Palak Saag Masala with Potato Nests

Ingredients for Palak Saag Masala Recipe:
Spinach 1 1/2 bunches
Sarso ka Saag- 3 bunches
Oil 4 tablespoons
Cumin seeds 1/2 teaspoon
Onion chopped 1 medium
Garlic- 3-4 chopped
Tomato- 1 small chopped
Green and zinger paste- 2tsp
Turmeric powder 1/4 teaspoon
Salt to taste
Fresh cream 1/4 cup

Method:
 1) Boil sufficient water in a deep non stick pan. Add the spinach and sarso ka saag and when the water comes to a boil again, drain the leaves and dip them in iced water. Heat two tablespoons oil in a non stick pan.
 2) Chop garlic cloves. Add the cumin seeds to the hot oil and sauté till well browned. Add the garlic and sauté till browned. Add the onion and sauté till lightly browned.
 3) Drain the spinach and saag and squeeze to remove excess water. Now puree the spinach and saag. Add the green chillies and zinger paste to the pan and mix.
 4) Add turmeric powder, chopped tomatoes, salt and spinach and saag puree and mix. Cook for two to three minutes and add the fresh cream.
 5) Mix and cook for two to three minutes more. Add the spinach puree and mix. Cook for further three to four minutes.  Curry is Done.

Now the intresting part-
Ingredients for Potato nest
Boiled potatoes- 3
Turmeric powder-1 tsp
Cumin powder- 2 tsp
Chopped coriender leaves- 3 tsp
Red chilli powder- 1tsp
Salt to tast
Vermicelli- 1/2 cup
Oil -for frying
Pomegranate- for garnishing

Method:
 In a bowl mix all the above mentioned ingredeints, now make small nest shape and cover these lovely nest with vermicelli. Deep fry them in oil till golden.
Done.
Serving time: On a plate pour 2 tbsp of palak saag masala , place the potato nest on top of it and in the nest add 3-4 pomegranates. drizzile with fresh cream.
Serve hot with Ajwani Roti.

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Peas Ladoo (Matar Ke Ladoo)

Yes yes dear readers you read it right its Peas Ladoos. Just try it once am sure you will love it. My family and Friends enjoyed eating them.

Ingredients:
Peas- 1 cup boiled and drained
Semolina (sooji)- 4 tsp
Cashew nuts- 8-10 crushed
Condense Milk- 1/2 cup
Milk- 1-2 tsp
Cardamom powder- 1tsp
Ghee- 1tbsp
Red coloured Tutty fruity for garnishing (its optional you can use sliced almonds also)

Method:
1. In the blender take peas and make fine, smooth paste without adding water.( you can use little milk)
2. Heat the Ghee in a heavy-bottomed or non-stick pan, and fry the paste in it for about 10 minutes.
3. Add the sooji, condense milk and cook again for a while. Do not cover the pan at any point.
4. The mixture is done when it starts moving as one mass when you stir it. Take it off the heat, add crushed cashews, add the cardamom powder, stir once and let cool.
5. Once the mixture is cool, make small sized Ladoos out of it. Top its up with tutty fruity.
 If using almonds for garnishing, press sliced almonds on every Ladoos.
Serve these Ladoos, and ask your family and friends and ask them to guess the ingredients.
And please don't think that they can guess it more easily because they can taste the Ladoos.
No one  could guess the ingredients right...not even after consuming two Ladoos.
Hurray! this means recipe was successful.
Anyway, enjoy these Green Beauties.

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Moog Dal Pakode In Appe Pan- Healthy bhi Aur Taste Bhi

Moong dal Pakode is a very popular evening treat.
Recipe will make 24 Pakode

Ingredients:
1 cup split wash moong dal
Appe pan -(available in Indian grocery stores)
1 cup potatoes boiled peeled and shredded
Approx. 2 tablespoon finely chopped coriander (hara dhania)
1 green chili minced adjust to taste
1 tablespoon finely grated ginger
1 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
1/8 teaspoon of baking soda
1 teaspoon salt adjust to taste
Oil -2 tsp

Method
Wash and soak dal in about 3 cups of water for four hours or longer.
Grind dal coarsely using very little water.
Add all the ingredients to the dal batter, potatoes, cilantro, green chili, ginger, cumin seeds, asafetida and salt, beat the batter for 2-3 minutes this will make the batter light. Add the water if needed, batter should be soft. If batter is too thick pakode will be hard.
Heat the appe pan with few drops of oil.
Put one small scoop drop of batter in each of the appe pan hole. Cover with lid. after 8 minutes turn and cook without lid.
Moong Dal pakode should be crispy from outside and should be soft inside.
Serve them with Coriander Chutney.

