26 February 2015

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Strawberry ice cream recipe - How to make strawberry ice cream

ice cream in a serving plate
Strawberry ice cream recipe - Today I have a wonderful strawberry ice cream recipe for you all. Starwberry is a seasonal fruit that is available only for few months of the year. Mahabaleshwar strawberries are luscious, fleshy and has less tanginess. It is a very popular fruit in Maharashtra. Variety of dishes can be made with strawberries. 

I prepare strawberry ice cream, milk shake, jam, lassi, shrikhand and raita regularly during the season. Strawberry ice cream may be one of the most easiest and simplest dessert to try. The whole process is very simple when you have few strawberries in hand. This is a melt in mouth dessert that can be enjoyed by both kids and adults.  I am sure, you will definitely love the taste and texture of the ice cream. 

Strawberry Ice Cream Recipe
Prep time : 15 mins 
Cook time : 20 mins mins
Total time : 35 mins + setting time
Recipe type : Ice Cream
Cuisine : Global
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients
  • 2 cups + 2 tbsp milk
  • 2 cups sliced strawberries
  • 1 tbsp fresh cream
  • 2 tbsp milk powder
  • 2 tsp corn flour
  • 4 heaped tbsp sugar
  • A generous pinch of cinnamon powder
Method
  1. Put the sliced strawberries in a pan and cook covered on low flame. Don't add water.
  2. When the strawberries become very soft and mushy, remove the pan from the heat. Allow it to cool.
  3. Put them  in a mixer jar and blend it to a smooth puree and set aside. Don't add water.
  4. Take milk powder and corn flour in a bowl. Add 2 tbsp of milk and cinnamon powder. Mix and make a thick paste. 
  5. Pour 2 cups of milk in a pan, add sugar, and mix. Place this pan on a medium heat.
  6. Bring the milk sugar mixture into boil. When the milk starts boiling, add the milk powder and corn flour mixture,  again bring it to boil stirring continuously. Further, simmer for 2 minutes and remove the pan from heat, allow it to cool.
  7. Now take cooled milk mixture, strawberry puree and fresh cream in a large bowl and combine well.
  8. Pour this mixture in an aluminium container. Place the container in the deep freeze for about 2 hours and allow it to set.
  9. After 2 hours, transfer the mixture to a mixer jar and blend it.
  10. Transfer the blended mixture to the same container. Place the container in deep freeze for 6 - 8 hours and allow it to set.  When done, remove the container from the fridge, keep it aside for 5 minutes.
  11. Serve the strawberry ice cream. 
Strawberry ice cream recipe - step by step pictures

1.  Put the sliced strawberries in a pan and cook covered on low flame. Don't add water.
sliced strawberries in a pan
2.  When the strawberries become very soft and mushy, remove the pan from the heat. Allow it to cool.
strawberries cooked to soft
3.  Put them  in a mixer jar and blend it to a smooth puree and set aside. Don't add water.
strawberry puree
4.  Take milk powder and corn flour in a bowl. Add 2 tbsp of milk and cinnamon powder. Mix and make a thick paste. 
milk powder, corn flour milk, cinnamon powdermixture
5.  Pour 2 cups of milk in a pan, add sugar, and mix. Place this pan on a medium heat.
milk and sugar
6.  Bring the milk sugar mixture into boil. When the milk starts boiling, add the milk powder and corn flour mixture,  again bring it to boil stirring continuously. Further, simmer for 2 minutes and remove the pan from heat, allow it to cool.
milk, sugar, milk powder mixture boiled
7.  Now take cooled milk mixture, strawberry puree and fresh cream in a large bowl and combine well.
milk mixture and strawberry puree in a bowl
8.  Pour this mixture in an aluminium container. Place the container in the deep freeze for about 2 hours and allow it to set.
mixture poured in a container and deep freezed
9.  After 2 hours, transfer the mixture to a mixer jar and blend it.
settled mixture in a mixer jar
10.  Transfer the blended mixture to the same container. Place the container in deep freeze for 6 - 8 hours and allow it to set.  When done, remove the container from the fridge, keep it aside for 5 minutes.
strawberry ice cream ready to serve
11. Serve the strawberry ice cream. 
ice cream ready to serve.

