CHOCOLATE BARFI

A simple kids favorite barfi which can be easily made. Some chocolate, Grated paneer, milk powder, condensed milk and that's it. No sugar, no cardamom powder, no ghee......... can add almonds if you like the taste.

INGREDIENTS

Grated paneer                         1+1/2 cup

Milk powder                           1/2 cup

Condensed milk                      1/4 cup

Milk chocolate bar                  1

Ghee                                       2 Tsp(not more than this)

PROCEDURE

Grate the paneer very finely. Cut the milk chocolate bar into pieces.

Heat a non stick pan and add all the ingredients.

On a very low flame cook the whole thing until a thick lump of mixture forms. 

It roughly takes about 15 to 20 minutes on a very slow flame.

When the mixture leaves the sides of the pan transfer it onto a greased plate and let cool.

Cut into desired shape and serve. 

SWEET BOONDI

Today I tried to make boondi laddu, but it became a big flop. Every thing went fine until my son started his mischief in the kitchen and the sugar syrup became hard and I ended up with sweet boondi. Finally for those who want to enjoy the boondi laddu but do not know the right consistency of the sugar syrup this is the easy and best way to enjoy the boondi laddu taste. No perfection or experience is needed. Check my procedure.

INGREDIENTS

Chick pea flour                   2 cups
Oil                                       to deep fry
Sugar                                  1 cup
Cardamom powder             1 tsp
Ghee                                   1 Tsp
Nuts                                    3 Tsp

PROCEDURE

Mix water in chick pea flour and make a thin batter like the dosa batter.
The batter should not be too thick or too thin. When you pour the batter in a perforated ladle it should fall into the oil on its own and if the batter is too thin it absorbs too much of oil.
Leave the batter aside and fry the nuts in ghee and set the aside.
Heat oil for deep frying.
By holding the perforated ladle just above the heated oil, pour some batter on it. If the batter falls into the oil it is well and good or else use a small spoon and tap the ladle so that the batter easily falls into the oil.
Now fry till the boondi is crisp and fully cooked from the inside.
Complete the whole boondi in the same procedure.
Now make a thick sugar syrup(vunda pakam) with one cup of sugar and 1/2 cup of water.
(When a little bit of syrup is poured in water it should form a ball.)
Now switch off the flame and add the boondi, cardamom powder, fried nuts in the syrup.
Mix well for 2-3 minutes.
The sugar coats on boondi and forms a white layer while you are mixing itself.
Serve the sweet boondi with any snack.

SIMPLE STUFFED BRINJAL

I have already posted many recipes with brinjal, but I cannot stop there. Here is yet another gutti vankaya recipe which is very easy to prepare- as usual, very tasty- as usual.

INGREDIENTS

Small round eggplants                       10-12
Fresh coconut                                    1/2 cup
Onion                                                1/2 cup chopped
Red chiles                                          8-10
Roasted chana dal                             1/2 cup
Salt                                                    to taste
Oil                                                     1/4 cup

PROCEDURE

Cut the brinjal as you do for any stuffed brinjal curry. Soak them in salt water and keep them aside.
Heat a table spoon oil and fry the onions and red chiles till the onions are brown. Add the grated coconut and fry for another 2-3 minutes.
Now grind the fried ingredients, roasted chana dal along with some salt. Add water if required.
Now fill each brinjal with this stuffing.
Heat oil in a  pan and add the stuffed brinjal.
Add a little bit of salt on the top and cover.
Simmer the flame and cook the brinjal turns tender.
Remove the lid and now fry the brinjal till they turns crisp and golden brown on all sides.
Be careful while turning the brinjal. Use a spoon rater than a ladle.

TIPS AND TRICKS

If you are a beginner in making the stuffed brinjal curry you can tie the stuffed brinjal with thread and then fry them and this way the stuffing will not come out.
Once the stuffing is filled in all the brinjal you can microwave the brinjal till each of the brinjal is soft and tender and then fry them with very little oil. Now you are on a healthy way of making the curry.(Don't worry, the color of the brinjal changes once you microwave)

MANGO RASAM

A simple and tangy rasam for any hot summer day……..Simple ingredients and very simple to make.

