Flavour Diary: Indian

Showing posts with label Indian. Show all posts

Badam Milk | Indian Almond Milk | Flavour Diary

Today's recipe is simple to make welcome drink for a party or for some sweettooth healthy treat. We can add jaggery or date paste instead of sugar to make it more healthier version.
I usually make this frequently during ramadan for Iftar and store it for sehr and also for small parties as welcome drink.
And Badam milk is going to be part of A-Z recipe challenge and this month challenge was to make a recipe with ingredient starting with letter A and i have chosen Almonds.
I totally forgot about the challenge and when i saw a post relating to it on facebook today then i quickly made this, as i don't want to miss the first challenge.
Check out the ingredients and directions below...and here is the making of Badam Milk 👇

Level: Easy
Serves: 2

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Milk: 2 cups(500ml)
Almonds: 1/4th cup
Sugar: 3 tablespoons(to taste)
Cardamom pwdr: 1/4 teaspoon
Saffron : 1/8th teaspoon

Directions

Soak the almond overnight and then peel the skin off and blend it to smooth paste by adding little water.
or
Soak the almonds in hot boiling water for 15mins and then peel off the skin and blend it to smooth paste by adding little water.
Take a thick bottom pan and add few tablespoons of water and then add milk(this will prevent milk from sticking to the bottom). Bring milk to boil and then add sugar, cardamom pwdr and almond paste and saffron.
Cook until the milk thickens little bit and let it cool completly and keep it fridge and then serve chilled.
Garnish with chopped nuts if required.

#IndianAlmondMilk is going to the following event and the alphabet for this month is #A

Today's recipe is an incredibly simple to make,quick, healthy and delicious for a party, kitty,festivals, iftar, suhoor and for some sweet treat day and it is non other than Fruit Custard.
And this is my recipe which i frequently make during Ramadan as it is quick to make and have fruits and nuts to gobble up which in turn a healthy treat during Iftar and Suhoor.
This month MFB challenge is to cook a recipe for Ramadan and immediate thing which i got in mind was custard. I make this so often and i never thought of capturing this simple yummy dish and posting it. So finally it is here now.... check out the ingredients and steps below.

Level: Easy
Cook Time:10 mins

Cooling Time: minimum 30 mins
Makes: 2-3

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Milk: 2 cups(500ml)
Sugar: 1/4 cup
Custard Powder: 3 tablespoons
Cardamom pods: 2 crushed
Crushed Nuts: 1/4 cups (i used almonds and cashews) --optional
Fruit chopped: 1 cup ( as desired)

Directions

Take a thick bottom pan and add few tablespoons of water and then add milk(this will prevent milk from sticking to the bottom). Bring milk to boil and then add sugar, chopped nuts.
In separate bowl add custard and few tablespoons of water to form a non lumpy mixture.
Once sugar dissolves then add custard water mix to the milk mixture and cook until the whole mixture turn thick keep stirring, otherwise the mixture becomes lumpy and stick to the bottom.
Now turn the heat and keep the custard mix aside and keep it in fridge until custard is chilled.
Just before serving add the desired fruits to the custard and serve chilled.

#FruitCustard is going to be part of #MFBC18

An InLinkz Link-up

Today's recipe is all way from Gujarat. Thepla/Dhebra is one of the most common breakfast or snack recipe in Gujarat.Making of Thepla is quite easy and is made with a mixture of flours,spices, yogurt and shredded vegetables.

We can tell that Thepla's and Paratha's are sister but much simpler than paratha. Usually paratha's are suffed flatbreads and thepla's are thin n light flatbreads. And in thepla's we use yogurt for making the dough and in parathas water is used to form a dough.

I made this recipe as part of shhh cooking secretly challenge and my partner for this month is Vidya Narayan from MasalaChilli .Check out her blog for some interesting recipes. She gave me Potato and Garlic as secret Ingredients and i came up with yummy aloo thepla. Check out the ingredients and steps below.

