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Easy Vanilla - Protein Burfi

22:08 | Labels: , , ,


What is Diwali without burfis...
Burfis are always a favorite in our households and i just love trying different varities along with some traditional sweets every diwali.This time I've tried some simple and easy to make yet healthy burfies with milk protein powder for my kiddos and belive me it was a big hit in my "Diwali pharsan /pharal"


Ingredients
  • 1 cup Maida/all purpose flour
  • 1/2 cup Khova/mava
  • 1/2 cup Vanilla flavored  milk Protein powder( you can also use complan vanilla or horlicks)
  • 11/2 cups Sugar
  • 1/2 cup Water
  • 2 tbsp tutti fruitti
Cooking Directions
  1. Heat ghee in a pan, add maida and roast on very low flame for 8-10 minutes till you get nice aroma of the flour,but make sure it won't change the colour and take it out on a plate.
  2. Next in the same pan add khova and fry for 5-6 minutes
  3. Now add the vanilla milk protein powder and mix it well and switch off the gas.
  4. Meanwhile Grease one big steel plate or wooden board and keep aside
  5. Take a heavy bottomed pan and add water and sugar, start boiling to get the stringy sugar syrup. To check the strings,take a little syrup with and hold between thumb and fore finger a long string should form ,that means its ready .
  6. Immediately add the flour and protein powder-khova mixture and mix vigorously. when the mixture comes together and starts leaving the pan,switch off the gas.
  7. Now transfer the mixture into the greased plate and sprinkle some tutti fruitti and cashew nut pieces and level it with a flat spatula greased with ghee,cut into desired shaped pieces,should be 3/4 to 1 cm thick and leave it to set for at least 2 hours before taking it out.

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Posted by Unknown

Pan fried garlic butter & pepper Prawns

02:33 | Labels: ,



This is an amazingly good first course for seafood lovers and needs lots of really crusty baguette to mop up all the delicious juices. It is also delightfully simple and can be prepared well in advance. A perfect party snack!

Prep time: 15 minutes
Cook time: 4-5 minutes
Ingredients

  • 15-20 Jumbo tiger prawns
  • 15 Garlic,peeled and crushed
  • 3tbsp Butter,softened
  • 1/2 Lemon (grated zest and juice)
  • 1 tbsp Chopped fresh parsley or coriander leaves
  • 2tsp freshly ground/crushed pepper

To Prepare the prawns:

  • first of all pull off the heads and legs with your fingers, then simply peel away the shells, which come away very easily, but leave the tails still attached, as this makes them look prettier. 
  • Now turn each prawn on its back and, with the point of a sharp knife, make a cut down the center of each prawn, but do not cut through. Ease open with your thumb like a book and remove the brownish-black thread, scraping it away with the point of the knife – it should also come away easily. Next rinse the prawns and pat them dry with kitchen paper, then place them in the bowl.
  • Marinate with sea salt,1tsp pepper and lemon juice and lemon zest, cover the bowl with a cling film . Refrigerate for 30 -40 minutes.
How to make the garlic butter:
  • Next make the garlic butter, and all this involves is taking a large fork and combining butter,little salt and pepper and finely chopped parsley or fresh coriander in a small bowl. 
Cooking directions:
  • To cook the prawns,heat large frying pan,add Garlic butter.
  • Now add the marinated garlic butter prawns, and fry over a high heat, stirring, for 3 – 4 minutes until the prawns are well roasted and changes colour .
  • Take all the prawns into a serving dish and sprinkle with the some finely chopped parsley and garnish with the lemon quarters and serve hot.

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Posted by Unknown

Sulthanpur style suji ka halwa

08:35 | Labels: , , ,


Happy Dussehra and Navratri to all my visitors and friends!


