Mango almond pudding

 Ingredients

For almond milk (500ml)

• Almonds - ¾ cup/ 110 grams
• Water - 2½ cups

Other ingredients

• Cornflour - 35 gm / 4½ tbsp
• Cinnamon stick - 1
• Vanilla essence - few drops
• Sugar - 100 grams / ½ cup

For mango sauce

• Mango, large - 1
• Sugar - 50 grams / ¼ cup
• Water - 1½ cups
• Lemon, small - 1 no
• Mint sprigs - for garnish

Method of preparation

1. First, prepare the almond milk. Boil the almonds for two to three minutes to soften them well. Drain the water using a strainer, and then run tap water over the boiled almonds to bring down their temperature. Now, place the almonds in a grinder. Add water to it and them grind well. When the mixture has been well ground, strain the mixture through a fine mesh bag (or a muslin cloth). Squeeze out the almond milk completely. Keep the ground almond bits aside to use in other recipes.
2. Set aside some of the almond milk (one large ladleful). To it, mix some cornflour. Mix them well. (Custard powder can also be used instead of cornflour.)
3. Pour the remaining almond milk into a saucepan and bring it to a boil. As the milk is warming up, add cinnamon, vanilla essence and sugar. Mix them well. Once the sugar is dissolved and the milk starts to boil, lower the heat.
4. Then, slowly add the almond milk and cornflour mixture into the saucepan. Take it off the flame as it starts to thicken and keep stirring continuously. Bring the saucepan back on the low flame if required, stirring all the time. Cook this blend until it reaches a very thick and gooey consistency.
5. Remove the cinnamon stick, and transfer the mixture into the molds. When the mixture cools down completely, transfer it to a refrigerator and keep it for around two hours.
6. Next, prepare the mango sauce. Peel one large ripe mango and put it in a blender with sugar. Then, heat up a pan and pour in the blended mango. Add a dash of water, stir and mix well. Take it off the heat and then pass the sauce through a strainer. Squeeze in a small lemon and stir it in. The mango sauce is ready. Keep it in the freezer to cool it down.
7. To serve, bring the pudding out of the freezer and take it out of the mold. Plate it with the mango sauce on top, garnished with mint sprig. Enjoy chilled.                                                                 

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Stir Fried Tofu With Rice

Ingredients

Cooked Basmati Rice - 3 cups cooked

Oil - 3 tbsp

Ginger Garlic Paste - 1 tbsp

Onion - 1 chopped finely

Green Chilli - 2 chopped

Cabbage - ½ cup chopped finely

Beans - ½ cup chopped finely

Carrots - ½ cup chopped finely

Capsicum - ½ cup chopped finely

Salt to taste

Sugar - 2 tsp

Soy Sauce - 1 tbsp or to taste

Vinegar - 2 tsp

For Marination:

• Tofu - 1 cup cubed
• Red Chilli Powder - ½ tsp
• Salt to taste
• Soy Sauce - 1 tsp

 Marinate tofu with the above ingredients for at least 30 minutes,

Preparations

Mix tofu with the ingredients given, Heat oil in a pan, add tofu and fry till golden, drain and set aside.

Now in the remaining oil, add in ginger garlic paste and saute for a min.

Add in onions and chillies and cook them for a min.

Add in all veggies and toss well. Add salt and sugar and saute them for 5 mins or so.

Add in tofu and mix well.

Now add in cooked rice and stir fry for 2 mins or so.

Add soy sauce, vinegar and mix well. Serve hot.

 

 

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Sugar-free Chikoo Ice-cream

  

Ingredients

4 ripe chickoo (peeled and seeds removed)

8 soft dates (seedless)

12 cashews

2 cups chilled milk

1 pinch cardamom powder

2 tbsp roasted almonds (chopped)

Method

Soak the dates and cashews in warm water for about 15 minutes. This helps them blend smoothly and creates a creamy texture.

Peel the chickoo, remove the seeds, and chop them into small pieces. Make sure the fruit is ripe for natural sweetness and better flavour.

Add chickoo pieces, soaked dates, cashews, milk, and cardamom powder into a blender. Blend until the mixture becomes thick, smooth, and creamy.

Pour the mixture into an airtight container and sprinkle chopped roasted almonds on top. Freeze it for 5 to 6 hours or until properly set.

Remove the ice cream from the freezer a few minutes before serving. Scoop it into bowls and enjoy the naturally sweet and creamy summer dessert.

