Small Dishes/ snacks

Off-beat snacks!!

Chickpea-cauliflower 

Ingredients:

1. 1 cup of mustard seeds 
2. 1½ cups of water
3. 1½ cups of rice vinegar
4. 2 tbsp of olive oil
5. ½ cup of sugar
6. 1 tbsp of salt
7. A pinch of salt
8. Freshly ground pepper
9. 2 cups of canned or boiled chickpeas
10. A spoonful or two of Sriracha sauce (depending on your heat preference) 
11. Cauliflower (half of a small head, cut into florets

Method:

• For pickled mustard seeds, combine the mustard seeds, water, vinegar, sugar, and salt in a heavy saucepan. Bring to a simmer over low heat. Cook the mixture stirring often, for around 45 minutes, until the mustard seeds are plump and tender. Remove from heat and let cool, then transfer to a container and refrigerate. (They can be used right away, but they get even better after they have had a chance to sit in the fridge overnight). They keep for several months.

• For the chickpeas, preheat the oven at 450°. Toss chickpeas with oil, Sriracha, and salt until evenly coated. Spread on a baking sheet and bake for 15 minutes, stirring once or twice while baking. Remove from oven and let cool.

• For the roasted cauliflower, preheat oven to 450°. Toss cauliflower with oil, salt, pepper, and roast for around 30 minutes, or until cauliflower begins to brown and some of the thinner edges start to crisp. Remove from the oven and let cool for a few minutes.

• Combine cauliflower and chickpeas in a bowl or on a platter. Add a few spoonfuls of pickled mustard seeds, a squeeze of lemon, and a dollop or two of Greek yoghurt to each bowl, then gently toss to distribute.
  Crispy baked Beguni

Ingredients:

1. 2 pounds small to medium-size eggplant (about 6 depending on exact size)
2. 2 large eggs
3. 3/4 cup finely grated Parmesan cheese
4. 3/4 cup plain breadcrumbs (use Rice Chex crumbs for a gluten-free option)
5. 1 tsp dried Italian seasoning
6. ½ tsp each salt and freshly ground pepper
7. Olive oil, for baking sheets

Method:

• Preheat oven to 375°F. Thoroughly coat a baking sheet with oil. Set aside. (You may need to use two sheets). In a shallow bowl, whisk together the eggs and 1 tablespoon of water. In another bowl (a pie plate works well), combine the crumbs, Parmesan, Italian seasoning, salt and pepper.

• Cut the eggplants into thick rounds. (I like them to be between 1/2 and 3/4 inches thick so they have time to brown in the oven before softening). Dip the eggplant slices in the egg mixture, letting the excess drip off. Dredge the dipped slices in the Parmesan mixture, pushing down gently to coat well. Transfer the coated slices to the baking sheet.

• Bake until golden brown on the bottom, about 17-20 minutes. (Peek underneath using a spatula; if they are not yet golden, give them a few more minutes and check again). Flip the slices and continue baking until lightly browned on other side but still slightly firm, about 10 minutes more. 

• All ovens vary, so do not hesitate to adjust a few minutes either way. You want the first side to be golden brown; then worry more about doneness and texture than getting the second side equally browned. (When pressed for time, I simply give the tops a quick broil rather than flipping and cooking for the additional 10 minutes).
• Remove from the oven, and serve as is or with a side of marinara sauce for dipping.

CAULIFLOWER DISHES

CAULIFLOWERS: A CALL FOR CAULIFLOWERS 

 The cauliflower is like an emblem of winter to many of us. This beautiful produce lasts in its truly fresh form for a much longer period of time than many other vegetables and is very versatile too. So let's maximize on that to celebrate our love for the winters of days past! It keeps your bones healthy, reduces high blood pressure , strengthens our immunity and also helps to reduce the risk of cancer

DRINKS

Drinks are an important part of any situation.. In our country, wedding drinks are mostly non-alcoholic. One popular choice is the refreshing sherbet, a cool, sweet, aromatic drink made from concentrated fruit or fruit petals, traditionally mixed with cold water before serving, but may also be served concentrated for that added flavour. You could also use milk to dilute sherbet. It is commonly served in countries like  Turkey, Iran, Pakistan, the Middle East etc. and serving it in weddings, regardless of which programme, is a refreshing idea.

