Phirni / Firni / Rice Pudding

Phirni is a thick and creamy pudding made from ground rice,milk, sugar and saffron. 

This traditional Indian dessert is worth trying for any special occasion! 

Try and enjoy with your loved ones.

Ingredients: Serves - 4 to 5 (approximately) 

Basmati rice - 1/3 cup 

Full cream milk - 1 litre 

Sugar - 1/2 to 3/4 cup 

Cardamom powder - 1/2 tsp 

Saffron - few strands 

Nuts - for garnishing

Directions:

Wash and drain the basmati rice.

Add water and allow to soak the rice for 30 minutes.

Drain it completely and allow to dry in cloth.

Once it is dried, grind it into coarse powder using pulse mode.  Keep aside.

Add one liter of milk in a heavy bottom pan; allow to boil.

Take few strands of saffron in a bowl, add 1/4 cup of hot milk into that and allow to soak.

Add rice powder gradually into the boiling milk and stir well to avoid lumps.

Continue cooking in low to medium flame till the rice is cooked and milk quantity reduced to half.

This process will take approximately 15 to 20 mins.

After that add sugar, cardamom powder, saffron infused milk . Give a mix and continue cooking for another 5 to 7 minutes.

Switch off the gas.  Once it becomes warm ; Transfer to a serving bowl and top it with nuts.

Let it refrigerate for at least 5 hrs before serving for best taste!

Now tasty and creamy Rice Phirni is ready to serve.

Channa Masala / Chole Masala (without Onion and Garlic) / Chick Peas Masala

Channa Masala / Chole Masala is a popular North Indian dish served as an accompaniment with Chapathi, Roti, Naan, Poori, Jeera Rice, etc. 

This version without using Onion and Garlic is particularly prepared during the fasting days of Hindu festivals. 

This protein rich Channa / Chick Peas comes with its own health benefits such as in controlling blood sugar levels, stabilizing blood pressure, maintaining a healthy heart, lowering cholesterol and enhancing immunity.

This recipe was shared to me by my friend Ms. Champa Mallya; I tried it and it came out very well, the first time itself. Please try and give your feedback.

Ingredients: (Serves 3 to 4)

Channa or Chick Peas – 1 to 1 ½ cups

Tomato – 2 (chopped) 

Green Chilli – 2 

Ginger – a small piece (1 inch, grated) 

Turmeric Powder – ½ tsp 

Kashmiri Chilli Powder – 1 tsp 

Garam Masala Powder – ½ tsp 

Lemon – ½ slice 

Salt – to taste 

Sugar – ½ to 1 tsp (optional) 

Coriander Leaves – 1 tbsp (chopped) 

Butter – 1 or 2 tsp

For Seasoning: 

Oil – 1 or 2 tbsp 

Cumin Seeds / Jeera – 1 tsp

Check this link for you tube video :

Directions:

Soak the channa overnight or nearly for 7 to 8 hours.

Pressure cook channa by adding little salt and water, until it becomes soft.

Heat oil in a pan , season it with jeera / Cumin seeds. Once it crackles add grated ginger and green chillies.

Give it a stir; add turmeric powder and kashmiri red chilli powder.

Mix it and now add the finely chopped tomatoes along with salt and sugar (to balance the acidity of tomatoes). 

After it mashes well add the cooked channa along with water.

Allow it to boil till the gravy thickens.

Reduce the flame; Let it simmer for 10 minutes or till the oil comes out.

At last add garam masala; garnish with the chopped coriander leaves and lemon juice.

Switch off the gas.

Serve hot with chapathi, Naan, Bhatura, Jeera rice.

Palak Khichdi / Palak dal Khichdi / Spinach Dal Rice

Palak Dal Kichadi is a complete, gluten free nutritious meal by itself and tastes delicious with addition of  spices!  

It makes a good combination of carbohydrates, protein and other nutrients.

Let us check the recipe now. 

PREP TIME

20 min

COOK TIME

20 mins

TOTAL TIME 

40 mins

                                                                                                                                                 

Recipe for Palak Kichadi

Recipe type: Rice Variety 

Cuisine:  North Indian 

Serves: 3 to 4 (approximately)

Ingredients:

To blanch:

Palak / Spinach - 1 small bunch
Green chillies - 2

To Pressure Cook
Rice - 1/2 cup
Moong dhal & Toor dhal - 1/4 cup each

Other Ingredients:
Onion - 1(finely chopped)
Tomato - 1(finely chopped)
Ginger garlic paste - 2 tsp
Turmeric powder - 1/2 cup
Chilli powder - 1/2 to 1 tsp (optional)
Salt - to taste

For seasoning:

Ghee -  1 to 2 tbsp 
Cumin seeds - 1 tsp
Cinnamon - 1"piece
Cloves -2
Cardamom - 1

Directions:

Remove stems and wash spinach thoroughly.

