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Tandoori Gobhi ( Whole baked Cauliflower)

Posted by on Nov 26, 2015 in North Indian Recipes, Vegeterian | 0 comments

Tandoori Gobhi ( Whole baked Cauliflower)

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Coconut Burfi

Posted by on Nov 8, 2015 in Dessert | 0 comments

Coconut Burfi

Coconut Burfi or Nariyal Burfi is one delicious and easysweet perfect for any occasion or festival. This coconut burfi is very easy to prepare in less time and it taste just delicious.   Festival Season  in full swing now with Karwachauth and Diwaliaround this coconut burfi can be very handy recipe. Made with minimal ingredients it’s a treat, just not for festival we can prepare this for kids snacks box or to satisfy some sweet craving. I normally make more of coconut ladoo which is another easy, no-cook recipe made with only 2 ingredients desiccated coconut and condensed milk, just melt in mouth ladoo and this coconut (nariyal) burfi my mom used to make for every Diwali other festivals, birthday etc.  I made this after long time for a change from my usual coconut ladoo. You can try this easy burfi for Karwa Chauth or Diwali. If you look for easy sweet recipes which can be done in jiffy than this is for you specially during Diwali when we are busy with preparing so many other things. This coconut burfi stays good for almost a week so you can prepare in advance and keep it or you can store this burfi in fridge too. This coconut burfi are pure white since the brown part of coconut skin is not used, so you have to grate coconut taking care of that if not the burfi won’t be in white color like this. NOTE: Note on Fresh Shredded Coconut: Please shred only the white part of the coconut meat being careful not to scrape out the brown outer skin, (Alternately you can also use dry shredded coconut you get in stores). The brown part is hard and does not give a smooth mouth feel for the burfi. So spend time to get rid of the brown skin. Coconut Burfi   Print Prep time 10 mins Cook time 45 mins Total time 55 mins   Author: Richa Cuisine: Indian Serves: 1 tray Ingredients Shredded Coconut - 3 Cups Whole Milk - 4 Cups Sugar - 2 Cups (if you more sweet add ½ cup more) Chopped Pistachios (optional) Instructions Take a wide pan and add in the milk, sugar and fresh shredded coconut. Keep the pan on stove and start stirring on medium flame. If the milk boils over, try to reduce the flame to low for a couple of minutes and increase the flame again. Keep stirring. It will start to bubble up after 15 minutes. The mixture will be watery at this moment. If at any point of time, the milk boils over, try to reduce the flame to low for a couple of minutes and increase the flame again. After 30 minutes, add in the ghee and continue to stir. The mixture will slowly start to thicken up. Lot of patience. Lot of patience. Remember, good things take time. After 45 minutes, the mixture would start drying up. It will be gooey at this stage. After one hour, the mixture would have dried considerably and there would not be any liquid left. It will be like the consistency of wet sand. Switch off the flame. Apply ghee to a quarter sheet pan and dump the hot coconut burfi mixture on the sheet pan and spread it evenly with a spatula. Allow it to cool...

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Aatte ke Ladoo (Wheat flour and nuts sweet balls)

Posted by on May 25, 2015 in Dessert | 0 comments

Aatte ke Ladoo (Wheat flour and nuts sweet balls)

