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
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
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 .
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 !!
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.
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.
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
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!!
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!!
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
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 !!!
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.
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.
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
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 !!
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 .
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.
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
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
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.
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!!
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.
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.
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.
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
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.
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.
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.
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
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.
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 !!
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
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
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 !!!
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
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
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.
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)
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
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.
Ingredients
2 cups besan
½ cup ghee
1 cup powdered sugar
4 cardamoms-powdered
Method
dry roast the besan in a kadai or pan on slow flame for about 10-12 mins.keep on stirring continuously so that the besan is not burned and so that there is even browning.melt the ghee and keep aside.add the melted ghee and continue roasting the besan for some more 5-6 minutes stirring continuously.the besan would start to give a nice nutty fragrance and will start releasing ghee.once you get a strong nutty fragrance then switch off the fire.remove the pan from the stove and keep down.add powdered sugar.add the powdered cardamom stir well so that no lumps are formed.once you have mixed the besan ladoo mixture well then let it cool down to room temperature.make small or medium sized besan ladoos and store them in air tight containers.
Bananas are a very good source of vitamin ,minerals & dietary fiber.Milk is a healthy foods considered nutrient-rich because they serve as good sources of calcium and vitamin D as well as protein and other essential nutrients.
Banana Blend with Milk infused with Saffron.
Ingredients
Banana- 1
Cold Milk -3/4 cup
Heavy whipping cream -1/4 cup
Sugar as much sweeter u like
Saffron strands (soaked in water) & few for garnish
Rose water few drops (optional)
Method
Blend all above ingredients in a blender jar.pour in a glass garnish with saffron strands.Serve chilled !!!
tips :- boil milk adding saffron & then chill .
Before taking,plz consult a health professional if anyone allergic or health issue.
Layered yogurt ,fruits & cereal bars.Complete Breakfast in a jar.Grab & go !!
ingredients
Thick low-fat Yogurt-1/2 cup
Banana-1 small
Honey-1 tsp (optional)
strawberry chunks
Cereal Bars(vanilla flavour)
Mixed dry fruits-(cashew nut,almonds,walnut& raisins)
Mint leaves -Twig(for garnish optional)
Method-
Put thick yogurt in a glass.on top of that add cereal bars crumble half.add banana slices & adding a honey top of it ,add strawberry chunks.add cereal bar on top..add mixed dry fruits .and at last, add dollops of yogurt ,decorate with mint leaves .!!!
Strawberry blended with Oats & garnish with Nuts.its like a breakfast in a jar.
Ingredients
Rolled oats (roasted )1/2cup
Yogurt /curd 1/2 cup
Strawberries -5-6
Honey to taste
Pistachio & almonds for garnish(optional)
Method
Blend all ingredients together. Pour in glass .garnish with dry fruits
Tips :-smoothie mostly thick only.if u like a bit thin u can add little milk & blend
Overnight soaked Chickpeas cooked with Indian spices
Ingredients
1 cup chickpeas(soaked in water overnight)
4 tbsp Oil
1 tsp Cumin seeds
2 Bay Leaves
1 Big Onion finely chopped
1 tbsp Ginger garlic paste
2 Tomatoes Finely chopped
1 tbsp Chana Masala
Salt to taste
Water as required for gravy
1 tbsp Chana Masala
1 tsp Red Chilli powder
method
Heat up oil, add cumin seeds, onion and cook until onion gets golden brown.
Add ginger garlic paste and cook for 2 minutes.Add Chana masala and cook for 2 minutes.Add tomatoes, red chilli powder, mix, cover and cook for 5 minutes.Add soaked chana, mix, add salt, water Put lid and pressure cook for 7 to 8 whistles.or till it became soft.Serve with Bhature/rice
Red kidney bean Cooked with Indian spices.Served with Rice/roti
Ingredients
•Kidney beans,soaked overnight 1 cup
•Salt to taste
•Oil 4 tablespoons
•Onions finely chopped 2 medium
•Ginger-garlic paste 2 tablespoons
•Coriander powder 2 teaspoons
•Cumin powder 1 teaspoon
•Red chilli powder 1 teaspoon
•Tomato pureed 1/2 cup
•Garam masala powder 1 1/2 teaspoons
•Fresh coriander leaves,chopped 1 tablespoon(optional)
Method
Drain kidney beans and wash in fresh water and put into a pressure cooker. Add 5 cups of water and salt and cook under pressure till 4-5 whistles are given out. Drain and reserve the cooking waterHeat oil in a non-stick pan. Add onions and sauté till light brown. Add ginger-garlic paste and sauté for 2 minutes.Add coriander powder, cumin powder, and red chilli powder and mix well. Add tomato puree and mix again. Sauté for 3-4 minutes.Add kidney beans and mix well. Add 1 cup cooking liquor and salt and stir to mix. Mash the beans a bit and stir again.
Add garam masala powder and mix and cook for 5-7 minutes.and serve hot.
Ingredients
Whole Moong dal 1 cup
Onion finely chopped 2 med
Tomato 3 chopped
Garlic cloves 3-4 crushed
Ginger 1/2 ” finely chopped
Bay leaves 2
Green chillies 1-2 finely chopped
Hing a pinch
Kasoori methi 1 tsp
Ghee 1 tbsp
Green coriander leaves chopped handful
Garam masala 1/4 tsp
kashmiri red chilli powder 1 tsp
Coriander powder 1 tbsp
Cumin powder 1 tsp
Salt to taste
Water 2 1/4 cup
Method
Wash & soak dal moong dal for 3-4 hrs.
Heat a pressure cooker add ghee.then bay leaves.add garlic -ginger cook till raw aroma goes off.add onion sauteed till it becomes pink in color.add green chillies & soak moong dal & tomatoes & salt. saute .adding dry spices except garam masala.once it started leaving oil .add kasoori methi ,green coriander leaves & garam masala.give a stir .add water check seasoning before closing lid.
Pressure cook for 5-6 whistles.
