Kashmiri Kahwa

In india it’s ritual that we kick start our day with a hot cup of tea . It refreshes you, energises you and prepares you to face the day ahead. Various teas have various health benefits. One of most popular tea is Kashmiri Kahwa. Kashmiri Kahwa tea is plausible not only for its exotic rich flavours but also the numbers of healthy benefits it motion for the body , mind and soul.

Kashmiri Kahwa is prepared to by boiling Kashmiri kahwa tea leaves, saffron, cardamom, cinnamon and topped with Kashmiri rose petals, honey, crushed almonds. All these ingredients put together make the tea not only dainty but also healthy . This tea is ordinarily prepared in a ‘samovar ‘which is a brass kettle, having a central cavity to place live coals and a space for the ingredients to boil.

A day’s wage cup of Kahwa aid ameliorate your mood, burns fat, relieve stress and reform concentration. Saffron in Kahwa tea is a very good wellspring of vitamin B2 or Riboflavin. Vitamin B12 is constitutive for the body as it helps in strengthening immune system, energy out-turn , production of red blood cells, keeping eyes , hair and skin healthy .

Ingredients:

  • 2 cups water
  • 4 cardamoms, slightly crushed
  • 1 ½ inch cinnamon stick
  • 3 cloves
  • 2 tsp Kashmiri green tea leaves
  • A few strands saffron
  • 2-4 tsp honey
    Rose Petals
    Nuts(optional)

Method:

1. Boil 2 cups of water along with cardamoms , cloves and cinnamon.

2. Add Kashmiri green tea leaves and switch off the flame. Let it infuse for about 2-3 minutes.

3. In the meantime, blanch and slice 2 almonds and put in a tea cup along with a few strands of saffron.

4. Strain and pour the tea into the cup. Sweeten with honey and enjoy.  


Bread Pizza


This is presumably one of the quickest recipes we can make for breakfast, lunch box or as a snack. I make this type of bread pizzas pretty often, especially for breakfast and in lunch box. Everybody loves these mini bread pizzas, especially my two monsters.

 

an instant, cheat and quick version of traditional pizza recipe with bread slices used as its base. it can be easily served as a snack and also for breakfast and lunch.bread pizza can be prepared on tawa or in oven varying topping to your preferences. i always keep my bread pizza simple with just onions, capsicum , mushrooms and olives. however, you can also add pineapple, tomato to make it more tasty. I have used @dairycraft pizza cheese ( it’s mozzarella and cheddar cheese combination) , @amulindia cheese spread and also some olive oil for this bread pizza.

I make this bread pizza on tawa rather then on microwave. If you also using the tawa where the chances of the pizza getting burnt is rather more, as compared to using the microwave. So you’re bread pizza need little more attention on tawa.

Course: Breakfast, Tiffin box

Cuisine : Indian

Prep Time: 10minutes

Cook Time: 10minutes

Total Time: 20minutes

Servings: 4 peoples

Calories : 94kcal

Ingredients

• 6 Slices whole wheat bread

• 1/2 cup mushrooms chopped

• 1 capsicum Finely chopped

• 1 small tomato finely chopped

• 1 medium size onion finely chopped

• ½ cup olive

• ¼ tsp black pepper

• Salt to taste

• ½ tsp Red chilly flakes or as required

• 1 tsp Oregano or as required for sprinkling

• Pizza pasta sauce

• Butter

• 1 tsp Olive oil

• Pizza cheese

Instructions

• Take a bowl . Add the vegetable but for extra flavour you can use sauté the vegetables also .

• Apply pizza pasta sauce and cheese spread over the bread.

• Arrange the toppings- spread vegetable mixture over the pizza sauce, black pepper, salt, grated mozzarella cheese, oregano or you can use italian seasoning also and lastly sprinkle some chilly flakes to make it spicy.

• Repeat the same process for other bread slices.

• Take a non- stick pan and slightly grease the pan with butter and put the bread pizza on tawa.

• Cover with the lid and cook on medium low flame till the cheese melts and bread become crisp. It takes around 2-3 minutes to get roasted.

• Uncovered the lid and take out the bread Pizza in a serving plate.

• Cut into wedges and serve hot.


