Mango Shrikhand

_DSC0287

Whats you favorite childhood memories associated with mangoes? For me ts definitely Aam Shrikhand (and also Aamras). A bowl of this beauty makes everything about summer good. Fresh mango puree mixed with the creamiest homemade yogurt – and I am already salivating! I made this Mango Shrikhand a few days back and it screams summer. My summer happiness would be incomplete without this delicious dessert or accompaniment.

While I miss my mum’s and nani’s Mango Shrikhand, but this sunny beauty is my new friend this summer. What are you waiting for when such simple pleasures can be made in no time.

RECIPE

INGREDIENTS: (Makes 3 cups)

  • 3 medium sized alphonso mangoes, skin removed and chopped
  • 2 cups homemade hung yogurt
  • 4 tbsp jaggery powder (you can adjust it depending on the sweetness of the mangoes)
  • 1/2 tsp cardamom powder
  • slivers of 7 – 8 almonds
  • 1/2 tsp unsalted pistachios, roughly chopped
  • 5 – 6 strands of saffron

METHOD:

  • In a blender take the chopped mangoes, cardamom powder and jaggery powder and blend it into a smooth puree.
  • Fold this into the hung yogurt and chill until you are ready to serve.
  • Garnish with almond slivers, pistachios and saffron strands and serve immediately.

P.S: You can serve this with Aloo Parathas, Puris or have it as is.

 

Methi Malai Paneer

_DSC0505 (1)

Its raining here incessantly in Bangalore and all I was craving was a bowl of comforting paneer curry with some fluffy rotis. And such delicious cravings need to get fulfilled and hence Methi Malai Paneer happened in my kitchen. Being an ardent fan of paneer, this recipe is one of my family favorites. A few handful basic ingredients in the kitchen come together beautifully to make a stunning curry. The lush methi leaves, the delectable gravy and my ever favorite grilled paneer cubes.

So just when you thought paneer dishes are all the same and quite boring, this recipe is a winner. Try it and you’ll fall in love with it.

_DSC0489 (1)

RECIPE

INGREDIENTS: (For 3 – 4 people)

  • 200 grams paneer, cut into cubes
  • 2 cups fresh fenugreek/ methi leaves, roughly chopped
  • 2 medium onions, chopped
  • 2 medium tomatoes, chopped
  • 15 – 16 cashew nuts, soaked in a small bowl of water
  • 6 garlic cloves, crushed
  • 1 1/2 tsp chopped ginger
  • 1 green chilli, split lengthwise
  • 1 tbsp ghee
  • 1 tbsp oil
  • 3/4 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp dhaniya powder
  • 1/4 – 1/2 tsp garam masala
  • 2 tsp honey
  • 1/3 cup fresh cream
  • 2 tbsp dried kasuri methi leaves

_DSC0481 (2) (1)

METHOD:

  • In a kadhai take 1 tbsp oil and put it on medium flame. Add cumin seeds and saute it until it crackles.
  • Now add onion and saute until its translucent to light brown. This would take about 3 – 4 minutes.
  • Now add tomatoes, garlic, ginger, green chilli, cashews and a little bit of salt and saute it until the tomatoes are cooked and mushy.
  • Take it off the stove and allow it cool down completely.
  • Once cooled, mixer grind it into a smooth paste. You can add 1 – 2 tbsp of water if required.
  • Now take another kadhai on medium flame and take 1 tbsp of ghee in it. Add the tomato – onion puree in it. Add turmeric powder, dhaniya powder, red chilli powder, garam masala and a bit of salt and let the paste cook until its releases some oil.
  • Now add 1/3 cup water to this an let it cook for another 3 – 4 minutes.
  • Now add the fresh cream and keep stirring it until its well incporporated into the paste to avoid the cream from splitting.
  • Add methi/ fenugreek leaves to it and let it simmer for 4 – 5- minutes.
  • Now add paneer cubes and honey and let it simmer for 2 – 3 minutes. Alternatively you can grill the paneer cubes on a griddle pan and put it inside the gravy righe before serving.
  • Garnish with kasuri methi leaves and serve.

 

Eggless Mango Mousse

_DSC0030

There are a few must to do things for every summer and this luscious Eggless Mango Mousse is one of them. This screams summer – the beautiful yellow color, the aroma of the fresh mangoes, velvety texture and a chilled dessert. Everytime I end up making a mango mousse, its over in no time. My family loves it given that its seasonal and sugarless.

I often ask myself, retrospect almost everyday as to where do I get these ideas for cooking. Sometimes its my family’s confidence in me where there is a sense of expectation and happiness every time I make something, sometimes its through talking to people around me, what do they enjoy and definitely a lot of my friends across the world who come up with such beautiful creations. I feel good about the happiness and positivity around me and it helps me garner a lot of confidence and courage to go and create something. So thank you all!

