Curd Coolers with NO Sugar

It’s a celebration of spring in my kitchen. Playing with colours and coolers can be very satisfying when you get rewarded with refreshing drinks!

Like always I make up the recipes with whatever is available at home. This time I thought why not make Curd Coolers with no sugar?

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

The tree coolers were made with different taste preferences in mind. Each lassi has a distinct flavour that sets it apart.

I have also loved playing with organic colours in the recipes.

 

So, when are you planning this Spring Time celebration 😊

 Click the link below for the video:

 CURD COOLERS WITH NO SUGAR         Makes 3 glasses

 Ingredients:

 FOR THE GREEN LASSI/COOLER (Coriander Lassi)

Curd/Yogurt (any) – ½ cup or 125ml

Cucumber (grated) – 1 tbsp

Coriander leaves (paste) – 2 tsp

Green chillies (desseded & chopped) – a large pinch

Lemon zest – ¼ tsp

Lemon juice – 1tbsp or more if you like

Roasted Cumin powder – ½ tsp

Black salt – to taste

Chilled water – 1 cup or 250ml

 

FOR THE PINK LASSI/COOLER (Beetroot Lassi)

Curd/Yogurt (any) – ½ cup or 125ml

Steamed Beetroot (grated) – 1 ½ tsp

Curry leaves – a few

Mustard seeds – ¼ tsp

Urad dal/Split black lentil – ¼ tsp

Vegetable oil – 2 tsp

Chaat Masala – ½ tsp

Black salt – to taste

Chilled water – 1 cup or 250ml

 

FOR THE YELLOW LASSI/COOLER (Saffron Lassi)

Curd/Yogurt (any) – ½ cup or 125ml

Saffron (soaked in hot water) – a pinch

Rose water (optional) – a few drops

Honey – 1 to 2 tbsp

Chilled milk – 1 cup or 250ml

 

Method:

1.    FOR THE GREEN LASSI/COOLER: Put all the ingredients into a food mixer jar and blend till combined. Pour into a glass and garnish with a lemon slice and coriander leaves.

2.    FOR THE PINK LASSI/COOLER: Heat the oil and add in the urad dal/lentil and the mustard seeds. Once they stop spluttering, add in the curry leaves. Remove from heat and let it cool down completely.

3.    In a mixer jar add in the yogurt, beetroot, chaat masala, black salt and a bit of the tempering along with a cup of chilled water. Blend till smooth. Pour into a glass and garnish with some of the curry leaves from the tempering.

4.    FOR THE YELLOW LASSI/COOLER: Add all the ingredients into a mixer jar and blend till smooth. Pour into a glass and garnish with saffron strands.

5.    Serve them chilled or with lots of ice.

© Rinki’s Kitchen

Pyaz Kachori Style Paratha .... spicy onion paratha

 

Don’t have a weekend breakfast plan yet? Here’s how you can make it a special affair with my Pyaz Kachori style Paratha recipe … the one of a kind stuffed paratha.

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

I have included a detailed recipe all from scratch. There’s the dry spice mix, the filling and the dough.

 

This is a vegetarian stuffed flat bread recipe that may easily be converted into a vegan recipe by replacing the ghee with vegetable oil. The whole wheat pyaz paratha is a spicy onion gram flour stuffed paratha.

Jodhpuri pyaz kachori is my inspiration for this recipe. However, this paratha is much lighter and healthier and provides for a guilt free indulgence.

 Click the link below to watch the video:

PYAZ KACHORI STYLE PARATHA        Makes 8

Ingredients:

FOR THE FILLING

Onion (chopped finely) – 2cups

Besan/Gram flour – 3 tbsp

Green chilies (chopped finely) – to taste

Coriander leaves (chopped finely) – ¾ cup

Ginger (grated) – ½ tsp

Potatoes (boiled) – 3 small

Hing/Asafoetida – a large pinch

Turmeric powder – ½ tsp

Kashmiri red chili powder – ½ tsp

Amchoor/ Dry mango powder /Chaat masalal – 1 tsp

Sugar – ½ tsp

Salt – to taste

Vegetable oil – 2 tbsp

 

DRY SPICE MIX

Coriander seeds – 1 tbsp

Cumin seeds – ½ tbsp

Fennel seeds – ½ tbsp

 

FOR THE DOUGH

Whole wheat flour – 1 ½ cup (heaped)

Salt – ½ tsp

Carom seeds/Ajwain – a large pinch

Water – as required

Vegetable oil – 1 tbsp

 

Ghee/Clarified butter – for frying the parathas

 

 

Method:

1.    DRY SPICE MIX: Dry roast the spices on low heat. Cool completely. Grind coarsely. Keep aside.

2.    FOR THE FILLING: Heat the oil in a pan. Add in the prepared DRY SPICE MIX and the asafoetida. Cook on low heat stirring continuously till the spices release their aroma. Next add in the green chilies and cook briefly.