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Mango Kulfi - Summer Delight

Ingredients
¾ cup mangoes, chopped
½ cup full cream milk, chilled
3 pods cardamom / elaichi / elakki, powdered
½ cup full fat cream / malai
½ cup condensed milk / nestle milkmaid
3 tbsp saffron / kesar water
5 pistachios, chopped
few strands saffron / kesar

Method:
Firstly, in a large blender take ¾ cup of chopped ripped mangoes. alternatively, use mango puree.
also add, cold milk. add more milk and reduce the amount of cream if you are diet conscious.
furthermore, add half cup of thickened cream. adding more cream makes malai kulfi more rich and creamy.
additionally, add half cup of condensed milk / milkmaid. we are not adding any extra sugar, as condensed milk do contain sugar.
also add half tsp of cardamom powder.
and add saffron / kesar water for more rich taste and colour.
close the blender and blend to smooth milkshake consistency.
furthermore, pour the prepared mixture into matka / kulfi mould / glass.
also garnish with few chopped pistachios and saffron strands.
cover with cling wrap / aluminium foil and freeze for 8 hours. covering with cling wraps avoids kulfi from covering with ice crystals.
finally, serve mango matka kulfi chilled.

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Quorn Tikka Masala

Be a kid or an adult , am sure Quorn lovers all over the world will like my new recipe, its all times favourite in my house!
Quorn replaces meat and perfect for vegetarians.
When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to.
 Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Ingredients for Quorn Tikka Masala
Quorn Pieces 21-25
Ginger paste 1 1/2 teaspoons
Garlic paste 3 teaspoons
Kashmiri red chillies paste 3 tablespoons
Salt to taste
Black salt (kala namak) 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Yogurt 2 tablespoons
Garam masala powder 1/2 teaspoon
Carom seeds (ajwain) 1/4 teaspoon
Lemon juice 3 1/2 teaspoons
Gram flour (besan) 1/2 tablespoon
Red chillies crushed 1/2 teaspoon
Oil 3 tablespoons
Onions 4 medium
Oil 5 tablespoons

Tomatoes Seeded and cut into 1 inch pieces 4 medium
Ginger chopped 1 1/2 inch piece
Garlic cloves chopped 10
Coriander powder 1 teaspoon
Turmeric powder a pinch
Tomato puree 1/2 cup
Salt to taste
Red chilli powder 1/2 teaspoon
Green cardamom powder 1/4 teaspoon
Dried fenugreek leaves (kasoori methi) powdered 1/2 teaspoon
Fresh cream 2 tablespoons

Method
 1) Place quorn in a bowl, add ginger paste, garlic paste, Kashmir red chilli paste, salt, black salt, turmeric powder, yogurt, garam masala powder, carom seeds, lemon juice, gram flour, crushed red chillies and mix well. Let them marinate for 1-2 hours.
 2) Heat oil in a flat non stick pan, add the Quorn pieces and cook for 3-4 minutes on high heat. Reduce heat and cook.
 3) For gravy, chop 2 onions in a chopper. Cube the remaining 2 and separate layers. Halve and remove seeds of 2 tomatoes and cut them into 1 inch pieces.
 4) Heat 3 tbsps oil in another non stick pan, add cubed onion layers, capsicums and tomatoes and sauté for 2-3 minutes. Transfer into a bowl.
 5) Turn over the Quorn pieces in the first pan and let the other side cook.
 6) Heat 2 tbsps oil in the second pan and add cumin seeds. When they begin to change colour add chopped onions and sauté.
 7) Grind remaining tomatoes. Add garlic and ginger to the pan and sauté. Add freshly ground tomatoes and continue to sauté.
8) Add coriander powder, a pinch of turmeric powder and sauté for a minute. Add tomato puree and mix. Sauté for a few minutes.
 9) Add salt, red chilli powder, green cardamom powder, kasoori methi and mix and continue to sauté till oil begins to separate. Add Quorn pieces and mix.
 10) Add fresh cream and mix.
 11) Your Lazeez Quorn tikka masala is Ready to be served hot with Naan or Rice . However I have served this dish in a Bread Well.

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Gatte Ki Biryani

Gatte ki biryani is famous Rajasthani cuisine and perhaps the most sensitive amongst the Indian cuisines. Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes.

