Monday, 17 July 2017

Sweet Potato Halwa Recipe

Sweet potato halwa recipe or shakarkandi halwa recipe is one of the simplest dessert recipes. No Masterchef skills are required to prepare this yummy dessert. Only hard work here is to stir it continuously. You can prepare sweet potato halwa for fastings as well as for any festive occasion.

Sweet Potato Halwa Recipe Image 12
Sweet Potato Halwa recipe

Preparation time: 30 Mins
Serves: 4
Ingredients for Sweet Potato Halwa Recipe:

  1. Boiled Sweet potato - 500 gms
  2. Ghee - 2 tbsp or more
  3. Milk(Full fat) - 250 ml
  4. Jaggery - to taste
  5. Cardamon - 4-5
  6. Dry fruits - handful

Sweet potato halwa recipe:

1. Boil peel and mash sweet potatoes.
2. Heat ghee in a pan.
3. Add mashed potatoes. Saute them for about 2 mins.
4. Add a little milk. Keep on stirring.
5. Add grated jaggery and mix it well. If you want to use sugar instead of jaggery then you can use sugar.
Note: If your jaggery is not dry at room temperature then don't add it now. Add it after adding dry fruits. Otherwise, milk will curdle.
6. Add more milk. 
7. Keep on stirring. This is the only step in Sweet Potato Halwa Recipe that demands some patience.
8. Add cardamom. Mix it well until it reaches this consistency that you want for sweet potato halwa.
10. Mix grated dry fruits and nuts. I have used cashews and almonds and raisins. You can add pistachios or dates or any dry fruit of your choice.  
12. Sweet potato halwa is ready. You can serve it hot or you can store it to serve with milk. Mix one table spoon of halwa with hot milk. It tastes amazing in both the ways.


How to prepare Sweet Potato Halwa Recipe (Step by step photos):

1. Boil peel and mash sweet potatoes.

Sweet Potato Halwa Recipe Image 1
Mashed Sweet Potatoes

2. Heat ghee in a pan. You can add more ghee if you want. It will taste goodπŸ˜‹

Sweet Potato Halwa Recipe Image 2
Ghee in pan

3. Add mashed potatoes. Saute them for about 2 mins.

Sweet Potato Halwa Recipe Image 3
Saute of Mashed Potatoes in Ghee

4. Add a little milk. Keep on stirring.

Sweet Potato Halwa Recipe Image 4
Milk Added

5. Add grated jaggery and mix it well.  If you want to use sugar instead of jaggery then you can use sugar. 
Note: If your jaggery is not dry at room temperature then don't add it now. Add it after adding dry fruits. Otherwise, milk will curdle.

Sweet Potato Halwa Recipe Image 5
Grated Jaggery Added

6. Add more milk. 

Sweet Potato Halwa Recipe Image 6
More Milk Added

7. Keep on stirring. This is the only step in Sweet Potato Halwa Recipe that demands some patience.

Sweet Potato Halwa Recipe Image 7
Mixture Stirred Well

8. Add cardamom. 

Sweet Potato Halwa Recipe Image 8
Cardamom Added

9. Mix it well until it reaches this consistency that you want for sweet potato halwa.

Sweet Potato Halwa Recipe Image 9
Thickening of Halwa Started

10. Mix grated dry fruits sand nuts. I have used cashews and almonds. You can add pistachios or dates or any dry fruit of your choice.

Sweet Potato Halwa Recipe Image 10
Dry Fruits Added

11. Add resins. 

Sweet Potato Halwa Recipe Image 11
Resins Added

12. Sweet potato halwa is ready. You can serve it hot or you can store it to serve with milk. Mix one table spoon of halwa with hot milk. It tastes amazing in both the ways.

Sweet Potato Halwa Recipe Image 12
Sweet Potato Halwa Recipe Complete




Thursday, 25 May 2017

Mango Phirni

Mango Phirni is a sweet prepared by mixing aamras and Phirni. You can read Phirni's recipe here.
Today I will be sharing two variations of Mango phirni. In the first method, you can serve phirni and aamras in layers as shown in the image below.


You can be creative here by adding dry fruits in the layers or by adding something green like... fennel seeds. I would love to see your creativity. So, don't forget to share your Phirni pictures and your experience with me in the comment section below.

The second method is by mixing aamras and phirni. It is awesome in both the ways. Remember that you don't need to cook once you have added mango pulp and phirni otherwise the milk will curdle.
This is how it will look.


Ingredients:

For Aamras:

Mangoes - 3-4
Sugar / Jaggery - 2 Tbsp or to taste
Cardamom powder - 1/4 tsp

For Phirni:

Milk (Full Fat) - 1 litre
Rice - 2 tbsp
Sugar - to taste (Optional)
Jaggery - 3tbsp
Cardamom Powder - 1/4 tsp
Dry Fruits:
Dates - 3-4
Raisins - 3-4
Almonds - 3-4
Cashews - 3-4
Pistachios - 3-4

Method:

For Aamras:
  • In a blender add chopped mango pieces and sugar. Blend it. 
  • Mix Cardamom powder.
  • Aamras is ready. Keep it aside.

