Flaxseed Jaggery Laddoo

 

INGREDIENTS

1/4 Cup White Sesame seeds
3/4 Cup Almond
1 Cup Jaggery Powder
3Tsp Ghee
1Tsp Cardamon powder 

1/4 Cup Black Sesame seeds

1 Cup Flaxseed 

1/2 Cup Desiccated Coconut 

1Tsp Peppercorn 

1Tsp Cloves

Procedure 

Heat a pan. Dry roast the white and black sesame seeds, on medium flame, until they start to pop up. Transfer them on to a plate.
Now add flaxseed and dry roast until it starts to pop up.
Empty these in the plate. In the same pan add almonds and roast until they are slightly browned. Keep aside for cooling.
Grind the roasted almonds, coarsely. Transfer the powder to the mixing bowl. Now grind the roasted sesame seeds, peppercorns, cloves and flax seeds into a slightly coarse powder. Mix the coarsely grounded powders nicely.
Now heat the ghee in the pan. Add jaggery powder and mix until it is  melted. Add the grounded powder! Mix well. Allow it to cool for 4-5 minutes. Allow it to cool for about 7 minutes. Grease your palm and take small portions and roll them into round laddoos. Store them into an airtight container. If the weather is hot you can refrigerate them. 

Baked Potato Wedges( Garlic & Parmesan cheese)

Ingredients:

4 large sized Potatoes ( nicely washed and cut into wedges with skin) 
1/4 cup Olive Oil
3 cloves of garlic, minced
1tsp chilli powder 
1tsp dried oregano
1/2tsp garlic powder ( recipe in notes) 
1/2tsp onion powder ( recipe in notes) 

1/2 cup grated Parmesan Cheese
Salt to taste

1/2tsp black pepper

Fresh parsley, finely chopped( can be substituted with dried parsley or pizza seasoning)

Procedure 

Preheat the oven to 180 degree Celsius . Line the baking tray with parchment paper. Soak the potato wedges in cold water for 20 to 30 minutes. This will help in  removing the  excess starch and will enhance the crispiness.
Drain and spread the wedges on a clean kitchen towel. In a large bowl, take olive oil, minced garlic, Parmesan cheese, chilli powder, oregano, garlic powder, onion powder, salt, and pepper, mix well. Add the potato wedges and toss them in the mix until they are coated evenly from all sides. 

Bake the seasoned potato wedges in the oven placing them skin side down on the baking sheet. Bake them for 30 to 40 minutes, flipping them half way through, until the potato wedges are golden and crispy.

Garnish with extra parmesan cheese and fresh parsley! 

Notes: 

Garlic powder and Onion powder:

Peel and wash garlic cloves, spread dry on a kitchen towel, microwave for 4-5 minutes, flipping it occasionally until they turn dry, let them cool and grind into a fine powder 

Peel and wash onions, cut into 4-5 pieces and spread dry on kitchen towel, put in microwave flipping occasionally until they turn dry, let them cool and grind into fine powder. 

This dehydrating process can be done in oven as well.

Radish Rice Poori( Gluten Free)

 Ingredients

1tsp Ghee
1 big Radish (peeled, grated and squeezed)
1 Cup Water 
1tsp Kalaunji

Pinch of asafoetida/hing
1tsp Ajwain/Carom Seeds

1tsp Ginger, grated 

1tsp Garlic, grated
Salt to taste

1.5 cup Rice flour

1-2 tsp Red chili flakes

Finely chopped coriander leaves

Procedure

Heat ghee in a deep pan, add asfoetoda, kalunji, ajwain, ginger garlic, salt, chili flakes, radish, mix well. Keeping the flame on, put radish and keep cooking on low flame while continuously folding it using a spatula-so it doesn’t stick to the pan and burn. Turn off the flame. Let the mixture cool! Add coriander and with greased hands make a dough. Now roll small small pooris with this dough and fry in hot oil. 

Burmese Veg Khowsuey

Ingredients

5-6 baby corn, half cooked

2 medium sized carrots, diced

6-8 florets of  Cauliflower, blanched

6-8 florets of Broccoli, blanched

1  yellow Zucchini, chopped 

5-6 French beans, cut diagonally 

1 medium sized Onion, finely chopped

3-4 cloves of garlic, finely chopped

1 inch ginger, finely chopped 

2 inch stalk of lemongrass finely chopped

1/2 tsp Turmeric powder

1 tbsp Oil

2 tbsp all purpose flour or cornflour

1 cup coconut milk

1 tsp brown sugar

1/2 tsp black pepper powder

1/3 cup roasted peanuts

1 pkt/ 200 gm Rice noodles boiled

1/2 cup tofu, diced 

1 small onion finely chopped onion, fried 

2-3 clubs of garlic, fried

1  tsp red chilli flakes

1 tsp lemon juice

2 tsp chilli oil

Salt to taste

Fresh coriander for garnishing 

Procedure

Heat sufficient water in a deep non-stick pan. Add noodles and boil for 2-3 minutes. Drain the water and transfer into a bowl. 

