Custard with Gulab Jamun (A Fusion Dessert)

 

          Check out this simple and an easy Indian fusion dessert made of custard and topped with mini gulab jamuns. This combination of two desserts is just amazing and a quick fix when you run out of ideas. You can replace the gulab jamuns with mini rasagullas too. This is a great party recipe and can also be served during any festive occasions. It will be a real hit with young and old alike. One can also enjoy as an after meal dessert too. Garnish as desired and enjoy it chilled.  

• 500 ml. full cream milk
• 2 & 1/2 tbsp. custard powder of any flavour
• sugar to taste 
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• few mini gulab jamuns
• 1 tsp. chopped pistachios
• any other garnishes of your choice

          For the custard - In a small bowl, mix the custard powder with 1/4 cup milk and keep aside.

          In a saucepan, bring the remaining milk, cardamom powder and sugar to a boil. 

          Pour the custard mix slowly. Keep whisking till the milk thickens to a desired consistency. 

          Add the rose water and keep aside to cool down. Refrigerate for a few hours.

          To serve, spoon the custard into individual bowls and place 2-3 small gulab jamuns on the top. Garnish with chopped pista and enjoy !!!

Guacamole (Mexican Avocado Dip)

 

          This is a classic Mexican dip that is very easy to dish out. All you really need for my version of this recipe are ripe avocados, onion, garlic, tomato, coriander leaves, olive oil and few seasonings. These basic ingredients are easily available in the kitchen. This healthy party dip can be enjoyed with nachos, tortilla chips or veggie crudités. You can also use as a spread on sandwiches / parathas or serve along with any grilled meat / chicken. Choice is yours. 

• 2 avocados, peeled, pitted & mashed coarsely
• 1 small onion, chopped
• 1 tomato, seeds removed & chopped
• 1-2 green chilies, chopped
• 2-3 garlic, grated
• handful of coriander leaves, chopped
• 1 tsp. lime juice 
• pinch of salt
• 1/2 tsp. roasted cumin powder
• pinch of pepper powder
• 1 tbsp. olive oil

          In a bowl, mix together all the above mentioned ingredients.

          Serve immediately with nachos, tortilla chips or veggie crudités.

Shahi Matar Paneer

 

          Shahi Matar Paneer needs no introduction. It is a very popular Mughlai style Paneer recipe that is made with paneer and green peas in a rich cashew nut-tomato gravy. This gives a royal touch to the dish. Hence the name 'Shahi'. 

          It is a restaurant style party recipe apt for any special occasion. It can be prepared in many ways. So this is my version of this yummy recipe. You can make it dry or with gravy depending on your personal preference. It is a perfect side dish to jeera rice, plain biryani, naan, tandoori roti or chapatti. 

• 200 gms. paneer cubes
• 1/2 cup green peas
• 3-4 tbsp. oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 4 cloves
• 2 bay leaves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tbsp. shahi paneer masala
•  1tsp. kasuri methi, crushed
• 2 tomatoes
• 10-12 cashew nuts
• 2 green chilies
• 1 tsp. coriander leaves, chopped

          Blend the tomatoes, cashew nuts and green chilies into a smooth paste. Keep aside. 

          In a small bowl, mix together the ginger-garlic paste, all the dry spices and some water. Keep aside. 

          Heat oil in a pan and temper with cinnamon, cardamom, cloves, bay leaves and cumin seeds. Sauté for a few seconds. 

           Add the onion and sauté till light brown. Now add the spice paste and continue to sauté till the oil separates. 

           Add the green peas and cook for 1-2 minutes. Now add the tomato-cashew paste and mix everything well. Cook till the oil separates.

          Time to add the paneer, kasuri methi and 1/2 cup water. Cover and simmer till the gravy thickens and the oil separates.

          When done, switch off the flame. Garnish with coriander leaves and a pinch of shahi paneer masala. Serve with naan, tandoori roti, jeera rice or plain biryani.

Shorshe Beans (French Beans in Mustard Sauce)

 

           This is my version of a Bengali style French Beans curry with mustard paste. Typically, flat beans are cooked in this traditional method. This homemade style side dish is best relished with  steamed rice. It can also be had with chapattis. Serve this yummy curry garnished with fresh coriander leaves and a drizzle of some mustard oil if preferred. 

• 300 gms. French Beans, cut into half
• 2 tbsp. mustard oil
• 1/2 tsp. nigella seeds
• 1 tsp. garlic, chopped
• 1 onion, chopped
• 1-2 fresh green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tbsp. mustard seeds
• 2 tbsp. fresh grated coconut
• 1 tbsp. coriander leaves, chopped

          Blend the mustard, coconut and green chilies into a smooth paste and keep aside. 

          Heat oil in a pan and temper with kalonji. Sauté for a few seconds and add the garlic. Fry till light brown and add then add the onion. Continue to sauté till light brown.

          Now add the beans, salt and turmeric powder. Mix well and cook, covered, on a low flame till they turn soft. Sprinkle some water and stir at intervals.

          When done, add the mustard-coconut paste and give it a stir. Garnish with coriander leaves. Serve as a side dish with either steamed rice or chapattis / roti.

Bajra (Pearl Millet) Fried Rice

 

           Bajra (Pearl Millet) is a wonderful substitute to rice. So try this yummy fried rice made of Bajra and serve something different to your family. It will be very much appreciated. Add in some of your favorite veggies or some boiled and shredded chicken / prawns for a non-veg. version. It can be relished just as it is or with any side dish. It makes for a healthy and a wholesome one-pot meal. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup Bajra, soaked overnight
• 1 tbsp. oil
• 1 tbsp. ghee
• 1" cinnamon stick
• 2 green cardamom
• 4 cloves
• 2 dry red chilies
• 2 bay leaves
• 1 tsp. cumin seeds
• 1 tsp. ginger, chopped
• 1 onion, sliced
• 1 cup mixed veggies, slightly steamed (opt)
• salt to taste
• 1 tsp. garam masala powder
• 7-8 cashew nuts
• 7-8 almonds
• 1-2 tbsp. coriander leaves, chopped

           Pressure cook the soaked Bajra in sufficient water for 15-20 minutes on a low flame after the first whistle. Drain and keep aside. 

