I am always in the search for easy mid week meals which are not only quick and easy but also comforting and satisfying. And yes, being an Indian, Daal Chawal is always a solution. But this day, I wanted to have something different ( because of the bad luck that had followed me around since the morning ), and being a fan of Italian food, what better than a cheesy and yummy lasagna!
This creamy and crunchy combination featuring the well known and much loved Coconut Burfi in the form of home made creamy no machine ice cream is the best way to beat the heat this summer!
Continue reading Cream Of Broccoli and Cheddar Soup
Well, its finally that time of the year again! Its Holi time! And this festival is all about colors, lots and lots of fun, and of course the drool worthy dishes! Talk about Holi and you are immediately reminded of the sweet Ghujiyas, flavorful Dahi Bade and Chaat , the Pakoras, and the absolutely wonderful Thandai! So here’s one recipe, that I bet you would love to try this Holi!
The best part about baking cookies is licking the batter off the spoon, isn’t it? I cannot resist the urge to do so, but the thought of eating the raw egg in it terrifies me 😕 But what if I tell you that you can make edible chocolate chip cookie dough, which is not only safe to eat but can also be used as a filling for many other desserts? Awesome, right? Follow the recipe below and don’t forget to comment and share!
Continue reading Edible Chocolate Chip Cookie Dough
Rajma chawal is the favorite dish of all Indian Punjabi’s. In fact all Punjabi children believe that no body makes rajma chawal better than their moms. So here is rajma recipe straight from my mom’s kitchen.
300 gms Rajma or red kidney beans washed and soaked in water overnight
Medium sized onions 3nos.
1 tbsp ghee/clarified butter or butter
Two tbsp refined oil for cooking
Ginger garlic paste
One tomato finally chopped
2 no.s green chillis
2 tsp turmeric powder
2 tbsp tomato puree or paste
Bay leaves 2nos, 1 black cardamom,
garam masala pwdr 2 tsp
kasoori methi or dry fenugreek leaves – 1 tsp, coriander powder – 1 tsp,
kitchen king masala 3 tsp,
salt to taste,
red chili powder,
cumin powder- 1 tsp
Fresh Cream – Max 2 tsp
Coriander leaves for garnishing.
Add salt to the rajma and pressure cook for about 10 min on high flame and then for another fifteen min on slow flame. Side by side make a paste or finely chop onions and green chilies together. Add 2 tbsp ghee in a pan and add bay leaves, black cardamom to it and let it fry on medium flame for 1-2 mins till the ghee absorbs their flavors. Remove bay leaves and black cardamom from ghee. Now add refined oil to this ghee. Fry the onion green chilies paste till onions are translucent and goldenish in color. They should have reduced in size. Halfway to this add ginger garlic paste and let it fry with onions.
*This recipe makes whole lot of halwa, you may vary amount according to your requirement.
1.5 kg carrots ( grated )
4 1/2 tablespoons clarified butter/ghee
1 can sweetened condensed milk
1 teaspoon cardamom powder
Sugar according to taste ( I used around 150-200 gms )
150-200 gms khoya/mawa ( crumbled or grated )
Raisins, almonds , cashews , pistachios ( Chopped )
Heat ghee in a nonstick pan/kadhai and add the grated carrots and sugar. Fry the carrots until they are soft and mushy with constant stirring ( For about 20 – 30 minutes ).
Baingan Bharta-Punjabi Smoked Eggplant is a North Indian speciality of roasted eggplant, skinned and made into a simple but exotic preparation! Yet another Punjabi recipe at home without the use of many masalas and spices! Who won’t love this!! Check out the recipe :
Eggplant ( 2 )
Chopped onions ( 3 )
Tomatoes ( 3 )
Finely Chopped Ginger ( 1 inch piece )
Some chopped green chillies
1/2 cup peas
Coriander Powder ( 1 teaspoon )
Salt according to taste
Garam masala powder ( 3/4 teaspoon )
Red Chilli Powder according to how spicy you want it to be
Rince the eggplant in water and then pat dry with a kitchen towel. Apply some oil ll over and keep it for roasting on open flame. There is a smoky flavour in the dish because of roasting on open flame. You can do the same in an oven but there won’t be the same flavour.
Keep turning the eggplant every 2 to 3 minutes until evenly cooked. Keep checking with a knife to see if its done or not.
When done, remove it from the flame and immerse it into a bowl of water. This helps to cool it. Now peel off the skin. Mash the cooked eggplant. You may also chop it if you would like to have some chunks.
Now add in the tomatoes and cook until the tomatoes are tender.
Next add in the salt, coriander powder, red chilli powder, garam masala powder and cook for another 3 minutes.
Chopped Onions ( 3 )
Chopped garlic ( around 10 cloves )
Chopped Giner ( about 1 tablespoon )
Milk ( 1/2 cup )
Olive oil/Vegetable oil ( 2-3 tablespoons )
Cardamom Powder ( 1 teaspoon )
Beaten Yoghurt ( 1 cup )
Cashew nuts ( 1 cup )
Salt according to taste
Turmeric ( 2-3 teaspoons )
Tomatoes ( 4-5)
Cumin Powder ( 1 teaspoon )
Potatoes ( 2 boiled and mashed )
Cottage Cheese/ Paneer ( 1 cup shredded )
Red chilli powder ( according to preference )
Coriander powder ( 1 1/2 teaspoon )
Saffron for colour
Peel the lauki/ bottle gourd and poke it all around with a fork. Now cut the lauki into round pieces ( about 1 1/2 to 2 inch thick ). Cut and remove the centre part so that you get something like this.
Meanwhile, into another non-stick wok, add some finely chopped ginger and finely chopped garlic and saute until goldenish . Now add the onions and again saute until the onions turn translucent. Add some turmeric and finely chopped tomatoes. Sprinkle some salt and put the lid on top. Let it cook until all the tomatoes have mashed properly.
Now make small balls of the mixture and stuff it into the lauki roundels.
In order to get a velvety musallam gravy, grind the mixture we set aside to cool until you get a smooth paste. Add it back to the pan and add 2 tablespoons of beaten yoghurt.
If you find the gravy to be too thick, add the milk accordingly, as it will thicken further when we cook the stuffed lauki in it.
If you feel that the turmeric has not provided enough colour, soak saffron in some warm water and add it to the gravy.
Cook this for around a minute and then add the stuffed lauki roundels to this. Be careful and they might break if not properly handled. Pour some gravy on top of the lauki roundels.
Serve hot with roti/naan/parantha and enjoy!