Plums Chutney

When eating another plum doesn't entice you, when you have off-loaded your fruits of labor aka Plums to all your friends, neighbors and still see a whole lot of plums staring at you, You decide to create a fusion recipe with all the plethora of Indian spices you have in your arsenal and use the Plums staring at you and begging you to create something delish and delectable. The result will be a savory and sweet spread that goes with everything from slices of bread, Indian flatbreads, crackers..the choices are endless.

Ingredients :
Plums: 30-35 ripe plums
3/4-1 cup : Sugar
Plain salt: According to taste
1-1.5 tsp : Black Salt  *
1.5tsp: Kashmiri Red chilli Powder*
1tsp: Dry Ginger Powder*  
1tsp: Freshly ground black pepper*
1tsp: Roasted Cumin Powder**
2-3 tsp: Chaat Masala Powder*
A Pinch of asafoetida  

Directions:
Wash the plums and de-seed and cut them into small pieces (it should give you approx 2 cups of Pulp). You don't need to peel it. Take a heavy bottom non-stick pan. Mix plums and sugar (add 3/4 cup first and then if needed add another 1/4 cup)  in thick pan and turn on the heat. Cook the plum-sugar mixture on med-high while mixing constantly so it doesn't stick to the pot. After 15-20 mins it will be a thick mixture, turn off the flame. Don't overcook as it will  make it too thick as when it cools down it will thicken again. 
Cool it for an hour or two.After the mixture is cooled, season it will plain white salt, black rock salt, red chilli powder, black pepper powder, dry ginger powder, a pinch of asafoetida, chaat masala, roasted jeera powder. Mix everything, and taste again after some time (30 mins or so) when all the spices have been incorporated and the flavors are settled. If needed adjust the spices /salt flavors according to your taste buds or add more chilli powder if you like it on the spicer side.
Store in the glass jar in the refrigerator and always use a dry spoon to take the spread out. 
* Black salt, Kashmiri Red chilli Powder, Ginger Powder, Chaat Masala, and asafoetida are easily available at any Indian grocery store or online at Amazon/Walmart.
** :  To roast Cumin seeds,take a pan, on low flame roast the cumin seeds for approx 5-10 mins, when the seeds emit a fragrant smell , turn off the flame. Let it cool and make a powder and store it in a dry container.

Gulab Kalakand (Rose Milk Dessert)

During the Shelter-in-place, tried to make use of everything and anything, whether it's milk which gone bad or excess of flowers in form of spring bounty of roses blooming in the backyard. Sharing one of my signature recipes which I created as I wanted to make use of each and everything during these times of scarcity, where time was spent finding Instacart delivery slots and figuring out what to cook for next meal with scattered pantry items.

Makes approx 10-12 square pieces
Ingredients :
8 Cups: Organic Vitamin D whole milk 
Juice of a half lemon

2 cups: Pink or red rose petals
1 cup: Milk (for blending with roses)
1/2 cup: Sugar
4-5: Blanched pistachios 
4-5: Cardamom pods 
1tbsp: Rosewater

Directions:
Soak the pistachios in warm water for 30 mins. Keep aside.

Warm  8 cups of whole milk, once it starts boiling, turn off the flame and pour the juice of half lemon in the boiled milk. Stir the milk, you will see that the milkfats (chhena)  and the water starts separating. Leave it aside for 10-15 mins. Once the separation is complete. take a fine muslin cloth or and spread it over the strainer and pour the liquid. You can use the whey liquid for other cooking purposes.  Rinse it 2-3 times so that all the smell of lemon is washed out. Squeeze the water out and let it sit for 30 mins in the strainer wrapped in the muslin cloth. The texture of the Chhena will be crumbly.

Take the Chhena (strained milk fats) in a heavy bottom pan keep stirring it on med-low flame for 10 mins or so. Meanwhile, rise the rose petals nicely and pat dry to remove the excess water. Pour the milk and rose petals into a blender and blend them nicely. Now strain the liquid mixture and pour it into the Chhena mixture after you have stirred the Chhena mixture for approx 10-15 mins. You will see that the milk fats mixture has a pink hue, Keep stirring on so that it doesn't stick to the pan.The mixture should start getting thick. Once the milk has evaporated, you can add sugar, if you like your desserts on the sweeter side, add 1-2 tbsp more sugar after tasting the sweetness content. Add the rosewater now.You need to keep stirring another 10 mins or so or until all the sugar has been incorporated into the milkfats mixture and it gets thick . You will see that all the water has been evaporated. Now peel the cardamoms seeds from the pods, crush them and sprinkle the crushed seeds into the mixture. The mixture should be lumpy and not watery.

