Kalakand

Kalakand is my all time favorite sweet. I, always wanted to make at home and did my trails couple of times...But it is the most time consuming process and at the end,My craving would die..But, god bless vahrevah.com ,I found two step process to make kalakand fast..Recipe follows, enjoy Kalakand.

Ingredients.

1. Ricotta Cheese - 14 0z
2. Sweetened Condense Milk - 1 can
3. Elaichi Powder - 1 tsp
4. Ghee - 2 tbsp
5. Almonds,Pistachios,Cashew nuts - For garnishing

Method

1. Take a microwave safe bowl add Ricotta cheese ,Condense milk and Elaichi powder mix it evenly with out lumps.
2. Microwave the mixture for 15 mins by removing and stirring for every 3 mins.
3. At the end of 15 mins , check the consistency , If needed again microwave it for another 2 mins.
4. Now grease square baking pan or tray with ghee and pour the tight Kalakand mixture to the pan/tray.
5. Garnish with crushed Amonds, Pistachios,Cashewnuts and let set for 1 hour .
6. Cut it into desired shapes.

Kidney Bean Salad

Kidney Bean Salad is a perfect dinner for weight conscious.I have learnt this recipe from my Best friend Anchal. It is good filler for your stomach u don't feel Hungry.

Ingredients

1. Kidney Beans Soaked Over night
2. Lettuce Few strands
3. Onion 1
4. Tomato 1
5. Cucumber 1
6. Coriander leaves Few Strands
7. Black salt to taste
8. Salt to taste
9. Chaat Masala to taste
10. Lime Half

Method.

1. Pressure cook kidney beans with adding pinch salt .
2. Wash and finely chop onion,tomato,Cucumber,Onion .
3. Tear the lettuce and Coriander.
4. Take a salad bowl ,add the kidney beans,veggies ,lettuce and coriander .
5. Add salt ,black salt and chaat masala to the salad bowl and mix it evenly.
6. Squeeze a lime on top of before serving
7. U can serve the as salad for any get together or potluck .

Coriander Peas Rice/Dhaniya Mattar Rice

Dhania Mattar Rice yet an another Lunch Box Recipe for all Office/School goers. It's simple and yet nutritious . Lets get into Cooking.

Ingredients.

1. Rice ( Any Left over rice / Cooked ) 3 Cups
2. Coriander 2 bunches
3. Ginger 1/2 Inch length wise
4. Green Chillies 2-3
5. Salt to taste
6. Oil 1 tsp
7. Muttar( Peas) Frozen 1 cup
8. Cashew Nuts ( Optional)

Method.

1. Take Coriander, Ginger ,Green Chilli and clean twice in running water.
2. Grind the above into a paste.
3. Take a wide a pan heat oil Add cashew nuts fry for a minute.
4. Now add the green paste and leave it for a minute.Add the frozen Peas until they become soft.
5. Add the cooked rice to mixture ,Mix it evenly with paste.
6. Add salt to the rice. Serve with curd on any side dish of your choice.

Palak Paneer/Spinach with Paneer

Palak Paneer is a popular North Indian dish consisting of spinach and cottage cheese.Mildy in flavor and nutrious too.It's one my favorite dish

Ingredients

1. Palak (Spinach) 1 whole bunch
2. Cottage cheese ( Paneer) Cubed
3. Onions 1/2
4. Tomato Puree 1tbsp
5. Green Chilli 2 no
6. Vega table oil 2tbsp
7. Cumin seeds 1tbsp
8. Ginger 10 gm
9. Coriander Powder 1tsp
10. Garam Masala Powder 1tsp
11. Red Chilli Powder 1tsp
12. Salt to taste

Method

1. Blanch the spinach and drain and keep at aside.

2.Chop onions, green chilli and ginger.

3.Grind onions ,green chilli ,ginger and spinach into a coarse paste.

4.Heat oil in a pan and fry the paneer until brown and keep it aside.

5.In the same oil add jeer a until crackle add tomato puree fry for a minute.

