Dates, carrot and walnut cake with zero added sugar

October 6, 2022October 7, 2022 Leave a comment

Dates, carrot and walnut cake with zero added sugar

Delicious, moist and healthy cake with the goodness of dates, carrot and wallnut is a delightful guiltfree indulgence. My husband was diagnosed with diabetes almost a decade ago and as an ardent sweet lover it became an hulrricane task to beep keep him away from desserts.As a result I kept on trying innovative recipes in my kitchen with sugar substitute. Recently I came across a simple and easy healthy cake recipe with no added sugar and an amazing taste. This healthy cake recipe with the sweetness of dates is a must try as an alternative to classic cake recipe.

Ingredients
Dates – 16 to 18
milk -1 /4 cup
Flour– 1 cup
Grated carrot – 3/4
Egg-2
Butter– 100 grams
walnut – 7- to 10
Baking powder-1/4 tsp
baking soda –1/2 tsp
Vanilla essence – 1/4tsp

step 1

In a small pan add the deseeded dates and milk and let it boil and simmer for a couple of minutes.

Step 2

Let it cool and make a paste in a blender

step 3

Grate the carrot and squeeze the excess water.

step 4

Melt the butter and add the dates paste to it. Gradually add the grated carrot and egg to the butter and combine them all together with the help of a whisk.

step 5

Sieve the flour along with the baking powder and baking soda

Step 6

Now add the wet mix to the dry one. Add the Vanilla essence and chopped walnut. Fold the mix gradually until they all combine together.

Step 7

Preheat the oven at 160 degree Celcius. Pour the cake batter in a greased container

step 8

Bake for about 40 minutes at 160 degree celcius until done.

step 9

Cool and enjoy the cake.

Tip

soaked dates adds moisture and texture tothe cake.

To check the cake, insert a knife or toothpick in it and if it comes out clean then the cake is done.

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Mango stuffed kulfi

July 31, 2022 Leave a comment

Summer is all about mango and each time it brings back the loving memories of my dearest mother in law who was an intense mango lover. Mangoes literally ruled her heart and she believed that no other food can match the aroma and taste of this incredible fruit and here I dedicate this dish to the doting lady” Ma”. Although I keep on trying creative recipes with mango, believe me the mango stuffed kulfi is beyond compare. It is a simple dish where the milk is reduced by boiling and sweetened and then stuffed in the mango. A must try recipe, simple yet amazing.

Ingredients

Mangoes : 4

Full cream milk : 1 litre

Sugar : 4 tsp

Cardamom powder : a pinch

Kesar : 10 to 12 strings

Step 1

To scoop the seed from the mangoes, cut the crown and with the help of a sharp knife cut along the seed. Make sure not to cut the edges.

Step 2

Now with the help of a grip twist the seeds to loosen it. Gradually pull out the seed.

Step 3

Squeeze the excess pulp from the seed and keep it aside.

Step 4

Boil the full cream milk in a thick bottom pan. Lower the flame and reduce it until it comes down to ⅓ in volume, stirring occasionally. To this add sugar, cardamom powder and kesar, mix well and switch off the flame after a couple of minutes. Let it cool.

Step 5

Once cool add the mango pulp and mix it well.

Step 6

Pour the rabari in the mangoes and cover with the crown.

Step 7

Place the mangoes straight in the container, let it freeze for at least 8 to 10 hours or until set.

Step 8

Peal it with the help of a sharp knife.

Step 9

Cut into roundles.

Step 10

Garnish with saffron string and enjoy the incredible dessert.

Tip

Use firm mangoes for a perfect result.

Minty Chicken Kebab

November 29, 2021 Leave a comment

Getting back to what you are at best after a much needed break is like a breath of fresh air. In my recent travel spree, I got a chance to taste a few amazing dishes and so couldn’t stop myself from trying one such recipe of scrumptious kebab. It’s my take on the chicken kebab along with the refreshing flavour of mint and coriander topped with butter and cream dressing. The mildly flavoured Minty chicken kebab is worth a try.