Once cool down.serve with chappati !!
Pickled onions & green chilli
Rice Layered with Mutton & cooked on dum (slow fire)with Indian spices.
Ingredients Mutton 500 grams
Basmati rice 1 1/2 cups
Salt
Bay leaves 2
Green cardamoms 10
Black peppercorns 25-30
Cinnamon 3-inch stick
Oil 1 tablespoon + to deep fry
Onion sliced 5 large
shahi jeera 1/2 teaspoon
Cloves 10
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Red chilli powder 1 tablespoon
Yoghurt 1 cup
Pure ghee 4 tablespoons
Black cardamoms 2
Saffron mix in 1/4 cup milk a few strands (optional)
Method
Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three-fourth done. Drain and set aside. Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper. Prepare spice powder(Grind Sahi-jeera seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms )to a fine powder and set aside. Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the spice powder, red chilli powder, half the fried onions crushed, yogurt and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator. Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and sauté till fragrant. Add remaining onions and sauté till light golden. Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done. Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer. Spread the mutton over the rice.Spread the remaining rice. Sprinkle saffron milk. Cover and cook under dum till done. Serve hot !!!!
Rice cooked wth Lots of vegetables & Indian spices
Ingredients:
Basmati rice/Long grain rice– 1 and 1/2 cups
Vegetables – 3 cups (carrot, beans, potato, cauliflower)
Green peas (fresh or frozen) – 1/4 cup
One big onion – thinly sliced
Curry leaves 10-12
Tomato -2
Ginger garlic paste – 2 tbsp
Oil – 2 tbsp
Bay leaves – 2
Cinnamon stick – 2″
Big Cardamom -1
Cardamom – 3
Cloves – 2
Black cumin seeds 1 tsp
Turmeric powder 1 tsp
Red Chilli powder 1 tsp
Cumin powder 1/2 tbsp
Coriander powder 1 tbsp
Salt to taste
Water
Method of Preparation:
Wash and soak basmati rice for 20-30 minutes.Heat oil in a pressure cooker adding whole garam masala once u get nice aroma add onion & curry leaves.saute till onion become translucent.add ginger garlic paste cook till raw aroma goes off.add chopped tomato cook till it becomes soft .add vegetables & dry masala cook till start leaving oil. add rice and saute for 2-3 min and water. Allow it to boil. cook for a 1-2 whistle.when a pressure got cool down serve hot with Onion raita & pickles.
Tips:- adjust spices as per own taste buds.Curry leaves & whole garam masala gives a nice aroma to rice.if you wish u can skip curry leaves & instead of whole garam masala one can use powder.
Chicken pieces simmered in Pureed Spinach & Indian spices.
ingredients
Chicken:-500gms /1 lb
Spinach :- 1 bunch
Onion : -1 cup (chopped)
Coriander Leaves : -1 bunch
Tomato :-1 (finely chopped)
Bay Leaves:-1
Mustard Oil :-2 tbsp(any oil of your choice)
Fennel Seeds: -1 tsp
Coriander Powder :- 1 tsp
Kasoori Methi :- 1 tsp
Whole Dry Red chilli :- 1
Salt :- to taste
Ginger & garlic Paste : -11/2 tsp
To marinate
Curd:-1 tbsp
Red chili powder :-1 tsp (as per taste)
Turmeric powder :- 1 tsp
Salt : a pinch
To Grind :
Green Chilies :- 2
Garlic :- 2-3
Ginger : -1″
Cinnamon :- 1
Green Cardamom :-2-3
Cloves:-2
Clean,wash and drain the chicken.take chicken in a bowl and add marinate ingredients [Curd,Red chili powder,Turmeric powder Salt.]leave it for 30 min so that chicken absorb its marination ingredients
Grind all the ingredients[ Green Chilies ,Garlic Ginger Cinnamon Green Cardamom ,Cloves] into smooth paste.
we will boil the spinach and once its cooked fully drain the water and grind them with coriander leaves into smooth paste.
Now heat oil in a pan/kadhai and add bay leaves, fennel seeds,on and whole red chili after that we will add chopped onions and fry them till it becomes golden brown.
After that add the ground paste,and fry them till the raw smell goes off.Now add the chopped tomato and fry them for 3-4 minutes on medium heat or until it becomes mushy.Now we will add the marinated chicken and fry them for 3-4 minutes. And add coriander powder, kasoori methi and some salt.Add 1/4 cup of water(we will add water quantity according to the consistency gravy we like) and close it with lid, let the mixture boil until the chicken is fully cooked and tender.Once the chicken is tender add the spinach puree and let it cook for 4-5 minutes on medium heat.Now our Palak chicken is ready.add 2 tbsp of cream for smooth texture (optional)
Imp tips:- if u want a pure green color of palak.do not add turmeric & avoid cooking in mustard oil.
Chicken Koftais 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 less spicy /cream based sauce.Check my recipe of mild spicy Makhani Chicken Kofta
I am sharing my version Of chicken kofta Curry .its a fried minced chicken balls simmered in Spicy Gravy.
ingredients
Chicken Grounded/Minced 500 gm
onion 1 finely chopped
salt to taste
black pepper to taste
egg yolk 1
Besan 1 tbsp
ginger garlic paste 1 tsp
Green chilli finely chopped 1-2
Cilantro Chopped 1tbsp
Garam Masala 1 tsp
oil for frying
for gravy
onion 2 Medium finely chopped
Ginger garlic paste 1tbsp
Green Chilli Paste 1 tsp
salt to taste
oil for cooking
Water as desired for consistency
Turmeric powder 1/4 tsp
Red Chilli powder 1/2 tbsp
Coriander Powder 2-3 tbsp
Cumin powder 1 tbsp
Dry spices
Bay leaves 1-2
Big Cardamom 1
Dry Red chilli 1-2
Green Cardamom 4-5
Cloves 2-3
Cinnamon 1 stick
Garam masala powder 1 tsp(optional)
Cashewnut & melon seeds Paste 1 tbsp
Chopped Cilantro for Garnish
Method
Mix all ingredients for kofta & make ball fry.Drain on paper towel.keep aside.
