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Leftover Onion Peel Tea

Something that we throw away every time we cook onions, the onion skins, actually have great value. It has some magical healing powers as they are exceptionally rich source of plant compounds called flavonoids, especially the powerful antioxidant and anti-inflammatory compound, quercetin.

Onions and garlic are possibly the most widely used vegetables in all world cuisines. But most of us throw away their outer skins and peels. That papery covering may seem like just throw-away packaging, but you’ll be surprised to learn they are actually nutrient dense and have a several household uses as well.

Although the skin is not edible, the benefits can be reaped by adding it to stock. To extract quercetin and other beneficial plant compounds that onions skins might contain, toss a whole onion or two, scales and all, into the pot next time you make soup, put a stew into the crock pot, or cook rice.

This is a great way of getting a little more out of your onions, rather than wasting the skin.
  • Prep Time :  5 mins
  • Cook Time : 10 mins
  • Serves : 1

 

Ingredients to make Onion Peel Tea

 

  • Onion skins and outermost layer of 2 big Onions
  • Green Tea sachet 1
  • Hot Water 1 cup
  • Honey 1 spoon
  • Lemon juice 1 tsp
  • Mint leaves a few

 

 

Method to make leftover Onion peel tea :

Peel the onions, keep the outer most layer along with peels. Wash well.
In a glass jar, put in the onion peels. To this add green tea sachet.
Pour 1 cup of hot water, cover and let it steep for 10 minutes.
Strain the liquid. Add 1 tsp honey. Mix well.
Add 1 tsp lemon juice and some mint leaves.

Thank you for stopping by my blog, I hope you liked the recipe.

Please do share your valuable feedbacks, I love to hear from you all. Happy cooking!

Video recipe here ⬇️⬇️

 

Leftover Onion Peel Tea
Author: 
Recipe type: Healing Tea
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Onion skins and outermost layer of 2 big Onions
  • Green Tea sachet 1
  • Hot Water 1 cup
  • Honey 1 spoon
  • Lemon juice 1 tsp
  • Mint leaves a few
Instructions
  1. Peel the onions, keep the outer most layer along with peels. Wash well.
  2. In a glass jar, put in the onion peels. To this add green tea sachet.
  3. Pour 1 cup of hot water, cover and let it steep for 10 minutes.
  4. Strain the liquid. Add 1 tsp honey. Mix well.
  5. Add 1 tsp lemon juice and some mint leaves

Sprouted Ragi & Chicken Cutlets

 

Ragi is a wonderful ingredient that was lost as the popularity of wheat and rice grew. One of the forgotten ancient millets, ragi is slowly resurfacing as the latest desi superfood. A rich source of calcium, protein and iron, these deep red pearls definitely deserve some more acknowledgement.

It is gluten free, cheap and easily accessible making it a great option for anyone.

I try to include the good millets more in to my family’s diet and the other ‘not so good’ ones a little less. I became familiar with this wonderful grain here in Mumbai, as in Maharashtra it’s used on regular basis as this is  easily available here.

Ragi is highly nutritious with calcium, iron, vitamin C and many more micronutrients. Sprouted ragi is super food with all nutrients.

Ragi is immensely versatile. From breads to bakes, ragi flour complements almost every recipe. Now that you have enough reasons to embrace ragi, we bring you our small collection of recipes that present this humble millet in a whole new avatar.

Ragi wholewheat eggless cake

Ragi ladoos

Ragi Almond cooler

Sprouted ragi chicken cutlets caught my attention as I saw this recipe on a cookery show, and as earlier I mentioned that it’s my favourite millet.

To make ragi sprouts at home :

first soak the ragi seeds in sufficient water for an overnight or 6-8 hours. If you enjoy a warmer climate, soaking time can be shorter but if on the colder side, you  need to soak for more time.

After soaking time, drain all the ragi seeds and spread them evenly on a wet cloth on a corner of your house that is warm.

Remember that the cloth should not be too wet till dripping, nor be too dry. Remember that sprouting depends on the constant and warmer temperature. If the weather is cold, you can keep this set up in microwave by preheating & then put the light on and keep the micro oven door ajar.

If using OTG, Preheat oven to 120 degree C for 3 minutes. Switch off. And keep the bundled cloth within and close the oven. After sprouting time, you can see the small sprouts will have emerged. If you want longer sprouts then keep it in container for 1 more day.

You can use these ragi sprouts in cutlets, or dry them under shade on a sunny day for an hour or two and dry grind to use in recipes which call for ragi flour.

Its a known fact that sprouting improvises the benefits of grains and I do the same as and when time permits. If you have never tried to sprout them, then you should.

This recipe of cutlets is a great snack option for kids as otherwise they dislike the taste and colour of Ragi. By pairing it with chicken and other vegetables it tastes yummy. So come join me in making these delicious cutlest.

 

Prep time  :20 Mins
Cooking time :10 Mins
Serves 8 Persons

Ingridinets required :

Sprouted Ragi 1/3 Cup
Mince chicken 250 gms
Potatoes 1/2 cup, boiled
Carrots 1/2 cup, boiled
Oats 3/4 to 1 cup
Onion 1 medium, chopped
Garlic paste 1 teaspoon
Ginger paste 1/2 teaspoon
Green chilies 2, chopped
Garam masala powder 1/2 teaspoon
Roasted cumin powder 1/2 teaspoon
Black pepper 1 teaspoon
Coriander leaves 1/3 cup,  finely chopped
Salt to taste
Oil to baste cutlets
Mint coriander chutney to serve with

Process to make ragi cutlets :

To sprout Ragi grain, soak it in water for 8 hours. Drain the water and tie it in cotton cloth and keep covered in warm place for a day. Ragi sprouts are ready.

Partially cook the mince chicken in water with some salt. cool it and add pepper powder.

 

Coarsely grind the sprouted ragi.

Mash the boiled potatoes and carrots, add the ground ragi and chicken.

Add chopped onions, ginger and garlic paste, green chilies, garam masala, black pepper, roasted cumin powder, coriander leaves and oats.

Combine everything well, add more oats if the mixture feels bit moist. Give shape to the cutlets and place them on a a grill pan/non stick pan/tawa.

Cook it on medium to low flame. Baste with oil. Flip cutlets on another side in between. Cook till they turn crispy on both sides.

Enjoy the hot and crispy sprouted ragi chicken cutlets with mint coriander chutney.