Turn off the flame. 
Remove the peel from pistachios and cut it into thin slices. 
Meanwhile, take a square box (like a 9x9), spread the parchment paper leaving extra on sides, and spread the mixture evenly. Sprinkle the  Pistachhio's and press them into the mixture with the help of a spatula. Refrigerate it for 2-3 hours, and once it's set cut it into small square pieces. Store it in a container with a lid in the refrigerator.
You have accomplished making a very royal Indian dessert and definitely, you won't stop at eating just one. It's heavenly and melt in the mouth goodness. Enjoy!!

Semolina Almond Dessert ( Suji Almond Halwa)

In these testing times during the COVID-19 Pandemic, between rationing food and not splurging sometimes you need a little sweetness in your life, in your meals, and in your outlook. Tame your sweets craving with this no-frills recipe. Not too many ingredients, but this recipe of Indian dessert is perfect and simple. You can store it in the refrigerator for more than a week. Normally the "halwa" is made as an offering to God on special occasions/festivals and mostly served with Puri (puffed Indian bread) and Aloo Sabzi (Potato curry). But I make it every 10-15 days since this is simply delicious, healthy, and fulfilling. Don't worry about the quantity of Ghee and sugar, it's perfectly proportionate to the numbers of servings unless you are eating all the Halwa in one sitting. 

Serving size: 5-6

Ingredients:

3/4 cup:  Fine Semolina or Suji (alternatively you can use cream of wheat also ) 

3/4 cup: whole almonds

1 cup:  Brown sugar ( Alternatively you can 3/4 white sugar as well)

4 Tbsp:  Clarified butter /Ghee 

Cardamom pods: 3-4

Raisins: a handful

Milk: one cup 

Directions: In the blender make a coarse powder of almonds.  Keep it aside. Peel the cardamoms pods, remove the seeds and with the help of mortar/pestle or a roller, crush them finely and keep aside. In a heavy bottom pan or Kadhai add ghee/clarified butter, once warm add the semolina flour/Suji/cream of wheat, keep stirring on medium-low flame. Make sure the mixture doesn't stick to the bottom, if it starts sticking, turn the flame to lowest. keep stirring for another 20 mins or so, now add the almonds powder. Stir for another 10 mins or so. The color of the mixture will be golden or a little darker from earlier. Now mix sugar and milk together and pour it into the mixture. Keep stirring the mixture vigorously on medium heat. If you feel the mixture needs more sweetness, you can add sugar now. Add the raisins and the crushed cardamom. Incorporate everything. Keep stirring for another 5-10 mins, it should thicken, the milk should have evaporated by now. Turn the flame off. Cover it and let it sit for 5-10 mins before opening again. You can garnish with slivered almonds if you wish you. Enjoy piping hot and or once cooled down transfer in a glass container with a lid and refrigerate it. You can enjoy it for days if you can resist not to devour in a single sitting.

Cold Coffee/ Iced Coffee (Indian style)

Growing up in India, we didn't have Starbucks or fancy coffee shops. Moreover coffee was always in the shadow as tea was the dominating beverage of the masses. I vividly remember going with my mom-papa to this local ice cream shop and ordering cold coffee, instead of the regular fav ice cream or juice once. It was a big deal. It was thick and came in a tall glass. Even now, I enjoy a glass of homemade cold coffee instead of Frappe or iced coffee sold in the coffee shops as I find those are super sweet and the ones I make at home, I can control the sweetness. Here is my version of the delightful chilled nirvana.

Serving Size: one 

Ingredients:
1 cup: Milk (choose 2% or full fat, since it's less watery)
1-2 scoops: Vanilla ice cream
1/2 -1 tbsp: Nescafe instant coffee
3-4 ice-cubes
1-1.5 tsp: Sugar (optional, add if you like your beverage on the sweeter side)
Whipped cream: optional

Directions: 

Put all the ingredients except whipped cream in a blender. Blend until it's smooth.
 Pour it in a glass, if you like put a dollop of whipped cream. Enjoy instantly the yummy frothy cold coffee.