Ingredients

Boneless chicken : ½ kg ( cut into medium sized cubes)

Hung curd : 4 tsp

Cream : 6 tsp

Mint leaves : ½ cup

Coriander leaves : ¼ cup

Green chilli : 6

Lemon juice : 1 tsp

Ginger garlic paste : 2 tsp

Kasuri methi : 1 tsp

Roasted besan : 2 tsp

Chat masala : 1 tsp

Garam masala : 1 tsp

Cinnamon powder : ¼ tsp

Mustard oil : 1 tsp

Butter : 50 gms

Salt as per taste

Step 1

Marinate the chicken with lemon juice and salt for about fifteen minutes.

Step 2

Grind together mint, coriander leaves and green chilli.Transfer it into a bowl and mix it together with four tsp of cream.

Step 3

In a separate bowl mix the other marinade consisting of ginger garlic paste, chat masala, salt, garam masala powder, kasuri methi, roasted besan and mustard oil.

Step 4

Squeeze the excess water from the chicken pieces and marinate it with the second marinade. Keep it aside for half an hour.

Step 5

Lastly add the green chutney and cream mix and hung curd.let it rest for at least five to six hours.

Step 6

Thread it in the skewers and grill it for about 20 minutes at 160 degrees or place it in the airfryer for about fifteen minutes. Flip it and brush with oil or butter.

Step 7

Once done, dish out the kebab and sprinkle the butter and cream dressing and enjoy it with lemon wedges and mint chutney.

Tip

One can pan fry the chicken by adding little oil in the pan and cooking on medium flame for about 10 to 15 minutes or until the kebab is tender and charred.

Khubani ka meetha with rabri (apricot delight)

September 22, 2021 Leave a comment

Khubani or apricot sweet is a classic Hyderabadi dessert that tastes amazing when topped with lusciously creamy rabri making it a purely delightful sweet. I had recently bought a packet of Apricot and used it just a couple of times while the rest lay unnoticed in my fridge. Yesterday while organizing it , the packet caught my attention and therefore came up With this awesome recipe. I served it along with rabri and chopped nuts and this sweet and tangy dessert was an instant hit. Simple and easy to prepare, this Indian traditional sweet recipe is a must try where the apricot is slow cooked to jam -like consistency.

Ingredients

Apricot : 8 to 10

Sugar : 4 tsp

Kesar : 7 to 8 strand

Rose water : 1 tsp

For rabri

Full cream milk : 1 litre

Sugar : 2 tsp

Dry fruits : 1 tsp

Step 1

Soak the apricot overnight with enough water.

Step 2

After soaking it overnight,the apricot will become soft and double in size.

Step 3

In a thick bottom pan cook the apricot in the same soaked water on medium flame for 15 to 20 minutes.

Step 4

Once soft, mash the apricot with the help of a masher but also keep a few pulpy ones. Next add the sugar.

Step 5

Cook it for another fifteen minutes with the saffron. Finally add the rose water and give it all a good mix.

Step 6

Make rabri by reducing milk and sugar to the desired consistency.

Step 7

Serve the khubani ka meetha with rabri and garnish with dry fruits.

Tip

Use the same soaked water to cook the apricot.

Adjust the sweetness as per your taste.

Paneer Pasanda

August 26, 2021 Leave a comment

Gauri, a close pal of mine, is the Only vegetarian friend in the close circle of my friends. For an ardent meat lover it becomes a herculean task to to lay out an equally exotic and impressive vegetarian spread for a loved one. So this time when we decided to meet over dinner, I tried my hand on the delectable paneer pasanda for the very first time and to my surprise it turned out to be good enough to eat. Paneer slices sandwiched with dry fruits and served in tomato gravy, paneer pasanda is a must try dish. Serve it with lachcha paratha since they compliment each other really well. This dish involves extensive preparation and could be made for special occasions.

Ingredients

Paneer : 250 gms

Onion : 1

Tomato : 3

Cashew nut : 8 to 10 pieces

Ginger garlic paste : 2 tsp

Kasuri methi : 1 tsp

Red chilli powder : 2 tsp

Turmeric powder : ¼ tsp

Salt as required

Oil for frying

Cornflour : 4 tsp

Butter : 2 tsp

For stuffing

Green chilli coriander chutney : 1 tsp

Cashew nut : 2

Cheese : grated 2 tsp

Apricot : diced 2 tsp

Step 1

Cut a thick slice of paneer into two pieces with the thickness of half inch.

Step 2

Mix together the grated cheese, apricot, green chilli coriander chutney and diced cashews .

Step 3

Place a spoon full of stuffing on a paneer slice and top with the other slice. Repeat the same with the rest of the paneer .

