MYSORE PAK

Mysore Pak is an easy-to-make sweet delicacy, which can be prepared very easily at home. This traditional recipe has a wonderful melt-in-mouth texture, which makes it great for special occasions and festivals . 

Ingredients:

Besan (chickpea flour) - 1 cup

Ghee - 2 cup

Sugar - 2 cup

Baking soda - 1 pinch

Water

Process:

1. Add 1 cup of ghee to a pan and heat it over medium flame. Once the ghee is sufficiently hot, add gram flour in it and roast it for a few minutes. Make sure that you roast the gram flour properly so that the raw smell goes away.

2. In another pan, boil the sugar with water till it reaches one string consistency. When the sugar syrup is prepared, add the fried gram flour in it and stir well till it thickens. Heat the remaining ghee and gently add the gram flour mixture. Keep stirring continuously so that no lumps are formed. When the ghee starts to rise up from the sides and begins to separate, add the cooking soda.

3. Stir and pour into a greased plate. Gently spread the mixture and allow it to cool. Before it hardens fully, slice into desired shapes. 

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

Carrot Beetroot Halwa

I have tried beetroot halwa separately last year, this time thought how about mixing both carrot and beetroot and make halwa the same way we prepare gajar or beetroot halwa! And trust me, it was amazingly delicious. A perfect treat for all the dessert lover. 

Ingredients:  

1. Beetroot - grated one cup
2. Carrot - grated one cup
3. Milk (Full cream) - 1 cup
4. Cardamom - 2-3 
5. Bay leaf - 1
6. Cardamom powder - 1/2 tsp

7. Sugar - 1 cup

8. Pistachios - 1/2 tsp
9. Ghee - for cooking 

10. Khoya / Mawa - 1/2 cup

Process:     

1. Wash the carrots and beetroots thoroughly under running water, peel and grate them. 

2. In a frying pan / kadhai, add ghee and add cardamom pods and bay leaf. Add grated carrot and beetroots. Let it cook for 4-5 minutes.

3. Once the carrot beetroot mixture starts spreading a nice aroma, add milk and let it boil, by covering with a lid, on low flame. Cook until the milk completely evaporates. Add sugar at this stage and mix well. 

4. When the moisture is half evaporated, add khoya and stir well until halwa thickens. Just before you finish off, add cardamom powder and garnish with chopped pistachios.

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

Mangalorean fish curry

Super spicy and full of flavor, this Mangalorean fish curry will surely satisfy your taste buds. Serve Mangalorean fish curry along with steamed rice for a perfect Mangalorean meal (And if you have banana leaves to serve it, Bang on!!)

Ingredients

1. Fish (king fish or Pangasius or any of your choice) 
2. Black pepper powder - 1 tsp
3. Red chilli powder - 1 tsp
4. Turmeric powder - 1 tsp
5. Salt - 1 tsp
6. Dry red chilli - 3-4
7. Cumin seeds - 1 tsp
8. Coriander seeds - 1 tsp
9. Green chillies - 3-4
10. Garlic - 5-6
11. Mustard oil 
12. Onion - 1 big finely chopped
13. Curry leaves - handful 
14. Curd - 2 tsp
15. Coriander leaves - for garnishing

Process 

1. In a bowl, add black pepper powder, red chilli powder, turmeric powder and salt. Add little water and mix them properly and keep aside.

2. Heat a frying pan and add red chillies, cumin, coriander, green chillies, garlic and roast them till aromatic. Let them cool down and them make a coarse grind. 

3. Add oil in the frying pan and saute chopped onion and curry leaves. Once the onions are little brown add the grinded masala. Mix well and let it fry for few minutes

4. Now add the powdered masala paste and check the salt, if required you can add little more. Fry for few more minutes and then add curd and little water. Mix well and add the fish pieces. Let it cook for 2-3 minutes, cover with a lid.

