Mango yogurt popsicles {Helados de mango y yogurt

Ingredients

• 3 cups of plain yogurt (or vanilla yogurt – omit honey)
• 4-5 ripe mangoes, about 20 oz after peeled/sliced, cut into pieces – can also use frozen mango chunks
• ¼ to ½ cup sugar or honey (can also use a banana to sweeten)

Instructions

1. Combine all the ingredients in a blender and mix until you have a smoothie like mix. Taste and add additional honey (or sugar) if needed.
2. Pour the mango yogurt mix into popsicle molds or small paper/plastic cups. If you using small cups as popsicle molds you can cover them with foil and insert the popsicle stick thru the foil to keep them in place. Or let them freeze for about an hour and then add the sticks.
3. Place the popsicles in the freezer until they are fully frozen, about 4 hours (more or less depending on your freezer’s temperature). To make it easier to remove them from the molds or cups, you can dip the bottom of the mold in lukewarm water for about 10-20 seconds.

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Pudina Rice Recipe - Mint Rice Recipe

Ingredients:

• 1 cup Raw Rice
• 1 cup Mint Leaves, tightly packed
• 1 cup Onion, chopped lengthwise
• 4 Tomatoes, medium sized
• 4 Green Chillies or as needed
• 10 Cashews
• 1 tsp Cumin Seeds
• 3 tbsp Oil
• 1/4 tsp Turmeric Powder
• Salt to taste

Method:

1. Wash and pressure cook the rice with 2 cups of water for 3 whistles.
2. Spread the cooked rice on a wide plate and let it cool.
3. Wash and grind the mint leaves into a coarse paste and set aside.
4. Heat oil in a pan. Add the cumin seeds and cashews and fry until golden brown color..
5. Then add the slit green chillies and fry for a few seconds.
6. Add the sliced onions and fry until translucent.
7. Now add the chopped tomatoes and turmeric and mix well.
8. Cover with a lid and let it cook on a low flame until tomatoes are mushy.
9. Now add the mint leaves paste to it and fry for 4 - 5 minutes.
10. Finally add the cooked rice and salt and mix everything well.
11. Turn off the flame and serve hot with raita or plain yogurt.

How to make Khoya at home ~ Homemade Mawa / Khoa Recipe with step by step pictures

Ingredients:

• 1.5 litres Milk
  
• Method:
• Take the milk in a deep and wide non stick pan.
• Bring the milk to a boil.
• Once the milk boils, reduce the flame to between medium to low. 
• Scrap the sides of the pan and stir occasionally.

• When the milk thickens, reduce the flame to low. Stir and scrap the mixture constantly.
• Keep stirring until the milk completely thickens and forms the khoya.
• Remove it from the flame and let it cool.
• Khoya will thicken some more as it cools.

SECRET INGREDIENT, BETTER THAN TAKEOUT! BEEF AND BROCCOLI

INGREDIENTS

• Beef Marinade
• 1 pound flank steak, cut across the grain into 1/8 thin slices, then cut into 2” length pieces
• 1 tablespoon hoisin sauce
• 3 tablespoons soy sauce
• 1 teaspoon Sriracha/hot Asian chili sauce
• 2 teaspoons cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 
  Sauce
• 1 tablespoon Japanese rice wine or dry sherry
• 2 tablespoons chicken broth
• 5 tablespoons oyster sauce
• 3 tablespoons brown sugar
• 1 teaspoon sesame oil
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 
  6 medium garlic cloves, minced
• 1 tablespoon ginger, minced
• 1/4 teaspoon red pepper flakes
• 1 teaspoon peanut oil
• 
  3 1/2 - 4 cups broccoli florets, cut into bit size pieces
• 1/4 cup water
• 3 medium scallions, sliced (optional)
• INSTRUCTIONS

