Wood apple rice

Wood apple rice

Ingredients: 

1 - wood apple/elephant apple
2 cups - cooked rice
1 tbsp - peanuts 
1 tsp - mustard seeds
1 tsp - chana dal 
1 tsp - urad dal
1/2 tsp - turmeric powder
3-4 - green chillies 
3 - dried red chillies 
1 sprig - curry leaves 
1/8 tsp - asafoetida
Salt to taste
2 tbsp - oil 

Method

Break the wood apple and scoop out the pulp.
In a pan, cover the wood apple pulp with water and cook for 5 minutes.
Switch off the heat and after it cools grind into a paste.
Heat oil in a pan and add the mustard seeds, chana dal, urad dal and peanuts.
Once they start to splutter, add the slit green chillies, red chillies, curry leaves and hing and fry for a minute.
Then add the turmeric powder and wood apple paste and fry for a couple of minutes.
Switch off the flame and add the cooked rice and salt.
Combine well and serve.

Thandai ice cream

Thandai ice cream


Ingredients: 

1 litre full fat milk
300g sugar
20g cornflour
300g cream
A few strands of saffron 

To be ground finely for the thandai flavouring
1/4 cup almonds
2 tbsp poppy seeds (khus khus)
2 tbsp Lucknowi saunf (fennel seeds)
1/2 tsp cardamom (elaichi) powder
20 white peppercorns

Method

Dissolve the cornflour in 1/4 cup of cold milk. Keep aside.
Dissolve the saffron in 2 tbsp of warm milk. Keep aside.
Place the rest of the milk in a heavy bottomed pan and bring it to a boil.
Add the sugar and simmer for 5 minutes.
Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency.
Remove from the fire and allow it to cool completely.
Add the thandai flavouring to the milk.
Strain the mixture through a sieve.
Add the cream and dissolved saffron to the milk mixture. Mix well.
Pour the mixture into a shallow freezer-proof dish and freeze till slushy.
Remove and whisk until smooth and creamy.
Freeze again until firm for about 4 to 6 hours.

Khoya - Kala Jamuns

Khoya - Kala Jamuns

Ingredients: 

2 1/2 cups -sugar
2 cups - khoya (available in indian stores)
3/4 cups - paneer (indian cottage cheese)
2 to 3 tbsp - plain flour
1/2 tsp - cardamom powder
milk to bind, approx 1 to 2 tbsp
4 cups - water
pinch - saffron
few drops - rose essence (optional)

Method

Grate the Khoya and Paneer and mix well.
Add the flour,cardamom powder and mash them all together till everything gets combined well.
For the store bought varities, a potato masher would be a great idea(!!).
If dry, add few drop of milk to bind them together.
Meanwhile prepare the sugar syrup. Combine the sugar and water and bring to a boil.
Simmer till the syrup reaches a single thread consistancy.
Add the saffron and the essence and stor well.(Dip the spoon in the syrup, take it out carefully (it wud be HOT), touch it with the tip of your forefinger to pick a drop of syrup.
Touch your forefinger with your thumb and pull apart slowly, to see how many threads are stretched between your finger and thumb.
When you get a single thread, switch off the heat)
Now make small balls, about the size of ping pong balls making sure the surface is smooth.
You can shape it into an oblong or just a round.
Heat Ghee -for deep frying - ( it tastes much better than jus vegetable oil and this is the authentic preparation),
drop a pinch of dough in it, and if it comes up immedietely, then lower the heat to a minimum and drop the balls in the ghee.
The trick is to keep the heat minimum and cook the balls for a long time till it gets dark.
If on high heat, the outer layer gets cooked faster but the insides remain uncooked.
Drop them in the syrup immedietely.
Usually when the temp is v low, the syrup starts becoming a solid mass soon, so keep it inside a preheated Oven to keep it in a liquid state.
Soak it for a while and you are ready to feast a Bengali special!.
Decorate it with dessicated coconut or nuts :)

Pizza with Indian spices

Pizza with Indian spices

Ingredients: 