Coffee bytes: We all know blood runs in our veins and keeps us alive, but it's coffee which keeps us sane. 

Mango Velvet

Sometimes you need a little something sweet to go along with your meal, but most of the times we don't have time to create those elaborate desserts which require numerous ingredients and endless amount of preparation. Here is my own creation which I thought of one crazy afternoon as kids wanted something sweet, but they were so impatient that I just threw in whatever I had in the refrigerator and Voila I had this delicious mouthwatering recipe. The best thing about this dessert is that you can change the quantities of the ingredients that go into it, without worrying about messing its taste. If you want extra creamy add more yogurt or if you want more liquid-like consistency to add more milk. My recipe is just a base, you can play around it according to your fancy. 

Serving size:3-4

Ingredients:

1 or 1.5 cup :  Organic Mango Pulp

1/2 cup : Yogurt(I used Trader Joe's low fat plain yogurt)

4 Tbsp:  Pista Kulfi Icecream *

1/2 Cup :  whole Milk

Sugar: 1-2 tsp 

1 1/2 Cup: Mixed  fresh fruits (Grapes, Strawberries,Pear, Papaya, Pomegranate kernels )

1 Tbsp: slivered almonds (optional) for garnishing

1-2 strawberries for garnishing

Directions:

In a bowl add yogurt, whisk it. Now add mango pulp, ice cream, and milk. Mix everything well. Hold on to sugar, After adding fruits if you feel you need it more sweeter you can add 1-2 tsp sugar if you wish. Keep this mix in the refrigerator and meanwhile get the fruits ready. chop the strawberries, and cut the grapes also in two pieces. Peel the pear and the Papaya, cut it into small pieces. If you don't have pomegranate Kernels, that ok, you can add whatever fruits you like or replace it what is seasonal or according to your taste buds. Fresh fruits are better than the frozen. Couple of times I have replaces apples with Pear and added Blueberries (cut into half) instead of grapes. Add all the fruits in the yogurt mix. If you like your sweets really sweet, this is the time to add sugar and incorporate well. Keep it in the refrigerator for 20 mins before serving. You got yourself a luscious dessert. Garnish it with slivered almonds and sliced strawberries and soon you will be devouring it with spoonfuls after spoonfuls.

* Pista Kulfi Icecream is easily available in any Indian grocery store here in the US.

" Dessert is like a feel-good song and the best ones make you dance". Chef Edward Lee

Celery Apple Pear Cleansing Drink With Indian Spices

After some tumultuous times , back to sharing recipes. Here is a refreshing drink which I promise will help  you get into that little Black dress. We all make resolutions at the beginning of the new year to eat clean and exercise regularly, but sometimes, actually most of the times we fall off the bandwagon. This drink will help you get back on track as it helps you cleanse your palette and most of all it's not bland and boring. You can say it's out of the box.

Serving size:2-3

Ingredients:
One bunch of Organic celery Stalks
2 Green apples 
A piece of ginger root
One large cucumber
Lemon juice: 1 tbsp
Rock salt: according to taste or a pinch
Black pepper: a pinch 
Chaat Masala 1/4 tsp **
Cumin Powder:  a pinch

Directions: 
If you have a juice extractor or a Centrifugal juicer, this juice is ready in a jiffy. I  have the Breville Juice Fountain Compact            ( https://www.brevilleusa.com/collections/juicers/products/the-juice-fountain-compact?variant=33819160273 ) 
It's not the best ,but does the job well. 
After extracting the juice of Celery stalks, apples, ginger root and cucumbers add the spices and the lemon juice. Stir well. You can add crushed ice if you are gonna drink immediately,otherwise it's gonna dilute the drink. It stores well for 2-3 days in a glass bottle. 


**: You can find chaat Masala at any Indian grocery store.

" Our bodies are our gardens-Our wills are our gardeners" 
  -William Shakespeare."

Coconut Almond Laddoos /Balls

It's that time of the year, yeah "Festival of lights" ...Diwali is here. You have the perfect excuse to indulge in all mouth-watering delicacies. Around Diwali, I always want to make and share some homemade sweets with my dear and near ones ,but  I always dread making sweets which require spending lot of time in the kitchen and have the elaborate procedure. Our lives are so hectic that between work, kids, and zillions of other commitments, I feel we always are on look out for things in this case recipes which are easy to make and high on taste/nutrition scale. 
So here is one recipe, which I love making and everyone who has tried these laddoos is hooked on to it. My kids just gobble them up like anything. 
Wishing you and your family a very happy Diwali and a prosperous new year.  

Servings: 30 - 32 approximately

Ingredients :
4 cups : freshly grated coconut
1 can (14 oz) : Sweetened condensed milk  like Nestle's Le Lechera
1cup: whole almonds
1/4 cup: milk
3/4-1cup: dried coconut powder
3-4: cardamom pods
2 Tbsp: Ghee
4-5  Saffron threads 

Directions: Grate the coconut and keep it aside. Crush the saffron threads with a mortar and pestle and soak the  crushed threads in the milk. Now take the almonds and make a coarse powder in a blender. Peel the cardamom from the pods and crush them with a rolling pin or in a mortar and pestle.Keep aside.

Take a heavy bottom pan or kadhai. Add ghee to it, when it's warm add the grated coconut and stir it for at least 4 -5 mins, now add the almond powder and continuously stir on medium flame for another 5 minutes and make sure it doesn't stick to the bottom of the pan. Now add the condensed milk to the pan. The condensed milk is very thick, make sure to incorporate it nicely into the mixture. Now add the saffron milk to the mixture and keep stirring it on the med-low flame. It will take approx 10-12 minutes for the mixture to thicken.Add the crushed cardamom to the mixture. 

You can test the mixture after 10 mins by taking a small amount of mixture and rolling it into a ball into your hand. If it rolls into a ball ,then turn off the gas and let it cool. If not stir it for another 2-3 minutes.

After 10 minutes or so, when the mixture has cooled down, rub some ghee on your palms and take a small amount of the mixture and make it into small balls with both your palms. Then roll it into the dried coconut powder. The coconut almond laddoos(balls) are ready to enjoy.

Store it in an airtight container in the refrigerator.

"Happiness is knowing that you can eat sweets before the main course"

Giuseppe Inspired Garlic Cheese Dip

The inspiration of this mouth watering dip is an Italian restaurant Called "Guiseppe's Cucina Italiana" in Pismo Beach,CA. 
I tried to replicate the dip which is served at Guiseppe's along with bread as everyone in my family loves this dip and especially my kiddos. We all crave for this dip, so I thought of recreating it and luckily I got "Thumbs Up" from my kiddos. 
I can say with confidence that if you will try this dip one time, you devour it all in no time.
The best thing about this dip is you can use it as a base for Pizza, Pasta,Soups,Salads...the options are unlimited. You can also store it at room temperature for a long period of time.

Serving size: 20

Ingredients :
1 cup : Extra Virgin Olive Oil
1/2 cup: Trader Joe's grated Parmesan Romano cheese mix
10 cloves of garlic: Peeled and finely grated
1 tsp: salt 



Directions: Put all the ingredients in a bowl and incorporate everything nicely so that there are no lumps. You can adjust the flavors like add more salt or cheese if you want to  by adding salt or cheese . Store it in an airtight container and enjoy.

Buttermilk with Mint & Spices ( Pudina Masala Chaas)

Chaas or Chaach is a traditional Indian yogurt based drink. It is  commonly taken after meals in many Indian households. It's consistency is thinner and it is mostly consumed cold. It helps in digestion.  It is also a great healthy drink on hot summer days, better than sugary and artificial drinks. I have added a twist by adding mint for a different flavor. Here is one flavorful, healthy, and easy drink for your taste buds.


Serving size: 3-4

Ingredients :
1 cup low fat plain yogurt (I use Trader Joe's plain nonfat yogurt)
1 cup water 
8-10 ice cubes
1/2 tsp :Jeera(Cumin Powder)
1 tsp Rock salt
A pinch of  regular white salt(if needed)
1/2 tsp-1 tsp :chaat Masala* *
5-6  Mint leaves



Directions: Put all the ingredients  and blend it until it's smooth.
Strain the  blended yogurt mix   and ready to enjoy   Taste to adjust the flavors according to your taste  buds by adding salt. Garnish with some some mint leaves and chaat masala.


**: Chaat Masala is blend of  spices .You can find it easily in any Indian grocery store.

Quote to ponder: In life, much like smoothies,you get what you put in it.