So for all the mango lovers out there, do try out this quick Eggless Mango Mousse recipe now!

_DSC0032 (1)

RECIPE

INGREDIENTS: (4 -5 people)

  • 1 1/2 cup fresh mango puree (I used Alphonso mangoes)
  • 2 cups heavy whipping cream
  • 1 /2 tsp vanilla extract
  • 1/2 cup fresh mango, diced
  • 1/4 cup fresh blueberries (optional)
  • 10 – 12 cherries (optional)
  • mint leaves, to garnish
  • lemon zest, to garnish

METHOD:

  • Chill the whipping cream in the fridge for 1 hour or so. Take a clean bowl and whip the cream until they form soft peaks.
  • Add vanilla extract and whip it for another 10 seconds until just incorporated
  • Fold in the mango puree gently into the whipped cream and transfer it equally among the glasses.
  • Allow it to chill in the refrigerator for 6 – 7 hours.
  • Garnish with diced mangoes, berries, cherries, mint leaves and lemon zest and serve immediately.

Enjoy!

 

 

 

Lemon Blueberry Mini Loaf Cake

_DSC0681

My all time summer favorite combination is Lemon and Blueberry, and when you combine them in a mini loaf, they are irresistible! While I enjoy baking almost anytime of the day, I usually have sudden morning cravings for freshly baked goodies. And this no fail classic comes to my rescue every time. Its almost like saying that when life gives you lemons, you make these Lemon and Blueberry Mini Loafs.

The burst of freshness from the blueberries and the tang from the lemon, these mini bundles of wowness is not to missed this summer. They are an epitome of summer yumness. Buttery, lemon-y and yummy!

_DSC0689

RECIPE

INGREDIENTS: (Makes 4 – 5 mini loaf cake)

  • 3/4 cup whole wheat flour
  • 1 egg
  • 3/4 cup fresh or frozen blueberries (I used fresh blueberries)
  • 1/4 cup + 2 tbsp whole milk
  • 80 grams jaggery powder or granulated white sugar
  • 60 grams butter, cubed and at room temperature
  • 1/2 tsp heaped baking powder
  • 1/ 2 tbsp lemon zest
  • 1 tbsp fresh lemon juice

_DSC0676

METHOD:

  • Preheat your oven to 170 C for atleast 15 minutes. Butter or spray your mini loaf tins. (I used a mini loaf liner hence didn’t have to butter or spray)
  • In a bowl take the blueberries, 1 tbsp of flour and toss together until bluebrries are all coated with flour and keep aside.
  • In a bowl whisk together whole wheat flour, lemon zest and baking soda and keep aside.
  • In a another bowl take the butter and beat it using a electric beater until soft. Add the jaggery or white sugar and beat it until the mixture is pale and fluffy.
  • Add 1 egg and beat it until just incorporated. add lemon juice and beat it for 10 – 20 seconds.
  • Now add the flour mixture and milk and fold it gently until the mixture is just incorporated.
  • Add the blueberries and fold it gently into the batter.
  • Transfer the batter equally into the baking moulds and bake it for 28 -30 minutes or until a skewer inserted comes out clean.
  • Once done, let it cool down and then dive in!

Mayo Pasta Salad

_DSC0314

A bowl of scrumptious salad, freshly prepared chilled juice and a bite sized healthy desserts is what I usually crave for during the days when the temperature is soaring. Vibrant, fresh and delicious is what salad means to me and this Mayo Pasta Salad is my definition of a boring salad made exciting. I am sure by now you must be knowing how much I love my food and that I can’t eat the same thing day in and day out. Given this, I cannot thrive on leafy salads all the time and this salad fits in beautifully in my meal plans.

I throw in all the bits of veggies kept in the fridge, play around with a few dressing ideas and tada! my salad in ready. Creamy, crunchy, spicy and sweet – all packed in a single bowl of this mayo pasta salad that you ought to fall in love with this!

