Popsicle (Ice candy) Recipe

Popsicle  (Ice candy) Recipe

Summer time , why to go out for candy lets try it out....

INGREDIENTS

1 MANGO, CUT INTO 1/2-INCH SLICES (1/2 CUP)
2 KIWIS, PEELED AND SLICED INTO 1/4-INCH ROUNDS
3/4 CUP STRAWBERRIES, FINELY CHOPPED
1/2 CUP GRAPES
1/2 CUP BANANA
1 1/2 TO 2 CUPS OF FRUIT PUNCH OR ANY JUICE OF YOUR CHOICE, I TOOK LYCHEE .

DIRECTIONS

1. Combine fruit in a mixing bowl, and arrange the mixture into 8 3-ounce popsicle molds.

2. Pour enough juice into each mold to just cover fruit.

3. Insert popsicle sticks and freeze until solid (about 6 hours).

Your yummy Popsicle's are ready for hot summers

American shev puri - Canapes

American shev puri - Canapes

American shev puri ( canapes)

Ingredients:
14-16 Canapes(Ready made , baked or fried)

2 Potatoes,boiled,peeled and chopped
1 Onion,finely chopped
1-2 tomatoes finely chopped
1/4 cup chopped fresh Coriander
1/3 cup fine Sev
1/4 cup Kharjur-Imli chutney
1/4 cup Green chutney
1 tbsp roasted Cumin powder
1 tsp Red chili powder
1 tsp Chaat masala

1/2 cup sweet Curd
Salt to taste

Oil,to deep fry canapes ( If required)

Method:

• Pressure cook potatoes for 3 whistles.Add enough salt to potatoes while cooking them.Peel the potatoes and chop them into fine pieces or smash them .
• Deep fry canapes (if they are not fried or baked) in oil for few seconds until they turn crisp,follow the instructions given at the back of the packet.I usually bake them in oven for 2-3 mins at 160 deg C or buy ready made baked canapes.
• Arrange the canapes in 2 plates,7-8 each.
• Fill them with  1&1/2 tsp boiled and chopped potatoes followed by 1tsp sweet curd.
• Add 1/2 tsp chopped onion and 1/2 tsp chopped tomatoes in each puri.
• Add little bit of kharjur -imli chutney and green chutney.
• Again top it with a generous drizzle of kharjur-imli chutney and green chutney.
• Sprinkle a fat pinch of roasted cumin powder,red chili powder,chaat masala and salt.
• Top it with sev generously and garnish with coriander.
Serve it immediately.
Do not keep it for long as it will become soggy,so prepare this just before serving,Keep all the ingredients ready before you serve this.

Green - Mint coriander chutney recipe

Green - Mint coriander chutney recipe

Green - Mint coriander chutney recipe

Mint chutney

Green chutney Ingrediants :
1 Bunch of Coriander leaves
1 Bunch of Mint leaves
10-12 green chillies
1" Ginger
Juice of 2 small lemons
2-3tbsp sugar
salt to taste

Green Chutney:

• Wash coriander and mint leaves drain out the extra water and let it drain for 15-20 mins.
• Wash Green chillies and pat dry it.
• Grind Mint,coriander,green chillies,chopped ginger,salt,sugar and lemon juice to a fine paste.
• Pour them in a zip lock bag or in a big container in freezer .
• Use it when required.Stays good for 3-4 months.

Note :- You can use this in multiple ways in your food ( Salad , Sandwich , Curry , Canapes , Tarts)

Khajur imli ( Dates and Tamrind) chutney recipe

Khajur imli ( Dates and Tamrind) chutney recipe

Meetha(Imli) Chutney:200 gm Tamarind
2 cups dried Dates(Kharjur),finely chopped
1 cup Jaggery
1/2 tsp red chili powder
1/4 tsp Cinnamon
1 tsp Black salt
1 tbsp roasted cumin powder
salt

Imli Chutney:

• Clean the tamarind and soak in water for sometime(approx half an hour) and boil it for 10-12 mins until soft.
• Cool the mixture and take the pulp out of it. Add Jaggery and Kharjoor to it and boil until it is soft and all the jaggery melts and forms a syrupy liquid.
• Add black salt,red chilli powder,jeera powder and Cinnamon powder to it and mix.
• Cool the mixture and grind it a fine puree.
• Strain it and store it in a bottle in refrigerator. It stays good for 6-8 months.

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Mushroom Dum Biryani recipe

Mushroom Dum Biryani Recipe

Prep time :1 hour
Cook time :30 mins
Total time:1 hour 30 mins
Serves: 5

Mushroom Dum Biriyani

Ingredients (measuring cup used, 1 cup = 250 ml)

For the rice:

• 2 and half cups rice
• 2-3 bay leaves (tej patta)
• 4 cloves (laung)
• 2 cinnamon each of 1 inch (dal chini)
• 2 pinch of grated nutmeg (jaiphal)
• 5 green cardamoms (hari elaichi or choti elaichi)
• 3-4 mace strands (jayitri, javitri)
• 5 cups water
• salt

For the marination onion masala :

• 3 large onions sliced
• 2 tbsp oil

For the mushroom marination:

• 500 gms mushroom
• 2 tbsp ginger-garlic paste
• 1.5 cups beaten curd/yogurt.
• 1 tsp red chili powder or yellow chili powder
• 2 tsp caraway seeds (shah jeera)
• 2 cloves (laung)
• 4 peppercorn (sabut kali mirch)
• 1 cinnamon (dal chini)
• 2 green cardamom (hari elaichi or choti elaichi)
• 2 bay leaves (tej patta)
• 2-3 mace strands (jayitri, javitri)
•  masala paste
• 1 cup mint and coriander leaves paste
• 2 tbsp ghee
• salt
• Biriyani masala ( available at stores)

For the layers:

• 12 strands of saffron dissolved in 2 tbsp of warm milk or warm water
• ½ cup chopped mint leaves
• 1 tbsp ghee

Instructions

• Wash rice few times till the water runs clear. Soak in ample water for 30 mins. Drain and set aside.
• Bring 2 to 2 ½ litres water to a boil in a pot or a cooker. Add bay leaf and shahi jeera. You can also use cinnamon, cloves and cardamoms. If you do not like to get a bite of the spices in the rice, you can also tie these in a muslin cloth and add to the pot.
• When the water comes to a boil, add salt and drained rice and cook until  90 % done.
• Meanwhile, Heat 3 tbsp. oil in a biryani pot , handi or pan. Add sliced onions and fry evenly until golden.
• These onions lend a unique and authentic flavour, so do not skip these.
• When they turn dark brown, set aside  ¼ portion of these fried onions.
• Grind the other portion of fried onion with 2 cloves of garlic and make masala out of it.
• Marination of mushrooms   :-  Add curd , biriyani masala , mint and coriader leaves paste , turmeric , ginger garlic paste , onion masala paste and rest it for 15-30mins.
• While the rice cooks, let us make the mushroom ready. 
• Add 1tbsp oil in pan and then Add 1 small bay leaf, star anise, ½ tsp shahi jeera, 3 cardamoms, 4 cloves. Saute just for a min without burning.
• .Add 1 tbsp. ginger garlic paste.
• Saute on a medium flame until the raw smell of ginger garlic goes off.
• Add Mushroom which we have marinated for 15-30 mins
• Saute for 2 to 3 mins . Sprinkle salt.
•  Mix everything well and fry for 3 mins. After that cover and cook on a low flame for 3 to 4 mins for the mushroom to release the moisture.
•  Stir, cover and cook on a medium flame until mushroom is soft .
• While the mushroom cooks, check the rice. Drain off the rice to a colander when cooked . The rice must be 90 % cooked meaning you must feel the bite when you bite through a rice grain. Rice should be firm and grainy but not mushy.
• When the mushroom is cooked completely, a thick gravy is left in the pot with oil separated. Check the salt now and add more if needed. Stir well and sprinkle chopped coriander and Mint leaves.
• Layer the rice over the mushroom gravy. Sprinkle fried onions, mint and coriander leaves. You can also add the optional ingredients – pour the saffron soaked milk, ghee and kewra water evenly. 
• Cover the pot with a foil or a thick clean moist cloth.
• Cover with a air tight lid to trap the steam or dum. If you do not have a tight lid then you can place a heavy pot over the lid. You can mix 1 ½ cups atta with water and make a dough. Stick the dough to the rim of the lid. Press it off on to the pot, for a air tight seal. Place this pot on a hot tawa and cook for about 10 mins on a medium heat. Once done switch off and allow to rest for at least 20 mins.
• Your Mushroom Dum biriyani is ready to server with Raita .

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Sweet corn Salad

!! Sweet corn Salad !!

Preparation time : 10 mins

Cooking time : 5 mins

Sweet corn salad

Ingredients

• 2 cups boiled sweet corn kernels (makai ke dane)
• 1/3 cup chopped spring onions (whites and greens)
• 1/3 cup finely chopped onions (optional)
• 1/3 cup capsicum finely chopped
• 1/3 cup tomato finely chopped
• 2/3 tbsp sugar
• 1/2 tbsp lemon juice
• 1/4 tsp chat masala
• salt and freshly ground black pepper powder (kalimirch) to taste
• coriander leaves for garnishing.

Procedure

Combine the sweet corn, spring onions, capsicum and tomatoes in a deep bowl and mix well.

Add , sugar , salt , chat masala ,black pepper powder lemon juice and mix well

Add some coriander leaves for garnishing.

Serve chilled.

Kids Recipe : Sweet Corn Paratha

Sweet Corn Paratha 

Preparation time : 20 mins
Cooking time :15 mins

Sweet corn paratha

Ingredients for Paratha:

• Wheat flour :- 1-1/2 cup 
• Sweet corn :- 1 cup 
• Garlic cloves :- 3-4 
• Green chilies :- 5
• 1/2 tbsp garam masala
• Medium onion (peeled and chopped):- 1 
• Turmeric powder :- 1/8 tsp 
• Cumin seeds :- ½ tsp 
• Cilantro leaves (kothimbir or dhaniya) (finely chopped):- 1/2 cup
• Oil :- As required 
• Salt :- To taste 

Procedure for Paratha :

• Grind together the corn, green chillies and cumin seeds garlic into a paste.
• In a mixing bowl, take onion, wheat flour, corn, green chillies ,cumin garlic paste, cilantro, turmeric , garam masala and salt. Knead well into soft dough.
• Separate the prepared dough into small sized balls.
• Roll out every ball into a round with the help of wheat flour for dusting.
• On a hot pan, transfer the paratha and cook for a minute.
• Spread oil around the edges, flip it and fry.
• Transfer paratha into a serving dish . 

Serve hot with sweet curd / tomato sauce and corn salad.