Quinoa and Basil Patties with Mango Salsa

I am so much in love with nuts and basil that I incorporate them in almost everything. ..be it smoothie, chicken,  patties, yogurt,salads. ..list is endless.

Though the benefits of nuts and quinoa are not unknown, I love the nutty and brilliant flavor they impart to the dishes.

With mango widely available in this season there is no need to deprive yourself of its benefits and  yummy taste.

    So toss in some herbs ,peppers and serve this Salsa with Quinoa patties

1/2  cup Quinoa

1 cup Water

3 Boiled Potatoes

1 1/2 cups Bread crumbs

3/4 cup Basil leaves (chopped )

1/2 cup Slivered Almonds

3/4 tsp Salt,to taste 

1/2 tsp Paprika

Oil for shallow frying

Directions:

1: Cook quinoa in 1 glass water 

 as per instructions . 

2: Cool them and add rest of the ingredients except oil.

3: Mix it properly.

4: Make its balls and flatten them to give it a shape of patties . 

5: Shallow fry them in hot oil and serve with mango salsa . 

  

Mango Salsa

                    Ingredients :

1 Mango

1/4 cup Red Pepper(chopped)

1/4 cup Capsicum (chopped)

1 Lemon's juice

1 tbsp Mint (chopped)

2 tbsp Coriander ( chopped)

1/4 tsp Salt

1/4 tsp Red Chilli Powder

Mix all the ingredients and serve.

Mango Salsa..

No Churn Eggless Mango Ice Cream

            A delish dessert made with fruits or other ingredients is often a requisite in scorching heat or to pacify our sweet tooth. Cravings for this frozen treat invariably ends with a halt at an Ice cream vendor.
                 

               What if you could make Ice creams at your own pace, as per your taste, in the comfort of your home??

            Shed your inhibitions and give it a shot......trust me, this is not rocket science.
           

                             Ingredients :

500 ml Cream (I used Amul)
1 tsp Vanilla Essence
250 gms Condensed Milk
2 cups Mango puree
1 cup Chopped Mango
   

                              Directions:
1: Put cream in a bowl.
2: Whisk at a medium speed till it turns into soft peaks.
3: Add Condensed milk and fold till well combined.
4: Add mango puree and fold once again till well incorporated .
5: Add chopped mangoes and pour in an ice cream container.
6: Seal with Cling wrap and freeze it for 4-5 hours.

Chicken Korma

    

Chicken Korma is a Mughal speciality which came to India through Muslim rulers ruling from 16th to 19th Centuries. 

    It is a rich yellow  colored gravy with chicken pieces prepared using  cashew nuts, poppy seeds and yogurt but here I have given it a twist since its lighter on tummy.

     
      There are different ways of cooking this dish in different parts of India.

                   
                           Ingredients :
6 tbsp Oil
1 tsp Grated Ginger
1 tsp Minced Garlic
1 Bay Leaf
1 tsp Cumin Seeds
3 Cups Pureed Onions
2 Black cardamoms
2 Cinnamon sticks
200 ml Tomato Puree
3/4 tsp. Red Chilli powder

                  
Salt , to taste
2 tsp. Cumin Powder
2 tsp. Coriander Powder
3/4 Cardamom Powder
3 tsp. Dry Fenugreek Leaves
1 Chicken (divided into small pieces)
3 cups Water
1/2 cup Cream
3/4 tsp Garam Masala Powder

                    Directions:
1 : Heat oil in a thick bottom pan.
2 :Add ginger and garlic.Saute till Golden Brown.
3 :Add a Bay Leaf.
4 :Add Cumin seeds and when it crackles , add pureed onions.
5 : Add cinnamon sticks and Black Cardamom.

6 :Cook till puree is golden brown in color.
7 : Add Red chilli powder, salt, roasted Cumin powder , coriander powder, Cardamom powder, Fenugreek leaves.
8 : Cook till it leaves oil.
9 : Add chicken pieces and cook for 3-4 minutes.
10 : Add water and mix it properly.
11 : Cook till gravy is thick and chicken is cooked completely.

12 : Let it cool down for atleast 15 minutes.
13 : Add thick cream and simmer for 5 minutes.
14 : Add Garam Masala powder.
15 : Garnish with chopped coriander leaves and serve with paranthas.