This is healthy and delicious sandwich. A flavorful patty made with a tasty combination of chickpeas, potatoes, and spices. Placed over Kaiser roll and paired with tangy yogurt spread.
1 15 oz can of chickpeas or 1-1/2 cup boiled chickpeas, chola, kabulichana, garbanzo beans
1/2 cup potatoes boiled and mashed
1/4cup plain bread crumbs
1tbsp salt
1/2tbspcumin seeds, jeera
1/4tbspblack pepper
2tbspchopped cilantro, hara dhania
1 green finely chopped, adjust to taste
1tbspfinely shredded ginger
4 tbspof oil
Yogurt Spread
1/2cup Greek yogurt
1/2cup spinach finely chopped
1tbspginger finely shredded
1/8tbspblack pepper
1 green chili finely chopped, adjust to taste
1/4tbspsalt
Also need
Some lettuce leaf of your choice
8-10 thinly sliced tomatoes
Instructions
For the spread mix all the ingredients together yogurt, spinach, ginger, black pepper, green chili and salt. Set aside.
Drain and wash the canned chickpeas, drain all the water out, in a large bowl mash the chickpeas until almost smooth. Except the oil, add all the patty ingredients to the chickpeas ( mashed potatoes, bread crumb, salt, cumin seeds, black pepper, cilantro green chili, ginger and salt).
Mix it well and bring it together, like dough, divide the mix into 4 equal parts making them into about 1/2 inch thick patties. Patty size should be about the size of the sandwich rolls.
Grease the flat frying pan generously, and heat the pan on medium high heat. After the pan is moderately hot, place the patty in the pan and oil the top of the patties generously.
Shallow fry the patties from both sides until golden brown, this should take about 4-5 minutes.
Slice the rolls through the center and lightly oil them on both sides. Toast the buns from both sides over the skillet on medium high heat.
Spread yogurt mix on both sides of the bun, top it with chickpea Pattie, tomato slices and lettuce. Cover with the top bun.
Dodha is a very traditional and festive dessert from state of Punjab. It is best described as an Indian version of fudge. It is made with milk, sugar, and nuts. With this delicious combination of ingredients how can one resist this scrumptious quick and easy dessert?
In a small pan stir fry crack wheat with butter over medium heat, till it turns brown in color. Set aside.
In a heavy bottom pan over medium high heat boil the milk, and heavy cream, together.
Let it boil till milk begins to thicken for about 40 minutes, stir occasionally and clean the sides to avoid the milk build up.
Add crack wheat and sugar mix well and keep cooking for about 20 more minutes and stirring occasionally and clean the sides to avoid the milk build up.
Add coco powder mix well, add cashews and almonds stir continuously till milk has become like soft dough and Burfi start leaving the sides of the pan and also Burfi has start leaving the butter. This should take about 15 minutes.
Transfer the Dodha to 12 inch plate shaping it into square or rectangle in about ½ inch thick.
While Dodha is still warm cut them in about one inch square. Sprinkle the pistachios over Dodha and lightly press them in.
Dodha is ready to serve when it is at room temperature. Dhoda will stay good for about 2 weeks at room temperature or refrigerate for 2-3 months.
Notes
NotesI am using coco powder for not giving the flavor of chocolate but to give the dark brown color traditional Dodha Burfi has.
Corn and mushroom in tomato and spicy cashew gravy makes a delicious main dish. Cashews add a creamy and rich texture to the dish. This is a quick and easy recipe. This goes well with any Indian flat bread or plain rice.
1cup corn kernel/ bhuta ka dana (I am using frozen corn kernels)
1/4 cup cashews (kaju)
2 cup tomato chopped
1tbsp ginger chopped
1tbsp green chili chopped
2 tbspoil
1/2tbsp cumin seed (jeera)
1/8tbsp asafetida (hing)
1/4tbspturmeric (haldi)
1/4 tbspred chili powder (lal mirch)
2 tbspcoriander powder (dhania)
1 tbspsalt
2tbspcilantro chopped (hara dhania)
Approx. 1-1/2cup water
Instructions
Blend the tomatoes, cashews, ginger and green chili to make creamy paste. Set aside.