Blanch spinach and green chillies in boiling water.

Take it out and allow to cool. Grind spinach and green chilli into a fine paste and keep aside.

Wash and soak the rice and dhal for at least 30 minutes.

Pressure cook the rice and dhal along with salt in nearly 3 to 3 1/2 cups of water(according to the quality of your rice)

After it is done. Give it a quick mix and keep aside.

Heat ghee in a wide pan, season it with cumin seeds, cinnamon, cloves and cardamom. Once it crackles add onion. Saute well till it becomes translucent.

After that add ginger garlic paste, tomatoes and spice powders.

Fry that till tomato melts. Once the raw smell goes, add in the spinach green chilli paste.

Give it a mix and add the cooked dal mixture. Mix it thoroughly.

Add water to adjust the consistency.. Allow to cook in low flame for another 5 minutes.

Serve hot with curd, pappad and pickle.

Top it with ghee while serving!

Cabbage Peas Subji / Cabbage and Peas Curry

Cabbage is a low calorie vegetable but with good amount of carbohydrates, fiber, vitamins and minerals. It's a boon for weight watchers because of its low calorie content. 

This cabbage peas subji is easy to make, delicious, mildly spiced  veg curry / Subji which goes with Chapathi /Phulka.

Let's check the recipe now,

PREP TIME

15  mins

COOK TIME

10 mins

TOTAL TIME 

25 mins

                                                                                                                                                   

Recipe for  Cabbage Peas Subzi

Recipe type: Veg Accompaniment

Cuisine: Indian

Serves - 2 to 3(approximately)

Ingredients:

Cabbage - 2 to 3 cps (grated or chopped)
Green peas -  ½ cup(I have used frozen green peas)
Onion - 1 medium seized (finely chopped)
Ginger garlic paste - 2 tsp
Tomato - 1 (chopped)
Turmeric powder - ¼ tsp
Coriander powder - 1 tsp
Red chilli powder - ½ to ¾ tsp
Garam masala powder - ½ tsp
Salt - as required

For seasoning:
Oil - 1 to 2 tbsp
Cumin seeds - 1 tsp

Misal Pav - Maharastrian Cuisine

This recipe is my entry to the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni. For the month of November, I have paired with Veena krishna kumar who blogs at " https://veenasvegnation.com" and the ingredients given by her are chillies and Sprouts.

I am really excited about this month's challenge as I love to try recipes from Maharastrian cuisine. Me and my children are great fans of Pav Bhaji!

With the given ingredients, I thought of preparing "Misal Pav"; one of the traditional and popular street food of Maharashtrian cuisine. Though it is a breakfast food, it is best to have throughout the day.

Traditional Misal pav is a spicy lentil curry made with either sprouted moth beans or mixed sprouts and served with Pav bread.

As moth bean is not available in my place; i tried using moong sprouts. 

Try this simple and tasty version of Misal Pav and give your feedback!

PREP TIME

15 min

COOK TIME

45 mintues

TOTAL TIME 

 1 hr

                                                                                                                                                   

Recipe for Misal Pav

Recipe type: Main course /Snack

Cuisine:  Maharashtra 

Serves: 3  to 4 (approximately)

Ingredients:

Moong sprouts / mixed sprouts- 2 cups
Potato - 1 medium sized
Onion - 1(finely chopped)
Tomato - 1 small(finely chopped)
Ginger garlic paste - 2 tsp
Green chilli -  2 (finely chopped)
Turmeric powder - 1/2 tsp

Red chilli powder - 3/4 tsp
Corriander powder - 1 tsp
Garammasala powder - 1 tsp
Sugar  / jaggery - 1 or 2 tsp
Curry leaves - 1 sprig
Cumin seeds - 1 tsp
Oil - 2 tbsp
Salt- as required
Water - 2 to 3 cups 
Coriander leaves - 2 tbsp(chopped)

To Serve Misal Pav:

Pav buns - 10 no.
Chopped onion
chopped tomatoes
Mixture
Lemon juice
Coriander leaves

Directions:

Pressure cook sprouts along with cubed potato, turmeric powder, salt and water for about 2 to 3 whistle or till it becomes soft.

Heat oil in a pan, season it with mustard seeds and cumin seeds. Once it crackles add chopped onion. Saute well till it becomes slight brown in colour.

