Apple kheer is a recipe that is bound to entice the people with sweet tooth. As it is made of apple and milk it can eaten during your fasting also. It is nutritious and tasty. It can be served as a dessert after the main course. It is sure to sweeten your mouth with a delectable taste. You can serve your guests with this mouth watering kheer.

Ingredients

• 1 liter full cream milk
• ½ cup condensed milk
• 150 gm sugar
• 3 big sized apples (peeled and grated)
• 1 tbsp saffrpom soaked in milk
• 1 tbsp cardamom powder
• Dry fruits of your choice to garnish

Method

Take milk in a pan and bring to boil and now lower the flame and let it boil and cook till it remains half. Now add sugar to it and continuously stir it. Now add condensed milk and again stir for five minutes. Now add the saffron and mix it along with cardamom powder in the boiling milk. Cook it for 1 minute. Now add the grated apples to it and cook for ten minutes. Put off the flame and pour it in a bowl. Cool it on room temperature. Now garnish it with dry fruits of your choice including cashews, almonds, raisins, pistachio. Refrigerate it and serve it chilled.

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Cooking time: 50-55 min

Serves: 3-4

Ingredients:

• 500 gms pomfrets (a type of fish used for this recipe)
• 50 gms maida
• 50 gms corn flour
• 1 ½ tsp ginger garlic paste
• 150 gms onions
• 8 dry red chilies
• 100 gms tomatoes
• 1 bunch of mint leaves
• 25 gms cashew nut paste
• 50 gms butter
• 50 gms curd
• ¼ tsp garam masala
• Salt for taste
• Refined oil for frying
• A pinch of red-orange color
• Fresh coriander for garnish

Preparation of Makkhan Machli:

Clean the fish. Make a slit in the middle of the fish. Remove the bones. Then remove the skin and cut the fish into small pieces. Boneless fish is now ready.

In a bowl mix maida and corn flour. Add salt, some ginger garlic paste, water to this and mix to a pouring consistency (not too thin). Dip the fish in this and fry in hot oil.

Boil mint chopped mint leaves, chopped onions, tomatoes, dry red chilies and garam masala. Cool it and grind to a fine paste.

Heat butter in a pan and fry the paste on a low flame. Add the remaining ginger garlic paste and fry for some more time. Thereafter stir in cashew nut paste, red-orange color and beaten curd. Mix well and cook till oil oozes out.

Include the fried fish pieces and cook for some more time. Add some more salt if necessary. Garnish with finely chopped coriander. Serve hot with roti.

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Onion pakoda is all time favorite for children and who need a light evening snack with tea/coffee. This crispy little onion pakoda goes well with or without tomato sauce and can be used as side dish for variety rice like lemon rice, tamrind rice etc. Let us see how to do crispy onion pakodas.

Ingredients:

• Gram flour 1 cup
• Raw rice flour 1/2 cup
• Salt
• Red chili powder
• 3-4 onions finely chopped
• 2 green chilies thinly slit lengthwise
• A big spoon of heated ghee or oil
• Oil for frying.

Method:

Mix all ingredients above (except oil for frying). No need to add water as the water from onion, salt and oil will be enough, if u feel dough is too dry just sprinkle water to make it wet so that you can hold the dough.

Heat oil in a pan. When oil is heated take a handful of dough and using index and thumb fingers pinch little dough directly into oil like pakodas until the oil holds.

Fry until crispy brown, drain and remove well.

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Cooking time: 30-35 min

Serves: 2-3

Ingredients:

• 500 gms chicken
• 1 bunch Soya leaves
• 1 bunch coriander leaves
• 1 bunch of curry leaves
• 1 tsp ginger garlic paste
• 8 green chilies
• Salt to taste
• 50 gms refined oil
• Lemon slices and onion rings for garnish

Method:

Choose boneless chicken for this recipe. Clean the chicken. Cut the chicken into medium pieces.

Mix salt, ginger garlic paste to these pieces and keep aside for about 15 minutes.

Chop green chilies to small pieces. Cut the herbs (coriander, Soya leaves, curry leaves) to small pieces. Mix these into the bowl in which chicken is marinated.

