Walnut Chutney / Dip / Spread

             

          Here is a yummy & lip smacking chutney made of walnuts. It is a very simple and an easy to prepare chutney. It can also be used as a dip and can be relished with veggie crudités, chicken nuggets, fish fingers, kebabs, any snacks, chips, dosa, idli, chapati, as a spread on toast / parathas, burgers or as desired. Options are aplenty. So it is a good alternative to the usual chutneys that we are used to. So go ahead and give it a try and surprise your loved ones. Do check out the step by step pictorial recipe to prepare this healthy chutney.

• 1/2 cup walnuts, broken into small pieces
• 1/2 cup yoghurt
• 2 green chilies
• 2 garlic cloves
• handful of coriander & mint leaves
• salt to taste
• 1 tsp. lime juice
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal
• 1 sprig curry leaves

         Soak the walnuts in some warm water for 10-15 minutes to soften them. 

         Then blend along with yoghurt, green chilies, handful of coriander & mint leaves, garlic and salt to a smooth paste. Check the consistency. It should not be too thick or too watery. 

          Transfer to a serving bowl and add lime juice. Mix well. 

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering add the urad dal and curry leaves. 

          Sauté for a few seconds and switch off the flame. Pour this tempering on the chutney and mix well. 

          Serve with veggie crudités, chicken nuggets, fish fingers, kebabs, chips, dosa, idli, chapati, any snack, as a spread on toast / parathas, or as desired.

  Blend the walnuts, yoghurt, green chilies, handful of coriander-mint 

  leaves, garlic & salt to a smooth paste.

         Transfer to a serving bowl & add lime juice. Mix well. 

Heat oil & temper with mustard seeds. After it stops spluttering add the urad dal & curry leaves. Sauté for a few seconds & switch off the flame. 

                  Pour this tempering on the chutney & mix well. 

 Serve with veggie crudités, chicken nuggets, fish fingers, kebabs, chips, dosa, idli, chapati, any snack, as a spread on toast / parathas, or as desired.

Pomfret in Pistachio Gravy

           If you are looking for a different kind of a fish curry, apart from the usual ones, then do give this recipe a try. I have used pistachios along with some mustard seeds and yoghurt for the  gravy base. It turned out simply yummy. 

          Mustard oil is used for the cooking and also to the end product to further enhance the flavour. An amazing and an exotic fish curry that has a smooth and a creamy texture. A perfect recipe for special occasions, it is best enjoyed with only and only hot steamed rice. So check the step by step pictorial recipe to prepare it.

• 5-6 Pomfret fish pieces
• 2 tbsp. + 1 tsp. mustard oil
• 1/2 tsp. nigella seeds 
• 1 tsp. mustard seeds, soaked for 10-15 minutes
• 3 green chilies
• 1/4 cup chopped pistachios 
• 1/2 cup yoghurt
• 1/2 tsp. turmeric powder
• 1/2 tsp. cumin powder
• salt to taste
• 1/2 tsp. coriander powder
• 1 tsp. coriander leaves, chopped

          Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Blend the mustard seeds, pistachios, one green chili and the yoghurt into a smooth paste. keep aside. 

          Heat 2 tbsp. oil in a pan and lightly fry the fish on both sides. Keep aside. Temper the same oil with nigella seeds. Add the paste and all the dry spices. Sauté till the oil separates.  

          Add 1 cup water and bring it to a boil. Now add the fried fish and remaining green chilies. Cover and simmer for 4-5 minutes. 

          When done, switch off the flame and add the remaining mustard oil and coriander leaves. Give it a stir and enjoy with hot steamed rice. 

Marinate fish with a pinch of salt & turmeric powder for 10 min. Heat 2 tbsp. oil & lightly fry the fish on both sides. Keep aside. 

             Temper same oil with nigella seeds. Add paste & all dry spices.

                                Sauté till oil separates.  

                                Add 1 cup water & bring to a boil. 

                Add fried fish & remaining green chilies. Simmer for 4-5 min. 

                                   When done, add remaining mustard oil 

                                  and coriander leaves. 

                   Enjoy with hot steamed rice. 

                

Kashmiri Pulao

          My first try at preparing this traditional Kashmiri style pulao, loaded with dry fruits and cooked in saffron infused milk. It is a very easy recipe and quite popular in many restaurants. Though it slightly differs from the usual pulao as it has minimum of spices, is slightly towards the sweeter side due to the presence of dry fruits and is non spicy. 

          Few chopped fresh fruits, fried paneer cubes and fried onion may be used to garnish this exotic rich pulao. It can be served as a party main course along with any veg. / non-veg. side dish or raita. So present this yummy pulao on the dining table at your next in-house dinner party.

• 1/2 cup Basmati rice, soaked for 30 minutes
• 2-3 tbsp. ghee
• 1/2 cup mixed nuts
• 1/2 tsp. cumin seeds 
• 1" cinnamon stick
• 2 cardamoms
• 4 cloves
• 1 bay leaf 
• 1/2 mace
• 1 star anise
• 1/4 tsp. peppercorns
• 1 onion, sliced
• 1/2 tsp. dry ginger powder
• 1 tsp. fennel powder
• 1/2 tsp. garam masala powder
• salt to taste 
• 1 cup milk
• pinch of saffron

          Soak the saffron in the milk for 15-20 minutes. Heat ghee and stir fry the mixed nuts till light golden in colour. Drain and keep aside. 