3.    Add in the chopped onion, season with salt and cook till they wilt and become moist. This should take a couple of minutes. Add in the ginger, turmeric powder and red chili powder. Cook for a minute then add in the gram flour or besan. Mix well and cook till the raw smell goes away.

4.     Mash the potatoes and add into the pan. Season with salt. Mix well with the filling. Finish off with the coriander leaves and the Chaat Masala /Amchoor powder. You could add in the sugar. Take the pan off the heat and let it cool down completely.

5.    FOR THE DOUGH: Crush the carom seeds and add to the flour along with salt. Mix well. Use water little at a time and knead a soft smooth dough. Add the oil and knead till it is absorbed by the dough. Cover and rest for 15 to 20 minutes.

6.    After resting the dough knead lightly and divide it into equal sized balls. Divide the filling into balls of equal size. The dough balls and filling balls should be roughly equal in size.

7.    Roll out or flatten the dough balls into thick circles. Place a portion of the filling on each. Gather the edge in pleats to cover the filling completely. Pinch to seal. Flatten and roll out each to a large circle.

8.    Cook the paratha on a hot tawa or griddle pan on medium heat. Flipping over after 30 seconds each side. Apply ghee or oil on each side and cook till the paratha puffs up and has a nice colour on it.

9.    Serve hot as it is or with curd on the side.

© Rinki’s Kitchen

Veggie Coriander Pesto Pasta Recipe

 

You plan to make Pesto but there’s no basil leaves at home? I have been through that before 😊

Don’t worry…you can use Coriander leaves for the job!

This Veggie Coriander Pesto Pasta Recipe is super simple and turns out super delish.

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

You can make the recipe according to your taste. Include veggies you like - both in variety and quantity… also make the sauce richer by adding cream instead of milk.

 Kids love it, so will you 😊 It’s also quite the in thing …this coriander pesto!

 Note: Store the left over pesto (if any) in a clean airtight jar in the fridge for upto 4 weeks.

 Click the link below to watch the video:

VEGGIE CORIANDER PESTO PASTA            Serves 2 to 3

Ingredients:

FOR THE PESTO

Coriander leaves – a bunch with stalk

Walnuts/Pecan nuts/Cashew nuts – ½ cup

Garlic clove – 2 to 3

Extra virgin olive oil – about ½ cup

Parsley leaves (dried) – ½ tsp

Parmesan/Processed Cheese (grated) – ½ cup

Salt – to taste

 

Penne pasta (cooked) – 200g

 

VEGGIES:

Capsicum (diced) – 1 small or ½ of large

Yellow bell pepper (diced) - 1 small or ½ of large

Tomato (deseeded and diced) – 1 medium

Broccoli (florets blanched) – ½ cup

Peas (blanched) – 1/3 cup

Garlic (chopped) – 1 tsp or to taste

 

Extra virgin olive oil – 2 tbsp

Parsley leaves (dried) – ½ tsp

Italian seasoning – 1 tsp

Warm Milk – 2/3 cup

 

Cheese (grated) – for garnish

 

Method:

1.    FOR THE PESTO: add all the ingredients into a mixer jar and grind to a smooth paste.

2.    Heat 2 tbsp of Extra virgin olive oil in a pan. Add in the bell peppers and capsicum toss for a minute. Add in the garlic cook till the raw smell goes away. Then, add in the broccoli and peas. Cook for a minute before adding in the tomato. Toss briefly.

3.    Add in 2 tbsp of the prepared pesto. Mix well and cook till oil separates. Add in salt, parsley and Italian seasoning. Mix to combine.

4.    Pour in the warm milk. Let it boil for a minute. Then add in the cooked pasta. Mix well. Check and adjust the seasoning. Mix again and turn off the heat.