5. Sprinkle some fresh coriander leaves once done. Serve hot with steamed rice. 

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

CHICKEN STEW

Chicken stew is a delicious meal with chicken, potatoes, carrots, onions, broccoli and any other veggies of your interests. It's all simmered in a rich seasoned chicken broth until tender. This is one of our favorite meals when there is hardly any time to cook. The perfect comfort food to warm up on a cold day. 

Ingredients

1. Chicken thighs / leg pieces - 3-4 
2. Pepper - as per taste
3. Salt as per taste
4. Onion - 1 diced
5. Carrots - 1/2 cup
6. Broccoli - 3-4 florets 
7. Oil - 1 tsp
8. Garlic - 1 tsp (minced)
9. Butter - 1/3 cup
10. Chicken broth - 3 cups
11. Potatoes - 1 
12. French beans (optional) - 5 6 (cut into 2 inch pieces) - I have used seasonal veggies
13. Green peas (optional) - 1/3 cup - I have used seasonal veggies
14. Flour - 1/4 cup
15. Bay leaf - 1
16. Chopped coriander
17. Tomato - 1 

Process

1. Heat oil in a large pan / cooker over medium heat. Season the chicken generously with salt and pepper. cook the chicken for 4-5 minutes on each side or until golden brown. You may need to cook in batches if you are using more than 5-6 chicken pieces. Remove from flame once done and cover to keep warm.
2. Add onions, carrots and other veggies to the pan / cooker and cook for 4-5 minutes until vegetables are softened. Add garlic and cook for 1 more minute and remove from the pan.
3. Now, melt the butter in the pan and add flour and whisk until combined. Cook for 1 minute. Now slowly pour the broth into the pan whisking constantly. Add the chicken and vegetables. Add the bay leaf and season the stew with salt and pepper to taste. Bring the stew to a simmer and cook for 20 minutes or until everything is tender. 
4. Sprinkle some coriander leaves and serve hot. 

Muesli Peanut butter Smoothie Bowl

Start the morning with a quick, tasty & nourishing breakfast that will help you stay fit and happy throughout the day.

Ingredients:

1. Muesli - 1 cup
2. Yogurt (any flavor of your choice) - 1/2 cup
3. Milk - 1/2 cup
4. Milk powder - 1 tsp
5. Banana - 1
6. Strawberries - 5-6
7. Chia seeds - 1 tsp (soaked for an hour)
8. Peanut butter - 1 1/2 tsp

Process

1. Blend everything together in a blender, except chia seeds and muesli. Then add chia seeds and mix well.

2. Pour into a smoothie bowl, add layer of muesli on the top of the bowl and garnish with some more fresh fruits.

RAISIN COOKIES

These cookies are so quick to bake and are very popular too. May be because of the chewy texture and buttery sweet flavor. These raisin packed cookies are a baker's friend as the batter is quickly made and then all you do is drop spoonful onto a baking sheet. The cookies are baked until their centers are still soft and just beginning to turn brown yet their edges are a lovely golden brown color. 

Ingredients 

• All purpose flour - 2 cup
• Baking powder 2 tsp
• Salt - a pinch
• Unsalted butter 3/4 cup
• Brown sugar - 1 cup
• Egg - 1
• Vanilla essence - 1 teaspoon
• Milk - 2-3 tsp
• Raisins - 1 cup

Process

• In a bowl, add flour, baking powder and salt. Whisk together. 
• In a separate bowl, add butter and beat until smooth and creamy. Add sugar and beat till fluffy. Then add egg, vanilla and mix well. Now add flour mixture to the batter and beat until incorporated. Add milk to make a soft batter. Lastly add the raisins and beat well.
• Preheat the oven  at 180 degree. 
• Grease the baking tray with butter or you can use parchment paper.
• Drop one tablespoon of the batter on to the baking sheet / baking tray and bake for 13-15 minutes. Check once the tops of the cookies are still soft with just a touch of color. Once the edges are golden brown, remove from oven and let it cool down.  