 

Notes :
You can use gram flour/besan instead of oats

Oats are used to soak up the moisture, so use it as required.

These cutlets can be baked or air fried also. Bake in a preheated oven at 200 degrees for 15 minutes and grill for 10 minutes.

If you love our recipes, do share it with your friends and family. Also, like us on facebook and Instagram. Pin us on Pinterest, we would love to hear from you do leave your comments below

You can also send me your pictures of the recipe if you try and I would love to feature you on my Social Media Pages.

Sharing your feedback always makes me happy and motivated me to create more such content.

Regards.

 

 

4.0 from 1 reviews
Sprouted Ragi & Chicken Cutlets
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 cutlets
 
Ingredients
  • Sprouted Ragi ⅓ Cup
  • Mince chicken 250 gms
  • Potatoes ½ cup, boiled
  • Carrots ½ cup, boiled
  • Oats ¾ to 1 cup
  • Onion 1 medium, chopped
  • Garlic paste 1 teaspoon
  • Ginger paste ½ teaspoon
  • Green chilies 2, chopped
  • Garam masala powder ½ teaspoon
  • Roasted cumin powder ½ teaspoon
  • Black pepper 1 teaspoon
  • Coriander leaves ⅓ cup, finely chopped
  • Salt to taste
  • Oil to baste cutlets
  • Mint coriander chutney to serve with
Instructions
  1. To sprout Ragi grain, soak it in water for 8 hours. Drain the water and tie it in cotton cloth and keep covered in warm place for a day. Ragi sprouts are ready.
  2. Partially cook the mince chicken in water with some salt. cool it and add pepper powder.
  3. Coarsely grind the sprouted ragi.  Mash the boiled potatoes and carrots, add the ground ragi and chicken, add chopped onions, ginger and garlic paste, green chilies, garam masala, black pepper, roasted cumin powder, coriander leaves and oats.
  4. Combine everything well, add more oats if the mixture feels bit moist. Give shape to the cutlets and place them on a a grill pan/non stick pan/tawa.
  5. Cook it on medium to low flame. Baste with oil. Flip cutlets on another side in between. Cook till they turn crispy on both sides.
  6. Enjoy the hot and crispy sprouted ragi chicken cutlet with mint coriander chutney.
  7. Notes :
  8. You can use gram flour/besan instead of oats
  9. Oats are used to soak up the moisture, so use it as required.
  10. These cutlets can be baked or air fried also. Bake in a preheated oven at 200 degrees for 15 minutes and grill for 10 minutes.

Brownie Rabdi edible Chocolate Flower Pot

Brownie-Rabdi edible Chocolate Flower Pot

Hello Viewers 🙂

WHAT DO YOU THINK WOULD HAPPEN AT YOUR PLACE, IF YOU SERVED THESE SURPRISE  EDIBLE CHOCOLATE FLOWERPOTS WITH BROWNIE & OREO SOIL. 

So lets talk about this dessert. Do not judge this dessert by its appearance. It is a completely edible muddy dessert filled with thick Rabdi and brownie crumbs.

It’s made of chocolate, hence completely safe for serving your homemade desserts!

Fill them with with your favorite treat, like pudding, ganache, or even cupcakes (just make sure your cupcakes are completely cool before stuffing them in).

These adorable edible flower pots are simple to pull together and make perfect party desserts or even take-home favors!

These edible pots look a bit tricky but are really easy to make.There’s nothing more decadent than serving dessert in a chocolate flower pot. The procedure is really simple.

Prepare yourself to dig deep into the pot as you won’t be able to stop yourself at one bite.

What is underneath the layers :

This delicious chocolate dessert that comes disguised as a flower pot – the ‘top soil’ is actually made of Oreo cookie chunks, the ‘mud’ underneath is in reality a mix of gooey brownie chunks and the base layer is filled with thick Rabdi which all come together to form this unique dessert.

For a final touch, I have placed a sprig of mint in the dessert. Just grab a spoon and dig in!

Nobody would guess there’s such a yummy dessert inside!

 

 

Prep Time : 10 minutes

Cook time : 1 hour

Serve : 4

 

 

Ingridients for Rabdi :

Milk — 10 cups
Sugar — 4 tbsp or as needed
Green cardamom powder — a pinch

 

How to make rabdi:

Boil milk, add sugar and cardamom. Simmer and reduce till it thickens.

 

Brownie Ingridients :

Butter – ½ cup, unsalted

Unsweetened chocolate – 1 cup

Eggs 2

Sugar – 1 cup

All purpose Flour – ½ cup

Baking powder – 1 tsp

Salt – ½ tsp

Vanilla extract – 1 tsp

Powdered sugar to coat the micro safe glass bowl.

 

Method to make Brownie :

Microwave the butter and chocolate.

In another bowl, whisk the eggs and sugar.

Sift the flour with baking powder and salt. Add the egg and chocolate mixtures with vanilla and stir well.

Coat microwave proof glass bowl with oil. Dust it with some powdered sugar.

Pour the cake batter into it. Micro high it on for 5 minutes. Remove and and let it rest.

 

Make crumbs of chocolate brownie. Keep aside.

 

Chocolate flower pot Ingridients :

Disposable plastic glasses 4

Morde brand dark chocolate as required

 

Few more ingridients :

3 Oreo cookie chunks

Mint sprig 1

 

Process to make chocolate glasses :

Melt dark chocolate compound using double boiler method.

Take plastic glass, give a small cut on the top on both sides.

 

Pour melted chocolate in glass. Swirl it all over. It should cover the entire inner surface of the glass.

Put it in freezer for 10 minutes.

Add another layer of chocolate coating to make the cup slightly thick.

Put it in freezer for 30 minutes.

Now slowly demould the cup, starting from the slit we had given in the beginning.

 

You need to be patient and cautious while unmoulding the glasses.

After demolding place them back in the freezer again till you assemble & serve them.

 

To Assemble the dessert :

First pour thick rabdi at the base of chocolate glass, then fill it with the brownie crumble.

Repeat the same process of layering till you reach the top of glass making layers of Rabdi and Brownie crumble.

Top it with oreo cookie chunks.

 

Garnish with mint sprig. Serve chilled.

If you love my recipes, do share it with your friends and family. Also, like us on facebook & Instagram.

Pin us on Pinterest, we would love to hear from you. Do leave your comments below.

You can also send me your pictures of the recipe if you try and I would love to feature you on my Social Media Pages.

