Kashmiri Pulav

A tasty Pulav which has slight sweetness and lots of flavours in it. Fruits and nuts added in this pulav takes the entire dish to a totally another level.

When I thought to make this dish, I was wondering how the fruits added in it will complement the dish. But when everything came together, it amazingly complemented each other and it was YUM!!!

Try it out friends, its really different from our day to day normal pulav.

Ingredients

2 cups Basmati Rice (soaked for 30 minutes)

3 Cloves

1 Bay leaf

1 inch Cinnamon stick

2 tsp Fennel powder

1 tsp Dry ginger powder

3 Cardamoms

2 Black Cardamom

Salt to taste

3 tbsp Oil or Ghee

4 cups Water

1 pinch Saffron

 

1 Onion (large, thinly sliced)

3 tbsp Cashew nuts

3 tbsp Almonds

3 tbsp Raisins

½ cup Grapes

½ cup Pomegranate kernels

Oil for frying onion

Ghee for frying dry nuts and raisins

Method

• Heat oil in a kadai and deep fry the onion till it becomes golden brown colour. Transfer it onto a tissue paper. Keep it aside.
• Heat ghee in a kadai and fry nuts and raisins till golden colour. Once done, transfer them onto a plate. Keep aside.
• Heat ghee or oil in a pressure cooker. Once it is hot, add cloves, green cardamom, black cardamom and bay leaf. When aroma comes out from it, add fennel powder and dry ginger powder. Mix well and add the soaked basmati rice. Saute for 1 minute and add saffron. Mix well.
• Add water and salt. Mix well and when the water starts to bubble, keep it in low flame. Put the lid on with the whistle and let it cook for 10 minutes. Make sure that the cooker should not release any steam ie. it should not whistle.
• Turn off the flame and allow the steam to escape on its own.
• Take off the lid and puff up the rice. Add the fried nuts and raisins. Mix gently and serve it hot by garnishing with sliced grapes, pomegranate kernels and fried onion.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Homemade Khoya/Mawa

Khoya/Mawa is used as the base for a wide variety of indian sweets. Khoya is made by simmering full-fat milk in a heavy bottomed vessel for a long time, till it becomes thick. They are used in gravies too.

This time I used khoya for making mawa cup cake and it was yummy and delicious. You can click on the link to know the recipe for Mawa Cupcake

Ingredients

 

6 cups Full Cream Milk

 

 

Method

 

• Pour the full cream milk in a heavy bottomed pan. Keep stirring in between and scrap out the sides.
• Stir continuously and keep scraping the sides. Keep a close eye on the milk as it tends to burn in the bottom. Let the milk boil for 30 minutes. Now the milk will reduce to half the quantity.
• After 15 minutes, the mixture will start to thicken. Keep stirring. At this stage, the mixture tends to burn easily, so keep stirring and scrap the sides constantly.
• After 5 minutes, you can see that the mixture forms into a lump and comes off easily from the sides. At this stage, switch off the flame and let it cool down completely.
• Once the khoya is cooled, it will become thicker. Khoya is used for making many indian sweets or you can even add it in curries.

 

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Whole Wheat Pasta in White Sauce

Pasta is a staple food in Italian cuisine. It comes in various sizes and shapes. Now-a-days, you get pasta made in whole wheat which is more healthier than the regular ones. Pasta is prepared in different types of sauces. The famous of them all is the white sauce. Though white sauce is not that healthy, it tastes amazing... very creamy...

Pasta is an all time favourite among kids and mine is not an exception. I always make whole wheat pasta in tomato gravy with variations. My elder daughter likes white sauce, so once in a while I prepare it to make her happy.

Try this easy recipe and let me know how you liked it.

