KERI KI SABJI

Kairi ki Sabzi is a quintessential complement that must be surely made during the summer. Flavoured with chilli and exotic spices such as heeng, Sarson, zeera, methi, kalonji, saunf, a spoonful Kairi Aur Mirch ki Sabzi can perk any and every meal.

This dish is literally my favourite, whenever I don’t feel like eating anything else, Kairi ki sabzi is the rescue.
Enjoy delicious raw mango dusted with spices and cooked to its best.

INGREDIENTS:
2 Raw Mangoes peeled and chopped
5-6 Green chilli Slit into half
1 tsp Vegetable oil
1 onion finely chopped
1/4 tsp Heeng
1/ 4 Sarson / Mustard Seeds
1 /4Zeera / Cumin seeds
1/4 tsp Methi / Fenugreek seed Crushed
1/4 tsp Kalonji / Onion seed
1 tsp Salt
1/2 tsp Turmeric powder
1 tsp jaggery

INSTRUCTIONS:

  1. Heat oil in a pan.
  2. Once the oil is hot, add heeng, Sarson, zeera, methi, kalonji and let them crackle for a few seconds.wp-15916290968563188727849805227651.jpg
  3. Add Onion and saute for 5 minutes.
  4. Add raw mangoes and green chilli and cook for a minute.wp-15916290970493948819702630528076.jpg
  5. Add salt, turmeric powder, until raw mangoes are softened.
  6. add jaggery and cook for 3-4 minutes.
  7. Remove the pan from heat.
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OATS SEMOLINA GHEE RESIDUE CAKE

Oats Semolina Ghee Residue Cake

This cake is made of ghee residue, Oats and semolina.  It’s dense than regular cake but tastes delicious. It is like the best out of the waste of cooking.

First I made makhan with malai and then ghee. I use leftover chach for making paneer. But never use leftover ghee residue. This time I decided to use this and happy me. I nailed it. I tried a cake and it turned out very good.
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INGREDIENTS:

1/2 cup semolina
1/2 cup oats
3/4 cup sugar powder
3/4 cup ghee residue
1/2 cup milk
1 tsp vanilla essence
1 tsp ghee
1 tsp baking powder
1/2 tsp baking soda
1 pinch salt

INSTRUCTIONS :

  1. Take out malai from the fridge and Mix 2 tbsp Dahi & keep it 3,4 hrs outside. Melt in the heavy bottom pan. Once the ghee is formed keep ghee away and store residue.wp-15913705647021740720464275682352.jpg
  2. Take semolina, Oats, ghee residue and sugar powder. Mix it thoroughly.wp-15913705642605836413075515412006.jpg
  3. Add baking powder and soda. Add milk and vanilla essence. Rest it for 10 minutes. Add milk if required as semolina consumes milk. Blend it nicely.wp-15913705644711787778763709196929.jpg
  4. Grease a cake tin. Pour batter and add some dry fruits and tutty fruity and Bake it in preheated oven for 18-20 minutes at 180•Let it cooks.
  5. Take out the cake and enjoy.
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    NOTES:

  • I like less sweet but You may increase sugar quantity.
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WATERMELON SLUSH /WATERMELON SORBET

Watermelon slush or a homemade melon sorbet is an iced drink (slush)is extremely easy to prepare. It is brilliant for summers and can be made with a variety of fruit juices.

An insanely delicious recipe for a homemade healthy Watermelon Slush that surpasses all kids requirements: sweet, colourful, refreshing and fun!

When I get bored with eating simple watermelon I decided to experiment and use it for a watermelon mojito and a watermelon salad.

Today, I am sharing with you yet another watermelon recipe: Watermelon Slush: a treat for gola lovers and watermelon junkies!

