Mix vegetable shak

MIX VEGETABLES SHAK

 

 

 

1/2 cup paneer cubes

1/4 cup sour yogurt

1 small potato diced

1/2 cup peas

1/2cup baby corns

1/2 cup mushrooms

1/2 cup cauliflower florets

1 small bell paper diced

1 large onion sliced

4 tomatoes crushed

1 teaspoon garlic chopped

1 teaspoon ginger chopped

1 teaspoon chili powder

1/4 teaspoon turmeric powder

1/2 teaspoon garam masala

1 teaspoon salt

1 teaspoon kasuri methi

little oil for shallow frying all the vegetables

 

 

For tempering

2 tablespoons ghee

2tablespoons oil

2 bay leaves

 

Heat the ghee and oil in a skillet, add   sliced onion’s and sauté until they are translucent. Add garlic and ginger and sauté until the raw flavor goes away. Add fresh tomatoes and cook on  low heat till oil oozes out.Turn the heat off and set aside until it cools down. Once cooled place in the blender and blend coarsely, set aside.

Shallow fry all the vegetables separately set aside. Place the prepared mixture in the skillet, add the fried vegetable’s and paneer mix all together add sour yogurt and gently mix well. cover the lid and let simmer on low heat for about 5minutes,stirring in between. Shak is ready to eat.

 

SITAPHAL BASUNDI

SITAPHAL BASUNDI

My buddy and an old friend from  Mwanza, who’s a very good cook and also shares lots of kitchen tips and the recipes with me. Bhavna Mansatta  / Thakrar, shared this sitaphal basundi. Can’t thank you enough Bhavna, Asante sana .

 

4 cups milk

3/4 cup sugar

2 cups sitaphal pulp ( custard apple pulp)

handful almond and pistachio’s slivers.

 

Place milk in a wide saucepan add sugar and boil the milk on a medium heat string in between till the milk becomes thick. Turn the heat off and let the milk cool completely. Add the sitaphal pulp  almond and pistachio’s slivers mix well and refrigerate until chilled.

 

 

BUTTERY POTATO SWIRLS

BUTTERY POTATO SWIRLS

 

With a new baby on the way, my mind is in full on grandma mode. Kids can be notorious picky eaters but by arranging food into fun shapes, you can make eating even the most basic of foods fun for kids. Here’s a tried and tested kid friendly recipe presented with a fun twist!

 

 

2 potatoes

1 tablespoon milk

2 tablespoons melted  butter

1/2 teaspoon garlic powder

3/4 teaspoon salt

1 teaspoon freshly ground black pepper

 

Boil the potatoes, cut into pieces and cook for couple minutes on a low heat for any remaining moisture. Turn the heat off and mash the potatoes. Add milk, butter, salt, garlic powder and black pepper. Mix well, and place the mixture in the piping bag using star tip,( or place the mixture in the mold)  form swirls on greased baking tray and  bake in the preheated oven on 300 degrees for about 20 minutes or until golden brown.

NOTE start piping out, do a circle and go over it. Make little mound .

 

FLAKY BAKED MASALA PARATHA

Flaky baked masala paratha

 

 

1 1/2 cup white flour

1/2 teaspoon yeast

1 teaspoon salt

1 medium size onion thinly sliced

300 ml water ( approx.)

4 tablespoons butter melted ( spread on rolled roti)

little milk for brushing paratha

 

For stuffing

1 cup crumbled paneer

1 teaspoon chili flakes

pinch of salt

handful cilantro chopped

mix all together and set aside

Place yeast in a small bowl add little water and mix well, let rise. In a large bowl place flour add yeast and salt mix and add little water at a time and mix well. Knead for about 5minutes . Cover and leave for about 1 hour to rise. Place the prepared dough on the surface and divide in to 4 equal parts. Make round balls and  flatten with your palms. Roll adding dry flour and roll in to paper thin roti. Spread the melted butter all over the roti with brush, sprinkle prepared paneer mixture top with onian slices and roll the roti like bhakharwadi.  ( Roll and make a wheal ) With your palm flatten the paratha, and brush milk on top of paratha. Bake for 15 minutes in the preheated oven on 250 degrees  or until nice and crispy.

 

 

MASALA IDLI

MASALA IDLI

 

 

1 cup idli batter

1 small onion finely chopped

1/4 teaspoon ginger paste

2 green chilies finely chopped

1 small tomato diced ( optional)

1/2 teaspoon salt

3/4 teaspoon Eno

handful cilantro chopped

While making idlis add eno. ( fruit salt)over the batter and mix well.

 

Put batter into idli mould and steam for 12 min or till the idlis are cooked .Demould the idlis and place on the serving plate.

 

 

FOR GARNISHING

1 cup yogurt

salt to taste

handful cilantro chopped

Mix yogurt, salt and cilantro well and set aside.

FOR THE TOPPING

Green chutney

Tamarind chutney ( optional)

1 teaspoon roasted cumin powder

1/2 teaspoon red chili powder

 

Place the prepared idli in the plate, garnish with yogurt mixture. Top with green chutney, cumin powder and chili powder. Enjoy swadish mazedar masala idli.