Monday, 31 March 2014

Peanut Khoya Firni

Ingredients:
3 Litre Milk                                        
½ Small Bowl Rice                                        
1 Small Bowl Peanut                                     
10-12 Almonds (cut in small pieces)
10-12 Cashew nut (cut in small pieces)
10-12 Pistachio (cut in small pieces)
10-12 Raisins (cut in small pieces)
2 teaspoon Coconut Powder                      
1 tbs Green Cardamom Powder        
½ Small Bowl Khoya                                      
2 tbs Sugar (According to your taste)
Dry Fruits for garnishing
 
Directions:
·         Grind basmati rice in the mixer just for 10-15 Seconds to make it appear as broken rice. (Note: Grinding it longer will make it powder - do not do that)
·         Separately grind peanuts to fine powder 
·         Boil milk in a stainless steel bowl
·         After the milk has boiled add broken basmati rice and add Peanut powder
·         Keep the pot on low flame till the rice is fully cooked and milk has become very thick (it will take around 1 to 1.5 hours). 
·         Keep stirring occasionally to prevent it from getting burnt or sticking at the bottom of pan
·         Add khoya to the above and cook for additional 15 minutes
·         Switch off the burner and then add coconut powder , chopped dry fruits, cardamom powder and sugar
·         Cover the pot with lid and keep it aside for 15 minutes
·         Once it has cooled down, garnish with dry fruits
·         Keep in refrigerator and serve it cold (do not freeze)

 

 




Friday, 28 March 2014

Instant Choco Popcorn

 
Ingredients:
1 Packet ACT II Popcorn (plain flavour)
2 tbs Chocolate Syrup/Sauce       
1 teaspoon Cocoa Powder                     
1 teaspoon Sugar (finely grained)
1 tbs Plain Butter                       

Directions:
Microwave Method:
·         Grease the greasing paper (like the ones used in making cake etc) with butter
·         Open the popcorn packet and mix all the ingredients (Chocolate syrup, cocoa powder, sugar and butter) in a Microwave safe bowl over the greased paper
·         Put in Microwave on medium power for 3 minutes
·         You will hear popping sound, continue in Microwave till the popping sound stops
Traditional Method:
·         Open the popcorn packet and mix all the ingredients (Chocolate syrup, cocoa powder, sugar and butter) in a pressure cooker
·         Put the pressure cooker  on high flame, Heat for 3 minutes with lid covered (do not put on the pressure vent)
·         You will hear popping sound, continue till the popping sound stops

Serve hot!! I am sure the kids and grown-ups will love the chocolate flavour in popcorn

 




 


Wednesday, 19 March 2014

Fish Pasanda Masala



We all have the perception that cooking seafood is a difficult thing and that’s why in our day to day cooking we mostly stick to chicken or mutton but today I am sharing a very easy recipe of Fish Masala…this dish has strong flavors of mustard and is a wholesome Indian dish. It is mildly spicy and is a beautiful dish to serve at a small lunch or dinner party!!
Ingredients:
500 Gms Rohu Fish (cut in small pieces)
1 Bowl Yellow Mustard oil (sufficient amount for deep frying)
3 tbs Yellow Mustard Paste (to make the paste – grind mustard seeds with little water)
1 tbs Salt                                   
½ tbs Turmeric Powder           
2 tbs Onion Paste                    
1 tbs Red Chili Powder           
1 tbs Coriander Powder          
1 tbs Ginger and Garlic Paste    
½ tbs Ginger and Garlic Juice    
½ tbs Meethi seeds                   
3-4 Small Tomato (chopped)
2-3 tbs Thick Curd                        
Coriander leaves for garnishing

Directions:
·         Clean fish with water and keep aside for 5 minutes to drain out excess water
·         Make a thick paste by mixing salt, turmeric powder, 1 tbs mustard oil, coriander powder, ½ tbs onion paste and ½ tbs ginger-garlic paste
·         Add this paste to fish pieces and leave for 10 minutes to marinate
·         Heat mustard oil in an open pan for deep frying
·         Deep fry fish pieces till it turns light brown in color (be careful, as fish contains lot of water and when you put it in hot oil, it may splash)
·         Just before taking out fried pieces from the pan, add 2-3 drops of garlic and ginger juice on fish
·         Remove from pan
·         Gravy preparation - in the leftover oil (after deep frying) - add ½ tbs whole meethi seeds and mustard paste, turmeric powder, salt, coriander powder , ginger-garlic paste, small pieces of tomato and onion paste.
·         Cook the above mixture for 10-12 minutes on slow flame till it becomes thick paste and is golden brown in color – add 2-3 spoons of thick curd and mix properly
·         Add 1-cup water and let the preparation boil
·         Put the flame on low once the gravy has started boiling
·         Slowly add deep-fried fish pieces in the gravy (be careful as the boiling gravy may spill/splash on your hand) – do not stir, as the tender fish pieces may break
·         Cook for 8-10 minutes on low flame
·         Take out from the pan and garnish with finely chopped green coriander leaves
·         Serve hot with plain basmati steamed rice or chapatti


