Rose Kheer/Rose and Rice pudding/Indian Dessert

This is a rich, aromatic and creamy Indian dessert. We usually have normal kheer loaded with dry fruits and saffron but I wanted to give it a twist so infused it with aroma of rose petals which are very much edible.
      Not only did the petals give it a nice flavor but also a rich feel.

Ingredients : 

2 litres Full Cream Milk

200 grams. Rice(soaked for an hour )

Petals of 5 Red roses

150 grams Sugar

1 tsp Cardamom Powder 

3 tbsp. Rose water

Few Saffron Strands

Few Slivered Pistachio 

Few Soaked and peeled Almonds  (slivered)

Directions : 

1 : Heat milk in a thick bottomed vessel.

2: Add soaked and drained rice and chopped rose petals and simmer it till it is 2/3rd in quantity. 

3: Stir it occasionally so that it doesn't burn.

4:When it is half of the actual amount, add sugar and keep on stirring it till rice is properly cooked. Remove it from flame.

5:Add rose water and mix it properly.

6: Transfer to a serving bowl .

7: Let it cool down and sprinkle almond and pistachio slivers and saffron.
8: Serve chilled.

Note: You can use red food color to give it a nice pink color. I didn't use it since I refrain myself from using artificial colors.

Sweet and Spicy Nuts

          Nuts are not only healthy but delicious too.They are a rich source of fibre,  proteins,minerals Omega 3 and Omega 6 .
          Though the best way to have them is raw or soaked overnight but you can cheat once in a while and pair them with sugar , salt or spices. I call it ' My Spiked Nuts'.

Only a handful of nuts can be your powerhouse of essential nutrients. 

Take them as a snack and they can protect you from various chronic diseases and keep your heart healthy. So go ahead and lead a healthy and happy life .

Ingredients : 

Cooking spray

3 cups nuts (unsalted)

1 tsp. Salt

1 tsp  Black Pepper Powder 

1/2 tsp. Cayenne pepper

1/2 Cup Brown Sugar

1 tsp. Honey

3 tsp. Butter

  

Directions : 

1:Preheat oven at 180 degree Celsius. 

2: Line a baking tray with aluminium foil or parchment paper.

3: Spray it with cooking spray.

4: Roast mixed nuts on it till they are lightly done.

5: Heat butter and add sugar in it.

6: Let it dissolve in butter. Add rest of the ingredients and pour it over nuts.

7: Toss it nicely and bake for 5-6 minutes. 

8: Let them cool properly and serve.

Rajma Masala/ Kidney Beans Curry

Ingredients :

2 1/2 cups Rajma/ Kidney beans 

6 cups Water

5 Large Onions (grated)

6 Medium Tomatoes (Pureed)

3 Kitchen Table spoon Oil

1 tsp Ginger paste

1 tsp Garlic paste 

1 tsp green chillies ( chopped )

1 Bay leaf

1 tsp Jeera /Cumin seeds

1 tsp Dhania powder / Coriander powder

1 tsp. Red Chilli Powder

Salt, to taste

1 tsp. Kasoori methi

1 tsp. Garam Masala Powder 

2 tbsp. Chopped Coriander leaves for garnishing 

Directions : 

1 : Rinse and soak rajma overnight or for 8-9 hours.         

2: Drain and rinse it again.                  

3: Heat water in pressure cooker and add rajma and salt in it.

4: Cook it for around 30-35 minutes.

5: Heat oil in a thick bottom kadhai .

6: Add bay leaf and cumin seeds. 

7: When it splutters, add chopped green chillies and onion and cook till its brown in color.

8: Add ginger paste and garlic paste. 

8: Add tomato puree and cook till it leaves oil. 

9: Put red chili powder, Dhania powder,  kasoori methi and cook for 5 mins. 

10: Add boiled rajma to it and cook on high flame for another 5 mins. Add Garam masala powder. 

11: Garnish with chopped coriander leaves and serve with steamed rice. 

Kadhai Paneer/Cottage Cheese chunks in spicy tomato gravy

Yes, I have been vehemently denying that I can gorge on curries and gravies as I find their grilled and baked counterparts to be more healthy.

