RecipeGrabBag

Rose Milk Pudding

2025-02-28T16:00:00.000-08:00

Hello Friends, I am back after a long hiatus to share a very healthy and yummy dessert recipe with you. Many of my friends wanted me to share the recipe and I thought this blog would be a good place to do it :)

It is a very light and delicate dessert with subtle rose flavor, no eggs and no heavy cream or fat.

So here is the recipe:

Ingredients:

Whole Milk (cold) 1cup, Corn Starch - 2 tsp (optional), Agar agar powder - 2 tsp (vegetarian gelatin), Rose syrup (Indian preferred) or you get organic one without color in USA- 3-4 tsp , Rose petals (optional) - 1 tsp, Sugar - as needed (optional)

Method:

Take a pan and boil the milk and cool it. Pour 1/4th cup milk (from the boiled milk) in a cup and dissolve agar agar and corn starch (optional but recommended if you want to make it firm) in the milk.

If you are not adding corn starch, please increase agar agar to 4 tsp.

Add the mixture back to the boiled milk and heat everything on medium low heat on stove. Add rose syrup (it already has sugar) and half of the rose petals (optional). Add additional sugar if needed (depending on your preference). Stir continuously and make sure it does not stick to the bottom of the pan. Make sure there are no lumps forming as well. Do not over boil.

Once it is thick (you will feel a bit of resistance while stirring), bring to a boil and switch off the stove. You can also strain the mixture at this point to remove any remaining lumps. Pour the strained mixture into a serving dessert bowl or individual mould(s).

Sprinkle some rose petals on top. Leave it on the counter to cool. Once it cools down, put it in refrigerator for 3-4 hours.

After that take it out and enjoy this heavenly dessert.

Till my next post, as always take care.

**If you add Indian Rose Syrup, it will add a nice rose color to the pudding but if you prefer organic non-color kind, it will still taste the same but there will not be much color (only light color from rose petals if you add while cooking). It is totally up to your preference.

Main picture is with Indian rose syrup and bottom one is without.

Jhatpat Semolina Modak - Happy Ganesh Chaturthi

2024-09-06T15:09:00.000-07:00

Hello dear friends, Wishing you and your loved ones a very Happy Ganesh Chaturthi!!

On this blessed occasion, we are often invited to friends' or neighbors' houses for aarti/pooja. Normally, I like to make something homemade to share with friends at such times.

Sharing a quick and easy Semolina (rava) modak recipe below that is perfect for such times.

Ingredients: Semolina (fine or medium fine) - 1 cup, dry coconut desiccated - 3/4th cup, Ghee - 1 cup + 2-3 tsp, Milk (warm)1.5 cups, water (warm) - 1 cup, powdered sugar 2 - 2.5 cups (depending on taste- add 3-4 tsp more if you want sweeter), almond powder - 1/4th cup, milk powder (unsweetened)- 1/4 cup, saffron - 1 tsp - dissolved in milk, cardamon powder- 3 tsp. Modak mould to shape modaks. (alternately you can also do by hand)

Method: Take a pan and roast semolina (rava) on medium low heat till it turns light brown. Once little golden, add desiccated coconut and keep roasting till everything is light brown and gives off aroma. Then add 1 cup ghee to and roast till ghee melts and is homogenous with mixture. Then add warm milk and water to this mixture. Cover and cook for 2-3 mins on low medium heat. Uncover and stir and add almond powder and unsweetened milk powder. Stir and cover and cook for 2 mins. add saffron and powdered sugar. Stir everything properly and cover and cook again for 2-3 minutes. Add 2-3 tsp ghee and cardamom powder, stir everything and cover and leave it for 10 minutes.

After 10 minutes, after mixture is little cool, add the mixture to the modak mould and shape them. Fill the mould with mixture and squeeze the mould tightly and press on the base to make the modak firm.

And presto......Modaks are ready to serve! Enjoy with your family and friends and celebrate the joyous occasion of Ganesh Chaturthi!!

Till my next post, take care everyone.

Tiramisu - eggless version of the classic Italian dessert

2024-03-24T20:23:00.000-07:00

Tiramisu is a classic Italian dessert and has always been our family favorite. Coffee dipped Ladyfingers (savoiardi in Italian) sandwiched between creamy mascarpone/cream takes you to dessert heaven. It is a super simple to make but creates a much desired 'wow' effect! As mentioned in my previous post, we recently hosted some friends for dinner and I made the eggless version of this classic dessert and it was an instant hit with our guests as well.

Many friends have been requesting this recipe for a while now so finally I am posting it at long last. So here goes:

Ingredients:

Dry Ladyfingers (savoiardi in Italian) - 24-28 pieces, instant coffee - any kind - 1 cup brewed in hot water + 1/4th tsp, heavy whipping cream - 1 quart, mascarpone cheese - 8 oz, vanilla essence - 1 tsp, powdered sugar - 1/4th cup (please adjust to taste - I don't like to make it very sweet), unsweetened cocoa powder - for dusting on top.

Please note: The recipe I am sharing will fit into a 9 inch round cake pan (spring foam).

Method:
Boil 1 cup water/microwave for 1 min and add 2 tsp instant coffee and keep aside (no sugar or milk). Take a mixing bowl and whip the heavy whipping cream till it is stiff. Add mascarpone cheese, powdered sugar and vanilla essence, 1/4th tsp instant coffee and mix on low till everything is smooth and creamy. Keep aside. Take your spring foam cake pan. Dip each ladyfinger into the brewed coffee and arrange in the cake pan in a layer. (take care not to dip it too long - it can get mushy and fall apart pretty quickly).

Once a layer is complete, layer the whipped mascarpone/cream mixture and add in second ladyfinger layer similar to first one and once again cove with whipped mascarpone/cream mixture, Finally dust with unsweetened cocoa powder using a sieve/strainer. Chill in refrigerator for 5-6 hours or overnight.

Remove just before serving and dust with unsweetened cocoa again of needed. Serve and enjoy this amazing dessert!

Till my next post, take care everyone!

Paneer Afghani - a unique variation to the usual paneer fare

2024-03-24T19:55:00.000-07:00

It is always a challenge to cook when you invite guests. We are always in search of novel recipes. This recipe fit the bill perfectly. This dish is apparently adapted from 'Chicken Afghani' for vegetarian foodies by hotels and other businesses in India and elsewhere. It tastes really delicious and is relatively easy to make. The use of cilantro and mint adds a unique flavor to the dish and elevates it to another level.

We had some friends over recently and they loved this novel variation in a paneer dish and requested the recipe. So here goes.... this is for you NK.

Ingredients:
For paneer marination: Cut paneer into cubes. Take a bowl and prepare marinade with 3-4 tsp lemon juice, 2 tsp ginger garlic paste, 2 tsp crushed black pepper, 1/2 cup yogurt, cilantro chopped 1/4th cup, salt to taste. Dip paneer in marinade for 30 minutes and fry on oil on a hot griddle/tava till each side is cooked. Please take care not to overcook it else it will turn dry. Cover and keep aside so the steam will be trapped and the paneer won't dry out.