25 February 2015

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Batata vada recipe - Aloo bonda recipe

aloo bonda in a serving plate
Batata vada or aloo bonda recipe - Batata vada is one of the classic deep fried snack that we are never bored with. The hot batata vada is an absolutely delicious snack with some spicy chutney and you can't stop it with one or two. There are many ways to prepare the traditional Indian batata vada. 

However, the best and the proper method is the perfect combination of ginger, garlic, green chilli paste and finely chopped cilantro with mashed potato is the key secret to make an absolutely delicious vada. I receive frequent demand for this vada from my sons and it doesn't need much of an effort. Friends, try out this delicious vada this weekend to treat your family and enjoy.

Batata Vada Recipe - Aloo Bonda Recipe
batata vada ready to serve
Prep time : 20 mins
Cook time : 30 mins
Total time : 50 mins
Recipe type : Starter -Sanck
Cuisine : Maharashtrian
Yield : 10 Batata Vada
Author : Vidya Chandrahas

Ingredients
  • 4 potatoes
  • 1 tsp salt
  • Fistful of chopped cilantro
Grind to paste
  • 2 green chillies, chopped
  • 1/6" ginger, peeled, minced
  • 4 cloves garlic, peeled, minced
  • 1 tbsp cold water
For the batter
  • 2 heaped cups of gram flour / besan
  • 2 generous pinch of salt
  • 3/4 to 1 cup cold water
Method

  1. Wash and peel the potatoes. Place them in a steamer and steam till the potatoes become very soft and set aside to cool.
  2. Grate the steamed potatoes using a grater.
  3. Mash it with a chapati presser and set aside.
  4. Grind together the green chillies, ginger and garlic with 1 tbsp water. Pour this paste on mashed potatoes and mix.
  5. Add the chopped cilantro, 1 tsp salt and mix.
  6. Take gram flour / besan in a bowl. Add salt, 3/4 cup of water and mix to make a thick batter.
  7. Take a large lemon sized potato mixture and dip it into the batter and evenly coat.
  8. Heat sufficient oil in a pan on medium heat and slide it in the hot oil and deep fry until golden.
  9. When it is done, drain on absorbent paper. Serve the batata vada hot with choice of your chutney.
Batata vada - step by step pictures

1.  Wash and peel the potatoes. Place them in a steamer and steam till the potatoes become very soft and set aside to cool.
steamed potatoes
2.  Grate the steamed potatoes using a grater.
grated potatoes
3.  Mash it with a chapati presser and set aside.
mashed potatoes
4.  Grind together the green chillies, ginger and garlic with 1 tbsp water. Pour this paste on mashed potatoes and mix.
ginger garlic paste added
5.  Add the chopped cilantro, 1 tsp salt and mix.
cilantro added
6.  Take gram flour / besan in a bowl. Add salt, 3/4 cup of water and mix to make a thick batter.

besan batter
7.  Take a large lemon sized potato mixture and dip it into the batter and evenly coat.
potato mixture dipped in batter
8.  Heat sufficient oil in a pan on medium heat and slide it in the hot oil and deep fry until golden.
deep fried batata vada
9.  When it is done, drain on absorbent paper. Serve the batata vada hot with choice of your chutney.
batata vada ready to serve

24 February 2015

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Paneer tikka masala recipe - Restaurant style paneer tikka masala

paneer tikka masala in a serving plate
Paneer tikka masala recipe - Today, I am sharing with you all a very famous, North Indian popular paneer tikka masala commonly listed in menu in almost all restaurants. Even in South India, it has gained popularity and  any Indian parties are incomplete without this side dish. Paneer tikka masala is one of our favorite side dishes. 

In fact, we like any dishes prepared with paneer, be it paneer tikka, paneer matar paratha, cauliflower paneer paratha or simple matar paneer masala. There are so many versions of making paneer tikka masala, but this one is the most authentic method of preparing restaurant style tikka masala which has inviting aroma with great taste. 

The only difference between the dish prepared by me and the dish served in the restaurant is that  I did not garnish the dish with fresh cream. The smooth and saucy gravy really goes exceptionally well with all Indian flat breads, pulavs and even steamed rice. But, we like it with parathas and phulkas.

