Sweet Jaipur Mewa Chaval

Sweet Jaipur Mewa Chaval
Sweet Jaipur Mewa Chaval
  • PREP TIME 10 MINS
  • COOKING TIME 20 MINS
  • SERVES 3-4
  • 2 cups Long grained white rice
  • 2 cups sugar
  • 1 cup ghee
  • 1/2 cup chironji coarsely ground
  • 25 almonds blanched and chopped
  • 25 Pistachios chopped
  • 1 teaspoon cardamom powder
  • 1/4 teaspoon nutmeg powder
  • 1/2 teaspoon saffron soaked in 1teaspoon milk
  • 4 cups milk

In a Pan add 1 cup of ghee, bring to melt add 2 cups long grained white rice. Mix it up nicely. Add 4 cups of milk. Give gentle mix with rice and milk. Don’t over stir the mix otherwise the long rice will break. Cover it; allow cooking for 5 to 10 minutes."

Once the rice is almost cooked and the milk is reduced then add the seasoning ¼ tablespoon nutmeg powder, 1 tablespoon cardamom powder, ½ tablespoon saffron milk. Give a gentle mix. And finally add the 2cups of sugar in to this."

Make sure that, the rice is fully cooked, the milk is reduced. It’s time to add the nuts, cashew, blanched almonds, chopped pistachios and some kismis. Mix it gently. Plate it. Garnish with nuts, cardamom and nutmeg powder."

Enjoy the Sweet Jaipur Mewa Chaval"

  • Don’t add sugar in the beginning of cooking, otherwise the sugar will get caramelized and will change the colour of dish.
 
  • Give a gentle mix otherwise the long rice will break and lose the look and feel of the dish.
 
  • Take a proportionate quantity of rice and milk for the proper cooking. (i.e. one and a  half cup of rice then milk should be two and a half cup of milk)

Papad Ki Sabzi

Papad Ki Sabzi
Papad Ki Sabzi
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 2
  • 5-6 papad
  • 75 ml oil
  • ½ teaspoon cumin seeds
  • 2 onions
  • 1 tablespoon kachri powder
  • 2 Garlic Cloves
  • 2 tablespoon Red chilli powder
  • 2 tablespoon coriander powder
  • ½ tablespoon Turmeric powder
  • 3 tablespoon Yogurt

Cut the Papads in triangle shape. In a bowl, put 3 teaspoon yogurt, 2 teaspoon chilli powder, 2 tablespoon coriander powder, 1/2 turmeric powder, 1 tablespoon kachiri powder and just a dash of water to mix it well."

In a pan heat a tablespoon of oil in to which add ½ teaspoon of cumin seeds. Once it starts crackling add the onions, fry it till golden brown add some chopped garlic, after the spices getting colored add the yogurt spice mix. Add some salt. Simmer the heat and toss it for sometimes."

Now add the papads and just enough water as long as the papad is covered. Simmer the fire until the papad become nice and soft. It should take about 7 to 8 minutes. After 8-10 minutes, the water is absorbed by papad. Papad become nice and tender. Add some coriander leaves. Time to plate the Papad Ki Sabzi. Garnish it with coriander and mint leaves."

  • Whenever curd is to be added to the masala. It should be beaten well and add gradually.
  • Always add hot water to the gravy to enhance the taste.
 

Avial

Avial
Avial
  • PREP TIME 15 MINS
  • COOKING TIME 15 MINS
  • SERVES 3-4
  • 1 cup Elephant Yam
  • 2 Raw Banana
  • 1 Big Carrot
  • ½ cup snake gourd
  • Drumsticks
  • ½ cup white pumpkin
  • ½ cup cucumber
  • beans
  • full mango
  • Green Chillies
  • ¼ teaspoon Turmeric powder
  • 1 tablespoon coconut oil
  • salt (To taste)
  • sprig curry leaves
  • A little water
  • 2 cups Grated coconut
  • ½ teaspoon cumin seeds
  • small onions
  • Green chilly

In a large pot add all the above mentioned vegetables with 2 cups of water, ½ a teaspoon of turmeric powder and salt. Cover it and cook for some times, so that the vegetables become soft. "

By the time we can make the coconut paste. In a blender put 2 cups of grated coconut, a 1/2 teaspoon Jeera, 1 small onion, 3green chili, a pinch of salt and little water. Just a spin don’t make a smooth paste. Now add this paste in to the half cooked vegetables. Nicely mix it and add some curry leaves. Keep it for more 5 minutes. "

Finally, add 2 tablespoon coconut oil on top of it and some more curry leaves. Enjoy the real taste of Kerala Avial."

  • Cut all the vegetable in one size and shapes and also use all coloured vegetables its gives an authentic look and taste to the dish.
  • Don’t over grind the coconut mix.
  • To get a real taste of this dish use only coconut oil.
  • Wash vegetables before peeling or cutting to preserve the water soluble vitamins.

Chemmeen Moilee

Chemmeen Moilee
Chemmeen Moilee
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 4
  • 300 gms Prawns
  • 1 sprig curry leaves
  • 1/4 teaspoon chopped Garlic
  • 1/4 teaspoon Ginger thin strips
  • 1 large Onion sliced
  • 1 pinch Turmeric powder
  • 1/4 teaspoon Lime juice
  • 100 ml Coconut milk
  • 10 ml coconut oil
  • 2 gm mustard seeds
  • salt (to taste)

Marinate the cleaned prawns with turmeric powder, salt and fresh lemon juice and keep it aside for a while. Now for a Curry, Place a pot with 2 tablespoon of coconut oil add a teaspoon mustard seeds, some curry leaves. Let them crackle add sliced onions and keep the pot closed for a while till the onions soften. "

Now it’s time to add ¼ teaspoon of chopped garlic and 1 tablespoon of ginger strips, a little bit of chopped green chillies. Add a pinch of turmeric mix it well and a cup of thick coconut milk. Now add salt, some fresh coriander leaves, a teaspoon of lime juice and some water to make fabulous gravy. Keep the gas simmer for some times. "

Once the masala is ready, add the marinated Prawns in it. Keep the pot closed for 5-10 minutes. So that the prawns cook well and the amazing Chemmeen Moilee is ready to serve."