Chia-Chayote-Corn MEDLEY

    

This is a recipe I created for a Cook-Off. 

This dish is a fusion of traditional and western flavors. It uses simple ingredients and is ready in minutes. Perfect for a lunch box, picnics or whenever you crave for a flavorful and guilt-free meal. This dish contains whole grains, fruits & veggies full of fiber with the right amount of fat in the form of Olive Oil.

SERVING SIZE: 6-7

INGREDIENTS:

• 1 cup Corn kernels (either frozen or fresh)
• 1 cup Chayote squash diced into 3/4-inch pieces
• 3 Tbsp. Chia seeds
• 1 cup Cracked wheat/ Couscous
• 2-3 Tbsp. Extra Virgin Olive Oil
• 1 small red onion chopped into 3/4-inch pieces
• 2 teaspoons minced garlic
• 1 cup mixed vegetables (red, orange or yellow  bell peppers, carrots)
• 1Tbsp Tava fry masala (any brand)*
• 1 tsp. Lemon juice
• 8-10 almonds chopped/toasted pecans
• Handful of cilantro julienned and some more for garnishing
• 1cup Pineapple chunks diced into 3/4-inch pieces
• 1 cup Mango peeled, diced into ¾- inch pieces
• 1/4 teaspoon crushed red pepper flakes
• ½ cup Pomegranates seeds (optional)
• Salt according to taste
• 1/2 teaspoon black pepper (optional)                                                                   
• METHOD:
•   Rinse all the vegetables. Pressure cook the cracked wheat   with 3/4 cup of water until two whistles. After taking it out of the pressure cooker let it stand for 5 minutes. Fluff with a fork, add lemon juice, little bit of salt and set aside.
•  Meanwhile, in large sauté pan, heat olive oil over medium, add minced garlic, chopped onions and chia seeds. Stir fry until onions are translucent. Stir corn, chayote squash and all the other vegetables until cooked for 5-10 mins approx.
•   Now add the fluffed cracked wheat into the vegetables. Stir well. Next add the chopped almonds/pecans, salt if needed, pepper flakes, Tava fry masala, and mango & pineapple chunks and chopped cilantro. Incorporate everything well. Garnish with Cilantro and pomegranates.
• ·       Let it sit for 10-15mins for all the flavors to blend in. Serve at room temperature.
  *Tava fry masala is readily available in any Indian grocery store.

Versatile Strawberry Topping

Strawberries are nature's candy. Summer brings an abundance of Strawberries aka "Nature's Candy". They have such a versatile use, but very short shelf life. Here is one way to preserve  those yummy red juicy strawberries   to use in Lemonades, waffles, pancakes, one ice-creams and list goes on and  on.

So next time, you have an overload of these red gems,  here is one recipe to pull out, roll up your sleeves and  then enjoy your "fruits" of labor year long.

Ingredients
Strawberries 
(washed,hulled and chopped small pieces) : 4 cups
Sugar: 5 cups
Lemon juice: 1/4 cup

Method: 
 Combine  the strawberries  and sugar. Let stand overnight. Bring to a boil for 10 minutes - add lemon juice and boil 2-4 minutes. Stir occasionally while cooling. Store in the deep freeze. It will not freeze so is ready to use on whatever you fancy. Keeps indefinitely.

Five fun facts of Strawberries:
1) Strawberries are the only fruit that wears their seeds on the outside. The average berry is adorned with some 200 of them. No wonder it only takes one bite to get seeds stuck in your teeth.

2).Strawberries are members of the rose family. Should you come upon a bush of them growing, you’ll see: they smell as sweet as they taste.

3).The strawberry plant is a perennial. This means if you plant one now, it will come back next year and the following and the year after that. It may not bear fruit immediately, but once it does, it will remain productive for about five years.

4).Belgium has a museum dedicated to strawberries. In the gift shop at Le Musée de la Fraise (The Strawberry Museum), you can buy everything from strawberry jam to strawberry beer.

5).California produces some 80% of the strawberries in the U.S. They grow about 2 billion pounds of the heart-shaped fruits per year. Every state in the U.S. and every province in Canada grows their own.