Curry Ingredients: Paneer - 14 oz, Oil - 3 tsp + 3 tsp, butter - 3 tsp, Onion - 1 large chopped, green chillies - 4-5 (depending on spice preference), Ginger garlic - 2 tsp whole + 2 tsp paste, Cilantro - 1 cup chopped, mint - 1/4th cup chopped, Cashews - 10-12 (soak in water), Poppy seeds (khus khus) - 2 tsp, Yogurt - 1/4th cup whisked, Malai/cream - 1/2 cup, turmeric powder - 1/4th tsp, coriander powder - 1 tsp, cumin powder, 1/2 tsp, kasuri methi -1 tsp, crushed black pepper - 1 tsp, garam masala - 1 tsp, chaat masala - 1 tsp, lemon juice, Whole masala: 1 green cardamom, 1 bay leaf, 2 cloves, 5-6 whole black pepper, lemon juice - 2 tsp, salt to taste

Method:
Please cook the paneer separately per above instructions and keep aside. Then take a pan and add oil - 3 tsp and add chopped onion to it. Add ginger garlic and whole green chillies, poppy seeds, soaked cashews, chopped cilantro and mint and fry till onions are soft. Once cool, grind everything to a paste with 1/4th cup yogurt. Keep aside.

Take 3 tsp oil in another pan. Add butter - 3 tsp. Add whole garam masala and ginger garlic paste and stir. Add the ground paste and sauté for 3-4 mins. Add crushed black pepper powder, coriander powder, turmeric powder, cumin powder and sauté for 4-5 mins on low flame till oil separates. Then add paneer pieces and 1/2 cup water. Add kasuri methi, garam masala and chaat masala and salt to taste. Keep on stirring and then cover and cook for 2-3 mins. At the end add Malai/cream, adjust salt and cook for additional 4-5 mins till everything is cooked and your delicious Paneer Afghani is ready!! Garnish with cilantro/mint and serve with hot roti or rice. The aroma and taste is heavenly. Enjoy!!

Till my next post, take care everyone!

Gulachi Poli (Jaggery stuffed Flatbread)

2024-01-23T19:34:00.000-08:00

Happy Sankranti my dear friends! Til Gul Ghya ani goad goad bola!!

The staple sweet for Sankranti, Gulachi Poli is nicknamed 'crunchy sweet poli' in our household :) It is an absolute favorite. In the past, I have made it for my hubby's colleagues and friends. It is well loved by everyone.

Many of my friends recently requested recipe for Gulachi Poli so I though blog was best way to share with so many people.

Here is the recipe:

Ingredients: Jaggery (powdered) - 2 cups, ideally it should be 'chikki cha gul' (sticky yellow jaggery grated) but here in USA, it is not available so we have to make do with what we have :( wheat flour - 3 cups, all purpose flour (maida) - 1/2 cup, poppy seeds (khus khus) - 1/4th cup, Besan flour - 1/4th cup, oil - 1/2 cup, Oil - about 1/2 cup, cardamom powder - (made from 8-12 cardamoms) - 2-3 tsp.

Procedure: Take a pan and heat 1/4th cup oil and add it to the wheat flour in a bowl and add a pinch of salt to it and knead with adequate water. The dough should not be too hard or too soft.

Then add jaggery to a bowl and add about 1-2 tsp oil to it and pound it with pounder (khal/batta) and keep aside. You can also pulse it in a food processor. Take another pan and put a 1/4th tsp oil and roast the besan flour in it till it turns pink/light brown and out aside.

Similarly dry roast the poppy seeds too. Then add the roasted besan and poppy seeds to the jaggery. Add crushed cardamon powder to it and knead and mix well and pulse everything in food processor if possible. The mixture should not be powdery but as sticky as possible. (hard to achieve lot of stickiness since powdered jaggery we get here in USA tends to be dry - but do it as much as possible)

To make poli, keep a pan to heat on the stove and then make 2 small balls of the wheat dough and flatten and spread them with your hand a little bit to make 2 discs. One should be slightly smaller than the other. Then put the jaggery mixture on the smaller disc and cover it with the larger disc and seal everything properly.

Roll it with a roller. make sure the jaggery spreads evenly throughout the poli. Then put the flattened poli on the tava (pan) and roast it properly on both sides. Serve hot with ghee. Enjoy!!

Till my next post, take care everyone.

Mirchi Ka Salan - spicy and delicious (Green Chilli Curry)

2023-03-05T18:48:00.003-08:00

Hello all, it has been ages since I updated my blog. What can I say... life is still chaotic and busy. But recently I made Mirchi ka Salan as an accompaniment for Biryani for a get together and some friends asked for the recipe. Thought it was a good time to put it on the blog since some others have been asking for it for a long time too. So here it is...….

INGREDIENTS: Green chillies (large non-spicy) used for pickles OR Anaheim chillies cut into halves - 10-12. For Masala: peanuts - 1 cup, sesame seeds - 1/2 cup, coriander seeds - 2 tablespoon, cumin seeds - 2 teaspoon, fenugreek seeds - 1/8th teaspoon (optional), dried red chillies deseeded - 4-5 (depending on desired spice level), dry coconut powder - 1/2 cup, onion - 1/2, For tempering, Cut onion 1/2, oil as required, For curry: Mustard seeds - 1 tsp (optional), few curry leaves (optional), ginger garlic paste - 2 teaspoon, turmeric powder - 1/2 teaspoon, red chilli powder - 1 - 2 teaspoon (per desired level of spiciness), Warm water - 1 - 2 cups, tamarind concentrate - 1 tsp dissolved in water, jaggery or sugar - 1 teaspoon (optional), garam masala powder - 1 tsp, salt as required, cilantro chopped for garnish.

(**1 cup measurement - I used small cup around 6 oz)

METHOD: Lightly roast (individually) and grind all the masala ingredients listed above. Also fry 1/2 onion (golden brown) and keep aside.

Take 2-3 tbsp oil in a pan and lightly fry green chillies and keep aside.

In the same pan, add 2 - 3 tbsp oil and add mustard seeds (optional) and after they splutter, add the remaining 1/2 cut onion. Fry till soft and light brown and add curry leaves (optional), ginger garlic paste, turmeric powder, red chilli powder and sauté for a minute. Add the ground masala and fry till oil separates.

Meanwhile warm 1-2 cups of water in microwave (adjust quantity depending on how thick or thin you want the gravy to be. Add this to the masala when it is cooked (oil separates). Let it boil for 4-5 minutes on medium heat. Add tamarind concentrate and Jaggery/sugar (optional - helps to balance taste in my opinion) to this and let it cook for 4-5 minutes on low heat.

