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Sweet Dalia (Cracked wheat): Nutritious breakfast

Sweet dalia is a nutritious breakfast for growing kids and especially new moms. It is rich in iron and protein with fewer calories. Cracked wheat is high in fiber.

Ingredients:
Approx. 2 servings

• Broken wheat (Dalia) – 1 cup
• Grated Jaggery (Gur) – 3/4 cup
• Clarified butter (Ghee) – 1/4 cup
• Cashews, Almonds – 1/2 cup (coarsely chopped)
• Cardamom powder (Elaichi) – 1 tsp
• Golden raisins - 1 tbsp
• Milk – 1 cup
• Water – 2 cups
• Freshly grated coconut – 1/2 cup(optional

Method:

1. Dry roast coarsely chopped cashews and almonds and keep aside.
2. In a heavy bottom pan, roast Dalia with ghee on medium-low heat.  Let it roast for 7-8 minutes or till it gives roasted aroma.
3. In a sauce pan, add water and milk. Bring it to a boil.
4. Add it to roasted Dalia. Mix well to avoid any lumps. Cook it covered for 3-4 minutes on low heat.
5. Add grated jaggery and grated coconut. Mix well.
6. Add cardamom powder, golden raisins and roasted nuts to dalia. Let it cook for few more minutes, till it turns dry.

Serve warm.

Durga Ashtami/ Navmi Special: Indian Thali

Thali means platter. This platter is special because it has all the dishes served on festivals. This particular is for Navmi (last day of Navratra). This food is offered to Goddess and then to nine little girls. The compulsory dishes for the offering are Halwa (Pudding), Puri (Fried Indian flat bread) and Kala chana (Black gram). Rest of the menu is optional.

I have already posted the recipes for Halwa(Pudding), Kala Chana, Khaman Dhokla and Shahi Kheer.

Link for Aata Halwa or Pudding recipe:
http://shvetasrecipes.blogspot.com/2011/04/aate-ka-halwa-or-kada-prashad-wheat.html

Link for Kala Chana recipe:
http://shvetahora.wordpress.com/2009/02/12/protein-packed-punjabi-kala-chana-black-chickpeas/

Note: But for this special festival navratri menu, avoid using onions and garlic in the food.

Link for Khaman-Dhokla recipe:
http://shvetasrecipes.blogspot.com/2010/03/khaman-dhokla-gujrati-speciality.html

Link for Shahi Kheer recipe:
http://shvetahora.wordpress.com/2009/02/06/shahi-kheer-rice-pudding-indian-style/

Quick Gajar Halwa: Carrot Pudding

This is a quick and non-traditional recipe for Gajar halwa or Gajrela.

Ingredients:
Approx. 6 servings

• Carrots – 2 lbs
• Condensed milk – 1/2 can
• Ghee (clarified butter) – 2 tbsp
• Cardamom powder (elaichi) – 1 tsp
• Almonds, pistachio, cashews – 1/2 cup chopped

Method:

1. Lightly peel and grate carrots in food processor or with hand grater.
2. Pressure cook the carrots for 5 minutes.
3. In a heavy bottom pan, add the steamed carrots. Let the water dry out.
4. Now add ghee to the carrots. Sauté for 5 minutes. Now add condensed milk to these carrots.
5. Keep stirring. When it doesn’t stick to the pan anymore, it is done.
6. Now add cardamom powder and nuts to it. Mix well.

Enjoy carrot pudding or gajar halwa for dessert anytime.

Pinni: A traditional Punjabi sweet

Pinni is a traditional Punjabi sweet. It is usually prepared during winter in Punjabi households. It can be stored for almost a month in air tight container.

