Pinni: A traditional and super nutritious Punjabi dessert

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
• Brown Sugar or Gur – 2 cups
• Khoya (Mawa) – 1 cup grated [optional]
• Flax seeds – 4 tbsp powdered
• Poppy seeds – 2 tbsp
• Almonds – 1/2 cup coarsely chopped
• Walnuts – 1/2 cup coarsely chopped
• Cashews – 1/2 cup coarsely chopped
• Desiccated coconut – 4 tbsp
• Clarified butter(Ghee) – 2 cups
• Fresh Cardamom powder – 1 tsp
• Milk – 2 tbsp

Method

• Roast all the nuts separately and keep aside to cool down. Chop then coarsely and keep aside.
• In a heavy bottomed pan, heat ghee.
• Add wheat flour and cook it on low flame.
• Keep stirring continuously, till it becomes light brown.
• Now add grated mawa or khoya to it. Mix well. Add flax seed powder and roast for another 3-4 minutes.
• When flour is evenly browned and aromatic, add the sugar and stir for a minute.
• Remove the pan from the heat.
• Add the almonds, walnuts, cashews, desiccated coconut, poppy seeds and cardamom powder.
• Transfer it to a large plate and allow cooling a bit.
• Mix the contents well. Drizzle the milk (for binding) and mix well.
• With the above mixture, while it is still warm, start making ping pong size balls.
• Decorate with chopped nuts.
• Let the pinnis cool completely, before storing them in the airtight containers.

Enjoy pinnis all winter long for breakfast or as an afternoon snack.

Quick Gajar Halwa: Carrot Pudding

This is a quick and non-traditional recipe for Gajar halwa or Gajrela.

Ingredients:
Approx. 6 servings

• Carrots – 2 lbs
• Condensed milk – 1/2 can
• Ghee (clarified butter) – 2 tbsp
• Cardamom powder (elaichi) – 1 tsp
• Almonds, pistachio, cashews – 1/2 cup chopped

Method:

1. Lightly peel and grate carrots in food processor or with hand grater.
2. Pressure cook the carrots for 5 minutes.
3. In a heavy bottom pan, add the steamed carrots. Let the water dry out.
4. Now add ghee to the carrots. Sauté for 5 minutes. Now add condensed milk to these carrots.
5. Keep stirring. When it doesn’t stick to the pan anymore, it is done.
6. Now add cardamom powder and nuts to it. Mix well.

Enjoy carrot pudding or gajar halwa for dessert anytime.

Schezwan Fried Rice

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.

Diwali Special: Namkeen poha chivda (Crunchy snack)

Namkeen Poha Chivda: Crunchy Snack
A simple and crunchy Diwali snack or anytime snack with a cup of tea.

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.

Fruit Custard

Fruit custard is an easy fruit salad with delicate creamy sweet sauce. It can be served as dessert or a side dish.

Ingredients:
For Fruit Custard – Approx. 6 servings

• Custard powder (Vanilla flavor) – 2 tbsp
• Whole Milk – 3 cups
• Sugar – 4 tbsp
• Seedless grapes – 1 cup
• Apple – 1
• Banana – 1/2
• Pomegranate seeds – 1/2 cup
• Almonds – 8
• Cashew nuts – 8

Method:

1. In a small bowl, take 1/2 cup warm milk and add 2 tbsp custard powder. Mix well to make it smooth and lump free. Keep aside.
2. In a heavy bottom pan, add remaining milk and bring it to a boil. Add sugar and mix well.
3. Now gradually add custard mix to the milk. Stir continuously. It starts to thicken.
4. Mix well and turn the heat off.
5. Cool it down at the room temperature and then refrigerate.
6. Clean and cut all the fruits in bite size pieces and keep aside.
7. Chop the nuts for garnish and keep aside.

Garnish and serving suggestion:

In a serving bowl, arrange cut fruits. Now pour chilled custard and garnish with chopped nuts and pomegranate seeds. Serve chilled.

Paneer pasanda

Paneer Pasanda is Indian cottage cheese in mild gravy. It has unique flavor of fenugreek leaves.