heat a pan add oil then add dry spices once u get aroma add onion & cook till it becomes translucent.Add ginger garlic & chilli paste saute till raw aroma goes off.Add powder spices &salt cook till start leaving oil.then add cashew & melon paste cook for 2-3 min.add water once gravy started boiling.add Koftas & simmer for 10-15 min.Finally, add garam masala powder & garnish with chopped Cilantro.Serve with steamed rice or Chappati.
tips
Adjust salt as it added in kofta & gravy too.adjust spice level as per own taste buds.instead of cashew nuts one can use blanched almond paste
Grated carrot cooked in milk & garnish with nuts.it’s awesome winter dessert
ingredients
Carrot 2 lb
Ricotta cheese/khoya 1 cup
Milk (whole/reduce fat)1/4 cup
Raisin 10(soaked)
Unsalted butter/ghee 1/4 cup
Cashew nut 10-15
Almond(soaked.& sliced) 10-12
Sugar 2 cup to.taste
Cardamom powder 1/4.tsp
Method
Heat pan adding butter fry cashew nut.take out keep aside.using same pan add wash , peel &.grated carrot..saute for around 5 min.Add milk in it.mix properly.cover.for 5-7.min on low /med.heat..uncover add ricotta cheese almond, cashew nut.& raisins. Mix properly .cook on med heat till ricotta cheese..moisture.evaporates. now add sugar & cook.till. u get desired consistency.it will.take around 10-15.min.add cardamom powder.turn.off heat.
Enjoy Gajar halwa…
Prepared using a Blender jar adding yogurt & fruits.Best during summer.
ingredients
Strawberries 1.5 cup
Fresh Orange juice1/6 cup (2 tbsp +2 tsp)
Mint leaves 5-6
Yogurt 1/3 cup
Salt & pepper to taste
Green chili 1 optional
Honey 1tsp optional Mint leaves (garnish)
Method
Blend all ingredients. serve in a bowl.garnish with Mint leaves
Healthy & delicious Soup prepared in one pot with lots of veggies.
Ingredients
Baby carrots 1/3 cup
Celery stalks 1/3 cup
Sweet corns 1/4 cup
Frozen/fresh Peas 1/4 cup
Green onions 1-2
Onion 1 medium chopped
Garlic 3-4 finely chopped
Bay leaves 1-2
Black pepper corns 2-3
Olive oil /any cooking oil 2 tsp
Salt to taste
Water/vegetable broth 4 cup
Method
Heat oil in a pot add bay leaves & black pepper corns,add onion green onion white part & saute .once it change color add garlic saute till raw aroma goes off .
Add all vegetables & salt sauteed for 5 minutes .add water once it start boiling & add green onion reduce heat to sim & let vegetables cook .check soup consistency & salt.remove bay leaves & pepper corns before serving.
Serve hot in a bowl.
Ingredients
Quinoa uncooked 1/2 cup
Mixed vegetables 1/4 cup
Water/vegetable broth 2 cup
Salt to taste
Black pepper to taste
Green onion 1
Garlic powder 1 tsp
Oats(roasted & powder )1/2 tbsp
Olive oil 1 tsp optional
Method
Heat a sauce pan adding 1 tsp of oil then white part of green onion garlic powder saute for 1-2 min.Add vegetables(carrot/beans/corn).saute it.
Add quinoa mixed properly.add water & salt give a boil .
Turn heat on low let quinoa cooked properly.
Add oats powder(optional) to thicken .
Sprinkle black pepper & garnish with green Onions.
Serve hot in bowl or cup.
ingredients
Make 6 cupcakes
1 cups all-purpose flour
1/ 4 unsalted butter, melted and cooled
1 large eggs
1/3 cup milk (whole or reduced fat)
3/4 teaspoons pure vanilla extract
1/3 cups granulated white sugar
1 1/4 tsp baking powder
1/8 teaspoon salt
1/2 cup chocolate chips (semi-sweet chocolate)
Ganache frosting
ingredients
1/4 choco chips(semi-sweet)
1/4 heavy whipping cream
Decorating stars(optional)
Method
Preheat oven to 375 degrees F (190 degrees C), and place oven rack in the center of the oven. Butter, or line with paper liners, 6 muffin cups.
In a bowl whisk together the eggs, milk, and vanilla extract.
In another large bowl whisk together the flour, sugar, baking powder, and salt. Stir in the chocolate chips. With a rubber spatula or wooden spoon fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are moistened and combined. (Do not over mix or you will have tough muffins.)
Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. In a small bowl combine the topping ingredients and then sprinkle a little topping on each muffin. Place in the oven and bake for about 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool for about 5-10 minutes before removing from pan.
Method for Ganache
take a microwaveable bowl add choco chips & heavy whipping cream
ON PL-10 or HI temp for 1 min .
take out & stir .it becomes thick once it cools down
Dip ur Cool cupcakes on Ganache or with help of spoon also can coverCupcakes frosting
Sprinkle star decors.
Can be covered and stored at room temperature for a few days or they can be store in fridge
Chocolate cake frosted with two ingredients ganache.
Dry Ingredients
All Purpose Flour- 1cup
Powdered Sugar-3/4 cup (adjust as per taste)
Hershey Unsweetened Cocoa powder-6 tbsp
Baking soda -1 tsp
Baking Powder-1/2 tsp
Salt-1/4 tsp
Wet ingredients
Eggs-2
Rice Vinegar or( any vinegar )-1 tsp
Milk-1/4 cup
Oil /butter -1/4 cup
Vanilla essence- 1tsp
Method- Preheat oven @ 350 F..now sieve all dry ingredients.in a big bowl.now slowly whisked all wet ingredients in a bowl.and slowly fold in dry ingredients .mixed all ingredients properly.now greased ur baking pan & pour cake batter.put in an oven for baking for 35 min & check with tooth pick or knife.if its come clean it means it’s baked..now take out ur cake ..put on a rack for cooling.