INGREDIENTS

Mango pieces                      1 cup
Tomatoes                             1/2 cup
Toor dal                               1/4 cup(cooked)
Water                                   4 cups
Salt                                      to taste
Sugar                                   2 Tsp
Turmeric                              1/2 tsp
Coriander seeds                   2 Tsp
Black pepper                       1tsp
Oil                                       1 tsp
Mustard                               1/2 tsp
Jeera                                    1/2 tsp
Methi seeds                         1/4tsp
Hing                                    a pinch
Garlic cloves                       3-4 optional
Coriander                            2-3 sprigs
Curry leaves                       5-8

PROCEDURE
Boil the mango pieces and the tour dal separately (dal doesn't cook if both are mixed).
Mash both of them.
In the mixture add salt, water, turmeric, sugar, tomatoes, coarsely ground coriander seeds and pepper corns.
Let the mixture boil till the tomato pieces are cooked. Add more water if required.
Let it boil for 15 to 20 minutes. switch off the flame.
Now heat oil in a separate pan and add the tadka ingredients(mustard, jeera, methi seeds, hint, garlic cloves, curry leaves.)
When the tadka is done add it to the rasam. Finally add the coriander leaves. Cover and leave for 10 minutes.
Serve hot with white rice.

PANEER ALOO TIKKI

A healthy way of having the tikki....... Paneer and potato combined together with other masalas make  very tasty tikkis. Very easy to make without much pre preparation and is very high calorie, protein food for young children.

INGREDIENTS

Potatoes                     3 small(boiled)
Paneer                       1 cup(grated or use channa)
Bread powder           1/2 cup
Salt                            to taste
Oil                             to shallow fry
Coriander                  2 Tsp chopped
Green chilies             2 chopped
Garam masala pwd   1 tsp(optional)
chopped garlic           1 Tsp
Grated ginger             1 Tsp

PROCEDURE

In a large bowl add the grated paneer, boiled and grated potatoes.
Add salt, green chillies, coriander, garlic and ginger, gram masala powder.
Now add the bread powder little by little and make the whole thing into a thick dough.
Make small tikkis and shallow fry them on a pan and serve hot with any sauce.

MALAI PANEER

Any dish made with paneer is rich and contains lot of protein, calcium, energy and of course calories. Paneer when combined with cream makes it even more tastier. No much ingredients, no pre preparation, no harsh masalas and it hardly takes any time for its preparation. When you pallets really crave some rich taste and sweeter side in your curry try this recipe.

INGREDIENTS

Paneer                       1cup cubed
Onion                        1 medium
Ginger                       1 inch piece
Garlic cloves             3
Jeera powder             1 tsp
Coriander powder      1 tsp
Salt                             to taste
Sugar                         1 Tsp
Green chillies             2
Cream                        1 cup
Butter                        4 Tsp
Kasoori methi            1tsp
Coriander                  1 Tsp chopped

PROCEDURE

Heat 1 table spoon of butter and add the chopped onions, chopped ginger, garlic, green chillies. Add a little bit of salt and fry till the onions looses the raw flavor. Let the mixture cool completely.
Now add the jeera and coriander powder to the onion mixture and grind it to a very fine paste.
In another pan add the remaining butter. Add the paste.
Fry for 2 to 3 minutes.
Add the salt, sugar, cream.
Let the gravy cook for another 2 minutes.
Add the paneer pieces.
Add some water, cover and cook on a slow flame till the paneer pieces absorbs the flavors.
Add the kassori methi and the chopped coriander.
Serve with any flavored rice or Indian bread.

HEALTHY VEGGIE CUTLET

Cutlets are a favorite for all kinds of ages. They can be healthy and at the same time tasty. A wide variety of cutlets can be made with small variations. For children who hate many kind of veggies these cutlets can be a good healthy alternative. As these are shallow fried, they can be healthy for everyone. Try them out.

