Pistachio Barfi

Pistachio barfi requires a very few ingredients and takes less time to make. The nutty flavor and color temps the sweet lovers.

Ingredients:

  • Pistachio (1 cup, unsalted, unroasted)
  • Color (green, few drops)
  • Almond (sliced 3 tbs)
  • Sugar (1 1/2 cup)
  • Milk Powder (6 tbs)
  • Ghee (6 tsp)

Cook time: 30 minutes

Total time: 40 minutes

Cuisine: Indian

Category: dessert

Yield: 15

Method:

  • Grind pistachio to a fine powder.
  • In a deep skillet add sugar and water.
  • Boil sugar till it dissolves.
  • Grease the tray, flat plate and knife.
  • Stir constantly till it thickens.
  • Add 3 teaspoons of ghee.
  • Keep stirring and add the remaining ghee.
  • Cook until the mixture stops sticking to the sides.
  • Transfer the mixture to a greased tray.
  • Use a greased plate to gently smoothen the mixture.
  • Garnish with sliced almonds and again gently smoothen the mixture.
  • Use a knife to make pieces before it cools down.

Step by step pictures of the recipe:

Grind pistachio to a fine powder.
Add sugar and water in a deep skillet.
Boil till the sugar dissolves.
Add powdered pistachio and milk powder and stir constantly.
Add a few drops of green color.
Add ghee and stir constantly.
Cook until the mixture stops sticking to the sides.
Transfer to a greased tray.
Smooth the mixture using a greased plate.
Garnish with sliced almonds.
Use a greased knife to cut to pieces.

Notes:

  • Boil sugar till it dissolves and no need for string consistency.

Low Carb Keto Friendly Khicdi

Low carb khichdi is very healthy, light and easy to make with a few ingredients. Khicdi is usually made with rice and lentils but, here cauliflower rice has been substituted for regular rice and instead of lentils almond flour is added.

Ingredents:

  • Cauliflower Rice (3 cups)
  • Almond Flour (1 cup)
  • Jeera [Cumin Seeds] (2 tsp)
  • Turmeric Powder (1/2 tsp)
  • Ginger (grated, fine, 1 tsp)
  • Cilantro (chopped, 3 tsp)
  • Salt (to taste)
  • Green Chili (chopped, 1)
  • Onion (chopped, fine, 1/2 cup)
  • Tomato (chopped, fine, 1/4 cup)
  • Chili Powder (Kashmiri, 1 1/2 tsp)
  • Oil (4 tsp)
  • Butter (2 tbs)

Prep time: 5 minutes

Cook time: 25 minutes

Total time: 30 minutes

Category: Lunch \ Dinner

Cuisine: Indian

Serves: 2

Method:

  • Melt 2 tablespoons of butter.
  • Add jeera [Cumin Seeds], chopped onion, green chili and grated ginger.
  • Cook until onion is translucent.
  • Add cauliflower rice, salt, turmeric and red chili powder.
  • Cover with a lid and cook till they turn soft.
  • Add chopped tomatoes and cook for 5 more minutes.
  • Add almond flour, water and mix well.
  • Garnish with cilantro.
Add butter, jeera, chopped onion, green chili and grated ginger.
Add cauliflower rice, turmeric, red chili powder and salt.
Cover with a lid and cook till cauliflower rice turns soft.
Add chopped tomatoes.
Once tomatoes are soft add almond flour.
Add a cup of water if required add some more.
Garnish with chopped cilantro.









Qubani Ka Meetha

Qubani ka meetha is a popular hyderabadi dessert. The dessert is topped with fresh cream or ice cream or nuts. This dish is very easy to make and it is rich and delicious.

Ingredients:

  • Apricot (dried, 1 cup)
  • Sugar (3/4 cup)
  • Saffron (few strands)
  • Fresh Cream (50 gm)

Prep time: 10 minutes

Soak time: 10 hours

Cook time: 30 minutes

Cuisine: Indian

Category: Dessert

Serves: 3

Method:

  • Soak dried apricots for 10-12 hours.
  • Remove the pits and save the water.
  • Remove kernels using a nutcracker or a hammer.
  • In a skillet add the saved water.
  • Add half a cup of water and soaked apricots.
  • Cook for 20 minutes on a low flame.
  • Check whether apricots are soft.
  • Add sugar and cook for 10 more minutes.
  • Add the kernels and saffron soaked in milk already.
  • Allow it to cool and serve with fresh cream or ice cream.

