Thandai Premix Powder - HOLI SPECIAL

Thandai is a traditional Indian beverage popular in North Indian states of UP and Rajasthan and made especially for the festival of Holi. This drink is very refreshing, and a perfect summer cooler. The hindi word Thandai means coolant. 

Holi is the celebration to welcome spring officially. In India spring has more warmer tone than many other parts of the world; it feels almost like Summer. 

The body (and soul) needs something soothing to cope up with the rising temperature. As this drink has milk, nuts and various spices it helps to cool down the body temperature and that’s why it is known as Thandai.

Making Thandai is a little bit of a tedious process .So this Thandai premix powder comes in very handy when you like to sip on a chilled glass but have time crunch.
Just make a batch of this Thandai premix powder and all you need is 5 minutes to make a delicious drink.

Recipe:

(Makes 3 1/2 cups powder- enough for 10-12 glasses)
Ingredients:

• Almond - 1/2 cup
• Pistachio - 1/4 cup
• Melon seeds - 4 tbsp
• Poppy seeds - 4 tbsp
• Fennel seeds - 4 tbsp
• Dried rose petals - 4 tbsp
• Black peppercorn - 3 tbsp
• Green cardamom - 3 tbsp
• Saffron strands - 1 tsp
• White Sugar, granulated - 1 1/2 cup

Method to make the powder:

• First we have to smooth blend some ingredients. In a blender jar add Cardamom, Whole Peppercorns and Fennel Seeds and grind to make a fine powder.
• Now add Almonds, Pistachio, Melon Seeds, Saffron, Dried Rose Petals, sugar and poppy seeds. 
• Grind to make a fine powder. If you wish you can sieve and again grind the residue. Here, I didn’t sieve but its definitely a personal choice.
• Now add the powder in a bowl and mix properly.
• Thandai Premix Powder is ready..

Method to make Thandai from the premix:

• Take a blending jar.
• Now, add 2 tbsp of this Thandai premix powder and a glass of chilled milk, blend for 2 mins and allow it to be chilled. 
• If you wish to instantly have it, add few ice cubes while blending and serve immediately. 

Notes:

Store the Thandai premix powder in a airtight glass jar and refrigerate - it lasts up to 3-4 months easily.

You can also store in room temperature, it lasts for good 2 months.

EGGLESS BLACK FOREST CAKE - VALENTINE'S SPECIAL

Who doesn't loves a classic chocolate cake? This easy eggless black forest cake recipe is made with layers of moist and fluffy chocolate sponge cake, whipped cream & luscious cherry filling. The extra piled up chocolate sprinkles and the chocolate drip are the highlight of this classic cake! 

This homemade black forest cake fits all special occasions like birthday, anniversary, or Valentine’s day. 

For me, its Valentine's special as it is basic yet classy at the same time and an absolute stunner for the day.

Happy Valentine's day to all of you, go classic this Valentine's and give this cake a try.

Recipe:

(Makes 700 gm cake)
For Cake sponge:

• 1 1/2 cup all purpose flour/ maida
• 3 tablespoon cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup curd/plain yogurt
• 1/4 cup oil
• 1/2 cup milk
• 1 teaspoon instant coffee powder
• 1/2 cup boiling water

For Whipped Cream:

• 250 ml double cream/ heavy whipping cream
• 2 tablespoon icing sugar
• 1 teaspoon vanilla extract

For Assembling the cake:

• 1/2 cup - Sugar syrup (From the tinned cherries or make a simple syrup with 4 tablespoon sugar and 8 tablespoon water) 
• 1/2 cup cherries - Tinned or Fresh (For garnish)
• 1/4 cup melted chocolate( Should not be runny, keep semi liquid so we can get beautiful drips)
• Some chocolate sprinkles/Cherries (For garnish)

Method:

For Chocolate sponge cake :

• Preheat oven to 180°C.
• Grease and line a 8″ round cake tin with butter paper.
• In a bowl mix together flour, cocoa powder, sugar, baking powder, salt and baking soda.
• Make a well in the center of the dry ingredients and add curd, oil, milk and vanilla extract.
• Now in half cup of boiling water add coffee powder and mix until dissolved.
• Add the coffee water to flour and mix it to form a smooth batter.
• Pour it into the prepared cake tin.
• Bake for 30-40 minutes or until a tooth pick inserted comes out clean.
• Rest it on the wire rack for 10 minutes.
• Flip on the wire rack, remove tin and the paper.
• Leave to cool completely before icing the cake.