INGREDIENTS

Boiled potatoes              2 large
Grated carrots                1 cup
Chopped cabbage          1 cup
Boiled Green peas         1/2 cup
Chopped pudina            2 Tsp
Chopped coriander        2 Tsp
Chopped chilies             2
Bread crumbs                 1 cup
Maida                             1 Tsp
Oil or butter                    for frying
Tomato sauce                 2 Tsp
Garam masala powder    1/2 tsp
Salt                                  to taste

PROCEDURE

• Boil 3-4 cups of water and add the grated carrot, chopped cabbage. Let remain in water for 5 minutes. 
• When the veggies are soft remove from water. (Water can be used for preparing rasam or sambar) 
• Mix all the above ingredients on by one(except oil/butter, bread crumbs) and make a thick lump as a dough.
• Use some more maida if required. Don't add too much maida as we are going to shallow fry the cutlets. 
• Now take small amounts of mixture and make round patties. Roll them in bread crumbs and shallow fry them with oil or butter on a medium flame. Serve hot.      

PEPPER CAPSICUM RICE

I have already posted the recipe for capsicum rice. Here I give another version of capsicum rice which is much simple and do not need any pre preparation. Whole garam masala, capsicum and pepper powder and that's it. Give it a try.

INGREDIENTS

Raw rice                       1 cup
Water                            2 cups
Salt                               to taste
Capsicum                     1/2 cup chopped
Pepper powder             1/2 tsp
Whole garam masala     -
Oil                                2 Tsp
Fried onions                  2 Tsp(optional)

PROCEDURE

Cook the rice with 2 cups of water, whole garam masala(bay leaf, peppers, cloves, cinnamon) and a little bit of salt.
Spread the rice on a plate and let cool completely.
Now heat add oil in a pan and add the chopped capsicum. Add a little bit of salt and fry for 2-3 minutes. The pieces should not loose the crunch.
Now add the cooked rice and the pepper powder. Add fried onions if you prefer.
Toss well and serve hot with any mild curry and raita.

PANEER KHEER

Paneer is mostly used in bengali sweet preparations, rasgulla, rasmali, chum chum and so on. I made this kheer with soft freshly made paneer. Paneer made with whole milk is much softer than that is made with fat free milk. Using whole milk paneer or fat free milk paneer is upto your choice. But use whole milk for making the kheer.

INGREDIENTS
Freshly made channa(paneer)               1 cup
Whole milk                                           2 cups
Sugar                                                    1 cup
Fried nuts                                              2 -3 Tsp
Cardamom powder                               1 tsp
Evaporated milk                                   1/4 cup
Saffron strands                                     a few

PROCEDURE
In a large thick bottom pan add the milk, sugar, evaporated milk.
Let boil for 15- 20 minutes.
Now add the fresh soft channa.
Cook for 10 more minutes and  add the cardamom powder, saffron and the fried nuts.
Don't over cook the paneer as it hardens on cooking for a longer time.
Enjoy it warm or cold.

PAPPUCHARU 2

This is one such recipe which I don't make often. I usually make rasam or sambar or pulusu, but this authentic pappucharu recipe from my friend is mind blowing. The taste is awesome. Now I am a big fan of pappucharu and I make it often. It is a must try recipe.

INGREDIENTS
Cooked toor dal            1 cup
Water                            3 large cups
Tamarind juice              1/4 cup thick
Salt                                to taste
Sugar                             2 Tsp(optional)
Chilly powder               1/2 tsp
Shallots/ onions            1 cup
Curry leaves                  1 few
Coriander                      3-4 sprigs
Garlic                            4-5 large
Coriander powder         1 Tsp
Oil/ ghee                       1 Tsp
Mustard                         1 tsp
Jeera                              1 Tsp
Methi seeds                   1 tsp

PROCEDURE
Mash the cook dal to a paste.
Soak a lemon sized tamarind in hot water for 15 minutes and extract juice.
Heat a table spoon of oil in a pan and add the mustard, jeera, methi seeds, finely chopped garlic and curry leaves. Fry till the garlic turns brown.
Add the whole shallots or chopped onions. Fry for a while.
Now add the coriander powder, cooked dal, turmeric, chilly powder,  salt, sugar, tamarind juice.
Add 3 cups of water.
Now boil the pappucharu for 20 to 25 minutes on a medium flame.
The onions should be fully cooked and the dal froth on the stew should not be seen.
Finally add the coriander and serve with hot rice and ghee.