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INGREDIENTS:

Watermelon (roughly chopped) – 500gms
Mint leaves – a handful
Sugar(optional) – 2 tbsp
Lemon juice – 4 tbsp
INSTRUCTIONS:
  1. Grind together watermelon, mint and sugar. Do not worry to remove the seeds at this stage.
  2. Remove and strain the watermelon juice into a tray. Using a spoon press against the sieve to squeeze out all the pulp.wp-15907733820973989704575005800405.jpg
  3. Add lemon juice to this, stir and deep freeze it till completely frozen.
  4. Take it out and using a fork start scrapping the iced watermelon juice.
    Collect the ice shavings in an ice cream cup and serve as a sorbet or an iced dessert.wp-15907733823118485414217062453802.jpg
  5. You can also break the iced melon into pieces and put it in a mixer grinder and grind it to a smooth slush. Pour into a glass and enjoy.
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EGGLESS NO BAKE MANGO CHEESECAKE

In this hot weather, everyone likes a cold dessert. This mango cheesecake is a sweet mango dessert perfect for the summer. Making it is a little time consuming but the way it turned out to be was worth all the time. The best part, however, is that you can make it even if you do not have cream cheese in the fridge, the cottage cheese(paneer) does the job perfectly.

In my recipe, I used paneer and also  whipped the heavy cream to the stiff peak before folding it into the batter which  makes the cheesecake quite light and airy

The sourness of cheesecake well sandwiched between the slightly bitter cocoa flavoured crust and the fresh mango on top.

This recipe is so special to me. Because it is the first time I tried making a cheesecake from scratch, and it came close to perfection. The taste was so good, my totally family dug into it. Do try out, I promise you’ll love it.
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INGREDIENTS:
For the bottom crust:
1 cup Graham cracker crumbs or crushed digestive biscuits
2 tablespoons white granulated sugar
¼ cup Unsalted butter Melted and cooled

For no-bake mango cheesecake recipe:
200 gm paneer
2 medium Mangoes chopped  or 1 cup pureed
¼ cup hung yoghurt (dahi or curd) Make sure it is thick, not watery
1/4  cup white granulated sugar reduce according to your taste.
½ cup Heavy whipping cream or fresh cream or malai

 

INSTRUCTIONS:

  1. Making the bottom crust:
    Prepare the pan for the cheesecake. If you want to make round big cheesecake then use 9 inch or 6-inch diameter springform pan or tart pan which has a removable bottom.
  2. Generously grease the pan (bottom and sides) with butter and keep it aside.
    Or if you want to make individual serving cheesecake then use the muffin pan. Line the muffin pan with cupcake liners.
  3. Take graham cracker crumbs, sugar and melted butter in a bowl. Mix well.
    Press crumbs evenly in the bottom of the pan. I used the bottom of the glass to press it tight and even.
  4. keep in refrigerator to set for about 15-20 minutes to set.

    Making mango cheesecake filling:

  5. Take heavy cream in a bowl. Make sure it is chilled.
    Whip it till you get a stiff peak. keep it aside.
  6. Blend paneer and thick yoghurt and sugar in the blender till smooth. Remove it to a bowl. Add whipped cream. fold it in.
  7. Now remove the prepared crust from the fridge. pour the cheesecake mixture into it.
  8. I am adding mango chunks here you can add some mango puree too.
  9. Let it chill for 6-7 hours or overnight in the fridge.
  10. Once chilled and set. remove it. Decorate with a mango rose How To Make Mango Rosette
  11. gently place it into serving plate using a spatula.
  12. This recipe has no egg, no gelatin and no agar-agar, thus it will be little soft. But keep in the freezer for 5 minutes right before serving, it will look very firm.

    NOTES:

  • Graham cracker crumbs: You can crush the digestive biscuits or Marie biscuits instead. Any cracker biscuits will work.
  • Paneer: I have made fresh, homemade paneer. You can use store-bought paneer as well. If so, please use 200 grams for grated or crumbled paneer.
  • Heavy whipping cream: You can use ‘Malai’ which you get from the top of milk. And if using store-bought heavy whipping cream like I did here, make sure that cream has more than 35% fat content. So it gets whipped nicely.

 

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PIRI PIRI MASALA PORI

Masala Pori – A quick and an easy snack prepared with puffed rice and simple spices to curb those hunger pangs. It is an excellent side for your tea/coffee.

As we are at home all the time, we tend to snack more.
We would be checking our groceries to find if we have any snacks or if we can make simple snacks with available groceries at home.

This yummy Piri Piri Masala Pori is the perfect option for you…It can be made in a short time and is not just tasty, but very healthy.

