Mains

Palak Raita Spinach Raita – (A Sailana Recipe)

There’s nothing like a cooling bowl of raita on a hot summer day.  This Palak Raita is inspired by the regal culinary legacy of Sailana, a town in Madhya Pradesh.

Sailana has rich culinary history that traces back to its royal heritage.  The town was once the seat of the princely state of Sailana, known for its opulent lifestyle and royal kitchens.  The dishes skilfully balance spices, herbs, and ingredients to create a perfect amalgamation of sweet, spicy, tangy, and savoury notes.  This recipe is no different.

Add a touch of majesty to your everyday meals with this layered Palak Raita.

Servings 4 persons
Course Main
Preparation Time 10 minutes
Cook Time 5 minutes

Ingredients for Palak Raita Spinach Raita  – (A Sailana Recipe)

(1 cup=200 ml, 1 tbsp=15 ml)
2 cups Spinach, washed and cut finely
1 no. Onion, cut finely
3 – 4 tbsp Ghee
½ inch Piece of ginger, grated
2 nos. Cloves powdered
3 – 4 Cloves, whole
½ tsp Powdered Cinnamon
1 tsp Black cardamom powdered
3 – 4 Cloves of garlic minced
1/4th cup Water
4 cups Yogurt, beaten and strained
1 – 2 tbsp Sugar
Salt to taste
Curry leaves for garnish

Instructions for Palak Raita Spinach Raita  – (A Sailana Recipe)
1. Heat about 2 tbsp ghee in a kadhai.  Sauté the onions until brown.  Sauté the spinach and ginger.  Add 1/4th cup water and cook the spinach until it softens and water dries out completely.  Set aside to cool.
2. Take the yogurt in a bowl. Add in the ground cloves and cinnamon powder.  Add in sugar, salt and garlic minced.  Now mix the above-prepared spinach mixture.  Chill for 1 – 2 hours.
3. For the tempering heat the remaining ghee – add whole cloves, grated cardamom and 3-4 curry leaves.  Sauté. Add the tempering to the raita just before serving.  Serve chilled with your meals.

 

June 17, 2023 By
Others/ Snacks

Pani Puri

Golgappa, puchka, pani puri, pani patashe – whatever you want to call it, we all know and love it!

Growing up, Pani Puri was always one of my favorite street food snacks, and it still is. It’s a classic street food that’s loved by people of all ages I remember waiting eagerly for the vendor to set up his stall in the evening, the aroma of the filling and the sweet-spicy chutney wafting through the air.

The first bite of the crispy purl, followed by the burst of the tangy filling and the refreshing pani was always a delight to my taste buds. My recipe for Pani Puri stays true to the traditional flavours of this beloved dish, with a few tweaks.

So go ahead and give my recipe a try, and I hope it transports you to your memories of Pani Puri.

Servings 4 persons
Course Snacks
Preparation Time 15 minutes
Cook Time –

Ingredients for the Pani puri

(1 cup=200 ml, 1 tbsp=15 ml)
½ cup Mint leaves
½ cup Coriander leaves
1 No. Raw mango
3 – 4 Green chilies
2 -3 Lemons
Sugar as per taste
Salt as per taste
1 tbsp Roasted jeera powder
3 – 4 cups Water, chilled
1 – 2 Ice cubes

To Serve
1 cup Aloo chana masala or ragda
Imli chutney
1 packet Puris

Instructions for Pani Puri
1. Blend the mint, coriander, raw mango, green chilies, sugar, salt along with ½ cup of water and ice cubes.  Blend into a smooth paste.
2. Strain the paste through a sieve.  Add the water.  Check for taste.  (You can increase or decrease the spicy and sour ingredients as per your liking).
3. Add in roasted jeera and black salt, chill for 1 – 2 hours.  Serve with the aloo chana masala and puris.

May 29, 2023 By
Appetizers

Muhammara Dip

Muhammara embodies all that I love about Lebanese cuisine – it’s exploding with flavour, easy to prepare, and packed with nutrients.

I also love its unique colour – did you know that the name “muhammara” comes from the Arabic word “hammara”, which means “reddened”?