PANEER SWEET

A simple sweet with grated paneer or freshly made chana. You can use freshly made paneer made of fat free milk to enjoy a good amount of the sweet.

INGREDIENTS
Grated Paneer/ chana                   1 cup
Fried nuts                                     2 Tsp
Cardamom  powder                     1 tsp
Whole milk                                  1/4 cup
Sugar                                           1/2 cup
Ghee                                            3 Tsp

PROCEDURE
Make chana/ paneer with milk or use the grated paneer.
While using fat free milk to make paneer be cautious to remove it promptly before paneer hardens.(Paneer made with whole milk is softer than the one made with fat free milk)
Heat a thick bottom pan and add the paneer, milk, sugar.
On a slow flame keep stirring till every thing is incorporated well and a thick lump of sweet is formed.
Add the cardamom powder, ghee and garnish with nuts.
Do not leave on the flame for longer time as it makes the paneer hard.    

SORAKAYA TEEPI KURA

Sorakaya or bottle gourd is mostly used in sambar or dappalam or dal. A simple curry is also made with light tadka. Now I give a very special recipe which is mostly made in very traditional homes in Andhra.
A sweet and sour version of the curry. Of course many other veggies are also cooked in the same fashion, but bottle gourd has a very special place in this category.

INGREDIENTS

Bottle gourd pieces                      2 cups
Oil                                                4 Tsp
Chana and urad dal                      2 Tsp
Mustard                                       1 tsp
Jeera                                            1 tsp
Jaggery                                        2 Tsp
Turmeric                                      1/4 tsp
Hing                                            1/4 tsp
Tamarind                                     small lemon sized ball
Salt                                              to taste
Green chillies                               3 chopped
Coriander                                     2 Tsp chopped

PROCEDURE
Cook the bottle gourd pieces and set aside.
Soak tamarind in hot water for 20 minutes and extract the pulp.
Heat oil in a pan and add the channa dal, urad dal, mustard seeds, jeera.
When the dals turn brown add the hing the turmeric.
Add the cooked bottle gourd pieces.
Fry for a minute or so.
Now add the tamarind pulp, green chillies, salt.
Add a little water, cover and cook on a slow flame for 10 minutes.
Add the jaggery, coriander.
Cover and cook for another 10 minutes and serve hot with rice.

PANEER BURJI

Many of you might have heard of egg burji and this paneer burji is a vegetarian twist to egg burji.
If you are a pure veggie who don't even eat egg then paneer burji can be your choice. Burji means scrambled  and crumbled paneer is used to make the recipe. You can also use freshly made chhana for making the recipe.

INGREDIENTS

Crumbled paneer/chhana                  1 cup
Onion                                                1 small, chopped
Carrots                                              1/4 cup diced
Green peas, corn                               1/4 cup
Green chillies                                    2 chopped
Coriander                                          1 Tsp chopped
Turmeric                                            a pinch
Ginger garlic paste                            1/2 tsp
Garam masala                                   1/2 tsp
Salt                                                    to taste
Oil                                                     2 Tsp

PROCEDURE
Heat oil and add the ginger garlic paste, onions, turmeric.
Saute' for a minute. Add the veggies.
Cover and cook till the veggies are soft.
Now add the paneer and mix well.
Add the salt and garam masala powder.
Fry for few more minutes, top it off with coriander.
Serve as a breakfast with plain bread.

CHOCOLATE KALAKAND

Kalakand is one such sweet which is very traditional and can be given to kids without any second thought. Kalakand is delicious as is and when it is combined with chocolate makes it even more tastier. I have already posted the detailed recipe for making the kalakand, today I give a simple, quick and easy way to make this kalakand.

INGREDIENTS

Condensed milk                                         1 cup
Grated paneer or fresh made channa          1 cup
Chocolate(grated)                                       1/4 cup
Butter                                                         3 Tsp

PROCEDURE

Heat butter in a pan and add the grated paneer and the condensed milk.
Stir continuously on a slow flame till the mixture leaves the edges of the pan.
Be patient. It may take about 15 minutes depending on the quantity of kalakand you are making.
Alternatively you can microwave the whole thing for 5 minutes and by mixing if every minute. Be cautious as the mixture may get burnt up easily in microwave.
When the kalakand is about to be formed add the grated chocolate and mix well.
When a thick lump of the mixture is formed take it on to a greased plate.
Let cool for 1 hour and cut into desired shape.