Healthy sugar-free chickoo ice cream is a simple homemade dessert that combines taste, nutrition, and freshness in every bite. It is a perfect summer treat for anyone looking for a naturally sweet and creamy alternative to regular ice cream.

 

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Matte Ke Aloo ( Potatoes in Buttermilk gravy)

 

Ingredients

1 litre mattha (buttermilk)

250 grams boiled potatoes

5-6 green chillies, slit

1 tsp grated ginger

1 tsp cumin seeds

1 bay leaf

1 black cardamom

4-5 whole black pepper

2 whole red chillies

1/2 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp coriander powder

1/2 tsp black salt

Salt to taste

1 tbsp roasted kasturi methi

1 tbsp fresh coriander leaves, chopped

Directions

1. Cook The Whole Spices

Heat mustard oil in a pan and add cumin seeds along with the bay leaf, cardamom, pepper and other whole spices. Once they start crackling, add whole red chillies, grated ginger and slit green chillies. Cook them on a low flame for about 2 minutes.

2. Cook The Powdered Spices

In a small bowl, mix the powdered spices with 2-3 teaspoons of water to form a paste. Add this paste to the pan once the whole spices are ready. Cook on low flame and stir carefully to avoid burning. If needed, switch off the flame while stirring to prevent the spices from sticking.

3. Add The Potatoes

After 2 minutes, add the boiled and lightly mashed potatoes. Mix well with the masala, adding a little water so that the flavours coat the potatoes evenly.

4. Add The Buttermilk

Keep the flame low and slowly pour in the buttermilk, stirring continuously so it blends smoothly with the potato and spice mix. Cook gently on low flame until the colour of the curry changes.

5. Season And Finish

When the curry begins to boil, add both black salt and regular salt. Stir in roasted kasuri methi and fresh coriander leaves. Allow the curry to simmer for a few minutes until it reaches the desired consistency.

Health Benefits Of Mattha Aloo

Mattha Aloo is not only flavourful but also light and digestion friendly. Its buttermilk base makes it cooling, especially in the hot months.

• Probiotics: Buttermilk supports gut health.
• Low on oil: Compared to rich curries, it feels lighter.
• Balanced: Potatoes add fiber and energy without heaviness.

This balance of comfort and health is one reason why it is often chosen as a summer curry.

Serving Suggestions And Variations

Traditionally, Mattha Aloo is served with puri or paratha, but it is versatile enough to be paired with other staples.

• For lighter meals, serve it with steamed rice or rotis.
• For variation, a small amount of gram flour can be added to thicken the curry.
• To make it milder, reduce the number of chillies.

Whichever way it is cooked, the buttermilk base gives Mattha Aloo its unique, refreshing flavour.

Tips And Tricks For Mattha Aloo

There are two common methods of preparation:

• Method 1: Add buttermilk after tempering, then potatoes later.
• Method 2: Add potatoes first with spices, then stir in buttermilk.
• Both work well. You can try each to see which version you prefer.

Once you make Mattha Aloo, it is likely to become a regular feature on your table. Its tangy, spiced flavours and ease of cooking make it one of those recipes you will return to again and again.

 

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How To Make Curd in – Instant Pot

Ingredients and Method

Milk: Opt for full-fat whole milk for a creamier, thicker texture in your yogurt. However, if you’re aiming for a lower-fat option, you can use low-fat or fat-free milk, though the resulting yogurt may be slightly less creamy and have more whey content.

Yogurt Starter: This can be store-bought plain yogurt (dahi) with live active cultures or reserved yogurt from a previous batch of homemade yogurt. Choose a yogurt that is made without gelatin. 

 

How To Make Curd In Instant Pot?

1) Fill the Instant Pot liner with about 1 inch of water and place a rack inside.

2) Put a glass container (e.g., Pyrex) on the rack and fill it with milk. Optionally, cover the container with a lid.

3) Close the Instant Pot lid, set the valve to sealing, and steam for 0 minutes.

4) After the pin drops, carefully remove the container from the Instant Pot and let it cool down to lukewarm (If it cools to room temperature, that’s fine). 

5) While the milk cools, remove the yogurt starter from the fridge, whisk it to smooth, and let it come to room temperature.

6)  Once the milk reaches lukewarm temperature (check by inserting your finger or using a thermometer – about 110°F or 43°C), add the whisked yogurt starter and stir well.