          Heat oil and ghee in a pan. Temper with bay leaves, dry red chilies, cinnamon, cardamom, cloves, cumin seeds and ginger. Sauté for a few seconds.

           Add the onion and stir fry till light brown. Add the mixed veggies and stir fry for a minute. Now add the boiled Bajra, salt, cashews, almonds and garam masala powder.

          Mix Everything well and stir fry for 2 minutes. Switch off the flame and garnish with coriander leaves. Serve with any side dish or relish just as it is. 

                      Pressure cook soaked Bajra in sufficient water for 15 minutes on a low

                      flame after the first whistle. Drain and keep aside. 

                        Heat oil & ghee & temper with bay leaves, dry red chilies, cinnamon, 

                        cardamom, cloves, cumin seeds & ginger. Sauté for a few seconds.

                                  Add the onion and stir fry till light brown. 

                                 Add the mixed veggies & stir fry for a minute. 

                       Add the boiled Bajra, salt, cashews, almonds & garam masala powder.   

                       Mix well & stir fry for 2 minutes. 

                                  Switch off the flame & garnish with coriander leaves.

                                  Serve with any side dish or relish just as it is. 

Soya Bean Thoran - Kerala style

 

          Thoran is a traditional Kerala delicacy that is not only nutritious, but very delicious and easy to prepare. It is a common item in a Sadya meal. There are obviously many version to this yummy preparation. Each family has their own traditional version. It is a quick recipe, mildly spiced and has a lot of fresh coconut in it. Don't forget to cook in coconut oil for an authentic touch. 

          Thoran can be made with veggies like carrot, cabbage, beetroot, raw banana, okra, etc. However, I would like to share my version of a Thoran made of Soya bean. It is cooked dry and is packed with flavor. You can relish as a side dish with curd-rice, sambar rice or chapatti. So check out the step by step pictorial recipe to prepare it.

• 1 cup soya bean chunks
• 2 tbsp. coconut oil
• 1-2 dry red chilies
• 1 tsp. mustard seeds
• 1/2 tsp. asafoetida
• 1 sprig curry leaves
• 1 onion chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. coriander powder
• 1 tsp. coriander leaves, chopped

To grind - 

• 1/2 cup fresh coconut
• 1" ginger
• 3-4 garlic cloves
• 1-2 green chilies
• 1 tsp. cumin seeds
• 1/2 tsp. peppercorns

         Soak the soya bean in hot water for 10 minutes. Squeeze out well and grind coarsely. 

         Heat 1 tbsp. oil in a pan and sauté the soya bean and turmeric powder for 2-3 minutes. Keep aside.

         Heat remaining oil and temper with whole red chilies, mustard seeds & asafoetida. After it stops spluttering, add the onion and curry leaves. Sauté till light brown.

          Now add the sautéed soya bean, followed by all the dry spices and the ground coconut mix. Give it a toss and stir fry for 4-5 minutes on a low to medium flame. 

          When done, garnish with coriander leaves and enjoy as a side dish with either rice or chapatti. 

                       Heat 1 tbsp. oil & sauté the soya bean & turmeric powder for 2-3 min.

                       Heat remaining oil & temper with whole red chilies, mustard seeds & 

                       asafoetida.

                                  Add the onion and curry leaves. Sauté till light brown.

                                 Add the sautéed soya bean, followed by all the dry spices....

 

 & the ground coconut mix. Give it a toss & stir fry for 4-5 min. on a low

 to medium flame.

When done, garnish with coriander leaves.

                                 Enjoy as a side dish with either rice or chapatti. 

Broccoli & Chickpea Soup

 

            Broccoli contains a lot of vitamins, minerals and fibre. It also has antioxidants, is good for the heart, improves digestion and also aids in weight loss. Chickpeas, on the other hand, is rich in dietary fiber and calcium, controls sugar level and promotes weight control. So this healthy soup is an ultimate winter treat, is simply divine and very comforting. Garnish well and enjoy it with some croutons or bread sticks for a wholesome one-pot meal / light dinner.

• 1 cup broccoli florets
• 1 cup boiled chickpeas
• 2 tsp. olive oil
• 1 tsp. butter
• 1" cinnamon stick
• 2 bay leaves
• 1 onion, sliced
• 3-4 garlic cloves
• 1-2 green chilies
• 1 stock cube 
• 1 tsp. curry powder
• salt to taste (opt)
• 2-3 cups water
• pinch of pepper powder
• pinch of red chili flakes
• 1 tbsp. beaten yoghurt 
• 1 tsp. chopped pistachios
• 1 tsp. coriander leaves, chopped
• 1 tsp. olive oil

          Heat 1 tsp. oil and sauté the broccoli florets slightly. Keep aside. Heat remaining oil and butter. Temper with cinnamon stick and bay leaves.

          Add the onion, garlic and green chilies. Stir fry for a minute. Add the curry powder, stock cube, salt (opt), boiled chickpeas, sautéed broccoli (keep aside few to garnish) & 2-3 cups water. 

          Pressure cook for 2-3 whistles. Set aside to cool down. Discard the cinnamon stick and bay leaves. Blend it and heat again. Adjust the consistency. Add more water if preferred.

          Garnish with pepper powder, red chili flakes, sautéed broccoli, chopped coriander leaves, beaten yoghurt, olive oil & chopped pistachios.