Rice N Spice
March 17, 2021
Dilpasand
March 15, 2021
Air fried Sabudana (Tapioca) Vada
Air fried Sabudana (Tapioca) Vada |
Ingredients:
March 10, 2021
Airfried Veggie & Paneer Koftas in Spinach sauce
March 2, 2021
Potato Palya Buns
Potato Palya Bun
Ingredients:
Bread flour or all purpose flour – 3 cups
Butter (softened at room temp) – 1½ tbsp.
Salt – 1 ¼ tsp
Sugar – 2 tbsp.
Water – 1cup & 2 tbsp.
Olive oil – 1 tbsp.
Active dry yeast – 3 tsp
Stuffing:
Potato palya – 1 cup
Milk – 2 tbsp. +1 tsp sugar for brushing
Butter – 1 tbsp. for brushing when done
Method:
Disintegrate yeast in ¼ cup luke warm water (about 80-90F). Add a tbsp. of sugar and set aside for 10 minutes.
Add flour and rest of the water, sugar, salt to the disintegrated yeast.
Knead to a soft dough by pushing and pulling method to a round ball and add a tbsp. of oil.
Cover the dough with a cloth and set it for proofing at a warm place for 1½ - 2 hours till the dough is double in size.
Roll the dough flat to take out the air bubbles.
Divide the dough to desired size.
Take a portion of the dough and stuff with the potato palya mixture and cover it.
Place the divided dough balls on a greased baking sheet and flatten slightly.
Brush with milk mixed with sugar
Rest it in a warm place for 30 minutes to proof.
Bake at 400F for about 20 minutes till done
Brush with butter before serving.
March 1, 2021
Khara Bun
Ingredients:
Bread flour or all purpose flour – 3 cups
Butter (softened at room temp) – 1½ tbsp.
Salt – 1 ¼ tsp
Sugar – 2 tbsp.
Water – 1cup & 2 tbsp.
Olive oil – 1 tbsp.
Active dry yeast – 3 tsp
Masala:
Onion chopped & sautéed – 3 tbsp. (½ of a small onion)
Curry leaves – 3 strands
Cilantro – 3 tbsp. chopped
Ginger grated – ½ inch
Green chilies chopped – 2 (adjust per your spice requirement)
Milk – 2 tbsp. +1 tsp sugar for brushing
Butter – 1 tbsp. for brushing when done
Method:
Disintegrate yeast in ¼ cup luke warm water (about 80-90F). Add a tbsp. of sugar and set aside for 10 minutes.
Add flour and rest of the water, sugar, salt to the disintegrated yeast.
Knead to a soft dough by pushing and pulling method to a round ball and add a tbsp. of oil.
Cover the dough with a cloth and set it for proofing at a warm place for 1½ - 2 hours till the dough is double in size.
Roll the dough flat and spread the masala ingredients.
Divide the dough to desired size.
Place the divided dough balls on a greased baking sheet and flatten slightly.
Brush with milk mixed with sugar
Rest it in a warm place for 30 minutes to proof.
Bake at 400F for about 20 minutes till done
Brush with butter before serving.
February 20, 2021
Tutti-frutti cookies
Tutti-frutti cookies |
Ingredients:
All purpose flour - 1 cup
Butter – ½ cup softened
Sugar – ½ cup
Almond essence – ½ tsp
Custard powder – ¼ cup
Baking powder – ½ tsp
Cardamom powder – ½ tsp
Tutti-frutti – ½ cup
Cashew nuts – ¼ cup chopped
Milk – 2 tbsp.
Method:
1. Whisk butter and sugar to a smooth consistency. Add almond essence.
2. Mix the dry ingredients in a separate bowl flour, custard powder, baking powder, and cardamom powder.
3. Add half of this to the creamed butter and sugar mixture. Mix well.
4. Add the rest of the dry ingredients with 2 tablespoon of milk to form a dough.
5. Add the tutti-frutti and chopped cashew nuts to the dough
6. Roll the dough to a cylindrical or rectangle log and cover with cling wrap.
7. Keep in the refrigerator for 30 minutes.
8. Cut to 1cm thick slices and arrange them on a greased baking sheet
9. Bake at 350F for 20 minutes or till done till light brown.
10. Remove the cookies and let them cool to harden.
September 16, 2020
September 15, 2020
Stuffed Tindora curry
Stuffed Tindora |
Ingredients:
Tindora - 20
Filling:
Besan - ½ cup
Peanuts roasted- ¼ cup
Red chilly powder - 2 tsp
Turmeric powder - ½ tsp
Fennel seeds (Saumph) roasted- 1 tsp
Asafoetida - ½ tsp
Onion - 1 small finely chopped
Olive oil - 2tbsp
Salt to taste
Seasoning:
Oil - 4 tbsp
Mustard seeds - 2 tsp
Cumin seeds - 1 tsp
Curry leaves - 2 strands
Urad dhal - 1 tsp
Onion - 1 medium
Garnishing:
Cashew nuts - about 20 roasted in ghee
Cilantro chopped - 2 tbsp
Method:
1. Roast the besan flour for a few minutes.
2. Powder the peanuts & fennel seeds.
3. Mix the besan flour, powdered peanuts, red chilly powder, turmeric powder, fennel seeds powder, asafetida, salt and finely chopped onions.
4. Mix this with 2 tbsp of olive oil and little water to make a thick mixture.
5. Wash and dry the tindoras. Slit it in 4 keeping the base intact.
6. Stuff the tindoras with the prepared filling.
7. Steam the tindoras for 5 minutes.
8. Heat 4 tbsp. of oil and make a seasoning of mustard seeds, cumin seeds, urad dhal, asafoetida, and add the chopped onion and sauté.
9. Add the steamed stuffed tindoras.
10. Adjust salt if necessary and garnish with chopped cilantro and cashew nuts.
September 8, 2020
Fig & Dates Burfi
Fig & Dates Burfi |
Ingredients:
1 cup – chopped dates
1-2tbs ghee
Chopped nuts:
Almonds, pista, cashew, walnut – 1 cup together
Poppy seeds - 1 tsp
Nutmeg- 1/2 tsp
Cardamom powdered -7 pods
Method:
Chop the nuts and set aside.
Roast poppy seeds set aside
Add ghee to a pan & add the chopped fig/date mixture.
Cook the fig and date mixture for a few minutes till it becomes a mush.
Add chopped nuts, cardamom powder, and nutmeg.
Keep stirring & add another spoon of ghee till the mixture comes together and leaves sides.
Spread the mixture on a greased plate.
Cut to desired shapes when it is cooled.
August 12, 2020
Dubai Burfi
My friend Uma is the sweetest person and an excellent cook. She is known for making all kinds of delicious desserts and savory dishes. One of her specialities is Dubai burfi. A few months back, when we visited her house, one of her guests asked her to give a demonstration making the burfi. She readily agreed and prepared it, with step by step instructions. My daughter and I daughter took some pictures and filmed the process, and I edited it together to make a full video of Uma's demonstration. Here it is!
Almonds powdered - 1 cup
Cashew powdered - 1 cup
Walnuts powdered - ½ cup
Milk powder - 2½cups
Sugar - 3½ cups
Ghee - 2 cups
Water - 1½cups
Saffron - ½ tsp
Cardamom powder - 1 tsp
Method:
1. Powder almonds, cashew and walnuts separately. To this add the milk powder.
2. Take a heavy bottom vessel and add sugar and water and let it dissolve.
3. Add the powdered nuts and milk powder.
4. Keep stirring continuously.
5. Add saffron and cardamom powder.
6. Keep adding ghee throughout the process gradually.
7. When the consistency is thick and brown and it leaves the sides of the pan it is ready.
8. Pour the mixture on a greased plate and spread the mixture.
9. Cut to desired shapes and store in a container.
July 5, 2020
Zucchini discs
Zucchini Discs |
June 14, 2020
Nipat
Nipat |
Ingredients:
May 31, 2020
Bread Pakora
Bread Pakora |
Bread slice - 3 slices cut into 4 pieces
Besan flour - 1/2 cup
Asafoetida - a big pinch
Red Chilly powder - 1/2 tsp
Rice flour - 1 tbsp
Kasuri methi - 2 tbsp
Olive oil - 1 tbsp
Salt to taste
Water to mix
Method:
1. Mix besan flour, asafoetida, red chilly powder, rice flour, kasuri methi, olive oil with water to make a thick dough.
2. Dip the bread slices and place on an aluminum foil in the air fryer at 350F for 5 minutes.
3. The dough will harden and now take off the aluminum foil and air fry for at 10 minutes at 350F till well done on both sides.
