Daisy's Kitchen

Walnut Chutney

2023-11-04T07:31:00.005-07:00

Walnut chutney is a quintessential relish from Kashmir region, which is super easy healthy chutney and is great side for snacks , spread for sandwiches and burgers.

It’s vegan, keto, gluten free , low carb. To make this recipe you just need walnuts, green chilies, garlic , coriander and salt to taste . It is heart friendly and an excellent source of Omega -3 fatty acids , and is apt for those who watch their calorie intake.

This easy to make , delicious to eat is very healthy choice of eating chutney. Relish into the flavours of this lip smacking recipe with your family and guests .

Serve this flavourful chutney to your friends and family with naan , roti , fried snacks on occasions like house warming , buffet or picnics. The most healthy protein packed alternative spread for your sandwich or wrap.

Ingredients :

1 cup walnuts soak in water for 2 hours

1/2 bunch coriander

Few mint leaves

2-3 garlic cloves

2 -3 green chillies

1 small onion

1 tablespoon lemon juice

Small piece of ginger

Salt to taste

Method :

First soak walnuts in water for at least two hours .

Now remove walnuts from water and put in grinder with coriander , mint leaves , garlic , ginger , chopped onion , green chilies and salt .

Grind it all together till you get silk smooth texture .

Transfer the mixture into a bowl and add lemon juice Mix it well and serve it .

Carrot ginger soup

2022-03-21T01:17:00.005-07:00

Carrot ginger soup best ever for immune boosting !!

This oil free Carrot ginger soup is healthy and is made with only a few simple ingredients, and it’s very easy to make. If you are looking to boost your immune system in this present situation , then try this gluten free creamy carrot ginger soup recipe .

The perfect dinner or lunch ready in just ten minutes .The Best ever creamy carrot ginger soup is the best carrot soup that’s warm , hearty and packed with spicy ginger and fresh cream . You can say it’s a complete meal itself . I have developed this recipe and making this for years . The method and ingredients are simple , and the best part is that my husband enjoy this soup in dinner .

It is so easy , so tasty and so healthy. You can opt out the fresh cream while making it if you want to keep it dairy free.

This carrot ginger soup is rich in vitamin C, potassium and antioxidants, which have all been shown to help with immune cell function. Whenever you need a boost or looking for a simple meal enjoy this soup. I’ve been loving it for a simple snack or dinner with a slice of toast.

Ingredients for making the recipe of carrot ginger soup:

3 medium size carrots , chopped

1 medium size white onion

2-3 garlic cloves

1 teaspoon grated ginger

Pinch of turmeric

1/2 cup milk or coconut milk

2 tablespoons fresh cream

Salt to taste

1/2 teaspoon ground black pepper

2 1/2 cups water

Method of making the recipe of carrot ginger soup:

In a pressure cooker , add chopped carrots , chopped onion , garlic cloves , pinch of turmeric and two and half cups of water, cover it cook till two whistles.

Once cooled down , blend the cooked ingredients in a blender until you get creamy and smooth texture.

In a cooking pan over medium heat , pour the carrot mixture, add 1/2 milk / coconut milk , salt , grated ginger and ground black pepper . Give it a nice stir and cook for another two minutes . Add fresh cream after remove from stove ( it’s optional ) .

Finally serve and enjoy it warm !! You can garnish it with extra freshly ground black pepper or few carrot stripes.

I garnished it with edible pansy, few carrot stripes and edible flowers from curry tree to give an exotic look .

Beetroot spaghetti

2022-03-16T03:13:00.009-07:00

Beetroot Spaghetti !!

A wonderful dish for a summer or autumn evening, a healthy and satisfying,this spaghetti is full of flavour.

We love nutrient rich beetroot for it’s vibrant colour , it’s wonderful earthy sweetness and loaded with highly antioxidants. One of our favourite combinations, this recipe pairs spaghetti style beetroot with feta cheese.

Pasta is nearly everyone’s favourite that is one of the good reason. To create that amazing beetroot stained pasta colour I puréed boiled beets and tossed cooked spaghetti through the puréed sauce . As the spaghetti is coated in the sauce it absorbs the flavour and also that gorgeous vibrant red colour . It is easy , quick , adaptable and relatively frugal . In short , it’s perfect for a quick meal after hectic day . It’s a kids friendly recipe too .

I’m sure you will love this simple but oh-so-impressive pasta dish with vibrant scarlet beetroot spaghetti topped with feta cheese , enough for impressive dinner party, but it also simple enough for a week night after work supper. It’s quite striking and bold in its appearance and tastes just as amazing as it looks.

Ingredients for making the recipe of Beetroot spaghetti:

2 large fresh beetroot , boiled

3-4 fresh garlic cloves

1/2 teaspoon chili flakes

1 onion , finely chopped

500 good quality spaghetti

Salt and pepper to taste

1 teaspoon honey (optional )

1/2 fresh cream

1/3 cup walnuts

Crumbled feta cheese

1 cup pasta water

2 tablespoons Olive oil

Method of cooking recipe of Beetroot spaghetti:

Cook the spaghetti as per packet instructions. Don’t overcooked . Once cooked drain it and keep aside. Reserve a cup of pasta water.

At first boil the in pressure cooker till two whistles and let it cool . Once boiled peel the beetroot.

Now add the beetroot to a blender or food processor, then add garlic , onion and blend until you get smooth texture.

In a medium size frying pan , add 2 tablespoons olive oil over medium heat. Add the puréed beetroot mixture , salt , chili flakes, honey (optional ) and pepper , stir it well and cook for few minutes. Add 1/2 cup fresh cream and a cup of pasta water .

Add spaghetti to the beetroot mixture and stir well to combine completely coating the spaghetti ( this is when the spaghetti turns into that beautiful red colour.

Place the spaghetti onto serving plates and top with feta cheese . Serve and enjoy this healthy and delicious spaghetti.

Onion Tarte tatin

2022-01-09T22:16:00.002-08:00

Would you mind to take out a moment and admire these gorgeous rings of golden brown, delicious, caramelized onions ??

Make onions stand out with this simple , tasty and impressive tart, the onions are cooked for a long time so they're tender and sweet.

I seriously don't know what to say about this recipe I am so completely happy with the way this thing turned out. I was mulling over the idea of a savory onion upside down cake when I decided the only thing better than an upside down cake is an upside down tart.

The French call it a Tarte Tatin. I used spring roll sheets for making the base.

Ingredients for making the recipe of onion Tarte tatin :

Puff pastry sheets / pie crust / spring roll sheets

5-6 small size onions, halved

4 tablespoons butter ,

1 tablespoon minced garlic ,

1teaspoon sugar,

1 teaspoon salt

Method of making the recipe of onion tarte tatin :

Preheat the oven to 200 degree C.