 Today i have a delicious Suji Halwa from a place called Sulthanpur. Sooji Halwa is a very popular sweet dish all over India and is made on religious occasions, as offering to god as Bhogh or prasad . After the offering prasad is served to devotees as a blessing.Now this is very much like the Rava halwa we make, yet with a twist that surely make all the difference.

suji ka halwa

This is Caramelized Semolina halwa/pudding made with dry coconut, raisins, almonds and cashew nuts. I got this beautiful recipe from one of the famous cookery shows Chak le India kachcha Rasta,where chef Aditya Bal discovers the delicious halwa in Sulthanpur...on NDTV Good Times.

suji ka halwa


Ingredients
  1. 1 cup suji (Semolina/Bombay Rava)
  2. 3/4 cup Ghee/ clarified butter
  3. 1 cup sugar
  4. 1 tbsp dry coconut
  5. 1/2 cup mixed dry fruits(cashew nut,raisins and almonds)
  6. 1/2 tsp Cardamom powder
  7. 21/2 cups Water
Sulthanpur style suji ka halwa
Cooking Directions
  • Heat up the clarified butter in a kadai/wok and add the suji (Semolina).Keep stirring until the suji becomes brown.It will take about 12-15 minutes. It is essential for the suji/semolina to get brown.
  • Add the sugar, dry coconut, raisins, almonds, cashew nuts and keep stirring till the dry fruits turns to golden brown in colour.
  • Add  21/2 cups of water slowly,as you add the water to suji water will splatter.Turn down the heat while frying and adding the water and let it cook.
  • You will notice the starch in the suji will glutenize and will swell and absorb the water.This will create a nice thick halwa. Keep stirring while boiling.Once the halwa becomes nice and thick, this means its ready.
  • Serve hot for better taste.

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Posted by Unknown

Healthy Mackerel Salad with the citrus vinegrette

21:32 |



Here is a Saturday & Sunday morning favorite that’s healthy, easy and tasty! you can pair with Bread, Rice and more ...And just right for pairing with everything – everyday!


Prep time: 20 minutes
Cook time: 12-15 minutes
Ingredients
  • 2 mackerel (300gms)
  • 3-4 Garlic,peeled and crushed
  • 1 lemon
  • 1tbsp Olive oil or any vegetable oil
  • 2tsp Pepper powder
  • 1 Green chilly,slit and seeds removed
  • 1 Cucumber
  • 2 capsicum (red and green)
  • 2-3 Spring onions (both green and white part)
  • 1 Tomato
Cooking Directions
  1. Wash and clean the whole fresh Mackerel Fish (hope you remembered to slice open and remove intestines)
  2. Cut into fillets and remove the middle bone.
  3. Place the mackerel fillets on a plate. Squeeze juice from the lemon over the fish, then scatter over the garlic. Season well with sea salt and freshly ground black pepper and drizzle with a little olive oil. If you have time, set aside for 30 minutes infuse.
  4. Heat a large frying pan, on a medium heat and drizzle some olive oil ,add the mackerel fillets skin-side down. Cook for a couple of minutes and when the skin is crispy, turn the fish over and allow the flesh side to cook for another couple of minutes.
  5. One you are done with the frying,remove the skin and Carefully shred the fish and remove as many bones as possible.
  6. Whisk chopped spring onions, vinegar, Soy sauce salt and pepper into the bowl with the lemon juice. Whisk in oil in a slow, steady stream,toss well.
  7. Add sliced, tomatoes,cucumber and both red and green capsicum to the bowl toss to combine. Add the shredded fish and toss gently.
  8. Serve chilled.

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Posted by Unknown

Kerala style Mutton ishtu(stew)

05:07 |


mutton stew

India's vast boundaries not only summarize a variety of language and looks,but also a variety in Palates! Each region of the country has its own specialties which are distinct in flavour.
Today i am here with a delicious dish from our god's own country ..KERALA.
A typical kerala cuisine may include Puttu,appam,Idiappam made with pounded rice flour and served with vegetable or Mutton or chicken stew or ishtu as locals like to call it.This white coloured dish is all about cooking meat or veggeis in coconut milk along with aromatic spices.. 


mutton stew


  1. 1/2 kg -Mutton,cut into medium size pieces
  2. 1tsp Turmeric powder
  3. 1tsp- Black Pepper corns, crushed
  4. Salt to taste
  5. 2tsp-lemon juice
  6. 2 -big potatoes,cubed
  7. 3-4 -red onions/shallots,chopped
  8. 4 cups -Coconut,Freshly grated
  9. 3-4 -pieces of Cinnamon
  10. 10 -Cloves
  11. 2 Bay leaves
  12. 1 tbsp Fennel seeds,Crushed
  13. 1 tbsp Coconut oil or ghee
  14. 2-springs curry leaves
  15. 1tsp -Ginger,chopped
  16. 9-10 -Green chillies
  17. 1tbsp Maida or Rice flour

