Methi Malai Matar

Methi Malai Matar is a sweet, spicy and creamy North-Indian curry made with fenugreek/methi leaves, peas and cream. It is generally served with Indian flatbreads like roti or chapatti but can be served with naan or jeera rice. The curry is rich and creamy and is liked by everyone. 

Now, let me share a few tips and suggestions to make rich and creamy methi malai matar. First, do not experiment with the quantity of the ingredients, especially the fenugreek/methi leaves as they may spoil the flavor and taste. Second, make sure to finely chop the fenugreek/methi leaves, else the consistency will not be uniform. Third. make sure to saute the methi leaves for 2-3 mins so that the bitterness can be controlled. Alternatively, you can also blanch the methi leaves before adding to the curry. Finally, the cream should be added by keeping the flame on low, so that it does not curdle. 


Servings:- 2 servings

Course:- Curry

Cuisine:- North Indian


Ingredients:-

For Masala Paste:

1 tsp oil

1/2 onion, sliced

1 green chilli, slit

1/2 tsp ginger-garlic paste

1/8 cup cashew, soaked

For Curry:

1.5 tsp oil

1/2 tsp cumin seeds

1 cup fenugreek/methi leaves, finely chopped

1/2 cup water

1/4 cup cream

1/2 cup peas, boiled or frozen

1/4 tsp sugar

1/3 tsp salt

1/8 tsp garam masala


Method:-

1. Firstly, in a pan heat 1 tsp oil and saute onions till they turn golden brown in color. Next, add 1 green chilli and 1/2 tsp ginger-garlic paste. Saute them until the raw aroma goes away. 

2. Let the mixture cool completely and then transfer to a blender along with the soaked cashews. Blend them to a smooth paste by adding very little amount of water. Keep the paste aside. 

3. Now, in a large kadai heat 1.5 tsp oil and splutter 1/2 tsp cumin seeds in it. Next, add the prepared masala paste and saute them until oil starts releasing from the sides. 

4. Further add in the fenugreek/methi leaves and saute them for 2-3 mins. Next, add in 1/2 cup water and 1/4 cup cream. Mix them well making sure that the cream is well combined. 

5. Further add in 1/2 cup peas, 1/4 tsp sugar and 1/3 tsp salt. Mix them well and cover and cook them for 10-12 mins. Next, add 1/8 tsp garam masala and mix them well. 

6. Finally, serve and enjoy methi malai matar with hot lachha paratha. 


Macaroni Salad

Macaroni Salad is a healthy salad made with elbow macaroni, sliced vegetables and eggless mayonnaise. A popular side dish or appetizer which is easy to prepare and tastes great when served chilled. A light and healthy recipe which is consumed for its health benefits. 


Servings:- 2-3 servings

Course:- Salad

Cuisine:- International


Ingredients:-

4 cup water

1 tsp oil

1 tsp salt

1 cup elbow macaroni

4 tsp mayonnaise

1/2 tsp black pepper powder

1 tsp lemon juice

1/4 onion, sliced

1/2 carrot, julienned

1/4 capsicum, julienned

1/2 tomato, julienned

1/2 tsp mixed herbs


Method:-

1. Firstly, in a saucepan boil 4 cup water along with 3/4 tsp salt and 1 tsp oil. Get the water to a boil. Once the water comes to a boil, add a cup of elbow macaroni. 

2. Boil the macaroni for 8-10 mins or until it turns al dente. Drain off the macaroni and pour a cup of cold water to stop further cooking. Keep the boiled macaroni aside.

3. Now, in a large bowl take 4 tsp mayonnaise and add 1/2 tsp black pepper powder, 1 tsp lemon juice and 1/4 tsp salt to it. Mix the salad dressing well. 

4. Next, add the sliced onion, julienned carrot, capsicum and tomato. You may add in any vegetables of your choice. Further add the cooked macaroni. Gently mix them making sure that the dressing has been coated well. 

5. Cover and let the salad rest in the refrigerator for 30 mins so that it absorbs all the flavors. 

6. Finally, serve the macaroni salad garnished with some mixed herbs. 

Lemon Coriander Soup

Lemon Coriander Soup is an easy and healthy-filling soup made with vegetable stock. The strong flavors of coriander and lemon make this soup a personal favorite for everyone. The soup is generally served as a starter but can also be served for dinner due to its filling nature. 