VEGGIE FRENCH TOAST- INDIAN STYLE

French toast is favorite for many bread lovers. It is also known as eggy bread. Bread is dipped in egg batter and the fried in butter. Served with any sweet dish. Now I give the french toast recipe for vegetarians and on top it is not sweet.........it is hot and spicy.

INGREDIENTS

Bread                    6 slices

Besan                    1/2 cup

Milk                       1/2 cup

Salt                         to taste

Pepper                    to taste

Boiled potatoes       2 large

Boiled carrots          2

Chopped cabbage    1/2 cup

Onion                      1/2 cup chopped

Besan                       2 Tsp

Green chilies            2 chopped

Chopped coriander   2 Tsp   

Jeera                         1 tsp

Garlic ginger            1 Tsp

Oil                            2 Tsp

Butter                       to shallow fry bread

PROCEDURE

To make the patties

Heat oil in a pan and add jeera, ginger garlic paste.

Now add the very finely chopped onions, cabbage.

Once they are soft add the mashed potatoes, carrots. 

Finally add the chopped green chilies, salt, coriander.

Let the mixture cool.

Add enough besan the mixture should be like a dough.

Take a big lemon sized mixture and make a patty. It should fit the bread slice.

Shallow fry the patty with butter. Keep the flame low so that it is cooked from inside( you are using besan as binding agent)  

For making the toast

Mix the besan, milk, salt and pepper.

The mix should be like the very thin dosa batter.

Take a bread slice, place the patty, close with another slice.

Dip the sandwiched  bread in the besan mixture and shallow fry on both sides with lots of butter.

Keep the flame medium.

Serve with any sauce.   

BUTTER PARATHA

A recipe for you kids which is rich in taste, rich in calories. These will melt away in your mouth. When you see the name of the recipe you may think I have used butter while frying the chapati, of course yes.....but I have used butter right from making the dough. Peek into the procedure once. Paratha is often made with maida, but here I have used whole wheat flour.

INGREDIENTS

Wheat flour               2 cups
Salt                            to taste
Milk                           as required
Butter                       3 Tsp and also for frying
1 boiled peeled and mashed potato

PROCEDURE

Mash the boiled potato, add the wheat flour, salt, 3 Tsp butter( at room temperature).
Mix all of the ingredients very well.
Add Milk little by little and make a dough.
Let the dough rest for 4-5 hours.
Take a small amount of the dough and roll it into a thin roti. Apply butter and fold it into half. It should be like the half moon.
Again apply some more butter to the upper layer and fold it into another half.
Now your folding should be like a triangle.
Gently roll this triangle into a large paratha by using dry flour.
Fry the paratha on both sides with butter.
Serve hot.

PUDINA IN ONION-TOMATO GRAVY

Pudina is mostly used to flavor the dish. Apart from pudina rice and pudina chutney I don't use a whole lot of it in any other dish. But this time I came with a recipe which uses a very large quantity of pudina. It is a very good combination with any Indian bread.

INGREDIENTS

Pudina                       1 bunch
Onion                        1 cup finely chopped
Tomato                      1 cup finely chopped
Ginger garlic             1 tsp
Jeera                          1 tsp
Garam masala pwd   1 tsp
Chilly powder           1 tsp
Oil                             3 Tsp
Salt                            to taste

PROCEDURE

Wash and finely chop the pudina leaves.
Heat oil in a pan and add the jeera, ginger garlic paste.
Add the finely chopped onions. Add a bit of salt.
Fry the onions till they are translucent.
Add the chopped tomatoes.
Cover and cook till oil oozes out of the gravy.
Now add the pudina.
Fry till the leaves are well cooked.
Finally add the salt, garam masala and the chilly powder.
Serve with any flavored rice or Indian bread.