Plum Panna( Plum summer drink with Indian spices)

 

 Plums are one of my favorite stone fruits. Me and my kiddos can eat a whole bunch of them  at a time.No matter how many you eat, there  is always a bowl full of plums in my kitchen.That's what happens when you have  a huge Plum tree in the backyard.How do you use them after eating a lot, making goodies, giving bag fulls to friends, neighbors.So I created this signature drink.My inspiration is  the Indian Raw mango drink(called Panna(Panna). But I have substituted plums with raw mango. For this drink, I normally don't use exact measurements, just eyeball everything and you can always adjust it according to your taste buds.


Serving size: 3-4

Ingredients :
8-10 med Plums (if they are of small size take around 12 )
1/2 tsp :Jeera(Cumin Powder)
1 tsp Rock salt
A pinch of  regular white salt(if needed)
A pinch of fresh black pepper powder
1/2 tsp-1 tsp :chaat Masala* *
3-4 Tbsp Sugar
5-6  Mint leaves
Sparkling water (Plain or lemon Flavored) 8-10 oz
Crushed ice for garnishing


Directions: Chop the plums in small pieces or if they are soft, just mash them with bare hands. Put a rest of the ingredients except sparkling water in a blender and blend it until it's smooth.
Sieve the  blended plum mix   in  a pitcher and let it cool until ready to use.  Taste to adjust the flavors according to your taste  buds. When ready to serve, fill the plum mix in a glass until 3/4 and add sparkling water and some crushed ice. Enjoy and chillax.
The drink transports you to the blissful state of mind.

Quote to ponder: Don't chase anything but drinks and dreams.

**: Chaat Masala is blend of  spices .You can find it easily in any Indian grocery store.

Garbanzo Bean salad with Avocado Dip

                                      

Garbanzo beans can be used in so many versatile ways. Being a vegetarian, i know how important  beans are to my diet.Not only is this salad fulfilling,it also makes a great detox meal. Here is one recipe which is lunch-box favorite not only with my DH ,but also with my kids

Total servings : 2-3

Ingredients:
1 Cup:chickpeas/Garbanzo beans (cooked)
1 Cup:finely chopped  assorted veggies like red and green bell peppers,zucchini,tomato,onions.
 Handful of any salad mix,or some lettuce,red cabbage leaves shredded.
 2-3 black olives (sliced)
 1-2  sliced Jalapeno pepper(optional)
 Salt &Lemom juice according to taste.
  Red-pepper flakes(optional)

For Avocado dip
1 medium Avocado
1/2 small onion chopped
1 small tomato chopped
  5-10 cilantro leaves
salt and lemon to taste



Method:
For the Avocado dip.
Cut avocados in half. Remove seed. Scoop out avocado from the peel.In a blender,blend avocado,chopped onion,tomato with salt,lemon and cilantro until it's creamy and smooth. You can leave it a bit chunky if you like it that way. Incorporate nicely and transfer it to a bowl and cover it.

For the Salad:
Rinse the garbanzo beans if using canned ones. In a bowl add garbanzo beans, assorted veggies,salad leaves,sliced jalapeno peppers,olives.Mix everything nicely. Now add Avocado dip,add more salt and lemon if needed.Sprinkle some red pepper flakes.
Enjoy by itself or using it as filling in a toasted pita bread.

The Pink Dream

Happy New year.In 2013 ,hope to have lot more posts than last year. May be i can come out of my hibernation.Anyways after having so much holiday activities,parties and cooking,it's time to relax.Ofcourse Valentine Day is just around the corner. So here is a no -fuss drink which is great year around,but specially around Valentines Day,since it blends with the theme. As usual simple and delish.
                                                            

Preparation Time: 10 mins
 Serving size: 5-6

Ingredients:
2 Cups :Sparkling Italian Lemonade
1-2 Tbsp Ginger Juice
2-3 cups :Kern Guava nectar (juice)
 Crushed ice 
 Lemon Slices for garnishing(Optional) 

Method: 
Grate the ginger root and squeeze the juice.Pour it in a pitcher,now add chilled guava juice.Stir well.When ready to serve, add sparkling lemonade.After serving add crushed ice and garnish with lemon slices. Voila your delish pink dream is ready to enjoy.

PS :Serve immediately otherwise the lemonade will start to loose it's fizz.