Paneer Tikka Masala Recipe
ready to serve paneer tikka masala
Prep time : 20 mins
Cook time : 20 mins
Total time : 40 mins
Recipe type : Side Dish
Cuisine : North Indian
Yield : Sevres 4
Author : Vidya Chandrahas

Ingredients
  • 2 cups paneer cubes
  • 1 tsp kashmiri chilli powder
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • Fistful of chopped cilantro
  • 2 tbsp oil
  • Salt to taste
For the marinade
  • 1/2 cup thick yogurt
  • 1 tbsp paneer tikka masala
  • 1 tsp chilli powder
  • 1/2 tsp salt
Grind to paste
  • 18 - 20 cashew nuts/ kaju, soaked
  • 2 large sized onions, grated
  • 2 tomatoes, grated
  • 4 cloves / lavang
  • 1 tsp cumin seeds / jeera
  • 1/6" cinnamon / dalchini
  • 3/4  star anise / chakra phul
  • 1 tsp ginger garlic paste
  • 3/4 tsp fennel seeds/ saunf, badishep
  • 5 black pepper
Method

  1. Wash and soak the cashew nuts in cold water for 15 - 20 minutes. Take strained thick yogurt in a bowl. Add the chilli powder, paneer tikka masala, salt and mix.
  2. Add the paneer cubes and mix well. Keep it aside for 15 - 20 minutes.
  3. After 20 minutes, heat a non-stick pan and apply some oil on it. Place the paneer cubes along with thick yogurt. Cook the paneer on low flame till golden brown from the bottom. Turn the paneer cubes and cook the other side also till golden brown and set aside.
  4. Heat 2 tbsp of oil in a pan, add the cloves, cinnamon, cumin seeds,  star anise and saute till they crackle. Add the grated onions and saute.
  5. Add the ginger garlic paste, fennel seeds and saute on low flame till the onions become translucent.
  6. Once the onions are translucent, add the grated tomatoes and cook covered on low flame till the tomatoes are soft and mushy.
  7. Add the garam masala, kashmiri chilli powder, turmeric powder and saute for a minute. Allow it to cool.
  8. Transfer the tomato onion mixture to a mixer jar. Add the soaked cashew nuts, black pepper and grind it to a smooth paste using 1/2 cup of water. Transfer the 
  9. ground masala paste to a pan.
  10. Add 1/2 cup of water and salt to make a thick gravy. Add paneer tikka, mix  and bring it to boil on medium heat. Further, simmer on low flame for 2 - 3 minutes. Remove the pan from heat, add chopped cilantro and mix well
  11. Serve hot with choice of your Indian flat breads.

Note
You can also make paneer tikka in the oven.
To make the paneer tikka in the oven, skewer the cubes and keep them on a greased tray. Keep the tray in the oven and roast for 5 minutes.
After 5 minutes, rotate the skewers and again roast for 5 minutes and set aside.

Paneer tikka masala - step by step pictures

1.  Wash and soak the cashew nuts in cold water for 15 - 20 minutes. Take strained thick yogurt in a bowl. Add the chilli powder, paneer tikka masala, salt and mix.
soaked kaju and yogurt mixture
2.  Add the paneer cubes and mix well. Keep it aside for 15 - 20 minutes.
paneer marinated
3.  After 20 minutes, heat a non-stick pan and apply some oil on it. Place the paneer cubes along with thick yogurt. Cook the paneer on low flame till golden brown from the bottom. Turn the paneer cubes and cook the other side also till golden brown and set aside.
paneer tikka shallow friedon a griddle
4.  Heat 2 tbsp of oil in a pan, add the cloves, cinnamon, cumin seeds,  star anise and saute till they crackle. Add the grated onions and saute.
fried spices and onions
5.  Add the ginger garlic paste, fennel seeds and saute on low flame till the onions become translucent.
ginger garlic and fennel seeds added
6.  Once the onions are translucent, add the grated tomatoes and cook covered on low flame till the tomatoes are soft and mushy.
grated tomato added
7.  Add the garam masala, kashmiri chilli powder, turmeric powder and saute for a minute. Allow it to cool.
kashmiri chilli powder and garam masala added
8.  Transfer the tomato onion mixture to a mixer jar. Add the soaked cashew nuts, black pepper and grind it to a smooth paste using 1/2 cup of water. Transfer the ground masala paste to a pan.
onion, tomato and cashews ground to paste
9.  Add 1/2 cup of water and salt to make a thick gravy. Add paneer tikka, mix  and bring it to boil on medium heat. Further, simmer on low flame for 2 - 3 minutes. Remove the pan from heat, add chopped cilantro and mix well
Paneer tikka and cilantro added
10.  Serve hot with choice of your Indian flat breads.
ready to serve paneer tikka masala