Ingredients:
For Paneer pasanda : Approx. 6 servings

• Paneer – 1 lbs

For sauce or gravy:

• Onion – 1 (pureed)
• Tomato puree – 1 cups
• Ginger paste – 1 tbsp
• Garlic paste – 1 tbsp
• Paneer – 2 tbsp grated
• Cashew nuts – 1/4 cup tbsp powdered
• Green chili – 1 tsp (finely chopped) [OPTIONAL]
• Heavy cream – 3/4 cup
• Olive oil – 1 tbsp
• Butter – 1 tbsp
• Sugar/Honey – 2 tsp

Dry Spices:

• Whole garam masala – 1 tbsp
• Cumin – 1 tsp
• Turmeric Powder – 1/2 tsp
• Red chili powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Garam masala powder – 1/2 tsp
• Tandoori masala – 1/4 tsp
• Dry Fenugreek leaves(kasoori methi) – 2 tsp
• Salt as per taste

Method:

1. Cut paneer in 1X1 inch cubes. Put them in boiling water for 3-4 minutes. Drain, add some salt and tandoori masala on paneer pieces and keep aside for at least 20 minutes.
2. Very lightly shallow fry paneer cubes in 1 tbsp of oil. Keep aside.
3. Heat olive oil in a pan. Add whole garam masala. Let it crackle. Add cumin to it. Then add pureed onions and saute them, till turns light golden. Add ginger paste, garlic paste and chopped green chilies (optional). Cook for 2 minutes.
4. Add tomato puree, turmeric powder, red chili powder, coriander powder, garam masala powder and salt.
5. Add grated paneer and cashew nut powder to the gravy. Bring it to a boil. Reduce heat and simmer for 10 minutes. Add honey to it. Stir in heavy cream and simmer for 10-15 minutes.
6. Add paneer pieces to the gravy. Simmer for another 5 minutes.
7. Add kasoori methi and mix well. Paneer pasanda is ready to be served.

Enjoy with fresh naan, paratha or steamed basmati rice.

Sweet Saffron Rice

Happy Ganesh Chaturthi!

Sweet Saffron Rice
Sweet saffron rice can be prepared as an offering for Lord Ganesh Puja. It needs few ingredients, usually available in your pantry. Enjoy this simple yet flavorful recipe to start the festivities.

Ingredients:

• Basmati Rice – 1 cup
• Ghee (clarified butter) – 2 tbsp
• Sugar – 1/2 cup
• Saffron – 12 strands
• Cloves – 4
• Cinnamon stick – 1
• Black pepper corn – 4
• Cardamom Powder – 1 tsp
• Raisins –1/4 cup
• Almonds – ¼ cup (or any nuts of your choice)

Method:

1. Wash and soak rice in water for an hour.
2. Soak saffron strands in 2 tbsp milk in a bowl. Keep aside for 10 minutes.
3. In a pan, heat ghee on medium low flame. Add cloves, cinnamon, cardamom powder, black pepper corns. Sauté for 2 minutes.
4. Add raisins and almonds to it. Sauté for 2 more minutes. Keep aside.
5. In a large vessel, boil rice in 3 cups of water till almost done. Add 1 tbsp ghee to prevent rice from sticking together. Drain off the excess water and spread the rice to cool down.
6. Add the above spice mix to the cooked rice. Also add sugar and dissolved saffron. Mix gently.
7. Cover it and cook on low flame for 10 minutes. Saffron rice is ready to be served.

Garnish:
Garnish sweet saffron rice with sliced almonds and saffron strands. Enjoy as dessert after a meal.

Pongal [Southern Indian Rice Meal]

Ingredients: [For approx 4 servings]

Rice – 2 cups
Moong dal – 1 cup
Jeera – 2 tsp
Cashews(broken) – 1/2cup
Whole dry red chillies – 6
Whole peppercorns – 10-12
Curry leaves – 5-6 leaves
Garlic – 4 cloves
Chana dal – 1 tsp
Urad dal -1 tsp
Hing [Asafoetida powder] – 2 pinch
Butter – 2 tbsp
Salt as per taste

Method:

• Soak rice and moong dal  in water for an hour.
• Cook rice and dal with salt, turmeric powder and butter/ghee in a heavy bottom pot in 3 cups of water.
• In a pan, heat 2 tbsp butter. Add Jeera, chana dal, urad dal, hing powder, minced garlic, a few peppercorns and cashews. When it splatters, add curry leaves and dry red chillies.
• Add this prepared seasoning to the cooked rice mixture.

Serve hot for light lunch or dinner.

