Beetroot Cake

Beetroot Cake

thumb_IMG_7782_1024

Beetroot is one of the power foods and is rich in potassium, magnesium, iron, vitamin B6, A, C, nitrate, etc. Try this healthy recipe on a someone special’s birthday. It not looks good but also tastes heavenly.

Method and Instructions:

Heat ghee in a pan

thumb_IMG_7794_1024

Cook beetroot for 5-6 minutes over medium heat.

thumb_IMG_7789_1024

Add coconut and cook for another 5 minutes till thick.

thumb_IMG_7792_1024

Add brown sugar and mix well, cooking till the mixture gets dry.

thumb_IMG_7790_1024

Add condensed milk, mix well. Then add milk, cashew and cardamom powder.

 

Cook for 4-5 minutes or till dry.

thumb_IMG_7784_1024

Grease the plate. Garnish with Pistachios and let it cool.

Ingredients:

6 tbsp ghee

2 cups grated beetroot

3/4-cup desiccated coconut powder

4 tbsp brown sugar

6 tbsp condensed milk

65 gm milk powder

60 gm cashew powder

¾ tbsp. cardamom powder

1 tbsp chopped pistachios for garnish

 

 

Vada Pav: Spicy is Yummy !

Vada Pav

Street food narrates many stories that inspire us to get into our kitchens and recreate. Vada pav is one such yummy street food that can be made in different ways according to your taste.

IMG_5934
It resembles a burger in the way it’s assembled. Awell-made vada pav requires spicy coconut- garlic chutney and green chutney. It’s a necessary accompaniment so sprinkle a generous amount while you assemble your vada pav.

 

Method & Instructions:

Garlic Chutney:

  1. Grate coconut and keep aside
  2. Roast garlic in 3 tbsp olive oil
  3. Take a grinder; add grated coconut, salt, red chili powder, roasted garlic and oil. Grind it into a fine paste. Do not add water.

 

Green Chutney:

  1. Grind fresh coriander, mint leaves, green chilies, almonds, salt and lemon juice together into a fine paste. Add 2 spoons of water if required.

IMG_5926

Potato Mixture:

  1. Boil potatoes. Peel and Mash them into a paste.
  2. Add Salt, Red Chili powder, Coriander powder, Chaat Masala, Amchur, Green Chilies, Garam Masala and Fresh Coriander. Bind them into a paste.
  3. Make round balls out of the potato paste.

 

Gram flour batter:

  1. Take a bowl. Add gram flour, salt, red chilli powder, amchur, fresh coriander and a pinch of baking soda. Stir the batter nicely. Make sure that you batter does not have a thin consistency.

Making Vada: –

  1. Heat oil in a wok. Let the oil get hot. Once it gets hot, sim the burner. Now dip the potato ball into gram flour batter and drop it very slowly into the oil. Fry the vada till crisp. Take it out on an absorbent paper.

Assembling: –

  1. Take whole-wheat pav (much healthier) and cut it into two. Roast the pav on a Tawa with a little ghee/butter.
  2. On one side of the pav, apply green chutney and on the other side apply garlic coconut chutney generously.
  3. Put the fried vada in between the two. Serve it with a fried Green Chilli. You can fry the Green Chilli in the same oil.

 

Ingredients

(for 6 vada pav)

Garlic Chutney:

Garlic Cloves: 2 to 3

Dry Grated Coconut: 1 cup

Olive Oil: 3 tbsp

Salt to taste

Red Chili Powder: 3 tsp

 

Green Chutney:

Fresh Coriander: 1 cup

Mint Leaves: ½ cup

Salt to taste

Almonds: 8

Green Chili- 2

Lemon-1

Water- 2 tbsp

 

Potato Mixture:

Potatoes- 6 (Medium size)

Salt to taste

Red Chili powder-1 tsp

Coriander Powder: 1 tbsp

Gram Masala Powder: ¼ tsp

Amchur: 1 tsp

Chaat Masala: 1tsp

Green Chilies: 2 (chopped)

Fresh Coriander: handful (finely chopped)

 

Gram flour batter:

Gram Flour: 1 cup

Salt to taste

Red chili powder- ½ tsp

Baking Soda: a pinch

Fresh coriander

Amchur-1/2 tsp

 

Focaccia Sandwich

image28

Who says that Indians cannot make Good Italian? Indians are meant to crack anything they get into! Try this recipe and master one of the Italian recipes- “Focaccia Sandwich”.