7) Cover the container with its lid and place it back in the Instant Pot.

8) Close the Instant Pot lid, press the ‘Yogurt’ button, and set the timer for 10-14 hours, depending on your desired level of sourness.

9) Once the timer is done, your curd or dahi is ready. You can enjoy it immediately, but for a firmer texture, chill it in the fridge for a couple of hours.

 

Expert Tips

Temperature of Milk: 

• Ensure the milk cools down to lukewarm before adding the yogurt starter. This temperature is ideal for the fermentation process.
• If the milk is too hot, it can kill the active cultures in the starter, resulting in a curd that doesn’t set properly.
• If the milk cools down to room temperature, it’s still fine, especially since we’re fermenting it in the Instant Pot. The curd will still turn out good.                                                          

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sweet shakarpara

 Ingredients and Preparations

maida 500 gm

sugar 3/4 cup

melted ghee 3/4 cup

water  3/4 cup

cardamom pdr 1/2 tsp

salt 1/4 tsp

 

in a pan heat water, ghee, sugar, cook till sugar melts, add salt and elaichi pdr mix

once warm add maida 4 cups mix well to a medium soft dough, cover and rest for 20 minutes, knead slightly again, cut into 4 pieces. 

take 1 piece, form into a ball, roll into slightly thick roti, then fold the roti like a pocket, press and roll again into a slightly thick roti, cut into desired shape and fry in medium hot ghee/ oil. OR

roll into a medium thick roti, roll the roti into a log, then roll into a medium thick roti, cut into desired shapes, you can see layers, fry in medium hot ghee/ oil till crisp, drain and store in airtight container once cold.

 

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Sial masala for Bhatinda aloo

Ingredients and Preparations  

coriander seeds 1 tbsp

saunf 1/2 tsp

jeera 1 tsp

peppercorns 1/4 tsp

kalonji 1/2 tsp

roast and pdr  coarse

potatoes boiled 1/2 kg 

hing

garam masala 1/2 tsp

ginger 1 tsp

garlic 1 tsp

green chilies

red chili pdr to taste

dhania pdr 1 tsp

amchur pdr 1/2 tsp 

oil 2 tbsp

jeera 1/2 tsp

kalonji 1/2 tsp

ginger, garlic green chilies fry

add potatoes turmeric pdr 1/2 tsp, hing 1/4 tsp, salt to taste, mix and fry well

add the powdered masala about 2 tsp, if more can be stored, mix well.

 

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Aloo Chana Instant Pot / Stove top

Ingredients

Chickpeas 2 cups boiled / 1 15 oz. can chickpeas drained and rinsed OR ½ cup dried chickpeas

Potatoes ½ pound/ 225 gm diced to 1 ½”, if you use a pan, boil in 1 cup water, while you prepare the rest of the ingredients

Onion 1 cup/ 120 gm sliced/ chopped from 1 medium

Green chilies 1-2 slit

Ginger-garlic paste 1 tbsp or ½” ginger peeled and 3 garlic cloves crushed/ minced

Tomatoes ¾ cup chopped, deseeded

Mint leaves 2-3 tbsp leaves chopped

Spices

Turmeric pdr ½ tsp

Garam masala ¾ - 1 tsp as per taste

¾ to 1 tsp Kashmir red chili pdr as per taste

Bay leaf 1 or curry leaves 1 sprig

Star anise 1, mace 1 strand

Cumin/ jeera OR caraway seeds ½ tsp

Green cardamoms 3

Cloves 3

Cinnamon 3” pieces

You can choose the spices as per your taste

Preparations 

If you don’t have raw coconut, you may use coconut milk. To a small grinder jar, add 1/3 cup grated raw coconut, 10 cashew nuts or 1 tbsp fried gram ( pottukadalai), 1 tsp fennel seeds and pour ½ cup water

To substitute the above ingredients, use 1/3 cup thick canned coconut milk, 1 tbsp nut butter and ¾ tsp ground fennel / saunf. Add them to a small bowl and whisk together with a fork.  Grind to a smooth paste.

Heat 3 tbsp oil in a pan or instant pot ( on saute mode) and add the whole spices. When they begin to sizzle, add curry leaves and onion.

Saute until they turn golden, add ginger-garlic paste and green chili.

Saute for a minute and add tomatoes. Cook until the tomatoes break down to a mush.

Add mint leaves and saute until aromatic for 1-2 minutes.

