Dilpasand

 

Dilpasand

For the dough:

All purpose flour - 2 cups

Milk - 3/4 cup

Sugar - 1/4 cup

Salt - 1/4 tsp

Butter - 3 tbsp

Yeast - 2 tsp

Oil - 1 tsp

Filling:

Dessicated Coconut powder - 1 cup

Tutti-frutti - 1/2 cup

Raisins - 2 tbsp

Chopped nuts - 1/4 cup

Cardamom powder - 1/2 tsp

Powdered sugar - 1/2 cup

Melted butter - 3 tbsp

Mix the above

Method:

1.  Disintegrate yeast in 1/4 cup of luke-warm milk.  Add a tbsp of sugar and set aside for 10 minutes.

2,  Add flour and rest of the milk, salt,sugar, butter and the disintegrated yeast.

3.  Knead to a soft dough by pushing and pulling method to a round ball and add a tsp of oil.

4.  Cover the dough with a cloth and set it for proofing for about an hour and half to 2 hours till the dough is double in size.

5.  Punch the dough down and divide it into two parts.

6. Roll the dough slightly thick and place on a baking sheet.

7.  Place the filling on the dough and cover it with another rolled dough.

8.  Seal the sides gently by wetting with water.

9.  Brush with a few tsp of milk mixed with a tsp of sugar to get a rich brown color.

10.  Keep it in a warm place for an hour and the dough will rise.

11.  Bake in a preheated oven at 350F for 20-30 minutes.

12.  Brush with butter and let it cool for slicing.

Air fried Sabudana (Tapioca) Vada

 

Air fried Sabudana (Tapioca) Vada

Ingredients:

Sabudana (Tapioca) for - 1 cup (soaked 8 hours)

Boiled potatoes - 2 

Cilantro leaves chopped - 2 tbsp

Green chillies chopped - 1-2

Turmeric - a  pinch

Curry leaves chopped - 1 strand

Red chilly powder - 1/2 tsp

Cumin seeds - 1/2 tsp

Lemon juice - half a lemon

Roasted peanut powder - 3tbsp

Salt to taste

Oil to spray

Method:

1.  Take a bowl and add the soaked sabudana. 

2.  Grate the boiled potatoes and add to this chopped cilantro, green chillies, turmeric, curry leaves, red chilly powder, cumin seeds, roasted peanut powder and salt to taste.

3.  Mix well and make small balls. 

4.  Flatten the balls and spray oil on them.

5.  Air fry at 350F for 15 to 20 minutes till done.

Airfried Veggie & Paneer Koftas in Spinach sauce

Air fried Veggie & Paneer koftas in Spinach sauce

For Kofta: 

2-3 potatoes boiled and mashed  

1/2 cup grated paneer 

2 green chillies 

Chopped Cilantro leaves- 2tbsp

1/2 tsp grated ginger 

1/4 tsp garam masala 

Salt as per taste 

1 tbsp All purpose flour 

Finely chopped cashews 2-3 

 Method: 

1. Grate the boiled potatoes, add grated paneer,  garam masala, chopped green chilies, cilantro leaves, flour, salt and ginger and grated the chopped cashews.  

2. Make small sized balls and keep aside. 

3. Air fry @375F for about 20 minutes  

Gravy 

Chopped onion - 1 big 

Spinach - 5-6 cups 

Tomatoes -2 medium  

Ginger -1/2 inch 

Garlic - 1 clove 

Green chilies -1 

Walnuts - a handful  

Garam masala -1 tsp 

Salt to taste 

Chilly powder- a tsp 

Method: 

1. Blanch spinach in hot water.  Sauté onions in olive oil add ginger, garlic tomato. Blend it with walnuts.

2. Boil the blend mixture and add Garam masala, chilly powder salt. 

3. Serve koftas in spinach sauce with fresh cream drizzled.

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:

1. Disintegrate yeast in ¼ cup luke warm water (about 80-90F).  Add a tbsp. of sugar and set aside for 10 minutes.

2. Add flour and rest of the water, sugar, salt to the disintegrated yeast.

3. Knead to a soft dough by pushing and pulling method to a round ball and add a tbsp. of oil.

4. 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.  

5. Roll the dough flat to take out the air bubbles.

6. Divide the dough to desired size.

7. Take a portion of the dough and stuff with the potato palya mixture and cover it.

8. Place the divided dough balls on a greased baking sheet and flatten slightly.  

9. Brush with milk mixed with sugar

10. Rest it in a warm place for 30 minutes to proof.

11. Bake at 400F for about 20 minutes till done

12. Brush with butter before serving.

Khara Bun

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:

1.  Disintegrate yeast in ¼ cup luke warm water (about 80-90F).  Add a tbsp. of sugar and set aside for 10 minutes.

2. Add flour and rest of the water, sugar, salt to the disintegrated yeast.

3. Knead to a soft dough by pushing and pulling method to a round ball and add a tbsp. of oil.

4. 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.  

5. Roll the dough flat and spread the masala ingredients.

6. Divide the dough to desired size.

7. Place the divided dough balls on a greased baking sheet and flatten slightly.  

8. Brush with milk mixed with sugar

9. Rest it in a warm place for 30 minutes to proof.

10. Bake at 400F for about 20 minutes till done

11. Brush with butter before serving.

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.

My daughter Nikita tried this Fig and Walnut Focaccia Bread. She used the figs grown at home. Recipe from the book "Bread Baking" by Bonnie Ohara #yardtotable

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.

Fig & Dates Burfi

Made burfis with home grown figs

#yardtotable

Fig & Dates Burfi

Ingredients:

1 cup  - fresh figs chopped

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.