3 tomatoes, chopped
2 capsicums, chopped
2 spring onions, chopped 
1 tsp. ginger-garlic paste 
1 small tin baked beans 
1 tsp. garam masala powder 
1/2 tsp. chilli powder 
1 tsp. coriander leaves, chopped 
Oil as needed 
Salt to taste 
8 pizza base, readymade 
2 cups mozzarella cheese, grated 
1/4 cup chilli garlic sauce

Method

Heat 3 tbsp. oil. Add onions. Stir fry.
Add capsicums and tomatoes and stir fry till tender.
Add powdered masalas and baked beans.
Add salt and coriander leaves.
Cover 8 pizza bases with the mixture.
Cover each with the cheese and dot with sauce.
Grill for 8 to 10 minutes and serve hot.

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Poha pakoda

Poha pakoda

Ingredients: 

2 cups - aval/poha 
3 - onions 
1 tsp - red chilli powder 
1 handful - coriander leaves, chopped 
4 - potatoes
Oil to deep fry
1 tbsp - maida/cornflour 
Salt as needed

Method

Cut the onions into fine pieces.
In a big bowl, add poha, onions, salt red chilli powder, maida and coriander leaves.
Mix it nicely.
Let this mixture sit for 1/2 an hour.
Meanwhile cook the potatoes in a pressure cooker up to 5-6 whistles.
When it is done, peel off the skin and allow it cool.
Now mash them nicely with the back of a fork and mix it well with the poha mixture.
Make it into small, tight balls.
Do not add any water to the mixture.
The water oozed out from the onions is enough to make balls.
Heat oil in a kadai for deep frying the pakoda balls.
When it is hot put the balls in batches and fry it till they turn golden brown.
Serve hot with tomato ketchup.

Coconut Cashew Burfi

DIWALI RECIPES

Coconut Cashew Burfi


Ingredients: 

500 g - cashew nuts
750 g - jaggery
1 - coconut, grated finely
2 tbsp - ghee 
vanilla essence

Method

Soak cashew nuts in cold water for 1 hour.
Drain cashew nuts and grind with grated coconut to thin paste.
Melt jaggery in a glass of water and heat to form a syrup.
Stir in the ground paste, ghee and essence.
Stir till mixture is semi-solid.
Remove from heat and spread mixture evenly on a plate.
Cut into desired shapes.

Rava Dosa Recipe

Rava Dosa Recipe

Ingredients: 

1 cup - semolina (rava/sooji)
1 cup - rice flour
1/2 cup - all purpose flour (maida)
1 tsp - cumin seeds
1/4 tsp - asafoetida (hing)
2-3 - green chillies (finely chopped)
1 small piece - ginger (finely chopped)
1/2 cup - buttermilk
3-4 cups - water
1 big - red onion (finely chopped)
1/2 tbsp - pepper corn (crushed) 

Seasoning:
1 tsp - salt
1/2 tsp - pepper powder (optional)
1/4 tsp - sugar 

For Garnish:
Coriander, finely chopped
5-6 - curry leaves

Accompaniments:
Sambhar
Chutney

Method

In a bowl take maida, rice flour and semolina.
Add salt, sugar and pepper powder to it. Mix well.
To the dry ingredients add, buttermilk and water.
Add water gradually and use an egg beater to mix the wet and dry ingredients together.
Once mixed well without lumps add chopped ginger, chilly, pepper corn, asafoetida, cumin and onion.
You could add onion to the batter or sprinkle it on the ladled dosa on a tava or flat pan.
Unlike conventional dosa the consistency for this batter should be a bit a runny.
It is this consistency that will help yield thin, crispy and lacy dosa.
Take a flat frying pan or tawa and heat it.
Ensure the tava is extremely hot.
For crisp dosa reduce the gas to medium and spread a ladle of the batter on the tava.
Pour the batter in circles starting from outside and moving inwards.
It`s at this stage you could sprinkle the onion if it`s not added to the batter.
Glaze it with some oil or ghee.
Once browned and crisp, do not flip just fold and serve hot.
If you do not want crisp dosa just increase the heat and flip the dosa, cooking it on the other side too.

