Strawberry Lassi

Strawberry Lassi

Serves: 3

Ingredients:

9 ripe strawberries, rinsed

2 tablespoons white sugar

1/4 cup whole milk

1 cup dahi

3 ice cubes


Preparation method:

Prep: 10 mins

1. Cut 3 strawberries into small pieces and set aside. In a mixie, place the remaining strawberries and sugar; blend on high speed for 30 seconds. Pour in the milk and blend another 30 seconds. Add the dahi and blend on high speed for 1 minute.

2. To serve, place 1 ice cube in each of 3 glasses and pour in the lassi. Top with the strawberry pieces and serve.

Mango Mint Lassi with Ilaichi

Mango Mint Lassi with Ilaichi

Take your mango lassi up a notch with the addition of ilaichi and star anise. Yum!

Serves: 3

Ingredients:

1 large mango - peeled, seeded, and diced

3 tablespoons sugar (optional, depending on sweetness of mango)

2 tablespoons chopped fresh mint

1 teaspoon freshly ground star anise

1 teaspoon freshly ground cardamom

1 tablespoon lime juice

2 cups plain milk or dahi

3 sprigs fresh mint for garnish


Preparation method:

Prep: 15 mins | Cook: 15 mins

Blend the mango, sugar, chopped mint, star anise, cardamom, lime juice, and milk in a blender on high speed until smooth. Pour into glasses and garnish with fresh mint sprigs to serve.

Cashewnut Kheer

Cashewnut Kheer

Serves: 4

Ingredients:

1 litre milk

3/4 cup cashew nuts soak for 3-4 hours in warm water

1/2 cup sugar

1 tsp. each almonds & pistachios, slivered thinly

1/4 tsp. cardamom powder

1/4 tsp. saffron, soaked in a tbsp. hot milk


Preparation method:

Prep: 4 hours | Cook: 30 mins | Extra time: 30 mins, soaking

1. Rub saffron with pestle till dissolved, keep aside.

2. Drain water from cashew nuts, grind to a smooth paste, saving some for garnish.

3. Put milk to boil in a large heavy pan

4. Add sugar, allow to simmer for 10-12 minutes, stirring occasionally.

5. Add cashew nut paste, stir and resume boil, simmering on low for 2-3 minutes.

6. Add slivered dry fruit, mix, take off fire.

7. Pour into individual bowls.

8. Pour into individual bowls.

9. Sprinkle bits of cashew on each.

10. Spray some saffron milk on top, with a small kitchen brush or with hands.

11. Serve hot, and fresh.

Keep in fridge to drink it next day

Vegetarian Chinese Noodle Salad

Vegetarian Chinese Noodle Salad

This is a great summertime - or anytime - vegetarian dish. Feel free to add other vegetable in addition to the capsicum, or some fried paneer or tofu to make it a meal.

Serves: 4

Ingredients:

250g vermicelli pasta or egg noodles

2 tablespoons sesame oil

1 dash soy sauce

1/2 teaspoon dried crushed chilli flakes

1 capsicum, julienned

1 bunch fresh coriander, finely chopped


Preparation method:

Prep: 5 mins | Cook: 5 mins | Extra time: 45 mins, marinating

1. Cook pasta or noodles according to packet instructions; drain and rinse under cold water to cool.
2. Whisk the sesame oil, soy sauce, and crushed chilli flakes together in a large bowl, and toss with the cooled pasta, capsicum and coriander until well mixed. Cover. Serve. Or you may refrigerate for one hour and serve chilled.

Dhoklas

Dhoklas

This is traditional Gujarati snack made out of besan flour. Good diet food and is light to eat. Its healthy as well because it is steamed. Give a try and let me know if you liked it.

Serves: 5

Ingredients:

1 packet Dhokla mix which

1tspn mustard seeds


Preparation method:

Prep: 5 mins | Cook: 20 mins | Extra time: 5 mins, other

1. Buy one packet dhokla mix from indian stores.

2. Follow the instructions on the dhokla packet about the quantity of water to be added to the mix. Different packets with varied gms have different amount of water to be mixed. Add slightly more water than what they mention in the instruction.