BAKED ROSOGOLLA

BAKED ROSOGOLLA- A delicious Indian Bengali sweet. Those who love Rosogolla and have tried baked one, I am sure you love both versions, right! Here is my Diwali series of delicious sweets. 

Ingredients

1. Rosogolla - 10-12
2. Milk - 1 ltr
3. Condensed milk - half tin
4. Cardamom powder - 1 tsp
5. Cornstarch - 1 tsp
6. Chopped almonds - 2 tsp

Process

1. Squeeze out all the syrup from every Rosogolla with the help of your hand.

2. Then soak them in cold water for 15 minutes. Squeeze out the water from Rosogolla after that and again repeat the process.

3.Boil the milk in a heavy bottom pot and reduce it to half.

4. Add cardamom powder in the reduced milk. Now add condensed milk. and check the sweetness. If you need more sweetness, you can add more.

6. Dilute the cornstarch in some cold milk and add in the milk. It will help to thicken the milk. Let it cool down completely.

7. Then put a layer of that reduced milk in a oven proof bowl. Arrange the rosogollas and spread some chopped almonds over them. Now spread the last layer of reduced milk.

9. Preheat the oven to 400F for 10 minutes. Then put the bowl on the upper rack of the oven and bake it for 10-15 minutes. Let it rest for another 5 minutes and then bring it to room temperature.

KASHMIRI PULAO

Kashmiri pulao is a delicious variant of rice pulao from Kashmiri cuisine made with nuts, dried fruits, saffron and fresh fruits. Generally, a pulao is rice that is flavored with various spices, then bulked up with the addition of vegetables, nuts or even meats. Mostly pulao variations are usually made with long-grained and fragrant basmati rice. The grains are cooked to perfection without any sticking so that each individual piece of rice keeps its shape. While some recipes call for making pulao with stock, broth or even coconut milk, this simple recipe for Kashmiri pulao requires only water and dried spices to flavor the grains. The northernmost Indian state of Kashmir rests high in the Himalayas and is often called “paradise on earth.” It is easily considered one of the most scenic and beautiful places in the world.

Primarily an agricultural state, Kashmir grows rice as the staple crop. As with this Kashmiri pulao recipe, much of the cuisine is based around this life-giving grain. Kashmir is also India’s leading exporter of saffron, the prized spice that is responsible for this pulao’s color and complex flavor.

Ingredients:

1. Basmati rice - 1 cup
2. Cinnamon - 1 inch
3. Shahi jeera - 1 tsp
4. Bay leaf -1 
5. Green cardamoms
6. Black cardamoms
7. Cloves
8. Funnel powder - 1/2 tsp
9. Saffron strands - 1 pinches
10. Ghee - 2-3 tsp
11. 2 cups of water or as required
12. Salt as per taste
13. Onion - 1 sliced
14. Cashew nuts
15. Almonds
16. Fresh fruits 

Process

1. Rinse basmati rice a few times in water until the water is clear of starch. Soak the rice in enough water in a bowl for 20 to 30 minutes. Later drain all the water and set the soaked rice aside. On a low or medium heat, heat oil or ghee in a deep pan or pot.

2. Add cinnamon stick, bay leaf, cloves, green cardamoms and black cardamoms. Fry the spices for some time until they crackle and the oil becomes fragrant. Now lower the heat or switch the heat off. Add the fennel powder. Mix and stir well taking care that you do not burn these ground spices.

3. Add the soaked basmati rice. Mix gently and saute for a minute. Add whole or crushed saffron strands. Mix and saute. Pour water and add salt as required. Stir and mix again. Check the taste of the water and it should taste a bit salty. Cover the pan tightly and simmer on medium-low heat until the rice grains are tender. When the rice is cooking, prepare the garnish.

