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Dessert

Besan Laddu / Roasted Gram flour Dessert

 

Besan Laddu/gram flour dessert
Indian dessert usually served during festive times. Besan ke Laddu is made using gram flour or roasted besan with some ghee in a kadhai or (a wok). It gets its unique flavor, taste and aroma with different ingredients including ghee, roasted gram flour mixed with sugar. Finally, shaped into tight round ball like structure.
Check out this recipe
Main Course

Bottle Gourd Fritters Curry

 

Bottle Gourd Fritters Curry
These are round shaped deep-fried fritters (or koftas) dipped in spicy curry. We use tangy sauce base made in authentic Indian style curry. It is healthy, mouth watering and delicious recipe.
Check out this recipe
Dessert

Red Velvet Cake

 

Red Velvet Cake
Red velvet cake is a traditional red, mahogany or crimson chocolate layered cake. It is also layered with white cream cheese or whipped cream icing. Celebrate your birthday, anniversary or valentines with this classic moist red velvet cake. This beautiful, eye-catching and delicious cake will definitely rule your hearts.
Check out this recipe

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Snacks

Golgapaas or Pani Puri

  • Golgapaas or pani puri
    Pani puri or Golgapaas are a common street snack in several regions of the India. It consists of a small round, hollow puri, fried crisp and filled with a mixture of flavored water,and mysterious ingredients. Lets reveal all those mysterious ingredients that burst into mouth resulting in this flavorful delicious snack. It is served differently in various parts of the country and even known with different names like Golgapaa,pani puri, puchka
    Check out this recipe

     

Dessert

Kalakand / Ricotta Fudge

INGREDIENTS 

  • 425 grams / 1 tub of Ricotta cheese
  • 300-340 grams / 1 can of Condensed milk
  • Saffron (optional)
  • 1/2 teaspoon Cardamom powder(optional)
  • Few Pistachios/almonds, chopped

 METHOD: 

  • In a microwave-safe dish, pour sweetened condensed milk and combine ricotta cheese until smooth, without any lumps.
  • Microwave it uncovered on high power for 15mins by removing and stirring after every 3mins. At the end of 15mins check to see if the consistency is right, if it needs to be thicker, microwave it for another two mins. The consistency should be thick, creamy but granular. Meanwhile, grease a square tray/plate with the ghee and pour the kalakand mixture onto the tray. Now slightly crush the saffron and add it to the top of the mixture. Also, sprinkle the chopped pistachios/almonds on top. Let it sit for an hour.
  • Cut it into squares and serve at room temperature.
  • Note: If you want the kalakand to set then you could put it in the fridge for 2hours.
Main Course

20 Minute – Butter Chicken

INGREDIENTS:

MARINADE

  • 2 Chicken Breasts
  • 1 tsp Salt (or as per taste)
  • 1 tbsp. Ginger Garlic Paste
  • 1/2 tsp Red Chili Powder
  • 1/2 tsp Coriander/ Dhania Powder
  • 1/4 tsp Turmeric Powder
  • 1/4 tsp Cumin/ Jeera Powder
  • 1/4 tsp Garam Masala
  • 1 tbsp. Oil
  • 1 tsp Besan / Gram Flour
  • 1 tbsp. Vinegar/lemon

 GRAVY /BASE SAUCE

  • 2 Onions
  • 10 Cashews
  • 5 Almonds
  • 2 Dried Red Chilies
  • 1 tsp Salt (or as per taste)
  • 1/2 tsp Sugar
  • 200- 150 gms Tomato Puree
  • 1 Tbsp. Tomato Ketchup
  • 30 Gms or 4 Tbsp. Butter (for cooking)
  • 10 Gms cream (garnishing)
  • 1 Tbsp. Kasturi Methi
  • ¼ tsp turmeric powder
  • Whole spices
  • Ground spices

WHOLE SPICES

  • 4 Black Peppercorns
  • 4 Laung/ Cloves
  • 3 Green Cardamom/ Choti Elachi
  • 1 Black Cardamom/ Badi Elachi
  • 1 Cinnamon Stick / Dal Chini