Ingredients for Gatte ki biryani
Gram Flour 1 1/2 cup
Basmati rice boiled 1 1/2 cups
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Salt to taste

Ginger paste 3 1/2 teaspoons
Yogurt 2 tablespoons
Fresh mint leaves chopped 7-8
Oil deep fried for deep-frying
Ghee 4 tablespoons
Ajwain- 1 teaspoon
Tomato- chopped 1
Bay leaves 2
Cloves 5-6
Green cardamoms 3
Black cardamoms 2
Cinnamon 2 inch pieces 2 
Roasted cumin powder 1 teaspoon
Garam masala powder 2 teaspoons
Fresh coriander leaves chopped 2 tablespoons

Method
1) Mix gram flour, turmeric powder, red chilli powder, salt, cumin seeds, half teaspoon ginger, yogurt, crushed ajwain and mint leaves.
Add a little water to make a stiff dough.
2) Divide into six equal parts and roll into cylindrical shape. Cut into two inch pieces.
3) Cook in two cups of boiling water for ten to fifteen minutes. Drain. Let the gattas cool a bit.
4) Heat ghee in a deep pan. Add bay leaves, cloves, green cardamoms, slightly opened black cardamoms, cinnamon, remaining ginger paste, tomato and sauté for a minute.
Add gattas and continue to sauté.
5) Add boiled rice. Add salt, garam masala powder, roasted cumin powder and mix.
6)Reduce heat, cover and cook for 1 -2 minutes on low heat.
Done. Serve hot with raita.

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Oats Broccoli Patties

Ingredients
1 cup oats
4tsp curd
1/2 cup boiled and mashed Broccoli
1/4 cup chopped red onion
1/4 cup water
salt to taste
oil to make patties

Method:
In a bowl add all the ingredients mix well to make thick batter. Now heat a pan add 1 1/2 scoop of batter flat it with back of the spoon.
 Use few drops of oil to fry the patties cover with lid. Cook on medium heat for about 4 minutes .
Turn and cook without lid for another 3 -4 minutes. Do the same with rest of the batter.
Serve hot.

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Fruit Ice Lollies

Ingredients
1 Punnet of Strawberries
3-4 Ripe Apricot
4 Kiwi Fruits

Method
Prepare the fruit; wash, hull and roughly chop the strawberries, peel, stone and chop the apricot, peel and roughly chop the kiwi fruits.
Whiz each fruit separately in a blender,
 If wanted, add a little sugar or honey to sweeten the fruit; I didn’t add any but having tasted the finished lollies I would probably add a little honey to the kiwi mixture if I was making them again.
 Spoon the first layer of fruit - strawberry into your lolly moulds, so that it fills about 1/3 of each mould. Then apricot and kiwi fruit.
If you don’t have lolly moulds, you could try using disposable cups or washed out yoghurt pots with lolly sticks instead.
  Add the lolly sticks after the last layer and freeze overnight or until the lollies are completely frozen through.
Enjoy Fruit Ice Lollies

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Pesto Pasta With Mushrooms

Ingredients
For the pesto:
1 large (or 2 small) bunch basil, stemmed
⅓ cup walnut halves
1 garlic clove, roughly chopped
1 teaspoon freshly squeezed lemon juice
About ¼ cup extra virgin olive oil
2 tablespoons grated Parmesan cheese
Salt + freshly ground black pepper
For the pasta:
2 cups  whole wheat pasta, like farfalle, penne or gemelli (or else you can use any pasta of your choice even spagatti)
1 tablespoon olive oil
1 tablespoon butter
10-12  sliced  mushrooms
1/2 cup  grated or shaved Parmesan cheese, 4 tsp plus extra for serving (cheese can be increased as per your taste)
Salt + freshly ground black pepper
Method
To make the pesto:
In a food processor fitted with the blade attachment, combine the basil, walnuts and garlic.
Pulse until everything is broken down into small bits. With the motor running, stream in the lemon juice and olive oil, and puree until smooth.
Remove the blade; stir in the Parmesan and season to taste with salt and pepper.
To make the pasta:
Bring a large pot of salted water to a rolling boil.
In the meantime, heat a large skillet over medium heat and add olive oil and butter.
Once butter is melted and gently bubbling, add mushrooms. Cook for about 7 min, stirring occasionally.
Once the mushrooms are well browned, season with pinches of salt and pepper.
Cook the pasta in boiling water until al dente and set aside ¼ cup pasta cooking water before draining.
Transfer drained pasta to the skillet with mushrooms (kept over low heat) and add reserved pasta water, pesto and cheese. Stir to combine.
Taste and re-season if necessary. Serve warm with sliced sundried tomatoes and pomegranate. On side you can have grilled Garlic Bread.

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Vegetable Quiche

Ingredients
1⁄2 cup onion, diced
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
1 cup washed roughly chopped spinach

2 cups cheddar cheese, shredded
2 tablespoons flour
4 large mushrooms
4 eggs
1 1⁄2 cups milk
1⁄2 teaspoon salt
Method:
Sauté onions, peppers, spinach and mushrooms in one tbsp butter over medium heat for 10 minutes.
While vegetables are cooking, toss cheese and flour together.
Combine eggs, milk and seasoning and mix together.
Add cheese and vegetables to egg mixture and mix well.
Pour into greased pie dish and bake at 375 degrees for 45 minutes.
Let stand 30-45 minutes before serving.

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