 

Healthy Herbs Hearts

May I present to you the healthiest and quickest recipe ,my signature dish which I named “Healthy Herbs Hearts” to tantalize your taste buds.I created this dish for a cooking contest . This dish is a fusion of traditional and western flavors . It uses Simple ingredients and is ready in minutes in the microwave. Perfect for lunch-box, picnic or whenever you want something full of flavor and most of all, it's low on fat and high on flavors.Enjoy guilt free.

                                              
Total servings : 4
Total Calories per serving: 170 calories (Approx)

Ingredients:
1 Cup:chickpea flour/Besan
1 Cup :Assorted herbs (basil,Italian flat leaf parsely ,mint
and cilantro) : finely chopped
1Tbsp :Flaxseed Powder
2 Tbsp: Jaggery – finely chopped and mashed
1tsp: Citric acid
1 Tbsp :ginger,garlic paste
1 small green chilly finely chopped(optional)
1tsp :Soda Bicarbonate/Baking Soda
1tsp:sesame seeds
a pinch of asafoetida
1tsp :garam masala-
1tsp:chilly powder
1tsp:Turmeric Powder
1cup :water
salt to taste

For Tampering:
4 Tbsp: Oil
2tsp :Mustard Seeds
1 Tsp:sesame seeds
8-10:Curry leaves
handful of cashews(optional)
1tsp: Lemon Juice
1Tbsp: Sweetened coconut flakes
a handful of pomegranates and some finely chopped cilantro
for garnishing.

Method:
1. Wash the finely chopped herbs and squeeze out. Meanwhile mix all ingredients except water in a bowl. Now slowly add the water and incorporate.Remove any  lumps. Make a smooth batter ,not too thick.The batter should be a bit thin, but not watery.
Now spray some oil to a microwave safe bow& into pour the mixture in the bowl. Now put the bowl with batter  in a microwave safe dish with hot water in it.
Now put both the bowls in the microwave and approx 10 mins.Do the fork test after 8 mins.If it  comes out clean ,then it's done other wise keep for 2 mins more. Let it cool for 10-15 mins.Then cut it into heart shape or any shape you fancy.

Now for the Tampering or vaghar:
Take oil in a heavy bottom pan.When hot put asafoetida,mustard seeds ,sesame seeds ,curry leaves,cashews in the pan and pour it over the cooled slices .Garnish with lemon juice, coconut,chopped cilantro and pomegranate seeds.
Enjoy it with either ketchup,or cilantro chutney.

Easy Sweet Balls( Rawa-coconut ladoos)

Here is one recipe which is a keeper  in our household and is liked by everyone who has tried it. Traditionally it is  made as a dessert with a Traditional Indian Feast Called "Dal-Baati".In our house kids just love it ,so I make it quite often as it's very easy to make. Even my daughter helps me make the balls. I have shared this recipe with lots of my family and friends,here i'm sharing it with you. Make these sweet treat on any special occasions,festivals and anytime you feel like rewarding your sweet soul.

Makes approx 15-18 medium sized ladoos.

Ingredients :
1 Cup : Rawa*/Semolina/Cream of wheat
1 Cup : fine sugar**
1Tbsp:Ghee(clarified butter) or unsalted butter
3/4 cup: shredded unsweetened Coconut /coconut powder
8-10: whole Almonds
4-5 : saffron strands
4-5 : Cardamom
Raisins: 10-12
1/2 cup: Milk (1-2tsp for saffron strands)


Directions:
Take the Saffron threads and put 1-2tsp of  milk and let it soak for 10 mins,then crush the threads with the back of spoon or with the help of mortar and pestle.Keep aside.
Make a powder of ground almonds,keep aside

Take the cardamom seeds from the pods and crush it into fine powder.
Take a heavy Bottom Pan or Kadhai ,add the ghee,after a minute or two,when the ghee is warm add Rawa/semolina.,keep stirring it on slow flame for 10-12mins,until it slightly changes color.Now  add the shredded coconut,sugar,raisins,almond powder/crushed almonds,cardamom.Mix everything well..Turn off  the heat.

once the mixture had cooled down, add a lit bit of milk at a time and make small sized balls.For decoration add a dot of saffron liquid on the balls.
Keep it in a air-tight container and satisfy your sweet tooth.

*"Rawa is easily available in any Indian grocery outlet.Also known as sooji.

**:adjust the sugar according to your taste buds,add or reduce 1tbsp of sugar.

Just for the saying: "Can it be a mistake that STRESSED is DESSERTS spelled backwards ??" 