Ingredients:

Approx. 24 Pinnis

• Whole wheat flour - 3 cups
• Powdered Sugar -2 cups
• Khoya (Mawa) - 1 cup grated [optional]
• Almonds - 1/2 cup coarsely chopped
• Cashews - 1/2 cup coarsely chopped
• Clarified butter(Ghee) - 2 cups
• Cardamom powder - 1 tsp
• Milk - 3 tsp

Method:

1. In a heavy bottomed pan, heat ghee.
2. Add wheat flour and cook it on low flame.
3. Keep stirring continuously, till it becomes light brown.
4. Now add grated mawa or khoya to it. Mix well.
5. When flour is evenly browned and aromatic, add the sugar and stir for a minute.
6. Remove the pan from the heat.
7. Add the almonds, cashews and cardamom powder.
8. Transfer it to a large plate and allow cooling a bit.
9. Mix the contents well. Drizzle the milk and mix well.
10. With the above mixture, start making ping pong size balls.
11. Decorate with chopped nuts.
12. Let the pinnis cool completely, before storing them in the airtight containers.
Enjoy pinnis all winter long after your meal or as an afternoon snack.

Chocolate Almond Nuggets

Chocolate with nuts is a classic combination. This homemade fudge is hard to resist. Enjoy this easy to follow, simple recipe for Chocolate lovers.

Ingredients:

• Semisweet chocolate chips - 2 cups (12 ounces)
• Heavy whipping cream - 1/2 cup
• Powdered sugar - 1 cup
• Butter - 2 tbsp
• Vanilla extract - 1/4 tsp
• Roasted chopped Almonds - 1/2 cup

Method:

1. Melt chocolate over double boiler.
2. Add cream and stir in sugar. Keep stirring until it becomes smooth.
3. Add butter, vanilla extract and stir to blend well. Stir in Chopped almonds.  Mix well.
4. Butter a smooth plate. Pour the chocolate mix into the plate and refrigerate for couple of hours.
5. Cut into desired shapes. Store between parchment paper to avoid sticking.

Enjoy anytime.

Rasmalai: A melt in your mouth dessert

Rasmalai is a delicate and flavorful Bengali dessert. It is easy to prepare at home with a few ingredients. Rasmalai is milk patties soaked in cardamom and saffron flavored milk. It has very delicate flavor and is served chilled after the meal.

Ingredients:
For Rasmalai: Approx. 6 servings

Whole Milk – 1 gallon
Lemon juice – 1 tbsp OR Vinegar – 1 tbsp
Kesar (saffron) – 1/4 tsp
Almonds – 12
Pistachios – 10
Crushed cardamom seeds – 1 tsp
Sugar – 1.5 cups
Rose essence – 8 drops

Method:
Making Paneer or Cheena:

1. Squeeze fresh lemon juice in a bowl and keep aside. OR if using vinegar, add 1 tbsp vinegar to half cup water and keep aside.
2. In a heavy bottom pan, boil half gallon whole milk.
3. When milk comes to a boil, gradually add lemon juice or vinegar solution to it. Stir the milk gently and it starts curdling. Very soon the whey is separated from the curdled milk. Turn the heat off.
4. Now in a strainer, line the muslin cloth. Strain the above curdled milk from this cloth.
5. The solids on the muslin cloth are “paneer” or “cheena”. Wrap the paneer in a muslin cloth and rinse it under cold water for couple of times. Rinsing helps in taking out vinegar or lemon taste from the paneer. Squeeze well.
6. Hang this wrapped paneer to take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.
7. Paneer or cheena is ready to make rasmalai.

Making the Rasmalai:

3. Take fresh paneer or cheena on a large plate or surface. Knead it for at least 5 minutes. Make soft and smooth dough of it. Kneading is one of the most important parts of making rasmalai.
4. Once the paneer becomes very soft and smooth, divide the dough into 10 equal parts and roll them in smooth balls and flatten them a bit to form small discs shape.
5. Meanwhile, on medium high heat in a large vessel, boil 6 cups of water and add 1 cup of sugar to it. Mix well.
6. Add the above paneer discs to the boiling water very gently. There should be enough room for the discs to expand. Cover the lid for 2-3 minutes. Stir gently and let it boil for 5-6 more minutes.
7. Check the rasmalai patties, as they are almost doubled in size. Turn the heat off.
8. Carefully take the patties out of the sugar syrup. Squeeze them gently. Keep aside.
9. To prepare the malai, take the remaining half gallon milk in a non stick pan and bring it to a boil. Let it simmer on low heat for 15-20 minutes, stirring occasionally. Milk reduces and starts to thicken.
10. Add half cup sugar, rose essence, cardamom and saffron. Mix well.
11. Now carefully add rasmalai patties to this milk. Let it simmer for 5 minutes.
12. Turn the heat off and let it cool completely. Keep it in the refrigerator.