4. Once done, for garnish, heat 2 tablespoons ghee or oil in a frying pan. Add the sliced onions. Also add a pinch of salt and saute the onions till they are golden or caramelized and crisp. Remove with a slotted spoon and place on kitchen paper tissues. Stir often when sauteing the onions. Some ghee or oil will be left in the pan. To the same ghee or oil, add the cashew nuts. Fry them until they become crisp and crunchy. Remove and place fried cashew nuts on kitchen paper tissues. 

5. Cook the rice until softened, fluffy, tender and all the water has been absorbed. When done, fluff the rice with a fork. While serving top Kashmiri pulao with the caramelized onions and the fried nuts. I have added freshly chopped mango and pineapple pieces. You can also apple or  pomegranate. Serve hot with raita or any curry of your choice. We have enjoyed with Chicken curry.

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Pointed gourd curry with sunflower seeds || Patoler dalna with sunflower seeds

Potol or Pointed gourd is a vegetable I love since my childhood, but no one in the family likes this. Any simple curry or fried potol also goes well with a plain Dal Rice platter. Tried this pure veg pointer gourd curry with potato and by adding sunflower seeds paste and trust me it turned out yummilicious. I hope you will enjoy cooking it too and do please share your experience with me. 

Ingredients

1. Potol or Pointed gourd - 8-9
2. Potato - 2 
3. Sunflower seeds - 2-3 tsp 
4. Salt to taste
5. Tomatoes - 2
6. Turmeric powder - 1 tsp
7. Green chilli - 2-3 (finely chopped)
8. Ginger - 1" 
9. Fresh coriander leaves - handful (finely chopped)
10. Mustard oil for frying
11. Cardamom - 2-3
12. Red Dry chilli - 2
13. Bay leaf - 1
14. Nigella seeds - 1/2 tsp
15. Green chilli - 2-3 slit
16. Asafoetida - 1 pinch
17. Cumin seeds - 1/2 tsp
18. Cumin powder - 1 tsp
19. Red chilli powder - 1/2 tsp
20. Coriander powder - 1/2 tsp
21. Garam masala powder - 1/2 tsp
22. Sugar - a pinch (optional)
23. Ghee - 1/2 tsp

Process

1. Wash, peel and halve the pointed gourd. For the potatoes, cut into big pieces after washing and peeling.

2. Make a fine puree of tomatoes and ginger. Keep aside for later use.

3. In a blender jar add sunflower seeds, little bit of water and make a smooth paste, this will help to thickening the gravy and give a nice flavor.

4. In a pan heat 3-4 tsp mustard oil, once hot, add the gourd with little bit of salt and turmeric powder and let it get golden brown on all the sides. Drain and keep aside. Same way fry potatoes adding salt and turmeric till golden brown. 

5. In the same pan, add bay leaves, cardamom, red dry chilli, cinnamon stick, nigella seeds, green chillies, asafoetida and mix well. Now add the powdered spices - cumin powder, red chilli powder, coriander powder, garam masala powder and saute for few seconds. Add a splash of water so that it doesn't burn. Add ginger paste, salt, sugar and tomato puree and mix well, simmer and let it cook till oil leaves the sides. 

6. Add sunflower seeds paste and saute for few minutes and then add fried gourd and potatoes. Again splash a little water, adjust the seasoning and cook covered till done. 

7.Once done, add ghee and cover it. Serve hot with steamed rice or luchi. 

BLUEBERRY BANANA SMOOTHIE

Smoothies are all the craze these days. Not that smoothies have not always been popular, but honestly, growing up I never really made smoothies. This blueberry banana smoothie is very healthy and easy and quick breakfast option. 

Ingredients

1. Blueberries - 1 cup frozen
2. Banana - 1 cup sliced frozen
3. Almond Milk - 1 cup
4. Chia seeds - 1 tsp soaked over night (optional)
5. Honey / Maple syrup / Sugar - as per taste

Process

1. Please all the ingredients on a blender jar and blend until smooth.

2. If the smoothie is too thick, you can add more milk at the time until the smoothie reaches your desired consistency.

3. If you are using chia seeds, dont put that in the blender. You can add the soaked chia seeds once the blender paste is ready.