Sharing your feedback always makes me happy and motivated me to create more such content.

Regards.

 

Pin it for later ⬇️⬇️

 

You may like this chocolate dessert too :

Edible Chocolate glasses

 

Brownie Rabdi edible Chocolate Flower Pot
Author: 
Recipe type: Desserts
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These adorable flower pot cakes are simple to pull together and make perfect party desserts or even take-home favors! They’re made of chocolate, so they are completely safe for serving your homemade desserts!
Ingredients
  • Ingridients for Rabdi :
  • Milk — 10 cups
  • Sugar — 4 tbsp or as needed
  • Green cardamom powder — a pinch
  • Brownie Ingridients :
  • Butter - ½ cup, unsalted
  • Unsweetened chocolate - 1 cup
  • Eggs 2
  • Sugar - 1 cup
  • All purpose Flour - ½ cup
  • Baking powder - 1 tsp
  • Salt - ½ tsp
  • Vanilla extract - 1 tsp
  • Powdered sugar to coat the micro safe glass bowl.
  • Disposable plastic glasses 4
  • Morde brand dark chocolate as required
  • 3 Oreo cookie chunks
  • Mint sprig 1
Instructions
  1. To make rabdi:
  2. Boil milk, add sugar and cardamom. Simmer and reduce till it thickens.
  3. To make Brownie :
  4. Microwave the butter and chocolate.
  5. In another bowl, whisk the eggs and sugar.
  6. Sift the flour with baking powder and salt.
  7. Add the egg and chocolate mixtures with vanilla and stir well.
  8. Coat microwave proof glass bowl with oil.
  9. Dust it with some powdered sugar.
  10. Pour the cake batter into it. Micro high it on for 5 minutes.
  11. Remove and and let it rest.
  12. Make crumbs of chocolate brownie. Keep aside.
  13. To make chocolate glasses :
  14. Melt dark chocolate compound using double boiler method.
  15. Take plastic glass, give a small cut on the top on both sides.
  16. Pour melted chocolate in glass. Swirl it all over. It should cover the entire inner surface of the glass.
  17. Put it in freezer for 10 minutes.
  18. Add another layer of chocolate coating to make the cup slightly thick.
  19. Put it in freezer for 30 minutes.
  20. Now slowly demould the cup, starting from the slit we had given in the beginning.
  21. You need to be patient and cautious while unmoulding the glasses.
  22. After demolding place them back in the freezer again till you assemble & serve them.
  23. To Assemble the dessert :
  24. First pour thick rabdi at the base of chocolate glass, then fill it with the brownie crumble.
  25. Repeat the same process of layering till you reach the top of glass making layers of Rabdi and Brownie crumble.
  26. Top it with oreo cookie chunks.
  27. Garnish with mint sprig. Serve chilled.

 

Vada Pav Fondue

What is Vada pav :

Vada Pav, or Wada Pao, don’t need any introduction. This is a famous dish native to the Maharashtra. The dish consists of a deep fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle. It is generally accompanied with one or more Chutneys and a green chilli. It originated as cheap street food in Mumbai, but is now served in food stalls and restaurants across India. It is also called Mumbai Burger in keeping with its origins and its resemblance in physical form to a burger.

Vada Pav and Mumbai are synonymous. Every Mumbaikar is so fond of this crispy, flavourful everyday burger. A quick & filler and pocket friendly vada pav and a steaming hot cup of chai or coffee, is all you need to start a busy and hectic day.

This inexpensive snack Vada pav is another love of Mumbaiites after pav bhaji.

What is Fondue :

Originally, the word “fondue” was used only to designate Swiss cheese fondue. But in the last few years, “fondue” means any meal featuring a pot filled with hot liquid into which you dip food with a long fork. Chocolate fondue, Chinese fondue,  pav bhaji fondue etc and possibilities are endless.

Dipping items in a pot of gooey, warm, melted cheese or chocolate can be a fun experience, and many restaurants have capitalized on to this trend.  Common dippers for cheese fondue include cubes of bread, apple slices, and raw vegetables. With chocolate fondue, you’re probably familiar with typical dippers such as strawberries, marshmallows, and pretzels.

What is Vada pav fondue :

The first reaction you will have to the Vadapav fondue is, this can’t be right! But if you are as curious as us, you will want to know how this tastes and , to a surprise, it’s perfect! Mini soft buttered pavs stuffed with spicy potato filling and the fondue pot had a creamy, cheesy, perfectly spiced, bottom heated dip. So so good!

But if you want to take your fondue experience up a notch, making it way more interesting and creative, you got to be little experimental. The idea of making Vada pav fondue first came to my mind as my dear friend Asha once mentioned that she happened to savour this awesome dish in one of the restaurants here in Mumbai. And this was playing on my mind since long.

The cooler weather has arrived, and with it comes the desire to make warm and comforting meals. It’s the perfect occasion for friends and family, to gather around a good fondue. So I decided to try my hands on Vada pav fondue this time as my children love to eat  something different all the time.

So let’s get started.

Ingridients needed to make  Vada masala :

 

Oil – 2 Tbsp
Mustard Seeds – 1 Tsp
Curry Leaves – 3 Tbsp
Whole coriander seeds 1 tsp
Garlic Cloves Peeled – 3
Ginger – 1 Inch
Green Chilies – 3
Turmeric – 1/4 Tsp
Potatoes, Boiled, Peeled & Mashed – 2 Cup
Salt To Taste
Coriander Leaves, Chopped – 1 Tbsp

To make fondue sauce :

1 tbsp oil
1 tbsp butter
1 tbsp Besan atta/gram flour
2 Green chillies
1 tbsp chopped Spring onion
1 cup milk
1 cup grated mix cheese (mozzrella and processed cheese)
fresh coriander leaves
Salt to taste

Vada masala cooking

instructions :

Heat 2 Tbsp oil in a wide pan over medium flame.
Once hot add in mustard seeds and let them splutter for few seconds. Add whole coriander seeds. Add in the curry leaves and sauté for 30 seconds.

Then add Ginger garlic & green chili paste and sauté for 2 minutes on medium heat.
Add turmeric powder and saute for another minute.

Then add in the mashed potatoes, red chilli poweder & salt to taste and mix well.

Cook for 2 more minutes. Add chopped fresh coriander leaves & lemon juice in the end.
Remove from heat and let the potato mixture cool completely.