Ganache frosting
Ingredients
Semi-sweet chocolate chips or (flavor u like)- 1/2 cup
Heavy whipping cream -1/2 cup
Method :-
put ur heavy cream in a pan to warm but I have warm it in a microwave for 45 sec.put ur chocolate chips in a bowl & slowly pour heavy whipping cream and mix .donot mix fast ..slowly chocolate will melt.
For frosting
let cake come on room temp.shaved from a top for smooth frosting finishing .apply ganache & keep in a fridge ..to set & enjoy ur Chocolate cake with ganache frosting.
All purposes flour 1 cup
Baking soda 1/2tsp
Baking powder 3/4 tsp
Cocoa powder 1 1/2(One.& half) tbsp
Unsalted butter 4tbsp
Condensed milk 1/2tin
Vanilla essence 1tsp
Coffee powder (optional) 1/2 tbsp
Water/carbonated soda-1/2 cup
Salt a pinch
METHOD
sieve all dry ingredients in a bowl. take other bowl add butter & milkmaid mix well.
Add vanilla essence too.now slowly add dry ingredients. .in wet mixture.keep adding water/soda..& till mixture become light & fluffy. Grease ur mold..and bake cake on preheat oven @180 c/350 f for 20-25 min.donot forget to do a toothpick test.when toothpick comes clean..ur cake is ready..take out cake..& let it be cool & ready to use..u can decorate with.whipped.cream.or ganache.(optional)
Banana Nut bread is a type of bread made from mashed bananas. It is often a moist, sweet, cake.over ripe bananas are essential to the success of this quick bread.crunch that walnuts gave this banana bread,so always a little bit extra.It added a toasty nuttiness and crunch that essential to that banana bread flavor.It is a very simple and easy to bake a cake. an eggless version, super moist Also, every bite has a crunch of walnuts .
If someone like using eggs , check this Banana Cake
Ingredients
Banana (over ripe) 3-4
All purpose flour 2cup
Baking soda 1/2 tsp
Baking powder 1/2tsp
Soft unsalted butter or oil 1/2cup
Sugar 3/4 cup (to taste)
Salt 1/8 tsp
Milk 1/2 cup(optional)
Vanilla extract or Banana essence few drops.
Walnut chopped 1/4 cup
Method :-preheat oven@ 375 f. Take a bowl add flour, baking soda & baking powder salt mix properly.take.another bowl add butter & sugar mixed properly.Add mashed banana & few drops of essence & mixed properly. Now slowly add. .wet.ingredients in dry one..add chopped walnut .mixed properly.add milk if a batter is not in soft pouring consistency. Don’t beat it vigorously..now pour batter in a baking tray ..and bake for 50 min 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 !!
Gram flour Dumplings simmered in Gram flour, yogurt &Spices Mixture.
ingredients
3 cups curd
1 cup gram flour(besan)
6 cups water
1 tsp Turmeric
1/2 tsp asafoetida
1 tsp Chilli Powder
Salt to taste
1-2 whole red chilies
4 tbsp Mustard oil
For the pakora: 1 cup gram flour
salt to taste
1/2 cup oil
For tempering Ghee 1 tsp
method
In a big bowl put gram flour , turmeric, chili powder, salt then add curd gradually to this mixture to form a smooth paste and then add the water.Heat the oil in a large, heavy-based pan; add the asafoetida and the whole red chilies.add the flour and yogurt mixture and bring to a boil.Simmer over a low heat till it thickens a bit.For pakoras mix mentioned mixture in a bowl.keep aside for 15 min . beat mixture with palm so that it becomes light & fluffy .heat 1/2 cup oil & drop mixture in oil reduce heat to medium flame .cook pakora till it becomes golden from both side.drain on a paper towel &then put pakora in kadhi.transfer kadhi & pakoda in a Serving bowl.Heat the clarified butter, and pour over the kadhi.Serve with Rice or Chapati
Spinach Puree(chopped & Blanched) 2 cup
Oats (roasted & powder)2 tbsp
Olive oil/Butter 4 tsp
Salt to taste
Black Pepper to taste
Red crushed pepper & Oregano (optional)
Onion powder 1 tsp
Garlic powder 1/2 tsp
Low fat milk or any Milk 1/2 Cup
Method
Wash spinach properly & chopped & blanched .don’t throw away water.
make a smooth paste using blender.keep it aside.
Heat a pan add oil then add onion powder,garlic powder saute on low heat.add oats flour saute properly.add milk stir continuously as it there should be no lump.
Once milk boil add pureed spinach stir properly.add salt ,pepper.
Add spinach blanced water.as per consistency u prefer.
Serve in a bowl/ Cup adding dash of cream (optional).
Cream of Spinach soup is ready to serve.
Tips
Instead of onion & Garlic powder.one can use fresh one too.
Add oregano /Red crushed pepper for a enhanced flavor .its optional
Ripe Banana flavor & walnut Crunch make a Delicious cake.
Ingredients
All purpose flour(AFP) 1.5 cup
Ripe bananas 2 (mashed)
Baking powder 1/2 tsp
Brown sugar 3/4 cup
Oil 1/2 cup
Eggs-3
Walnuts 1/2 cup (dust with AFP)
Lime juice 1tsp
Confectioners sugar (toppings optional)
Method
Preheat oven @350 f .
Sift AFP & baking powder keep aside.
In a big bowl cream oil & sugar.
Add eggs & lime juice at a time ..& beat.
Add mashed banana & mix..now add walnut & mix.donot over mix.
Now add dry ingredients.Grease a baking pan..I am using 9″ round pan.pour batter & bake for 25 min or till it baked properly. After 25 min check cake using a toothpick in a center.if it comes clean.cake is baked properly. Take out cake ..from an oven.leave it to cool down.once it cooled down. turn your cake on a plate.
