Microwave Milk Peda

Milk Peda is popular throughout India, even though it originated in Mathura. The making of these pedas is cumbersome and time consuming. But, with the arrival of microwave, the time of cooking pedas has reduced to 5 minutes. People, who have microwave at home—guys, this is a ‘must try’ item.

Basic info about the recipe

Cuisine                                                               - North Indian

Serves                                                               - can make 18-20 nos.

Ingredients:

1.   Milk maid                                        - 1 tin

2.   Milk powder                                    - 1.75 cups

3.   Butter                                              - 2-3 tbsps

4.   Saffron(optional)                            - a pinch

5.   Almonds                                         - for garnishing.

Method:  Melt butter in a microwave safe bowl for 30 seconds.

Take out and add milkmaid and milk powder and mix well.

Keep this mixture in microwave for 5 mts( take out and stir after every minute). Add saffron in between.

Allow it to cool.  Grease your palm with ghee and take lemon size mixture, roll into balls and press a little to give the shape of peda. Garnish with almonds and serve.

Mushroom Pulao

The health benefits of mushroom are many. It reduces cholesterol, helps in weight loss and protects against cancer. Variety of dishes can be prepared using mushrooms ranging from soups and starters to delicious curries and pulaos.

Basic info about the recipe

Cuisine                                                     - North Indian

Serves                                                      - 2 people

Ingredients:

1.   Basmati rice                          - 1 cup

2.   Mushrooms                          - 100 gms

3.   Ginger-garlic paste              - 1 tsp

4.   Green chillies                       - 2-3 nos

5.   Coriander leaves                 - few sprigs

6.   Salt                                        - to taste

7.   Oil/ ghee                               - 2 tsp

8.   Onion                                    - 1 medium

9.   Whole garam masala          - 2 nos each and 1 bay leaf

Method: cook basmati rice with salt and drain excess water when cooked 80%. Allow it to cool. (you can pressure cook the rice also)

Chop mushrooms and dip in hot water for 2 mts.

Heat oil in a pan and add garam masala . stir well .

Add onion and ginger-garlic paste and fry till golden brown.

Add mushrooms, salt and green chillies and cover with a lid. let it cook for 5 mts.

Add cooked rice and mix well( check salt).

Garnish with finely chopped coriander leaves and serve hot.

Netholi Peera Pattichathu

Peera pattichathu is a very common traditional item that is prepared in Kerala. It can be prepared using small fishes like sardines or anchovies. Here, I am giving a recipe with anchovies. Anchovies or natholi as we call in Kerala is a small fish rich in unsaturated fatty acids, vitamins and minerals. A simple fry with this fish tastes delicious.

Basic info about the recipe

Cuisine                                                               - South Indian

Serves                                                               - 3-4 people.

Ingredients:

1.   Anchovy                                           - ½ kg

2.   Coconut                                          - half a coconut

3.   Curry leaves                                   - 10-12 nos

4.   Turmeric powder                           - 1 tsp

5.   Salt                                                  - to taste

6.   Green chillies                                 - 5-6 nos

7.   Shallots                                           - 10 nos

8.   Kokam/kudampuli                          - 5-6 nos

9.   Ginger                                             - 1 inch long piece

10.                       Oil                                          - 1 tbsp

Method: clean and wash the fish.

Dip kokam in hot water for 10 mts.

Grind together grated  coconut,  turmeric,  shallots, green chillies and ginger .( do not make a fine paste)

Take a pan/ meen chatty and add some oil.

Add the ground coconut paste to it .

Add fish and salt. And stir well.

Add the kokam dipped in hot water and mix well.

Add the curry leaves and cover with a lid for sometime till the fish is cooked.

Open the lid and cook till the water in the curry is fully absorbed.

Serve hot with rice.

Note: instead of kokam, you can use raw mango also.

You can splutter mustard seeds and fenugreek seeds in the beginning if you like

Tawa Fried Mushroom

The health benefits of mushroom are many. It reduces cholesterol, helps in weight loss and protects against cancer. Variety of dishes can be prepared using mushrooms ranging from soup and starters to delicious curries and pulaos. Here, I am giving a simple recipe of a starter item.

                                           

Basic info about the recipe

Cuisine                                                     - North Indian              

Serves                                                      - 2-3 people.

Ingredients:

1.   Mushrooms                          - 200 gms

2.   Curd                                      - 1 cup

3.   Besan                                    - 1 tbsp

4.   Kasoori methi                       - 1 tsp

5.   Red chilli powder                 - 1 tsp

6.   Jeera powder                       - ½  tsp

7.   Turmeric powder                  - ¼ tsp

8.   Salt                                        - to taste

9.   Garlic paste                          - 1 tsp

10.                       Oil                            - 2 tbsp

Method:  Wash mushrooms and dip in hot water mixed with salt for 5 mts. Take out and keep aside.

