KESAR MALAI PISTA LADDU: KRISHNA JANMASHTMI SPECIAL

KESAR MALAI PISTA LADDU: KRISHNA JANMASHTMI SPECIAL
Today is Krishna Janmashtmi, the Birthday of Lord Krishna: This festival is celebrated all over India in the month of Aug/Sep. with all devotion and prayers.
On this auspicious day people decorate their temples and makes special meals.
Lord Krishna known as Makhan Chor, or Butter Thief, because He used to steal butter, milk and curd from everyone’s house and distribute all his friends and monkeys. Krishna loves Milk, Butter and all milk products; my recipe of Kesar Malai Pista Laddu is especially for Krishna Janmashtmi. This Deliciously divine dessert, takes time to cook but worth making because of its taste.

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INGREDIENTS
6 Cups Milk, full fat
1 cup Condensed Milk
250 gm. Cottage Cheese or Paneer, crumbled
15 Almonds, coarsely grounded
20 Pistachio, coarsely grounded plus extra for garnish
2 tsp. Cardamom Powder
1tsp. saffron strands soaked in the warm milk
Gold Foil for garnishing, Optional
Saffron Strands for Garnish, Optional
METHOD
Boil milk in the heavy bottom pan on slow heat. Simmer it till it reduces ¼ of the milk. Add condensed milk and crumbled cottage cheese. Stir continuously for 20-30 minutes. Mix all the chopped nuts, cardamom powder and soaked saffron. When it became thick and start leaving the sides of the pan, remove from heat. Cool completely and makes small balls with greased hands. Decorate laddu with pistachio slices and gold leaf. Offer to God as a Prasad and enjoy with friends and family.

RAW BANANA DAHI BARE: FAST SPECIAL

RAW BANANA DAHI BARE: FAST SPECIAL

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Dahi bare is a traditional dish made of white lentil & yogurt, here is the twist in the recipe, same dahi bare you can make with Raw banana and can have while fasting. It’s a fried cutlets made of boiled raw banana, Dipped in the yogurt and date chutney.
INGREDIENTS
6-8 Raw Banana, Boiled with skin
2 tbsp. Lotus seeds, roasted and powdered
Salt to taste
1 tsp. Black Pepper
Oil or Ghee for frying
For arranging Dahi Bare:
3 cups Fresh yogurt
3-4 tbsp. Sweet Chutney of dates
4 tbsp. Pomegranates
4 tbsp. Fresh Coriander, finely chopped
2 tsp. Cumin seeds, roasted, powdered
1tsp. Red Chili powder
Salt to taste
1tsp. Sugar
METHOD
Peel the skin of boiled banana and mash it with the help of potato masher.
Mix with salt, pepper and lotus seeds powder or you can use peanut powder. Grease both the hands and take a spoon full of mixture and make a small ball. Flatten slightly and finish all the mixture by repeating the process. Heat the oil in the pan and deep fry till light golden brown. Drain and keep aside. Cool.
Mix yogurt with salt and sugar in the big bowl. Add fried bare in this. Keep it in the fridge for 10 -15 minutes.
For Serving arrange 3-4 in the bowl, top with date chutney, pomegranates, coriander and cumin & chili powder. Serve immediately super tender Dahi bare.

WATERMELON LOLLY FOR COOL WEEKEND

WATERMELON LOLLY FOR COOL WEEKEND
Weekends of summer are for chilling with friends or family, no more elaborate cooking or spending hours in the kitchen. Every one wants to be relaxed and have fun, Ice lolly or Popsicles are super cool summer treats. Here is the super quick and easy recipe for guilt free dessert. Watermelon is a good source of minerals and vitamins, this popsicles are real treats for craving soul. Make it in advance and enjoy weekend. Flavor of mint leaves and sweetness of melon makes it super Cool.