Add ginger and garlic paste and chopped chilli.  Mix well till the raw smell goes.

After that add tomatoes, salt and all spice powders.  Saute well.

Once it is done, add sprouted moong beans and water.  Mix well and allow to boil. 

Add sugar or jaggery to enhance the taste.  Give it a mix.

Once it started to boil, reduce the flame and allow to cook for another 10 minutes.

At last add coriander leaves and switch off the flame.

To serve Misal Pav:

Serve the moong sprouts gravy / Usal in a bowl, top it with mixture / Sev, over that garnish with chopped onion, tomato and chopped corriander leaves.  Atlast  drizzle it little lemon juice.

Serve this along with Pav buns and relish😋😋😋

Gur Anarsa (Jaggery and Rice based sweet popular in Bihar)

This recipe is my entry to the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni.  For the month of December, I have paired with Shobana Vijay of "shobasdelight" and the ingredients given by her are Rice flour and Jaggery.

We planned to try Bihari cuisine with the given ingredient.   As I am from southern part of India; I am excited to know more about the cuisine of Bihar (a state in eastern India, bordering Nepal)

When I browsed for the Gur Anarsa recipe, I understood that, it resembles Tamilnadu's traditional recipe "adhirasam" in taste, though the preparation and outcome of this dish is different. 

Gur Anarsa is a traditional and lip smacking sweet dish of Bihari cuisine. It is usually prepared during festival days like Holi, Diwali and on other special occasions.

In this, Rice flour and jaggery (Gur in Hindi) are combined together to form a dough that is coated with sesame seeds; fried till it gets golden colour.

PREP TIME

15 min

COOK TIME

10

TOTAL TIME 

25 min

                                                                                                                                                  

Recipe for Gur Anarsa   

Recipe type: Sweet

Cuisine: Bihari Cuisine (Indian)

Yields: 8 to 10 pieces

Ingredients:
Rice flour - 1 cup
(Follow the method given below to prepare rice flour )
Jaggery - ½ cup (grated)
Sesame seeds - 2 to 3 tbsp
Ghee - 1 to 2  tsp
Ghee - for deep frying

Directions:
How to prepare rice flour for anarsa Preparation:

Wash the raw rice thoroughly to get rid of any dirt and stones.   Soak it for 3 days ; by changing the water daily. 

Drain completely; spread it as a thin layer in a newspaper / cotton cloth and allow to dry in shade for 20 to 30 minutes or till it's almost dry yet slightly moist. 

Add the rice in mixer and grind it to fine powder (do it in batches).

Sieve to get fine powder and collect the remaining millet rava (coarse texture) in the sieve; add it to the next batch while grinding.  Continue the process.

Now your rice flour is ready to use.

Measure 1 cup of  rice flour and add 1/2 to 3/4 cup grated jaggery.   Start mixing; add ghee  and knead to form a soft dough.(it will take nearly 5 to 6 minutes)

Cover and rest this dough in room temperature for 24 hours to get soft anarsa.

Heat ghee / oil in a wok.  Mean while, divide the dough into balls.  Flatten it and coat with sesame seeds.  Similarly prepare the remaining balls.

Deep fry the anarsa in low  flame.  Do not flip in between.  Remove and drain the excess oil and serve hot.

Traditional and easy to make Anarsa is ready to serve.

Whole Masoor dhal / Masala Masoor Dal Recipe

This whole masoor dhal recipe is very nutritious and tasty thick curry, which suits well with rice as well as chapathi.  It is easy to prepare, mild spiced and  flavored with Indian spices. 

This whole masoor dhal is rich in protein, fibre and vitamins & minerals(potassium, iron and zinc).  You can also sprout it to increase the nutritive value.

Try this healthy recipe and let me know your feedback.

PREP TIME

15 min

COOK TIME

35 mins

TOTAL TIME 

45 mins

                                                                                                                                                   

Recipe for Whole Masoor dhal / Dal 
Recipe type: Main Course

Cuisine: North India

Serves: 3 to 4(approximately)

Ingredients:
Whole masoor dhal -  1 cup
Onion - 1 large (finely chopped)
Tomato - 1 large (finely chopped)
Turmeric powder - ¼ tsp
Red chilli powder - ¾ tsp
Garam masala powder - ½ tsp
Corrinader leaves - 1 tbsp(finely chopped)
Kasurimethi - 2 tsp
Salt - to taste
To Grind:

Ginger - 1" piece
Garlic - 4 to 5 cloves
Green chillies - 2
For Seasoning:
Oil / ghee - 1 tbsp
Bay leaf - 1 or 2
Cumin seeds - ½ tsp

Makhane Ki Kheer / Phool Makhana Kheer / Puffed Lotus Seed Kheer - Women's Day Special

This rich, easy to make and creamy phool makana / puffed lotus seed kheer is usually prepared during Vrat or Navarathiri fasting in North India.

