Fourrts India

Ingredients

·         2 Apples

• 3 tbsp Caramel Flavored Syrup
• 1 tbsp Flaxseed Powder
• 1 tbsp Cocoa With Almond Spread
• 1/4 tbsp Cinnamon Powder
• 3-4 Ice Cubes
• 2 tbsp Oats
• 2-3 tbsp Milk
• Whipped Cream for Garnish

Method

1. Place milk and oats into a bowl for a few minutes to soften the oats.
2. In a blender, blend the softened oats, peeled and chopped apple, flaxseed Powder, cocoa with almond spread, caramel flavored syrup, cinnamon powder and ice cubes.
3. Puree until very smooth.
4. Pour in a long glass. Garnish with whipped cream and drizzle with caramel bits.

Ingredients

1. 1 cup White sesame seeds
2. 1/4 cup Peanut
3. 1/2 cup Jaggery
4. 2 tbsp Ghee

Method

1. Dry roast sesame seeds till it starts cracking.
2. Keep aside & roast the peanuts.
3. Grind both the ingredients coarsely.
4. Heat ghee & add jaggery to it. let the jaggery melt completely then add the coarsely grounded powder to it.
5. Mix well & transfer to a plate.
6. Grease your palms & make ladoos carefully.

Ingredients

Winter Fruit Salad Ingredients:

• 1lb 5 count Clementine oranges, peeled and separated into segments
• 2pears, cored and sliced
• 2apples, cored and sliced
• 1large pomegranate, to get 1 to 1 1/2 cups arils or seeds
• 4kiwis, peeled and sliced

Lemon Lime Syrup:

• 3Tbsp honey
• 2Tbsp fresh lime juice, from 1 medium lime
• 2Tbsp fresh lemon juice, from 1 medium lemon

Method

1. In a large mixing bowl combine all prepared fruit – 5 segmented clementines, 2 sliced pears, 2 sliced apples, pomegranate seeds, and 4 sliced kiwis.
2. In a measuring cup, combine: 3 Tbsp honey, 2 Tbsp lemon juice and 2 Tbsp lime juice, until honey is dissolved. If honey is not dissolving easily, warm for 10 seconds in microwave.
3. Drizzle dressing over salad and toss gently to combine. Serve right away or cover and refrigerate if not serving right away.

Ingredients

1. 250 gram fresh turmeric root
2. 1 cup green garlic finely chopped
3. 1 cup spring onion finely chopped
4. 1 cup green peas
5. 1 cup finely chopped tomatoes
6. 1 cup finely chopped green coriander leaves
7. 10-12 dry garlic pods
8. 3-4 green chilly
9. 1 inch ginger piece
10. 1 cup ghee
11. Salt as per taste
12. 1 tsp red chilly powder
13. 1 tbsp jaggery
14. 3/4 cup Yogurt
15. leaves For Garnishing :– green coriander

Method

1. First upon Peel a green turmeric and then wash in a water. Now grate all the green turmeric. Then after Dried Garlic + green chillies and ginger grind it and make a paste. Then after finely chopped all green garlic, spring onion and tomato.
2. Now add ghee in a nonstick pan, heat it then add grated green turmeric and saute for 2 to 3 minutes. Then add green garlic and dried garlic – green chilli and ginger paste and saute it.
3. Now add spring onions and when the onions become soft, add green peas and mix. After 5 to 6 minutes, when the green peas cooked, add tomatoes and mix it.
4. When the tomatoes become soft, add salt, red chilly powder powder and mix well. Then add Yogurt and cook for a while.
5. Now add jaggery to taste and mix well. Cook on low flame of gas till ghee is released from the sabji.
6. Now our spring onion and raw turmeric with green garlic is ready to serve. Garnish with green coriander leaves on top. Plated as you desired.

Ingredients

1. 1 cup besan
2. 1 cup grated lauki
3. As taste salt
4. 1 spring onion chopped
5. 1 tsp chop garlic
6. 1/4 tsp red chilli
7. 2 pinch turmeric
8. 2 tsp oil

Method

• Take a mixing bowl put all ingredients mix add water make a semi liquid batter.
• Take a nonstick pan put oil then batter spread cook in both sides.
• Then cut in slices serve with green chutney.

