Hara Bhara Kabab - Diwali Special Healthy Snacks

Hara Bhara kabab is a vegetarian kabab made from green peas, paneer, spinach, gram flour, bread crumbs and Indian spices. You can deep-fry or shallow fry them on a tawa. These are very popular in North Indian Snack Platters and healthy too. 

Ingredients:

• Green peas - 1 cup
• Spinach (chopped) - 1/2 cup
• Paneer (grated)  - 1/2 cup
• Gram flour / Besan - 1 tsp
• Bread crumbs - 1 tsp
• Salt to taste
• Roasted cumin powder - 1/2 tsp
• Cashew nuts 
• Oil for shallow fry

Process:

1. To start with, make a smooth paste with peas and spinach. Transfer to a Mixing bowl.

2. Add all the ingredients and make a dough. Take small pieces and give the shape of kabab. 

3. Put a cashew nut on the top, shallow fry both the sides until crispy. Serve hot with ketchup.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Ghugni ~ An Iconic Bengali snack

Ghugni is a curry made of white peas or chickpeas. Different variations of this dish use different types of peas, such as black gram, green peas or white peas. Ghugni is often served with luchis as breakfast or kachoris in the roadside tea stalls. It is very popular amongst all the other street foods in Kolkata. This white chickpeas ghugni is often made during Durga puja or any other festival times in Bengali households. Ghugni is widely enjoyed as a spicy and tangy evening snack and most beloved one for Bengalis. 

Ingredients:

• White peas - 1 and 1/2 cup (200 gram)
• Mustard oil - 2 tsp
• Ghee - 1 tsp
• Cinnamon - 1 inch stick
• Cardamom - 2 crushed
• Clove - 3-4
• Bay leaves - 2
• Dry red chili - 2
• Cumin seeds - 1 tsp
• Tomato - 1 (finely chopped)
• Onion - 2 (finely chopped)
• Ginger and green chili paste - 1 tsp
• Turmeric powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Kashmiri red chili powder - 1/2 tsp
• Coconut - cut into slices
• Salt to taste
• Sugar - 1/2 tsp
• Bhaja masala - 1/2 tsp
• Tamarind pulp / puree - for garnishing

Process:

1. Rinse and soak the white peas over night. Then boil them adding water and salt. The Peas should be soft but remain unbroken. Once done, strain the dal and reserve the water for later.

2. Heat oil in a small pan and add the coconut slices and fry until they are golden brown. Remove and keep aside. 

2. Now in a kadhai, add mustard oil and ghee, once hot, add dry red chili, bay leaf, cardamom, clove, cinnamon and cumin seeds. Once they stars crackling, add onions and fry for few minutes. 

3. Add the ginger and green chili paste along with tomatoes and cook until tomatoes are soft. Meanwhile make a paste of all the powdered spices adding water and add it to the pan. Mix everything and fry until the smell of raw spices are gone. Add a splash of the reserved water and continue frying. Once the spices have started releasing the oil, add the boiled peas and fold it with the spices and cook for 2 minutes. 

4. Add salt and sugar and bubble on high heat for about 3-4 minutes until the curry loses its watery consistency. Add fried coconut and bhaja masala and give it a good mix. Remove from heat, cover and let it rest for 2 minute before serving. 

5. While serving, add chopped onion, green chilies and tamarind puree/pulp. Serve hot. 

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Batata Musallam

Batata Musallam is a delightful combination of potatoes with creamy tomato based gravy with some flavorful spices, fresh cream and nut paste. This curry has a rich texture and mouth watering flavor. Goes very well with paratha. 