At the end add the fried green chillies and let it cook for additional 7-8 minutes on low heat. Finally add garam masala and garnish with chopped cilantro. Enjoy with Biryani or even paratha. Tastes heavenly.

Till my next post, take care all :)

Shahi Bread Rolls

2021-11-15T15:51:00.000-08:00

Hello Peeps, I am back with a quick and tasty recipe........ Shahi Bread Rolls.

Recently I had to make an appetizer for a Diwali party so decided to turn the plain and ordinary bread roll into "Shahi" or Royal avatar :) It turned out to be a delicious twist to the traditional.

Here is the recipe:

Ingredients: For the cover: Plain brown or white bread per your preference (I always use brown) and room temperature water. For the stuffing: Potato (boiled and mashed) - 3 large, Mixed vegetables like peas, carrots, beans, corn (frozen or fresh) - 3/4th cup, Onion - 1 medium, green chillies - 3-4, ginger - 1 inch piece, fresh garlic - 5-6 pods, fennel seeds - 2 tsp, cashew pieces - 12-15, chopped raisins (optional). Tempering ingredients: Mustard seeds - 1 tsp, Asofoetida: 1/4th tsp, cumin seeds - 1 tsp, Turmeric powder - 1 tsp, Red chilli powder - 1 tsp, Garam masala - 2 tsp, oil - 4 tbsp, salt per taste, sugar - 1 tsp, Mango powder - 1/2 tsp, Lemon juice - few drops, chopped cilantro - 4-5 tbsp. For frying: Sufficient oil in kadhai or pan.

Method: Take out all the bread pieces from the packet and trim the sides or brown edges. Keep aside. For the stuffing, boil and mash the potatoes, microwave frozen/fresh vegetable in a microwave safe container for 10-12 minutes (till soft) and then mash or run in food processor to mash (preferably), cut onion into pieces and grind ginger, garlic, chillies and fennel seeds in food processor and coarsely grind. In same processor, coarsely grind the cashew pieces and keep aside. Then heat a pan, add oil and once hot add mustard seeds. Once they crackle, add asofoetida, cumin seeds, turmeric powder, red chilli powder and onion. Saute and cover and cook for 2 minutes. Add coarsely ground chilli-ginger-garlic and fennel paste. Saute for 2-3 minutes. Add the mashed cooked vegetables and mashed boiled potato. Stir and mix everything well. Cover and cook for 2-3 minutes. Add garam masala, dry mango powder, lemon juice, sugar, salt per taste and coarsely ground cashews and chopped raisins (optional). Mix everything well and cover and cook and medium low heat for 3-4 minutes. Add chopped cilantro and keep aside to cool.

Take some room temperature water in a bowl and keep aside. Take a cutting board. Keep the side trimmed bread on it and sprinkle sufficient water on it and press it with your hand to wet everything evenly. Once it is nicely wet and flat, add 2-3 tsp stuffing in it. Fold over and press the sides and make it into a roll with edges sealed. Repeat for all the bread pieces and set aside. Now we are ready to fry. Take a pan and heat sufficient oil in it to fry the Shahi bread rolls. Once the oil is hot enough for frying, put the rolls that we prepared earlier in batches and fry till golden brown and crisp.

Shahi Bread rolls are ready..........Enjoy with Ketchup or Sriracha. I must say that they do taste heavenly especially if enjoyed while they are crispy and hot!! This recipe is a must try and definitely a keeper.

Happy festive and holiday season. May you all be blessed with health, wealth and prosperity.

Till my next post, take care everyone!!

TIP: You can also dip the bread in water but I found it can get overly wet, so I prefer to sprinkle water on it so you have more control. You can only dip the edges where you need to seal the bread roll.

Healthy Modak (with Moong Dal flour, coconut and Jaggery)

2021-09-10T11:16:00.001-07:00

Hello Friends...... it has been quite sometime I posted on the blog. Life is busy and I hardly get time these days to cook and post.

But anyhoo.... today was Ganesh Chaturthi and I wanted to make some modaks very quickly. So I put together this healthy version of traditional modaks with all the ingredients I already had in the pantry. These are made only with ready-made moong dal flour, shredded coconut and jaggery!!

Ingredients: Moong dal flour - 1 cup, Dry shredded coconut - 1/2 cup, white cornstarch - 1/2 tsp for binding, Ghee - 1/2 cup, Jaggery - 1 cup (adjust per sweetness of jaggery), cardamon powder - 1/2 tsp, Saffron - 1/2 tsp

Method: Dry roast shredded coconut and keep aside. Then heat some ghee in the same pan and roast moong dal flour +1/2 tsp white cornstarch till it loses its raw smell (light brown color) and keep aside. Add jaggery with 1/2 cup water and boil for 4-5 mins on low heat. add saffron and cardamon powder and add roasted coconut and roasted moong dal flour that was set aside and cook on very low heat for 2-3 mins till the mixture comes together. You can add 1 tsp ghee if needed at this point. Add 1/4th cup or as needed raw shredded coconut (if mixture is too runny).

When it is a bit cool, take about 1 tbsp mixture in the palm of your hand and make it into shape of Modak.

Enjoy these delicious, healthy, jhatpat modaks!! Happy Ganesh Chaturthi!! May Lord Ganesha shower his blessings on you and your loved ones.

Till my next post, take care everyone..........

Hot Chocolate (with jaggery and spiked with bourbon)

2020-12-06T14:55:00.001-08:00

Seasons Greetings to all!! With a vaccine on the horizon, we have reason to leave the gloom of 2020 behind and look to a new future in 2021. Let us hope we are able to return to normalcy sooner than later. With that being said, today I am sharing recipe for Hot chocolate - my way :) This is not your kid's average hot chocolate. This is the adult version of this universally favorite drink.The jaggery adds a unique flavor to this traditional drink. Try it :)

Here is how I make it:

Ingredients: For 1 cup spiked Hot chocolate: 3/4th cup whole milk, 1/4th cup water, 1 tsp jaggery, 1 tsp unsweetened cocoa powder, 1 small piece dark chocolate unsweetened, 2 large marshmallows + 2 to decorate, 1 tsp Bourbon (adjust per your taste), 1/8th tsp vanilla extract, 2 pinches instant coffee powder, 1/4 tsp - pumpkin spice, 1/8th tsp nutmeg (since I like the flavor).

Method: Take a pan and add milk and water to it. When it gets warm, add all the other ingredients and stir till jaggery, marshmallow and chocolate melts. Pour in a cup and add 1 tsp bourbon and 1/8th tsp vanilla extract, stir and add marshmallow pieces to it and sprinkle with a pinch of cocoa powder and pinch of instant coffee powder. Serve hot. Enjoy this warm. delicious and relaxing drink and look forward to a bright future!!