Ingredients

1. 1 cup seedless dates
2. 2/3 cup roasted oats
3. 1/4 cup chopped dark chocolate
4. 3 tbsp peanut butter
5. 1 tbsp chia seeds
6. 2 tsp dessicated coconut

Method

• Blend the seedless dates with the help of a blender or mixer.
• Then add rest of the ingredients except desiccated coconut in it.
• Blend it well.
• Remove them to a plate and add desiccated coconut in it and mix it well.
• Then make small balls of it. You can store them in an airtight container for 15 days.

Ingredients

• 350grams Aloe Vera Leaves (4 cup chopped) *
• 3tbsp Raisins / Kishmish
• 1tsp Salt / Namak
• 1/2tsp Turmeric Powder / Haldi Powder
• 1tsp Red Chilli powder / Laal mirch powder
• 3/4tsp Mango Powder / Amchoor Powder
• 3tbsp Cooking Oil
• 1/2tsp Cumin Seeds / Sabut Jeera
• 1/4tsp Asafoetida / Hing powder
• 1/2tsp Sugar / Chini
• 5tbsp Yogurt / Dahi

Method

1. Wash and peel the sides of aloe vera steam to remove the thorns.
2. Chop into thin slices and pressure cook for 2 whistles with 1 glass of water.
3. Wash with cold water( the water in which you have boiled the aloe vera can be used for making chappati dough )
4. Heat oil in a pan then add cumin and asafotida.
5. When seeds start crackling, add turmeric and boiled aloe vera and saute for one minute
6. Now add curd ,raisins and all the spices and stir fry for approx.2 minutes
7. Take out in a bowl and serve hot or cold.(around 2-3 tbls subzi at a time)
8. Serving Suggestions – Serve with Roti, Rice or as a side dish.

Ingredients

1. For Momo dough
2. 1.5 cups Refined flour
3. 1 cup Wheat flour
4. 1 tsp sugar
5. As Per Taste Salt
6. 1 tsp sugar
7. 1 tsp vinegar
8. As Required Water
9. For Chicken Filling
10. 250 gms Chicken mince
11. 2-3 green chillies chopped
12. 1 tsp garlic paste
13. 1 ginger chopped fine
14. 1 sprig coriander stems chopped fine
15. 1 tsp soya sauce
16. For Momo sauce
17. 3-4 medium tomatoes
18. 1/2 cup peanuts
19. 1 tsp coriander seeds
20. 4-5 garlic cloves
21. 5-6 whole red chillies

Method

• For Momo Dough – in a bowl add refined flour, wheat flour, sugar, and salt, and mix well. Add vinegar and start making the dough. Add water as per need and make a semi-soft dough, covet for 30 mins.
• For the Chicken filling – in a bowl add the chicken mince, chopped green chilies, chopped coriander leaves stems, chopped ginger, garlic paste, white pepper powder, and soya sauce, and mix well. The filling is ready.
• Making the Momos – Knead the dough. Make balls and sprinkle flour on the work surface. Roll out and add the chicken filling to the center.
• Fold the dough, seal the edges with water. Fold into half, seal the edges again with water. Make the Momo shape as per your desired shape. Complete the batches and set aside
• In a steamer put cabbage leaves, and grease, and place the Momos. On medium flame steam for 15 mins, and set aside.
• For Momo Sauce – in a pan add tomatoes, water and whole red chillies. Cover to cook until tomatoes are softened. Water should dry up, set aside the tomatoes only.
• In a different pan roast peanuts, whole garlic cloves, and whole coriander seeds. Add this to the other pan, toss, add all to the blender, add tomatoes and blend smooth. The Momo sauce is ready.

Ingredients

• 2 Eggs
• 2 Tomatoes
• 1 Onion
• 1 Black Pepper
• 1 tsp Red chilli powder
• 1/2 tsp Cinnamon
• Salt as per tast

Method

1. Heat a pan and add crushed garlic to it.
2. Then add chopped tomatoes and let them cook.
3. Till then, side by side slice the onions and fry them to a crisp.
4. Once that is done check the tomatoes and add salt, pepper, cinnamon, and red chilli powder. Mix again.
5. Now, crack two eggs on the tomato base and let them cook.
6. Once the eggs are ready, garnish them with fried onions. Serve with a flat bread and enjoy the taste!