For Phirni:
  • Soak rice for 2-3 hours.
  • Grind it into a smooth paste.
  • Boil milk. Once it is boiled keep it on low flame.
  • Add Rice paste.
  • Keep on stirring it occasionally.
  • Stir it more frequently when it starts becoming thick.
  • Add jaggery and cardamom powder after about 30 mins. 
  • Add finely chopped dry fruits and keep on stirring it. Keep some Dry fruits aside for garnishing.
  • When you think it has reached desired thickness then you can turn off the stove. It will take approx 45 mins to 1 hour 15 minutes. It depends on how thick you want it to be.
  • Phirni is served chilled. So keep it in the refrigerator for some time.
  • If you want to serve like the first image then do the layerings with phirni and aamras. You can do slant partition also as phirni's consistency will be so thick.
  • For mango phirni like in the second image, Mix mango pulp and Phirni and garnish with dry fruits.
  •  Mango Phirni is ready!!! 

Friday, 19 May 2017

Raw mango and Ivy gourd chutney

Here comes my third dish for Mango month! I hope you have checked my other mango recipes, i.e. Mango Rice and Mango Shrikhand. Raw mango chutney comes with several variations! Spicy, sour, sweet and sour, very sweet, less sweet.. seriously!! endless flavoursπŸ˜‹



Today I will be sharing the recipe of Raw mango and Ivy gourd chutney. This chutney is really sour!!! If you don't like sour chutneys then you can reduce the quantity of raw mango.You can also try adding jaggery or sugar if you want it to be sweet and sour. It is a no onion and garlic recipe can be prepared with minimal ingredients! So here goes the recipe for raw mango and ivy gourd chutney: 

Ingredients:

For Chutney:

Raw mango - 1(Medium size)
Ivy Gourd - 500 gm
Green chillies - 4-5
Oil - 1 tsp
Cumin Seeds - 1 tsp
Turmeric - 1/4 tsp
Salt to taste

For Tadka:

Ghee - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Chana dal - 1/2 tsp
Curry leaves - 7-8
Asafoetida - 1 pinch

Method:

For Chutney:


  • Heat oil in a pan.
  • Add Cumin seeds. Let it splutter.
  • Add turmeric powder, chopped green chillies and chopped ivy gourd.
  • Let them cook on medium - low flame for about 20-25 mins. Keep on stirring occasionally. 
  • Turn off the flame when ivy gourd is cooked.
  • Keep it aside and let it cool.
  • Remove seed from raw mango and roughly chop it.
  • Put Chopped mango and Ivy gourd in a Mixer. Blend it 2-3 times for 3-4 seconds.

For tadka:


  • Heat ghee in a tadka pan.
  • Add chana dal and urad dal. When it starts becoming golden, add mustard seeds. Let it splutter.
  • Add Asafoetida.
  • Add curry leaves and turn off the stove immediately.
  • Add this tadka to the chutney. Mix it well
  • Tadaaa!!! Raw mango and Ivy gourd chutney are ready!
Do try this recipe. I love it when people try my recipes and experiment more with my recipes. Don't forget to share your experience in the comment section below. 😊 

More Mango recipes coming soon....

Thursday, 11 May 2017

Mango Rice

Mango rice is prepared with raw mango. It is popular in Andhra Pradesh, Karnataka and Tamil Nadu.  It is very easy to prepare. It can be prepared in less than 15 mins. Its preparation is similar to Lemon Rice. State wise there is a variation in the preparation of mango rice. Today I will be sharing Andhra style Mango rice recipe.  



I posted this pic on Instagram at the time of Ugadi as this is a Ugadi special recipe in Andhra but forgot to share the recipe then. πŸ˜› This month I am planning to share all the mango recipes only. This is my second Mango recipe. I hope you have checked out my first mango recipe i.e, Mango Shrikhand

Please comment the name of your favourite mango recipe. I will be more than happy to share the recipe.

Ingredients:

Cooked Rice - 3 cups
Raw Mango - 1
Fenugreek powder - 1 pinch (Optional)
Turmeric - 1/4 tsp
salt - to taste

For Tadka:

Ghee/Oil - 2 tsp
Dried red chilli - 1-2
Curry leaves - 8-10
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Chana Dal - 1tsp
Asafoetida - 1 pinch

Method :

For extracting mango juice:


  • Grate raw mango with skin. 
  • In a tadka pan boil some water.
  • Add grated mango in water. Let it boil for some time. 
  • Mango juice is ready!
  • The quantity of mango juice that you want to add in rice will vary as per your taste and also on how sour raw mango was. 

For Mango rice:


  • Mix mango juice, salt, turmeric, Fenugreek powder and rice.
  • Rice should be hot when you are mixing these.

For Tadka:


  • Heat ghee/ oil in a tadka pan.
  • Add Chana dal, urad dal. When they become slightly golden in colour then add dried red chillies, mustard seeds, asafoetida. Let them splutter. 
  • Turn off the stove and add curry leaves.
  • Tadka is ready!
  • Add this tadka to mango rice. Mix it well. Mango rice is ready!




Monday, 8 May 2017

Mango Shrikhand

Srikhand is Indian sweet prepared with hung curd. It is very easy to prepare and can be prepared in less than 5 mins if hung curd is ready!!!Adding mango in shrikhand takes it to another levelπŸ˜‹ So here goes the recipe for mango shrikhand.



Preparation time: 3 hours 
Cooking time: 5
Serves: 3

Ingredients:

Mango - 1
Full fat Curd - 500 ml
Sugar (Powdered)- 3 - 4 tsp
Cardamom powder - 1/4 tsp
Fennel seeds(Saunf) - 1 tsp (Optional)
Cardamom - 4 - 5 (Optional)
Dry fruits - Any


Method:

For hung curd:

Tie curd in a muslin cloth and hang it for 2-3 hours.
Squeeze water after 2-3 hours. Hung curd is ready.

For Shrikhand:

Extract mango pulp and blend it well with sugar and hung curd.
Add cardamom powder and mix it well.
Srikhand is ready.

