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Golden milk /Haldi wala Doodh

            Golden Milk/Haldi wala doodh

 Turmeric is most well-known for its use in curry dishes, but it’s earning a name for itself as a potent medicinal food. While some people find it soothing, and perfect before bed, others enjoy it first thing in the morning and even drink it in place of coffee or tea. 

If you haven’t tried golden milk yet, you’re missing out! When ever I make this, I remember my Graddmom. She used to make it the best. She always used to give us this regularly during winters. It’s a creamy hot milk drink that’s filled to the brim with nutrients. To sweeten, you can go any number of ways. I typically go for jaggery, honey or dates.

Preparation time : 10 minutes                        Cooking time : 5 minutes                                  Serves : 1

For making golden milk :

 water 1 glass
almond milk as required (method shared below)
Saffron/kesar 6 strands
Sunth/dry ginger powder 1/4 Tsp
Dates deeseed 6 chop
Honey 1 Tbsp
Haldi/Turmeric 1/2 Tsp or fresh Turmeric grated

To make Almond milk at home :                     15 Almonds soaked overnight & peeled Add water and pulse it. Almond milk is ready.

Boil the 1 glass of water in a pan. Add almond milk to it. If you are using fresh Turmeric, add it by grating at this stage into milk. Let it simmer for 10 minutes and strain it and proceed further.

Once milk comes to rolling boil, add kesar strands. Next add deseeded and chopped dates into it.

Add dry ginger powder. Next mix in Turmeric powder. Mix well and let it simmer for 10 minutes. Pour into cup/glass. Serve warm.

Leftover Bread Pudding in microwave in 3 minutes

When you don’t know what to do with those leftover slices of your bread loaf – turn them into fluffy, custardy pudding with this super quick and simple dessert!

Looking for something warm, sweet, and satisfying to end your meal? “Instant” bread pudding goes just right with that.

It sounds like a quick and inexpensive dessert. Delicately sweet with a hint of coffee and cinnamon, takes only 3 minutes to prepare. It makes a lovely dessert, breakfast, or comfort dish any time. If you happen to have a couple of slices left over in a package of bread, this recipe is a perfect way to use them up.

Preparation time : 10 minutes.                        Cooking time       : 3 minutes.                          Serves                   :  2

Ingredients to make Leftover Bread Pudding in Microwave in 3 minutes

  • Leftover sugar syrup 2 spoons
  • Coffee powder 1/2 tsp
  • Leftover Bread slices 3
  • Milk 1/2 cup
  • 1 egg
  • Sugar 2 tsp
  • Butter 1 tablespoon
  • Salt a pinch
  • Cinammon a pinch
  • Vanilla essence 2 drops

To make Caramel I have used 2 spoons leftover sugar syrup. Heat it on low flame. Swirl the pan in between. Add 1/2 Tsp coffee powder for flavour.

After few minutes the colour of sugar syrup will turn into golden brown. Remove it from heat. If it’s too thick add some water/leftover sugar syrup to adjust the consistency. Pour this into 2 remakins. Keep this aside.

Take 3 slices of leftover bread. Pour 1/2 cup of milk over to soak it for 5 minutes. Add 2 Tsp of sugar, a pinch of salt and cinnamon and 2 drops of Vanilla essence.

Add 1 Tbsp of unsalted butter and 1 beaten egg. Mix everything together. Pour this bread mixture in to greased remakins.

Micro high these for 3 minutes. Insert a toothpick and see if it needs few more seconds to micro.

Take it out once it cooks down a bit. Invert remakins on a plate.

Drizzle some more Caramel over it. Garnish it with Strawberry and few mint leaves.

Video recipe 👇

Oats, dalia/broken wheat and Vegetables Muthiya

 

Oats, dalia/broken wheat and Vegetables Muthiya

A very famous Gujarati Snack who needs no introduction. Here in this recipe I have given a healthy twist to regional receipe for best breakfast option. i have majorly used oats & dalia/broken wheat, with not only bottle gourd /dhoodhi but lots of other vegetables also.
This is a deliciously finger licking recipe to treat your family and friends. With such flavoursome ingredients, the dish tastes superb!
This tea-time treat is easy to make and the ingredients are most commonly found in Indian homes. While it is a dish best enjoyed fresh, you refrigerate the Muthia to make them last longer. What I love about this snack is that it is healthy, filling and delicious.You can pack this into Kiddo’s lunch box also. This is also a great way to get children to eat loads of Methi and other vegetables, which they otherwise wouldn’t want to eat. It tastes good even if it is cold.
So this is best snack to pack for picnic, take any Chutney with it, nd you will have healthy, yummy snack handy. It is obviously much better than having burger, pizza or chips.
Prep Time  10 min
Cook Time  25 min
Serves  4 people