Garnish and serving suggestions:
Garnish with sliced almonds and pistachios and serve chilled.

Fruit Custard

Fruit custard is an easy fruit salad with delicate creamy sweet sauce. It can be served as dessert or a side dish.

Ingredients:
For Fruit Custard – Approx. 6 servings

• Custard powder (Vanilla flavor) - 2 tbsp
• Whole Milk - 3 cups
• Sugar - 4 tbsp
• Seedless grapes - 1 cup
• Apple - 1
• Banana - 1/2
• Pomegranate seeds - 1/2 cup
• Almonds - 8
• Cashew nuts - 8

Method:

1. In a small bowl, take 1/2 cup warm milk and add 2 tbsp custard powder. Mix well to make it smooth and lump free. Keep aside.
2. In a heavy bottom pan, add remaining milk and bring it to a boil. Add sugar and mix well.
3. Now gradually add custard mix to the milk. Stir continuously. It starts to thicken.
4. Mix well and turn the heat off.
5. Cool it down at the room temperature and then refrigerate.
6. Clean and cut all the fruits in bite size pieces and keep aside.
7. Chop the nuts for garnish and keep aside.

Garnish and serving suggestion:

In a serving bowl, arrange cut fruits. Now pour chilled custard and garnish with chopped nuts and pomegranate seeds. Serve chilled.

Healthy Strawberry Shake

Ingredients:  Approx. 2 servings

• Fresh Strawberries - 8 cleaned and cut into halves
• Milk (low fat) - 2 cups
• Fat free Vanilla Ice cream - 1 scoop
• Honey - 1 tsp

For Garnish:

• Whipped cream
• Maraschino cherries - 2

Method:
In a blender, add cut strawberries, milk, ice cream, honey and Ice. Blend for a minute. Pour in tall glasses and garnish with whipped cream and cherries.
Enjoy your healthy yummy shake.

Note: You can add any protein mix of your choice to make it a meal.

Sweet Saffron Rice

Happy Ganesh Chaturthi!

Sweet saffron rice can be prepared as an offering to Lord Ganesh. It needs few ingredients, usually available in your pantry. Enjoy this simple yet flavorful recipe to start the festivities.

Ingredients:

• Basmati Rice - 1 cup
• Ghee (clarified butter) - 2 tbsp
• Sugar - 1/2 cup
• Saffron - 12 strands
• Cloves - 4
• Cinnamon stick - 1
• Black pepper corn - 4
• Cardamom Powder - 1 tsp
• Raisins - 1/4 cup
• Almonds - 1/4 cup (or any nuts of your choice)

Method:

1. Wash and soak rice in water for an hour.
2. Soak saffron strands in 2 tbsp milk in a bowl. Keep aside for 10 minutes.
3. In a pan, heat ghee on medium low flame. Add cloves, cinnamon, cardamom powder, black pepper corns. Sauté for 2 minutes.
4. Add raisins and almonds to it. Sauté for 2 more minutes. Keep aside.
5. In a large vessel, boil rice in 3 cups of water till almost done. Add 1 tbsp ghee to prevent rice from sticking together. Drain off the excess water and spread the rice to cool down.
6. Add the above spice mix to the cooked rice. Also add sugar and dissolved saffron. Mix gently.
7. Cover it and cook on low flame for 10 minutes. Saffron rice is ready to be served.

Garnish:
Garnish sweet saffron rice with sliced almonds and saffron strands. Enjoy as dessert after a meal.

Eggless banana walnut muffins

Eggless banana walnut muffins
This is a classic recipe for making eggless banana walnut muffins. You can substitute walnuts with any nut of your choice for this recipe.