3. While mixing, for more spice, add additional chilli powder.

4. Pressure cook for 20mins and once cooled, turn the vessel upside down.

5. heat oil in a pan. add mustard seeds, asefotida, green chillies. pour on the dhokla.

6. I have decorated with carrots and onion for fun... you can do whatever creative you want to on this.

Tomato Ricebath

One of the rice dishes which is not too time consuming... fast and tasty !! This was a recipe which i tried myself for the first time when i was on marathon of cooking in the initial period of my marriage. 

Prep Time: 15 mins    |  Cook time: 30 mins    |  Serves: 4

Ingredients:

Rice	2 Cups
Tomato (Medium Sized)	8 Nos.
Onions (Medium Sized)	4 Nos (Cut into long thin pieces)
Green Peas	1 Cup
Green Chillies	2 - 3 Nos.
Ginger	1 Inch
Mustard Seeds	1 tbsp
Curry Leaves	1 Sprig
Red Chilly Powder	2 - 3 tbsp
Oil	2 - 3 tbsp
Salt	To taste
Coriander Leaves	1/4 Cup

Method:

1. Pressure cook rice and allow to cool.
2. Grind into smooth paste - tomato, green chillies and ginger and keep aside.
3. Boil the green peas and keep aside.
4. Add oil to the pan, add mustard seeds and allow to splutter. add curry leaves, onion and salt and close the pan lid. 
5. Once the onion is golden brown and soft, add the smooth paste, boiled green peas , chilli powder and little salt and allow to boil into thick paste.
6. Mix rice to the paste.
7. Decorate with coriander leaves.

Orange Mint Water

Orange Mint Water

Serves: 15

Ingredients:

3 ripe oranges
1 sprig of mint, finely chopped
A decorative jug/pitcher of water
Ice


Preparation method:

Prep: 5 mins | Cook: 5 mins | Extra time: 30 mins, chilling

1. Scrub and wash the fruit thoroughly. Dry. Chop whole fruit into slices. Chop herbs. Add into water. Chill for 30 mins. Serve.
2. Note: Continue to add water into jug. The oranges will last one whole day. If you don't like chomping on mint in water, use whole unchopped sprig and float that into the water.

Mango Lassi

Serves: 1

Ingredients

1 mango - peeled, seeded and diced
1 cup plain yogurt
1/4 cup white sugar
1/2 cup ice


Preparation method:

Prep: 5 mins | Cook: 5 mins

In a blender, combine mango, yogurt, sugar and ice. Blend until smooth. Pour into glasses and serve.

Gulab Jamun, Golap Jamun

Ingredients :

Milk powder – 1½ cup
Self-raising flour – ½ cup
If you are using plain flour instead of self-raising flour, add:
Baking Soda - ½ cup
Baking Powder - ½ tsp
Fresh cream – approx 120 ml (to make the dough)
Cooking oil – for deep frying

Sugar Syrup :

Sugar – 3 cups
Water – 6½ cups
Ground Cardamom – ½ tsp
Rose essence or Rose water – 1 tsp

Method For the Jamun:

1. Mix the milk powder and self raising flour (add baking soda and baking powder if using plain     flour).
2. Add enough cream to make a moist dough.
3. Roll the dough into small balls.

For the Syrup:

1. Add the sugar, water, cardamom powder and rose essence in a large sauce pan and bring to boil over a low heat.
2. Heat oil in a wok or kadai, until a jamun ball dropped into the oil slowly starts to sizzle.
3. Reduce heat and add the jamuns a few at a time - stirring gently until they rise to the surface.
4. When in the oil, they must be rolled constantly so that they will cook evenly and won't burn or crack.
5. When they turn golden brown remove from oil and add to the syrup.
6. When the jamuns expand and become softer, remove the pan from heat and set to cool.