Ingredients

• 1/2 Jowar flour
• 1/2 cup Wheat flour
• 1 tsp Red chilli powder
• 1 tsp Coriander Powder
• 1/2 tsp Pepper
• Salt as per taste
• 1 tbsp Chopped ginger
• 1 chopped onion
• 1 chopped tomato

Method

1. In a bowl add jowar flour, wheat flour, chopped ginger, chopped onion and tomato.
2. Next add masalas like red chilli powder, pepper, salt and coriander powder. Add water and mix them well.
3. Make sure the consistency is not too thin.
4. Then heat a pan and add some oil, spread the prepared mixture from the top and cook till golden brown.
5. Once done serve with some chutney and enjoy!

INGREDIENTS

• 1cup raspberries
• 1/2cup canned lite coconut milk
• 1/2cup unsweetened Almond Breeze almond coconut milk
• 2tbsp chia seeds
• 1tbsp sweetened shredded coconut
• 6 to 8drops Nu-Naturals liquid stevia, or sugar/honey to taste
• 1tsp lime juice
• 1tsp lime zest

method

1. Combine half the raspberries and the remaining ingredients in a large container.
2. Mix well and close container.
3. Refrigerate overnight or at least 5-6 hours.
4. Divide into 2 bowls or glass dishes, top with remaining berries and serve.

Ingredients

• 220 gms ragi flour
• 120 ml water
• 1/2 tsp ajwain
• to taste salt
• For the Filling:
• 1/2 tsp cumin Seeds
• 5 gms ginger, chopped
• 1 nos green chilli, chopped
• 20 gms cashew nuts
• 20 gms raisins
• 2 nos cucumber
• 1/2 tsp turmeric Powder
• 40 gms peas (boiled)
• 25 gms potatoes (boiled)
• to taste salt
• Few sprigs fresh Coriander
• Few sprigs mint leaves
• 250 ml canola Oil
• To serve tamarind or mint Chutney

Method

1. Sift ragi flour in a ceramic bowl, add water and mix well to have the consistency of a pancake batter.
2. Cook the batter in microwave for 30-40 sec. Remove from the microwave and allow it to cool.
3. Knead semi-hard dough by adding more ragi flour, ajwain and salt, then let it rest.
4. Heat a pan, sauté cumin until it begins to sizzle. Add ginger, green chillies, cashew nut and raisins.
5. Cook for another 1-2mins. Quickly add chopped cucumbers, turmeric powder, boiled peas, potatoes to the pan.
6. Mix everything well and sauté for 3-4 minutes. Season with salt.
7. Add fresh coriander and mint leaves.
8. Set aside to cool down for later use.
9. Divide the dough in to small circles and then flatten it to oval or oblong shapes and cut in to half.
10. Smear water over edges and join them to make a cone. Fill the cone with mixture and close the edges.
11. Heat oil in a pan and fry the samosas until done. Drain them on kitchen paper towel and serve with tamarind or mint chutney.

Ingredients

• 1 rice
• 12 extra-firm silken tofu
• 4 oil, divided
• 1 Chinese five-spice powder
• Kosher salt
• 1small English cucumber (thinly sliced)
• 11/2  rice vinegar
• 8 shiitake mushrooms (stemmed and cut into 1/4-inch pieces)
• 1/4 reduced-sodium soy sauce
• 1 dark brown sugar
• 2 chili garlic sauce
• Sliced scallions, sesame seeds, and cilantro, for serving

Method

1. 1. Step 1Heat oven to 450°F. Cook rice per package directions.
   2. Step 2Gently pat tofu dry with paper towels. On rimmed baking sheet, break into small pieces. Drizzle with 2 tablespoons oil, then season with five-spice powder and 1/4 teaspoon salt; gently toss to combine. Arrange in even layer; roast 10 minutes.
   3. Step 3Meanwhile, in bowl, toss cucumber with vinegar and 1/4 teaspoon salt. Set aside.
   4. Step 4In medium bowl, toss mushrooms with remaining 2 tablespoons oil and 1/4 teaspoon salt, scatter over tofu, then gently mix to combine. Continue roasting until golden brown and crisp, 8 to 10 minutes more.
   5. Step 5In same bowl, whisk together soy sauce, sugar, and chili garlic sauce. Pour over tofu mixture and roast 2 minutes.
   6. Step 6Serve tofu and mushrooms over rice along with cucumber, scallions, sesame seeds, and cilantro.