Ingredients:

• Ripe bananas - 3
• Sugar - 3/4 cups
• All purpose flour – 1.5 cups
• Baking soda  - 1 tsp
• Baking Powder – 1 tsp
• Salt  - 1/2 tsp
• Melted butter - 1/3 cup
• Flax seed powder -1 tbsp + 3 tbsp water
• Walnuts – 1/2 cup coarsely chopped
• Brown sugar – 2 tbsp
• Vanilla extract - 1/2 tsp

Method:

1. Preheat oven to 375 degrees F.
2. Mash bananas and keep side.
3. In a small bowl, add flex seed powder with 3 tbsp water. Mix well.
4. In a large bowl, sift all purpose flour, baking soda and baking powder. Add mashed bananas, flex mixture, sugar, vanilla extract, chopped nuts, salt and melted butter. Mix well.
5. Line the muffin pan with paper muffin cups. Pour the above mixture in each cup. Sprinkle brown sugar on each muffin top. It gives crunch and beautiful brown color to muffins. Bake for 25 minutes or till done.

Serving Suggestion:
Serve banana walnut muffins warm or at room temperature for breakfast.

Eggless banana nut bread

Ingredients:
For 1 Banana nut loaf:

• Whole wheat flour - 1.25 cups (You can substitute with All purpose flour for traditional recipe)
• Chopped walnuts - 1/4 cup
• Chopped pecans - 1/4 cup
• Ripe bananas - 3 mashed
• Unsalted butter - 1/2 cup melted
• Baking soda - 1 tsp
• Flax seeds powder - 2 tbsp (egg substitute)
• Vanilla extract - 1 tsp
• Brown sugar - 1 cup
• Brown sugar - 2 tbsp for sprinkling on the top
• Salt - 1/4 tsp

Nutritional Facts of flax seeds:

Flax seeds contain high levels of dietary fiber including lignans, an abundance of micronutrients and omega-3 fatty acids (table). Flax seeds may lower cholesterol levels, especially in women. Initial studies suggest that flax seeds taken in the diet may benefit individuals with certain types of breast and prostate cancers. A study done at Duke university suggests that flaxseed may stunt the growth of prostate tumors, although a meta-analysis found the evidence on this point to be inconclusive. Flax may also lessen the severity of diabetes by stabilizing blood-sugar levels. There is some support for the use of flax seed as a laxative due to its dietary fiber content though excessive consumption without liquid can result in intestinal blockage. Consuming large amounts of flax seed may impair the effectiveness of certain oral medications, due to its fiber content, and may have adverse effects due to its content of neurotoxic cyanogen glycosides and immunosuppressive cyclic nonapeptides.
Source:  http://en.wikipedia.org/wiki/Flax

Method:

1. Pre heat oven to 350 degree F.
2. Grease a non stick loaf pan with some butter. Keep aside.
3. Prepare flax paste, i.e. 2 tbsp flax seed flour + 6 tbsp water, mix well.[Flax seed flour works as egg substitute]
4. In a large bowl, sift  flour and baking soda.
5. Now add, chopped walnuts, pecans, mashed bananas, butter, Flax seed powder dissolved in water, brown sugar, vanilla extract and salt. Mix well.
6. Transfer the batter to the pre greased loaf pan.
7. Sprinkle 2 tbsp brown sugar on the top. It gives beautiful brown color and crunch to the bread.
8. Put the pan in the oven for 45 minutes or an hour. Insert a skewer in the middle, if it comes out clean, banana nut bread is done.
9. Take it out of the oven, cool it completely and then slice it.

Serving suggestions:
Serve banana nut bread slice with vanilla ice-cream or a cup of coffee.

Aate ka halwa or Kada prashad (Wheat pudding)

Aate ka halwa is the main offering for ashtami or navmi feast during Navratri. It is also called as kada prashad and is mainly served in all Gurdwaras.