Place the spring roll sheets / puff pastry sheets onto a round baking tin lined with parchment paper. Prick all over with a fork , then put in the fridge to chill.

Melt the butter in a heavy-based ovenproof frying pan over a medium heat. Add sugar and let it little brown , now add minced garlic and stir it well . Add the onion halves, cut-side up, and fry gently for 10 minutes until soft and starting to caramelise , turning them over gently halfway through, season with salt. Transfer this to the oven for 10 minutes until the onions are soft.

Take the pastry out of the fridge and drape it over the pan, tucking in the edges around the onions . Bake it for 20-25 minutes until golden and crisp. Remove from the oven and cool in the pan for a few minutes before turning out carefully onto a wooden board or platter. Slice to serve.

Note : If you are using spring roll sheets then use 5-6 sheets and apply melted butter on each sheets before using it.

Recipe of Cornmeal and peas savory cake

2021-12-20T00:25:00.005-08:00

Hey folks lets eat a savory cake today !! Savory cornmeal cake totally proved me wrong in terms of thinking for something to be called "cake", it had to be sweet.

If you're looking for a delicious way to jazz up your weekend brunch in this winter, give this green peas corn cake a try .

This savory cake is made of cornmeal / makki ki atta, locally known in India , is very easy to whip up. In winters , flatbread / roti made out of cornmeal / makki ki atta is a winter bliss in India. I wanted to create something different and easy with this cornmeal. Hence this gorgeous savory cornmeal cake packed with green peas and cheese. You'll need a few common ingredients which is always available in our pantry and just about 30 minutes of your time.

They're the brilliant accompaniment to soups, stews, casseroles,grilled meats and fish , salads , and so many other dishes.Savory cornmeal cake with green peas and spring onion is deeply flavored and extremely hearty. To make this cake moist , be sure you don't over mix the batter and check the doneness of the cake with a toothpick when it actually done.

This savory cake is not unlike cornbread. It does differ slightly , though. It includes a good amount of cheddar cheese in the batter, which makes it a bit heartier.

Ingredients for making the recipe of cornmeal and peas savory cake:

1 3/4 cup fine cornmeal / makki ki atta

1/2 cup all purpose flour

1 cup cheddar cheese, finely grated

6 tablespoons butter, melted or olive oil

1 teaspoon baking powder

1 tablespoon salt

1 1/2 cup curd / buttermilk

2 large eggs

1 cup green peas

1/2 cup spring onion, chopped

1 teaspoon green chilies, chopped (optional)

1 tablespoon fresh coriander, finely chopped

1 teaspoon chili flakes

Method for making the recipe of cornmeal and peas savory cake:

Preheat the oven at 200 degree C /400 degree. Grease the round cake pan with a tablespoon of melted butter.

In a large mixing bowl, combine the cornmeal, flour, cheddar cheese, sugar, salt, baking powder, red chili flakes.

In another bowl, whisk the eggs with curd/ buttermilk and melted butter. Make a well in the center of the dry ingredients, and pour in this wet mixture, green peas, chopped spring onion, coriander, green chilies (optional). Mix everything together.

Pour the mixture into the cake pan, and use a spatula to smooth the top.

Bake in the preheated oven at 180 degree C until the top is golden brown, around 30 minutes. Lightly cover with foil and bake for another 10 minutes. Let it cool for another 30 minutes before serving.

Cream cheese and apricot toast

2021-12-06T22:10:00.003-08:00

Looking for a quick and flavorful breakfast or brunch ??

This cheesy toast recipe with apricot and walnuts looks fancy but is incredibly quick and easy !!

For a brunch, breakfast , or party dinner, this appetizer is made with toasted bread slices that are topped with flavorful cheese, apricot and garnish with chopped walnuts, drizzle with honey is just amazingly delicious and looks so exotic. Apart from toasting the bread slices, these cheese apricot toasts don't involve actual cooking. Just assemble and enjoy!

Feed a houseful of hungry guests the easy way without standing behind the griddle for hours.

Ingredients for making the recipe of cream cheese and apricot toasts:

5-6 slices of bread, toasted

1/2 cup cream cheese

5-6 golden apricots

3 tablespoons walnuts, chopped

3-4 tablespoons honey

Method of making the recipe of cream cheese and apricot toasts

Preheat oven at 180 degree C. Arrange the bread slices on a baking tray and bake until toasted, about 8-10 minutes. Remove from oven and let it cool.

In a small bowl, season cheese with salt and pepper.

Place toasted bread on a serving tray, spread cream cheese mixture on the toasted bread, top with apricot, garnish with chopped walnuts and drizzle some organic honey on top of it. Enjoy !!

Recipe of Shortbread cookies

2021-12-01T03:06:00.004-08:00

Take your cookie plate to a new level with a little twist and a delicious to share , but we won’t blame you for keeping them all to yourself.

If you are planning to bake Christmas cookies that are loaded with festive sprinkles , making this recipe the perfect addition to your holiday cookie platter !!

A delicious twist to traditional Scottish shortbread cookies which is addictive, seeing as how the predominant ingredients are butter and sugar and when it is decked up with white chocolate and rose petals seriously , these cookies can be whipped up in no time and I find it impossible to eat just one. Shortbread cookies are something you can enjoy all year long, but they're particularly perfect during Christmas time as the weather turns colder because they go so well with a hot cup of tea or coffee.

The shortbread is very easy to make, particularly this recipe, which assembles the cookie dough in a food processor. The ingredients are basic staples that you most likely already have in your refrigerator and pantry. There's some chilling time and baking time to these shortbread cookies, of course , but the hands-on time is extremely quick and effortless. In fact, this is a great cookie to bake with little ones who have short attention spans.

Another of the many fabulous things about shortbread is that the serving options are endless. All of you are aware that I like to be a little extra in all thing, I added white chocolate, pearl sprinkles and rose petals to this batch. You make it pretty sure to bake an extra batch of these magical cookies which will disappear within minutes.

Ingredients to make recipe of shortbread cookies :

1 cup all purpose flour

3/4 cup salted butter, room temperature

3/4 cup powdered sugar

1 tablespoon rose water

2 tablespoons dried rose petals

1/2 cup white chocolate, chopped

Sprinkles (pearl)

Method of making the recipe of shortbread cookies:

Preheat oven at 180 degree C.

Line a baking tray with parchment paper and set aside.

In a food processor, add flour, butter, sugar and rose water and pulse few times until everything comes together.

Transfer this mixture into a large bowl or your kitchen shelf and bring the dough together with a light hand. Do not over mix.

Wrap the dough in cling film and refrigerate for an hour.

Remove from the refrigerator and roll out the dough. Cut into the desired shape with the help of cookie cutters.

Place in a baking tray and bake for about 12-15 minutes or until baked. The bottom of the cookie should turn light brown. Remove from the oven and let it cool.

