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.
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
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
- In a bowl mix everything together for muthia except salt, soda & lemon.
- Keep steamer ready to steam muthia rolls.
- Just before putting rolls in steamer mix in soda, lemon, and salt in the dough
- Mix everything nicely.
- Make cylindrical rolls.
- Grease the plate on which muthia rolls to be kept.
- Steam for 15 to 20 mins on medium flame.
- In between change the sides of muthia rolls to steam on both sides properly.
- Take out and after it cools cut into pieces.
- For tempering In a kadai take 2 spoons oil rai, seasme seeds, curry leaves, green chillies, hing
- Add muthiya pieces, saute nicely.
- Squeeze lemon over it while serving.
- Garnish wid corrinder and enjoy with hot cup of tea/Coffee
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
- For making crust: Mix the powdered oats, powdered almonds and sugar well.
- Rub in the butter until it is well combined and the mixture starts to come together
- Keep a pie mould ready. Grease and line it with parchment paper.
- Press the above mixture into the prepared baking tin.
- Spread it into an even layer with your fingers to form the base or the crust of our cheesecake.
- Keep it refrigerated until our cheesy mix gets ready.
- Preheat the oven at 180 degrees for 10 minutes.
- Put all the ingredients of the cheesecake in a bowl and blend until it turns smooth and creamy.
- Pour this over the prepared crust
- Bake in the pre heated oven at 160 degrees for 15-20 minutes or until the cheesy layer just sets.
- Remove it from the oven and allow it to come to room temperature.
- Refrigerate for 2 hours minimum.
- Garnish with pistachios, cranberries and drizzle of blueberries.
- Slice and serve cold. Keep the remaining cheesecake refrigerated.
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
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
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
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 👇
Are you among those who do not like to waste food? Are you thinking what to do with the leftover food ? I believe that’s the right thing to do. Our motto is to encourage everyone to cook and eat healthy food at home. At the same time it is important that you find smart ways to use up the left overs.
It is not practical to make a perfect amount of food every time. Left over food is very common, especially when you have guests at home. I m sure in most of kitchens there is always some extra chapati dough lying in fridge. Or after making chapatis one forgets to place dough back in fridge. Na…… Don’t even think of throwing it. Let’s creat something interesting out of it.
With few more ingredients avaliable at home & you are sorted.
So come join me in making dahivadas out of leftover dough.
Prepration time : 5 minutes
Cooking time : 10 minutes
Serves : 6
Chapati dough 1 bowl ( if you have kept it out for few hours well & good)
If its 1 or 2 days old dough which is kept in the fridge, Keep it out for 1 to 2 hours.
Rava/Sooji/semolina 2-3 tbsp
Besan 2-3 tbsp
Whole jeera 1tsp
Soda bicarb a pinch
Adrak mirchi paste 1 tsp
Salt as per taste
Lalmirch powder as per your taste
Coriander leaves chopped
Beaten curds as required
Imli ki meethi chutney Lalmirch powder Green chutney Bhuna Jeera/roasted cumin powder
Take chapati dough in big bowl. Flatten it with your palms. Add 1/2 katori of water to it. Blend it with hand blender.
Now add Rava, Besan, jeera, Adrak harimirch paste, Soda, chopped hara dhania, Salt, Lalmirch powder & if required little more water to make dahiwada batter like consistency.
Meanwhile prepare kadai to deep fry dahivada balls. You can make vadas in appe pan also to make it more healthier with few drops of oil.
Drop vada batter into oil first on medium heat then keep the flame on low to cook it properly. Caution, if fried on high heat it may turn into dark golden brown colour because of wheat flour dough.
Meanwhile take a big bowl filled with lukewarm water. Add little salt to it. Drop fried vadas into lukewarm water.
Remove vadas from water. Press it softly between ur palms to remove excess water. Keep it aside.
Now take beaten curds.(i like it sweet so put sugar its optional). Put salt & lalmirch powder into it. Put vadas into curds. Pour imli gud ki chutney over it. Sprinkle chaat masala & bhuna jeera powder. Garnish with fresh coriander leaves.
Place it in fridge fr few hours.
VEGETARIAN EGG CURRY (With no eggs)
Vegetarian Egg Curry sounds cool na😃 when I heard about this for the first time, I was pleasantly surprised. Many people don’t eat eggs so this is a cool option for them as the texture and look wise it is kind of similar to eggs. Why should only non vegetarians have fun.
Paneer ke ande is a vegetarian curry where grated paneer is shaped like an egg.
Soft paneer eggs are served in flavourful curry with mild spices. This can be served with Roti/chapati/flat bread, naan or even rice too. Surprise your family and friends with this unique dish and I am sure they all will love it.
This recipe of Paneer Eggs in Gravy is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to make this and impress your near and dear ones.