Till my next post, take care everyone!! #staysafe

Mango Saffron Ladoo (with Almond flour and coconut)

2020-11-14T16:03:00.000-08:00

Happy Diwali 2020 to all!! What a tumultuous year this has been so far. Life as we know it has changed forever. Diwali was definitely not the same without family and friends this year. Hoping and praying for a vaccine and cure to this deadly and devastating disease: Covid-19 that had descended upon our planet!

Luckily there are a few traditions that we can still carry out in these dire circumstances. One of them being Diwali faral on Narka Chaturdashi day. This year tried out something novel to add to my traditional Diwali faral platter.

Ta da.... presenting Mango Saffron ladoo with Almond flour and coconut.

So here is the recipe:

Ingredients: Mango pulp - 1 Cup, Coconut (dry shredded) - 1 cup + some for rolling, Almond flour (it is nothing but finely crushed Almonds - available in local Ralph's baking section) - 1/2 cup, Milk powder - 14th cup, Condensed milk - one 14 oz can, Cardamon (crushed to powder) - 1.5 tsp, Saffron - 3/4th tsp (heat 2 tbsp milk in a small microwave safe bowl for 30 secs and add saffron to it) , ghee - 3 tsp

Method: Heat a pan and lightly roast coconut and almond flour till very light brown on medium low flame (take care not to burn). Keep aside in a plate. Take another pan and pour mango pulp and stir and reduce it till it thickens (the watery texture should reduce). You can complete this step in microwave too (just cover and cook for 2-3 minutes at a time till watery texture reduces. Keep aside. Take another pan and add ghee to it. Once it melts, add thickened mango pulp, browned coconut and almond flour and milk powder. Stir and mix everything for a minute. Add condensed milk and keep stirring till the mixture thickens about - 7-8 minutes. Add saffron dissolved in milk and keep stirring on medium heat. To test, take some mixture and cool it on a spoon and try to roll it in a ball. If it forms a ball, the ladoo is done. Add cardamom powder, stir and let it cool. Once it has sufficiently cooled down to handle, start rolling into balls. Roll each ball in shredded coconut so that it does not become sticky. You can also add bit of shredded coconut to adjust ladoo consistency at this point if needed. Enjoy once all ladoos are rolled into balls!! Refrigerate them after they are cool. They will stay fresh for up to a week refrigerated.

Really healthy and tasty :) They were also not overly sweet which is the way I like them.

Hopefully your family will also enjoy this novel ladoo as much as mine!! Can't wait for you all to try it.

And last but not the least, here is our traditional Marathi faral that is typically eaten for breakfast on Narka Chaturdashi Day.

Till my next post, take care everyone!! #staysafe

Tempered Tortilla (Phodnicha Tortilla)

2020-11-10T16:52:00.000-08:00

It was nearly weekend and time to clean out the refrigerator. Found a bunch of Tortillas lying in there. I did not want to make quesadillas or enchiladas so decided to try out an Indian twist. Tempered it Indian style and turned it into something similar to Maharashtrian 'Phodnichi Poli'. Phodnicha Tortilla or Tempered Tortilla!! Turned out to be really good. You can eat this for breakfast, snack or as a light one dish meal too.

Sharing the recipe here:

Ingredients: Tortillas - 4, Onion - 1 medium chopped, Oil - 2 tbsp, tempering: mustard seeds- 1 tsp, cumin seeds - 1 tsp, asofoetida - 1/2 tsp, Turmeric powder - 1 tsp, red chilly powder - 1 tsp (per taste), curry leaves - 4-5, green chilly - 1-2 slit, salt to taste, sugar 1-2 tsp, lemon juice - few drops, cilantro - chopped - 3-4 tsp.

Method: Roughly tear the tortillas and grind them to coarse in a mixer. Heat oil in a pan and add mustard seeds to it. When they start popping add asofoetida, cumin seeds, turmeric powder, red chilly powder, curry leaves, slit green chillies and chopped onion. Saute, cover and cook for 3-4 mins till onions are soft. Then add the coarse tortilla mixture and saute and cover for 3-4 mins. Add salt, sugar and lemon juice and saute for 1 minute and cover and cook for additional 2 minutes. Add cilantro and saute and serve warm.

It tastes exactly like phodnichi poli. Was really delicious and got my family's seal of approval!! Now this has become my go to recipe for finishing extra tortillas.

Till my next post, take care everyone!! #staysafe

Sweet Moong Dal Halwa Poli (Roti stuffed with sweet Moong Dal Halwa)

2020-10-27T17:15:00.002-07:00

This recipe was a result of my brainstorming to contribute to the #dishfromdish contest! I had made Moong Dal Halwa for Dassera as you can see in my previous post. Since I am really busy at work these days and don't get lot of time to cook, I had to come up with this creation to participate during busy work week :) No wonder they say that 'Necessity is the mother of invention'. It was definitely a smashing success at our dinner table. Especially with my husband who loves sweets!!

So here is the recipe.

Ingredients: Whole wheat flour - 1 cup, Maida - 2 tsp, salt - 1/8th tsp, oil - 2 tsp, water - as needed for making dough, Moong Dal Halwa - click to see the recipe in my previous post, ghee - as needed.

Method: Take whole wheat flour in a mixing bowl, add maida, oil, salt and water and make dough. Let it rest for 2-3 hours. After that make small balls and roll out the dough into small flats and stuff each flat with Moong Dal Halwa and then roll them to make Poli.

Heat Tawa and roast both sides till well cooked. Smear ghee on the Poli and serve. Enjoy the healthy, protein packed, lip-smacking Moong Dal Halwa Sweet Poli!!

Till my next post, take care everyone! #staysafe

Moong Dal Halwa (Roasted/Instant)

2020-10-24T20:15:00.000-07:00

Happy Dassera to all celebrating! 2020 has been quite a year so far due to Covid-19. Everyone is slowly adjusting to the new reality where we can't celebrate festivals with family and friends.

It is very sad and depressing. But such are the times we live in now. Well, to cheer everyone and add some festive spirit I made some roasted moong dal halwa!! It does not involve soaking moong dal so it can be done faster and tastes so good as well.

Here is the recipe for Roasted or Instant Moong Dal Halwa:

Ingredients: Split Yellow Moong dal - 1 cup, Ghee/clarified butter - 1 cup +1-2 tsp, Sugar - 1 cup (adjust per taste), Milk and water mixed (ratio: milk - 3/4 and water 1/4) total 2-3 cups (per desired consistency), Saffron strands - 3/4th tsp, Cardamom powder - 1 tsp, Almonds and Pistachios 1/2 cup total - grind some and slice some for garnish.

