Saare jahan se achcha Hindusitan hamara…….

Chana dal vada is a perfect snack for rainy, soggy weather. Enjoy these crunchy fritters with the chutney of your choice and a hot cup of tea.

Ingredients:
Approx. 6 servings

• Yellow chana dal  – 2 cups
• Onion – 1/2 cup finely chopped
• Ginger garlic paste – 1/2 tbsp
• Green chilies – 2 finely chopped
• Fresh cilantro leaves – 2 tbsp finely chopped
• Cumin seeds – 1 tsp
• Salt as per taste
• Vegetable oil for frying

Method:

1. Soak chana dal 4-5 hours in plenty of water.
2. Drain the water. Keep 1/4 cup soaked dal aside. Grind remaining dal without adding water.
3. In a large bowl, add the above dals, onions, ginger-garlic paste, cilantro leaves, green chilies, cumin seeds and salt. Mix well.
4. Heat oil in a pan for frying vadas.
5. Take 1 tbsp of the above batter in the palm of your hand, flatten them a bit and carefully fry them in medium hot oil till they turn golden brown in color.
6. Drain vadas on the kitchen towel.

Enjoy these garma garam vadas with the chutneys of your choice.

Pinni is a traditional Punjabi sweet. It is usually prepared during winter in Punjabi households. It can be stored for almost a month in air tight container.

Ingredients:
Approx. 24 Pinnis

• Whole wheat flour – 3 cups
• Powdered Sugar -2 cups
• Khoya (Mawa) – 1 cup grated [optional]
• Almonds – 1/2 cup coarsely chopped
• Cashews – 1/2 cup coarsely chopped
• Clarified butter(Ghee) – 2 cups
• Cardamom powder – 1 tsp
• Milk – 3 tsp

Method:
1. In a heavy bottomed pan, heat ghee.
2. Add wheat flour and cook it on low flame.
3. Keep stirring continuously, till it becomes light brown.
4. Now add grated mawa or khoya to it. Mix well.
5. When flour is evenly browned and aromatic, add the sugar and stir for a minute.
6. Remove the pan from the heat.
7. Add the almonds, cashews and cardamom powder.
8. Transfer it to a large plate and allow cooling a bit.
9. Mix the contents well. Drizzle the milk and mix well.
10. With the above mixture, start making ping pong size balls.
11. Decorate with chopped nuts.
12. Let the pinnis cool completely, before storing them in the airtight containers.

Enjoy pinnis all winter long after your meal or as an afternoon snack.

Here is an easy no-stove pasta recipe. It can be prepared before hand. And you are sure to impress the guests!

Ingredients:
Approx. 6 servings

• Shredded mozzarella cheese – 4 cups
• Ricotta cheese – 1 (15 ounce) container
• Frozen chopped spinach – 1 (10 ounce) package thawed and drained
• Jumbo pasta shells – 1 (12 ounce) package cooked and drained
• Pasta sauce – 1 (28 ounce) jar
• Salt as per taste
• Freshly ground black pepper – 1 tsp

Method:

1. Cook jumbo pasta shells as directed on the package. Do not overcook them. Keep them al dente.
2. Preheat oven at 370 degrees F.
3. In a large bowl, combine cheeses and spinach; stuff into shells.
4. Line a cookie sheet with aluminum foil. Lightly grease it.
5. Apply a layer of pasta sauce in the cookie sheet.
6. Arrange stuffed shells on the layer of pasta sauce. Pour remaining pasta sauce over the shells. Cover and bake at 350 degrees F for 30 minutes or until heated through.
7. Uncover the sheet. Sprinkle some mozzarella cheese on the stuffed pasta shells and bake it uncovered for another 5 minutes, till the cheese melts and turns golden and crusty.

Enjoy warm Stuffed jumbo pasta shells with your favorite salad on the side.

Schezwan fried rice is part of Chinese cuisine. Schezwan sauce has distinct red chili and garlic flavor. Schezwan sauce is easily available at any Asian grocery store. When rice is tossed in fresh vegetables and schezwan sauce, it gets a unique spicy and tangy flavor. Enjoy this easy to follow recipe.

Ingredients:
Schezwan fried rice : For Approx. 4 servings

• Cooked rice – 2 cups
• Onion – 1/2 sliced
• Red bell pepper – 1/2 cut into strips
• Water chestnuts – 1/2 cup sliced
• Baby Corn – 1/2 cup cut in halves
• Fresh mushrooms – 1/2 cup sliced
• Fresh green beans – 1/2 cup cut in 2 inch pieces
• Cashew nuts – 1/4 cup halves
• Spring onions – 1/4 cup cut
• Schezwan Sauce – 1 tbsp
• Green chili vinegar – 1 tsp
• Salt as per taste
• Olive oil – 2 tbsp

Method:

1. In a wok or big non-stick pan, heat olive oil on medium-hot flame.
2. Add onions, water chestnuts, green beans, baby corns, mushrooms and in the very end red bell pepper. Toss together for 2-3 minutes on high heat. Now add cashews. The vegetables should be crunchy so we keep just cook, till its half done.
3. Add schezwan sauce, rice vinegar, cooked rice and salt. Add spring onion leaves and toss well.
4. Cook for 3-4 minutes and schezwan fried rice is ready to be served.