 

Ingredients

 

3 cup Whole Wheat Pasta

1 Onion (large, finely chopped)

1 cup Carrot (grated)

10 nos French Beans (finely chopped)

3 tsp Black pepper powder

2 tsp Chilli flakes

1 tbsp Italian Spice Mix

3 tbsp Olive oil

Salt to taste

6 cups Water

 

 

For White Sauce

 

½ tbsp. Cornflour

½ tbsp. Maida/All purpose flour

4 tbsp Cheese (grated)

3 cup Milk

 

 

Method

 

• Boil water in a kadai. Add salt in the water. When the water starts to bubble, add the pasta. Stir in between and let it cook for about 8 minutes or till the pasta is cooked Al dante. Strain the pasta and add little oil in it. Mix well and keep this aside.
• In a small bowl, add cornflour, maida and milk. Mix well and keep this aside.
• Heat olive oil in a kadai. Add onion and sauté for 1 minute or till it becomes soft.
• Now add carrot and beans. Saute for about 2 – 3 minutes or till the vegetables are half cooked.
• Keep on low flame and add the milk mixture into it. Add Italian spice mix, salt, chilli flakes and black pepper powder in it. Mix well.
• After 1 minute, add grated cheese into it. Mix well. When the sauce starts to bubble, add the cooked pasta into it. Mix well.
• Adjust the seasoning if required. (If the sauce is thickened, add milk as per your requirement) After 2 minutes, switch off the flame and serve it hot.

 

 


 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Banana Peanut Butter Milkshake

This is a healthy and yummy drink which gives instant energy. If you are not a fan of peanut butter, you can omit that. I am sure this milkshake would be loved by all kids. If needed, you can add a scoop of ice cream and it gives a creaminess to the drink. Do any additions to this drink and enjoy as per your taste.


Ingredients

2 Banana (large, roughly chopped)
1 tbsp. Peanut Butter
1 tbsp. Cocoa powder
3 tbsp. Sugar
3 cup Full Cream Milk (chilled)
Ice Cubes (optional)


Method

• In a blender, add chopped banana, peanut butter, cocoa powder, sugar and 1 cup of milk.
• Blend till everything is nicely incorporated.
• Now add the rest of the milk and pulse for a second.
• Add ice cubes if needed and serve it in tall glass.
• Enjoy!!!

* I usually take the quantity of the ingredients as per my taste. So you can always adjust them as per your taste*


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Nuts Chikki | Dry Fruit Chikki

This is a healthy and tasty snack. Iam sure kids will not say "No" to this yummy treat. Very easy to make and will stay fresh in an airtight container for long. You can add any nuts of your choice.... Its all up to you....Try it out and let me know how you liked it. 

Ingredients 

1 cup Almonds (chopped)

1 cup Pista (chopped)

1 cup Cashew nuts (chopped)

¼ cup Jaggery (grated or finely chopped)

Kesar/Saffron (few, soaked in milk)

2 tbsp Ghee

 

Method

 

• Heat ghee in a kadai and add jaggery in it.
• When the jaggery is completely melted and becomes slightly thick, add dry fruits and Kesar. Mix well.
• When the mixture starts leaving the sides of the pan, switch off the flame.
• Pour the mixture on to a greased plate. Spread nicely.
• Cut into pieces when it cools down a bit. Serve and Enjoy!!!

 

 

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Til Ladoo (with Jaggery)

Til Ladoo is a traditional maharastrian sweet made using til, jaggery and ghee. This is generally served in festivals. This is very healthy sweet, loved by both adults and kids. Try it out this Ganesh Chaturthi and Enjoy!!!

Ingredients 

2 cups Til

1 cup Jaggery

2 tsp Ghee

2 tbsp Cashew nuts and Almonds (optional)

½ tsp Cardamom powder

 

Method

 

• Dry roast til in a kadai for about 5 minutes or till it start to change its colour. Once done, transfer it on to a plate.
• Grind half of the roasted til, coarsely. Keep this aside.
• In a kadai, heat ghee and add jaggery. When jaggery is completely melted, switch off the flame and let it cool down a bit.
• Add the roasted til and the cashew nuts, almonds. Mix well and transfer the mixture onto a plate.
• When the mixture is still warm, take small portions from the mixture and roll it between your palms to make ladoos.
• Enjoy or store it in an airtight container for later use.