Method & Instructions:

White Sauce

Melt the butter in a saucepan, then add flour. Stir continuously until a paste forms.

image15 image16

Continue cooking for 2 mins. Now add milk and water together, gradually, stirring as you go, until you get a smooth sauce. Cook for 4-5 mins. stirring continuosly until sauce has thickened. Season to taste.

image17 image18

Pesto Sauce

Combine basil, garlic, and pine nuts in a food processor and pulse them until coarsely chopped. Add extra virgin olive oil and process until fully incorporated and smooth. Season with salt and parmesan cheese

image21 image22

Focaccia Sandwich:

Saute onions ( thinly sliced) in little olive oil till transluscent and remove them on a plate.

image9

In same pan, saute both capsicum ( thinly sliced) till tender and mix with onions.
Sprinkle salt n pepper to taste.

image10
Wash mushrooms thoroughly, remove their stems and let them dry. Now finely chop them and saute them in the same pan with v little oil over medium heat. Just before they start to leave water, add into the white sauce and empty the mixture in a bowl.

image2 image13 image14 image19 image20

Now brush lil oil on the aubergine and toast them on a non stick tawa till little brown on both sides. Remove from heat and sprinkle salt to taste. Aubergine can be substituted with Zucchini also.

image6 image11 image12

Now brush some oil on the foccasia and toast it on non stick tawa from both sides.

image23

Layer it as mentioned below in the same order:-
Spread pesto. Top it with onion capsicum mixture. Them spread the mushroom paste followed by aubergine

image24 image25 image26 image27

image28

Ingredients:

Foccasia 1 loaf
Pesto sauce 4 tbsp
Onion 1 medium
Red capsicum 1/3
Yellow capsicum 1/3
Mushroom 100 g
White sauce 2 tbsp
Aubergine roundels 2-3
Salt to taste
Black pepper to taste
Olive oil 1 tbsp

Pesto:
Basil 250 gm
Garlic cloves 2
Pine nuts 1 tbsp
Salt to taste
Olive oil 2 tsp
Parmesan cheese( grated) 1 tsp

White sauce:
1 tbsp amul butter
Fine flour 2 tsp
Milk 1/2 cup
Water 1/2 cup
Salt n pepper to taste

Chole Masala

Chickpeas seem to be loved by everyone all over the world. This protein-packed legume is high in fiber, folate and zinc, and can be used in so many ways.image19

In India, mainly chickpeas are used to make those yummy Chole that we eat with Puri or Rice.

 

 

 

Method and Instructions:

Soak 1-cup chickpeas overnight in 4 cups of potable water with a pinch of baking soda.

image1 image2

Put chole along with water and 1 tsp salt in a pressure cooker. Close the cooker and wait for 4 whistles. Close the burner and wait till pressure is over.

Mix salt, red chilli powder, coriander powder, anardana, amchur, garam masala powder together in a small container.

image9 image12

In a wok, put one ladle of oil so that all the masalas can easily dip into it. Add Jeera; let it brown. Now add 4 slit green chilies and grated ginger. Stir.

image7 image8 image10 image11

Add the above powder in the wok and roast the masala on sim till it gets a nice brown color.

image13

Now add tomato puree and roast everything till the oil separates.

image15

Add boiled chickpeas along with water and boil it for 10-15 minutes on slow burner.

image16

Taste the curry at this point and add more salt, chili powder or amchur according to your taste. Close the Burner and Garnish with Coriander leaves.

image18 image19

Ingredients:

1 cup chickpeas (soaked overnight)

4 cups of water

Baking Soda- a pinch

Oil- 1 ladle

Jeera- 1 tsp

Tomatoes- 5 medium (pureed)

Red Chili Powder- 1/2 tsp

Coriander Powder- 4 tdp

Amchur- 1/2 tsp

Anardana-1 and a half tsp

Garam Masala- 1/4 tsp

Green Chilies- 4

Ginger- 1 inch

Salt to taste

Coriander for garnish

 

 

Healthy and Tasty Panjeeri

image1 image3

image8 image2

Panjeeri is an Indian staple treated as a nutritional supplement. It is made in various ways. This recipe is full of healthy ingredients such as Poppy Seeds, Makhane, Cantaloupe Seeds and Coconut. Make it in winters to ward off cold.

Method & Instructions:

Take cantaloupe/melon seeds and roast them on low burner in 1 tbsp of ghee till it gets light brown. Take it out on plate.

image5

Roast the poppy seeds for 2 mins on slow gas in the same pan. Take it out on a plate.
Roast makhane in 2 tbsp ghee. Keep it aside.

Roast coconut in 1 tbsp ghee. Keep aside.

Grind poppy seeds and makhane in a grinder. Keep aside. Now mix this powder in a bowl with cantaloupe seeds and coconut.

image9 image10

Take a pan, add water and sugar. Stir till you get one taar consistency. Close the burner.

image11 image12
Add the mixture into sugar syrup and give it a nice stir.

