MONSTER MANGO MINT LASSI

MONSTER MANGO MINT LASSI

Lassi is yogurt based drink serve with breakfast or lunch. You can make sweet or salty, sometimes seasoned with roasted cumin, black pepper or dry coriander powders. In sweet lassi you can add fruits like Mango, Strawberry, or banana to make it flavored lassi. Here I made this with mango and mint leaves.

INGREDIENTS

1 cup Mango Cubes

½ cup Mint leaves, fresh

2 tbsp. Mango puree, tinned

2 cups Yogurt, chilled

4 tbsp. Sugar

½ cup Milk or water, chilled

Ice cubes optional

METHOD

Combine mango cubes, mint leaves with yogurt in the jar of blender and blend till smooth. Add sugar, milk and ice cubes blend again to make it smooth & frothy. Serve in the glass and garnish with mint leaves and mango puree.

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TIRANGEE POORI WITH PANEER DIL PASAND: Diwali Special

TIRANGEE POORI WITH PANEER DIL PASAND: Diwali Special

INGREDIENTS

2 cups Wheat Flour

1 cup Plain Flour

½ cup Semolina

1 Beet Root, Boiled with water and pureed

½ cup Spinach Puree

Salt to taste

2 tbsp. Butter

1 tsp. Turmeric Powder

1 tsp. Red chili powder

½ tsp. Asafetida

Water for kneading the dough

Oil for Frying

METHOD

Mix flour, plain flour, semolina in the big bowl. Mix butter and salt to make like bread crumbs. Divide it in to three parts. One part adds beet root pureed water to make soft dough. Second part adds spinach puree to make green color dough. Third part adds turmeric, chili powder, asafetida and water to make dough. Grease all the dough with oil and cover. Keep it for rest 10 minutes.

Make small balls of each dough and join 3 small balls to gather to make triangle. Roll out tricolor Poories.

Heat oil in the frying pan and deep fry all the Poories from both sides. Serve with Paneer Dil pasand.

 PANEER DIL PASAND.

INGREDIENTS

200 gm. Indian Cottage Cheese cubes

2 tbsp. Butter or clarified Butter

4 Medium sized Tomatoes, chopped

½ cup, Cashew nuts, soaked in water

2 tbsp. Melon Seeds, soaked

4 Green Cardamoms

1tsp Cumin seeds

1tsp. Turmeric Powder

½ tsp. Red Chili Powder

2 tsp. Coriander Powder

½ tsp. Garam Masala

1tsp. Ginger paste

1 cup Milk

Salt to taste

Pinch of Sugar

2tbsp. Fresh Cream

1tbsp Fresh Coriander

METHOD

Heat pan on medium high heat, add 1tbsp. Butter and cumin seeds. Add Soaked Cashewnuts, melon seeds and chopped tomatoes, sauté. Stir and add all dry powders and ginger paste. Add 1 cup water and cover this with lid, cook this for 3-4 minutes. Remove and cool. Grind this in the blender to make smooth puree.

Heat remaining butter and add this blended puree, sauté for minutes. Add cubed cottage cheese, salt, sugar, milk and mix well. Add water if required. Cook this on low heat, till the gravy turns thick. Remove and add fresh cream. Garnish with fresh coriander and serve hot with Hot Poori.

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GULKAND STUFF GULAB JAMUN

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GULKAND STUFF GULAB JAMUN

Makes: 18-20

INGREDIENTS

4 tbsp. Gulkand or Rose Petal Jam

6 tbsp. Almond Powder

2 tbsp. Pistachio, chopped

3 cups Milk Powder

½ cup Plain Flour

½ tsp. Baking Powder

3 tbsp. Ghee

4 tbsp. Milk cream

Ghee for frying

Silver Leaf & Almond slices for garnish

For Sugar syrup:

2 cups Sugar

2 Cups water

2 tbsp. Rose Water

7-8 Green Cardamoms

4-5 Strands of Saffron

METHOD

Mix Sugar with water in the pan and boil on medium high heat. Add whole cardamoms, saffron strands.