Mysorepak

Ingredients:
1 cup besan (gram flour)
2 ½ cups ghee (approximately)
1 cup sugar (heaped)
1 ¼ cups sugar
¼ tsp. Cardamom powder

Instructions:

1. saute the flour with 4-5 tbsp. ghee for 2-3 minutes.
2. Heat rest of the ghee in a different vessel.
3. Add water to the sugar. Heat and prepare syrup of 1 ½ thread consistency.
4. Pour the syrup on the sauted flour. Keep stirring consistently on a high flame.
5. Keep adding the heated ghee little by little to the mixture. Keep stirring.
6. Mysore pak will slowly start expanding. When done, the ghee will start separating out of mysore pak.
7. Stop adding any more ghee. The colour will change to light brownish. Add cardamom powder.
8. Put off the heat. Pour the mysore pak in a thali. Allow to cool down a little and set.
9. Keep the thali tilted so that the extra ghee drains out. Cut into pieces.

Mohanthal / Mohanthaal

Ingredients:

1 cup gram flour (besan)
50 gms mawa (khoya)
½ cup ghee
2/3 cup sugar
¼ tsp. Cardamom powder
Few strands of safron
1/8 tsp. Nutmeg powder
Slices of almond and pistachio
2 tbsp. milk

Instructions:

1. Heat ghee in a pan.
2. Take besan in a thali. Make a well in the centre.
3. Add 1 tbsp. of hot ghee on flour. Add 1 tbsp. of milk on top of hot ghee
4. Repeat the process once again. Put one or two tbsp. of hot ghee more. Mix well.
5. Seive the flour to get coarse flour.
6. Saute the flour on low flame till light brown with the remaining ghee.
7. Add mawa, saute again till reddish brown. Keep aside.
8. Add 1/3 cup water to the sugar. Heat and prepare syrup of 1 ½ string consistency.
9. Pour the syrup over the flour, add all the masalas. Mix well. Keep it aside, till it thickens on its own. Stir at intervals.
10. Pour in a greased thali.
11. Sprinkle slices of almond and pistachio. When cool cut into pieces.

Jalebi, Jalpi, Jilapi, Jalepi

Ingredients:

1 cup self-raising flour
a pinch baking powder
1/2 cup yogurt
Oil for deep frying
Optional Food Color - 2 drops Yellow, 1 drop Red
Sieve the flour with the baking powder. Add 1/2 cup of water to the yogurt and beat well. Add it to the flour. Mix it, add a little water if required to make a smooth batter until it is of pouring consistency. Leave it overnight to ferment.

For the syrup :

1 cup sugar
1/2 teaspoon saffron
2 teaspoons rose water
Dissolve the sugar in 1 cup of water and boil for 15 minutes. Warm the saffron in a small vessel; add a little milk until the saffron dissolves. Add to the syrup. Add the rose water.
The syrup should be of 1 thread consistency. Keep the syrup warm.

To Make the Jalebis :

1. Heat the oil in a wok.
2. Select a plastic bottle with a small hole in the lid and fill with the batter. ( A ketchup dispenser     works great )
3. Press the batter out from the bottle into the hot oil in the form of a jalebi (like a coiled serpent)
4. Fry on both sides until light golden brown. Take out and place on a paper napkin. Wait for 1     minute.
5. Drop the fried jalebis into the hot syrup. Leave for 2 minutes and then remove.
6. Enjoy them warm. Store in an air-tight container.

Pista Barfi

Barfi Pista (Creamed Milk Sweetmeat)

Ingredients:

1 lb powdered whole milk
1 1/2 cups water
4 oz sugar
2 oz ground pistachio
slivered pistachios
4 cardamom seeds

Method :

Sift the powdered milk. Gradually mix in the water, bring to the boil and cook over a moderate heat, stirring continuously, until reduced to a very thick paste.
Make a thick syrup with the sugar and a little water, and add to the creamed milk.
Add ground pistachios and stir thoroughly. Cook again until it is a thick paste.
Turn into square shallow tins or dishes, spreading about 2 inches thick. Leave to stand for 8 hours.
Press into it roughly broken cardamom seeds and slivered pistachio.
Cut into diamond shapes to serve.