Servings 4 persons
Course Appetizer
Preparation Time 10 minutes
Cook Time 10 minutes

Ingredients for the Muhammara Dip

(1 cup=200 ml, 1 tbsp=15 ml)
2 nos. Red bell peppers
½ cup Walnuts (raw)
½ cup Toasted bread crumbs
2 tbsp Pomegranate molasses
1 – 2 tbsp Chili flakes
1 tsp Sugar
1 no. Lemon juice
1 – 2 Garlic cloves crushed
1 tsp Cumin powder
Salt to taste
Olive oil

Instructions for the Muhammara Dip
1. Rub a little olive oil on the peppers. Roast the peppers on a flame or preheated oven @ 180°C until the skin chars.
2. Remove once the skin is black, wrap for a few minutes with a tea towel.  When cool, peel and slice them.
3. In a bowl, mix all the ingredients with the roasted peppers.  In a food processor blend into a smooth paste.  Add olive oil to smoothen.  Chill the dip for a few hours.
4. Before serving drizzle with olive oil.  Garnish with toasted walnuts and parsley. Serve cold with lavash and crudités.
May 4, 2023 By
Appetizers

Baba Ganoush

Preparing for the week ahead?  I love making a batch of this Baba Ganoush on Sundays – it’s perfect for any snacking I want to do through the week!

Baba ganoush is a rich and creamy dip that offers a delicious blend of earthy and smoky flavours.  The brinjal & tahini make it feel decadent, yet it’s so healthy and low in calories!

It’s also full of antioxidants from the brinjal, anti-inflammatory properties from the garlic, healthy fats from the tahini, and essential nutrients, like Vitamin C, Vitamin K, and potassium.

Servings 4 persons
Course Appetizer
Preparation Time 15 minutes
Cook Time 5 minutes

Ingredients for the Baba Ganoush

(1 cup=200 ml, 1 tbsp=15 ml)
2 med. Size Brinjals
¼ cup Tahini paste
1 no. Lemon juice
2 – 3 cloves Garlic crushed
1 – 2 tbsp Hung curd
Salt to taste
Pepper to taste (optional)
Olive oil – extra virgin
Toasted pine nuts for garnish
Sumac for garnish
Parsley for garnish
Pomegranate kernels (optional) – for garnish

Instructions for Baba Ganoush 
1. Wash and scrub the eggplants (brinjals) with olive oil.  Roast them directly over the flame.  Using tongs, keep turning eggplant every 5 minutes or so, until skin is charred on all sides.
2. Remove eggplant and allow it to cool.  Once cooled, remove all excess water thru a colander.  Remove the charred skin and just keep the flesh aside.
3. Take the eggplant flesh, mash with fork.  Add tahini, hung curd, olive oil, garlic, pepper, and salt.  Blitz for just half a minute in a food processor.
4. Now chill the dip for 1 – 2 hours.
5. Drizzle with olive oil.  Garnish with pomegranate kernels, sumac, toasted pine nuts, and parsley.   Serve at once with pita bread.
May 4, 2023 By
Appetizers

Tzatziki Dip

From Ancient Greece to your kitchen!

Tzatziki is one of the most well-known dips and for good reason.  It is a refreshing and zesty dip that bursts with a complex array of refreshing and tangy flavors. It’s particularly perfect for the summer – the combination of the cooling yogurt & cucumbers means you’ll stay hydrated through the rising temperatures.

Servings 4 – 6 persons
Course Appetizer
Preparation Time 15 minutes
Cook Time –

Ingredients for Tzatziki Dip

(1 cup=200 ml, 1 tbsp=15 ml)
2 cups Greek style yogurt
½ cup Finely grated cucumber
1 No. Lemon juice
2 – 3 tbsp Extra-virgin olive oil
2 – 3 Nos. Garlic cloves, grated
A few Mint leaves, shredded
1 tbsp Dill leaves chopped (optional)
Salt to taste

Instructions for Tzatziki Dip 
1. Hang the yogurt in a muslin cloth for 2 – 3 hrs.
2. Place the grated cucumber on a towel and gently squeeze out the excess water.
3. In a bowl, combine the yogurt, cucumber, dill, mint, garlic, lemon juice and salt.  Drizzle the olive oil.  Chill for a few hours until ready to use.  Serve with crudités and warm pita.
May 4, 2023 By
Desserts

Mango Falooda Ice cream

I am the first to admit that I have a problem – whenever I see Falooda on a menu, or cart, I must have it!  While I know some don’t like it, I absolutely adore the silky and creamy feel of it.  Also, it doesn’t hurt that if someone else doesn’t want to share, that’s more for me.