6.Add grinned  spinach mixture in the same pan ,add coriander powder ,garam masala ,redchilli powder and salt . Mix well.

7.Add the fried paneer cubes to spinach gravy and stir fry for 5 minutes.

8.Serve with any kind of roti or flavored rice.

Tomato Chutney

Tomato chutney is often prepared at my home .My mom used to make traditional 'Roti Pachadi' which is stone mortar and pestle by hand.I have learn't this from my mom ,though i don't make it traditionally the same way.I use mixie for the same, Taste slightly same as roti pachadi but nothing matches the above.Let's get into cooking .

Ingredients.

• Tomatoes 5 large no
• Tamarind 1 blob
• Green chilli 2 no
• Minapappu(Urad dal) 1tbsp
• Avalu ( Mustard seeds) 1tsp
• Methi seeds( Fenugreek) 1/2tsp
• Asfoetida ( Inguva ) Pinch
• Red chillies 2no
• Coriander leaves Few strands
• Turmeric 1tsp
• Salt to taste

Method

1. Take tomatoes wash them clean and cut into cubes.
2. Heat oil in wide pan add Tomatoes,Green Chillies and Tamarind .Cook them until they become a lump to gether.
3. Heat oil in small pan add Urad dal, Methi seeds, Avalu , Asfoetida Redchilli.Fry them till they change colour .Keep it aside.
4. Grind Urad dal along with turmeric in to coarse powder.
5. Add the Tomato mixture with coriander grind to the same for once ,so that it does make it paste.
6. Now transfer the Tomato chutney into serving bowl ,good combo for rice ,any kind of dhosa and idlies.

Carrot Rice

Carrot Rice is quick recipe for morning lunch packers when we run out of time and options when you open fridge to cook something and then you find carrots.You don't have to think twice in making carrot rice its simple time efficient and yet tasty and nutritious.So lets get into cooking.

Ingredients.

Carrots 4-5 no

Rice 1 cup cooked or you can use left over

Sambar Powder

Peanuts 1tbsp

Mustard seeds 1tsp

Jeera 1tsp

Curry leaves few strands

Salt to taste

Chilli Pwd to taste

Turmeric 1tsp

Hing/Asfoetida Pinch

Red chilli 1 no

Method.

Take carrots clean them and peel the skin of.

Grate the carrots using a grater.

Take a wide pan heat oil add peanuts,mustard seeds, jeera ,redchilli, hing and curry leaves.

Fry them for 2 mins or until they starts crackle. Now add grated carrot .

Fry the carrot until it cooks don't over over cook as it should be crunchy.

Now add sambar powder ,salt,chilli powder and turmeric to carrot mixture.

Now add the cooked rice and mix it evenly .

Serve it with any side dish of your choice.

majjiga pulusu/Khadi

Majjiga Pulusu/Khadi is one recipe which is very good substitute for sambar/rasam..its very easy and quick recipe. There are so many ways to make this recipe, My mom makes it with adding some masala paste and I make it simple with lot of veggies. This is a must recipe on either of the weekends at my place.Lets get into cooking.

Ingredients.

Curd or Buttermilk 1 cup

veggies of your choice (Bottle Gaurd,Tomato,Onions)

Besan 1tpsp

Salt to taste

Chilli Powder to taste

Turmeric 1tsp

Coriander leaves 1 tpsp finely chopped.

Tempering/Tadka

Oil 1 tsp

Mustard Seeds 1tsp

Jeera 1tsp

Hing/Asfoetida Pinch

Red Chilli 1 no

Method

Cook the vegetables either by boiling or microwave it.

Take a boiling pan add curd and churn it.

Take Besan and add water to it make thin consistency.

Now,Add veggies ,besan,salt, chili powder and turmeric and coriander leaves..

Mix it properly before putting on to the stove.

Heat the boiling pan until it gets cooked.

Heat a pan add Mustard seeds, Jeera, Redchilli and afoetida to crackle.

Add the tempering to Buttermilk mixture.Mix it well ,You have Majjiga Pulusu ready to serve.