Step by Step pictures of the recipe:

Soak apricots.
Remove the pits.
Remove the kernels.
Add saved water and apricots in a skillet.
Cook till apricots turn soft.
Add sugar.
Cook for 10 minutes.
Add the kernels.
Add saffron strands.
Serve with cream.

Notes:

  • Dried apricots are not available the entire year so store it when it’s available to make the dessert.
  • After adding sugar cook till the consistency is thick .

Dahi Vada

Dahi vadas are deep fried black gram lentil fritters soaked in creamy yogurt. Vadas in general can be eaten with sambar and chutneys too.

Ingredients:

  • Urad Dal [Black Gram] (whole, 1 cup)
  • Green Chilies (2)
  • Red Chilies (2)
  • Salt (to taste)
  • Hing [Asafoetida] (powder, 1/2 tsp)
  • Ginger (small piece)
  • Cumin Powder (1 tsp)
  • Red Chili Powder (1 tsp)
  • Cilantro (chopped, 1 tsp)
  • Boondi (3 tsp)
  • Oil (to fry)
  • Curd (2 cup)

Prep time: 10 minutes

Soak time: 1 hour

Cook time: 45 minutes

Cuisine: Indian

Category: Tiffin \ Dinner \ Breakfast \ Lunch

Yield: 15

Method:

  • Wash and soak urad dal for an hour.
  • Strain the water and add red and green chilies, salt, ginger and hing powder.
  • Grind to a fine paste.
  • Whisk the batter for 5-10 minutes to make it light and fluffy.
  • Heat oil in a frying pan.
  • Dip your fingers in water and take a lemon sized ball of the batter.
  • Flatten the batter and make a hole in the centre.
  • Gently lower the vadas into the hot oil.
  • Flip vadas after a couple of minutes

Step by Step Pictures of the recipe:

Soak urad dal and chilies for an hour.
Grind soaked urad dal, chilies, ginger and salt to a fine paste.
Beat the batter to make it fluffy and light.
Take a lemon sized batter.
Flatten the ball.
Make a hole in the centre.
Gently lower the vadas into the hot oil.
Fry until they are cooked on both the sides.
Cool for 10 minutes.
Soak in warm water.
Squeeze the excess water.
Add salt and whisk the curd.
Soak the vadas in curd.
Sprinkle with red chili, and cumin powder and garnish with cilantro and boondi.

Notes:

  • Strain the water completely before grinding the urad dal.
  • While grinding sprinkle little water (use a teaspoon) and ensure the batter should be fluffy.
  • Wet your finger tips and the plastic sheet while making the shape.

Baingan [Eggplant] Bharta

Baingan bharta is a dish made of fire roasted eggplant and cooked with onions, tomatoes and other spices. It goes well with rice and all types of breads. In southern part of India smoked eggplants are used to make chutney and in northern part bharta is made out of it. We live in the middle east and here baba ghanoush is very popular and can be compared to our bharta.

Ingredients:

Eggplant (200 gms)
salt (to taste)
Oil (4 tsp)
Ginger (grated, 1 tsp)
Carrots (grated, 2 tbs)
Onions (chopped, 1/2 cup)
Tomatoes (chopped, 1/2 cup)
Coriander Leaves (2 tbs)
Coriander Powder (1 tsp)
Turmeric Powder (1/4 tsp)
Cumin Seeds Powder (1 tsp)
Garam Masala Powder (1/2 tsp)
Red Chili Powder (medium hot, 1 1/2 tsp)

Ingredients

Cook time: 45 minutes

Cuisine: North Indian

Category: Lunch \ Dinner

Serves: 2

Baingan Bharta recipe video

Method:

  • Smear eggplant with oil before roasting.
  • Pierce the eggplant with a skewer and place it on the flame.
  • Turn the eggplant till the skin is completely charred and the pulp should be soft.
  • Remove the skin when it’s warm and cut off both the ends.
  • Mash the eggplant using a fork or a spoon until smooth.
  • Heat a deep skillet to medium and add oil.
  • Add chopped onions, tomatoes, grated ginger and salt.
  • Sautee till the oil separates from the mixture.
  • Add turmeric, red chili, coriander, and cumin powder.
  • Mix and stir well.
  • Add the mashed eggplant and garam masala powder.
  • Add required water to adjust the cosistency.
  • Garnish with coriander leaves and grated carrots.

Step by step pictures of the recipe:

Apply oil all over and skew the eggplant.
Roast the eggplant directly on the flame. and turn it over every couple of minutes.
Roast till the skin is completely charred.
Peel off the skin when it’s warm and cut off both the ends.
Mash the eggplant with a spoon to a smooth consistency.
Add chopped onions, tomatoes and grated ginger,salt and sautee till the vegetables are soft.
Add turmeric, red chili, coriander and cumin powder.
Add the mashed eggplant and garam masala powder.
Add required water to adjust the consistency.
Garnish with coriander leaves and grated carrots.

Notes:

  • While selecting eggplants select the lightweight ones.
  • Immerse the roasted eggplant in water as soon as it’s removed from fire and Peel off the skin or the skin can be peeled off as mentioned in the video.
  • Eggplant roasted on fire is more tastier than eggplant roasted in oven.
  • Garlic paste can be added if preferred.

Masala Vada |Paruppu Vadai |Dal Vada

Masala Vada is a south-indian snack made during the monsoon seasons, festival times (but no onions) and also for guests. it’s eaten with coconut chutney and a staple breakfast menu along with idli sambar in the restaurants. Vadai goes well with curd rice too.

INGREDIENTS:

  • Chana Dal [Chick Peas] (split, 1/4 cup)
  • Toor Dal [Pigeon Peas] (split, 1/4 cup)
  • Onions (chopped, fine, 1/2 cup)
  • Coriander Leaves (as desired)
  • Curry Leaves (chopped, few)
  • Green chili (chopped, fine, 1)
  • Ginger (grated, 1 tsp)
  • Rice (raw, 1 tsp)
  • Oil (to deep fry)
  • Salt (to taste)
  • Red chilies (2)
Ingredients

Cook time: 45 minutes

Cuisine: South Indian

Category: Snack \ Tiffin

Yield: 12

Masala Vada recipe video

Method:

  • Wash and soak chick peas, pigeon peas and rice for 1 1/2 hours.
  • Soak red chilies along with the peas.
  • Strain the water and add the peas to a grinder bowl.
  • Save the water and add if required.
  • Grind to a coarse consistency.
  • Add chopped onions, green chili, grated ginger, salt, curry leaves and coriander leaves.
  • Mix all the ingredients.
  • Heat oil in a pan.
  • Make a small lemon sized balls with the batter.
  • Wet a plastic sheet and flatten the ball.
  • Gently lower the balls and fry on a medium flame.
  • Cook on both the sides.
  • Transfer the vadas on a paper towel to remove excess oil.
Rice, Pigeon,and Chick Peas
Wash and soak them in water for 1 1/2 hours.
Soak red chilies along with the peas.
Strain the water.
Transfer the ingredients to a grinder bowl.
Grind them to a coarse consistency.
Add chopped onions,coriander leaves, curry leaves, green chili, grated ginger and salt.
Use the saved water if needed to adjust the consistency.
Spread out a sheet of plastic wrap and dampen it.
Take a lemon-sized ball with the batter and flatten it.
Wet your fingers and take off the batter.
Gently lower vada into the hot oil.
Cook vada on both the sides.
Cook till the vadas turn crisp.
Transfer on to a paper towel.

Notes

  • Strain the water using a strainer and leave the soaked rice and peas for 10 minutes.
  • While grinding water should be added using a spoon .Water decides the crispness so add little by little and do not pour.
  • Plastic sheet helps vada to give a bulge at the center and thin on the sides.
  • Initially after dropping the vadas into oil allow them to cook for 5-6 minutes.This will prevent them from breaking.