Ingredients:
Approx. 4 servings

• Wheat flour (aata) – 1 cup
• Sugar – 1 cup
• Desi ghee (clarified butter) – 1 cup
• Water – 1 cup
• Almonds – 1/4 cup sliced
• Almonds – 1 tbsp sliced for garnish

Method:

1. In a pan, at medium-high heat add ghee. Now add wheat flour to it. Mix well. Keep the heat medium low.
2. Now in another pan, dissolve 1 cup sugar in 1 cup water on low heat. Stir it till all the sugar is dissolved. Turn the heat off.
3. Keep stirring the wheat flour with ghee on medium low heat, till it turns golden brown and produces good aroma. Keep an eye on it otherwise it burns quickly.
4. Now add already made sugar syrup carefully to the pan and keep stirring. It all becomes thick and starts leaving the sides. All happens very quickly.
5. Add sliced almonds to the halwa and it is ready.

Garnish it with 1 tbsp sliced almonds and serve warm.

Navratri Special: Sabudana Kheer (Tapioca pudding)

Sabudana Kheer
Sabudana kheer is a very simple and flavorful dessert. It is mostly prepared for fasting menu, but is can be enjoyed anytime of the year.

Ingredients:
For Approx. 6 servings

• Sabudana (Sago pearls or tapioca pearls) – 1/2 cup
• Milk (whole) – 4 cups
• Sugar or sugar substitute – 1/2 cup
• Saffron (kesar or zafran) – 12 strands
• Cardamom powder (elaichi) – 1/4 tsp
• Almonds – 12 sliced

Method:

1. Soak sabudana with just enough water to cover it. Soak it for 4-6 hours or overnight. Now sabudana becomes light and fluffy.
2. In heavy bottom pan, add milk. Bring it to boil once and let it simmer on low heat for 20 minutes. Add saffron strands and stir occasionally.
3. Add soaked sabudana to the milk and stir gently. Let it cook for further 6-8 minutes till sabudana becomes translucent.
4. Now add half of the sliced almonds and sugar to it. Simmer for 5 more minutes.
5. Kheer is ready to be served.
6. Sabudana kheer becomes thick when cools.

Garnish and serving suggestions:
Garnish sabudana kheer with remaining sliced almonds and few strands of saffron. Enjoy this wonderful dessert chilled or warm.

Thandai: Maha Shivaratri Special

Prep time: 20 minutes
Cooking time: Nil
Approx. 6 servings

Ingredients:
Cold milk (whole milk) – 3 cups
Sugar – 1.5 cup
poppy seeds (khuskhus) – 1 tbsp
Almonds – 12
Saffron (kesar) – 10-12 strands
Aniseed (saunf) – 1 tbsp
Melon seeds (char magaz)  - 1 tbsp
Peppercorns (kali mirch whole) – 8
Cardamom powder (elaichi) – 1 tsp
Rose water - 1 tsp
Water – 3 cups

  

Method:

• Soak almonds, melon seeds, aniseed, poppy seeds and peppercorns in half of the water for couple of hours.
• Finely grind all the soaked ingredients, using little water.
• Tie this paste in a muslin cloth and extract the juices as much as possible.
• The extract is then mixed with milk, remaining water, sugar, saffron, cardamom powder and rose water.
• Mix well few times.
• Serve chilled.

Enjoy this soothing chilled drink on Maha Shivratri, Holi or any summer evening.

Zafrani Mango Lassi

Ingredients:
For 2 servings approx.

• Original or fat free yogurt - 1 cup
• Milk - 1/2 cup
• Fresh ripe mango or mango pulp - 1 cup
• Sugar or Splenda - 2 tsp
• Saffron - 5 strings
• Cardamon powder - 1 pinch

Method:
Combine  mango cubes or mango pulp, yogurt, milk, sugar/splenda, saffron and cardamom powder into a blender. Blend it for 2-3 minutes. Pour in tall glasses, garnish with cardamom powder and saffron.
Serve chilled.

Rava Laddoo [Semolina dessert]

Ingredients: [For Approx.30 laddoos]
Fine Rava/Sooji – 2 cups
Butter/ Ghee – 1/2 cup
Shredded Dry Coconut – 1.5 cups
Sugar – 1.5 cups
Evaporated Milk – 1 can
Cardamom Powder – 1 tsp
Saffron – 1 pinch
Golden raisins – ¼ cup
Cashew/Almond– ½ cup

Method:

• In a pan, heat 2 tbsp butter/ghee. Lightly roast raisins, almonds and cashews. Drain on kitchen towel. Coarsely chop nuts and keep aside.
• In the same pan, add the remaining butter/ghee on medium heat. Add rava/sooji and fry until you get the nice roasted rava aroma.
• Add shredded coconut and sugar and mix well on low heat for a minute.
• Now add raisins, nuts, cardamom powder and Saffron. Mix well.
• Add evaporated milk and turn off the stove. Keep mixing for few minutes until the evaporated milk is well incorporated.
• Pour the mixture in a bowl or thali. Let it cool till its managable. Do not cool completely.
• Take small amount of the mixture in your palm and make lemon size balls.