Heat the oil in a saucepan over medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Next add coriander; red chili powder, turmeric and salt. Lower the heat to medium and cook the spice mix for about 4-5 minutes until mix start leaving the side of the pan.
Add corn and mushrooms, mix it well and add about 1-1/2 cups of water. Cook for about 10-12 minutes, stirring occasionally. Corn and mushrooms should be tender and gravy should be thick in consistency.
Mushroom Corn Curry is ready serve hot with Roti or plain rice.
If you like chips, and you like spicy food, these chips are for you. This is a quick and easysnack recipe. I have used flour tortillas and flavored them with Indian spice mix. They are hard to resist you will say just one more.
4 flour tortillas uncooked I am using 8” diameter tortillas
Oil to fry
Spice Mix
1tbspdry mint leaves available at Indian grocery store
1tbsproasted cumin seed powder
1/4 tbspgaram masala available Indian grocery store
1/2tbspblack salt available in Indian grocery store
1/2tbspsalt
1/2tbspred chili powder
1/2tbspmango powder (amchoor) available Indian grocery store
Generous pinch of citric acid (nimbu ka sat)
Instructions
Spice mix, in a bowl mix all the spices really well. Set aside.
Prick the tortillas from both sides, this will limit chips from puffing and make them crisp.
Cut each tortilla in 8 triangles, like slicing pizza.
Heat the oil in a frying pan over medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put a small piece of tortilla in the oil. The tortilla should sizzle and come up slowly.
Heat the oil in a frying pan over medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put a small piece of tortilla in the oil. The tortilla should sizzle and come up slowly.
Take them out in a plate and sprinkle the spice mix on both sides right away, before they are dry. This will keep the spices on the chips. Repeat the process until all the chips are done.
After the chips cool to room temperature they can be stored in airtight container for 1 month.
Notes
Suggestions
For Fried Tortillas If you don’t find uncooked tortillas use thin tortillas.
Fried tortillas store well in air tight container for a month.
Fried tortillas can be served in many different ways; a quick and easy way is to make Papdi Chaat. Serve them with Chole Chaat or Matra Chaat and I am sure you can find many other ways to serve them.
For Spice mix Make spice mix in a big batch and use it like Chaat Masala over the sliced fruits, salad, with yogurt. I am sure you can find many other ways to use this spice mix.
When it comes to irresistible snacks, spicy Indian flour chips top the list. These crunchy delights, known for their bold flavors and satisfying texture, are perfect for any occasion. Whether you’re hosting a party, looking for a quick bite, or craving a spicy snack, these chips are sure to please. In this article, we’ll explore the origins, variations, and tips for making the perfect Indian flour chips at home, along with maximizing the use of internal links to other delicious recipes.
The Essence of Spicy Indian Flour Chips
Spicy Indian flour chips are made from a simple dough of flour, spices, and herbs, rolled out thin and fried to crispy perfection. The combination of spices used in the dough gives these chips their distinctive flavor, making them a favorite snack among spice lovers. These chips are often enjoyed with a cup of tea or as an accompaniment to meals, adding a delightful crunch to every bite.
Origins and Cultural Significance
These chips have their roots in Indian street food culture, where they are commonly known as “namak pare” or “mathri.” They are especially popular during festivals and celebrations, symbolizing the joy and togetherness of these occasions. The simplicity of the ingredients and the ease of preparation have made spicy Indian flour chips a staple snack in many Indian households.
Tips for Perfect Spicy Indian Flour Chips
Choosing the Right Flour: The base of these chips is typically made from wheat flour, but you can experiment with other flours like chickpea or rice flour for different textures and flavors.
Spice Blend: A perfect blend of spices is key. Common spices include cumin, ajwain (carom seeds), chili powder, and turmeric. Adjust the spice levels according to your preference.
Rolling the Dough: Roll the dough as thin as possible for the crispiest chips. Thicker chips will be harder and less crispy.
Frying: Fry the chips in hot oil until golden brown. Ensure the oil is at the right temperature to prevent the chips from absorbing too much oil and becoming greasy.