Make a thick batter using all the other ingredients except mushrooms and oil.

Dip the mushrooms in the batter and let it rest for half an hour.

Heat oil in a pan and add the mushrooms and fry both sides till golden brown. (do not add the mushrooms altogether as it is not fried in too much oil).

Remove to a paper towel to absorb excess oil. Serve hot.

Capsicum Fry

Capsicum has numerous health benefits. Even though, it is available in 3 different colours, green capsicum is readily available all times. Normally, we use capsicum in Chinese and north Indian dishes. Here, I have tried a fried capsicum which can be called” the vegetarian’s fish fry”.

Basic info about the recipe

Cuisine                                                               - Indian

Serves                                                               - 2 people.

Ingredients:

1.   Green capsicum                             - 2 nos

2.   Turmeric powder                           - ½ tsp

3.   Red chilli powder                           - 1.5 tsp

4.   Salt                                                  - to taste

5.   Oil                                                    - 2 tbsp

Method: cut capsicum into 2 inch broad juliennes.

Marinate them with turmeric, red chilli powder and salt.

Let it rest for half an hour.

Heat oil in a pan and shallow fry the capsicums on low flame.

Serve with rice or roti.

Rava Ladoo

Rava ladoo needs no  introduction. It is popular all over India. It is an easy to make sweet dish. Some people do add coconut to these ladoo.  This will make the storage a bit difficult as the coconut items  does not tend to last longer. I am giving a recipe without coconut.

Basic info about the recipe

Cuisine                                                      - South Indian

Serves                                                       - can make 6 ladoos

Ingredients:

1.   Rava/ sooji                            - 1 cup

2.   Sugar                                    - ½ cup

3.   Ghee                                     - 2 tbsp

4.   Raisins                                  - 10-12 nos

5.   Milk                                        - 1 tbsp

Method: Heat a pan and add 1 tbsp ghee. Roast the rava to a light brown colour. Keep stirring as they tend to burn faster.

Keep it aside. Pour the rest of the ghee and add raisins and fry till done.

Pour this to the roasted rava.

Put sugar in a pan with little water  to make a medium thick consistency of sugar syrup.

When it is done add the rava to the syrup. Let it cool for sometime.

Add milk and shape it to round balls. Keep for 15 mts and serve.

Lemon Rice

Lemon rice is popular all over India though it is a South Indian dish. It provides the goodness of vitamin c which is present in the lemon and gives a tangy taste to the rice. It is a good lunch box or a picnic item. It can be made with the left over rice also.

Basic info about the recipe

Cuisine                                                      - South Indian

Serves                                                       - 2 people.

Ingredients:

1.   Basmati Rice                        - 1 cup

2.   Turmeric powder                  - 1 tsp

3.   Salt                                        - to taste

4.   Lemon juice                          - of 2 lemon

5.   Roasted peanuts                  - 10-15 nos

6.   Curry leaves                         - 10 nos

7.   Asofoetida                                      - a pinch

8.   Mustard seeds                     - 1 tsp

9.   Udad dal                               - 1 tsp

10.                       Oil                            - 2 tsp

11.                       Dry red chilli           - 3 nos

Method:  Cook basmati rice with water and salt. Drain the excess water when cooked 80%. (you can pressure cook also).

Heat oil in a pan and splutter mustard seeds. Add udad dal, dry red chilli and curry leaves and fry till done. Add hing, turmeric powder and roasted peanuts and mix well.

To this add cooked rice and stir well. Add lemon juice and mix well. Cover with a lid and let all the flavours combine together.

Serve hot.

Lauki Ka Halwa

Bottle gourd is a vegetable that is available all over india and at all times. People, unaware of its benefits, always neglect it. I have felt that making halwa is the best way to have this in your diet. It is used to make curries like sambhar in South India, but I am sure, South Indians would not have tried a dessert  with this vegetable.

Basic info about the recipe

Cuisine                                                     - North Indian

Serves                                                      - 2 people.

Ingredients:

1.   Bottle gourd(grated)             - 2 cups

2.   Milk                                        - 1 cup

3.   Sugar                                    - 5-6 tsps

4.   Ghee                                     - 2 tsp

5.   Cashew                                 - 4 nos

6.   Raisins                                  - 7-8 nos

7.   Almonds                                - for garnishing.

Method: peel the skin and grate the lauki.

 In a pan, heat ghee and roast the cashews and raisins and keep aside.

  Transfer the grated lauki to this pan and cook till the water in it evaporates.

Add milk and cook till dry.

Add sugar and cook again to the halwa consistency.

Add the roasted nuts and raisins and mix well. Garnish with almonds and serve hot.

Note: Quantity of sugar can be increased as per your taste.