SANDALWOOD SHERBET

Sandalwood sherbet is an exotic drink which will rejuvenate your senses. You wouldn't be wrong to call it the king of drinks. Colourful and aromatic, this drink is sure to win over anyone willing to give it a try.

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Ingredients

100g sandalwood, 500g sugar

¼ tsp saffron threads, 250ml water

1 tsp glucose syrup

Method

Boil sandalwood in water for 15 minutes. Then add glucose syrup, saffron and sugar, mix and cook for 15 minutes more. Now strain and pour in a bottle to keep in the fridge. Pour 25ml concentrated sandalwood sherbet into one glass of chilled water, and shake well before drinking. Sandalwood sherbet can be taken at any time of the day or night.

ZAFRANI SHERBET (SAFFRON FLAVOURED DRINK)

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Ingredients

10 saffron threads

1l milk

40g sugar

A pinch of ground cardamom

10-12 almonds, blanched and slivered

10-12 pistachios, blanched and slivered

4 scoops saffron ice-cream

Method

Place a saucepan over high heat, add the milk and bring to a boil. Lower the heat to medium and simmer, stirring frequently for 10 minutes. Meanwhile, scoop out 2 tablespoons of hot milk from the saucepan and place in a cup. Add saffron threads into the hot milk and set aside. Add sugar, and cardamom into the pan filled with saffron milk and simmer for another 5-6 minutes until thick and creamy. Remove from heat, add almonds and pistachios, and stir well. Let it cool to room temperature and then chill in the refrigerator. Pour saffron milk into 4 glasses, top each with a scoop of ice-cream and serve immediately. If you do not have saffron ice cream, plain vanilla works too.

BADAM SHERBET (ALMOND SHERBET)

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Ingredients

200g almonds, soaked overnight and peeled

1 tsp cardamom powder

1 tsp almond essence

2 cups sugar

6 cups water

1 tsp kewra essence

A pinch of saffron

Method

Add a little water to the almonds and blend to a fine paste. Mix almond paste, sugar, saffron and water in a pan. Cook for 1 hour on medium heat until it thickens. Cool and store sherbet in refrigerator

For serving, add 4 tablespoons of badam sherbet in a glass. Add one glass of water and mix well. Top it with ice cubes and serve. You can also mix the sherbet with milk.

Dessert

DESSERT TRAIL

Sweets are considered auspicious and as traditionally we still uphold that marriage is a somewhat sacred affair. Every rendezvous related to wedding matters are complemented with dessert on the side. There are matters that may not involve an elaborate dinner but one simply cannot do without desserts. It is easy to buy sweetmeats from renowned stores but the following recipes will add that personal touch to the events and gracefully show how much you care. 

SHUFTA

A traditional Kashmiri dessert, Shufta is especially made during festivals, and marriage ceremonies

Ingredients

1.  ½ cup almonds
2. ½ cup cashew nuts
3. ½ cup raisins
4. ½ cup pistachios
5. ½ cup walnuts
6. 10-12 dry dates
7. ½ cup dry coconut, cut into thin slices
8. ½ cup cottage cheese, cut into small pieces
9. ½ cup ghee
10. 2 cups sugar
11. ½ tsp cinnamon powder
12. ½ tsp cardamom powder
13. ½ tsp dry ginger powder
14. Good pinch of Saffron
15. 2 tbsp dried rose petals

Method

Soak almonds, cashew nuts, raisins, pistachio and walnuts in enough water for 30 minutes. Soak dry dates in another bowl. Cut the soaked dates into small pieces and remove the seeds. Heat ghee in a pan. Fry the coconut till slightly browned. Remove in a plate. Fry cottage cheese pieces in the same ghee till slightly browned. Drain the water from the dry fruits and add them in the pan. Add the fried coconut. Add sugar, cinnamon powder, cardamom powder, saffron, dry ginger powder and rose petals in the pan. Cook till sugar is dissolved. Serve immediately. If making it for later use, re-heat before serving.

BEBINCA

Bebinca is a classic traditional Goan dessert, essentially a seven layered one —a pudding made with flour, eggs, sugar, coconut milk, and cardamom-nutmeg powder.

