Rava-Kesari-Dessert-recipe

Rava Kesari

Rava Kesari

Rava kesari is a popular South Indian sweet dish prepared during festive season. It is made from semolina and sugar syrup. A slightly different version of rava kesari is made in North India which is known as sooji halwa ( only Kesar) is not added in this version. Rava kesari is a simple recipe with very few ingredients. So lets start with the ingredients

Ingredients

Semolina/ sooji/ rava 1 cup( use fine rava)
Ghee 5 tablespoon
Sugar 1cup
Saffron or food color only a pinch
Cardamom  2 to 3 crushed
Cashews  5 to 6

Direction

First start with the sugar syrup.
Take sugar and water in a pan.
Boil the solution on high flame.
Add saffron to the sugar solution.
When it has start boiling, lower the flame and let it simmer.
Now in another pan put ghee.
Once the ghee is heated add semolina and stir.
 After 2 to 3 mins add the cashews and stir.
When the semolina starts changing color( light golden) add the sugar solution.
Now quickly start mixing the whole thing.
Keep stirring till the mixture thickens and starts to leave the edge of the kadhai.
Add crushed cardamom.
Switch off the flame and cover with a lid, allow the rava kesari to steam for 5 mins.
Remove the lid and serve the rava kesari hot.

Vegetable-Cutlet

Vegetable Cutlet

Vegetable Cutlet

Vegetable cutlet is a combination of mashed potato and vegetables which is crisp from outside but soft inside. This is stomach filling and mild spicy. I use carrots, potatoes, peas and french beans to make vegetable cutlet. It can be served with green chutney( coriander chutney) or tomato ketchup. I prefer shallow frying so this is a healthy snack.  

Ingredients

Carrot 1( medium size) boiled

Potato 1 large boiled 

Green peas 1/2 cup (boiled)

Ginger 1/2 teaspoon (paste)

Green chillies 2 finely chopped 

Red chilli powder 1/2 teaspoon( optional)

Garam masala powder 1 teaspoon

Cumin powder 1 teaspoon

Bread slices 2

All purpose flour 2 tablespoons

Bread crumbs for rolling

Salt to taste

2 tablespoon oil for frying

Direction

First boil potato,carrot beans and peas together. 

Take out the vegetables and let them cool.

Mash the veggies with a fork.

Now add ginger paste, green chillies, red chilli powder, cumin powder,garam masala powder and salt to taste.

Mix everything well.

In another bowl take all purpose flour and water. 

Make a smooth paste.

Now take the cutlet mixture and make small or medium round shaped cutlets by rolling and flattening the mixture.

Now heat 3 tablespoon of oil. 

Put the breadcrumbs in a plate.

Coat the cutlets one by one in the (all purpose) flour paste and roll in breadcrumbs.

Dust the excess breadcrumbs. 

Keep the cutlets on the pan for frying.

The cutlets should be golden and crisp from both the sides.

Drain the cutlets on kitchen paper towel.

Serve vegetable cutlet with tomato ketchup or green chutney.

Butter-Chicken

Butter chicken Recipe

Butter chicken

In India it is hard to find any Resturant which does have butter chicken in their menu card, a mild chicken curry with onion and tomato. It is one of the most popular dish among Indians. Since butter chicken is specially a non spicy dish so even kids love this dish. Butter Chicken is mainly preferred with Naan( type of Roti) , vegetable pulao or tandoori roti. 

In this preparation I have used pureed cashew paste rather than cream. It gives a different flavor. I normally make Butter Chicken for my son and pair it with vegetable pulao. Ingredients used in this recipe is quite simple and easily available. 

Ingredients

Chicken 1/2 kg with or without bones

Onion 3, minced

Tomato 2( pureed)

Tomato paste or sauce 1 tablespoon

Butter 1 tablespoon

Oil 1 tablespoon

Ginger paste 1 teaspoon

Garlic paste 1 teaspoon

Coriander powder 1 teaspoon

Garam masala powder 1/2 teaspoon

Kashmiri red chilli powder 1/2 teaspoon

Dried kasuri methi leaves 1/2 teaspoon

Cashew paste 2 teaspoon( soak and grind cashew nuts)

Salt to taste

Turmeric powder 1/2 teaspoon

Directions

Marinade the chicken with turmeric powder and little salt and keep for 5 min.

Heat oil in a pan. Put the chicken pieces and fry for 2min.

Now heat butter in a pan. Add the minced onions, ginger and garlic paste.

Fry till the raw smell disappears. 

Then add coriander powder, Kashmiri red chill powder, turmeric powder and salt.

Fry for 1to 2min. 

Now add the pureed tomato and tomato paste.

Saute for 3 to 4 minutes.

Now add the chicken.

Cook for 10mins.
The chicken will let out more water, so stir the chicken, cover and cook for another few mins.

Check if the chicken is tender.

If the gravy is too thick add some hot water. 

Now add kasuri methi leaves and cook for 1min. 

When done add garam masala and cashew paste. 

Stir and cook for only a min. 

Don't boil. 

Adjust salt.

Remove from fire and serve with plain hot rice

Butter Chicken With Plain Rice

Fish-Cutlet-or-chop-Recipe

Fish Cutlet or Machher Chop

Fish 'n' Chips

This is a favorite bengali snack….I learnt this recipe from my elders. In India we make various types of cutlets( with cooked mutton, fish or chicken). Fish cutlets are cooked with chopped onion, garam masala, green chillies and sometimes boiled potato is also mixed. Most of the Indian houses have their own recipe for cutlets. 