Method: Wash the moong dal and pour it on a towel and pat dry. Take a pan and dry roast the moong dal till it is very light brown (it should start getting some color - take care not to burn it). After that powder it in a mixer/grinder. In a small bowl, add 1/4 cup milk and warm it on a microwave for 30 seconds and add saffron stands to it and set aside. After that take a non-stick pan and add ghee to it. When it starts melting, add powdered moong dal to it. Now slowly ass the milk/water mixture and stir till everything is mixed with no lumps. Cover and cook for 3-4 mins. Add powdered nuts and sugar and keep stirring for 4-5 mins. Cover and cook on low heat for additional 3-4 mins. Keep stirring till the mixture is thick and starts leaving sides of the pan. Add additional 1-2 tsp ghee and add saffron and cardamom powder. Stir thoroughly and remove to serving bowl. Garnish with sliced almonds and pistachios and serve warm.

Enjoy this rich protein rich dessert this festive season with your loved ones!!

Till my next post, take care everyone.

Masala Chawli Vanga (Black Eyed peas and Eggplant in spicy Curry sauce)

2020-08-05T16:48:00.004-07:00

Hello Friends, this Covid 19 lock down has created unique challenges for everyone. Hope you and your loved ones are doing good and everyone is safe. Shopping for groceries is a nightmare and we are mostly trying to limit our visits and shopping remotely as far as possible. Well, that also means that we have to put on creative hats, mix a bit of this and a bit of that and try to maximize our purchases to last through the week.

Masala Chawli Vanga recipe is the result of this exact situation. I had few eggplants and a packet of frozen black eyed peas left in the refrigerator. So decided to combine the 2 in a unique masala/curry sauce. Here is the recipe:

Ingredients:

Eggplants/Vanga - 2-3 small, Black eyed peas/Chawli - 1 cup, Onion - chopped 1 medium, oil - 5-6 tbsp, dry shredded coconut - 1/4th cup, peanuts - 1/4th cup, sesame seeds - 5-6 tsp, poppy seeds - 2-3 tsp, coriander seeds - 4-5 tsp, cumin seeds - 4-5 tsp, garlic - 4-5 pods, ginger - 1 inch crushed, green chillies - 2-3 (depending on spice level), turmeric powder - 1 tsp, coriander powder - 1 tsp, red chilli powder - 1/2 tsp, garam masala - 1-2 tsp, jaggery - 4-5 tsp, kokum - 3-4 pieces crushed, salt to taste and cilantro (chopped) to garnish.

Method:

Cut the Eggplants/Vanga into quarters. Cook the Black eyed peas/Chawli in microwave for 12-15 mins with a pinch of salt. Chop onion into pieces. Take a pan and dry roast dry shredded coconut, peanuts, sesame seeds, poppy seeds, coriander seeds and cumin seeds. Take oil in same pan and saute chopped onion till light brown. Grind it along with roasted ingredients. Also make paste of ginger, garlic and green chillies. Once more take oil in a pan and add this paste. Saute it for a min and add the ground paste and saute for 4-5 mins till oil separates. Add turmeric powder, coriander powder, red chilli powder and saute. Then add cut eggplants and a bit of water and cook for 3-4 mins till eggplants are a bit soft. Then add the cooked chawli and jaggery and crushed kokum. You can add water to make the curry thinner if you prefer but I did not add much water. Cover and cook for 4-5 mins till everything is soft and cooked but not mushy. Add garam masala and salt to taste and cook for 1 min. Garnish with cilantro and chopped green chillies (optional) and serve with hot roti or as side dish with rice. Enjoy!!

Till my next post, take care everyone!! #staysafe

Spicy Tofu, Chickpea and Vegetable Stew

2020-07-26T16:32:00.001-07:00

This stew is my go to meal on the days I am lazy to cook but still want to eat a health and hearty meal. It is full of proteins and vitamins and is ready in minutes. Some of my friend's had asked for this recipe and I had promised to put it on the blog this weekend.

So here is the recipe:

Ingredients:

Frozen mixed vegetables - 1 cup, Tofu extra firm (preferable) - 1 cup cubed, onion - 1 sliced, ginger garlic paste - 1 tsp, oil - 3-4 tsp, coconut milk - 2 cans, chickpeas - 1 can, pepper powder, cinnamon sticks - 1 or 2 1 inch, cumin powder - 1 tsp, turmeric powder - 1/2 tsp, paprika - 1/2 tsp, curry powder (not garam masala) - 3 tsp, salt to taste, Serrano chillies - 1 sliced, cilantro - chopped for garnish

Method:

Boil/cook in frozen mixed vegetables. Boil/microwave chickpeas till soft with little salt. Cube the Tofu and shallow fry till light golden brown in a pan (optional but enhances taste of tofu). After this, take a pan and add oil to it. Once hot add cinnamon sticks and sliced onions and fry till soft. Add ginger garlic paste, cumin powder, turmeric powder, pepper powder, paprika powder and curry powder to it. Add half sliced Serrano peppers and saute for 2-3 mins. Add cooked frozen mixed vegetable and chickpeas and saute for 2-3 mins, then add the fried tofu and keep sauteing for 2-3 mins. Then add coconut milk and salt to taste. Let everything boil for 4-5 mins. Add the rest of the sliced Serrano peppers and cilantro to garnish and serve hot with brown or white rice.

Enjoy this hearty meal!! Believe me once you try this it is going to be your go to meal too :)

Till my next post, take care everyone!! #staysafe.

Shahi Paneer and Vegetable Dum Biryani

2020-06-13T15:17:00.000-07:00

Shahi Paneer and Vegetable Dum Biryani is an all time classic Mughlai dish that needs no introduction to die hard biryani lovers. Recently I had made this dish to celebrate a special occasion in the family. Many of you asked for the recipe, so here it is.........

Ingredients: Make rice and gravy separately. Ingredients for each listed below.

For rice: 4 cups rice (preferably basmati), 3 - cardamom pods, 3 cloves, 1 - small cinnamon stick, 6 cups water (or as per your preferred proportion - rice should not be mushy), salt to taste, lemon juice - few drops.

For Gravy: Mixed vegetables - 3 cups (I used frozen), Paneer - 1.5 cups, Onions - sliced 2 whole - (you can use ready made fried onion if you don't want to fry yourself - in that case just slice 1 onion), 3 - cardamom pods, 3 cloves, 1 - small cinnamon stick, 1-2 nos - Bay leaves, 5-6 nos- whole black pepper, 2-3 tsp cumin seeds, 4-5 tsp - ginger garlic and chilli paste, Mint leaves - 10-12 cut, saffron dissolved in warm milk - few strands, yogurt- 5-6 tsp whisked, biryani or pulav masala, cumin/coriander powder - 3-4 tsp, cashews - 10-12 broken to pieces, turmeric powder - 2-3 tsp, red chilli powder - 2-3 tsp, oil - 5-6 tbsp, salt to taste. Water as required.

Method:

For rice: Wash rice with water and keep aside. Heat 1 tbsp oil in a pan and add whole spices to it. Then add washed and saute gently taking care not to break rice. Add water and cover and cook for 8-10 mins. Rice should not be mushy or really well done. It should be very slightly under cooked.