This Mango Falooda recipe takes textural complexity to a different level.  With layers of falooda, luscious mango, velvety ice cream, topped with a perfect crunch of nuts, it’s the perfect quick, yet indulgent, dessert for those long summer days.

Servings 2 glass (tall)
Course Dessert
Preparation Time 10 minutes
Cook Time Nil

Ingredients for Mango Falooda Ice cream

(1 cup=200 ml, 1 tbsp=15 ml)
2 tbsp Soaked subja seeds (basil seeds)
2 tbsp Falooda sev (cook as per packet instructions)
4 tbsp Rose syrup
6 tbsp Fresh alphonso mango pulp
6 – 8 tbsp Fresh alphonso mango diced
2 scoops Mango ice cream
½ cup Chilled milk
4 – 6 tbsp Mango jelly
1 – 2 tbsp Pistachios for garnish
1 – 2 tbsp Almond slivers for garnish

Instructions for the Mango Falooda Ice cream
1. In both the glasses add the following ingredients equally

a) Subza seeds

b) Falooda Sev

c) Mango pulp

d) Chilled milk

e) Chopped mango pieces

f) Mango ice cream

g) Rose syrup

h) Mango chopped once again

i) Mango jelly

j) Pistachio and almond slivers
2. Dig in immediately. Serve chilled.

 

 

May 3, 2023 By
Desserts

Mango Shrikhand

Did you know that Shrikhand is one of India’s oldest desserts – it can be traced back to 500 BC!

While it originated in Gujarat & Maharashtra, it’s now loved nationwide, and I can understand why!

This traditional Indian dessert is made summer ready, with sweet mango pulp, creamy yogurt, and delicately flavored with cardamom and saffron.  It’s easy to make, and a real crowd-pleaser!

Absolutely perfect for a summer evening treat or a weekend brunch (or anything in between).

Servings 4 persons
Course Dessert
Preparation Time 10 minutes
Cook Time Nil

Ingredients for Mango Shrikhand

(1 cup=200 ml, 1 tbsp=15 ml)
3 cups Fresh and thick yogurt (curd hung for a few hours)
1½ cups Alphonso mango pulp
¼ to ½ cup Sugar
¼ tsp Cardamom powder
3 tsp Saffron milk
Pistachios to garnish
1 No. Chopped mango to garnish

Instructions for the Mango Shrikhand
1. Whisk the curd and sugar together with the help of a whisk until smooth and creamy.
2. Add in the mango pulp, cardamom powder and the saffron dissolved in milk.  Whisk well.
3. Set aside to cool for at least one hour.
4. Before serving, garnish with chopped mango and pistachio slivers.
5. Serve chilled.

Note:   You can increase or decrease the sugar quantity based on the sweetness of your mango quality.

 

May 3, 2023 By
Mains

Keri Ki Launji

Who else can’t live without their favorite condiments?  Whether you’re a mustard fanatic or a hot sauce aficionado, they can take your meals to the next level! I love making my own, and this tangy, zingy, and delightful Mango Launji is the perfect accompaniment to my meals!

Servings 4 persons
Course Main
Preparation Time 10 – 15 minutes
Cook Time 15 minutes

Ingredients for Keri Ki Launji

(1 cup=200 ml, 1 tbsp=15 ml)
4 – 5 Nos. Small raw mango (kaccha keri) cut into cubes
3 tbsp Oil
2 tsp Methi dana
2 tsp Cumin seeds (jeera)
2 tsp Rai (mustard seeds)
1 pinch Of hing (asafoetida)
2 tbsp Kalonji
2 – 3 Bay leaves
2 – 3 Red chilies, whole
2 tbsp Saunf seeds
A few Curry leaves
½ tsp Haldi powder
1 tbsp Red chili powder
1 tbsp Coriander powder
1 tsp Jeera powder
Salt to taste
3 – 4 tbsp Sugar
2 tbsp Jaggery powder
½ – 1 cup Of water