For whipping the cream:

• Add the whipping cream in a big bowl.
• Keep this bowl in an ice bath, which means keeping it on some ice cubes. For this, take ice cubes in a big bowl. Over this keep the cream bowl.
• Using an electric blender with a whisk attachment, start beating the cream.
• Start with low speed and gradually move to a higher speed.
• After 2 minutes when cream thickens a little, add powdered sugar and vanilla extract.
• Keep whisking for 4 to 5 minutes, the cream will be ready with stiff peaks.
• Keep it covered in refrigerator till use.

For assembling the Cake:

• Take the cooled cake, and divide into two round equal layers.
• Take the cake board/ dinner plate . Put little cream on it. This is done so that the cake sticks there and does not move later on.
• Put one layer on the cake board and brush it with sugar syrup from the tinned cherries or make a simple syrup with (4 tablespoon sugar and 8 tablespoon water) using a spoon, or brush.
• This is done to make the cake moist and also flavorful.
• Now, add a dollop of whipped cream and spread evenly on the cake .
• Now break few cherries (tinned or fresh) into small pieces and spread evenly on top of whipped cream.
• Put the other layer on top and repeat by brushing with sugar syrup and adding whipped cream.
• Cover it completely with whipped cream using a offset spatula, this is called crumb coat.
• Don't try to get it smooth at this stage. Keep it in the refrigerator for at least 15 minutes.
• Now take it out, again apply a coating of whipped cream and try to smoothen it .
• Once covered with cream, pour the semi liquid chocolate on top and decorate with cream roses( i used WILTON 1M nozzle in a piping bag).
• Add some chocolate sprinkles in the center and we are good to go.
• You can decorate the way you like, add cherries on top as the traditional black forest cake looks or add choco chips, get creative and make with love.
• Chill the cake for 30 mins and serve with love.

KOTHIMBIR VADI/ CILANTRO FRITTERS

Kothimbir Vadi is yet another all time favorite tea time snack of Maharashtra. Kothimbir vadis are delicious snacks that taste excellent with a cup of piping hot tea/coffee. The deep fried delicacies are crisp on the outside and soft inside. It is a special winter delicacy because coriander is best and fresh during this season, also is available in plenty.

Recipe:

(Serves 4)
Ingredients:

• 1 cup gram flour besan/chickpea flour
• 2 tbsp rice flour
• ¼ tsp turmeric powder
• Salt to taste
• 1/2 tsp hing/asafoetida 
• 1 tsp Jeera/cumin seeds
• 1 tbsp coriander powder
• 1 tbsp white sesame seeds 
• 1 packed cup Kothimbir/coriander leaves(washed and finely chopped)
• 2 tbsp ginger, garlic, green chili paste
• 1.5 cup of water
• 2 tbsp oil for batter
• Enough oil for deep/shallow frying kothimbir vadi

Instructions:
To make the Kothimbir Vadi batter:

• Heat a large pan and add water, once it is boiled add oil 2 tbsp.
• Add half quantity of sesame seeds, jeera, hing, garlic ginger chili paste, salt, turmeric powder, coriander powder and mix nicely.
• Now add besan, rice flour and coriander leaves.
• Mix everything nicely until well combined.
• Switch off the flame and remove this mixture in a oil greased plate.
• With the help of spoon or hands spread it evenly and sprinkle remaining sesame seeds on top and gently press to let them stick on vadis.
• Once done, allow it cool at room temperature for 15-20 mins then in the refrigerator for 10 mins.
• Now, cut squares and fry them- you can either shallow fry or deep fry.

Shallow Frying:

• In a pan, heat 2-3 tbsp oil and add the cut vadi in a single layer without over crowding them. 
• Fry until golden brown and flip so each side can be nice and crispy. Remove on tissue paper to absorb any excess oil.

Deep Frying:

• In a frying pan, heat enough oil and deep fry the vadis until golden brown. Remove on tissue paper to absorb any excess oil.
• Serve hot with your favorite chutney or ketchup.

MTR STYLE BADAM MILK POWDER

MTR KESAR BADAM POWDER is a very interesting premix. I love badam mix and have it once in a while but only chilled, my dad loves it hot. Usually I buy a pack of badam mix during winters because it is an absolute favorite of my dad, this time I made it at home.