Now, let me share a few tips and suggestions to make lemon coriander soup. First, you can add any vegetables of your choice, but make sure to finely chop them. Second, the thickness of the soup can be determined by increasing or decreasing the amount of corn four. However, adding corn flour is completely optional and you may even skip them. Finally, make sure to add the lemon juice after switching off the flame to get a strong taste of the lemon. 


Servings:- 2 servings

Course:- Soup

Cuisine:- Indian


Ingredients:-

2 tsp oil

2 garlic clove, finely chopped

1 inch ginger, finely chopped

1/2 onion, finely chopped

1/2 carrot, finely chopped

2 tbsp coriander stem, finely chopped

2 tbsp cabbage, shredded

2 tbsp beans, finely chopped

3 cup water

1/2 tsp salt

1/2 tsp black pepper powder

1 tbsp corn flour

1/4 cup water

3 tbsp coriander leaves, finely chopped

2 tbsp lemon juice


Method:-

1. Firstly, in a large kadai heat 2 tsp oil and saute finely chopped garlic clove and ginger. Further saute onion and coriander stem for a minute.

2. Next, add carrot, cabbage and beans. You can add in vegetables of your choice. Saute the veggies for a minute or two without overcooking them. 

3. Now, add water, salt and black pepper powder. Mix them well and boil them for 5-7 mins. 

4. Next, prepare the corn flour slurry by mixing 1 tbsp corn flour in 1/4 cup water. Mix them well making sure that there are no lumps. 

5. Now, pour the slurry into the soup and mix them well. Boil the soup for 4-5 mins so that the flavors are well combined. 

6. Turn off the flame and add the chopped coriander leaves and lemon juice. Mix them well. 

7. Finally, serve hot lemon coriander soup garnished with some coriander leaves.

Tomato Shorba

Tomato Shorba, an ideal appetizer for a cold wintery night has a strong and flavored taste with a combination of spicy, sour and sweet taste. It is a spicy and flavored thick tomato based recipe which is served just before the main course. 

Now, let me share a few tips and suggestions to make spicy and flavored tomato shorba. First, I would recommend you to use the ripe tomatoes as they add a perfect sour and sweet taste to the shorba. Second, adding besan is completely optional and you may skip them if you want to. However, adding besan helps in giving a nice creamy texture to the shorba. Third, adding carrot is also optional, however adding them would increase the thickness and texture of the soup. Also adding carrot will also increase the sweetness of the shorba. Finally, the shorba can also be pressure cooked for 5 whistles instead of boiling them in kadai and then juice can be extracted. 


Servings:- 2 servings

Course:- Soup

Cuisine:- North-Indian


Ingredients:-

3 tomato, cubed

1/4 carrot, roughly chopped

3 tsp oil

1.5 bay leaf

1 inch cinnamon

2 cloves

2 pods cardamom

1 tsp cumin seeds

1 tsp ginger-garlic paste

1 tsp gram flour/besan

2 tbsp coriander stem, chopped

1/4 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/4 tsp black pepper powder

3/4 tsp salt

2 cup water


Method:-

1. Firstly, in a large kadai heat 3 tsp oil and saute bay leaf, cinnamon, cloves, cardamom and cumin seeds. 

2. Next, add ginger-garlic paste and saute until the raw aroma disappears. Further add besan and roast them until it turns golden brown. 

3. Now, add coriander stem and cubed tomato. Saute them for 4-5 mins or until the tomato softens. Further add turmeric powder, red chilli powder, coriander powder, black pepper powder and salt. Saute them for a minute or two. 

4. Further add 2 cup water, cover and boil them for 30-35 mins or until the tomatoes are cooked properly. 

5. Next, mash the tomatoes very well and extract the juice from it. Sieve the mixture to separate the pulp from the juice. 

6. Now, transfer the pulp into the blender and blend them to a smooth paste. Sieve the blended paste in the extracted tomato juice and discard the seeds. 