Garnish:

Dry roast cardamom and fennel seeds for about a min on medium flame.
Put them into a mixer with sugar to get a coarse powder.
Layer it with Srikhand as in the pic.
Top it with grated dry fruits. You can add dry fruits in layers too.
You can serve it immediately or refrigirate for some time before serving.

Wednesday, 3 May 2017

Golden milkshake

Golden milkshake or turmeric milk has endless benefits. It purifies the blood, builds immunity, relieves stress, boosts digestion, reduces arthritic pain, acts as a good sleep aid, great for skin and the list goes on and on...  I can write a blog only for explaining the benefits of turmeric milk! I love it when such super healthy foods are super tasty too. Just have a look at this pic!



 Mouthwatering!!!πŸ˜‹ Isn't it? I have one more good news for you. this super healthy + super tasty + good looking drink can be prepared in less than 5 mins! πŸ˜ƒ 

Ingredients:

Turmeric - 1 tsp
Milk - 250ml
Honey - 1 tsp(or as per your taste)
Pepper(Optional) - 1/4 tsp
Almonds(Optional) - 2 - 3

Method 1- Chilled:

  • Add chilled milk, honey and turmeric in a blender.
  • You can also add finely chopped almonds or any dry fruit of your choice. 
  • Blend it well.
  • The Golden milk shake is ready.

Method 2- Hot (Best for common cold and cough):

Use raw turmeric for this method. It is much better than turmeric powder. Raw turmeric looks like ginger. It is available in local markets. However, if you don't get raw turmeric then you can use turmeric powder.
  • Peel and grate turmeric. You can use gloves while doing this.
  • Add 1/2 tsp grated turmeric and pepper in milk. 
  • Let it boil.
  • Mix honey and drink it hot. 
  • It is one of the best remedies for  cough and cold.

Monday, 1 May 2017

Khoba Roti

Khoba roti is a Rajasthani dish. It is thick, crispy outside and chewy inside. It is served with dal or any thick gravy. when I saw it for the first time, my expression was like this πŸ‘‰πŸ˜. It is so enticing!!! Isn't it? Above all no master chef skills are required to prepare this beautiful dish. Yes! not even for this amazing pattern. How?!😦 Well, read the recipe to figure out. 



Ingredients:

Wheat Flour - 1 cup (150 grams)
Cumin Seeds - 1/4 tsp
Salt - to taste
Ghee -  2 tbsp approx.

Method:

For Dough:

  • Mix wheat flour, cumin seeds, salt and 2 tsp ghee. 
  • Now add little water to form slightly hard dough.
  • Keep it aside for about 20-25 mins. 
  • Grease your hand with oil and knead the dough until smooth.

For Roti:

  • Place a slightly big dough ball on the rolling plate and roll into 1/2 cm thick.
  • Start pinching it to give the pattern as shown in the image above. 
  • It's time to be creative! You can use tongs/ scissors also to create so many patterns. I would love to see your creativity. Please share your roti's pic in the comment section below.
  • Place it on a preheated pan with the pattern facing upwards. Reduce the flame. Let it cook very slowly. 
  • Pinching part can also be done after placing it on the pan.
  • When it is cooked from one side and gets brown spots then flip it. Let it cook from other side too. It is cooked on very low flame so it takes about 10-12 minutes to be cooked properly from both the side. 
  • Roti is ready! Spread about 1 tsp ghee on it.
  • Enjoy it with thick dal or thick spicy gravy of your choice.

Wednesday, 26 April 2017

Lemon Rice

Lemon Rice!!!πŸ˜ƒ One of the most famous rice recipe from South India. It is so tasty, light and easy to prepare. If you have cooked rice then it will take hardly 5 mins to prepare lemon rice. Yes, It's that easy and that quick recipe.



Ingredients:

Lime juice - 1/4 cup(Or to taste)
Cooked Rice - 3 cups
Turmeric - 1/4 tsp
Salt - to taste
Ghee/ oil - 2 tsp or as you wishπŸ˜‰
Peanuts - 10-15
Chana dal - 1/2 tsp
Urad dal - 1/2 tsp
Dried red chillies - 2
Mustard seeds - 1/2 tsp
Asafoetida - 1 pinch
Coriander leaves (Chopped) - 1 tbsp

Method:


  • Mix salt, turmeric and lime juice with rice. You can increase or decrease the quantity of lime juice as per your taste. Rice should be hot while mixing.
  • Heat ghee/ oil in tadka pan.
  • Add peanuts. SautΓ© them for 2 mins on low flame.
  • Add asafoetida, dried red chilli,  chana dal and urad dal. After half a minute add mustard seeds. Let it splutter. 
  • Turn off the flame and add curry leaves.
  • Add this tadka to lemon rice. 
  • Mix it well and cover it for some time. 
  • Garnish it with Coriander leaves before serving.


Monday, 24 April 2017

Moong dal Khaman

Summer time calls for all the light kinda recipes. Khaman is one such dish. It is not deep fried, not spicy moreover it has no onions or garlic. Khaman is prepared with Gram flour,  which makes it slightly heavy.  If you want to prepare authentic khaman then replace moong dal paste with gram flour paste. 
If you are an Indian then you must be knowing the benefits of moong dal! Moong dal khichdi with ghee and curd is the ultimate remedy for most of the illness especially related to stomach. I tried making khaman with other pulses too. This is my mumma's recipes. She tried it with other pulses too. However, it came best with moong dal. So today I will be sharing this recipe.