Garnish: For fried onion (optional): heat oil in a pan and fry 1 sliced onion till light brown and set aside. You can also fry cashews in same oil till light brown and set aside.

For Gravy: Cook mixed vegetables in a microwave for 10-12 mins and set aside. Take a pan and heat 2-3 tbsp oil. Add cumin seeds and whole garam masala consisting of bay leaves, cardamom, cloves, whole black pepper and cinnamon and saute for a minute. Add sliced onions and fry till soft, add ginger garlic and chilli paste and fry for 2 mins, add turmeric powder and red chilli powder and saute. Add cumin/coriander powder and biryani masala, mint leaves and saute. Add yogurt to the mixture and saute for 2-3 mins till everything is bubbling. Add cooked mixed vegetables and saute and cover and cook for 4-5 mins and set aside. Add water to the mixture if it is too thick. The gravy should not be too thick or too runny.

For Assembly: Take a big pan and add 1 tbsp oil and coat the pan. Divide the gravy in to 2 portions and cooked rice into 3 portions. Add one portion of rice to the bottom of the pan and cover it with one layer of rice. Repeat for second layer. Top layer should be rice (3rd portion). Add fried onions and cashews on top of the last rice layer and drizzle saffron dissolved in warm milk all over the rice. Cover the pan with aluminium foil and cook on low-medium heat for 8-10 mins (taking care not to burn the rice at the bottom).

The reveal: The whole mixture should cook on steam for that time. After 8-10 mins uncover the pan by removing the aluminium foil and get ready for the big reveal! I cannot describe the feeling when you first see the steaming hot biryani and the aroma that fills your whole kitchen.Very very gently mix all the layers with a spatula taking care not to break any grain of rice. Serve hot with Cucumber Boondi Raita and Mirchi ka Salan, a traditional accompaniment to biryani (recipe to follow).

Enjoy your Shahi (Royal) meal!!!

Till my next post, take car everyone!

Puffed Sorghum Chivda (puffed jowar chivda/jwarichya lahya)

2020-05-17T19:37:00.000-07:00

Work is keeping me really busy these days. Since the whole family is home due to COVID-19 situation, I decided to make this Puffed Sorghum Chivda (puffed jowar or jwari chya lahya). It is healthy and tasty and easy peasy; plus the family loves to munch on it while work keeps me busy. The kids call it Indian popcorn :)

Here is the recipe:

Ingredients: Sorghum/puffed jowar (mine was salted) – 4 cups, Tempering: Oil – 4 tablespoons, peanuts (optional)- 3-4 tbsp, chana dal (optional) - 3-4 tbsp, Mustard seeds – 1 tsp, Cumin seeds - 1 tsp, asofoetida - 1/4th tsp, Garlic – 8-10 (finely chopped), dried red chilli - 4-5, Curry leaves – 10-12, Turmeric powder – 1/2 tsp, Red chilli powder – 1/2 tsp, Coriander powder – 1 tsp, Salt to taste, powdered sugar - 2 tsp.

Method: Take the puffed sorghum in a sieve and cover it with a soft cloth and keep it in the sun for 1 day so that it becomes crunchy. After that, take a pan and add 1 tsp oil. Saute the puffed sorghum for 5 minutes on low heat till they are crunchy. After that take 3-4 tbsp oil and when hot, and mustard seeds, cumin seeds, asofoetida, chopped garlic, dried red chillies, curry leaves, turmeric powder, red chilli powder, peanuts, chana dal, coriander powder and saute for 1 minute. Then add puffed sorghum/puffed jowar and mix well. Add salt (if puffed sorghum is already salted like mine was, do not add salt/check and add just a tiny bit). Add powdered sugar and mix everything.

Enjoy with hot chai or coffee at snack time. It lasts about 8-10 days - even less if your family is like mine ;)

Till my next post, take care everyone. #stayhome and #staysafe.

Puffed Rice Upma or Uggani

2020-04-19T18:03:00.001-07:00

Hope everyone is doing okay amidst the COVID-19 pandemic. I would like to give a shout out via this post to all the healthcare, law enforcement, essential service and grocery store workers. They are the real heroes moment with their hard work and compassion.

The stay-at-home mandate is taking a toll on everyone especially the kids since they are unable to meet up with friends. It is also a big challenge for moms, especially working moms to cook so many meals at home while juggling work deadlines and such.

Well, here is a very easy peasy snack that you can get ready within minutes to satisfy tea time cravings of your family. It is a perfect accompaniment with tea or coffee. It goes by many names: puffed rice upma, mandakki or churumuri susla, uggani, borugula upma. Whatever you call it, it is just as delicious :) So without further delay, here is the recipe:

Ingredients: Puffed rice (murmura/churmura) - 8 cups, Onion - 1 large chopped, Tomato - 1 medium chopped, peanuts - 4-5 tsp (optional), curry leaves - 8-10, cilantro - 5-6 tbsp chopped and for garnish, roasted chana dal (dalia) - 3-4 tbsp (powdered). Tempering: Oil - 3-4 tbsp, Mustard seeds - 2 tsp, cumin seeds - 1 tsp, asofoetida - 1/2 tsp, red chilli powder - 1 tsp, turmeric powder - 1 tsp, sambar powder - 2 tsp, salt to taste, lemon juice - 1-2 tsp. Sev - for topping

Method: Rinse and soak puffed rice (murmura/churmura) for 2-3 minutes in a vessel. Lightly squeeze and drain it in a colander. Keep aside. Heat a pan and and add oil. Add tempering ingredients once hot. Add chopped onion (reserve 5-6 tbsp for later), and peanuts (optional). Cover and cook for 2 minutes, add sambar masala. Cover and cook till onion is a bit soft. Then add the soaked and drained puffed rice that was set aside. Saute and add powdered dalia (roasted gram), lemon juice and salt per taste. Cover and cook for 2-3 mins on medium heat. Add cilantro, reserved chopped onion, chopped tomato and take off heat. Mix well. Top with sev of your choice and serve. Enjoy this novel snack.

Also #staysafe, #stayhealthy and most important do your part and #stayathome to #savelives!

Till my next post, take care everyone.

Shahi Palak Makai Malai (Spinach and corn in rich gravy with nuts)

2020-03-03T16:47:00.000-08:00

I was craving for some Methi Matar Malai the other day. So I peered into the refrigerator. Since it was almost the end of the week, most of it was empty. I could only find fresh spinach and frozen corn. Well, at that point I decided to put my creative hat on and this recipe was created. It turned out to be really really yummy and so........ no prizes for guessing - made it's way to my blog :)

Well here is the recipe:

Ingredients:
Spinach - Fresh 2 bunches chopped, Corn - frozen or fresh ( 1 cup), Onion - 1 medium chopped, Ginger/garlic/chilly paste - 1 tbsp (1/4th inch ginger and 4-5 cloves of garlic, 2-3 green chillies), Oil - 4-5 tsp, Kasuri Methi - 1/2 tsp crushed, Fennel seeds - 1 tsp, cumin seeds - 1 tsp, turmeric powder - 1 tsp, red chilli powder - 1 tsp, sugar - 1 tsp, salt - as per taste, coriander powder - 2-3 tsp, garam masala - 1/2 tsp, cashews - 3 tbsp (ground to paste) + some cashews- to garnish, raisins - 8-10, heavy cream - 1/2 cup, milk powder - 4-5 tbsp.