Once sugar melt completely slow the heat and simmer for 4-5 minutes. Add rose water and remove from heat. Pass through sieve and keep aside.

Mix rose petal jam with almond powder, chopped pistachios and make Small candy size balls.

 

Sieve flour with baking powder and combine with milk powder. Add 2 tbsp. Ghee and milk to make soft dough. Grease both the palm with remaining ghee and make lime size ball with dough, fill with rose petal jam balls and roll it to make it smooth. Repeat the process to finish the dough.

Heat the ghee or oil in the pan on medium low heat. Leave 3-4 gulab jamun at a time for frying. Gently toss to fry equally from all the sides with slotted spoon. Remove and dip in the prepared sugar syrup. Fry all the gulab jamun in the same manner and dip in the sugar syrup for 40-45 minutes

CORN STUFF ALOO TIKKI CHAT: DIWALI SPECIAL

CORN STUFF ALOO TIKKI CHAT: DIWALI SPECIAL

INGREDIENTS

6 medium Potatoes, boiled, peeled and mashed

3 tbsp. Corn Flour

1 teaspoon Lemon Juice

Salt

Oil for shallow frying

For Stuffing:

1 cup Frozen Corn

½ cup Fresh Coriander, Chopped

2 tbsp. Peanuts, Roasted, coarsely grounded

1/2 tsp. Dry Mango Powder

1/2 tsp. Garam Masala Powder

½ tsp. Chat masala Powder

2 Green chilies, finely chopped

1 tbsp. Grated Ginger

Salt to taste

For Serving:

1 cup yogurt, slightly salted and beaten

1/4 cup Green Chutney

1/2 cup Sweet Chutney (Date-Tamarind Chutney)

½ cup Pomegranate

½ cup Grapes, sliced

1 tsp. Red Chili Powder, for garnishing

1 tsp. Dry roasted Cumin seeds Powder

4 tbsp. Fresh coriander, finely Chopped

METHOD

Defrost the frozen corn and cook in the pan to mix all the ingredients. Cook it for 2-3 minutes. Remove and keep it to cool.

Take mashed potatoes in a large bowl and add corn flour, lemon juice and salt in it, mix well.

Divide the mixture of mashed potatoes into 8 -10 equal portions. Give each portion a round shape of ball and press a little to make 1/3 inch thick Pattie. Put 1-2 teaspoons filling in the center of patties.

Cover filling from all sides and make round ball. Again press a little and flatten stuffed ball into patties. Repeat the process to make all tikkies.

Heat the non-stick frying pan and drizzle 1 teaspoon oil over it. Put 5-6 tikkis over it and cook over medium flame until bottom surface turns golden brown, approx. 5-6 minutes.

Turn it upside down, drizzle some oil around its circular edge and cook for 4-5 minutes until another side also turns golden brown.

Transfer it to a plate. Repeat to cook all the patties.You can shallow fry also.

For arranging on the plate:

Take 2 aloo tikkis in each serving plate. Top each one with beaten yogurt, green chutney and sweet chutney.

Sprinkle cumin seeds powder & chili powder. Garnish with coriander, pomegranate and grapes. Serve immediately.

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BEAUTY OF BLOG: A Makeover of Myself

BEAUTY OF BLOG: A Makeover of Myself

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Today I thought to write about my journey of blog, what is blog means to me? What is all about? I put thinking cap on my head creative juices are started flowing. The first though came as in the title of this post so I am using as it is –  Beauty of The Blog:

Like Picasso said everyone is the artist you have to find it in yourself, each & everyone in this world there is something to share & blog is the platform to share your skill, ideas, solution and so many other things. Before I started the blog I used to cook without measuring the thing, blog made me completely technical and systematical. Now I know the perfect proportion of flour, fat & water, I know the chemical properties of food, what temperature required for certain thing. What is the reaction of different kind of fruits & vegetables when you plan to mix with something, my kitchen is now my Dexter Lab.