Ingredients:

1. Potatoes - 4-5 cut into halves or you can use baby potatoes
2. Mustard oil - 3 tsp 
3. Green chillies - 2-3 (chopped) 
4. Turmeric powder - 1/2 tsp 
5. Cumin seeds - 1/2 tsp
6. Onions - 1 cup (finely chopped)
7. Ginger garlic paste - 1 tsp
8. Salt to taste
9. Kasuri methi - 1/2 tsp
10. Fresh cream - 2 tsp
11. Coriander leaves
12. Raisin (optional)

For the masala paste

1. Tomatoes - 3-4 roughly chopped
2. Dry red chillies - 2
3. Soaked cashew and almonds 
4. Turmeric powder 1/2 tsp
5. Kashmiri red chilli powder 1 tsp
6. Cumin powder 1 tsp
7. Coriander powder 1 tsp
8. Garam masala powder 1 tsp

Process:

1. For the masala paste, grind all the mentioned ingredients to a smooth paste, keep aside.

2. Deep fry the potatoes in hot oil until light brown and keep aside.

3. Heat oil in the same pan and add cumin sees, onions and sauté for 2-3 minutes. Add chopped green chillies and ginger garlic paste and sauté for few seconds. 

4. Now add the prepared masala paste, mix everything and cook for 2 minutes on low medium heat stirring occasionally.

5. Add fried potatoes, salt to taste, karuri methi and 1 cup of hot water. Mix well, cover and cook for 2-3 minutes on low heat.

6. Add raisins, fresh cream and coriander leaves and cook for a minute. You can add one tsp of ghee on top to finish with (optional)

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Steamed Chicken

Steamed chicken is a very simple yet delicious recipe and you can make it so quickly with just a few ingredients. 

Ingredients:

1. Mustard Seeds - 2 tsp
2. Posto (poppy seeds) - 2 tsp
3. Cashew nuts - 6-8 
4. Green chillies - 6-8 (as per taste)
5. Boneless chicken -  half kg (cut into 3 inch pieces)
6. Yogurt - 2 tsp
7. Salt - as per taste
8. Turmeric powder - 1/2 tsp
9. Kashmiri Red Chilli powder - 1 tsp 
10. Ginger Garlic Paste - 1/2 tsp
11. Red dry chilli - 1
12. Cardamom - 2-3
13. Cinnamon 
14. Clove - 2-3
15. Onions - sliced ( 2 big)
16. Mustard oil - 2 tsp

Process:

1. Wash and clean the chicken pieces. 

2. Soak mustard and poppy seeds in water for 20 minutes. Add cashew nuts also. Make a paste adding green chillies.

3. Take a tiffin box (in which you can steam the chicken), pour the chicken pieces and add the prepared mustard-poppy-cashew paste, yogurt, turmeric powder and salt, mix well and keep aside for 30 minutes for marination.

4. In a frying pan, heat mustard oil and add Red dry chilli, cardamom, cinnamon and clove along with sliced onions. Fry for 2-3 minutes on medium low flame and add ginger garlic paste. Add Kashmiri red chilli powder to get a nice color.  Saute till the spices are mixed properly.

5. Add fried onions to the chicken mixture, give it a good stir and add some green chillies on the top, cover the tiffin box with the lid and steam for 30 minutes on low flame. 

6. Serve hot with steamed rice.

P.S. The recipe reel is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Egg pulao in cooker (One Pot Meal)

Delicious one pot meal for a busy day - Egg Pulao in a Cooker

Ingredients:

Boiled Eggs - 4-5

Basmati rice - one cup (washed and soaked)

Water - one and half cup

Oil - 2 tsp

Bay leaf - 1-2

Star anise - 1

Cinnamon stick - 1

Cardamom- 2-3

Ginger Garlic - 2 tsp (chopped or paste)

Sliced onions - 2 big

Tomatoes - 1 (sliced)

Green chilies - 2-3

Turmeric powder - 1/2 tsp

Kashmiri Red Chilli Powder - 1 tsp 

Garam masala - 1 tsp

Coriander leaves - finely chopped

Salt to taste 

Ghee - 1 tsp

Process:

1. Wash and sock basmati rice for 10 minutes. 

2. In a pressure cooker, heat oil and add Bay leaf, Star anise, Cinnamon stick, Cardamom and chopped ginger garlic. Sauté for 1-2 minutes. Then add sliced onions, tomatoes and green chilies long with all the powder spices and sauté for 2-3 minutes.