You may also like other flatbread like
Broccoli Aloo Paratha
Puran Poli
Quick Mooli Paratha
Shahi Meetha Paratha
Amritsari Aloo Kulcha

Level: Easy
Total Time: 40mins
Serves: 3-4

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Wheat flour -2.5 cups
Boiled and Mashed potato - 1.5 cup
Yogurt - 1/4 cup
Ginger-garlic paste -1 tsp
Chopped coriander -1 tbsp
Red chili powder -2 tsp(to taste)
Carom seeds/ajwain -1/2 tsp
Coriander Powder - 1 tsp
Salt to taste
Oil - 1 tbsp
Oil for frying

Directions

In a bowl add wheat flour,salt,turmeric powder,chilli powder.coriander powder, carom seeds and oil and mix well. Now add mashed potato,yogurt and ginger garlic paste and and few tablespoons of water to form a stiff dough and keep a side for 10 mins.
Divide the dough into equal parts about lime size balls.
On to a lightly flour dusted surface, roll out the balls into thin flat roti.
Heat the tawa/pan on medium high. Once the tawa is hot, reduce the heat to minimum.
Place the thepla one at a time over the heated tawa.
Once the air bubbles start appearing, flip it over. Apply oil on the half-cooked side.Flip it over again and apply oil on the other side.Flip it again and fry the thepla untill it is cooked on both sides and nicely browned.
Repeat the process with rest of the thepla.

Serve the warm thepla with pickles, raitas and any spicy masala curry

#AlooThepla is going to be part of #shhhcookingsecretly for #GujratiCuisine

Today's recipe is all way from Goa. Goan Cuisine has also influence of Portuguese, apart from Indian. Rice, seafood, coconut, vegetables, meat and some local spices are heart of Goan cuisine. Today's special from Goa is Prawn Curry,a mix of specially ground masala makes this curry different from other regions prawn curry.
This curry is made in no time and best served with hot rice or chapati/roti.I made this recipe as part of shhh cooking secretly challenge and my partner for this month is Sujitha from Sujitheasycooking and my secrete ingredients were Coconut and Garlic. Check out the ingredients and steps below for easy cooking.You can also try my Prawn Masala , Prawn and drumstick curry, Prawn Parda BiryaniandPrawn Pulao .
If you like to watch how i made this curry then click on the pic below.

Level: Easy
Total Time: 30
Serves: 3-4

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml
Recipe adapted from here

Ingredients

Prawns: 300gm(washed and cleaned)
Oil:3 tablespoon
Curry leaves:Few
Tomatoes: 1 Large chopped
Turmeric powder:1/2 teaspoon
Onion: 1 Large
Garam Masala Powder : 1/2 teaspoon
Salt to taste
Chopped coriander for garnish

Ground Masala:
Fresh Coconut : 1 cup grated
Dry Red Chillies: 4 to 5 ( to our spice level)
Coriander Seeds:1 tablespoon
Cumin Seeds: 1/2 teaspoon
Garlic Pods: 5
Tamarind: walnut size ball
Water to make smooth paste

Directions

Masala:
In a blender add all the ingredients under Ground Masala and blend it into fine paste and keep it a side.

Curry:
In a pan add oil, once hot add onions.
Cook until onions turn transparent and then add tomato and cook until tomatoes turn mushy.
Now add prawns,curry leaves, salt and turmeric powder and saute for a minute and then add grounded masala, water and cook covered for 5 mins.
Then uncover and cook until desired consistency, add garam masala powder and chopped coriander and cook for another minute and serve hot with rice or roti.

You might be interested in:

Yogurt Chocolate Chip Muffins

#GoanPrawnCurry is going to be part of #shhhcookingsecretly for #GoanCuisine

Today's recipe is simple, easy and quick curry made out of prawns. This curry goes well with rice and side for roti/chapati.If you are beginner and want to make mouthwatering prawn curry then this would be one good option.You can also try my Prawn and drumstick curry, Prawn Parda BiryaniandPrawn Pulao .
If you like watching how prawn masala is made then simply click below.