Apple pie

 










Ingredients: For 1 apple pie [Serves 6]
Pillsbury pie crust for 9 inch pan (2 sheets)
Assorted apples - 7 peeled, sliced
Brown Sugar – 1 cup
All purpose flour -2 tbs
Almonds – 1/4 cup crushed (for crunch)
Lemon juice -2 tbsp
Cinnamon ground -1 tsp
Nutmeg ground -1 pinch
Cardamom powder -1/2 tsp
Salt – 1 pinch
Butter  -2 tbsp

 Method:    

• Thaw the frozen pastry sheets to room temperature.    
• Peel and slice apples.    
• In a large bowl, toss the sliced apples with lemon juice.    
• Combine sugar, flour, crushed almonds, cinnamon, nutmeg, cardamom and salt. Add apples and toss well to coat evenly.    
• Line the pie pan with one of the thawed pastry sheet.    
• Fill pastry lined pie pan with apple mixture. Add butter on the top.    
• Place second crust on a plain surface and cut into strips.
• Now arrange the strips on the top of pie filling in criss-cross manner. Seal the edges of the crust by hand.    
• Bake at 425 degrees for 15 minutes.    
• Reduce heat to 350 degrees and bake 40-45 minutes more or until crust is golden and filling is bubbly.

Serving suggestion:
Serve warm with a dollop of vanilla ice-cream after any meal.

Eggless Sponge Cake

 









Ingredients: For eggless sponge cake
Sweetened condensed milk – 1/2can
Self raising flour- 140 gms (5 oz.) or 1.25 cups
Baking powder – 1 tsp (leveled)
Baking soda or soda bi-carb – ½ tsp
Melted butter – 60 ml (2 fl.oz.)
Water – 75ml (2.5fl.oz.)
Vanilla essence – 1 tsp

Method:

• Preheat the oven at 400 degrees (F).
• Grease 8 inches diameter cake pan.
• Sieve the flour, baking powder and baking soda together.
• Mix the flour mixture, condensed milk, melted butter, vanilla essence, water and beat well.
• Pour the mixture in the greased cake pan.
• Bake for 10 minutes, then reduce the temperature to 325 degrees (F) and bake for further 10 minutes or until cake starts leaving the pan from sides and an insert knife in the center of the cake come out clean.

• Remove the cake from the oven and let it cool off for few minutes.
• Run a knife around the edges to loosen the cake and place a flat plate over the cake pan and turn it over to transfer the cake on to the plate.
• Cool the cake completely before decorating.

Diwali Special: Besan Ladoo

HAPPY DIWALI! 

Besan Ladoo
Festivities are in the air. Besan Ladoo is one of the most popular sweet in India. It needs few ingredients and is very simple to make. Enjoy these homemade ladoos this Diwali.

Ingredients:

For Besan Ladoo (20 pieces approx.)

Ladu besan (gram flour) flour – 2.5 cups
Ghee – 1.5 cup
Powdered sugar – 1.5 cup
Cardamom powder – 2 tsp
Almonds – ½ cup
Cashews – ½ cup

Method:

• Crush almonds and cashews in the food processor and keep aside.
• In a heavy bottom pan heat ghee. Now add besan and mix well.
• Keep stirring the mixture for approx. 20 minutes till the mixture turns golden and gives roasted aroma.
• Pour the mixture in a thali. Now add cardamom powder, almonds, cashews and powdered sugar. Mix evenly.
• Let it cool a bit and then start making lemon size balls (Ladoos) of the above mixture.
• Garnish with halved cashews and enjoy.