3. Once the spices are done nicely, add the boiled eggs, coriander leaves and salt as per your taste. and sauté for 1 more minute.

4. Now add rice and give it a good mix. Add one tsp of ghee and close the pressure cooker. One whistle and the pulao is ready to serve.

5. Serve hot with raita or any curry. 

P.S. The recipe reel is there on my Instagram and YouTube pages. Do check it out @romisrecipe

Dal Makhani

Dal Makhani is one of the most popular and almost everyone's favorite recipes. A relatively modern variation of traditional lentil dishes, it is made with Urad dal and other pulses and includes butter and cream. I have used Rajma, Urad and whole black Masoor dal here. A very easy recipe but needs to be cooked with patience. The longer you cook the dal, the more flavorful it will be.

Ingredients:

1. Butter - 2 tsp
2. Ginger Garlic and green chilli paste or grated - 2 tsp 
3. Tomato puree - 3-4 tomatoes
4. Onion - 2-3 grated or paste
5. Kashmiri red chilli powder - 1 tsp
6. Salt as per taste
7. Kasuri Methi - half tsp
8. Coriander leaves 
9. Fresh cream 
10. Dal and Rajma - soaked and boiled in a pressure cooker for 3-4 whistles 
11. Water - 1-2 cups
12. For the second tempering - chopped garlic and ginger - half tsp each and butter

Process:

1. In a kadhai, add butter, and sauté ginger garlic green chilli paste for 2 minutes or till the aroma comes. Add tomato puree and Kashmiri red chilli powder. 
2. Add onion and cook for some more time, keep stirring occasionally. 
3. Now add the boiled dal and some more butter, salt as per taste and kasuri methi. 
4. Add water to balance the consistency and cover and cook on low flame for 2-3 minutes.
5. Add the second tempering - in a pan add butter and chopped ginger and garlic. Once the aroma comes, add this to the cooked dal.
6. Add fresh cream and coriander leaves. Serve hot with roti paratha or rice. 

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe

Chocolate Mousse 😍😍

Chocolate Mousse 😍😍

Chocolate Mousse using Meron’s Instant Dessert Mix.

Introducing the Meron’s Instant Dessert Mix.

Meron’s Crème Caramel Pudding
Meron’s Chocolate Mousse
Meron’s Vanilla Panna Cotta
Meron’s Crème Brûlée

Easy Cooking in 3 steps, Natural and Vegan with 4 Exciting premixes; ensure ultimate satisfaction for our taste buds.

Meron's Chocolate Mousse is a decadent and creamy chocolate indulgence. Its intense chocolatiness pairs with a light-as-air texture making it an insanely delicious dessert. This luscious Eggless chocolate mousse is great on its own with a dollop of whipped cream, but also makes flavorful fillings for cakes, tarts and pastries.

Recipe:

Ingredients:
👉Meron’s Chocolate Mousse Mix – 100 gms
👉Milk – 160 ml
👉 Whipped cream -300ml

Let’s Cook:
👉Boil 160ml of milk along with Meron's Chocolate Mousse Premix Powder
👉Stir well until the powder is uniformly mixed and dissolves. Cool down for 2-3 minutes.
👉Fold it with 300ml of whipped cream, pour it into a bowl and refrigerate for 2-3 hours & serve.

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe

CREAM BRULEE

Crème Brûlée 🍮

Crème Brûlée using Meron’s Instant Dessert Mix.

Easy Cooking in 3 steps and ensuring ultimate satisfaction for our taste buds.

Meron's elegant Creme Brûlée is an indulgent play of textures. Creamy custard and crunchy caramel in every bite! A rich, creamy, melt-in the mouth custard finished with a brittle topping of caramelized sugar that cracks when you tap it with a spoon.