Level: Easy
Total Time: 30
Serves: 2-4

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Prawns: 300gm(washed and cleaned)
Oil:2 tablespoon
Curry leaves:3 twigs
Tomatoes: 2 medium chopped
Onion: 1 Large
Green chilli: 2
Chilli Powder: 1 teaspoon
Coriander Powder:1 teaspoon
Turmeric powder:1/2 teaspoon
Ginger Garlic Paste:1 tablespoon
Chicken Masala Powder: 2 teaspoon(or Garam Masala Powder : 1 teaspoon)
Salt to taste
Chopped coriander for garnish

Directions

In a pan add oil, once hot add onions, and green chilli.
Cook until onions turn transparent and then add ginger garlic paste. Cook until all raw smell from ginger garlic is gone ad onions change colour.
Now add tomatoes, turmeric powder,chilli powder and salt , and cook until tomatoes turns mushy.
Now add prawns and mix well. cook cover for 3 mins on low flame.
Add curry leaves, mix well and cover cook the prawns and stir in between.
Add coriander powder, chicken masala, mix well and cover cook for another 2 mins and garnish with coriander leaves and enjoy with rice or roti.

You might be interested in:

Chicken Fried Rice

Tawa Paneer Tikka Masala

Fried Ice Cream

Chocolate Fruit Pizza

Anjeer Kalakhand

Okra/Bhindi/Ladys Finger Fry with Onions Recipe

Today's recipe Okra/Bhindi/Bendakaya fry is cooked along with onions and some spices and is very simple, quick and easy recipe and goes well with both Rice or Roti.
I love Bhindi and so i do try different versions of recipes, you also check few of my recipes in blog like Crispy Bhindi Fry , Shahi Bhindi , Bendakaya Vellulli Karam(Okra with garlic spice mix) .

If you like watching how its made , click on pic below.

Level: easy
Total time: 30mins

serves:2-3

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Okra/Bendakaya/Bhindi: 15-20
Onion - 1 large
Cumin Seeds: 1/2 teaspoon
Turmeric: 1/4th teaspoon
Garlic Pods: 3 big ones
Chana Dal: 1 tablespoon
Red Chilli Powder: 1 teaspoon (to taste)
Salt to taste
Oil: 2 tablespoons

Directions

Wash, tap dry and set aside the okra's/Bhindi .
Cut the front and back edges of okra and cut in 1/2 inch length.

In a pan add oil and when hot add cumin seeds,chana dal, garlic and Okra.
Fry for 2 mins and add turmeric,salt and on medium low flame fry the okra until all sticky nature of okra is gone.
Now add finely chopped onion and cook on medium low flame until onion turn soft, frequently stir in between.
Once onions are soft add chilli powder and cook for another minute and then add chopped coriander and mix well.
Serve hot and enjoy with roti or rice.

Random yummies

Coconut Moong Dal Halwa

Madeira Loaf Cake

Beetroot Dosa

Ginger Lemon Rice

Madgane (Lentils Dessert)

Lobia Alasanda Black eye bean vada appetizer

Today's recipe is healthy simple and easy to make. Soaking lobia is the only time taking element in making this easy breakfast/snack. As we are not using any water for blending these lobia's it will not absorb lot of oil while frying.
I usually make these lobia vada for breakfast and serve along with peanut chutney. This is best as party or finger food...tastes delicious even if its cold but it tastes best when hot.Check out the ingredients and steps for easy vada recipe.

If you enjoy watching how its made click on the link below

Level: Easy
Prep Time: 10min

Cook time: 20 mins
Soak time: 5 hr or overnight
Serves: 2-3 people
1 cup = 250ml

Ingredients

Blackeyed Beans/Lobia/Alasanda - 1 cup (250 ml)
Salt - 1 tsp (to taste)
Cumin Seeds - 1/2 tsp
Green Chilis - 2 nos (to taste)
Ginger - 1 inch piece
Onions - 1 medium chopped
Coriander Leaves chopped 1/4th cup
Few Curry Leaves
Oil - for Deep frying

Directions

Wash and Soak the Lobia for minimum 5hrs or overnight.
In blender add soaked n drained lobia,ginger,green chillies,cumin seeds and blend it to smooth paste.(Don't use water for blending)
In a bowl add lobia paste,finely chopped onion,chopped coriander,chopped curry leaves and salt and mix well.
In a pan heat oil and make small dumpling out of the lobia mixture as shown in the video and fry lobia vada on both sides until golden brown on medium flame.
Take vada out on kitchen towel and serve hot along with chutney or ketchup or any spicy nonveg curry.

YOu may also like Breakfast/Snack Recipes: