Healthy Ekpani/Brahmi/Ondelaga Thambuli

Brahmi leaves are known to rejuvenate the mind, enhance memory, improve concentration, and to directly influence the quality of consciousness.
This "Brahmi Thambuli" is a best way to beat the heat as it is prepared using buttermilk as one of the main ingredient.

 Undoubtedly buttermilk considered as the best summer soother, buttermilk or chaanch or chaas, is a wonder drink that goes beyond quenching your thirst and refreshing you. Being a by-product of the process of churning cream into butter, low calorie, most of the beneficial properties associated with milk are retained in buttermilk too.Buttermilk is a natural probiotic, which means that it provides the “gut friendly” bacteria that aid in digestion. It also helps to reduce frequent heartburn, and regulates the acidity that usually follows a spicy meal.

Ingredients:

1. 1/4 cup Brahmi leaves
2. 1/4 cup Grated coconut
3. 1 Cup Sour butter milk
4. 3-4 Green chillies
5. 1/2 tsp Jeera
6. 1 inch piece Ginger
7. Salt to taste

Method:

• Wash brahmi leaves under running water and drain well.
• Now grind all the ingredients to smooth paste using little buttermilk at a time.
• Serve chilled along with rice right in the beginning of lunch.
• If you wish to drink this thambuli then dilute it with some more buttermilk and mix it well and serve.

Labang Lathika/Lavang Lathika

Lavang Lathika

Happy RamNavami to all my Dear Friends and Readers !

Labang Lathika

Lobang Latika/Lavang Lathika is a traditional recipe of Bengalis prepared especially during festivals.This sweet packets are stuffed with mawa/khova and dry fruits and coated with sugar syrup and tucked with a clove on top!
So, Enjoy Ram Navami festival with this easy to make sweet and share it with friends, family and relatives too.

Lavang Lathika

Ingredients:

1. Refined flour (maida) 1/2 cup

2. Whole Wheat flour/Atta-1/2 cup
3. 12-Cloves
4. Ghee 3 tablespoons 
5. Ghee or oil to fry

For the Filling:

1. Khoya/mawa 3 tablespoons

2. Nuts cashew nuts and almonds 2 tablespoons

3. Powdered sugar 1 tablespoon

4.  1/4 teaspoon

5. 1/4 tsp Green cardamom powder

For the syrup:

1. Sugar 1 cup

2. Milk 2 teaspoons

3. A big pinch of Green cardamom powder

4. Few saffron strands threads

Method:

• For the dough, place both the flour in a bowl and rub in the ghee/clarified butter with your fingertips. Add sufficient water and knead into stiff dough. Cover with a damp cloth and rest the dough for a while.
• For the filling, mix together the mava/khoya, nuts, powdered sugar and cardamom powder . Divide the mixture into twelve equal portions.
• Divide the dough into twelve equal portions. Roll out each portion into a five-inch round puri.
• Place one portion of the filling in the centre of the puri, fold in the sides to overlap each other and seal the ends with a little water. Secure with a clove.
• Meanwhile prepare the sugar syprup. Take the sugar with half a cup of water in a non-stick pan, stirring continuously till the sugar dissolves. Add the milk; collect the scum which rises to the surface with a ladle, and discard. Cook the syrup till it attains a one-string consistency. Remove from heat and keep warm.
• Heat sufficient ghee in a non-stick kadai and deep-fry the lavang latika till golden brown. Drain on absorbent paper.
• Soak the latika in the warm sugar syrup for three to four minutes.
• Drain and serve warm.

Chunky Yam/Suran/Jimikand ki Chaat!

Suran Chaat

Easy and quick tongue tickling Suran chaat is one of the popular street food of North India. This recipe is so simple to make,which you can just relish it any time of the day!
          Suran is a vegetable widely found in India, also known as Yam, Elephant foot yam (as it resembles elephant foot), Jimikand and etc. It is a tuberous vegetable widely cultivated in the tropical countries of the world.