Ingredients:

Split Moong dal without skin - 1 cup
turmeric powder - 1 tsp
fruit salt - 1 tsp
ghee - 2 tsp
mustard seeds - 1/2 tsp
coriander - 1 tbsp chopped
asafoetida - 1/4 tsp
lemon - 1
sugar - 1 tsp
green chillies - 3-4 (Optional)
salt to taste

Method:

For Batter:

  • Soak moong dal for 3-4 hours.
  • Make a smooth paste of moong dal. Add little water while blending it. The batter should be of pouring consistency. 
  • Add turmeric powder and salt.
  • The batter is almost ready.
  • The last step is to add fruit salt. Not now! I will tell you when.

For Khaman:

  • Boil water in a steamer. 
  • When water starts boiling then add fruit salt and pour this batter on a greased plate immediately.
  • Place this plate in the steamer.
  • Let it cook for 25-30 mins on a medium - high flame.
  • Turn off the stove. Pour Lemon - sugar solution on these khamans.
  • Keep it like that for next 10-15 mins. It is easy to remove it when it is slightly cool.
  • Cut it into square shapes. It will come out of plate easily.For Tadka:

For Tadka:


  • Heat ghee/ oil in tadka pan.
  • Add Mustard seeds and asafoetida. You can also add whole or slit green chillies in tadka. 
  • Pour this tadka on Khaman. 
  • Garnish it with fresh coriander leaves. 
  • Khaman is ready! πŸ˜€

Wednesday, 19 April 2017

Curd Rice

If you are following me on Instagram then you must be knowing how much I love South Indian food. Curd rice is South India's favourite dish. Just see this pic. Isn't it amazing? It is so light and tastyπŸ˜‹



Curd rice is one of the best food for summers. It boosts digestion, which makes it a perfect home remedy for stomach upset, bloating or indigestion. We all know about the beauty benefits of curd.😌 It has the perfect combination of calcium, good fats and proteins. Above all, it can be prepared in less than 5 mins. Now it has all the reasons to become a part of your mealπŸ˜ƒ

Ingredients:

Curd - 250 ml
Cooked Rice - 1 cup
Ginger - 1 inch
Pomegranate seeds(Optional) - 1 tbsp
Peanuts (Optional) - 1 tbsp
Curry leaves - 8-10
Urad dal - 1 tsp
Chana dal - 1 tsp
Dried red chilli - 1
Mustard seeds - 1/2 tsp
Ghee - 2 tsp
Salt to taste
Coriander (chopped) - 1 tbsp

Method:

  • Mix curd, rice and salt. 
  • Heat a tadka pan. Add ghee.
  • Add Peanuts. Make sure that the flame is low. Saute it for some time until it turns a bit dark in colour. Just a bit!
  • Peanuts is not a part of authentic curd rice. But I love adding peanuts so I'm sharing it with you guys. Let me know if you also like this twist.😊
  • Add Chana dal and urad dal. Saute them also for less than a min on low flame. 
  • Add mustard seeds, dried red chilli and ginger. Let them splutter.
  • Turn off the stove and add curry leaves. 
  • Add this tadka to your curd rice. 
  • Mix it well. Add Pomegranate seeds too. If you want you can add finely chopped or grated carrots. You can also add finely chopped tomato. If you add some other vegetable then let me know in the comment section below.
  • Garnish it with coriander leaves. I know it is looking beautiful and it's really challenging to resist! So, don't resist πŸ˜‰


Monday, 17 April 2017

Kadhi Khichdi

Kadhi khichdi is the simplest Gujarati dish that I've ever had. It is very light and tasty. It has all the ingredients that are good for digestion which makes it a must have during summers. It is a no onion and garlic recipe. If you are a beginner then this recipe is definitely for you! No master chef skills or patience is required.


Ingredients:

For Kadhi:

Curd - 250ml
Gram flour (Besan) - 1 tbsp
Turmeric - 1/2 tsp
Ginger - 1 inch
Green chillies - 4-5
Red chilli powder (Optional) - 1/4 tsp
Salt - to taste

For Tadka:

Curry leaves - 8-10
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Asafoetida - 1 pinch
Ghee - 2 tsp

For Khichdi:

Moong dal - 1/4 cup
Rice - 1 cup
Turmeric - 1/2 tsp
Salt - to taste
Coriander (chopped) - 1 tbsp

Method:

Khichdi:

  • Soak moong dal and rice for about 1 hr before cooking. This step is optional but recommended. 
  • In a pressure cooker add rice, moong dal, turmeric powder and salt.
  • Add 3 cups of water for 1 cup rice and 1/4 cup moong dal. If you want your khichdi to be little more watery or a little drier then you can increase or decrease the quantity of water. 
  • Cook it for one whistle on high flame and one on low flame. That's it. Keep it aside. 