Paneer Penne

 Here is one Italian dish with Indian take on it.  It's a big hit with kids and grown-ups. This dish is a fusion of different tastes. It replaces the normally used Mozzarella cheese in Italian dishes with Paneer which is a staple in Indian cuisine. This dish is hearty,robust with flavors and easy to make one  dish meal.

Serving: 2

Ingredients

Penne Pasta(uncooked): 1 cup

Paneer* (cubed) :1 cup

olive oil /peanut oil:3 tablespoon

garlic chopped1/2 teaspoon

Marinara Sauce:3/4  or  1 cup

Basil leaves: 4-5 Chiffon -ed

salt and pepper
Paprika or Red pepper flakes (optional):1/2 teaspoon

Directions:

Take a large pot , boil water ,add salt and cook the pasta according to instructions on the box.Drain the pasta and reserve a little pasta water.Keep the pasta aside.
Take olive oil in a pan.add garlic and paneer cubed. Saute until slightly golden brown. Now add the marinara sauce and the pasta***. Mix everything well.Add salt and pepper and finely chopped Basil leaves. If the pasta feels a bit dry ,add 2-3 tbsp of pasta water.
If you like spicy add paprika or red pepper flakes.
This is a big hit in our house with kids. It's a great lunch box keeper or best to enjoy it with some lemonade on summer days.

*:Paneer is Indian style cottage cheese,it's easily available in any South Asian grocery store.If you cannot find paneer you can substitute it with tofu. 
***:When making for kids,just cut the cooked pasta in two  pieces which make it easier for little hands to eat.with fork or spoon.

Food for the brain: Life is a combination of magic and Pasta. 

Mutter Ka Paratha (Stuffed Peas in Indian Style flat Bread)

Indian cuisine has so many varieties of parathas, chapatis,Naans. Here is one traditional  Indian mouth-watering recipe. This recipe is a bit time-consuming,but once you get a hang of it,You can make it in a jiffy.I promise you will be making it more and more. Even kids love it. A lot of kids don't even want to try peas,but will readily eat the Peas Paratha. Of course when making for kids skip the green chillies and Garam Masala,if they can't handle the spices.
Serve it with yogurt (raita) or my kids enjoy it with Jam, Nutella or even peanut butter.

Makes: 8-10 parathas
Ingredients :
For the Dough
1 1/2  cup :Whole Wheat flour
Water to knead the dough
1/2 tsp: salt
             
For the Peas Stuffing
 2cups : Frozen peas
 1/2 tsp: Saunf( Fennel seeds)
 1 tsp : Sugar
 1Tbsp :Lemon juice
 1-2 :   Green Chillies
 2-3 tbsp: Gram flour(besan)
    1/8 tsp:Garam Masala
    Salt
oil for cooking



Directions:
To make the dough:
Take the wheat flour,add salt , by adding a small amount of water knead a dough as you would for chapati or tortilla. Cover it  and keep aside.

For the peas Stuffing: 

Take the peas and rinse them well,and drain all the water.
Now put the peas,green chillies, fennel(saunf),and in a food processor or a blender, make a coarsely mashed mixture.If you need to add water,just add a tbsp or so .Try not add to much water,since you don't want to end up with a watery mixture.

Take  2-3 Tbsp oil in a non-stick or anodised pot. when it's hot ,  sauté the gram flour (besan) on med flame for 1-2 mins. Now add the peas mixture to it .Add sugar,lemon juice, salt and Garam Masala* and keep stirring it on low to med flame for at least 20-25 mins or until the mixture has become dry and can be formed into balls. Let it cool.

Now take 2-3 drops of oil in your hand and knead the dough to make it smooth. Take 1/2 round size  dough and roll it into small size Chappati or Tortilla.

Now take the Pea stuffing and put it the middle and fold the rest of chappati over the stuffing,with a rolling pin ,roll it .
  On preheated Tawa or Flat griddle/ pan. Spread the oil evenly on one side and then on the other side Shallow fry it. Flip it until it's golden brown on both the side.

Ready to serve with Yogurt,Raita, Pickle or anything you fancy. My kids eat it with Strawberry Jam.

*: Garam Masala is Indian style mix of different spices,readily available in any South Asian Grocery store.