Ingredients

1. 250ml thick coconut milk
2. 6 egg yolks
3. 175g refined flour
4. ½ cup ghee at room temperature
5. 200g sugar
6. ¼ tsp nutmeg powder
7. ½ tsp cardamom powder
8. Few almonds, flaked
9. 1 tsp vanilla essence
10. A pinch of salt

Method

1. Preheat oven to 180° Celsius, exactly ten minutes before baking. Grease a round pan or loaf pan with 2 tbsp ghee. Take a mixture vessel, combine coconut milk and sugar. With the help of an electric beater, beat until sugar dissolves. Add one egg yolk at a time and beat until they all mix nicely.
2. Now add flour, 1 tablespoon ghee, and salt. Beat everything nicely. In a baking pan, pour ½ cup batter and bake for 25 minutes. Now spread some ghee over it with the help of a brush.
3. Sprinkle some cardamom powder and vanilla essence. Bake again for 15 minutes. Again spread ghee, cardamom powder and vanilla essence. Continue greasing and baking with ½ cup batter until all batter is finished. Bake each layer for 15 minutes.
4. For the last batter spread ghee, sprinkle cardamom, nutmeg and vanilla essence. Add almonds, flaked. Bake the last layer for 20 minutes. Allow to cool completely. Remove from pan. Slice bibinca and serve warm or cold with a dollop of ice cream.

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so i am kinda busy now a days. That's why i made this post in a very short time. I wanted to post at least 4 recipes in every post but failed because of time management . I will do new posts with more recipes.    🔺

POUSH SANKRANTI FOODS

In INDIA,  festivals arrive one after the other to keep us cheerful and active. Poush Sankranti is the spring festival, enjoyed with lots of outdoor activities that keep us close to nature and remind us of how closely we are bonded with our environment. Poush Sankranti, also known as Makar Sankranti is also popular in Uttar Pradesh, Rajasthan, Gujarat and Maharashtra. Makar Sankranti is celebrated in different parts of India with different styles. It is celebrated on 14 January every year in Bangladesh, with kids and adults flocking to terraces and other open spaces with colourful kites. The sky is dotted with bright kites and the atmosphere is abuzz with the festive spirit.

CHANNAPODA ( BAKED COTTAGE CHEESE)

Channapoda is a famous sweet from Odisha. It's made kwith channa or fresh cottage cheese.The entire dish is baked and can also be described as a paneer cake. Channapoda is omade during festivals like DURGA PUJA, DIWALI and POUSH SANKRANTI.

            

Ingredients:-

1. 250g channa 
2. 1/2 cup sugar or jaggery powder 
3. 1/2 tsp cardamom powder 
4. 1/2 tbsp rice flower 
5. ghee
6. large banana leaf 

METHOD:-

• First, line a baking pan with some chopped banana leaves. Grease the banana leaves with some ghee.
• Preheat the oven at 180° C for 15 minutes. Then take fresh cottage cheese and crumble it very well. Add sugar or jaggery and mix well. Continue to mash and knead the cottage cheese.
• The mixture has to become loose, light and attain a cake-batter like consistency. In case the mixture looks dry, you can add a few tablespoons of milk. Add rice flour, cardamom powder, cashews and raisins.
• Mix well. Now pour the mixture in the baking pan. Shake the pan gently. Level the top with a spatula. Place the pan in the oven and bake for 30-40 minutes. Remove from the oven once done. Let the cake cool completely in the pan, then remove it. Slice and serve.

MOHANTHAL 

Mohanthal is a traditional Indian dessert which is served on festivals as well as casual times. It is made with chickpea flour and sugar syrup. This recipe originates from Gujrat and Rajasthan (western states of India). Mohanthal is most popular during festivals like POUSH SHANKRANTI, JANMASTAMI, DIWALI.