Kadhi:

  • Mix besan and curd very well. There should not be any lumps.
  • Once it is mixed properly add about 250 ml of water while stirring it. Mix salt, turmeric and red chilli as well. Most important part of the recipe is done!!!
  • Heat a pan. Add ghee. 
  • Add mustard seeds, asafoetida and cumin seeds. Make sure that the flame is low. Let them splutter. 
  • Add grated ginger and slit green chillies.
  •  Add curry leaves. Immediately add besan and curd mixture while stirring. Some people add curry leaves after adding this mixture. Both the ways it will taste good. Adding it in tadka gives very nice flavour but there is a chance that it might burn. So make sure that flame is low before adding curd and besan mixture.
  • Increase the flame now. Keep on stirring it. Stirring is important otherwise gram flour will stick to the bottom.
  • Add sugar. Sugar is a part of authentic Gujarati kadhi. However, if you don't like sugar then you can skip this part.
  • Once it is boiled you can turn off the stove.
Kadhi khichdi is ready. Garnish it with coriander leaves. Add ghee while serving too. Ghee will enhance the taste of the dish. πŸ˜‹ Do try this recipe, if you like it then let me know in the comment section below. 😊



Friday, 14 April 2017

Dosa

South Indian breakfast menu is impeccable! Dosa is one of the most popular dishes in South India. However, in other parts of India people find it difficult to prepare. Batter preparation is very simple. Problem is  to get that perfect dosa! Just like the one in the image below πŸ˜‰ Agree? 😌 Cool! So today I'll be sharing dosa recipe with few tips to get a flawless dosa every time! Just follow this recipe and the tips. 


Ingredients:

Urad dal - 1 cup
Rice - 2 cup
Salt to taste
Oil/ Butter/Ghee - As you wish😌
Method:

For Batter:

  • Soak rice and dal for 3-4 hours in water.
  • Rinse extra water and put them in a mixer. Take few breaks while mixing it otherwise batter will become very hot and that will result in hard dosas.Wet grinders are best for this purpose.
  • Keep this mixture for 8-10 hours or overnight for fermentation in a warm place. It will ferment quickly in a warm place.
  • Once it is fermented then you can add salt. That's it! The batter is ready.
For Dosa:
  • Dosa preparation is exactly same as pesarattu or raw banana dosa.
  • Heat a non-stick pan. It should not be very hot. Put 1/4 tsp oil, use a napkin to spread it evenly.
  • Pour batter into the centre of the pan with a flat bottom bowl or spatula. Spread it with light circular motions. 
Notes: 
  1. Pan should be warm, not hot. If you are finding it difficult to spread, means that your pan is hot. For cooling it you can wait after each dosa or rub half onion/potato on your pan, or sprinkle some water.
  2. While spreading the batter, Using a spatula with the flat bottom is mandatory. At least for beginners, it is mandatory. You can use a bowl too. In fact that is a better option.
  3. Keep the spatula horizontal while spreading. If you are using a bowl then this condition is already satisfied. Try to be a little quick while spreading dosa.
  4. Don't try to fill the holes. Getting holes = hot pan. Litlle bit holes are okay. If you will try to fill it then it will make the dosa worse.
  • Make it as thin as possible.


  • Apply oil from sides and on top of it. You can add butter/ghee too. How much? Well, depends on your wish. πŸ˜€ 
  • Remove it from the pan once it is brown from one side. 
  • Dosa is ready! Serve it with sambhar and/or curry leaves and coconut chutney or tomato curry leaves chutney or any chutney of your choice. 
Please let me know if these tips helped you in getting flawless dosa! πŸ˜ƒ 

Tuesday, 11 April 2017

Phirni

Phirni is a creamy dessert made with milk, rice and dry fruits. It is a very common dessert in North India. It is prepared on festive occasions. It is similar to Rice Kheer. Phirni's recipe is very easy to prepare. No Masterchef skills required.πŸ˜‰ However, patience is required and the result is awesome! Just see this pic. Isn't it mouth watering πŸ˜πŸ˜‹ There is a saying in Hindi, "Sabr ka fal meetha hota h." which means the result of patience is sweet! Well, I think this saying is definitely related to kheer's family dessertsπŸ˜‹πŸ˜…


Ingredients:

Milk (Full fat) - 1 Litre
Rice - 2 tbsp
Sugar - to taste
Jaggery - 3 tbsp
Cardamom powder

Dry Fruits:

  • Dates - 3-4
  • Raisins - 6-7
  • Almonds - 3-4
  • Pistachios - 3-4
  • Cashews - 5-6

Method:
  • Soak rice for 2-3 hours.
  • Grind it into a smooth paste.
  • Boil milk. Once it is boiled keep it on low flame.
  • Add Rice paste.
  • Keep on stirring it occasionally.
  • Stir it more frequently when it starts becoming thick.
  • Add jaggery and cardamom powder after about 30 mins. 
  • Add finely chopped dry fruits and keep on stirring it. 
  • When you think it has reached desired thickness then you can turn off the stove. It will take approx 45 mins to 1 hour 15 minutes. It depends on how thick you want it to be.
  • Phirni is served chilled. So keep it in the refrigerator for some time.
  • Garnish it with dry fruits or even rose petals is a good for garnishing! Enjoy this yummy dessert! 






Sunday, 9 April 2017

Raw banana raita

Raita! πŸ˜‹ During summers, I don't like starting any meal without raita or may be just plain curd. I am pretty sure that you guys must have tried cucumber raita or boondi raita or may be simple raita with onion and tomato. All of them are tasty. Aren't they? Today I have something different for you😌 Raw banana raita! It's refreshing and tasty. Above all, it can be prepared in just 10 mins!!!