Variations to Try
While the classic spicy Indian flour chips are delicious on their own, you can try different variations to keep things interesting. For instance, you can add finely chopped spinach or fenugreek leaves to the dough for a nutritious twist. Adding sesame seeds or crushed peanuts can also enhance the flavor and texture. For more creative ideas, check out Sweet and Sour Guava Curry and Dodha Burfi (Punjabi Milk Fudge).
Pairing and Serving Suggestions
Spicy Indian flour chips can be enjoyed in various ways. Serve them with a side of tangy tamarind chutney or refreshing yogurt chutney for a flavor contrast. They also make a great addition to a snack platter alongside Sweet Potato Chaat or Moong Dal Halwa (Vegan). These chips are perfect for munching on their own or as a crunchy side to a meal.
Making Indian flour chips at home allows you to control the ingredients and ensure a healthier snack option. By using whole grain flours and minimal oil, you can enjoy these tasty chips without the guilt. For more healthy homemade snack ideas, explore Millet Soup (Bajra Raab) and Vegetable Biryani (Instant Pot).
Frequently Asked Questions
Q: Can I bake these chips instead of frying?
A: Yes, you can bake the chips for a healthier option. Preheat your oven to 375°F (190°C) and bake the rolled-out dough until crispy and golden brown, about 15-20 minutes.
Q: How long can these chips be stored?
A: Store the chips in an airtight container to keep them crispy. They can last for up to two weeks when stored properly.
Q: Can I make these chips gluten-free?
A: Absolutely. Substitute the wheat flour with gluten-free flour blends or chickpea flour to make gluten-free spicy Indian flour chips.
Conclusion
The spicy Indian flour chips recipe is a fantastic way to enjoy a crunchy and flavorful snack that is easy to make at home. Whether you’re a seasoned cook or a beginner, these chips are sure to become a favorite in your snack repertoire. For more exciting recipes and variations, explore other delightful dishes like [Sweet and Sour Guava Curry, [Dodha Burfi (Punjabi Milk Fudge), and Masala Bell Pepper Curry. Enjoy the journey of flavors and happy cooking!
Tomatoes filled with flavorful mixed vegetables simmered with spicy sauce makes a gourmet, delectable and mouthwatering dish. Serve this with roti, paratha or any flat bread. This flavorful dish is sure to be a crowd pleaser!
1/4 cup paneer cut into very small cubes (available in Indian grocery store)
1tbspginger finely chopped
2tbspoil
1/2tbspcumin seed (jeera)
1/8tbspasafetida (hing)
1tbspcoriander powder (dhania)
1/4tbspred chili powder
1/2tbspsalt
Gravy
1tbsp oil
1/4tbsp cumin seeds (jeera)
1-1/2tablespoon all purpose flour (plain flour, maida)
1 teaspoon coriander powder (dhania)
1teaspoon ginger finely chopped
1 teaspoon green chili finely chopped
1/4teaspoon salt
1-1/4 cup milk
2tablespoon chopped cilantro
Instructions
Slice tomatoes in half and scoop out pulp, pulp will be used for filling. Set aside.
For Filling: heat the oil in a saucepan over medium high, Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add cumin seeds, asafetida as cumin seeds crack, add, ginger, coriander; turmeric, red chili, and salt stir for few seconds and add tomatoes.
Cook the tomatoes for about 2-3 minutes; add corn, green beans, green peas and paneer. Cook till vegetables are tender and the liquid from gravy has evaporated, this should take about 4-5 minutes. Vegetables should be very moist.
Stuff the tomatoes with filling, don’t over fill them. Set aside.
For Gravy: heat the oil in flat saucepan over medium heat, pan should be large enough to hold all the tomatoes in single layer, can not overlap the tomatoes.
Add cumin seeds as seeds crack add all purpose flour and stir fry for about one minute.
Add the milk slowly and keep stirring making sure there are no lumps. Add coriander, green chili, ginger, half the cilantro and salt, stir for few seconds.
After gravy comes to boil stir and put the filled tomatoes slowly in single layer. Cover the pan and lower the heat low medium. Let it cook for about 4 minutes, check the tomatoes, gently stirring gravy. If needed let it cook as needed, tomatoes should not be very soft as they will loose the shape.