But, there comes a time when this so called 'INDULGENCE' becomes your 'NECESSITY'.

Your fervid love for the Indian Cuisine ; which encompasses so much variety, takes over everything else.It's multifarious choices can't be ignored by anyone. 

                  Yes, I felt like having this simple yet delicious combination of cottage cheese, capsicum, onions and tomatoes.....

It's quite a popular vegetarian dish in Punjabi Cuisine and can be enjoyed with Naan,  Lachha Parantha or Mirchi Parantha.I usually gorge on this with Mirchi Parantha.

So, enjoy this spicy and tangy recipe of Kadhai Paneer.

Ingredients: 

500 gms Cottage Cheese/Paneer (cut into cubes)

2 tbsp. Oil

1 tsp. Cumin /Jeera

3 Whole Red Chillies

1 tbsp. Coriander seeds/Sabut Dhania

4 Onions (chopped finely )

5 Tomatoes(chopped finely)

3 capsicum (diced)

2 Red peppers (diced)

1 tsp Coriander powder

1 tsp.  Garlic paste

1 tsp. Ginger paste

3/4 tsp. Salt

1/4 tsp Turmeric powder/Haldi

1/4 tsp red chilli powder 

1/2 tsp. Coriander powder /Dhania powder

1/2 tsp. Garam Masala Powder

Ginger julienes

Chopped Coriander leaves for garnishing. 

Directions :

1: Heat oil in a thick bottom kadhai.

2: Roughly pound Red Chillies and Coriander seeds with the help of mortar and pestle. 

4:Add this to hot oil.

5: Let it splutter.Add cumin seeds.

6: Add chopped onions and sauté till translucent. 

7: Add ginger paste and garlic paste.

8: Sauté and add chopped tomatoes.

9:Cook on low flame till they are mushy and leave oil.

10:Put salt, turmeric powder, red chilli powder, kasoori methi and coriander powder.Add 1/4 cup of water or more as per the consistency of the gravy and cook for 2-3 minutes.

11: Put capsicum and peppers in it and cook for a while till they are slightly cooked.

12:Add paneer cubes and and cook it on high flame for a while.
13: Add Garam masala.

14:Garnish with chopped coriander leaves and ginger julienes. 
15: Serve with Lachcha  Parantha or Mirchi Parantha. 

Grilled Chicken On A Bed Of Red Rice With Mango Salsa

Grilled Chicken : 
Ingredients : 
500 gms chicken breast ( boneless ) 
2 tbsp Olive oil 
1 / 2 tsp Salt 
1 / 4 tsp Black Pepper Powder 
1 / 2 tsp Oregano 
1/4  Paprika 
1 Lemon's juice 

Directions : 

1 : Wash and cut chicken breast into thin strips. 

2 : Put all the ingredients except salt, pepper and paprika in a bowl. 

3: Put chicken in it and put it in a zip lock. 

    Keep it aside for 3-4 hours.

4: Grill them on a grilling plate and serve on a bed of Red rice and top it up with Mango Salsa. 

Mango Salsa

Ingredients :
1 Mango (peeled and diced)
2 tbsp Chopped Capsicum
2 tbsp Chopped Red Pepper
2 tbsp Chopped Yellow Pepper
2 tbsp Chopped Jalapeños
1/2 tsp Salt
1/4 tsp Black Pepper Powder
1 Lemon's juice
1/4 tsp Paprika
1/2 cup Chopped Coriander

Directions :
1:Combine everything except salt,paprika and pepper.
2:Mix well.
3:Season with salt , pepper and paprika.

Pita Chips With Shish Touk and Beetroot Hummus

Ingredients:
6 Pita Pockets
1/4 cup Olive oil
1/4 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Mixed herbs

Directions:
1: Preheat oven at 180 degree Celsius.
2: Combine oil, salt, black pepper and herbs in a bowl.
3: Brush pita pockets with oil and cut them into triangles with pizza cutter.
4: Put them on a lined baking tray and bake for 5-6 minutes.