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!  

Dubai Burfi prepared by me following the video

Ingredients:

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.

Zucchini discs

 

Zucchini Discs

Ingredients:

Zucchini - 2

Salt - 1 tsp

Olive oil to brush

Pepper powder - 1/2 tsp

Chopped basil - few leaves

Mozzarella cheese- 1/4 cup grated

Tomato sliced - 1

Method:

1.  Slice the zucchini to slightly thick slices.

2.  Brush with olive oil on both sides of the zucchini slices.

3.  Sprinkle salt and pepper powder.

4.  Preheat oven to 400 F.

5.  Roast the zucchini slices in the oven for 10 minutes till cooked.

6.  Top it with tomato and mozzarella cheese.

7.  Broil for 2 minutes till cheese melts golden.

8.  Garnish with basil leaves.

Nipat

Nipat

Ingredients:

Boiled rice - 1 cup

Urad dhal - 1 cup

Chopped green pepper/Chilly powder -3 or per desired spice level

Chopped curry leaves -6 strands

Roasted channa dhal - 2 tbsp

Salt - to taste

Butter - 2 tbsp melted

Asafoetida - a pinch

Oil - to fry

Method:- 

1.  Soak boiled rice for 5-6 hours.

2.  Roast urad dhal little brown and powder it.

3.  Blend the boiled rice with less water.

4.  Add the urad dhal powder to the blend rice.

5.  Add green pepper/chilly powder, curry leaves, roasted channa dhal, asafoetida, butter, and salt.

6.  Make the dough to small balls and place greased plastic sheet and flatten to small discs.

7.  Deep fry till golden

Bread Pakora

Bread Pakora

Ingredients:
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

Ingredients:

Fresh methi leaves - 2 cups chopped

Green peas fresh/frozen - 1

Onion - 1 medium

Ginger - 1 inch

Cashew nuts - a handful

Green chilies - 2

Red chilly powder - a tsp

Cinnamon powder - half tsp

Amchur powder - half tsp

Whipping cream - 1/4 cup

Olive oil to saute - 2 tbsp

Salt - to taste

Method:

1.  Chop onion finely and saute in olive oil.

2.  Add the chopped methi leaves and saute.

3.  Steam peas with a pinch of salt.

4.  Blend green chilies, ginger, cashew nuts with minimum water.

5.  Add the steamed peas and blend paste to the sauteed onion and methi leaves.

6. Mix well add cinnamon powder, red chilly powder, amchur powder and salt to taste.

7. Finally add the whipping cream.

8. Serve with roti or paratha.

Air fried Aloo Gobi

Aloo Gobi

Ingredients:

Cauliflower - 1 head separated to florets

Onion - 1 medium sized chopped

Potatoes - 3 medium chopped 

Tomatoes- 1 medium finely chopped

Ginger - 1 inch grated

Green chilies - 2 to 3

Olive oil - 4 to 5 tbsp

Turmeric powder - 1 tsp

Asafoetida - a big pinch

Red chilly powder - 1 tsp

Garam masala powder - 1 tsp

Cilantro chopped - 2 to 3 tbsp

Salt - to taste

Method:

1.  Toss the cauliflower in 2 tbsp of olive oil.  Set aside

2.  In the same container toss the potatoes with olive oil set aside.

3.  Finally add a tbsp of oil and add chopped onions and toss.

4.  Air fry cauliflower, onions, and potatoes, at 350F for 10-12 minutes.

5.  Take a pan and add a tbsp of olive oil add turmeric powder, asafoetida, green chilies,  grated ginger and chopped tomatoes and cook for about 3 minutes.

5.  Add the air fried cauliflower, potatoes, and onions and mix.  Add salt to taste, red chilly powder, and garam masala.  

6.  Finally add the chopped cilantro.

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.

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.

Air fried Crispy Poha (flattened rice)

Air fried crispy poha

Ingredients:
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.

Jackfruit Shrikhand

Jackfruit Shrikhand

Ingredients:

Whole milk Yogurt - 3 Cups

Powdered sugar - 1/4 Cup (adjust to taste)

Jackfruit pulp preserved - 2 Tbsp (jackfruit blend, cooked & cooled)

Cardamom powder - A pinch

Saffron - Few strands

Pista and cashews chopped - to garnish

Jackfruits pieces - To garnish

Method:

1.  Strain the yogurt and hang in a cheese cloth overnight.

2.  Dissolve saffron in a tsp of milk and add to the strained yogurt.

3.  Whip the yogurt, jackfruit pulp, cardamom powder with a whisk attachment.

4.  Garnish with pieces of jackfruit and nuts.

Pesto Pasta

Pesto Pasta

Ingredients: 

2 cups basil leaves

1 clove garlic

2 tbsp. Pine nuts/almonds/nuts of your choice

Salt to taste

Pepper powder 1 tsp

Olive oil - 1/3 cup 

Parmesan Cheese - 3oz

Pasta - 1 box (1lb)

Vegetables: Bell pepper, Onion, Mushroom, Spinach - Chopped

Mozzarella Cheese grated - 1 cup

Method:

1.  Mix all the ingredients for pesto in a food processor to mix well to a coarse paste and add olive oil and parmesan cheese.  ( I usually make a large batch of pesto in summer and freeze in ice cube trays and store in zip lock bags in the freezer for ready use)

2.  Cook pasta al dente for 11 minutes as per box directions.

3.  Saute vegetables in olive oil and set aside.

4.  Mix the pesto sauce in the pasta and add the sauteed vegetables.

5.  Finally top with mozzarella cheese and bake the pasta at 350F for 20 minutes till the cheese melts.