Hariyali Soya Keema Matar with Sausages (Green Soybean Peas Curry with Sausages - Fusion Style)

 

          Soya in any form is always a healthy option and is a great substitute to any non-vegetarian dish. You will be surprised to know that it tastes just like mutton / chicken mince. So let me share a yummy recipe of soya keema matar with a twist. The gravy is a green based one with some coriander leaves, along with other basic ingredients as the base of the gravy. 

          I have also added some sautéed chicken sausages, but it is optional. If you want to keep it purely vegetarian, just skip it. This side dish can be enjoyed with pulao, plain biryani, jeera rice or any type of Indian bread of your choice. 

• 1 cup soya granules
• 1/2 cup green peas
• 2-3 chicken sausages 
• 1 onion, roughly chopped
• 2-3 garlic cloves
• 1" ginger
• 2-3 green chilies
• 1 cup coriander & mint leaves
• 2-3 tbsp. oil
• 1/2 tsp. cumin seeds 
• 1/4 tsp. asafoetida 
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. garam masla powder
• 1/2 tsp. chaat masala 
• 1/3 cup yoghurt, well beaten
• 1 tsp. coriander leaves, chopped to garnish 
• pinch of red chili flakes to garnish

          Boil sufficient water in a pan and add the soya granules. Cover and keep aside for 10 minutes. Drain and keep aside. 

          Blend together onion, ginger, garlic, green chilies and coriander-mint leaves. Keep aside. 

         Heat oil in a pan and stir fry the sausages till light brown. Slice them into pieces and keep aside. 

          Temper the same oil with cumin seeds and asafoetida. Sauté for a few seconds. Now add the onion paste and simmer till the moisture is almost dried up.

          Now add all the dry spices and give it a stir. Add in the beaten yoghurt and mix everything well.

          Add the drained soya granules, green peas, sausages (reserve few to garnish) and 1/2 cup water. Give it as stir and simmer on a low flame till the gravy comes to a desired consistency.

          When done, transfer to a serving dish. Garnish with sausages, coriander leaves and chili flakes. Serve with any form of Indian bread or flavored rice. 

Chocolate Oats Kheer / Payasam / Pudding

 

          This is an absolutely amazing and a simple oats kheer / payasam / pudding. I gave a twist to it by adding some leftover grated dark chocolate for a nice chocolaty flavored dessert. It turned out real yummy and this combination resulted in a thick creamy dessert. So do give it a try and surprise your loved ones. You can enjoy it just as it is, as an after meal dessert or with poori / paratha for breakfast. 

           This recipe is a great way to turn your regular oats into a delectable flavored dessert. Garnish with chopped pistachios, dry rose petals and saffron and serve them chilled in individual bowls. So time to indulge in this easy to make chilled delicacy. Enjoy !!!!

         Oats are generally nutritious, wholesome and low in cholesterol. It contains fiber and is rich in antioxidants. Hence, it is advisable to include it in our daily diet. Apart from having it for breakfast, you can turn them into delectable desserts. 

         So oats based kheer / pudding being my favorite, I keep experimenting. It is not only healthy but is a real comfort dessert for me. I like to indulge in it after every meal, especially after lunch. So tried this yummy kheer made of oats and flavored with Lindt dark chocolate. A new creation from my kitchen. You can make them healthy by adding some Bournvita instead, for your kiddo. 

            The story behind the preparation goes like this. After cooking oats in milk, I thought why not add in some chocolate. So here you go. I added some leftover Lindt dark chocolate. It turned out some sort of a mix-n-match dessert. So thought of sharing this delicious concoction which surprisingly, turned out very yummy with just the right amount of sweetness for me. It is ideal for an after-meal dessert. So go ahead and give it a try and serve them chilled.

• 3 cups milk
• 1 cup oats
• 1 tbsp. butter
• 2-3 tbsp. grated chocolate (I used Lindt dark chocolate)
• 3-4 tbsp. sugar or to taste 
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 tbsp. chopped pistachios
• pinch of saffron & dry rose petals

         Melt butter in a pan. Add the oats and sauté till it is slightly browned. Add the milk, cardamom powder and sugar. 

         Mix everything well and simmer on a low flame till it is slightly thick in consistency. (It will further thicken when it cools down).

          Switch off the flame. Add the grated chocolate and rose water. Give it a stir till it is completely dissolved. Keep aside to cool down. Then refrigerate till serving time. 

          Spoon this chilled dessert in individual bowls / short glasses. Garnish with chopped pistachios, dry rose petals and saffron. Enjoy!!!!