Moreover, Raw banana is a good source of fibre and resistance starch. Resistance starch improves insulin sensitivity, lowers blood sugar levels and has several other benefits for digestion. So, raw banana should definitely get its place in our plates! 😊 Don't forget to check out my other raw banana recipes Raw banana dosaRaw banana dahi vadaRaw banana tikki



Here goes my recipe for raw banana raita:

Ingredients :

Curd - 500 ml
Raw banana - 1
Tomato - 1 (Medium size)
Onion - 1 (Medium size)
Green chillies - 2 
Corriander leaves (Chopped)- 1 tsp
Pomegranate seeds - 1/2 cup
Roasted cumin seeds powder - 2 tsp
Salt to taste

Method:
  • Remove the peel of banana and boil it. One whistle is enough. 
  • Meanwhile finely chop tomato, onion, green chillies and corriander leaves. 
  • When boiled banana is ready, mash it well.
  • Mix all the ingredients. You can add or remove ingredients as per your wish. Like you can add cucumber or boondi or remove onions if you don't like raw onions. However, I would definitely recommend not to remove pomegranate! When I prepared it for the first time and  shared the pic and recipe with my mother then she asked me to add pomegranate. Her expert advices always take my recipes to another level. Love you mumma 😘😊
  • Raita is ready!!!
  • You can serve it with lunch or dinner. It will also taste good with Tomato ricealoo dum biryani,  Sattu Parantha
Do try this recipe let me know if you like it. 😊

Thursday, 6 April 2017

Sattu Parantha | Makuni Parantha

Sattu is a very common in North India. However, few people from other parts of India don't even know about this super food! Yes, it is definitely a super food. Basically it is roasted gram flour. It has a lot of fibre, proteins and other minerals. It is very good for digestion. Low gycameic index makes it awesome for diabetic patients. It helps in maintaining cool body temperature. So, a must have during summers!

If you find it difficult to get it from local markets then, you can get it from amazon.

There are so many awesome foods that you can prepare with sattu like sattu ka sharbat, sattu parantha or makuni parantha, litti chokha, sattu kabab, sattu kachori, sattu laddu etc. Please let me know if you are interested in any of these or even all of these recipes as well. I will be more than happy to share it😊.
The best part about this recipe is that it can be prepared in just 15 minutes. No preparation time required!!!πŸ˜ƒ


Ingredients:

For Stuffing:
Sattu - 1 tbsp
Onion(Finely chopped) - 1/2 medu size
Garlic(Finely chopped) - 3-4 cloves
Green chillies(Finely Chopped) - 3-4
Any Pickle Masala- 1 tsp
Mustard oil - 1 tsp
Salt to taste

For Parantha:
Atta(Wheat flour) - 4 tbsp
Ghee(clarified butter)/Oil - 1tsp

Method:

For Stuffing:
  • Mix all the ingredients mentioned in for stuffing section.
  • Stuffing is ready!! πŸ˜„
For Parantha:
  • Prepare a soft dough with water and atta.
  • Take a small section of the dough. Make a cavity for stuffing.
  • Put some stuffing inside this cavity and close it. 
  • Roll it using a rolling pin.
  • Heat a pan. 
  • Transfer this parantha on the pan. Flame should be high or medium - high.
  • Turn it when it starts showing some bubbles.
  • Apply ghee on this side.
  • Flip it again. Apply ghee this side too.
  • Keep on pressing, specially sides.
  • Flip again. 
  • Parantha is ready. Serve it any curd or chokha or any chutney of your choice. It will taste awesome with Ridge gourd chutney .





Tuesday, 4 April 2017

Crunchy Sabudana Namkeen

Fast = Crash diet?! πŸ˜‰ Even I tried doing that few months back during Navratri. Do you know what happened? Well... Nothing. Thank God that I didn't gain weight! reason is obvious. During fasting, most of us starve throughout the day then have heavy dinner. By heavy dinner, I mean Potatoes + deep fries + sabudana which absorbs hell lot of oil!!!πŸ˜“ So, no need to starve during fastπŸ˜‡ Try this light crunchy and yummy sabudana namkeen with negligible ghee. πŸ˜‹



Ingredients:

Sabudana - 1 cup
Peanut - handfull
Dry coconut(Finely sliced ) - 1 tbsp
Sesame seeds - 1 tsp
Ghee(Clarified butter) - 1tsp
Chaat masala - 1/2 tsp (optional)
Red chilli powder  - 1/2 tsp (Optional)
Salt - to taste

Method:
  • Dry roast sabudana on low flame for about 30 minutes. Turn off the stove after every 7-8 minutes for about 1 min during this process. 
  • After roasting, sabudana will become crispy and crunchy πŸ˜ƒπŸ˜‹. Keep it aside.
  • Heat ghee in a pan.
  • Add peanuts,  Sesame seeds and finely sliced coconut.
  • Saute them for about 2 minutes on low flame. Then add sabudana. Saute everything well for 5-6 minutes. 
  • Add chaat masala, red chili powder, and salt.  If you are preparing this for fast then use rock salt instead of normal salt.
  • Enjoy yummy crispy sabudana namkeen!!! 😊

Sunday, 2 April 2017

Multigrain homemade pasta

There was a day when I was forced to strike a balance between "tasty food" and "strictly no white flour (maida) recipe" wish that my roommate was drooling over. Then was when I started "all home-made ingredients (most of it, though)" mission. End of the day, there was this "yummy yummy in my tummy" look on my roommate's face. So, are you ready to sing the "Yummy...Tummy" anthem?! 





Ingredients:


For dough:
Rice flour - 1/2 tbsp
Maize flour - 1/2 tbsp
Gram flour - 1/2 tsp
Atta - 1 1/2 tbsp
Turmeric - 1/2 tsp
Oil - 1tsp

Vegetables:
Carrot - 1
Capsicum - 1 small
Onion - 1 medium size
Ginger - 2 inch
Garlic - 4-5 cloves
Tomato - 3-4

For Sauce:
Dried red chillies - 5-6
Sugar - 1/2 tsp
Vinegar - 1/2 tbsp
Red chilli powder - 1 tsp 
Salt to taste



Method:
  • Take rice flour, maize flour, gram flour and atta in a big bowl.
  • Heat oil in a tadka pan. 
  • Add turmeric. Turn off the stove after 4-5 second. 
  • Add this oil in the mixed flours.
  • Now prepare a soft dough with these flours and water.

