Kalakand


During this Diwali festival I made 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 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.

do check my other indian sweets Recipes,kheer and if you love saffron flavor then check recipes kesar Kalakand

kesar burfi

kesar peda

MilkPowder Burfi

Ingredients

2 cup or 500gm Paneer/Cottage Cheese

1 tin Sweetened Condensed Milk

2 tbsp milk powder

1-2 drops of screw pine Essence (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

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.

use any dry fruits for garnishing of your own choice.

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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 sweets recipes collection , 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.

kesar burfi

kesar peda

kesar badam halwa

rava kesari

milk rava kesari

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)

1-2 drops of screw pine Essence (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.

Mutton Curry

Mutton Biryani

ingredients

1 kg mutton(goat meat )

5 tbsp Mustard oil/any cooking oil

2 onion finely chopped

2 tbsp ginger paste

2 tbsp garlic paste

1½ tsp Kashmiri red chilli powder

2 tbsp coriander powder

1 tbsp 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

Aloo Paratha

Palak Paratha

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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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.

Tres Leches Cake

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 

Paneer Sandwich 

Paneer Bhurji 

Grilled Paneer 

Paneer Magaz Masala

Matar Paneer

Paneer Butter Masala

Malai Kofta

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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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 Chana 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.

 

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.

Do check my other cake recipes here https://aayushimanish.wordpress.com/category/bakescakes/

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ingredients

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.

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

No-Bake Pistachio Cheesecake

No-Bake Banoffee Pie

No-Bake Mango Cheesecake

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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 endeavour, 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.

Do check my other baking recipe here Cakes

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
cup granulated sugar
2 tsp vanilla
1 1cups 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 centre comes out clean.Cool in pan on a wire rack 20

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.

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?

Happiness is meeting an old friend after a long time for Tea so I prepared this Dessert for her.One can check my other no-bake recipes.

No-Bake Banoffee Pie  

No-Bake Mango Cheesecake

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

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)

 

 

 

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.

 

 

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

Eggless Chocolate Sponge Cake

Chocolate Cake with Ganache 

Cupcakes with Ganache

Chocolate Avocado Brownies

Vanilla Chocochips 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.

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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).

Ramadan recipes


 

Happy Ramadan Kareem! May Almighty bless you and your family.

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Prepare for Ramadan with energising recipes to set you up for the day

Check amazing recipe here that everyone will enjoy.👇

https://pin.it/72f5wGF

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 Saute mode.Or you can add boiling water in inner pot and do rest same way.

Ingredients

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.  

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In 12 minutes, the idli will be ready.
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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

try this with this Accompaniment and check it 

Sambar Green Coconut Chutney Peanut Chutney

 

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 ocassion of BasantPanchmi/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.

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 .

sponge cake
Sponge cake
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Frosting with whipped cream
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Close look
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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.

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.

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.

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 !!

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.

 

 

 

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.

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.

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.

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

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

 

 

 

 

 

 

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 Mango Mastanimango cheesecake Mango Icecream, Mango Chutney

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

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.

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

 

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

Kesar Pista Kulfi 


IMG_1462.JPGKulfi 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.

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 sambarchutney

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.

 

 

 

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.

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.

 

 

 

 

 

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.

 

 

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.

 

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.

 

 

December 2016: Share and Inspire Others! Entries


Thanks for including my simple recipes.

EsmeSalon

trh-balle

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.

dec-2016-share-and-inspire-others

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. trh-eggnog-cinnamon-rollsAlmond Snowball Cookies courtesy of Betsy’s Bakehouse trh-almond-snowball-cookiesBanana Cake  courtesy of Aayushi Manish
Ripe Banana flavor & Walnut Crunch made a Delicious cake
trh-banana-cakeSpritzgeback 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!


EsmeSalon

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

festive-season

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 10thSubmissions need to be received via email @ cookandenjoy@shaw.ca
December 15th –Release of all entries from participants on The Recipe Hunter blog.
December 20thPromote and do a post/reblog on your own blog, linking back to the original post.

sharing-is-caring-calendar

Please remember, the subject line of your email, should be marked as follows:

December 2016 – T’IS THE SEASON:

CAKES, COOKIES AND TREATS

share-and-inspire

Please remember to leave me a note (NOT THE LINK…

View original post 71 more words