It’s a complete transformation for me, it’s a makeover of me, As John Keats said, BEAUTY IS TRUTH & TRUTH IS BEAUTY, food is real and food is beauty, I cook my food with truth and honesty. When you add honesty and love to anything in the life, I am sure you will get 100 % success as a result, I follow my dream and my passion encourages me to fulfil it.

I am blessed with sixth sense and now it’s a part of my cooking skill. Sometimes I feel myself like a scientist in my kitchen and it encourages me to plan logic & experiments.  Because of the blog I am aware of certain types of spices, exotic fruits & vegetables, like finger limes, Kaka etc. My eyes are perfectly working on food discoveries.  The food blog is my after school self-learning course, in which the certificate is my readers and their comments.

I am sharing my journey to all my readers and I am very curious to know about your adventure, please find some time to comments on this post to share your change of life after blogging, I am very eager to read all this. My blog is my life, though it started with fun will end up with some purpose, here I would like to mention Robert Frost’s Poem…

“The woods are lovely, dark and deep,

But I have promises to keep,

And miles to go before I sleep,

And miles to go before I sleep.”

 

 

KESRI KHEER WITH TUILE: SAFFRON MILK PUDDING WITH TUILE

KESRI KHEER WITH TUILE: SAFFRON MILK PUDDING WITH TUILE

On the Eve of Karwa Chauth, A festival of India known as Husband’s Day, because wife fast whole day for husband’s Long & healthy Life. I will post some other time full story, today only the sweet dessert..Enjoy the Day with Peace, Calm & inner happiness…!

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INGREDIENTS

6 cups Full fat Milk

60 gm. Rice

150 gm. Sugar

1 tin Cardamom flavored Evaporated Milk

2 tsp. cardamom Powder

20 Almonds, blanched & sliced

20 Pistachio, Sliced

½ tsp. saffron Strands, soaked in the warm Milk

METHOD

Heat the milk in the heavy bottom pan. Wipe the rice with wet cloth and add to the boiled milk. Simmer the rice and milk for 30-35 minute or till rice done, keep stirring to avoid sticking on the bottom. Mash rice with back of the spoon. Add sugar and evaporated milk, Stir again and simmer 12-15 minutes. Add cardamom powder, saffron & sliced nuts. Remove from heat and cool.

Tuile

50 gm. Butter

¾ cup Plain Flour

¼ cup icing sugar

1 tsp. cardamom powder

Mix all together and roll out in to thin cookies. Bake for 5-6 minutes at 170 degree centigrade. Brush with saffron soaked milk to make design. Serve.

 

 

MANGO KALAKAND WITH PISTACHIO COOKIES: FESTIVAL FUSION

MANGO KALAKAND WITH PISTACHIO COOKIES: FESTIVAL FUSION

MANGO KALAKAND

INGREDIENTS

2 cups Mango pulp

½ tin Condensed Milk

2 cups Full fat Milk

4 tbsp. Milk Powder

200 gram Indian Cottage Cheese, grated

1tbsp. Cardamom Powder

½ cup Pistachio Chopped

7-8 Strands Saffron, Soaked in the warm Milk

Silver foil for garnish

METHOD

Heat milk in the heavy bottom pan; simmer for 15 minutes on low heat. Add Condensed milk and crumbled cheese. Stir continuously. When mixture starts leaving sides add mango pulp and stir again to mix well. Add Milk powder, cardamom powder and chopped pistachio. Simmer and stir till its thick. Set in the serving cups and chill. Garnish with silver foil and serve with Pistachio Cookies.

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PISTACHIO COOKIES

INGREDIENTS

1 cup Pistachio, Finley powdered

½ cup Sugar

½ tsp. Cardamom powder

1tbsp.Plain flour

1tbsp. or more milk

1 drop gel Food color, green

METHOD

Mix all the ingredients and make soft dough. Keep it in the fridge to chill for 15 minutes.

Roll out the dough in the ½ cm thin circle and use cookie cutter to cut small round shapes.

Bake in the oven at 180 degree centigrade for 9-10 minutes. Cool and remove, Serve with Mango Kalakand cups.