Patani [Peas] Sundal

Pattani sundal is a south Indian snack made with dried white peas, spices and coconut. It’s a very popular snack during Navaratri and also on sandy beaches in south India.

Ingredients

  • Pattani [White Peas] (1/2 cup)
  • Mustard Seeds (1 tsp)
  • Coconut (pieces, small, 2 tbs)
  • Mango (raw, pieces, small, 2 tbs)
  • Hing [Asafoetida] (powder, a pinch)
  • Green Chilies (chopped, fine, 2)
  • Curry Leaves (chopped, fine, few)
  • Salt (to taste)
  • Oil (2 tsp)

Cook time: 25 minutes

Cuisine: South Indian

Category: Snack \ Tiffin

Serves: 2

Pattani [Peas] Sundal recipe video

Method:

  • Wash and Soak white dried peas in a thermal insulated pot with 1 cup of hot water.
  • Rest for 5-6 hours.
  • Pressure cook the soaked peas for 4-5 whistles. If required add 1/2 a cup of water before you cook.
  • Strain the water and set aside.
  • In a shallow skillet add oil and mustard seeds and wait for the seeds to splutter.
  • Add the chopped green chilies and add asafoetida powder.
  • Add salt to taste.
  • Add small pieces of coconut and raw mango.
  • Add curry leaves and mix well.

Step by step pictures of the recipe:

Soak the peas in hot water and rest for 5 hours.
Pressure cook by adding half a cup of water and cook for 5 whistles.
If it’s not cooked then cook again for 1-2 whistles.
Add oil and mustard seeds. Once seeds spluttered add the chopped green chilies and asafoetida powder.
Garnish with salt coconut and raw mango pieces.

Notes:

  • While cooking peas pressure cook for 4-5 whistles only. The chances of getting overcooked or under cooked are possible. If it’s under cooked pressure cook for 1-2 whistles more.

Paneer Butter Masala (no onion-garlic)

a rich, delicious and creamy dish made with indian cottage cheese and spices. It can be eaten with all kinds of bread.

Ingredients

  • Paneer (cubes, 1 1/4 cups or 200 gms)
  • Butter (3 tsp)
  • Cloves (2)
  • Cardamom (pods, 3)
  • Cashews (soaked, 12)
  • Red chilies (kashmiri, 12)
  • Cooking Cream (3tbs) or Full Fat Milk (6 tbs)
  • Oil (4 tsp)
  • Jeera [Cumin] (seeds, 1 tsp)
  • Ginger (chopped, fine, 2 tsp)
  • Fresh Cream (2-3 tsp)
  • Tomato (chopped, fine, 2 cups)
  • Salt (to taste)
  • Kasuri Methi [Dried Fenugreek Leaves] (2 tsp)

Prep time: 10 minutes

Cook time: 50 minutes

Cuisine: North Indian

Category: Curry

Serves: 4

Paneer butter masala recipe video

Method:

  • Soak chilies, cashews, cloves and cardamom in three separate bowls in hot water.
  • Let it rest for 30 minutes at least.
  • Heat a deep skillet to medium and add 2 teaspoons of oil.
  • Add chopped ginger and sautee for 2-3 minutes and set aside.
  • Add tomatoes and cook till they turn mushy.
  • Grind red chilies, cashews, ginger, tomatoes to a fine paste.
  • Heat a deep skillet to low and add butter and oil.
  • Add cumin seeds and then add the ground paste.
  • Add the required salt.
  • Cook for about 15-20 minutes.
  • Add the clove-cardamom water extract.
  • Add the cooking cream and then add paneer cubes.
  • Mix gently.
  • Add kasuri methi leaves while adding the leaves crush it with your palms to enhance the flavor.
  • Add the fresh cream.