Kaju Barfi

Ingredients:

2 cups cashewnuts soaked in water for 2 hours
1 cup powdered sugar
1 tbsp. Ghee
1/2 tsp. cardamom powder
Silver Varak for decoration

Instructions:

1. Drain and blend the cashew nuts to a fine paste.
2. Use as little water as possible when blending.
3. In a heavy saucepan put sugar and paste. Cook on a medium heat.
4. Keep on stirring continuously till a soft lump is formed.
5. Add ghee and cardamom powder and mix well.
6. Spread on a clean greased work surface.
7. Roll lightly with a rolling pin, to a desired thickness.
8. Apply the silver varak. Cool and cut into diamond shaped burfis.

Rasmalai / Rasamalai

Ingredients:

200 gram or half-half milk=2 liter
Half-half milk=0.75 liter
Skim milk powder=2 Tspn or Skim condensed milk=1 Tspn
Cardamom powder=1 tspn
Fresh lime juice= 1 tspn
Non Fat Yogurt=1 Tspn
Almonds and Pistatios=5 pieaces each, grated
Sugar=2 cups
Water=5 cups
Saffron=4-7 Strands

Preparation :

1.Boil 2 liter milk, add yogurt and lemon juice to it. Boil for 5-10 minutes. Paneer will separate from water. Transfer it to a clean thin cloth, tie it to drain water and leave overnight. Make small balls and flatten them to small patties (1 to 1.5 inch).

2.Take 5 cups water in a pan, add 1 cup sugar and boil. Put the paneer patties in this boiling water gently. Let it boil till they become soft and spungy (it takes about 15 minutes).

3.In another pan, put the milk and 1 cup sugar, add milk powder and boil until the quantity reduces to half. Take care that milk should not stick at the bottom of the pan. Add cardomom powder, pieces of almonds and pistatios, and saffron strands.

4.Gently remove each patty from the water, and drain all the water and transfer to the prepared milk. Boil at low heat for 5 minutes.

5.Remove from heat and allow it to cool to room temperature

6.Put the Rasmalai into refrigertor for 3-4 hours.

Serve Rasmalai chilled.
Preparation time: 45 minute

Instant Chocolate- Malai Barfi

Ingredients :

2 cups milk powder
1 cup almond meal
300 ml thickened cream
3/4 cup powdered sugar
1 tbsp cocoa powder

Method:

1. Place all ingredients except cocoa powder in a large microwavable bowl.
2. Mix well and place bowl in a microvave oven for 4 minutes on high cook.
3. Remove bowl and stir mixture. Place again for another 4 minutes.
4. Transfer half the barfi in a greased plate.
5. Quickly blend in the cocoa into the remainder and pour over the barfi in the plate and spread evenly.
6. Cool and cut into diamond shaped pieces.
7. Blanched nuts can be sprinkled on top along with silver varaq (foil).

Boondi Ladoo / Motichoor Ladoo

Sweet round balls made of gram flour- Also Known as MOTICHOOR LADOO

Ingredients :

500 GMS besan
8 tbsp. Milk
A pinch of baking powder
ghee (clarified butter) for frying
1 tsp. cardamom powder
500 GMS Sugar
1/2 tsp. Saffron essence
Some dry fruits like almonds, pistachios, cashewnuts, raisins

Method :