Fried Idli

A simple yet flavorful snack. In my opinion, making fried idli is the best use of leftover idlies. It can be served in between meals or as a hearty breakfast.

Ingredients:
For Fried Idlies [4 servings]

Cooked Idli – 8  [Leftovers are better]
Sweet Onion – 1/2 medium size, sliced
Capsicum (Green Bell pepper) – 1 cup, sliced
Mushrooms (any variety) -1/2 cup, sliced [Optional]
Cashew nuts -1/2 cups, halves
Ginger- 1 tsp minced
Garlic- 1 tsp minced
Honey -1 tbsp OR Brown Sugar – 1 tbsp
Stir fry Sauce- 1tbsp
Maggi Hot & Sweet Sauce – 1 tsp
Garlic chili sauce -1 tsp
Oil for stir frying -2 tbsp
Salt to taste

Method:

• 1. Prepare all the vegetables as directed.
• 2. Cut cooked idlies into small bite size cubes and shallow fry it. Keep fried paneer aside.
• 3. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the minced ginger and  garlic and stir-fry briefly until aromatic.
• 4. Add onions first and stir fry on high heat for 30 seconds.
• 5. Add green bell pepper with mushrooms and stir-fry for another 2 minutes. Add fried idli cubes to it. Add cashews.
• 6. Stir in stir fry sauce, Maggi Hot & Sweet sauce, Garlic chili sauce, honey (or brown sugar) and salt. Cook for a few more seconds.

Serve hot anytime as snack or breakfast and Enjoy.

Note: You can increase or decrease the amount of sauces according to your taste.

Protein rich Soy Pulao

Pulaos are great addition to any meal. It can be served with Lunch/Dinner or as Lunch /Dinner on its own. Aromatic Soy pulao is healthy and rich in nutrients.

Nutritional Facts: Soybeans are considered by many agencies to be a source of complete protein.A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body’s inability to synthesize them. For this reason, soy is a good source of protein, amongst many others, for vegetarians and vegans or for people who want to reduce the amount of meat they eat.

Source:  http://en.wikipedia.org/wiki/Soybean/

Ingredients:

For Nutrela Soy Pulao [5 servings]

Rice (Basmati) – 2 cups
Nutrela Soy nuggets (chunks) – 1 cup (dry)
Sweet Onion – 1/2 cup Sliced
Cashews [kaju] – ½ cup (halved)
Green peas – ½ cup

Green beans – 1/4 cup

Carrots – 1/4 cup diced

Cauliflower – 1/2 cup cut
Potato – 1 medium
Ginger-garlic paste – 1 tbsp
Green Cardamom [Eliachi] – 5 whole
Cinnamon [dalchini] – 1 stick
Bay leaf [tej patta] – 2-3 whole
Cloves [laung] – 4
Garam Masala – 1tsp
Red chili powder – 1.5 tsp
Milk – 1.5 cups
Water – 2 cups
Ghee [Clarified butter] -1 tbsp
Cooking oil – 1tbsp
Salt to taste

Method:

1. Soak the rice in water for 1 hour.

2. Cook the rice with 2 cups of water and 1 cup of milk. Let the rice cool completely or let it sit in the refrigerator for couple of hours after cooking.

3. Soak dry soy chunks in warm water with some salt for flavoring, for 10-15 minutes. After the chunks are all puffed up, drain them and rinse with fresh water one more time. In a pan, heat 1 tsp cooking oil and sauté the soy chunks for 3-4 minutes. Drain and keep aside.

4. Heat a pan and add oil and ghee. Briefly sauté cashews and keep aside. Sauté sliced onions, potatoes and all vegetables for 3-4 minutes and cover them till potatoes and all vegetables are almost done. Keep aside.

5. Now in the same pan with oil and ghee, add cloves, cardamom, cinnamon, bay leaf and ginger-garlic paste. Sauté for 3-4 minutes.

5. Add cooked rice carefully and mix well. Add fried soy chunks to rice. Now add fried onions, vegetables and nuts to it. Also add salt, garam masala and red chili powder to it. Mix well.

6. Add remaining ½ cup of milk to pulao. Keep the pulao covered on low heat for 7-8 minutes.
7. Aromatic and delicious soy pulao is ready to serve.

Garnish:

Enjoy Nutrela soy pulao at any meal time with raita and pickles.