Semai Chocolate Kheer

Semai Chocolate Kheer
Author: 
Recipe type: Dessert
Cuisine: Bengali
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Wishing You Good Health, Happiness, Prosperity & Success And Much More... Have A Joyous Durga Puja & Diwali. For this year celebrate Durga puja and Diwali not only with our traditional sweets but some homemade semai kheer that is super easy to make. Just add some makha sandesh and chocolate, it will surely melt the heart of all your loved ones. Super easy fusion dessert to prepare for this festive season.
Ingredients
  • ½ liter Whole Milk
  • 1 tablespoon Fried Semai
  • ¼th cup Chocolate Chips melted
  • 1 pinch of Cardamom Powder
  • 2 teaspoon Cream
  • 50 gram Makha Sandesh
  • 2 teaspoon Raisins
  • 5 teaspoon Almond grated
  • 5 teaspoon Sugar or as per your taste
Instructions
  1. To make Semai Chocolate Kheer firstly measure all the ingredients.
  2. Heat a heavy bottom medium saucepan to cook on medium to low heat.
  3. Pour the milk and fried semai and boil for extra 5-8 minutes or until the semai is fully cooked.
  4. Add the sugar, cardamom powder, cream , makha sandesh and grated almond.
  5. At last add the melted chocolate and stir till it reaches a semi thick consistency.
  6. Pour in small serving glass bowls.
  7. Cool the semai kheer in fridge for 30 minutes.
  8. Garnish with raisins.

 

Organic Mango And Banana Smoothie Treat

Organic Mango And Banana Smoothie Treat
Author: 
Recipe type: Fruit Fusion
Cuisine: Indian
Prep time: 
Total time: 
Serves: 2-3
 
How do you choose to feed your kid with seasonal fruits ? We surely know the benefits and the natural sweet taste they love. But next time try to buy the organic fruits instead to taste yourself and see the real difference. Yes, these mangoes and bananas are exceptionally delicious and is available in our market in so many varieties. So thought of sharing a recipe that is so simple but hardly we try for ourselves to feed with natural goodness adding no extra sugar or milk.
Ingredients
  • 2 Mangoes
  • 1 Banana
  • ¼th cup broken Cashews
  • ¼th cup Raisin
  • ¼th cup Pista Powder
  • 2 teaspoon Honey
Instructions
  1. To make Organic Mango and Banana Smoothie recipe, first wash and peel off the skin of fruits.
  2. Blend the raisin, mango and banana in a blender till smooth in texture, set aside.
  3. Add the cashews, pista powder and honey to fruit paste.
  4. Pour in a glass bowl and refrigerate for 1 hour.
  5. Serve chilled smoothie in serving cold glass with slices of mango.

 

Raw Mango Vegetable Curry

Raw Mango Vegetable Curry
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Before the supply ends cook up with some raw mango to serve this dish with rice and roti . We all prepare mixed vegetable curries but have you ever tried to add raw mangoes in it? This recipe is simple and can be prepared for lunch or dinner. Comfort food is what we need to eat to stay cool and build up the resistance to fight the heat for this summer, and nothing compares to this king of fruits which can actually help us.
Ingredients
  • 1 cup Curd
  • 5 teaspoon Moong Dal/lentils
  • ¼ th cup Carrot
  • 1 Tomato
  • 1/ 2 cup Cauliflower florets
  • ½ cup Raw Mango
  • 1//4th cup Green Peas
  • 100 grams Paneer
  • Few Onion pieces
  • ½ tsp Kashmiri Chilli Powder
  • ¼th Fennel seed
  • ⅛th teaspoon Black Mustard seed
  • ¼th teaspoon Shah Jeera
  • Asafoetida
  • ¼th teaspoon Ginger paste
  • 1 Green Chilly
  • 3 teaspoon Oil
  • Coriander Leaves (opt)
  • Garam Masala Powder (opt)
  • Few cubes of ripe Mango for garnish (opt)
  • ¼th teaspoon Roasted Jeera Powder
  • 1 cup water
  • Salt to taste
Instructions
  1. At first clean and cut the vegetables in cubes except onion, half boil or steam the vegetables for few minutes in boiling water then strain and set aside.
  2. Cut the tomato and paneer in cubes, set aside.
  3. Beat the curd and chilli powder to creamy texture.
  4. Heat a pressure cooker with washed moong dal/lentils, water and raw mango.
  5. Cook up to 2 whistle and stop the flame.
  6. Now heat a heavy bottomed frying pan with oil, temper with asafoetida, green chilli, fennel seed , mustard seed, shah jeera for few seconds, next mix in ginger paste and 1 teaspoon water.
  7. Add the vegetables , salt and boiled moong dal with mango. Stir well to mix for few minutes.
  8. At last add the tomato, onion, curd mixture and roasted jeera powder, cook for few minutes on low flame.
  9. Check for seasoning. Transfer in a serving bowl.
  10. Garnish with paneer cubes and coriander leaves and serve hot with rice.