Jimikand ki chaat

Ingredients :

1. 2 cups- Thick juliennes of Yam/Suran
2. 1/2 tsp Chaat Masala
3. 1/2 tsp Chilly Powder
4. A small pinch of hing ( optional)
5. Salt to taste
6. Oil for deep frying

 Method:

• Apply some salt to the yam pieces and keep aside for 5-10 minutes.
• Heat oil in a shallow pan.Squeeze the yam pieces and fry till its golden brown
• Lift out the fried yam and drain on paper towels.
• Now take a mixing bowl and add fried pieces and all the powder and give it a nice toss and serve immediately with lemon wedges. 

Andra Style Rawas/Indian salmon fish curry( chapala pulusu)

Chapala pulusu

I have always been a huge fan of seafood. I love kingfish, prawns, mussels, shrimp, crabs, lobster, pomfret...you name it. It probably has something to do with growing up in coastal area; different types of fish curry are a way of life there and I've been eating them since I was a child. I also love fried fish...JUst love it. I could eat fish fry every single day without growing tired of it (my wallet would grow tired of it first ;) )

Ingredients

• For the marinade:

1. 10-12 Pieces of Rawas fish or about 500 grams 
2. 1/2 tsp Turmeric powder
3. 1tsp Salt
4. 1tsp lemon juice

• For the gravy/pulusu:

1. 1/4 tsp Methi seeds
2. 1/4 tsp mustard seeds
3. 3 tsp Red chilly powder
4. 1/2 tsp Turmeric powder
5. 1/2tsp Pepper powder
6. 2tsp Coriander powder
7. 1 Spring Curry leaf
8. 3-4 Green chilly,chopped
9. 1tbsp Ginger Garlic paste
10. 1 big onion finely chopped
11. 3 Tomatoes Pureed
12. 1 small marble sized ball of tamarind soaked in 1/4 cup of water
13. 1/2 cup Gingelly oil or any vegetable oil
14. Salt to taste

Method:

• Marinate the fish pieces with little salt,turmeric powder and lemon juice
• Soak tamarind in 1/4 cup of warm water for about 5 minutes.After 5 minutes make a pulp by squeezing the tamarind well. Strain the pulp and set aside.
• Puree 3 tomatoes with 2tbsp of water and set aside.
• Heat oil in clap chatti or pan,Add some mustard seeds, fenugreek seeds and curry leaves.Fry until the curry leaves are crisp.
• Next add onion followed by chopped green chillies, ginger- garlic paste and salt .Fry till they are light brown.
• Add in all the dry spices one by one and fry for couple of seconds.
• Now add pureed tomatoes and tamarind pulp and 1/2 cup of water.Simmer the gravy for 10 minutes.
• Add marinated fish and let it cook for 7-8 minutes on low flame.Remove off the heat and enjoy it with steaming hot rice.

Chunky n Easy Egg salad For Sandwiches and crackers

Chunky egg salad is great on a sandwich or as a side dish at a picnic or potluck. This is an easy egg salad recipe that will make the perfect addition to your meal

I would love to share my egg salad recipe with you, in hopes that you’ll fall in love with it! It is truly one of my favorite breakfast.

Creamy and full of flavor, this chunky egg salad has a nice crunch from bell pepper and minced onion. Extra bursts of flavor come from Worcestershire sauce, mayo and Dijon mustard.

 A good egg salad should start with perfectly hard boiled eggs, where the yolks are creamy, instead of overcooked, chalky, and crumbly.You can make egg salad sandwiches with this, or put spoonfuls of egg salad on crackers for a snack.

Ingredients:

1. 1/4 cup Mayonnaise 
2. 1/2 teaspoon salt
3. 1/4 cup onion, minced
4. 1/4 teaspoon Worcestershire sauce
5. 1 teaspoon Dijon mustard
6. 1/4 teaspoon  white pepper or red chilly powder ( in this recipe i have used red chilly Powder
7. 2 tsp Tomato ketchup 
8. 6 hard-cooked eggs
9. 2 tablespoons green pepper, minced 
10. 1 tomato,thinly sliced.