Ladoos is one of my favorite, my mom makes amazing Ladoo. Everytime she is here she makes them for us, so when a friend requested me to make Aatte ke Ladoos, I was more than eager too make since I was out of Ladoo. I have followed moms recipe and added gond which gives a nice crunch to the ladoos which I love:). Gond is not required ingredient so if you want you can make them without too. Aate ke Ladoo is healthy and instant, kids really love these Ladoos . I use these ladoos in alternative of protien bars, after my runs I take one Ladoo and it replenishes my energy. I prefer my boys eat Ladoo with milk rather than the cookies which have zero nutritional value   Note : Ladoos can be stored in an air tight container at room temperature for a month and refrigerated for 2-3 month. Aatte ke Ladoo   Print Prep time 5 mins Cook time 120 mins Total time 2 hours 5 mins   Author: Richa Recipe type: Indian Cuisine: Dessert Serves: 15 Ingredients 2 Cups Whole wheat flour 1 cup Sugar 1cup Almonds (coarsely ground) ½ cup Edible gum (Gond) 1 Cup Ghee (clarified butter) Instructions Heat 2 tablespoon o ghee Now add whole wheat flour to the pan and start roasting it, Its very important that atta is roasted in even heat and thoroughly. Keep stirring as wheat flour burns very fast. Take almonds and coarsely grind it in the blender. Heat ghee in a pan and fry the gond ( the gond doubles the size after frying) and keep it aside to cool. Grind the fried gum in a blender and keep aside Once the atta has changed color and you can smell the aroma of the roasted flour add almond and gond mixture to the pan and cook for 4-5 minutes Switch the burner off and let the atta and nuts mixture cool Once the mixture is warm and you are able to hold in hand add sugar and remaining ghee and start making ladoo Take one tablespoon of mixture in your palm and and start to press to shape it in a form of ball. Delicious Ladoos are ready!...

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Paneer Tikka Masala

Posted by on May 16, 2015 in Indain Currys, North Indian Recipes, Vegeterian | 0 comments

Paneer Tikka Masala

Paneer Tikka Masala, a marinated paneer cubes grilled to perfection and then cooked in creamy and spicy gravy, is delicious in every bite. The burnt taste of paneer marinated in curd and spices gives it a delighting flavor. It is a paneer tikka prepared with delicious spicy gravy. In my house only half of the paneer  grilled makes it to the pan for curry, its so tasty that  This recipe has two different stages; 1) prepare tikka and 2) prepare gravy and describes how to make tikka on gas stove and on grill also . Paneer Tikka masala is often confused with Paneer butter masala, I would say they are close cousins, as their basic ingredients being same however in tikka masala the paneer is marinated and  grilled which gives it a smokiness and adds to layers of flavors. Personally I love Paneer tikka masala among all the paneer curries.  This paneer gravy dish that pairs great with roti, naan, kulcha or jeera rice or plain biryani.   Paneer Tikka Masala   Print Author: Richa Ingredients For Tikka:Marinade 400 grams Paneer (Cottage Cheese), cut into retangular pieces ¼ cup Hung Curd or Thick Curd ½ tablespoon Jeera Powder 1 teaspoon Red Chili Powder 1 tablespoon Kasuri Methi (dried fenugreek leaves) ½ teaspoon Chat Masala Powder ½ teaspoon Black salt Oil as required Salt to taste For Gravy: 1-inch long small piece of Cinnamon 8-10 Cashew-nuts 1 large Onion, chopped 4-5 cloves of garlic chopped 11/2 inch of ginger chopped 2 Tomatoes, boiled and pureed ½ teaspoon Red Chili Powder 11/2 teaspoon cumin powder 1 teaspoon of garam masala ¼ cup Heavy whipping Cream 1 tablespoons Oil or Butter Salt to taste 1 cup Water finely chopped Cilantro , for garnishing Instructions Get all the ingredients for the marinade together Whisk all the spices with hung yogurt Coat the marinade with the paneer cubes and keep it aside for 30-45 mins Heat the griddle or portable grill and spray with cooking oil, Place the marinated on the griddle and cook for 6-8 mins each side Make sure paneer gets nice grill marks on the paneer, turn and cook the other side Heat 1 teaspoon of oil in the pan add chopped onions, minced garlic and grated ginger. saute it for 3-4 mins, cook until it starts to get translucent , take the onion mix and puree it in the blender. Heat in 1 tablespoon of oil and cinnamon stick and let in crackle Add the pureed onion mix and cook for 2-3 more minutes next add11/2 cumin powder, ½ teaspoon of red chilli powder and 1 teaspoon of garam masala to the onion mix and stir, add lil water for the spices to mix properly Add tomato and cashew puree and stir 2-3 mins and ¼ cup of water. Finally add whipping and bring it to boil, and add paneer to the masala and toss it with spatula for the masala to coat the paneer. Garnish with cilantro and serve to Naan or Rice Enjoy! 3.3.3070...