  • Clean the Prawns very well before marinating it.
  • To get rid of the smell of prawns, apply salt and lemon juice to the prawns before cooking. Leave for 15 – 20 minutes so that it gets marinated and taste well.
 

Masaledhar Aloo

Masaledhar Aloo
Masaledhar Aloo
  • PREP TIME 10 MINS
  • COOKING TIME 8 MINS
  • SERVES 4
  • 8 big size potatoes
  • 1/2 tsp Red chilli powder
  • 1/2 tsp cumin powder
  • 1/4 tsp dry mango powder
  • 1/2 tsp chaat masala
  • salt (To taste)

Slice the Potatoes in matchstick shape and soak in the water for some time. In a pan add oil for deep frying. Allow to boil at smoking point. In that time remove the sliced potatoes from water to another pan and let it dry. Wipe the excess water from it."

Put the potato wedges in to the oil, fry it till it becomes golden brown colour. Make it nice and crispy. Remove the fried potatoes from the oil and put in a kitchen towel to absorb the excess oil."

Take another plate; add fried potatoes while it is hot. To season add a pinch of red chilli powder, cumin powder, dry mango powder, chaat masala and salt. Mix it nicely. Garnish with coriander leaves. Majedhar Masaledhar Aloo is ready to eat!"

  • Wash the sliced potatoes three to four times to remove starch from the potatoes. If you do so you get really nice crispy potatoes while frying.
  • Potatoes soaked in salt water for 20minutes will bake faster.

Kurkuri Bhendi

Kurkuri Bhendi
Kurkuri Bhendi
  • PREP TIME 15 MINS
  • COOKING TIME 15 MINS
  • SERVES 5
  • 500 gms bhendi
  • 3-4 tbsp besan ((gram flour) )
  • 1 tsp red chilly powder
  • 1 tsp Garam masala
  • 1/2 tsp amchur powder
  • salt (To taste)
  • oil (For frying)
  • Heat the oil thoroughly before adding seasonings or vegetables.
  • Fry the seasonings until they change color, to get full flavor of seasonings.
  • Besan removes the stickiness of Bhendi and it stands as a binding agent.
  • Always keep besan in the refrigerator to avoid getting small insects in it.
 

Dhaabe di dal

Dhaabe di dal
Dhaabe di dal
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 4
  • 1/4 cup bengal gram divide ((chana dal))
  • 1/4 cup red kidney beans ((rajma))
  • 1/2 cup black gram divide ((urad dal))
  • 2-3 Green Chillies
  • 1/4 cup coriander leaves
  • 8 - 10 garlic flakes
  • 4 tsp oil
  • 3 medium sized tomatoes
  • 1/2 tsp cumin powder
  • 1 tsp Red chilli powder
  • 2 tsp medium size onions
  • 1 kasoori methi
  • 3 tsp Butter milk
  • salt (Taste)

In a pot add all three dals (1/4 cup chana dal, ¼ cup rajma, ½ cup urad dal) cook altogether till the dals get cooked and soften."

Let’s melt 3 teaspoon butter in a pan, add sliced garlic, green chilies and sliced onions, mix it till light brown colour. Now add a teaspoon of red chilly powder, roasted jeera powder, 3 chopped tomatoes, toss it well and add some more butter and salt in to this. Cover it for some time."

Then add the boiled dhal mixture in to the tadka. Simmer it. Mix it well and keep for 5 minutes. Finally add some kasoori methi, chopped coriander leaves and a pinch of jeera powder. It’s time to plate the “Dhaabe di dal”, garnish with Methi Sprouts and enjoy with Jeera Rice or Roti."

 
  • Soak the Dals overnight for fast cooking (or soak it for about 4-5 hours)
  • To make it even easier, you could also soak it in boiling water for an hour before cooking.
  • For the health conscious you can use vegetable oil instead of butter.
  • Use Pressure cooker instead of using a pot to boil the dhal and can save energy.

Lime Rice

Lime Rice
Lime Rice
  • PREP TIME 15 MINS
  • COOKING TIME 15 MINS
  • SERVES 4
  • 2 cups cooked rice
  • 3 limes
  • 4 dry red chilies
  • 1/2 Bengal gram dhal
  • big pinch hing ((asafoetida) )
  • 1/2 teaspoon mustard
  • 1/4 teaspoon Turmeric powder
  • 2 tablespoons oil
  • 1 sprig curry leaves
Heat 2 tablespoon of Oil in a pan and add ½ teaspoon of mustard seeds, curry leaves after crackling the mustard seeds add 4 dry red chilies, ½ tsp of soaked chana dal, hing and turmeric powder. Mix and fry all this for some times till the chana dhal becomes brown in colour, add salt and green chilies (if required more spicy). Now add the main ingredients lime juice and cooked rice. Mix it well. Your favorite Lime Rice is ready to serve.  

Sevai kothamalli balls

Sevai with kothamalli balls
Sevai with kothamalli balls
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 4
  • 1 big bunch coriander leaves
  • 1/4 cup bengal gram
  • 1/4 cup urad dal
  • 8-10 red chillies
  • 1 pinch hing
  • 1/2 tsp oil
  • salt (To taste)
  • 1 cup Sevai
  • 1/2 Kothamalli balls
  • 1 tbsp Peanut
  • 1 tsp urad dal
  • 2 tsp oil
  • few curry leaves
  • pinch hing
  • salt (to taste)
  • corainder (for garnishing)
  • Kothamalli can be used in various dishes like Curd Rice, Masala Rice, Fry Idli etc
  • Kothamalli balls can make and store it in the refrigerator for long time; it’s a time saver of variety cooking.
  • Rice Sevai is very good to make noodles. Kids will enjoy with rice noodles.