To make Fondue sauce :

In a pan put 1 tbsp oil and 1 tbsp butter.
Next add 1 tbsp Besan atta/gram flour and
Bhuno it on slow flame so there is no colour change.
Bhuno it till nice aroma comes out from besan.


Add Green chill and 1 tbsp chopped Spring onions.

Next add 1 cup milk to make fondue sauce. Use whisker so that no lumps remain and sauce should be silky smooth.
Add chopped fresh coriander leaves.

Next add 1 cup grated mix cheese (mozzrella and processed cheese)
Season it with Salt.

Cheesy Fondue sauce is ready. Garnish with garlic chutney.

 

To assemble Vada pav fondue :

Slice open a soft and fluffy pav. Fill in Vada masala inside it. Sprinkle some Dry Garlic chutney over it.

Make vertical and horizontal cuts and from each pav make 6 pieces.

Saute all pieces in butter (this is optional, I haven’t)

 

Dunk masala pav pieces into hot cheesy Fondue and enjoy.

Notes :

Keep the temperature low under a fondue sauce, cheese doesn’t need high heat to melt.

Tossing the shredded cheese with flour (or even cornstarch) is another step that helps keep the melting cheese silky smooth and dippable.

If the fondue becomes too thick, stir in a little more milk to adjust the consistency.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all. Please like and follow us on Facebook, Pinterest and Instagram.

Happy cooking!

 

5.0 from 10 reviews
Vada Pav Fondue
Author: 
Recipe type: Snack
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Oil – 2 Tbsp
  • Mustard Seeds – 1 Tsp
  • Curry Leaves – 3 Tbsp
  • Whole coriander seeds 1 tsp
  • Garlic Cloves Peeled – 3
  • Ginger – 1 Inch
  • Green Chilies – 3
  • Turmeric – ¼ Tsp
  • Potatoes, Boiled, Peeled & Mashed – 2 Cups
  • Salt To Taste
  • Coriander Leaves, Chopped – 1 Tbsp
  • To make fondue sauce :
  • 1 tbsp oil
  • 1 tbsp butter
  • 1 tbsp Besan atta/gram flour
  • 2 Green chillies
  • 1 tbsp chopped Spring onion
  • 1 cup milk
  • 1 cup grated mix cheese (mozzrella and processed cheese)
  • fresh coriander leaves
  • Salt to taste
Instructions
  1. Heat 2 Tbsp oil in a wide pan over medium flame.
  2. Once hot add in mustard seeds and let them splutter for few seconds. Add whole coriander seeds. Add in the curry leaves and sauté for 30 seconds.
  3. Then add Ginger garlic & green chili paste and sauté for 2 minutes on medium heat.
  4. Add turmeric powder and saute for another minute.
  5. Then add in the mashed potatoes, red chilli poweder & salt to taste and mix well.
  6. Cook for 2 more minutes. Add chopped fresh coriander leaves & lemon juice in the end.
  7. Remove from heat and let the potato mixture cool completely.
  8. To make Fondue sauce :
  9. In a pan put 1 tbsp oil and 1 tbsp butter.
  10. Next add 1 tbsp Besan atta/gram flour.
  11. Bhuno it on slow flame so there is no colour change.
  12. Bhuno it till nice aroma comes out from besan.
  13. Add Green chill and 1 tbsp chopped Spring onions.
  14. Next add 1 cup milk to make fondue sauce. Use whisker so that no lumps remain and sauce should be silky smooth.
  15. Add chopped fresh coriander leaves.
  16. Next add 1 cup grated mix cheese (mozzrella and processed cheese)
  17. Season it with Salt.
  18. Cheesy Fondue sauce is ready. Garnish with garlic chutney.
  19. To assemble Vada pav fondue :
  20. Slice open a soft and fluffy pav. Fill in Vada masala inside it. Sprinkle some garlic chutney over it.
  21. Make vertical and horizontal cuts and from each pav make 6 pieces.
  22. Saute all pieces in butter (this is optional, I haven't)
  23. Dunk masala pav pieces into hot cheesy Fondue and enjoy.
  24. Notes :
  25. Keep the temp low under a fondue sauce, cheese doesn’t need high heat to melt.
  26. Tossing the shredded cheese with flour (or even cornstarch) is another step that helps keep the melting cheese silky smooth and dippable.
  27. If the fondue becomes too thick, stir in a little more milk to adjust the consistency

Dry Garlic-Coconut Chutney/Lasun chutney/Maharashtrian chutney

 

Dry Garlic-Coconut Chutney/Lasun chutney/Maharashtrian chutney is a powerful combination of pungent garlic and  dried coconut, perked up with a generous dose of dried red chillies.The Dry Garlic coconut Chutney is a flavourful and strong value-add to many snacks and chaats, especially Vada Pav.

 

What ingridients are used :

This is a dry textured chutney prepared from garlic, coconut and whole red chillies, and must have condiment for making Maharashtra famous, delicious vada pav.

This chutney is so widely used in Maharashtra for making vada pavs that it’s commonly referred as vada pav chutney or Maharashtrian chutney.

In Marathi it’s known as lasun khobra chutney. Lasun is a Marathi word for garlic and Khobra is a term in Marathi for dry coconut.

So this chutney is made of two prime ingredients- garlic and dry coconut. Along with these two ingredients, dry red chilies are added to impart zesty flavor to this chutney. These ingredients along with salt are grounded together into coarse powder.

Use it as you like it :

The uniqueness of this dry garlic chutney recipe is that you can pair it up with almost everything. Be it Vada pav, samosa, any type of pakora/pakoda or bhajji/fritters.

You can sprinkle it over toasted butter bread or on simple Khichdi to add extra zing to your simple meals.

Chutney can also be used as a spread for sandwiches, wraps and dosas. Just put this chutney as filling and make amazingly tasty parathas from it.

It is generously eaten with vada pav. It goes well with chapatis, bajra and jowar rotis, bread, khichdi, or theplas.  It is a Maharashtrian cuisine dish and it is quite often served with their famous dishes such as zunka bhakar and pithla. So come join me in making delicious chutney

its believed vada pav is incomplete without addition of dry garlic chutney. I keep making vada pav so i prepare garlic chutney and store in a glass container. it stays fresh for weeks together in fridge.

Is it easy to make :

The chutney can be made in 15 minutes from start to finish. It’s very easy to make and less time consuming.

This chutney can be made in a mixer grinder by grinding it coarsely. But sometimes I like to make it in my mortar pestle. I feel it enhances its taste.

