No-Bake Buttery Truffles

 Ingredients

For the syrup

1 cup granulated sugar (7ounces; 200g)

3/4 cup (180ml) water

3 green cardamom pods, lightly crushed

3 whole cloves

1 tsp (5ml) orange blossom water / rose water / vanilla extract

 

For the Flour Mixture

1/4 cup plus 1tbsp ghee (2 1/3ounces; 66g)

2/3 cup all-purpose flour (3ounces; 85g)

1/4 tsp Diamond Crystal kosher salt; for table salt, use half as much by volume 

 

For Serving

Finely chopped pistachios, toasted unsweetened shredded coconut, ground walnuts, and/or toasted sesame seeds

Sliced apples, sliced pears, or fruit skewers

Preparations

For the Syrup: In a medium saucepan, combine sugar, water, cardamom, and cloves. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Once sugar is dissolved, reduce heat to medium-low to maintain a gentle simmer and cook for 3 minutes. Remove from heat, stir in orange blossom water, and set aside for at least 10 minutes to cool slightly. Strain syrup through a fine-mesh strainer into a heatproof liquid measuring cup; discard cardamom and cloves.  

For the Flour Mixture: In a separate medium saucepan, melt ghee over medium-low heat. Add flour and salt and cook, stirring constantly with a wooden spoon or heatproof spatula and scraping along the bottom and corners of the saucepan, until mixture is the color of peanut butter and smells nutty, 12 to 14 minutes. Remove saucepan from heat. 

While stirring constantly, slowly pour in strained warm syrup. The mixture will steam and bubble vigorously. Return saucepan to low heat. Using a wooden spoon or heatproof spatula, cook, stirring constantly, until mixture is smooth, glossy, and the consistency of thick warm fudge sauce, 12 to 14 minutes. 

To Serve as a Paste: Transfer mixture to a shallow serving bowl or plate and spread into an even layer. Let cool for at least 30 minutes before serving. Top with pistachios, coconut, walnuts, and/or sesame seeds, if using. If desired, serve with fruit on the side. 

To Shape Into Balls: Let the mixture stand at room temperature until firm and scoopable, 1 to 1 1/2 hours. Portion and roll the mixture into 1-inch balls (about 1 tablespoon each). Roll balls in pistachios, coconut, walnuts, or sesame seeds, if desired. Serve at room temperature. 

Make-Ahead and Storage

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. To freeze, transfer to an airtight freezer-safe container; if shaped into balls, separate layers with parchment paper. Freeze for up to 1 month. Thaw overnight in the refrigerator and serve at room temperature.

 

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Bisi Bele Bath

  

 Bisi Bele Bath is a comforting one-pot meal made with rice, lentils, vegetables, and aromatic spices. Its name literally means "hot lentil rice", and it is a favourite at weddings, festivals, and family gatherings across Karnataka.

Ingredients

bisi bele bath masala powder:

¼ cup coriander seeds

¼ cup chana dal

2 tbsp urad dal

2 tbsp cumin

½ tsp methi dana

2 tbsp sesame seeds

2 tbsp poppy seeds / khas khas

½ tsp pepper corns

6 pods cardamom

2 inch cinnamon

5 cloves

1 tsp oil

20 dried red chilli

few curry leaves

¼ cup dry coconut

½ tsp turmeric pdr

¼ tsp hing

For Pressure cooking

½ cups tuvar dal, soaked 20 minutes

½ cup rice

¼ tsp turmeric pdr

1 tsp oil

3 cups water

For Bisi Bele Bath

2 tbsp oil

2 tbsp ghee

1 tsp mustard

2 dried red chillies

pinch hing

2 tbsp peanuts

few curry leaves

½ onion, cubed

1 carrot, chopped

1 potato, cubed

2 tbsp peas

5 beans, chopped

½ tomato, chopped

½ tsp turmeric

½ cup tamarind extract

3 tbsp bisi bele bath masala

1 tsp chilli powder

1 tsp salt

5 cups water

 

For Tempering

 2 tsp ghee

2 tbsp cashew

 

Instructions

 

To make Bisi Bele Bath powder

 

in a heavy-bottomed pan take ¼ cup coriander seeds, ¼ cup chana dal, 2 tbsp urad dal, 2 tbsp cumin, ½ tsp methi, 2 tbsp sesame and 2 tbsp poppy seeds.

roast on low flame until the spices turn aromatic.

also add ½ tsp pepper, 6 pods cardamom, 2 inch cinnamon, 5 cloves.

roast on low flame without burning the spices.

transfer to the plate to cool completely.

in the pan heat 1 tsp oil and add 20 dried red chilli, few curry leaves and ¼ cup dry coconut.

roast on low flame until the chilli turns crisp.

transfer to the same plate and allow to cool completely.

once the roasted spices are cooled completely, transfer to the mixer jar.

add ½ tsp turmeric and ¼ tsp hing.

blend to a fine powder and homemade bisi bele bath masala powder is ready.