5.    Garnish with more grated cheese on top and serve hot.

© Rinki’s Kitchen

Bell Peppers with mushroom and rice filling

 

Don’t stuff bell peppers with potatoes. Here’s something different … Bell Peppers with Mushroom and Rice Filling…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

In this recipe the raw rice is cooked inside the bell peppers. The rice and mushroom filling along with the cheese crust and the sweetness of the bell peppers tastes awesome. It turns out to be a fancy dish that is enjoyed by everyone in my family.

 

It’s an easy recipe, one that you will be able to follow perfectly.

So no more potato filling for bell peppers. Make your bharwa mirch with rice.

 Click the link below for the video:

BELL PEPPERS WITH MUSHROOM AND RICE FILLING         Makes 6

Ingredients:

Bell peppers (any colour) – 3 large

Basmati rice – 6 to 8 tbsp

Onion (chopped finely) – 1 large

Garlic (chopped finely) – 4 cloves

Button mushroom (chopped finely) – 1 ½ cup

Broccoli (small florets) – 1 cup

Peas – ½ cup

Dark Soy Sauce – 1 tsp

Red Chili Sauce – to taste

Fresh tomato paste – 1 ¼ cup

Roasted cumin powder – 1 tsp

Coriander (chopped) – 2 tbsp + extra for garnish

Processed cheese (grated) – 3 tbsp + ¼ cup

Mozzarella (grated) – 3 tbsp + ¼ cup

Milk – 2 to 3 tbsp

Fresh cream – 1 tbsp

Extra virgin olive oil – 2 tbsp + extra for greasing the dish

Vegetable oil – 2 tbsp

Salt – to taste

  

Method:

1.    Cut the bell peppers along the length in halves. Discard the seeds and keep aside.

2.    Wash and drain the rice. Add ¼ cup of fresh tomato paste to it and mix well. Keep aside for 20 minutes.

3.    To make the filling, heat 2 tablespoon of oil in a pan and toss in the onion. Cook till light pink in colour. Add in the chopped garlic, a pinch of salt and a large pinch of pepper powder. Cook till the raw smell of the garlic goes away.

4.    Add the mushroom and cook stirring till they have released water. Next, add in the broccoli and peas. Pour in the dark soy sauce and red chili sauce mix well and cook for 2 minutes. Add in the remaining tomato paste, season with more salt, sprinkle a tsp of cumin powder, mix well and bring to a boil. Cook for 3 minutes on medium heat. Turn off the heat. Add in the rice. Mix well and leave it to cool down.

5.    Once it has cooled down, add in 2 tbsp of chopped coriander and 3 tbsp each of grated processed cheese and mozzarella. Pour in 2 tbsp of olive oil and mix well.

6.    Grease a large baking dish/tray with olive oil. Fill the bell pepper halves with the mixture. Arrange them on the dish. Cover the dish with foil. Bake in a preheated oven at 180 degrees C for 40 minutes or until the rice is fully cooked and fluffy. Take it out and remove the foil.

7.    Mix the remaining cheese with milk and cream. Spread the milk and cheese mix over the baked peppers. Bake at 200 degrees C for 5 minutes or until the cheese melts and has a nice colour on it.

8.    Drizzle with the pan juices and garnish with chopped coriander. Serve hot with bread and salad on the side to make a meal.

© Rinki’s Kitchen

Broccoli Aloo Adrak Wali Sabzi

 

Something different with broccoli? Here’s a super easy and delicious Broccoli Aloo Recipe Indian Style. My favourite Broccoli Aloo Adrak wali Sabzi…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

Made with spices and ingredients readily available at home, it hardly takes any time to cook. The broccoli and potatoes cooked with ginger and spices can easily be the star dish at your table.

 It tastes out of this world and can be enjoyed with both bread and rice preparations.

So when Broccoli is in season you know what to cook 😊 Indian Style!

  Click the link below to watch the video:

BROCCOLI ALOO ADRAK WALI SABZI       Serves 3 to 4

Ingredients:

Broccoli (cut into long florets) – 250g

Potato (cut into long chunks) – 1 large

Onion (finely sliced) – 1 small

Ginger (grated) – ½ tbsp

Green chilies (chopped) – to taste

Fresh tomato paste – 2 large tomatoes

Mustard oil – 3 tbsp

Cumin seeds – ½ tsp

Processed cheese (cut into tiny cubes) – ¼ cup

Salt – to taste

 

 

POWDERED SPICES

Coriander powder – 1 tsp

Cumin powder – ½  tsp

Turmeric powder – ½ tsp

Red chili powder – ½ tsp

Chaat Masala powder – ¾ tsp

 

GARNISH

Garam masala powder – a large pinch

Coriander (chopped) – 1 tbsp

Ginger juliennes – 1 tbsp

Cheese cubes – 1 tsp

 

Method:

1.    Wash the broccoli with boiling hot water before chopping.

2.    Heat the mustard oil and temper it with the cumin seeds. Add in the sliced onion and cook till light brown. Add in a pinch of salt.