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Lehsuni Paneer / Tofu

Posted by on Apr 10, 2015 in North Indian Recipes, Vegeterian | 0 comments

Lehsuni Paneer / Tofu

Today I am bringing to you Lehsuni Paneer recipe, recently someone mention garlic paneer, and since I love garlic flavor decided to give this a try . This recipe is little different as it has the same rich taste with half the calorie in the traditional paneer recipe. For me cooking on a daily basis is more challenging. You need to come up with something exciting, something different but at the same time it cannot be too rich, both in terms of ingredients and price. Don’t you think so? Anyways, Here’s a new recipe which you can make on a regular basis for lunch or dinner. Lehsuni Paneer is by far one of the best curries I have ever had! It is super easy to make and is healthy too. With coconut milk creating a creamy yet light texture, so you can enjoy it guilt free. I promise, is better than that you would get at any top-notch Indian restaurant. Paneer is something that I store in my freezer all the time. Just like eggs, it’s my last resort. My boys love methi chicken, and since they like the taste of Methi (fenugreek) though of trying the lighter version of paneer methi.  NOTE : You can use tofu for this recipe too it takes really good too. Also the onion, garlic and ginger mixture can be pre-made and can be used for diff curries. (trust me its a life saver sometimes)   Lahsuni Paneer / Tofu   Print Prep time 10 mins Cook time 15 mins Total time 25 mins   Author: Richa Recipe type: Entree Cuisine: Indian Ingredients 400 grams/ 14 oz paneer ( cottage cheese) or (Tofu) 1 cup coconut milk 8-10 large cloves of garlic(adjust to your taste) 1 medium sized onion (chopped) 1 small tomato ¼ cup fresh/frozen/ Kasoori methi leaves (fenugreek) 2-3 green chili Salt to taste ½ teaspoon garam masala ¼ teaspoon turmeric 2 tablespoon oil Instructions Heat a tbsp of oil in a pan. Place the cottage cheese cubes and let them roast till golden on atleast 2 sides. Once, done, set them aside. Next add chopped garlic (10 cloves) and chopped onions. Sauté them until they lose raw smell and onions turn translucent,add the tomatoes, green chilies,Blend the sautéed mixture using minimum amount of water if required Add another tbsp of oil in the pan. Add bay leaves, cinnamon sticks Add the pureed mixture and salt. Cook for a min. Add turmeric, chilli powder and garam masala cook for 2-3 minutes Add methi cook for 1-2 minutes Add 1 cup coconut milk and mix well. Add the golden cheese cubes and let them simmer in the curry for a min. Turn the heat off. adjust the coconut milk according to your liking 3.2.2925...

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Gajar ka Halwa (Carrot pudding)

Posted by on Feb 16, 2015 in Dessert | 0 comments

Gajar ka Halwa (Carrot pudding)

Gajar ka halwa is probably one of India’s most popular traditional desserts that is adorned by everyone. Gajar halwa is a delicious dessert preparation made with grated carrots, milk, sugar and dry fruits. Gajar is a hindi word for carrot. There are may different ways to make this mouth watering delicacy. One of my most pleasant memories attached with winters in India is a bowl of piping hot Gajar Ka Halwa. As we sat cuddled in our quilts, the hot sugary delight was our perfect companion. Gajar halwa is served in almost all restaurants in Delhi during winter. Gajar ka Halwa   Print Prep time 10 mins Cook time 2 hours Total time 2 hours 10 mins   Author: Richa Recipe type: Dessert Cuisine: Indian Serves: 12 Ingredients 2 lbs(1kg) of Carrots ( peeled and grated) ½ gallon (2 litres) of milk 2 teaspoon of cardamom powder 1 cup chopped cashews and raisins 4 tablespoon of Ricota cheese Instructions Wash carrots and peel them, grate them either in food possessor of hand grater Heat 1 tablespoon of ghee in a pressure cooker; add the carrots and sauté on a medium flame for few minutes, while stirring continuously.I like to dry all the juice from carrot to dry before adding milk Add 11/2 litre of milk, and cook of in simmer, stirring it every few minutes, the reason I use he pressure cooker to cook my kheer and halwas is that the thick bottom helps prevent burning. when you see that the milk is staring to reduce, add the sugar, mix well and cook on a high flame for 5 to 7 minutes, while stirring continuously. Add ricota cheese( khoya) mix well and cook for more 10 minutes, so that the khoya melts completely keep stirring. Add the raisins, cashews and cardamom powder and cook for another 4-5 minutes. Serve hot or warm. 3.2.2925...