Tips :-
1)Eggs should be to a room temp
2) Dust walnut with AFP .otherwise it will sit at a bottom of a cake.
3) Dust confectioner sugar using stainer.on top of cake .(optional)
Simple Plain cake Adding apple & cinnamon enhance its flavor.
Ingredients
Red apple -3 chopped
All purpose flour 1.5 cup
Eggs -3 (room temp)
Sugar -1/2 cup
Oil -1/2 cup
Baking powder 1/2 tsp
Cinnamon -1tsp (optional)
Method
Preheat oven 180 c /350 f
In a big bowl cream sugar & oil using an electric beater or manual whisker ..now add 1 egg at a time.till it became fluffy.donot overbeat.now add chopped apples & beat again..till it mixed with egg mixture.
Now in a sieve add baking powder , all-purpose flour & cinnamon .strain it .mix properly ..add in wet ingredients. Using cut & fold baking method (stir once & cut )
Grease a baking tin.I m using two.8″ round tin Place baking tin inside oven & bake for 35 min.
check using toothpick /knife if it comes clean.cake is baked properly.
Take out baking tin out & rest for 10-15 or till.it cool down.Cut & serve !!
Tips :-
1) If u like sweet cake.use 3/4 cup of sugar.not more than that
2) don’t over beat or mix batter.
Ingredients
1 cup Semolina(suji)
1 cup Milk
1 cup Water
Salt to taste
1 tsp ghee/oil
fillings
100 g paneer
12-15 raisins(optional)
3-4 cashew nuts, finely chopped(optional)
3-4 almonds, finely chopped(optional)
1/2 tsp green chillies, finely chopped
1/2 tsp ginger, grated/finely chopped (optional)
freshly chopped coriander
black pepper to taste
salt to taste
oil for frying
Method
Add ghee/oil in a pan.when warm, add the suji and fry for 2-3 mins on low heat. Suji should not change colour. Add salt, lesser than what should make ideal taste.mix the water and milk together and add to the suji mixture and keep on stirring.within minutes it will be like a dough.once it is like the Chapati dough switch off the gas and cover the mixture. Set aside for a few minutes until cooled to room temperature.Once cooled mix it with hands to make the mixture smooth.Crush paneer and add all the ingredients. Mix well.take a small portion of dough, make a ball of it and press it.fill up a spoon of filling mixture in it and close the ends to form a ball.give the desired shape. You can shape of u r choice. make all cutlets in a same way .warm the refined oil in a kadahi .put 2-3 spoons of suji on a plate and roll the cutlet on it and then deep fry it in warm oil on medium heat till golden brown.Serve with tomato ketchup/ coriander or mint chutney.
Paneer Pieces Grilled & serve on a bed of crunchy Veggies.
ingredients
Paneer pieces 8-10
Curry powder 1 tsp
Garlic powder 1/2 tsp
Olive oil 1 tsp
Kasoori methi(Dry roasted) 1 tsp
Salt to taste
Black Pepper to taste
Red Chilli powder 1/2 tsp
Lemon juice few drops
Cumin seeds 1 tsp
Oil for grilling & sauteing
Assorted veggies
(any veg of ur choice)
Onion diced 1 small
Tomato 1 deseeded
Corn (Boiled) 1/2cup
Bell Pepper diced 1
Mint leaves for garnish
Chaat masala (optional)
Method
In a bowl add oil ,curry powder,garlic powder,crushed kasoori methi,red chilli powder,salt & Pepper.mix properly make a paste.add paneer coat with mixture leave it for 1 hr.
Grill ur paneer .
Heat oil in a pan then cumin seeds.Once it crackled add veggies saute till it cooked.Add very little salt as we added during marinating paneer.Add leftover marination & mix properly now take out cooked veggies on a plate.Arrange Grilled paneer.Sprinkle chaat Masala.very little lime juice.Garnish with mint leaves.
Enjoy !!
Boiled Garbanzo sauteed with Veggies & seasoned.can serve as side dish or a healthy snack.
ingredients
INGREDIENTS
Boiled Garbanzo 1 cup; Olive oil /any cooking oil 2 tsp
Mustard seeds 1 tsp
Roasted Sesame seeds (white)1tsp(optional)
Salt to taste
Black pepper to taste
Onion finely chopped
Tomato diced & chopped
Bell pepper finely chopped
Green chillies 1-2
Chaat masala to taste
Lime juice 1 tsp or to taste
Cilantro/green coriander leaves chopped
Method
Heat a wok then add oil & add mustard once it crackled add boiled garbanzo sautee.add veggies saute for min(I like crunch so saute for min one can cook for 2-3 min if u like soft)
..then turn off heat.add roasted sesame.
seasonings mix properly. At last lime juice & garnish with cilantro.
Boiled Soya Chunks With Sauteed Veggies & Seasonings
ingredients
Soya chunks cooked 1 cup
Olive oil /any cooking oil 1 tbsp
Curry powder 1/8 tsp(optional)
Salt to taste
Black Pepper to taste
Onion 1 small diced
Green chilli 1-2/tastebuds
Green Bell pepper 1 diced
Tomato (deseeded)1 diced
Dried Oregano to taste
Parsley flakes to taste
Garlic powder 1/2 tsp
Cilantro/Green coriander leaves for Garnish
Method
Boil soya chunks adding salt for 5-6 min.
Rinse properly before preparing.
Heat oil in a pan add green chilli ,add onion saute for a minute.add tomatoes & green pepper .add curry powder,garlic powder ,salt & pepper cook around for a minute.add soya chunks .mix properly.
Turn off heat adding oregano & parsley.
Check seasoning.
Cooked quinoa mixed with crunchy vegetables & Nuts
Ingredients
Quinoa Pre-washed 1/2 cup
Water 1 cup
Salt to taste
Black pepper to taste
Lime juice 1 tsp
Green onion 1 chopped
Baby Carrot 4-5 Diced
Celery sticks 1 chopped
Olive oil 1 tsp
Almond soaked & peeled 5-6
Golden Raisins 4-5
Method
In a pot add quinoa & water.once it boil,cover with lid.Turn heat to low.quinoa takes 10-15 min.once it cooked & fluffy.
