Sunday, 7 July 2019

Kesar Elaichi Shrikhand (Saffron Cardamom Yogurt)

Kesar Elaichi Shrikhand (Saffron Cardamom Yogurt)

You can't be a foodie if u do not explore the outlets around the world. That is what I love about this profession as it does not limit me to a niche element but also allows me to expand my options.

Now a days people are very enthusiastic about Organic food and skin care, so I attended the inauguration of Adri Naturals. I found out the range of products that they have there . It ranges from cold pressed oils, Coconut, Sesame, Groundnut, Almond and many more. Premium quality of dry fruits, Honey, Saffron and personal care products.

I like their Packaging style as they avoided the usage of plastic. Their packaging material includes glass and that to in different sizes. For travel also they have a small and cute bottles and jars. So it is a package of cute display, organic care and eco friendly materials. I picked few products

In todays Recipe I used Saffron and Honey from Adri Naturals. I seriously liked the smoothness, texture and taste of honey. Even saffron colour is dark red and it smells sweet floral . So I get a perfect aroma of saffron in my dish.

Shrikhund is a very popular Summer dish. Its good for kids. though it is high in calories due to use of full cream curd and sugar so to make it better I replaced sugar with Honey. It is also high in Protein, Calcium, vitamin B2 and Phosphorus.







Preparation Time : 10 min

Resting Time : 2 Hours

Cooking Time :  0 Min

Serves : 2 

Ingredients :


  • Curd 500 gm (full cream)
  • Saffron 8 - 10 strands soda in 1 tablespoon water
  • Green cardamom powder 1 teaspoon
  • Honey 2 tablespoon or you can use powdered sugar (I prefer honey in place of sugar)
  • Chopped Pistachio nut chopped 1 Tablespoon
Procedure :  

  • Now take the hung curd bowl, add honey, green cardamom powder and saffron 




  • Mix all this together with a whisk or blender. Till you get a smooth and creamy paste.



  • Take a serving bowl. Now transfer shrikhand in bowl and garnish with chopped pistachio and Saffron stands.



  • Keep it in refrigerator and serve chilled




Sunday, 23 June 2019

Dry Fruit Milk

Dry Fruit Milk 



Summers are a time of conflicts. While children crave something chilled and light, a mother still worries about the lack of nutrition in their desired diet. This recipe is the compromise families require. It has the nutritional benefits of dry fruits and milk and the chilled comfort craved during summers. This recipe was omnipresent in my childhood and stayed in my mom's khazana for quite some while. She told me about this recipe when I became a mom and faced the same dilemma. It now is a khandani recipe.





Serves :  2

Preparation Time :  20 Minutes

Cooking Time  :  0 Minute.

Ingredients : 


  • Milk chilled 500 ml
  • Sugar 2 table spoon or according to your taste
  • Almonds blanched and sliced 2 Tablespoon
  • Pistachio nut sliced 2 Tablespoon
  • Rose leaves 1 Tablespoon (fresh or dried)
  • Green cardamom powder 1 Teaspoon
  • 8 to 10 Saffron Strands dissolve in a tablespoon of milk
Procedure  :  
  • Slice almonds, Pistachio nut and keep aside . 


  • In a jug Take chilled milk.  Add sugar, Cardamom powder, almonds, pistachio, rose leaves and saffron . mix it well 






  • Leave this in a refrigerator for atleast 2 to 3 hours. 

  • Serve it chilled



Tips  :  
  • You can add any other nuts of your choice like cashew nut or melon seeds
  • If you like you can add pinch of nutmeg powder t this
  • To make it more rich you can boil milk for 20 to 25 min . so that milk is thick and creamy. in that case you need to double the quantity of milk.

Tuesday, 4 June 2019

Schezwan Veggie Lollipop

Schezwan veggie Lolipop 





While all that glitter might not be gold, what looks good is what gets sold. A few days ago, I hosted a gathering at my place. As a host I had the responsibility of exceeding the expectations of my guests. So I needed a new yet guaranteed hit that's when I came up with this dish. It is the classic cutlet with an exotic presentation because at times, a classic dish just needs a modern touch.




Preparation Time : 30 Min

Cooking Time : 20 Min

Ingredients : 


  • Baby corn 10 t- 12 (better if it is small and fresh)
  • Potato 2 medium size grated
  • Carrot 1 medium size grated
  • Beans 12 - 15 finely chopped
  • Paneer grated 1/2 cup
  • Bread crumbs 1 cup
  • Coriander chopped 1 tablespoon
  • Green chillies 2 chopped
  • Schezwan sauce 2 Tablespoon (or according to taste)
  • Salt according to taste
  • Oil for frying
Procedure :  
  • Finish all cutting and chopping first

  • In a bowl take grated potato, carrot, beans, paneer, green chillies, coriander, 1/2 of the bread crumbs and schezwan sauce





  • Mix all the well and form a dough as shown in picture


  • you can check the consistency of cutlet dough by taking a small portion of mixture and fry it. make our smooth then it is ok else add little bit more bread crumbs
  • Now take baby corn and cover is with cutlet dough from one side as shown in picture to give it a lollipop shape 




  • Repeat the step with rest of the baby corns and cutlet dough


  • In a plate take remains bread crumbs and roll the lollipops in it so that bread crumb is nicely coated on it and keep aside. repeat the step with rest of the lollipops 


  • In a pan heat oil and deep fry lollipop on medium flame. cook it till it is golden brown and properly cooked

  • Once it is dome take out from oil and transfer it on kitchen towel os that the excess of oil is removed



  • Your Schezwan veggie lollipop is read serve it with chutney of your choice and enjoy




Tip  : 

  • In case if you feel that baby corn it little bit hard. You can boil them first. Mine was fresh and soft so I used it directly