Variations Of Chutney :

There are many variations of making this lasun khobra chutney. Some people use cumin and coriander along with lasun, coconut and redchillies. Some use fresh coconut whereas some use dry dessicated one.

Some variation use peanuts and seasame along with tamarind paste. So make this chutney according to your taste and preferences.

 

Ingridients to make dry garlic chutney :

 

Desiccated Coconut – 1/4 Cup
Dried Red Chilies – 5-6 Small
Garlic Cloves, Peeled – 10-12
Salt – To Taste

Process to make Chutney :

Heat a broad non-stick pan over medium heat.
Add coconut and dry roast it till nice aroma comes.
Transfer it in on a plate, and set aside.

In the same pan, add the dried red chilies, and roast them.

Transfer them on a plate, and set aside.
In the same pan, add the garlic cloves and saute for 1 minute.
Transfer them on a plate, and set aside.
Let them cool completely.
Add salt, and grind it to make a coarse chutney.

Cool it and transfer it to glass bottle and keep in the fridge for further use.

Notes :

1) Remember to roast the garlic and other ingredients on low flame else it will burn and taste bitter.

2) Always use dry coconut in this recipe so that we stay away from moisture in Chutney.

3) You can use this chutney to even have with dosas or idlis. but it taste great with indian chaat.

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Pin it for later 

 

Dry Garlic Chutney
Author: 
Recipe type: Chutney
Cuisine: Maharashtrian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A powerful combination of pungent garlic and nutty dried coconut, perked up with a generous dose of dried chillies, the Dry Garlic Chutney is a flavourful and strong value-add to many snacks and chaats, especially Vada Pav. It is an absolute must have for Vada Pavs, and can also be used as a spread for sandwiches, wraps and dosas.
Ingredients
  • Desiccated Coconut – ¼ Cup
  • Dried Red Chilies – 5-6 Small
  • Garlic Cloves, Peeled – 10-12
  • Salt – To Taste
Instructions
  1. Heat a broad non-stick pan over medium heat.
  2. Add coconut and dry roast it till nice aroma comes.
  3. Transfer it in on a plate, and set aside.
  4. In the same pan, add the dried red chilies, and roast them.
  5. Transfer them on a plate, and set aside.
  6. In the same pan, add the garlic cloves and saute for 1 minute.
  7. Transfer them on a plate, and set aside.
  8. Let them cool completely.
  9. Add salt, and grind it to make a coarse chutney.
  10. Cool it and transfer it to glass bottle and keep in the fridge for further use.

Nutrella/Soyabean Sabzi

 

As we all know soyabean is good source of protein. To make variations of Soyabean & to incorporate in your daily meals is the best way to have adequate intake of proteins. A blessing for vegetarians when you don’t eat meat and still has the choice to have protein in best form.

There is no denying the fact that in a vegetarian world, it holds the pride of place. Considered to be the perfect substitute to meat, soyabean is power packed with proteins and other essential nutrients. You can buy the beans from the markets or get your hands on soya nuggets to make a range of delectable dishes. It is easy to cook and has the unique characteristic of soaking in myriad flavours while cooking. As such, it is a good ingredient that can be used across cuisines.

This one is nutrirional curry recipe with a good source of proteins for vegetarian lovers. Soya bean curries can be easily served with roti, chapati, paratha and even with hot steamed rice. Here I have served it with Besan wali Shimla mirch & Aloo Sabji. You can pair it up with some other dry Sabzi as well.

Soyabean is easy and quick to cook and turns to be juicy by absorbing the spiced curry.  I wanted to prepare the soya bean curry recipe with additional vegetables like peas and potatoes. But later somehow i decided to keep it simple and prepared with basic tomato onion gravy with spices.

Besides, soya has several nutritional benefits and is highly recommended for vegetarians or non-meat eaters. As per the studies, soya contains a higher percentage of proteins compared to meat or egg. Hence soyabean curry can be an easy alternative to meat or non-vegetarian curry.

This recipe is very special as I learnt this from my Mom and after marriage when I made it for the 1st time at my Sasuraal (In-Iaws), everyone loved it as they never used to have this before. And moreover it tasted like meat to them and everyone was happy with the outcome of something new and different.

I have been eating Soyabean in many forms and variations and suddenly I realized that I haven’t put any post on my website regarding Soyabean. This Sabzi/curry is a weekly affair at my place and here I am today sharing my post on Soyabean. So come join me 🙂

 

Prep Time : 20 mins

Cook Time: 20 mins

Servings:  4

Ingredients :

Soyabean – 1 cup granules/ chura & 1/2 cup chunks soaked with salt and some milk

2 tsp oil

2 onions thinly sliced

6 cloves garlic

1 inch ginger

2 tomato grated

1 tsp cumin seeds / jeera

1 bay leaf / tej patta

½ tsp turmeric powder / haldi

1 inch cinnamon stick / dalchini

salt to taste

1 tsp kashmiri chilli powder / lal mirch powder

1 tsp coriander powder / dhaniya powder

1 glass water

¼ tsp garam masala

Fresh coriander leaves chopped, handful

Cooking Instructions :

firstly, soak soya granules & chunks in few spoons of milk  mixed with salt & water and allow to soak it for 15 minutes and  squeeze the water completely. Wash again well & keep aside.

 

Soyabean Curry recipe:

firstly, in a large kadai heat oil. Further, add cumin, bay leaf, cinnamon stick and saute. Then add finely chopped onions and saute.

At this stage don’t forget to put salt as it will speed up cooking of onions and would help to brown it quickly.

Keep sauteing onions till colour changes to golden brown on low flame. If required add few spoons of water gradually to cook it evenly.

Add ginger and garlic paste. Saute nicely.

Also add chilli powder and turmeric. Now add coriander powder and saute.

Furthemore, add squeezed soyabean and keep sautéing on medium flame. Keep on adding little water and bhuno it. You need to scrape the sides of pan occasionally and keep sauteing. After few minutes you will see the colour of the soyabean has turned into golden brown.

Now add grated tomatoes to it. Saute it nicely to incorporate it well.

Transfer this mixture to pressure cooker. Add a glass of water to it. Pressure cook for three whistles and then simmer it for 5 more minutes.

Let it cool down and release the pressure.

Later on while serving  add  garam masala and chopped coriander leaves.

finally, mix well and serve.