For making Paneer eggs—
Grated paneer: 1 pack cup + 6 tbsp,
Turmeric powder or haldi: ⅛th tsp,
Corn flour: 2tbsp,
For making gravy:
Oil: ¼ cup,
Bay leaf / tej patta: 2,
Cinnamon stick/ dalchini: 1 stick,
Small cardamom/ choti elaychi: 1,
Cumin seeds/ Jeera: 1 tsp,
Kashmiri lalmirch powder: 1 tsp,
Fine chopped onions: 1 cup or I medium size,
Ginger Garlic paste: 1½ tbsp,
Tomato puree of 2 tomatoes
Turmeric powder/haldi: ½ tsp,
Red chilly powder / lal mirch
powder: 1 tsp,
Coriander/ dhania powder: 1½ tsp,
Cumin/ jeera powder: 1tsp,
Dry mango / amchur powder: 1 tsp,
Garam masala powder: ½ tsp,
For making paneer eggs—
Take 6 tbsp of grated paneer, mix turmeric powder and salt.
Mix nicely and make 6 small rounds like egg yolk.
Now in a big bowl take 1 cup of grated paneer, corn flour, some salt.
Mix and knead it like dough.
We have to knead it for almost 5-6 minutes till paneer becomes very smooth.
Divide it in six portions. Roll each ball to disc shape.
Put small yellow ball (yolk) in the center.
Cover with the part from all the sides.
Roll it between palms and give it an egg shape as shown in the video.
Heat very little oil in pan and put the eggs in the pan to shallow fry them.
Drop little oil on the eggs too.
Turn them couple of times and cook till they are golden brown from all the sides.
When eggs are done take them out in a plate and let them cool down.
Once paneer eggs cool down cut them in two pieces.
For making Gravy—
In a medium hot pan heat oil.
Add bay leaf, cinnamon stick, small cardamom and cumin seeds. Stir it well.
Now add degi mirch/ paprika powder. Stir and add fine chopped onions.
Reduce the heat to medium low and cook onions for almost 10 minutes.
In between add salt and saute after every few minutes so onions don’t burn. Add fine chopped onions. Reduce the heat to medium low and cook onions for almost 10 minutes.
In between add salt and saute after every few minutes so onions don’t burn.
When you can see oil separating out from the onion, add tomatoes puree.
add haldi, coriander, red chilly and cumin powder. Mix all the spices well.
Add little water so that masala do not burn and mix it nicely.
Cook onion and masala till it looses oil again.
Add water according to the consistency of the gravy you like.
Increase the heat to medium and boil the gravy for 5-8 minutes.
After almost 8 minutes switch off the heat and add garam masala and dry mango powder.
In a serving dish place paneer eggs and pour hot gravy over them slowly. Paneer egg curry is ready to serve.
Serve it hot with hot steaming rice, soft rumali rotis, parathas or naan..
1. If you do not wish to make curry like this just make eggs, shallow fry them and garnish with coriander, green chilly and chaat masala.
Video Recipe :
Recipe courtesy Shilpi Agarwal.
Tangdi Kebab is a very popular North Indian starter recipe, where only the drumstick chicken or chicken leg pieces are marinated in a yoghurt-spice marinade and grilled to juicy, flavor infused chicken kebabs.
“Tangdi” simply means chicken legs without thighs. It tastes absolutely irresistable with soft, moist & aromatic spicy flavor. These famous grilled drumsticks can be cooked easily at home using an OTG or without it in pressure cooker.
This is Chicken lover’s delight. A quickie recipe that can be made in minutes. Absolutely lip-smacking and can be served as snack as well as main course. Next time when you have surprise guests at home try this amazing recipe, which is very easy & quick to make, turns out super delicious without a drop of oil and in a pressure cooker. Definitely a crowd pleaser.
Chicken leg 6 pieces, plus chicken breast cut into medium pieces
curds – 1 cup
tandoori chicken masala – 1 tsp Salt as per taste Garam masala powder – 1 tsp Ginger garlic paste – 2 tsp Maggi masala cubes – 2 Tomato chilli sauce – 3 to 4 tsp Haldi/ Turmeric – 1 tsp Red chili powder 1 tsp Dhania powder 2 tsp Onion rings for garnishing Fresh chopped coriander for garnishing Lemon wedges
How to make Chicken Tangdi in pressure cooker
Clean & wash chicken.
Marinate for 2 hours with all the ingredients.
Take non stick pressure cooker.
Transfer marinated chicken into cooker.
Cook on a medium flame for about 2 whistles. Turn the flame on low and cook for few more minutes.
After cooling check if water is remaining there then, cook uncovered till gravy thickens.
Serve hot with onion rings and chopped coriander leaves and wedges of lemon.