Ingredients to make Oats, dalia/broken wheat and Vegetables Muthiya

  • 1 and half 1/2 cups oats crushed
  • 1/2 cup daliya/brokenWheat cooked
  • 1/4th cup grated doodhi/bottle gourd
  • 1/4th cup grated carrots
  • 1/4 cup grated cabbage
  • 2 spoons rawa/sooji dry roasted
  • 1 big spoon besan/gram flour
  • Half cup methi leaves chopped
  • 1/2 tsp Cumin powder
  • 1 tsp Ginger & green chilli paste
  • Salt to taste
  • 2 Tbsp Coriander leaves
  • Haldi 1 tsp
  • salt to taste haldi 1 tsp
  • Hing a pinch
  • 1tsp  red chilli /Lal mirch powder
  • 1 tsp Coriander/ Dhaniya powder
  • Soda bi carb 1/2 tsp
  • Lemon Juice 1 Spoon
  • 2 spoon yogurt
  • 1 spoon oil
  • Tempering–1 tsp Mustard seeds
  • 5-6 Curry Leaves
  • 1 tsp Sesame seeds
  • 2 Green Chillies ( length wise slit)
  • 1 tbsp lemon juice
  • pinch of asafoetida/hing
  • 1 tbsp lemon juice
  • Coriander leaves to garnish
  • 2 tsp oil

How to make Oats, dalia/broken wheat and Vegetables Muthiya

  1. In a bowl mix everything together for muthia except salt, soda & lemon.
  2. Keep steamer ready to steam muthia rolls.
  3. Just before putting rolls in steamer mix in soda, lemon, and salt in the dough
  4. Mix everything nicely.
  5. Make cylindrical rolls.
  6. Grease the plate on which muthia rolls to be kept.
  7. Steam for 15 to 20 mins on medium flame. 
  8. In between change the sides of muthia rolls to steam on both sides properly.
  9. Take out and after it cools cut into pieces. 
  10. For tempering In a kadai take 2 spoons oil rai, seasme seeds, curry leaves, green chillies, hing
  11. Add muthiya pieces, saute nicely.
  12. Squeeze lemon over it while serving.
  13. Garnish wid corrinder and enjoy with hot cup of tea/Coffee

Hung Curd Cheesecake With Almond-Oats Crust


Hung Curd Cheesecake With Almond-Oats Crust
This cheesecake is tasty, low on fat and high on proteins. The nuts and oats crust gives the perfect crunch to the base. Delicious is the word for this.
Hung Curd Cheesecake With Almond-Oats Crust, a deliciously finger licking recipe to treat your family and friends. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people.
The detailed explanation makes Hung Curd Cheesecake With Almond-Oats Crust so simple and easy that even beginners can try it out.
This recipe can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Hung Curd Cheesecake With Almond-Oats Crust.
Prep Time  20 min
Cook Time  20 min
Serves  6 people

Ingredients to make Hung Curd Cheesecake With Almond-Oats Crust

  • FOR CHEESE LAYER :
  • 1 cup hung curd
  • 1 cup crumbled paneer (homemade)
  • 1 tsp Fresh cream
  • 2 tbsp Condensed milk
  • 3 tbsp Sugar
  • 2 tbsp Milk
  • 1 tbsp cornflour
  • For the crust :
  • 1 cup powdered oats
  • 1/2 cup powdered almonds
  • 2 tbsp Sugar
  • 1/4 cup butter
  • FOR GARNISHING :
  • Pistachios , Blueberries and cranberries.

How to make Hung Curd Cheesecake With Almond-Oats Crust

  1. For making crust: Mix the powdered    oats, powdered almonds and sugar well.
  2. Rub in the butter until it is well combined and the mixture starts to come together
  3. Keep a pie mould ready. Grease and line it with parchment paper.                 
  4. Press the above mixture into the prepared baking tin.
  5. Spread it into an even layer with your fingers to form the base or the crust of our cheesecake.
  6. Keep it refrigerated until our cheesy mix gets ready.
  7. Preheat the oven at 180 degrees for 10 minutes.
  8. Put all the ingredients of the cheesecake in a bowl and blend until it turns smooth and creamy.                   
  9. Pour this over the prepared crust
  10. Bake in the pre heated oven at 160 degrees for 15-20 minutes or until the cheesy layer just sets.                       
  11. Remove it from the oven and allow it to come to room temperature.              
  12. Refrigerate for 2 hours minimum.
  13. Garnish with pistachios, cranberries and drizzle of blueberries.                      
  14. Slice and serve cold. Keep the remaining cheesecake refrigerated.