Seviyan in English known as Vermicelli they are like thin spaghetti and used many different ways, making sweet and savory snack. Meethi Seviyan is a delicious and quickdessert. This is made for many festive occasions, also can be served for breakfast.
Melt the butter in a heavy bottom pan over medium heat. Add vermicelli and stir fry until golden brown this should take about 3-4 minutes.
Add water and salt. Increase the heat to medium high and bring it to boil. After watering is boiling reduce the heat to low medium and cover the pan
Cook till vermicelli’s are soft and the water is absorbed but not dry. If vermicelli gets dry it will become hard after adding sugar, add 1-2 spoons of water before adding the sugar.
Add sugar, raisins, cardamoms, crushed saffron, almonds and pistachios (save some almonds and pistachios for garnishing). Mix it well and cook for 3-4 minutes over medium heat. Turn off the heat, cover the pan and let it sit for at least 10 minutes before serving.
Serve Meethi Seviyan warm, garnish with pistachios and almonds.
Meethi Seviyan Recipe: Meethi Seviyan without milk
Meethi Seviyan, also known as Sweet Vermicelli, is a traditional Indian dessert that’s enjoyed across the country, especially during festive occasions and celebrations such as Navratri, Yugadi and Makar Sankranti. This sweet and aromatic dish is made from roasted vermicelli cooked in ghee (clarified butter) and flavored with sugar, cardamom, and dry fruits.
Why Meethi Seviyan is such a popular dish
Quick and Easy to Prepare:
Meethi Seviyan is a quick and easy dessert to prepare, making it perfect for busy days or last-minute sweet cravings. With just a few simple ingredients and minimal preparation time, you can whip up a delicious batch of Meethi Seviyan in no time.
Versatile Dessert Option:
Meethi Seviyan can be served as a dessert or as a sweet snack at any time of the day. Whether enjoyed warm or at room temperature, Meethi Seviyan is a versatile dessert option that’s suitable for any occasion or celebration.
Customizable Ingredients:
You can easily customise Meethi Seviyan to suit your taste preferences and dietary restrictions. Add your favorite dry fruits such as almonds, cashews, or raisins, or experiment with different flavors and spices to create your unique variation of this classic dessert.
Other Variations of Indian Desserts:
Malpua: Malpua, or sometimes shortened to pua, is a sweetened breakfast served with morning tea or as a snack with afternoon tea or as a dessert.
Kesar Peda: Kesar Peda is a classic sweet made for festive occasions. They are delicious and made with very few ingredients, milk and sugar, flavored with cardamom and saffron. It is an easy recipe to make.
Falooda: Falooda is best described as a dessert beverage which is really corn vermicelli. This is a delicious combination of layered Falooda with milk, sweet basil and vanilla ice-cream.
Seviyan Kheer: Seviyan is a delicious and an easy recipe to make. Basic seviyan is made with milk, seviyan and sugar, and then flavored with cardamom.
Tips for Making Perfect Meethi Seviyan (Sweet Vermicelli):
Roast the Vermicelli Well: Roast the vermicelli in ghee until it turns golden brown and fragrant. Properly roasting the vermicelli adds depth of flavor and ensures that it cooks evenly and absorbs the sugar syrup well.
Use Saffron and Cardamom: Use saffron and cardamom generously to flavor the Meethi Seviyan. Saffron adds a rich golden color and a subtle floral aroma, while cardamom adds a warm and aromatic flavor that compliments the sweetness of the dessert.
Soak the Dry Fruits: Soak the dry fruits such as almonds, cashews, and raisins in warm water for 15-20 minutes before adding them to the Meethi Seviyan. This helps to soften the dry fruits and enhances their texture and flavor in the dessert.
Adjust Sweetness: Taste the Meethi Seviyan before serving and adjust the sweetness level according to your taste preferences. Add more sugar or condensed milk if you prefer a sweeter dessert, or reduce the amount of sugar for a less sweet option.
FAQs about Meethi Seviyan (Sweet Vermicelli):
Can I make Meethi Seviyan ahead of time?