Garnish and Serving Suggestions:
Garnish with fresh spring onions and cashews. Serve hot.

Chocolate with nuts is a classic combination. This homemade fudge is hard to resist. Enjoy this easy to follow, simple recipe for Chocolate lovers.

Ingredients:

• Semisweet chocolate chips – 2 cups (12 ounces)
• Heavy whipping cream – 1/2 cup
• Powdered sugar – 1 cup
• Butter – 2 tbsp
• Vanilla extract – 1/4 tsp
• Roasted chopped Almonds – 1/2 cup

Method:

1. Melt chocolate over double boiler.
2. Add cream and stir in sugar. Keep stirring until it becomes smooth.
3. Add butter, vanilla extract and stir to blend well. Stir in Chopped almonds.  Mix well.
4. Butter a smooth plate. Pour the chocolate mix into the plate and refrigerate for couple of hours.
5. Cut into desired shapes. Store between parchment paper to avoid sticking.

Enjoy anytime.

A big Thanks to all my readers! I would like to share the joy of celebrating a great milestone with you all. The blog hits 200,000 views! Yes, and with all fairness it doesn’t count my own visits to the blog .

This wouldn’t have been possible without you. Hope to get your support in the future too.

I’ll continue bringing vegetarian delights to you each week.

Thanks again!

-Shveta

Rasmalai is a delicate and flavorful Bengali dessert. It is easy to prepare at home with a few ingredients. Rasmalai is milk patties soaked in cardamom and saffron flavored milk. It has very delicate flavor and is served chilled after the meal.

Ingredients:
For Rasmalai: Approx. 6 servings

Whole Milk – 1 gallon
Lemon juice – 1 tbsp OR Vinegar – 1 tbsp
Kesar (saffron) – 1/4 tsp
Almonds – 12
Pistachios – 10
Crushed cardamom seeds – 1 tsp
Sugar – 1.5 cups
Rose essence – 8 drops

Method:
Making Paneer or Cheena:

1. Squeeze fresh lemon juice in a bowl and keep aside. OR if using vinegar, add 1 tbsp vinegar to half cup water and keep aside.
2. In a heavy bottom pan, boil half gallon whole milk.
3. When milk comes to a boil, gradually add lemon juice or vinegar solution to it. Stir the milk gently and it starts curdling. Very soon the whey is separated from the curdled milk. Turn the heat off.
4. Now in a strainer, line the muslin cloth. Strain the above curdled milk from this cloth.
5. The solids on the muslin cloth are “paneer” or “cheena”. Wrap the paneer in a muslin cloth and rinse it under cold water for couple of times. Rinsing helps in taking out vinegar or lemon taste from the paneer. Squeeze well.
6. Hang this wrapped paneer to take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.
7. Paneer or cheena is ready to make rasmalai.

Making the Rasmalai:

3. Take fresh paneer or cheena on a large plate or surface. Knead it for at least 5 minutes. Make soft and smooth dough of it. Kneading is one of the most important parts of making rasmalai.
4. Once the paneer becomes very soft and smooth, divide the dough into 10 equal parts and roll them in smooth balls and flatten them a bit to form small discs shape.
5. Meanwhile, on medium high heat in a large vessel, boil 6 cups of water and add 1 cup of sugar to it. Mix well.
6. Add the above paneer discs to the boiling water very gently. There should be enough room for the discs to expand. Cover the lid for 2-3 minutes. Stir gently and let it boil for 5-6 more minutes.
7. Check the rasmalai patties, as they are almost doubled in size. Turn the heat off.
8. Carefully take the patties out of the sugar syrup. Squeeze them gently. Keep aside.
9. To prepare the malai, take the remaining half gallon milk in a non stick pan and bring it to a boil. Let it simmer on low heat for 15-20 minutes, stirring occasionally. Milk reduces and starts to thicken.
10. Add half cup sugar, rose essence, cardamom and saffron. Mix well.
11. Now carefully add rasmalai patties to this milk. Let it simmer for 5 minutes.
12. Turn the heat off and let it cool completely. Keep it in the refrigerator.

Garnish and serving suggestions:
Garnish with sliced almonds and pistachios and serve chilled.