GROUND SPICES

  • 1 tsp Coriander Powder
  • 3 tsp Kashmiri Red Chili Powder
  • 1/2 tsp Roasted Cumin / Jeera Powder

METHOD: 

  • Slice your chicken breast in thin strips, mix all the marinade ingredients and coat the chicken slices well. Cover and leave in refrigerator for 10 min.
  • In a pan heated on med-heat add butter dried red chili, cashews and almonds stir for 1 minute
  • Add roughly chopped onions stir for 2 minutes and add water to boil.
  • Boil till onions become translucent.
  • Strain and put all boiled ingredients in a blender with a little room temperature water to balance the hot ingredients. Always make sure while blending hot ingredients to cover the blender lid with a towel and hold tight just to avoid accidents.
  • Grind to fine paste.
  • Take the marinated chicken out from the refrigerator.
  • On high flame add butter and line all the strips of the chicken touching bottom of the pan, as soon as chicken turns white stir turn the flame low cover and cook only for 2 minutes (with closed lid).
  • Take out the chicken from pan. (keep aside)
  • Add a little more butter in the same pan with the whole spices and ground spices stir for few seconds.
  • Add ginger-garlic paste then onion-cashew almond paste.
  • Cook covered on the medium flame as it may be bubbling.
  • Add tomato puree/paste, season with salt and a pinch of sugar add some water if reqd.
  • Cook covered again for 2 minutes
  • Open and add toasted Kasturi methi and some cream stir, add cooked chicken.
  • Add a tbsp. of tomato ketchup.
  • Stir and garnish with cilantro and cream
  • Serve hot with butter naan or phulka/roti
Snacks

Wheat Flour and Jaggery Biscuits

INGREDIENTS:

  • 1 cup- whole wheat flour.
  • 2 tbsp- oats powder(optional).
  • ½ cup- dry jaggery powder(sieved).
  • 1/4tsp nutmeg powder.
  • 3-4 tbsp- milk.
  • 3tbsp- ghee (room temp.).
  • Cardamom powder(optional).

METHOD: (with ROTIMATIC)

  • Sieve together wheat flour, oat flour, nutmeg powder, and salt.
  • Add some 3tbsp of ghee n rub with your hands till well mixed.
  • Add sieved jaggery to step 2 mixes gently with a spoon.
  • Add it to your dry ingredients
  • Add 3-4 tbsp of milk with water in your water container
  • Melted ghee in the oil container
  • Take flour balls from the side window 
  • Join apply some ghee n let it rest
  • If you have cookie press your dough is ready to enter it.
  • Press with cookie press n get the desired length of cookie.
  • Else you can roll it with a rolling pin to rectangle mark cuts with a knife in small rectangles n make holes in it with a fork.
  • In a preheated oven at 180-degree Celsius or 350-degree Fahrenheit.
  • Place your cookies on the baking tray.
  • Bake it for about 13-15 minutes till you get little browning of edges. 
  • You can even bake it with a preheated air fryer setting works perfectly.
  • Let it cool down do not touch hot cookies.
  • Store in airtight container.

METHOD:

  • Sieve together wheat flour, oat flour, nutmeg powder, and salt.
  • Add some 3tbsp of ghee n rub with your hands till well mixed.
  • Add sieved jaggery to step 2 mix gently with a spoon.
  • Add cold milk (only as much as you need to make a dough) and make a smooth dough. Refrigerate the dough for 15 minutes.  
  • If you have cookie press your dough is ready to enter it.
  • Press with cookie press n get the desired length of cookie.
  • Else you can roll it with a rolling pin to rectangle mark cuts with a knife in small rectangles n make holes in it with a fork.
  • In a preheated oven at 180 degrees Celsius or 350-degree Fahrenheit.
  • Place your cookies on the baking tray.
  • Bake it for about 13-15 minutes till you get little browning of edges.
  • Let it cool down do not touch hot cookies.
  • Store in airtight container.

Please note

1 cup measures= 235 ml

I did not add baking powder and these are just perfect bites, but if you want these softer, you may add 1/2 tsp of  baking powder.