Jhal Muri

Jhal Muri
Jhal Muri
  • PREP TIME 10 MINS
  • COOKING TIME 5 MINS
  • SERVES 2-3
  • 2 cups muri/murmura ((puffed rice))
  • 4 tbsp aamchur
  • 4 tbsp sev ((Bengal gram vermicelli)
)
  • 3 tbsp raw peanuts
  • 2 tbsp fresh coconut ((thinly sliced)
)
  • 1 green chili ((very finely chopped)
)
  • 1 Onion ((finely chopped)
)
  • 1 tbsp coriander leaves ((chopped))
  • boiled potato ((peeled and chopped))
  • 1 tomato ((finely chopped)
)
  • 1 tsp mustard oil

  • oil from pickle
  • 1/2 tsp juice of lemon

Heat up a frying pan and toast some raw peanuts. Toast the peanuts in simmer. "

Take a bowl add 2 cups of puffed rice (Bhel / Muri), 2 tbsp of sev (vermicelli) into the bowl. Add boiled potato cubes, freshly chopped tomatoes, finely chopped onions, salt, dry mango powder (Aamchur powder), finely chopped coconut, some chopped green chilly and mix it well. Once this is mixed add the toasted peanuts into it and mix it again. You could add a dash of oil (any oil) or oil from the pickle as it adds a pickle flavor to the snack. "

Add a teaspoon of lemon juice and add some finely chopped coriander leaves and mix it very well. Jhal Muri is ready to serve. Enjoy!"

  • When you are roasting or toasting any kinds of nuts be very careful as these nuts have natural oils in them they tend to burn very fast.  So, toast it in low flame.
  • Use low cholesterol oils
 

Vegetable Caldin

Vegetable Caldin
Vegetable Caldin
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 4
  • 400 ml fresh coconut milk
  • 1 tbsp coconut oil
  • 8 to 10 curry leaves
  • 2 medium sized onion (chopped finely)
  • 2 green chilies (chopped finely)
  • 1 tbsp Ginger-garlic paste
  • 1 cup auliflower florets
  • 1 cup green peas
  • 2 Drumsticks (cut into batons)
  • 2 carrots (cut into batons)
  • 1 cup French beans (split into 2)
  • 1 medium potato peeled (and baton)
  • Few Chopped coriander leaves
  • 1 tsp cumin powder
  • 1 tsp turmuric powder
  • 1 tsp dhania powder
  • salt ( to taste)

Take a frying pan and put 1-2 teaspoon of vegetable oil and let it become hot. Once it gets slightly hot, add some curry leaves and some chopped green chilies, chopped onions, 1-2 tsp of ginger garlic paste into it. Stir it proper until it gets slightly brownish color. "

Once it’s slightly colored add the spices like turmeric powder and chopped and cleaned vegetables drumsticks, carrots, potatoes, cauliflower and green peas. Mix it well and pour coconut milk. Add salt to taste. Also add just a dash of water. Mix it well and add coriander powder and jeera powder into it and stir it well and let it cook for 5-7 minutes on moderate simmer. Once it’s cooked, add some chopped coriander leaves and ready to be served. Enjoy! "

  • Do not cook over cook vegetable as it may cause loosing nutritional values of the vegetables.
 
  • Since cutting of vegetables is time consuming, you could cut it on a day when you are relatively free and refrigerate it in tight containers.  It’s even advisable to do the chopping of vegetables on a weekend and preserve it for the week ahead.
 
  • Vegetables that have been stored in the refrigerator tend to look dull and lifeless. If you want to make a salad, and need your veggies to look fresh, soak them in cold water with a few drops of lime for about 15 minutes and they will look bright and delicious.

Ringan nu Shaak

Ringan nu Shaak
Ringan nu Shaak
  • PREP TIME 15 MINS
  • COOKING TIME 20 MINS
  • SERVES 4
  • 2 medium Ringan ( white ones preferred)
  • 1 medium size Onion ((fine chopped))
  • 1.5 tsp garlic paste
  • 2 cup Groundnut ((crushed))
  • 1.5 cup curd
  • 1.5 tbsp oil
  • ½ tsp Turmeric powder
  • 2 tsp Red chili powder
  • 1 tsp cumin coriander powder
  • 1 tsp Garam masala
  • salt (to taste)

Wash the baby eggplant and cut each into 4 pieces. Soak the cut eggplant into a cup of water and salt. This is called purging and it takes all the bitter taste of the eggplant away. Keep it for about 10 minutes and squeeze the water away and keep it dry in a separate bowl."

Heat up a pan with 1 tbsp of vegetable oil. Once the oil becomes hot, add 1 cup of chopped onions, 2 tbsp of garlic paste, add the eggplant pieces into it and give it a nice toss and let the eggplant get nicely coated with the sorted onions and garlic. Add ½ tbsp of turmeric powder, ½ tbsp of red chilly powder, ½ tbsp garam masala, ½ tbsp of roasted jeera powder, ½ tbsp coriander powder and salt to taste and mix it well. Add a dash of water into it and cover it keep it for cooking. The cooking should take 7-10 minutes. "

Add 1 cup of curd into the mix, few ground nuts, little bit of coriander leaves and stir it well and let it be on a simmer for about 7-8 minutes. Once its cooked you could garnish it with some edible flowers, coriander leaves and plate it and serve it hot. Enjoy!"

 
  • Soak the cut pieces of eggplant in a cup of water and salt to get rid of the bitter taste of eggplants.

Kadhi Gujrati

Kadhi Gujrati
Kadhi Gujrati
  • PREP TIME 10 MINS
  • COOKING TIME 10 MINS
  • SERVES 4
  • 500 ml Butter milk
  • ½ tbsp chickpea flour
  • 1 tsp ghee
  • 1 tsp cumin seeds
  • 5-6 curry leaves
  • 2 tsp ginger chili paste
  • Pinch hing
  • Pinch Garam masala
  • ½ tbsp coriander leaves ((fine chopped))

Take 2-3 cups of buttermilk and beat it very well. Add 1 tbsp of chickpea flour (basen) into it and blend it."

Take a pan and add 1-2 tbsp of ghee to the pan. Give the pan a little swirl until the ghee start melting. While the ghee is melting in the pan add some curry leaves, a pinch jeera seeds, 1 tbsp of ginger, 1 tbsp green chilly paste, a pinch of Asafoteda (hing), 1 tbsp garam masala."

