The festivities are arriving soon and we at Spoon Fork And Food are gearing up our self for some sweet treat. Bringing you a rich, creamy, delicious and easy dessert that can be made with handful of ingredients and you can also make it quickly if you have unplanned guests at home for dinner. Paneer Badam Kheer is one such exotic dessert that will definitely make you lick your finger and ask for more. It’s been quite a long time i have been making Paneer Badam Kheer at home for my guests and it has never let me down. It’s certainly a show stopper at my place and now i’m finally sharing the recipe here and would strongly recommend everyone to give it a try once and i’m sure you won’t regret ever.
To make this super rich and creamy dessert all you need to do is Blanch Almonds and remove skin. Collect in almonds in a grinder jar and add around 2 tbsp of milk. Grind to make a fine paste and keep aside. Heat milk in a thick bottomed pan and bring it to boil. Add cardamom powder and saffron strands and start condensing the milk in low flames. This might take 20-25 mins. Keep stirring in intervals. When the milk comes to half it’s quantity, it means it’s nicely condensed. Add grated or crumbled paneer and cook in low flames for another 6-7 mins. Now add sugar and almond paste. As soon as the sugar dissolves the milk might again look thin. Cook till it thick and creamy again. Turn off the gas let the kheer cool and come down to room temperature. Transfer the kheer in a bowl, garnish with some saffron strands and chopped nuts. Your Paneer Badam Kheer is ready to serve. If you like to have your kheer chilled then refrigerate for some time before serving.
Everyone is life has their very own comfort food. Food that’s easy to make, easy to eat, easy to digest and equally delicious and filling. In India different people have different comfort food that definitely relates to their region and food culture. I am a born North Indian hence my food habits are most of the time inclined towards North Indian food. Though regions never effect a foodie’s palate but still there are a couple of foods that comforts me even on my most lazy days. Today i’m bring you one of my favorite versions of Kadhi, that is Munga or Drumstick Kadhi. The aroma and the flavor of this kadhi is worth making it over and over again. Do you know what kadhi is?
Kadhi , an Indian dish which consists of a thick gravy based on chickpea flour, and contains onion fritters called pakodas, to which sour yogurt is added to give it little sour taste. It is often eaten with boiled rice or roti. An interesting fact shared by wikipedia is that in Northern India, pakoras are added to the chickpea gravy and sour yogurt is added to add flavour to it. They are eaten either with boiled rice or roti. In Rajasthan and Gujarat, it is usually served with khichdi, roti, paratha or rice. It is considered a light food. Rajasthani and Gujarati kadhi differs from the Uttar Pradesh variety. Traditionally, it is sweeter than the other variants, because sugar or jaggery is added to it, but it can be made without sugar for a more sour taste. It is eaten without pakoras and its consistency is slightly thinner. The Gujarati kadhi is made preferably from buttermilk as it gives a more smooth texture compared to yogurt. Variations on this basic dish includes the addition of certain vegetables, notably bhindi (okra) in which case it is known as bhinda ni kadhi. In PunjabKadhi is a simple, quick winter meal. Made from Besan (also known as chickpea flour or Gram Flour) to thicken the consistency, and adding pakoras, it is eaten with either long grain basmati rice or, (more commonly) with a roti. Unlike the rest of India, sour yoghurt is not added, just full fat buttermilk, or unsweetened yoghurt. Bishnoi and Bagri tribe usually make kadhi in evening every day.
To make Munga Ki Kadhi Take a large wok and add curd, besan, turmeric, salt and slit green chilies. Stir vigorously to make a lump free, fine paste. Add water to make till it comes till you get pouring consistency. Switch on the gas and place the wok on it and let the kadhi boil. Once the kadhi starts boiling add munga/ drumstick pieces and let the kadhi cook in low flames till it’s desirably thick. Meanwhile heat oil in a pan and prepare the tempering by adding the below mentioned ingredients. Add tempering to the prepared kadhi and turn off the gas. Garnish with freshly chopped coriander and your munga ki kadhi is ready to be served with plain hot rice.
Yesterday I posted my first recipe made with Raw Papaya and today I decided to come up with my second recipe too as I noticed the raw papaya in my fridge had started turning black from a corner. So I just chopped off that portion and continued with my recipe which was suggested by Pooja from Yummy Diaries. You can also follow her on instagram @yummydiaries1. In a conversation with her, she randomly mentioned about one of her village recipe in the hills of Himanchal which is made using raw papaya and happens to be one of her favorite too. KACHCHHE PAPITE KE PARATHE that is made by grated raw papaya mixed with Indian spices and stuffed to make ghee roasted parathe/ Indian flat bread.