Ingredients

• 1/2 Toor Dal
• 1 cup Spinach Stalk
• 1 cup Jackfruit Seed
• 1 cup Drumstick
• 1/2 cup Shallots
• 1/4 cup Grated Coconut
• 2 and a half tbsp Sambar Powder
• 1 tsp Mustard
• 1 tsp Fenugreek
• 2 nos Red Chilli
• Curry Leaves – as required
• 1 tbsp Coconut Oil
• 2 tsp Tamarind Water
• 1 cup Tomato
• 1 cup Lady’s finger
• Water – as required
• Salt – to taste

Method

1. In a pressure cooker, add toor dal, jackfruit seeds and water. Pressure cook for 2 whistles.
2. Meanwhile, in a pan roast Grated Coconut with sambar powder. Grind this mix using little water to form a paste.
3. Sauté Lady’s finger and Tomato in another pan and keep aside.
4. Into the cooker add in drumstick, spinach stalks & Shallots and cook on medium flame.

Ingredients

• 2 Cups kuttu atta
• 1 Potato
• 1/2 tsp sendha namak
• 1 cup water

Method

1. Take 2 cups of Kuttu ka atta in a large deep bowl.
2. Add boiled potato to this flour and mix well with a spatula.
3. Knead a smooth dough by adding sendha namak and required water. Make sure it does not get sticky otherwise pooris would not be rolled properly.
4. Cover the dough with a thin plastic sheet and keep aside for at least half an hour.
5. After 30 minutes remove the sheet.
6. Now divide the dough into equal small size balls.
7. Sprinkle flour over the rolling board to avoid stickening of Poori and roll it in a round shape using rolling pin. Don’t make it too thin.
8. Gently slide one poori in the hot oil and deep fry till it puffs up. Fry on both sides till golden and crisp.
9. Repeat the process with rest of the pooris and place on paper towels to remove oil.
10. Serve immediately with dahi aloo or other fasting foods.

Ingredients

• For Badam Milk mousse
• 45 gram Almond flakes
• 150 ml Almond Milk
• 425 gram White chocolate
• 400 ml Bakery cream
• 5 nos Egg yolk
• 50 gram Fine sugar
• 1/2 gram Saffron
• 1/2 tsp Green cardamom powder
• For Biscotti
• 75 gram Unsalted butter
• 100 gram Castor Sugar
• 1 nos Egg
• 1 gram Baking Soda
• 3 gram Baking Powder
• 50 gram Almond with skin
• 25 gram Almond powder
• 1 nos Zest of lemon

Instruction

For Badam Milk Mousse

1. Roast almonds flakes in preheated oven at 180 degree celsius for 4 minutes or till golden in colour
2. Heat almond milk and add white chocolate and make ganache. Then add saffron threads and green cardamom powder, mix it thoroughly.
3. Whisk yolks and sugar till creamy consistency
4. Beat bakery cream to ribbon consistency. Fold the ganache in beaten yolk and then fold the beaten cream into it.
5. Pour mousse in a cup and chill, till it sets.
6. Garnish mousse with slivers of almonds and almond biscotti.

For Biscuit

1. Roughly chop almonds with skin.
2. Lightly cream butter and sugar in a mixing bowl. add egg to bowl and again cream it.
3. Add refined flour, baking soda, baking powder, lemon zest and almond powder to it mixture and mix it thoroughly.
4. Fold in roughly chopped almonds. Then, shape the mixture like a french loaf and bake it at 180 celsius for 20 minutes.
5. Cool the loaf, cut it into thin slices and bake it at 150 celsius for 8 to 10 minutes or till crisp.
6. Serve and enjoy!

Ingredients

• 1 bowl Roasted Foxnuts
• 1/2 cup Cubed boiled potatoes
• 1/2 cup Roasted Peanuts
• 2 Chopped Green chillies
• 1 tbsp Lemon juice
• Sendha namak as per taste
• 1-2 tsp Black pepper powder
• 2 tsp Chopped coriander leaves
• 1 tsp Roasted jeera powder

Method

1. Take potatoes, green chillies, chopped coriander, jeera powder, black pepper, salt and lemon juice in a bowl.
2. Mix everything together.
3. Add makhana and peanuts, give a final mix and serve.
4. You may also garnish with some pomegranate seeds.