Brahmi syrup

Brahmi : Brahmi is the small creeping therapeutic herb with the numerous branches. Brahmi leaves are a powerhouse of valuable alkaloids and triterpene saponins that can stimulate brain chemicals for shaper thinking, memory and learning. It can used them fresh in your salad, making syrups and sharbat , dry & powder the leaves to sprinkle it in your curries and chutneys.The flavor is relatively mild, but the real reason for using brahmi is for the impact that it has on human health.

Health benefits of Brahmi

• Boosts Cognitive

• Helps to treat cognitive disorders

• Relieve from stress and anxiety

• Rich in Antioxidant content

• Boosts immunity

• Improve respiratory system

• Improve skins

• Regulate blood sugar levels

And many more.

Ingredients

  • 100gms Brahmi leaves
  • 100gms Almonds (soaked and peeled)
  • 30gms Fennel powder
  • 10gms Melon seeds
    5gms Khuskhus seed ( soaked)
  • Direction
    1. Wash and blend Brahmi leaves in blender with little water till smooth paste.
      Take Almonds, Melon seeds and khuskhus seeds in blender make smooth paste.
      Mix all ingredients ( Brahmi paste, Almonds paste and fennel powder) together well.
      Syrup is ready to add in milk shakes or will chilled water.

    Note: I didn’t add sugar in syrup. It’s upto you if you want then make sugar syrup add in Brahmi paste. Approximately 600gms sugar will use in this syrup.


  • Khaman Dhokla

    Gujarati cuisine is known to have a lot of flavourful and delightful snacks to offer, Dhokla is one of the specialities of Gujarati cuisine and is enjoyed as a breakfast or a snack . This is an easy-to-make snack recipe that can be prepared anytime and is best enjoyed with tempered or pan-fried green chillies. It’s a quick dish that can be prepared in just 30-minutes and requires ingredients that you can easily find in your kitchen cabinet. It’s the most common type of dhokla that you will see anywhere. Their main ingredient is ,as the Khaman Dhokla is prepared using gram flour or besan. Khaman Dhokla is sweet and sour in taste. they are part of a culture that loves feeding people.

    khaman dhokla was the very first recipe that I learned from my mom during my school days. Since then, it has been by far one of my favorite recipes, and I have been entertaining my family and friends for years.

    Here is an easy way to make Khaman Dhokla, which is soft sponge and super in taste. I serve with spicy sour cherries chutney.

    Ingredients

    • 2 cups Gram flour(besan) sieved
    • 1cup Yogurt (beaten)
    • 1/2 tsp Turmeric
    • 1 tsp Ginger-chilli paste
    • 1/2 tbsp Lemon juice
    • 1/2 tsp Soda bicarbonate
    • Salt to taste
    • 1tbsp Oil

    Chutney

    • 1tsp Ginger paste
    • 2cups Cherries (halved)
    • 1/4 cup Honey ( or any sugar substitute)
    • 1 tbsp Lemon juice
    • 3 Chilli ( green or red )
    • 1/3 tsp Himalayan salt
    • 3 tsp Cider vinegar
    • 1tsp Oil
    • 1tsp Mustard seeds

    Instructions

    Chutney

    1. In a medium sauce pan, heat oil over medium-high heat. Add mustard seeds, when the seeds begin to crackle, add ginger and chillies , Stir in ginger and saute until fragrant, about 1 minute.

    2. Add cherries, sugar, cider vinegar, lemon juice, and salt. Bring to a boil; lower heat to a rapid simmer and cook until sauce thickens, about 30 minutes.

    3. Transfer into a blender, make a quick blend. Then transfer into a bowl , set aside to cool. Chutney will continue to gel and thicken as it cools. Serve room temperature.

  • Khaman Dhokla
  • Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again

  • Leave it aside to ferment for one hour. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix. Heat the steamer. Grease the moulds.
  • In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased moulds and place it in the steamer.
  • Cover with the lid and steam for ten minutes. When a little cool, take out from the moulds and keep in a serving plate.
  • Serve, garnished with chopped coriander leaves , scraped coconut and spicy sour cherry chutney.
  • NOTE

    Some Tips and Tricks

    • Start with a fresh batch of eno. The open pack or stale eno may result in flat dhoklas.

