KALAKAND

Kalakand is a creamy milk burfi made with paneer. Traditionally Kalakand recipe calls for curdling the milk and then reducing the milk for hours.  But today I am sharing the short cut method, in which I have used a can of condensed milk which gives same results and reduces the cooking time drastically. 

This diwali whip up this melt in mouth sweet in minutes and get compliments.

Ingredients :-

Paneer-500 gms
Sweetened Condensed Milk - 1 can
Instant Milk Powder- 3 tbsp
Sugar - 3 tbsp
Green Cardamom Powder - 1/2 tsp
Pistachio  - for garnish(blanched and chopped)
Saffron - few strands soaked in 2 tablespoon of warm milk

Method :- 

Crumble paneer with hands in a thick bottom pan, don't leave big chunks in.
Pour in the tin of condensed milk,  mix
Add milk powder and sugar and mix.
Put it on medium heat and cook stirring constantly till it starts to leave sides and cling to the stirring spoon.
Add Cardamom powder and transfer to a greased plate.
Sprinkle saffron infused milk and garnish with chopped pistachios, keep in fridge for  2 hours to set.
Take out of fridge and cut into squares. 

WISH YOU AND YOUR FAMILY A VERY HAPPY AND PROSPEROUS DEEPAVALI

Enjoy! ! !

BEANS FOOGATH

Foogath is a generic term used for any dry vegetable cooked with curry leaves and coconut. Originally this recipe hails from Goa, where plenty of coconuts are  used in cooking.

Beans foogath is a healthy and light dish that can be cooked on regular basis for weeknights.  It can be eaten warm or cold as salad.

Ingredients :-

French beans - 250 gms
Onion - 1 small
Oil - 2 tbsp
Mustard seeds - 1tsp
Dry red chillies- 2
Curry leaves- 5-6
Salt - according to taste
Grated coconut- 1/4 cup

 

Method :-

Wash and cut beans finely,  chop onion.
Heat oil in a wok or pan, put in mustard seeds and red chillies. When mustard seeds start to splatter add curry leaves and onion.
Stir fry on high heat for one minute,  add beans and salt.
Cover and cook on medium heat until done but still crunchy,  approx 5-6 minutes.
Add coconut and lemon juice,  mix well and serve.

METHI PARATHA

Paratha is a very popular North Indian dish. Methi Paratha is of them which is very tasty and at the same time nutritious too. Methi Paratha is healthier compared to other form of parathas, Methi being the main ingredients. Addition of besan into it increases protein quotients as well. Serve it with yoghurt and pickle and this makes  a complete meal. 

Ingredients:

 

Whole meal Flour (Atta)                                                -              1 ½ Cup

Besan (chick pea flour)                                                   -              ½ Cup

Salt                                                                                      -              1 ½ Tsp

Carom seeds (Ajwain)                                                     -              1 Tsp

Red chili powder                                                              -              1 Tsp

Turmeric                                                                            -              ½ Tsp

Plain Yoghurt                                                                    -              ½ Cup

Ghee(Clarified butter)                                                     -              2 Tbsp

Fenugreek leaves (finely chopped)                               -              1 ½ Cup

Oil (To Fry)                                                                        -              4 Tbsp

Method:

Sieve together flour, besan, salt, red chili powder and turmeric powder.

Add ghee and mix well.

Now add yoghurt and fenugreek leaves.

Add water as required to make dough. The dough will be a little bit stiffer than the normal roti dough.

Let the dough rest for 20 minutes.

Take out lemon size dough and roll it into approx. 5 inch diameter.

Heat a tava or griddle. Roast the rolled dough / paratha on both sides with help of little oil till it becomes golden.

Serve with yoghurt and pickle.

Enjoy!!!

FRIED ICE CREAM

This is one of the most popular desserts around the world. When I heard about it, initially it did not hit the chord. Why and how on earth somebody wants to fry the ICE CREAM in the first place. One day my husband insisted to give it a try and bingo!!! Since then it has become one of our favourite desserts. A MUST TRY recipe for all of you. 

While working with ice-cream one really need to be quick but the trickiest part is not to eat more than one especially when you are making it at home.

INGREDIENTS: 

Ice Cream- ½ litre or 8 scoops
Crushed Cornflakes- 1 cup
Large Eggs - 1
Vegetable oil for frying
Chocolate sauce or Maple Syrup and shredded coconut etc. for garnishing.

METHODS:

Leave ice cream out of the fridge for 10-15 minutes to soften it a bit and then scoop it out on butter paper.

Freeze scooped ice cream for at least 1 hour.

Take out the ice cream out of the fridge.

Put in the cornflake crumbs in a shallow dish. If you wish you can mix cookies crumb or any other crumb you may like with cornflake crumb.

Cover the ice cream balls in the crumb and freeze it for 30 minutes.

Beat the eggs in a bowl. Dip the coated ice cream balls into the eggs and then roll in the crumb, coating it completely.