Notes-
1. Preparing 1 cup of hung curd- Line a sieve with a muslin cloth and pour 2 cups of curd into it.

2. Tie the ends of the muslin cloth together and squeeze out the excess water. Hang it over the tap until all the whey water drips away. Or you may allow it to stay for a couple of hours in the sieve until the water drains away. Keep a bowl under the sieve and refrigerate it until you use the hung curd [ this will keep the curd cheese from becoming sour]. Hung curd/ curd cheese can be stored refrigerated for 2-4 days.

3. The cheese layer must be smooth and creamy without any lumps.

4.You may adjust the sweetness according to your preference by adding less or more sugar.

5.Oven temperature and time vary. Bake just until the cheese sets [but is still jiggly]. It should stay white on top even after baking, so do keep an eye on it.

6.Line the base and sides of tin, both, with parchment. This makes it easier to remove our cheesecake

Recipe courtesy : Morphyandme

Baked potatoes cheesy Discs

Today I am sharing a very cute, attractive and tasty, baked potatoes cheese rings loaded with veggies and paneer. I have earlier shared the similar recipe of Cheesy Discs here.

This is my innovation with potatoes as it’s universal favourite with everyone.Cheesy potatoes  discs stuffed with mix vegetables, ketchup, spices and cheese and then baked in oven till golden.

A delight to behold and a greater delight to bite into, Cheesy potatoes & vegetable Discs make a fabulous, eye-catching starter for any party or a power packed evening snack for children.

With two discs of potatoes seated one above the other, layered with tangy sauces and topped with a yummy, cheesy vegetable mixture, this baked snack is just too exciting.

You will experience a burst of flavours and textures when you bite into it, so be prepared for a thrilling experience.

Serve cheese rings hot with tea or coffee

Here is how to make cheese rings recipe with potatoes. Do try this out!

Preparation Time:  20 Minutes

Cooking Time: 40 Minutes

Servings: 4

Ingredients :                                                    Big size potatoes par boiled 4

For filling :
Cottage cheese/paneer 25 grams
Chopped onions 2 tsp
Chopped green bell peppers 2 tsp
Deeseeded tomato 1/2 piece
Grated processed cheese 2 spoons
Salt to taste
Black pepper powder 1 tsp
Oregano 1 tsp
Chilli flakes 1 tsp                                              Tomato sauce 2 tsp

To make spread 1 :
Butter 2 spoons
Tomato sauce 1 spoon
Grated processed cheese 2 spoons

Spread 2 for potatoes while baking :
Butter 1 tsp
Pizza masala 1 tsp

Method :

Par boil 4 big sized potatoes with salt, in pressure cooker. Cool and peel it. Cut in thick pieces horizontally.

Now we will need two round shape cookie cutters, one big and one small.
With big sized cookie cutter, make 8 roundels of potatoes.
From these 8 big roundels, keep 4 roundels separate.

With remaining 4 big roundels, cut roundels again with small cookie cutter.

That way you will make 4 rings out of it, which you will be using on 4 pieces of potato roundels which are kept separate earlier.

For making filling :                                               in a bowl mix everything together given under the list of filling ingredients.

For making spread 1 :  Mix Butter, Tomato sauce  and Grated processed cheese tohether. Spread is ready.

Now take a baking tray. Lay a parchment paper over it. Place 4 potato roundels on it. Brush spread number 1 over potatoes. Now place 4 rings of potatoes over spread. In the cavities place filling with spoon carefully.

Bake it in a preheated oven at 180 degrees for 10 minutes first.  After 10 minutes remove it from oven and brush with Spread number 2 for potatoes while baking (Butter 1 tsp + Pizza masala 1 tsp).

Again place the baking tray back and bake at 200 degrees for 20 more minutes. In between I increased the temperature at 250 degrees for 5 to 7 minutes and went back to 200 degrees again. Bake till potatoes turn golden brown. Serve hot.

Video recipe in Hindi 👇