Step 4

Dip in a cornflour slurry.

Step 5

Carefully fry the sandwiched paneer from both the sides.

Once done take it out in an absorbent paper.

Step 6

In a pan heat 2 tsp of butter and saute onion for a couple of minutes. Add cashew nut, sliced tomatoes and kasuri methi and fry them together for another three to four minutes. Next add half a cup of water and allow to cook for about ten minutes on medium heat.

Step 7

Let it cool down and grind into a smooth paste. Heat two tsp oil in a pan and add ginger garlic paste. Saute it and then add the ground paste along with red chilli powder, turmeric powder and salt. Cook them all together until the oil leaves the side of the pan. Add a cup of water and let it come to a boil.

Step 8

Gently place the paneer pasanda on the gravy and let it come to one boil.

Step 9

Top it with cream and serve the pasanda with paratha or naan.

Tip

Apricot gives a sweet kick to the stuffing. You can even substitute it with raisins.

Kali mirch chicken ( Pepper chicken)

May 30, 2021May 30, 2021 Leave a comment

Looking up new recipes and trying out in my kitchen has been my passion for a long time and fortunately it has not faded with the passage of time. I came across a recipe for Kali mirch chicken while flipping through an old cookery book and found it so tempting that I could not resist but giving it a try. The dish turned out to be deeply satisfying and my family thoroughly enjoyed it. Kali mirch chicken With lustrous creamy gravy topped with the unmatchable flavour of pepper will never fail to impress your family and friends. A must try dish.

Ingredients

Marination

Chicken : 1 kg

Curd : 1 cup

Ginger garlic paste : 2 tsp

Salt

Pepper : 1 tsp

For gravy

Onion : 4

Cashew nut : 10 to 12

Green chilli : 6

Butter : 2 tsp

Coarsely ground pepper corn : 2 tsp

Cardamom powder : 1 tsp

Oil : 2 tsp

Chopped coriander stem : 2 tsp

Salt

Step 1

Marinate the chicken with curd, ginger garlic paste, a tsp salt and pepper. Cover it and keep it aside for at least half an hour.

Step 2

In a thick bottom pan add 2 tsp of butter and saute the sliced onion, green chilli and cashew nut for a couple of minutes stirring continuously.

Step 3

Add ¼ cup of water and cover with the lid. Let it cook on high flame for 5 minutes until the onion becomes soft and moisture evaporates.

Step 4

Once cool, grind it into a smooth paste.

Step 5

In another pan add two tsp of oil and add the onion paste and saute it stirring continuously for a couple of minutes.

Step 6

Add the marinated chicken and cook it on a high flame for five to seven minutes stirring occasionally. Reduce the flame and cover and cook for twenty minutes or until it is tender.

Step 7

Finally sprinkle the coarsely ground pepper along with cardamom powder and coriander stem. Let it come to a boil.

Step 8

Serve it along with Indian bread of your choice.

Tip

Do not use the coriander leaves but only its soft stem.

In case of need of gravy add a little water or milk while cooking.

Shepherd Pie

April 19, 2021 Leave a comment

Shepherd pie is a hearty comfort food, one of my childhood favorites that goes over in the memory of my growing up years. In the bygone days of less eating out culture and not so much exposure to global cuisine, Keema pie was one such dish that gave a global fusion flavour in home style cooking. Spiced mutton mince cooked in Indian masala topped with mashed potatoes, the shepherd pie is one pot meal loaded with veggies and protein that adds to the spirit of a cold chilly night. It is indeed the Desi version of the classic shepherd pie and believe me that it is worth all the hard work.

Ingredients

Mutton mince : ½ kg

Peas : ½ cup

Carrot : ½ cup diced

Onion : 1

Ginger paste : 2 tsp

Garlic paste : 1 tsp

Red chilli powder : 1 tsp

Turmeric powder : ½ tsp

Salt : as per taste

Garam masala powder : 1 tsp

Oil : 2 tsp

For the mash potato

Potato : 2

Butter : 50 gms

Cream : 2 tsp

Pepper : 1 tsp

Step 1

Clean the mutton mince and keep aside.

Step 2

Heat oil in a thick bottom pan and add the sliced onion. Saute until translucent and then add the ginger garlic paste and saute them together. Put the remaining masala along with salt and cook them together.