Malpua is another traditional Indian dessert made from ages in Indian homes. Rich in texture Malpua happens to be a Royal dessert. Though the original recipe needs quite a lot of patience and skill, I am here with one the most easy and simple recipe that can be made in a jiffy. Just handful of ingredients that can be easily found in your pantry makes this delicious looking dessert that is ideal for your festival gatherings.
With festivals approaching I would recommend this recipe to all my readers and ask them to make your celebrations even more joyful.
For making malpua you need to take a thick bottomed pan and add sugar and water. Heat till sugar dissolves. Now add cardamom powder and saffron and cook for 5 mins till you reach a sticky sugar syrup consistency. Close lid and keep aside. Meanwhile in a separate bowl, add flour, semolina, fennel powder and cardamom powder and mix well. Now start adding milk and stir till it reaches to a flowing consistency. Keep aside the batter to rest for 30 mins. Now heat oil or ghee in a shallow pan. Once the oil is nicely hot pour in 3/4 ladle of the batter into it. The batter will automatically spread and flatten like a disk. Fry from both sides till golden in color. Carefully remove the fried malpua from oil and drop it into the prepared sugar syrup. Similarly make more malpuas from the remaining batter and allow them to rest in the syrup for 10-15 mins before serving. Plate them and garnish with chopped nuts. Serve it hot or warm.
Palak Paneer is one the most popular dishes in North India, a vegetarian dish rich in Iron and Protein. Palak paneer comes with the goodness of spinach and cottage cheese and is considered to be one of the finest paneer dishes in India.
Today i’m sharing my fool proof recipe that is certainly a show stopper in my house. The recipe is adapted from my mother and is now going to you. So do try out this creamy luscious Palak Paneer and share your thoughts on it with me in comments below.
To make creamy palak paneer you need to boil water in a pan and add 2 tbsp of milk in it. Adding milk cuts the sourness of spinach and gives a sweet texture. Blanch spinach leaves for 5-8 mins. Turn off the gas, strain and collect the blanched spinach in a bowl and let it cool. Now grind the blanched spinach to make a fine puree. Collect and keep aside. Heat oil in a pan and fry paneer cubes till light golden in color. Collect them all in a bowl and keep aside. In the same oil add bay leaf and cinnamon and just after 2-3 seconds add chopped onions and saute them till they sweat. Add ginger and garlic paste along with some chopped green chilies and fry till the raw smell goes off. Now add finely chopped tomatoes along with coriander powder, red chili powder and garam masala powder. Fry them all nicely till oil starts leaving the sides. Once the masala is nicely done and leaves a good aroma, add in the spinach puree and stir nicely so that everything incorporates well. You can add little water in the curry if you find it too thick, but eventually the spinach will thicken and take a creamy texture. Adjust salt and let the curry get a boil for 5 mins, simmer the gas and let it cook for another couple of minutes. Add in the fried paneer cubes and mix nicely.Turn off the gas and garnish the palak paneer with a swirl of fresh cream and serve hot with naan or chapati.
Rājmā is a popular Indian vegetarian dish consisting of red kidney beans in a thick gravy with many Indian whole spices and usually served with rice and roti. Although the kidney bean is not of Indian origin, it is a part of regular diet in Northern India. The dish developed after the red kidney bean was brought to India from Portugal . Being a popular dish, it is prepared on important occasions. About 100 grams of boiled Rajma beans contain 140 calories. 5.7 grams of protein, 9.0 grams of fat and nearly 17.8 grams of carbohydrate. Rajma chawal, i.e. Rajma served with both boiled rice, is a popular dish throughout northern India. Source – Wikipedia
The food that comes from the state of Punjab and is now a common favorite of every Indian. Me and my family can survive on Rajma Chawal all life. Believe me, it tastes the best next day. I made Rajma on Saturday for dinner and we had it the other day too. That thick silky gravy with soft and mushy rajma is simply out of this world. So let’s quickly proceed to see how i made this amazing, mouth watering Rajma Curry.