Melt white chocolate and drizzle on top of the cookies. Top with dried Rose petals and sprinkles. Leave it for 20-25 minutes or until the white chocolate sets. Enjoy this with hot cuppa tea or coffee in this winter.

Chicken loaf

2021-11-14T03:01:00.010-08:00

Hey folks Chicken loaf anyone !!

This chicken loaf makes for a delicious dinner and one of the easiest comfort food you’re likely to make. The loaf mix is bursting with deep flavours and serves up mouthwatering dinner with minimal preparation. Ground chicken mixed with a host of goodies which is easily available in your pantry .

Chicken loaf is full of flavour punch, seasoned generously with garlic powder , parsley and chilli flakes. This chicken loaf is a super satisfying main dish. Serve it with mashed potatoes or baked sweet potatoes to make it a full meal. Why not go for roasted veggies just pop them in during the cooking part of the chicken loaf.

An easy chicken loaf preparation time is just 10 minutes then slam in the oven, and your easy weekend or weeknight meal . Today I’m sharing a simple recipe of chicken loaf without glazed one . You can store it after baking for a week in refrigerator . You can get creative in serving chicken loaf as there are ample ways of uses for day old chicken loaf from easy lunches like sandwiches to a breakfast skillet or pasta.

Ingreingredients for making the recipe of chicken loaf :

250 g minced chicken

Two eggs

Two onions , finally stopped

1 1/2 bread crumbs

Half cup olive oil or melted butter

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1/2 teaspoon chilli flakes

2 tablespoons tomato ketchup

2 tablespoon soy sauce

1 bunch parsley finely stopped

1 tablespoon flak seeds optional

Method of making the recipe of chicken loaf:

Preheat the oven at 250 degree C.

Grease the loaf tin with cooking oil. In a large bowl crumble the grounded chicken.

In another bowl combine all of the dry ingredients, crumble breadcrumbs, chopped onions, chopped parsley, Garlic powder, chilli flakes, Salt and Black pepper.

Now add into the bowl of grounded chicken and stir it well. Add the remaining wet ingredients , eggs, olive oil, tomato ketchup, soya sauce, melted butter or olive oil and mix it well.

Add the chicken mixture to a loaf tin and sprinkle flaxseeds on top. Bit in the preheated oven covered for about 30 to 40 minutes at 200° celsius.

Then remove cover and bake another 20 to 25 minutes at 180°C or bake until the loaf is cooked thoroughly

Notes:

When adding the chicken mixture to the loaf tin, gently put down the chicken mixture rather than packing it to firmly or it will be too hard.
Let the chicken loaf rest for at least 10 minutes before slicing. This allows time for the mixture to settle and making it better in serving.

Tips : just prepare your loaf ahead and refrigerate it, it’s good for a day in the fridge before cooking. If ground chicken has not been frozen previously than you can freeze for later cooking . The chicken loaf will keep up to three months in freezer .

Petha ( soft candy ) Tea Cake

2021-11-01T02:56:00.005-07:00

Petha Tea Cake !!

Hello everyone, expecting you had a great weekend and can you believe it that we are just three days away from one of the biggest Indian Festival of lights ‘Diwali’. It’s all about decorating your house and varieties of sweet and savory food.

So to celebrate the occasion and keeping it quick, I’m making few fusion Indo- Western recipes. Cake is loved by all including kids so keeping this in mind, I'm making one tea cake made with our famous sweet petha. Petha is a translucent soft candy from Indian subcontinent made from ash gourds also known as winter melon or white pumpkin or simply petha in Hindi, it is known by murraba too in many places. This cake is filled with chunks of petha, moist and chewy.

This cake is a keeper and will happily sit in a tin for a week or so , this cake is perfect with a reviving cupppa .

Today , I'm sharing an irresistible sponge , studded with Petha ( soft candy ) cake . This cake is really easy and versatile .

Ingredients for making petha tea cake :

2 1/2 cups all purpose flour
1 1/2 cup petha , cut into medium sizes
1 cup melted ghee /clarified butter
3 eggs
1 cup sugar
1/2 cup milk
1 tablespoon vanilla essence
1 tablespoons baking powder
2 tablespoons crushed cashew nuts

Method of making Petha Tea cake :

First preheat oven at 180 degree Celsius. Grease the baking tin with butter

In a medium size bowl, put melted ghee ( clarified butter ) and sugar. Whisk it until light and fluffy. Add the eggs, one at a time, mixing well between each addition. Fold in the remaining flour and baking powder. Stir in the milk and vanilla extracts with a spatula. Add petha pieces into the cake mixture and gently fold it , so that the pieces doesn't break.

Pour the mixture into greased baking tin, scatter crushed cashew nuts on top of it and place in preheated oven. Bake it at 180 degree C for half an hour or until a skewer comes out clean.

Once baked, let it cool and serve with tea.

Til aloo chutney

2021-10-09T09:24:00.002-07:00

Til Aloo Chutney anyone !!

Til aloo chutney is another delicacy made with black sesame seeds or Til which is enough to enhance the flavour of any dish. We often relish mint chutney, coriander chutney with main course, so why not til chutney to make your main course more delicious.

This recipe is a popular recipe of Nepal, in every occasions, Nepali community never miss this recipe. When you are vegetarian, we always tend to cook something different to make meals tasty.

Today, I’m sharing easiest recipe of til aloo chutney , everyone at home just love this til chutney. Usually this sesame seeds / til chutney is a combination of vegetables like bitter taste of bitter gourd , but with only boiled potatoes and green peas with a tangy taste of lemon juice is also delicious and I’m pretty sure it would be your next favourite chutney at your home.

Ingredients for the recipe of til chutney :

1 cup sesame seeds ( til ) powder, make it at home by roasting sesame seeds, then grind it.

1 cup boiled potatoes , cut into medium size

1 large onion , thinly slices

1/2 cup green peas

2 tablespoons lemon juice

2 -3 green chilies, chopped

Salt to taste

Mustard Oil for frying

Method for making recipe of til chutney :

Make a powder of sesame seeds by roasting it then grind it.

In a skillet over high heat, add oil and fry green peas and keep aside.

In a medium size bowl, add boiled potatoes , thinly sliced onions , fried green peas , chopped green chilies , roasted sesame seeds powder and season with salt . Add lemon juices and mix it well .

Enjoy with rice or roti !!

Recipe of poached pears pudding

2021-09-14T01:21:00.004-07:00

Pears, one of autumn’s many bounties are endless in their uses . A quick and easy dessert , this pear pudding is a lovely way to enjoy pears !!

One bowl and nor mixer neither oven required for this recipe. It’s a fantastic way to celebrate any occasion for vegetarians because it’s an egg free recipe.

