Dry Fruits Yoghurt Salad

          Here is a nice healthy way to start your day. Enjoy this easy and simple to assemble Dry Fruits Yoghurt Salad first thing in the morning for some energy boost. You can also choose any of your favorite fruit instead. This amazing concoction can also be served as an after meal dessert  or as and when desired at room temperature or slightly chilled.

• 1 cup hung yoghurt
• 1 tbsp. powdered sugar / honey
• 1 tsp. kewra water
• pinch of cardamom powder
• 1/2 cup cranberries
• 1/2 cup chopped apricots
• 1/2 cup chopped dates
• 2 tbsp. chopped walnuts
• 1 tsp. melon seeds
• 1 tbsp. raisins
• 1 tbsp. tutti frutti

          Mix together the yogurt, cardamom powder, kewra water and sugar. Now take a tall glass and layer 1 tbsp. of the yoghurt, followed by some cranberries, yoghurt, chopped apricots, yoghurt, chopped dates and then the last layer of yoghurt again.

          Refrigerate for some time. Garnish with chopped walnuts, melon seeds and tutti frutti. Your chilled yummy Fruity Yoghurt Salad is ready to relish. 

Raw Mango Rasam

          This is a typical South Indian style soup / rasam that is a must-have in the menu. There are many versions to this amazingly refreshing soup. So let me share rasam made with raw mango. It is quite a comforting dish that can be had as it is like a soup or as a side dish with plain steamed rice. 

           Light on the stomach, this tangy and yummy preparation can be made spicy according to individual preference. It is a good appetizer, aids in digestion and wards of cold and congestion. So make best use of the ongoing mango season and dish out this simple delicacy for a nice hearty lunch with your loved ones.

• 1/4 cup tuvar dal (pigeon pea lentil). soaked for 2-3 hours
• 1 small raw mango, roughly chopped
• 2 pinches of asafoetida
• 1/2 tsp. turmeric powder
• 1/2 tsp. sugar (opt)
• salt to taste
• 1 tsp. ghee
• 3 garlic cloves
• 1 tsp. cumin seeds
• 1/2 tsp. peppercorns
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 2 dry red chilies
• 1 tsp. coriander leaves, chopped

          Pressure cook the dal with 4 cups water, turmeric powder, chopped raw mango, a pinch of asafoetida and ghee for 4-5 whistles. When cool, blend and keep aside.

          Grind the garlic, cumin seeds and peppercorns along with some water and keep aside. Heat 1 tbsp. oil and sauté the ground paste till the oil separates.

          Add the boiled dal, salt and sugar. Bring it to a boil and simmer on a low flame for 4-5 minutes. Switch off the flame and transfer it to a serving bowl.

          Heat the remaining oil in a pan. Temper with dry red chilies, mustard seeds, curry leaves and remaining asafoetida. 

          After it stops spluttering. switch off the flame and pour this tempering over the prepared rasam. Garnish with coriander leaves and serve as a soup or with rice.

Paneer Pudding

           How about some sweet indulgence? So let me share a yummy pudding made of paneer / cottage cheese. I have made use of store bought Amul Paneer but you can always go in for homemade ones. It is super easy and simple to make and is a perfect after-meal dessert. So go ahead and give it a try. You can also add some caramel for flavour and colour.

• 200 gms. Amul Paneer 
• 1/3 cup powdered sugar
• 1 & 1/2 cups evaporated / thickened milk
• 1 full egg 
• 3 egg yolks
• pinch of cardamom powder
• 1 tsp. rose / kewra powder
• pinch of salt
• 1 tsp. evaporated milk to drizzle (opt)
• tutty fruity / chopped nuts to garnish

          Blend the paneer, milk, rose water and cardamom powder. Beat the eggs and sugar separately and combine with the paneer mix.

          Pass it through a strainer and pour into a greased pudding bowl. Place in a pan filled with water and cover with a tight lid. Steam for 25-30 minutes on a low flame. 