• Place the eggs in a single layer in the bottom of a saucepan, and cover them with enough cold water to rise an inch above the eggs. Place over high heat, and once the water has come to a boil, immediately remove the pan from the heat and cover with a lid. Let the eggs sit in the hot water for 10 minutes, then drain the eggs. Peel them under cold, running water.
• In medium bowl, stir mayonnaise, salt, onion, green capsicum,Worcestershire sauce, mustard and chilly or pepper powder,tomato ketchup until well mixed. you can also add a pinch of sugar if you like.
• Roughly chop the eggs, then mix with the remaining ingredients. Chill the egg salad for a few hours, then serve on crackers or in sandwiches. Enjoy!

Ginger Biscuit Pudding

• After trying this Ginger biscuit Pudding Dessert, you will most likely have a new favorite pudding recipe. This smooth and decadent pudding is made with just a handful of ingredients and topped with a sweetened strawberry flavoured  whipped cream, making it a wonderfully sweet dessert. Instant coffee is added to enhance the chocolate flavor in this decadent pudding. This recipe is definitely a ginger lover’s comfort food!

• 

  Ginger Biscuit pudding
• Ingredients:

1. Ginger biscuits 15
2. Coco powder-1 tsp

3. Instant coffee powder 1 tsp

4. Orange juice-1/4 cup

5. Icing sugar 1tbsp

6. 1/2 cup wipped cream

7. Whipped cream for icing

8. Cherries for garnish

• Add coffee powder and coco powder to to 2tsp lukewarm water to make a decoction.
• Crush all the biscuits and keep aside
• Add chilled orange juice to the coco-coffee decoction .
• add all the crushed ginger biscuits in the decoction  and blend it in a blender till smooth.
• Now beat the whipped cream along with the icing sugar till light.Add in ginger biscuit puree and whisk together, until it is smooth and free of clumps 
• In mini jars/ glasses layer the biscuit pudding and fill whipped cream in a piping bag fitted with a star nozzle and pipe over the pudding and decorate it with cherries ,place in the refrigerator to chill before serving.

serving suggestions:

Instead of cherries sprinkle some chocolate vermicelli or candied ginger over the cream portion and walnuts elsewhere and serve immediately.

Mysorean Style Avarekalu Kurma/saru

Avarekalu (kannada),Chikkudu (Telugu) also known as surti papdi lilva (gujrati) is a type of broad bean from India. The tasty pods and plump seeds are culinary delight and part of the menu on Sankrathi festival in many part of india. Avarekalu is my all time favourites! I just love it’s flavour and keep making up excuses to use it in all the dishes I make during when it is available in plenty especially during winter.

Ingredients:

For the main dish:

1. 2 cups - Avarekalu
2. 1/2 cup- carrots,cut into cubes
3. 1 big sized Potato,cubes
4. 1/2tsp Turmeric powder
5. 2 Tomatoes,chopped
6. Salt to taste

For the masala paste:

1. 1 cup Freshly grated coconut
2. 1tsp Khus khus/poppy seeds
3. 2-1inch pieces of cinnamon
4. 10 cloves
5. 10 Garlic coves
6. 1 inch piece Ginger
7. 1/2tsp Cumin/jeera
8. 1tsp Coriander seeds/daniya
9. 3tsp Chilly powder

For the Tempering:
1/2tsp Mustard Seeds
2 Spring curry leaves
2tbsp Ghee or oil

Method:

• Pressure cook beans and all the vegetable,turmeric powder and salt with 2-3 cups of water.Just take 2 whistle .(Cooking time will be lesser when cooked in a pressure cooker). the beans shouldn't be overcooked. If you do not want to pressure cook,then boil some water and add the veggies,partially cover and simmer for 10 -15 minutes or till done.
• Meantime prepare the masala by dry roasting all the ingredients except coconut and chilly powder,until fragrant on low heat,constantly stirring.Let it cool
• Add the roasted spices ,coconut and chilly powder to the mixer grinder and blend everything together into fine paste.Add 1or 2cups of water for easy blending.
• Now take a pot and add cooked beans and ground masala paste.Mix it well,taste for salt,you can also add little sugar if you want,adjust to your liking.Cover and simmer the kurma on medium heat for at least 5-6 minutes.
• Prepare the tempering by heating ghee or oil in a pan,add mustard seeds,let it crackle.Add curry leaves and switch off the gas.
• Pour this over the kurma and its ready!
• Serve hot with rice,idli or puri.

Thai inspired Stir Fried Purple Cabbage and Red Bell Pepper with Brown Rice

Quick and easy Thai brown rice fried rice that's packed with purple cabbage and red pepper, and made with a unique and savory Thai-inspired stir-fry sauce. If you have leftover rice already, dinner is on the table in 20 minutes! 

This dish was inspired by the beautiful Red cabbages available now at our nearest super market. You can change the spice balance to your tastes - more spice, less spice,Italian spice or Thai. You can also use meat or shrimps.


Ingredients:

1. 3 cups Purple cabbage,chopped
2. 2 sweet red peppers - cut into thin strips or cubes
3. 2 spring onion greens - diced
4. 1 tsp resh ginger chopped finely
5. 1 tbsp Fresh garlic chopped
6. 1 small red onion chopped
7. 1 Tbsp peanut or any vegetable oil
8. 2 cups cooked brown rice(pressure cooked with 5cups of water with  little green peas,salt and 2tbsp oil for about 3 whistles)

 For the stir fry sauce

1. 2tbsp. Low sodium soy sauce
2. 2tbsp chilly sauce 
3. 2tsp palm sugar or jaggery
4. 1tsp Garam masala
5. 1tsp tomato puree or sauce
6. 1tsp Fish sauce

Directions

• In a small bowl, mix together the ingredients for the stir-fry sauce to dissolve the palm sugar, and set aside.

• Chop cabbage and slice red peppers. Dice ginger roots,garlic and spring onions. 
•  Heat large nonstick skillet or wok over medium high heat. Add Peanut oil. When oil is hot,  add chopped onion,diced ginger root and garlic. Cook, stirring  often until onion is pink. About 2 minutes. 
• Add cabbage and red peppers and continue cooking for another 2-5 minutes or until vegetables are cooked but still crunchy. Remove veggie mixture from skillet and keep warm.
• cooked to skillet and then add cooked brown rice. (I made the rice earlier in the day and chilled it) Stir frequently to heat.
•  Add stir fried veggies back to skillet and mix all together. Add stir fry sauce and stir to combine.
• Continue cooking, stirring occasionally, until the sauce coats the rice and vegetables, about 1 minute.
• Add more soy sauce or chilly sauce to taste. Serve garnished with green onion.
  
  
  
  
  
  

Christmas Cake/Plum cake - Alcohol Free Version

Christmas Cake -alcohol free

Then Best part about the Christmas season is the yummy sweet treats that you can get to eat throughout the season like the cakes and the muffins. So get ready to prepare my version of plum cake without using Rum. Trust me,you'll surely be happy that you tried this recipe at home. 

In India, plum cake is found everywhere during Christmas season, although it is also available commonly throughout the year. Traditionally the dry fruits are soaked in rum for a month before making the cake. To make cake without alcohol cook the fruits in Caramel syrup and orange juice for 5-10 minutes. This cake is a alcohol free version.

Merry Christmas to all!!!