    • A simple trick to a fluffy khaman – beat the batter well. The more you beat the batter; more air is incorporated in the batter, resulting in soft-spongy khaman. Just remember to beat the batter before adding eno. 

    • After adding Eno, don’t let the batter sit for a long while. Steam it right away.

    • Follow these basic tricks correctly, and you are on your way to the most spongy dhokla.

    Udon Noodles

    The first time I made this recipe I used another brand of fat udon noodles. I’ve since learned that not all udon noodles are the same. These are now mine and children’s favourite. Made with wheat flour and salt, these noodles are vegan and healthy! I can only imagine that fresh udon noodles would surpass these.

    This stir fry is a great base recipe, featuring just a basic collection of ingredients. Feel free to add in a mushrooms, bell peppers, bean sprouts, bell pepper, shredded cabbage or just about anything else you have around would also be a great addition.

    🍜

    🍜

    These are great deputy from regular refind noodles 🍝 . And the rose of children’s party too.

    How to Make 15-Minute Spicy Udon Noodles

    1. Gather your ingredients and mix up your sauce.

    2. Heat oil in your wok over medium-high heat and set your noodles to soak. Then add mushrooms, the carrots and onions and stir in the hot wok until softened.

    3. Add the noodles .Add the sauce and toss to coat. Finally, add the spinach and stir fry until the spinach is wilted. Spoon into bowls, garnish and serve!


    Recipe

    Ingredients

    • 14oz udon noodles packet
    • 1/2 tbsp vegetable oil
    • 1/2 medium onion sliced
    • 1 medium carrot thin long chopped
    • 1/2 cup snap beans
    • 1/2 cup green beans
    • 1 cup baby spinach
    • 1 cup red bell pepper long chopped
    • 1 cup mushrooms chopped

    Sauce

    • 1-2 tsp chilli garlic sauce
    • 1 tsp thai chilli sauce
    • 2 tsp soya sauce
    • 2 tsp rice vinegar
    • 1 tsp sesame oil
    • 2 cloves garlic minced
    • 1 tsp fresh ginger minced

    Garnish:

    • Sesame seeds
    • Peanuts
    • Green spring or cilantro

    Instructions

      Prepare your vegetable and set aside. You can fill large bowl with hot water and add udon noodles to the bowl to soak .
      In a large wok , heat oil over medium heat . Add mushrooms, bell pepper, carrot and cook, stirring for a minute. Add snap beans, green beans and cook , stirring for a minute . Add onion and cook , stirring until onion are soft and carrot are tender.
      Drained noodles and transfer into a large bowl . Add sauces in udon noodles , stirring and combine well .
      In wok , scatter spinach and cook , stirring constantly until spinach is wilted.
      Add udon noodles in a wok and stirring to combine well . Remove wok from flame. Transfer to a plate or bowl and garnish with sesame seeds, peanuts and cilantro.

    .


    Pizza Cups

    It always feels great to watch when your children chosen off a healthy home-cooked meal over outside. I prepared Pizza Cups for recent children’s tea party . They not only makes your menu looks fancy, but also fun. I know most of you know Bread pizza, but making pizza cups are very cute and interesting to. Homemade party food ideas will help you to stick to your budget.This recipe are simple to make and not need much pre- preparation in the day before party. .

    .

    INGREDIENTS

    Bread slices – 6

    Mushrooms- 8 button ( chopped)

    Onion – 1 ( chopped)

    Tomato – 1 ( chopped)

    Capsicum – 1 ( chopped)

    Fresh Basil – 3 ( chopped)

    Mozzarella cheese – To top

    pizza sauce – 2 tbsp

    Caesar sauce- 2 tbsp

    Italian seasoning – 1 tsp

    Olive oil – 2 tsp

    Crushed red pepper – To sprinkle on top(optional)

    METHOD:

    1. Pre-heat oven to 200 deg C.

    2. To make pizza cups, trim the bread sides use square directly or cut the bread slices with a lid to a circle . Brush a muffin tray with oil and place these bread circles in it so that to make a cup shape.Spread the caesar and pizza sauce.

    3. Sprinkle the chopped veggies and cheese on top of it. Sprinkle with the italian seasoning and chopped basil . Place baking tray in OTG.

    4. Bake for 7-9 minutes or untill the bread turns golden in colour and crisp too.


    Mushroom Tacos

    The Homemade Taco Shells recipe is masterly easy . Its not fried . It’s baked which makes it healthy too. All you need is a few homemade Taco Shells .

    These vegan tacos are a great way to sneak more vegetables into your day. The vegan taco is entirely plant-based, made from mushrooms , crushed walnuts and plenty of seasoning.

    I served them in Indian taco shells along with mushrooms, walnuts, cucumber. You can also serve along with Baked Beans, Salad, Refried Beans, Chilli Paneer, Filling & more.

    Ingredients

    Shell

    •1cup Whole wheat flour

    •1/2cup chickpeas flour ( besan)

    •1/2cup leftover Dal or lentil ( yellow)

    •2teaspoon cilantro, chopped

    •1/4 cup Cooking oil

    •Salt , to taste

    Filling

    • 1 cup mushroom (sliced chopped)

    • 1 onion, fine chopped

    • 1/2 teaspoon garlic, minced

    • 1/2 capsicum, fine chopped

    • 2 teaspoon walnut , crushed

    • Salt , to taste

    • Basil, few leaves

    • 2 teaspoon olive oil

  • Salad

    • 1 cucumber, thin ribbons

    • 1/2 tomato, thin wedges

    • 1/2 capsicum, thin wedges

    • Basil, few

    • 2 tablespoons peanut, crushed

    • Salt, to taste

    • Pepper, to taste

    Dressing

    • 2 tablespoons hung curd

    • 1/2 teaspoon Chipotle

    • Fresh herb any

    • 1/2 teaspoon ketchup

    Directions for The Homemade Taco Shells and Filling Recipe

    1. To start with making the Homemade Taco Shells Recipe, we will first preheat oven to 160 C.

    2. Place top rack of oven on middle level and line bottom rack with a drip tray or even foil.

    3. Assemble all the atta flour, besan , dal , cilantro and salt together in a deep bowl. Add oil and little warm water at a time and knead into a stiff dough.

    4. Divide the Taco dough into equal portions.

    6. Roll out a portion into a 4 inch diameter circle by dusting in flour while rolling.

    7. Once rolled, prick the taco dough with a fork or toothpick. This will prevent it from puffing. 

    8. Next drape the taco on the baking grill rack. They will spread over two rows of the grill rack. Once you have arranged all the tacos in the grill rack and place it in oven.

    9. Bake for 7 to 10 minutes until you see the taco are crispy and lightly browned.

    10. Keep a watch on the taco as each oven acts differently. Sometimes it turned over brown . So sniff around till you understand how the oven behaves with the taco.

    12. Once done, remove the Taco Shells from the oven and allow it to cool completely. The Taco Shells will continue to harden while it cools down.

    13.For Filling: In a sauté pan , heat olive oil over medium-high heat. Add onion , mushrooms and seasoned with salt , pepper . Toss to coat all mushrooms .

    14. Cook for 5 minutes on medium flame without stirring .

    15. Reduce heat to low flame and add garlic and walnuts . Cook for 3 more minutes, stirring frequently, until garlic is fragrant and mushrooms are fully cooked.

    16. Remove from heat and add basil .

    17.Salad : use ribbon blade cutter or slicer , cut the cucumber into ribbons.

    18. In a bowl, mix all ingredients together(Cucumber, tomato, capsicum, salt, pepper and peanut ).

    19. Mix dressing into cucumber, stir well to combine.

    20. To assemble the tacos, spread sauté mushrooms down the centre of each taco shell. Finish the tacos with salad garnishes or your choice of Dips.

    21. Serve immediately .


    Amaranth Waffle

    Introducing new grains is quite difficult to kids. Changing how you present food to your kid can make a big difference  to your children’s acceptance  of that food. These Amaranth Waffles are a great way to get your kids pleading for more vegetables !!