7. You may add in a tsp of sugar if the tomatoes are sour. Further simmer and boil the shorba for 2-3 mins until the spices are well combined. 

8. Finally, garnish the tomato shorba with coriander leaves and serve immediately. 

Mexican Coins

Mexican Coins is a simple and healthy snacks recipe mostly liked by kids. Since, it contains lots of vegetables and cheese it becomes a healthy and nutritious snacks which would definitely be liked by everyone. A perfect starter or a snack recipe which can also be extended for breakfast. 


Servings:- 2-3 servings

Course:- Breakfast, Snacks, Starters

Cuisine:- Mexican


Ingredients:-

3 tbsp mayonnaise

3 tbsp tomato ketchup

3 tbsp red and green bell peppers, finely chopped

2 garlic cloves, finely chopped

1/8 cup rajma/kidney beans, boiled and chopped

2 tbsp carrot, finely chopped

2 tbsp coriander leaves, finely chopped

2 tbsp onion, finely chopped

2 tbsp sweet corn

1/2 tbsp mixed herbs

1/2 tbsp chilli flakes

Salt as per taste

12 bread slices

1 cube cheese, grated


Method:-

1. Firstly, in a small bowl take 3 tbsp mayonnaise and add 3 tbsp tomato ketchup to it. Mix them well and make a mayonnaise based sauce. 

2. Now, in a large mixing bowl, add the finely chopped red and green bell peppers, garlic, rajma/kidney beans, sweet corn, carrot, coriander leaves and onion. 

3. Further add 1/2 tbsp mixed herbs, 1/2 tbsp chilli flakes and salt as per taste. Mix all these ingredients well and keep the stuffing aside. 

4. Now, take the bread slices and using a cookie cutter, cut the bread into round shape. Now, take half of these round-shaped bread slices and with the help of a small cookie cutter remove the center part and make a ring from the bread slice. 

5. Next, apply some mayonnaise sauce on the round-shaped bread slice and place the bread ring on it. Prepare all the bread in the similar way and keep aside. 

6. Now, brush some oil on the rings of the bread and cook them on a pan for a minute on medium-low flame. 

7. Further add 2 tbsp of the mayonnaise sauce in the stuffing and bind them well. Now, fill the stuffing in the cavity of the bread. Add some cheese over it. Also sprinkle some mixed herbs and chilli flakes over the cheese. 

8. Further heat a pan and pour some oil on it. Place the bread coins and cover and cook them on low flame till they turn golden-brown in color or until the cheese melts. 

9. Finally, serve and enjoy, hot mexican coins immediately.  


Misal Pav

Misal Pav is a popular Maharashtrian dish which is made of misal (a moth bean curry) and served with pav. It is usually served for breakfast or as a snack but can also be served for lunch or dinner. Misal Pav has different variations and is served in different styles all over Maharashtra. However, I am sharing the simple, easy and less spicy version which will definitely be liked by all. 

Now, let me share a few tips and suggestions to make delicious misal pav. First, to get the authentic misal pav, add more oil and cook them till the oil floats on top of the misal. Second, I have prepared a less spicy version of misal pav, but you can increase the amount of chilli powder to make it more spicier. Third, the curry can also be made by a combination of sprouts like moth, moong, peas etc. In that case the curry is known as usal and it would taste equally awesome. Finally, add the mixture right before serving or else they might turn soggy and would not taste great. 


Servings:- 2 servings

Course:- Breakfast, Snacks

Cuisine:- Maharashtrian


Ingredients:-

For Pressure Cooking:

1.5 cup moth beans, sprouts

1/4 tsp turmeric powder

1/2 tsp salt

3/4 cup water

For Masala Paste:

1.5 tsp oil

1 inch ginger, chopped

3/4 onion, finely chopped

1 clove garlic, chopped

3/4 tomato, finely chopped

1/4 cup water

Other Ingredients:

2 tbsp oil

3/4 tsp mustard seeds

3/4 tsp cumin seeds

A few curry leaves, finely chopped

3/4 tsp red chilli powder

1/4 tsp turmeric powder

3/4 tsp coriander powder

3/4 tsp garam masala

A small piece of jaggery

1/2 tsp salt

3 cup water

For Serving:

1 cup mixture

1/2 onion, finely chopped

2 tbsp coriander leaves, finely chopped

4 pav


Method:-

1. Firstly, in a pressure cooker, take sprouted moth beans and add turmeric powder, salt and water to it. Close the lid and pressure cook for 2 whistles or until the moth beans turn soft. Keep them aside. 