4. Serve chilled.

MUSKMELON MILK SHAKE

Muskmelon or kharbuja is a tropical, juice, sweet and succulent fruit whish is loaded with nutrients and has many health benefits. It aids in weight loss, good for eyesight, treats kidney stones, boosts immunity. Muskmelon milkshake makes one of the best summer drinks for the kids. Personally I do not like this fruit very much, so I keep trying and making some healthy drinks or milkshakes so that we all can get the health benefits of this summer fruits. 

Ingredients

1. Muskmelon - 1
2. Milk - 1 cup
3. Sugar or honey (if required only)
4. Ice cubes - 2-3
5. Ice cream (optional) for garnishing
6. Dry fruits - chopped - for topping

Process

1. Wash the muskmelon and peel properly. Cut into cubes. (In the picture you can see, I have not peeled the muskmelon, rather used the sell as the serving glass)

2. In a blender, add all the muskmelon pieces, then add milk (chilled). Add sugar or honey if required. Also add the ice cubes and blend them all together.

3. Pour in serving glasses, top with ice-creams (optional) and garnish with chopped dry fruits. 

BEETROOT RAITA

Most of us love raita during the summer or along with Biryani. And we Indians always like to do experiments in the kitchen. Beetroots are a great source of Fiber, Iron and Vitamin C. And I love beetroot and done many experiments with this vegetable. Beetroot raita is one of them. This is a healthy vegetarian side dish that goes well with roti paratha or rice. I keep on making this, but never updated the recipe on my blog. I love it as a salad on hot summer days. It is made with chilled curd, shredded beetroots and some seasoning. 

The tadka on the top depends on your choice. You can skip the tadka step and keep it a simple raita. But tadka changes the taste of this raita, hence highly recommended. It is a gluten free recipe and vegan adaptable. The juicy sweetness of beetroots coupled with chilled curd and tadka, I bet you will eat this straight out of the bowl. I have skipped the tadka step here. Do try this out and share your views.

Ingredients

1. Beetroot - 1 
2. Curd - 2 cup
3. Dry roasted cumin powder - 1/2 tsp
4. Cumin seeds - 1/4 tsp
5. Salt as per taste
6. Black pepper - as per taste
7. Curry leaves - 3-4
8. Mustard seeds  1/2 tsp (for tadka)
9. Green chilli (chopped) -1 
10. Oil / Ghee - 1 tsp
11. Roasted peanuts (optional)

Process

1. Boil the beetroot and peel it. Now grate it once its not hot any more. This method is much more easier then peeling and chopping raw beetroot. 

2. In a medium size mixing bowl whisk curd until smooth. Add 2-3 tsp water at a time to adjust the consistency. Add beetroot, roasted cumin powder, salt and black pepper and give a good stir. Refrigerate for at least an hour before serving. Serve chilled.

The tadka step:

3. In a small saucepan, heat up the ghee. Once warm, add a pinch of hing, cumin and mustard seeds. When it starts to splutter add curry leaves, peanuts. Immediately followed by a tablespoon of water. Now add the tadka to the raita and cover it with a lid immediately. 

4. You can also add fresh herbs or boiled green peas (optional)

5. Refrigerate for at least an hour before serving, raita is best served chilled. Stir well before serving. 

Moong Sprout Cutlets

The Moong sprout cutlet recipe is a healthy, tasty and diabetic friendly cutlets made with sprouted green moong dal with mashed potatoes and onions that can be served as a healthy and light evening snack.