Once the basic tempering is ready add the premixed buttermilk into the pan and whisk it very well. Give it a nice gentle stir until it becomes smooth. Add salt to taste and some chopped coriander. Keep the kadhi in low simmer for 2-3 mins. Please do not boil it. The Gujarati Kadhi is ready to be served."

 
  • Do not boil the kadhi.  If you boil the kadhi it will start splitting.  So please heat up the kadhi for a maximum of 2-3 minutes.
 
  • Stir the kadhi very well after adding to the masala to avoid getting stuck at the bottom of the pan.
 

Vaghareli Khichdi

Vaghareli Khichdi
Vaghareli Khichdi
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 4
  • 1 cup Rice
  • ½ cup moong dal
  • ¼ cup Toor Dal
  • 1 medium size potato
  • 1 medium size onion
  • 2 tbsp oil
  • ¼ tbsp mustard seeds
  • ½ tbsp Chili paste
  • ½ tbsp Ginger paste
  • 1 tbsp turmeric paste
  • 1 tbsp Red chili powder
  • ¼ tbsp Garam masala
  • salt (to taste)
  • 5 cups water
  • Soaking the rice and dal for 5-6 hours would help the mix to cook and blend well.
  • Cook the khichdi the till the water level reduces and absorbed by the rice and dal mix.

Methi Muthia

Methi Muthia
Methi Muthia
  • PREP TIME 15 MINS
  • COOKING TIME 20 MINS
  • SERVES 4
  • 1 c cup hopped fenugreek ( (methi))
  • 1/3 cup whole wheat flour ( (gehun ka atta))
  • 1/3 cup besan ((Bengal gram flour))
  • 1/2 tsp ginger-green chilli paste
  • 1 tsp sugar
  • 1 tsp lemon juice
  • 1/4 tsp Turmeric powder ( (haldi))
  • 1/4 tsp Garam masala
  • 1 tsp oil
  • oil (for greasing)

Start cooking by mixing the finely chopped fenugreek leaves (methi) with 1/3 cup of Bengal gram flour (besan) and 1/3 cup of whole-wheat flour. Add a pinch of salt, some garam masala, some chilly paste, some ginger paste, a little turmeric powder, a little bit of sugar and mix it up and add a ¼ cup of water and make a nice dough. While mixing the dough add a little lemon juice and rest the dough for 15-20 minutes."

Once the dough is ready, make small balls. Take a pan and heat ½ cup of vegetable oil. When the oil is hot, start sliding the balls to the oil and fry it. Turn the pieces once they’re cooked. It will have a little brownish colour after they’re fried."

After frying, take the balls out and place it on a tissue paper so that it absorbs all the oil. You could serve it along with some nice green chutney."

  • Washing leafy vegetable in warm water would help reduce the level of contamination of soil, water, bacteria etc.
  • Heat the oil proper before you start sliding the balls for frying.
  • Always fry the food in low simmer.
  • Do not slide anything to fry in cold oil as the food may end up absorbing more oil.
 

Pickle Fried Rice

Pickle Fried Rice
Pickle Fried Rice Partner
  • PREP TIME 15 MINS
  • COOKING TIME 10 MINS
  • SERVES 4
  • 1/2 kg cooked rice ((left over rice also could be used))
  • 1 Yello Bell Peppers
  • 1 Red Bell Peppers
  • 1 Sliced Onion
  • 1 Spring onion
  • Some green peas
  • Little bit ginger
  • Some garlic
  • Some chopped green chillies
  • Salt to taste

Step 1 Heat one table spoon of vegetable oil in a pan and add all the above ingredients (except rice) and toss it very gently. Once the mix is half cooked, add the cooked rice into the pan and mix it. "

Step 2 Add 1-2 tbsp of lime pickle and toss it and then add some finely chopped coriander leaves and plate it up and serve hot. Enjoy ! "

Cooking Tips
  • When you cook vegetables or vegetable fried rice, make sure that you don’t overcook them as the nutrition value of the vegetable may be lost.

Paneer Tikka Masala

Paneer Tikka Masala
Paneer Tikka Masala Partner
  • PREP TIME 5 MINS
  • COOKING TIME 10 MINS
  • SERVES 4
  • 1 packet Soul Paneer Tikka Masala
  • 1 onion cut
  • 1 bell pepper
  • 1 tomato
  • Salt to taste

Step 1 Cut open the Soul Instant Wet Masala pouch and put it into a bowl. Add 200 ml water to the de-hydrated masala and mix it until it becomes soft and a gravy form. "

Step 2 Heat one table spoon of vegetable oil in a pan and add 1 cup onion chopped into pieces, 1 cup green bell pepper, 1 cup tomato and toss it very gently. Keep it on a simmer for about 2-3 minutes and take it off the stove and rest it aside. "

Step 3 Take another pan and heat it up and add the Soul Instant Wet Masala mix into the pan. Once the masala start boiling, add paneer cubes into to the mixture and add the pre-shallow fried mix of onion, bell pepper and tomato to the mix. Add 1 tbsp of butter, some fresh finely chopped coriander leaves, 1-2 tbsp of fresh cream and mix it well. Keep it on low flame for about 3-4 minutes. Once it’s cooked serve it hot. Enjoy ! "

  • When looking for instant cooking products choose the ones which does not have added preservatives.
  • Olive Oil is very good for health as it has less Cholesterol levels compare to other cooking oils.
  • Instead of using packaged fresh crèmes, you could make cashew nut paste at home and add to the dishes.

Basil Pesto Pasta

The perfect, basic, never-fail pesto pasta recipe loaded with basil, garlic and parmesan cheese. This recipe is something that you can make quickly and easily. This is my go-to pesto pasta recipe. Everything you need is easy to find in your local supermarket. This paste is great for putting on or in pastas, paratha, and sandwiches.