It’s filled with lots of poached pears and fresh cream , topped with sliced pears immersed in blue pea flower syrup which gives an exotic look of this pudding .

I bet this delicious pears dessert is the highlight of this comforting, sweet and savoury taste of digestive biscuits with creamy layers and pears making it worthy of any holiday table or at dinner table.

Ingredients for making recipe of poached pears pudding :

Following ingredients for making recipe of poached pears pudding is available in supermarket and butterfly blue pea colour from @amazon.in

For making poached pears , all you need :

4 Big size pears , peel the skin and cut into halves .

15-20 dried blue pea butterfly flowers

1/2 cup sugar

2 cups water

For pudding you need :

1 big packet of digestive biscuits

1 1/2 cup fresh cream

1 cup condensed milk / evaporated milk

Method of making recipe of poached pears pudding :

First bring a pan with 2 cups of water , 1/2 cup of sugar and blue pea butterfly flowers on medium flame. Add pears halves into it and cook in low flame until pears are cooked properly .

Once cooked , remove from the pan and strain the blue pea water.

Once cooled down , gently make a thin slice of pears and keep aside.

Now start with pudding :

Mix fresh cream and condensed milk together in a bowl and keep aside.

Bring a dish , now place a layer of biscuits , then add a layer of cream mixture. Add pears slices on top of cream .

Repeat it again with a biscuit layer , then cream mixture and pears slices on top.

Now keep in refrigerator for at least 2-3 hours before serving.

Recipe of Kunafa (Arabic Sweet )

2021-09-13T02:11:00.002-07:00

Kunafa, a traditional Arabic dessert Kanafa !!

Kunafa is the royal and most celebrated dessert in Middle east and it is known as 'Queen of Arabic Desserts'. It is difficult to trace the origin of this dessert, but the entire Middle East have played a role in perfecting this dessert. You will see a large variety of kunafas nowadays , like Chocolate kunafa, kunafa cheesecake , it is usually prepared by filling cheese, cream, fruits or chocolate and soaked in sugar syrup.

This is an easier version of the traditional Kunafa, vermicelli / seviyan are used instead of kunafa dough and for filling, fresh thick cream and mozzarella cheese are used in place of akawi cheese. Bake it till you get golden crispy layer on top and serve with a thick and aromatic sugar syrup.

This version is not only easy to make but it sure does taste a lot like the traditional

This tastes best when you eat right after you take out from the oven as the bread will be crispy with melted cheese . But you can have it later on too after heat it a little.It makes a great dessert that you can serve after a traditional Mughlai or Middle Eastern meal.

Ingredients for making of recipe Kunafa :

The ingredients for making recipe of Kunafa are easily available in supermarkets.

1 packet normal vermicelli ( seviyan )

100 grams unsalted butter or clarified butter (ghee)

1 cup thick fresh cream , preferably Amul cream

1 cup mozzarella cheese

Powdered pistachios

For the Syrup:

1 cup sugar

1/2 cup water

1 teaspoon rose water

1/2 teaspoon rose flavor

1 teaspoon lemon juice

Method for sugar syrup :

Place sugar and water with lemon juice in a sauce pan over high flame.

Stir it continuously till sugar gets dissolved. Once it comes to a boil, reduce heat to low and simmer , boil it for another 9-10 minutes or till you get two string consistency. Turn off the heat and pour rose water and flavor.

Directions for making Kunafa:

Remove the vermicelli from packet and crush into small pieces like bread crumb.

Now mix it with melted butter or ghee. It is best if you process the butter and vermicelli together in a food processor, than the butter will be distributed evenly with the bread crumbs.

Line a baking pan with baking paper or just grease it well with melted butter.

Place a layer of the vermicelli butter mixture in a baking pan. Now spread a thin or thick whichever you like layer of fresh cream over it.

Sprinkle shredded mozzarella cheese all over. Now place another layer of vermicelli mixture on top.

Place the baking pan in preheated oven and bake it at 180 degree C or till you get crispy golden on top.

Remove from the oven and place on a serving tray. Sprinkle pistachio on top . Cut it into pieces and serve. Pour sugar syrup over it and enjoy.

Serve it immediately.

Recipe of Malai Aloo Curry ( Creamy potato curry )

2021-09-02T23:44:00.003-07:00

Malai Aloo curry is creamy , finger licking, and extremely delicious recipe which will definitely satiates your soul

This is one of my instant potato recipe made from just a few ingredients from your pantry.

This vegetarian recipe is is full of flavours and tastes heavenly mouth watering main dish can be savoured by everyone and can be relished on special occasions and I’m pretty sure this dish will woo your guests in a jiffy.

This flavourful delicacy can be relished in lunch or dinner with some garlic naan or roti . Simply exotic recipe for vegetarian folks !!

Ingredients for the recipe of malai aloo curry :

The ingredients are for making the recipe of malai aloo curry is available in our local grocery shop.

2-3 big size potatoes, peel the skin and cut into medium size.

1 big size onion, make a paste

1 teaspoon white sesame seeds

6-7 cashew nuts

1 teaspoon ginger garlic paste

1 teaspoon ground black pepper powder

2 tablespoons ghee ( clarified butter)

Few cloves

Few cardamom

2-3 cinnamon sticks

2 bay leaves.

1 1/2 cups milk

1/2 teaspoon sugar

Salt to taste

Method of cooking the recipe of malai aloo curry:

First peel the skin of potatoes and cut into medium size. Now parboil it and keep aside.

Make a paste of sesame seeds and cashew nuts with a 1/2 cup milk and keep aside .

Heat a tablespoon of ghee in skillet , and fry this parboiled potato with a little salt till you get light golden colour . Once done keep aside.

Now in a same skillet , heat a teaspoon of ghee over medium heat . Add bay leaves , cloves , cardamom and cinnamon sticks and let it splutter. Pour the onion paste and fry it for a minute or two , add ginger garlic paste and stir it continuously.

Add cashew paste onto it and fry in low flame . Season with salt , sugar and black pepper powder . Cook this mixture in low flame till oil floats on top of this mixture . Add 1/2 cup water and 1 cup milk , give it a nice stir and let it boil.

Once this creamy mixture started boiling , add fried parboiled potatoes and let it cook till the gravy becomes thick and oil floats on top. Remove from gas and add one more tablespoon of ghee on top of it and serve hot .

Recipe of Ragi and sooji idli

2021-08-16T08:05:00.001-07:00

This is no rice instant ragi and sooji idli recipe , it’s healthy , nutritious and soft idlis . Ragi and sooji idlis are steamed cakes made with finger millets and semolina.