  • Take a section of the dough. Roll it with a rolling pin.

  • Cut it into your fav shape. I used this multi-cutter. You can use knife only. 

  • This is how it was looking after cutting.

  • Now boil water. Add salt and a little oil in boiling water.
  • Then add this pasta. Cook it for about 5 mins on high flame. 

  • Spread them on a plate.

  • Add dried red chillies, 1 inch roughly chopped ginger, garlic(3-4  cloves) and tomato. Make a smooth paste.
  • Heat oil in a pan. Add this paste, vinegar and salt.
  • Cook it for 5-6 minutes on medium flame.
  • Keep it aside.
  • Heat oil again. Add all the vegetables.
  • Saute them on high flame.
  • Add salt, black pepper and the sauce that you prepared. Mix everything well.
  • Add pasta. 
  • Cover it and let it cook for 1-2 minutes on flow flame. 
  • Pasta is ready!!! Enjoy healthy homemade multigrain pasta.😊

Tuesday, 28 March 2017

Poha Laddu

Ugadi! Festival time! What is there in sweet?πŸ˜‹ Try this awesome simple yet different and of course tasty recipe this time. I have prepared it with white poha. However, It can also be prepared with red poha as well. It can be prepaed with or without dry fruits. It will taste good in both the ways.


So without further ado, here is my poha laddu recipe:

Ingredients:

Poha(Flattened rice) - 1 cup
Grated jaggery - 1/3rd cup
Ghee - 3-4 tbsp or add as required
Cardamom powder - 1tsp
Milk - 1 tsp
Almonds (Optional) - 5-6
Cashew (Optional) - 5-6
Raisins (Optional)- 5-6


Method:

  • Dry roast poha on low flame. keep on stirring it. Don't worry even if it starts becoming brown.  
  • Try to break few granules with your hands. If you are able to do it, means it's done. 
  • Transfer it to some other plate. Let it cool down.
  • Grind jaggery and roasted poha together. It should be coarse.
  • Heat ghee in a pan. Add dry cashew, almonds, raisins.  All the dry fruits and nuts are optional. It will taste good even without dry fruits.
  • Saute them on low flame for 2-3 minutes. Cashews should be golden brown.
  • Add it to poha and jaggery mixture.
  • Add milk and mix well.
  • If you think that the mixture is dry and it will be difficult to bind laddus then add more ghee.
  • Shape them into small laddus.
  • Enjoy laddus! If you like then let me know. If not, still let me know.πŸ˜‰ Obviously! This is how I will improve 😎

Sunday, 26 March 2017

Rava Samosa

Samosas! πŸ˜‹ Tell me what do you feel when you think about samosas? yummy? or deep fried + maida πŸ˜”. No!!! Well, I have something for diet conscious people. This samosa is made up of Semolina! No refined flour! What? Are you still thinking about deep fried samosa? Okay, relax! Use air fryer πŸ˜ƒ Now, enjoy crispy samosas guilt free. πŸ˜‹


Ingredients:

For dough: 
Semolina (Sooji/ravva)  - 1 cup
Carom seeds (Ajwain) - 1/2 tsp
Salt to taste 

For Stuffing:
Boiled potatoes - 2
Coriander seeds(Dhaniya) - 1/4 tsp
Cumin seeds(Jeera) - 1/4 tsp
Onion seeds (Kalonji) - 1/4 tsp
Fennel seeds (Saunf) - 1/4 tsp
Red chilli flakes - 1 tsp
Dry mango powder - 1 tsp
Kasuri methi (Optional) - 1tsp
Turmeric (Optional) - 1/2 tsp
Salt to taste

Method: 

For Stuffing:
  • Heat oil. 
  • Add Coriander seeds, cumin seeds, onion seeds, fennel seeds. Let them splutter.
  • Add boiled potatoes,  salt, dry mango powder, turmeric, Kasuri methi and red chilli.
  • Mash and mix them well.
  • Stuffing is ready!

For Dough:
  • For 1 cup sooji, you will need 2 cups of water.
  • Heat water in a pan. 
  • When it starts boiling, Add salt and carom seeds.
  • Add sooji. Keep on stirring until it reaches dough like consistency. 
  • Keep it aside in a separate container. Let it cool down a bit. 
  • When it is warm, Knead it. Add some oil while kneading it.
  • The dough should be very soft. Just like normal dough for chapatis.

For samosa:
  • Take a small section of dough. 
  • Add little oil on your palm and make it flat, just like chapati. Don't worry it starts breaking. It is very easy to fix.
  • However, if you find it difficult then take a polyethene sheet.
  • Apply oil on it. Place that small section of the dough. Cover it.
  • Start making it flat. This process is similar to Sabudana thalipeeth.
  • Keep it on a well-greased plate.
  • Cut it into two halves.

  • Put some stuffing in both the sections.

  • Fold it as demonstrated in the pics below.



  • Deep fry these samosas on high flame until they are golden brown.
  • You can air fry/bake samosas as well.
  • Serve it with your favourite chutney.

Saturday, 25 March 2017

Ridge gourd (Turai) chutney

Ridge gourd? πŸ˜₯I don't like it! I still can't believe that in few minutes I will be posting something made up of ridge gourd?! Well, recipe credit goes to my awesome roomie... Anjana 😊.  Have you checked out Aloo dum biryani recipe? That was prepared by my roomie, Sayali.  Yes, I have awesome roomies 😻. This chutney is very easy to prepare. Needs few ingredients and no master chef skills.