Yes, Meethi Seviyan can be made ahead of time and stored in the refrigerator for up to 2-3 days. Reheat the Meethi Seviyan gently on the stovetop or in the microwave before serving, adding a splash of milk if needed to restore the moisture.
Can I freeze Meethi Seviyan?
No, it is recommended that Meethi Seviyan is made fresh and enjoyed in its freshness or else when frozen it loses its texture, flavour and quality.
Is Meethi Seviyan vegan-friendly?
Traditional Meethi Seviyan is made with ghee (clarified butter), which is not vegan. However, you can make a vegan version of Meethi Seviyan by using plant-based ghee or oil instead of dairy ghee.
Can I use whole wheat vermicelli for Meethi Seviyan?
Yes, you can use whole wheat vermicelli for Meethi Seviyan for a healthier option. Whole wheat vermicelli provides additional fibre and nutrients compared to regular vermicelli and adds a nutty flavor to the dessert.
Meethi Seviyan is a delicious Indian dessert that’s perfect for celebrating special occasions or satisfying your sweet cravings. Meethi Seviyan is sure to become a favorite dessert in your household.
Crispy okra (bhindi) served with a flavorful tomato curry is a mouthwatering side dish. You will be sure to impress your guests with this unique vegetable dish!
Mix cornstarch with three tablespoons of water and keep aside.
Blend the tomatoes and ginger to make tomato puree.
Heat the oil in a saucepan over medium high. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add cumin seeds, and asafetida and stir for a few seconds now add coriander; turmeric, red chili, salt, and sugar stir fry for a few seconds and add tomato puree.
Cook the tomatoes for about 4-5 minutes, add cornstarch, and cook for about 3 minutes. Gravy should be pourable consistency. Gravy is ready to keep aside.
Fried Okra
In a bowl put the okra and add all the dry ingredients, salt, cumin, mango powder, fennel, coriander, red chili powder and besan (gram flour) mix it well. Add the water slowly okra should be nicely coated with spices but the mix should not be runny.
Heat the oil in a frying pan over medium-high heat, the frying pan should have about 1 inch of oil. Oil should be moderately hot when you put okra in oil it should float right away but not change color.
Put one okra at a time into the oil and fry till they are golden brown on both sides this should take about four minutes.
Take them out over a paper towel.
Serve the Okra over gravy; don’t mix it as you should pick up the okra with gravy.
Notes
Suggestions
You can prepare the gravy and okra in advance; gravy can be refrigerated for 4-5 days. Fried okra should be stored at room temperature for 3-4 days. Before serving heat, the gravy and heat the gravy in a frying pan like stir fry so they become crunchy and serve over the gravy.
You can serve the fried okra without gravy as a side dish they taste great
Sweet Paratha is whole wheat flat bread. This Paratha is filled with a delicious combination of nuts, cinnamon and sugar. It makes a great and easy breakfast or a snack with cup of tea or coffee!
Approx. 1-1/2tablespoons oil for cooking the Paratha
Instructions
In a bowl mix the flour, salt, and oil. Add about 1/3 cup of water to make dough add remaining water as needed to make smooth and pliable dough. Knead the dough on a lightly greased surface. Cover the dough and keep it aside for at least 15 minutes.
For the filling mix the almonds, walnuts coconut, cinnamon, and sugar, set aside.
Knead the dough again and divide into 4 equal parts.
Roll the dough into 3-inch diameter circles. Place about 3 tablespoons filling mix in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all four balls.
Let them settle for 3 to 4 minutes before rolling.
Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water on it. When the water sizzles right away, the skillet is ready.
First lightly roll the filled ball in dry whole-wheat flour.
Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball lightly into about 7-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled Paratha.
Place the Paratha over the skillet. After a few seconds you will see the Paratha change color and puff in different places.
10. At this point flip the Paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread about 1 teaspoon of oil on the Paratha. Again, flip the Paratha and lightly press the puffed areas with a spatula.
Flip again and press with the spatula making sure the Paratha is golden-brown on both sides.
