Rabri Falooda

 

Ingredients:-

1. 1 litre of half n half

2. ½ cup of sweetened condensed milk

3. ½ tsp of saffron

4. 2 tbsp of sliced pistachios/pista unsalted

5. 2 tbsp of sliced unsalted almonds

6. 1 pack of falooda sev

7. Rose water/kewda water

8. 1 tbsp of basil seeds

9. 1 cup of fresh fruit mixed ( strawberries, mango, kiwi, blue berries, grapes)

10. 1 cup of jelly

11. 2 tbsp of roohafza syrup ( rose or khas)

   

Method:-

 

1. For Rabdi:- Boil Half n Half in deep dish heavy non stick pan, cook with condensed milk till it thicken and reduces in half. Add Saffron leaves soaked in some water and sliced almonds and pista. Cool it down for 2 three hours in fridge.

2. Boil 3 cups of water and cook falooda sev for 5 minutes. After it is cooked, take it out in cold water and let it cool down for 3-4 minutes. Strain the water and add little rose water and 1 tbsp of sugar syrup and dip in it.

3. Soak Basil seeds in 1 cup of water for 2 hours. They will grow in double size.

4. Let everything cool down and make it ready and keep in refrigerator before serving.

5. In the serving glass, add jelly on bottom, add falooda and then rabdi, keep on layering with fruits, rabdi and falooda and on the top you can drizzle some roohafza and serve.

-Enjoy Chitra

Chicken Tikka Masala

Ingredients:-

For Curry:

1. One can of diced tomato

2. 1 tbsp of tomato paste

3. 1 tbsp of minced garlic

4. 1 tbsp of minced ginger

5. ¼ cup of heavy whipping cream

6. 2 green chilies

7. Salt to taste

8. ½ tbsp of sugar

9. 1 tbsp of onion powder

10. 2 tsp of red chili powder

11. 1 tbsp of coriander powder

12. 1 tsp of garam masala powder

13. 2 tbsp of clarified butter

14. Oil

15. 2 tbsp of cilantro leaves for garnish

For Marinating Chicken:

1. 3 chicken breasts cut into bite size pieces

2. ½ cup of plain yoghurt/curd/dahi

3. Salt to taste

4. 1 tsp of turmeric powder

5. 1 tsp of red chili powder

6. 1 tsp of cayenne pepper/red kashmiri mirch powder

7. 1 tbsp of minced ginger and garlic

Method:-

1. Marinate the chicken with all ingredients above, at least 8 hours and cook in oven for 15 minutes at 350F.

2. In a non stick pan add 2 tbsp of oil and add ginger and garlic. Let it cook until light pink.

3. Till then crush the diced tomatoes in a blender and mix in with ginger garlic paste.

4. Let it cook for five minutes, add all the spices and cook for 10 minutes.

5. When the curry has thickened and tomatoes have been cooked add cream and stir.

6. Now add chicken pieces and cook for 5 minutes. Garnish with cilantro leaves.

7. Serve hot with white/brown boiled rice and naan.

-Chitra

Pan seared Tilapia and Rice

Ingredients 1. 2 fillets of tilapia 2. Salt to taste 3. 2 tsp of red chili powder 4. 1 tsp of cumin powder 5. Juice of one lemon 6. 1 tsp of cayenne pepper 7. 1 tsp of coriander powder 8. ½ tsp of garam masala powder 9. 2 tbsp of Oil 10. 1 cup of boiled basmati rice 11. ½ cup of mix vegetables (peas/corn/ edamame, carrots) Method 1. In a tray, marinate the fish with lemon juice salt and other spices. Marinate for around 30 minutes minimum. 2. Boil rice till then. In a non stick pan add one tbsp of oil, when oil is hot, stir fry the veggies. Add cooked rice and mix it well with little salt. Rice is ready. 3. In a flat non stick pan, griddle or grill brush little oil. 4. When pan is really hot add the fish and let it cook light brown on one side for 3-4 minutes and then flip over. 5. When it is cooked serve hot on bed of rice with lemon wedges and garnish with cilantro leaves or green onions. -Chitra

Veggie Thai Red Curry

Ingredients 1. 1 bottle of Thai Red Curry Paste from Traders Joe’s 2. 1 can of light coconut milk 3. 2 tbsp of olive oil 4. 1 lemon grass chopped 5. 2 tbsp of garlic and ginger paste 6. 2 tbsp of fresh chopped green onions/scallions for garnish 7. 2 cup of stir fried veggies (snap peas, mushroom, baby corn, broccoli and tri color bell peppers) 8. 1 cup of boiled rice Method 1. In a wok add oil and ginger and garlic. 2. When it turns golden, add chopped vegetables. 3. Sauté it for few minutes till light crispy and then add lemon grass 4. In a bowl whisk Thai red curry paste and can of coconut milk together. 5. Add the mixture to vegetables. Stir occasionally. 6. Cook till it reduces little bit. 7. In a serving plate add rice and pour the curry all over it. 8. Serve hot garnish with green onions. You can also do the non- vegetarian version by adding fish or any meat of your choice. Just sauté the meat before vegetables so that it cooked. Take it out and then sauté the vegetables, later on mix veggies and meat together with sauce. -Chitra