4. Serve with ketchup.
Methi Matar Malai
Methi Matar Malai |
May 30, 2020
Air fried Aloo Gobi
Aloo Gobi |
April 13, 2020
Beets Pulav
Beets Pulav |
Ingredients:
Vegetables
Beet root-1 big chopped
Carrot - 1 medium chopped
Potato - 2 medium chopped
Peas - 1/2 cup
Tomato - 2 medium chopped
Onion - 1 medium chopped
Ginger grated - 1 inch
Green chilies - 3 or more per taste
Mint leaves - a handful chopped
Lemon juice - a tbsp
Cashew nuts - a handful for garnish
Cilantro - for garnish
Salt to taste
Spices:
Black pepper - 1 tsp
Cumin - 1 tsp
Cinnamon - 1 stick
Bay leaf -1
Cloves -10
Cardamom - 4
Olive oil for sauteing
Basmati rice - 1&1/2 cup
Water - 1&1/2 cup
Method:
1. Soak basmati rice in water for half an hour.
2. Roast the spices in a tsp of olive oil.
3. Saute onion, green chilies, ginger, and other vegetables in olive oil.
4. Drain the rice and add to the vegetables, add chopped mint, salt and water.
5. Cook in instant pot rice setting or pressure cooker/rice cooker.
6. When the pulav is cooked add lemon juice, garnish with cilantro and cashews.
April 4, 2020
Dalgona Coffee
Dalgona Coffee |
Ingredients:
Instant coffee powder - 2 tbsp
Sugar - 2 tbsp
Hot water - 2tbsp
Milk - 1/2 - 1 cup
Method:
1. Combine the instant coffee powder, sugar, and hot water in a mixing bowl
2. Use a hand whisk or an electric mixer with the wire whip attachment to whip the mixture until the mixture is fluffy and stiff peaks form. The mixture should be lighter in color.
3. Spoon the whipped coffee over hot or cold milk to serve.
April 3, 2020
Air fried Crispy Poha (flattened rice)
Air fried crispy poha |
Thin variety Poha - 2 cups
Olive oil - 2tbsp
Salt - to taste
Chilly powder - t tsp or more as per taste
Peanuts - a handful
Seasoning:
Oil - 1 tsp
Asafoetida - a pinch
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp
Curry leaves - 4 sprigs
Red chilly -1 broken
Roasted channa dhal - 2 tbsp
Method:
1. Take poha and peanuts in a bowl and and 2 tbsp of olive oil and mix it well so it is well coated.
2. Keep in the air fryer in a steel colander and air fry for 8 to 10 minutes at 300F
3. Add salt and chilly powder
4. Add one tsp of oil and make a seasoning of mustard seeds, asafoetida, turmeric powder, curry leaves, red chillies, and roasted channa dhal.
5. Pour the seasoning on the poha.
6. Serve when it is room temperature.
April 4, 2019
Jackfruit Shrikhand
March 18, 2019
Pesto Pasta
Pesto Pasta |
Ingredients:
January 20, 2019
Almond Flour Dill Crackers
Almond Flour Dill Crackers |
Ingredients: Almond flour - 1 cup
Water - 3 Tbsp
Ground flaxseed - 1 Tbsp
Sea salt - 1/2 Tsp
Sea salt for topping
Fresh chopped dill -1/2 cup
Black pepper - 1/4 tsp
Basil leaves - 1/2 tsp
2. Add almond flour, water, flaxseed, chopped dill, pepper, dried basil and sea salt in a bowl and mix with hand it becomes crumbly. Knead and make it to a dough