Notes:
1) To make buttermilk, take 1/2 cup of extremely sour curd; add 1-1/2 cups water and beat well or just whip in a juicer.
2) Addition of onion makes it onion rava dosa - You could be innovative and use any other ingredient you like. 3) The semolina should be of coarse variety and not fine for better results.
4) You could buy rice flour from stores or make your own by soaking 1 cup of rice in water for 5-6 hours. Remove from water and spread on a kitchen towel to absorb the water. Let it sit for half hour to an hour. Grind the rice in a mixer jar and remove. Sieve it 2-3 times to get fine flour.

Doodh ka chicken pulao

Doodh ka chicken pulao

Ingredients:
 
1 kg Chicken 
1&1/2 litre milk
3/4 kg rice
10 green chillies
10-15 peppercorns
1-inch cinnamon stick
3-4 cloves
4 bay leaves
1/2 tsp fennel
A pinch of saffron (optional) 
1 tbsp ghee
Salt to taste
A few sprigs of coriander and mint

Method

Fry the chicken in a little oil till pink and keep aside.
Boil the milk with spices and chicken till the meat is cooked.
Soak the rice in water for 30 mins and then boil for 3 mins with a few sprigs of green coriander, mint and salt.
Drain and keep aside.
In a thick bottomed vessel, line with the chicken pieces and rice and add the leftover milk.
Saffron can be added at this stage but its optional.
Add ghee and cook in the dum way till done.

Doodh peda

Doodh peda

Ingredients:

 
1 big cup - homemade paneer 
1/3 cup - milk powder 
1 small cup - milk 
50 g - unsalted butter
1 cup - sugar 
1/4 tsp - cardamom powder 
Pistachios, for garnishing

MethodMelt butter in a non-stick pan.
Add milk to it.
Stir well and allow to boil.
Add milk powder and combine.
Now add paneer and mix it together.
In medium flame, allow the mixture to cook with continous stirring.
Take care the mixture doesn`t get burnt in the bottom.
Simmer the flame and stir well, until the mixture thickens.
After 10 to 12 mins, the mixture starts leaving the sides.
Once we get the texture of soft dough, remove from flame.
Transfer to a bowl and allow to cool.
Once the mixture is slightly warm, add sugar and cardamom powder.
Knead the mixture to smooth dough. (the sugar melts and combines to form grainy texture)
Make small balls out of it and flatten it.
Repeat the same for all Pedas.
Garnish with sliced pistachios on top, when they`re moist & soft.
Keep it aside for sometime approx 20 mins.
Yummy homemade milk pedas are ready to enjoy.

Hot, spicy chilli chicken

Hot, spicy chilli chicken

Ingredients: 

200 g - chicken boneless 
200 ml - oil 
2 - onions 
2 - green chillies
1/2 tbsp - ginger garlic paste 
1 - capsicum 
1/2 cup - spring onion 
1 tbsp - tomato sauce 
2 tbsp - hot and sweet chilli sauce 
1/2 tsp - vinegar 
2 tbsp - soya sauce 
2 - egg 
1 tsp - pepper 
1 tsp - ajinomoto 
1 tbsp - corn flour 
2 tbsp - red chilly powder
Salt to taste

Method

1. Take the boneless chicken, wash well.
2. Strain water from it completely and allow to dry.
3. Marinate the chicken in soya sauce, egg, salt, pepper, ajinomoto, corn flour and red chilly powder for 1 hr.
4. Heat oil and deep fry the chicken pieces.
5. Drain and keep in tissue paper to remove the excess oil from it.
6. Heat oil in a thick bottomed pan, saute chopped onion, green chilly and ginger garlic paste.
7. Once the onion turns transculent, add capsicum and saute for 2 minutes.
8. Now add chopped spring onion, continue frying.
9. Sprinkle, 1 tbsp red chilly powder, 1 tbsp tomato sauce, 2 tbsp hot n sweet red chilly sauce, 1 tbsp soya sauce, 1/2 tsp vinegar and salt.
10. Keep the flame low, mix well.
11. Add fried chicken pieces to the pan, toss to combine.
12. Add half a cup of water and allow to cook, so that the chicken absorbs all the spices to it.
13. Remove from heat.
14. Serve hot with Fried rice or Noodles.