Healthy Veggie Burger Sandwich

Ingredients:- 1. 4 big Ciabatta roll 2. 2 big boiled potatoes mashed 3. ½ cup of black beans 4. ½ cup of grilled toasted corn 5. Bread crumbs of one wheat bread toasted 6. Salt to taste 7. 2 tsp of Red chili powder 8. 2 green chilies chopped 9. 1 tsp of amchoor/dry mango powder 10. 1 tbsp coriander powder 11. 2 tbs of fresh cilantro leaves 12. 2 tbsp of Fried moong daal 13. Olive oil 14. ½ cup of whole wheat/ baking flour 15. Onion and Tomato slices 16. 2 tbsp of pickles 17. 2 tbsp of coriander chutney or ketchup and mustard Directions:- 1. In a big bowl add all ingredients from 3-12. 2. Now add mashed potatoes and mix it well and leave it aside. 3. Make four equal portions and make it as a ball. 4. If it is still little sticky dip it in flour tray and roll it up like a ball and make them flat like a square burger patty. 5. Keep it aside in freezer till 30 minutes before grilling otherwise it will fall apart. 6. Before serving toast up ciabatta rolls (cut them in half and sprinkle olive oil) in a non stick tray and bake it till crispy in oven. 7. Now take out your patties and grill them one by one with little olive oil as required. 8. Grill them till crispy on top and make it rest before plating. 9. Grill some tomato and onion slices. 10. Take out the rolls and put the patty first topped with onion and tomato slices. Place the pickles and then on cover or roll spread ketchup or chutney. 11. Cut them in half carefully and serve hot with baked chips or oven fries.   -Chitra

Homemade Nutritious Nutrela Burfi - without Khoya by Arpana (my SIL)

This recipe is shared by my sister in law, Arpana. She is very health conscious so she always tries to make all healthy kinds of food and this one is really yummy, you must try this. I must say she is very creative, never thought of this dessert ever. Nice going Appy, thanks for sharing your recipe. Ingredients:- 1. 1 cup crushed Nutrella (soya nuggets) soaked for 1 hour 2. ½ kg full cream Milk (whole milk) 3. 1 ½ cup Sugar 4. ½ cup Dry fruits(almonds/cashew/pistachio) 5. Oil to fry 6. ½ cup Cocount powder 7. 1 tsp of Cardamom powder Method:- 1. In a non stick pan add 3 tbsp of oil and fry the nutrella in it till turns brown and keep it aside. 2. In another heavy pan add milk, cardamom powder and boil till it reduces to thick consistency, add dry fruits and sugar. 3. Let the milk mixture cool down to normal room temperature. 4. Now add Nutrella, in milk mixture along with coconut powder. 5. Mix it well, and make them as burfi with hands. 6. Garnish with roasted almonds or pista and serve.
-Arpana

Lemon Rice

Ingredients:- 1. 2 cups of cooked rice 2. 1 cup of peanuts 3. 2 red whole dry chilies 4. 2 green chilies 5. 1 tbsp of urad daal 6. 1 tbsp of chana daal 7. ½ cup of fresh lemon juice 8. 2 tsp of turmeric powder 9. Salt to taste 10. 7 curry leaves 11. 1 tbsp of black mustard seeds 12. Oil Method:- 1. In a non stick pan, add 2 tbsp of oil. 2. When the oil is really hot add mustard seeds and dry red chilies, wait till they splutter. 3. Add both the daals’ and green chilies. 4. Now add peanuts and sauté them till they run golden brown. Then add curry leaves. 5. Add turmeric powder and salt to taste. 6. After that add rice and mix them well carefully. Don’t overdo that they mash. 7. Turn off the heat and add lemon juice. And mix it well with two spoons or spatula. 8. Serve hot or cold with any type of chutney.   -Chitra

