Apple Rabdi

Ingredients:
1. 2 medium sized apples grated
2. 500ml milk (please don’t use low fat Or skimmed milk)
3. 1/4th cup sugar (modify based on sweetness required)
4. 1 tsp cardamom powder
5. few raisins
6. few almonds and cashews crushed
7. 5-6 tbsp grated mawa
8. a pinch of salt

Method:

1. Heat milk in a thick and wide bottomed pan. Bring it to boil and then place it on low heat.
2. Stir continuously until milk starts to thicken.
3. Add sugar and continue to stir till it is reduced to half.
4. Add grated mawa, crushed nuts and salt and continue stirring the mixture.
5. Once the mixture gets thicker, add the grated apples along with cardamom powder and raisins.
6. Bring it to boil and remove from stove.
7. Garnish with pistachios Or cashews. Serve hot Or chilled.

 

Veg fried rice

Recipe coming soon...

Upma

Ingredients:

2 cups Rava / Sooji (Semolina)
25 gms fried Cashew Nuts
1 inch Ginger grated
2 chopped Onion
6-7 Green Chillies slit sideways
1 tsp Mustard Seeds
1 tsp Urad Daal
Salt to taste
2 tblsp Oil
Few curry leaves
Finely chopped corianderleaves
1 tblsp Ghee
Lemon juice to taste(optional)

Method:

1. Heat 1tbsp. pure ghee and fry rava ,on a moderate heat, stiring constantly to light brown color and set aside.
2. Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter.
3. Add the urad dal & curry leaves to it and fry till they turn red.
4. Add onion, ginger and green chilies. Sauté for 2-3 minutes.
5. Add salt to taste.
6. Now add 3 cups of water and the fried rava to it stirring constantly till it becomes little thick.
7. Take off from the heat and add lemon juice if desired.
8. Serve hot garnished with fried cashews and coriander.

Mushroom curry

Ingredients: 

Gravy:

2 tbspn oil
1/2 tbspn cumin seeds
2 medium onion, minced
2 tspn ginger-garlic paste(I prefer to ground it fresh)
3-4 medium sized tomatoes, pureed or finely chopped
2-3 tspn curry powder(i used the home made curry masala)
1/4 tspn turmeric powder
1/4 tspn chili powder or according to taste
1 tbspn dry kasoori methi
4-5 curry leaves
3-4 long green chillies slit
fresh cilantro/coriander
Salt

For marinating the Mushrooms:

1/2 box of fresh mushrooms (about 15 mushrooms slit into 2)
¼ tspn turmeric
1 tspn chili powder
1 tspn powdered pepper
1/4 cup yogurt
1 tbspn oil

Method:

1. Wipe the mushrooms clean with a paper towel. If the mushrooms are large, cut them in half, if not leave them whole. Mix together the mushrooms, pepper, turmeric, chili powder, and yogurt and set side.

2. Heat oil in a wok, and add the cumin seeds and curry leaves. When they begin to sizzle add the onion. Cook on medium heat till onion is brown.

3. Then add the ginger garlic paste and stir for about a minute. Add the finely chopped tomato or puree and clillies along with the curry masala, turmeric and chili powders.

4. Bring to a boil. Then reduce heat to simmer, and let the gravy cook for about 10-12 minutes or till it thickens and oil floats on top. If the gravy gets too thick add a bit of water.

5. While the gravy is cooking. Heat a large skillet and add oil. When the oil is hot, add the mushrooms. Do this in batches if needed. Cook the mushroom on medium heat, till they start to brown a little. Don’t move the mushrooms around too much, they wont brown.

6. When the gravy is done, add the sautéed mushrooms to it. Also add kasoori methi and salt. Cook on medium heat for about 2-3 minutes. Turn off heat and garnish with chopped cilantro\Coriander.

Mirch ka salan

Ingredients:

- 200 gms long green chillies
- 1 tsp cumin seeds (jeera)
- 1/2 tsp mustard seeds ( rai / sarson)
- 1/4 tsp fenugreek (methi) seeds
- 1/4 tsp nigella seeds (kalonji)
- 6 curry leaves (kadi patta)
- 1/4 tsp turmeric powder (haldi)
- 2 tbsp coriander-cumin seeds (dhania-jeera) powder
- 2 tsp chilli powder
- 4 tbsp tamarind water
- 2 tbsp chopped corriander (dhania)
- 5 tbsp oil
- salt to taste

To be ground into a paste:

a. 6 cloves of garlic (lehsun)
b. 12 mm. (1/2") piece ginger (adrak)
c. 1 onion
d. 2 tomatoes
e. 3 tbsp grated coconut

For the dry powder:

a. 2 tbsp roasted peanuts
b. 2 tbsp sesame seeds (til)
c. 1 tbsp cumin seeds (jeera)

Method for the dry powder:

1. Roast the peanuts, sesame seeds and cumin seeds lightly.
2. Remove and powder.

Method:

1. Heat the oil in a kadai.
2. Wash and slit the green chillies. Remove the seeds and fry in hot oil until they turn white. Remove.
3. In the same oil, add the cumin seeds, mustard seeds, fenugreek seeds, nigella seeds and curry leaves. Cook until the seeds crackle.
4. Add the paste and fry for a while. Add the turmeric and coriander-cumin seed powder, chilli powder and dry powder masala. Cook for a few minutes until the oil comes on the top.
5. Add 2 cups of water and the tamarind water and cook until thick. Add the fried green chillies, coriander and salt and cook for a few minutes. The gravy should be thick.
6. Serve hot with roti's or Biryaani. :)

Kheer

Ingredients:

Vermicelli - 1 small packet
Cashews, Raisins - 1 cup
Cardomom - some crushed
Milk - Half a Gallon
Sugar- One cup.
Ghee - 2-3 tspn

Method:

1. Heat the ghee in a heavy bottomed non-stick pan over medium heat and add Cashews, Raisins, Cardomom, seviya and fry till golden brown, stirring constantly.
2. Pour the milk, sugar and bring to boil.
3. Simmer for about 10-15 minutes or until the milk is slightly thickened.
4. Cool to room temperature and chill thoroughly.
5. Stir well and serve the vermicelli Kheer.

Girmitt

 

    Recipe coming soon..