3. Place the dough on a piece of parchment paper and roll in with a second piece of parchment.
4. Prick with a fork on top and sprinkle sea salt.
5. Cut to square pieces and bake at 350° for 20-25 minutes till brown and done.
6. Let it cool and store in airtight container.
February 20, 2018
Cauliflower Crust Pizza
Cauliflower Crust Pizza |
February 14, 2018
Chocolate Covered Strawberries
Chocolate Covered Strawberries |
Ingredients:
Rose Sandesh
July 4, 2017
Orange Kulfi
Orange Kulfi |
Ingredients:
Condensed Milk - 1 Cup
Evaporated Milk - 1 Cup
Whipping cream whipped - 1/2 Cup
Cool whip - 1/2 Cup
Orange color - Few drops
Orange essences - Few drops
Orange cups from peeled oranges
Orange slices for decoration
Method:
1. Whip the whipping cream.
2. Add condensed milk, evaporated milk, cool whip, color and essence and gently fold in.
3. Pour in orange cups and freeze for 5 to 6 hours.
4. Decorate with orange slices.
April 23, 2017
Spinach Chakli
Spinach Chakli |
Ingredients:
Rice flour - 3 Cups
Roasted urad dhal flour - 1 Cup
Roasted gram flour - 3/4 - Cup
Asafoetida - A pinch
Fresh spinach - 3 Cups chopped & blend
Green Chillies - 5 or 6 Depending on spice level
Butter - 3 Tbsp
Salt - To taste
Oil - To fry
Method:
1. Mix all the flours and add asafoetida and salt.
2. Add butter, blend spinach and green chilies and knead to a smooth dough.
3. Make spiral chaklis with the chakli maker.
4. Deep fry till done.
5. Store in airtight container.
April 6, 2017
Dates Holige
Inspired by Mane Holige of Gandhi Bazaar I tried this making dates holige. Got some tips on this dessert from Udupi recipes
For the dough:
Fine semolina- 1/2 Cup
All purpose flour- 1 Cup
Salt- 1/2 Tsp
Turmeric powder- A pinch
Oil- 1/4 Cup
Water- To mix
For the filling:
Pitted Dates- 8 Oz
Desiccated coconut- 1/2 Cup
Cardamom powder- 1/4 Tsp
Method:
1. Take fine semolina, all purpose flour, salt and turmeric powder in a bowl.
2. Combine everything adding water gradually to make a soft dough.
3. Add some oil and knead.
4. Put some oil on top of the dough and cover it and rest it for a couple of hours.
5. Finally knead once again soft and loose dough.
Stuffing
1 . Blend the dates with as little water as possible.
2. Add coconut powder and blend dates cardamom and cook in a non stick pan.
3. When it thickens and leaves the pan turn off the heat and let it cool.
4. When completely cooled make lemon size balls of the stuffing.
To assemble:
1. Make balls of lemon size with the dough.
2. Place the stuffing in the dough and seal it.
3. Roll or press it to a thin disc of 5 inches on a plastic sheet.
4. Transfer the rolled holige to a heated non stick skillet and cook on both sides on medium flame.
5. When the brown spots appear they are done.
6. Serve with ghee.
March 4, 2017
Carrot & Beet Crust Pizza
Carrots & Beet Crust Pizza |
For the crust:
Carrots grated - 1 Cup
Beets grated - 1 Cup
Bread flour - 2 Cups
Salt - 1 Tsp
Sugar - 3 Tsp
Water - 1 Cup
Olive oil - 2 Tbsp
Yeast - 3 Tsp
For the toppings :
Pizza Sauce - 1 Cup
Mozzarella cheese - 1 Cup
Vegetables chopped - Choice of bell pepper, onion, olives, mushrooms, jalapeno etc
Oregano & Basil leaves - to sprinkle
Method:
1. Disintegrate yeast and sugar in lukewarm water. The yeast will rise.
2. Make a well in the flour and add the yeast mixture.
3. Gently add the grated veggies and salt and oil and knead to a soft pliable dough.
4, Cover the dough with cling wrap or towel and keep in a warm place for a couple hours till the dough is double in size
5. Punch down the down and stretch it and place on a pizza stone and let it rise.
6. Apply pizza sauce generously.
7. Cover with mozzarella cheese and drizzle some olive oil.
8. Top with vegetables of your choice and bake in the over at 425F for about 15 to 18 minutes.