Freeze for 1 hour or more.

For thicker crust you may repeat the coating process once again and freeze it again for at least 1 hour.

Heat the oil in a deep pot. You may test the heat by putting small piece of crumb in the oil. Once oil is ready to fry put in one ball at a time and keep it rolling gently until it become golden brown or 15-20 seconds.

Take it out from frying pan and put it in dessert bowl, garnish as per your choice. Serve immediately.

Enjoy!!!!

ACHARI MIRCH

Pickles can jazz up any meal. Today I am sharing recipe for Instant Chilli Pickle/ Achari Mirch which you can prepare in 10 to 15 minutes. It will keep well in fridge for a week.

This recipe is originally from Rajasthan. I have modified the original recipe by adding vinegar into it, which enhanced the taste of the pickle. I have used thick banana chillies which are not as hot as normal green chillies. You can use Bhavnagri Chilli/Jalapeno Peppers,Hungarian wax peppers,Serrano peppers or Banana peppers . Use of chilli powder is optional, if you want it milder just skip it.

Ingredients :-

Chillies - 300 gms
Mustard oil - 2 tbsp
Mustard seeds- 1 ts
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Nigella seeds - 1 / 2 tsp
Turmeric powder- 1/2 tsp
Red Chilli powder - 1 tsp (optional)
Amchoor powder - 1 tsp

Salt- 1tsp
Vinegar- 1 tbsp

Method :-

Wash and  dry chillies and  cut in 1 inch roun pieces.
Heat oil in a pan, bring it to smoking point and then cool a bit. (when using mustard oil its good to bring it to smoking point and then cool a little before cooking).
Add mustard, cumin, fennel and Nigella seeds to the oil and when seeds are spluttering add chillies and turmeric powder to the pan.
Stir fry for a minute and then  cover it for a couple of minutes.
Open and add chilli powder salt and Amchoor, mix well on high heat for a minute. we need not cook chillies completely it just have to soften.

Give splash of vinegar and turn off the heat.

Cool and keep in an airtight jar in fridge, will keep well for one week.

Enjoy !!!

 

FIG AND PEAR LOAF

When I went to buy figs for my KHAJOOR ROLL,  I fell prey of today's marketing skills and ended up buying four packets of dried figs instead of just one. And even before putting the bag on my kitchen counter my mind was  looking for the ways to use it as knowing the fact that no one in the family is a big fan of dry fruits.  After an unsuccessful attempt of using it in halwa I found this loaf recipe on taste.com  and since then I have made it many times because it's new favourite in the house.

This fruity loaf is quite simple  to make and great for breakfast or as after school snack with a glass of milk.  You can have it toasted with butter or as it is,  it's  delicious any way. 

Ingredients :-

Self raising flour - 1 1/2 cup
Brown sugar - 2/3 cup
Cinnamon (powder)- 1/4 tsp
Soda bicarbonate - 1/2 tsp
Eggs (lightly beaten) - 2
Milk - 1/2 cup
Vegetable oil - 1/3 cup
Dried figs(chopped) - 1 cup
Pear (peeled, cut into small cubes) - 1 cup

Method :-

Preheat oven  to 170 C. Sift flour into a large bowl  and add brown sugar,  cinnamon and soda bicarbonate.  Mix and make a well in the middle. 

In a separate bowl add eggs, milk and oil and whisk until well blended. Pour the egg mixture into flour mixture,  mix gently until just combined. Fold in the fig and pear. 

Pour the mixture into a lightly greased loaf pan. Bake for 40- 45 minutes or until golden and cooked through. Let it cool for 5 minutes then turn on a wire rack. 

Slice and serve.

Note: In original recipe canola oil was used but you can use any flavour less oil.

GAJAR KA HALWA OR CARROT HALWA

Gajar ka halwa is a very famous dessert or pudding in North India. It reminds me of my childhood when it was one of the preferred desserts in our house, specially when it was cooked by Mummy. Making Gajar Ka Halwa usually takes more time than other desserts but believe me it worth. It can be served cold or warm. In both the form it taste yummy...

it is really a delight in winter season.

Ingredients :-

Ghee - 2 tbs
Grated carrots - 8 cups
Milk - 500 ml
Sugar - 1 cup
Mawa - 1 / 2 cup
Green Cardamom powder - 1 / 2 tsp
Cashew Nuts or Almonds (Chopped)- 2 tbs

Method :-

Take a heavy bottom pan and heat it add 1 tbs of ghee and grated carrots to it and roast the carrots for 4-5 minutes.

Add milk to the pan and bring it to boil then turn heat on medium and cook the mixture until all milk is evaporated, stir frequently.
Add sugar,  this will loosen the mixture a bit, cook again until it used up all moisture.
Add mawa  and green Cardamom to the the pan and cook it  until mawa is mixed well into the halwa.
Pour rest of the ghee from sides and roast,  when it's of desired consistency turn off the heat. 

