Coconut Rava Kesari

 INGREDIENTS:

Rava- 1 cup

Coconut milk-1.5 cups

Water- 1.5 cups

Grated coconut-1/2 cup

Sugar- 1.5 cups

Elaichi powder- To taste

Ghee-To your taste

Almond flakes and Cashewnut pieces- A handful

PROCEDURE:

1. Add ghee to a pan and add the nuts, then add rava and roast till golden

2. Once rava is roasted then add water and mix. Then add coconut milk

3. After rava is in thick consistency then add sugar and after a minute of stirring add grated coconut and add elaichi powder and turn off stove. Add a spoon of ghee before closing lid.

Cranberry Pickle

 INGREDIENTS:

Cranberry- 1 bag

Oil- 3 or 4 ladles 

Mustard seeds- 2 tbsp

Curry leaves- 1 full spring

Cumin powder- 1 tbsp

Daniya/Coriander powder- 1 tbsp

Methi powder- 1 tsp

Red chilli powder- 1 tbsp or more according to taste

Salt- To taste

Jaggery powder- 1 tbsp

Hing/Asafoetida- to taste

Tamarind paste- 1 tsp

PROCEDURE: 

1. In a pan, add oil and mustard seeds. Allow it to splutter and add cranberries and allow to cook in the oil.

2. Add salt, hing, curry leaves, all the spices and allow to cook in the heat and keep mashing the cranberries. Keep stirring so it does not burn.

3. Once the pickle cooks completely and leaves oil and starts to leave the pan, add tamarind paste and turn off stove. 

4. Heat with hot rice, dosa, chapathi, curd rice. 

Bhatura

 INGREDIENTS:

All purpose flour- 2 cups

Rava-1/4 cup

Sugar powder-1 tbsp

Baking soda- 1/2 tsp

Baking powder-1/2 tsp

Fresh curd- 1/3 cup

Oil- 2 tsp

PROCEDURE:

1. Mix all ingredients together to knead into a soft dough with water  and let it rest for atleast 30 mins or over night in room temperature

2. Make balls and roll to deep fry them in hot oil

3. Enjoy with channa/chole garnished with onions

Olive Garden inspired Minestrone soup

 INGREDIENTS:

Shell pasta- 1/2 cup

Tomato sauce- 1 can 15 oz

Diced tomato with chilli- 1 can 

Veg broth- 1 box

Zucchini- 1 small cut into slices

Carrot-1 cut into chunks

Onion- 1/2 medium size, cut into small cubes

Garlic-5/6 minced

Cannelini beans-1 can

Kidney beans- 1 can

Celery- 2 stalk cut in to slices

Spinach of your choice- 2 handful

Parmesan cheese -Grated for garnish

Salt. pepper, Dried parsley and Italian seasoning powder to taste

PROCEDURE:

1. In a stockpot with a spoon of olive oil, add onions, garlic and saute till transparent.

2. Add carrot, zucchini, canned beans, pasta and mix well. 

3. Add tomato sauce can, diced tomato can and Veg broth and mix well.

4. All other seasonings and top with spinach. 

5. Close the stock pot and boil for 20 mins or until veggies are tender.

6. Top with grated parmesan cheese and serve warm. Enjoy!

Mango tiramisu

 INGREDIENTS:

Lady fingers- 1 packet 

Milk-1 cup

Mango cream for tiramisu:

Condensed cup- 1/2 cup

Whipping cream- 1/2 cup

Mango pulp-1 cup

Mascarpone cheese- 1 cup

PROCEDURE:

1.Arrange the lady finger biscuits in a 13x9 pan

2. Pour milk over the biscuits evenly

3. Make a mix for the mango mix as above. 

4. Spread the mango mix evenly on the soaked lady fingers

5. Pour a layer of mango pulp over the mango mix and decorate with toppings like freshly cut mangoes, cherry or berries of your choice

6. Refrigerate for at least 4-5 hours or overnight

Paneer tikka sliders

 

INGREDIENTS:

Slider buns- From any grocery store, smaller the size the better

Paneer- (Get the firm one, not haldiram) , cut into small cubes

Onion and Bell pepper- cut into slices for garnish

Cilantro mint chutney- To spread on slider buns

Sriracha aioli sauce-  Make a mixture of mayo, sriracha sauce, lemon, salt and pepper to spread on slider buns- You can make substitute sriracha sauce with schezuan sauce 

Amul cheese- Grate for garnish

Melted Butter- 3 tbsp

Garlic- Few minced finely

Cilantro- For garnish

PROCEDURE:

1. Cut paneer into small cubes and marinade in tikka sauce which includes yogurt, red chilli powder, cumin powder, chaat masala, salt, coriander powder, kasuri mehti powder, cooking oil or mustard oil for 15-30 mins

2. Have your cilantro, mint chutney and sriracha aoili sauce ready.

3. Make a little bowl of melted butter, minced garlic and chopped cilantro.

4. Preheat oven to 350F

5. In a hot pan with oil, add the marinaded paneer and saute till fully cooked

6. Place the buns in a baking safe tray, spread melted butter mixture evenly on the bottom pieces of the slider. Then spread the green chutney mixture evenly on top of this melted butter spread.

7. Spread the cooked paneer and grate amul cheese or use mozzarella cheese on top of the paneer. Add sliced onions and bell peppers over the grated cheese.

8. Then spread sriracha aoili sauce on the top side of the slider buns and close the sliders.

9. Spread melted garlic cilantro butter over the buns, close the baking tray with aluminium foil and bake for 15 mins.

10. Eat hot and enjoy.

Veggie Ramen

 INGREDIENTS:

Gochujang paste- 2 tbsp

Soy sauce- 2 tbsp

Coconut milk- 1/2 can 

Veg broth - 2 boxes

Top Ramen/ Maggi noodles- 1 bag

Veggies of your choice and paneer /tofu- sauteed in oil 

Cilantro and Spring onion-To garnish

Salt-to taste

PROCEDURE:

1. In a 5 qt pot, add gochujang paste, soy sauce, coconut milk and stir. Then add veg broth and bring to a boil.

2. Add ramen noodles and cook in the soup. You can add salt/pepper/chili oil if desired.

3. In a separate pan, you can saute paneer/tofu for some protein and veggies of your choice.

4. In a bowl, arrange the protein, veggies, noodles, pour the soup and garnish with cilantro/spring onion and toasted sesame seeds. Serve hot and enjoy.