3.    Toss in the potato and cook for 2 minutes. Lower the heat and add in the tomato paste along with the ginger paste, green chilies and the POWDERED SPICES. Cook till the oil separates.

4.    Add in the broccoli and cook with the spices and potato for 2 minutes. Season with salt. Add in a cup of water and bring to a boil.

5.    Cover and cook till the veggies are done. Then, cook on a high heat to reduce the gravy to a coating consistency. Turn off the heat. Add in the cheese cubes reserve a little for garnish. Mix well. Sprinkle the garam masala on top. Mix again.

6.    Serve hot garnished with the cheese cubes, coriander leaves and ginger juliennes. Goes well with roti, paratha, puri or even rice.

© Rinki’s Kitchen 

How to make Aloo Palak Stuffed Paratha

 

You want to make a special winter weekend breakfast….here is how to make aloo palak stuffed paratha. This recipe includes  two ways of making the parathas. Which one will it be for you…or maybe both 😊

 

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

Spinach or palak is used in a lot of winter special recipes. This recipe uses this super food in a stuffing for the very popular paratha. I like to use freshly harvested winter potatoes along with the spinach to make different fillings for parathas. Here are two such recipes that I like to make on weekends for my family.

 

It’s a detailed recipe and every step has been explained simply. You will be able to follow it and make the parathas perfectly to your taste.

HAPPY WEEKEND!

 Click the link below for the video: 

ALOO PALAK STUFFED PARATHA              Makes 8

Ingredients:

FOR THE DOUGH

Whole wheat flour – 1 cup

All Purpose flour – 1 cup

Salt – a large pinch

Vegetable oil – 2 tsp

Water – as required for kneading

 

FOR THE FIRST FILLING

Boiled potato (grated) – 1 ½ cup

Spinach leaves (shredded) – 1 cup

Pizza seasoning – 1 tbsp

Garlic (grated) – ½ tsp

Red chili flakes – to taste

Mozzarella (grated) – 3 tbsp or more if you like

Coriander (chopped) – 2 tbsp

Green onion (chopped) – 1 ½ tbsp

Gram flour/Besan (roasted) – 1 ½ tbsp

Salt – to taste

 

FOR THE SECOND FILLING

Boiled potato (grated) – 1 ½ cup

Spinach leaves (shredded) – 1 cup

Cottage cheese/Paneer (crumbled)-100g

Garlic (grated) – 1 tsp

Green chili (chopped) – to taste

Coriander (chopped) – 2 tbsp

Onion (chopped) – 1 ½ tbsp

Gram flour/Besan (roasted) – 1 ½ tbsp

Chaat Masala powder – ¾ tsp

Coriander powder – ¾ tsp

Cumin powder – ¾ tsp

Turmeric powder – ½ tsp

Garam masala powder – ½ tsp

Salt – to taste

 

Extra virgin olive oil – to cook the first one

Clarified butter/Ghee – to cook the second one

 

Method:

1.    FOR THE DOUGH: Mix together all the ingredients except water in a large bowl. Add water little at a time to form a dough that is not too soft or too stiff. Knead for 3 minutes. Cover and keep aside to rest.

2.    FOR THE FIRST FILLING: Mix all the ingredients together and keep aside.

3.    FOR THE SECOND FILLING: Mix all the ingredients together and keep aside.

4.    Once the dough has rested for 15 minutes, divide it into 8 equal portions. Roll into smooth balls.

5.    Divide the two fillings into 4 portions each. Make balls that are slightly larger than the dough balls.

6.    Use a little flour to roll out the dough balls into circles about 5 inch in diameter. Roll a filling ball in dry flour and place in the center of the rolled circle. Fold it into a square shape. Seal the edge with a bit of water. OR You may pleat the sides and gather them at one point to get a ball shape. Then flatten it to a round.

7.    Roll out as thinly as possible with a light hand.

8.    Cook on a hot griddle or tawa on medium heat flipping from time to time. Once the bread puffs up apply extra virgin olive oil for the first one and ghee for the second one. Cook on both sides.