Basil Pesto Pasta
Basil Pesto Pasta
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 5
  • 2 cups basil leaves
  • 3-4 Cloves of Garlic
  • 35 grams Toasted Pine Nuts/Walnuts
  • 60 ml olive oil
  • 50 grams Cup Parmesan Cheese
  • Salt + Pepper
  • 400 grams Spaghetti Pasta
  • Cracked pepper to taste
  • Salt to taste

Place the garlic cloves, basil leaves, toasted pine nuts, and olive oil into a food processor. Blend until everything is well combined. Grate the parmesan cheese and either mix in by hand or place into the food processor and blend again"

Set the basil pesto to the side while cooking the pasta. Bring a saucepan full of water to the boil, season with a few pinches of salt. Place the pasta into the water and cook until cooked. "

Reserve a cup of the starchy cooking water before straining the pasta. Mix in half of the basil pesto with a small amount of the starchy cooking water. Toss together. "

Add the remaining basil pesto and toss until everything is well combined. Serve with freshly grated parmesan cheese and garnish with basil leaves."

  • Do not refrigerate fresh basil leaves because it will darken them. (Even once the pesto is made, the chopped fresh basil will darken slightly, though less so because it is immersed in oil.) If you are not ready to make the pesto immediately, put them in a vase or cup of water until using them.

Cheese Aloo Tikki / Cheese Potato Pancake

Cheese Aloo Tikki / Cheese Potato Pancake
Cheese Aloo Tikki / Cheese Potato Pancake
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 4-5
  • 4 large boiled and mashed potatoes
  • Garlic powder
  • 1 cup spring onion, finely chopped
  • 2 tbsp freshly chopped chives
  • 2 cups shredded mozzarella cheese
  • Salt to taste
  • 4 tbsp All-purpose flour
  • Oil to shallow fry
  • 3-4 cups Bread crumbs
  • Sour cream to garnish
  • Mint leaves to garnish

Mashed Potatoes: Cook until easily pierced with fork. Drain well and mash in 4 tbsp butter then let cool to room temp. Mashed potatoes can be made 1 - 3 days ahead."

Pancakes: In a large mixing bowl, combine mashed potatoes, shredded mozzarella cheese, flour and chopped onions and chives. Use a potato masher to mash the mixture together until well mixed. If the potatoes are too loose to hold a patty shape, add flour a Tablespoon at a time. Place a heaping tablespoonful of potato mixture between your palms and form into a round, thick patty and now cut it into your desired shape. Dredge both sides of the pancake in bread crumbs and set on a cutting board. Repeat with remaining pancakes. Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan. Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown. Repeat with remaining patties, adding more oil as needed."

Plating / Presentation We will plate it on a white plate with sour cream in between."

Must Have Ice cream scoop, non-stick pan, 4 sheets of think transparent plastic, bread shape cutter."

  • Store cheese in a refrigerator drawer. Avoid storing in the door, where it is vulnerable to temperature swings. Wrap hard cheeses in waxed paper, then store them in a zip-top plastic bag to preserve quality.
  • Freeze soft cheese before grating. For easier grating, place softer cheeses in the freezer for 10 to 15 minutes beforehand.
  • To preserve the abundance of nutrients in your potato, cook them in their skins. Steam or microwave your potatoes, instead of boiling, as water naturally drains some of the nutrients from food cooked in it. If you do boil potatoes, consider using that water to moisten your mashed potatoes or in soup.

Chocolate Kesar Rabri Cups

These mini chocolate rabri cups are a desert lover dream come true. They are rich, creamy, kesari and chocolaty, the hardened chocolate shell pairing so well with the creamy rabri that its just Perfect for all occasions!

Chocolate Kesar Rabri Cups
Chocolate Kesar Rabri Cups
  • PREP TIME 30 MINS
  • COOKING TIME 1 HR 0 MINS
  • SERVES 4-5
  • Dark Chocolate
  • 2 litre Milk for rabri
  • kesar
  • 1 cup sugar
  • Whipped cream
  • Few roasted Almonds & Pista
  • 1 teaspoon Green cardamom powder

Chocolate Cups 1) Melt the chocolate in the microwave. 2) Brush a thin layer of chocolate into each cup. Refrigerate cups until chocolate is firm, about 5 minutes. Repeat chocolate layers until cup is thickened, 2-3 more times if needed. 3) Carefully separate chocolate from the silicon cups. "

Rabri 1) Blanch the almonds and pistachios and slice them thinly. Bring the milk to the boil then cook slowly on low heat for at least two hours. Stir frequently and let the cream thicken at the edge of the pan. "

Final Recipe Method 1) Fill each chocolate cup with delicious thick rabri. Fill the pastry bag with kesar frosting and garnish it on the rabri. Add dry fruits and place it on shot glasses filled with flowers. 2) Place each shot on floral ice cube bed. "

Presentation The cups will be placed on small glasses, these glasses will be placed on tray or bowl of floral ice cubes. "

Must Have Silicon Mold, small shot glasses, big tray or bowl, flower ice cubes, rose/mogra/marigold flower petals, piping bag with nozzles, heavy bottom nonstick pan "

  • Do not store chocolate in the refrigerator or freezer because when it's brought to room temperature condensation will form on the surface of the chocolate and effect it's ability to melt smoothly. Add a few drops of olive oil to the chocolate when  you are melting it which will allow it to relax enough that other ingredients can be mixed in.

Royal Hara Bhara Kebab

Hara Bhara Kebab is another vegetable cutlet like snack, prepared with spinach and green peas. This one is the best way to add some nutrition in your diet. This one is every vegetarians go to kebab. Made with a mix of mashed potatoes, spinach, green peas, chillies, some cornflour for binding and select spices for flavour this kebab is quick, simple and delicious.

Royal Hara Bharat Kebab
Royal Hara Bharat Kebab
  • PREP TIME 20 MINS
  • COOKING TIME 20 MINS
  • SERVES 4-5
  • 2 cup Spinach, blanched & chopped
  • 2 large sized potatoes, boiled & mashed
  • 1/2 cup Green peas, blanched & crushed
  • 2 tbsp Butter
  • 1 tsp caraway seeds (shahi jeera)
  • 1 inch chopped
  • 4-6 cloves Garlic, chopped
  • 2 tsp Green chilli paste
  • 2 tsp coriander powder
  • 1/4 tsp Turmeric powder
  • Salt to taste
  • 3/4 cup Gram flour (besan), roasted
  • 2 tbsp Cashewnut powder
  • 1/2 cup Hung yogurt
  • 2 Green chillies, chopped
  • 5-6 Almonds, chopped
  • 1/4 tsp White pepper powder
  • 1/2 tsp chaat masala
  • 1/2 tsp Garam masala powder
  • 1 tbsp lemon juice

In a kadai heat butter, add shahi jeera, sauté till it begins to change colour."