          Let it come to room temperature before refrigerating it for 3-4 hours. Pass a knife around the edges and demould it on a serving plate. 

          Drizzle some evaporated milk and garnish as desired. Serve as an after meal dessert or enjoy whenever desired.

Beetroot Appam

          Appams are delicious Kerala Style breakfast made out of fermented rice-coconut batter. But this is an instant version where I made use of some store bought idli / dosa batter and eno fruit salt to make it the easier way. 

          They are prepared in a special pan called an Appam Chetti and are traditionally had with veg. or non-veg. stew. Today I made these nutritious appams with beetroot puree and relished with some mixed veg stew. You can have with any side dish of your preference.

• 2 cups Idli / dosa batter
• 1-2 tbsp. beetroot puree
• 1 tsp. eno fruit salt
• oil to grease

           In a bowl, combine the batter, beetroot  puree and required quantity of water to make a thin batter. Just before preparing them, add eno fruit salt and mix well.

          Heat an appam chatti and grease with some oil. Wipe clean with a tissue paper and drop a ladleful of the batter. 

          Immediately swirl it around. Cover and cook on a  low flame for 1-2 minutes or till the edges turns crisp.

          Transfer to a serving plate. Make similar appams with the rest of the batter. Serve with veg. / non-veg. stew or any side dish.

Foxtail Millet Idli

          As millets in general are very popular these days, I keep experimenting with various types of them. So let me share a idli recipe made with foxtail millet. This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. So do try this yummy foxtail millet idli and relish for breakfast / brunch with coconut chutney and sambar.

• 1 cup foxtail millet
• 1/2 cup urad dal (split black gram)
• 1/2 tsp. fenugreek seeds 
• 1 tsp. oil to grease the idli moulds
• coconut chutney & sambar to serve

           Soak the millets, dal and fenugreek seeds in sufficient water overnight. Grind into a smooth paste and make a batter of pouring consistency.

          Keep in a warm place to ferment overnight. Grease the idli moulds and ladle the batter into it. Steam for 12-15 minutes. 

          Set aside to cool for some time. Then demould with the help of a spoon and serve them hot with coconut chutney and sambar for a healthy, sumptuous breakfast.

Bhapa Sondesh Paturi (Steamed Sandesh in Banana Leaf - Bong style)

           These are sugar free and yummy sondesh made with homemade paneer and dates. So time to indulge in some desserts guilt free. What say? So go ahead and give it a try. It is a very simple and a healthy steamed delicacy that can be made to surprise your loved ones. It is perfect for weight watchers and is diabetic friendly too. So check out the step by step pictorial recipe to prepare it.

• 1 litre milk (made 6 parcels)
• pinch of saffron
• juice of 1 lime diluted with 1/4 cup water
• 12-15 dates, soaked in warm water for an hour
• 1/4 tsp. cardamom powder
• banana leaf as required

          Add the saffron to the milk and bring it to a boil. Switch off the flame and pour in the lime juice. Give it a stir and cover for a minute. The milk will start curdling. Drain on a muslin cloth and place it on a colander for 30 minutes. 
          
          Puree the soaked dates and mix with the paneer and cardamom powder. Cut the banana leaf into desired shapes and place them on the fire for a few seconds to make them pliable.

          Place a small portion of the mix in the centre and gently fold them into a parcel. Do the same with the rest of the paneer-date mix.

           Steam them for 10-12 minutes and set aside to cool. Serve these steamed delicacies at room temperature or chilled as an after meal dessert or when desired.

                                            Mix with the paneer and cardamom powder. 

                                      Place a small portion of the mix in the centre.

                       Fold them into a parcel. Do the same with rest of paneer-date mix.

                                     Steam them for 10-12 minutes and allow them to cool. 

                                            The steamed bhapa sondesh.

                             Serve these steamed delicacies at room temperature or chilled 
                             as an after meal dessert or when desired.