Leave it for 5 min more.
After 5 min open lid add olive oil ,salt ,lime juice & black pepper,all veggies almond & raisins.mix it properly
Serve in bowl .
ingredients
1/2 kg Chicken, cut into small bite/ur choice size pieces
To grind:
{ Coriander leaves- a handful
15 -curry leaves
3 green chillies
1″ piece ginger
4 cloves garlic }
1 1/2- 2 tsp Chilly powder
1/2 tsp garam masala powder
Few drops of red food color(optional)
1 tbsp rice flour
1 tbsp all purpose flour
1 tbsp lemon juice
1 tbsp Curd
Oil to deep fry
Salt to taste
Method
Grind the ingredients listed under to grind into a coarse paste.
To the ground paste add all the ingredients. Marinate for a minimum of four hours or better overnight.Fry in hot oil.Serve hot.
Tips
Adjust chilli powder or green chillies as per taste,originally its Spicy one
Ingredients
Boneless chicken 1 lb
Marination
Salt to taste
Cumin powder 1tsp
Coriander powder 1tsp
Garam masala 1/2 tsp
Chilli powder /paste to taste
Egg 1
Cornflour 1-2 tbsp
Oil to fry
Method
Clean & cut chicken ..marinate using
above ingredients. .for. 1 hr.now take a wok a fry chicken..keep aside on paper towel.
Ingredients (for coating)
Cumin seeds- 1 tsp
Ginger (chopped)- 1/2 tsp
Garlic (chopped)-1 tsp
Ginger garlic paste 1 tsp (optional)
Red food color (optional)
Curry leaves 8-10
Red chillies 2-3 dry (to taste)
Coriander powder -1 tsp
Cumin powder 1/2 tsp
Salt to taste
Water
Method
Take a wok add oil now add cumin seeds let it crackle.now add red chillies..once it smoke add chopped ginger garlic let it cooked now add paste..of ginger garlic ..curry leaves ..rest of spices..salt water & at last add fried chicken..let it coated wid masala.serve .& .enjoy
Oats & quinoa Cooked with Indian spices & vegetables.
ingredients
Quinoa (pre-washed)1/2 cup
Old fashioned oats 1/2 cup
Assorted vegetables (carrot ,beans,corn,green peas)1 cup
Curry powder 1 tsp
Onion small 1 sliced
Ginger 1/2″ finely chopped
Green chilli 1 or to taste
Garlic Cloves 1-2 finely chopped
Oil for cooking
Water 2 cup
Cumin seeds 1 tsp
Green coriander leaves for garnishing
Method
Heat oil in a pot then add cumin seeds once it crackled.add onion & saute till it becomes pink in color.add garlic & ginger .once raw aroma goes off.add vegetables ,curry powder & stir.
Add quinoa&oats saute on med-low heat for 2-3 min.add salt & mix.
Adding water once it started boiling turn heat on med-low flame.
Cook till water evaporates.
Turn off heat.let it covered for 5 min more.
Serve hot garnishing with green coriander leaves.dash of butter or ghee(optional)
Biryani is a famous Dish from Hyderabad, India. It is made using Basmati rice only.Lot of Indian spices and condiments used in it, meat and rice are cooked separately before being layered and cooked together.It is prepared on Dum means cooked on lowest flame after sealing the vessel with dough.The pot is usually sealed with dough to allow cooking in its own steam and not opened till ready to serve.
Ingredients
Chicken 900 grams( breast pieces & legs)
Basmati rice 2 cups
Oil/ghee for cooking – 3 tablespoons and to deep fry ( onion)
Cinnamon 1-inch stick
Bay leaves 2
Cloves 5-6
Cumin seeds 1 teaspoon
Green cardamoms 3-4
Onions sliced 2 medium
Green chillies, slit 3
Turmeric powder 1/4 teaspoon
Tomatoes chopped 2 medium
Salt to taste
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Red chilli powder 1/2 teaspoon
Thick yogurt 1 cup
Onions sliced and fried brown 3 medium
Garam masala powder 1/2 teaspoon
Fresh mint leaves chopped handful
Fresh coriander leaves chopped handful
Milk 1/2 cup( few saffron strands dissolve)
Rose water a few drops
Kewra water a few drops
Dough -for covering lid
Method
Cut and wash chicken properly. Boil water in a pot (adding salt.1-2 tsp oil & few whole garam masala cardamom.cloves ,black cardamom & black pepper & star anise) once rice cooked 3/4 th ,drain water and set aside. take a pan add oil,& heat properly add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute. Add sliced onions and sauté. Add slit green chillies ,chicken and continue to sauté. Add turmeric powder and mix Add tomatoes and salt and mix. Add ginger-garlic paste, red chilli powder and yogurt.let cooked chicken properly . now take a pot for dum keep a Griddle (tawa) beneath.now first add cooked chicken, Add the boiled rice on top. Mix well. Add half the fried brown onions.Sprinkle garam masala powder, mint leaves, and coriander leaves. Sprinkle milk, rose water& kewra water (few drops) and remaining browned onions.do same for second layer .Cover pot with lid and seal with atta dough and cook on low heat for about 10-15 minutes.turn off heat leave for 10 min sealed only.Before serving, mix the Biryani from the bottom. Serve hot with Raita & Mirch ka salan.
Milk blended with nuts & whole spices.Serve Chilled
Ingredients
Milk 1.5 tr
Saffron strands (soak in milk)
Sugar powdered 1/4 cup or to taste
To make a paste
Almond soaked & peeled 1/4 cup
Cashewnut soaked 10-12
Pistachio 10-12 soaked
Black peppercorns 10-12
Cardamom 5-6
Fennel seeds 2 tbsp
For garnish
Rose water 1 tsp (optional)
Saffron strands
Method
Add ingredients in a grinder .make a fine paste.add mixture in a bowl then add milk & sugar.mix properly keep in a refrigerator.
