Wednesday, May 27, 2015

Coconut Macaroons

I am a coconut lover. I can eat coconut just like that. This is one of the easiest recipe's.

Ingredients :
Coconut Flakes (dried) : 1 and 1/3 cup
Sugar : 1/3 cup
All Purpose Flour : 2 tbsp
Salt :1/8 tsp
Egg Whites : of 2 eggs
Vanilla Essence : 1 tsp

Procedure :
1. Preheat the oven to 325 F and line a baking sheet with parchment sheets.
2. In a bowl whisk coconut, sugar, flour,  and salt.
3. In another bowl whisk the egg whites and vanilla essence and mix the ingredients from the step 2.
4. Pour a spoon into baking sheets and bake for 20 minutes until they turn golden brown.
5. Cool them completely.

P. S: Do not whisk the egg whites a lot to make it frothy creamy.

Friday, May 22, 2015

Tendli Methi Rice

This tastes just like pulao but instead of all the veggies I have used just Tindora and Methi.

Ingredients :

Brown Rice/ Basmathi Rice : 1 cup
Ivy Gourd : 1 cup
Methi Leaves : 1 bunch / Dried Kasuri Methi : 1/4 cup
Onion : 1 medium (finely chopped)
Salt to Taste
Oil : 1 tsp
Bay Leaf : 1
Cloves : 3
Cumin Seeds : 1 tsp
Red Chilli Powder : 3/4  tsp
Coriander Powder :  3/4 tsp
Roasted Cashew Nuts : 10-12
Coriander Leaves : to Garnish

Procedure :
1. Wash and soak rice for half and hour.
2. In a cooker add oil, cloves, bay leaf, cumin seeds and add the finely chopped onions and saute for some time till it turns slightly brown.
3. Add the sliced tindora/ Ivy Gourd and saute for 3 to 4 minutes.
4. Now add the chilli powder and coriander powder.
5.  Now add the soaked and drained rice, add methi leaves, salt and water (Rice: water = 1: 1.5).
6. Let the rice cook. Meanwhile roast the cashews with little oil in a tempering pan (you can even add groundnuts) and garnish with coriander leaves.

Notes : If using pressure cooker 1 whistle is sufficient.

Wednesday, May 6, 2015

Mango Yogurt Parfait

Parfait is a layered dessert that is frozen. I was planning to make some mango lassi when I suddenly came up with this.

Ingredients :
Mango Pulp : 1 cup
Yogurt : 1 cup
Agave Nectar/ Sweetener : according to taste

Procedure :
1. Take two bowls and in one take the mango pulp and in the other one take yogurt and add the sweetener to both according to your taste.
2. In a glass first layer the mango pulp, and top it with yogurt pulp. And the followed by mango pulp and make as layers as you want.
3. Freeze it for half an hour.

P.S : I did not freeze. Freezing is left to your choice.

Achari Paneer (Paneer cooked in Pickle and Yogurt Gravy)

This is one other recipe I picked from Veg Recipes of India. I am in love with her blog. I just changed the recipe according to the ingredients I had. I have tried making fritters too. And they were yummy.

Paneer/ Cottage Cheese : 15-20 cubes
Cashews : 8-10
Red Chili : 2
Ginger : 1 inch
Green Chili : 2-3
Asafoetida : A pinch
Tomato : 1
Chickpea Flour : 1 tbsp
Curd/Yogurt : 3/4 cup
Fresh Cream : 3 tbsp
Kasuri Methi : 2 tsp
Salt according to Taste

Spice Powders :
Turmeric Powder : 1/8 tsp
Red Chili Powder : 1tsp
Cumin Powder : 1/4 tsp
Coriander Powder : 1 tsp

Pickling Spices :
Fennel Seeds : 1/2 tsp
Mustard Seeds : 1/2 tsp
Cumin Seeds : 1/4 tsp
Fenugreek Seeds : 1/2 tsp
Oregano Leaves or Kalonji : 1/2 tsp

Procedure :
1. In a pan dry roast all the ingredients under pickling ingredients. Cool and grind in a mixer.
2. Grind the cashews in the grinder too.
3. Heat oil add red chilies followed by chopped ginger and green chilies and saute till the raw flavor of ginger disappears.
4. Now add asafoetida and chopped tomatoes and saute till the tomatoes becomes mushy. Now add the spice powders turmeric powder, chili powder, cumin powder and coriander powder.
5. Once the tomatoes start releasing oil add cashew powder and 2 tsp of the ground pickling ingredients.
6. Now add 1 tbsp besan powder (Chickpea flour) and the whisked curd and cook for 2-3 minutes.
7. Once it comes to boil add chopped paneer pieces, along with salt and crushed kasuri methi leaves.
8. Add fresh cream and boil for 2-3 minutes.
9. Garnish with mint leaves (Optional) and serve hot with any Indian bread.

Watermelon Neer Dosa

I can eat this dosa on a daily basis. And we can variate the normal neer dosa by adding cucumber. Recently on one of the food groups I saw this variation and I was itching to try this out. Pancake lovers will love this for sure. 

Ingredients :
Sona Masuri Rice : 1 cup
Grated Coconut :1/2 cup
Salt according to Taste
Watermelon : 1 cup

Procedure :
1. Soak rice for 2 to 4 hours.
2. Grind it with coconut, salt and watermelon.
3. Make the consistency of the batter equivalent to that of buttermilk.
4. Spread the batter of the tawa and spread it on all sides.
5. Let it cook well. You don't have to flip and cook.
6. Serve with honey/ghee.


Mango Basil Greentea

If you are a greentea lover you will definitely love this. You can even make the same thing using normal tea. The flavor of basil is infused in the mango and it tasted yummy.

Ingredients :
Mango Pulp : 1/2 cup (Or Pulp of 1 mango)
Green Tea : 3/4 cup
Basil Leaves : 2
Sweetener : According to Taste

Procedure :
1. Make the tea as usual and let it cool down.
2. In a blender mix mango and basil leaves.
3. Now add the green tea and mix well. (Add the sweetener if required)
4. Serve cold.

P.S : I did not add any sweetener because of the natural sweetness of mango.
        You can also add chia seeds.