          Temper the same ghee with bay leaf, cinnamon, cloves, cardamom, mace, peppercorns, star anise and cumin seeds. Sauté for a few seconds. 

          Add the onion and stir fry till translucent. Add all the powdered spices, followed by the drained rice. Sauté for 1-2 minutes. 

          Add the saffron milk, 3/4 of the fried nuts and pressure cook for 2 whistles. Switch off the flame and keep it covered for 15-20 minutes more. Serve, garnished with the remaining nuts.



Note - 
1.  You may skip cooking in milk and use water instead. Your choice. 

Chia & Fig Pudding

          Chia seeds are a power house of fiber, calcium, protein, healthy fats, antioxidants, etc. Easy and delicious desserts can be made with it without much effort. You need to just combine it with milk and top it with your favorite fruits and nuts. 

          For a healthier version just add some honey, cardamom powder, saffron and rose / kewra water for the flavor. You have an absolutely yummy dessert in no time. It can be had as breakfast or as an after-meal dessert. 

• 500 ml. milk
• 5 tbsp. chia seeds
• 1/2 cup figs, chopped
• 1 tbsp. honey or to taste
• 1/4 tsp. cardamom powder
• pinch of saffron
• 1 tsp. rose / kewra water
• 1 tsp. pistachios, sliced
• 1 tsp. cherries, chopped

          In a bowl, combine the milk, chia seeds, honey, cardamom powder, saffron, half of the figs and rose water. Cover and let it soak overnight (or a minimum of 2-3 hours).

          While serving, top with the remaining figs, cherries and pistachios. Serve it for breakfast or as an after meal dessert.

Sesame Seeds & Coconut Phirni

          Phirni, a traditional sweet / rice pudding has its origins in the Northern regions. It is made of ground rice in a milk based creamy dessert. But how about a 'Sesame Seeds & Coconut Phirni'? Absolutely!! Do try this dessert in a new avatar and play the guessing game with others. 

          I prepared it for the first time today and I should confess that it turned out simply delicious. Poppy seeds too can be included in this exotic delicacy. Serve them chilled, preferably in small earthen bowls for an authentic touch. So check out the step by step pictorial recipe to prepare it.

• 1 litre milk
• 6 tbsp. condensed milk
• 3-4 green cardamoms, bruised
• pinch of salt
• 2 tbsp. chopped mixed nuts
• 2 tbsp. sesame seeds
• 1 tbsp. desiccated coconut
• 1 tbsp. rose water
• 1-2 tbsp. raisins, soaked for 10-15 minutes
• pistachios to garnish

          Dry roast the sesame seeds for a few seconds. Add the desiccated coconut and stir fry for a few seconds more. Switch off the flame. When cool, grind along with the chopped nuts.

          Add the cardamoms to the milk and bring it to a boil in a pan. Add the sesame seeds powder and salt. Mix well and simmer on a low flame for almost 25-30 minutes.. Keep stirring and scraping the sides of the pan at intervals.

          Now add the condensed milk and simmer further for 4-5 minutes. Take off the flame and add raisins and rose water. Garnish with chopped pistachios and serve chilled.

                                  Dry roast sesame seeds.

                                  Add desiccated coconut & roast further for a few seconds.

                                  Take some chopped nuts.

                                  Add roasted sesame seeds & coconut.

                                  Grind into a powder.

                                  Add cardamoms to the milk & bring to a boil.

                           Add powdered mix & salt. Simmer on low flame till it turns thick.

                                  Add raisins & rose water.

                                  Garnish with chopped pistachios & serve chilled.

Banana & Dry Fruits Loaf Cake

          Here is a healthy and a delicious homemade loaf cake having the goodness of both bananas and some dry fruits. This combination is very good as it has the flavor of the bananas and the crunch coming from the crushed dry fruits. You can use up any over-ripe bananas in this recipe. 

          Enjoy it as it is, with your evening cup of tea or simply as a desert with your favorite ice-cream topping or some homemade rabdi drizzled over it. So check out the step by step pictorial recipe to prepare it.

• 2 cups refined flour
• 1 & 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 ripe bananas, mashed
• 3/4 cup brown sugar
• 1/2 cup yoghurt
• 2 eggs, beaten
• 1 tsp. vanilla essence
• 1/2 cup mixed dry fruits, crushed

          Sift together the flour, baking powder, baking soda and salt. In a separate bowl, add the mashed banana, brown sugar, yogurt, eggs and vanilla essence. Combine everything and add the crushed dry fruits. Mix well.

         Gently fold in the sifted flour and transfer the contents to a greased loaf tin. Bake in a preheated microwave oven for 40 minutes.

          Remove the tin on a wire rack and set aside to cool for 30 minutes. Flip it over on the rack and let it cool further.

          Slice it according to desired thickness and enjoy as a dessert topped with your favourite ice-cream or with your evening cup of tea.

                                  Sift the flour, baking powder, baking soda & salt.

                                  To the mashed banana, add brown sugar, yoghurt.....

                               .......eggs, vanilla essence & crushed dry fruits. Combine well.

                                  Add in the flour.

                                 Gently fold in. Do not over mix.

                                 Pour the batter into a greased loaf tin.

                                  Bake in a pre-heated oven at 180 degrees C. for 40 minutes.
                   

                   Let it cool in the loaf tin for 30 min. Pierce a knife to check if it is done.

                                  If it comes out clean, it means it is baked perfect.

                                  Flip it over & allow it to cool further.

                                 Slice into desired thickness & enjoy as you would like.