Garnish it with chopped nuts

Enjoy

NOTE: If you do not have mawa then increase the amount of milk. It will take a bit longer to cook but taste will be the same.

PEDA

Raksha bandhan is around the corner. Sweets are integral part of any festive celebrations in India. Instead of buying sweets to celebrate Raksha Bandhan, this time try this trusted and popular recipe. Making Peda by traditional method is lengthy and tedious. But this is very quick and easy recipe which gets ready in minutes and needs only few ingredients.

Ingredients-

Milk powder - 2 cup
Condensed milk - 1 can
Ghee or butter- 2 tbs
Cardamom powder - 1/4 tsp
Raisins or pistachios - 20-25

 

Method -

Take a big microwave safe bowl and mix milk powder, condensed milk and ghee together so there are no lumps in the mixture. 

Put it in microwave for 2 minutes, take out mix thoroughly and put in again for 1 minute.

Take out and repeat the process until it comes to a dough consistency. It took 5 minutes in my microwave,  it may take a bit more or less depending on your microwave.

Take out and allow to cool for a couple of minutes, add Cardamom powder mix properly take  small quantity and make a ball, take raisin or pistachio and press it in the middle, shape all pedas like this.  

Let it cool for 4-5 hours.

it yields 20-25 pedas depending on size.

Enjoy

MILD CHICKEN CURRY WITH VEGETABLES

One friend invited another friend over dinner and asked "is there something specific, children like to eat?" the friend said "don't worry  my older one eats everything and younger one does not eat anything, problem solved"..... 

If you have kids at home you know this is not a joke. feeding kids a healthy diet is one of the biggest challenge in a mother's life and I am not exception ...like any other women I too always look for ideas and recipes that are healthy for kids. In my attempt to include more vegetables in their plates and palates I discovered this curry which is fortunately approved by my kids.  You can also give it a try and see how it goes.

what are your favourite recipes for kids?

Ingredients:- 

Boneless Chicken  - 400 gms (cut into small pieces)
Yoghurt- 2 tbs
Turmeric- 1 tsp
Salt- 1tsp
Oil - 2 tbs
Cumin seeds - 1tsp
Onion - 2
Ginger-garlic paste- 1 tb
Tomato(pureed) - 1 cup
French beans(diagonally cut) - 3/4 cup
Green peas- 1/2 cup
Red bell pepper(cut into stripes) - 1/2
Garam masala - 1 tsp

Method :-

Mix first four ingredients cover and keep aside.
Chop onions and keep aside.
Heat oil in a deep pan, put in cumin seeds and when it starts to make crackling sound add chopped onion and fry till it becomes translucent.
Then add ginger garlic paste and fry for another 2-3 minutes.  
Add marinated chicken to the pan and fry on high heat  for 4-5 minutes then lower the heat and  cover and cook chicken for 10-15 minutes depending on the size of the chicken pieces, stirring occasionally.

When chicken is almost cooked add french beans and tomato puree to it , mix well, cover and let it simmer for 4-5 minutes.
Remove the cover, add peas, bell pepper and garam masala, cook for another 2-3 minutes and turn off the heat. Serve with roti / paratha or rice.

Note:  I have not used any chili in this recipe but you may add as per taste and requirement.

KHAJOOR ROLL

Today I am sharing recipe of a delicious sweet that is sugar free. Made with nutritious dates and crunchy nuts these rolls are much better than any store bought energy bars. You can indulge your taste buds into this sweet without any guilt.

When I first tried this recipe I could not believe it so easy  and you can store it for  a long time.the  Choice of  nuts  totally depends on ones personal  preferences or whatever is easily available.

INGREDIENTS:

Dates – 500 gms

Figs – 4-5

Nuts (almonds, cashewnuts, walnuts and pistachio) – 150 gms

Khus-khus  - 2 tbs

Ghee – 1 tbs

Edible gum – 1 tbs

Green cardmom – 2 no. (optional)

METHOD:-

Chop the dates and figs, keep aside.

Heat a pan and dry roast the nuts or you can roast the nuts in the microwave.

Chop roasted nuts and keep aside.

Dry roast the khus-khus, keep aside.

Now heat 1 tbs ghee in the pan and fry gums, gums will puff up and become crispy. Take out the gums and slightly crush them.

Put in  chopped dates and figs into the same pan and cook on medium heat till dates becomes soft and mushy.

Turn off the heat and let it cool a bit so it’s easy to handle, add chopped nuts, fried gums and cardamom powder and knead the mixture to make a dough. Apply little bit of ghee or oil if it’s too sticky.

Make a thick  log of the mixture and roll it into khus-khus to coat it. Wrap the log in cling wrap and put it in the freeze for 1-2 hours.

Take out off the freeze  and  cut into slices. Khajoor rolls are ready to eat.

You can store it in an airtight container for weeks.

Note:

Khus-khus can be replaced by dessicated coconut or roasted sesame seeds.