Add chopped ginger, chopped garlic, green chilli paste and sauté for another fifteen seconds making sure that the paste does not stick to the bottom of the kadai."

Add coriander powder, turmeric powder, salt, besan and cook till it gives a good aroma. This may take about one minute on medium low heat."

Add cashewnut powder and cook for further thirty seconds on medium low heat."

Add the chopped spinach, mashed potatoes, crushed green peas and cook on medium heat for about five minutes or till it leaves the kadai."

Remove from heat and spread it out on a flat surface to cool."

Add chopped green chillies, chopped ginger, chopped almonds, salt, white pepper powder, chaat masala and garam masala powder to the hung yogurt. Mix well."

Divide both the spinach and the filling mixture into sixteen equal portions. Spread the spinach mixture on your palm, place the filling in the center and bring in the edges and roll into a round ball. Press slightly to form kebabs."

Heat sufficient oil in a frying pan and shallow fry the kebabs, a few at a time, till crisp on both the sides. This may take about one minute on each side on medium heat."

Serve hot sprinkled with lemon juice and chaat masala."

  • Wash Spinach and other leafy vegetables in warm water before you grind it.  This helps removing chemical and dirt from the vegetables.

Chocolate-Lace Lollipops with Dried Fruit & Nuts

Learn the recipe of chocolate lace lollipop by chef Tipti Kheria Aggarwal

Chocolate-Lace Lollipops with Dried Fruit & Nuts
Chocolate-Lace Lollipops with Dried Fruit & Nuts
  • PREP TIME 10 MINS
  • COOKING TIME 30 MINS
  • SERVES 4-5
  • 1 Dark Chocolate Melted
  • Dried Fruits

Melt the dark chocolate in microwave for 30 seconds. Place butter paper on a flat surface. "

Fit a piping bag with a small plain tip fill the bag with the chocolate."

Place a lollipop stick on each circle with one end of the stick at the very center of the circle. Using the circles as a guide, pipe overlapping lines of chocolate in swirls, making sure you stay inside the lines. Scatter dried fruit and nuts on the lace of chocolate. Pipe a little more of the chocolate on a top of the fruits and nuts so they are well attached. Allow to set for 30 minutes in cool place before carefully detaching the chocolate lollipops from the paper."

The delicious chocolate lace lollipop is ready to be served."

Cooking Tips Make sure that you select chocolate that has a glossy, unblemished surface. Superficial imperfections such as bloom, that white dusty film, is an indication that the chocolate has been improperly stored and/or has melted and hardened once again, although it may not always affect its taste.

Chocolate Platter with Fresh fruits

Learn the recipe of chocolate platter by chef Tipti Kheria Aggarwal

chocolate platter chef Tipti Kheria Aggarwal
chocolate platter chef Tipti Kheria Aggarwal
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 2
  • Dark Chocolate Melted
  • Semi-Sweet Chocolate Melted
  • White Chocolate Melted
  • Fresh Fruits of your choice, we have used
  • Kiwi
  • Pomegranate
  • Orange
  • Whipped cream
  • Dry fruits

Melt the dark chocolate in microwave for 30 seconds. Place butter paper on a flat surface."

Fill piping bags with all the three chocolates separately and cut a small plain tip."

To make a chocolate plate start making a square and fill it full with chocolate like a good thick layer with a lace outside it. Once done refrigerate it for 15-20 mins."

Meanwhile you can start making the chocolate decoration (tunnel). Take a transparent plastic sheet and drizzle white chocolate followed by semi-sweet chocolate in the half sheet. Rollup the sheet and turn it into a tunnel shape secure both the ends with rubber band and Once done refrigerate it for 5-10 mins."

Detach the chocolate plate and place it on the serving plate and good 2-3 swirls of whipped cream and start placing fruits on it. Garnish it with dry fruits and chocolate decoration."

Refrigerate it until served enjoy your chilled Chocolate Platter with Fresh fruits!"

Cooking Tips
  • Chocolate in fine condition will snap cleanly when you break it, poor quality chocolate on the other hand will crumble.
  • Select chocolate that smells chocolately and appetizing and make sure the chocolate you buy is neither initially or subsequently stored in or around very aromatic foods like garlic, tea, coffee, or detergents, all which can affect it's flavor.

Lasuni Paneer Tikka

Lasuni Paneer Tikka is one of the best paneer recipes that can be served as a starter. Learn the step by step ways to cook Lasuni Paneer Tikka by chef Afraz Shaikh.

Lasuni Paneer Tikka
Lasuni Paneer Tikka
  • PREP TIME 1 MINS
  • COOKING TIME 5 MINS
  • SERVES 2-3
  • 850 gms cottage cheese (paneer), cut into 1 inch cubes
  • 2 tbsp garlic (lasun) paste
  • 3 teaspoons tandoori masala
  • 1/2 cup Hung yogurt
  • 2 tbsp fresh cream
  • 1 tbsp chopped Garlic
  • 1 green chilli, finely chopped
  • 2 tbsp chopped fresh coriander leaves Salt to taste
  • 1/2 teaspoon Turmeric powder
  • 2 teaspoon Red chilli powder
  • 1 teaspoon carom seeds (ajwain) powder
  • 1 teaspoon chaat masala
  • 3 tbsp roasted gram flour (besan)
  • 1 teaspoon vinegar
  • 1 tbsp Mustard oil
  • Oil for greasing
  • Chaat masala for sprinkling
  • Salad for serving

1. Slit the cottage cheese cubes without cutting through."

2. Mix together 1 tablespoon garlic paste and 2 teaspoons tandoori masala in a bowl and apply the mixturebetween the slits of cottage cheese cubes."