Ingredients:-

1. 1 cup chickpea flour 
2. 1/2 cup mawa, crumbed 
3. 1 cup sugar, 1/2 cup ghee
4. 2-3 tbsp milk
5. 1/4 tsp cardamom powder 
6. almond anfd pistachios ( for garnish )
7. 1/2 cup water 

 METHOD:-

• Take chickpea flour in a mixing bowl, add 2 tablespoons of ghee to it and mix until well combined. Then add the milk to the flour mixture and knead it well to make dough. Cover and set aside for 15-20 minutes.
• In a pan, add sugar and water and let the sugar dissolve completely. Let the syrup boil for 2 minutes. To roast the flour dough, heat the remaining ghee in a heavy bottomed pan. Add the flour dough to the ghee and roast.
• Stir continuously on medium flame for 7-8 minutes or till it stops smelling raw. Now add the crumbled mawa and continue roasting for another 3-4 minutes. Add the prepared sugar syrup and cardamom powder and mix well. Keep stirring until it becomes very thick and leaves the sides of the pan. Pour the mixture on a greased plate. Sprinkle the roasted nuts on top and press gently. Let it cool completely to set and cut into pieces. Store in an airtight container.

PINNI

Pinni is a dessert prepared in Punjabi houses. Made using only very few ingredients —whole-wheat flour, mawa, ghee, sugar, and nuts, the following recipe is simple and easy. In traditional preparations of pinni, mawa is not included, but the addition gives a nice flavour to the dessert. You can also add jaggery.

Ingredients:-

1. 300g wheat flour
2.  300g ghee
3. 3 tbsp milk, ½ cup mawa
4. 300g powdered sugar
5. ¼ cup mixed dry fruit, slivered

 METHOD:-

 Heat ghee in a large heavy-bottomed pan. Add flour, stir-fry on low heat. When the flour is evenly browned and aromatic; remove from heat. Spread contents of pan on to a plate, allow it to cool. Add sifted powdered sugar, cardamom, mawa, and dry fruit. Mix very gently, but thoroughly. Use milk as the binding mixture when required. Shape into balls, no bigger than ping-pongs. Cool completely before storing in airtight boxes.

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NONVEG/VEG HEAVY FOODS

TIME FOR TWO AWESOME RECIPE. HOPE YOU WILL LIKE . 🔀🔀🐟🐟

PANEER PULAO:

Ingredients:

1. 2 cups long grain basmati rice 
2. 200g paneer
3. oil
4. 4 tbsp ghee 
5. 3 bay leaves 
6. 4 cloves 
7. 1 black cardamom
8. black peppercorns
9. 1 tsp ginger paste 
10. 3/4 cup whisked yogurt 
11. 2 tbsp assorted nuts 
12. 1 tbsp fried onion
13. salt 

METHOD:

• Soak basmati rice in water for half an hour. Heat sufficient oil in a pan and deep fry paneer to a golden colour. Drain onto an absorbent kitchen towel. Heat ghee in a thick-bottomed pan. Add bay leaves, green cardamoms, cloves, black cardamoms and peppercorns. As they begim to crackle, add ginger paste 
• Mix well and stir yogurt and cook for two minutes .
• Add four cups of water and bring to a boul. 
• Add salt and rice. Bring to a boil
• Add half of the mixed nuts and mix it lightly .
• Cover pan and cook on a low heat for about 10 minutes or till rice is completely cooked. 
• Mix in fried papneer pieces and serve hot, garnished with remaining nuts and fried onion

MUTTON GHEE ROAST:

Roasts are staples in any dinners with a new bride and groom. In this recipe, I am suggesting a special masala by roasting various spices, which add a different flavour to the dish.

Ingredients:

1. 1 kg mutton 
2. 3 tbsp + 1/4 cup ghee 
3. 1 tbsp ginger-garlic paste
4. 1 tsp turmeric powder
5. 2 tbsp yogurt 
6. salt
7. curry leaves ( garnish) 

To make the masala:

1. 10 dry red chillies
2. 1 tbsp coriander seeds
3. 2 tsp cumin seeds
4. 1 tsp fennel seeds
5. 1 tsp pepper corns
6. 1 cinnamon stick 
7. 4 cloves 
8. 1 star anise

For Grind;

1. 1 inchi ginger 
2. 2 cloves of garlic 
3. 1 lemon juice 
4. 4 tbsp water 

METHOD:

• In a pan, melt ghee, add ginger garlic paste and turmeric powder. mix well and add mutton pieces, some salt and saute. Add some water, just enough to cover the meat pieces. Cook until the water evaporates and meat is soft and tinder .
• Keep it aside .
• Now prepare the masla for mutoon ghee roast-
  
  Dry roast red chillies, coriander seeds, cumin, peppercorns, fennel seeds, cinnamon, cloves and star anise. Roast until you pick the aroma of the roasted spices. Transfer all to a blender, add a piece of ginger, garlic and lemon juice. Grind it to a smooth paste by adding water.
• Now go back to the mutton:
  
  In another pan, melt some ghee and add ground masala and yogurt to it and mix well. Add water and salt. Cook for a few minutes. The ghee will start giving a creamy texture to the gravy. Now add the cooked mutton pieces and mix well with the gravy. Now cook for 4-5 minutes on medium low heat. Finally add some curry leaves and turn off the heat.
  