Here is another suitable occasion that I found to post this recipe, for you all to try; on 8th March, International Womens Day, the day to celebrate our empowerment and equality for the progress of humanity! 

I hope you all will try this out to celebrate the day, along with your family! And of course, on every other occasion.

PREP TIME

10min

COOK TIME

30 mins

TOTAL TIME 

40 mins

                                                                                                                                                         

Recipe for Phool Makhana Kheer
Recipe type: Dessert / Kheer

Cuisine: Indian

Serves: 4 to 6 approximately

Ingredients:
Puffed lotus seed - 1 cup
Milk -  ½ liter
Condensed milk - 4 to 5 tbsp
Sugar - 3 to 4 tbsp
Cashew nuts - 15 to 20
Raisins – 5 to 10 pieces

Saffron - few strands
Cardamom powder - 1 to 2 tsp
Ghee - 1 to 2 tbsp

Paneer Bhurji / Scrambled Indian Cottage Cheese

Try this popular, delicious and easy to make Paneer Bhurji / Scrambled Paneer which is favourite for all ages, especially kids!  This can be used as stuffing for sandwiches, parathas or kathi roll to make a wholesome meal.

Try this calcium and  protein rich paneer bhurji; make your kids healthy & happy!

Ingredients:

Paneer - 200 to 250 gms
Onion - 1 (finely chopped)
Tomato - 1 (finely chopped)
Green chillies - 2
Turmeric powder - ½ tsp
Red chilli powder - ¾ tsp
Garam masala powder - ½ tsp
Coriander leaves - 1 tbsp (finely chopped)
Salt - to taste

For seasoning:
Oil / butter - 1 tbsp
Cumin seeds - 1 tsp

Restaurant Style Palak Paneer / Palak Paneer

Palak Paneer is a popular, delicious, creamy and nutritious gravy from famous Punjabi cuisine!  In this paneer / Indian cottage cheese is cooked in spinach based gravy along with fresh Indian spices.

As my kids are like paneer, I prefer to prepare along with spinach to make their meal more nutritious!  It can be served along with roti / naan / pulao or chapathi.

Do try and give your feedback!

Ingredients:

Palak – 2 bunches
Green chillies – 3
Paneer – 250 gms (cut into cubes)
Onion – 1 big (finely chopped)
Tomato – 2 (finely chopped)
Ginger garlic paste – 2 tsp
Red chilli powder – ¾ tsp
Corriander powder – 2 tsp
Turmeric powder – ¼ tsp
Garam masala - ½ tsp
Kasurimethi - 1 tsp
Cream – 2 tbsp
Sugar – ¼ tsp
Salt to taste

For seasoning:
Cumin seeds – 1 tsp
Bay leaf - 1
Oil – 1 tbsp
Butter – 1 tbsp

Sprouted Green Gram Dhal Fry / Curry

Try this healthy and also tasty sprouted green gram dhal fry / curry which suits well with chapathi, roti and also with steamed rice.

Check my another version Green gram dhal curry with mild seasoning!

Ingredients:

Sprouted green gram dhal - ¾ to 1 cup
Onion - 1 large (finely chopped)
Tomato - 1large (finely chopped)
Turmeric powder - ¼ tsp
Red chilli powder - ¾ tsp
Corriander powder - 1 tsp
Garam masala powder - ½ tsp
Corrinader leaves - 1 tbsp(finely chopped)
Salt - to taste

To Grind:
Ginger - 1" piece
Garlic - 4 to 5 cloves 
Green chillies - 2

For Seasoning:
Oil / ghee - 1 tbsp
Mustard seeds - ¼ tsp
Cumin seeds - ½ tsp

Capsicum Chicken Curry - Indian Style

This is a simple & tasty, semi dry chicken curry with capsicum.  Capsicum gives a unique taste to this dish and it goes well chapathi, roti;  also best stuffing for sandwiches!