Ingredients 

1. Green moong sprouts - 2 cups
2. Potato - 1 boiled and mashed
3. Onions - 1/2 cup finely chopped
4. Coriander leaves 1/2 cup finely chopped
5. Ginger - 1 inch finely chopped
6. Green chilli - 2-3 finely chopped
7. Garam masala powder - 1/2 tsp
8. Dry roasted jeera (cumin) powder - 1/2 tsp
9. Salt to taste
10. Oil - for shallow fry the cutlets
11. Breadcrumbs - 1/2 cup
12. Cashew nuts - few for topping the cutlets (optional)

Process

1. To start with making these cutlets, there are two ways to use the moong sprouts. You can cook the sprouted moong dal in a pressure cooker using 1/3 cup of water and a pinch of salt, cook for 2 whistle and then mash them with the help of a masher. OR you can use a blender to make a coarse paste of the sprouted moong adding only chilli and pinch of salt and ginger. Both way it would be perfect. I have used coarse paste of sprouted moong for this cutlet.

2. Once the moong paste is ready, add mashed potato, salt, powder spices, green chilli, onions, coriander leaves, ginger and make a good textured dough.

3. Make small cutlets, you can give any shapes of your choice. In a plate, place breadcrumbs and cover nicely in the cutlets. Put cashew nut at the top of all the cutlets and they are ready to fry.

4. In a pan, add little oil and place cutlets. Fry in batches, do not overcrowd the pan. You can fry 3-4 cutlets at a time. Let them cook for 3-4 minutes on one side, on low medium flame. Once one side is crisp and golden brown, flip the cutlet and let the other side also cook the same way till crisp and golden brown. It will take around 8-9 minutes for making one batch. 

5. Once all the cutlets are golden brown, serve hot with any of your favorite dip or tomato ketchup or green chutney.

SPINACH CUTLET

Spinach Cutlet is quite similar to hara bhara kebabs, this is basically a vegetarian kebab recipe prepared with fresh and leafy vegetables, an easy alternative for all the kebab lovers. I have used spinach which gives a green colour to this kebab recipe and also the name. You can make this in 30 minutes and a perfect snack for evening time. 

Ingredients

1. Spinach - 1 bunch leaves
2. Oil - 2 tsp (for pan frying)
3. Green chilli - 2-3 (finely chopped)
4. Coriander leaves - finely chopped 2 tsp
5. Boiled & Mashed potatoes - 2 medium size
6. Breadcrumbs - 2 tsp
7. Kashmiri red chilli powder - 1/2 tsp (or as per your taste)
8. Cornflour - 1 tsp
9. Coriander powder - 1/2 tsp
10. Aamchur powder - 1/2 tsp
11. Garam masala powder - 1/2 tsp
12. Salt to taste
13. Roasted peanuts - 1 tsp (optional)
14. Garlic - 1 tsp (finely chopped) - you can skip this if you are pure vegetarian
15. Jeera - 1/2 tsp

Process

1. Firstly, blanch the spinach and put them to the blender to make a coarse paste along with green chilli. Make sure you cool down the blanched spinach before putting them to the grinder.

2. In a frying pan, add 1 tsp oil, jeera and chopped garlic and saute for a minute and add the spinach puree. Saute till the moisture disappears.

3. In a mixing bowl, add this spinach, mashed potatoes and all the other ingredients and spices and give it a good mix. Add corn flour and breadcrumbs.

4. Grease hands with oil and make small cutlet, you can give any shape of your choice. Cover the cutlets with breadcrumbs and keep aside.

5. Take a frying pan and brush it with 1 tsp oil. Keep putting the cutlets on the pan and let them cook (one side) for 3-4 minutes over low medium flame, until crispy. Repeat the same with the other side. Once all are done keep them onto kitchen towel to drain the extra oil. Serve hot with your favorite choice of ketchup or any chutney.

Note - You can also deep fry the cutlets.

KHEER KOMOLA (ORANGE SEWAI KHEER)

KHEER KOMOLA (Orange Pudding) is a very famous Bengali dessert made with Oranges and milk. Simply the rice kheer (payesh) with orange juices and pulps. Here is the twisted version for the same, made sewai kheer using milk and oranges and its yummilicious. 