Ingredients: For approx. 4 servings

To make mangode:
Yellow moong dal – 2 cups
Gram flour (besan)  – 2 tbsp
Turmeric powder – 1 pinch
Red chili powder – 1 pinch
Jeera  – 1 tsp
baking powder – 1 pinch
Cooking oil for deep frying
Salt as per taste

To make curry:
Yogurt  - 1/2 cup
Asafoetida powder -1 pinch
Bay leaf  -1
Cumin seeds  - 1/2 tsp
Dried red chilies – 2-3
Ginger paste  - 1/2 tbsp
Tomato puree  - 2 tbsp
Garam masala powder  - 1/2 tsp
Red chili powder  - 1 tsp
Coriander powder  - 1 tbsp
Turmeric powder  - 1/2 tsp
Cooking oil  - 2 tbsp
Salt  as per taste

Method:
To make Mangode:

• Soak green moong dal overnight. Next morning, grind moong dal using very little water.
• In a bowl combine, moong dal mix, besan , turmeric powder, red chili powder, jeera, baking powder and salt. Mix well and prepare a pakora consistency batter.
• In a pan, heat the oil for frying. Deep fry small mangode in medium hot oil using small spoon. Fry till mangode turns golden brown. Drain them on kitchen towel and keep aside.

To make curry:

• In a bowl, add yogurt, besan, turmeric powder, red chili powder, coriander powder and salt. Mix well till it becomes smooth. Keep aside.
• In a pan, heat 2 tbsp cooking oil. Add bay leaf, asafetida powder, cumin seeds, dry red chilies and sauté.
• When it crackles, add ginger paste, fried mangode, tomato puree and yogurt mixture. Add one cup of water and mix well. Let it simmer 3-4 minutes. Add garam masala powder and its ready to serve.

Garnish and Serving suggestion:
Garnish with fresh chopped cilantro and serve hot with fresh chapatis or fragrant basmati rice.

Namkeen Poha Chivda: Crunchy Snack
A simple and crunchy Diwali snack.

Ingredients :

Thin Poha (flattened rice) – 2 cups
Peanuts – 1/2 cup
Dalia (roasted chana dal) – 1/2 cup
Cashews  - 1/2 cup
Golden raisins  – 1/4 cup [OPTIONAL]
Garlic cloves – 4 minced
Curry Leaves – 15
Asafoetida (hing) – 2 pinch
Green chilies – 2 finely chopped
Dried coconut flakes – 1/4 cup
Mustard seeds – 1 tsp
Turmeric powder – 1 tsp
Sugar fine – 2 tbsp
Salt as per taste
Oil for tempering – 2 tbsp

Method:

• In a microwavable plate, dry roast half poha in microwave for 2 minutes on high. Repeat the same for other half. Keep aside.
• In a pan, heat oil. Now add mustard seeds, when it starts splattering, add minced garlic. Saute for 2 minutes.
• Add asafoetida powder, green chilies, peanuts, dalia, cashews, raisins, coconut flakes and curry leaves. Saute for few minutes.
• Now add turmeric powder and mix well. Also add roasted poha to the pan, mix well.
• Finally add salt and sugar and keep mixing gently. Take it off the heat or it will burn.
• Cool the mixture completely and store it in airtight container. It can be stored for a couple of weeks if kept airtight.

Enjoy this crunchy snack with Masala tea or Kesariya chai.

Khandvi is a very delicate Gujarati snack. It takes little patience and practice to make these beautiful rolls. But it’s worth trying.

For Khandvi batter:

Besan (Gram flour) – 1 cup
Yogurt – 1 cup
Water – 1/2 cup
Green chili paste – 1 tsp
Ginger paste – 1 tsp
Lemon juice – 1 tbsp
Asafetida powder (Hing) – 1 pinch
Turmeric powder – 1 pinch
Salt as per taste

For Tempering:

Mustard seeds (rai) – 1 tsp
Curry leaves – 5
Green chilies – 2 chopped
Fresh cilantro – 1 tbsp finely chopped
Fresh grated coconut – 2 tbsp
Cooking oil – 2 tbsp

Method:

1. In a large bowl, add sieved besan, ginger paste, green chili paste, turmeric powder, asafetida powder and salt. Now add yogurt and water to it. Mix thoroughly. There must be no lumps and batter should be smooth.
2. In a thick bottom pan, cook this batter, stirring continuously. It starts to thicken. Keep stirring for approx. 5 minutes or till done.
3. Now keep the back of two steel thalis or any other large smooth area ready.
4. Take some batter on the back of each of these thalis and quickly spread them in very thin layer.
5. Let it cool for 2-3 minutes. Then slice them with knife into 2 inch long stripes.
6. Roll each stripe gently and arrange these rolls neatly in a serving dish.
7. For tempering, heat oil in a pan and add mustard seeds. When mustard starts splattering, add curry leaves and chopped green chilies. Sauté for a minute and pour it evenly on the rolled Khandvi.

Garnish and serving suggestions:
Garnish Khandvi with fresh grated coconut and fresh chopped cilantro. Serve immediately.