Whatever spice you add, try not to skip the peanuts and the roasted gram/ daliya.
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INGREDIENTS:
1 tbsp oil
Five curry leaves
2 tbsp roasted gram
2 tbsp peanuts
1 tsp Piri Piri masala ( I used keys brand here)
1/4 tsp turmeric powder
1/2 tsp salt
2 cups Puffed Rice

 
INSTRUCTIONS:

  1. In a pan, heat the oil. When it is hot, reduce the heat to low and add the curry leaves, roasted gram, and peanuts. Roast it for 30 seconds.
  2. Then add the Piri Piri and turmeric powder and mix.wp-15903485456121169047528140413541.jpg
  3. Fry for 30 seconds and then add the puffed rice. Gently stir to coat the masala evenly. Then add the salt.
  4. Now roast it over low (on the number scale I have it at 3) heat for 3 to 4 minutes.
    After two to three minutes, try tasting the puffed rice and if its crispy turn off the heat, if not roast for a couple more minutes.wp-15903485458241814992255813857989.jpg
  5. Allow it cool for a bit and store it in an air-tight container. Serve it with tea or coffee or relish it as a snack to curb that hunger pangs.
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NOTES:

  • Adjust the salt and spices according to your preference.
    Make sure you are roasting the puffed rice on low flame to avoid the burning. Also, do not cook for more than five/six minutes.
  • Spice Variations in Masala Pori:
    You can make this masala pori with your favourite spice combination. I went with my daughter’s fav Piri Piri masala, but you can spice it up with red chilli powder, sambar powder, rasam powder, smoked paprika, chipotle chilli, what not? The list goes on.
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CHOCOLATE COOKIES (eggless slice and bake cookies)

Chocolate Cookies {Eggless, Slice And Bake Cookies}

What is everyone’s favourite treat and comes in all slices, pies and cookies?
Yes, it is chocolate.
These eggless chocolate cookies or chocolate shortbread biscuits, call them what you may are a crispy, crumbly and a delicious treat along with some milk, tea or coffee. A handful of almonds thrown in for good measure, add a wonderful crunch for texture!

I baked some easy CHOCOLATE COOKIES for the very first time. They turned out just perfect and I am so happy to share this with all of you. Cookies are really a favourite item for all of us and handmade cookies are always the best. These cookies are for my daughter and all the chocolate lovers.
The base of this recipe is from EGGLESS FRUIT COOKIES (TUTTI FRUTTI COOKIES ) Karachi biscuits.
I modified it to make chocolate cookies and they turned out to be pretty great.
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INGREDIENTS:

Measuring cup used, 1 cup = 200 ml,
Make sure all ingredients are at room temperature
1 cup all-purpose flour, spooned and levelled
2 tbsp cocoa powder
1/2 cup salted butter, softened
1/2 cup confectioner’s sugar/powdered sugar
1/3 cup coarsely chopped almonds
1 tsp vanilla extract

INSTRUCTIONS:

  1. Sift the flour and cocoa powder in a sufficiently large mixing bowl.
  2. Place butter in the bowl (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat till light and creamy.
    Add vanilla extract and mix well.
  3. Now add the flour. Gently bring everything together until the dough is soft. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much.wp-15902909121018277895985088151982.jpg
  4. I didn’t require any milk.
  5. Add the chopped almonds and fold in the cookie dough.
  6. Divide the dough into two parts. Shape the dough into a log and wrap in a cling film. Refrigerate it for 3-4 hours or overnight.
  7. Preheat the oven to 180 degrees C/350 degrees F. Line two baking sheets with parchment paper. Or bake in two batches. Remove the log from the refrigerator. Keep it on the counter for 5-10 minutes. Using a sharp knife, cut 1/4 inch thick slices.wp-15902909123061869203081264906659.jpg
  8. Lay the cookies on the sheet at least 2 inches apart as they expand when they bake. If you are baking in two batches, keep the sliced cookies in the refrigerator, let the baking sheet cool completely, then place the second batch of cookies and bake.
    Bake for 13-15 minutes.
  9. When the bottom of the cookies begins to brown, they are done. They will be soft in the middle but will firm upon cooling. Cool in the baking tray for five minutes and then transfer to the wire rack to cool completely.

    Notes:

  10. If the dough seems too dry and crumbly, then add some milk(a teaspoon at a time) and mix until you have a soft workable dough.
  11. You may skip the nuts for a nut-free version, or add any nut or a mixture of nuts of your choice.
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