Carrot Kheer

carrot kheer

My family enjoy carrot kheer immensely. It's not just tasty but also healthy. I borrowed this recipe from the 'Hare Krishnas' and made few changes while making it.
Recipe of carrot kheer/ gajar ki kheer
3 medium carrots (gajar)
1 liter milk (full fat)
4 tbsp sugar
1 tbsp each almonds and cashew nuts
How to make carrot kheer
1. Peel and chop carrots finely.
2. Place carrots, almond and cashews in a pressure cooker and add 2 tbsp water. Cook to 1 whistle. Open the lid when pressure drops down naturally.
3. Churn the contents of pressure cooker in a blender to a paste.
4. Boil the milk. Add carrot paste to milk and cook on a medium-low heat for 10 minutes.
5. Add sugar and cook till sugar dissolves. Take out carrot kheer in a bowl and serve warm or chilled.

Aam ka Khatta Meetha Achar (Sweet Sour Mango Pickle)

aam ka khatta meetha achar

Aam ka khatta meetha achar is an instant achar. You don't have to wait for days for it to be ready. Since this is mango season, why not make the most of it. Earlier I blogged about aam panna which is also made from raw mangoes. This sweet sour achar tastes absolutely delicious. The basic recipe of this achar was shared by my mausi (aunt), Mrs. Lata Mittal, in which I filled in the details.
Recipe of aam ka khatta meetha achar
1 kg kairi (raw mango/kaccha aam)
2 tsp salt
2 cups sugar
2 tsp red chilli powder
1 tsp garam masala powder
2 tsp saunf (fennel) powder

raw mango pieces marinating in salt

How to make aam ka khatta meetha achar/sweet sour mango pickle
1. Wash kairi thoroughly. Wipe with a clean cloth. Leave to dry completely.
2. With dry hands and dry potato peeler, peel all the raw mangoes.
3. Cut into small pieces and discard the seeds.
4. Mix 2 tsp salt into kairi pieces and set aside for 1 1/2 hrs, covered. You will find they have released water.
5. Put a kadhai on heat and add raw mango pieces along with the water they have released and sugar (Remember not to add any additional water). Turn the heat to medium-low.
6. Let it cook for a while stirring in between. When raw mango and sugar have released sufficient water, turn the heat to medium.
7. Let it cook till chashni (syrup) reaches 2 thread consistency. To test this, drop a few drops of chashni in a cup of water. If it settles down your chashni is ready.
8. Add red chilli, garam masala and saunf powders and mix. Let it cook on a low heat for 3-4 minutes.
9. Turn off the heat and let the achar cool down. Your aam ka khatta meetha achar is ready. Fill it in glass or plastic jar or bottle.
Note: 1. Your jar or bottle in which you fill the achar should be clean and completely dry and free of impurities.
2. There is no need to refrigerate this achar. It stays fresh for long.

kairi (raw mango)

Shahi Paneer

shahi paneer

Shahi paneer belongs to Mughlai cuisine which is especially popular in North India. Shahi paneer literally means royal cottage cheese. It is truly a royal dish. Indian cottage cheese in rich cashew nut gravy makes it a delectable dish. It features on menu cards of most North Indian restaurants and hotels.

Recipe of shahi paneer

250 grams paneer (cottage cheese)

1 cup milk

2 tbsp cashew nuts- broken

2 tsp kasoori methi (dried fenugreek leaves) - crushed

1 tsp cumin powder

1/2 tsp coriander powder

1 tbsp tomato sauce

2 tomatoes

A small piece of ginger

3 green chillies

1/2 tsp garam masala powder

Salt to taste

1 tbsp oil

How to make shahi paneer

1. Soak cashew pieces in milk for about 15 minutes. Grind together tomatoes, ginger and green chillies.

2. Cut paneer into 1 1/2 inch wide triangular pieces.

3. Heat oil in a pan or a kadhai. Add tomato puree and tomato sauce. Add all the spices including kasoori methi and salt. Fry till it leaves oil. In the mean time grind cashews with milk.

