilli Fish & shrimp
Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of Vegetarian & Non-Vegetarian dishes.Ingredients used to prepare Indo-Chinese cuisines are Hot chilli, ginger, garlic, sesame seeds, dry red chilis, black peppercorns, soy sauce, red chilli sauce etc.Most dishes are served with gravy, dry, deep Fried & stir fried without gravy.Check my more Indo-Chinese recipe.
I am sharing my version of Chilli Fish & Shrimp, In its two-stage preparation, the first stage Boneless Fish & shrimp is marinated & deep fried & second stage, the deep fried fish & shrimp are sautéed with chopped onion, garlic, bell pepper &sauce.
Ingredients
Boneless Fish & Shrimp(deveined) 500 gm/1 lb
For marination Ginger Garlic Paste 2-3 tsp
Ginger Garlic Paste 2-3 tsp
Vinegar 1 tsp
Egg 1
Soy sauce 2 tsp
Salt to taste(marination & gravy)
Black Pepper to taste
Cornflour 2 tbsp
for gravy Onion small (diced)1
Onion small (diced)1
Green Bell Pepper (diced) 1
Vinegar 1/2 tsp
Red chilli sauce 1 tsp
Garlic chopped 2-3
Soy sauce 1 tsp
Red chilli flakes 1 tsp (optional)
Tomato sauce 1/2 tbsp
Salt to taste
Cornstarch 1tsp (Dissolve with water)
Oil for Deep frying
Oil 1 tsp for sauteeing
Method
Wash & clean fish & shrimp.Pat dry using paper towel cut fish into the desired shape.Take a big bowl put fish,shrimp& marinated ingredients mentioned above.keep aside for 30 min.Heat a pan adding oil deep fry marinated fish & Shrimp.drain on a paper towel to remove excess oil.Heat oil in another pan add garlic, chilli & saute.add onion & bell peppers saute.now add sauce mixture & corn starch mix gives a boil.add fried fish & shrimp.mix properly so that sauce coat Fish & shrimp properly.turn off heat & sprinkle red chilli flakes.Serve hot !!
My Tip: Adjust spices & sauce as per own tastebuds
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Kesar Pista Kulfi
Kulfi is a popular frozen dairy dessert from the Indian Subcontinent.The more traditional ones are cream , rose, mango, cardamom, saffron , and pistachio.
Kulfi is traditionally prepared by evaporating sweetened and flavoured milk via slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might not burn, until its volume was reduced by a half, thus thickening it.The semi-condensed mix is then frozen in tight sealed moulds.
I am sharing an easier version of Kesar means Saffron Pista is Pistachio dryfruits Kulfi without cooking which is prepared with Condensed milk, saffron, dry fruits mixed together, chilled and served.check my other kulfi recipe Kesar Badam Kulfi Strawberry Pistachios Malai Kulfi
ingredients
1 tin Condensed Milk
200 ml Heavy whipping cream
1/2 cup Grated Khoya
Cardamom powder a pinch or to taste
1/4 cup Milk
Pistachios soaked ,Peeled & slivered 15-20
Saffron strands 20-30
Kulfi molds or dish
method
Soaked Saffron strands in warm milk .in a big bowl add condensed milk ,heavy whipping cream & Khoya mix properly .add saffron infused milk & pistachio silvered .Pour in Mould Keep in freezer to set .atleast 6-8 hrs or Overnight.Demould kulfi & Serve.
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Mysore Dosa
Dosa is a kind of crepe made from a fermented batter. Its main ingredients are rice and black gram(urad dal). It is a typical South Indian diet and popular all over the Indian subcontinent. Traditionally, Dosa is served hot along with sambar & chutney
This traditional South Indian dish usually ate for breakfast or dinner They can either be made plain or stuffed.A Lot of variation of dosa can be prepared using a batter like a masala dosa,Onion dosa, Butter dosa, Masala dosa, Mysore masala dosa.one can check other south Indian delicacies on my blog Plain Dosa Soft Idli Medu Vada Mini Plain Uttapam
Today i am sharing recipe of Mysore Dosa is very different from all the other dosas. It has a soft inside that is coated with Spicy chutney, and is crisp on the outside.
Ingredients for Dosa batter
Black gram (urad dal) 1 cup
Bengal Gram (chana dal) ½ cup
Rice 4 ½ cups
Flattened rice (poha) 1 cup
Salt to taste
Ingredients for Spicy Chutney
Garlic 5-6 cloves
A dash of ginger
Dry Red chillies 4-5
Small onion 1 chopped
Bengal Gram (chana dal)2 tbsp
Salt to taste
Oil 1/2 tsp
Method for preparing chutney
Roast channa dal and red chillies in medium flame with few drops of oil. Add onion, garlic along with and fry for few minutes. Cool down and transfer to the mixer & then Grind it to a thick paste once done add salt & adding a little water for a spreadable consistency.
Method for preparing dosa
Wash & Soak Rice,Bengal gram and Black Gram together.In a separate bowl soak flattened rice .Allow to soak for 7-8 hours or overnight.Rewash the rice by draining the water 2-3 times.Grind to a paste adding flattened rice ,like grains should be felt in the batter or smooth consistency.now take the batter in a large bowl or pan.add salt. mix very well. cover and allow to ferment for 8 to 9 hours or more. time of fermentation will vary depending on the temperature conditions. lightly stir the batter before you begin to make dosa.
Heat the iron griddle or non-stick Tawa well.Pour a spoonful of batter in the center, spread with the back of the spoon to a thin round.Pour a tsp of ghee or oil over and once the dosa is half cooked, then spread a tblsp of red spicy chutney.Pour oil around the dosa and Cooked well.The dosa may then be folded in half and served or rolled as in a wrap.Remove from Griddle & Serve hot with chutney or sambar.
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MAWA MALPUA
Malpua is a traditional sweet of north India. It is prepared in during the festival of Holi at my hometown Bihar.the recipe of making one is pretty simple. It is the unique ingredients that make the taste of Malpuas just irresistible. it’s one type of deep fried Pancake Dipped in a Sugar syrup.Variation of Malpua using ingredients like is prepared by mashed ripe bananas, Desiccated coconut, adding flour, and water, milk or yogurt. The mixture is sometimes delicately seasoned with cardamoms powder or fennel seeds.
On Eve of this Holi festival prepared Mawa Malpua recipe for my family. A rich variation is the mawa malpua where mawa or unsweetened khoya is added to the batter. These rich pancakes are also immersed in sugar syrup and served with Instant Rabdi (optional).
For malpua batter:
1 cup All Purpose flour
1 cup Mawa/khoya grated
1 and 1/2 cup warm water
1 tsp Fennel seeds
For Sugar Syrup (one thread Consistency)
1 cup Sugar
1/2 cup Water
Clarified butter or cooking oil for frying
Method
Take a big bowl smooth khoya using palm or back of spoon add all purpose flour & fennel seeds, mix properly.adding warm water it will slowly form a lump free smooth batter of flowing consistency.Keep mixing the mixture aside till you make the sugar syrup.
To prepare sugar syrup, add sugar and water in a vessel and allow the sugar to melt. Simmer the sugar syrup for 10-12 minutes on a low-medium flame and turn off heat. Set aside.
Heat ghee or Oil in a pan on a medium-low flame for 3-4 mts. Pour a small ladle full of batter in the center of the pan without spreading it. The batter will spread on its own.As it fries, the batter will flatten out into disk shape and the edges will start to crisp up.Flip it over and cook on medium flame for another 2-3 mts or till it turns golden brown.
Drain the Malpua and place it in the sugar syrup immediately. Fully immerse the Malpua in the sugar syrup and let it sit for half a minute. Remove with a spoon so that the sugar syrup drains off the Malpua and then place it on a serving plate.
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Milk Rava Kesari
Milk Rava Kesari is a south Indian sweet dish.Rava means Semolina and kesari means saffron,It is a pudding made with semolina, sugar ,Clarified butter ,Saffron & Milk.It is made during festival and Special puja.Mostly yellow food color is used but I have used Saffron to get color & nice aroma.
Milk Rava Kesari is like a Sooji Halwa which is prepared using roasted Rava(sooji) till it brown in color and cooked in water and milk rava kesari is lightly roasted to prevent browning & cooked in milk.
Ingredients
Semolina 1/2 cup
Sugar 1/3 cup or to taste
Milk 1.5 cup
Saffron 15-20 thread (soaked in 1 tbsp. warm milk)
Clarified Butter(Ghee) 3 tbsp
Assorted Nuts for garnishing
Method
Heat a pan add 2tbsp. clarified butter( ghee )and fry the nuts. Set them aside.In the same pan, add rava and sautéed it continuously stirring often to prevent it should be light golden brown in color and will have a light sweet aroma.Remove on a plate and keep aside.
To the same pan, add sugar ,milk and soaked saffron bring to boil on a medium heat keep stirring so that sugar dissolves properly .Reduce the flame to low. Slowly add the rava to the milk, stirring constantly to avoid lumps, Cook until the moisture is absorbed.Add 1 tbsp ghee and mix well.it will start leaving the sides of pan. Switch off the flame
Serve Milk Rava Kesari hot or warm. Garnish with nuts.
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Peanut Chikki
Chikki is a traditional Indian sweet made from nuts, jaggery or sugar.there are variations of chikkis made out of cashew nuts, almonds, and pistachios.
I am sharing one more Makar Sankranti recipe, using Peanut & sugar.it’s easy to make at home following instruction carefully.
Ingredients
Peanut 1 cup
Sugar 1 cup
Unsalted Butter/ghee- 1 tbsp
Method
Grease back of plate or chopping board & rolling pin.for flattening chikki mix
Roast Peanut on med heat.in a pan and stir continuously to prevent burning approx 4-5 minutes.remove in a plate cooled down a bit, remove skin of peanut when it’s warm only as skin comes out easily & break into halves or one can use deskinned unsalted & roasted peanuts are available in grocery store.
Heat pan on medium heat. and add sugar and stir continuously till it melts. Cook for another two minutes.and add roasted peanuts and Mix well and switch off the flame.
Pour this hot mixture into the greased plate or board to flatten it with a flat spatula or roll it using a rolling pin.when its warm only cut them into small square shapes using a knife or pizza cutter and let it cool for some time.When it cools down, separate the chikki with the help of a knife.Peanut Chikki is ready & store in a dry container.
Tips
1) To check a correct consistency of caramel drop sugar mix in cold water.if it forms a ball.It’s ready to use.
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Microwave Dhokla
A dhokla is a spongy savory cake made of gram flour, suji (semolina) or rice powder. Dhokla recipe is a very popular Gujarati dish prepared in almost every household in India. Many variations of dhoklas such as Besan Dhokla, Sooji Dhokla, Chawal Dhokla or Khaman Dhokla. it is prepared by steaming.Dhokla can be served as breakfast, evening snack or even as an appetizer. Garnished with split green chilies, mustard seeds, grated coconut and coriander leaves, this dish can be served with accompanied with green chutney.
Sharing Dhokla recipe prepared using a microwave in 4 minutes.
Ingredients
Gram Flour /Besan 1 cup
Semolina (Sooji) 1 tbsp
Yogurt 1 cup
Ginger Chilli paste 1 tsp(optional)
Turmeric powder 1/4 tsp
Salt to taste
Oil 1 tbsp
Fruit salt 1 tsp
Water for making batter
for Tempering (Tadka)
Mustard seeds(black ) 1 tsp
Oil 1/2 tbsp
Green chilies(slit) 1-2
Water 1 cup
Curry Leaves 4-5
Method
Mix the besan, ginger chilli paste, salt, turmeric, sugar and oil and yogurt.Beat till smooth.Add the water and mix well again.Add the fruit salt, stir gently and pour immediately into the greased microwavable dish.cover and cook at HI or Power level 10 for 4 minutes.
Heat the oil for the tempering, add mustard seeds,curry leaves and green chillies. Saute till slightly colored, and add 1 cup water & give a boil.Turn off heat.Unmold & Cut the tempering into desired sized pieces and pour the tempering over.Serve with Green Coconut Chutney.
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Til Papdi(Sesame Brittle)
MakarSankranti is celebrated on 14 January every year in many parts of India with some regional variations.It is a harvest festival known by different names. Pongal in Tamil Nadu, Lohri in Punjab, Uttrayan in Gujarat, Bihu in Assam.
Til Papdi or Caramelised sesame seeds is an Indian sweet prepared for the winter festivals Called Makar Sankranti/Lohri etc.At my native place in Bihar, It is eaten with a delicacy include Flattened rice (chura) is clean & soaked in warm milk then add yogurt & Jaggery (gur) or Sugar & accompaniment with sweets made of til (sesame seeds) and seasonal vegetables like Aloo Gobhi Curry Aloo Rassedar.
Ingredients
White Sesame (til) 1 1/3cup
Sugar 1 1/3 cup
Unsalted Butter/ghee 2 tbsp (for greasing)
Method
Dry roast the sesame seeds on medium flame till they are light golden in colour. Remove them from the pan and keep aside in a plate to cool.Heat pan on medium heat. and add sugar and stir continuously till it melts. Cook for another two minutes.and add roasted sesame seeds, Mix well and switch off the flame.
Pour this hot mixture into the greased plate or board to flatten it with a flat spatula or roll it using a rolling pin. Try to make it as thin as possible.Cut them into small square shapes using a knife or pizza cutter and let it cool for some time.When it cools down, separate the square papdi with the help of a knife.Til Papdi is ready & store in a dry container.
Tips
1) To check a correct consistency of caramel drop sugar mix in cold water.if it forms a ball.It’s ready to use.
2)Pour on greased plate or board.flatten with help of greased rolling pin.and cut it into desired shape..when Sesame mixture is hot only.using sharf knife.once it will cool down u can break only.
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December 2016: Share and Inspire Others! Entries
Thanks for including my simple recipes.
First and foremost, I wish to extend a hearty and very big thank you to one and all for your partcipation in this new monthly recipe exchange!! I am overwhelmed with the great response on our very first monthly Share and Inspire Others! Themed Recipe Exchange.
I am so excited with all the fantastic entries, that I have decided to release this post earlier that originally planned. Without further ado, herewith the December 2016 Share and Inspire Others! entries.
Posted in order of emails received:
Eggnog Cinnamon Rolls courtesy of thehappiestpixel
I hope you like it. It’s a sweet Christmas treat. But it’s so nice I want to eat it every day… They are so nice. 
Almond Snowball Cookies courtesy of Betsy’s Bakehouse 
Banana Cake courtesy of Aayushi Manish
Ripe Banana flavor & Walnut Crunch made a Delicious cake
Spritzgeback cookies courtesy of Pumpkin Pie and Me {est. 2014}
This recipe…
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T’IS THE SEASON: CAKES, COOKIES AND TREATS – December 2016 Share and Inspire Others!
I am super excited to announce the theme of our very first Share and Inspire Others ! Monthly Recipe Exchange and with being December, it can be nothing other than
T’IS THE SEASON: CAKES, COOKIES AND TREATS
Please click: How to Participate should you feel the need to refresh your memory and see the rules again.
Timeframe:December 1st – Theme will be announced and published on The Recipe Hunter blog.
December 10th – Submissions need to be received via email @ cookandenjoy@shaw.ca
December 15th –Release of all entries from participants on The Recipe Hunter blog.
December 20th – Promote and do a post/reblog on your own blog, linking back to the original post.
Please remember, the subject line of your email, should be marked as follows:
December 2016 – T’IS THE SEASON:
CAKES, COOKIES AND TREATS
Please remember to leave me a note (NOT THE LINK…
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Kesar Badam Halwa
Halwa is an Indian dessert prepared on occasion or festive .Most types of halwa are relatively dense sweetened with sugar.Textures of halwa also vary for example Flour based wheat ,rice or semolina based Sooji Halwa halwa is gelatinous and translucent, while lentil based halwa Moong Dal Halwa is drier and more crumbly.Halwa prepared with various other ingredients, including nuts ,milk ,ghee and vegetables such as Carrots Gajar Halwa.
I am sharing a nut based halwa Kesar Badam Halwa.Kesar means Saffron and badam means almond.it’s a really delicious using Coarse grind almond cooked in ghee,sugar,Cardamom powder ,Saffron & garnish with silvered almonds.