How to make this amazingly delicious Rajma Masala : Soak Rajma overnight in fresh water. Pressure cook them the next day in fresh water till soft and mushy. Do not throw the water as it will be used for cooking the gravy later. Heat oil in a wok and ad bay leaf. Now add ginger garlic paste and finely chopped onions. You can also grind onion coarsely before use. Saute them till golden in color. Now put finely chopped tomatoes or tomato puree. Stir and give a quick fry to all. Add coriander powder, turmeric powder, red chili powder and cumin powder and mix well. Keep stirring to avoid the masala to get burnt. You can add little water from sides if you find the masala sticking the wok. Fry them all well till the raw smell of spices go off and you see the oil leaving from sides. Adjust oil if required. Now add the boiled rajma to the masala and give a quick stir again. Now add garam masala. You may add the same water in which the rajma was boiled to get that authentic flavor. If not, then add fresh water to the wok to make gravy as per your desired consistency. Give a boil to the gravy and then simmer the flames, close the lid and let the rajma cook for another 5-6 mins. Garnish the rajma curry with fresh chopped coriander. Serve Hot with Plain Steamed Rice
Biryani is a very complex dish, it requires a eyeballing of ingredients and perfect hands on technique. They say the more complex a Biryani is, the more delicious it tastes! In India we have a huge variety of Biryani that is prepared in both veg and non veg version. The non vegetarians though have more choices as in Fish, prawn, crab, chicken, beef, mutton, pork etc. And technically there is no such authentic recipe for Veg Biryani. Vegtable Biryani eveolved with time looking into the need of Biryani treat for the vegetarians. But i’m glad that the evolution turned out to be equally delicious than a chicken or a mutton biryani.
An equally complex recipe that requires a variety of colorful vegetables cooked exactly the way a non veg Biryani is made. Yakhni goes with semi cooked rice to cook on dum is a rich and flavorful recipe that leaves your guest licking their fingers. Best served with Burani or onion and mint raita along with some onion salad, this Biryani recipe will surely make you a star in your kitchen.
Styled on the beautiful tray and slate board gifted by Better Butter and Madras Prop Store, check out the detailed recipe below and do try making at home and share your feedback with me in comments below.
Wash and soak rice in fresh clean water for 45 mins before cooking. Now take enough water (double the quantity of rice) in a thick bottomed pan and add rice along with 1 stick cinnamon, few black pepper and cloves, salt and 2 tbsp ghee. Cook rice till it’s 80% cooked. Strain water and collect the rice in another flat bottomed tray and keep aside. Heat ghee in a thick bottomed pan or handi and add 2 sliced onions and fry till golden in color. Collect the fried onions in a plate and keep aside. In the remaining ghee add whole spices and wait till they splutter. Make sure they don’t burn. Now add rest 2 sliced onions and fry till they sweat. Add in the ginger and garlic paste along with some slit green chilies and fry till golden in color. Now add in the fresh cut vegetables and mix well to fry. Meanwhile take 1 cup of curd and add coriander powder and red chili powder in it and make a smooth paste. Pour in the prepared curd mix into the vegetables and mix well. The curd will start leaving water from sides so don’t add extra water in the pan to cook the vegetables. Adjust salt as per taste and Fry the vegetables with curd mix on high flames till the ghee starts leaving out from the sides. Once the vegetables are partially cooked, let’s start layering the biryani and keep it on dum. Take a thick bottomed handi or pan in which you want to cook the final biryani. Spread around 2-3 tbsp of fresh curd on the bottom of the pan, This wont stick the rice on the surface. Divide the cooked rice into three portions, and spread the first portion of rice in the bottom of the pan. Now take the left over curd and spread it all over the first layer of rice. Now again spread the second portion of rice evenly and then add the cooked vegetable yakhni on top of the second layer of rice. Lastly spread the third portion of rice all over the yakhni covering it completely. Whisk fresh cream or home made malai in a bowl and spread all over the last layer of rice. Now top the biryani with fried onions, finely chopped mint and coriander and some green chilies. Sprinkle some lemon juice all over (optional) and spread saffron soaked milk on top. Take the wheat flour dough and make a thick ribbon out of it and place it on the rim of the pan/handi and close the lid of the handi pressing it gently such that the dough seals the hand completely from all sides. Place a heavy bowl or “sil batta” on the top of the handi to ensure the aroma is intact. Let the Biryani cook on dum for next 30 mins or till the dough is cooked and gets hard. Now open the lid carefully and mix the biryani from one side. Serve hot with onion and mint raita along with some salad and enjoy!
We bloggers often get opportunities to collaborate with various brands and companies. It’s been two years almost i have been working for various reputed brands in India as a stylist, photographer and reviewer, but not always the brands or the product impress me. But then comes a brand who surprises you with their products and impress you to the core. One such amazing collaboration that happened to me in December 2017 is of CIBA GROUP / CIBA MASALA UDYOG. The company basically works as a spice company named CIBA TAAZA SPICES. Initially i thought it’s just another spice brand until unless i was send 2 big cartons of spices. lentils and legumes. Appointed as stylist, photographer, graphic designer and a reviewer, Ciba Taaza Spices happens to be my career’s most important and big project by far. A year long running project that gives me an opportunity to do something i’m good at…yes,cooking! and trying out their amazing spice blends that comes in both vegetarian and non vegetarian versions.