Ingredients:

Chicken - ½ kg (boneless)

Capsicum - 1(de-seeded, chopped)
Onion - 2 (finely chopped)

Tomato - 1 (finely chopped)
Ginger garlic paste - 1½ tsp
Turmeric powder - ½ tsp
Chilli powder - 1 tsp
Coriander powder -  1 to 1½ tsp

Garam masala powder - ½ tsp

Coriander leaves - 1 tbsp(finely chopped)
Salt - as required

For Seasoning:
Oil - 1 or 2 tbsp

Cumin seeds - 1 tsp

Paneer Butter Masala / How to Make Paneer Butter Masala

Paneer butter masala is one of the popular dish of India from Punjabi Cuisine.  This rich, tomato based dish is  favorite for most of the Paneer / Indian cottage cheese lovers  and also commonly ordered food in most of the Indian restaurants.

Try this lip smacking paneer butter masla at home for your family and friends; make them happy!

Ingredients:

Paneer  - 200 to 250 grams
Onions - 1(chopped)
Tomatoes - 3
Ginger garlic paste - 1 tsp
Cashew nuts - 8 to 10
Coriander powder - 2 tsp
Kashmiri red chili powder - 1 to 1½  tsp

Garam masala - ¼ tsp
Turmeric powder -
Tomato ketchup - 1 tbsp (optional)
Kasuri Methi - 2 tsp
Sugar - ½ tsp
Salt - to taste
Oil & butter - 2 tbsp
Cream - 1 to 2 tbsp 

Green Gram Dhal / Curry

This is a simple, mild and healthy dhal preparation using green gram which is an excellent source of protein and fiber. It is also rich in vitamin A, B, C, E and minerals such as calcium, iron and potassium.

It is easily digestible, low in fat and its low Glycemic Index helps diabetic patients maintain their sugar level. It is known by Pachaipayaru in Tamil, Moong in Hindi and Pesalu in Telugu.

Include this in your daily routine for a healthy living! 

Ingredients:

Green gram - ¾ cup
Onion - 1 + ½ (slit lengthwise / finely chopped)
Green chillies - 3 to 4 (slit lenghwise)
Turmeric powder - ½ tsp
Red chilli powder -  tsp
Salt - to taste
Oil - 1 tbsp

For Seasoning:

Mustard - ½ tsp
Cumin seeds -½ tsp
Curry leaves - 1 sprig

Directions:

Soak the green gram nearly for 4 to 6 hours.

Pressure cook green gram by adding turmeric powder, salt and enough water. Allow to cook for 3 - 4 whistles or till it becomes soft.

Once the pressure releases, mash it with the ladle and keep aside.

Meanwhile heat oil in a separate pan, season with the ingredients given under "For Seasoning" one by one.

Once it splutters, add green chilli and chopped onions. Fry till the colour changes.

Then add the mashed green gram, red chilli powder along with little water .( Adjust the water level according to your preference).

Mix well till it is combined. Allow it to boil till the gravy thickens and let it simmer for 10 minutes or till the oil comes out.

Remove from the stove and serve hot.

It suits well with steamed rice, chapathi or roti.

Note:

You can also add coriander leaves for flavour.

You may  also add ghee to enhance the taste.

Aloo Palak (potatoes in spinch gravy)

This is a Punjabi dish made exotic to suit your taste buds; a perfect combination of taste and health.

Serves 4 -5 persons

Ingredients:

Palak – 2 bunches
Green chillies – 3 

For the gravy:
Potato – 1big (boiled,peeled and cut into cubes)
Onion – 1 big (finely chopped)

Tomato – 2 (finely chopped)

Ginger garlic paste – 2 tsp

Red chilli powder – ¾ tsp

Corriander powder – 2 tsp

Turmeric powder – ¼ tsp

Cumin powder – ½ tsp

Garam masala - ½ tsp

Cream – 2 tbsp

Sugar – ¼ tsp

Salt to taste

For seasoning:

Cumin seeds – 1 tsp

Oil – 1 tbsp

Butter – 1 tbsp

Directions:

Remove stems and wash spinach thoroughly.

Blanch spinach and green chillies in boiling water.

Take it out and allow to cool.  Grind spinach and green chilli into a fine paste and keep aside.

Heat oil in a pan; add cumin seeds after it splutters add finely chopped onion. Saute till  the colour  changes.

After that add ginger garlic paste and tomatoes with little salt and sugar.

Fry that till tomato melts.  Add in all the spice powders and fry for a minute.

Once the raw smell goes, add cubed potatoes and give it a mix.

Then add in the spinach green chilli paste. Add water if required.

Don’t over boil them; allow to cook for only five minutes in low flame, otherwise the palak colour will change.

Finally add fresh cream. Serve hot with chapathi.

Variations:

Instead of cream you can substitute with ½ cup of milk

You can also avoid butter and use oil instead.