This is one of the best gluten free ,low carb , super soft and delicious idli recipe for your breakfast that goes well with any homemade chutney or you can pair it up with sambhar too . Traditionally idli recipe is made with urad dal and rice. There are ample ways to make idlis. Ragi and sooji idlis are just a variation of the basic idlis where rice is replaced with ragi and urad dal with sooji. However you can also substitute sooji with idli rice or any rice for a change. Most of the Indian households trying to eat healthy, may have their own recipe to make these ragi idlis.

This is hassle free , no fermented required unlike regular idli recipe. Idli from superfood ragi is super healthy . Ragi is highly recommended food by dietician as it’s an excellent source of fiber , low in fat , diabetic friendly dish. It’s also an absolute weight watchers delight . It fills you up well and is not high in calories.

If you looking for some healthy breakfast/ lunch / dinner ideas than you are at right place. Apart of being healthy, we always look for taste , easy and has to be approved by everyone at family. Usually healthy stuffs are not attract by everyone . Well , I am pretty sure that this recipe of ragi and sooji idli will definitely make your breakfast or lunch a sumptuous one .

Ingredients for making ragi and sooji idli.

Following ingredients for the recipe of making ragi and sooji idli are available in local grocery shop .

1 cup ragi flour ( finger millet)

1 cup sooji ( semolina)

1 cup curd

1 teaspoon baking soda

salt to taste

1/2 cup water

Method of making ragi and sooji idlis :

In a medium size bowl , mix ragi flour , sooji , baking soda and salt . Now add curd and mix it well . Batter should not be runny . Add little water if needed . Keep the batter for half an hour .

Grease the idli mould with cooking oil. Gently and lightly swirl the batter. Don’t overdo. Now with a spoon pour batter in the greased idli moulds.

Take your idli steamer or pressure cooker . Add 2-3 cups of water and heat the water until it comes to a light boil . Keep the idli mould in the steamer or pressure cooker . Steam it for 12-15 minutes.

Timing will be vary depending on the type of equipment you have used. If using a pressure cooker , then cover the pressure cooker with its lid. Remove the whistle from the lid. Steam the idlis about 12-15 minutes .

Check for doneness by carefully inserting a knife or bamboo skewer . If it does not comes out clean , then again steam it for few more minutes.

When done remove the idli mould from the cooker. Don’t overcook as then they become dry. Dip a spoon or butter knife in water and slid them through the idlis.

Remove and keep the idlis in a casserole . Serve hot with sambhar or your choice of chutneys .

Recipe of Mango Poha kheer

2021-08-07T11:51:00.005-07:00

Mango poha kheer is an quick and easy to make dessert filled with goodness of poha flavoured with sweet and aromatic mango purée and chunks.

You just need a few ingredients which are always in our pantry to make this creamy and delicious mango poha pudding . As summers are in so is the mango season , you can cherish this kheer in breakfast as well as after your lunch too as dessert . It’s not less than a complete meal for kids and adults in family, loaded with all the healthy stuffs.

My love for cooking with seasonal fruits with a twist is always led me to create new recipe . Since mangoes are is season so I decided to add some tropical twist to one of our evergreen Indian desserts, kheer, which is made with the most basic ingredients, but the outcome is nothing short of phenomenal.

I made baked mango poha with coconut for my husband who loves baking which I will share soon in my blog . I made this mango poha kheer for my one and half years old son in his breakfast as I love to create something new delicious , seasonal and healthy for my fussy eater baby and this recipe turned out to be so good that it had to be shared on the blog. I didn’t add extra sweet in this recipe as mangoes are already very sweet in taste. You feel free to add sugar or honey if you want to make it more sweet.

Ingredients:

500 ml full fat milk / Amul Taaza

2 big size mangoes

1/2 cup poha ( flat rice )

1 tablespoon dry fruits powder ( optional )

Few saffron strands

Method:

First dry toast poha in a skillet and grind it in a powdered form.

Make a purée of 1 and half mangoes and keep aside. Then cut the half mangoes into chunks.

Heat milk on medium flame, add saffron strands into it. when milk started boiling add poha powder and cook in low flame . Add dry fruits powder. Cook till you get thick creamy texture.

Remove from gas stove and let it cool. Now add mango purée and stir it well so that poha and mango purée mixed well. Keep in refrigerator.

Add mango chunks into it when you serve. It tastes best when you serve chilled.

Recipe of Pudina / Mint chicken

2021-08-07T10:59:00.008-07:00

Pudina chicken or mint chicken recipe is quite simple as not much browning is not required.

During summers , this recipe is preferred as it is light and gets cooling effects on the stomach. The recipe requires very simple ingredients, just you can add pudina / mint to your menu without much pre-planning .

The taste of mint itself upholds the gravy . This vibrant green , creamy gravy that you gets from curd / dahi is delicious when you pair it up with roti or steamed rice . The marinade of this recipe is overloaded with flavor and aroma . It can be serve as a great starter / appetiser for party when you keep it dry.

This green chicken is absolutely delicious dish you can devour it anytime.

Ingredients:

500 grams chicken with bone / boneless

1 cup curd / dahi

1 bunch pudina / mint

2 big size onions, finely chopped

1 tablespoon ginger garlic paste

2 green chilies

1 teaspoon cumin powder

1 teaspoon black pepper powder

2 small cinnamon sticks

2-3 cloves

3-4 cardamom

Salt to taste

Mustard oil for cooking .

Method :

First wash the chicken pieces properly.

Make a paste of pudina/ mint and green chillies in a blender and keep aside.

Now marinate the chicken with curd , pudina paste , ginger garlic paste , salt , pepper and cumin powder and keep it for an hour or two .

Heat oil in a skillet over medium flame , add cinnamon sticks, cloves and cardamom, let it splutter . Now add chopped onions , fry it till you get brown colour, now add marinated chicken and stir it well .

Cover it and cook in simmer . Adjust salt and pepper again according to taste and add sugar . Keep stirring it sometimes , so that spice doesn’t stick in skillet .

Cook till chicken is tender and oil started floating on top of it.

Serve hot !!

Recipe of Eggless Mango cheesecake

2021-07-30T23:00:00.004-07:00

This luscious no bake recipe makes the absolute best creamy mousse likes cheese cake and is loaded with the fragrance and deliciousness of fresh mangoes.

This is the ultimate show stopper mango dessert with little roses on top that you will absolutely love it. I promise , this ultimate no bake cheesecake recipe is the only one you will ever need. It is a true celebration of summer and mango season.

A delicious , rich, creamy and absolutely moreish vegetarian no bake cheese cake with season’s best mangoes. What makes this cheesecake so fragrant and absolutely perfect is using right kind of Mangoes. No bake mango cheesecake is an easy version of classic cheesecake. Traditionally cheesecakes are baked in water bath with a graham cracker crumbs crust and they contains eggs along with cream cheese. Gather around mango lovers, I have got the perfect to celebrate mangoes today. Easy egg free , gelatin free, bake free, mango cheesecake it is totally worth the long name, isn’t it ?? I have tweaked and perfected this recipe over the years and mango is the most important ingredient in this recipe .

