SOYA COCONUT MILK KHEER !!!!!!

My today's recipe is from SULEKHA.COM. Soya chunks are high in protiens & good for health. So. we can call it as healthy kheer.

 Ingredients

Soya chunks - 1 cup
Coconut ( grated ) - 1 cup
Sugar - 1 cup
Cashew - 5
Badam - 5
Pista - 5
Raisins - 10
Saffron - a few strands
Milk - 1/2 litre
Ghee - 2 tsp



Method

1. Extract milk from coconut.
2. Soak soya chunks in boiling water for half an hour..  
3. Drain water, crumble and set aside.
4. Boil soya chunks with milk in a heavy bottomed pan.
5. When soya is cooked, add sugar.
6. When sugar dissolves, add coconut milk, saffron and remove pan from the stove. 
6. Cut cashew, badam, pista into pieces.
7. Heat ghee in a frying pan.
8. Add cashew, badam, pista, raisins, fry and add to the payasam.

HAPPY COOKING :)))))))

MOONG DAL HALWA !!!!!!!!

I adopted this recipe from TARLA DALAL. Wanted to make it long before but made today.
According to Tarla Dalala...A classic recipe that is relished throughout Rajasthan. This calorie laden halwa is often prepared during the winter months, as it is supposed to keep the body warm and protect it from the bitter winter cold. It is considered to be auspicious for Holi and Diwali and it even features on wedding menus. It takes a long time and lot of patience to sauté the dal and prepare this halwa and it will probably require a little extra ghee too. You can make a larger quantity of this recipe and store it refrigerated for several weeks. Just add a little milk to the halwa before reheating it.

Ingredients

1 cup yellow moong dal (split yellow gram)
1 cup milk, warmed
1 1/4 cups sugar
1/2 tsp cardamom (elaichi) powder
a few saffron (kesar) strands
6 tbsp ghee

For the garnishfew saffron strands

Method

1. Soak the moong dal in water for 3 to 4 hours.
2. Drain and grind to a coarse paste using very little water.
3. Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
4. Melt the ghee in a broad non-stick pan.
5. Add the moong dal paste and stir the mixture continuously on a low flame till it becomes golden brown.
6. Add in the warm milk and 1 cup of warm water and cook, stirring continuously till all the moisture has been absorbed.
7. Add the sugar and cook on a slow flame till the ghee separates.
8. Add the saffron and cardamom powder and mix well.
9. Garnish with slivers of almonds and pistachios. Serve hot.

HAPPY COOKING :))))))))

and here's  tip :-

1. If the moong dal paste has excess water after grinding, drain it out through a strainer.

SIMPLE VEG. KURMA !!!!!

I have learnt today's recipe from my cousin Laxmi Bhat. This is a simple means very simple & easy to make veg kurma that goes well with rotis/paratas/pooris. 

INGREDIENTS:-

Mixed vegetables, chopped , para boiled- 2 cups
ghee/oil - 2tsp 

GRIND TOGETHER:-
onion, coarsely chopped - 1 medium
tomato, coarsely chopped - 1 small
tamarind - small chana size
grated coconut - 4tsp
garlic cloves - 5-6
methi seeds - 1/4 tsp
cumin seeds - 1/2 tsp
coriander seeds - 1 tsp
kasoori methi - 1/2 tsp
khus khus - 1 tsp
broken cashew nuts - 2 tsp
cloves - 2
cinnamon - 1 ( i inch)
red chillies , fried - 3 if short & 4 if long
MTR pav bhaji masala - 1 tsp
Kitchen King Masala - 1/2 tsp
salt to taste

METHOD:-

1. Soak cashew nuts+khus khus+kasoori methi in little water for 10 mins.
2. Grind all ingredients mentioned under GRIND TOGETHER to a smooth paste.
3. Heat ghee/oil in a kadai & put the ground masala & saute it till the raw smell disappears.
4. Add para boiled vegetables & mix it well & bring it to boil.
5. Check the salt & serve hot.

HAPPY COOKING :))))

GREEN PEAS MASALA !!!!!!!!