Chilli Paneer Stir-fry

Ingredients

2 cups fresh paneer (cottagte cheese) cubes
2 tbsp plain flour (maida)
4 tbsp cornflour
salt to taste
oil for deep-frying
2 tbsp oil for cooking
2 green chillies , cut into strips lengthwise
1 tbsp grated ginger (adrak)
1 tbsp finely chopped garlic (lehsun)
1/2 cup thinly sliced spring onions whites
1 tsp soy sauce
1 tbsp chilli sauce
a few drops of vinegar

For The Garnish1/4 cup finely chopped spring onion greens

Method

1. Combine the plain flour, cornflour, salt and ½ cup of water in a bowl and mix well.
2. Add the paneer cubes and mix lightly till the mixture coats the paneer well.
3. Heat the oil for deep-frying and deep-fry a few paneer pieces at a time till they are very light brown in colour from all the sides. Keep aside.
4. Heat the oil for cooking in a broad non-stick pan, add the green chillies and sauté on a medium flame for 30 seconds.
5. Add the ginger and garlic, mix well and sauté on a medium flame for a few seconds.
6. Add the spring onion whites, mix well and sauté on a medium flame for 1 minute.
7. Add the salt, mix well and cook on a medium flame for 30 seconds, while striirng continuously.
8. Add the fried paneer cubes, soya sauce, chilli sauce and vinegar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
9. Serve immediately garnished with spring onion greens.

Paneer Kheer

Paneer Kheer

Ingredients

1/2 cup grated paneer (cottage cheese)
1 cup full-fat milk
3/4 cup condensed milk
1 tsp cornflour dissolved in 1 tbsp cold water
1/4 tsp cardamom (elaichi) powder

For The Garnish

1 tbsp chopped mixed nuts (cashewnuts ,
almond (badam) and pistachios)
1/4 tsp cardamom (elaichi) powder

Method

1. Combine the full-fat milk, condensed milk, prepared cornflour-water mixture, paneer and cardamom powder in a pressure cooker, mix well and pressure cook for 1 whistle.
2. Allow the steam to escape before opening the lid.
3. Serve warm garnished with mixed nuts and cardamom powder.

Churma Laddu

Churma Laddu

Ingredients

1 1/2 cups (200 grams) whole wheat flour (gehun ka atta), coarsely ground
1/4 cup grated dry coconut (kopra)
2 tbsp sesame seeds (til)
3/4 cup (150 grams) grated jaggery (gur)
2 tbsp ghee

Other ingredients ghee for deep-frying
poppy seeds (khus-khus) for coating the laddus

Method

1. Make a stiff dough of the whole wheat flour using 1/2 cup of water. Knead very well.
2. Divide the dough into 8 equal portions.
3. Shape the portions into the shape of your fist and press with your fingers in the centre of each portion to make an indentation.
4. Heat ghee in a large kadhai and deep fry the dough portions on a very slow flame for approximately 25 to 30 minutes until they are golden brown in colour.
5. Drain on absorbent paper and allow them to cool.
6. Pound in a mortar and pestle to coarse pieces. Grind the pieces further in a food processor to get a fine powder (churma).
7. Heat 1 tablespoon of ghee in a pan, add the grated coconut and sesame seeds and saute for about 2 minutes. Remove and keep aside.
8. Heat the jaggery with the remaining tablespoon of ghee and 1 tablespoon of water on a medium flame till the jaggery dissolves. Cool slightly.
9. Mix the ground churma, coconut and sesame seeds with the melted jaggery.
10. Allow the mixture to cool slightly.
11. Divide into 10 portions and shape into rounds. Roll each laddu in poppy seeds.
12. Store the laddus in an air-tight container.