Ingredients
Almonds 1 cup (soaked & peeled)
Sugar 1/2 cup or to taste
Ghee 4 tbsp
Saffron 10-15 soaked in warm milk
Green Cardamom powder 1 tsp
Milk to grind almond
Yellow Food Color 1-2 drop (optional)
Method
Soak almonds overnight and then peeled almond .Put the peeled almonds in a blender and add milk so it can enough to cover almonds.
Blend it into a coarse paste or fine paste indiviual choice .i like coarse one.
Heat a pan add 2 tbsp ghee once ghee melts add badam grind mixture keep stirring continuously to avoid burning from bottom.
Add sugar then Constantly stir the mixture as it can stick burn from bottom. Add Saffron milk & food color & cardamom powder into it & additional 2 tbsp of ghee so that mixture doesn’t stick to bottom & while its boiling.once mixture start leaving ghee stir for 2- 3 minutes.turn off heat.
Take out in a bowl Garnish with sliced almonds.Serve & enjoy.
Tips
Yellow food color is optional.
30-40 minutes it will take to cook Halwa on low temperature.need patience to cook 😊
Serve hot or at room temperature.
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Diwali Sweets Collection
Diwali is a festival of lights celebrated every year during an autumn month of India.Mostly Diwali night falls between mid-October and mid-November.On Diwali night, people dress up in new clothes or their best outfit, light up diyas (lamps and candles) inside and outside their home, participate in family puja (prayers) .After puja, fireworks and a family feast Specially Mithai (sweets), and an exchange of gifts between family members and close friends.
I am sharing my homemade Sweets collection On eve of Diwali.Most people bought from a sweet shop but for me preparing sweets at home is a gift for my family and friends.It gave an immense pleasure and satisfaction to me.
Stuffed Gulab Jamun
Kesar Peda
Mawa Gujiya
Seviyan kheer
Boondi Kheer
Baby Carrot Burfi
Cashewnut laddu
Moong Dal Halwa
Kesar Burfi
Boondi Laddoo
Kheer
Besan Laddu
Coconut Laddoo
Gajar Halwa
Apple halwa
Instant Rabdi
Kesar Badam Halwa
Milk Rava Kesari
Kalakand
Kesar Kalakand 
Milk Powder Burfi
Coconut Almond Ladoo
DULCHE DE LECHE LADDOO
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Stuffed Gulab Jamun
Gulab Jamun is among India’s most popular desserts during a festival or major celebrations .It gets its name from two words: Gulab which means rose (for the rose flavored syrup) and Jamun which is a kind of deep purple colored berry.traditionally it is prepared using milk solids, known as khoya it’s kneaded into a dough, and then shaped into small balls and deep-fried at a low temperature .The balls are then soaked in a light sugary syrup flavored with green cardamom and rose water, or saffron.
I am sharing my version recipe of gulab jamun using milk powder stuffed with raisins
Ingredients For sugar syrup
2 cup sugar
4 cup water
1 tsp rose water
1/4 tsp cardamom powder
saffron strands(soaked)optional
For jamuns
1 cup unsweetened milk powder
1-2 tbsp ghee
1/2 tsp baking soda
1/2 cup All Purpose Flour
Raisins (for stuffing)20
1/3 cup whole milk
oil for frying
Method
Place sugar,water and cardamom powder in a small saucepan. Bring to a boil and watch for the sugar to dissolve. Once it’s dissolved, add saffron & boil for another minute. Turn off heat & add rose water then keep syrup aside.
In a mixing bowl, add milk powder , baking soda, all-purpose flour & mix well.Then add ghee and.milk a little at a time and mix till it forms a dough. You may not need all of the milk.When a soft, sticky dough forms, stop adding milk. Cover and let the dough stand for about 20 minutes.
After resting, the dough will be less sticky, airy and a little firmer. If it’s too loose, sprinkle a little flour. If it’s too dry, add a little milk.Knead the dough a few times more till it becomes soft .Dip your fingers in oil or ghee, divide the dough ,stuffed with raisins and roll them into balls no cracks. Dip your fingers in oil /ghee or butter to avoid sticking.
Heat enough oil to deep fry in a saucepan pan on medium-low heat. Drop a small pinch of the dough in the oil to test the temperature. The dough should sink to the bottom and then slowly rise to the top. If it sits in the bottom of the oil without bubbling, the oil is not hot enough. If the dough rises and browns too quickly, the oil is too hot.
Add balls a few at a time and fry in oil on medium-low heat. Stir and turn the balls frequently so they brown evenly.When brown, remove from oil using a slotted spoon and drain on several layers of paper towels.Repeat with all the dough. Let fried ball.Add the ball to the sugar syrup. Stir gently so fried balls are well coated in syrup.Cover and let the gulab jamuns soak in the syrup for at least an hour before serving.
Tips :-
1) soft dough & balls without cracks,make small size ball.once soaked in syrup it became double in size.
2) while frying don’t keep on turning balls ,once u drop in pan/kadai.let it come up on own.then do it very slowly once -twice
3)Sugar syrup neither very thick nor thin
4)If Gulab jamun doesn’t soak syrup,heat it for 2-3 min ,once u see it’s boiling a bit ,turn off heat & leave .
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Namakpare
Namakpare is pastry like crunchy snack prepared using flour ,salt & lightly seasoned with carom seed then it’s deep fried.One can have it as Tea time snacks.At my native place in Bihar,it’s called Nimki.Prepare & store up to a month in an airtight container.Preparation is easy only time taking is frying process.Usually, it’s prepared during Holi & Diwali Festival.But my family like to have whenever I prepared.
Ingredients
All Purpose flour (Maida) 1 cup
Salt 1/2 tsp or to taste
Carom seeds 1/2 tsp
Warm Oil 2 tsp
Water 1/3 cup or as required for dough
Oil for deep frying
Method
In a large mixing bowl sieve the all purpose flour & add salt, carom seeds and oil in the flour.Now while adding a little water at time start kneading dough for namakpare.and form a stiff dough. It needs to be stiffer than Chapati dough. Cover Kneaded dough &keep aside to rest for 10 min.Now divide the dough into equal size balls.Roll it on a rolling board Like a round circle or chappati.
Now using a knife cut rolled dough into strips or a diamond shape.Heat oil in a pan for deep frying Check if oil is hot enough by adding a small piece of dough.Once the oil is ready add the dough slices of namakpare into oil and deep fry it.Fry the namakpare or nimki until it becomes golden in color.Once fried, take it out and place it on kitchen towel or paper for soaking extra oil.Once it cooled down Keep in a jar.
tips
roll a dough neither too thick or thin cut it into a shapes you like.deep frying on low temperature.otherwise from outside it will be brown inside uncooked.
while it’s soft when hot once cool down then get crispy.
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Mawa Gujiya
Gujiya is a sweet dumpling made of all purpose flour and stuffed with roasted semolina or Milk solid khoya or Sweetened Coconut fillings.The outer layer is crispy & flaky while stuffing is rich & sweet.
Every part of India it’s called by different name. like Ghugra in Gujrat,Karanji @ Maharashtra, & Andhra Pradesh call Kajikayalu.
At my native in Bihar Gujiyas are called Pedakiya.It’s very popular in Bihar during a festival. There are two types of Gujiya made in Bihar: one with Roasted semolina (sooji) in which added dry nuts cardamom powder sugar & raisins and then deep fried in a cooking oil or ghee.another one made with filling milk Solid ,cardamom powder ,sugar & dry nuts.
My Family favourite is Mawa Gujiya which I am sharing here.
Ingredients for outer cover
All Purpose Flour – 2 cup
Milk or Yoghurt- 1/4 cup
Ghee – 4 tbsp
Cold water to make dough as required
filling ingredients
Mawa (khoya) – 1 cup
Powdered Sugar -1/4 cup or to taste
Cashew Nuts – 10-20
Raisin – 2 tbsp
Green Cardamom Powder- 1 tsp
Oil for frying
Method
In a bowl, add the flour & 2 tbsp of ghee and rub with your palm and fingers such that the dough appears like bread crumbs. Add enough water to make a dough which can be rolled yet Firm dough. Divide the dough and shape into small balls. Keep aside covered for half an hour.
Meanwhile, heat a pan, add half tbsp of ghee,add the nuts and roast till golden. Remove and cool. Once cool, make a coarse powder and set aside.In the same pan, drizzle 1/2 tbsp of ghee and add the khoya/mawa and roast for 5-6 minutes. Remove, keep aside to cool.add powdered sugar and roasted nuts into mawa. Add the cardamom powder and mix well.keep side the prepared filling.
Now, roll each ball with the rolling pin into a thin puri Spread a tablespoon of the filling on one-half of the rolled out dough. Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped gujiya. Press the ends firmly so that the filling doesn’t come out during the deep frying process and use a fork to seal the edges. Alternately you can twist the edges around the gujiya.
Heat enough oil in a wide vessel to deep fry the stuffed gujiya Slowly drop 3-4 gujiyas into the oil and deep fry them on medium flame till golden brown. Turn them carefully to cook the other side as well. Drain the gujiya with a ladle and remove to a plate.Cool and store in airtight containers. Gujiya will be fresh for at least a week and can be stored utpo 2-3 weeks.
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Plain Dosa
Dosa is a kind of crepe made from a fermented batter. Its main ingredients are rice and black gram(urad dal). It is a typical South Indian diet and popular all over the Indian subcontinent. Traditionally, Dosa is served hot along with sambar & chutney
This traditional South Indian dish usually ate for breakfast or dinner They can either be made plain or stuffed.A Lot of variation of dosa can be prepared using a batter like a masala dosa,Onion dosa, Butter dosa, Masala dosa, Mysore masala dosa.one can check other south Indian delicacies on my blog Soft Idli Medu Vada Mini Plain Uttapam
I am sharing my recipe of Plain dosa ,this crepe has to be crusty and crisp.
Ingredients
make 10-12 dosa
Plain rice 1/2 cup
Parboiled rice 1/2 cup
Flattened Rice 2 tbsp
Black Gram(urad dal) 1/4 cup
Fenugreek (methi)seeds 1/4 tsp
Ghee or oil for cooking as preferred
Water or as required for grinding
Salt to taste
Method
Wash & Soak Rice and Black Gram together.In a separate bowl soak Fenugreek seeds & flattened rice .Allow to soak for 7-8 hours or overnight.Rewash the rice by draining the water 2-3 times.Grind to a paste adding Fenugreek seeds & flattened rice ,like grains should be felt in the batter or smooth consistency.now take the batter in a large bowl or pan.add salt. mix very well. cover and allow to ferment for 8 to 9 hours or more. time of fermentation will vary depending on the temperature conditions. lightly stir the batter before you begin to make dosa.
Heat the iron griddle or non-stick Tawa well.Pour a spoonful of batter in the center, spread with the back of the spoon to a thin round.Pour a tsp of ghee or oil over and cooked for a very short time with oil or ghee until golden brown. The dosa may then be folded in half and served or rolled as in a wrap.Remove from Griddle & Serve hot with chutney & sambar.
Tips
1)proper fermentation will double up the volume of the batter and one can see tiny air pockets in the batter with a light sour aroma.
2)cook till the base is nicely golden and crisp. the base will leave the pan when its gets cooked.
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Malai Kofta
Malai Kofta is a popular North Indian vegetarian dish consisting of paneer balls afloat a creamy gravy. It’s Main Course of Indian cuisine. In the simplest form, koftas consist of Mashed Paneer with spices. Malai means cream and kofta are fried dumpling balls. usually they are made up of mashed potatoes, with or without paneer. other kofta gravy recipes on my blog are Makhani Chicken Kofta and Chicken Kofta Curry(it’s a non-vegetarian dish)
To prepare this malai kofta recipe the koftas are made with potatoes and paneer. these melt in the mouth koftas are soaked in a creamy, sweet and mildly spiced curry. One can use store-bought Paneer or Homemade.
Makhni means cream based gravy which is prepared using tomatoes cooked along with Indian spice ,butter & cream added for a smooth texture.Koftas in India are usually served cooked in a spicy /mild, curry/gravy and are eaten with Cooked rice or a variety of Indian flatbreads like Naan
Ingredients For kofta
Paneer 250 gm
Potatoes 2 boiled & mashed
Salt to taste
Garam masala 1/4 tsp
Corn flour 1 1/2 tbsp
Refined flour 1 tbsp
Onion Finely Chopped 1 small
Green chilli finely Chopped 1
Ginger Grated 1 tbsp
Garam Masala 1/2 tsp
Green Coriander leaves 1 tbsp finely chopped
Cashewnut pieces 1 tbsp
Raisins 10-12
Additional refined flour 2 tbsp (for rolling)
Oil for Frying
Ingredients for gravy
Butter 150 gm
Tomato,blanched ,deseeded & pureed 500 gm
Salt to taste
Fresh cream 100 gm
Kasoori methi powder 1 tsp
Sugar 1 tsp (optional)
Kashmiri chilli powder 1 tsp
Red chilli powder 1 tsp
Cumin powder 1 tsp
Water as required for gravy
Method
In a bowl add all ingredients mentioned above for kofta except oil ,cashew nut & raisins mix & make equal size ball.Take a portion of mixture flattened on palm. stuffed cashew nuts & raisins. close properly using palm make a ball.put additional flour in a plate for rolling .make balls of entire mixture & roll in additional flour.
Heat oil in a pan deep fry Fry 3 or 4 balls at a time until they are a golden brown and keep aside on an absorbent paper. In another pan add half quantity of butter .add 1 tsp of oil to prevent burning of butter.add tomato puree, red chilli powder ,sugar, Kashmiri chilli powder ,kasoori methi powder,cumin powder & cook for 5-6 min.then add water & salt to adjust gravy consistency. once it started boiling add rest of butter & simmer on low heat for 5-10 minutes.add fried Koftas so that koftas in a gravy. Turn off heat & add cream stir carefully .Serve with Rice/naan.
Tips :-1)While adding salt in gravy always be careful as we added salt in kofta too.Adjust spices as per own taste buds.
2)Stuffing of nuts are optional if one doesn’t like can skip it.
3)If serving malai kofta later, you can just prepare the gravy and add koftas while serving. these koftas are really soft. so if you add them before and serve them later, they will break. add only if ready to serve immediately.
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Seviyan kheer
Yesterday on eve of my birthday prepared this yummy Indian dessert. Seviyan or vermicelli kheer, is a traditional popular dessert. In India and other countries of the Indian Subcontinent, vermicelli is known by various local names such as seviyan or semiyan in Hindi. it is used to prepare different flavor of dishes including a variation of kheer, a sweet dessert similar to Kheer (rice pudding)Vermicelli are also used in many parts of India to make a popular dish called Vermicelli Upma it’s a savoury dish.
Seviyan is a delicious and an easy recipe to make.It is made with milk,sugar, and then flavored with green cardamom powder. Garnish with Nuts as my daughter didn’t like I always add for me & my husband at a time of serving.
Ingredients
Vermicelli 2 cup
Whole Milk 8 Cup
Ghee or Unsalted Butter 4 tbsp
Assorted Nuts 1 tbsp
Sugar 1 cup or to taste
Green Cardamom powder 1 /2 tsp
Method
Heat ghee in a non-stick pan. Add assorted nuts and saute till nuts are brown. Remove from heat, drain on absorbent paper and set aside.In the same pan, add vermicelli and saute till light golden. Remove from heat and set aside.Boil the milk in a deep non-stick pan. Add fried vermicelli, mix well and cook on medium heat for five to seven minutes.Add sugar then mix well and cook on low heat for five minutes.Remove from heat and add cardamom powder & assorted Nuts. Mix well and serve hot or chilled .My family preferred chilled desserts.
Tips
1 )Use a nonstick or heavy bottom utensil to make a seviyan kheer. Add the seviyan and roast them for about two minutes on medium low heat or one can buy Roasted sevaiyan from Indian Grocery store.if using pre-roasted then no need to use ghee or unsalted butter.
2)Sauteed nuts in a ghee or unsalted butter is an individual choice one can add plain nuts or skip nuts completely.