Bhapa Posto Paturi (Steamed Poppy Seeds Paste in Banana Leaf)

          Bengalis love for posto (poppy seeds) is quite well known. They have this incredible knack of dishing out amazing recipes with it. So let me share my version of just a simple and homemade delicacy where I have steamed the poppy seeds paste along with other ingredients, wrapped in a banana leaf. It is just divine and is best relished with plain steamed rice. A drizzle of some extra mustard oil does wonders to this dish. So go ahead and give it a try by following a step by step pictorial recipe to prepare it.

• 1/2 cups poppy seeds (makes 3-4 parcels)
• 1-2 fresh green / red chilies
• 2-3 tbsp. coriander leaves, chopped
• 1 tbsp. mustard oil
• salt to taste
• 1/2 tsp. turmeric powder
• 1 onion, chopped
• few banana leaves, cut into desired sizes

          Grind the poppy seeds with very little water into a paste. Mix with the remaining ingredients and keep aside. Place the banana leaves on the fire to make them pliable.

          Now take one leaf and place some of the posto paste in the centre and gently fold them. Do the same with the rest of the mix.

          Steam for 10-12 minutes and serve them with plain steamed rice. 



Note - 
1.  I had the opportunity of preparing this dish during an earlier visit to India. So I recreated it in my kitchen today with sesame seeds as the main ingredient is unavailable here. 
2.  Fresh grated coconut and / or a tsp. of kasundi too can be added.

                       Grind poppy seeds paste with very little water into a paste. Mix with
                       the remaining ingredients and keep aside. 

                                 Take one leaf & place some of the posto paste in the centre 
                                 & gently fold them. Do the same with rest of the mix.

   
                                              Steam for 10-12 minutes.

                                 Serve with plain steamed rice. 

Green Mango Chicken Curry

          This is the mango season and so here comes Green Mango Chicken Curry . It is fairly an easy and simple recipe that can be prepared for your sunday lunch / dinner or for any in-house party. Green mango and chicken are a good combo. They compliment each other and this amazing curry will be a welcome change on the dinner table. 

          Enjoy it as a side dish with plain steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti or just plain chapatti. This is a must try recipe. So what are you waiting for? Dish out this spicy, tangy and yummy delicacy by checking out the step by step pictorial recipe to prepare it. 

• 1 whole chicken, cut into medium size pieces
• 1 small raw mango, grated
• 1 small raw mango, sliced
• salt to taste
• 1 tsp. turmeric powder
• 2 tbsp. red chili powder or to taste
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 3 tbsp. mustard oil
• 2-3 whole dry red chilies
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. panch phoron powder
• 1 tsp. coriander leaves, chopped

           Marinate the chicken with raw mango paste (save 1 tsp.), salt, turmeric powder, red chili powder, cumin powder, coriander powder and 1 tbsp. mustard oil for minimum 2-3 hours.

           Heat remaining oil and sauté the dry red chilies and sliced mango for 1-2 minutes. Add the onion and stir fry till light brown. Add the ginger-garlic paste and continue to sauté for a few seconds more.

          Add the marinated chicken and mix well. Cook, covered on a low flame till dry. Add 1/2 cup water and continue to simmer till done and when oil leaves the sides of the pan. Switch off the flame.

           Add the remaining 1 tsp. raw mango paste and panch phoron powder. Mix well and keep it covered for 2-3 minutes. Garnish with coriander leaves and serve with either rice or chapattis. 

                     Marinate chicken with raw mango paste, salt, turmeric powder, red chili
                     powder, coriander powder, cumin powder & 1 tbsp. mustard oil.

                  

                          Heat remaining oil & sauté red chilies & sliced mango for 1-2 min.

                                             Add the onion and stir fry till light brown. 

                                  Add ginger-garlic paste & sauté for a few seconds more.

                     Add marinated chicken & mix well. Cook, covered on a low flame till dry. 
                     Add 1/2 cup water & simmer till done. Switch off the flame.

                     Add remaining 1 tsp. raw mango paste & panch phoron powder. Mix
                     well and keep it covered for 2-3 minutes. 

                       Garnish with coriander leaves and serve with either rice or chapattis.