Heat oil in a pan. Stir in the chicken pieces and fry on a low flame.

While frying the chicken, take care not to make the pieces brown. Let the herbals retain their green color.

Cook on a low flame for about 25 minutes or till the chicken is done. Garnish with lemon slices and onion rings. Serve hot.

Variation: In this recipe you can also use spinach and other herbs in equal quantities to make it more nutritious.

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Rice is one of the most common recipes found in every household of India. A better way to relish rice is modifying it a bit and making a more delectable cuisine. Veg pulav is that modification that will surely excite you. Veg pulav is made from rice and various vegetables which means you get carbohydrate with rice and other nutrients from the vegetables that you use while prepearing the pulav. You can serve the pulav to your gueste without a second thought. They will surely love it. No matter what is the occasion, veg pulav is always a must have in main course.

Ingredients

• Three bowls of boiled rice
• 2 bowls of Vegetables as green peas, carrot, drum sticks, beans, tomato, cauliflower
• 2 tablespoon of grated coconut
• ½ bowl coriander leaves
• 4 medium sized onions (finely chopped)
• 4 green chillies
• ½ teaspoon Cinnamon
• ½ teaspoon Cardamom
• ½ teaspoon cloves
• ½ teaspoon black pepper seeds
• ½ teaspoon cumin seeds
• 1 teaspoon red chilly powder
• Salt to taste
• 2 pieces of garlic
• 1 inch ginger piece
• Ghee to fry

Method

Make a smooth paste of onion, ginger, garlic, coconut and coriander by blending it in a blender. Keep it aside for few minutes. Now fry onions in a hot ghee on a medium flame. Add cinnamon, cardamom, cloves and black pepper seeds and fry them for a couple of minutes. When the onions turn golden brown add pinch of salt and red chilly powder to fry for a minute.

Now fry all the vegetables one by one in hot oil with pinch of salt. Ensure that they turn smooth and cook well. To cook them sprinkle some water and cover the pan with lid. When your vegetables are cooked take them out in a plate and keep aside.

Now heat fresh ghee in a wok. Add cumin seeds to it and fry. Now add the blended paste and fry it for a minute. Now add rice and vegetables and fry them for another 5 minutes. Your veg pulav is ready to eat. Serve it hot.

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In the rainy season you look for some recipes that pep up your taste buds. If you are in search of such recipe then which other option is better than kanda bhajiya or pyaz ki pakodi. A plateful of bhaijiya over a cup of tea is what you will relish the most at any point of time. It is a snack recipe which can be served during evening tea time. It is most popular in Maharashtra and north India. Made of onions and gram flour, the bhajiyas are too delectable to eat. Try them at once to savor the taste.

Ingredients

• 250 gm onions
• 200 gms besan (gram flour)
• 2 green chillies
• ½ teaspoon red chilly powder
• ½ teaspoon garam masala powder
• Salt to taste
• Water
• Oil to deep fry

Method

Slice the onions into pieces. Keep them aside. To make the batter of besan, take a big bowl and mix besan with red chilly powder, garam masala powder, salt and chopped green chillies. Take water in a cup and start mixing all the ingredients that you have added to besan by continuously stirring it.

Stir it well for at least 5 minutes to avoid lumps. Now add onions and again stir it. Heat oil in a wok. Add the batter in small quantities to make pakodies with either help of a spoon or with your own hands. Deep fry them and take out when they turn brown in color. The kanda bhajiya is ready to eat. Serve them hot with chutney or sauce.

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Preparation time: 30 min
Cooking time: 30 min
Makes about 50-55 pieces

Ingredients:

• 1 ½ kg rice
• 1 kg jaggery
• 150 gms white til
• Refined oil or ghee for deep frying
• 1 cup buttermilk

Method:

Wash the rice and soak it in water for 2 days. Change the water each day.

Strain the rice in a colander, spread it on a cloth and dry in shade for ½ an hour. Grind the rice to a fine powder.

Take a heavy bottomed pan and heat powdered jaggery along with a glass of water and boil till the jaggery melts and forms thick syrup. To know the consistency of the syrup, drop a little syrup into a bowl of water. If the drop settles at the bottom like a ball and does not spread, the syrup is done. Remove from fire.