My today's recipe is from GEETH'S DAWATH & she adopted this recipe from JEYASHRI'S KITCHEN. A north Indian gravy that goes well with pulao/rotis. And i used left over gravy for masala puri . In the original recipe she used fresh green peas but i used dried green peas here as i am running out of fresh/frozen green peas. & i used only one cup dried green peas instead of 2 cups frozen/fresh green peas. & i added 1tsp kitchen king masala powder too for extra flavour.

Ingredients:

Green peas(frozen or fresh)-2 cups or 1 cup dried green peas (soaked overnight)
Oil-2 tbsp
Tomato-2
Cashew-12
Curds-2tbsp
Milk-1/2 cup
Garam masala powder-1 tsp
Kasuri methi-1/2 tsp
Kitchen King Masala - 1 tsp

To be fried and ground:
Onion-3,chopped roughly
Garlic-5 flakes
Tomato-3,chopped roughly
Coriander leaves-handful
Green chilly-4
Oil-2 tsp

Method:

1. Pressure cook soaked green peas for 2 whistles. & keep aside.
2. Fry the ingredients mentioned under the list 'to be fried and ground' for 7-8 minutes and then grind it to a fine paste.
3. Grind the cashew nuts along with the curds to a fine paste.
4. Heat oil in pan and fry the onion paste for sometime,followed by cashew paste.
5. Add garam masala powder,tomatoes,salt to taste and the green peas.
6. Add water and adjust the consistency,take boil,add milk and simmer for few minutes.
7. Lastly add kasuri methi and serve it hot.
8. If using frozen green peas add directly,if using fresh ones or dried ones cook it and add.

HAPPY COOKING :))))))

TOMATO OMLETTE !!!!!!

INGREDIENTS:-

1 cup All purpose flour(maida)
3/4 cup finely chopped tomato,
1/2 cup finely chopped onion,
2 finely chopped green chilies,
3-4 strands chopped coriander leaves,
1/4 tspTurmeric Powder
1/4 tsp mustard seeds
1/24tsp cumin seeds
2 curry strands
Salt (to taste),
Oil (for cooking).

METHOD:-

1  Combine  flour, tomato, onion, turmeric powder, coriander leaves salt, and water and make a mediumthick batter.
2.  Give tadka of mustard seeds+cumin seeds+curry strands to it & mix well. 3.  Heat a tava and smear some oil on it.
4.  Spread the batter.
5. Pour a tbsp of oil, when it is cooked and then flip it over.
6. Cook the other side until done.

HAPPY COOKING :))))))))

EASY & CREAMY PANEER CURRY !!!!

I adopted this recipe from the blog NIYA'S WORLD. An easy & quick paneer curry that goes well with rotis. Here i made some changes that i will mention later in my recipe. We can make this curry within 10 mins. A must try recipe.

INGREDIENTS:-

For tomatoes:

Or avoid  microwave method and use 2 tablespoon tomato puree.

Microwave method:

Poke 2 tomatoes ( if you don’t poke the tomatoes; they may explode inside the microwave oven ), microwave high for 4 minutes with ¼ cup / 50 ml water; so that the skin of the tomatoes can be peeled off easily.  Keep aside to cool for 15 minutes. Remove the skin. Once the skin is off, blend it nicely (along with water - it may be 2 or 3 tablespoon) with  onion spice mix in a small mixer bowl.

Other ingredients

200 g paneer, cut into cubes or any desired shape

½ teaspoon salt (or to taste or ½ teaspoon + 2 pinches)

100 ml / ½ cup / 4 oz water

3 tablespoon thick coconut milk or 1 tablespoon fresh cream

2 teaspoon coriander leaves

For onion paste:

1 tablespoon oil

1 onion, roughly chopped

½ - inch ginger, chopped

6 cloves garlic, chopped

½ teaspoon red chilly powder

1 teaspoon coriander powder

¼ teaspoon turmeric powder

Method

1.Dilute red chilly powder, coriander powder and turmeric powder in 2 tablespoon water (spice mix).

2. Heat oil in a pan. Add chopped onion and fry until golden colour. Add chopped ginger and garlic. Fry until light golden colour.

3. Add diluted spice and stir well on a low heat for 1 – 2 minutes until the raw smell disappears and water dries up. Switch off the gas and keep aside to cool. 

4. Transfer above ingredients into a small mixer bowl and make a smooth paste with microwaved tomato pulp or 2 tablespoon tomato puree.

