What are you cooking today?

Monday, December 15, 2014

Dates Nut Roll

I buy these jumbo dates at Costco, which are plump, moist and absolutely divine. It is super sweet even for a sweet tooth like me. Most of the time i just stare at the box and thinking how to eat'em all. Now this recipe comes handy which makes a guilt-free goodness in every bite, making it a great dessert or even a go-to snack. The nuts adds a great deal of good fats and satisfying crunch. Feel free to fancy any your favorite nuts and dried fruits. Next time i am planning to add pistachios and dried figs to make it a richer roll. And here goes the recipe,

3/4 cup Dates (finely chopped)
1/4 cup raw Walnuts (finely chopped)
1/4 cup raw Almonds (finely chopped)
1/4 cup raw Cashews (finely chopped)
1 tbsp Ghee (clarified butter)
 How to:
  • Dry roast the chopped nuts together and keep aside. (You can roast the nuts whole and then chop'em.)
  • In a skillet, heat ghee and add the dates. Cook until it comes together for 3-5 mins at medium-low heat.
  • Now add the lightly roasted nuts and mix well. Continue cooking the nut-date mixture for a couple more mins. (The nuts may look a lot, but the dates can take it all so don't be alarmed.)
  • Transfer the mixture on to a greased plate and let cool for 10 mins.
  • Now gently press'em to form a cylindrical roll and tightly wrap it with plastic.
  • Refrigerate the roll for 3 hrs. Cut into 1/4 inch rounds and serve.
  • Store in an airtight container and refrigerate it.

Thursday, November 13, 2014

Sweet Potato Masala Roast

A perfect roast as a side for sambar rice. Sweet potatoes are very healthy and if you don't like to eat just boiled like back at home, prepare this roast for weekday lunches and you will be hooked for sure. With our variety of spices, you never have to eat anything bland. These days sweet potatoes are a staple at my home. And here goes the recipe,


2 medium Sweet Potatoes
1 medium Red Onion (finely chopped)
6-8 Green Chili (slit)
3 Garlic pods
1/2 tsp Cumin seeds
1 tbsp Urad dal
3 dry red chili
1/2 tsp Mustard seeds
1/2 tsp Turmeric powder
2 tsp Chili powder/Sambar powder
Cilantro chopped
1 tbsp Oil
How to:

  • Boil the sweet potatoes and chop'em to bite size pieces with or without skin. Crush the garlic and cumin seeds.

  • Heat oil in a skillet, add mustard seeds, dry red chili and urad dal.

  • Add the onions and green chili, saute for a min and now add the crushed garlic-cumin seeds.

  • Add the turmeric powder and sambar powder, mix well.

  • Add the sweet potatoes along with salt and cook for 5 mins in a medium heat. (Don't salt'em as you would for white/red potatoes, use sparingly.)

  • Switch off and garnish with cilantro.

Saturday, July 12, 2014

Spicy Rice Kichadi

One pot meal and a comfort food, perfect for those lazy days. Kichadi is prepared using rice or semolina or even cracked wheat mixed with lentils and a variety of spices and vegetables. You can also add roasted peanuts or cashew nuts for a little crunch. This recipe can easily be doubled when you have company over. With just a few ingredients from your pantry and easy to cook vegetables, this kichadi will be perfect for lunch boxes too. Hope you will enjoy the dish just like i did. And here goes the recipe, 


1/2 cup Rice
1/4 cup Toor dal
! 1/2 cups Water
1/4 cup Peas
1/4 cup Carrot (chopped)
1/2 Onion (finely chopped)
2-3 Green Chili (Finely chopped)
1 1/2 tsp Garlic (minced)
1 1/2 tsp Ginger (minced)
1/4 tsp Turmeric powder
1/2 tsp Chili powder
1/4 tsp Cumin seeds
1/4 tsp Black peppercorns
1/2" Cinnamon stick
1 Clove
1 pinch Asafoetida
1 tbsp Oil
 How to:
  • Wash the rice and toor dal together, pour the water and soak for 20 mins.

  • In a pressure cooker, heat oil, add cumin seeds, cinnamon stick, clove, peppercorns, asafoetida and turmeric powder.
  • Add the onions, saute for a min. Then add the ginger, garlic and green chilies and saute for a couple of mins.
  • Add the carrots, peas along with chili powder and salt.
  • Now add the soaked rice and dal along with the water, check salt and pressure cook for 1 whistle.
  • Switch off, fluff the rice gently and garnish with cilantro.
  • Serve warm with potato fry or chips.

Tuesday, May 20, 2014

Rose Milk Popsicle

Popsicle is made by freezing any flavored liquid around a stick. With summer around the corner, this aromatic and exotic rose flavored popsicle will be perfect to cool you down. Rose milk is one of my childhood favorite and i can't have enough of it. You can find rose milk in a few Indian restaurants menu here in the US. Freezing the rose milk in the molds is a fun way to eat with your family. Hope you will have fun making'em and slurping'em. Here goes the recipe,

2 cups 2% Milk 
4 tbsp Rose syrup
1 tsp Rose water
1/4 tsp Cardamom powder
2 tbsp Sugar or to taste
How to:
  • Heat the milk and let it boil for 3-5 mins. Keep stirring to avoid the skin formation.
  • Switch off and immediately add the cardamom powder, sugar syrup and sugar to taste. 
  •  Add the rose water and let it come to room temperature.
  • Now pour the rose milk into Popsicle molds and freeze them for at least 3-4 hours or overnight.
  • To loosen and remove the popsicle out, slowly run warm water on the outside of the mold.
  • Serve and enjoy it on a hot day.

  • If you like milky popsicle, boil the milk for few more mins until it thickens up before adding the syrup.
  • You can also add finely chopped nuts or cooked vermicelli for more texture.


Related Posts with Thumbnails