Step 3

Add the peas and diced carrot and cook it for a couple of minutes.

Step 4

Add the Keema and stir fry along with the masala. Lower the flame and sprinkle a few drops of water and cover the pan and let it cook for about 15 minutes or until done.

Step 5

Transfer the Keema into a baking dish.

Step 6

Peel and cut the potatoes into cubes and boil it for about 10 minutes along with salt and water. Once it turns soft strain it and mash it with the help of a fork. Mix 2 tsp of butter , cream and an egg yolk and sprinkle pepper powder.

Step 7

Spread the mashed potato over the Keema layer and evenly spread with the help of a spatula. Add a dollop of butter and bake it in a preheated oven at 180 degree C for about 15 minutes until the pie gets a nice golden crust.

Step 8

Once cool serve immediately and enjoy the Desi version of the classic British shepherd pie.

Tip

Add grated cheese to the mashed potato for a creamier texture.

Veg Moti Pulao

November 16, 2020 Leave a comment

A very happy bhai dooj to all my readers and to make the festivities even more grander here I am with the scrumptious one pot veg moti pulao recipe. Moti pulao is an awadhi delicacy that is extremely mild flavored with distinctive aroma of the spices. Although there are many versions of veg moti pulao but this one is a distinct one since the moti or the kofta is made from the masoor and moong dal . It may be a little tricky recipe but believe me the final outcome is worth all the hard work.

Ingredients

For the pulao

Basmati rice : 750 grams

Kewra essence : ½ tsp

Saffron : 12 string soaked in 4 tsp lukewarm milk

Rose water : 1 tsp

Onion : 2 thinly sliced and 1 roughly chopped

Sheh jeera : 2 tsp

Bay leaf : 4 to 5

Cinnamon stick : 2

Salt : as per taste

Ghee : 2 tsp

For the lentil ball

Masoor dal : 200 gms ( Wash & soak for 3-4 hours)

Moong dal : 100 gms ( Wash & soak for 3-4 hours)

Onion : 2

Black cardamom : 2

Green cardamom : 2

Bay leaf : 2 to 3

Ghee : 4 tsp

Silver vark : as required

Salt : as per taste

For grinding

Garlic pod : 10

Green chillies : 6 to 8

Ginger : 2 inch

Green cardamom : 2

Black cardamom : 1

Cinnamon stick : 2

Coriander seed : 1 tsp

Step 1

Deep fry sliced onion and take it out in an absorbent paper.

Step 2

Wash rice and soak in water for at least half an hour. Drain the excess water and spread the rice over a napkin.

Step 3

Wash the dal thoroughly and strain out the excess water. Grind it into a paste and do not add water while grinding.

Step 4

In a mixing jar put the green chilli, Ginger, garlic, corriander seed,1 black cardamom and 1 cinnamon stick along with 2 tsp water and make a smooth paste and mix them with the dal batter.

Step 5

Apply oil in your palm and make small pearl shaped balls.

Step 6

In a thick bottom vessel add 2 cup water along with onion slices, 2 bay leaf, cinnamon stick, 1 green cardamom , 1 black cardamom, salt and ghee. Let the water come to a boil and once hot gradually place the koftas one by one into it. At this stage do not try to stir and let it poach and cook until the water dries up completely.

Step 7

Once the kofta is firm add a tsp of ghee and stir it until they get a nice colour. Take them out and let them come to the room temperature. Next coat them with the silver vark. Keep them aside.

Step 8

Add 2 tsp ghee in a cooking vessel and put the bay leaf, shah jeera , cinnamon stick and cardomom. Once they splutter add the sliced onions and fry them till the onion becomes translucent.

Step 9

Add the rice and saute them all together for a couple of minutes . Next add water accordingly and cover and cook on a low flame. When ¾ done open the lid and add the safron milk, kewra and Rosewater . Place the koftas on the top and sprinkle the fried onions.

Step 10

Cover the lid and place the pan on the top of the tawa and let it cook for another 7 to 10 minutes so that the rice infuses all the aroma and flavours.

Step 11

Serve the moti pulao with raita.

Tip

Do not stir the koftas when they are soft as they would disintegrate.

Try not to overcook the rice.

Beat the dal batter with hand until they are light and fluffy.