It is a very quick and easy recipe, requires a few ingredients and very few mins to make and store.

I also found this premix as a beautiful thing to giveaway as homemade gifts for this festive season and hence made single serving very cute testubes(got them from Amazon)- which was kind off interesting and unique to give.

I made this and enjoyed it for about a month, very handy to just mix and serve.

Recipe:

(Makes 10-12 badam milk cups)

Ingredients:

TO MAKE BADAM MILK POWDER:

• Almonds / Badam - 1 cup
• Milk powder - 1/2 cup
• Sugar - 2 cups
• Saffron threads - 1 tbsp
• Turmeric powder - 1/2 tsp
• Cardamom powder - 1 tsp

TO BADAM MILK:

• Hot milk - 1 cup
• Badam mix - 2 tbsp
• Dried rose petals - few for garnish

METHOD:

TO MAKE BADAM MILK POWDER

• Dry roast the almonds for few minutes. Cool down completely.
• Grind the roasted almonds, cardamom, saffron threads and turmeric powder to a smooth powder.
• Now add the sugar and grind again.
• Once done, take out the entire mixture in an air tight container for further use.
• Badam milk powder mix is ready. Can store upto a month.

TO MAKE BADAM MILK:

• To one cup of hot milk add 2 tbsp badam milk powder and mix well.
• Garnish with a few dried rose petals.
• Serve hot and enjoy !

HARI LAHSUN/FRESH GREEN GARLIC KA PARATHA

Hari lahsun/ fresh green garlic paratha is a staple at my home every winter season. Be it breakfast or dinner we enjoy eating this paratha with papad and curd.

The recipe is quite simple but very flavorful and the freshness of winter greens is always a delight.

Recipe:

(Makes 6 medium size parathas)
Ingredients:

• 1.5 cups of Whole Wheat Flour
• 1/2 cup of fresh green garlic chopped
• 4 green chillies fine chopped
• 2 tbsp of oil + ghee/oil as required to cook the parathas
• Salt as required
• Water - enough to knead the dough

Method:

• In a bowl, add the whole wheat flour, 2 tbsp oil, fresh green garlic chopped and salt to taste. Mix the ingredients well.
• Slowly add water into the flour and knead the dough, soft enough to make parathas.
• Add a tsp of oil after kneading and knead further to give good binding.
• Divide the dough into 6 equal parts and keep aside for 20 minute to rest before rolling the parathas.
• After 20 minutes, roll out the parathas on rolling board by dusting some flour and then cook them on a hot pan, both sides by applying ghee/oil generously.
• Serve piping hot with some more papad, pickle and curd.

SARSON KA SAAG WITH MAKKE KI ROTI

SARSON KA SAAG WITH MAKKE KI ROTI, the name itself has warmth in it.

Sarson Ka Saag is a popular vegetarian dish from the northern region of India. It is made from mustard greens and spices such as ginger and garlic. It is often served with makke ki roti. Sarson Ka Saag and makke ki roti with lassi, gur and kacha onion is considered a special dish in North India, especially Punjab.

I tried this entire meal for the first time and i enjoyed it as one should always cook and eat seasonal because the taste of these ingredients when they are in season is so much better than when they are not season.

In India, during winters there are a lot of seasonal dishes like Gajar halwa, Hari lasun ka paratha and this Sarson ka Saag with makke ki roti!

It is a flavorful meal and a must try one.

Recipe:

(Serves 3)

SARSON KA SAAG
Ingredients:

• Chopped mustard leaves/ sarson - 250 gm
• Chopped spinach leaves - 125 gram
• Onion - 1, finely chopped
• Tomato - 2 fine chopped
• Ginger garlic green chilly paste - 1 teaspoon
• Ginger - one inch piece
• Garlic - 8 cloves, chopped
• Green chili - 2 chopped
• Makke ka aata/maize flour - 2 tablespoons
• Dry red chili - 1
• Asafoetida/ hing - 1/2 teaspoon
• Cumin seeds - 1/2 teaspoon
• Red chilli powder - 1 teaspoon
• Coriander powder - 1 tablespoon
• Haldi/Turmeric powder - 1 teaspoon
• Salt - to taste
• Oil - 2 tablespoons