_DSC0300

RECIPE

INGREDIENTS: (For 4 people)

  • 1 3/4 cup uncooked fusilli pasta
  • 1 cup broccoli florets, blanched
  • 3/4 cup peppers, diced
  • 1 tbsp chopped parsley
  • 2 tbsp cilantro, finely chopped
  • 2 tbsp dried cranberries
  • 3 tbsp mayonnaise (I used store bought mayonnaise)
  • 6 tbsp yogurt/ hung curd (I used Epigamia Artisinal yogurt)
  • 1/2 tsp Sriracha Sauce (I used Bhut Sriracha Sauce)
  • salt, to taste
  • freshly ground black pepper, to taste

METHOD:

  • Put a pot of water along with a tsp of salt on stove and bring it to a rolling boil. Once done put the uncooked pasta and let it cook until al dente.
  • Once it is cooked, drain it and run the pasta under tap water and keep aside.
  • In a bowl whisk together yogurt, sriracha sauce, mayonnaise, salt and pepper until its smooth.
  • Take a bowl add all the ingredients – peppers, broccoli, pasta, parsley, cilantro and mix it gently.
  • Add the dressing and toss it until all the ingredients are well coated.
  • Garnish with berries and serve!

Banana and Nutella Quick Bread

_DSC0467

It’s time to reveal my secret (not so secret anymore) elixir for times when I am down and out – Banana and Nutella Quick Bread! I made this bread with ragi and oats flour and it all about comfort and yumness! Tried, tested and never failed with this recipe. And I hope you now understand why it’s my favorite – super easy, super quick and no scope of messing it up!
The freshly grounded cinnamon-y flavor to the nutty flavor from the flours, everyone’s favorite Nutella to the goodness from the banana in every bite, makes it a delicious dessert to dive in all through the day. Breakfast, lunch or dinner – you’ll fall in love with it.

_DSC0458

RECIPE

INGREDIENTS: (Makes 1 – 9 inch loaf)

  • 100 grams oats flour
  • 90 grams ragi flour
  • 3 ripe bananas, medium sized
  • 1 tsp cinnamon powder
  • 1/2 tsp baking soda
  • 1 1/4 tsp baking powder
  • 1 tsp vanilla extract
  • 2 tbsp chia seeds
  • 1/2 cup palm sugar
  • 2/3 cup olive oil + extra for brushing
  • 100 grams melted Nutella

METHOD

  • Preheat your oven to 170 C for atleast 15 minutes. Meanwhile spray or brush you baking mould with oil and keep it aside.
  • In a bowl sift your flours, baking soda, baking powder and cinnamon powder and whisk it. Add chia seeds and keep aside.
  • In another bowl mash the banana using a fork into small chunks. Add oil, sugar and vanilla extract to it and mix it well using a wire whisk.
  • Add the wet and dry ingredients and fold it until just combined.
  • Transfer half of it to the baking mould. Put half the Nutella and using a skewer make a design. Repeat the process.
  • Allow it to bake for 35 minutes or until a skewer inserted comes out clean.
  • Once done take it out of the oven. Allow it to cool. Then slice it up and serve!

Thai Rainbow Salad with Ginger Soy Dressing

_DSC0404

I have started to believe that I have a thing towards fresh produce and making everything from scratch whether its salad dressings, breads, ghee and possibly everything within my scope. There is still a long way to go, lot of skills to learn however I am loving this. Using local and fresh ingredients rather than frozen ones adds such a depth of flavor and a feel good factor in everything you make. The effort that goes in making everything perfect for your family and friends, making everything pure and good is a true epitome of love and affection.

This salad is all about freshness – delicious and crunchy ingredients, a flavorful dressing, beautifully tossed together and yay! its ready. A perfect way to welcome the summer and enjoy every bit of homemade thai flavors.

_DSC0383

RECIPE

INGREDIENTS: (For 4 – 5 people)

For the salad:

  • 1/2 cup shredded red cabbage
  • 1/4 cup shredded cabbage
  • 1/2 cup red carrots, julineed
  • 1/3 cup mixed bell peppers, julineed
  • 180 – 200 grams rice vermicelli noodles
  • 1/4 cup coriander leaves, roughly chopped
  • 2 tbsp peanuts
  • 1 tbsp black sesame seeds
  • 1/2 red chilli, for garnish

For the dressing:

  • 1/4 cup soy
  • 1 1/2 tbsp rice vinegar
  • 2 1/2 tbsp fresh lemon juice
  • 1 1/2 tbsp olive oil
  • 1 tsp freshly grated ginger
  • 1 tsp red chilli, finely chopped
  • 2 tsp honey (optional)

_DSC0396

METHOD:

For the dressing:

  • Whisk everything together until incorporated and keep aside until ready to use.

For the salad:

  • Take a bowl filled with boiling hot water and place the rice vermicelli noodles in it. Let it soak for 2 – 3 minutes or until the noodles is cooked.
  • Once done drain it and wash it with tap water. Allow the water to completely drain off.
  • In a large bowl mix together red cabbage, cabbage, carrots, bell peppers, coriander leaves, black sesame seeds and noodles and toss it so that everything is almost evenly distributed.
  • Add the dressing and toss it.
  • Garnish with red chilli, peanuts and coriander leaves and serve!