  1. Pour marinade ingredients directly into freezer bag and mix well. Add beef and massage in marinade until well covered. Refrigerate for 2-8 hours.
  2. When ready to make Beef and Broccoli, whisk the sauce ingredients together in a small bowl.
  3. In another small bowl, combine garlic, ginger, red pepper flakes and 1 teaspoon peanut oil. Set aside.
  4. Drain excess marinade off of beef (if there is any).
  5. Heat 1 1/2 teaspoons peanut oil in a large nonstick skillet over high heat until very hot and sizzling. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. *If your skillet is small, then cook in 2 batches.
  6. Add 1 tablespoon peanut oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli and saute for 30 seconds. Add water, cover pan, and lower heat to medium. Steam broccoli until crisp-tender, about 2 minutes.
  7. Push the broccoli to the sides of the skillet and add the garlic/ginger/red pepper/oil to the center of the pan, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds, then stir the mixture into the broccoli.
  8. Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Transfer to a serving platter, sprinkle with the scallions, and serve.
  NOTES

  Hoisin Sauce is a Chinese Barbecue sauce and can be found in all supermarkets in the Asian aisle (alongside the oyster sauce). This recipe only calls for it in the marinade, so it is not essential, but definitely good to have in the pantry! (I use it in future recipes)
• 
  

Tandoori Chicken Burgers

Tandoori Chicken Burgers

 

INGREDIENTS

• 1½ pounds ground chicken breast
• 4 green onions
• 3 Tablespoons grated fresh ginger
• 2 Tablespoons lemon juice
• 1 Tablespoon paprika
• 2 teaspoons cumin
• ½ teaspoons ground cardamom
• ¼ teaspoon cayenne pepper
• salt and pepper to taste
• Naan bread
• cucumber
• cilantro
• red onion sliced thinly
• To make the Yogurt Sauce:
• 1 small container fat free plain Greek yogurt
• 1 Tablespoon fresh mint chopped
• 2 teaspoons cumin
• 1 Tablespoon fresh lemon juice
• salt and pepper

INSTRUCTIONS

1. Put the chicken and all of the spices in a bowl and mix well. Form into 4 patties.
2. Mix the yogurt sauce in a small bowl. Set aside.
3. Slice some cucumbers, red onions, and cilantro.
4. Cook the Tandoori Chicken Burgers on a preheated grill over medium-medium high grill. About 3 minutes per side. Throw the Naan bread on the grill during the last few minutes.
5. Top the burgers with a few sliced cucumbers, red onion, and a generous handful of cilantro.
6. Add the yogurt sauce and there you have it, the easiest and freshest tasting burger ever.

chole biryani recipe, how to make chole biryani

ingredients (measuring cup used, 1 cup = 250 ml)

for the chole gravy:

• 2 to 3 tbsp oil
• 1 tsp shah jeera/caraway seeds
• 2 to 3 green cardamoms/chotti elaichi
• 1 black cardamom/badi elaichi
• 1.5 inch cinnamon/dalchini
• 1 tej patta/indian bay leaf
• 2 to 3 cloves/lavang
• 2 large onions, 160 grams or 1 cup tightly packed thinly sliced onions
• 1 large tomato, 100 grams or ½ cup chopped tomatoes
• 5 grams ginger/adrak, or 1 inch ginger or ½ tbsp finely chopped ginger
• 5 gram garlic, 8-10 medium sized garlic cloves, or ½ tbsp finely chopped garlic
• 2-3 green chilies slit or sliced diagonally
• ¾ to 1 cup coconut milk or 200 to 250 ml coconut milk,
• ½ tsp turmeric powder/haldi
• ½ tsp red chilli powder/lal mirch powder
• 1 tsp coriander powder/dhania powder
• 1 cup dried chana/chole, 200 grams, soaked overnight in enough water
• 2.25 cup water for pressure cooking chana gravy
• salt as required

for rice:

• 200 grams or 1 cup heaped basmati rice
• 3 cups water for cooking rice
• 2 to 3 green cardamoms/chotti elaichi
• 1 black cardamom/badi elaichi
• 1 to 1.5 inch cinnamon/dalchini
• 2 to 3 single strands of mace/javitri
• 1 tej patta/indian bay leaf
• 3 cloves/lavang
• ½ tsp salt or add as required

layering:

• 10 grams mint leaves/pudina patta, or ½ cup chopped mint leaves
• 10 grams coriander leaves/dhania patta, or ½ cup chopped coriander leaves
• 2 tsp ginger julienne
• 1 tbsp warm water + a pinch of saffron strands/kesar
• 1 to 2 tsp kewra water or rose water

how to make the recipe:

prepping for chana biryani:

1. rinse and then soak 1 cup safed chane or dry white chickpeas (200 grams) in enough water overnight or for 8 to 9 hours. later strain, rinse the chickpeas and keep aside.
2. soak 1 cup heaped basmati rice in enough water for 30 minutes. later strain the rice and keep aside.
3. heat 3 cups water in a pan or pot. when the water become hot, add the following spices - 2 to 3 green cardamoms, 1 black cardamom, 1 to 1.5 inch cinnamon, 2 to 3 single strands of mace, 1 tej patta and 3 cloves.
4. add ½ tsp salt or as required.
5. bring the water to a rolling boil on a high flame.
6. then add the strained rice.
7. cook the rice grains on the high flame.
8. when the rice grains are 75% cooked or there is a slight bite in them, then switch off the flame.
9. immediately strain the cooked rice. keep aside.

preparing chana gravy for biryani:

1. so when the rice grains are getting soaked and cooking, you can prepare the chana gravy.
2. heat 2 tbsp oil and add these spices - 1 tsp shah jeera, 2 to 3 green cardamoms, 1 black cardamom, 1.5 inch cinnamon/dalchini, 1 tej patta and 2 to 3 cloves/lavang.
3. saute the spices for a few seconds till they splutter.
4. then add the 1 cup tightly packed thinly sliced onions. stir very well.
5. saute the onions on a low to medium flame.
6. for a quick cooking of the onions, add a pinch of salt.
7. saute till the onions become golden.
8. switch off the flame and take half of the fried onions in a plate.
9. add ½ tbsp finely chopped ginger, ½ tbsp finely chopped garlic and 2 to 3 green chilies (sliced).
10. switch on the burner and saute for some seconds till the raw aroma of ginger-garlic goes away.
11. then add ½ cup chopped tomatoes and saute for a minute.
12. next add ½ tsp turmeric powder, ½ tsp red chilli powder and 1 tsp coriander powder.
13. mix the spice powders very well with the rest of the ingredients.
14. add the soaked and drained chana.
15. mix the chana very well with the rest of the masala.
16. add 2.25 cups water.
17. season with salt.
18. pressure cook the chickpeas on a medium to high flame for 18 to 20 minutes.
19. when the pressure falls down on its own, remove the lid and check the chickpeas. they should be cooked well and softened. do note that the chickpeas should not have a bite to them. if not cooked well, then pressure cook for a few more whistles. the time taken to cook chickpeas, depends on their quality, so cook accordingly.
20. then add ¾ to 1 cup thick coconut milk (200 to 250 ml). stir and mix very well. check the salt in the chana gravy and if required add more.
21. when the chickpeas are cooking, warm 1 tbsp water and add a pinch of saffron strands. stir and keep aside. you can also use milk instead of water.

assembling and layering chana biryani:

1. add ¼ cup chopped coriander leaves, ¼ cup chopped mint leaves and 1 tsp ginger julienne to the chana gravy.
2. layer with all of the rice.
3. next top with the fried onions.
4. then layer with ¼ cup chopped coriander leaves, ¼ cup chopped mint leaves and 1 tsp ginger julienne.
5. sprinkle the saffron dissolved water evenly.
6. now place a moist kitchen towel on the pressure cooker.
7. place a tight lid. keep the cooker on a heated tawa/griddle.
8. dum cook chana biryani for 25 to 30 minutes on a low flame. give a resting time of 5 to 7 minutes.
9. later serve chole biryani with a raita, salad or biryani shorba.

notes

coconut milk can be substituted with 1 cup fresh curd. 
substitute caraway seeds with cumin seeds. 
dry fruits like cashews, almonds and raisins can also be added.
ghee can be used instead of oil.