Stir in the salt, turmeric , chili pdr and garam masala

Turn down the heat and add 1/3 cup whisked yogurt, use thick yogurt only.

Cool down for 2-3 minutes.

Mix in boiled chickpeas, potatoes and ¾ cup stock/ water/ ( Note use boiled potatoes, if using a normal pan/ pot & use raw potatoes only to cook in Instant pot.

Pour the coconut milk.

Stove top- bring to a gently boil. Cover and simmer for 6-8 minutes, until thick and aromatic. If it turns too  thick, add a splash of hot water as you cook. If it is runny, mash a few potatoes.

Instant pot (IP)- pour another ½  cup water. Cover the instant pot and pressure cook for 5 minutes. The IP beeps when it is done, press cancel and wait for 2 minutes. Gently release the pressure manually. Be careful of the hot pressure.

Aloo chana is done when the chickpeas and potatoes are tender and very soft or slightly mushy. The gravy is slightly runny at this stage but turns thick after cooling. Taste and more salt/ garam masala or Kasturi methi if you desire.

Garnish aloo chana with chopped coriander leaves. Serve with plain rice, pulao/ roti/ dosa.

TIPS

If you se dried chickpeas, soak ½ cup chickpeas overnight and pressure cook with 1 cup water till al dente. Not completely soft. In the IP you cook for 13 minutes.  Since it is pressure cooked again for another 5 minutes in the kurma. You’ll be left with ¾ cup water/ chana stock, use that when you cook the aloo chana.

Canned chickpeas- drain and rinse the chickpeas well. They should be tender and not to soft. Every brand is different. If in doubt don’t use IP to pressure cook them, instead cook them in a pot.

Green chilies & chili pdr- If you don’t use enough green chilies/ chili pdr, your kurma will taste sweet due to the coconut and nuts. Using a lot of chili pdr, alters the flavour of kurma.

Whole spices are an essential ingredient set in a kurma recipe, but you may omit them and use more garam masala. That alters the flavours because whole spices impart a delicate flavour to the kurma.

 

 

 

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Quick No ferment Suji Idlis

 Ingredients

suji 1 cup

curd 1 cup

water 1/2 cup

baking soda 1/2 tsp

oil 1 tsp

jeera 1/2 tsp

mustard seeds 1 tsp

green chili 1  finely chopped

Preparations

heat  oil, add mustard seeds, once it crackles, add jeera and green chili, stir, pour over the batter.

roast suji for 2-3 minutes, add curd, water, add all the spices, just before steaming, add baking soda, mix well adding wee bit water over the soda.

pour the batter in greased idli plates, steam for 10 minutes. Serve hot with sambar/ chutney/ milagai podi.

 

Tip

to make it healthier you may add some finely grated carrot, peas, finely chopped spinach or any vegetable of your choice to the batter, before steaming. 

 

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Basic Indian Curry Paste /Instant Pot Onion Tomato Masala

 Ingredients

¾ cup Oil

3 lbs Red onion

4 tbsp Salt

2.5 oz Ginger/ 2 tbsp

 2 oz or 25 cloves Garlic

5 Green chilies

4 lbs Tomatoes

1 ½ tbsp turmeric pdr

⅓ to ½ cup Red chili powder

½ cup Coriander powder

 

Preparations

Roughly chop the onions and soak in warm water for 15-20 minutes.

Pulse them in food processor to make it finely chopped. Do it in batches.

Turn on the saute mode in IP and add oil. Once hot add onions and salt.

Mix and let it cook till mixture gets light brown color, do stir occasionally. This process takes 30-40 minutes.

Meantime, prep ginger, green chili and garlic. Take them into food processor and pulse to make it minced mixture. Keep it aside.

In the same food processor jar, make chunky puree of tomatoes.

Once onions are ready, add ginger, garlic green chili mixture and cook for 3-4 minutes.

Add tomatoes, turmeric powder, red chili powder and coriander powder. Mix very well.

Close the IP with lid and cook on manual (high pressure) for 10 minutes. Let NPR and then open.

Remove half of the chunky masala and using hand blender make smooth puree of rest of the masala.

Freeze ¼ cup portion into silicone cupcake liners till frozen. Then remove and store in Ziploc bag in the freezer.

Label the bags with ‘chunky’ and ‘smooth’ onion tomato masala with date.

Use as needed in the recipe.

 

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