Serve with steamed rice, some dry sabzi, chapati and sliced / rings of onions and some pickle.

notes:

1) Make sure to squeeze off the water from soaked soyabean and cook it well else they might be causing indigestion and smell bad as they are rich in protein.

2) Add few tbsp of milk to water while soaking soya to remove the smell from soya chunks.

3) Squeeze off the water from soaked soya before adding to soya curry.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

Happy cooking!

Leftover whipped cream & bread malai kulfi

 

Kulfi is a rich, creamy frozen Indian dessert, has its origins from Mughal Empire. Traditionally thick milk is condensed to more than half of the quantity, then powdered Badam,Pista Cashews are added then flavoured with saffron, Cardomom & rose or kevda water.

Kulfi is an Indian version of ice cream made with full fat milk and it is much more creamier and denser than ice creams. I like  kulfi more than ice creams, I enjoy making and eating variety of kulfis with natural fruits. Making the traditional kulfi is a long drawn process of cooking and I have always seen my Mother-in Law doing the same over the years.

The idea of making jhatpat and easy kulfi dawned upon me when I saw some whipped cream lying in the freezer, which was in excess after making  Coconut crust coffee mousse pie few days before. I always store the excess in the glass bottle and freeze it for later use. As the season has changed and it’s quite hot and humid here in Mumbai I was tempted to make something chilled. So I added few more leftovers like caramel and condensed milk from the fridge and voila, creamy, yummy  malai kulfi is  ready.

This is a simple and quick version of delicious recipe for basic Kulfi  that I learnt from my Mom-in-law. I have made this for the first time, and it got rave reviews from my family and everyone  loved it!

This is an easy, Instant Indian style almost no cook kulfi recipe (apart from cooking oats) with milk, milkmaid( condensed milk) and whipping cream. This is just a 2 step, blend and freeze recipe…

so set aside your calorie concerns and indulge your palate with this yummy kulfi.

Prep Time
5 mins

Cook Time
3 mins

Serves
4

 

Ingredients to make Leftover whipped cream & bread malai kulfi :

1  cup chilled leftover whipped Cream (I always store the leftover whipped cream in a glass bottle in freezer)

1/4  cup leftover condensed milk

3 tsp leftover caramel ( if u don’t have it- replace with 1/4 cup of more condensed milk )

2 slices of leftover white bread – remove brown part and grind

3 spoon oats

1/2 cup Milk

1/4 cup toasted chopped nuts of your choice

1/2 tsp Sea Salt/salt

Sugar or honey as required/optional

Cherries to garnish

How to make Leftover whipped cream & bread malai kulfi :

Take out bread, caramel and whipped cream from the fridge.

 

In a blender add the bread crumbs, condensed milk,  and caramel to form a creamy puree. Gently fold in whipped cream (with stiff peaks) into bread crumbs puree.

 

 

 

Next in a pan boil milk and cook oats for 3 minutes. Let it cool a bit. Add this to whipped cream mix.

 

Add salt. Roast the nuts dry in a separate pan. Chop them. Fold in the dry roasted nuts. if required then add the sugar/honey.

Then pour in desired bowls/tins or kulfi molds. Garnish with some more chopped dry fruits. Cover it tight with lid and freeze for 6-8 hours or overnight…

 

Enjoy just like that or serve this with falooda.

Notes :

1) For extra flavor, you could add a few drops of rose water or kevada water also.

2) I haven’t used cardamom powder & saffron but if you wish you can add this into milk.

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You can also send me your pictures of the recipe if you try and I would love to feature you on my Social Media Pages. Sharing your feedback always makes me happy and motivated me to create more such content.

Happy cooking.

Coconut crust coffee mousse pie (egg less)

Coffee  Mousse Pie with Toasted Coconut Crust is a celebration of coffee,coconut and chocolate. . A coconut  crust combined with a creamy coffee – chocolate mousse filling makes for one irresistible dessert.

The combination of coffee, chocolate and coconut really shines in this cool and creamy Coffee Mousse Pie with Toasted Coconut Crust. All of that toasted coconut combines with the dark chocolate filling for an irresistible dessert!

Coffee and chocolate is a fabulous and sophisticated combination. A soft coffee-chocolate mousse flavoured with brown sugar, and set on a crunchy coconut crust… doesn’t that sound heavenly!

Let’s start with the crust – holding this all together is a coconut crust! It’s super chewy with a little bit of crunch, and it’s so absolutely delicious. It comes together in like two minutes, or as much time as it takes you to gather and measure the few ingredients and then stir them together.

Making the chocolate mousse filling for this pie is quite easy and quick, needing just few ingredients. It can, however, be a bit tough to get it mixed thoroughly. After you’ve let the chocolate mixture sit, it will be thick and probably a little hard to stir.

Once you’ve made the whipped cream, I strongly suggest that you add about a quarter of it to the chocolate and mix it well. Then you can fold in the rest more easily without deflating all of your whipped cream.

Time: 3 hours 30 minutes

Makes 6 wedges

Ingredients

For The Coconut Crust
1 1/2 cups grated fresh coconut
3 tbsp butter
3 tbsp brown sugar

For The Coffee Mousse
2 cups roughly chopped dark chocolate
1/2 cup milk
1 1/2 tbsp powdered sugar
3 cups beaten whipped cream
1 1/2 tbsp coffee powder dissolved in 1 1/2 tbsp warm water

For The Garnish
castor sugar and for dusting                Choclate shavings

Method :

For the coconut crust
Combine the coconut, butter and brown sugar in a deep-non stick pan and cook on a slow flame for 4 to 5 minutes or until the coconut is lightly browned, while stirring continuously.

 

 

Spread and press the mixture at the base of a loose-bottomed pie/cake tin.
Refrigerate for atleast 30 minutes.

 

For the coffee mousse:

Combine the chocolate and milk in a microwave-safe bowl and microwave on high for almost 50 seconds at the burst of 20 seconds each. Remove and mix well until no lumps remain.
Strain the mixture using a sieve and keep aside.

Combine the sugar and beaten whipped cream in a deep bowl and fold gently.
Add the chocolate-milk mixture gradually and fold gently.
Add the coffee mixture and fold gently. Keep aside.

 

Pour the coffee mousse mixture immediately over the prepared coconut base and spread it evenly using a palate knife.

Refrigerate for 2 to 3 hours hour or till the mousse sets.

Demould the pie and garnish with castor sugar and cocoa powder. Garnish with chocolate shavings.
Cut into equal wedges and serve chilled.