Method: Boil the frozen corn for 5-8 mins till tender, (fresh corn will require less cooking time), wash and chop spinach leaves, soak and grind cashews to paste. Add heavy cream and milk powder to the mixture and stir and keep aside. Take oil in a pan, add fennel seeds, cumin seeds, and chopped onion. Fry till onion is golden brown. Then add turmeric powder and red chilli powder, coriander powder and saute for 1 min and add boiled corn, chopped spinach and sugar and cover and cook till the spinach is wilted and soft (3-4 minutes). Then add the cashew paste mixed with heavy cream and milk powder. Add raisins and cook for a minute. Add garam masala and salt to taste. Cover and cook for 3-4 mins on medium heat. At the end add crushed kasuri methi and cook for 2-3 additional minutes. Garnish with cashews at the end. Yummy Shahi Palak Makai Malai (Spinach and corn in rich gravy) is ready. Enjoy with Chapati or as a side dish with rice.

Till my next post, take care everyone!

Kumquat pickle (instant kind)

2020-01-21T17:23:00.000-08:00

Hello everyone, this was a while ago......one of my friends gave me a bunch of kumquats from her garden. For those of you who don't know, kumquat is a kind of citrus fruit. Looks like a mini orange. You can eat the skin and seeds too. It is rich in vitamin C and fiber. So coming back to my story; after my friend dropped of a batch, we ate as much as we could but still had a bunch of them lying around. So decided to make a pickle out of them. Turned out to be a hit and everyone loved it. Here is the recipe.

Ingredients: Kumquats: 15-20 halved or whole (you can de-seed but I prefer to eat the seeds - sometimes they might be a bit bitter), Red chilly powder - 5-6 tsp, cumin powder - 1 tsp, coriander powder - 1 tsp, pickle masala - 3 tsp, apple cider vinegar - 5-6 tsp, sugar - 4-5 tsp (adjust per taste), salt to taste. Tempering: oil - 3 tbsp, mustard seeds - 1 tsp, cumin seeds - 1 tsp, asofoetida - 1/2 tsp, turmeric powder -1 tsp.

Method: Cut the kumquats into halves and add 1/4th cup water and pressure cook them for 1 whistle till soft (you can also cover and microwave them in microwave cooker - add 1/4th cup water). Once done, add red chilli powder, cumin powder, coriander powder, pickle masala and apple cider vinegar, sugar and salt and keep it aside for a while. Meanwhile take a pan and add oil for tempering. Once hot, add mustard seeds, cumin seed and a little turmeric for color. Pour the tempering over the pickle and mix thoroughly.

Enjoy with paratha, rice or roti. Tastes heavenly!!! blend of sweet, sour and spicy flavors to tickle your taste buds :) Till my next post, take care everyone!

Mulyachi bhaji (Radish vegetable with yellow moong dal)

2020-01-07T16:39:00.000-08:00

Hello and wishing everyone a very Happy New Year 2020!!!

Hope you all had a relaxing winter break. We had a great time visiting fun hiking places and spending time with close friends and family. After 2 weeks of indulgent eating, we are back to routine and trying to eat simple cleansing foods. Today I am sharing with you a recipe for Moola/Mula/Mooli bhaji (Radish vegetable). Radish is a fantastic vegetable. It boosts immunity, helps to fight cough and cold, cleanses liver, helps digestion and regulates blood pressure. Here in this bhaji, I also add the radish greens and moong dal to this bhaji to make it super healthy and super tasty.

Here is the recipe for Mulyachi bhaji (moong dal ghalun):

Ingredients: Mula or Radish with greens - 3 medium chopped into pieces (thoroughly wash and chop radish greens separately), moong dal - 1/4th cup (soaked for at least an hour), green chillies - crushed, garlic chopped - 6-7, peanut powder - 2-3 tbsp, tempering: mustard seeds- 1 tsp, cumin seeds - 1 tsp, asofoetida - 1/2 tsp, Turmeric powder - 1 tsp, red chilly powder - 1 tsp (per taste), salt to taste, jaggery or sugar 1-2 tsp

Method: Wash, remove skin and and chop the radish/moola/mooli into small thin pieces. Thoroughly wash and chop radish greens separately. Soak moong dal for at least 2 hours. Take a pan, add oil and once hot, add the tempering ingredients and then add the soaked moong dal along with 2-3 tsp water. Cover and cook for 2-3 mins. Then add the chopped radish/moola and cover and cook for 4-5 mins till radish is little soft. Then add chopped radish greens, jaggery or sugar and chopped garlic. Cover and cook for 3-4 minutes. After this add peanut powder and cook for 3-4 minutes. At the end add salt and crushed green chillies and cook for 2-3 minutes and turn off the flame. Serve with Roti or as a side dish for rice. I hope you will enjoy this simple, rustic, healthy and tasty bhaji.

Till my next post, take care everyone.

Amsooli Dudhi (Bottle gourd with Amsool or Kokum)

2019-11-19T15:41:00.000-08:00

Doodhi or bottle gourd is a very nutritious and healthy vegetable. We are trying to incorporate more of this vegetable in our diet every day. It aids in weight loss and helps with sleep problems and reduces inflammation. It has lots of essential vitamins and minerals. Ayurveda highly recommends eating doodhi or bottle gourd as a part of every day meal.

Since my little one gets bored with the same style of doodhi bhaji, I was trying something new and ended up adding the flavor of amsool or kokum and it turned out really yummy. change. Everyone polished off this 'chatpatit' bhaji with poli in no time :)

Sharing the recipe here:

Ingredients: Dudhi or Doodhi or Bottle gourd - 1 medium chopped into pieces, moong dal - 1/4th cup (soaked for at least an hour), green chillies - chopped, curry leaves - 6-7, Kokum or Amsool - 3-4 pieces, Oil - 5-6 tsp, cilantro - for garnish, freshly grated coconut - 3 tbsp, tempering: mustard seeds- 1 tsp, cumin seeds - 1 tsp, asofoetida - 1/2 tsp, Turmeric powder - 1 tsp, red chilly powder - 1 tsp (per taste), goda masala or garam masala - 1 tsp, kitchen king masala - 1 tsp, salt to taste, sugar 1-2 tsp

Method: Wash and chop the bottle gourd into small pieces and add soaked moong dal at the bottom of the container and cook in microwave or pressure cooker or instapot till soft. I also do not remove the skin if the bottle gourd is really fresh. It adds nutritive value. Once cooked, take a pan, add oil and once hot, add the tempering ingredients along with chopped green chillies and curry leaves and kokum/amsool. Add the cooked doodhi or bottle gourd with dal to the pan. Stir for 2-3 minutes. Add the goda/garam masala and kitchen king masala. Stir everything and add the grated coconut and cilantro. Mix and serve with Roti or rice. Enjoy this simple, healthy and flavorful bhaji. I hope you enjoy it as much as my little one.
Till my next post, take care everyone!