19 February 2015

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Oats vegetable upma recipe - Oats upma

upma ready to serve
Oats upma recipe - Every morning in my kitchen, I make breakfast for us. It is my routine and I am committed to it. It is not a big task for me. I plan menus in advance and keep the ingredients ready. It makes my life easier. Eating same thing again and again is boring. Therefore I make varieties of breakfast everyday. One of them is upma. 

Upma is a South Indian specialty. Varieties of upma can be done by using vermicelli, semolina, beaten rice, puffed rice, oats, etc. Oats vegetable upma is a delicious breakfast snack, which I make often and it doesn't need much of a preparation. It is so easy and gets ready within 25 minutes when the ingredients are readily available in the kitchen. It is a filling and healthy snack usually served with hot coffee or tea.


Oats Vegetable Upma Recipe
oats upma is a serving plate
Prep time : 10 mins
Cook time : 15 mins
Total time :  25 mins
Recipe type : Breakfast
Cuisine : South Indian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients
  • 2 cups oats, roasted (quaker or bindavalley rolled oats)
  • 2 large onions, chopped
  • 1 large carrot, cubed
  • 1 cup green peas
  • 1/4 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp sugar
  • 1 tbsp oil or Ghee
  • Salt to taste
  • Fistful of chopped cilantro
  • 1 tbsp grated fresh coconut 
For the Tempering
  • 1 tsp mustard seeds
  • 2 tsp begal gram / chana dal
  • 1 tsp split black gram / urad dal
  • 1 green chilli, chopped
  • 1 sprig curry leaves
Method
  1. Roast the oats on medium flame until crisp and set aside. 
  2. Heat the oil or ghee in the same pan and add the mustard seeds. When they start spluttering, add the chana dal, urad dal.and curry leaves. Saute till the dals turn aromatic and light brown. 
  3. Add green chilli and onions. Saute till the onions turn translucent. Add the carrots and green peas.
  4. roasted oats, fried onions4.  Add the chilli powder, turmeric powder and mix well. Cook covered on low flame till the carrots and green peas become soft. Let it cook in its own moisture, do not add water.
  5. When the carrot and green peas cook to soft, add the roasted oats, sugar and salt, stir to combine. Sprinkle some water if it is too dry.
  6. Cook covered on low flame till the oats become soft. Stir in between to prevent it from burning. 
  7. When the oats cook properly, remove the pan from the heat. Add chopped cilantro and mix well.
  8. Garnish with grated fresh coconut. Serve hot with hot coffee or tea.
Oats vegetable upma - step by step pictures

1.  Roast the oats on medium flame until crisp and set aside. 

2.  Heat the oil or ghee in the same pan and add the mustard seeds. When they start spluttering, add the chana dal, urad dal.and curry leaves. Saute till the dals turn aromatic and light brown. 

3.  Add green chilli and onions. Saute till the onions turn translucent. Add the carrots and green peas.
roasted oats, fried onions4.  Add the chilli powder, turmeric powder and mix well. Cook covered on low flame till the carrots and green peas become soft. Let it cook in its own moisture, do not add water.
spice added carrot peas added
5.  When the carrot and green peas cook to soft, add the roasted oats, sugar and salt, stir to combine. Sprinkle some water if it is too dry.

6.  Cook covered on low flame till the oats become soft. Stir in between to prevent it from burning. 

7.  When the oats cook properly, remove the pan from the heat. Add chopped cilantro and mix well.
oats added cook covered
8.  Garnish with grated fresh coconut. Serve hot with hot coffee or tea.
oats upma is a serving plate

14 February 2015

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Maharashtrian Mugachi dalichi khichdi recipe - Moong dal khichdi - Rice green gram dal khichdi

khichdi image
Maharashtrian mugachi dalichi khichdi recipe - Today I have come up with one of my favorites traditional khichdi of Maharashtra which goes exceptionally well with Gujarati kadhi, papads and vegetarian side dishes. This is prepared by using split green grams and rice. 