Ingredients

• 250 Gram Methi
• 2 Onions, chopped
• 2 Tomatoes, chopped
• 1-2 Green Chillies
• 1 tbsp Garlic (grated)
• 1 tsp Ginger (grated)
• 1 tsp Cumin Seeds
• A pinch of hing
• 1 tsp Coriander Seeds
• 1/2 tsp Turmeric
• 1 tsp Garam masala powder
• Salt to taste
• Red chilli powder to taste
• Coriander leaves for garnishing
• 5 Eggs

Method

1. Heat ghee/oil in a pan. Saute cumin seeds till they change colour.
2. Saute onion, green chillies and garlic.
3. Saute tomatoes and garlic with salt, red chilli powder, coriander seeds and turmeric powder.
4. Add methi leaves and cook till they wilt. Break the eggs onto the mixture and whisk till they cook.
5. Add garam masala powder, Mix and serve with the garnishing of coriander leaves.

Ingredients

• 500 gms Boneless chicken chunks
• 8-10 Almonds soaked and blanched
• 1/2 cup Chopped onions
• 2 Tomatoes cubed
• 1/2 tsp Garam Masala
• 1/2 tsp Dhaniya powder
• 1 tsp Red chilli powder
• 1 tsp Ginger garlic paste
• 3 tbsp Curd
• 2-3 Bay Leaf
• 3-4 Cloves
• 3 Cardamom
• One medium cinnamon stick
• Salt to taste
• A pinch of kasuri methi
• 500 gms Boneless chicken chunks
• 8-10 Almonds soaked and blanched
• 1/2 cup Chopped onions
• 2 Tomatoes cubed
• 1/2 tsp Garam Masala
• 1/2 tsp Dhaniya powder
• 1 tsp Red chilli powder
• 1 tsp Ginger garlic paste
• 3 tbsp Curd
• 2-3 Bay Leaf
• 3-4 Cloves
• 3 Cardamom
• One medium cinnamon stick
• Salt to taste
• A pinch of kasuri methi

Method

1. In a bowl add chicken pieces, curd, half of the ginger garlic paste, half of the red chilli powder, half of the dhaniya powder, some haldi and some salt.
2. Let this marinate for at least 30 mins or an hour.
3. Soak almonds for 30 mins in boiling water and blanch the skin and prepare a fine paste out of it.
4. In a pan add almost 2 tsp. oil and the whole spices, ginger garlic paste, onions and tomato. Slightly sauté these until the onions are translucent.
5. Let this cool before grinding it to a smooth paste. Strain the paste for creamier gravy.
6. Now in the same pan where you fried the onions, slightly fry the chicken pieces until they are golden brown from all sides .
7. Now add the grinder gravy to this, add red chilli powder, dhaniya powder, haldi powder and salt to taste.
8. Cook until the tomato gravy changes colour and becomes slightly red.
9. Now add the almond paste and mix well.
10. In the last 5 minutes, add kasuri methi, garam masala, mix once and take off from heat. Garnish and serve with a hot plate of rice or soft rotis.

Ingredients

• ½cup finely grated cucumber
• 1cup thick whole milk Greek yogurt
• 1tablespoon lemon juice
• ½tablespoon extra-virgin olive oil
• 1garlic clove, grated
• ¼teaspoon sea salt
• 1tablespoon chopped dill
• 1tablespoon chopped mint, optional

Method

1. Place the cucumber on a towel and gently squeeze out a bit of the excess water.
2. In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using. Chill until ready to use.

Ingredients

• 500 gms khoya
• 40 gms sweetener (optional)
• 1 cup almonds (crushed), roasted

Method

1. Grate the khoya and keep aside.
2. Heat a pan and add khoya, now add 40 g of sweetener if you are using one and cook on low heat for 3-4 minutes.
3. Remove from fire and mix in roasted and crushed almonds. Immediately transfer to individual serving dish.
4. You can sprinkle the remaining sweetener on top. Place the dish in a hot oven at 200 C with heat only from top and allow the sugar to caramelize.
5. Remove and serve immediately.