    Amaranth Waffles can be used in so many ways. I love to accompany them with a variety of toppings such as

    • Hummus
    • Mint chutney
    • Tamarind chutney
    • Salad
    • Aloo bhaji
      Sambar
  • You can also use them as a Bread for sandwiches ( like i have made it ) or pop them in a lunchbox.
  • Ingredients

    Waffle

    1/2 cup pumpkin purée

    2 cups Amaranth flour

    3/4 cups almonds milk

    1 teaspoon oil

    1 boiled Potatoes

    1/4 teaspoon salt

    A pinch of baking soda

    Filling

    2 teaspoon paneer ( grated)

    1 teaspoon Coriander, Chopped

    1 teaspoon corn

    Hummus

    1/2 cup White channa

    1 Potato, boiled

    1/2 teaspoon Cumin powder

    1/2 teaspoon Mixed spices ( or channa masala)

    Coriander chutney

    2 teaspoon curd

    1 green chilli

    Handful Coriander

    Salt

    Method

    Preheat waffle iron. Mix and beat in flour, almond milk, vegetable oil, purée, mashed potato , baking powder, salt and just until smooth.

    Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.

    Filling

    Take bowl mix all ingredients paneer , Coriander, corn, salt and chat masala together.

    Hummus

    Blend all ingredients well together.

    Chutney

    Blend it well .

    Serve hot centre filled waffles sandwiches with hummus ,chutney and pomegranate pearls.


    Quinoa Oats Idlis

    This nutritious Quinoa Oats Idli is an easy and light dish to prepare. A perfect breakfast food, healthy Idlis which is best for those who are health conscious. A great blend of taste and health.

    INGREDIENTS

    • 1 cup Semolina/Suji

    • 1/2 cup quinoa, pre cooked

    • 1/3 cup Oats

    • 1 cup curd

    • 1/2 tsp fruit salt

    • 1 tsp oil

    • 1 Carrot, finely chopped

    • 1 Onion,finely chopped

    • 1 large Tomato,finely chopped

    • 1 capsicum,finely chopped

    • 1 tsp Ketchup

    • ⅓ cup water

    • 2 tbsp Coriander leaves, chopped

    • Salt – As needed

    INSTRUCTIONS

    1 Heat a kadai and Add finely chopped onions and carrots ,fry till transparent.

    2 Add capsicum, fry for a minute in medium flame. Add tomato and salt. Fry till everything turns mushy and to a ketchup , cook covered for 5 minutes in low flame (or until veg are cooked). Turn off the flame and let it to cool down for sometime.

    To make stuffed idli

    1 Take a bowl. Add semolina, quinoa, oats and curd . Mix well together. Add fruit salt along with water, mix it . grease the idly plate and then pour a half laddle of batter and spread evenly.

    2 now add a tbsp of stuffing masala and drop over the idly batter and then again drop the idly batter over the filling and close it.steam the idli and serve hot.


    Samak Ki Idlis

    The recipes made during fasting /Vrat ka khana ,are often deep fried or shallow fried so we consume a lot of ghee or oil.These steamed samak Atta ki idli are very good as they are easy to digest and taste good,serve these samak ki idlis with healthy and delicious-fruit & nut chutney , coconut green chutney and tomato chutney.

    Prep time- 10 min

    Cooking time- 10 min

    Type-vrat ka khana

    Yields-12 idli

    INGREDIENTS-

    • Samak ka Atta- 1 cup

    • Yogurt- 1/2 cup

    • Spinach- 1/2 cup (purée)

    • lemon juice- 1/2 tsp

    • Ginger,chopped- 1tsp

    • Salt- to taste

    • Fruit salt- 1/2 tsp(optional)

    Tempering-

    • Cumin seeds- 3/4 tsp

    • Cooking oil- 2 tsp

    • Green chilies,chopped- 1.5 tsp

    PROCEDURE-

    1. Take a bowl and mix samak atta , curd and spinach puree.

    2. Heat oil in a small pan and add cumin and chilies in the same pan and fry till cumin become golden in colour.

    3. Add this tempering into samak mixture.

    4. Add ginger,lemon juice and salt in the batter and stir well.

    5. Boil enough water in the idli steamer and grease the idli mould with oil.

    6. When water start boiling,mix fruit salt in the samak batter and immediately pour the idli batter in the moulds.

    7. Cover the steamer and cook for 8-10 minutes.

    8. Now switch off the flame and  remove the plates from the steamer after 5-8 minutes.

    9. Now with a greased spoon scoop out the idlis.

    10. Serve with coconut green chutney,tomato chutney or fruit and nut chutney.