MINI KAJALU

Kajalu………the very name itself is mouth watering. This famous traditional recipe from Andhra is so delicious that you cannot confine yourself by eating one or two. There are two different types of kajalu. The one that has the sugar syrup coating on the out side and these are available every where through out Andhra. The second type has sugar syrup inside and outside the kajalu. The second one is famously known by the name “Kakinada Kajalu”. The crispy outer shell with the juicy center makes you irresistible and crave for more. I don’t know the procedure for kakinada kajalu, so I confine myself to making the normal kajalu. The right consistency of the sugar syrup is important for making crispy and juicy kajalu.    
INGREDIENTS

• Maida                       2 cups
• Salt                          a pinch
• Oil/ghee                  4 Tsp
• Water                      to make the dough
• Baking soda              a pinch
• Sugar                        2 cups
• Water                      1/2 cup
• Cardamom powder   1/4 tsp
• Oil                             for deep frying
• Ghee                        2 Tsp
• Rice flour                 2 Tsp

PROCEDURE
In a large bowl add the maida, salt, 4Tsp of oil/ghee and baking soda. Mix well until a crumbling mixture is formed. Now add just enough water to make a dough. Make the stiff and soft dough. Knead the dough for 10 minutes and rest it for 20 minutes.
Add 2 cups of sugar and 1/2 cup of water in a large pan and make a sugar syrup of 1 thread consistency. When you touch the syrup in-between your fingers you should see a thread of sugar syrup. 
Make a rice flour and ghee paste and set aside.
Take small portions of the dough and roll them into 6inch dia chapathi.
Take one chapathi and smear the rice flour- ghee paste. Lay one more chapathi on it and roll them like a log or mat. You can paste the ends using little water.
Cut the log into 1 inch pieces. Press the pieces gently along the width.
Deep fry the pieces on a medium high flame  till golden brown color.
Immediately transfer them into the sugar syrup. Soak them for 10 minutes and take them onto a plate. Serve after an hour.

 TIPS

• Adding oil while making the dough makes the kajalu crisp and crunchy.
• Don’t rest the dough for longer time.
• The dough should be like the puri dough.
• Make larger chapathi and you get bigger kajalu.
• I used two chapathies one over the other. You can use three or even one chapathi.
• Making the sugar syrup and kajalu should be done simultaneously.
• If the sugar syrup is made before hand, add a few drops of lemon in it so that the syrup do not crystallize  

                       

CRACKED WHEAT KHICHDI

A very healthy and easily digestible dish for young toddlers. This is very easy to make and on the top you can include any vegetable into it. This is also suitable for old persons and sick persons. A simple raita or any pickle goes well with it. You can make this overcooked, just like as I did it or use less water to make the khichdi fluffy and each grain distinct and not mushy. This is made with ghee which can be replaced with oil if you want it more healthy. Make sure to add at least one tablespoon of ghee at the end.

INGREDIENTS

Cracked wheat            1 cup
Yellow moong dal      1/2 cup
Whole garam masala   cardamom, cloves, cinnamon, bay leaf, peppercorns .
Jeera                            1 Tsp
Salt                              to taste
Onion                          1/2 cup chopped
Tomato                        1/2 cup chopped
Potatoes, beans,
Carrots, peas                1 cup
Cashews                      to garnish
Ginger                         1 Tsp minced
ghee/oil                       4 Tsp

PROCEDURE

Heat ghee and add the jeera, whole garam masala. When jeera tends to pop up, add the chopped onion and tomato. Add salt just for onions and tomatoes.
Traditionally khichdi is mild so I did not add any chillies. You can add them if you like it a little spicy.
Cover and cook till the onion and tomatoes turn mushy.
Now add the moong dal and fry till the raw flavor is removed.
Add the finely chopped veggies. Wait for 5 minutes by mixing intermittently.
Add the cracked wheat and 3 cups of water.
Cook well, garnish with cashews and serve hot.
You can also pressure cook at this point.(rather do all the frying in the pressure pan and cook in it directly)

SAFFRON RICE

Saffron is one spice which is very costly and is grown in very cold places. It gives a very special color and flavor to any recipe. Apart from it being used in many curries, sweets, desserts and biryani recipes, it can be used to make a simple flavored rice recipe which can be had with any masala gravy. Give it a sure try.