A super easy and irresistible cheesecake made of biscuits, mango purée , condensed milk and cottage cheese . If you are using crackers , its important to remember is to pack down the crumbs really well in your cake pan . You can use a flat bottomed glass or bowl to help with this . This cake is a true winner , let’s get started. Before start the recipe prepare a springform pan for setting the cheesecake. Grease the base of the pan generously with butter and keep aside.

Ingredients:

For base :

1 packet digestive biscuits

1/2 cup clarifies butter / butter

For filling :

2 big size mangoes for purée

3 big size mangoes for little roses

1 cup fresh cream

200 grams cottage cheese

2 tablespoons cheese spread

1/2 cup condensed milk

11/2 teaspoon agar agar

Method :

Biscuit base for cheesecake. Add a full packet of digestive biscuits in a food processor and process till you get coarse crumbs. Transfer the mixture to a mixing bowl and add melted butter. Combine well . Now place this mixture on to prepared pan and spread evenly. Press it with the help of bowl or glass and make the crust smooth. Chill it for around 30 minutes in refrigerator and let’s prepare the fillings.

For filling :

Peel the skin of mangoes , chop it and blend in a blender till you get smooth creamy texture. Keep the mango purée aside.

Mix 2 teaspoons of agar agar powder in water for around 10 minutes.

In a blender , add cottage cheese , fresh cream , cheese spread and condensed milk and blend it till you get silky smooth texture. Transfer this mixture into a bowl and add mango purée on to it, gently mix it .

Now check the agar agar powder, they should be like in jelly form.Heat it gently in low flame until they dissolve completely and mixture turns into gelatinous. Now quickly add the agar agar solution to the cream mango mixture and mix it very well . Pour this batter over the chilled crust , spread evenly with the help of spatula .

Now decor part , peel the skin of mangoes and thinly slice it and give a shape of roses and gently place it on top of cheesecake and place the cheesecake in refrigerator for around 6 hours , preferably overnight .

Recipe of Orange Bars ( eggless )

2021-07-24T23:01:00.006-07:00

Hey folks , today I’m going to share a recipe of orange / mandarin bars and it’s eggless !!

Orange bars sound way more intriguing then lemon bars !! Isn’t it ?? All of you like lemon bars or lemon shortbread bars mostly as they more commonly go by . This made with mandarin instead of orange as the season is over . Taste of mandarin and orange are almost similar .

I love orange flavoured desserts. So , what if today we’ve got ourselves here are bars that consist of a buttery , crispy yet tender shortbread crust and a citrusy, tangy , creamy , silky , melt in mouth, sweet orange filling is unique and delicious. Fairly easy to whip up.

And the cookie crispy crust for these orange bars is quick and basic yet so tasty and ideal. It’s crispy , tender and flaky. It’s just a tad sweet and crumbly . It’s melt-in-your-mouth and it’s heavenly you can say in short .

Ingredients of making orange bars :

The following ingredients of making orange bars (eggless) are available in normal grocery shop:

For crispy crust :
1 cup rolled oats
1 cup semolina
3 tablespoons clarified butter
1/4 teaspoon sea salt
3 tablespoon honey/ maple syrup

For filling :

3/4 cup mandarin /orange juice (about 3 mandarin / orange)

1 1/4 cup granulated sugar

1 1/4 cup Amul fresh cream

6 tablespoon or tapioca (sabudana) flour / corn flour

Pinch of orange colour

Pinch of fine sea salt

For serving : powdered sugar it’s purely optional

Method :

Preheat oven at 180 degree C and line a baking tray with parchment paper .

Pulse the oats in a blender until you get flour like consistency . Now mix it in a bowl with semolina , honey , salt and melted clarified butter . Mix it well.

Transfer the cookie crust to a baking tray and flatten the mixture with spatula to make an even solid base. Now bake it in oven for about 8-10 minutes until turn into golden colour . Remove from oven and keep aside.

For the orange filling : In a saucepan , whisk mandarin / orange juice with sugar , corn flour first . Then add cream , colour and salt . Now cook this mixture on low flame until you get creamy custard like consistency .

Transfer the orange filling to a baking pan and smoothen with the spatula . Now bake in preheated oven for 10-15 minutes or bake until the edges turn into light golden colour. Rest it for 30 minutes then keep the baking pan into the fridge for chill preferably overnight or around 6 hours to set .

When chilled , lift out the parchment paper from baking pan and dust with powdered sugar. Cut into squares and serve .

Recipe of Khatta meetha Baigan

2021-07-15T09:49:00.003-07:00

Khatta meetha baingan / sweet and sour eggplants !!

This khatta meetha Baingan , sweet and sour aubergine recipe is an explosion of senses with tangy tamarind , jaggery , peanuts and a dash of chilli. Khatta meetha baingan is a Hindi name and is very popular in India and in every state has their own regional flavour and different style of cooking. Khatta meetha baingan recipe is prepared in multiple cuisines like Kashmiri, Hyderabadi , North India and many more , but it’s taste amazing and different from each other. I made a little experiment with my peanut chutney and in this preparation , eggplants are served with creamy sweet and sour gravy. I make the whole affair less fatty by soaking in cold salty water first and then slightly fry in oil before cooking.

This succulent delight can be mostly relished with rice items like pulao or steamed rice or it can be pair it up with rotis or paranthas.

This is a very simple and easy recipe which gets prepared very quickly without investing much time and effort.its a breeze to cook , when those gorgeous flavours have been given a more of a chance to work their magic. Once you try out this recipe I’m pretty sure you will cook it again and again . Your meatless Monday will be amazing.

Ingredients of the khatta meetha baingan

Following recipe of khatta meetha baingan are available in local market.

6-7 long size eggplants , slit lengthwise

1 big onion

4-5 garlic cloves

1/2 cup peanuts , soak in warm water

2-3 green chilies according to your taste

1 teaspoon cumin powder

1 /2 teaspoon nigella seeds ( optional )

1 teaspoon tamarind paste

1 teaspoon jaggery or sugar

2 dry red chilies

Salt to taste

1/2 teaspoon turmeric

Mustard oil for cooking

Chopped coriander for garnishing

Method :

First slit the eggplants lengthwise and soak in salted water for about 30 minutes.

Drain it and rub with salt and turmeric .

Now heat a non stick pan and add one tablespoon mustard oil and fry slightly on low flame till it is half cooked. Once done keep aside al the eggplants .

Now make a paste of peanuts, green chilies and garlic cloves in a grinder till you get creamy texture.