 

 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust as per your taste*


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Aviyal (Mix vegetable in Curd)

Aviyal is a mix of different vegetables cooked in curd gravy, seasoned with coconut oil and curry leaves. This is an essential part of any Kerala Sadya/feast. This dish can be a semi-solid side dish or made into a gravy. This is a very healthy dish and is best enjoyed with steamed rice.

This side dish is very easy to prepare. The only hard part is the cutting of vegetables. But once it is done, you can prepare this dish within no time. A perfect combo of health and taste.

Ingredients 

2 Carrots (cut into 2 inch long thin pieces)

1 cup White Pumpkin (cut into 2 inch long thin pieces)

10 French Beans (cut into 2 inch long pieces and sliced horizontally)

10 Long Beans (cut into 2 inch long pieces)

1 cup Yam (cut into 2 inch long pieces)

1 Drumstick (cut into 2 inch long pieces)

1 Raw Banana (cut into 2 inch long pieces)

¼ tsp Turmeric powder

Salt to taste

Curry leaves for garnishing

2 tbsp Coconut Oil

1 cup Water

 

For grinding 

2 cups Coconut (freshly grated)

½ tsp Jeera/Cumin seed

3 – 4 Green Chilli

2 cups Curd (sour)

 

Method

• Put all the vegetables (except white pumpkin) along with salt, turmeric powder and water in a Kadai and place it on high flame. When the water starts to bubble, reduce the flame, cover and let it cook for about 15 minutes.
• Now add the white pumpkin and again cover and cook for another 5 minutes or till all the vegetables are cooked. They should not become mushy. 
• Coarsely grind coconut along with jeera, green chilli and curd. Keep this aside.
• When the vegetables are cooked, add the ground coconut mixture into it.
• Mix gently so that the vegetables are not mashed. Let it cook for another 2 minutes or till the gravy starts to bubble.
• Switch off the flame and pour coconut oil on top along with curry leaves.
• Serve and enjoy along with steamed rice.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Whole Wheat Fruit and Nut Cookies

These cookies are healthy and yummy. Loads of nuts, dry fruits are added to it and moreover, it is made with whole wheat flour. Flax seed added to this recipe makes it even more nutritious and healthy. A perfect snack box goody for your kids.

It has a rustic look, with crispy texture. It remains fresh for days, if kept in an airtight container and moreover, if anything is left :) Try it out and let me know.

My kids are a big fan of these cookies that by now, I have made them two times and each time, it lasted only for a day. I could hear my kitchen cupboard open and close when I was not around....when asked, they would say... "Amma, only one" :) Kids are kids... Didn't stop them for the first time.... "sshhh....don't tell them that it is healthy" ;)

Recipe Source : Full scoops

Ingredients

3/4 cup Whole Wheat flour
1/2 cup Oats
1/4 cup Flax seed powder
1 tsp Baking soda
1/4 tsp Salt
1/4 cup Oil
1/3 cup Sugar (add upto 2/3 cup as per your taste)
1 Egg
1 tsp Vanilla extract
1 cup Dry fruits and Nuts (chopped)
1/2 cup Choco chips (optional)

 
Method

• Dry roast oats and keep this aside.
• In a bowl, mix whole wheat flour, flax seed powder, oats, baking soda, salt, choco chips and chopped nuts and dry fruits.
• In another bowl, beat sugar, oil, egg and vanilla extract till everything is nicely incorporated and sugar is completely dissolved.
• Add the dry ingredients into the bowl and mix well using a wooden spoon.
• Preheat the oven at 180 degree Celsius.
• Take small quantities of the dough and make balls of it. Flatten a bit and place them on a baking tray lined with butter paper.
• Place the baking tray in the preheated oven for 15 - 20 minutes till they are done.
• Once done, take out from the oven and let it cool on the tray for about 10 minutes.
• Later, transfer them onto an airtight container for later servings and Enjoy!!!