9.    Serve hot with butter and pickle on the side.

© Rinki’s Kitchen

Veg Momos Soup Recipe

 

How to beat the cold? Veg Momos Soup Recipe is perfect for the chilly or rainy day. You can make it as spicy as you want to 😊

 

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

The Nepali jhol momo recipe is my inspiration for this recipe. I have made it into a vegetarian recipe and also cut down on the heat. That’s the best part. You can customize the recipe to your liking.

 

This veg momos jhol is enjoyed by all age groups. Who wouldn’t  want  to warm up with a piping hot bowl of soup with momos in it?

It’s a detailed easy to follow recipe that you will be able to cook up perfectly in your kitchen.

 Click the link below for the video:

VEG MOMOS SOUP             Serves 4 to 6

Ingredients

FOR THE MOMO SHELLS

Whole wheat flour – ¾ cup

All purpose flour – ¾ cup

Salt – a pinch

Vegetable oil – 2 tsp

Water – for kneading

 

FOR THE MOMO FILLING

Red onion (finely chopped) – 2 tbsp

Spring onion (finely chopped) – 1 tbsp

Ginger (grated/chopped) – 1 tbsp

Garlic (grated/chopped) – 1 tbsp

Cabbage (finely chopped) – 1 cup

Button Mushroom (finely chopped) – 1 cup

Broccoli (finely chopped) – ½ cup

French beans (finely chopped) – ½ cup

Stir fry sauce – 2 tsp

Dark Soy sauce – 1 tsp

Red chili sauce – according to taste

Paneer/Cottage cheese – 100g

Vegetable oil – 1 tbsp

Salt – to taste

 

FOR THE SOUP

Cumin seeds – ¼ tsp

Red onion (finely chopped) – ½ cup

Ginger (grated/chopped) – 1 tsp

Garlic (grated/chopped) – 1 ½ tsp

Fresh tomato paste – 1 ½ cup

Mix veggies (chopped finely) – beans, mushroom, coriander, spring onions (a handful)

Stir fry sauce – 3 tsp

Dark Soy sauce – 2 tsp

Red chili sauce – according to taste

Sesame seed/ til paste – 2 tsp

Water / Stock – 1 ¼ liters

Veg oil – 2 tbsp

Pepper corns crushed – 1 tsp

Salt – to taste

 

TO SERVE

Butter – as required

Lemon wedges – as required

Coriander chopped – for garnish

Method:

1.      FOR THE MOMO SHELLS: In a large bowl, mix together the flours and salt. Add water little at a time to from a stiff dough. Add vegetable oil and knead for 2 to 3 minutes or until smooth. Cover and keep aside for 10 mins.

2.      FOR THE MOMO FILLING: Heat the oil in a pan. Add in the onions and cook till light pink. Add in the ginger and garlic; cook till the raw smell disappears.

3.      Add in the finely chopped veggies. Toss them on high heat till they wilt slightly. Add in the sauces. Cook till the water released by the veggies dry up. Turn off the heat.

4.      Crumble in the paneer. Season with salt. Add in the chopped coriander. Mix well and keep aside to cool completely.

5.      FOR THE SOUP: Heat the oil in a deep pan. Temper it with the cumin seeds. Add in the onion cook till light pink. Add in the ginger garlic and cook briefly. Pour in the tomato paste. Season with salt and pepper. Bring to a boil and add in the sauces. Cook for 2 minutes before adding in the sesame seed paste. Mix well and cook till the sauce thickens.

6.      Pour in the water or stock. Season with salt and bring to a boil. Add in a handful of the finely chopped mix veggies. Let it boil for 3 minutes.

7.      TO MAKE THE MOMOS: Knead the dough one more time. Divide into four parts. Roll out each into a thin circle. Using a cookie cutter or bottle cap (4” diameter) cut out circles. Take a circle. Place a heaped teaspoon of the prepared filling in the center. Apply water around the edge. Gather the edge in pleats to meet at one point. Pinch to seal. Similarly, make the rest of the momos.

8.      Drop the prepared momos in the boiling soup. Cook on medium heat till for 3 to 5 minutes or until the momos puff up and float to the top. Turn off the heat.

9.      Serve the momo soup with a blob of butter and a wedge of lemon. Garnish with coriander leaves.

Wit

© Rinki’s Kitchen