Instant Rasmalai

rasmalai

Preparation time: 5 – 10 mints
Serves – 4

Ingredients
8 ready made rasgullas
4 big scoops vanilla ice cream
½ cup milk
¼ tsp chat masala
¼ tsp cardamom powder
1 tbsp thinly sliced nuts
4-5 strains of saffron

Method

  1. Take 4 scoop ice cream in a microwave proof bowl.
  2. Microwave ice cream for 30 seconds on high temperature.
  3. Now take it out and whisk it till smooth now add milk, chat masala, cardamom powder, saffron and thinly sliced nuts into it.
  4. Mix it well.
  5. Now squeeze out excess sugar syrup from rasgullas and add it to ice cream mixture.
  6. Just shake the bowl slightly so that all rasgullas are well covered in ice cream mixture.
  7. Now refrigerate it for 1-2 hours and enjoy it chilled….

Rasmalai is of Bengali origin and mainly consumed in Bangladesh, India and Pakistan.

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Cabbage Pancake

CabbageFritters

Preparation time: 5 mints
Cooking time: 15 –  20 mints
Serves: 2

Ingredients
2 cup finely chopped or grated cabbage
½ cup gram flour or all-purpose flour
½ tsp turmeric powder
1 tsp chilli powder
1 tsp cumin and coriander powder
1 tsp salt
1 tsp all spice mix
oil to shallow fry

Method

  1. Combine cabbage, turmeric, chilli powder, all spice mix, cumin and coriander powder along with salt in a large bowl. Let it marinate for 6-7 hours.
  2. Once marinated add gram flour and mix it well until all cabbage get flour coating. Add more flour if required.
  3. Heat a griddle on high heat and add some oil to it to coat the bottom.
  4. Add 1/4 of the cabbage mixture to the griddle, pressing it out into a 2 to 3 inch pancake.
  5. Let it cook until the edges are brown or around 2-3 minutes.
  6. Now, flip it over and let it cook for 2 minutes.
  7. Serve it hot with tomato ketchup.

Feel free to use any vegetable you like, to make this dish more interesting…

Stuffed Sprouts

Stuffed SproutsPreparation time: 5 mints
Cooking time: 7-8
Serves: 4

Ingredients
250 grm brussel sprouts

For Stuffing
¼ cup shredded dry coconut
1 tbsp kasuri methi (optional)
½ tsp turmeric powder
1 tsp chilli powder
1 tsp cumin and coriander powder
1 tsp salt
1 tbsp sugar
1 tsp all spice mix
1 tsp dry mango powder
1 tbsp oil

Method

  1. Combine all ingredients together for the stuffing.
  2. Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Slit them crosswise from the bottom, almost all the way through – leave the stalk area uncut. Stuff each sprout with the stuffing – don’t be afraid to use clean hands to do this; just get right in there.
  3. Place sprouts in a microwave proof tray and microwave it on high heat for around 7 minutes or till sprouts are tender.
  4. Serve it warm.

In order to facilitate even cooking, it is important that the Brussels sprouts be as uniform in size and shape as possible.

Couscous-Stuffed Peppers

Stuffed Capsicum

Preparation time: 10 mints
Assembling time: 40 mints
Serves: 4

Ingredients
4 large peppers
½ cup couscous
¼ cup shreded carrot
¼ cup finely chopped onions
4-5 garlic cloves finely chopped
1 tbsp coriander
1 tbsp oil
2 tsp salt
2 tsp pepper
1 cup shreded cheese
Boiling water

Method

  1. Preheat the oven to 200C.
  2. Cut the peppers in half through the stalks and scoop out the seeds.
  3. Drizzle one tablespoon of oil over the peppers, then sprinkle with salt and pepper. Bake for 20-25 minutes, until the peppers are just tender.
  4. Place cous cous in a large bowl & covering with boiling water so that all cous cous is covered & there’s about 1/2 cm extra water. Keep it aside for 10 minutes to soak.
  5. Once, cous cous is soaked, fluff it up with a fork. Add carrot, onion, garlic and coriander in it. Season it with salt and pepper and mix it well.
  6. Spoon cous cous mixture into the pepper halves. Cover it with shreded cheese.
  7. Place it back in to the oven for 15 minutes, until the cheese is golden.
  8. Serve it hot with a salad.

Capsicum peppers are rich sources of antioxidants and vitamin C. Compared to green peppers, red peppers have more vitamins and nutrients.
Red peppers have twice the vitamin C content of green peppers.

Potato Peanut Curry

potato-peanut curryPreparation time: 5-10 mints
Cooking time: 5-7 mints
Serves: 4

Ingredients
450 grm potato (boiled and peeled)
1/2 cup coarsely ground peanut
2 tbsp oil
1 tsp cumin seeds
1/4 tsp asafoetida
1/4 tsp turmeric powder
1 tsp salt
1/2 tbsp lemon juce
1 tbsp sugar
2 finely chopped
4-5 curry leaves green chillies
coriander leaves to garnish

Method

  1. Cut the potatoes in bite size cubes.

  2. Heat oil in a pan (I will suggest to use non-stick pan). Once oil is hot add cumin seeds. Let it  sputter and add asafoetida, chillies and curry leaves along with ground peanut.