Stuffed Rava Idli

Ingredients:- 1. 2 Cups of Rava MTR Idli Mix 2. 1 cup of curd 3. 1 cup of water For stuffing:- 1. 2 boiled potatoes peeled and mashed 2. ½ cup of green peas 3. Salt and Red chili powder to taste and 1 tsp of turmeric powder 4. 1tbsp of oil 5. 1tsp of zeera/cumin seeds and 1 tsp of black mustard/sarso seeds 6. 1 cup of Haldiram moong daal mixture 7. 1 cup of chopped onion 8. 3 green chilies chopped 9. 1 cup of fresh dhaniya/cilantro/corriander leaves 10. 2 tbsp of mango/lemon pickle For Peanut Chutney:- 1. 1 cup of peanuts 2. ½ tomato chopped 3. ½ onion chopped 4. 2 green chilies chopped 5. 1 whole dry red chili 6. 1 tbsp of oil 7. 1 tsp of black mustard seeds 8. 3 curry leaves 9. Salt and red chili powder to taste 10. ½ tbsp of tamarind paste dissolved in 2 tbsp of water For Onion and Tomato Chutney 1. ½ cup of scrapped coconut 2. 2 tomatoes chopped 3. 1 cup of pearl onions 4. 2 whole dry red chilies 5. Salt and red chili powder to taste 6. 1 tbsp of chana daal and urad daal 7. ½ tsp of Asafoetida/hing powder 8. 7 curry leaves 9. oil Directions:- 1. Here I have included two different types of filling for stuffed Idli’s, there can be various stuffing for idlis. 2. For stuffing one, heat 1 tbsp of oil in a non stick pan, add cumin and mustard seeds. 3. When they splutter add ½ cup of chopped onions and 1 tbsp of green chilies. 4. Add salt, red chili powder and turmeric powder and add peas. 5. As soon as onion and peas turns golden brown add potatoes and mix well. 6. Cook for five minutes and remove from heat to cool down. 7. Add half chopped dhaniya leaves to it. 8. For stuffing two, there is no cooking required. In a bowl add chopped onions, green chilies and fresh cilantro. Add Moong daal to it and mix well. Add little salt according taste if required. 9. Mash or chop finely Mango/lemon pickle in a separate bowl and then add it to moong daal mixture. 10. Mix well and your second stuffing is ready. 11. Now prepare the MTR Idli mixture according to instructions by adding curd and water and mixing it well. 12. Leave aside and grease the idli pan with oil or butter. 13. Now add half of idli mixture to the idli pan. In half of the idli add stuffing one and in other half add second stuffing. 14. Now pour other half of idli mixture to cover the stuffing. 15. Cook them as required till then prepare both chutneys. 16. For Peanut chutney: - In a small sauce pan, add oil and add raw red chilies. Add Peanuts, and stir till they turn golden brown, add tomato and onions and green chilies. Cook them till the raw flavor disappears. Turn off the heat. Put them in blender, and blend with tamarind water. Now in same sauce pan add oil and mustard seeds, when they splutter add curry leaves, salt and red chili powder cook for one more minute. Transfer peanut mixture in serving bowl. Put the mustard seeds and curry leaves over the pureed mixture. 17. For Tomato and Onion chutney:-In a small sauce pan, add oil and add raw red chilies. Add onions. Cook them till the raw flavor disappears add both the daal and green chilies. When they turn little brown add tomato, cook it for five more minutes. Turn off the heat. Add the scrapped coconut and onion and tomato mixture, in blender to puree. In same sauce pan add oil and mustard seeds, when they splutter add curry leaves, salt, hing and red chili powder cook for one more minute. Transfer the onion and tomato puree in serving bowl. Put the mustard seeds and curry leaves over the pureed mixture. 18. Serve hot idli’s with chutney. Mix all idlis together so that it comes as surprise to everyone or serve them separately.

Poha Patty (Flattened Rice Tikki)

Usually I use to make poha / flattened rice in a very normal way for breakfast, but this time I just thought If I can add little bit more ingredients and can do something else and create another dish. After thinking and adding little bit of leftovers I created this dish for my next day lunch. Here are ingredients I used and directions to make them. Hope you enjoy and share with your friends.

Ingredients:-

1. 1 ½ cup of poha (pressed rice flakes) 
2. ½ cup a onion chopped finely 
3. 2 green chilies chopped finely 
4. 5 curry leaves chopped 
5. 1 tsp of rai or sarso (yellow or black mustard)seeds 
6. ½ cup of green capsicum/bell pepper chopped finely 
7. 1/2  cup of boiled and mashed chickpeas (used leftovers) 
8. 1 tbsp of maida/all purpose flour for binding 
9. 1 tsp of turmeric powder 
10. Salt and red chili powder to taste 
11. Oil to shallow fry
12. 2 tbsp of chopped onion, cilantro/ dhaniya leaves and pomegranate seeds to garnish 
13. As condiment, 1 tbsp of green and sauth chutney

 

Directions:-
 1. In a non stick pan heat 1 tbsp of oil, when it turns hot add sarso or rai seeds.
 2. When they start spluttering add onion and green bell peppers lightly sauté it.
 3. Add curry leaves and chilies and salt, red chili powder, and turmeric.
4. Turn off the heat after sautéing it and let it cool down.
5. In a bowl, wash poha and keep it aside.
6. Now when all water is drained out, transfer it to another dry mixing bowl, add mashed chick peas. 7. Also add the onion mixture to it. Keep on mixing it, by mashing it with hands. If the mixture is still little wet add, little flour to it and mix it well.
8. Make round flat patties and keep them aside. Leave it in fridge or freezer for at least 30 minutes.
9. When they are all set and hard, add one tbsp of oil in a non stick pan, let it heat.
10. When oil is ready add the patties to shallow fry or grill till they turn light brown on both sides. You don’t have to fry them but just turn the color as light brown so use as less oil as you can. Don’t out more than 3 patties at once, it will be hard to flip.
11. Take them out in kitchen paper towel.
Serve in tray, garnish them with onion/ dhaniya leaves and fresh pomegranate seeds and topped over chutney.

   -Chitra