3. To prepare marinade, mix together hung yogurt, cream, chopped garlic, remaining garlic paste, green chilli, coriander leaves, salt, turmeric powder, chilli powder, remainingtandoori masala, carom seed powderand gram flour in a bowl. Add vinegar and mustard oil and mix well. "

4. Add the prepared cottage cheese cubes to the marinade and mix well. Refrigerate to marinate for 1-1½ hours."

5. Preheat oven to 200° C."

6. Grease a baking tray with some oil and place the marinated cottage cheese cubes. Put the tray into the preheated oven and bake for 6-8 minutes."

7. Sprinkle chaat masala on top and serve hot with salad."

Cooking Tips
  • While making Paneer Curries, Paneer should always be added at the last stage of the dish. Once the dish is done, then add paneer cubes or chunks and gently mix the paneer with the gravy base or mixture.  Cook for 1 minute.  Don’t overcook for more time as the paneer will become rubbery and hard.
  • You can also fry the paneer in oil and then add it to the dish. While frying ensure that the oil is hot moderately before you add the paneer cubes to the pan.  Fry till it becomes light brown.  Don’t over fry it as it may become hard.

Crispy Vegetable Sandwich

These sandwiches are colorful updates on the classic finger food that are all flavor and no fuss.

Crispy Vegetable Sandwich
Crispy Vegetable Sandwich
  • PREP TIME 15 MINS
  • COOKING TIME 20 MINS
  • SERVES 4-5
  • Thin sandwich bread slices
  • Cheese slices
  • Dill (freshly chopped)
  • 3 Cucumbers, sliced lengthwise
  • 2 Cucumbers, sliced in circle
  • 3 Carrots, sliced lengthwise
  • 3 Tomatoes, sliced in circles
  • French Fries
  • Green and Red Capsicum
  • 2 Onion rings
  • Salt + Pepper

Tomato, Onion and Cucumber: Place cheese slice and vegetables on bread. Sprinkle with fresh dill to taste. Cut it with sharp knife."

Fries, Red Capsicum, Cucumber, and Onion: Place cheese slice and vegetables on bread. Divide vegetables among prepared bread slices. Sprinkle with cracked black pepper to taste."

Green Capsicum, Carrot, Onion and Cucumber: Place cheese slice and vegetables on bread. Sprinkle with fresh dill to taste. Cut it with sharp knife. "

Plating / Presentation We will plate each sandwich on white plate or cake stand served sauce/chutney. "

Must Have Sharp knife, textured bright colored clothe piece with butter paper. "

Cooking Tips
  • It is always advisable to not over stuff your sandwich with too many ingredients or sauces. Sprinkle some herbs or seasonings to add the finishing touch. Balance out your flavours. If the ingredients are heavy, then you can use light sauces or maybe vinegar to bring certain evenness to the taste.

Flavoured Water

Say goodbye to soda, juice, and bottled water with these refreshing, healthy flavors! Make Water the Most-Delicious Thing Ever only on cookmydish.in

Flavoured Water
Flavoured Water
  • PREP TIME 2 MINS
  • COOKING TIME 10 MINS
  • SERVES 1
  • Pineapple cubes + Lemon slices + Pomegranate (detox)
  • Orange Slice + Lemon + Mint leaves (immune booster)
  • Ginger + Cucumber + Lemon (Weight loss)
  • Lemon + Mint (Metabolism booster)
  • Fruit Ice cubes (optional)
  • Ice cubes

Pour water into a pitcher/jar. Add ingredients. Stir to combine flavors."

Plating / Presentation Jars with fruits around "

Must Have Jars, Ice cubes "

Cooking Tips
  • It is a good idea if you can store this bottle of grapefruit mint detox water in the refrigerator overnight.
  • The combination of grapefruit and mint is one of the best recipes for body detoxifying, try it out!
  • This detox beverage should be drunk daily if you want to get the satisfactory result.
  • It is important for you to know that the longer this detox water sits in the refrigerator, the stronger taste it has and the more benefits it can give you. Therefore, you can feel free to leave this detox water overnight. Many people like using sparkling water to make this detox drink.
  • It is a great idea if you mash the fresh mint leaves to relieve its natural oils. The longer you keep it in the refrigerator the stronger flavor it has. However, if you want to keep it in the refrigerator overnight, you should remove the rinds of the oranges and lemons to reduce the bitterness.
Berry detox brew is effective in boosting your immune system; therefore, you are less likely to suffer from the cold and flu. Furthermore, this detox water can be drunk daily to prevent the urinary tract infections. This drink is also good for cardiovascular health.

Gulab Jamun Trifle with Chocolate butterfly

Trifle recipe at its best, made up of the famous Indian sweet gulab jamun

Gulab Jamun Trifle with Chocolate butterfly
Gulab Jamun  Trifle  with Chocolate butterfly
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 2
  • Semi-Sweet Chocolate Melted
  • 15-20 Mini / small gulabjamun
  • Whipped cream
  • Caramel popcorn
  • Dry fruits

1. Arrange for any see through jar for triffle"

2. Start with piping bag to pipe out the whipped cream as the first layer, "

3. Then the second layer will be gulab jamuns."

4. The third layer is caramel popcorn and dry fruits."

5. Repeat all the layers once more and you are done."

6. Garnish with a beautiful chocolate butterfly."

7. Refrigerate the trifles until you serve them."

Cooking Tips
  • If the jamuns are fried on high heat, then they will become hard on the inside though they may look perfect from outside. Furthermore they may not cook completely inside.
  • Heat the oil on high and then reduce to medium. Make sure you drop only enough jamuns to maintain this heat throughout the cooking process. The heat of the oil must be kept to Low-Mediumduring the cooking process.
 
  • Dark Chocolate; The truffle has to be for the love of chocolate, for indulgence in everything chocolate. It is the rich taste of chocolate which will help you deliver the best. And yes, it has to be fine chocolate too. The strong aroma of dark chocolate should appeal to truffle bakers. You should be able to choose good quality chocolates. However, if you don’t necessary enjoy the bitter taste then go for semisweet or sweet chocolates. Yet, bitter chocolate is the flavor.