  3. Let it cook for 1-2 minutes or till peanut turns light golden brown. Now add potatoes and other remaining ingredients and mix it gently. Make sure potatoes are evenly coated with oil. If needed use more oil at this point.

  4. Let it cook for 4-5 minutes on medium high heat. Stir it occasionally.

  5. Once it’s evenly cooked garnish it with coriander leaves and serve it warm.

Serving Suggestions:
you can serve it with poori (indian bread), plain yogurt etc.

You can also use canned potato to prepare this recipe to make it quicker.

Winter Wonder Bite – Christmas gift idea

Winter Wonder BitePreparation time: 5-10 mints
Cooking time: 5 mints
Makes: 6 pieces

Ingredients
1/4 cup date spread
1/2 cup shredded dry coconut
1 tbsp charoli (Buchanania lanzan)
2 tbsp shredded almond
1 tsp poppy seed
1 tsp clarified butter (ghee)
1/2 tsp all spice mix

Method

  1. Take clarified butter in a microwave proof bowl, place it into microwave on high hit for 2 minutes. Once ghee is melted add poppy seed and shredded coconut in it and place it back into microwave for another 2 minutes on high hit.
  2. Now add date spread, charoli, 1 tbsp almond and all spice mix in it. Mix it well and place it back into microwave for 1 minute on high hit. (If you can not get hold of date spread just take 1/2 cup of dates and saute it in a pan on medium low heat with a teaspoon of ghee until it become paste alike and use it)
    Winter Wonder Bite
  3. Let it cool for a while and make bite size balls or you can give different shape by placing it in a silicone mould as you can see in above picture. Garnish it with remaining almond. Place ready balls into freeze for 1 hour to set and serve.

Dates are rich in dietary fibre, iron content and being high in sugar level, they help to boost energy level instantly.

Kale Sweet Corn Cheese Grill

Kale Sweet Corn Cheese Grill

Preparation time: 5-10 mints
Cooking time: 10 mints
Serves: 6
Makes: 6 sandwiches

Ingredients
12 slices bread
butter to spread
ketchup to drizzle

Stuffing
1/2 cup chopped kale leaves
1/4 cup frozen sweet corn
1/4 cup chopped onion
1/4 tsp pepper powder
1 tsp mixed herb
1 tsp salt
6 cube dolcelatte cheese (25 grm cube) (you can use any cheese you want)

Method

  1. Mix kale leaves, sweet corn and chopped onion in a microwave proof bowl and add salt, pepper and mix herb in it.

  2. Now microwave this mixture for 2 minutes on high heat. Now give a stir and put it back in microwave for 2 minutes on high heat again. Keep this mixture aside.

  3. Butter the slices of bread on one side. Devide mixture in 6 parts and place it on bread (with the buttered side facing downwards)and top it with cheese cube. Drizzle some ketchup on it and cover it with another slice of bread (with the buttered side facing upwards)

  4. Place a pan on stove over high heat until hot. Once pan is hot, grill the sandwich both side, till both the sides turn golden brown. (You can also use a grilling machine or oven to prepare this recipe.)

  5. Serve it hot.

Serving Suggestions:
you can serve it with green chutney, ketchup or any dip that you enjoy.

Kale is very high in beta carotene, vitamin K, vitamin C, and rich in calcium.

Mix Vegetable Handvo

HandvoSoaking Time:  30 mints
Preparation time:
15 mints
Cooking time: 40 mints
Serves: 4

Ingredients
1½ cup ready handvo mix
1/4 cup grated bottle gourd
1/4 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped broccoli
1/4 cup green peas
1/4 tsp soda bi-carb
1/4 tbsp lemon juice
1 tbsp ginger-green chilli paste
1/2 tbsp grated garlic
1/4 tsp turmeric powder
2 tbsp oil
salt to taste
Luke warm water to make handvo batter
Sunflower seeds and Sesame seeds for garnishing

Method

  1. In a large mixing bowl, take ready handvo mix and prepare thick mixture with water. Keep it aside for 30 minute.

  2. After half an hour, preheat your oven to 180°C.

  3. Combine all vegetables and dry ingredients in to handvo batter. Except soda bi-carb and lemon juice. Mix everything well.

  4. Now, add soda bi-carb and lemon into the mixture and mix it well. It will make batter foamy.

  5. Grease the baking tray with little oil and pour the batter in it. You can be creative and use any shape. I have used muffin tray. You can also use cake tin.

  6. Sprinkle some sunflower seeds and sesame seeds over it.

  7. Cover baking tray with aluminum foil and bake at 180°C for 30 minutes.

  8. Now remove the foil and let it cook for another 10-15 minutes until light golden crust forms.

  9. Let it rest for a while, around 10-15 minutes and serve.

  10. You can also add hot oil tempering on it once it ready. To prepare tempering, heat some oil in a small skillet, add musterd seeds, asafoetida and few curry leaves in it.
    Now drizzle this over handvo.

Serving Suggestions:
you can serve it with ground nut oil and chat masala mix, green chutney, plain yogurt.

To make ground nut oil mix add 1 tsp chat masala to 1 tbsp oil and enjoy…