You may skip oats and make these with whole wheat alone.

Using the cookie press will be tough for a first timer, but with practice, you will get better at it. This was my first attempt too.

Snacks

Flatten Rice and Spinach Cutlets

INGREDIENTS

  • 3-4 Boiled Potatoes(small)
  • 100 Grams Palak or Spinach
  • 1 Cup flattened rice/poha
    1 tsp Salt (or as per your desire)
  • ½ tsp Black Pepper
  • ¾ tsp Amchur Powder
  • ½ Red Chili Powder
  • ½ tsp Coriander Powder
  • 4 Green Chili’s (or as per desire)
  • 1-inch Ginger
  • ½ tsp Jeera
  • ½ tsp Coriander Seeds
  • oil
  • rice flour/cornstarch (whichever is available)

METHOD:

  • Grate all potatoes, chop spinach
  • Dip your poha /flatten rice flakes in some water for about 3-4 minutes it will start to swell up then strain and keep aside, let it dry for some time.
  • Mix all the ingredients with 1 tablespoon of rice flour/cornstarch.
  • Add a tbsp. of oil to lock the moisture of your cutlets.
  • Roll in your desired shape
  • Deep-fry or shallow fry on medium to high flame till golden brown.
  • Serve hot with dip of your choice.
Main Course

Punjabi Chana Masala

INGREDIENTS 

  • 2 Cup Soaked Garbanzo Beans or Kabuli Chana (10 HRS)
  • 1 Cinnamon Stick
  • 1 Black Cardamom
  • 2 Tea Bags/tea
  • 2-3 Dried Gooseberry
  • 2 tsp Salt
  • ¾ tsp Baking Soda
  • 2tbsp ghee/clarified butter 

TEMPERING

  • 4 – 6 Tbsp Vegetable Oil
  • 1/8 tsp Asafoetida / Hing
  • 1 Mid – Size Onion (Finely Chopped)
  • 1 Inch Ginger juliennes/shredded
  • 2 Green Chilies
  • ¼ Cup Beaten and Strained Curd / Dahi
  • 1 Tbsp Tomato Puree
  • 1 tsp Ginger Garlic Paste
  • ½ tsp Dried Fenugreek Leaves / Kasuri Methi 

INGREDIENTS TO MAKE CHANA MASALA MIX

  • 3 ½ tsp Coriander / Dhaniya Powder
  • ¾ tsp Ginger Powder
  • ¾ tsp Red Chili Powder
  • ½ tsp Garam Masala
  • 2 tsp Pomegranate Seed/ Anaar Dana Powder
  • ¼ tsp Turmeric Powder
  • ½ tsp Cumin Jeera Powder
  • 1tsp chole masala(optional)

METHOD

  • Make a small potli/packet by tying the cardamom, cinnamon, gooseberry and tea powder in a 2″ x 2″ piece of muslin cloth.
  • Combine the Kabuli chana,potli/packet, baking soda, salt and water(just a little above the chana) in a pressure cooker, mix well and pressure cook for 4-5 whistles.
  • Allow the steam to escape before opening the lid.
  • Discard the potli and keep aside.
  • Heat the oil in a deep non-stick pan, add asafoetida then ginger and green chilies and sauté on a medium flame for 30 seconds.
  • Add the onions and garlic paste and sauté on a medium flame for 5 minutes till onions turn dark brown in color.
  • Add strained yogurt/dahi cook till well done for about 4-5 min stirring regularly.
  • Add the tomato puree, mix well and cook on a medium flame for 3 minutes, while stirring occasionally till oil separates.
  • Add the Kabuli chana along with the water and salt, mix well and cook on a medium flame for 10 minutes or till the water dries out while stirring occasionally.
  • Add the chana masala(ingredients in the list) mix well and cook on a medium flame for 1 minute, while stirring lightly.
  • In a separate pan heat clarified butter/ghee add fenugreek leaves, a pinch of garam masala, pour it hot on chana (it helps all the chana masalas cook perfectly).
  • Garnish with coriander onions tomatoes ginger juliennes
  • Serve hot with bhaturas,puri
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