Sweet Paratha can be served hot or at room temperature. Paratha can be kept at room temperature for about week.
Sweet Paratha is a delightful and indulgent Indian dessert that combines the savoury goodness of paratha with the sweetness of sugar, jaggery, or other sweet fillings.
This versatile dish can be enjoyed as a treat on its own or paired with a dollop of yogurt, a drizzle of honey, or a sprinkle of powdered sugar.
Sweet Paratha is loved for its crispy exterior, soft interior, and irresistible sweetness, making it a favorite among both children and adults.
Benefits of Sweet Paratha:
Energy Boost: Sweet Paratha is a rich source of carbohydrates, which provide a quick and sustained source of energy. Whether enjoyed as a breakfast dish or a midday snack, Sweet Paratha can help fuel your body and keep you feeling energized throughout the day.
Comfort Food: The warm and comforting flavors of Sweet Paratha make it the perfect indulgence for chilly mornings or cozy evenings. The combination of sweet fillings and savory dough creates a satisfying and heartwarming dish that’s sure to lift your spirits and tantalize your taste buds.
Customizable: Sweet Paratha is incredibly versatile and can be customized to suit individual taste preferences. From traditional fillings like sugar and jaggery to more exotic options like chocolate, fruit compote, or nut butter, the possibilities for creating unique and delicious Sweet Paratha variations are endless.
Variations of Paratha:
Paneer Paratha: Paneer Paratha is whole-wheat flat bread filled with mildly spiced paneer Indian Cheese). This is a good breakfast option. Paneer paratha can be served by itself or enjoyed with any gravy-based dish.
Pizza Paratha : Pizza has become a universal food enjoyed by all. Pizza paratha is perfect for the times when you want to enjoy homemade pizza.
Masala Paratha: This paratha is a combination of whole wheat flour and besan with a mix of delicious spices. Masala Paratha is a great breakfast treat and also a great lunch box option.
Matar Ka Paratha: Matar Ka Paratha is stuffed paratha with spicy green peas and is a delicacy. Matar Ka Paratha can be part of any main meal, making it a special treat.
Tips for Making Perfect Sweet Paratha:
Knead the Dough Well: Properly kneaded dough is the key to soft and pliable parathas. Ensure that the dough is smooth, elastic, and free of lumps to achieve the perfect texture in your Sweet Paratha.
Roll Out Evenly: Roll out the dough into thin, even circles to ensure that the Sweet Parathas cook evenly and develop a crispy exterior. Use a rolling pin and a dusting of flour to prevent sticking and achieve uniform thickness.
Seal the Edges: Seal the edges of the rolled-out dough tightly to prevent the filling from spilling out during cooking. Press the edges firmly together and pinch them closed to create a secure seal.
FAQs about Sweet Paratha:
Can I make Sweet Paratha ahead of time?
Yes, you can prepare the dough and filling for Sweet Paratha in advance and store them separately in the refrigerator. When ready to cook, simply assemble the parathas and cook them fresh for the best taste and texture.
Is Sweet Paratha suitable for vegetarians?
Yes, Sweet Paratha is vegetarian-friendly as it does not contain any meat, poultry, or fish. However, be mindful of the ingredients used in the filling, especially if using commercial products like chocolate spread that may contain animal-derived ingredients.
Can I make Sweet Paratha without sugar?
Yes, you can adjust the sweetness of Sweet Paratha according to your taste preferences or dietary restrictions. Substitute sugar with natural sweeteners like honey, maple syrup, or date syrup, or omit the sweet filling altogether for a less sweet version of the dish.
Sweet Paratha is a delectable and versatile dessert that offers a perfect balance of sweetness and indulgence. Whether enjoyed on its own or paired with your favorite accompaniments, Sweet Paratha is sure to delight your taste buds and satisfy your cravings for something sweet.
With its simple preparation, customizable fillings, and irresistible flavor, Sweet Paratha is a must-try dish for anyone looking to explore the rich and diverse world of Indian cuisine.
Pistachio Phirni is a popular North Indiandessert. This is a delicious creamy eggless pudding. Phirni is made with rice, milk and sugar, and has wonderful creamy texture. Ingredients are the same as Rice Kheer but the taste is very different. This is an easy recipe to make.
Drain the water. Blend rice to a fine texture adding few spoons of milk as needed to blend. Add about ¼ cup of milk to make a runny batter. Keep aside.
Soak the pistachios in hot water for at least 10 minutes, while water is still warm drain the water and rub the pistachio with paper towel and remove the skin and dry them. Slice or crush the pistachios and keep aside.
Boil the milk on heavy bottom pan over medium high heat; wet the pan before adding the milk to avoid the milk burning in bottom of the pan.
After milk start to boil lower the heat to medium and let it simmer for about 12 minutes.
6. Add rice to the boiling milk slowly and keep stirring continuously, making sure rice does not become lumpy, milk will become thick. Let it boil for about 3-4 minutes stirring continuously.
Next add the sugar, cardamom powder, saffron and pistachios save about 1 tablespoon of pistachios for garnishing.
Let it boil for another 4-5 minutes over low medium heat while stirring continuously, it will be consistency of thick batter. Turn off the heat.
Shift the Phirni to the serving bowl while it is still hot as Phirni start getting thick as it cools. Garnish with pistachios.
Mango pickle is a spicy and tangy gluten free condiment. Almost every Indian household has their own favorite recipes for Mango Pickle. It is a popular condiment adds the extra "oomph" to every meal.
1 large green mango raw pickling mango/about 2-1/2 cup cubed mango (they are available at Indian and Asian grocery store)
1 tablespoons salt
1teaspoon red chili powder, adjust to taste (lal mirch)
1/4teaspoons turmeric (haldi)
1tablespoons coriander seeds crushed(dhania)
1tablespoon fennel seeds crushed(Saunf)
1 teaspoon fenugreek seeds (sabut mathi)
1 teaspoon nigella seeds/kalonji
2tablespoons mustard oil or olive oil
Instructions
Wash and dry the mango, cut in small cubes with skin.
In a glass bowl put the mango with salt and mix it well.
Set aside for about 3-4 hour. Mix and by this time there will be some salt water. Squeeze the mango, and save the water, as we will use later.
Spread the mango slices over dry surface and let it dry out preferably in sun light for 4-5 hours. Mango slices should be little dry but still moist. Note: Mangoes will reduce in volume.
Add all the spices to salt water and keep it aside.
Mix spices, water and oil to mango slices.
Keep the Mango pickle in glass jar with lid on. Pickle should be ready in 4-7 days. Mango slices are nicely marinated with spices.
As you all know, Indian cuisine will always be my favorite cuisine. It will always have a special place in my heart. However, we are living in different times. Our lifestyle has changed with the emerging culture. The same thing is happening with food. I like that the norms are changing. My family, especially my grandkids, are not happy just with traditional Indian food; they need variety, just like me. I experiment with the different food from different cultures, staying true to my guidelines. Thus, the challenge comes. I have never tried some of these dishes. Finding vegetarian dishes in any given cuisine is not that big of a problem; the problem is finding recipes without onion and garlic. I go on google and YouTube, searching for recipes and creating a dish that makes sense to me. First, I try different sauces. I think that makes it easy to create the dishes for that cuisine. My family gets to try my creations and give me their honest opinions. They are all brutally honest with their opinions. Some are hits and some not so much! Believe me, it is not easy to take these hard rejections because I have spent many hours on making these recipes. Italian is easy; they like marinara sauce, white sauce, pesto, all of which can be used in so many different dishes. I am also very fond of Mexican cuisine! Using salsa and enchilada sauce, many dishes can be made: enchiladas, burritos, taco salad, and many more.
I also have my version of Asian peanut sauce which tastes great in Asian bowls, salads, and wraps. This is a favorite of my oldest granddaughter! I use these sauces in my recipes while making different dishes. Alex has been asking me to do the videos just for the different sauces just like I do for Indian chutneys. It will be easy to refer to when you are doing the next recipe and don’t have to repeat the sauce again. Keeping that in mind, I just did the recipe for pesto sauce. The next curry sauce I am trying is Thai Red curry sauce.