2. Next, to prepare the masala paste, heat oil and saute ginger and garlic for a few seconds. Further add onions to it and saute till they turn golden brown in color. 

3. Further add tomato and saute them till it turns soft. Allow the mixture to cool completely and then transfer to a blender. Add water and blend them to a smooth paste. Keep the masala paste aside. 

4. Now, in a large kadai, heat oil and splutter mustard seeds, cumin seeds and a few curry leaves. Further add turmeric powder, red chilli powder, coriander powder and garam masala. Saute on low flame until the spices turn aromatic. 

5. Next, add the prepared masala paste and saute them well for 3-4 mins. Further add the cooked moth beans, a small piece of jaggery and salt. Mix them well. 

6. Further add water and adjust the consistency of the misal. Cover and boil for 10-15 mins or until the misal is cooked completely. 

7. Next, in a serving plate, take the misal and add some mixture over it. Further top them with chopped onions and chopped coriander leaves. 

8. Finally, serve hot and delicious misal pav immediately with lemon wedges. 

Palak Paneer

Palak Paneer is a healthy green-colored paneer recipe prepared from a thick paste of spinach puree. A popular North-Indian cuisine which is generally served with roti or naan. A creamy, green color paste with soft and tender paneer cubes makes this dish a lip smacking favorite. 

Now, let me share a few tips and suggestions to make palak paneer. First, do not over blanch the palak for a long time as the nutrients will be lost. Second, add the green chillies as per your spice level. You may add more if you prefer spicy palak paneer. Third, you may add tomato paste instead of adding lemon juice. However, adding tomato paste might lead to color change of the palak. Finally, you may skip adding cream if you do not prefer, however it gives a rich taste to the curry.  


Servings:- 2-3 servings

Course:- Main Course, Curry

Cuisine:- North-Indian


Ingredients:-

1 bunch palak/spinach

1/2 onion, petals

2 green chilli, finely chopped

1 tbsp butter

1 clove garlic, finely chopped

1/2 tsp salt

1 tsp lemon juice

2 tbsp cream

8-10 cube paneer

1/4 tsp garam masala


Method:-

1. Firstly, boil about 4 cups water and add onion petals. Boil them for a minute till you get the flavor of the onion. Now, add the palak and boil them for 2 mins. 

2. Drain off the blanched palak and allow them to cool. Next, transfer the blanched palak along with the chopped green chilli to a blender and blend them to a smooth paste without adding any water. Keep the paste aside. 

3. Now, in a kadai, heat butter and saute chopped garlic for a few seconds. Next, add the palak paste and saute them well. 

4. Further add salt and lemon juice to it and cook them for a minute or two. Next, add cream to it and give them a good mix. 

5. Further add the cubed paneer and mix them well without breaking the paneer. Cook them for 2-3 mins or until the paneer absorbs the flavor. Next, switch off the flame and add garam masala. Mix them well. 

6. Finally, serve hot palak paneer with roti/naan. 

Broccoli Soup

Broccoli Soup is an easy and healthy, low-fat soup which has a creamy consistency without the addition of cream. With just a few ingredients you can a have a wonderful, creamy soup that's packed full of flavor. The simplicity of the ingredients makes broccoli the star of the dish. Adding potatoes to thicken the soup gives a smooth creamy consistency. A must-try soup this winter season with lots of vitamins and minerals. 


Servings:- 3-4 servings

Course:- Soup

Cuisine:- International, World


Ingredients:-

1/2 broccoli, chopped

1 small potato, chopped

1/4 onion, chopped

1 tbsp butter

1/2 tsp black pepper powder

Salt as per taste


Method:-

1. Firstly, in a pressure cooker take the chopped broccoli and potato along with 1-2 cups water and a pinch of salt. Close the lid and pressure cook the vegetables for 2-3 whistles on medium flame. 