 




 
 

Sunday, 16 March 2014

Fruit & Rabri Kheer



Festival of colour, fun and awesome food is here…Holi!!  A very happy Holi everyone and to make this festival even more fun I bring to you colourful fruit and rabri kheer. This sweet dessert is loved by all and I hope this festival you will try this dessert and make your Holi even more sweet and colourful.

Ingredients:
3 Liter Milk                                       
½ Small Bowl Rice                                       
10-12 Almonds (cut in small pieces)
10-12 Cashew nut (cut in small pieces)
10-12 Pistachio (cut in small pieces)
10-12 Raisins (cut in small pieces)
2 teaspoon Coconut Powder                  
1 tbs Green Cardamom Powder 
½ Small Banana (cut in small pieces)
3-4 Slices Apple (cut in small pieces)
8-10 Grapes                                   
15-20 Pomegranate                         
2 tbs Sugar (According to taste)
Dry fruits Whole for garnishing                  

Directions:
·         Take a stainless steel pot and put milk in it and bring it to boil
·         After the milk is boiled add basmati rice tukda
·         Keep the pot on low flame till the rice is fully cooked and milk has become very thick (it will take around 1 to 1.5 hours). Keep stirring it occasionally
·         Switch off the burner and then add coconut powder, chopped dry fruits, cardamom powder and sugar
·         Cover the pot with lid and keep it aside for 15 minutes
·         Once it has cooled down add chopped fruit pieces
·         Garnish with dry fruits and pomegranate seeds
·         Keep in refrigerator and serve it cold (do not freeze)








Thursday, 13 March 2014

Pulpy Sweet & Salted Lemon Pickle


Here’s a shout to all those people who thought that making a pickle was difficult job. Today I am sharing a very easy recipe of lemon pickle. This pickle is sweet and salty in taste and doesn’t have any preservatives and can be easily stored in an air tight container for more than a year. Best thing about this pickle is that you can serve it with any dish and one thing I can vouch for is that kids just love to eat this pickle with paranthas.

Saturday, 8 March 2014

Banana Shake with Chocolate Sauce & Ice Cream


As we are heading towards summer season here’s a refreshing drink that will beat the summer heat. This drink is ideal for kids as it has nutritional value and also tastes yummy…Enjoy this drink with your friends and family on hot summer day.


Tuesday, 4 March 2014

Peanut & Cashew Paneer Masala

Today I am sharing recipe of one of the most favorite dishes of vegetarians – Paneer. Peanut and Cashew Paneer Masala is very lightly spiced dish and is a perfect dish to make for a casual lunch/ dinner party. Not only it tastes good but also has rich flavors of cashew and peanut which makes it a very interesting dish. Paneer Masala is a very light dish to have and is perfect for kids. Hope you will try this dish and enjoy it as much as I did creating it. Bon app├ętit!!

Preparation time   : 10 minutes
Cooking time          : 30 minutes

Ingredients:
500 Gms Paneer (Cut in small pieces)
1 Small Cup Boiled Peas
½ Small Bowl Refined Oil
100 Gms Cashew
100 Gms Peanut
2 tbs Poppy Seeds
3-4 tbs Butter
½ Milk
1 tbs Salt
1 teaspoon Turmeric Powder
5-6 tbs Onion Paste (Grind 1-2 onions in mixer to make the paste)
1 tbs Red Chili Powder
1 tbs Cumin Powder
1 tbs Garam Masala
1 tbs Ginger & Garlic Paste
3-4 Tomatoes (Chopped)
1 Cup Curd
1 Bay leave
½ tbs Cumin Seeds


Directions:
·         Take an open pan and roast peanut and cashew in it
·         Once Peanut and cashew are roasted grind them with poppy seeds, onion and tomato to make a paste
·         Heat refined oil in open pan
·         Add whole cumin seeds, bay leaf and one onion. Stir them together till onion becomes light brown in colour
·         Once onion turns light brown in colour add peanut and cashew paste, boiled peas, thick curd, garam masala, salt, red chili powder, ginger and garlic paste and small cut tomatoes
·         Fry them together till they turn light brown and then add milk
·         Once the gravy turns thick add pieces of paneer and butter
·         Cook it for 5-10 minutes
·         Your Cashew & Peanut Paneer Masala is ready to serve