Ingredients:

1. Oranges - 2
2. Milk - 1 ltr
3. Sewai (vermicelli) - 1 cup
4. Sugar (as per taste)
5. Saffron strands (optional)
6. Dry fruits (as per your choice)
7. Ghee - 1 tsp

Process

1. In a heavy bottomed pan, put the milk to boil. Reduce the flame to low and allow the milk to get reduced to half the original quantity. Keep stirring in between at intervals.

2. In another frying pan, add ghee and roast the sewai till golden brown and keep aside.

3. Add sugar to the milk and mix properly till the sugar dissolves. Now add the roasted sewai.

4. Switch off the flame. Meanwhile remove skin from oranges and make juice from one orange and keep the pulps aside from one orange.

5. Once the kheer comes at room temperature, add the orange juice and pulps to it. It is suggested not to overmix which might cause the milk to split. Keep in the refrigerator for 2-3 hours. Serve chilled.

NOLEN GURER CAKE (Date Palm Jaggery Cake)

As I have already shared before my experience while baking cake in kadhai. Here I am sharing my first experience in making simple cake with date palm jaggery (Nolen gurer cake). It was my son's birthday and thought its the best time to do this experiment. It came out really delicious. So, here is the simple recipe to make this in kadhai, however you can make this on oven / microwave as well. 

Ingredients :

1. Wheat flour - 1 cup
2. Date palm jaggery (Nolen Gur)  - 1/2 cup
3. Baking powder - 1 tsp
4. Butter - 1/2 cup
5. Milk (boiled and cold) - 1/2 cup
6. Black raisin - 1 tsp
7. Eggs - 1 
8. Salt - pinch of

Process :

1. Grease the cake tray. Dust with flour evenly and set aside.

2. Pour milk and jaggery in a mixing bowl and stir until jaggery dissolves. Add flour, baking powder and salt. Gently mix until the flour is combined well. Add egg and keep mixing. 

3. Once the batter is ready, pour this in the cake tray.

4. Heat the heavy bottom kadai for 10 minutes and then place a steel stand (optional) inside the kadai and place the cake tray. If you do not have a steel stand, you can directly place cake tray in the kadhai. Sprinkle raisins and cover with a lid.

5. Let it cook for 15 to 20 minutes. After 15 minutes you can check by putting a knife side the cake, if the knife comes out clean, means the cake is done, else you can cook for another 5 minutes. I have added some choco chips when the baking was almost 90% done. 

Your cake is ready to serve. You can garnish it as per your choice. 

Do share your experience while trying this cake.
Happy Baking. 

LEMON PEPPER CHICKEN

Lemon pepper chicken is the name of several dishes found in cuisines around the world which includes chicken pepper and lemon. There are various kinds of recipes for making this dish. Here is a super quick and refreshing one enriched in lemon and pepper flavor, very simple and delicious.

Ingredients

For Marinade

1. Chicken 1 kg
2. Lemon juice 2 tsp
3. Garlic paste 1 tsp
4. Ginger paste 1 tsp
5. Black pepper 1 tsp (powder)
6. Curd - 1/2 cup
7. Salt to taste

For the curry

1. Bay leaf - 1
2. Black pepper - 5-6 pic
3. Garlic - 1 tsp (finely chopped)
4. Ginger  - 1 tsp (chopped)
5. Green chilli - 4-5
6. Cinnamon stick - 1/2 inch
7. Black pepper powder - 1 tsp
8. Salt to taste 
9. Lemon juice - 2 tsp
10. Water - 1/2 cup
11. Cornstarch - 1 tsp

Process

1. Wash and clean the chicken pieces and place them in a large bowl. Add lemon juice, garlic and ginger paste, black pepper powder, salt and curd. Give it a good mix and marinade for 30-45 minutes.