Ingredients

• 100 gms Grated paneer
• 50 gram Corns
• 1 tbsp Chopped onion
• to taste Salt
• to taste Red chilli flakes
• 1 tbsp Tomato sauce
• to taste Oregano
• Coriander Leaves

Method

1. Boil corns and let them cool down.
2. Combine grated paneer, corns, onions, salt, red chilli flakes and oregano.
3. Smear the bread slices with tomato sauce.
4. Place the mixture on one slice of bread.
5. Sprinkle some coriander leaves and close with the other slice.
6. Grill or have as it is!

Ingredients

• 1 Cup Jamun
• 1 tsp Black salt
• 2 tsp Chaat masala
• 2 tbsp Corn flour
• 2 tbsp Sugar
• 1 tbsp Lemon Juice

Method

1. Take the jamuns and deseed it.
2. Add the jamuns into a blender with that add black salt, chaat masala, corn flour, sugar, lemon juice.
3. Blend the ingredients till a puree is formed.
4. Pour the puree into a non-stick pan and cook on low flame for 5-10 minutes.
5. When the puree is thick pour it out on a plastic sheet.
6. Let the jamun puree dry in sun for two days.
7. After two days cut it in small square pieces and enjoy.

Ingredients

• 3 Eggs
• 1 bunch Spinach
• 2 small Tomatoes
• 5-6 ginger (thinly sliced)
• 5-6 cloves Garlic
• 2 Green chillies
• 4 Cloves
• 1/2 tbsp Garam Masala
• 1/2 tbsp cumin seeds
• 1 tsp Red chilli powder
• A pinch of Turmeric
• to taste Salt

Method

1. Boil the eggs until they are soft
2. Blanch the spinach under cold water and boil it in a saucepan until the leaves shrink.
3. Blend the spinach with green chillies and ginger. After that finely chop onions, garlic and tomatoes.
4. In a pan, heat some oil, add cumin seeds, cinnamon. Then add your onions, cook them till they become soft.
5. Then add your tomatoes and cook them till they turn soft.
6. Add the spinach puree, along with that also add salt, red chilli, and turmeric powder according to taste.
7. Cook this mic for 4-5 minutes on a medium flame.
8. Cut your egg in half and add it to the palak curry.
9. Let it simmer down on low heat for an additional 5 minutes and your palak egg curry is ready!

Ingredients

• 1/4 Cup Oats
• 1/4 cup Ragi flour (bhakri Atta)
• 1/4 cup Wheat flour
• 1/4 cup Rice flour
• 2 tbsp Urad dal flour (dry roast and grind the dal to a fine powder)
• 1 tsp Cumin seeds
• 2 Green chillies
• 1 inch piece Ginger
• to taste Salt
• 1 tbsp Oil

Method

1. Grind chilies and ginger together into a fine paste. Keep aside.
2. Dry roast oats in a pan for 3-4 minutes. Cool and then powder fine in a mixer.
3. Mix all the flours and sieve them together. Add salt, cumin seeds, ginger and chilli paste to the flour.
4. Heat a tablespon of oil and add it in the flour. With required water knead the flour into soft dough. Keep the dough to rest for about half an hour.
5. Make the shape of chaklis using the chakli maker, place them on the baking tray and bake in the preheated oven at 180°C for 15 to 20 minutes.
6. Remove the chaklis from oven.
7. Store in an airtight container and relish the murukku whenever you wish. These will also be perfect to serve the guests in the festive season.

Ingredients

• 2 Nos Green tea bags
• 3 tbsp Almond slivers
• 2 nos Cardamom
• 1 stick Cinnamon
• 2 Cloves
• 4 tsp Honey
• 8 strands Kesar

Method

1. Boil 5 cups of water. Add to the boiling water cardamom, cloves, cinnamon and kesar.
2. Gently simmer it for 3 minutes. Add honey and green tea bags.
3. Remove from fire and allow to infuse for 2-3 minutes.
4. Immediately remove the tea bags and the spices using a tong.
5. In cups add almond slivers and pout this hot refreshing tea.

Ingredients

• 1 Cup anjeer
• 2 tbsp khus khus
• 17-18 Cashewnuts
• For Making Barfi:
• 1 tsp ghee
• 1/2 cup condensed milk
• 1/2 tsp cardamom powder

Method

1. Soak 1 cup of Anjeer for at least 2 hours.
2. After soaking grind it to make a paste and keep aside.
3. Dry roast khus khus in a pan until light golden, followed by Cashew nuts and make a powder out of it.