1. Make syrup with 4 cups of water and the sugar until the syrup thickens. Remove and keep warm.
2. Blend together besan (gramflour) and baking powder.
3. Put in saffron essence (or saffron soaked in warm milk) along with the milk and enough water to     make a thick batter.
4. Beat it vigorously until the mixture turns smooth.
5. Keep it aside to settle so that the mixture drops easily in the heated Ghee(clarified butter) and is     not too thin.
6. Now heat enough pure Ghee(clarified butter) for deep frying .
7. Then take a very fine sieve with holes in it and rub the batter a little at a time through the sieve so     that the mixture fall through the holes into the hot     Ghee(clarified butter).
8. The deep fried small balls comes out in the form of boondi which is of pale golden color.
9. Drain thoroughly and put them immediately into the syrup.
10.When all the mixture is used up and the boondi is in syrup , put in the dry fruits and cardamoms.
11.If the mixture is too dry then sprinkle a little hot milk over it. Mix again thoroughly.
12.Grease your hands and then shape the mixture into small ladoos.

Pedha / Peda

Ingredients:

1 cup Carnation Milk powder
3/4 cup sugar
5 1/4 Tablespoons unsalted butter
A pinch of Cardamom powder
Chopped Pistachios for garnishing

Method :
1. Heat pan on medium high. Add 3 tablespoons of water along with the sugar.
2. Boil for a few minutes till you have the consistency of a single thread.
3. Test between your fingers. It should form a single thread when the fingers are pulled apart.
4. Turn the heat down to medium low. Add the unsalted butter then stir till the butter melts.
5. Now, Add the milk powder and cardamom, mix well.
6. When the mixture becomes like cake-batter then take it off the stove and keep it aside Cool for 1 hour.
7. As the batter thickens, make 2 inch balls. Dent in the middle to form a small crater.
8. Garnish with chopped nuts. Makes 12 to 15 pedhas.

Shrikhand

Ingredients :

3 cups Milk
1 tsp beaten Curd
1 cup powdered Sugar
2 pieces of powdered cardamom
2 drops rose Water
1 tsp sliced pistachios

Instructions :

1. Bring the milk to boil. When it cools slightly add beaten curd.
2. Set curd for 10 to 12 hours.
3. Tie the curd in a muslin cloth and hang for two hours for the water to drain out.
4. Tie a strong cloth over a pan and add a small quantity of sugar to the curd at a time and mix     well over the cloth till the water has completely     strained through the cloth.
5. Repeat the process till all the curd and sugar is used up.
6. Add cardamom powder and mix well. Sprinkle the chopped nuts on top
7. You can also put edible silver foil (varak) on top.
8. Serve chilled.

Modak (Sweet Steamed Dumplings)

Prepare the filling first.

For the filling:
2 cup shredded fresh coconut
1 cup jaggery or sugar
1/2 cup a mixture of unsalted pistachios and unsalted cashews.
1/2 cup Milk
1/2 a pinch of cardamom powder

To prepare the filling, mix the coconut, milk & jaggery or sugar together and cook on a medium flame. Stir continuously until they are mixed properly. If you are using sugar the mixture will start to caramelize and bubble. Add the cashews and pistachios. Cook for another minute. Lastly ad the cardamom powder. Mix well. Let it cool. Set aside.

For the outer cover :

1 cup rice flour
1 cup water
1 teaspoon ghee
1/2 teaspoon salt
Boil 1 cup of water. When it has reached a steady boil, add ghee, salt and oil. Now immediately add the rice flour and stir quickly so as to remove all lumps. Cover with a lid for some time. Remove the lid & stir again & again, cover again.
Note : The dough should be neither too sticky nor too dry.
Now remove pan from the heat. Take off all the mixture on a flat plate. Knead it thoroughly while hot. Make a soft dough. Keep covered aside.

To make the modaks

It is best to make the modaks when the dough is slightly warm.

Grease the palms of your hands well. Take a ball of dough. Flatten the dough to form a cup shape. Place about 3/4th teaspoon coconut filling into this cup. Dip thumb & index finger in the oil & make 5-6 small pinches side by side on the outside edges of the cup. Bring them together on top and join to form a peak. Your modak is complete. This should look like a whole garlic pod. .
Place the modak on a pre greased plate.
Make the rest of the modaks. Place them on a pre-greased plate. Steam for about 15 minutes. Serve with ghee.