Ingredients:
• Meron’s Creme Brûlée Mix – 100 gms
• Milk – ½ L
• Fresh Cream – 400 ML

Process:
1. Boil 1/2 liter of milk and 400 ml of cream along with Meron's Creme Brûlée mix.
2. Stir well until the powder is uniformly mixed & dissolve.
3. Pour it into a bowl and refrigerate for 2-3 hours. Before serving sprinkle with brown sugar to cover. Caramelize the sugar with a blow torch or under the grill.

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe

MEETHE CHAWAL || ZARDA PULAO

Meethe Chawal as it is popularly known in Northern States of India (Haryana, Uttar Pradesh and Punjab). A delicious rice preparation in Desi Ghee, colored with turmeric, flavored with spices like saffron, cardamom, with lots of nuts. The dish has a lot of variation within the Indian Subcontinent.  

Ingredients

• Basmati rice (soaked) – 1 cup
• Turmeric – ½ tsp
• Ghee – 3tbsp
• Cinnamon – 1small stick
• Cardamom – 4=5
• Cloves – 4-5
• Coconut (dry, sliced) – handful
• Raisins – handful
• Almond (chopped) – handful
• Cashew nut (chopped) – handful
• Pistachio (chopped) – handful
• Milk – 1cup
• Saffron – a pinch
• Sugar – 1cup
• Rose water - 2 spoon
• Pomegranate (for garnishing - optional)

Process

1. Soak basmati rice for about 30 min. Boil 2 cups of water and add ½ tsp turmeric into it (if you have saffron, you can use that instead of turmeric powder) Drain the soaked rice and carefully pour into the boiling water and cook the rice over medium heat. Once the rice is 80% cooked, drain the rice and keep aside on a strainer. 

2. Take a new heavy bottomed pan, heat over medium flame. Add ghee to the vessel once it's hot. Once the ghee melts. Add in the whole spices (bay leaf, clove, cinnamon, cardamom, star anise and the dried coconut. Stir for about 2 minutes and add in the chopped almonds, pistachio, cashew nuts and raisins. Roast this for about 1 min until the nutty flavor develops.

3. Add in the milk and saffron. Boil until the saffron releases its color and sweet smell. Now, add in the sugar and rose water. Stir until everything mixes well. Add in the rice and carefully mix the milk in the rice. 

4. Cover the vessel with a lid and cook on low flame for 5-7 minutes or until all of the liquid is absorbed by the rice. Transfer the rice to the serving platter and serve hot. Garnish with some pomegranate while serving.

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe

Matar Makhana

Makhana are puffed lotus seeds. They are a popular food to eat during fasting. They are filled with carbohydrase, fiber, iron, zinc and many other nutrients. Makhana is quite popular in India and can be used in many recipes. I have tried Matar Makhana, which is a delicious rich curry filled with the goodness of makhana and green peas. Roasted makhana made in a thick curry of tomatoes, ginger and aromatic spices. This is a perfect one for a quick meal and pure vegetarian option. You can use onion or garlic as per your choice. Goes well with paratha or chapati. 

Ingredients

1. Ghee - 2 tsp
2. Makhana (Foxnuts) 2 cup
3. Green peas - 1 cup
4. Cumin seeds - 1 tsp
5. Tomato - 2 big (chopped)
6. Ginger - 2 inch 
7. Green chillies - 2-3 
8. Turmeric powder - 1/2 tsp
9. Kashmiri red chilli powder - 1/2 tsp
10. Salt - as per taste
11. Cumin powder - 1/2 tsp
12. Half cup water
13. Fresh coriander leaves for garnishing (optional)

Process

1. In a pan heat 1 tsp ghee and add makhana and roast them for 5-6 minutes until they are light golden. Once done keep aside.

2. Make a fine paste of chopped tomatoes, ginger and green chillies.

3. Add ghee in the same pan and add cumin seeds and turmeric powder, saute for 2 seconds and add tomato puree and other powder spices. Saute for 2 minutes and add green peas. 

4. Once the peas are cooked and ghee starts leaving the pan add little bit of water and cook for one more minute, check if the peas is done properly. At this stage, add the roasted makhana and garnish with some freshly chopped coriander leaves. Serve hot with paratha or chapati.