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Dahi Vada

Posted by on Dec 15, 2014 in Appetizer | 3 comments

Dahi Vada

Dahi Vadas are lentil dumplings topped with a spicy savory yogurt and tamarind chutney. These are great as a side dish for a formal dinner or served as a chaat. Dahi vada is a popular street food in North India. It is also known as Dahi Bhalla, it can be served as appetizer or with the main course. It tastes best when served chilled. It is ideal to serve for parties as it can be prepared day before and stored in refrigerator. Dahi Vada is a sure crowd pleasing recipe.

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Oven Roasted Brussels Sprouts

Posted by on Dec 6, 2014 in Appetizer, Vegeterian | 9 comments

Oven Roasted Brussels Sprouts

A simple preparation for Brussels sprouts with delicious results. Loved this recipe. I’ve tried several brussels sprouts recipes that I did not like at all. Decided to give this one a try because my husband loves the things. I fell in love. I added a little bit of garlic powder to take this over the edge.Not only is my whole family eating Brussels Sprouts now but I’ve given this recipe to 3 other people. This dish is great on it’s own but you can add any of your favorites to make it even better. I always toss a little few red pepper flakes in and my family and friends LOVE it. My 10 year old bother and his friends actually ask me to make this for dinner!   Oven Roasted Brussels Sprouts   Print Author: Richa Recipe type: Side Cuisine: American Ingredients 2 lbs brussels sprouts (cut in halfs) 4 tablespoons olive oil (I have used garlic infused one) Salt as per taste 1 tablespoon Powdered Black Pepper (adjust to taste) 2 tablespoon garlic powder(optional) Instructions Preheat oven to 400°F. Cut the Brussels sprouts in halfs Toss Brussels sprouts generously with olive oil, salt and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 30 to 35 minutes. The leaves that are loose will be especially brown and crispy. Transfer to a bowl and serve. 3.2.2885...

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Almond Blueberry and Lemon Cake