Dhania Paneer (Coriander Paneer / Paneer in Coriander Gravy)

 

          Paneer is generally prepared in the signature red colored makhni gravy and it is a very popular restaurant style dish. So I gave a slight twist to the gravy by adding some coriander leaves instead, to make this yummy Dhania Paneer or green paneer curry. It tastes superb with the predominant flavor coming from the coriander leaves. You can adjust the green chilies accordingly.

           Another change I made to the gravy is the addition of some low fat milk instead of the mandatory cream / yoghurt that goes into it. Overall the dish turned out very appetizing and can be served as a side dish with any Indian flat bread like, naan, kulcha, tandoori roti or any flavored rice of your choice. 

• 200 gms. paneer cubes
• 2 tbsp. oil
• 1 tbsp. ghee
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 onion, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 2-3 green chilies
• 1 cup coriander leaves
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. coriander-cumin powder
• 1/4 cup milk
• 1 tsp. chopped coriander leaves to garnish

          Blend the onion, ginger, garlic, green chilies and coriander leaves. Keep aside. 

          Heat oil and ghee in a pan. Temper with cumin seeds and asafoetida. Sauté for a few seconds. 

          Now add the blended paste and stir fry till the oil separates. Add all the dry spices and mix well. 

          Add 1/2 cup water, 1/2 milk and the paneer cubes. Give it a stir and simmer, covered till the gravy comes to a desired consistency. When done, garnish with coriander leaves.

          Enjoy with hot steamed rice, jeera rice, pulao, plain biryani or any Indian flat bread for a great comfort meal. 

No Fry Fried Ice Cream

 

        This non-fried ice cream is a Mexican inspired dessert but minus any oil. It has a crispy coating but without deep frying. It is crunchy on the outside and soft from within. This is a great party recipe and is apt for a kids party or a kitty party. It is a 'must try' recipe . You can enjoy simply on its own with just a sprinkle of chopped pistachios, like I did or with a garnish of some whipped cream, chocolate sauce or a cherry on the top. Enjoy !!!!

          

             So impress your guests with this easy to make frozen dessert. However, I replaced the cornflakes and cinnamon powder that is typically used. 

            I tried with oats, grated Lindt dark chocolate, brown sugar and cardamom powder and it turned out super yummy.

           You can try with any flavored ice cream of your choice. Make them ahead of time and freeze until serving.

• 4-5 scoops of ice cream
• 1 tbsp. butter
• 1 cup oats
• 1/4 tsp. cardamom powder
• 2-3 tbsp. grated chocolate
• 2-3 tbsp. brown sugar or as needed
• 1 tbsp. chopped pistachio & dry rose petals to garnish

          Scoop the ice cream and arrange them on a butter paper or a muffin tray lined with cling film for easy removal. Freeze for 1-2 hours. 

          Meanwhile, melt the butter in a pan. Add the oats and sauté till it is slightly browned. 

          Add the grated chocolate, brown sugar and cardamom powder. Mix everything well and sauté for 4-5 minutes. Set aside to cool completely. 

          When the ice cream scoops are hard enough, roll them in the crunchy oats mixture and press them gently till well coated from all over.

          Garnish with chopped pistachios and dry rose petals and enjoy, If preferred, you can garnish with whipped cream, chocolate sauce or a cherry.

Fresh Red Chili Thecha

 

             Thecha is a traditional Maharashtrian recipe where fresh green chilies, garlic, coriander leaves and groundnuts are coarsely crushed in a mortar & pestle. Alternately, you can grind in a mixer jar coarsely without adding any water. In this recipe, I replaced the green ones with fresh red chilies to make this super spicy and tangy chutney. 

          It is usually served as an accompaniment with Indian flat bread like jowar bhakri or bajra roti. However, it goes very well with thalipeeth, chapatti or hot steamed rice. This Thecha can be refrigerated for a couple of days to be used later. 

• 15 fresh red chilies
• 8-10 garlic cloves
• 1 tsp. cumin seeds
• 2-3 tbsp. roasted peanuts
• 1/2 cup coriander leaves
• 1 tbsp. oil 
• 1/4 tsp. asafoetida
• salt to taste
• 1 tsp. lime juice

          Pound the chilies, cumin seeds, garlic, coriander leaves, roasted peanuts and salt into a coarse consistency. (You can also blend in a mixer jar coarsely without adding any water). 

          Heat oil in a pan and add the asafoetida. Sauté for a few seconds. Now add the blended chili mix and stir fry for 2-3 minutes.