To this mix 100 gms of oil and rice flour with a long spoon and set aside.

Soak til in buttermilk for 15 minutes and remove.

Heat oil for deep-frying. Meanwhile make balls of the syrup and rice mixture.

Roll these balls on the til and spread each of them with your hand on polythene with a little oil like pooris.

Deep-fry in oil till they attain a light brown color. Press them by placing in the middle of 2 flat spatulas to remove excess oil.

Ariselu are now ready to serve. They can be stored for about 10 days.

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Instead of using sugar, people use sugarcane juice for this recipe, as freshly harvested sugarcanes are available during this season. It is the first festival during the year and only new harvests are used. Though simple, it is a tasty recipe. Sugarcane juice has a lot of health benefits.

Cooking time: 30 min
Serves: 3-4

Ingredients:

• 200 gms rice
• 50 gms ghee
• ½ glasses sugarcane juice
• 1 gm cardamom
• 20 gms cashew nuts
• 20 gms raisins

Method of preparation:

Wash rice and soak in water for sometime. Boil the rice with 1 ½ glass of water.

When the rice softens, add the sugarcane juice to it and mix well. Cook it by stirring frequently till water evaporates and becomes thick.

Before removing from the fire, mix ghee and cardamom powder.

Garnish with cashew nuts and raisins fried in ghee and serve.

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Cooking time: 30-35 min
Serves: 3-4

Ingredients:

• ½ kg baby potatoes
• 50 gms corn flour
• 50 gms maida (all purpose flour)
• 1 tbsp soy sauce
• 1 tbsp ginger garlic paste
• ½ bunch fresh coriander
• 2 tbsp red chilly powder
• ½ tsp pepper powder
• ½ tbsp red-orange color
• A pinch of china salt
• 1 egg
• 7 green chilies
• 1 cup curd
• Refined oil for deep fry
• Salt to taste
• Spring onions for garnish (optional)

Method:

Take baby potatoes and peel them. Boil in water for about 5 minutes. Strain and keep aside.

Mix corn flour, soy sauce, china salt, salt, maida, egg, ginger garlic paste, pepper powder, red-orange color and finely chopped coriander in a bowl.

Apply this mixture to the potatoes and deep-fry them in oil till they are golden brown in color. Take them on a tissue paper.

Heat 2 tsp oil in another pan and fry slit green chilies and curry leaves. After few seconds stir in beaten curd and chilly powder. Sauté till this mixture becomes thick.

Then mix the fried potatoes to this. Mix till the potatoes are coated with the curd. Garnish with finely chopped spring onions. Serve hot with tomato sauce.

Note: Beat the curd well before using.

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Cooking time: 25 min
Serves: 2-3

Ingredients:

• 125 gms paneer
• 2 tbsp butter
• 4 medium tomatoes
• 2 medium onions
• 2 tsp ginger garlic paste
• ½ tsp cumin powder
• 1 tsp coriander powder
• 1 tsp red chilly powder
• 1 tsp garam masala
• A pinch of turmeric
• 2 tbsp cashew paste
• ½ cup fresh cream
• Coriander leaves for garnish
• Salt to taste

Method:

Make puree of tomatoes and set aside. For puree you have to boil tomatoes with slits on top. Peel them and blend in a mixer with some sugar.

Heat butter in a pan. Add ginger garlic paste and sauté till raw smell goes.

Then add onion paste and sauté till raw smell disappears.

Then mix in the tomato puree and boil it with lid on till oil oozes out. Add fresh cream and cashew paste to it and mix well. Stir in all powders- red chilly, garam masala, turmeric, salt, cumin and coriander. Cook further on medium flame for 3-4 minutes.

Cut paneer into 1-inch cubes and add into the gravy. You can also shallow fry the paneer pieces to golden brown color and soak them in warm water for few minutes before adding into the gravy (for softening the pieces) or use as it is. Cook for another 2 minutes.

Use more cream if the gravy is tangier. Garnish with finely chopped coriander leaves and butter on top. Serve hot with roti or rice.

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