Beetroot Hummus with Pita Chips

     An excellent way to incorporate health into already healthy food. Even those who dislike beetroot would love this hummus. 

Ingredients:
2 cups Boiled and drained chickpeas
2 boiled n chopped Beetroots
4 tbsp. Tahini
3 tbsp. Olive oil
1/2 tsp. Salt
2 cloves garlic
2 tsp. Lemon juice
A pinch of Paprika

Directions:
1: Put everything in a food processor except        paprika.
2: Blend it adding chickpeas' reserve  slowly.
3: Put it in a bowl; drizzle olive oil over it n         sprinkle paprika over it.

Keema Pav

Getting  praise for the food you make or should I say , for all the creative juices you secreted to the fullest, is always a pleasure.            You tend to put so much love and care in what you cook that you feel enthralled at the beautiful comments and feedback.
                 Keema is a dish for which you can choose either chicken or lamb, though I am a little biased towards chicken.  Perhaps the reason towards this inclination is that chicken is a healthier option as compared to its counterpart.                 

         Keema , as Punabis would say, is a dish of minced meat made in ghee with aromatic spices. This combination emanates aroma which is somewhat divine and can mesmerise you. 

                 

Ingredients :
500 gms chicken mince 
3 tbsp Oil or Ghee 
2 Cinnamon sticks 
3-4 Cardamom 
3-4 cloves 
1 tsp Ginger paste 
1 tsp Garlic paste 
1 tsp green chillies ( chopped ) 
4 Onions ( chopped ) 
3 Tomatoes' puree 
1/2 tsp Salt 
1/4 tsp Red chilli powder 
1/2 tsp Turmeric powder 
1 tsp garam masala 
1 tsp Cumin powder 
1 tsp Coriander powder 
1 cup Water 
1 tbsp chopped coriander
2 tbsp Milk
Dollop of butter

Directions:
1: Heat oil over medium heat. 
2: Add bay leaf. 
3: Add cinnamon, cloves, cardamom and let it release aroma. 
4: Add ginger paste, Garlic paste and chopped green chillies and sauté till golden brown. 
5 : Add chopped onions and sauté till translucent. 
6 : Add tomato puree and cook till it leaves oil. 
7 : Add salt, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder and sauté. 
8 : Add minced chicken and cook for 5 mins. 9: Add 1 cup water and cook for 5 mins on high flame till it leaves oil. 
10 : Add milk and cook for another 2-3 mins.
11: Garnish with chopped coriander leaves and add a dollop of butter.
12: Serve with Pav or Naan.

Stuffed Chicken With Grilled Peaches and Creamy Potatoes' Pot

This is quite a popular one in my house. My kids can devour the whole dish in minutes.

It's a comfort food demanding extravagant praise ; a culinary delight.

Ingredients :

2 Chicken Breasts (Boneless )

1 tbsp. Olive Oil

1 tsp Ginger Paste 

1 tsp Garlic Paste 

1/2 tsp Salt

1/4 tsp Paprika 

1/4 tsp Black Pepper Powder 

2 tsp Lemon Juice 

A piece of Charcoal 

500 gms Spinach

1 cup Corn kernels

100 gms Goat cheese 

2 tsp jalapeños 

1/4 tsp Salt

1/4 tsp Black pepper powder 

1 egg ( beaten)

Instructions :

1: Remove skin from chicken breast and wash it.

2: Butterfly the breast and flatten it to about 1/3rd of an inch.

3:Do this by placing chicken Breasts in between 2 plastic sheets and tapping it with a rolling pin.

4:Marinate it in Olive oil,ginger garlic paste,  salt, paprika, pepper and lemon juice.

5:To give it a smoked flavor, heat a piece of coal on gas stove .It should be really hot.

6: Put it in a bowl along with chicken and cover it with foil for some time.

7: For the stuffing, sauté chopped spinach. Add corn kernels, jalapeños, salt ,pepper and goat cheese.

8: In smoked chicken breast, keep stuffing on one side and flip the other side.

9: Seal with beaten egg and grill from both sides.

Serve with Creamy Potato Gold's pot and grilled peaches.