 

To make Bisi Bele Bath

in a pressure cooker take ½ cup tuvar dal, ½ cup rice, ¼ tsp turmeric and 1 tsp oil.

add 3 cup of water and pressure cook for 5 whistles. keep aside.

in a large kadai heat 2 tbsp oil, 2 tbsp ghee and splutter 1 tsp mustard, 2 dried red chilli, pinch hing, 2 tbsp peanuts and few curry leaves.

add ½ onion and saute slightly.

now add 1 carrot, 1 potato, 2 tbsp peas, 5 beans, ½ tomato, ½ tsp turmeric and ½ tsp salt.

saute for 2 minutes, or until the vegetables soften slightly.

now add 3 cup water and boil for 10 minutes or until the vegetables are cooked well.

further, add ½ cup tamarind extract and boil well.

add 3 tbsp bisi bele bath masala, 1 tsp chilli powder and 1 tsp salt.

saute until the spices are well cooked.

add cooked rice-dal, 1 tsp salt, 2 cup water and mix well adjusting the consistency.

cover and simmer for 10 minutes, or until the flavours are absorbed well.

now pour the fried cashew and mix well. i have fried 2 tbsp cashew in 2 tsp ghee until the cashew turn crunchy.

finally, enjoy bisi bele bath recipe with boondi and raita.

 

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Dubki Wale Aloo

A Mathura street-food favourite, this spicy, thin potato curry gets its character from crushed potatoes and aromatic whole spices.

Ingredients

500 gm potatoes, boiled and roughly crushed

2 tbsp mustard oil

1 tsp cumin seeds

1 tsp fennel seeds

¼ tsp hing

½ tsp fenugreek seeds

3-4 dried red chillies

2-3 green chillies, slit

1 tsp coriander pdr

½ tsp turmeric pdr

1 tsp Kashmir red chilli pdr

½ tsp amchur pdr

3-4 cloves

5-6 black peppercorns

1 black cardamom, lightly crushed

2 tbsp fresh coriander, chopped

Salt to taste

Method

Roughly crush the boiled potatoes, keeping some pieces chunky.

Heat mustard oil in a pan. Add cumin, fennel, fenugreek, cloves, pepper, black cardamom, hing and dried red chillies.

 Add green chillies and the powdered spices. Stir briefly.

Add the potatoes and mix gently, coating them with the spices.

Pour in enough water to make a thin, flowing gravy.

Bring to a boil and simmer for 10-15 minutes.

Add amchur and fresh coriander before serving.

Tip: The curry should be thin and flavourful rather than thick. Serve hot with  poori/ roti/ dosa.

 

 

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Sukhi Bhaji / Farali Potato

 INGREDIENTS

 1 large or 125 grams or 1 ½cupsPotatoes, boiled, peeled and cubed

 2 Cloves

 a tiny piece Cinnamon stick, size of a clove

1 tbsp Oil

½ tsp Cumin seeds

½ tsp Sesame seeds

1 Green chili, chopped finely

3 tbsp Peanuts, crushed

1 ½  tbsp Desiccated coconut

Rock salt  to taste

½ tsp Sugar

2 tsp Lemon juice

1 tbsp coriander leaves, chopped finely

 

PREPARATIONS 

Boil The Potatoes: You can boil potatoes in instant pot (manual 7 minutes). Or use a traditional pressure cooker (takes 2 whistles). Once potatoes are cool to touch, peel the skin and cut into small cubes.

Take cloves and cinnamon. Crush using mortar and pestle into a fine powder and keep it ready. Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit. Then add sesame seeds, within few seconds they will start to pop/fly. Immediately add green chilies and saute for 30 seconds. Add boiled potatoes, rock salt, sugar, cloves-cinnamon powder and mix well. Then add crushed peanuts and dry coconut. Mix and cook for 2-3 minutes. Add lemon (lime) juice. Add chopped cilantro and mix. Suki bhaji is ready to serve. 

NOTES-

If you prefer slightly mashed potatoes in your sukhi bhaji, then mash some of them with the back of the spatula.  

If you prefer the nice clean pieces of potatoes (not mushy) here is the tip for you. Let the boiled potato cool down completely and then cut into cubes. When you chop the potato while it is warm or hot, it will break and crumble. 

 

 

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Cold, Cough And Sore Throat This Monsoon? Make This Easy Kadha At Home

This simple kadha can be made using everyday kitchen ingredients: Water, turmeric, fresh tulsi (holy basil) leaves, black pepper, cloves, a pinch of salt, a little sugar and tea leaves (optional).

How To Make The Kadha: Bring water to a boil, then add turmeric, black pepper, cloves, salt, sugar and tulsi leaves. Simmer the mixture on low heat  until the water reduces to half the quantity. Strain it and enjoy it warm like tea. Tea leaves can be added if you prefer. 

 Why Many Families Still Trust It: This traditional recipe has been passed down through generations. Many grandparents still prepare it for children and family members during the monsoon as a comforting home remedy instead of reaching for cough syrups at the first sign of a cold.

How It May Help: Drinking the kadha warm may help soothe a sore throat, loosen mucus and provide comfort from cough and congestion. While it has a mildly spiced flavour, the balance of salt and sugar makes it easier to drink than many people expect.