Ciba group’s journey started in 1984 and since then they have been providing the Best Quality of Spices, Mix Spices & Unpolished Pulses. They have modernized plants with advanced technologies which are used in grinding to retain the Volatile Oil content of each spices for giving a long lasting Aroma and Flavor to the end products. A brand with a dream to conquer the entire food base of India comes with some best quality spice mixes along with an array of sprinkler cans with various salts and flavor enhancers. Their range of Pasta is alone in the country that gives you flavoring mix inside the packet making your Italian cooking even more interesting and easy. Ciba brings a wide range of unpolished lentils and legumes along with Poha, Vermicelli etc.
Starting the CIBA TAAZASPICES CAMPAIGN with the first product i used, MIX ACHAAR MASALA.
Mix achar masala coms in a packet of 200 grams and is available in an affordable price of Rs.85.00 only. A single pouch makes around 500 grams of mix vegetable pickle.
Indian meals can never be complete without Pickle/Achaar. A tangy condiment that enhances the flavor of your regular meal and also has some amazing digestive properties. Achaar or pickles in the Indian subcontinent are made from certain varieties of vegetables and fruits – finely chopped and marinated in brine or edible oils along with various Indian spices. Some varieties of fruits and vegetables are small enough to be used whole. Some geographic regions specialize in pickling meats and fish.
Its winters and i’m sure you must be busy picking and sorting spices for your winter pickles and must be wondering life would have been easier if you could get the correct ratio of spices for your Achaar that suits just what your palate is looking for. Ciba Taaza Spices brings you Mix Vegetable Achar Masala. Your labor gets half when you use our Achar masala and get that perfect “Maa ke hath ka swaad”
Get your vegetables ready and grab your packet of Mix Veg Achar Masala and enjoy your winter delicacies with a spicy tangy addition.
A quick look to the easy method : Cut vegetables in similar size, was and keep aside. Boil around 2-3 cups of water in a pan and add 1 tbsp salt in it. Now add the cut vegetables and par boil them. Strain water and collect the par boiled veggies in a flat base tray or plate and let them cool. Spread a kitchen towel or a clean cloth on the kitchen counter and spread the par boiled vegetables on it so that the excess moisture gets absorbed. Now collect the vegetables in a broad base bowl and place under the sun for around 7-8 hours. Do this for 2 days. On the third day, add mustard oil and Ciba Taaza Achar Masala mix into the vegetables and mix nicely. Adjust salt if needed and transfer the pickle into pickle jars and closely tighten the lids. Now let the pickle rest for another day and then you can consume it with your daily meals.
Get the ingredient list and detailed recipe below and so share your feedback with me in comment box.
There’s always a cheat day in your life, mine come’s every often now 😛 I know it’s a bit funny but in India snacks play a major role in our homes. Specially the North Indians enjoy all kinds of fried or baked snack, both healthy or unhealthy with tea or coffee and enjoy life. I sometimes acquire some weird eating habits. Being a North Indian and like any other woman, my love for Chaat can’t be described into words.
So today was the day to indulge into an absolute unhealthy stuff, that is a Deep Fried Katori Chaat. To reduce my guilt and feel a little better I paired it with Long Island Green Tea sent by Tea Trunk
Tea Trunk curates the finest teas of India and crafts them into unique blends with all natural ingredients. Our teas are whole leaf, flavorful and healthy. No artificial colors. No additives. No tea dust. So you can enjoy tea like it should be.
Katori chaat is bowl shaped fried patty filled with spicy potato and chickpea filling and garnished with various dips and toppings. Easy to make but requires skills to make the katoris. You can also make baked katoris using cup cake molds or even silicon molds.
For Making Katori :
1/2 cup All Purpose Flour Maida
2 tbsp Semolina/ Sooji/ Suji
1 tsp Thick Curd
1/2 tsp Onion Seeds/ Kalonj optional
1/2 tsp salt
Oil for deep frying
1 cup Chickpeas/ Chole boiled
2 medium potato boiled
1 large onion fine chopped
2 tbsp Tamarind dip/ Imli Chutney
2 tbsp Green Coriander Dip/ Dhaniya Pudina Chuyney
1/2 cup Fresh Curd/ Yogurt whisked
handful Bhujiya Sev
2-3 tbsp Fresh Coriander fine chopped
2-3 Mint Leaf chopped
2 Green Chilies chopped
1/2 tsp Turmeric Powder
1/2 tsp Red Chili Powder
1/2 tsp Coriander Powder
1/2 tsp Garam Masala Powder
1 tsp Roasted Cumin Powder
1 tsp chaat masala
handful Pomegranate pearls