Ingredients:

1. All purpose flour - 1 cup
2. Eggs - 3 nos
3. Sugar - 1 cup ( powder)
4. Baking powder - 1 tsp
5. Baking Soda-1/2 tsp
6. Butter - 1 cup 
7. Vanilla extract -1 tsp
8. Raisins - 1/2 cup
9. Cashew nuts - 1/4 cup (chopped)
10. Tutti frutti - 1/2 cup
11. Cinnamon powder - 1/2 tsp
12. Nutmeg powder-1/4tsp
13. Grated orange zest - 1 tsp
14. Cherries - 5 (chopped)
15. Sugar - 1/2 cup (To make caramel)
16. Water - 2 tbs
17. Warm water - 1/4 cup
18. Orange juice - 1 cup

• Method:
• To prepare Caramel-Orange syrup:

1. Mix the 1/4 cup of sugar with 1 tbsp of water and melt over medium low flame until the sugar dissolves and caramelizes. Now remove the pan from the heat and add 1 cup of warm water slowly and mix well. Caramel-orange syrup  is ready.
2. Soak the fruits,tutti frutti and zest in this caramel syrup,leave it overnight at room temperature ( you can make this syrup a month ahead and refrigerate).

• To Prepare the Cake:

1. Preheat the oven 160°C. Sieve Maida/ all purpose flour, baking powder, baking soda all spice powder cinnamon +  nutmeg), salt and combine altogether evenly.
2. Nice beat  butter and add a cup of sugar powder. Then add the eggs one at a time and beat well. Now add the flour mixture little by little and beat well.
3. Add the caramel mixture,soaked raisins, nuts, tutti frutti, cherries, grated orange zest, vanilla extract into the batter and mix them with a spoon thoroughly.
4. Grease a medium baking pan with butter and pour the batter,tap on work surface to get rid of any air bubbles.
5. Bake the cake for  about 45-50 minutes.When the cake is ready, test with a skewer. Poke it into the middle of the cake and if it comes out clean - the cake is done.Remove from the oven.

Crispy Squid/Calamari Fry

This weekend try making your own Crispy and Perfectly seasoned fried calamari /Squid recipe. This crispy fried calamari rings recipe is literally as easy as frying potatoes.. should really give it a try at home.

Ingredients:

1. 1/2 kg Squid (10-12 medium sized)
2. 1cup - All purpose flour
3. 1/4cup - Fine semolina
4. 2tbsp - Corn starch
5. 1tsp - Dried Oregano
6. 2tsp - paprika 
7. 1tbsp- Pepper Powder 
8. Salt to taste
9. Vegetable oil for frying

• To prepare this super easy fried Squid/calamari recipe, clean the Squid/calamari and wash thoroughly. Using a sharp knife cut the calamari in slices, approx. 1 cm each. This will create the rings, as seen in the picture above.
• Prepare the seasoning for the fried Squid/calamari. In a blender add the seasoning and blend it until all the ingredients mixes well.
• Spread a large polythene bag or tupperware add the flour and seasoning. Place in the sliced Squid/calamari and shake well to coat (you will need to do this in batches). Remove the calamari onto a plate, shaking of any excess flour.
• Into a medium sized frying pan pour enough vegetable oil to deep fry the Squid/calamari. Heat the oil to medium high heat until it begins to bubble. Test if the oil is hot enough by dipping one of the Squid/calamari rings in, if it sizzles the oil is ready. Fry the Squid/calamari in batches for about 3-4 minutes, until nicely golden.
• Remove the fried Squid/calamari using a slotted spoon and place on some paper towel to dry for 1-2 minutes. Have a taste and sprinkle with some more salt.
• Enjoy this delicious fried calamari recipe with a last minute squeeze of a lemon.
  Note:

•  The seasoning for the calamari is a matter of preference. Some salt and freshly ground pepper will be just amazing, but adding also fresh herbs, like oregano and spices, like paprika will surely lift the flavour.
•  Hot oil can be really dangerous, so use a slotted spoon to carefully place the calamari inside the hot oil. Not overcrowding the pan is vital for crispier results. If you add too many, the calamari will release water and the temperature of the oil will fall, resulting into not cooking properly.