3)when cooled the seviyan kheer tends to be thick. so if you don’t like thick seviyan kheer then don’t thicken the milk.check a consistency of milk as per own taste buds.
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Vegetable Pulao
Pulaos are a very famous dish in India. it is prepared using rice,there are many varieties of pulao Peas pulao Spicy veg Pulao the one here is made without onion & garlic. This recipe is very easy to prepare, as it doesn’t have too many ingredients and can be cooked quickly.One can add any vegetables by choice.Serve with Pickle & Raita.I have cooked in my electric rice cooker. Today on eve of Krishna Janmashtami I prepared this recipe as we don’t eat onion-garlic food today.One can prepare for kids tiffin if they like a bit spice or for a spouse.
ingredients
Rice 1.5 cup
Ginger Chilli paste 1 tsp
Mixed Vegetable 1/2 cup
Bay Leaf 1
Cardamom 1
Big Cardamom 1
Cloves 2
Cumin Seeds 1 tsp
Turmeric 1/4 tsp
Coriander Powder 1 tsp
Beaten Yogurt 1 tbsp
Mint leaves few
Water 3 cup
Salt to taste
Ghee 1 tbsp or Any Cooking oil
Method
Wash & Soak rice for 20 min.Heat a pan then add ghee .add cumin seeds ,bay leaf Cardamom,Big Cardamom ,Cloves once it gave a fragrant add ginger-green chilli paste.saute & then add vegetables adding turmeric powder & coriander powder beaten yogurt cook till vegetables become soft ,add salt & few mint leaves which enhance flavor of rice,add soaked rice a stir slowly so that rice doesn’t break .Transfer into rice cooker bowl then adding water & press cook mode.once rice cooked & become fluffy.Before Serving remove bay leaves,cardamom & big Cardamom & cloves.Serve hot with Pickles & Raita.
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Tindora Stir-fry with Onion
Ivy gourd in Hindi called as tindora/kundri/kundru. Tindora is a very healthy vegetable.I was a big fan of tindora and now my daughter too.I like to eat from my childhood.Now I make it at least once a week for my family.mostly we bought vegetables from American supermarket but few specific Indian vegetables we have to make a trip to the Indian grocery store.My husband & daughter is not keen to visit Indian grocery store.One condition they agree if I will buy tindora.Many ways to cook tindora deep fried /with curry.my family like a simple stir fry with onion as a side dish to rice,dal or chappati.
Ingredients
20 Ivy Gourd/Tindora/Kundri
1/2 cups onion sliced(thin)
1 tablespoon oil
1/2 teaspoon cumin seeds
1 dry red chili pepper
1/4 tsp turmeric powder
1/2 teaspoon Coriander powder
White pepper powder to taste
Red chili powder to taste
Salt to taste
Method
Wash the ivy gourds/tindora & pat dry.slice off a tiny bit at the two ends to remove the stem and the remains of the flowers if there are any. Then slice them in half and then in fours in thin strips.Heat oil in a thick bottomed skillet. Add the dry chili pepper and the cumin seeds. When the seeds crackle add the sliced gourds to the pan along with red chili powder,turmeric powder & coriander powder cook on medium heat,once ivy gourd half cooked add sliced onion ,salt & white pepper powder. Cook until the gourds and onions are soft to bite in. The onions and the gourd might brown and that is okay.Turn off heat.It is a side dish, served along with rice and dal or Chappati.
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Beetroot stir fry
Beetroot stirfry is a preparation where the grated vegetables are sauteed in spices and .It’s a great accompaniment to full meals and is a very hit recipe in the southern part of India Beetroot is a good source of iron and folate.It’s an easy, healthy & nutritious recipe.Being a north Indian we spend few years in a southern part of India @hyderabad.My daughter ate with rice and calls the dish as pink rice. It’s one of her favourites.she ate first at my neighbour home afterwards weekly twice she prefer to eat this vegetable either in lunch or dinner.
Ingredients
Beetroots – 2 grated
Bengal Gram – 2 tsp
Black Gram – 1 1/2tsp
Cumin Seeds – 1 tsp
Dry Red Chilies – 2
Curry Leaves – 2-3
Turmeric Powder – a pinch
Coriander powder 1 tsp
Salt – To Taste
Oil – 2 tsp
Onion 1 tbsp finely chopped
Method
Wash & peel beetroot then grate it & keep aside.Heat oil in a pan and add Bengal gram ,black gram,cumin and let it splutter. Add in the curry leaves, red chilli .Fry for a minute then adding chopped onions and salt and fry till soft and tender.add turmeric powder and coriander powder fry for few seconds.then adding grated beetroot sprinkle salt and stir.cover and let the veggies cook till they are done.sprinkle some water if the moisture dries in the pan.keep on checking during intervals and sprinkle water whenever required.when the veggies are cooked well.Turn off heat & serve with rice or chappati
Tips :- preparing for small kids then adjust spices.
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Mango Mastani
Mango Mastani drink I never had before @india but heard & read a lot about this delicious drink. Today my daughter want to have mango milkshake but with a dollop of ice-cream then only I got an idea to prepare this drink. available ingredients in Pantry & ice cream in a refrigerator.
It’s a popular dessert drink from Pune city in India. It’s a thick mango milkshake topped with Vanilla or Mango Icecream.& Nuts like cashew nut, pistachios & almonds.
Ingredients
1 cup chopped mango or fresh mango pulp
1 /2 cup chilled whole milk/ full fat milk
Cardamom powder a pinch(optional)
Few ice cubes (optional)
1.tbsp sugar or as required
1 scoop of vanilla ice cream or any ice cream of your choice
Pistachio chopped
Cashewnut chopped
Method
In a blender jar add mango cubes then add sugar, cardamom powder. Blend to a smooth puree. Now add milk and few ice cubes.Blend again until all blends well. Pour into the serving glasses leaving half inch space on the top. Scoop out a dollop of ice cream and place them on the top. Garnish with pistachios & cashew nuts. Mango mastani is ready. Served chilled & drink this before Ice-cream Melt.
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Mini Plain Uttapam
Mini Uttapam is a dosa-like dish made by cooking ingredients in a batter. Unlike a dosa, which is crisp and crepe-like, uttapam is a thick pancake, with toppings cooked right into the batter or just a sprinkle red chilli powder.batter is made of a urad dal and rice .The dal and rice are ground and fermented. The outer surface is crisp and the inner layers are like Soft Idli.Serve with Green Coconut Chutney & Peanut Chutney
Ingredients
2 cups Rice
1/2 cup Urad Dal (Split black lentils)
1/2 tsp fenugreek seeds
2 tsp salt
Red chilli powder 1/2 tsp (optional)
Method:
Wash & rinse rice and dal soak rice & dal along with fenugreek seeds.Grind to a smooth batter adding water gradually add salt and mix well using your hands.Allow the batter to ferment Overnight.
To prepare Uttapams:
Mix the batter well. If it is thick, add a little water.Heat a griddle.When it is hot, grease it with oil.take a ladle full of batter.Pour it in the centre.Do not spread it.Drizzle oil around the corners.After a minute, sprinkle red chilli powder & flipped it and cook the other side.Serve hot with chutney.
Tips :-If using non-stick pan no need to grease the pan. Tawa/griddle has to be hot. while making uttapams adjust the flame from low to high.before pouring the batter, reduce the flame to low.Cook on medium flame.
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Palak Paratha
Spinach Flatbread in hindi its called palak paratha.Spinach is a super food loaded with tons of nutrients in a low calorie package. it’s provide protein, iron, vitamins and minerals.most of kids doesn’t like to eat spinach so it’s a good way to include in their diet.Many people pureed spinach & knead with flour,my family like chopped Spinach so i am sharing my way of tasty paratha. Enjoy this paratha with thick fresh curds ,pickles or simply Plain.
Ingredients
Whole wheat flour 1 cup
Spinach – 3/4 cup chopped
Turmeric powder – 1/4 tsp(optional)
Coriander leaves – 1 tbsp finely chopped (optional)
Salt – to taste
Cumin seeds- 1 tsp(optional)
Carom seeds – 1/2 tsp
Green Chilli – 1 finely chopped
Onion 1 small finely chopped
Oil /Ghee or butter for frying
Water if required
Method
Wash & clean spinach dry using a paper towel.In a bowl add Chopped Spinach ,onion & salt.Adding it will leave water.Add all ingredients & make a dough.Heat a griddle divide a dough roll it in a round shape.put it on a griddle cook both sides apply oil/butter/ghee.
Tips: if the dough looks dry, then add very little water and knead. if the dough becomes sticky, then add some more flour and knead.if you use yogurt around 1 tbsp no need to add any water while kneading.Parathas for kids then avoid chopped green chillies.
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NO Bake Mango Cheesecake
No-Bake Mango cheesecake recipe it’s a delicious cheesecake recipe with mango puree and cream cheese .An appropriate dessert for guests or parties. I have used gelatin to set the mango layer but you can use agar-agar or China grass, a vegetarian alternative used for the same purpose. This mango cheesecake is a great recipe to try during the summer mango season, fresh mangoes always work best but I have used canned mango pulp here for ease.
Ingredients
Cream cheese 8 oz pack -2
Graham Crackers crumbs- 1 cup
Sweetened condensed Milk- 1 can
Gelatin 1.5 tbsp +1/2 tbsp
Warm Water(in microwave) 1 cup + 1/2 cup(to dissolve gelatin)
Sugar- 2 tbsp (crackers mix) +1 tbsp +1/2 tbsp (to mix in gelatin)
Mango puree 1 cup +3/4 cup
Butter Melted-1/4 cup
Springform Pan 9″
Method
Step 1
Take a bowl add crushed graham crackers crumbs ,sugar,& melted butter mix properly. take a springform pan then add crackers mix in Springform pan and press with a help of a spoon, keep in a fridge for 10-15 min
Step 2
Take 1 cup warm water in a bowl add 1.5tbsp gelatin & 1tbsp sugar mix till it dissolved ,cover & keep aside .take a blender jar add cream cheese, dissolve gelatin ,condensed milk & mango puree till it blended smoothly. take out springform Pan from fridge & pour mix on top of set Crackers crumbs mix, keep in a freezer for 20-30 min or till it set
Step 3
Take 3/4 cup mango puree in a bowl dissolve same way 1 tbsp gelatin +1/2tbsp sugar & now add dissolve gelatin in mango puree & mix properly if needed add more sugar in mango puree. take out springform pan from freezer & check 2nd layer set properly. now pour mango puree on top of it * keep in a fridge to set once it set Cut & enjoy Ur No Bake Mango cheesecake.
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Bell Pepper Egg Ring
Bell pepper serves as a beautiful edible egg ring.It’s an easy breakfast using egg served alongside whole wheat toast or served as side dish .The bell pepper adds gorgeous color to a simple breakfast.Use any color of Bell pepper of own choice.Add cheese as a topping or seasoning with Paprika or black pepper.
Ingredients
Green Bell Pepper Ring 1
Olive oil or any cooking oil 1/4 tsp
Egg 1
Salt to taste
Black Pepper to taste
Paprika a pinch (optional)
Method
Sprinkle a pinch of salt & black pepper & season bell pepper ring .Heat a non-stick pan put a ring on a pan if one wish can cook both sides for charred flavor or directly break an egg in a ring hole & season with salt ,black pepper & paprika.if one like egg soft, cook over low heat for 3-5 minutes, or until the eggs are cooked to preference.If one like your egg hard, break up the yolk with the skillet for even cooking. Cook 6-9 minutes, or until the eggs are cooked to preference.
Tips :- for a large family breakfast use more bell pepper rings & more no of eggs .
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Boondi Kheer
Boondi Kheer is a delicious Indian dessert.Prepared using Boondi laddoo,milk ,for flavouring, added Cardamom powder, Saffron & Garnish with Dry fruits & rose water.Most of a time when laddoos are leftover i prepared this dessert & everyone liked it .So sharing my Boondi kheer recipe.
Ingredients
Milk 1 litre
Boondi laddoos 3-4
Cardamom powder a pinch
Saffron (soaked)few strands
Dry fruits chopped
Sugar as per taste buds(if required)
Rose water few drops (Optional)
Method
Boil milk adding saffron in a heavy bottomed pan.reduce it till become 3/4th in quantity.
Break boondi laddoos( using hand or fork.if laddoos kept in fridge.then keep it outside to come @room temp.otherwise it will become mushy).Add boondi in milk.stir for 1-2 min.check sweetness as laddoo is already sweet.if u wish u can add extra sugar or Turn off heat & add cardamom powder.once it cools down add chopped dry fruits & add rose water.Serve chilled or one can serve @ room temp.
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Paneer Magaz Masala
Paneer magaz masala is a vegetarian dish that combines paneer with a medium spicy and creamy gravy.Seeds of musk melon that are usually dried used to add flavor to rich Indian dishes and desserts. A cream white shell with a soft oval kernel inside. Magaz is the Hindi name for Muskmelon seeds.Easily available at grocery store.It’s paste form, it adds to the consistency of gravies for curries and when mixed with Indian spices.
Ingredients
Paneer – 250 g
Onion- 1(large size) chopped
Tomato puree-150 grams
Ginger garlic paste – 1 tbsp
Red chilli powder – 1 tsp
Coriander powder – 2 tsp
Garam masala – 1/2 tsp
Melon seeds 2 tbsp soaked & grind
Kashmiri red chilli 1 tsp
Kasoori methi (dried fenugreek leaves) – 1 tsp
Oil – 1 tsp Butter – 1 tbsp
One small bay leaf
Green Cardamom – 1
Cinnamon stick – 1″
Fresh cream – 1 cup
Method
Heat oil in a pan and saute onions until translucent. Remove from heat and let it cool. Grind it to a fine paste. Heat a tbsp of butter and add bay leaf, cinnamon stick, and cardamom.Add grind onion paste.Add ginger garlic paste and saute for 3 minutes over medium heat. Add chili powder, coriander powder, garam masala, salt & Kashmiri red chilli powder.Stir everything together and let it cook for 5 minutes.Add half of the tomato puree & mix well. Add the rest of the paste little at a time, check for the right amount of sour taste and add more.Cook this mixture until the raw smell of the spice and tomato disappears. It takes about 10 to 15 minutes.Add magaz paste cook for 2-3 min & cream to the onion tomato gravy and bring it to a boil.Finally, add paneer, crushed kasoori methi and a cup of water or more if required. Let it cook for 5 to 8 minutes and turn off the stove.Serve with Roti/ Naan
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Apple halwa
Halwa is an Indian dessert prepared on occasion or festive .Most types of halwa are relatively dense sweetened with sugar.Textures of halwa also vary for example Flour based wheat ,rice or semolina based Sooji Halwa halwa is gelatinous and translucent, while lentil based halwa Moong Dal Halwa is drier and more crumbly.Halwa prepared with various other ingredients, including nuts ,milk ,ghee and vegetables such as Carrots Gajar Halwa.
I am sharing a fruit based halwa Apple Halwa.it’s a really delicious using an apple,ghee ,sugar,Cardamom powder ,Saffron & nuts.
Ingredients
Apple 3 medium size
Sugar 1/2 cup or to taste
Pinch of Cardamom powder
Saffron Strands few soaked (optional)
Pistachios(chopped) 1 tbsp
Ghee 1 tbsp
Method
Wash ,peel & chopped apples.heat a non-stick pan adding ghee then add chopped apples cook it on medium flame until the water content in the pulp is evaporated and using back of spatula mashed apples now pulp will become slightly thick.now add sugar to the pulp and mix well. While stirring the pulp continuously add saffron & cook until halwa leaves the sides of pan.add cardamom powder.Turn off heat & serve in a bowl .Garnish with Chopped Pistachios.
Tips :Instead of Cardamom powder ,one can add Cinnamon powder or add any nuts as per individual choice.One can serve warm or @ room temp.Depend on Individual preference.
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Gobhi Manchurian Dry
Gobhi Manchurian is an Indian Chinese fried cauliflower served as an appetizer or a snack. The Cauliflower has a crispy coating and is tossed with a mouth-watering spicy sauce.
There are two different variants of gobhi Manchurian, dry and with gravy. Both variants are prepared by using common ingredients like cauliflower, corn flour, all purpose flour,spring onion, soy sauce, chilli sauce, minced garlic, ginger,ground pepper, etc. and has typically garnish with spring onion.Its taste can vary from a mild spicy to hot depend on individual taste buds.
Ingredients
10-12 cauliflower
3 tbsp corn flour
5 tbsps all-purpose flour
¼ cup water
1 tsp black pepper powder
orange food color (a pinch) optional
Salt to taste
oil for deep frying
Ingredients for Manchurian Sauce
1 medium onion
½ cup chopped spring onions(white bulb)
1tbsp finely chopped garlic
2 tsp finely chopped green chillies
2 tsp finely chopped ginger
1 tbsp corn flour
1/4 cup water
1 tbsp soy sauce
1 tbsp tomato ketchup
1 tsp red chilli sauce
1 tbsp cooking oil
salt to taste
spring onion (for garnish)optional
Method :-
Heat oil in a wok or a deep fryer, till it’s becoming hot we will dissolve the corn flour and all purpose flour along with pepper,food color and salt in water.Add the cauliflower florets and mix until the florets get coated with the flour mixture.Add about 5 florets at a time into the hot oil and fry until golden brown.Remove from oil and drain on a paper towel. Keep aside.Mix the corn flour with ¼ cup of water. Add soy sauce, ketchup, chilli sauce & salt.Heat oil in a wok or frying pan on high heat; add onion saute till it becomes pink after that add garlic, ginger, green chillies, spring onions and stir-fry for a few seconds.Add the corn flour mixture to the above and cook for a few minutes until thick and the corn flour is cooked.Turn off heat. mix well,fried cauliflower with the Manchurian Sauce and serve.Before serving garnish with spring onion leaves.
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Dry Chilli Chicken
Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian & Non-Vegetarian dishes.Ingredients used to prepare Indo-Chinese cuisines are Hot chilli, ginger, garlic, sesame seeds, dry red chilis, black peppercorns,soy sauce,red chilli sauce etc .Most dishes are served with gravy ,dry ,deep Fried & stir fried without gravy.Check my more Indo-chinese recipe .
I am sharing my version of Dry chilli chicken In its two-stage preparation, the first stage Boneless chicken is marinated & deep fried & second stage, the deep fried chicken are sautéed with chopped onion,garlic ,bell pepper &sauce.
Ingredients
Chicken breast 500 gm/1 lb
For marination Ginger Garlic Paste 2-3 tsp
Ginger Garlic Paste 2-3 tsp
Vinegar 1 tsp
Egg 1
Soy sauce 2 tsp
Salt to taste(marination & gravy)
Black Pepper to taste
Cornflour 2 tbsp
for gravy Onion small (diced)1
Onion small (diced)1
Green Bell Pepper (diced) 1
Vinegar 1/2 tsp
Red chilli sauce 1 tsp
Garlic chopped 2-3
Soy sauce 1 tsp
Red chilli flakes 1 tsp (optional)
Tomato sauce 1/2 tbsp
Salt to taste
Cornstarch 1tsp (Dissolve with water)
Oil for Deep frying
Oil 1 tsp for sauteeing
Method
Wash & clean Chicken breast.Pat dry using paper towel cut into a desired shape.Take a big bowl put chicken & marinated ingredients mentioned above.keep aside for 30 min .Heat a pan adding oil deep fry marinated chicken & drain on a paper towel to remove excess oil.Heat oil in another pan add garlic, chilli & saute.add onion & bell peppers saute.now add sauce mixture & corn starch mix give a boil.add fried chicken.mix properly so that sauce coat chicken properly.turn off heat & sprinkle red chilli flakes.Serve hot !!
My Tip:Adjust spices & sauce as per own tastebuds
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Naan
Naan is a leavened Oven baked flatbread from India.Traditionally it’s baked in Tandoor. it is prepared mixing Refined flour with salt, a yeast and yogurt to make a smooth, elastic dough.Nigella seeds or garlic & green coriander leaves are commonly added as seasoning & once baked brush with Melted Butter. Naan Dough is kneaded for a few minutes, then set aside to rise for a few hours. Once risen, the dough is divided into balls , which is flattened and cooked.Naan are served with Veg & Non-Veg curries.
I am sharing Naan recipe baked in oven .
Ingredients
Refined Flour/all purpose flour 3 cup
Oil to kneading
yeast 1 tsp
Warm water 3/4 cup (to dissolve Yeast)
Salt to taste
Sugar 1 tsp
Black Onion seeds(nigella) for toppings
Milk/yogurt 1 cup
Melted Butter
Method..
Take a bowl add yeast,salt,sugar & water and cover.keep it for 10 min till it dissolve properly.In.a big bowl add refined flour ,yeast mixture slowly Knead a soft dough adding milk or curd…apply oil on palm while kneading.leave it for 3-4 hrs..Once dough rise knead again it a bit.Now preheat oven on highest temp ,divide dough a roll using rolling pin or flatten with help of finger and give shape of naan &sprinkle black onion seed on top press it lightly so that it stick on dough .apply a little bit oil on baking tray & put naan on baking tray now bake till it cooked properly both.sides.remove from oven apply butter & serve hot !!
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Baked Sattu Kachori
Kachori is a snack popular in India and other parts of South Asia.It is usually a round flattened ball made of Refined flour or whole wheat flour filled with a stuffing such as Gram flour,different types of Lentils, salt and other spices.it is deep fried or baked.Variations of Kachori prepared in India such as Onion Kachori,Sweet Kachori , Dal Kachori etc.Served with a chutney made from Tamarind , Mint & Coriander Chutney
I am sharing Baked Kachori Filled with Sattu & Indian Spices.Served with Peanut Chutney.
Ingredients
Whole wheat soft Dough (adding salt & oil)2 cup
For Stuffing
Sattu (Roasted channa dal) 1 cup
Onion Finely chopped -1 medium
Green Chilli finely chopped 1-2
Mustard oil -2 tsp
Salt to taste
Lemon juice 1-2 tsp (adjust per taste)
Nigella seeds(kalonji )1/2 tsp
Carom seeds(Ajwain)1/2 tsp
Grated ginger1 tbsp
Chopped garlic 1/2 tbsp
Chopped Green Coriander leaves 1 tbsp
Add little bit water (it will help fillings to mix properly)
Method
In a bowl add Sattu then all stuffing ingredients & mixed properly.Adjust ingredients as requirements.preheat oven 180 c/350f.now divide dough then roll & put fillings as we do normally for kachori.,close properly .with help of a rolling pin or Palm flatten it .now put that kachori on a baking tray and baked turning both sides in between till it cooked properly.to make it crisp (apply little bit oil both side). put on broil mode for 2-3 min turning both sides.Serve with choice of chutney(mint-coriander/tamarind//peanut) with onion (optional)
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Stuffed Dal Kachori
Dal Kachori is a spicy snack popular in India and other parts of South Asia.It is usually a round flattened ball made of Refined flour or whole wheat flour filled with a stuffing such as Gram flour,different types of Lentils, salt and other spices.it is deep fried or baked.Variations of Kachori prepared in India such as Onion Kachori,Sweet Kachori ,Dal Kachoris etc.Served with a chutney made from Tamarind , Mint & Coriander Chutney .Some of a kachori are served with a curry made with Potatoes Aloo Rassedar.
I am sharing Stuffed Lentil Kachori served as appetizer or snacks
Ingredients for stuffing
Bengal Gram(Channa Dal) 1 cup
(Soaked & Grind)
(Soaked & Grind)
Ginger-chilli paste 1 tsp
Turmeric powder 1/4 tsp
Red chilli powder 1 tsp
Cumin powder 2 tsp
Coriander 4 tsp
Asafoetida( Hing) a pinch
Garam masala powder 1/4 tsp
Black salt to taste(optional)
Dry Mango powder(amchur) 1/2 tsp
Salt to taste
Green coriander leaves finely chopped
Oil 2 tsp for cooking
Oil for deep frying
for Dough
Whole wheat flour 2 cup
Oil 2 tsp
Salt to taste
Water for kneading
Make a dough using above mentioned ingredients ,Cover with wet towel . neither too soft nor too hard & keep aside
Method
Method
For stuffing
Grind dal in a mixer -grinder.Take a pan heat oil add asafoetida,ginger-chilli paste & cook till raw aroma goes.now add all dry spices except salt,garam masala.cook on a med-low heat to prevent burning.saute 2-3 min.add grind channa dal & cook on med- low flame .once it started leaving side & become like a dough.turn off heat add salt,garam masala & green coriander leaves.mix properly adjust spices as per own taste bud.
Heat oil in a deep pan for frying.Divide atta dough stuff channa dal .close properly.now flatten between palm or using rolling pin.depp fry all stuffed Kachoris
Serve with Green Chutney & tamarind Chutney .
Grind dal in a mixer -grinder.Take a pan heat oil add asafoetida,ginger-chilli paste & cook till raw aroma goes.now add all dry spices except salt,garam masala.cook on a med-low heat to prevent burning.saute 2-3 min.add grind channa dal & cook on med- low flame .once it started leaving side & become like a dough.turn off heat add salt,garam masala & green coriander leaves.mix properly adjust spices as per own taste bud.
Heat oil in a deep pan for frying.Divide atta dough stuff channa dal .close properly.now flatten between palm or using rolling pin.depp fry all stuffed Kachoris
Serve with Green Chutney & tamarind Chutney .
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Onion & Cabbage Pakora
Pakora is a fried snack or a fritter.Originally from India & across South Asia especially in India & its Neighbouring country.It is a mix of finely Sliced onions & shredded cabbage green chillies, and Indian spices mixed in gram flour. It is rolled into small balls ,Flatten on fingers and deep-fried in hot oil. These pakoras are very crisp on the outside and medium soft to crisp inside
Pakoras are created by taking one or two ingredients, such as onion, eggplant, potato, spinach, paneer, cauliflower, or chili pepper & Served with Chutney Mint & Coriander Chutney or tomato ketchup.
Ingredients
1 cup besan
Cabbage -1/4 cup
onion -1 big size
Green chilli -1-2 (as per taste)
Salt to taste
Chilli powder-1/4 tsp
Turmeric powder-1/2 tsp
Coriander powder-1/2 tbsp
Cumin powder 1 tsp
Black pepper powder to taste
Oil for frying
Water if required
Method
Wash & cut cabbage & onion.finely chopped green chillies.In a big bowl add all ingredients mix properly using hand& check seasoning .Heat oil in a Kadai drop pakoda batter and deep fry them.Put on paper towel to remove excessive oil.Serve with Chutney .
Tips:- if needed then only add water,as onion & cabbage leaves water when we add salt.Pakora batter will become runny .
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Makhani Chicken Kofta
Chicken Kofta is minced chicken balls.It’s Main Course of Indian cuisine. In the simplest form, koftas consist of minced chicken with spices.The meat is often mixed with other ingredients such as rice, eggs, and vegetables, to form a smooth paste. They can be grilled, fried, steamed, poached, baked or marinated, and may be served with a rich spicy sauce.check my recipe of Spicy Chicken Kofta Curry.
Makhni means cream based gravy which is prepared using tomatoes cooked along with Indian spice ,butter & cream added for a smooth texture.Koftas in India are usually served cooked in a spicy /mild, curry/gravy and are eaten with Cooked rice or a variety of Indian flatbreads.
I am sharing my version of minced chicken balls with Cream based gravy.
Ingredients for Kofta
Minced Chicken 1 lb/500 gm
Onion Finely Chopped 1 small
Green chilli finely Chopped 1
Ginger Garlic paste 1 tsp
Garam Masala 1/2 tsp
Salt to taste
Green Coriander leaves 1 tbsp finely chopped
Coriander Powder 1 tsp
Oil for Frying
Ingredients for gravy
Butter 150 gm
Tomato,blanched ,deseeded & pureed 500 gm
Salt to taste
Fresh cream 100 gm
Kasoori methi powder 1 tsp
Sugar 1 tsp (optional)
Kashmiri chilli powder 1 tsp
Red chilli powder 1 tsp
Cumin powder 1 tsp
Water as required for gravy
Method
In a bowl add all ingredients mentioned above for kofta ,mix & make equal size ball.Heat oil in a pan deep fry all koftas & keep aside on an absorbent paper.In another pan add half quantity of butter .add 1 tsp of oil to prevent burning of butter.add tomato puree,red chilli powder ,sugar,Kashmiri chilli powder ,kasoori methi powder,cumin powder & cook for 5-6 min.then add water & salt to adjust gravy consistency. once it started boiling add fried Koftas, rest of butter & simmer on low heat for 5-10 minutes.so that koftas absorb gravy.Turn off heat & add cream stir carefully .Serve with Rice/naan.
Tips :-While adding salt in gravy always be careful as we added salt in kofta too.Adjust spices as per own taste buds.
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Baby Carrot Burfi
Carrot Burfi or Carrot Fudge is a dense milk based sweet confectionery from India.it’s traditional South Asian Sweet dish (barfi). Flavor of a barfi is often enhanced with fruits & nuts.They are typically cut into square, diamond, or round shapes. Different types of Barfi vary in their color and texture.check my recipe of Kesar Burfi .The most popular spice used to flavor Burfi dessert is cardamom & saffron.
Traditionally Carrot Burfi using red carrots.it’s not available here @united states .So I have used orange Baby carrot.This carrot fudge is made with five simple ingredients: grated carrots, ghee, milk, cardamom, and sugar.Garnish this dessert with chopped nuts ,I am using pistachios& almonds.During winter, it’s prepared as Gajar Halwa/carrot pudding check my recipe Gajar Halwa.
Ingredients
2 cups carrot grated
2 cups full fat milk
1/3 cup Khoa(Mawa)
1/2 cup Sugar
2 tbsp ghee
1/4 tsp Cardamom Powder
Pistachio’s & almonds chopped for garnish
Method
In a large heavy bottomed pan add milk to a boil over medium-high heat.and then add carrots to boiling milk Keep stirring occasionally to prevent burning from a bottom.reduce heat to medium flame cook carrot till milk evaporates .around 20-25 minutes it takes.once carrot became like a dough then add khoya ,sugar,ghee & cook a mixture(10 -12 min more) till started leaving ghee from side.turn off flame .add cardamom powder.Greased a square tin or plate and transfer mixture to plate/tin to set Carrot mixture.Garnish with Almonds/pistachio .once it cooled down completely cut into desired shape & serve!!
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Eggless Wholewheat Multigrain Loaf Cake
Multigrain Flour can be an important part of a healthy diet and an excellent way to eat more, whole grains. Multigrain meaning several different types of grains mixed.Multigrain flour is going to taste different than Refined flour. The big difference is that it actually has a taste. White flour/Refined flour takes on other flavors during baking, while multigrain brings its own flavor elements.
Instead of using Refined flour sharing a cake recipe of Whole wheat with Multigrain,Yogurt ,Nuts & Chocochips.Adding Chocochips because my daughter’s like it .one can leave choco chips or nuts in a recipe. Sweetness Depend on individual taste buds so increased or decreased.
Ingredients
1 cup Wholewheat Multigrain flour
1/2cup light brown Sugar /Regular sugar (to taste)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup oil
1/2 cup yogurt
Water as required for consistency of batter
Chopped almond 1 tbsp
Small Chocochips 1/2 tbsp (optional)
Method
Preheat oven @ 400f /200 C,Sieve all dry ingredients in a bowl.In another bowl mix curd & oil till well blended.slowly add dry ingredients into wet ingredients mix well .if needed add water to make a dropping consistency of a batter.Grease tin with oil dust with flour & then remove extra from pan ,adding chopped almonds & choco chips in batter mix well. Pour cake Batter into baking tin & Bake cake on a temp of 350 f /180 c for 60 min or till toothpick comes clean.Remove from oven carefully keep on a wire rack to cool down completely.Slice & serve !!
Tip: after 40 minutes baking time ,keep checking cake batter till toothpick comes clean.batter should not be too thick or thin but dropping consistency .one can omit Almond or choco chips or Add any favorite Nuts .
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Jumbo Shrimp Curry
Shrimps are an excellent source of low-fat and low-cal protein and are abundant in Vitamins.It’s a great source of Omega3 fatty acids and an excellent way include a protein. It’s also high in iron, zinc and vitamin E but low in saturated fat.Shrimps is a delicate seafood next to fish. It blends well other flavours and is fast to cook.Shrimps come in a varied range of size and colours.Shrimps can be cooked in various ways Pan fried Stir fried & deep fried. Curry or made into fritters. They can be served for starters, side dish or as a main course.For Seafood & Fish variations check my other recipes
Mustard Flavored Shrimp Curry PanFriedTilapia Crispy Fried Fish Fish-curry
I am sharing my way of Shrimp Curry South Indian Flavour with Tweaks.
Ingredients
For Marination
Jumbo Prawns 2 lb /1 kg (peel & deveined)
Turmeric powder 1/4 tsp
Coriander powder 1 tsp
Salt to taste
For gravy
Garlic & Ginger Paste 1 tbsp
Turmeric Powder 1 tsp
Curry leaves 10-12
Garam masala 1 tsp
Coriander Powder 1tbsp
Cumin seeds 1 tsp
Cooking oil 2 tbsp
Green chilli 1-2
Onion Chopped 1 medium sized
Tomatoes 2 medium sized chopped
Salt to taste
Green coriander leaves chopped optional
Water as required.
Method
Marinate above mentioned ingredients keep aside for 20-30 minutes.Heat 1/2 tbsp oil in a pan cook prawns for 2-3 min on a med heat .Keep aside on a paper towel.Using a cooking pan add more oil add cumin seeds once it crackled add green chilli & Curry leaves once get nice aroma add Chopped onion & saute till it became translucent in colour.add garlic ginger paste & cook till raw aroma goes off Add tomatoes & dry powder cook till it started leaving oil ,add cooked Shrimp & salt check seasoning give a good stir so that it coated by masala.Add water give a boil then turn heat to med-low flame cook for 5 minutes more .Turn off heat Garnish with Green coriander leaves. Serve with Rice or Indian flat bread.
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Strawberry Smoothie with Sweet Basil Seeds
A smoothie is a thick beverage made from blended raw fruit and/or vegetables, with other ingredients such as water, ice, dairy products adding sugar or honey.
Strawberry is packed with vitamin C, fiber, antioxidants, and more.It’s a good source of manganese and potassium.Choose medium-sized berries that are firm, plump, and deep red.
Sweet Basil seeds contain healthful amounts of minerals like potassium, manganese, copper, calcium and magnesium, and vitamins C and folates. best known around the world for being the main ingredient in many sweet Asian drinks don’t have any distinguished flavour.
Ingredients
Strawberries chopped 5-6
Sweet basil seeds 1 tsp
Sugar /honey to taste
Chilled Milk 250 ml
method
Wash & soak Sweet basil seeds with 1/2 cup of water.Blend milk,chopped strawberries,sugar/honey.add soaked basil seeds in a glass.pour a blended mixture & serve tips:-Strained a blended mixture before serving (optional)
Please Consult your nutritionist /dietician before having ,if anyone have allergy or health issues.
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Chicken Noodles
Stir-fried Noodles with Vegetables ,Chicken & Seasoned.Serve with Any Gravy .
ingredients
1 packet noodles (boiled, drained in cold water and tossed in 1-2 tsp oil) read instruction behind packet
1 cup spring onion
1 onion sliced
2 cups vegetables (carrots, beans, cabbage )
1 tsp soy sauce
1/2 tbsp vinegar
pepper powder as required (optional)
salt as required
1 1/2 oil
chicken chunks (cooked)
METHOD
Heat a tbsp and a half of oil in a large wok and once the oil is piping hot, add the spring onions and sliced onions and stir fry for 1 mt on high.Add the rest of the vegetables and toss them on high heat ,Add salt, pepper powder, soy sauce and combine. Add the drained noodles and combine well.Add vinegar and toss the noodles and vegetables on high heat for a few seconds.now add cooked chicken chunks.cooked for 2-3 minutes Turn off heat. Serve hot !!!
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Hariyali Dhokla
A dhokla is a spongy savory cake made of gram flour, suji (semolina) or rice powder. Dhokla recipe is a very popular Gujarati dish prepared in almost every household in India. Many variations of dhoklas such as Besan Dhokla, Suji Dhokla, Chawal Dhokla or Khaman Dhokla. it is prepared by steaming .Dhokla can be served as breakfast, evening snack or even as an appetizer.
Dhokla recipe with a tweak adding Blanched & pureed Spinach.
Ingredients
Spinach blanched & pureed 2 cup
Gram flour 1 cup
Yogurt 1/2 cup
Green chillies 1-2
Ginger chilli Paste 1 tsp
Salt to taste
Sugar 1 tsp
Asafoetida 1/4 Tsp
Fruit salt 1 tsp
Lime juice 1tsp
Oil 2 tsp
Black mustard seeds 1tsp
Method
In a bowl add gram flour,yogurt spinach puree,salt ,sugar ,green chilli ,ginger paste & 1 tsp oil mix well.Grease a plate or dish.in a big vessel adding enough water for steaming.Before pouring batter mixture into a greased plate.add fruit salt & lime juice & mix well.transfer mixture to greased plate;put in a steamer to cook.it take 10-12 min .plz check using toothpick or knife as dhokla mixture comes clean.Once done remove plate & keep aside.prepare tempering heat oil in a pan add black mustard seeds,asafoetida &chopped green chilli .pour this tempering on top of cooked dhokla.cut in shape & serve !!
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Instant Dhokla
A dhokla is a spongy savory cake made of gram flour, suji (semolina) or rice powder. Dhokla recipe is a very popular Gujarati dish prepared in almost every household in India. Many variations of dhoklas such as Besan Dhokla, Suji Dhokla, Chawal Dhokla or Khaman Dhokla. it is prepared by steaming .Dhokla can be served as breakfast, evening snack or even as an appetizer. Garnished with split green chilies, mustard seeds, grated coconut and coriander leaves, this dish can be served with accompanied with green chutney.
Ingredients
Gram Flour /Besan 1 cup
Suji 1 tbsp
Curd 1/4 cup
Ginger Chilli paste1 tsp
Turmeric powder 1/4 tsp
Salt to taste
Oil 1 tsp
Fruit salt 1 tsp
Lemon juice few drops
Water for making batter
for Tempering
Ingredients
Mustardseeds( black ) 1 tsp
Oil 1/2 tsp
Green chillies 1-2
Asafoetida (Hing )1/4 tsp (optional)
Water 1cup
Salt to taste
Sugar to taste
Fresh grated Coconut (garnishing)
Method
Take a large pan or pot add water for steaming dhokla.Grease a plate or any utensils using for dhokla.i have used loaf panMeanwhile take a bowl add besan,sooji,curd ginger & green chilli paste .adding little water to make a smooth paste.Now add fruit salt & lime juice mix properly.Pour batter in grease utensil.Steam for 10-12 or till it cooked.Put a knife as we do for a cake ..to check.If it comes clean.dhokla is steamed properly.
For tempering
Method
Take a deep pan heat & add oil then mustard seeds,hing green chilli,water,salt &sugar.give a boil.Let it cool down & bit .pour on steamed dhokla.Cut in a desire shape.garnish with fresh grated coconut.Serve with green Chutney.
Tips:- Dhokla mixture neither should be too thin or too thick. A consistency of a batter is most important for fluffy & light dhokla.add fruit salt into the mixture and stir it with a spoon. As soon as the bubbles appear immediately put the dhokla in the greased plate or dish to steam. Do not whisk the mixture for long. delaying a time to steam dhokla after adding fruit salt to it, then the dhokla will not rise well.
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Lettuce Gazpacho
Gazpacho is a soup made with raw vegetables and served cold. During the hot summer,as it is refreshing and cool.Originally Gazpacho is prepared with a tomato base and bread.Now there are many variations of gazpacho, often in different colors and flavors such as avocados,spinach,watermelon & etc.Lettuce Gazpacho is a healthy bright green soup with green vegetables blended with yogurt.The flavor of Crisp romaine lettuce is freshness itself and the creamy consistency of yogurt is the perfect base.
Ingredients
Romaine lettuce 1 or any lettuce
Cucumber 1
Spring onion 1
Garlic Cloves 1-2
Thick yogurt 1/2 cup
Mint leaves 4-5
Salt to taste
Black Pepper to taste
Crushed red pepper to taste(optional)
method
wash lettuce & mint leaves, spring onion & chopped.chopped cucumber .Blend all ingredients except black pepper,salt & red crushed pepper.
pour in a glass /bowl .add seasoning (Salt ,black pepper,red crushed pepper)& enjoy!!
tips:-
Any type of lettuce one can use.
instead of yogurt ,one can add sour cream.
any herbs one preferred.
Deseeded Cucumber it’s an individual choice.
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Eggless Pineapple Cake
Eggless cake prepared in a microwave.using cream cheese & basic ingredients used for baking & frosted with Cool whip
ingredients
2 tbsp Butter
2 tbsp Cream Cheese
1/2 cup Sugar
3/4 cup Milk
1 cup All purpose flour
1/2 tsp Baking powder
1/4 tsp Baking Soda
1/2 tsp Vanilla Essence
1 pack of Cool Whip
Canned or fresh Pineapple Pieces
Method
Take butter and cream cheese in mixing bowl.To that add sugar and whisk well until it turns out creamy.Slowly add warm milk and make that into a thin paste.Now add vanilla essence and mix well.Sieve all purpose flour into a wet mixture along with baking powder and baking soda.Mix very well.Pour the mixture into greased 8*8 microwave safe Baking tray.Microwave on a high power for 4 minutes.After a cake is done allow it to cool down for 10 minutes.Then transfer that to a cooling rack.After cake cools down divide that into two equal size sponge sheets.
Frosting
Take one of the sponge sheets .Apply pineapple juice over that.Apply a layer of cool whip over it.Place few chunks of pineapple over cream layer.Now put another sponge sheet on the top of previous sponge sheet.Now cover the whole cake with cool whip.Put some pineapple pieces on the top of a cake
Tips:-Make sure to use butter and cream cheese at room temperature.Be sure to use warm milk.Power setting for each microwave varies, so be sure to adjust cooking time as per your own judgement.
Recipe adapted from http://www.madhurasrecipe.com/microwave/Microwave-Pineapple
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Aloo Palak
Spinach is an excellent source of lots of vitamin & minerals.It is a very good source of dietary fiber, Spinach means Palak in Hindi language. It is a leaf-based dish eaten in the Indian Subcontinent with bread such as roti or rice.Potatoes means aloo in hindi .its a dish cooked with Spinach, potatoes & Indian Spices.
Ingredients
3 potatoes, peeled and cubed, (lightly sauteed in 1/2 tbsp of oil)
2 bunches spinach chopped
1/2 tsp cumin seeds
2 onions finely chopped
1-2 tomatoes chopped or puree
2 green chillies slit
1 tsp ginger garlic paste
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 1/2 cups water
salt to taste
1/2 tsp garam masala powder
1/2 tbsp cream optional
1/2 tsp Dry Fenugreek leaves
2 tbsp oil
Method
Heat oil in a heavy bottomed vessel, add cumin seeds and let them splutter. Add the onions and green chillies and sauté the onions till they turn transparent.Add ginger garlic paste and fry further for 3-4 minutes.add tomatoes and cooked now add turmeric powder ,red chilli powder and coriander powder and combine well.Add the spinach and let it cook for 4-5 minutes. Add the fried potato cubes and combine. Cook on low heat for 7-8 minutes.Add the water and salt and cook on medium heat for 12-15 minutes or till the potatoes are tender. Add malai, garam masala powder dry fenugreek leaves and combine.Reduce flame, cover and cook for a mt. Turn off heat and serve hot with Rotis or steamed rice.
Tips -if you want u can use spinach paste too,a taste will be same.
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Peanut Chutney
Peanut chutney is a delicious an accompaniment to many South Indian dishes such as Idli,dosa,medu vada.
ingredients
1 Cup peanuts
1 Tbsp oil
2 1/2 Tbsp ginger finely chopped
2-3 dry red chillies
2 1/2 Tbsp tamarind pulp
1 tsp mustard seeds
10-12 curry leaves
Urad dal 1 tsp
Bengal gram (channa dal) 1 tsp
Salt to taste
Water as required
Method
Soak urad dal & channa dal.Dry roast peanut in a pan & keep aside.using same pan add 2 tsp of oil adding dry red chilies ,soaked urad dal,channa dal & ginger saute on a med flame till it cook nice & brown.In a grinder jar adding roasted peanut,sauteed dry red chillies ,urad dal ,channa dal ,ginger & tamarind pulp.Adding little by little water to make a coarse /smooth chutney as per liking. Take out Ground paste in a bowl.add salt & check seasoning .Heat remaining oil & prepare mustard seed and curry leaf tempering & pour on top of Chutney .Mix properly !!Peanut Chutney is ready.
Tips:-After roasting de-skin of peanut is an individual choice.Increase or decrease red chilli quantity as per own taste buds.
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Aloo Paratha
Soft dough stuffed with the spicy filling of mashed potatoes and other Indian spices and then rolled out into big round shape flatbread serve with Plain yoghurt & pickles.
ingredients
Whole wheat flour 1 cup
Pinch of salt
1 cup water
oil 1/4 cup for kneading
Fillings
Boiled & Mashed potatoes 5 medium size
Onion chopped 1 medium
Green chillies 1-2 finely chopped
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp
Coriander powder 1/2 tbsp
Lime juice 1 tsp
Salt to taste
Green Coriander leaves 1 tbsp
Garam masala powder 1 tsp (optional)
Black mustard seeds 1 tsp
Oil for Cooking & frying filling
Butter a dash for toppings (optional)
Method
Make a soft dough with the specified ingredients. Divide the dough into balls, as per the required size. Heat 2 tsp of oil in a pan add black mustard seeds once it crackled add green chilli & chopped onion once onion became pink in color add turmeric powder,red chilli powder ,coriander powder ,mashed potatoes & salt mix properly so it combined like a dough .turn off heat then adding lime juice ,garam masala powder & green coriander leaves & mix well..Potato filling is prepared ,keep aside to cool down .
Take each portion of the dough, flatten it on palm.Stuff the filling in the dough ,close edges properly& roll into balls.
With a rolling pin, flatten the balls into 1/2″ thick round parathas.
Heat pan on a medium flame.Cook the parathas & apply oil both sides cook until parathas are golden and cooked through.
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Jhaal Muri
Jhaal means Spice & Muri is a puffed Rice & seasoned with Indian spices.it’s a no-cook recipe.Very light & flavorful snacks .Jhaal muri is a popular street food of Bihar & West Bengal.one can add as many ingredients like boiled potatoes ,chopped tomatoes ,peanuts& chutneys of their individual choice but mustard oil is a key ingredient to enhance taste .i am sharing a recipe which we ate at my home.It’s a favourite Tea time snacks for us almost every day of me & my cousin.we had a lot of memories connected with this snacks lot of spicy chit-chat & secrets.
Ingredients
Puffed Rice 2 cup
Onion finely chopped 1 tbsp
Green chillies 1-2 finely chopped
Mustard oil 2tsp
Salt to taste
Paprika to taste
Lime juice 1 tsp
Green coriander leaves/cilantro 1 tbsp for garnishing
Method
Mix all ingredients in a bowl.garnish with chopped green coriander leaves.enjoy with a cup of Ginger Tea.
My entry for Semi Home Made Collective – May 2016 @Sonal Gupta blog. http://simplyvegetarian777.com/ .plz do check her blog for awesome & delectable Vegetarian food.
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Mango Panna Cotta
Panna cotta (In Italian meaning ‘cooked cream’) is an Italian dessert of sweetened cream thickened with gelatin & molded. The cream may be aromatized with rum, coffee, vanilla, or other flavorings.I am sharing Mango Panna cotta made with a fresh cream, gelatin, sugar ,and mango puree.
Ingredients
skimmed Milk-1/14 cup
cream-1/4 cup
vanilla extract -1tsp(optional)
sugar-1/4 cup or as much sweeter u like
Gelatin-1 packet (dissolved1-2 tbsp in warm water)
Mango puree – 3/4cup +2 tbsp
Method
Pour milk & cream in a pan on medium heat ..let it be warm keep stirring and add sugar and mix properly..till it start boiling ..remove pan from heat as cream heated fast it may come out of pan.now add dissolve gelatin and mix properly.we will strain in another bowl ..so that remaining gelatin should be mixed evenly.once a mixture comes to room temp .add mango puree & mix properly.pour in a glass or bowl to set .i prefer overnight .
de-mould a Panna cotta pour 2 tbsp on top .serve !!
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Caramel Custard
Custard made out of eggs, milk and sugar in a microwave.
Ingredients
Egg 1
Sugar 3 tbsp + 1 tsp
Cold water 1 tsp
Hot water 1 tsp
Vanilla extract 1 tsp
Milk 1/2 cup
Ramekin
Water for steaming
Method
Add 1 tsp sugar & 1 tsp cold water In ramekin.Cook for 1 min in microwave 100% or HI power.plz handle carefully using oven mitts as it will be hot.If it still not caramelized 30 sec more.Instantly check sugar .add 1 tsp hot water.In a mixing bowl add sugar,egg ,vanilla extract & milk.Mix properly till it blended.Strain & add mixture in a ramekin.In a large bowl for steaming add hot water to a level of a ramekin.Cover with cling film & cook for 8-10 min on HI/100%.Carefully remove ramekin.keep in refrigerator till it set.Once it set de-mould & serve!!
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Fresh Strawberry Granita
Granita is a semi-frozen dessert made from sugar, water, and various flavorings. its texture varies from coarse to smooth, it is always different from the one of an ice cream which is creamier, and from the one of a sorbet, which is more compact; this makes granita distinct and unique.Common and traditional flavoring ingredients include lemon juice, mandarin oranges, jasmine, coffee,almonds, mint etc.
My version of Strawberry Granita is made with pureed Strawberries freeze in a pan and scrape with a fork.
Ingredients
4 cups fresh strawberries
1/2 cup sugar
3/4 cup water
2 Tbsps fresh lemon juice
Mint leaves for Garnish
Method
Add sugar and water in a blender; process until sugar dissolves. Add strawberries and lemon juice; blend until smooth. Pour mixture into square dish. Cover and freeze 3 hours; stir well. Cover and freeze few hours more or overnight.Remove mixture from freezer; let stand at room temperature 10 minutes. Scrape entire mixture with a fork until fluffy.
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Instant Cake
Mix all ingredients in a cup or bowl.Instant cake Ready in a minute.
Ingredients
Self Raising Flour- 3tbsp
Coco powder – 1 1/2tbsp
Coffee Powder-2 Tsp
Condensed milk – 3 tbsp
Olive oil /Butter 2 tbsp
Milk – 3tbsp + 1tbsp
Almond chopped (optional)
For ganache frosting
Heavy Whipping Cream 1/4 cup
dark /semi sweet Chocolate chips 1/2 cup
Method
Mix w tsp coffee powder in a 1 tbsp milk.boil make a coffee mixture keep aside.
Take a Microwave-safe cup or bowl.Add oil /butter.then condensed milk.mix properly then add flour ,cocoa ,coffee mix .adding milk stirred a lump free mixture.
Microwave for 2 min.
For Ganache
In a bowl heat cream for 30 sec -1 min.
Keep an eye on cream as it warm fast or may spill out.then add choco chips give a good stir.
Once a cake cooled down invert on serving plate or one can serve in a bowl or cup only.
Pour ganache on top garnish with almond flakes & enjoy.
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Mexican Flan
Flan is a traditional Mexican dessert and there are many versions. It is a rich, creamy, cooked egg custard. it’s flavored with vanilla and baked in a water bath to retain its texture.
Ingredients
Egg -3
Sugar-1 cup
Evaporated milk -1 tin
Condensed milk- 1 tinVanilla extract -1 tbsp
Whipped cream..optional
Method
Preheat oven to 350°F.Select 2 oven safe containers, one that can easily fit inside the other.The large one will be used for a water bath and the smaller one will pour flan.mixture.Fill the larger container a little less than halfway with water and place in the cold oven to heat up while you prepare the caramel and the custard.In a large pan, caramelized the sugar until it turns a light golden brown .While still hot, transfer the melted sugar to baking container swirling it around until the entire bottom is covered then set aside.In a blender add the remaining ingredients and blend until smooth.Open up the oven where you have placed the water bath and then place the small pan with the caramel inside the large water bath pan.Pour the mixture into the pan being careful not to splash it.Bake for 30- 45 minutes until the top is golden brown and the center passes a toothpick test.Remove from oven and allow to cool on a rack.You may invert this onto a large serving dish or Cut a piece & serve with a dollop of whipped cream
Tips :-Let it cool down or keep in a fridge for 24 hrs. when serving put hot water in a bigger bowl and keep baked flan bowl in it so that caramel should be easily come out
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Mirch Ka Salan
Salan means Curry & Mirch means Chilli .It’s an authentic & traditional spicy dish of Hyderabad,India .It’s prepared with green chillies and relished along with Biryani recipes.Mirchi ka salan, or curried chilli peppers, is a popular dish made with a variety of long & spicy chillies, spices with flavours of coconut, tamarind, peanuts and sesame seeds.Serve with Biryani /rice /pulao.I am sharing my version of Mirch ka salan as my family like this curry along with biryani .Originally 15-20 Chilli are added in this Curry.
Ingredients
Green Chilli 4-5
Sesame seeds 2 tbsp
Peanuts 1/4 cup
Desiccated coconut 1/3 cup
Onion 1(sliced)
Cumin seeds 1 tsp
Dry red chillies 3
Garlic 5-6
Ginger 1″
Turmeric powder 1/4 tsp
Coriander powder 1 tbsp
Green Coriander leaves(chopped) 1 tbsp
Tamarind pulp 1tbsp
Oil 4 tbsp
Mustard seeds 1 tsp
Curry leaves 10-12
Salt to taste
Water 3 cups
Method
Make a cut in green chillies then heat oil in a deep pan and fry for 3-4 minutes. Drain on tissue paper. Dry roast cumin seeds, Peanuts, sesame seeds & desiccated coconut in a pan.Grind together red chillies, peanuts, cumin seeds, Desiccated coconut, sesame seeds, garlic and ginger with enough water into a paste. Take 1 tbsp of the leftover oil in another pan and heat. Add mustard seeds and once it crackled add curry leaves and onion. Mix well and sauté till the onion becomes translucent after that add a ground paste and mix well.then Add turmeric powder & coriander powder cook mixture stir continuously till it started leaving oil then and 3-4 cups of water. Stir and cook for a 2 to 3 minutes. Add the fried green chillies, salt and tamarind pulp. Mix well and cook on medium heat for 5-10 minutes. Serve hot garnished with coriander leaves.
Tips :-one can add more green chilli as per requirement.
Check this Link for Biryani
https://aayushimanish.wordpress.com/category/rice-biryanipulao/
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Soft Idli
It is made of soaking ,grinding & fermented rice ,lentil then Steamed. Serve with sambar & chutneys.
Ingredients
(Make 25-30 idlis )
Idly rice 2 cup
Urad dal 1/2 cup
Flattened rice thick 1/3 cup
Fenugreek seeds 1 tbsp
Salt to taste
Method
Wash & Soak rice & Flattened rice together for min 4 hrs.
(for grinding use water used for soaking)In a different bowl soak urad dal & fenugreek seeds.Grind separately.Mix both mixture using hands.add salt & cover.Let it ferment overnight.In cold places ,it may take longer time.Steam idli & serve with sambar & chutneys
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Medu Vada
It is made with spiced urad dal batter and fried in donut shape dumplings. They are crispy on the outside and soft on the inside. They are served with Sambar or Coconut Chutney.
ingredients
1 cup urad dal
3 green chillies , roughly chopped
3 to 4 peppercorns
8 to 10 curry leaves
1 tsp ginger
salt to taste
Method
Clean, wash and soak the urad dal in enough water for at least 2 hours.Drain, add the green chillies, black pepper, curry leaves ,and ginger and blend in a mixer to a smooth batter, adding a little water.
Add the salt and mix well and divide the mixture into equal portions. Keep aside.Wet your hand.Take a portion of the mixture in your hand.Make a hole in the center with your thumb.Heat oil in a kadhai(temp Med-hi) up turn your hand and drop the vada in oil.Deep fry the vada till both sides turn golden brown in color.Repeat with the remaining batter to make more medu vadas.Drain on absorbent paper. Serve hot with coconut chutney and sambar
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Vanilla Chocochips Ice cream
Whipped cream blended with Condensed milk ,Vanilla extract & choco chips
Ingredients
Heavy whipping cream 2 cup
1 can Condensed milk or as much sweetness one like
Vanilla extract/essence 1 tsp
Chocochips mini 1/2 cup
Method
whipped heavy whipping cream using an electric beater ,In a big bowl ,add whipped cream ,condensed milk ,vanilla extract & choco chips.mix properly freeze 8 hrs or overnight till it set.scoop & serve !!
Tips whipping cream volume increase double once whipped .
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Mango Icecream
Easy to make 3 ingredients recipe.Mango pureed mixed with whipped cream & condensed milk.Adapted from a web @show me the curry
ingredients
Mango pulp (sweetened)-850 gm
Condensed milk -1/2 tin
Whipped cream -250 gm
Mango cubes :-few(optional)
Method :-
Take a deep bowl..add mango pulp.condensed milk & whipped cream..mix all ingredients with spoon or hand whisker.(not electric).pour in a tight lid box..after 2 hrs mix mango cubes & put again freezer for at least 4 hrs or till it freeze.Serve & enjoy !!
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Strawberry Pistachios Malai Kulfi
Kulfi is a popular frozen dairy dessert from the Indian Subcontinent.The more traditional ones are cream , rose, mango, cardamom, saffron , and pistachio.Kulfi is traditionally prepared by evaporating sweetened and flavoured milk via slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might not burn, until its volume was reduced by a half, thus thickening it.The semi-condensed mix is then frozen in airtight sealed molds.
I am sharing an easier version of Kulfi without cooking which is prepared with Fresh Pureed Strawberries Blend with Whipped Cream & condensed milk & freeze in a Mold or a Box.
Ingredients
Strawberry pureed 1 cup
Whipped Cream 1 cup
Condensed milk 1/2 cup or to taste
Pistachios crushed 2 tbsp
Method
Wash & dry strawberry properly then pureed & strained.In a big bowl
mix everything together then pour into a mold or freeze in a box keep in a fridge to set for 6 hrs or overnight.Demold or scoop & 
Serve
Tips:- one can use strawberry crush available in a market too.
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Aloo Gobhi Curry
Boiled Potatoes & fried Cauliflower Florets ,Seasoned & simmer with Indian Spices.
Ingredients
- Boiled potatoes 4 med size cut in chunks
- Cauliflower florets 2 cup
- Mustard Oil ?any cooking oil 2 tbsp
- Onion sliced med 2
- Tomatoes chopped 3
- Ginger garlic paste 1 tbsp
- Turmeric powder 1/2 tsp
- Red chilli powder 2 tsp
- Cumin powder 1/2 tbsp
- coriander powder 1 tbsp
- Garam masala 1 tsp
- Bay leaf 2
- Cumin seeds 1 tsp
- Salt to taste
- Green coriander leaves chopped 1 tbsp
- Water 1 cup or as required for gravy
Method
- Heat oil in a pan then adding Cumin seeds once it crackled add bay leaf.add cauliflower cook till it became brown on top.remove from oil keep aside .
- using same pan adding sliced onion cook till it becomes translucent.add ginger garlic paste cook till raw aroma goes off.Add tomatoes & dry powder except garam masala powder cook till start leaving oil.
- add cooked cauliflower & boiled potatoes.mix properly so it coated with masala mixture.add salt & garam masala powder.give a good stir .add water & boil .once start boiling simmer to low heat for 10 min .so that vegetables absorb gravy .
- Check seasoning & curry desired consistency.turn off heat add chopped green coriander leaves.Serve with Rice or chappati
My Tip: Cook preferably in mustard oil.it gives an awesome flavor.
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Vermicelli Upma
Vermicelli cooked with veggies & seasoned.
ingredients
2 cups vermicelli
3 cups water
1 small red onion, chopped
3/4 to 1 cup chopped vegetables of choice (carrots, peas, beans, OR u r fav veg
2-3 green chillies, slit (as per u r choice)
1″ piece of ginger, grated
1 tbsp oil
1/4 tsp mustard seeds
1/4 tsp Bengal gram
1/4 cup roasted peanut(optional)for garnish
A few curry leaves (optional)
1/2 tsp lemon juice (optional)
Chopped coriander leaves for garnish (optional)
METHOD
Roast the vermicelli in a dry skillet or pan until golden brown. This will take about 4-5 mins but keep an eye on it and stir frequently otherwise they will brown on one side only or even burn. Set aside when done.Heat oil in the same pan and add mustard seeds, curry leaves, Bengal gram and green chillies. When the mustard seeds pop, add the chopped onion. When it becomes transparent, add the ginger and the vegetables. Mix well until well coated and cook covered on sim for 6-8 mins until the vegetables are soft. Sprinkle some water if necessary.Once the vegetables are cooked, add the water with some salt and bring to boil. Once the water comes to a rolling boil, dunk in the roasted vermicelli stirring continuously so that it doesn’t clump. Let it cook in the open pan until the vermicelli has cooked all over and there’s no water left. Usually a vermicelli : water ratio of 1 : 1.5 works well for me.
Garnish with coriander leaves ,peanut roasted & lemon juice and serve hot
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Oats Dhokla
Ingredients
Oats -(roasted & powder)-1/2 cup
Gramflour -1/2 cup
Ginger & Green chillies paste -1 tsp
Salt- to taste
Lemon juice -1 tsp
Fruit Salt -1 tsp
Turmeric pwd-1/4 tsp
Water to make batter
For tempering
Mustard seeds-1 tbsp
Oil -1 tsp
sugar- to taste(optional)
Lemon juice -1 tsp
Salt to taste
Curry leaves-10
water -1/2 cup
method
Into a bowl Gram flour,powdered oats,green chilli paste ,salt ,lemon juice & make a smooth batter adding water.add fruit salt at last .now take pressure cooker add water ,as we do for Idli ,grease idli stand pour batter ,..close lid put on flame for 8 min High & low flame 4 min.meanwhile prepare tempering to pour on dhokla.take out dhokla on a plate & pour tempering on top of it.once it absorbed .Serve hot with chutney!!
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Yellow Moong Dal & Spinach Crepe
Crepe prepared using Soaked & grind Split yellow moong Dal with Spinach .
Ingredients
Yellow moong dal (soaked) 1/2 cup
Cumin seeds 1 tsp
Asafoetida a pinch
Salt to taste
Spinach (chopped ) 1/2 cup
Onion chopped small
Green chillies 1
Method
Grind soaked moong dal .takeout in a bowl add salt, spinach,Asafoetida , cumin seeds.
Heat pan or griddle .pour batter on it spread..as we do for dosa..sprinkle chopped onion & green chillies..add oil on side cook both sides.till it crisp.Serve with Chutney!!
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Spicy oats & moong crepes with mint & cilantro chutney
Crepes prepared using Oats ,yellow split lentil & veggies .
Ingredients
Old fashioned Oats(powdered) 1/2 cup
Yellow moong dal (soaked) 1/2 cup
Turmeric 1/4 tsp
Green chillies 1-2
Coriander powder 1 tsp
Red chilli powder 1/2 tsp
Salt to taste
Black Pepper powder to taste
Onion finely chopped optional
Tomato deseeded chopped optional
Oil
Method
Powder oats using a grinder.now make a paste of soaked moong dal.adding green chillies. take paste in a bowl add all spices & oats.make a batter.if u feel a batter is thick add a
Old fashioned Oats(powdered) 1/2 cup
Yellow moong dal (soaked) 1/2 cup
Turmeric 1/4 tsp
Green chillies 1-2
Coriander powder 1 tsp
Red chilli powder 1/2 tsp
Salt to taste
Black Pepper powder to taste
Onion finely chopped optional
Tomato deseeded chopped optional
Oil
Method
Powder oats using a grinder.now make a paste of soaked moong dal.adding green chillies. take paste in a bowl add all spices & oats.make a batter.if u feel a batter is thick add a
little water.now heat a pan or dosa pan ..drop with ladle..drop oil with a help of spoon .add chopped onion & tomatoes .flip & cook both sides ..till it crisp
Mint & cilantro chutney
Handful of mint & cilantro
Garlic 1-2
Yogurt 1 or 2 tbsp
Salt to taste
Mustard oil few drops (optional)
Grind all ingredients except oil & salt.tske in a bowl add salt & oil .
Serve ur healthy crepes with chutney & enjoy !!!
Mint & cilantro chutney
Handful of mint & cilantro
Garlic 1-2
Yogurt 1 or 2 tbsp
Salt to taste
Mustard oil few drops (optional)
Grind all ingredients except oil & salt.tske in a bowl add salt & oil .
Serve ur healthy crepes with chutney & enjoy !!!
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Oats Uttapam
Oats & semolina Pancakes prepared with Indian spices & seasoned
Ingredients
Oats (roasted & powder) 3/4 cup
Rava 1 tbsp
Yogurt 1 cup
Onion chopped.
spinach chopped (optional)
Curry leaves few chopped
Green chilli chopped
Salt to taste
Red chilli powder optional
Eno fruit salt 1/4 tsp
Lemon juice few drops
Water if required
oil for cooking
Method
Take a bowl add oats,rava,onion ,green chilli,curry leaves & spinach .then add yogurt mix properly.add salt if a batter is very thick a little water.Before preparing uttapam.add Eno fruit salt & lemon juice.mix properly.Heat a pan on med heat.drop full ladle on pan .sprinkle red chilli powder.add little oil .cook both sides.Enjoy plain or with Chutney.
Oats (roasted & powder) 3/4 cup
Rava 1 tbsp
Yogurt 1 cup
Onion chopped.
spinach chopped (optional)
Curry leaves few chopped
Green chilli chopped
Salt to taste
Red chilli powder optional
Eno fruit salt 1/4 tsp
Lemon juice few drops
Water if required
oil for cooking
Method
Take a bowl add oats,rava,onion ,green chilli,curry leaves & spinach .then add yogurt mix properly.add salt if a batter is very thick a little water.Before preparing uttapam.add Eno fruit salt & lemon juice.mix properly.Heat a pan on med heat.drop full ladle on pan .sprinkle red chilli powder.add little oil .cook both sides.Enjoy plain or with Chutney.
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Mutton Curry
Mutton marinated with Yogurt & cooked with Indian spices
Ingredients
- 1 kg mutton
- 5 tbsp oil
- 1 cup curd
- 2 onion finely chopped
- 2 tbsp ginger paste 2 tbsp garlic paste
- 1½ tsp Kashmiri red chilly powder
- 1 tsp garam masala powder
- 1 tsp ginger powder
- 2 tbsp coriander powder
- 1½ tsp turmeric powder
- 1 tsp cumin powder
- Whole garam masala{ 1 tsp black peppercorns, 12 cloves, 8 green cardamom ,5 sticks cinnamon Few threads of mace}
- Salt to taste
Method
In a bowl, mix mutton with curd and a little salt and keep aside. Heat oil in a pan and put in the whole garam masala. When they start to crackle, put in the chopped onions and fry till they turn golden brown.Add ginger-garlic paste and fry again for about two minutes. Add all the masala powder and fry till the oil comes up. Now add mutton with the marinade paste and stir fry on a high flame for 2 minutes.Pour in water and add a little salt, cook it with the lid closed till the meat becomes tender and the gravy is medium-thick in consistency.Serve it with white steamed rice /roti /paratha.
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Crispy Fried Fish
Indian non-vegetarian meal is incomplete without a Masala Fish Fry. it’s is a very common and staple dish.A nice spicy fish fry can be eaten on its own as an appetizer or starter or goes well with rice too. There are various ways of preparing the fish fry using different ingredients and spices to individual taste.The fried fish would taste better if marinated and left for long or can be cooked as soon as it’s coated with marination.Fishes are easy and quick to cook, packed with good amount of protein and low in fat.Check my Pan fried recipe Pan Fried Tilapia
I am sharing my deep fried recipe.it’s a bony fish Marinated with Indian spices.
ingredients
Fish (with bones)1 kg /2lb
Garlic paste 2-3 tsp
Salt to taste
Turmeric powder 2tsp
Red chilli powder 1 tsp to taste
Mustard Oil (preferably)/any cooking oil for Deep Frying
Method
Clean & wash fish ,marinate with turmeric powder,chilli powder,garlic paste & salt .keep aside for 15-20 min.heat oil in a pan deep Fry .Enjoy Crispy fried fish with rice/roti or serve as an appetizer
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Pan Fried Tilapia
Tilapia fish marinated with Indian spices & shallow fry
Ingredients
Tilapia fillets 2
Turmeric powder 1 tsp
Red chilli powder 1/2 tbsp
Rice flour
Salt to taste
Lime juice 1 tsp
Garlic paste 1 tsp
Mustard oil?any cooking oil for frying
Water if required
Method
Cut fillets in shape & size of own choice.Mix all ingredients,coat properly.
Marinate for 15-20 min.Heat oil fry on med heat.
Serve hot with onion rings.
Enjoy !!
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Sambar
Split yellow pigeon pea cooked with vegetables ,tamarind & seasoned.a lentil based soup or stew which is served with idli ,vada or rice .A Famous dish from south India.
ingredients
2 Cup -Split pigeon peas(Toor Dal)
water- to cook dal
1/2 tsp- Turmeric optional
3 Red Chillies (to taste)
1-2 tbsp Sambar powder
2 tsp Mustard seeds
Tamarind paste-(as much sour taste u like )
1-2 cups Vegetables washed & chopped (choice of u r fav veg)
Green Chillies to taste
Few Curry Leaves
Salt to taste
Cooking Oil
Method
Pressure Cook Toor dal with turmeric ,salt and water and keep aside.Cook the vegetables in water enough to soften them and add Turmeric and salt.When vegetables are cooked add tamarind paste.Heat some oil in a pan, splutter mustard, add red chillies, green chillies, curry leaves, and sambhar powder and keep stir for few minutes.Add this to the boiling vegetables.Add Cooked Split pigeon peas and let it cook for a few more minutes.
Sambar is ready.Serve with rice,idli,dosa .
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Quinoa Vegetables Cutlet
Quinoa is a source of complete protein ,a good source of dietary fiber and phosphorus and is high in magnesium and calcium.It is a healthy combination of quinoa and wholesome veggies with a tweak of Indian flavor.
ingredients
Pre-washed Quinoa 1 /2 cup
Water 1 cup for cooking quinoa
Boiled potato 1 med size
Salt to taste
Carrot 1/4 cup
Corn 1/4 cup
Green coriander leaves chopped 1tbsp
Spring onion chopped 1 tbsp
Green chilli 1 finely chopped
Ginger 1/2″ finely chopped
Garam masala 1/2 tsp
Chaat masala 1/2 tsp
White pepper powder 1/4 tsp
Lime juice 1 tsp
Cornflour 1 tbsp(to coat)
oil for shallow fry
method
In a pot add quinoa & water once it started boiling then adding a salt little bit ,Carrot & corn cover it & cook on low flame till quinoa cooked properly .it takes 10-12 min or till it cooked .remove from heat & leave for 5 min more.After 5 min uncovered take out a mixture in a bowl to cool down & add all ingredients & mix properly Check seasoning ,give a cutlet shape.heat oil in a pan for shallow fry .roll cutlet in a cornflour it will give a nice & crispy crust.cook from both sides till it became Nice golden Color.Serve Hot with sauce & salad.
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Paneer Bhurji
Scrambled Cottage cheese cooked with Indian spices & seasoned
Ingredients
- Paneer 250 gms
- Onions 2 small
- Tomatoes 2 medium sized
- Green chillies 2-3
- Bay leaf 1
- salt as per taste
- Turmeric powder 1/4 tsp
- Garam masala powder 1/4 tsp
- Kasoori methi(dried fenugreek leaves) 1/2 tsp
- Oil 2 tsp
- Milk 1/2 cup
- butter a dash
- Green coriander leaves for garnishing
method
- Take 2 tsp of oil in a pan, add chopped onions and a bay leaf.Saute onions on medium flame. After onions turn light brown, add chopped tomatoes and mix well.
- Add green chillies, salt, turmeric powder, garam masala powder and paneer.Now add kasoori methi ,a dash of butter and 1/2 cup of boiled milk. Mix well and let it cook on high flame for few seconds but stirring very frequently.
- So as to avoid sticking of paneer to the bottom of a pan.Now lower the flame and let it cook for few minutes if needed add few spoons of water.
- Cook till oil separates out from the mixture. Garnish with coriander leaves
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Kesar Peda
Ricotta cheese cooked with sugar & saffron ,decorated with Pistachios
ingredients
Ricotta cheese 1 cup
Sugar ¼ cup to taste
Saffron 15 to 20 strands
Warm milk (3 tbsp
Green cardamom powder
Ghee ½ tsp
Pistachios slivered 10-12
Metho
Soak the saffron strands in hot milk for about 5 minutes and then keep aside. Heat a kadhai and add ricotta cheese next, add in the saffron-milk mix, sugar & cardamom powder.Mix well till sugar dissolve completely.Keep stirring on a low flame till the mixture has thickened. Take off the flame and let it cool downOnce the mixture is cool enough to handle, knead it into a smooth dough. Divide the mixture into equal-sized balls.apply ghee on palm & Lightly press the balls into flat discs and shape them as u like.keep it aside to cool completely.press at the centre of each peda and gently press & decorate with slivered pistachios
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Fresh Baby carrot & Orange juice
Carrots + Oranges work well together and are a great source of Vitamin C, which supports the body in its ability to absorb iron, Beta-Carotene which converts to Vitamin A in the body and helps you maintain a youthful appearance and overall boosted an immune system.
My easy simple recipe made with chopped baby carrot blended with Freshly pressed orange juice.
Ingredients
2 cup baby carrot chopped
2 medium Orange pressed juice
Few ice cubes
Method
Blend baby carrots , orange juice with ice .pour & serve
tips:- I am not a professional nutritionist nor dietician.so plz contact a professional.before taking this ,if anyone have an allergy or health issues.
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Sabudana Khichdi
Soaked Sago/tapioca cooked with boiled potatoes & roasted peanuts & seasoned.
Ingredients
Sago /sabudana -1/2 cups (soaked in 1/2 cup water or a little bit more)for 2-3 hrs so it absorb water & become fluffy.
Salt to taste
A pinch of turmeric optional
Red chilli powder 1/2 tsp
oil/ghee for cooking
Roasted peanut & coarsely grind 1tbsp
Cumin seeds 1 tsp
Lime juice 1 tsp
Few coriander sprigs chopped
Method
Heat a pan add oil then add cumin seeds once it crackled add turmeric powder red chilli powder ,add boiled potatoes mix properly ,Add soaked sago cook around 5-6 min or till it becomes translucent.add roasted peanut powder ,salt .Turn off heat then adding lime juice Garnish with coriander leaves & serve!!
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Garlic Chutney
Garlic & red chili soaked in vinegar Grind & seasoned
ingredients
- 1 pod garlic (peeled)
- 2-3 Dry Red chilies (hot)
- Vinegar 1 tbsp
- Salt to taste.
- Kashmiri chili 1 (for natural color)
method
- Soak red chillies in vinegar for an hour, grind all the ingredients together in a blender. Serve.
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Green Coconut Chutney
Fresh Grated coconut & Green coriander leaves grind ,seasoned & tempered.its an accompaniment for south Indian dishes like idli,dosa & vada
ingredients
Fresh Coconut Grated 1 cup
Green coriander leaves(chopped) 1Cup
Green chilies 2-3 /as per taste bud
Bengal gram(channa dal) 1/4 cup
Salt to taste
Ginger grated 1″
For tempering
mustard seeds- 1 tsp
Oil 1 tbsp
Curry leaves 4-5
Dry Red chilies 1-2
Bengal gram(channa dal) 1 tbsp
Method
Boil a little water in a pan blanched coriander leaves for 20-30 sec.In another pan add 1 tsp oil add channa dal & saute.add green chilies & ginger then coconut fry for few sec.Transfer to grinder jar adding coriander leaves & rest of sauteed ingredients.without adding water pulse it.Later add little water & grind.For tempering add oil in a pan add mustard seeds channa dal then red chilies & finally curry leaves.then turn off a flame.take out chutney in a bowl add salt ..pour tempering on chutney & mix properly.Check seasoning.
Tips :-Adjust chili as per your own taste buds. If using frozen coconut then thaw it.
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Fresh Watermelon Orange juice
Oranges are a Good source of vitamin C. Its helping cardiovascular health, reducing stroke risk, lowering cholesterol and even playing a role in improving brain.Watermelons too, are linked to having heart health benefits. The have also been shown lower blood pressure, boost the circulatory system and protect cells from damage.
My Simple recipe ,it’s a heart-healthy combination.no fuss easy making two ingredients.
Ingredients
Watermelon Chunks 2 cup
Navel orange juice 1/2 cup (freshly pressed)
Few ice cubes optional
Method
Add watermelon chunks & orange juice in a blender.blend until watermelon liquefied.add ice cubes in a glass.pour & Serve .
Tips:I am not a professional nutritionist nor dietician.so plz contact a professional.before taking this ,if anyone have an allergy or health issues.
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Dahiwale Aloo
Boiled potatoes simmered in Yogurt gravy
ingredients
- Boiled potatoes, 3 medium sized
- Cumin seeds 1 tsp
- Turmeric powder 1/2 tsp
- Coriander powder 1/2 tsp
- Red chillies (dry)- as per taste
- Red chilli powder 1/2 tsp
- Curd- 1 cup (whisked)
- Salt to taste
- Asafoetida a pinch
- Oil 3 tsp
method
- Heat 2 -3 tsp oil in a pan, add the cumin seeds and then allow them to crackle. Then add the red dry chillies and allow them to crackle. Then add the boiled potato and saute for a minute.
- Next, remove the boiled potatoes and use the same pot to cook. Add oil to heat, then add the dry masalas ( now add coriander powder, turmeric,red chilli powder, asafoetida) and cook for a minute.
- Then add the whisked yogurt and keep stirring until all the spices are mixed well. Now add salt and water if it is too thick. Cook it for 5 minutes on a low flame. Keep the gravy consistency as per your choice.
- Serve it hot with chappati/poori /paratha.
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Aloo Rassedar
Boiled Potatoes Cooked in tomato gravy
ingredients
- Potatoes-boiled peeled & cut to chunks 500 gm
- finely chopped ginger 1 tbsp
- Asafoetida a pinch
- 2-3 tomatoes chopped
- 1 tsp fennel seeds -roasted and coarsely grounded
- 1 tsp fenugreek seeds roasted and coarsely grounded
- 2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder
- Salt to taste
- Ghee 1 tbsp
- Green coriander leaves for garnish
- Water as required for gravy
Method
- Heat ghee, add the asafoetida, fennel seeds, fenugreek seeds and the potatoes soon after. Saute the potatoes well, making sure they all get coated with the ghee. remove Potatoes & keep aside
- using same pan add chopped tomatoes &grated ginger & salt cook till it becomes soft & rest of dried powder. once u get nice aroma .Add potatoes & enough water to cover the potatoes, and bring to a boil.
- Simmer for 10-15 minutes.till u get desired consistency ,serve with hot poori
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Bhareli Vangi
Stuffed Baby eggplant & cooked with Indian spices.
ingredients
- 10 baby brinjal
- 10 tsp desiccated coconut
- 8 tsp roasted & crushed peanut powder
- 1/4 tsp turmeric powder
- 1/2 tsp chili powder
- 1/4 tsp garam masala/Goda masala
- 2 tsp tamarind pulp
- 2 tsp jaggery water
- 1/2 tsp cumin seeds
- Salt to taste
- 1 /2 tsp Mustard seeds
- oil for cooking
- water 1/2 cup for gravy
Method
- prepare stuffed in a bowl add turmeric powder ,red chilli powder,desiccated coconut ,crushed peanut powder,salt & Goda masala or garam masala.