Note:

1. I added 1/3 cup of sugar and was satisfied with the sweetness as the raisins added in it gave that extra sweetness. If u have a sweet tooth, add bit more of sugar.
2. I added only about 1 tbsp. of choco chips. I felt, you can totally omit it if you don't have them in hand or don't like them in these cookies.
3. Don't powder the roasted oats. It totally gives a different texture when they are added just like that.
4. I added dry fruits like black raisins, green raisins and nuts like almond, cashew nuts. You can add any dry fruits and nuts you have at your home like cherries, dates, prunes, walnuts etc. Feel free to make these cookies more healthier.

 



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Cherry Coconut Muffins (No Sugar)

The name says it all.... its a muffin with cherries and coconut flavoured.

You might be thinking... how come muffins are not in a cup cake liner. It so happened that I kept a batch of muffins in the oven and after 10 minutes, power went off. I was tensed as to what to do with the batter. My Gas Oven Tandoor came to my rescue :) Poured rest of the batter in it and baked them at one go. I must say that the cake turned out to be soft and yummy.

Ingredients

2 cups Self Raising Flour (check here for substitute)
125 gms Butter (cold)
1 cup Cherry (pitted)
1 cup Desiccated Coconut
1 cup Coconut Milk
2 tbsp. Milk
1 Egg


Method

• Cut the cherries into small pieces. Keep this aside.
• Cut butter into small pieces.
• In a bowl, add self raising flour and butter. Mix gently using your fingers or put in a food processor and pulse for 30 - 60 seconds till it becomes the consistency of bread crumbs.
• Into this mixture, add all the rest of the ingredients and mix well using a wooden spoon or silicon spatula till everything is nicely combined.
• Preheat the oven at 220 degree Celsius.
• Spoon the batter into cupcake molds and place them in the preheated oven for about 20 minutes or until it is cooked.
• Once done, take off from the oven and let it cool on a wire rack.
• Later, Enjoy!!!

Note

1. You might have noticed that no sugar is added in this recipe. Still the muffin tastes light sweet as we have added cherries in it. If you need the muffins to be more sweet, add about 1/4 cup of sugar in it.
2. These muffins are best to be packed as snacks for kids.

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Pumpkin Soup

This tasty soup is not only yummy, but healthy too. My elder daughter, who doesn't like most of the soups, liked this a lot and whenever, I buy yellow/Red pumpkin, she makes sure that I make this soup for her.

A very light and filling soup for all... Try it out and let me know.

Ingredients

2 tbsp. Butter
2 tbsp. Onion (finely chopped)
3 cups Red Pumpkin (skin peeled and thinly sliced)
1 - 2 tbsp. Black pepper powder
Salt to taste
1 tsp Oregano (optional)
3 cups Water or Vegetable stock
Coriander leaves for garnish



Method

• Heat butter in a non stick pan. Add onion and the thinly sliced pumpkin. Roast till it slightly gets burnt or changes its colour.
• Remove from heat and keep aside to cool. Put it in a mixer and grind into a smooth paste by adding little water or vegetable stock.
• Put the ground pumpkin paste into the pan. Add the remaining water or vegetable stock in it. Mix well and let it simmer for 2 - 3 minutes.
• Adjust salt, black pepper powder and oregano. If needed add more water as required.
• Once everything is nicely combined, take off from heat and serve it hot by garnishing with coriander leaves.

Note:

1. If you don't like the burnt taste of the pumpkin, just roast them slightly till they start changing its colour.
2. You can even season this soup with little bit of oregano. That too tastes good...

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Aloo Baingan Ki Sabzi

I know.... you might be thinking, why iam not posting recipes everyday, which I used to do previously. Iam so sorry, friends, now a days, I am bit tied up with my orders for chocolates and cakes, that I find very little time to write and post recipes in my blog. Some times, I feel lazy too :) But don't worry, guys!!! Iam not going to let you down. I will continue posting new and tried out yummy recipes whenever I get time.