Grind together onion, garlic, ginger, lemongrass and turmeric powder into a smooth paste.

 Heat oil in a non-stick pan. Add ground paste and saute well. Add all purpose flour, mix well and saute for 5-6 minutes. Add 1 cup water, mix and cook further, mix well. Add coconut milk and whisk. Add 1 1/2 cups water and mix well. 

Now add salt, sugar and crushed peppercorns and mix well, bring the gravy to a boil. Add all the vegetables and give it a mix and boil for 3-4 minutes. Coarsely crush peanuts in a mortar with a pestle.

 Place boiled noodles and glass noodles in a serving bowl. Add tofu, fried onions and garlic. Sprinkle chilli flakes and drizzle lemon juice on top. Add crushed peanuts and toss gently to mix. Top with cooked vegetables and pour the soup over. Garnish with fried garlic and onions.Drizzle some chilli oil and chopped fresh coriander leaves.

Black bean Satay

Ingredients 

(Black Bean Satay)

1 Cup Black beans/ Rajma, boiled 

2 tsp All purpose flour
2 tsp Garlic grated or crushed
1 tsp. Soy sauce
1 tsp. ginger, grated or crushed
Oil for brushing the satay and grill

(Peanut sauce)

3 Tbsp. Peanut butter
3 tsp. Soy Sauce
1 Tbsp. Maple Syrup
1/2cup Coconut milk
1 tsp. Rice wine vinegar

Procedure 

(Sauce)

Make the sauce, whisk all the ingredients together in a small mixing bowl. Taste and adjust seasoning. Add salt if needed. Keep aside.

(Satay)

In a medium sized mixing bowl, mash the boiled and drained black beans with hand or a potato masher.
Add the spices, all purpose flour and continue to mash together until it forms a dough ball.

Turn out onto a floured surface, and knead a bit more, making sure it is not sticky, you can always add a little more all purpose flour/ maida, if it is too sticky. Roll it out into a square shape about 1/3-1/2 an inch thick. Cut into strips.
Taking your skewers, weave the black bean dough onto the skewer. Brush all over with oil. Grill on each side for about 2-3 minutes, until they are cooked properly.
You can also brush with a little sauce if you want, and then use the rest for dipping, or just serve with with the dipping sauce! 

Nargisi Kofta Curry (without mutton)

 Being an Eggetarian, i tried the authentic nargisi gravy with Eggs, paneer and Potato! Check it out!

Ingredients 

(For Kofta)

6 Eggs

200 gm Paneer

3 medium sized boiled potatoes

2 tbsp Cornflour

Salt to taste

1/2 tsp Kashmiri chilli powder

1/4 tsp turmeric powder 

Oil for frying 

( for gravy)

2 Tbsp Oil

1 tsp Jeera

2  Cinnamon Stick(1”)

2-3 cloves

6-7 Black peppercorns

4-5 green cardamom 

2 Onion

3-4 clubs of garlic 

1 inch piece of ginger

2 medium sized tomato

1 Tbsp thick curd

1/2 Tbsp Turmeric Powder

2 Tbsp Coriander powder 

1 Tbsp Kashmiri Chilli Powder

1 tsp Black pepper powder 

1 tsp cumin powder 

1 tsp kasuri methi roasted and crushed

1 cup water

Green coriander for garnishing 

finely sliced almonds 

Procedure 

Grate the paneer, Boiled potatoes in a bowl, add cornflour, add salt turmeric powder and Kashmiri chilli powder. Kneed well. Take one portion, flatten it and roll the boiled egg with the mixture, Deep fry in hot oil, till golden brown. Keep aside

Chop one onion and 3 tomatoes. Heat oil in a pan, add chopped onion, garlic, ginger, fry till golden brown, now add the chopped tomatoes, fry till oil separates, keep aside for cooling.

Add this mix in a blender with curd and make a smooth paste. 

Finely chop the leftover onion. Heat oil in a pan, add whole spices, now fry the onion, once golden brown, add the powdered spices, now add the paste and 1/2 cup water. Add salt and cover the pan with a lid and let it simmer for 2-3 minutes on low flame.