Katla Maach Bhaja/Fish fry

It's no secret that Bengalis love fish! The basic Bengali fish fry, however, is even simpler. It's essentially a 5-ingredient recipe and tastes AWesoMe.

Ingredients :

1. Katla Slices- 10-12
2. 2 heaped tsp Chilli powder
3. 2tbsp-Ginger-Garlic paste
4. 1/2tsp- Turmeric powder
5. Salt to taste
6. 2tsp Kasundi/mustard paste

• Wash  and clean the fish pieces well and add all the ingredients, let it sit for about 20-30 minutes in the marinade.
• Heat the kadahi on low flame and heat it well. 
• Now add around 5 tbsp of mustard oil and spread it all over with the help of a spatula.

• The sides of the kadahi/Pan should get coated well with the oil.
• (Do not use a wooden spatula ... a steel one works best with an iron kadahi).
• On low heat, let the oil heat till you can smoke from it.
• With the spatula, gently smear the heated oil on the sides on the inside of the kadahi  again.
• Now the kadahi is properly seasoned and will work as a non stick.
• Now raise heat.
• Holding a cover with one hand ready, pick a piece of the marinated fish and gently slide it into the hot oil and immediately cover it.
• Be very careful ... the hot oil will splutter ... so use the cover to shield yourself. 
• Do not add more than 2 or 3 pieces at a time .... the fish will stick to each other and will be very difficult to separate and turn them later.
• Now raise heat and let it fry for around 2 minutes. 
• Lower heat, remove cover and very carefully and gently turn the pieces over. 
• Cover and let it cook for 2 more minutes.
• Remove cover, raise heat to medium and  gently bring one piece to the side of the kadahi and hold for a while for the extra oil to drain.
• Remove all the pieces likewise and keep on aside. 
• For the next batch, let the remaining oil heat a little more. Or if you need you can add more oil.
• Remove any leftover residue from the first batch with the spatula .... the oil should be debri free.
• Continue in the same way for the rest of the fish pieces.
• If you want a crispy fry to eat as a plain bhaja, you can keep the fish in the kadahi for some more time after removing the cover ... till one side turns dark brown. Turn it over and brown the other side to.
  
  

Dragon Fruit Pudding

This Diwali try this quick and fruity dessert with these dragon fruit.These elegant make-ahead desserts are ideal for a stress-free finale to a smart dinner. The combination of fragrantly perfumed dragon fruit combined with whipped cream and full fat milk make these desserts totally delicious. You can whip them up in advance and chill in the fridge for several hours so they’re perfect for easy entertaining and look stunning served in glasses with a spoonful of dragon fruit on the top. This spiny-skinned orb is easy to cut and peel, and its white or pink flesh delivers a subtle flavour reminiscent of melons. Your taste buds are about to be tickled pink!

Ingredients

1. 1- Dragon Fruit
2. 1/2 litre Full Cream Milk
3. 1/2 tsp Agar Agar powder ( about 3gms)
4. 1 cup fresh Cream
5. 3/4 - 1 cup Sugar
6. 1/4tsp Vanilla essence 

Method:

• Cut the passion fruit in half and scoop out the pulp and refrigerate at least 30 minutes before using.
• Mash all fruits in a blender or a food processor until smooth with fresh cream.
• Bring milk mixed with the agar powder to a simmer. Cook, stirring frequently, until agar is completely dissolved.
• Blend fruit mixture and milk- agar mixtures and pour the blend to the pudding moulds that you are going to serve.
• Press a piece of plastic wrap directly on the surface of each pudding and set it as such in the fridge (not in freezer) until serving time. 

That’s it! Very easy, light and soooo yummy! This pudding can be stored in the fridge for couple of days – but usually it’s gone really quickly:)

Note:

1. When buying passion fruit look for ones with uniformly pink in colour this shows they’re ripe and will have the best flavour.
2. Avoid dragon fruit that has spots and is hard.Also avoid if you see brown leaves or a dry, brown stem.