- wash & dry brinjal. cut into four leaving them attached only at the stem. stuffed brinjal with masala .Heat oil in a pan adding mustard seeds & cumin seeds.once it crackled keep stuffed brinjal in a pan .
- pour water & cover till it cooked & become soft.Now add tamarind and jaggery water. Add salt to taste(be careful as we add salt in stuffing too).Serve hot with rice or Chappati.
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Paneer Butter Masala
Cottage cheese simmered In Makhani Gravy
Ingredients
- Paneer – 250 g
- Onion- 1(large size) chopped
- Tomato puree-150 grams
- Ginger garlic paste – 1 tbsp
- Red chilli powder – 1 tsp
- Coriander powder – 2 tsp
- Garam masala – 1/2 tsp
- Cashewnuts 10-12 soaked & grind
- Kashmiri red chilli 1 tsp
- Kasoori methi (dried fenugreek leaves) – 1 tsp
- Oil – 1 tsp Butter – 1 tbsp
- One small bay leaf
- Black cumin seeds – 1/2 tsp
- Cardamom – 1
- Cinnamon stick – 1″
- Fresh cream – 1 cup
method
- Heat oil in a pan and saute onions until translucent. Remove from heat and let it cool. Grind it to a fine paste. Heat a tbsp of butter and add bay leaf, black cumin seeds, cinnamon stick, and cardamom.
- Add grind onion paste.Add ginger garlic paste and saute for 3 minutes over medium heat. Add chili powder, coriander powder, garam masala, salt & Kashmiri red chilli powder
- Stir everything together and let it cook for 5 minutes.Add half of the tomato puree & mix well. Add the rest of the paste little at a time, check for the right amount of sour taste and add more
- Cook this mixture until the raw smell of the spice and tomato disappears. It takes about 10 to 15 minutes.
- Add cashew paste cook for 2-3 min & cream to the onion tomato gravy and bring it to a boil.Finally, add paneer, crushed kasoori methi and a cup of water or more if required. Let it cook for 5 to 8 minutes and turn off the stove.
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Matar Paneer
Cottage cheese & Green peas Cooked in Indian spices
Ingredients
Frozen or fresh Green Peas – 1 cup
Paneer – 250 gm
Mustard Oil /any cooking oil – 1 tbsp + 2 tsp
Cumin seeds – 1 tsp
Onion – 1 medium chopped
Ginger – ½ inch piece, finely chopped
Garlic cloves – 2, chopped
Green chilies – 2 chopped
Tomato – 3 chopped
Turmeric powder – ¼ teaspoon
Red chilli powder – 1 teaspoon
Kashmiri red chilli pwd 1/2 tsp ( it gives a nice color) optional
Coriander powder – 1 teaspoon
Garam masala – ½ teaspoon
Kasoori methi -1 tsp
Salt – to taste
Water – 1 cup
Method
Boil the green peas in microwave for 1-2 min or u can do on stove
Heat 1 tbsp oil in a pan.add cumin seeds, let it crackle.Add ginger, garlic and green chili for a minute.cook till raw aroma goes off.Add onions with salt and cook till it becomes pink in color.Add tomatoes and cook till it becomes little soft.Let it cook a bit and grind into smooth paste.( before grinding let masala be cooled down).Heat remaining oil in the same pan on medium heat. add grind paste and all dry spices except kasuri methi & garam masala.cook till gravy leaves oil.now add kasuri methi & garam masala.
Add water and let it simmer for 2-3 minutes.check salt.
Stir in boiled peas and paneer and simmer again for 3-4 minute or u get desired consistency.Serve with roti, rice or paratha.
Tips
Plz adjust oil quantity & spices as per ur taste bud.
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Baingan Bharta
Smoked eggplant /brinjal & tomatoes mashed & seasoned.Seve as a side dish.
Ingredients
Large brinjal 1
Tomato -2
Garlic clove(chopped) 3-4
Mustard oil 1 tsp
Salt to taste
Green chillies (chopped)1-2
Lemon juice for more tangy flavor (optional)1 tsp
Cilantro/green coriander leaves (optional)
Method
Wash & dry ..roast brinjal & tomatoes.let it be cooked properly. .peel brinjal & tomatoes mashed.properly. add garlic..salt..mustard oil ..now ur baingan bharta ready.Serve as side dish
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Butter Chicken
Butter chicken or murgh makhani is an Indian dish of chicken in a mildly spiced curry sauce.Chicken is marinated for several hours in a Yoghurt and Indian spice mixture. The chicken is usually cooked in a tandoor but may be grilled, roasted, or pan-fried.Cooked/baked chicken Simmered in a Makhni Gravy.
Makhni means cream based gravy which is prepared using tomatoes cooked along with Indian spice ,butter & cream .Fresh Cream used in the sauce for a smooth texture or as a garnish.
I am sharing my way of Butter Chicken ,Marinated,Baked in Oven & simmered in Cream based Gravy.
Ingredients
800 gm chicken pieces (boneless)
for marination 2 tsp red chilli powder
1 tsp Ginger garlic paste
1 tbsp coriander powder
Salt to taste
500 gm yoghurt
For gravy 150 gm butter
500 gm tomato,blanched ,deseeded & pureed
Salt to taste
100 gm cream
kasoori methi powder 1 tsp
sugar 1 tsp (optional)
1 tsp Kashmiri chilli powder
1 tsp red chilli powder
1 tsp cumin powder
Method
Marinate chicken with above-mentioned ingredients.for 6-8 hrs or preferably overnight.cook chicken 3/4 Th in tandoor or oven.Heat a kadhai add half quantity of butter .add 1 tsp of oil to prevent burning of butter.add tomato puree,red chilli powder ,sugar,Kashmiri chilli powder ,kasoori methi powder,cumin powder & cook for 5-6 min.add chicken rest of butter & cream cook till chicken Cooked & gravy thicken.Serve with Rice/naan.
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Mint & Coriander Chutney
Green Cilantro (Coriander Leaves) & Mint Grind & seasoned.
Ingredients
Handful of mint & cilantro(Coriander leaves)
Garlic 1-2
Yogurt 1 or 2 tbsp
Salt to taste
Mustard oil few drops (optional)
Grind all ingredients except oil & salt.take in a bowl add salt & oil .
Serve chutney with samosa & pakoras & enjoy !!!
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Raw Mango Sweet & Spicy Chutney
Raw Mango cooked in Sugar syrup & seasoned with Indian spices.its an accompaniment to an Indian meal.Serve with Rice,dal or Chapati & paratha
ingredients
Raw mango 1 diced
Sugar 1/2 cup or to taste
Cumin seeds 1 tsp
Dry red chillies 1
Red chilli powder 1/4 tsp
Salt a pinch
Turmeric 1/4 tsp
water 1/2 cup
method
Peel & diced raw mango in cubes.Heat oil in a pan add cumin seeds once it crackled add dry red chilli.add diced mango & saute.
Add turmeric ,red chilli powder,a pinch of salt .sugar & water .give a boil turn heat to med -low .till mango cooked properly & keep sugar syrup as desired consistency.
Turn off heat and allow Raw Mango Chutney to cool.store in refrigerator until ready to serve !!
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Grilled Chicken
Marinated Chicken with Indian Spices Grilled on Pan
Ingredients
10 nos. Chicken(skinless drumsticks)/150 gm chicken breast ( cut in cubes )
8 cloves Garlic
2 tbsps. Lime juice
3 tsp. Red Chili Powder
2 tsp. Coriander powder
4 tsp. Spice mix for Tandoori
2 tbsps. Butter
Salt to taste
Method
Wash chicken and trim all fat. Make small incisions in the chicken pieces.Now take all the spices (except butter )and mix them with chicken. Keep it aside for 6 to8 hours for marination.Heat some butter in a nonstick pan and fry 2 to 3 chicken pieces at a time. Keep stirring occasionally till the chicken is tender.After all the chicken is done, fry them lightly in very little butter.
using same process for chicken breast.a bamboo stick ,deep it in water before use.it will prevent from burning.few cubes of onion,tomato & capsicum.arrange chicken breast on a bamboo stick adding veg ,roast evenly on pan adding a little bit oil.sprinkle chat masala(optional) before serving
10 nos. Chicken(skinless drumsticks)/150 gm chicken breast ( cut in cubes )
8 cloves Garlic
2 tbsps. Lime juice
3 tsp. Red Chili Powder
2 tsp. Coriander powder
4 tsp. Spice mix for Tandoori
2 tbsps. Butter
Salt to taste
Method
Wash chicken and trim all fat. Make small incisions in the chicken pieces.Now take all the spices (except butter )and mix them with chicken. Keep it aside for 6 to8 hours for marination.Heat some butter in a nonstick pan and fry 2 to 3 chicken pieces at a time. Keep stirring occasionally till the chicken is tender.After all the chicken is done, fry them lightly in very little butter.
using same process for chicken breast.a bamboo stick ,deep it in water before use.it will prevent from burning.few cubes of onion,tomato & capsicum.arrange chicken breast on a bamboo stick adding veg ,roast evenly on pan adding a little bit oil.sprinkle chat masala(optional) before serving
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Kheer
Kheer is a rice pudding from the cuisine of the Indian Subcontinent, made by boiling rice, with milk and sugar on a slow fire ; it is flavoured with cardamom & nut.Served Hot or Chilled
Ingredients
1/4th Cup or 100 g Basmati rice
1 can condensed milk or sugar to taste
1-liter fresh milk
Cardamom powder, to taste
Dry fruits for garnish
Method
Boil fresh milk in a heavy bottomed pan.Add rice to the milk and mix.Cook on low flame till the rice grains turn soft and begin to break.Now add cardamom powder to the rice-milk mixture and stir well.If you are using condensed milk, Keeping on a slow flame, mix in the sweetened condensed milk into this pan and stir thoroughly.
Simmer for another 4-7 minute . Remove from fire and pour kheer into a serving bowl.Garnish with dry fruits.Your delicious kheer recipe is ready to be served hot/cold
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Thick Tomato Soup
Tomatoes & Vegetables Cooked in a pressure Cooker, pureed & seasoned.
Ingredients
Tomatoes 4
Garlic cloves 1-2
Baby Carrot 1-2
Beetroot small 1
Onion small 1
Bay leaves 1-2
Paprika to taste
Sugar 1/2 tsp(optional)
Salt to taste
Black pepper to taste
Oil/Butter for cooking
Method
Heat a pressure cooker adding oil then add Bay leaves chopped garlic & saute.add onion & saute.add all chopped vegetables.salt,sugar & paprika.give a stir.Put a lid on pressure cook .wait for 1-2 whistles.Turn off heat.Once pressure cool down.Discard bay leaves.Blend cooked mixture & strain.Using same pressure cooker add a little butter.pour strain mixture & check seasoning.give a boil adding Black pepper powder.
Serve & enjoy Hot soup !!!
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Chilli Chicken with Gravy
Chilli Chicken is made of boneless chicken pieces deep fried and served with a Chinese gravy.
ingredients
Chicken: 500gms boneless
Ginger garlic paste: 1tbsp
Green pepper(capsicum): 1
Onions: 2
Green chillies: 3-4 (a per taste)
Soy sauce: 2 tsp
Cornflour: 3 tbsp
Vinegar: 1 tsp
Tomato ketchup: 2 tbsp
Sugar: ½tsp
Salt and pepper to taste
Oil for frying
Spring onion( for garnish)
Method
Clean the chicken and keep aside. Chop the onions into square pieces and slit the green chillies. Cut the peppers into square pieces.in a bowl take chicken now add make a paste with 2 tbsp cornflour and water. Add half the ginger, garlic paste, ½tsp soy sauce, ½tsp vinegar, salt and pepper. Marinate for 20 minutes.Heat the oil and deep fry the chicken pieces. Drain on kitchen roll and keep it aside.Heat 2 tsp of oil in a pan. Add the onions and green chillies. Sauté until onions are brown. Add the rest of the ginger garlic paste and fry. Add the chicken, soya sauce, vinegar, ketchup, sugar, salt and pepper.Mix 1tbsp of the cornflour with water and add to the chicken. Mix well. Boil till it thickens.Serve hot garnished with spring onion.tips:- u can adjust all type of sauce as per u r taste
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Chicken Manchurian
Minced Chicken balls Seasoned with soy sauce ,vinegar & simmered in Gravy .NO MSG used.
ingredients
Ground/Minced chicken 500 gm
Egg 1
Salt to taste
Red chilli flakes to taste(optional)
Chopped garlic 2 tbsp + 1tsp
Black pepper Powder 1 tsp
Cornflour 4 tbsp
Green chillies 2-3(slit)
Spring onions with greens
Ginger Chopped 1 tsp
OIi for cooking & deep frying
Onion sliced 1 (med)
Chicken stock 2 cup
Soy sauce 2 tsp
Chilli sauce 2 tsp
vinegar 2 tsp
method
In a bowl add chicken,egg,salt,1 tsp of garlic& pepper add 3 tbsp of cornflour mix properly.
Heat oil in a wok deep fry a Manchurian ball.
take out on a paper towel.
Heat a wok adding oil then garlic, ginger and green chillies and sauté till raw aroma goes off.then add spring onion(white part) & onion cook till it becomes pink in colour.add very little salt.add chicken stock & sauces once gravy boil then add cornflour mixture.
Add Manchurian balls & mix properly.check seasoning.
Garnish with spring onion greens & red chilli flakes.
Serve with Fried rice or Noodles.
tips
Increase or decrease sauce quantity as per own taste buds
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Quinoa with Vegetables
Quinoa Cooked with Vegetables & seasoned with Indian Flavor for a twist.
Ingredients
Quinoa cooked 1 cup
Olive oil 1 tsp
Mixed vegetables 1 cup
Onion 1 small
Green onions 1
Garlic cloves 1 -2
Ginger finely chopped 1/2″
Curry powder 1/2 tsp(optional)
Paprika to taste
Green chilli 1-2
Salt to taste.
Black pepper to taste
Lime juice 1 tsp
Method
Cooked quinoa as per instructions wrote behind packet.
Heat oil in a wok ,adding onion & green onion white parts.
Add chopped garlic cloves & ginger & Green chillies cook till raw aroma goes.add mixed vegetables
Then add spices saute .cover & cook till veggies become soft.
Check seasoning.
Mixed cooked quinoa.add lime juice & Sprinkle Black pepper.
Garnish with green Onions.
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Cashewnut laddu
Cashewnut powder cooked in sugar syrup to make a ball.its like a fudge.
ingredient
Cashewnut powder :-200 grams
Sugar:- 3 &1/2 tablespoons
Lukewarm milk:-3 teaspoon
Ghee:-1/4 cup + for greasing
Green cardamom powder 1 teaspoons
method
Heat sugar and 50 ml water in a non-stick pan. Cook till one-string consistency is reached. Add cashew nut powder to sugar syrup. Mix well and switch off heat. keep checking there are no lumps.Add 3 teaspoons milk and mix well. Switch on heat, add ghee and cardamom powder. Mix well and make sure that there are no lumps.Cook till the ghee melts and switch off heat. Set aside for 20 minutes or cool to room temperature. Grease your hands with ghee. Divide mixture into equal portions and shape them into laddoos or any shape as u desired.decorate with any dryfruits(optional)
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Coconut Laddoo
Laddu is an Indian sweet that is often prepared to celebrate festivals or special occasions. It’s easy to make with few ingredients easily available at home. Desiccated coconut mixed with condensed milk to make a ball.one can use fresh grated coconut to make this ladoo various type of laddoo one can check on my blog
Ingredients
1 tin condensed milk
3 ½ cup-4 cups Desiccated coconut powder
Cardamom powder a pinch
Ghee or unsalted butter 1/2 tsp to apply on palm
Method:
Keep aside 1/4th cup coconut powder. Heat a non-stick pan Add remaining coconut powder and condensed milk and cook on a slow fire till the mixture leaves the sides of pan (approx5 minutes).add cardamom powder. Cool and roll into small laddus with buttered (oiled) hands. Roll in coconut powder and serve.
Desi Swad 