  THE DELICIOUS MUTTON GHEE ROAST IS READY TO SERVE. CHEERS...
   

CHEESY FOODS

Cheesy affairs

Serious cheese lovers will tell you that it is best to enjoy a creamy addictive versatile awesome cheese on its own, but the truth of the matter is that there is such nothing wrong with changing things up a bit now and then. Check out some new ways to enjoy cheese with these given recipes.

1.TOASTY PANEER SANDWICH

Ingredients

• 1 cup local cheese ( salty, crumbled)
• 2 tbsp unsalted butter 
• 1 tsp cumin seeds
• 1 large onion (chopped, very fine)

Optional:

• 2 green chilies 
• 2 tomatoes (medium size) 
• 1/4 tsp turmeric powder 
• 1/4 tsp red chili powder 
• salt
• 8 slices fresh, soft sandwich bread

Method:

1. Heat a pan on a medium flame and add butter to it. Allow to melt and then add cumin seeds. When they stop spluttering, add the green chillies and onion. Fry till the onion is soft. Add the tomatoes, turmeric powder, red chilli powder and salt to taste. Stir well. Cook for 2 minutes stirring frequently.
2. Add the paneer and mix well. Stir fry for 3-4 minutes and then turn off the fire. Allow to cool a little
3. Lay the slices of bread on a clean cutting board, and butter. Now put a generous amount of the prepared paneer mixture on 4 of the slices. Spread to cover entire slice. Top with another buttered slice.
4. Grill or toast the sandwich till crispy and golden.

[N.B: This is specially nice when done in a sandwich toaster which seals the edges, preventing the paneer falling out later. Serve hot with tomato ketchup.

2.PANEER SZECHUAN

Ingredients

• 750g  paneer - cut into 1" cubes
• 5 tbsp all-purpose flour
• 3 tbsp corn flour
• salt
• 1 tsp freshly ground black pepper
• cooking oil ( for deep fry)
• 3 tbsp vegetable/canola/sunflower cooking oil
• 3 spring onions, chopped coarsely ( bulb and leaves)
• '1 cup Indo-Chinese Szechuan sauce
• 1 large green bell pepper 
• 2 cups vegetable stock
• 1 tbsp corn flower - for thickening gravy

Method:

1. Start to heat the cooking oil for deep frying. The temperature should ideally be between 170-180°C/ 338-356°F.
2. While the oil is heating, put the flour, corn flour, salt to taste and pepper into a large mixing bowl. Add a little water at a time to the mix to make a medium thick batter — the same consistency as pancake batter. Mix well till there are no more lumps and the batter is smooth.
3. Add paneer cubes and stir to coat them well with the above batter. Once the oil is hot, gently add a few battered cubes at a time and fry till crisp and golden in colour. Drain well and remove from the oil. Keep aside on paper towels for later use.
4. In another pan or wok, heated on high, add the 3 tablespoon vegetable/canola/ sunflower cooking oil. When the oil is smokey hot, add the spring onions (reserve a little to garnish the dish later). Sauté for a minute.
5. Now add the Indo-Chinese Szechuan sauce and chicken stock. Mix well. Cook for 2 minutes.
6. Omit this step if you want the dish to be dry or would like to serve it as an appetizer; instead — mix 1 tablespoon of corn flour with ½ cup of cold water and stir to mix well. Make sure there are no lumps in this mixture. Pour into the above gravy and stir well. The gravy will start to thicken. Once this happens, turn off the heat.
7. Now add the previously fried cubes and the chopped bell pepper to this gravy. Stir well to coat all the chicken and peppers with the gravy. Spoon into a serving dish, garnish with reserved, chopped spring onions and serve.

Enjoy!