Herbed Cucumber Bites

Today I am going to share with you a summer idea for your belly! Cucumber Bites a light and fresh summer appetizer. Cucumber slices are topped with a fresh dill cream cheese mixture, and finished with a juicy colored bell pepper. Parties and get-togethers are a great excuse to make some of the indulgent treats, like brownies and cookies and cheesy dips.  I thought why not make a healthy, but still delicious, appetizer!!

Herbed Cucumber Bites
Herbed Cucumber Bites
  • PREP TIME 20 MINS
  • COOKING TIME 20 MINS
  • SERVES 8-10
  • 2 large English Cucumbers ( Cut in Circles and thin length wise)
  • 250 grams Cheese Cream
  • 1 tbsp garlic paste
  • 1 tbsp Dill / Mint leaves (freshly chopped)
  • 2 Red Capsicum, small pieces for garnishing
  • 2 Green Capsicum, small pieces for garnishing
  • Coriander leaves to garnish
  • Salt + Pepper

1. In a medium bowl beat together the cream cheese, dill/mint leaves, garlic until smooth."

2. Transfer the mixture to a pastry bag or a Ziploc bag."

3. Pipe the herbed cream cheese mixture onto each cucumber round."

4. Garnish each cucumber with a sprig of green and red capsicum and coriander on top."

5. Serve immediately or cover and store in the fridge until ready to enjoy."

Method 2

1. On a thin long strip of cucumber spread the mixture smoothly and roll it securing it with a toothpick."

Plating / Presentation We will plate each bite on a long white plate. Must Have Sharp knife, tooth pick, thermacol balls Cooking Tips
  • Adding herbs to your sandwich or snacks will escalate the flavor and taste. You could mince herbs fine to blend into spreads or cut them up in small pieces or leave them in small sprigs to add to sandwiches. For garnishes, leave the herbs just as you pick them, in their whole-leaf or flower splendor.

Khajoor Truffle

A quick fix for your cravings. Sweetened rolls loaded with dates and variety of nuts. It’s a very nice and a simple recipe without any added sugar as the Khajoor (dates) are sweet enough. You can happily give this one to your kids and as chocolate in it is much easier to sell to the little ones also you can carry few to your office for instant energy boost!

Khajoor Truffle
Khajoor Truffle
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 6-8
  • 1.5 kg Seedless Khajoor
  • Roasted Kaju (chopped)
  • Roasted Kaju (chopped)
  • Roasted Pista (chopped)
  • Roasted Peanuts (chopped)
  • Roasted Sesame Seeds
  • 1 teaspoon nutmeg powder
  • 1 teaspoon cardamom powder
  • Melted Chocolate (white and semi-sweet)
  • Sprinkles (heart shaped)
  • 1 tbsp ghee

Method 1. Roast sesame seeds and all the dry fruits including peanuts on a nonstick pan to give it a little crunch. "

2. Slightly churn the chopped dates / khajoor in a chopper or mixer to make it easier to handle"

3. Mix the roasted nuts, seeds together, add nutmeg & cardamom powder and knead well"

4. Apply little ghee on both the palms and start making small balls."

5. Take few balls and fix it on a loolipop sticks/wooden sticks and dip it in melted chocolate, add sprinklers and its ready. "

6. Take the remaining balls and pack it in fancy chocolate wrappers place each ball neatly in a gift box."

Plating / Presentation We will plate chocolate pops in a jar and wrapped ones in small gift box. Must Have Butter paper, jar, thermacol sheet, lollipop sticks or wooden sticks, fancy chocolate wrappers, gift box "

Cooking Tips  
  • Dates are a good source of various vitamins and minerals. It’s also a good source of energy, sugar, and fiber. Essential minerals such as calcium, iron, phosphorussodium, potassium, magnesium and zinc can be found in them.
 
  • Health Benefits Of Dates ; Dates are often categorized as a laxative food. This is why they are so frequently eaten by people suffering from constipation. In order to achieve the desired laxative effect of dates, soak some of them in water overnight, then consume in the morning when they turn into a syrup to get the most optimal results. They have high levels of soluble fiber, which is essential in promoting healthy bowel movements and comfortable passage of food through the intestinal tract, which can relieve the symptoms of constipation.
 
  • A royal combination of dates with chocolate truffle will add up to the taste and flavor. It is the rich taste of dates and chocolate which will help you deliver the best.

Palak Paneer

Learn how to make Palak paneer by chef Afraz Shaikh only on cookmydish.in.

Palak Paneer
Palak Paneer
  • PREP TIME 8 MINS
  • COOKING TIME 8 MINS
  • SERVES 2
  • 2 large bunches fresh spinach leaves (palak)
  • 250 grams cottage cheese (paneer), cut into 1 inch cubes
  • 1-2 Green Chillies
  • 1 tbsp oil
  • 1.5 teaspoon cumin seeds
  • 1 tbsp chopped Garlic
  • Salt to taste
  • A few drops lemon juice
  • 1 tbsp fresh cream + for drizzling

Method 1. Blanch spinach leaves in sufficient water for 30-40 seconds. Remove from heat and refresh in ice cold water. "

2. Squeeze out the excess water and grind into a fine puree with green chillies."

3. Heat oil in a non-stick pan. Add cumin seeds and sauté till it changes colour."

4. Add garlic, mix and sauté well. Add prepared spinach puree and little water and mix well."

5. Cut cottage cheese into large cubes."

6. Add salt, lemon juice and cottage cheese cubes, mix lightly and cook for 2-3minutes."

7. Add cream and mix well. Switch off heat."

8. Drizzle cream on top and serve hot. "

Cooking Tips
  • Remove stems and wash the spinach thoroughly, till the water it is dipped into remains clean.
  • Strain the spinach using a large strainer and turn it immediately over into the bowl of chilled water.By keeping it in chilled water helps Palak (Spinach) to maintain it’s original green color.
  • Paneer should always be added at the last stage of the dish. Once the dish is done, then add paneer cubes or chunks and gently mix the paneer with the gravy base.  Cook for 1 minute.  Don’t overcook for more time as the paneer will become rubbery and hard.