4. Add the cashew paste and paneer and simmer on low heat for 3-4 minutes. Serve hot shahi paneer with naan or paratha.

How to roast peanuts

roasted peanuts

This is a simple recipe of how to roast your peanuts at home. Roasted, salted peanuts serve as a great snack or anytime munchie. They are much healthier than ready-made namkeens. If you use sendha salt, then you can also have them as a snack during Ekadashi or Navratra fast.
Recipe of salted, roasted peanuts
1 cup raw peanuts (kachhi moongphali) with red skin
1 tbsp oil
Salt to taste
How to roast peanuts
1. Heat oil in a kadhai (wok) and turn the heat to medium-low.
2. Add peanuts and salt and mix them well. Roast them stirring constantly.
3. After some time, there will be crackling sound from the peanuts and they will begin to slightly split.
4. Keep roasting for some time till red skin of peanuts look well roasted with dark red color and slightly black marks. Take care not to burn them.
5. Turn off the heat and take peanuts out of kadhai. Let them cool before sampling your roasted peanuts as they will turn crisp after cooling down.

Aam Panna

aam panna

Aam panna is nothing but raw mango cooler to beat the scorching heat. Aam panna is said to be protective against heat and hydrates the body. Also it's very delicious and stays fresh for few days when refrigerated.
Recipe of aam panna
3 kairi (raw mango/green, unripe mango)
2 tsp kaala namak (black salt)
3/4 cup sugar
2 tsp roasted cumin powder (bhuna, pisa jeera)
7-8 black pepper (kaali mirch)
How to make aam panna
1. Wash kairi thoroughly. Peel them.
2. Remove the pulp from the seed. Discard the seed.
3. Boil pulp with 1 cup of water for 3-4 minutes.
4. Grind together pulp with water, black pepper, salt and sugar.
5. Mix this mango puree with 1 liter cold water.
6. At this stage, it's up to you whether you want to strain it in a strainer (chhalni) or not. I did not strain it and used it as it is since there is no loss of fiber and other nutrients this way.
7. Mix in cumin powder and serve aam panna chilled.

kairi (raw mango)

How to Cook Rice

rice

This is an easy and quick recipe of cooking basmati rice. Here I have used Indian style pressure cooker used in Indian homes. The rice turns out 'khila khila' that is with open texture.
Recipe of cooking rice
1 cup basmati rice (long grain)
2 cups of water
1 tsp ghee (clarified butter)- optional
How to cook rice
1. Wash rice thoroughly in several changes of water till water runs clear. Drain.
2. Soak rice in 2 cups of water for 15-20 minutes.
3. Heat ghee in a pressure cooker and add rice along with soaking water.
4. Pressure cook to 1 whistle. Turn off the heat and let the pressure drop down naturally before opening the lid of the cooker.
5. Your rice is ready to be eaten with dal, kadhi, rajma or any vegetable of your choice.

cooked rice in pressure cooker

Dal Pulao

dal pulao

I love this chana dal and rice dish and enjoy every spoonful. Dal pulao is very easy to put together and
a good option after a tiring day. There is no cutting or chopping involved which makes it easy to make
this pulao.
Recipe of dal pulao
1 cup basmati rice
1/2 cup chana dal (Bengal gram)
3 & 1/4 cups of water
Salt to taste
1/2 tsp red chilli powder
1/2 tsp cumin seeds
1 tbsp ghee (clarified butter)
2 bay leaves (tej patta)
3-4 cloves (laung)
4-5 black pepper (kali mirch)
1 big cardamom (moti elaichi)
How to cook dal pulao
1. Wash chana dal thoroughly and soak in 3 & 1/4 cups of water for 1/2 an hour.
2. Heat ghee in a pressure cooker and add cumin seeds, bay leaves, cloves, black pepper and cardamom.
3. When cumin seeds change colour and turn darker, add chana dal along with soaking water. add salt and
red chilli powder. Close the lid of the cooker and pressure cook to 3 whistles. Turn off the heat.
4. While chana dal is cooking, wash and soak the rice for 15 minutes. Drain the water.
5. When (from step 3) pressure drops down naturally, open the lid of the cooker and add rice.
6. Pressure cook to 1 whistle and turn off the heat. When the pressure drops down naturally, open the
lid of the cooker and your dal pulao is ready to be savored.