        When done, transfer to a serving bowl and drizzle some lime juice. Store in an air-tight container and refrigerate for 2-3 days. 

          Enjoy with jowar bhakri, bajra roti, thalipeeth or chapatti for a simple, soulful meal. 

Chocolate Kalakand

 

             Kalakand is a traditional Indian sweet that is very popular in every special occasions, parties and festivals. It is very easy to prepare right in the comfort of your own kitchen. Make them super easy and fast with some store bought paneer. 

           So let me share my favourite kalakand in a new flavour. I made use of some leftover Lindt dark chocolate and some paneer to come up with this super easy and an equally yummy sweet. It turned out just amazing. Do give this homemade delicacy a try and surprise your loved ones with this new flavour. Garnish with chopped pistachios and enjoy it chilled or at room temperature. 

• 1 cup grated paneer 
• 2 tbsp. grated chocolate
• 1 tbsp. ghee
• 1/4 cup evaporated milk
• 2 tbsp. milk powder
• 3 tbsp. sugar or to taste 
• pinch of salt
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 tsp. chopped pistachios

          In a non-stick pan, add all the above mentioned ingredients (except pistachios). 

          Mix everything well and simmer on a low flame. Keep stirring continuously till the moisture is all absorbed.

          Switch off the flame and transfer to a greased plate. Garnish with the chopped pistachios. Allow it to cool and refrigerate for some time to set. 

          Cut as desired and enjoy at room temperature or chilled. Great for any festive occasion or as an after meal dessert. 

Green Chili Thecha

 

          This is a traditional Maharashtrian recipe that is usually served as an accompaniment with Indian flat bread like jowar bhakri, bajra roti, thalipeeth, chapatti, etc. It is also called Hirvi Mirchi Thecha in the local lingo. This spicy & tangy chutney is prepared with fresh green chilies, garlic, coriander leaves / stems and groundnuts. 

          You can substitute the hot chilies with some green chili pepper if you wish to have less spicy. This Thecha is generally crushed in a mortar & pestle. However, it can also be ground in a mixer jar coarsely. It can be refrigerated for a couple of days to be had later. So check out the step by step pictorial recipe to prepare it. 

• 1/2 cup green chilies, roughly chopped
• 8-10 garlic cloves, crushed
• 1/4 cup roasted peanuts
• 1/2 cup coriander leaves with stems
• 1 tbsp. oil
• 1 tsp. cumin seeds
• salt to taste
• 1 tsp. lime juice 

          Heat oil in a pan and sauté the garlic, green chilies and cumin seeds for 2-3 minutes.

          Add the coriander leaves + stems and salt to taste. Give it a stir and switch off the flame. 

          Add the roasted peanuts and allow it to cool down. Then pound them in a mortar and pestle into a coarse consistency. (You can also blend in a mixer jar coarsely without adding any water). 

          When done, transfer to a serving bowl and drizzle some lime juice. Store in an air-tight container and refrigerate for 2-3 days. 

          Enjoy with jowar bhakri, bajra roti, thalipeeth or chapatti for a simple, soulful meal. 

     

                          Heat oil & sauté garlic, green chilies & cumin seeds for 2-3 minutes.

                     Add coriander leaves + stems & salt. Give it a stir & switch off the flame. 

                      Add roasted peanuts & let it cool down. Pound in a mortar & pestle into a 

                      coarse consistency. 

                   Transfer to a serving bowl & drizzle lime juice. Enjoy with jowar bhakri, 

                   bajra roti, thalipeeth or chapatti for a simple, soulful meal. 

     

Coconut Burfi

 

          Burfi is one of the most common and popular Indian sweets. It is a must in all Indian festivals, ceremonies or any auspicious occasions. It is typically prepared with milk solids and gram flour. 

          So let me share a very easy and a yummy Burfi made of coconut and sweetened with some leftover laddu, instead of sugar / jaggery. They come out real yummy and takes very little time to dish out. Adjust the sweetness according to your preference and surprise your loved ones with these sweet treats. Enjoy these amazing burfis chilled or at room temperature. 

• 1 cup fresh grated coconut 
• any grated leftover sweets as needed
• 1 tsp. ghee
• 1/3 cup milk
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1-2 tsp. chopped pistachios 

          Heat ghee in a pan and sauté the coconut for a minute. Add remaining ingredients (except pistachios) and stir on a medium flame till the moisture has evaporated.

          Switch off the flame and transfer the contents to a greased plate. Garnish with the chopped pistachios and allow it to cool down. 

          Refrigerate for 1-2 hours to set. Cut as desired and enjoy them chilled or at room temperature.