Notes :
1) You can also melt the chocolate-milk mixture on a double boiler.

2) Any time chocolate is the primary flavor, I feel I must recommend that you use a good quality chocolate.

3) Not everyone loves coconut. In fact, it seems to be one of those foods that you either love or hate. If you want to make this pie with a different crust, that’s no problem at all.

4) I recommend a cookie crumb crust or a different shortbread crust. If you’re a fan of nuts, then you can substitute nuts for the coconut in this recipe.

Video recipe in Hindi :

 

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

Happy cooking!

 

 

Nutritious Sprouts Misal Tacos (Baked)

Misal is a popular food of Maharashtra. Misal is another word for Mixture and if you are residing in Mumbai, you must not miss unique taste of this.

I got a chance to taste this nutritious dish few years back once, enroute Mahabaleshwar. We took a break to have tea on the way, and saw  It had food joints serving these popular Maharashtrian dishes.

Many breakfast options like batata vada, kothimbirvadi,  kande pohe, sabudana khichdi, and misal were to relish and we decided to have misal pav. And I must say we weren’t disappointed at all.

It is often eaten as breakfast or a mid-day snack. It is easy to make, economical and the sprout & pulses used for making it makes it nutritional. It is spicy but not as hot and spicy as Kolhapuri Misal.

The basic ingredients of the Misal are Sprout usal, poha, boiled and diced potato, chopped onion, chopped coriander, farsan and tari/kat/rasa.

When delectable mixture of savory snacks is served with spicy concoction, it is termed as Tarri/Gravy.

The flavor and texture of the misal is enhanced with tari/rasa/kat. These all ingredients are assembled in layers and served hot with pav. In many places modal is served with dollop of curd to balance the flavours.

Though my misal recipe is not as hot and spice like kolhapur misal, it tasted good even with less on spices and hotness. You can always tweak the recipe to suit your family’s taste.

We, at our home, usually make this misal during weekdays as lunch/dinner.  It’s such a refreshing change from regular dal chawal-sabzi roti kinda meals. And moreover as my children don’t prefer eating sprouts, and I as a smart mom, feed them this way making it more interesting and in a different avatar. I saw this dish on TV once and decided to go ahead and try it as I found the combination very interesting.

So here is the modern version (Mexican style) of misal tacos. Mexican Tacos are generally filled in with rajma beans & salsa sauce. Here comes a twist by adding misal to Maxican tacos. I have filled it with a Maharashtra famous Teekhi misal with Kat (gravy), hung curd sour cream & served with farsan. Come join me and  sample these Mexican tacos with a desi twist!

 

Cuisine- mexican

Cooking Time- 35-40 Min

Preparation Time- 25-30 Min

 

Serves 3 People

Let’s begin with homemade baked Taco shells:

To make Baked Taco shells
Ingredients:
yellow cornmeal( makkai atta) 2 cups
wheat flour 1 cup
oil 3 tbsp
Lukewarm water
Red chilli powder 1 tsp
Ajwain 1 tsp
Salt to taste

To make Misal:
Oil – 2 tsp
Mustard seeds – 1 tsp
Handful of curry leaves.
Red chili powder – 2 tbsp
Haldi | Turmeric Powder – 1 tsp
Onion chopped – 1
tomatoes – 1 (chopped)
Potato, (boiled & mashed) – 1
Soaked & drained poha – 1 cup
Chopped green chillies 2
Sprouted mix beans, like whole green gram( moong beans), Matki(moth beans), dried white peas(saved vatana)  – 1/2 Cup
salt to taste
Misal masala powder – 1 tbsp
lime juice – 1 tbsp
Fresh Dhania | Coriander Leaves

For making Kat/Gravy :
1 onion – finely chopped
Tomatoes – 2 (finely chopped)
Dessicated coconut – 2 tsp
Haldi/ Turmeric – 1 tsp
Salt to taste
Lalmirch powder/ Red chili powder – 2 tsp
Goda masala – 2 tbsp
Curry leaves – A few as per choice
Lemon juice – 2 tsp

 

To make homemade Sour cream:
Hung curds – 1 & a 1/2 Cups
A pinch of salt
Vinegar – 1 tbsp
Fresh Cream – 1/2 cup
Lemon juice – 1 tsp
4 tbsp – processed cheese
Farsan – a handful
Taco shells – 6

To make baked taco shells :

Combine the flours,and seasoning. Mix the oil, and salt to make a soft dough by using enough warm water.
Cover the dough with cloth and rest it for 10 minutes.


Roll out thin rounds chapatis. Give the proper round shape by any lid or bowl cover to make equal sized taco shells.

Prick lightly with a fork. Seko it on tawa on both sides lightly.
Now preheat an oven at 180 degrees for 10 minutes.


Arrange sekoed taco chapatis on oven steel rack by leaving 1 rod, so as to give U shape.
Bake it on 185 degrees for 6 to 7 minutes.

Keep the baked tacos shells in an air-tight tin.

To make misal :

Pressure cook the sprouted moth with salt to 2 whistles. Keep aside.

In a deep pan put oil. Add mustard seeds. When it starts spluttering, add curry leaves, red chili powder, haldi, & chopped onions. Saute for a while.

Add chopped tomatoes, mashed potatoes, soaked poha, green chilies, sprouted & boiled moth beans, some salt, misal masala powder. Give a gentle mix.Before switching off the flame put lemon juice. Garnish with chopped coriander leaves.

To make the Thick Kat/gravy:
In a pan put oil. Add chopped onions. Brown it on low to medium flame. Add desiccated coconut.

Add chopped tomatoes. Put haldi, salt, lal mirch powder, Goda masala powder. Now add curry patta for flavour. Mix nicely. Add lemon juice. Gravy has to be made thick. If required add very less water.

To make Sour cream:
Take hung curds. Add fresh cream in to it. Whip it. Add a pinch of salt. Add lemon juice & vinegar. Mix nicely.

Now Assemble:
Take taco shells in a plate. Fill in with misal. Layer it with kat/thick gravy.

Top it with sour cream. Now add farsan. Put grated cheese on it. Again put some more farsan.

Garnish with fresh coriander leaves & some more sour cream.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

If you love the recipes, do share it with your friends and family. Also, like us on facebook, Instagram. Pin us on Pinterest, we would love to hear from you.  Do leave your comments below.

Happy cooking!