 

Hawaiian Chicken Sandwich Rolls

Hawaiian Chicken Sandwich Rolls
Author: 
Recipe type: Sandwich
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Delicious Hawaiian Sandwich will be your next satisfying easy dinner idea with shredded chicken in sweet, cheesy and tasty sauce. Require very little time to make and are great for backyard barbeque party. A sweet and sour thick slice of pineapple is placed on top with shredded cabbage and sliced onions at base. Chicken is tossed in Hawaiian sauce or barbecue sauce for the ultimate chunky and cheesy bite for this type of open sandwich.
Ingredients
  • 500 grams Chicken breast
  • 4 Sandwich rolls
  • 4 Pineapple rings
  • 1 teaspoon Honey
  • 5 teaspoon Barbeque sauce
  • 20 Onion rings
  • 1 cup Cabbage shredded
  • 5 teaspoon Cheese
  • 8 Tomato rings
  • ¼th cup mayonnaise
  • Few Parsley leaves
  • ½ teaspoon Smoked Paprika
  • 2 teaspoon Olive oil
  • Pepper
  • Salt to taste.
Instructions
  1. To make the Hawaiian Chicken Sandwich, first boil the chicken then cool it later shred it with the help of a fork.
  2. Heat oil in a frying pan and toss chicken with sauce, cheese, smoked paprika and parsley. Keep it aside.
  3. Heat a grilled frying pan with honey and fry the pineapple rings on high heat about 2 minutes.
  4. Mix mayonnaise and finely cut shredded cabbage in a bowl.
  5. Check for seasoning.
  6. Pick a big platter and arrange the sandwich roll base side by side.
  7. Arrange in layers from base to top with cabbage, tomato, onion, shredded chicken and pineapple rings.
  8. Cover the sandwich with bread roll top but half open.
  9. Drizzle Barbecue sauce on top and serve the sandwich.

 

Papaya And Honey Sorbet

Papaya And Honey Sorbet
Author: 
Recipe type: Dessert
Cuisine: Continental
Prep time: 
Total time: 
Serves: 5-6
 
This delightfully refreshing Papaya Sorbet is the perfect finale for any meal and for hot summer afternoon. Prepared with light cream, ripe papaya puree and honey. Make healthy homemade sorbet for your family members with fresh seasonal summer fruits . The fresh flavour of the sorbet perfectly complements the chia seed and pomegranate topping and almost tastes like ice cream.
Ingredients
  • 5 cups Organic Papaya Puree
  • 180 ml Fresh Cream
  • 50 ml Honey
  • 3 teaspoon Chia Seed
  • ½ cup Pomegranate
Instructions
  1. At first blend the organic ripe papaya puree until smooth in a blender with no extra water added to it.
  2. Fold the papaya puree with the cream until well combined.
  3. Add honey in the papaya mixture. Check for sweetness and add more if you want to make it more sweeter in taste.
  4. Pour the mixture into a plastic container and freeze it overnight or until set, stirring occasionally for two to three times.
  5. Take out of the fridge 15 minutes before eating.
  6. Arrange the sorbet cups on serving platter and serve with few scoops of Papaya sorbet. Garnish with chia and pomegranate seed.