Pour in a glass serve chilled ..garnish with saffron strands & add rose water.
Lassi is a blended yogurt ,with spices & best as a summer drink.
Ingredients
Low Fat Yogurt 2 cup
Handful of Mint 10-12
Salt /Black salt to taste
Roasted Jeera Powder
Method
blend all ingredients ..together & enjoy Refreshing Mint Lassi !!!
Watermelon, ice, and sugar are simply blended together in this quick treat.
Watermelon deseeded & cubes 2 cup
Mint leaves 10-12
Sugar (optional)
Thin lime slices 4-5
Water 1/4 cup
Ice cubes optional
Black salt optional
Method
Add watermelon & water to a blender & puree untill smooth.add sugar & mix properly until sugar dissolve.
Add lime slices,mint leaves & ice cubes.sprinkle black salt.
Pour blended watermelon in a glass.
Garnish & serve!!
Ingredients
Boiled egg -6 & saute in pan using 1tsp oil
Onion 1 large(chopped)
Tomato -3 chopped
Garlic ginger & green chilies paste 1tbsp
Turmeric powder 1/2tsp
Red chilli powder 1tsp (to taste)
Cumin powder 1/2tbsp
Coriander powder 1tbsp
Garam masala powder 1/2 tsp
Cilantro 1/2 cup chopped
Salt to taste
Curry leaves 10-12
Cumin seeds 1tsp
Bay leaf (tej patta)-2
Dry red chillies -1
Cauliflower (grated) 1/4 cup
Mustard oil for cooking
Water for gravy
Method
Heat a pan add oil.add cumin seeds, bay leaf & dry red chillies & curry leaves.add onion sauteed till it became pink in color.add garlic ginger & chillies paste.till it raw smell goes .add chopped tomatoes , dry spices (except garam masala) saute 4-5 min till tomatoes cooked .add grated cauliflower & cook.once it starts leaving oil & add cilantro & garam masala.now add boiled eggs & water.boil 5 min or till u get desired consistency.
Serve with rice, chapati /paratha.
Whole chicken 1.5 kg
Red onion 3 med (sliced)
Ginger garlic chilli paste -2 tbsp
Mustard oil 250 ml
Red chilli powder -1/2 tbsp
Cumin powder 1 tbsp
Coriander powder 1 tbsp
Yogurt (blend) 1/4 cup
Black pepper 1 tsp
Salt to taste
Bay leaf -2
Dry red chilli 1-2
Black cumin seeds 1 tsp
Cilantro -1 tbsp (chopped)
Water:- 1 cup (boiled)
Whole garam masala paste
(1 big cardamom
4 green cardamom
4 cloves
1″ cinnamon
Roasted coriander seed-1 tsp
1 tsp Mace)
Method
Clean , wash & Dry chicken pieces.keep aside.
Heat oil in a deep pan , add bay leaf , black cumin seeds & dry red chillies.add onion till it becomes pink in color.
Add ginger garlic chilli paste.cook till it raw aroma goes.add chicken & saute for 5 min.
Add all spices , yogurt & salt.cook till it starts leaving oil.
Once chicken almost cooked & whole garam masala paste. .cook till it gives a nice aroma.
Add water to get a nice consistency finally add cilantro boil 10-12 min.turn off heat.
Enjoy ur chicken curry with rice or chappati
Tips :-
heat mustard oil till smoking point.
Whole garam masala paste.smooth consistency.
Boiling water for gravy..
Adjust spice level as per taste bud.
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
method
soak yellow mustard seeds in a water for 20-30 min
take a blender in this add garlic, green chilly and add soaked yellow mustard seeds, make a paste.
Heat mustard oil in a pan add black mustard seeds, reduce the flame add shrimp fry them for a minute and take out from the oil,
using same oil,add paste,saute it add salt, turmeric, curry leaves, tomatoes,chilly powder & cooked till paste start leaving oil & nice aroma comes. put the lid on let it cook for 5 minutes in a slow flame, add water, once come to boil .add fried shrimps put the lid on then it cook for 5 minutes in a slow flame, once u get desired consistency add chopped coriander leaves & served with steamed Rice/chapati .
tips:-
Adjust chilly powder & green chilly as per your Spice level
Enjoy Mustard flavor Shrimp curry .
Boondis are very small, round deep fried balls that have been soaked in fragrant sugar syrup.
ingredients
Gram flour (Besan) 1 cup
Sugar 1 cup
Water 1/2 cup
Melon seeds-1 tbsp
Raisins 10-12
cardamom powder -1 tsp
crushed saffron strands few
Kewra water few drops(optional)
Unsalted Butter(melted)/ ghee 1/2 tbsp
Oil/ghee for frying
Method
1) make Batter for Boondi
take besan in a bowl ,add little water first & stir properly .now add desired water to make a smooth Batter.
just to check boondi consistency
( we wil fry few Boondi . once u pour with a spoon drop should become round .if it become round it means pouring consistency is absolutely correct)
2) make Sugar syrup
Take a Pan add sugar and water & saffron strands stir once it dissolve let it Boil once it boil put flame on a low
cook the sugar syrup, till it becomes one thread consistency. switch off the flame. keep the sugar solution aside.
(one thread consistency one can check when we Put syrup between index finger & thumb .when we stretch it will be like thread)
the sugar syrup should be hot when we add the boondis.
3)2) heat oil/ghee in a pan ,using perforated ladle drop boondi batter & fry .take it out & drop in hot syrup.
4)add a melon seeds (magaz), cardamom,few drop of kewra water(optional) & ghee/unsalted butter.mix everything properly.