Rice Kheer & Fruit Sushi Rolls (Frushi)

 

 

Sushi certainly is delicious, and loved by many, but somehow I have never liked the taste of it.  What about giving it a non-conventional twist? Change it up by using fruit to make a sweet dessert version of sushi. Dessert sushi combines traditional sushi rice with bright, sweet fruits.

Frushi that is, fruit sushi, has boomed in popularity in recent years, appearing on menus everywhere as both a breakfast, mains and a dessert.

Fruit sushi is pretty and colorful, as it is versatile and delicious, making it an ideal choice for entertaining. Serve this tasty frushi dish at your next party, for a dessert, that pretty much everyone will want to eat. It is more convenient too as you can make them a day before and keep ready in the fridge to serve next day.

This super-pretty sushi roll is made with rice kheer/pudding, sugar, coconut milk and vanilla custard. For that added crunch pistachios mixed with honey perfects the balance required for any dessert. It is topped with petite pieces of fresh fruit (you can choose any seasonal fruits ) which makes them both uber colorful and totally unique in taste and texture. Here i have used kiwis and dragon fruit only as I love both fruits.

About rich and creamy rice sheet/pudding, this  kheer is a classic Indian dessert which is flavored with nuts, cardamom and saffron!

Rice kheer/pudding is probably the most common dessert that’s made in every household in India. The reason why its so common is because it’s made of only three basic ingredients which are readily available everywhere- rice, milk and sugar. I know my recipe has more than 3 ingredients but all those are optional and add to the flavour. A simple rice kheer can be very well made with only rice, sugar and milk.

Personally, I have always loved kheer. I remember whenever mom would make kheer, I would take out my portion in a bowl and used to gobble it piping hot. It tastes so good even when served cold. It’s a personal preference though, many people I know prefer eating it hot straight out of the pan. Either way, rice kheer is delicious and an easy dessert which you can make quickly with minimal ingredients.

Rice kheer is the quintessential Indian dessert. It’s what every Indian grew up eating! So next time you cook Indian, make sure to finish off the meal with these lovely kheer frushi rolls. Here I have layered frushi roll with vanilla custard and for crunch, have added pistachios with honey.

Frushi is easy and fun to make at home, and you can put all your favorite ingredients into your perfect customized roll. Making sushi doesn’t have to be complicated. You just need to practice a little bit. These basic sushi rolls can be filled with any fruits you choose.

Learn how to make fresh Fruit Sushi rolls that are delicious and sure to impress.

To make rice kheer/pudding :

Rice 100 grams

Milk 1 liter

Coconut milk 35 ML

Sugar 250 gms

Cardamom powder 1 tsp

Bay leaf 1

Ghee/clarified butter 1 Tbsp

To make vanilla custard :

Milk  1/4 liter

Vanilla Custard powder 2 tablespoons

Sugar 3 spoons

For layering on frushi rolls :

Pistachios coarse powder mixed with honey 2 tbsp

Kiwi chopped 1

Dragon fruit chopped 1/2

Aluminum foil wraps 2

Ghee/clarified butter to spread on foil 2 tsp

Salted caramel as required to garnish

Almond crumb as required to garnish

To make rice kheer/pudding :

Soak rice in enough water for 30 minutes. Drain and set aside.

Heat ghee in a pan on medium heat. Once ghee melts, add bay leaf to it.

Add the soaked and drained rice and give a stir.

Cook the rice for 2-3 minutes on medium heat till you get a nice aroma and rice turns light pink in color. Set aside.

Add milk to a heavy bottom pan and bring it to boil. Once it boils, add the coconut milk and sauted rice and stir.

Lower the heat to medium and cook the rice with the milk, stirring at regular intervals. Cook for around 20-25 minutes or till rice is completely cooked and kheer looks nice and thick.

After the kheer has thickened quite a bit, add  sugar cardamom powder and stir. Cook for few more minutes till it becomes really thick. Switch off the flame and keep aside to cool.

To make vanilla custard :

Mix a little of the milk with the custard powder and sugar in a  mixing bowl.

Heat the remaining milk in a saucepan nearly to the boil, be careful that it doesn’t boil over.

Pour the hot milk over the custard powder mixture, whisking all the time.

Return the mix to the saucepan and bring to the boil, whisking all the time, until the custard thickens.

Remove from the heat and let cool.

*****Sprinkle some sugar over  ready custard to prevent formation of creamy layer over it.

Mix pistachios powder with honey in a bowl and keep aside.

To make frushi rolls :

Now to make frushi, take aluminium foil. Cut it into 2 equal rectangular pieces. Place plastic mat under one foil to roll it easily.

On that foil spread the thick rice kheer  evenly. Tap it to spread with your palms and fingers. If needed dip your fingers in water to spread evenly and quickly.

Cover the kheer with another piece of foil. With the help of rolling pin, roll it nicely by applying little pressure, so that layer of rice kheer should spread evenly.

Now remove the top aluminum foil, and cut the uneven corners of kheer with help of pizza cutter. Top it with cooled vanilla custard.

Spread powdered pistachios honey spread over it. Finish it with chopped kiwi and dragon fruit pieces. Place your fruits in a line, starting on the near edge of the rice layer.

Hold the edge of the mat with your thumbs. Start with the edge that has your first ingredient next to it. Lift the foil and fold it over the first ingredient. Make sure to keep the ingredients in place and that the rice sticks together.

Continue to roll the sushi. Tuck the front edge of the mat into the roll, and remove the mat as you continue to roll the sushi. Roll slowly so that you ensure that the sushi is coming out even.

Tighten the  sushi roll. You will need to tighten the roll to keep ingredients from falling out when you cut it. Remember to tighten the roll with your mat often, but not too tightly. Roll the sushi roll back and forth in the mat to tighten and seal it.

Allow the roll to sit for a couple of hours in the fridge before cutting it. Cut the roll into almost 1 inch thickness using a sharp knife.

Remove the foil from each roll. Place it on serving platter.

I have garnished it with salted Caramel, almond crumb and chopped fruits.

Enjoy the chilled frushi.


Notes :

1. For making rice kheer for frushi, I have used basmati rice. You may use any  regular rice or traditional sushi rice for the same.

2. You can use any combination of fruits but make sure that fruits should be firm so that while rolling frushi, it shouldn’t break.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

You can also send me your pictures of the recipe if you try and I would love to feature you on my Social Media Pages.

You can now also follow me on Pinterest and Instagram.

Happy cooking!

 

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