Prepare Barfi:

1. Melt ghee in a non-stick pan and add the anjeer paste to it.
2. Add condensed milk and cardamom powder. Mix well on low heat for better cooking.
3. Now add cashewnut powder and mix it properly with the mixture using spatula.
4. Mix it till it becomes a sticky paste.
5. Now spread it on a butter paper and level it evenly.
6. Sprinkle khus khus over it and roll it into the butter paper.
7. Refrigerate it for about 30 minutes.
8. After refrigeration, open up the paper wrap and slice it to make pieces of any shape.
9. Serve it at parties or store it for some daily dose of post-dinner desserts.

Ingredients

• 1 cup amaranth
• 1/2 cup boiled chickpeas
• 1/2 cup cucumber
• 1/2 cup of onion
• 1/2 cup of tomato
• 1/2 cup of mint leaves
• 1/2 cup coriander
• 1 cup flat leaf parsley
• 1 tsp lemon rind
• 2 tsp lemon juice
• 2 Tbsp olive oil
• 1 tsp sumac powder
• 3 tsp pine nuts
• salt as per taste

Method

1. Heat 1 cup amaranth in a skillet over low heat, stirring constantly, until the grains begin to “pop” (1-2 minutes).
2. Transfer to a pot and add 3 cups water.
3. Cover & bring it to boil & simmer for 15-20 minutes until most (or all) of the water is absorbed, Remove from heat & cool.
4. Peel and dice 1/2 cup cucumber, 1/2 cup each of onion, tomato, fresh mint leaves & coriander.
5. Wash, drain and chop 1 cup flat leaf parsley.
6. Combine all the ingredients in a large bowl and add salt, 1 teaspoon lemon rind, 2 teaspoon lemon juice, 2 tablespoon olive oil, 1 teaspoon sumac powder, 3 teaspoon pine nuts, and 1/2 cup boiled chickpeas.
7. Toss gently to combine all the ingredients together and serve chilled.

Ingredients

• For Koftas:
• 2 cups lauki, grated
• 1 tsp salt
• 1 tsp red chilli powder
• 1/2 cup besan
• Tamarind
• For Gravy:
• 1 1/2 cups onion , finely chopped
• 1 tsp salt
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 2 tsp coriander powder
• 3 tbsp lauki water
• 5 nos tomato, pureed
• 2 tbsp coriander leaves
• 2 cups water

Method

For Preparing Koftas:

1. Grate Lauki and squeeze out the excess water and keep that water in a separate bowl to use in gravy. Now keep the grated Lauki in a deep bowl.
2. Add salt, red chilli powder and besan to it. Mix the ingredients well. If it is watery then add little more besan for a thick consistency of the mixture.
3. Apply oil on your palms and make flat ball to stuff 1 piece of tamarind in each ball.
4. Cover the stuffing properly and make round shaped ball. Repeat this process with rest of the balls.
5. Now deep fry the balls on medium heat till golden brown and crisp.

For Preparing Gravy:

1. Heat oil in a heavy bottomed pan and add the chopped onion to it. Stir fry until onion is well cooked.
2. Now add salt and turmeric powder. Stir well and cover the saucepan with a lid for 4-5 minutes. Keep checking the mixture to avoid overcooking.
3. Now add red chilli powder and coriander powder. Mix well adding the Lauki water. Again cover the saucepan and cook further for few minutes.
4. Then pour the tomato puree along with coriander leaves and stir fry for 5 minutes.
5. Add fresh water and bring it to boil on medium heat. Stir in between occasionally.
6. Add the fried koftas to the gravy and cook for few more minutes.
7. Turn off the flame and transfer the Lauki kofta curry in a serving dish. Garnish with coriander leaves.

Ingredients

• 600 gms broccoli
• 15 ml oil
• 100 gms onion, sliced
• 2 Green chillies (slit)
• 1 sprig curry leaves
• 2 Bay leaves
• 5 gms cardamom
• 400 ml coconut milk
• to taste salt

Method

1. Clean and cut the broccoli into small pieces.
2. Put oil in a pan and add sliced onion, slit green chilly, curry leaves, cinnamon stick and cardamom.
3. Saute till the onion gets translucent.
4. Add little water and coconut milk and stir in the broccoli.
5. When the broccoli is almost done, add rest of the coconut milk turn off heat after a nice stir.
6. Garnish with curry leaves and serve hot