Cooking Directions
  1. wash mutton pieces with turmeric and keep aside.
  2. Apply some salt ,crushed pepper and lemon juice and marinate for 2-3 hours.
  3. Heat oil in a pressure cooker and add the cinnamon, bay leaves, clove ,crushed fennel seeds,saute for a second on low heat
  4. Now add onion, ginger,green chilies ,curry leaves and little salt, stir and add potatoes and the marinated mutton pieces,stir it well,then add 2 cups of water and cook for 20-25 minutes cooking time may vary depending on the tenderness of meat used - please use your judgement )
  5. While the mutton cooks,prepare the coconut milk.Add 2 cups of water to the coconut and extract the milk using a mixer or blender.
  6. Repeat the process to extract the second/thin milk using the  coconut residue tha we get after extracting thick coconut milk.
  7. Add some maida or rice flour to thin coconut milk (When you add maida or rice flour it really gives nice creamy texture to the gravy),blend it well and keep aside.
  8. Once the mutton is cooked,open the lid and Transfer it to a big vessel or deep pan and add the thin coconut milk and bring to boil.Now slowly add the thick coconut milk and switch off the flame.
  9. Serve hot with Kerala style parrota or apam or roti.

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Posted by Unknown

Phool Makhane ki Kheer/Puffed lotus seed pudding

03:52 |



When I first read about Lotus Seeds some time ago I was intrigued. Lotus are sacred to Hindus. So using the seeds as food certainly was very interesting. I came across the seeds in the local Reliance super market. its similar to popcorn but just looks amazing, and on the Ganesh chaturthi day i asked my wife to try some Punjabi style kheer/pudding. It was so yummy!

Puffed lotus seeds, also called Makhana, are used for cooking in the Northern and Western parts of India. The typical lotus seed is small, round and off-white in colour. It can be consumed raw or cooked. These seeds are a good source of protein, besides starch, fiber, fat, and traces of calcium, magnesium, zinc and iron. Lotus seed has astringent properties, and benefits the spleen and heart. It is said to nourish the blood and also improve appetite. It is said to cure many diseases, including those relating to the kidney, chronic diarrhea and excessive leukorrhea. People who have constipation should not consume these seeds.

Ingredients
  • 100 gms Puffed lotus seed/phool makhana
  • 1 cup Sugar
  • 2 liter Milk
  • 1/4 cup Cashewnuts, almonds and raisins
  • 1/4tsp Cardamom powder
  • 6-7 Kesar/saffron strands
Cooking Directions
  1. Heat a pan and dry roast lotus seeds until they turn firm and lightly crisp. Set aside.
  2. In a same pan, melt ghee and add nuts + raisins. Shallow fry until they are light golden brown and puffed up. Remove along with left over ghee and set them aside.
  3. soak saffron in a tbsp of warm milk for few minutes,
  4. Add milk to heavy bottomed pan and on boil,let it thicken & reduce for 20 minutes. Keep stirring occasionally.
  5. To the thickened milk, add sugar,half of the makhana/lotus seeds, saffron which we have soaked in milk and cardamom powder. Mix well until everything blends well.
  6. and cook covered for 10 to 15 mins until they soften a bit.
  7. Now add the remaining makhana/lotus seeds and cook again for 5 minutes on low flame.Switch off the flame and Garnish with fried nuts and raisins and serve hot or cold.
Thank you for finding my page and taking the time to read my creations.I hope you enjoy spending time on my blog from time, to time. It would be great to hear your comments, and helpful for me as a chef to share your views. I am truly grateful to you all!!
Thank you,thank you,thank you !
Pandu chef 

 P.S. In my next article, I’ll show you how to make delicious kerala style mutton stew... So, be sure to sign up for free mail updates so you don’t miss out.

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Posted by Unknown
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