Sooji Halwa Recipe

sooji halwa

Sooji halwa is liked by young and old alike. It is also made for bhog-prasad that is offering to the Lord and then distributing among devotees. Sooji ka halwa is also known as 'sheera' in some parts of India. If you add saffron to it, then it is known as 'rava kesari'.
Recipe of sooji ka halwa
1 cup sooji (rava/semolina/suji)
1/2 cup ghee (clarified butter)
1 cup sugar
4 cups of water
Few cashewnuts and raisins (kishmish)
1. Heat a kadhai or a pan and add a little ghee. Add cashews and raisins. Toast them a little and take them out of kadhai. Keep aside.
2. Add rest of the ghee and add sooji. Roast sooji on a medium-low heat, stirring constantly. Roast till sooji turns a little brownish (not chocolate brown). Sooji should not burn.
3. Add water and sugar. Mix and cover the kadhai. Let it cook on a medium-low heat till all the water is absorbed. Mix in cashews and raisins. Turn off the heat and let it stand for a few minutes, covered.
4. Uncover, take out in a bowl and serve sooji halwa hot.

Sabudana Vada

sabudana vada

Here is a simple recipe of sabudana vada with no frills attached and with minimum of ingredients. If you follow the recipe completely, you can make delicious sabudana vada. BTW sabudana vada is a Maharashtrian  food which is mainly eaten in fast. You can make these vadas for Ekadashi or Navratra fasts. I have used sendha salt in this recipe as I made them for Ekadashi fast, you can use common salt if you are not making them in fast.
Recipe of sabudana vada
3/4 cup sabudana (sago)
5 medium sized potatoes
3 green chillies- finely chopped
Sendha salt to taste
Oil to deep fry
1. Wash sabudana under running water. Soak in 'just enough' water in which sabudana is immersed and no
more. Soak for at least 1 & 1/2 hour.
2. Boil, peel, cool and mash potatoes. Add soaked sabudana, salt and green chillies and mix well to form a dough.
3. Pinch a ball from the dough and flatten it between your palms to form a patty or tikki shape called vada. Similarly make rest of the vada from the dough.
4. Heat oil in a kadhai (heavy bottomed vessel) and when the oil is completely hot, add the vada to it. Deep fry till the vadas are reddish brown from both sides. Also fry in batches. Serve hot sabudana vada.
Note: Sabudana vada is fried on high heat. If the oil is not hot enough, your vadas will break in the oil.

Til ki Barfi

Diwali is approaching fast and you can make this til ki barfi for your near and dear ones. This barfi is easy to prepare and doesn't take too much prep time. You can also garnish this barfi with chopped, unsalted pistachios. The choice is totally your's.

Recipe of til ki barfi

1 cup til

1 cup khoya (mawa) - grated

1 cup powdered sugar

1/2 tsp elaichi (cardamom powder)

Few cashew nuts- chopped

1 tsp ghee (clarified butter)

How to make til ki barfi

1. Heat 1 tsp ghee in a kadhai (heavy bottomed vessel) and roast cashew pieces in it till reddish brown. Drain and take out from kadhai.

2. In the same kadhai, add til and roast on medium-low heat stirring continuously. Roast till til begin to splutter and attain slightly brownish colour. Take til out of kadhai.

3. In the same kadhai, add grated khoya and roast on medium-low heat till khoya turns a little brownish. Take out from kadhai.

4. In a big bowl or any big utensil, mix khoya, til, powdered sugar and cashews.

5. Grease a big plate with few drops of ghee (clarified butter) and spread the til-khoya mixture evenly. Level with a big spoon.

6. Allow it to cool down for 15-20 minutes. Then cut it into squares or diamonds.

7. Let it harden for 2 hours.

8. Remove til ki barfi from plate with the help of a knife. You can eat it right away or store in the fridge for later use.

Coconut (Nariyal) Ladoo

coconut ladoo

This festive season, make everyone's favorite coconut ladoo at home and win over your family's hearts. These coconut ladoos are very not just tasty but very easy to put together.
Recipe of coconut ladoo
200 gm grated coconut (fresh or frozen)
200 gm khoya (mawa) -grated
200 gm powdered sugar
1/2 tsp elaichi (green cardamom) powder
How to make coconut ladoo
1. Put a kadhai (heavy bottomed vessel) on heat and put grated khoya in it. Turn the heat to low.
2. Cook, stirring, till khoya turns a little brownish.
3. Add grated coconut and cook stirring for few minutes.
4. Add powdered sugar and elaichi powder and mix well. Turn off the heat and take out the coconut mixture on a big plate.
5. Allow this mixture to cool down till it is comfortable to touch but still warm.
6. Using your hands, make ping pong size balls from it. These are now called coconut ladoo. Keep them in fridge for 1 hour so that they get tightened. You can eat these ladoo right away or store them in fridge for later use. 