This time, I thought to share a healthy side dish, which is not only easy to prepare, but also very yummy and tasty. This is a simple and easy vegetarian Gujarati one-pot side dish. It tastes best with roti or poori.

This recipe was in my draft for long and I somehow forgot to post it in my blog. By now, this side dish has become one of our favourite and I have made it n number of times. As it is very easy, you can prepare it for your kids or elders as a lunch box item along with rotis.

I don't add sugar in this, as my family doesn't like sweet taste in side dishes. So its up to you, if you like, you can add it. Even with out sugar, this dish tastes yummy. 

Try it out and let me know....


Recipe Source : Bhavna's Kitchen

Ingredients

2 - 3 Potatoes (cut into cubes)
4 - 5 Baingan/Brinjal (cut into cubes)
1/2 cup Tomato (finely chopped)
3 tbsp. Coriander leaves
1 tbsp. Ginger Garlic paste
2 Green chilli (finely chopped)
Salt to taste
1 tsp Cumin powder/ Jeera powder
1 tbsp. Brown sugar or white sugar or Jaggery (optional)
1/2 tsp Turmeric powder
1 tbsp. Coriander powder
1 tsp Red chilli powder (optional, as per your taste)

For tempering:

2 tbsp. Oil
1 tsp Mustard seeds
1/2 tsp Cumin seeds
2 Pinch Asafoetida


Method

• In a large bowl, add baingan, potatoes, tomato, coriander leaves, ginger garlic paste, green chilli, salt, cumin powder, brown sugar, turmeric powder, coriander powder and red chilli powder. Keep this aside.
• Heat oil in a pressure cooker. Add mustard seeds and when they splutter, add cumin seeds and asafoetida. Take off from heat and add all the ingredients (kept in the bowl) into the pressure cooker. Add little water (about 1/4 cup) and mix well.
• Place the pressure cooker back on low flame, mix well and let it cook for 1 minute.
• Later place the lid and let it cook till 3 - 4 whistles.
• Once done, take off the lid and serve by garnishing with coriander leaves.
• Serve it hot with roti or poori.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Nellikkya Pachadi | Gooseberry Pachadi

This is simple and special side dish served in all Kerala Sadyas (feasts). Actually, this dish is slightly thick in consistency. But you can adjust the consistency by adding more or less of curd. The main ingredient used in this dish is gooseberry and you all know that it is very healthy.

Any day, if you are not in a mood to prepare any side dish for rice, you can always make this instant pachadi. It is really tasty and a good way to make kids eat gooseberry. Mix this with steamed rice and kids would love it.

Try it out and let me know how you liked it....

Ingredients

5 - 6 Gooseberry (take out the seed and cut into small pieces)
1 cup Coconut (freshly grated)
2 Green chilli
1/4 tsp Mustard seeds
3/4 cup Curd
Salt to taste

For tempering

2 tbsp. Coconut Oil
1/2 tsp Mustard seeds
2 - 3 Dry Red chilli
5 - 10 Curry leaves


Method

• Grind coconut, green chilli, mustard seeds and salt with little water into a smooth paste.
• Later, add gooseberry and grind coarsely (it should not be too coarse nor too paste).
• Add curd and give a quick pulse in the mixer.
• Adjust salt and curd if needed to adjust the consistency. Transfer the contents into a bowl. Keep aside.
• Heat oil in a kadai. Add mustard seeds, dry red chilli and curry leaves. When it splutters, pour the tempering on the prepared nellikkya pachadi.
• Mix well and serve it with steamed rice.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Paneer Tikka Masala

Paneer is loved by all in my family. We love all the different varieties of gravy dishes made using paneer. But my husband likes only Paneer Tikka.

I tried different dishes using paneer, hoping that he would like any of them. But he sticked on to Paneer Tikka all the time. When I saw this recipe, I thought to give it a try as he likes tikka, he might like this gravy too... and yes!!! he liked it a lot.