2. In a small bowl, add cornstarch with 2 tsp of water, mix well and keep aside.

3. Heat oil in  heavy bottomed pan, add cinnamon stick, bay leaf and black peppercorns. Saute for 30 seconds. Add chopped garlic and ginger and stir in high medium flame for couple of minutes.

4. Now add the chicken pieces and fry on each side for at least 10 minutes. The chicken should have golden brown texture. 

5. Add green chilli, black pepper powder and lemon juice. Stir and mix everything properly. Cover with a lid and cook for 15-20 minutes over low-medium flame.

 

6. When the chicken becomes tender add the cornstarch mixture and mix everything. Once the gravy reaches the desired consistency, remove the flame. Serve hot with steamed basmati rice. 

BEETROOT & MULI ka PARATHA

Indians and their delicious experiments with Parathas are just an amazing combination. One such yummy paratha is Beetroot Paratha with Radish Coriander stuffing. The one unique thing in making this from normal chapattis is that you have to add grated beetroot or beetroot juice in the flour while making the dough. And then just follow the same procedure. If you love both beetroot paratha & muli ka paratha, then this is for you. A combo of both. Its not only delicious but healthy too. We enjoyed our Brunch today with these yummy parathas along with beetroot raita, mango pickle and coriander chutney. 

Ingredients :

(For the dough)

1. Whole wheat flour - 2 cup
2. Ghee - 1 tsp
3. Salt - a pinch 
4. Grated beetroot 2-3 tsp
5. Water - as required for the dough

(For the filling)

1. Grated radish - 1 cup
2. Salt to taste
3. Green chillies - 1 tsp (finely chopped)
4. Coriander leaves - 1 tsp (finely chopped)
5. Amchur powder or Chaat masala (optional)

Process

1. For making the dough, add all the ingredients mentioned under "For the dough" and make a soft dough for making parathas.

2. In a bowl add grated radish and the other ingredients mentioned under "for the filling" and make a give a good mix.

3. Make small balls from the dough (the same way we do for making any stuffed parathas), fill the stuffing and roll the same giving a proper shaped paratha. Fry them on hot tawa and add gree. Colorful beetroot paratha with radish stuffing is ready to serve.

For making beetroot raita (as seen in the picture), make simple raita and just add some grated beetroot and mix well, Pink raita is ready. You can serve these parathas with raita, pickle or any chutney.

ALOO TUK - Sindhi Recipe

POTATO - Is there anyone who doesn't love Potatoes?

Potatoes are hands down, one of the most versatile ingredients on the planet and they are perfectly delightful in any form. Tried this super crispy Aloo Tuk which is a Sindhi specialty. They are super crispy and perfect for evening snacks, the outset crust is so crisp whereas the inside is soft. 

Ingredients:

1. Baby Potatoes - 100 gram
2. Oil - for deep frying
3. Salt to taste
4. Black pepper - 1 tsp
5. Chat Masala - 1 tsp
6. Red chilli powder - 1 tsp
7. Fresh coriander leaves (optional)
8. Lemon juice - 1 tsp

Process

1. Rinse and wash the potatoes nicely and cut them into two. In a bowl, pour water, add salt and dip these potatoes for sometime. 

2. Boil them for 4-5 minutes and then with the help of knifes, press them a little to give a proper shape (flatten). 

3. Heat oil in a wok for deep frying. Deep fry potatoes in medium heat till they looks crispy and tender. Fry them in batches. Remove from oil and let them cool. Fry them again in the same oil till they are more crisp and golden brown in color. While double frying, add a few potatoes at a time and avoid stirring unnecessary as the potatoes will break and soak too much oil. Also second time frying must be done on high heat so that the potatoes become crisp.

4. Transfer the double fried potatoes in a big bowl and add all the spices. Mix well by shaking the bowl till the potatoes are coated evenly with the spices. . Sprinkle with some fresh coriander leaves and serve hot with tea or coffee.

Note : You can serve these Aloo Tuk with simple Dal rice also. It goes well.