Here is the recipe for delicious turai chutney:

Ingredients:


Ridge gourd(turai) – 2 Big sized
Tomato – 3-4 medium sized
Green chillies – 5-6
Tamarind – 2 inch
Cumin seeds(jeera) – 1 tsp
Mustard seeds (Rai)– 1 tsp
asafoetida - 1/2 tsp
Coriander - 1 tbsp
Ghee – 1 tsp
Oil – 1 tbsp

Method:

For chutney:
  • Roughly chop ridge gourd, tomato &  green chillies.
  • Heat oil in a pan.
  • Add vegetables, salt, cumin seeds, tamarind and turmeric.
  • It will start becoming watery because of tomato and ridge gourd.
  • Cook them for 15-20 minutes till most of the water is evaporated. 
  • Add coriander.
  • Transfer it to some other vessel. Let it cool down.
  • Put it in a mixer. Blend it for 2-3 secs.

For tadka :
  • Heat ghee in a tadka pan.
  • Add chana dal, urad dal, mustard seeds, asafoetida.
  • Let it splutter. 
  • Turn off the stove then add curry leaves.
  • Add it to the chutney.
Serve it with any of your fav paratha, rice, curd rice, Raw Banana dosaPesarattu or any kind of dosa or even with Sabudana thalipeeth.

Thursday, 23 March 2017

Aloo Dum Biryani

Aloo dum biryani... Needs no introduction πŸ˜ŽπŸ˜‹  Just see this pic.




Mouth watering! isn't it?! 

If you are a beginner and want to flaunt your cooking skills in front of your friends/ relatives, then you are at the right place. Just follow this recipe step by step. 
WARNING: Don't worry by seeing the size of the list of the ingredients. Most of this khada masala ae available in small sachets in almost every general store shop. 

Serves:  4

Ingredients :

Basmati Rice - 3 small cups
Tomato - 500 gms
Onion - 4-5
Potato(par Boiled) - 5
Green chillies - 4-5
Ginger - 2 inch
Garlic - 5-6 cloves
Coriander - 1 tbsp
Turmeric - 1/4 tsp
Red Chilli powder - 1 tsp
Garam Masala - 1 tsp
Lemon juice - 1/2 tsp
Curd - 1 1/2 cup
Ghee - 2 tbsp.
Sugar - 1 tsp
Oil - 3-4 tbsp
Salt to taste
Coal - 1 small piece
Atta dough - to seal

Khada masala: 

  • Black Cardamom - 1
  • Black cumin - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Cinnamon - 1inch stick
  • Black pepper - 3-4
  • Bay leaf - 1
  • Star anise - 1
  • Cardamom - 3-4
  • Cloves - 2
Method:

For Marination:
  • Add Tomato, onion. garlic, ginger, green chillies in a blender. Make a smooth paste.
  • In a bowl mix this puree, curd, Turmeric, red chilli powder, garam masala and salt. Stir it well.
  • Add par boiled potatoes and keep it for 1 hour.


For Birista:
  • Heat ghee in a pan.
  • Add finely sliced onions. Cook on low flame.
  • Add sugar when it starts getting translucent. This will give nice brown colour to the onion.
  • Keep it aside when onions are golden brown.
For Rice: 
  • Add ghee in the cooker.
  • Add all the ingredients from the section of khada masala.
  • Let it splutter.
  • Add rice and lime juice.
  • Add water. For 3 cups of rice, add 3 cups of water.
  • Cover it and let it cook.

For Aloo:
  • Heat oil in a kadhai.
  • Add marinated contents in this oil.
  • Cook on low - medium flame till almost all the water gets evaporated. This will take about 15-20 minutes.
For Dum:
  • In a cooker start making layers. The first layer will be of rice, second of dum aloo, the third layer of birista and chopped coriander. Add ghee after every layer.
  • The final layer should be of dum aloo, birista and coriander.
  • Heat coal directly on the low flame.
  • When it is hot, put it a bowl and keep it on top of biryani. Pour ghee on coal and cover it immediately. This will give nice smokey flavour to the biryani. However, if you don't have coal then you can skip this step. Biryani will still be tasty.
  • Seal it with atta dough.
  • Cook it on low flame for 2-3 minutes.



Wednesday, 22 March 2017

Raw banana dosa

After preparing the batter for  Raw banana dahi vada, I started thinking... can I make dosas with this batter? Well, after living in south India dosas are definitely inextricable part of one's life :) Here goes the recipe of yummy raw banana dosa!!!



Ingredients:
  • Raw banana (boiled) - 1
  • Chana dal - 1 cup
  • Rice (optional) - 1/3rd cup
  • Ginger - 1 inch
  • Green chillies - 2-3
  • Salt to taste
  • Oil

Method: 

For batter:
  • Soak dal and rice overnight. It can be prepared without rice too. Rice will make it more crispy.
  • Put all the ingredients except oil in a mixer. Blend them into a smooth batter. 

For Dosa:
  • Heat a non-stick pan. It should not be very hot. Put 1/4 tsp oil, use a napkin to spread it evenly.
  • Pour batter into the centre of the pan with a flat bottom bowl or spatula. Spread it with light circular motions. Don't try to fill the holes. 
  • Make it as thin as possible.
  • Apply oil from sides and on top of it.
  • Remove it from the pan once it is brown from one side. 
  • Serve it with curry leaves and coconut chutney or plain coconut chutney or any of your fav chutney.