Step by step pictures

  1. Soak chilies in hot water.

2. Soak cashews in hot water.

3. Soak cloves and cardamom in hot water.

4. Add chopped ginger.

5. Add tomatoes and cook for 10- 15 minutes.

6. Cooked tomatoes.

7. Add soaked chilies, ginger and cashews in a grinder bowl.

8. Add cooked tomatoes to the ginger, cashew and chilies.

9. Add jeera in the butter-oil mix.

10. Add the ground paste.

11.Add the filtered cardamom-clove water.

12. Add fresh cream to make the gravy rich and creamy.

13. Add the paneer cubes.

14.Add kasuri methi.

15. Add fresh cream.

Paruppu Podi

Paruppu podi is a spicy condiment made with lentils, and spices usually served with rice. It’s an easy-to-make recipe, and the shelf life is 6 months to one year.

Ingredients:

  • Toor Dal [Pigeon Peas] (split, 1/2 cup)
  • Chana Dal [Chick Peas] (split, 1/8 cup)
  • Urad Dal [Black Gram] (whole, 1/8 cup)
  • Hing [Asafoetida] (cake, small, 2-3)
  • Pepper (1 tsp)
  • Salt (to taste)
  • Red chilies (5)
  • Oil (1/4 tsp)
Ingredients

Cook time: 20 minutes

Cuisine: South Indian

Category: Lunch \ Dinner

Yield: 150 grams

Paruppu Podi recipe video

METHOD:

  • Heat a shallow skillet to low and add 1/4 teaspoon of oil.
  • Add two to three small cakes of hing [asafoetida] and sautee till it doubles in size and crisps up.
  • Keep aside, and in the same skillet add toor dal [pigeon peas], red chilies, pepper.
  • Sautee for 10 minutes or till the dal [peas] changes its color.
  • Set aside and in the same skillet add urad dal [black gram] and sautee for 7-8 minutes or till the dal turns golden.
  • Set aside and add chana dal [chick peas].
  • Sautee chana dal [chick peas] for 7-8 minutes or till dal changes its color.
  • Allow all the sauteed ingredients to cool before grind them to a fine powder.
  • Add salt and mix well.

Step by step pictures of the recipe:

Sautee asafoetida till it and crisps up doubles in size.
Dry roast pigeon peas, red chilies and black pepper.
Dry roast black gram until golden.
Dry roast chick peas until the color changes.
Add salt and grind to a fine powder.

Notes:

  • Sautee constantly to avoid ingredients getting burnt.
  • Cool the ingredients well before grind.

Bread Upma Recipe

It’s an easy to make spicy breakfast with a few ingredients. It can be made with white as well as brown bread. It tastes yummy definitely, if we make with white bread.


Ingredients:

  • Bread (chopped, cubes, 4 slices)
  • Red Chili (Powder, 1/2 tsp)
  • Onion (chopped, 1 cup)
  • Curry Leaves (chopped, few)
  • Jeera [Cumin Seeds] (1 tsp)
  • Turmeric (1/4 tsp)
  • Chili (1. split)
  • Oil (3 tbs)
  • Ghee (1 tsp)

Prep time: 10 minutes

Cook time: 20 minutes

Cuisine: South Indian

Category: Tiffin \ Breakfast

Serves: 1

Bread upma video recipe

Method:

  • Cut the bread slices into small cubes.
  • Sprinkle with 2 tablespoons of water.
  • Heat a deep skillet to medium.
  • Add 3 tablespoons of oil and add a teaspoon of jeera.
  • Wait for the jeera to splutter.
  • Add the chopped onions, slit green chili, and salt.
  • Sautee for 5 minutes or till onions turn translucent.
  • Add 1/4 teaspoon of turmeric and 1/2 teaspoon of red chili powder.
  • Add some chopped curry leaves.
  • Add the bread cubes and sautee for few minutes or till the spices and bread pieces mix completely.
  • Add a teaspoon of ghee.
  • Cook till the bread pieces turn crisp.

Step by step pictures:

1. Add oil, jeera, chopped onions, slit green chili, and salt.

2. Sautee for 5 minutes or till onions turn translucent.

3. Add the bread cubes to the onion and spice mixture.

4. Cook till the bread pieces turn crisp.

Notes:

  • Sprinkle water only just before you start cooking.
  • Chopped tomatoes can also be added.