Tadka on top:-

• Ghee/ clarified butter - 1 tablespoon
• Garlic - 4 cloves
• Dry red chili - 1
• Butter - as required for serving

MAKKE KI ROTI

Ingredients:

• Makke Ka Atta/Maize flour – 1 cup
• Salt to taste
• Hot Water – enough to knead a soft dough
• Ghee for pan frying

Instructions:

SARSON KA SAAG:

• In a pressure cooker, add chopped leaves (sarson and spinach), salt, ginger piece, 4 cloves chopped garlic, 2 chopped green chiili. Pressure cook it for 2 whistles on a high flame.
• On the other side, heat oil in a pan.
• Add cumin seeds, ginger garlic green chilly paste and saute for a few seconds.
• Then, add chopped onion and saute on a low flame until the onion turns light brown.
• Add chopped tomato and cook it till mushy, then add all dry masala, salt and cook for a min.
• Meanwhile, mash the cooked leafy vegetables with the help of hand beater. Then add maize flour/makki ka aata and keep mixing it till well combined- this will take a good 5-7 mins and then it will look perfect blended.
• Now, once the oil leaves from the sides of the masala which is cooking in the other pan then add these mashed leafy vegetables.
• Mix well and cook on a low flame for 5 mins covered.
• Once you see it is starting to stick at the base of the pan, sarson ki sabji is done- switch off the flame.
• Meanwhile, prepare the tadka. 
• Heat ghee in a pan. Add 4 cloves garlic chopped, hing and dried red chili. Saute for a few seconds till garlic is light brown in color.
• Take a serving bowl and add sarson ka saag. Pour the tadka on it and a dollop of butter.
• Delicious 'Sarso Ka Saag' is ready to be served.

MAKKE KI ROTI:

• Take makke ka aata in a large bowl and add in hot Water, 1 tbsp at a time.
• Knead to make a dough, use the palm of your hand to knead nicely so you are able to make a soft ball.
• Take a small sheet of silver foil/ziploc bag and cut it open.
• Place it on your rolling surface.
• Wet the plastic bag with water.
• Place a small dough ball and add a few more drops of water on top.
• With the help of rolling pin start rolling very softly as it tends to break or can even press the same with fingers and make like a small palm size roti.
• Carefully remove from the plastic and place on a hot tawa/ frying pan.
• Allow it to cook on the bottom.
• After a couple of minutes, put a few drops of ghee on top and flip.
• Cook the other side as well and take it off the flame.
• Repeat the same with other rotis and serve hot!

Notes:

• For the makke ki roti, i personally like cooking a little on direct flame too, so once it is semi cooked both sides i cook on flame for that charcoal effect and then after taking it on a plate apply ghee on top.
• While hand mashing the leafy vegetables do not use an electric beater it will make them into a puree and wont taste good, try mashing nicely with hand beater- i used the authenic wooden hand beater. 
• Mashing the leafy vegetables is important do not skip it.
• Adding makke ka aata in the saag gives a rice thick texture but can be replaced with besan too.

HOMEMADE HOT CHOCOLATE PREMIX - CHRISTMAS SPECIAL

This homemade hot chocolate mix takes five minutes to prep, is easy to store, and makes a super-rich and decadent cup of hot chocolate. And hot chocolate is a really warm and cozy drink to have in this cold weather. It’s easy to gift and simple enough to make!

I made super cute single serving packs and used GLASS TEST TUBES with cork to give as gifts.
Honestly , was a complete hit for my holiday gifting. 

Recipe:

(Serves 8)

Ingredients:

• 3/4 cup Powdered Sugar
• 1 tsp vanilla extract
• 2/3 cup Cocoa Powder
• 4 oz Bar Bittersweet Chocolate, grated
• 1/2 tsp Instant coffee Powder
• 1/2 tsp Cornflour
• 1/2 tsp Salt

Method:

• Place the grated chocolate, salt , coffee powder in a large bowl and sift the cocoa powder, powdered sugar and cornflour over the chocolate.
• Give everything a good mix in a mixer grinder for hardly a minute along with vanilla extract and place the ready mix in a jar with a tight fitting lid.
• When you wish to make yourself a cup, simply add 1 cup of milk to a small saucepan and bring to a simmer, add 2 and a half heaping tablespoons of the hot chocolate mix to the simmering milk and cook for 1 minute making sure to stir the whole time.
• Pour into a mug, top with mini marshmallows and enjoy!