Lets start so that you can make fish cutlets at home easily

Ingredients

Fish 400 gms( I took rohu fish, any type of fish is fine)

Potato 1 large( boiled)

Onion 1 large (finely chopped)

Ginger/garlic paste 1 tablespoon

Turmeric powder 1/2 teaspoon

Coriander powder 1 teaspoon

Cumin powder 1 teaspoon 

Red Chilly powder 1/2 teaspoon or 2 to 3 chopped green chillies

Garam Masala Powder 1/2 teaspoon

Cornflour 1 teaspoon

Salt to taste

Egg 1( beaten and kept aside)

Breadcrumbs 1 to 2 cup 

Oil for deep frying

Fish Cutlet

Directions

Wash the fish properly. 

Boil and cook the fish with salt and turmeric powder.

Cool and de-bone them. Mash the fish with the boiled potato.

Now add chopped onion, ginger/garlic paste and mix well. 

Then add the dry masalas, salt and cornflour. 

Mash and mix well.

Now make small round balls of the cutlet mixture and shape into patties. 

You can make round, oval, heart shaped etc.

Now keep the patties in the refrigerator for 10 min.

Take them out and dip the patties in the beaten egg, coat it with breadcrumbs and fry.

If you want to avoid frying then bake them. 

If frying then fry both sides till golden.

Serve with chips, green chutney or ketchup.

Gulabjamun-with-vanilla-ice-cream

Gulab jamun recipe

Gulab Jamun WIth Vanilla Ice cream

This is a simple recipe but not quick. This time you need little patience. You don't need khoya or paneer for this recipe. Milk powder, sugar, little yogurt and water….that's it. Traditionally gulab jamuns were fried in ghee but I used oil and little ghee. You can skip ghee if you want.

Serves 2 to 3

Pre time 30 min

Cooking time 20 to 25 min

Ingredients for gulab jamun recipe

Milk powder 1 cup

All purpose flour 1/4 cup

Baking soda 1/2 teaspoon

Oil 1 teaspoon/ghee

Yogurt 1 tablespoon

Grated fresh coconut for decoration

For sugar syrup

Sugar 1.5 cups

Water 2 cups

Cardomom 3 to 4 crushed

Rose water (optional) 1 teaspoon

Directions

First we will prepare the sugar syrup. 

In a heavy bottom pan mix sugar, water and cardamom.

Now keep the sugar solution on fire and boil till you get syrup consistency. 

Mix little rose water and keep aside.

Now lets make the jamuns. 

Mix milk powder, all purpose flour, baking soda and yogurt in a bowl. 

Add 1 tablespoon oil.

Make a dough( it will be sticky and smooth). 

Make small or medium balls.

Now heat oil in a nonstick kadhai or wok. 

Let the oil heat. Reduce flame and put the balls into the oil.

Fry till golden. 

Now add them in the sugar syrup. 

Let them soak in the syrup for 2 to 3 hours. 

Now you can serve them with vanilla ice-cream  or topped with sugar syrup.

Garnish with grated coconut.

Veg-Hot-and-Sour-Soup

VEG HOT AND SOUR SOUP

Veg Hot and Sour soup

This is the month of November and winter is knocking at the door. Its time for hot bowl of soups. Though in India there are very few soup lovers but now health conscious people have started taking veg stews or hot dal with salad for dinner. Soups are comforting in cold winter season.In winter we also get lots of fresh veggies. Choose veggies, boil, add seasoning and your hot bowl of soup is ready.  Lets start with the ingredients

Ingredients

Cabbage 1/4 cup(shredded)

Carrot 1 small( shredded)

French beans 1/4 cup finely chopped

Onion 1 finely chopped

Garlic 1 teaspoon finely chopped

Ginger 1 teaspoon grated

Cornstarch 3 teaspoon dissolved in water

Freshly ground black pepper 3/4 teaspoon

Soy sauce 1/2 teaspoon

Vinegar( use rice vinegar) 1/2 teaspoon

Oil 1 teaspoon

Salt to taste

You can add any vegetables of your choice like mushroom , broccoli etc.

Directions

Shred the cabbage, carrot and keep aside. 

Chop finely the french beans, onion, garlic. 

Grate the ginger. Heat 1 teaspoon oil in a pan. Add the chopped onion, ginger and garlic. Stir on a medium flame. 

Then gradually add the beans, cabbage and carrots. Stir on medium flame for 3 to 4 minutes. 

Add vegetable stock and stir well. 

Add soy sauce and salt. 

Bring the soup to boil on medium flame check the vegetables if they are cooked. 

Now add cornstarch and mix well.  

Allow the soup to thicken. 
Add black pepper and vinegar and switch off the flame. 
Check the seasonings and serve hot.

Deviled-Egg-Recipe

Deviled Eggs

Deviled Egg Recipe

Deviled eggs are easy to make and are all time hit at gatherings. Just a little bit of paprika, mayonnaise and little mustard makes these eggs delicious.

Ingredients

Eggs 3
Dijon mustard 1/2 teaspoon

Mayonnaise 2 teaspoon
Salt to taste

Freshly ground black pepper 1/2 teaspoon
Paprika to sprinkle on top

Directions

Hard boil the eggs( fill a medium size saucepan with cold water , add the eggs. Bring the water to boil. Boil for 10 to 15 minutes). 
Drain hot water from pan and add cold water over the eggs. 
Now peel the eggs. 
Using a sharp knife slice each egg lengthwise. 
Remove the yolks carefully and place them in mixing bowl. 
Arrange the egg white. 
Mash the yolks using a fork and add mayonnaise, mustard, pepper and salt. 
Pipe or spoon the mixture into egg white halves. 
Sprinkle with paprika and little Italian seasoning(optional) and serve your favourite classic but tasty Deviled eggs.