2 cups cooked rice
1 cup carrot – grated
1 Onion – chopped
2 Green chillies – slitted
1/4 tsp Turmeric powder
Salt to taste
1 tbsp oil
Cilantro – chopped
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Urad dal – 1 tsp
Curry Leaves – 1 strand
Coriander seeds – 1 tsp
Dry red chillies – 3-4
Peanuts – 1 tblsp
Grated Coconut – 2 tsp
1. Cook the rice separately and keep it to cool.
2. Heat oil in a pan and splutter tempering ingredients.
3. Add the chopped onions and green chillies and fry for 2-3 minutes.
4. Add turmeric powder and the grated carrot and fry for another 2-3 minutes.
5. Mix the rice and salt.
6. Heat 1 tsp of oil in a small pan and fry the masala ingredients until they turn golden brown.
7. Coarsely grind it and toss this powder along with the rice.
8. Garnish with ribbons of carrot and finely chopped cilantro and serve with yogurt and pickle.
25g unsalted butter
100g milk powder
200ml condensed milk
½ tsp cardamom powder
60g cocoa powder
1. Line a flat dish with parchment paper.
2. Mix the milk powder with cream evenly, and keep aside.
3. Heat the butter along with cardamom powder.
4. Add the condensed milk and cocoa powder on low heat, stir constantly so no lumps form.
5. Keep stirring till this mixture leaves the sides of the pan.
6. After the mixture is ready, pour it on a flat dish and even it out into a 6-8 cm deep layer.
7. Cool and set in the refrigerator for 3-4 hrs at the minimum.
8. Cut into your desired shape and serve.
This is an exceptionally creamy and light tasting no-bake cheesecake with a beautiful hint of lemon. It has less than half the fat and calories of normal cheesecake. You have the option of using gluten-free wafer or chocolate chip cookies to suit your preference.
1 1/2 to 2 cups chocolate wafer cookie crumbs (depending on desired thickness of crust)
5 Tbs melted butter or coconut oil
1 envelope(s) unflavored gelatin
3 Tbs water
1/4 cup water
2 packages (8 ounces each) light cream cheese, softened
3/4 cup sugar
1 tsp vanilla extract
1 cup fat free plain Greek yogurt
1/2 cup low fat milk
pomegranate seeds or raspberries for garnish
1. Lightly coat 9-inch springform pan with cooking spray. Line bottom with parchment paper; spray paper. Mix cookie crumbs and butter. Transfer to prepared pan; press onto bottom with hand in even layer. Refrigerate.
2. In small bowl, evenly sprinkle gelatin over 3 Tbs water. Let stand 5 minutes. Meanwhile, grate 2 teaspoons of lemon peel and set aside. Squeeze juice from the lemon into a small saucepan, heat juice and 1/4 cup water to boiling on medium-high. Remove from heat. Immediately add gelatin mixture; stir until dissolved. Return to the small bowl and let cool.
3. In large bowl, with mixer on medium-high speed, beat cream cheese and sugar for 5 minutes or until fluffy and smooth. Beat in lemon peel and vanilla. Reduce speed to low. Add yogurt and milk, mix well. Then add gelatin mixture, in steady stream. Beat for up to 2 minutes or until well combined, scraping bowl occasionally.
4. Pour onto cooled crust. Refrigerate uncovered for about 6 hours or until set.
Run knife around side of pan and unmold. Remove cheesescake from the pan bottom by gently lifting it with a spatula and sliding onto a serving plate with the parchment paper liner intact.
5. Serve with your choice of garnish.
1 Tbsp coconut olive oil
1 small onion, diced
4 cloves garlic, minced
1 Tbsp grated ginger
1/2 green bell pepper
1 small tomato
1 Tbsp curry powder
2 cans coconut milk
1 cup water
Salt and pepper to taste
1. Heat 1 Tbsp coconut oil in a pan.
2. Add bell pepper, onion, garlic, ginger, carrot. Add salt and pepper to taste. Cook till soft.
3. Add curry powder, water, coconut milk and adjust salt and pepper.
4. Cook for 10-15 minutes.
5. Add tomatoes.
6. Cook for 2-3 more minutes and serve hot with Rice or Roti.
10-12 baby eggplants
Ghee or oil of choice
Pinch of asafoetida
1.5” cinnamon stick
4 green cardamom
3 medium tomatoes
1 tbsp coriander powder
1 tsp chilli powder
1 tsp turmeric powder
1 tsp dried ginger powder
1 tsp fennel powder
1 tsp tamarind paste or 1 tsp dry mango powder
1 cup water
Salt to taste
1 tbsp chopped coriander and thin strips of fresh ginger for garnish
1. Fry chopped onions in oil of choice until light brown. Blend onions in a food processor to make a thick paste, adding a little water, if needed.
2. Slit eggplants lengthwise, without removing the stem, and fry them in a pan for 3-4 minutes. Keep aside.
3. Heat oil in a pan, add asafoetida, cloves, cinnamon, and cardamom. Add tomatoes and fry on medium heat till soft.
4. Add the onion paste and fry for 2-3 minutes. Add coriander, chilli, turmeric, fennel, and ginger powders and fry for 2-3 minutes, stirring constantly.
5. Add water, bring to a boil and add the tamarind paste or dry mango powder.
6. Simmer on low heat for 4-5 minutes.
7. Add eggplants and continue to simmer with the lid on for 10 minutes.
8. Garnish with fresh chopped cilantro and ginger and serve hot with rice or roti.