5. Now boil this onion – tomato paste with 100 ml / ½ cup water ( here i used milk instead of water & i skipped adding fresh cream/coconut milk in further step. I do like this always when i don't have fresh cream at my home), paneer cubes  and salt to taste. Cover with a lid and cook on a medium to low heat for 5 - 7 minutes. 

6. Check the texture of paneer. If it’s sponge in texture, then switch off the heat.

7. Finally add 3 tablespoon thick coconut milk or 1 tablespoon fresh cream.(i skipped this step). Do not boil again. Mix it  gently with a steel ladle until coconut milk or fresh cream well combined with all the ingredients. 

8. Sprinkle chopped coriander leaves. Serve hot 

HAPPY COOKING :)))))

and here's an tip:-

   If the paneer is hard after 1 or 2 hours (or when serving), just microwave this curry for 1 minute on high powder (750 W). Paneer will be more soft. Consume immediately.

PHOOL MAKHANA KHEER / LOTUS SEEDS KHEER !!!!!

My today's recipe is from CHEF AND HER KITCHEN. It tastes almost like angoor rabdi. Yummmmm !
According to her, lotus seeds/makhana is a good source of calcium and also you can make various items like kheer,snack or curry with it.It is mostly used during fasting days especially in north India.This kheer is very easy to prepare and it is very light and tasty.

Ingredients:

1 cup Phool makhana/Puffed lotus seeds
1/2 litre full fat milk/low fat milk
5-6 tbsp Condensed milk or 1/4 cup Sugar ( i added condensed milk + 3tsp sugar)
2-3 tbsp chopped Cashewnuts
2 tbsp chopped Almonds
1 tsp Pistachios,sliced(for garnish)(optional)
15-18 Raisins
1/2 tsp Elaichi powder ( i skipped this)
6-7 strands of Saffron
2 tbsp Ghee

METHOD:-

• Boil milk until it reduces to half and thick by stirring it occasionally taking care that the milk does not get burnt at the bottom.
• Tear puffed lotus seeds into halves using knife or hands.( i skipped this step)
• Heat ghee in a small kadai and add chopped almonds and cashew nuts and fry until light golden brown and remove them into a plate.
• Add raisins and fry until they bubble up and remove them aside.
• In the remaining ghee add the torn puffed lotus seeds and fry until they are slightly crisp and light brown in color.
• Take half the portion and grind it to a fine powder.
• Add the remaining half fried lotus seeds and ground lotus seeds powder to the milk and boil until it is soft,it takes around 7-8 mins.
• Add condensed milk(or sugar) to it and also the saffron strands(dissolved in 2 tsp milk) to it and boil for 5-7 mins.
• Add elaichi powder to it and also fried dry fruits to it and boil for 2 mins.
• Pour into individuals bowls.Garnish with finely sliced pistachios.
• Serve it hot/warm/cold.

HAPPY COOKING :)))))

Notes:

1. You can avoid grinding lotus seeds,but I recommend to do this as it gives the thickness to the kheer.If you wish you can even add 1/2 tsp cornflour (mixed with 1 tbsp milk) to the milk while it is boiling for thickness.
2. You can use condensed milk or sugar according to your choice.Also add the required quantity of condensed milk/sugar according to your preference.
3. Though we add less ghee,it floats on top giving us a feeling of rich dessert.

MUSHROOM IN MAYONNAISE SAUCE !!!!!!!

Ingredients:-

• 10 to 15 white button mushroom ( little blanched cut into halves)
• 4 to 5 garlic clove chopped
• 1 big onion thick sliced
• 1 tomato sliced
• 3 tbsp seasoned garlic mayonnaise
• 1 & 1/2 tsp chilly sauce
• 1 tsp white vinegar
• 1/4 cup chicken stock/water
• 1 tbsp olive oil/ canola/ vegetable oil
• to taste salt and pepper

Cooking Directions:-

1. Take a pan now heat oil add chopped garlic. When you get the smell of fried garlic add the sliced onion.Stir for a minute until little translucent. Then add sliced tomato. Stir for a minute. Then add the blanched mushrooms. Add salt and pepper and stir for 4 to 5 minutes. Meanwhile in a bowl mix well  seasoned garlic mayonnaise, chilly sauce, white vinegar. Mix well. Keep aside. Now add 1/4 cup chicken stock or water whatever using. Let it boil for few second. Now add the mixed sauce mixture. Stir well and cook for a minute. Put off the flame. Now serve mushroom in mayonnaise sauce with pieces of hard boiled eggs and crispy bread toast.