Most of the Indian dishes you prepare will involve some type of gravy. Learning how to make a gravy is useful because you can pair the gravy with many different vegetables and come up with unique dishes that are easy to prepare. You can then pair the gravy with vegetables you have in fridge or freezer and – voila – dinner is prepared!
For a great basic gravy, check out my Mattar Paneer recipe. Here are some suggestions using this recipe. You can make small changes to this recipe for a variety of dishes. For example, instead of mattar paneer this can be just mattar, or just paneer, or aloo mattar, or just aloo, or paneer. Also you can use a frozen vegetable mix like (peas, corn, carrots, beans) or add mushrooms. The possibilities are endless! Try adding a few spoons of cream in the gravy to make a richer dish for a party. You can add about a tablespoon of dry fenugreek leaves (kasoori methi). This provides a very unique flavor.
You can freeze your gravy in small portions. It will stay good for up to two months. Having gravy readily available will make your cooking a lot easier and less stressful. Enjoy!
For July Contest, I am looking for Papaya recipes. You must also use any type of berry also. The specific rules are the following:
It can be any type of Recipe (dessert, salad, drink, etc).
Papaya should be main the ingredient, but must also include some berry (blueberry, strawberry, etc).
I will be judging on creativity and presentation.
It must be vegetarian and also egg-less.
Please submit only ONE recipe.
In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also.
Contest Rules:
Be Creative!
Ingredients should be listed with measurements.
Method must be explained clearly, so it’s easy to follow.
Please include your NAME along with the recipe (as you would like it to appear).
Search the web for ideas. There are many resources available.
You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry.
The deadline is July 27th.
The winner will be featured on the homepage with the new recipe and a link to their website (if available).
1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com
For this month’s contest, I am looking for an amazing appetizer or side dish using Paneer as main ingredient. See below for details on the contest for this month:
Specific Rules for this Month
The recipe must be for an Appetizer or Side Dish.
The main ingredient must be Paneer (which is Indian Cheese). You can use store bought Paneer or you can follow my recipe for How to Make Paneer to make it at home.
It must be vegetarian and also egg-less.
Please submit only ONE recipe.
General Guidelines
In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also.
Submission Details
Be Creative!
Ingredients should be listed with measurements.
Method must be explained clearly, so it’s easy to follow.
Please include your NAME along with the recipe (as you would like it to appear).
Search the web for ideas. There are many resources available.
Please use the contest submission form at the bottom of this page to send your recipe. DO NOT email the recipe as you may have done in previous contests. If you submit more than one recipe, only the first recipe will be considered.
You must also send original photo(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry.
The deadline is April 23rd, 2017.
The winner will be featured on the homepage with the new recipe and a link to their website (if provided).
1st Prize: $150 gift certificate from Amazon.com 1st Runner up: $75 gift certificate from Amazon.com 2nd Runner up: $75 gift certificate from Amazon.com
Sooji Halwa is a traditional but popular dessert. Sooji Halwa is delicious sweet snack and a welcome treat for guests. I have done this recipe a few years ago and now decided to do another version of Sooji Halwa with little twist, turning this into an exotic Halwa beyond your belief.
In a bowl mix the sooji and milk together and set aside for about five minutes. This will become lump brake it up with fork
In a boiling water add sugar, cardamom powder, and saffron mix it well, and Set aside.
In a frying pan heat the clarified butter over medium heat, just enough to make the ghee warm. Turn off the heat and add the sooji. Mix the sooji with ghee pressing with spatula making sure ghee and sooji is mix well and no lumps.
Open the heat again to medium low and roast the sooji to golden brown color; stirring constantly this will take about 5 to 8 minutes. Sooji will be golden brown in color and will have a light sweet aroma.
Add the syrup slowly, as you add the syrup to sooji water will splatter. Let it cook for about 4 minutes.
Sooji will absorb the water, as the Halwa cools, so keep Halwa a little softer then you want.
Garnish with pistachios and serve warm for the best taste.
Notes
Serving suggestionServe warm halwa over ice cream and garnish with pistachios, shaved almonds or shredded coconut.For breakfast serve with Potato curry and Puri.