Take a plate and spread some ghee over it. Pour the sugar syrup mixture on to the plate and give it a square shape. Keep it aside for 15 minutes to set it well.

image13 image19 image16
Cut it into any shape of your choice and eat it during navratras, or on any other good day !!

image17 image18

Ingredients:

Melon Seeds- 100 grams

Poppy Seeds- 50 grams

Makhane- 50 gram

Dry Coconut(grated)- 50 grams

Sugar- 300 grams

Water- 300 grams

Ghee

Mirchi ka Salan- Hyderabadi Spicy Pepper Curry

Mirchi ka Salan is a popular chili, peanut curry of Hyderabad. It is mainly served with Hyderabadi Biryani.

image20

My husband is very fond of Mirchi ka Salan and how could I not master this one! He started eating this dish in US, where students go more from Hyderabad than from Delhi or Mumbai.

Enjoy this spicy-tangy dish with your yummy Biryani !

Wash, wipe and slit green chilies lengthwise without cutting the chilies into two. Take a wok and drizzle some oil in it. Sauté all the green chilies for around 8-10 minutes, on low heat.

image1 image3

To make the rich paste, dry roast sesame seeds, coriander seeds, cumin seeds, grated coconut, peanuts and whole dry red chilies.

image4 image5

Cool and grind them to a paste along with half cup of water. You can add more water if required.

image7

Heat two tablespoons oil in a pan, add mustard seeds, and after they splutter add curry leaves. Add minced onion & ginger-green chilly paste. Sauté them till it get light brown.

image9  image10

Add turmeric powder, red chili powder and mix well. Add masala paste and cook for 3-5 minutes, stirring constantly. Make sure, the paste does not stick to the wok.

image11 image14 image15

Stir in one and half cups of water and bring it to a boil. Reduce the heat and cook for ten minutes.

image16

Add tamarind pulp (dissolved in half a cup of water, if it is too thick). Add sautéed green chilies and salt and cook on low heat for 8-10 minutes or till you get a little thick gravy. (Remember the gravy will get thicker when cool). Serve hot with biryani, rice or parantha.

image18 image17

image21

Ingredients:

Oil- 2 tbsp

Mustard Seeds- 1/2 tsp

Curry leaves- 8-10

Green chilli- Ginger paste- 1 tbsp

Green Chillies (Big) – 12

Minced Onion- 1 Big

Turmeric powder- 1/4 tsp

Red chilli powder- 1/2 tsp

Tamarind Pulp- 2 tbsp (soak it overnight)

Salt to taste

For paste:

Coriander Seeds- 2 t

For paste:

Coriander Seeds- 2 tbsp

Sesame Seeds- 2 tbsp

Dry grated Coconut- 2 tbsp

Peanuts- 1/2 cup

Whole Red Chillies- 2

Cumin Seeds- 1 tbsp

Mirchi ka Salan- Hyderabadi Spicy Pepper Curry

Mirchi ka Salan is a popular chili, peanut curry of Hyderabad. It is mainly served with Hyderabadi Biryani.

image20

My husband is very fond of Mirchi ka Salan and how could I not master this one! He started eating this dish in US, where students go more from Hyderabad than from Delhi or Mumbai.

Enjoy this spicy-tangy dish with your yummy Biryani !

Wash, wipe and slit green chilies lengthwise without cutting the chilies into two. Take a wok and drizzle some oil in it. Sauté all the green chilies for around 8-10 minutes, on low heat.

image1 image3

To make the rich paste, dry roast sesame seeds, coriander seeds, cumin seeds, grated coconut, peanuts and whole dry red chilies.

image4 image5

Cool and grind them to a paste along with half cup of water. You can add more water if required.

image7

Heat two tablespoons oil in a pan, add mustard seeds, and after they splutter add curry leaves. Add minced onion & ginger-green chilly paste. Sauté them till it get light brown.

image9  image10

Add turmeric powder, red chili powder and mix well. Add masala paste and cook for 3-5 minutes, stirring constantly. Make sure, the paste does not stick to the wok.

image11 image14 image15

Stir in one and half cups of water and bring it to a boil. Reduce the heat and cook for ten minutes.

image16

Add tamarind pulp (dissolved in half a cup of water, if it is too thick). Add sautéed green chilies and salt and cook on low heat for 8-10 minutes or till you get a little thick gravy. (Remember the gravy will get thicker when cool). Serve hot with biryani, rice or parantha.

image18 image17

image21

Ingredients:

Oil- 2 tbsp

Mustard Seeds- 1/2 tsp

Curry leaves- 8-10

Green chilli- Ginger paste- 1 tbsp

Green Chillies (Big) – 12

Minced Onion- 1 Big

Turmeric powder- 1/4 tsp

Red chilli powder- 1/2 tsp

Tamarind Pulp- 2 tbsp (soak it overnight)

Salt to taste

For paste:

Coriander Seeds- 2 t

For paste:

Coriander Seeds- 2 tbsp

Sesame Seeds- 2 tbsp

Dry grated Coconut- 2 tbsp

Peanuts- 1/2 cup

Whole Red Chillies- 2

Cumin Seeds- 1 tbsp