By the time I am posting this recipe, I have prepared this dish more than 3 times. It is a perfect combo with roti or naan. It tastes authentic and restaurant style. Try it out and let me know how you liked it.

Recipe Source : Vahrehvah

Ingredients

15 - 20 cubes Paneer
1 Capsicum (medium, cut into cubes)
1 Onion (medium, cut into cubes)
1 Tomato (medium, scoop out the insides and cut into cubes)

For Marinade

1/2 tsp Tandoori masala powder
1/2 tsp Lemon juice
4 tbsp. Hung Curd
1/2 tsp Ginger garlic paste
1 tsp Red chilli powder
1/2 tsp Garam masala powder
1/2 tsp Kasoori methi
Salt to taste

For the gravy

1 cup Tomato puree
1 Onion (finely chopped)
1/2 tsp Cumin seed/ Jeera
1/2 tsp Ginger garlic paste
1 tsp Coriander powder
1 tsp Red chilli powder
1/2 tsp Garam masala powder
1 tsp Kasoori methi
2 tbsp. Coriander leaves (finely chopped)
1 tbsp. Oil
1/4 cup Fresh cream
Water as required


Method

• In a bowl, mix all the ingredients mentioned in 'For Marinade'. Now add paneer, capsicum, onion and tomato into it. Mix well so that everything is nicely combined. Keep aside for about 1 hour.
• After 1 hour, spread the marinated paneer, capsicum, onion and tomato pieces on a hot non stick pan with little oil. Toss all the sides. When it turns golden brown colour, take off from the pan and keep aside.
• For gravy: Heat oil in a non stick pan. Add jeera and when it splutter, add onion and ginger garlic paste. Saute till onion turns golden brown colour.
• Now add tomato puree, salt, red chilli powder, coriander powder and garam masala powder. Mix well and let it cook till the oil starts to leave the masala.
• Add water to adjust the gravy and add half of the fresh cream in it. Mix well.
• Now add the toasted veggies and paneer into the gravy. Mix gently and let it simmer for sometime. At this stage, add water to adjust the gravy.
• When everything is nicely combined, add kasoori methi and coriander leaves. Give a gently mix and take off from heat. While serving pour the other half of the fresh cream on top.
• Serve it hot with roti or naan.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Whole Wheat Oats Cookies (Egg less)

This is a super easy and healthy cookies which you won't regret enjoying more than one. A perfect snack box item for the kids and yummy to munch-on with tea, coffee or a glass of milk.

It is really a wholesome cookie and you will feel full, after eating just two of them. I have made these twice now. The first batch vanished within 1 day. So had to make it again... on kids demand ;) I did not think twice, as it is a healthy snack for them.

Try it out and tell me how you liked them..

Ingredients

1 cup Oats
1 cup Whole wheat flour
1 cup Sugar (powdered)
1/2 cup Butter
2 tbsp. Milk
1 tsp Cinnamon powder
1 tsp Baking powder
1 tsp Vanilla essence


Method

• In a bowl, put butter, milk, sugar and vanilla essence. Mix well using  a wooden spoon or an electric beater till it becomes smooth and creamy.
• In another bowl, add oats, whole wheat flour, cinnamon powder and baking powder. Mix well using a wooden spoon till everything is nicely combined.
• Put the dry ingredients into the butter mixture and knead well using your hands till it becomes a nice and soft dough.
• Pre heat the microwave oven in convection mode at 175 degree Celsius.
• Place a butter paper on a baking tray. Take a lemon sized dough and roll between your palms. Press gently and place it on the baking tray. Do the same procedure to the rest of the dough.
• Place the baking tray in the pre heated oven for about 25 - 30 minutes for crispy cookies and for about 15 - 20 minutes if you would like a chewy cookies. ( I would prefer the crispy ones as it tastes simply great).
• Once done, take off from the oven and transfer them on a wire rack and let them cool completely.
• Enjoy!!!
• Put them in an airtight container for later use. It remains crispy for more than 2 weeks....if any left ;)

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