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INGREDIENTS
For making 6 Ice-lollies:
4 cups, watermelon, Cubed without seeds
10-12 Mint Leaves, fresh
4 tbsp. Powder sugar
METHOD
Cut 1 cup watermelon in to very tiny cubes and Keep aside. Place 3 cups water melon cubes in the Food processor with sugar powder and process for 1 minute. Strain through sieve in the jug, mix mint leaves. Place 1 tbsp. tiny watermelon cubes in the each Ice-lolly molds and pour the sieved mixture into molds. Place in the freezer for 2-3 hours or until lollies are completely set.
To unfreeze the ice lollies, insert the molds in hot water for 5 to 10 seconds. Serve immediately. HAVE A SUPER COOL WEEKEND.

VELVET WHITE SOUP DI ALMOND

VELVET WHITE SOUP DI ALMOND
Almonds are full of protein and healthy fat; here is the recipe of Almond soup without any fuss. This creamy velvet textured soup is full of flavor. Make and enjoy the velvet white soup.
INGREDIENTS
Makes: 2
20 Almonds, soaked
1 tbsp. Butter
1 tbsp. Flour
1 cup Milk
1tsp. white Pepper
Salt to taste
½ tsp. Nutmeg powder
1 tbsp. Basil flavored Olive Oil
METHOD
Boil almonds in the hot water for 1 minute. Remove and cool. Rub almonds from both hands to remove skin. Keep 2 almonds for garnishing and grind with 1 cup water in the grinder.
Heat a pan and make roux with flour and butter. Add milk slowly to avoid lumps. Add  almonds and mix well. Add water to adjust the consistency and bring it to boil. Add nutmeg powder, salt & pepper. Remove and top with basil flavored olive oil and sliced almonds. Serve hot with sesame bread

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SAVORY BREAKFAST WAFFLE OF CORN & CAPSICUM

SAVORY BREAKFAST WAFFLE OF CORN & CAPSICUM
When you feel bored with your regular breakfast and want to have some different, try this savory breakfast waffle, I am sure you will like it because it’s light and full of taste. This eggless, flour less healthy waffle will replace your regular bread sandwich. Try and enjoy.
INGREDIENTS
Makes: 4
2 Cups Semolina
1 Cup Yogurt
½ cup or more water
½ cup Red Capsicum, finely chopped
½ cup Sweet Corn (Frozen), thawed
½ cup Tomato, finely chopped
¼ cup Parsley, chopped
2 tsp. Fruit Salt
Salt & Pepper to taste
1 tsp. Oregano Powder
Oil for greasing waffle trays
METHOD
Mix all the ingredients in the large mixing bowl, except the fruit salt and keep aside for resting for 15 minutes.
Grease the waffle trays with brush. Add fruit salt in the mixture and mix well with spoon. Pour the batter in the waffle trays and cook it 5-6 minutes till done. Remove and serve with tomato sauce.

CASHEW NUT & PEAS DOUGH NUT STYLE MUFFINS

CASHEW & PEAS DOUGH NUT STYLE MUFFINS

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Makes: 8
INGREDIENTS
1 cup Peas, frozen
½ cup Cashew nuts, roughly chopped
1 tbsp. Cumin seeds
2 tbsp. Olive oil
1 tbsp. Ginger, Chopped
1 tbsp. Coconut, fresh, grated
2 tbsp. Coriander leaves, finely chopped
1 tsp, Pepper
Salt to taste
1 tsp. Chaat Masala, Optional
1 ½ cups Flour
1 tsp. Baking Powder
75 gm. Butter, salted
1 tsp. Fruit salt
2 tbsp. Curd
1 cup Milk

METHOD
Heat oil in the fry pan adds cumin seeds and Cashew nuts, sauté and adds peas, ginger, salt and pepper. Cook it for 2-3 minutes. Remove from heat and adds coconut and chaat masala. Allow to cool.
Preheat oven to 200°C. Grease 8, 1/3-cup capacity dough nut mold
Sift flour and baking powder in to bowl. Combine curd, butter, milk in the stand mixture. Stir and fold with the flour. Fold in the pea’s mixture. Add Fruit salt and mix well. Spoon the mixture in to dough nut mold until three – quarter full.
Bake for 18 to 20 minutes or until a skewer comes out clean. Serve warm with tomato ketch up.