Stuffed Tandoori Chicken Breast

September 6, 2020 1 Comment

The stuffed tandoori chicken breast is a contemporary and flavorful twist to the monotonous chicken breast recipe. Its tangy, spicy flavor along with mild sweet stuffing is destined to become one of your favorite chicken preparations. All you have to do is to prepare the stuffing and marinate the chicken with few regular spices easily available in Indian kitchens. Finally grill it in an oven or airfryer and relish this guilt free exciting recipe along with garlic bread to enjoy the best of both the world.

Ingredients

Chicken breast : 2

For the first marination

Lemon juice : 1 tsp

Salt : 1 tsp

For the second marination

Hung curd : 6 tsp

Ginger paste : 1 tsp

Garlic paste : 1 tsp

Red chilli powder : 2 tsp

Salt : as per taste

Kasuri methi : 1 tsp

Ajwain : 1\4 tsp

Tandoori masala : 2 tsp

Mustard oil : 1 tsp

For the stuffing

Fried onion : 2 tsp

Khoya : 2 tsp

Cashew nut : 4 to 5

Green chilli : 2 to 3

Coriander : 1 tsp

Salt : 1\2 tsp

Step 1

Carefully make a pocket in the chicken breast by making a slit.

Step 2

Rub the lemon juice and salt in the chicken breast thoroughly. Keep it aside for at least half an hour.

Step 3

In a bowl combine together hung curd,ginger garlic paste, red chilli powder, kasuri methi, salt, ajwain, tandoori chicken masala and mustard oil. Whisk to make a smooth paste.

Step 4

Mix the stuffing together.

Step 5

Stuff the chicken breast with the khoya mix.

Step 6

Seal the edges with the tooth prick.

Step 7
Marinate the chicken with the hung curd mix. Keep it aside and let it rest for a couple of hours.

Step 8
Grill it on an airfryer at 180 degree c for almost 15 minutes or until done.

Step 9
Serve the tender and juicy chicken with bread of your choice

Tip

Marinate the chicken overnight for the best result.

Chicken Roast in Pan

January 1, 2020 1 Comment

Happy New year 2020!!!

“Praying god’s love shines bright in your new year and his blessings overflow”

A one pot whole chicken recipe along with sauted vegetables —– what better way to kick start to an exceptional and blissful year ahead than this classic recipe . Do try my mother’s recipe to make this new year even more festive and fun loaded. Let’s just wish for everyone’s happiness and prosperity and become a part of new year celebration along with this festive recipe.

Ingredients

Chicken : one whole

Onion : 250 gms ( thinly sliced)

Green cardamom : 1

Black cardamom : 1

Clove : 1

Sugar : ½ tsp

Oil : 6 tsp

Kashmiri red chili powder: 1 tsp

Salt

Marination

Curd : 6 tsp

Ginger paste : 1 tsp

Garlic paste : 1 tsp

Red chili powder : 1 tsp

Mustard oil : 2 tsp

Salt : 1 tsp

Step 1

Wash the chicken thoroughly from outside and clean the cavity by placing it under running water. Make deep incision with sharp knife.

Step 2

Mix curd along with red chilli powder, ginger and garlic paste, oil and salt.

Step 3

Marinate the chicken with the curd mixture and let it rest for at least couple of hours.

Step 4

Add 6 tsp oil in a thick bottom pan and shallow fry the marinated chicken.

Step 5

Once it turns golden brown from both sides, drain it out in an absorbent paper.

Step 6

In the remaining oil add garam masala along with one tsp of sugar and let it caramelize.

Step 7

Next add the thinly sliced onions and saute it until it turns golden brown.

Step 8

Add the fried chicken along with kashmiri red chilli powder and salt. Cover it and let it cook on a medium flame turning ocassionly.

Step 9

Keep splashing water whenever required to prevent the onions from burning.

Step 10

Once soft and tender serve it and enjoy with sauted vegetables of your choice.

Tip

Fry onion until golden brown and sprinkle water at regular interval for a perfect melt in mouth chicken roast.

Nandini's Blog : Spice & Secret

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Dates, carrot and walnut cake with zero added sugar

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Mango stuffed kulfi

Minty Chicken Kebab

Khubani ka meetha with rabri (apricot delight)

Paneer Pasanda

Kali mirch chicken ( Pepper chicken)

Shepherd Pie

Veg Moti Pulao

Stuffed Tandoori Chicken Breast

Chicken Roast in Pan