A Few Things To Keep In Mind: This kadha is a traditional home remedy and is not a substitute for medical treatment. If symptoms are severe, persist for several days, or are accompanied by high fever or breathing difficulties, consult a healthcare professional. 

Ingredients 

tulsi leaves 5-7

ginger 1 " piece

peppercorns 4-5

cloves 2 

ajwain/ cinnamon 1/2 tsp

water 1-2 glasses

honey/ gur little 

Preparations

 Boil water in a pan.

crush ginger, peppercorns and cloves

in the boiling water, add tulsi leaves and crushed ingredients 

simmer the water, let it reduce to half its quantity

 strain the mixture, add little honey/ gur, mix well and drink as hot as possible.

Do consult a Dr. if your cough/ cold persists long or is getting worse, as this is only a home remedy. 

 

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Kutchi Dabeli

 Ingredients

1 tbsp Chilli powder  

1/2 tsp Amchur powder

1/2  tsp Black salt

1/2"  piece of Cinnamon

1 Green cardamom  

1 Black cardamom

1/2 tsp Cloves  

1/2 piece of Star anise

1  Bay leaf  

1/2 tsp Stone flower

1/3  Cup Coriander seeds  

1 tsp Cumin seeds

1/2 tsp Black pepper 

1/2 tsp Fennel seeds

1 tbsp Sugar  

2 tbsp Grated coconut

8 piece of Garlic 

 7 dry Red chillies

1 tsp Cumin pdr

1/2 tsp Black salt

1/4 Cup Tamarind  

1/2 Cup Chopped dates

1/4  Cup Jaggery  

1 tbsp Chilli powder

1/2  tsp Cumin powder  

1/2 tsp Dry ginger powder

1/2  tsp Black salt 

1/2 tsp Asafoetida

1 tbsp Oil  

4 medium Potatoes

1 tsp Cumin seeds  

1/2 tsp Asafoetida

1/2 -1 tsp Dabeli masala  or as needed

2 tbsp Sweet chutney

1/4  Cup Chopped Coriander leaves  

1/4 Cup Grated Coconut

1/4  Cup Pomegranate arils  

1/4 Cup Masala peanuts

1 tbsp Oil  

12 pieces Pav

1/4  Cup Nylon sev

Preparations

For dabeli masala, heat a pan and add all the whole spices, and a pinch of salt and sauté them on low heat.

Add the coconut and continue roasting all the ingredients until the spices are fragrant.

Cool the roasted spice and add them to a blender.

Add the powdered spices, sugar and blend to a smooth prefer.

Add salt to taste, blend again and keep aside.

For spicy chutney, soak the red chillies in hot water for 10 to 15 minutes.

Cool the soaked chillies and deseed them if you want the chutney to have a smoother consistency and be less spicy.

Add all the ingredients to the blender, with required amount of salt and water and blend to a semi thick, smooth paste.

For sweet chutney, heat some water enough to soak the tamarind and let it soak for 15-20 minutes.

After the water is cooled, squeeze the tamarind to separate the pulp.

Heat oil in vessel and saute the powdered spices briefly without burning.

Add the water with the tamarind pulp and the remaining ingredients and add some more water enough to boil the ingredients.

Let it boil on low heat till it become semi thick.

Remove the pieces of the date and set aside.

For dabeli filling, boil the potatoes very well, peel and mash them.

Heat oil in a vessel, add the cumin seeds and asafoetida and sauté it quickly.

Add the dabeli masala and saute it.

Add the mashed potatoes, sweet chutney and mix well.

Add the chopped coriander leaves and mix well.

Set the dabeli filling in a plate, cover the top with grated coconut, masala peanuts and pomegranate arils and press them well.

For assembling the Kutchi Dabeli, cut the pav in half alongside the width.

Toast it lightly.

Spread the sweet chutney on inner side of one half of the pav and the spicy chutney on inner side of the other half.

Add the dabeli filling in generous amounts on one half of the Fresho pav and place the other half on top.

Dip the pav sideways in the nylon sev, and the Kutchi Dabeli is ready to serve. 

 

 

 

 

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Mango Relish

 Ingredients

200 gm Mango  

100 gm Jaggery Powder

1/2 Cup Sambar Onion  

1/2 tsp Salt

3 pieces Cloves 

1 Cardamom

1 Bay Leaf 

1/2"  Cinnamon 

6 pieces Black Pepper Corns  

Sugar (if required)

 

Preparations

 

Grate or cut the mangoes into bite sized pieces and keep aside.

Start by melting the jaggery along with the water in a heavy bottomed vessel, once all the jaggery has melted add in the grated mangoes along with all the whole spices and pearl onions.

Allow the mangoes to cook through and soften, stirring occasionally over a low flame.

Once the mixture gets sticky and coagulates (forming a jam like consistency) , taste for salt and sugar and add in accordingly.

Turn off the flame and allow to cool completely before transferring into an airtight container.

Refrigerate and consume withing two weeks. It goes well with toast, roti, dosai, idli, adai and with whatever else you like.

 

 

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