Paneer Koliwada (Cottage Cheese Fritters)

Recipe of paneer koliwada
300 gms paneer (Indian cottage cheese)
2 tbsp curd (yogurt)
1/2 cup besan (chickpea flour/gram flour)
Salt to taste
2 tsp ginger paste
1 tbsp lemon juice
3/4 tsp red chilli powder (cyenne pepper)
1/2 tsp cumin powder
chaat masala- as needed
Oil to deep fry
1. Cut paneer lengthwise into thin strips.
2. Add curd, red chilli powder, cumin powder, ginger paste and lemon juice to besan to form thick
batter. Add little water if needed.
3. Mix paneer strips in besan batter and leave it for 1/2 an hour.
4. Heat oil in a kadhai and deep fry paneer pieces till crisp. Drain.
5. Sprinkle chaat masala over paneer koliwada and serve hot.

Jhaal Muri Recipe (Spicy Puffed Rice)

jhaal muri

Jhaal muri is a famous East Indian street food which is easy to put together and makes a delicious any time snack. Your muri or puffed rice should be crisp and if it is not, dry roast it in a kadhai till crisp.

3 cups puffed rice (muri/moodi/murmura/mamra)

1 boiled potato- diced

1 tomato- diced finely

1 onion- chopped finely

1 green chilly- chopped fine

2 tbsp roasted peanuts

2 tsp lemon juice

Kala namak (black salt) - to taste

1/4 tsp red chilli powder

1/4 tsp amchur powder

1 tbsp mustard oil (cooked till smoking point, then cooled)

1. Combine all the above ingredients and give it a good mix. Serve jhaal muri immediately.

Easy Potato Sandwich

potato sandwich

This is an easy breezy recipe of toasted potato sandwich. This is an instant recipe when you are in a hurry but tell you what, this potato sandwich tastes yummm!!
Recipe of potato (aloo) sandwich
2-3 potatoes (aloo) - boiled, peeled
1/2 tsp black pepper powder
Salt to taste
Butter as needed
Bread slices (I used brown bread)
1. Break the potatoes into uneven pieces by your hands.
2. Mix salt and pepper powder in potato pieces.
3. Apply butter on bread slices. Place potato mixture on bread slice and cover it with another slice.
4. Toast in a sandwich maker and serve potato sandwich hot with tomato ketchup.

aloo sandwich

Palak Chilla (Spinach Pancake)

This spinach chilla is packed with goodness. If your kids do not like eating palak, this is one way to make them eat it.
Recipe of palak (spinach) chilla
2 cups besan (gram flour/chickpea flour)
1 cup palak (spinach) leaves- finely chopped
1/2 tsp ajwain (carom seeds)
1/2 tsp red chilli powder (cayenne pepper)
Salt to taste
1/2 tsp cumin powder
Oil to shallow fry
1. Mix all the above ingredients (except oil) in a bowl and add enough water to get a batter of thick pouring consistency. Beat the batter.
2. Heat a non-stick tava (griddle) and for the first chilla, grease it with few drops of oil. Rub your wooden spatula on the tava, a few times, so as to season it. You don't have to repeat this process for remaining chillas.
3. Turn the heat to low and pour 2 tbsp batter in the center of tava. Spread it in a round circular motion with the back of a serving spoon.
4. Turn the heat to medium and drizzle some oil on the cheela. When the edges turn brownish, it means chillla is cooked from underneath.
5. Loosen it with a flat spatula and turn over the cheela.
6. Cook from other side also till golden brown. Serve hot spinach chilla with chutney.

Sprouts Cutlet

sprouts cutlet

A delicious way to eat sprouts is to turn them into cutlet. I am sure even your kids will love sprouts cutlet. I have used moong and moth sprouts in this recipe.
Recipe of sprouts cutlet
2 cup sprouts (ankurit dal)
2 small boiled potatoes
Salt to taste
3 green chillies- chopped
1 tbsp cornflour
Oil to shallow fry
1. Steam the sprouts to 3 whistles. Semi mash them.
2. Peel and grate boiled potatoes or you can mash them with potato masher.
3. Mix all the above ingredients except oil. You will get a semi firm dough after mixing.
4. Form balls from the sprouts dough and flatten between your palms to get round or oval cutlets.
5. Heat oil in a pan and shallow fry these cutlets in batches. Serve hot sprouts cutlet with  tomato ketchup or green chutney.