5) apply ghee /Butter make round shape of laddo .
tips
don’t drop batter from height otherwise boondi will not be in round shape
every batch clean ladle using cloth or paper towel from both sides.
make laddoo when its bit hot .u can dip hand in water too.once boondi cools down ,its not easy to make Ladoo
Kesar Burfi or Saffron Milk 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.The most popular spice used to flavor Burfi dessert is cardamom & saffron.Burfi made with saffron, milk powder & Pistachios.
ingredients
Milk powder(Non-fat) – 1 cup
Powdered sugar – 1/2cup
Unsalted Butter/ghee – 4 tbsp
Milk – 4 tbsp
Saffron strands(soaked)
Green cardamom powder a pinch(optional)
blanched & chopped pistachios (for garnishing)
Method
heat a big heavy bottomed pan add butter.once butter melt .add milk powder, sugar and cook on low flame. Stir continuously so that mixture should be smooth & lump free.
while cooking slowly mixture gets thick in consistency, turn off the flame and pour this mixture over greased plate.smooth top either with a spatula or greased parchment sheet.
sprinkle pistachio on top.keep burfi aside & cool down .cut it in a desired shape.
Delicious Kheer made up of Lotus seeds & dry fruits .Apple gives a Crunchy taste.
Ingredients
Milk -1 Liter
Apple(Grated) -2
Lotus Seeds- 1 cup
Assorted Nuts(chopped)-1/2 cup
Sugar 1/2 cup +1 tsp or to taste
Green Cardamom Powder 1 tsp
Unsalted Butter/ghee 2 tsp
For Garnishing
Saffron Strands -few
Assorted Nuts(chopped)
Rose water few drops
Method
add 1 tsp butter/ghee in a heavy Bottomed pan add grated apple,1 tsp sugar & saute till water evaporates.take it out Keep aside.Roast Lotus seeds using a pan add 1 tsp butter/gheeAdd Milk in a pan once boil adding lotus seed & cook on med heat
then add saute Apple,Green cardamom powder & nuts
cook till lotus seeds become soft & get desired consistency
Serve hot/chilled
tips:-.garnish above mentioned ingredients
Orignal Rabri is made by reducing fresh whole milk for long hours ,sharing an easy way to prepare quickly.
Ingredients
Non-Fat Dry Milk powder 1 cup
Heavy Whipping Cream 1 cup
Powdered Sugar 1 cup
Unsalted Butter 1 stick
Cardamom powder 1 tsp
chopped Assorted Dryfruits (Almonds Cashews & Pistachios) 1/4 cup
Few Saffron strands (soaked )
A few saffron strands, almond pistachios for Garnish
Method
Take a big bowl add Dry milk powder,Powdered sugar,mix well.cut butter to pieces.adding whipping cream stir & mix well.Now take a heavy bottomed pan add all ingredients & soaked saffron. cook mixture on low to med heat .keep folding mixture from side too.keep stirring to prevent burning from a bottom. around 10 min of cooking.mixture will become thick nice & creamy.Add chopped nuts ,green cardamom powder.
Turn off heat.Serve chilled with garnish.
Sabudana Kheer is a delicious festive dessert made with sabudana (tapioca pearls) flavored with cardamom and saffron.
Ingredients
Sabudana 1 cup
Milk 4 cup
Sugar 3/4 cup or to taste
Assorted nuts 1/4 cup
Cardamom powder 1/2 tsp
Saffron soaked few strands
Water 1/4 cup
Method
Wash & soak Sabudana at least 30 minutes or become double in size.
In a pan add water then add milk.once it gives a boil add Sabudana & cook on med-hi flame till pearls become translucent.add sugar & stir continuously.
cook till desired consistency.add saffron & cardamom powder.turn off heat.
garnish with nuts.serve Hot/cold
Tip: crush saffron & soaked in warm milk.
if one doesn’t like saffron/Nuts omit both & make plain kheer
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 Kulfi without cooking which is prepared with Condensed milk, saffron, dry fruits mixed together, chilled and served .
ingredients
1 tin Condensed Milk
200 ml Heavy whipping cream
1/2 cup Grated Khoya
Cardamom powder a pinch or to taste
Milk 1/4 cup (few strands Kesar infused)
Almonds(Soaked & peeled ) slivered as much u like
for garnish
Saffron strands & almond slivered (optional)
Kulfi molds or any dish u like
method
in a big bowl add condensed milk ,heavy whipping cream & Khoya mix properly .add milk & almond silvered .Pour in Mould .Keep in freezer to set .atleast 6-8 hrs or Overnight,
Demould ur Kulfi & garnish.
Serve & enjoy!!
Fried Fish in a mustard gravy .it’s a popular Dish in Bengal & Bihar
Ingredients
Tilapia /any fish with bone 1 kg
Yellow mustard seeds 2 tbsp
Garlic paste of (medium size Pods )3
Turmeric powder 2 tsp + 1/2 tbsp
Red chilli powder 1/2 tsp + 4 tsp
Tomatoes 3 medium size chopped
Salt to taste
Black Mustard seeds 1 tsp
Mustard oil for frying & cooking
Green Coriander leaves for garnishing
Water as required for gravy.
Method
Soak yellow mustard seeds for at least 30 minutes.
Clean & wash fish.Peel garlic & make a paste ,remove 2-3 tsp & add yellow mustard seeds & grind.make a smooth paste.
In a big bowl add fish 2 tsp of turmeric powder ,1 tsp of red chilli powder 2-3 tsp of garlic paste,salt mix properly & marinate for 15-20 minutes.
Heat oil in a pan add fish pieces & cook from both sides till it becomes crispy.remove on a paper towel .
Don’t discard oil use same to prepare gravy.add black mustard seeds once it crackled then add garlic mustard paste & cook on med heat adding turmeric powder ,chilli powder & salt (keep in mind we added salt while marinating)
till it started leaving oil .add chopped tomatoes cook till tomatoes become soft & paste start giving a nice aroma.
Add water give a boil add fried fish pieces on med heat for 5-7 min cook.so that Fish absorb gravy.Check seasoning.turn off heat.add green coriander leaves.serve with steamed rice/chappati.
Serve
Desi Swad 