Badam ka Halwa

Badam ka Halwa

Ingredients

1/2 cup almonds, soaked overnight
1/3 cup milk
4 tbsp sugar
1/4 tsp cardamom (elaichi) powder
3 tbsp ghee

For the garnish 2 to 3 almonds, peeled and sliced

Method

1. Pour 1 cup of boiling water over the almonds. Leave aside for 5 minutes.
2. Drain and remove the skins of the almonds.
3. Purée the almonds with 4 tablespoons of milk to a smooth paste in a blender.
4. Heat the ghee in a non-stick kadhai and add the almond purée. Cook over a slow flame while stirring continuously till the mixture turns golden brown (approx. 15 minutes).
5. Boil together the remaining milk with 4 tablespoons of water, add to the almond mixture and cook for 2 to 3 minutes.
6. Add the sugar and cardamom powder and cook till the sugar has dissolved, while stirring continuously.
7. Serve hot, garnished with the almonds.

Sattu ka laddu

Sattu ka laddu

Ingredients: 

1.5 cup - roasted chana dal (daaliya, horse gram)
1 cup - whole wheat 
1 and 1/4 cup - powdered sugar 
1 cup (+2 tbsp) - pure ghee 
10 - almonds 
10 - pistachio
1 tsp - cardamom powder

Method

Dry roast wheat in a heavy bottom pan on slow flame for approx. 10 minutes or till a nice aroma starts coming or roast in an oven on low temp till golden.
Let it cool down completly then grind in the mixer to a fine powder.
Now grind the roasted chana dal to a fine powder.
Take both the powders in a big bowl and mix well.
Add crushed almonds and cardamom powder.
Add powdered sugar and melted warm ghee.
Mix well if powder is dry then add 2 tbsp of ghee.
Now take a small portion of the mixture in your hand and make laddus.
Garnish with chopped pista.
Stays fresh at room temperature.

Easy rawa ladoo

Easy rawa ladoo

Ingredients: 

1 cup - semolina 
1 cup - sugar
2 - cardamom pods
Cashew nuts and raisins
1 tbsp - ghee 
Warm milk as needed

Method

1. Grind the sugar and cardamom seeds into a

1.  fine powder and set aside.

1. Dry roast the semolina until very light golden 

1. color and fragrant.

1. Transfer the roasted semolina to a mixing bowl and cool.

1. Heat the ghee in pan.

1. Add and fry the cashews and raisins.

1. Set aside when the nuts turn golden brown color.

1. Combine the powdered sugar, fried nuts and roasted semolina and mix very

1.  well.

1. Sprinkle the warm milk little by little and shape the mixture into small round 

1. balls.

Paneer in white gravy

Paneer in white gravy

Ingredients:

 
250 gm - paneer
15 - almond
5-8 - cashew nuts
3-4 - dry apricot
1 tbsp - sesame seeds (white)
250 ml - milk
50 gm - fresh light cream
Green chillies, to taste
Green veggies: French beans, green peas, capsicum and any other veg of your choice can be added
Salt- acc. to taste
Oil, preferably olive oil (extra-virgin)/any oil of your choice

Method

• Soak almonds, cashew, apricot and dry roasted white seasame seeds in enough

•  hot milk for 25-30 mins.

• In the meantime, cut the vegetables in small cubes and keep aside.

• Cut the paneer in cubes and marinate with salt only.

• Now make a smooth paste of all nuts and seeds thus soaked.

• In a pan/kadai, put 1/2 tbsp of oil; add slit green chillies; let it crackle.

• Add the veggies and saute very lightly not allowing them to brown.

• Now add the white paste, mix well; add some water and let it simmer till the

•  vegetables cook properly.

• Take care to see that it should not dry up; the presence of milk can burn it 

• easily.

• Add the paneer and the cream; if needed some more milk to get the consistency 

• you like.

• Add salt.

• Serve hot with ajwain/lachhaa/plain paranthas.