Yogurt mousse with Gulkand and rose petal honey
This dessert is an adaptation of some pretty well known names Mousse, Pannacotta and the Shrikhand. It is light like a mousse, creamy like pannacotta and flavored like yogurt shrikhand.
It is a mousse without eggs, a panna cotta without heavy cream & a set shrikhand with honey & all the wonderful flavors of saffron & some fresh rose petals.
Prep Time : 20 minutes
Cook Time : 10 minutes
Ingredients to make Yogurt mousse with Gulkand and rose petal honey
1 cup hung curd
A generous pinch of saffron
1 tbsp of Rose petal honey
1 tsp Gulkand
About 6 tablespoons of milk
1 tbsp gelatine
Vegetable oil to grease the ramekins
Rose petals and rosé petals honey to garnish
To make Rose petals honey :
1/2 cup Honey
1/4 cup loosely packed desi/ organic rose petals of any fragrant rose
To prepare Rose petals honey:
Wash the rose petals. Dry them lightly .. pat with paper towel. Lightly fill a jar with petals. I used a small bottle & poured the honey over it.
Let it stand for a 2 days. It gets more fragrant with time.
Preparing the Mousse:
Drain the curd in a cotton cloth and hang it for few minutes.
Place this hung curd in fridge for further draining along with sieve as otherwise it will go sour when kept outside.
After 24 hours transfer to a clean bowl. Whisk it well in the bowl to make it fluffy & airy. Gently crush the saffron threads between your fingers.
Blend it in with the yogurt.
Set aside & let it sit for couple of hours for the flavor of the saffron to be infused. The yogurt will take the light yellow color from the saffron.
Sprinkle gelatin over 1 tablespoon water in a small bowl and let stand 1 minute to soften.
Heat the milk in the microwave for about 40 seconds or till almost boiling hot
Stir in gelatin in the warm milk until dissolved and there are no lumps.
Mix yogurt, gulkand & rose petals honey.
Whisk them together well again to blend and fluff.
Line the ramekins with vegetable oil.
Spoon the yogurt mix into the ramekins.
Cover and put them in a refrigerator and chill until it sets (about 6-8 hours. Overnight works best).
Before serving place a plate over the ramekin, turn it over and tap the ramekin lightly for it to come out.
Drizzle some rose petal and prepared honey on the mousse & serve chilled.
The saffron & the rose petals are just one of other options. The same delicacy may be presented with bits of fruits & nut in it.
I have used gelatin to set mousse. It can be made without using gelatin too. It’s how we set Shrikhand in freezer.
Recipe adaptation – eCurry.com
POHA ALU RAJ KACHORI
Raj Kachori is a delicious Chat from Rajasthan.This is a huge gol gappa sort of chat, that is filled in with delicious items in it. Essentially Rajasthani Raj-Kachori, is a stuffed katchori with potato and sprout filling and served with curd, chutney and sev. Apart from sprouts from Moong, chole, moth can also be used.
Raj kachori is a massive, puffed up, crisp snack that looks like a blown up gol gappa. It houses a variety of chaat ingredients, dripping all over the globe-like kachori.
The good thing about these kachoris is that, despite being fried foods, they are not as bad as they are made out to be. Use traditional oils or ghee, and you could eat them without having to worry too much. Of course, you should always keep portions in check, but remember kachoris keep you full till the evening, balancing the total calorie consumption of the day naturally.
TO MAKE OUTER LAYER
4 Potatoes boiled and mashed
1 cup thick poha soaked and drained
5 tsp Maida
Bread crumbs of 5 slices
Salt to taste
1 tsp blck pepper powder
1/2 tsp Haldi
In a bowl take boiled and mashed potatoes. Add soaked and drained poha. Add maida. Add breadcrumbs.
Add salt, pepper powder and haldi.
Knead into a medium hard dough.
Divide dough in equal portions and cover with cloth to rest.
Grease ur palms and knead the dough nicely once again to smoothen it.
Roll the round discs like poori shape. Keep it little thick while rolling from all over.
Roll all pooris and keep aside.
Filling of raj kachori
TO MAKE FILLING
50 gms Paneer
Grated coconut 1/2
Adrak mirchi paste 1 tbsp
2 tsp kishmish
Salt to taste
1 tsp sugar
Juice of 1 lemon
Hara Dhaniya/ coriander leaves
Mix above mentioned ingredients in a bowl and test the taste.
Your filling is ready.
Take one round disc/poori. Make a deep well. Fill in coconut masala. Gently pull all edges together to make big kachori.
Deep fry all ready kachoris first on medium flame and then on slow flame. Fry on both sides till it turns golden brown. Drain and keep it on absorbent tissue paper.
Serve with green dhaina pudina chutney and imli ki khatti meethi chutney.
Garnish with sev, pomegranate seeds and hara dhania.
Pour meetha dahi/sweetened curds over it.