Heat mustard oil in a skillet over medium heat , add nigella seeds and chopped onion , fry it till it turn into golden brown. Add peanut paste and fry ur for 2-3 minutes, add salt , turmeric , jaggery or sugar , cumin powder , tamarind paste and fry on low flame till oil separates from peanut mixture. Add a cup of water and let it boil . Once gravy started boiling add slightly fried eggplants in gravy and cook in low flame for another 5-6 minutes.

Once cooked garnish with chopped coriander and serve .

Recipe of Ema Datshi

2021-07-08T11:10:00.005-07:00

Ema datshi !! This recipe is for cheese lover .

Ema datshi is one of the most popular dish in Bhutanese cuisine and it is recognised as a national dish of Bhutan. It is simple dish made from hot chili peppers and cheese but trust me it’s delicious, once you try it , you will ask again and again.

Ema means chili and datshi means cheese in the language of Bhutan. The country has a flair for using unique ingredients that stimulates all our senses. Bhutan have undying love affair with chili peppers. From childhood their journey with chilies begins . Every dish in the Bhutanese cuisine invariably has copious amount of chilies. People don’t even touch the dish if it is not spicy enough.

Ema datsi is a simple stew made of a varieties of chilies different in colour and shape like green , red any yellow and a special cheese made from goat, cow’s or yak’s milk called datshi. There are two varieties of churpi (cheese) , soft and hard variety . The soft cheese is use in the preparation of ema datshi . The texture of churpi / datshi is similar like cottage cheese and ricotta cheese . Variations of this dish include potatoes, meat , beans , mushrooms , tomatoes . But just chilies and cheese are their favourite .The chilies that are used in the Ema datshi are really spicy and this dish is served over a bed of locally produced red rice , another staple food of Bhutan.

Today I’m sharing simplest way to make ema datshi which you can devour it with steamed rice . I’m pretty sure you will love it .

Ingredients of recipe Ema Datshi

Following ingredients for making the Ema Datshi recipe is available in local grocery shop.

7-8 chili peppers ( spicy Thai red, green or jalepano), cut into two parts.
2 medium size tomatoes, cut into big size
2 medium size potatoes, thinly sliced
1 large onion, thinly sliced 1 cup cheddar cheese or ricotta cheese
2 cups water
Salt to taste

Method :

Heat a pan over medium flame add peppers, sliced onion, potatoes, tomatoes and water , season with salt .

Cover it and cook .
Once peppers become tender.

Turn off the flame and add the cheese, let it melt in the residual heat.

Stir it properly and serve it with steamed rice .

Recipe of Pistachio Rose Cake

2021-06-05T11:46:00.015-07:00

I have the perfect pistachio rose cake recipe this week for you and there is nothing fake in this beautiful pistachio cake made from scratch with real pistachio and rose flavours .

This pistachios cake is one of those recipes every cook must have in their repertoire. This rustic and chic layered cake is adorned with silky buttercream frosting with natural pink hue got from beetroot juice is made from scratch with real pistachio and rose flavours to celebrate my husband’s Birthday. Garnish with few drinks rose petals and pistachio powder for a truly remarkable dessert for any special occasions.

Overall the cake is very moist and delicate , you can skip making the frosting if you want to , but adding a white or pink layer of the cream make the pistachios shine even more .

It can’t get any better than this , can’t it ?? Instead of relying on artificial pistachio flavour in today’s cake , let’s take unsalted pistachios and bring them into a crumbs that is really soft and buttery perfectly goes with any dessert . You can use salted pistachios too , salted actually adds extra flavour. Use of pure rose flavour for truly outstanding aroma, this enhances the pistachios flavour , so don’t leave it out! Dairy products creates an ultra moist cake . A moist pistachio rose flavoured cake sandwiched together with a homemade buttercream and rose water infused frosting.

Ingredients of making pistachio rose cake:

Following ingredients of making pistachio rose cake is available in super market.

1 cup semolina ( make powder in grinder )
1 cup all purpose flour
1 cup pistachio crumb (make crumb in grinder )
1 tablespoons baking powder
Pinch of salt
1 cup clarified butter / butter at room temperature
1 1/2 cups granulated sugar
2 tablespoons rose water
3 eggs
1 cup milk

For buttercream frosting :

250 grams butter , room temperature
3 cups icing sugar
2 tablespoons beetroot juice
2 tablespoons rose flavour
1 tablespoon green food colour ( optional )
For garnishing :
1/2 cup pistachio crumb

Method :

Preheat oven at 180 degree C. Grease the three baking pan and keep aside.

In a medium size bowl , mix together all the dry ingredients except sugar.

In another bowl , mix the clarified butter and sugar using electric beater and beat until you get creamy texture .

Add the eggs one at a time , beating after each addition until well combined . Add the rose water and now fold in the dry ingredients.

Pour the cake batter into the prepared baking pan .
Place the cake pans in oven and bake till the cake tester inserted comes out clean .

If you have small oven than bake one by one cake for three layers .
Remove from the oven and let it cool completely.

For frosting :

Cream the butter in a medium bowl by using electric beater , then add the powdered sugar one cup at a time and beat until creamy texture .

Add rose water and beetroot juice or pink food colour and beat it .

Place the cake on cake stand and spread two to three large tablespoons of buttercream over the cake and straighten with a flat spatula .

Now add another layer of cake on top of it , and spread buttercream frosting on top of it and place final layer of cake on top of it and spread cream evenly .

Now spread the frosting all over the cake and spread it evenly with the help of flat spatula .

Add pistachio crumb on all sides of cake , decor with remaining frosting on top and garnish with dried rose petals .

Enjoy rose pistachio cake now !!

Recipe of Chicken Ham Rose Tart

2021-05-29T22:56:00.004-07:00

Makeover your weekend cooking repertoire with this savoury, flavour packed chicken ham rose tart. I’m a great fan of floral stuffs and love to give a floral shape to my dishes, this is how I created these delicate rose tart from chicken ham filled with cheese and egg are great served as individual tarts.

This tart is my another creation that can be served up in half an hour just have your ingredients ready in refrigerator and kitchen tools ready . No pie dish required for these tart.

Whip up this easy savoury tart for a quick delicious meal. This fast and fresh cafe style tart double as a midweek meal and these cheerful bites can bring warmth and merriment to your next dinner party. So , folks turn out a striking tart with chicken ham rose over cheesy eggs.

Ingredients:

3 spring roll sheets , cut into two parts

10 -12 chicken ham pieces

1/2 cup feta cheese

1/2 cup cheddar cheese

2 eggs

1 tablespoons Italian seasoning

Salt and pepper to taste

3 tablespoons butter, melted

Method :

In a bowl , combine cheese , eggs , salt , pepper and Italian seasoning and keep aside .

Greased muffin tray with cooking oil.

Rub each spring roll sheets with butter and place in a muffin tray properly like in a cup cake shape.