HAPPY COOKING :))))))

DAL FRY -2 !!!!!

My today's recipe is from SHARMIS PASSIONS.  This goes well with jeera rice, plain rice or rotis. I served it with jeera rice. 

INGREDIENTS:-

Toor Dal - 3/4 cup
Chana Dal - 1/4 cup
Moong Dal - 2.5 tbsp
Onion -1 chopped finely
Tomato - 2 medium sized chopped roughly
Ginger - 1 tsp finely chopped
Garlic - 2 tsp finely chopped + 2 whole crushed
Turmeric powder - 1/4 tsp + 1/4 tsp
Kasoori Methi - 1 tsp crushed
Coriander Leaves - 1/2 tbsp finely chopped
Lemon Juice - 1 tsp
Water - as required
Salt - to taste

To temper:

Oil - 1 tsp
Ghee - 1 tsp
Mustard Seeds - 1 tsp
Jeera - 1 tsp
Curry leaves - a sprig
Red Chillies - 1 whole
Green Chillies - 1 finely chopped

METHOD:-

1. Get your dals ready . Mix the dals, rinse it well and pressure cook with 2.5 cups(till immersing level) of water,1/4 tsp of turmeric powder and a tsp of oil for 5 whistles or until the dal turn mushy.
2. Using a laddle mash it up.Get your other ingredients ready meanwhile.Heat oil + ghee in a pan - add the items listed under 'to temper' let it splutter then add ginger, garlic and saute till slightly brown.
3. Then add onion and saute till it turns transparent, then add tomato and remaining 1/4 tsp turmeric powder saute till raw smell of tomatoes leave.Then add cooked dal.
4. Add required water till it becomes little runny.Check for salt and adjust at this stage.Simmer and let it boil for 5mins. Then add coriander leaves and give a quick stir.At the stage of switching off, crush kasoori methi and add it.Give a stir and switch off.Drizzle lemon juice while serving.
5. Serve hot with rice or roti(phulka)!

HAPPY COOKING :))))))

 Notes:

• While serving drizzle a tsp of ghee for extra flavour.
• The measurement of dal I have given is according to our taste and liking, feel free to experiment.
• The consistency should neither thick nor runny, should be in between the 2 as you can see in the pics.
• You can even use just toor dal alone or a mix of massor dal and toor dal. I wanted to have all the 3 dals and it tasted so good. Don't add mong dal more than the mentioned amount as it may make the dal fry sticky.
• Adding green chillies and red chillies together gives a great flavour.You can skip the chillies and add 1/2 tsp red chilly powder instead.
• Add kasoori methi only at the last stage else it will make the dal slightly bitter.
• Dal thickens with time so switch it off accordingly.

JEERA RICE !!!!!!

I adopted this recipe from Master Chef Sanjeev Kapoor. Healthy, tasty & easy to make recipe. A perfect recipe for lunch box.

INGREDIENTS:-

Basmati rice - 1 & 1/2 cups

Cumin seeds - 2tsp

Ghee - 1 & 1/2 tbs

Bay leaf - 1

Black cardamom - 1

Cinnamon - 2 two inch 

Salt - to taste

METHOD:-

1. Wash rice thoroughly & keep it aside.
2.  Heat ghee in a pressure cooker. Add cumin seeds, bay leaf, cardamom & cinnamon. When cumin seeds crackle, add the rice. Add salt to taste. 
3. Stir till ghee coats every grain of rice & it looks glossy Add 3 cups of water. Close lid & take 3 whistles.
4. Serve hot  with any side dishes.

HAPPY COOKING :))))))))

CHICKEN HOTDOG !!!!!!

I am really happy to say that this hot dog is prepared by my son. He started showing his interest in cooking when he is 3 yrs old & started helping me when he is only 8 yrs old. He also loves to do experiment in cooking. He invented his own recipes like Lays chat etc. He makes delicious ambuli pachchudi which is very popular among amchis. He helps me in baking cake also.