2. Further lower the flame for a minute and switch off the flame. Allow the pressure to settle and let the vegetables cool down. 

3. Now, in a saucepan take a tbsp of butter and allow it to melt. Further add the chopped onions to it and saute them for a minute. Switch off the flame and allow it to cool. 

4. Next, transfer the boiled broccoli, potato and onions to a grinder and grind them to a smooth texture. Add in extra water if required. 

5. Further pour the soup in a vessel and heat them on low flame. Now, add black pepper powder and salt to the soup and get the soup to a boil. Adjust the consistency of the soup as per your preference. 

6. Finally, serve hot broccoli soup with banana cutlets, garlic bread or soup sticks. 

Garlic Bread with Cheesy Dip

Garlic Bread is a homemade, cheesy garlic flavored bread recipe served as a starter or an appetizer. The recipe shared below is simple and easy and you will get almost a same taste as you eat in restaurants. 

Now, let me share a few tips and suggestions to make this lip-smacking garlic bread with cheesy dip. First, if you do not like the smell of yeast, then you can replace it with baking soda and baking powder. Second, adding sugar to the yeast and warm milk helps to start the fermentation process, so do not forget to add the sugar. Third, make sure you knead the dough really well, else the garlic bread would turn hard and chewy. Also make sure to rest the dough for a minimum of 2-2.5 hours. Fourth, if you do not want much cheese in the garlic bread, then you can totally skip them and prepare simple garlic bread. Finally, make sure to prepare the cheesy dip in low flame and keep stirring it continuously. If not stirred continuously, then the cheese would clump together. 


Servings:- 2 servings

Course:- Snacks, Starters

Cuisine:- Italian, International


Ingredients:-

For Garlic Bread Dough:

1/4 cup warm milk

1 tsp active dry yeast

1 tsp sugar

3 cloves garlic, finely chopped

1 tsp oregano

1 tsp salted butter, room temperature

1 cup plain flour/maida

2 tsp oil

For Garlic Butter:

1/4 cup butter, melted

3 cloves garlic, finely chopped

Other Ingredients:

1/4 cup cheese, grated

2 tsp chilli flakes

2 tsp oregano/mixed herbs

For Cheesy Dip:

2 cubes cheese, chopped

1 tsp milk powder

1/4 cup full cream milk

1 tbsp salted butter, cold


Method:-

To make Garlic Bread:

1. Firstly, in a large mixing bowl take 1/4 cup warm milk and add 1 tsp active dry yeast to it. Further add 1 tsp sugar and mix them well. Allow it to rest for 5-7 mins or until the yeast activates. 

2. Once the yeast activates, add garlic, oregano and butter to it. Slowly add in plain flour/maida and start kneading the dough. Knead to a smooth and soft dough. 

3. Next, coat the dough with oil and knead it again. Tuck the dough till it is smooth. Cover the dough with a cling wrap/wet cloth and allow it to rest in a warm place for 2-3 hours. 

4. After 2-2.5 hours, you'll see that the dough has doubled in size. Punch the dough to remove excess air present in the dough. 

5. Further dust the dough with little maida and knead for a minute. Tuck the dough to form a ball. Roll the dough to an oval shape. 

6. Now, prepare garlic butter by mixing melted butter and garlic in a small bowl. Further spread the prepared garlic butter uniformly all over the dough. Top them with grated cheese on half of the rolled dough. Further sprinkle some chilli flakes and oregano/mixed herbs over it. 

7. Now, fold the dough and seal the edges well so that the cheese does not come out while baking. Place them to a baking tray lined with butter paper. 

8. Also brush the prepared garlic butter all over the dough and top them with some chilli flakes and mixed herbs/oregano. Now, with the help of a knife, make marks over the bread without cutting them fully. 

9. Further place the bread into a pre-heated oven and bake them at 180 degree Celsius for 25-30 mins or until the bread turns golden brown. Further cut the garlic bread into slices. 

10. Finally, serve and enjoy cheesy garlic bread with cheesy dip and soup. 

To make Cheesy Dip:

1. Firstly, in a saucepan boil 1 cup water. Place a glass bowl on top of the saucepan making sure that the bowl does not touch the water. A double boiler method is used to make the cheesy dip. 