sprouts cutlets

Roasted Makhana (Fox nuts)

roasted makhana

Here I have given the recipe of roasted phool makhana as eaten during fasts. I have just seasoned makhane with sendha salt but if you want to eat roasted and salted makhana as any other snack (without fast), you can add ordinary salt and other spices like red chilli powder and chaat masala. Roasted savory makana is a good snacking option as it is rich in Calcium and other nutrients and taste absolutely great, crispy and crunchy.
Recipe of roasted makhana
2 cups makhana (fox nuts/lotus seeds/phool makhana)
Sendha salt to taste
2 tsp ghee (clarified butter)
1. Heat ghee in a pan or a kadhai. On a medium heat, add makhane.
2. Add salt and mix well.
3. Roast makhana on a medium heat, stirring constantly otherwise they will burn.
4. Roast till makhana turn pinkish. Turn off the heat and take makhane out of kadhai. Serve salted and roasted phool makhana.

Kesar Chawal (Saffron Rice)

Kesar chawal or saffron rice is an elegant rice dish which you can prepare for some special occasions or to make dinner extra special. It's a fragrant rice dish with rich aroma and rich taste.
Recipe of kesar chawal/saffron rice
2 cups basmati chawal (rice)
3 3/4 cup boiling water
1 tbsp ghee (clarified butter)
1/2 cup frozen green peas (matar)
1/2 tsp salt
1/2 cup cashew nuts
1 tsp kesar (saffron threads) soaked in 1/4 cup water
1. Heat ghee in a pan and add cashews. Saute till golden brown.
2. Add rice, saffron infused water, salt and boiling water. Also add green peas and mix.
3. Cover the pan and simmer on a low heat for about 12 minutes till the water is absorbed and rice grains are fluffy.
4. Gently fluff with the forks and serve saffron rice hot.

Mohanthal (Gram Flour Fudge) Recipe

Since it's festive time in India, I thought why not share a sweet recipe. Try this mohanthal and you will be delighted by it's rich taste.
Recipe of mohanthal
2 cups besan (gram flour/chickpea flour)
4 tbsp milk
1 cup sugar
2 tbsp + 1/2 cup ghee (clarified butter)
1/4 tsp elaichi (cardamom) powder
8-9 almonds- sliced
How to make mohanthal
1. Pass the besan through a sieve and discard the residue.
2. Heat 2 tbsp ghee and 4 tbsp milk.
3. Pour this over the besan. Mix with your fingers so that it is lump free and resemble bread crumbs.
4. Pass this again through a sieve and keep aside.
5. Make a syrup with 1 cup sugar and 3/4th cup water. Cook the sugar syrup till it reaches slightly more than 1 string consistency. Turn off the heat and keep aside.
6. Grease a thali with few drops of ghee and keep it aside.
7. Heat 1/2 cup ghee in a kadhai and add the besan from step 4. Cook on a low heat, stirring constantly till it gives nice aroma and turns golden brown. Add cardamom powder. Turn off the heat.
8. While the besan is still hot, add the hot sugar syrup. Mix continuously and make sure no lumps are formed. Keep mixing till it reaches setting consistency.
9. Pour this besan mixture on the greased thali and rap it on a flat surface so as to flatten it. Garnish with almonds.
10. Let it cool. Cut it into squares or diamonds and your mohanthal is ready.

Green Pea (Matar) Patties

green pea patties

Green pea patties or hare matar ki patty is a good and healthy breakfast option. I'm sure your kids will like it too.
Recipe of green pea patties
1 cup green peas (hare matar) - shelled
2 green chillies- chopped
1/2 cup paneer (Indian cottage cheese) - grated
1/4 tsp roasted cumin (jeera) powder
Salt to taste
2 tsp tomato ketchup
8 slices of bread- buttered lightly
1 tbsp oil
How to make green pea patties
1. Heat oil in a pan and saute green chillies till light brown.
2. Add peas, salt and cumin powder. Mix and cook covered till done. You can also add little water while cooking. Turn off the heat.
3. Mash the peas roughly.
4. Add tomato ketchup and grated paneer and mix well.
5. Spread pea mixture on buttered side of 4 bread slices.
6. Cover with buttered side of remaining slices. Press.
7. Grill on a wire rack of hot oven or toast in a sandwich maker. Cut into triangles and serve green pea patties hot.

matar patties