 

Jalapeno Cream Cheese Pao

Smoked Jalapeno Cream Cheese Pao
Author: 
Recipe type: Snack
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Jalapeno Cream Cheese Pao is a fusion recipe and high in continental flavors with dill, organic red jalapeno , caramelized onion and cream cheese. The natural mild heat of jalapeno pairs so well with the cream cheese that you can't wait to take the next bite. Here the Indian bread 'Pao' is the base ingredient. Name any way you wish the end result is awesome with the cheesy, creamy onion as bread spread or open sandwich. The multi nutritional health benefits of the Superfood Jalapeno comes in a super package. Learned from the works of Nutritionists, that it helps to fight against Cancer, improves immunity and nervous system, loaded with Vitamin C and B, as well low in calories. So we must teach ourselves how to incorporate this ingredient in our diet to maximise our immunity power. The recipe is so simple anyone should be able to make it , be it for a party or evening snack or for quick lunch pack.
Ingredients
  • 1 Indian Pao bread
  • 5 Organic Red Jalapenos
  • 2 Red Onion
  • 200 grams Britannia Cream Cheese
  • Few sprigs of fresh Organic Dill leaves
  • ¼th teaspoon White Pepper
  • A handful of any Salad Leaves of your choice
  • 2 teaspoon Parsley
  • 2 teaspoon Extra Virgin Olive Oil
  • Few extra Pickled Jalapeno Peppers( readymade) for garnish and extra heat.
Instructions
  1. At first wash the vegetables and dry it naturally.
  2. Brush oil on jalapeno peppers and burn the outer layer directly on medium flame turning once after one minute for each side. Cool it. Now remove the burnt skin.
  3. Cut the red jalapenos in thin circles.
  4. Mix salad leaves and cream cheese in a bowl.
  5. Chop the parsley leaves and dill, slice the onions lengthwise.
  6. Heat a frying pan with oil and add the onions to fry till slightly caramelized. Stop the flame.
  7. Lay the pao bread on serving platter, spread cream cheese on the top or connecting sidelines of pao.
  8. Top it with onions and jalapenos , sprinkle white pepper and herbs.
  9. Garnish with extra pickled jalapeno slices and dill leaves.

 

Vegan Tandoori Gobi Roll

Vegan Tandoori Gobi Roll
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
 
A popular street food from Kolkata, and not a single person is left in this city who have not tasted and liked it on first bite. Here the recipe calls for cauliflower and not non- vegetarian including ingredients with onion ,capsicum tossed with sauce and lime juice. Try this a cauliflower and potato variation with some tandoori masala marination ,it will taste awesome. Wrapped in flour tortillas/ homemade parathas can be prepared early and then roll up to warm before serving. Good at any party , as an evening snack or lunch box.
Ingredients
  • 30 small Cauliflower florets
  • 18 small pieces of Potato
  • ¾th cup Curd
  • 1 teaspoon Kashmiri Chilli powder
  • ¼ th teaspoon Chaat Masala
  • 3 teaspoon Lime juice
  • 1th teaspoon Cumin Seed
  • ¼th teaspoon Turmeric powder
  • 3 Green chilly chopped
  • Few Onion slices
  • Few Capsicum slices
  • ¼ th teaspoon Chaat Masala
  • Salt to taste
  • 4teaspoon Oil
  • Paratha:
  • 21/2 cup Flour
  • 11/8th cup Water
  • 3 teaspoon oil
  • Salt
Instructions
  1. To make Tandoori Gobi Roll, first wash the vegetables.
  2. Heat a medium saucepan with enough water, potato ,cauliflower, salt and turmeric. Boil it for 8 minutes or until fully cooked.
  3. Take a bowl and mix chilli powder, curd, chaat masala and salt.
  4. Add the potato and cauliflower to coat evenly. Check for seasoning. Now insert equally in a 5-6 sticks to fry in grill pan.
  5. Heat a frying pan with oil, temper with cumin seed then add the cauliflower and potato stick. Stir fry these for 6 minutes or more till the surface gets brown spots. Stop the flame.
  6. Meanwhile, make the dough with flour, salt, oil and water. Cover with wet muslin cloth for at least 10 minutes. Separate the dough in equal parts , make balls out of it then roll on flat surface into big disc shapes using little oil.
  7. Heat a tawa to fry the parathas, adding a teaspoon oil each at the end to fry.
  8. Take a bowl and mix together onion and capsicum slice, lime juice, salt and green chillies.
  9. Now spread all the parathas on flat surface , distribute onion mix equally on each of the paratha. Then place one stick inserted florets and potato per paratha. Sprinkle chaat masala evenly. Discard the stick. Roll up the parathas . Wrap with foil at the end half to hold properly.
  10. Serve hot with chilly tomato sauce or mint chutney.

