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Sabudana Vada | How to Make Sabudana Vada | Sabudana Vada Recipe

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Sabudana Vada, also known as 'Sago Vada' or 'Sago Cutlet', is one of the most popular snacks from the Indian states of Maharashtra & Gujarat. These crispy vadas are made from a mixture of mashed potatoes, sago pearls and crushed roasted peanuts that is subtly flavored with a handful of curry leaves and few basic spices.

The mouth-watering delicacy is most often relished during the festivals of Navratri, Shivratri and Janmashtmi when many of the Hindu patrons observe fast (vrat) and refrain themselves from having the regular grains including wheat and rice. Since, sabudana or sago doesn't count in regular grains, it makes for a perfect food substitute to satiate those hunger pangs during the fasting time. Additionally, the little white pearls are a rich source of dietary fiber and carbohydrates, consumption of which instantly leave you energized after a long day of abstainment from food.

Having said that, it doesn't mean sabudana vadas can only be enjoyed du…

Malai Kofta

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Malai Kofta is by far one of the most famous and tastiest North Indian delicacies comprising of succulent balls of paneer or cottage cheese dunked in a luscious and creamy sauce. Having said so, this widely popular dish is available in two versions: one in the nuts and tomato based gravy and the other one, with a white gravy that is sans off the tomatoes. While both the versions are equally delectable and popular, the one that I am going to share today is the former variant as my husband prefers it more over the latter one.



Needless to say, Malai Kofta is a dish that requires a fair amount of effort and patience, however, I am sharing with you the most easiest recipe that comes together in no time. Enjoy it with any Indian bread of your choice; it's simply gonna taste heavenly. So let's begin with the ingredients...


Ingredients (For Kofta)

Paneer (crumbled) - 1 cupBoiled and mashed potatoes - 1/2 cupKhoya (crumbled, optional) - 1 tbspSalt - as per tasteBlack pepper powder - 1/2 …

Kesar Pista Khoya Malai Kulfi

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Summers are just knocking at the door and in this gloomy weather, what I crave for most is something chilling and soothing to the palette.  This luscious, creamy and utterly flavorful kulfi loaded with the fragrance of saffron and crunch of pistachios comes as a perfect treat and takes away all that murkiness. If you too are craving for this melt-in-mouth dessert, do try out the recipe below. Not to mention, this kulfi makes for a go-to option for the upcoming Holi festival too; make it in advance and treat your guests with its sinful yumminess. And yes! for that typical Holi feel, you can flavor it with some THANDAI MASALA instead of saffron and pistachios.




Other Similar Recipes from the Blog....

Creamy Mango KulfiKesar Ras Malai


Ingredients

Full fat milk - 1 literKhoya (milk solids) - 100 gramsFresh cream - 2 tbspCondensed milk - 400 gramsKesar strands - 10 to 12 + for garnishingPistachio (finely chopped) - 1/4 cup + for garnishing





Method

Bring the milk to a boil in a heavy bottomed pan.…

Spiced Apple and Plum Ice Tea

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Ingredients

Apples - 2Plums (medium size) - 6 to 8Water - 4 cupsTea leaves - 2 tspStar Anise - 2Honey - 3 to 4 tbspLemon juice - 1/2 tbsp



Method

First, chop the plums and apples into bite size pieces. Discard the pits.In a sauce pan, add these chunks along with 1 cup of water and 1 star anise. Cook on low flame for about 15 minutes or until apples are softened completely. Keep stirring and mashing the fruit chunks in between with the back of spatula.Strain the fruit mix through a fine mesh. Press hard so that you get the maximum juice and pulp of the mixture. Mix in the lemon juice. Chill this sauce for 3 to 4 hours.Again in a saucepan, bring 4 cups of water along with star anise to a rolling boil. Switch the flame off and add tea leaves. Let them seep in for 2 to 3 minutes after which strain the water.Chill this tea water separately.To make the iced tea, in a serving glass, add 2 to 3 ice cubes. Pour in 4 to 5 tbsp of fruit sauce along with chilled tea water. Add in honey as per your pr…

Basundi - Thickened Sweetened Milk with Nuts

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Basundi is a sweet thickened milk flavored with cardamom, saffron and nuts. It's a popular Gujarati dessert that is primarily made on special occasions and festivities. People from Northern parts of India can relate this delicious sweet to the much famous Rabri, only difference being the latter one much thicker and creamier in consistency.

I had been thinking of trying this recipe for quite long, and the eve of Karva Chauth came as a perfect occasion. Usually, I make kheer and feniya for SARGI (the pre-fasting meal savored before the sun-rise on the day of Karva Chauth), this time I skipped making kheer and made this easy-peasy yet so delightful and flavorful Basundi. Trust me, it came out as a wonderful sweet treat ever. Please scroll down below for the recipe.







Ingredients

Full fat milk - 1 litreSugar - 4 to 5 tbspCardamom powder - 1 tspPowdered assorted nuts (almonds, cashews, pistachios) - 2 to 3 tbspPistachios and almonds (slivered) - for garnishingRose water - 1 tbspSaffron str…

Gobhi aur Hare Chane ka Pulav | Green Gram and Cauliflower Rice Pilaf

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Ingredients

Long grain basmati rice - 1 cupMelted ghee/oil - 3 tbspOnions (medium, finely sliced) - 2Ginger (juliennes) - 3 inchGarlic (finely sliced) - 6 to 8 clovesTomatoes (medium, pureed) - 3Chholiya/ Hara Chana/Green Gram - 1 cupGobhi/cauliflower florets - 1 cupLaung (cloves) - 3 to 4Jeera (cumin) - 2 tspTej patta (bay leaf) - 1Javitri (mace) - 1/2Dalchini (cinnamon) - 2 inchMoti elaichi (Black cardamom) - 1Kali mirch (black pepper corns) - 1/2 tspSalt - to tasteRed chili powder - 2 tspCoriander powder - 1 tspWater - 2 cups 





Method

Thoroughly wash the rice and soak in water for half an hour.In a thick bottomed pan or kadai, heat the ghee/oil.Add in all the whole spices. Fry for a minute, then add sliced onions, garlic and ginger. Saute until onions turn a little golden brown in color.Add the cauliflower florets. Saute on high heat until cauliflower also attains golden patches.Next add the green gram and saute again for 2 to 3 minutes.Season with salt, red chili powder and dhaniya po…

Strawberry Phirni

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Strawberry Phirni



Ingredients

For Phirni
Full fat milk - 1 litreRice (washed and soaked in water) - 4 tbspSugar - 1/2 cup
For Strawberry Sauce Chopped strawberries - 1 cupCornflour - 1/2 tbspSugar - 4 tbspWater - 2 to 3 tbsp





Method


In a heavy bottomed pan, add strawberries along with water, sugar and cornflour.Simmer until sugar is dissolved and strawberries are softened. Mash the strawberries with the back of spatula. Cook for 2 to 3 minutes until sauce is thickened.Set aside for later use.Drain the water and grind rice to a coarse mixture. It should resemble the texture of fine rava or sooji.In a thick bottomed saucepan, bring milk to a boil. Simmer the flame and let the milk reduce to 2/3rd of its quantity. Keep stirring the milk occasionally so that it doesn't stick to bottom and burn.Once the milk reduces, add the ground rice and stir continuously for few minutes to avoid formation of lumps.Rice in the milk would start cooking and simultaneously milk would also thicken. It would …