This khichdi has delicate flavor and inviting aroma and is light on stomach. This is the simplest and easiest  one pot meal and you can also include vegetables like  green peas, french beans, carrots, potato, onion, tomato and ivy gourds. There is no need to add an extra ghee in the khichdi while cooking.  So, the khichdi is naturally a low fat meal which can be enjoyed by all age group people. 

Mugachi dalichi khichdi Recipe
khichdi ready to serve
Prep time : 15 mins
Cook time : 25 mins
Total time : 40 mins + Soaking time 1 hr
Recipe type : Rice Dish
Cuisine : Maharashtrian
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients
  • 1½ cups rice
  • 1 cup split green grams / moong dal
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder / haldi
  • Fistful of chopped cilantro
  • 6 cups hot water
  • 1 tbsp ghee
  • Salt to taste
Grind to paste
  • 1 large green chilli, chopped
  • 3/4 tsp cumin seeds / jeera
  • 1/6" ginger , peeled, minced
  • 1 tbsp water
For the tempering
  • 4 cloves / lavang
  • 1/6" cinnamon/ dalchini
  • 1/2 tsp cumin seeds / jeera
  • 1/4 tsp asafoetida / hing
  • 5 - 6 fenugreek seeds / methi
  • 1 sprig curry leaves
Method
  1. Wash and soak the rice for 30 minutes. Wash and soak the moong dal for an hour. First, soak the moong dal, after half an hour soak the rice.
  2. Put the green chilli, jeera and ginger in a mixer jar, add 1 table spoon of water. Grind it to a smooth paste, transfer the paste to a bowl and set aside.
  3. Drain the rice and moong dal and keep it aside.
  4. Heat 1 tbsp of ghee in a pan on low heat and the add the cumin seeds, cloves, cinnamon, asafoetida and fenugreek seeds one by one. Allow them to crackle. Add the rice and moong dal one by one. Saute for 3 - 4  minutes
  5. Add the ground chilli-ginger-cumin paste and turmeric powder. Saute for 2 minutes.
  6. Add the garam masala and mix well. Add the chopped cilantro and curry leaves.
  7. Mix the cilantro and curry leaves well. Add 6 cups of hot water and salt to taste, stir to combine.
  8. Cover the pan with lid and cook the khichdi on low flame for 15 - 16 minutes till the water dries up and rice, moong dal become soft. Stir in between to prevent it from burning.
  9. Once the khichdi is done, remove from the heat and serve hot with kadhi.
Note
  1. While preparing khichdi, normally vegetables are not used. But you can add vegetables like green peas, carrot, french beans, mushrooms, potato, tomato and ivy gourds.
  2. The khichdi can be done in pressure cooker. If you are doing it in the pressure cooker use normal water instead of hot water. 
  3. Khichdi should be softer than normal steamed rice
Mugachi dalichi khichdi - step by step pictures
1.  Wash and soak the rice for 30 minutes. Wash and soak the moong dal for an hour. First, soak the moong dal, after half an hour soak the rice.
Soaked rice and moong dal
2.  Put the green chilli, jeera and ginger in a mixer jar, add 1 table spoon of water. Grind it to a smooth paste, transfer the paste to a bowl and set aside.
ground masala paste
3.  Drain the rice and moong dal and keep it aside.
drained rice and moong dal
4.  Heat 1 tbsp of ghee in a pan on low heat and the add the cumin seeds, cloves, cinnamon, asafoetida and fenugreek seeds one by one. Allow them to crackle. Add the rice and moong dal one by one. Saute for 3 - 4  minutes
tempering and rice moong dal added
5.  Add the ground chilli-ginger-cumin paste and turmeric powder. Saute for 2 minutes.
masala paste, turmeric added
6.  Add the garam masala and mix well. Add the chopped cilantro and curry leaves.
garam masala, cilantro, curry leaves added
7.  Mix the cilantro and curry leaves well. Add 6 cups of hot water and salt to taste, stir to combine.
hot water  added
8.  Cover the pan with lid and cook the khichdi on low flame for 15 - 16 minutes till the water dries up and rice, moong dal become soft. Stir in between to prevent it from burning.
khichdi cooked till soft
9.  Once the khichdi is done, remove from the heat and serve hot with kadhi.
khichdi ready to serve