Instructions for Keri Ki Launji 
1. Heat oil.  Splutter the bay leaves, red chilies, cumin, mustard, neem leaves, methi dana, hing, kalonji and saunf seeds.  Let it cook for 1 – 2 minutes
2. Add in the raw mango cubes and salt and haldi powder.  Add in about ½ cup of water.
3. Cover a bit and cook.  Once it softens, add in sugar, jaggery powder, red chili powder, coriander powder and jeera powder.  Cover and cook for a few minutes.  If its too dry add some water.
4. Once cooked, taste and check seasoning.  Season accordingly.  Serve hot.
Note:  The sugar and jaggery quantity also depends on how sour the raw mango is.  This dish should be sweet and sour in taste.
May 3, 2023 By
Mains

Fariyali Peanut Curry

Fasting during Navratri doesn’t have to be boring or tasteless.  In fact, it’s the perfect opportunity to explore new flavours!

Join me in the kitchen as I make Fariyali Peanut Curry with some roasted peanuts, coconut, and top it off with some fresh coriander.

So, put on your apron and whip up some deliciousness this Navratri.

Servings 2 persons
Course Main
Preparation Time 5 minutes
Cook Time 15 minutes

Ingredients for Fariyali Peanut Curry

(1 cup=200 ml, 1 tbsp=15 ml)
3 tbsp Coriander leaves
3 tbsp Grated fresh coconut
3 tbsp Roasted peanuts (skin removed)
2 – 3 Green chilies
1 no. Lemon juice
1 tbsp Sugar
Salt to taste
2 cups Water
1 – 2 tbsp Oil / ghee
½ cup Curd (beaten)
1 tbsp Cumin seed
2 – 3 tbsp Fresh cucumber, chopped
1 tbsp Coriander leaves for garnish

Instructions for Fariyali Peanut Curry 
1. In a mixer grinder blend the coriander leaves, peanuts, coconut, green chilies into a fine paste.  You could add 1/4th cup of water to smoothen it.  Strain the mixture.
2. Mix the green mixture along with curd and water, and keep aside.
3. Heat the oil / ghee.  Splutter the cumin seeds.  Add the green curry mixture.   On a low flame, cook the curry for 10-15 minutes.  Add salt, sugar and lemon as per taste.
4. Once the curry is thickened, add the cucumber as well as garnish with 1 tbsp coriander leaves and serve hot.
5. Goes well with samak rice.

May 3, 2023 By
Mains

Samak Ka Chawal, Mordhan Chawal or Barnyard Millet Rice

Ditch the mundane rice and spice things up with my Samak Ka Chawal recipe.  This dish is delicious and healthy, making it perfect for fasting or even if you’re just looking to switch up your usual meals.

Servings 4 persons
Course Main
Preparation Time 20 minutes
Cook Time 10 minutes

Ingredients for Samak Ka Chawal

(1 cup=200 ml, 1 tbsp=15 ml)
1 cup Samak (mordhan / Barnyard millet)
Water for soaking
2 – 3 Boiled potatoes, finely chopped
3 – 4 Green chilies, finely chopped
2 – 3 nos. Lemon juice
1 tbsp Sugar
Rock salt to taste
1 tbsp Cumin seeds
½ cup Roasted peanuts, crushed
½ cup Coriander leaves, finely chopped
3 – 4 tbsp Ghee (clarified butter)

Instructions for Samak Ka Chawal 
1. Wash the samak a couple of times and soak in water for 20-30 minutes.
2. Drain the water, rinse well. But the samak to boil with fresh water. Once its cooked; discard the excess water and leave aside to dry on a tea towel.
3. Heat ghee in a pan.  Sauté the cumin seeds. Add in green chilies and sauté. Add in potatoes and cook for 1 – 2 minutes.
4. Add in the boiled samak, peanuts, salt, lemon juice, sugar and mix well.  Taste and adjust the seasoning.
Serve hot garnished with chopped coriander leaves.
May 3, 2023 By