2. Now, keeping the flame on low add the milk, milk powder and butter. Mix them well. Further add the chopped cheese and keep stirring them continuously. 

3. Keep stirring till the cheese melts completely and you get a smooth texture. Once the dip starts to thicken, switch off the flame and take them out in a small bowl. The cheesy dip thickens more when refrigerated. Refrigerate them for an hour. 

4. Finally, enjoy the cheesy dip with garlic bread or nachos. 

Soya Fried Rice

Soya Fried Rice is an easy and healthy fried rice which is made with an extra topping of soya chunks. It is an ideal lunch box or dinner recipe generally served with manchurian gravy. 

Now, let me share a few tips and suggestions to make soya fried rice. First, make sure to boil the soya chunks really well or else you may have difficulty in digestion. Second, addition of vegetables is completely up to you and you may add in any vegetables of your choice to make it more healthy. Third, use dry and moisture less or leftover rice for making soya fried rice. Finally, soya fried rice tastes great when it is prepared slightly spicy. You can even stir fry the rice on high flame to get a street burnt flavor. 


Servings:- 2-3 servings

Course:- Rice

Cuisine:- Lunch, Street Food


Ingredients:-

For Frying Soya:

3 cup water

1/2 tsp salt, for boiling

1/2 cup soya chunks

1/2 tsp ginger-garlic paste

1/2 tsp red chilli powder

1/4 tsp salt

2 tbsp oil

For Fried Rice:

2 tbsp oil

1 clove garlic, finely chopped

1 green chilli, slit

1/2 onion, finely chopped

1/2 carrot, finely chopped

2-3 tbsp cabbage, finely chopped

1/2 capsicum, finely chopped

1 tbsp chilli sauce

2 tbsp vinegar

2 tbsp soya sauce

1/2 tsp black pepper powder

1 tsp salt

2 cup cooked rice


Method:-

1. Firstly, in a saucepan boil 3 cup water with 1/2 tsp salt. Once the water comes to a boil, add 1/2 cup soya chunks and boil them for 5-7 mins. 

2. Drain off the soya chunks and squeeze slightly. Transfer the squeezed soya chunks to a small bowl. Add ginger-garlic paste, chilli powder and salt to it and mix them well. Marinate them well for 30 mins. 

3. Now, in a kadai, heat 2 tbsp oil and add in the marinated soya. Fry them till they turn crisp. Keep the fried soya aside. 

4. Next, in the same kadai, heat 2 tbsp oil and fry garlic and green chilli. Further add the chopped onions and saute them on high flame. 

5. Further add the finely chopped carrot, cabbage and capsicum. Saute them on high flame without overcooking the vegetables. 

6. Next, add chilli sauce, vinegar, soya sauce, black pepper powder and 1/2 tsp salt. Mix them well making sure that the sauces are well combined. 

7. Now, add the fried soya and stir fry them making sure that the sauce has been coated uniformly. Next, add the cooked rice and 1/2 tsp salt. Mix them well making sure that everything is well combined. 

8. Finally, serve and enjoy soya fried rice with manchurian. 

Shrikhand

Shrikhand is an easy and popular Maharashtrian dessert made from hung/creamy curd. It is generally served as a dessert after lunch or dinner and comes with many flavors like mango, kesar, chocolate, vanilla, strawberry etc. 

Now, let me share a few tips and suggestions to make this lip-smacking shrikhand. First, I would personally advise to use homemade curd for making shrikhand as it is fresh, creamy and less sour in taste. Second, you can add in sugar as per your taste. If the curd is sour or you have a sweet tooth, you may add in more sugar. However, it tastes good with less sugar. Third, addition of nuts is completely optional and you may even skip them, however it gives a rich taste to the shrikhand. Finally, shrikhand can be made well ahead in advance and can be used whenever you require it. Make sure you store it in the refrigerator or else it may turn sour.  