INGREDIENTS:-

hot dog bun - 2
chicken sausages - 4
tomatoes, sliced as halves - 2
onions - 1 ( optional ) ( i skipped this)
mustard sauce - as required
mayyo garlic sauce - as required
red chilly sauce - as required
tomato ketch up - as required
processed cheese - as required.

METHOD;-

1. Microwave chicken sausages on high for 1 min.
2. Cut the hot dog bun horizontally & place processed cheese slices & 2 sausages . Close the bun & m/w it for 1 min or till the cheese melts.
3. Now take out the sausages. Place tomato & onion slices on the melted cheese & then sausages.
4. Now add all type of sauces & close it with upper bun.
5. Enjoy your easy, quick & simple chicken hot dog.

                   (my son is eating self made chicken hot dog )

                                      (he is posing :D )

HAPPY COOKING :))))))

GULAB JAMOON !!!!!!!

I made these jamoons using MTR ready gulab jamoon mix. I gave different shapes to gulab jamoons, cylindrical & round. Both tasted similar, soft & yummy.  When ever i here the word jamoons my mouth starts watering. I am a sweet tooth person & jamoon is one of my favourite. I think is one of the quick & easiest dessert to make. Here, i added milk instead of water & little butter too while kneading dough. & i always use less quantity of sugar for jamoons than mentioned in the packet. & my sugar:water ratio is 3:4 . 

INGREDIENTS:-

milk - as needed
MTR gulab jamoon mix - 1 pkt (200 gms)
butter - small lemon size
oil/ghee - for deep frying
sugar - 3cups
saffron strands - few for garnishing
cashew pieces - few for garnishing

METHOD:-

1. Add 1/4 measure of milk gradually to 1 measure of gulab jamoon mix + butter also & knead gently into smooth dough.
2. Keep aside for 5 mins.
3. Apply ghee or oil on both palms, then shape the dough into balls.
4. Deep fry in oil/ghee over a low flame until golden brown.
5. Soak the fried gulab jamoons into hot sugar syrup (20 mins) until they completely absorb the syrup.
6. Garnish it with saffron strands & cashew pieces &  serve.

HOW TO MAKE SUGAR SYRUP:-

Add 3 cups of sugar to the 4 cups of water & boil for 5-6 mins. For extra flavour, you can add 1/4 tsp cardamom pow & 1/2 tsp vanilla /rose essence to the syrup.

HAPPY COOKING :))))))

GHEE RICE-2 !!!!!!!!

I adopted this recipe from FOOD VIVA.COM. I always follow my own method to make ghee rice but this time tried this recipe & it came out nice & easy to make too.

Ingredients:

1 cup Basmati Rice (long grain rice)

1 medium Onion, finely chopped

1 small Cinnamon stick

2-3 Cloves (lavang)

1 Green Cardamom

1/2 teaspoon Black Peppercorns

1 small Bay Leaf

4-5 Cashew Nuts

3-4 Raisins

1 teaspoon crushed Ginger-Garlic

1 Green chilli, finely chopped

1 tablespoon Ghee (Clarified butter)

2 cups Water

Salt

METHOD:-

1. Wash rice grains 2-3 times in water to remove excess starch. Soak them for 20 minutes. Washing them will also prevent them from becoming sticky while cooking. After 20 minutes, drain soaked rice.

2. Heat ghee in a pressure cooker (approx.3-5 liter capacity steel/aluminum cooker). Add cinnamon, cloves, cardamom, black peppercorns and a piece of bay leaf and sauté for few seconds.

3. Add chopped onion and sauté until it turns light brown.

4. Add cashew nuts, raisins, crushed ginger-garlic and chopped green chillies and sauté low flame for a minute.

5. Add drained rice in pressure cooker and stir-fry for a minute.

6. Add salt to taste and 2 cups water. Mix them properly and close the lid. Pressure cook on low flame for 2 whistles.

7. Turn off the flame and let pressure come down naturally. It will take approx. 5-8 minutes to come down. Open lid carefully and fluff rice with fork to separate rice grain.

8. Transfer it to serving bowl and serve.

HAPPY COOKING :)))))