Posted by on Nov 29, 2014 in Dessert | 0 comments

Almond Blueberry and Lemon Cake

  Happy thanksgiving !!! Today for thanksgiving dinner I am making Almond Blueberry and Lemon cake. My parents are in town and my mom is diabetic so I wanted her to enjoy the cake guilt free. .It’s lovely for afternoon tea or a  holiday dessert. Almond Blueberries and lemon cake with a poppy seeds is just a beautiful marriage of flavors.This is such a delicious recipe definitely for those of us who like light sweet desserts.The ground almonds in this zingy lemon cake give it a beautiful texture – you’ll love it . I have used just used a bit of honey to sweeten the cakes. I’ve been trying so hard to reduce the amount of sugar we use in regular desserts.You can make this cake with endless variations,  blueberries, blackberries or strawberries and for the flour you could either use almond flour, spelt flour or regular all purpose flour, for sweetener you can use honey or regular cane sugar         Almond blueberry and lemon cake   Print Author: Richa Cuisine: American Ingredients For Cake 4 cups (400 g) almond flour 3 tbsp poppy seeds ½ tsp salt 1 tsp baking powder ½ tsp baking soda ½ cup (120 ml) grape seed oil/coconut oil/rapeseed oil ½ cup (120 ml) honey or maple syrup 2 small organic lemons 3 large eggs (replace with3 tbs chia seeds* if you are vegan) 2 cups (300 g) blueberries (save half for topping) Glazing 1 cup/240 ml (use vegan cream cheese if you are vegan) 2 tbsp honey or maple syrup 1 tsp vanilla extract Instructions Preheat oven to 350°F / 180°C.Get all the ingredients Combine almond flour, poppy seeds, salt, baking powder and baking soda in a large bowl and set aside. Heat oil and honey in a sauce pan on very low heat until combined. Grate the zest from the 2 lemons and add it to the honey/oil batter. Divide them in half and squeeze the juice from three of the halves into the mixture, saving one half for the glazing. Beat the eggs and to the honey and oil mixture beat until all the liguid ingredients are well incopoated Add the batter to the bowl with the dry ingredients. fold them into the batter together with 1 cup of the blueberries. Stir gently around with a wooden spoon until combined. Grease a 8-inch spring form cake tin, and add the batter to it. flaten the cake mix glently with a spatula Bake for about 30-40 minutes (depending on size of the pan and oven), or until golden on the outside and baked all way through (you can cover the cake with tin foil during the last 15 minutes of the baking time, if it starts looking burned) . Remove from oven and let cool for at least 30 minutes before removing the sides. Meanwhile, start making the glazing,Add cream cheese honey and vanilla extract and remaining lemon half. Beat in until the icing becomes light and creamy.Leave to chill in the fridge. When the cake has cooled completely, cover it with glazing, top with the remaining blueberries and serve. You could also just serve the cake with blueberries and yogurt on the side. NOTE* You can replace three eggs with 3 tbsp chia seeds and 9 tbsp water that...

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Pepper Rasam (Black Pepper soup)

Posted by on Nov 23, 2014 in Soups, Vegeterian | 2 comments

Pepper Rasam (Black Pepper soup)

  Rasam or Chaaru or Saaru or Kabir is a South Indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings. Rasam is prepared mainly with black pepper and tamarind or tomato, both ingredients abundant in South India.There are several kinds of rasam, Ginger rasam, tomato rasam, cumin rasam to name a few,today I am making pepper rasam, this is super easy and quick recipe. Pepper rasam is one of our favorite rasam, it has nice kick to it. This rasam is perfect for a rainy day or even when you are coming down with little cold.Whatever is your motivation to make this dish this one sure is a winner.     Pepper Rasam   Print Author: Richa Ingredients Ingredients: 1 lemon-sized ball of tamarind 3-4 cloves of garlic, peeled and slightly crushed 1 generous pinch of hing / asafoetida ¼ tsp of turmeric powder 1 tomato, chopped Salt to taste To dry roast (roast without oil) 2-4 dry red chillies 2 tbsp of channa dal / kadala paruppu 1 tbsp of toor dal 2 tbsp of coriander seeds 1 tbsp of black peppercorns ½ tbsp of jeera / cumin seeds A few curry leaves To temper: 2 tsp of ghee ¼ tsp of mustard seeds Instructions Take all the ingredients to dry roast Dry roast the ingredients mentioned in the list until the dals turn golden brown. ] Make sure you keep the flame at low and keep mixing at all times for uniform browning. Cool this mixture, grind to a powder, and set aside. Soak the tamarind in a cup of warm water, Extract juice and discard pulp. Place the tamarind extract in a pan and add the peeled garlic, hing, turmeric, chopped tomato, and some salt. Bring to a boil. When the mixture has boiled for about 3 mins,add the ground spice powder. You can add half of it to begin with and taste as you go for spice and flavour. The quantity need will change depending on how strong your tamarind is and your personal preference. Boil this mixture for about 20 mins until the raw smell leaves the tamarind mixture. When the rasam has boiled long enough, remove from fire and heat the ghee in a small (tadka) pan. Add mustard seeds and ¼ tsp jeera and when they splutter, dunk the entire thing into the rasam. Adjust salt. 3.2.2885...

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