INGREDIENTS
Cooked rice                  3 cups
Salt                               to taste
Saffron strands             a big pinch
Milk                             3 Tsp
Whole garam masala    cinnamon, cloves, cardamom, bay leaf, star anise.
Cashews                      a handful
Ghee                           2 Tsp

PROCEDURE
Soak the saffron strands in hot milk for 10 to 15 minutes.  Now you can also grind the strands with mortar and pestle or use as is.
Heat ghee and add the whole garam masala, cashews.
When the cashews are fried add the cooked rice, saffron milk, salt.
Cover and cook on a slow flame till all the flavors incorporates well.
Serve with any masala gravy curry.

TOMATO-BASIL SOUP

A healthy tomato soup for this monsoon season with a flavored twist with basil. Basil not only gives a unique flavor and taste to the dish, but also helps you keep away from common cold and cough in this season. Add fresh cream to make it extra delicious.

INGREDIENTS

Tomatoes                    5 large
Tomato paste              2 Tsp.
Basil                           6-8
Cream                          3 Tsp
Butter                           4 Tsp
Salt                               to taste
Pepper                          to taste

PROCEDURE

Select very ripe, firm red tomatoes. Alternatively use canned tomatoes.
Boil water and let the tomatoes sit in water for 15-20 minutes in boiling water.
Skip the step if using canned tomatoes.
Now remove the skin of the tomatoes, puree it and then strain it.
Make a paste out of the basil leaves.
Take a thick bottom pan. Heat the pan and add the butter.
Add the tomato puree, tomato paste(you can skip this if the tomato puree is very red in color).
Let cook for about 20 minutes till the raw flavor is gone.
Now add the basil paste(basil looses its flavor if over cooked)
Now add the salt, pepper, cream.
Cook for another 5 minutes. Check the consistency and serve hot.

ALOO PUDINA CURRY

Potato can blend with any veggie and pudina brings a unique flavor to any dish. The combination of these two turns out into a wonderful recipe. This simple curry which I am going to present is suitable for any Indian bread. The minty flavor appitizes you even if you are not hungry. Try it out when you make chapati or puri the next time.

INGREDIENTS

Potato                      boiled,peeled, mashed
Mint leaves              1 cup, chopped
Green chilies            2 chopped
Onion                       1 chopped
Tomato                     1 chopped
Jeera                         1 Tsp
Mustard                    1/2 Tsp
Turmeric                   a pinch
Salt                            to taste
Oil or butter              3 Tsp

PROCEDURE

Heat oil in a pan and add the jeera and mustard.
Once the mustard splutters add the onions and tomatoes.
Add a bit of salt and turmeric. Cook till the onions and tomatoes turn soft.
Now add the mashed potatoes, chopped chilies. Cook for about 5 to 10 minutes till the potato mix turn a bit brown.
Finally add the chopped mint leaves and salt. Cover and cook for 2-3 minutes.
Serve with hot chapathi or puri.

DRYFRUIT AND KOVA MILK SHAKE

HAPPY NEW YEAR

After a major festival or a get together you will have many left over sweets. Some of them may also have become hard(kova, kalakand, badusha, Gulab jamoon, kaju barfi, milk based sweets). You will not want to discard the sweets, but no one of your family members would like to eat. Now I came out with this delicious drink which is very made with sweets. I used a couple of days back sweets, you can also use the fresh ones. Don't use the milk sweets which are made a week back. Actually this is not my own recipe, I came through this recipe through Sanjeer kapoor's kitchen. I made a few modifications to his original recipe. Try this out for sure.

INGREDIENTS

Kova and kalakand sweets                      5-6

Milk                                                         1 liter

Dry fruits                                                 2-3 Tsp chopped

Saffrons strands                                       a big pinch

Cardamom                                               1 Tsp

Sugar                                                       3- 4 Tsp

PROCEDURE

Boil the milk and let reduce a little bit, to about 3/4 liter. 

If you are in a hurry add 1/4 cup of condensed milk.

Now let the milk cool a bit and blend the sweets and milk along with sugar and cardamom powder in a blender.

Add the saffron stands and the chopped nuts and serve hot or cold.

This is a sure hit easy recipe.