Rose Gulab jamun Rava Cake (Semolina cake with Rose and Gulab jamun flavor)

2019-10-12T15:08:00.000-07:00

Hello friends, I am back with another successful kitchen experiment (yay). Rose Gulab Jamun Rava Cake or Semolina cake with Rose and Gulab jamun flavor!!! This cake is egg-less, flour-less and 100% vegetarian.We had a potluck where it was decided to get some cake for kids and other adults who do not usually go for Indian desserts. After browsing through many recipes of Gulab Jamun cake, I wanted to try something novel, so decided to add rose flavor along with Gulab jamun flavor and semolina instead of the traditional cake flour.

Friends, the aroma wafting through the whole house while baking the cake bought both my kids to the kitchen and they could not wait to try it. I can assure you that it is really easy peasy to make. If you are new to baking, this will be a good cake to try.

So here is the recipe.

Ingredients: For cake: Very fine semolina (unroasted) - 2.5 cups , whole milk - 2.5 cups, yogurt whisked and at room temp - 3/4th cup, salt - 1/8th tsp, oil (unflavored)- 1/3rd cup, powdered sugar - 2.5 cups (Adjust per taste) plus some for cake decor, gulab jamun mix - 1.5 cup, rose essence - 3 tsp, cardamon powder - 3 tsp, baking powder - 1.5 tsp, baking soda - 3/4th tsp. For Syrup: 1/3 cup water, 1/3 cup sugar, cardamon powder - 1 tsp, rose essence - 1/2 tsp.

Method: For Cake: Heat the oven to 350 degrees Fahrenheit. Meanwhile, sieve the semolina along with gulab jamun mix and powdered sugar. Warm the milk and add room temp whisked yogurt to it and whisk together. Slowly add to the sieved semolina mix and stir. Check the consistency. If too thick, add more warm milk to thin it. Add the cardamom powder, rose essence, oil, baking powder and baking soda and mix. Pour it in a baking pan (I used a 9 x 16 inch rectangular tray to bake.) and put in 350 degree F oven to bake for 35-40 minutes. Take it out and check if done by inserting a knife into the cake. If it comes out clean, it is done.
For Syrup: Take a pan and add sugar and water and boil for 8-10 minutes till the syrup turns into 1 string consistency. Add cardamom powder and rose essence and mix. Drizzle on top of the warm cake. Drizzle powdered sugar on top of the cake. Cut into pieces and enjoy!!! Needless to say that my whole family fell in love with this novel cake and I am sure yours' will too :)

Here is a picture of my cake right out of the oven and the other one is sliced and ready to eat:

Till my next post everyone, take care.

Notes:
1. Check for sweetness when you mix the batter (adjust sugar per your taste). Remember that you are drizzling sugar syrup on the cake too.
2. You can grind and add almond or cashew powder and also some saffron to the cake. I forgot to add this time but would surely do it the next time.

Shahi Cashew Spinach and Potato Pulao or Pilaf - simple and tasty

2019-09-19T16:27:00.002-07:00

Hello everyone, today I am sharing a very simple but incredibly tasty recipe. Shahi Cashew Spinach and Potato Pulao or Pulav or Pilaf - call it whatever you like :) It is very easy to make and you can make it in Instapot or regular pan.

Ingredients: Rice - 3 cups, Spinach - 1 bunch (chopped), Potato - 1 large, Onion - 1 large, Ginger garlic and chilly paste - 1 tbsp, Whole Masala: (Bay leaf - 1 whole, Cinnamon - 1 stick, Cardamom - 2 small, Cloves - 2-3), Cumin seeds - 2 tsp, Turmeric powder - 1 tsp, Red chilli powder - 1 tsp, Pulao or biryani masala powder - 2-3 tsp, Garam masala - 1 tsp, Cashews - broken 10-12, Salt to taste, Oil -4-5 tsp, Yogurt - 1/2 cup whisked, Water - 5 cups.

Method: Chop onion, potato and spinach. Heat a pan or put Instapot on saute mode. Add oil and whole masala and cumin seeds. Saute for 2 mins. Add chopped onion and saute till onion is soft. Add turmeric powder, red chilli powder and biryani/pulao masala. Saute for 3-5 mins. Add chopped potatoes. Saute for another 3-4 mins. Then add chopped spinach. Continue to saute till spinach is wilted. Then add rice and saute for 4-5 mins on medium flame. Finally add Cashews, garam masala, whisked yogurt, water and salt as per taste.

If cooking in pan - cover and cook for 15-18 mins on medium low heat.
If cooking in Instapot, cook on manual setting for 6-8 mins, natural release.

Enjoy with chips, boondi raita, pineapple raita, or pickle and yogurt.

Till my next post, take care everyone.

Aloo Paratha (Spiced Potato filling stuffed flatbread)

2019-09-09T16:42:00.000-07:00

Aloo paratha is a classic Punjabi dish that needs no introduction. It is an Indian flatbread with spiced potato stuffing inside it. It tastes heavenly. One bite and you will be hooked forever. Even though it is a traditional Punjabi dish, it is made in almost all regions in India. Who doesn't love potatoes, right??!! You can follow this recipe and try it out for yourself:

Ingredients: For the dough: 2 cups wheat flour, 1 tsp maida flour (to give elasticity to the dough), 1 tsp salt, 1/2 tsp turmeric powder, 1/2 tsp red chilli powder. For Stuffing: Potatoes - 4-5 boiled and mashed, turmeric powder - 1 tsp, chilli powder - 1 tsp, coriander powder - 1 tsp, ginger garlic paste, green chillies and cilantro crushed - 2 tsp (optional), 1/2 tsp dried mango powder, salt to taste.

Method: Mix all the ingredients for the dough and set it aside for at least 2-3 hours. For the filling: Boil and mash 4-5 potatoes. Mix all the stuffing ingredients and make small balls and set aside. Take the dough and make small balls (slightly bigger than the stuffing balls) and set aside. Roll one dough ball to disc shape and fill in the stuffing ball. Seal the stuffing inside the dough dip it in loose wheat flour and roll the paratha. After that fry it on hot tava and add ghee or olive oil or butter as per your preference while roasting. Make sure to roast on medium flame so that the paratha does not burn.

Enjoy with raita, ketchup, pickle, chutney or any condiment of your choice. In this picture, I have served it with boondi raita and ginger-orange chutney.

Till my next post, take care everyone!!