Now add the Koftas, and 1/2 cup water, again put the lid and cook for 2-3 minutes on medium flame, add chopped coriander, crushed kasuri methi and sliced almonds. Serve hot with Naan or Lachcha Paratha.

Deviled Eggs

A Healthy Starter Recipe

 Ingredients 

6 Large Eggs

1 tsp Mustard Sauce

1 tsp Apple Cider Vinegar

4 Tbsp Mayonnaise

Salt to taste

1/4 tsp Black pepper powder

Green coriander for garnish

Procedure 

Hard Boil the eggs. Peel and remove the yolk and mix with mayonnaise, mustard sauce, apple cider vinegar, salt and pepper. Fill the stuffing in the Egg white. Garnish with fresh coriander.

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Sautéed Zucchini and Mushroom

 This low carb recipe is tasty as well as nutritious. Try it out! 

Ingredients:

2 large zucchinis, sliced into half

2 cups mushrooms, thinly sliced

2 tablespoons olive oil

2 cloves garlic, finely chopped 

1/2tbsp Chilli flakes 

1/2 tbsp garlic bread seasoning (optional)

1 teaspoon dried thyme

Salt and pepper to taste

1/4 cup grated Parmesan cheese (optional)

Fresh parsley, chopped or dried parsley (for garnish)

Procedure 

Heat olive oil in a large pan over medium heat.

Add garlic and sauté for 1 minute until fragrant.

Add the mushrooms and cook for about 2-3 minutes, until they begin to brown.

Add the zucchini slices and thyme. Season with salt and pepper.

Cook for another 4-5 minutes, stirring occasionally, until the zucchini is tender, sprinkle with Parmesan cheese and let it melt over the vegetables.

Garnish with fresh parsley before serving.

Rusk Coffee Choco Dessert

Ingredients 

10-12 rusk

1 cup milk

1 tsp sugar

1 tsp coffee powder

2tbsp warm milk

1tsp coffee powder 

1tsp cocoa powder

Mix well. Keep aside.

1cup whipping cream 

Procedure 

Put milk, sugar and coffee in a pan, and put it to boil, stirring occasionally. Keep aside.

Beat the cream with blender until you get soft peaks( it starts thickening). Mix together, warm milk, coffee and cocoa powder. Now add the coffee cocoa mixture and 2 tbsp powdered sugar. Beat again, until you get the fluffy texture!

Mix together 2tbsp warm milk, 1tsp coffee powder and 1tsp cocoa powder in a bowl. Dip each rusk in the mixture and place at the bottom of the serving dish, now spread a generous amount of cream using spatula, you can add another layer of rusk dipped in coffee sugar mix and repeat the cream spread evenly! 

Add chocolate syrup drops and make swirls sprinkle some chocolate chips! 

Refrigerate and serve!

Spongy Khaman Dhokla

Ingredients 

(For dhokla) 

2Cups Besan/Gram Flour

1tsp Salt

Pinch of turmeric powder 

1/4tsp Hing

4 Tbsp Powdered Sugar

1 tsp Citric acid

1 inch piece of Ginger ( grated )

1 Cup and about a few spoons more Water 

2Tbsp Oil

1 tsp Baking soda 

(For Tadka water)

1 Tbsp Oil

1tsp Mustard Seeds

1tsp Sesame Seeds

2 Green Chilli

10-12 Curry Leaves

1.5 Tbsp Sugar 

1/2 tsp Salt 

1/4 tsp citric acid 

1 Cup Water

Chopped Coriander Leaves

Fresh grated coconut

Procedure 

In a mixing bowl, sieve the besan, add hing, salt, turmeric powder, sugar, grated ginger and citric acid. Now add water gradually and make the smooth and flowing batter with the help of whisker. Keep a deep pan or steamer with 1 cup water for boiling, grease a tray to pour batter. 

After this add baking soda to the batter and add about 1-2 Tbsp of water, whisk thoroughly and immediately pour into the greased container. Put it in the steaming pan and cover the lid and let it steam on medium heat for 15-20 minutes. Once done, turn off the flame and let the dhokla cool.

Meanwhile prepare the tadka, heat oil in a tadka pan, add mustard seeds, sesame seeds, chopped green chili, and curry leaves. Add sugar, salt and citric acid, chopped coriander and one cup water, bring it to boil, spread with spoon over the dhokla. Sprinkle some freshly grated coconut! Serve with chutney!