Servings:- 4 servings

Course:- Sweet

Cuisine:- Maharashtrian, Indian


Ingredients:-

2 cup curd, homemade

1/3-1/2 cup powdered sugar 

2 tbsp saffron water

1/4 tsp cardamom powder

1 tbsp almonds, chopped

1 tbsp pistachios, chopped


Method:-

1. Firstly, in a large bowl, place a sieve and spread a handkerchief or muslin cloth over it. Now, pour in 2 cup of homemade curd. Alternatively, you can also use in the store brought curd. 

2. Tie the cloth tightly and allow the curd to rest for 7-8 hours or overnight until the water drops off completely from the curd. Refrigerate the curd so that it does not turn sour. 

3. Next day you'll see that the curd turns thick and creamy. Next, take the hung curd in a large bowl and whisk it well. 

4. Further add in powdered sugar, saffron water, cardamom powder, chopped almonds and pistachios. Mix them very well making sure that everything is well combined. 

5. Finally, garnish the shrikhand with some sliced pistachios and serve them chilled. 

Buttermilk Vada

Buttermilk Vada is a unique deep-fried snack which is made of poha, rava and buttermilk as the main ingredients. These vadas are more hard and crisp as compared to the medu vada which is soft and crisp. A perfect evening tea-time snack which has a rich flavor and taste. 

Now, let me share a few tips and suggestions to make crispy buttermilk vada. First, make sure to soak the poha and rava really well or else the vada would not come out good. Second, try and use sour buttermilk to make the vada, as it gives a rich flavor and taste to the vada. Third, it is not necessary to shape the vada like a doughnut. You can shape the vada as per your preference. Finally, deep fry the vada in medium heat to achieve the crispiness. You can even store these vadas in an air-tight container for 2-3 days. 


Servings:- 8 vada

Course:- Breakfast, Snacks

Cuisine:- South-Indian, Indian


Ingredients:-

1/2 cup poha/flattened rice

1/4 cup rava

1/4 tsp salt

1/2 cup buttermilk

1/2 green chilli, finely chopped

1/2 tsp ginger paste

1/4 tsp chilli flakes

1/2 tbsp sesame seeds

A few curry leaves, finely chopped

1 tbsp coriander leaves, finely chopped

1 tbsp coconut, grated

1/2 tsp cumin seeds

1/8 cup rice flour


Method:-

1. First, rinse poha a couple of times with fresh water. Transfer the rinsed poha to a large bowl and add rava, salt and buttermilk to it. Mix them well and allow them to rest for 15-20 mins or until the buttermilk is absorbed. 

2. After 20 mins, add the finely chopped green chilli, ginger paste, chilli flakes, sesame seeds, curry leaves, coriander leaves, coconut and cumin seeds. 

3. Squeeze and mix them well making sure that everything is well combined. Next, add rice flour and mix them to form a soft dough. 

4. Now, grease your hands with oil and pinch a small ball-sized dough. Flatten them slightly and make a hole in the center. Prepare all the vadas in the same way and keep aside. 

5. Further deep fry the vadas in hot oil by keeping the flame on medium. Keep stirring occasionally in between and fry till they turn golden and crisp. Drain them off in a kitchen paper towel to remove excess oil.

6. Finally, serve and enjoy, hot and crispy buttermilk vada with tomato ketchup or coriander chutney. 

Kaju Pista Barfi

Kaju-Pista Barfi is an Indian sweet delicacy usually prepared for some special and festive occasion. It is prepared from powdered cashew, powdered almonds and powdered pistachios along with some chunks of pistachios which gives it a nice taste. 

Now, let me share a few tips and suggestions to make kaju-pista barfi. First, on grinding the cashews, make sure that the cashews do not turn to a paste and remain powdered. Also keep in mind to sieve the cashew powder, so that the large chunks of cashew can be separated easily. Second, on making the pistachio paste, make sure to bind the paste really well after adding the colored milk. Third, you need to keep stirring the cashew paste and cook them till you get a thick consistency. But do keep in mind not to overcook them as then later it becomes difficult to roll the dough. Finally, you can cut the flattened cashew and pistachio dough into any shape of your choice. Also, I have not garnished it with silver vark as it is not good for health, but you can garnish if not health-concerned. 