Now scoop out egg and cheese mixture and pour over spring roll sheets .

Cut each chicken ham into two parts and make like a rose shape and place over cheese mixture in each case.

Bake it in preheated oven at 180 degree C till it is baked properly .

Serve it with your choice of dip and sauce .

You can store it upto 2-3 days .

Recipe of Eggless Mango Semolina Cake

2021-05-29T03:28:00.008-07:00

Hey folks , it’s a perfect time to whip up a mango dessert as the season is in full swing . I like to prepare different varieties of dishes including dessert and savoury with seasonal fruits.

You gotta try this eggless mango cake which is made with semolina and dry fruits powder to keep it healthy so that kids can enjoy this anytime of a day . Today I’m sharing one of my favourite summer cake recipe which is a dream of mango lover.

A perfect fruity cake for everyone to enjoy at home . I’m not a fan of icing cake. But this frosting is so so good and it compliments the perfect fruity taste from the mangoes directly .

This mango frosting is a combination of mango purée and fresh cream which makes this frosting lighter than the classic buttercream.

Ingredients for making Eggless Mango Semolina Cake . The following ingredients for making eggless mango semolina cake are available in any local grocery shop.

1 1/2 cups semolina (sooji )

1 cup mixed dry fruits powder

1/2 cup ghee ( clarifies butter ) , melted

1 cup sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

Pinch of salt

1 cup mango purée

1/2 cup milk

Few strands of saffron

For frosting :

1/2 cup mango purée

1/2 cup chilled fresh cream ( Amul cream )

For decor : 1/2 cup fresh mango cubes

Method of making eggless mango semolina cake

In a medium size bowl , combine semolina (sooji ) , dry fruits powder , melted ghee ( clarified butter ), sugar , milk together and saffron strands , mix it well and keep it aside for nearly 20 minutes.

Now preheat oven at 180 degree C .

Grease the baking pan with ghee /cooking oil.

Now in a bowl of sooji mixture , add baking powder , baking soda , pinch of salt and mango purée . Use electric beater to beat it well or you can use processor . Bear until mixture is well incorporated.

Pour in greased baking pan and place in preheated oven . Bake it at 180 degree C for 20-25 minutes or until toothpick comes out clear .

Once baked , take out from oven and let it cool .

For frosting :

In a bowl combine mango purée and chilled fresh cream well and spread it on top of cake. Place few mango chunks and serve it immediately .

Recipe of Raw Banana kofta curry

2021-05-26T00:17:00.008-07:00

Raw Banana / Kacche Kele Kofta Curry !!

Kacche kele/ Raw Banana kofta curry is an eternal favourite of Bengali community but now it becomes one of the most liked of current trending meals .In North India, it’s a classic vegetarian dish that served in special occasion .This recipe is appreciated by millions every day because of its nutrients value and great taste . The dumplings (raw banana koftas ) can be served as an appetiser or can be served as a main dish by simmered in a rich gravy.

Kacche akele/ raw bananas are boiled and mashed with boiled potatoes with few spices, usually deep fried raw banana fritters along with rich gravy. It’s easy to make , healthy and delicious.The summer heat with high humidity is unbearable and demand some soothing meal to relish .

Today , I’m sharing one of my version of cooking this curry in a little different way which is a mingle of mildly spicy, sweet and sour flavour . Koftas are shallow fried to keep it’s food value. The light tomato gravy adds that magic touch that pulls the dish together and makes an excellent side dish that you can serve it with roti , flat bread or jeera rice .

Ingredients for making Raw Banana kofta Curry .
The following ingredients of making Raw Banana Kofta Curry is available in any local shop.

For Koftas:

2 Raw Bananas, boiled

1 small potato, boiled

2 tablespoons mixed dry fruits powdered / cashew powdered

2 tablespoons Sattu ( Bengal gram ) / besan

1/2 inch ginger , finely chopped

1 teaspoon red chili powder

Salt to taste

1 teaspoon chat masala

2 tablespoons cooling oil

For gravy :

3 tomatoes

1 onion

4 garlic cloves

2 green chilies

1 teaspoon Kalonji / nigella seeds

Salt to taste

Pinch of turmeric

1 teaspoon cumin powder

1 teaspoon garam masala

1/2 cup milk

1 teaspoon sugar

1 tablespoon cooking oil

Method :

For koftas :

Mashed boiled raw bananas and potato in a medium size bowl . Now add sattu ( Bengal gram ) , salt , dry fruits powder, chat masala and red chili powder . Mix it well , add more sattu if mixture is sticky .

Now make a ball out of this mixture and flatten with hands so that it cooked properly when you shallow fry it .

Heat oil in a frying pan and shallow fry it on low flame . Fry both sides about 3-4 minutes. Keep aside all the koftas.

For gravy :

Make a purée of tomatoes and keep aside.

Make a paste of onion, garlic and green chilies.

Heat oil in a skillet over medium flame . Add kaloni/ nigella seeds and let it splutter, add onion mixture paste and fry it for 2-3 minutes. Now add tomato purée , season with salt , sugar , turmeric powder , cumin powder and fry it till the colour of masala mixture ( spices ) turned into light brown colour . Stir it well .

Now add a cup of water into the masala and let it boil . Once gravy started boiling add a half cup of milk and stir it well . Add garam masala powder , again give it a nice stir and add koftas into this gravy and remove from gas .

Serve hot with rice or roti !!

Banana Sauce

2021-05-24T10:06:00.008-07:00

Yes , you heard it right it’s Banana Sauce !!

This Banana sauce is the perfect toppings for pancakes , waffles , toasts and even with savoury items like with buns , omelettes and fish fingers. I tried this sauce to serve it with cinnamon and raisin bread to get some different flavour and my guests amazed at breakfast table when they tasted it for the first time . It’s an excellent last minute dessert sauce for weekday meals and unexpected guests .

This Banana sauce can be made with easily available ingredients from your pantry and within a few minutes and this tastes amazingly delicious. The great way to use up your bananas that are looking little sad and the honey , butter and cream make it a star .

The perfect and healthy option to serve your kids in breakfast or in lunch box who hates to eat bananas . You will be surprised with the amount of flavour this sauce has when you serve this on the breakfast table or as a condiment for snacks .

Ingredients:

3 Bananas

1 cup milk

2 tablespoons honey

Pinch of salt

2 tablespoons Butter

1/2 cup fresh cream / Amul cream

1/2 teaspoon cinnamon powder

Method :

First remove the skin of bananas and blend it with a cup of milk in a blender till you get smooth texture.

Now heat a butter in pan over medium flame , add banana purée , cook in low flame for 2-3 minutes . Add cream , stir it well , now add salt , cinnamon powder and honey . Cook for another 2-3 minutes and banana sauce is ready now.