 

Quinoa Chickpea Salad

Quinoa Chickpea Salad
Author: 
Recipe type: Salad
Cuisine: World
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
The easiest of all the healthy and nutritious salad recipes served as a meal. Choose to pick all organic ingredients for maximum benefit. Try to keep as simple as possible so our kids learn to taste the natural flavor of seasonal ingredients. Perfect for after school snacks, lunch box, and for anytime office salad.
Ingredients
  • 1 cup Quinoa
  • 1 cup Chick Peas
  • 1 Green Pepper
  • 1 Red Pepper
  • 2 Green Chilly
  • 1 Onion chopped
  • ½ teaspoon Turmeric powder
  • 5 tbsp Coriander Leaves
  • 2 teaspoon Lime Juice
  • 1 teaspoon White Pepper
  • 3 teaspoon Extra Virgin Olive Oil
  • Salt to taste
Instructions
  1. Cook quinoa with little extra turmeric powder in water,
  2. following the cooking instruction from the pack.
  3. Pressure cook the chick peas with salt.
  4. Separately cut in strips red and green pepper.
  5. Chop some green chilly, onion and coriander leaves.
  6. Combine all together in a big bowl .
  7. Now add lime juice, white pepper powder, salt and extra virgin olive oil.
  8. Toss well and serve warm or cold.

 

Carrot Ginger Lentil Soup

Carrot Ginger Lentil Soup
Author: 
Recipe type: Soup
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Asian Lentil Soup is a healthy recipe with full of protein and fiber contents. If you are a traveller or have to depend on eating most of the meals from outside then lentil soups from soup menu are best alternatives. Asian vegetables and the broth that well tempered in sesame oil with a spoonful of soya sauce is the magic behind the transformation in taste. Apart we all can cook this variation for making daily lentil dish. It is simply delicious and children will love to eat as nutritious soup meal if you add a cup of rice in it.
Ingredients
  • ¾th cup Masoor Lentil
  • 2 Carrot
  • 2 Onion
  • 2 Capsicum
  • 2 Celery
  • 1 teaspoon Ginger chopped
  • 1 Red Chilli
  • 5 cup Vegetable stock
  • 2 teaspoon Dark soy sauce
  • 4 teaspoon Sesame oil
  • ½ teaspoon Sesame seeds
  • 2 Scallion
  • Salt , to taste
Instructions
  1. To begin making the Asian Carrot Ginger Lentil Soup recipe, wash the lentil and soak for 5 minutes.
  2. Cut the vegetables in chunks and the scallion into long thin strips. Heat a medium saucepan with oil, ginger, red chilli and sesame seed. Let it cook for about 15 seconds.
  3. After 15 seconds, add the celery and onions and fry for a minute. After a minute, add rest of the vegetables. Mix it properly and let it cook for another minute.
  4. After a minute, add the water and lentil. Let it fully cook until the grains start to break. Add soya sauce and salt. Pour the soup in a big soup bowl and garnish with scallions on top.

 

Bassela Blossom Fritters

Bassela Blossom Fritters
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
 
Basella is a actually Malabar Spinach fruit and flower, an Indian Asian climbing plant - Indian Spinach, that loves to grow in tropical and hot weather . The plant is used for cooking in Indian Cuisine as sabzi and pakora but here it is deep fried in crispy batter to include in regular snack menu. These are delicious, just pick the thin steam for frying and not the thick ones. This herb is loaded with calcium and pottasium and very effective as antiviral, laxative and diuretic. Perfect to serve with Lentil/ Dal recipes, and yes as one healthy evening snack.
Ingredients
  • 400 grams Basella Blossom
  • 1 teaspoon Chilli Powder
  • 1 teaspoon Turmeric powder
  • 1 cup Gram Flour
  • 1 cup Corn Flour
  • 1 teaspoon Cumin
  • ¾th teaspoon Baking Powder
  • ¼th pinch of Soda powder
  • 1 teaspoon Chilli Powder
  • ½ cup Water
  • Salt to taste
  • Oil for frying
Instructions
  1. To make the fritters firstly pick only thin steam blossom, wash and dry it.
  2. Sprinkle some chilli powder, turmeric powder and salt with blossoms in a big bowl.
  3. Take a mixing glass bowl and mix well the dry ingredients gram flour, corn flour, cumin, baking powder, chilli powder, soda and then add little water to make semi thick consistency with no lumps formed.
  4. Heat a frying pan with enough oil to fry in medium to low flame.
  5. Dip each blossom in batter and fry for a minute, then drain on paper towel.
  6. Finish the whole batch and serve hot with tomato ketchup.