Servings:- 18-20 pieces

Course:- Sweets

Cuisine:- Indian


Ingredients:-

1 cup cashew

1/3 cup pistachios

1/3 cup almond

2 tbsp powdered sugar

2 tbsp milk

A few drops of green food color

1 tbsp ghee

1/3 cup sugar

1/3 cup water


Method:-

1. First, grind the cashews to a fine powder and sieve them so that the large chunks can be separated. Keep the cashew powder aside. 

2. Similarly, take half of the pistachios and almonds in a grinder and grind them to a fine powder. Transfer the powder to a mixing bowl and further finely chop the remaining half of the pistachios and mix them with the powder. 

3. Now, add the powdered sugar and mix them well. Next, take milk in a small bowl and add a few drops of green food color and mix them well. Further add the colored milk to the powder and bind the stuffing really well. Keep the pistachio dough aside. 

4. Now, in a kadai heat sugar and water and allow the sugar to melt completely. Keeping the flame on low, add the cashew powder and ghee. Mix and cook them till you get a thick consistency on medium flame. Mix them continuously, making sure that there are no lumps formed. Do not overcook the cashew mixture as it gets stiff later on. 

5. Further transfer the paste to a bowl and allow it to cool down a little. Do not cool it completely, make sure that the paste is still warm. 

6. Now, spread a butter paper on a rolling board or your kitchen slab and transfer the warm kaju paste over it. Knead them slightly to a dough. Further flatten them slightly with your hands and with the help of a rolling pin, roll them evenly from all sides. 

7. Now, with the help of a cutter, cut the flattened, rolled cashew dough into your desired shape and keep aside. 

8. Similarly, take the pistachio paste in a butter paper, and knead them slightly to form a dough. Further, roll them evenly from all sides using a rolling pin and cut them with the help of a cutter to your desired shape. 

9. Now, take a heart-shaped cashew barfi and top of it place the heart-shaped pistachio barfi and again place the heart-shaped cashew barfi. Prepare all the kaju-pista barfi in the similar way. 

10. Finally, serve the kaju-pista barfi immediately. You can even refrigerate and store them in an air-tight container for up to 2-3 weeks. 


Dalia Upma

Dalia Upma is a healthy breakfast recipe made from broken wheat/dalia. A nutritious upma recipe which can also be served to kids for their lunch box.

Now, let me share a few tips and suggestions to make healthy and nutritious dalia upma. First, make sure to finely chop the vegetables as this would hasten the process of cooking. Also adding vegetables is completely up to your choice and you can add them as per your preference. Second, roast the dalia on low flame until it turns aromatic. Do not brown them as you'll get a burnt flavor taste. Finally, dalia upma can be served as it is, but for better options you can serve them with peanut chutney or kara chutney.  


Servings:- 2-3

Course:- Breakfast

Cuisine:- South-Indian, Indian


Ingredients:-

4 tsp oil

1 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp urad dal

A few curry leaves, finely chopped

1 dried red chilli

8 whole cashew

1/2 onion, finely chopped

2 green chilli, slit

1 inch ginger, finely chopped

1 tomato, finely chopped

1/4 carrot, finely chopped

2-3 tbsp peas

1/4 tsp turmeric powder

Salt as per taste

1 cup dalia/broken wheat

3 cup hot water


Method:-

1. Firstly, in a large kadai heat oil and splutter mustard seeds, cumin seeds, urad dal, curry leaves, dried red chilli and cashews on medium flame. 

2. Next, add finely chopped onions, green chilli and ginger. Saute them for a few seconds. Further add the chopped tomato, carrot and peas. Saute them well. 

3. Further add turmeric powder and salt and mix them well. Saute the veggies on medium flame for 2-3 mins. Cover and cook the veggies for 5 mins or until the veggies turn soft. 

4. Next, add dalia and roast them on low flame for 5-7 mins or until the dalia turns aromatic. This helps in making soft upma. 

5. Further, keeping the flame on low, add the hot water to the roasted dalia and mix them well. Cover and cook for 2-3 mins on high flame. 

6. After 2-3 mins, mix them gently making sure that the water has been absorbed completely by the dalia. Further cover and simmer for 2-3 mins so that the dalia upma is cooked well. 

7. Finally, serve hot vegetable dalia upma immediately.