Rice pudding is simply raw rice cooked in sweetened milk. As the rice cooks, it lets off starch that thickens the milk and suspends the tender grains of rice, contributing to its creaminess.
Traditionally, it is started with uncooked rice. Whereas, to cut short the cooking-time, it can also be started with the leftover cooked rice.
Gond ke laddu are wholesome and nutritious sweet balls made with edible gum, whole wheat flour, nuts, jaggery or sugar, and ghee. These are high in calcium and protein. Regular consumption of gond laddu for several weeks is said to rejuvenate the entire body by strengthening the bones, improving immunity and digestion.
Gond is a Hindi word for Edible Gum.
Taro root is a starchy root vegetable originally cultivated in Asia but now enjoyed around the world.
It has a brown outer skin and white flesh with purple specks throughout. When cooked, it has a mildly sweet taste and a texture similar to potato.
Rasmalai is basically a flavored, creamy, and thick milk consists of Chenna or homemade paneer balls. The flavored milk is made with thickened milk, sugar, saffron, cardamom powder, and rose water. The super soft Chenna balls are the core of this recipe and make Rasmalai a great dessert for special occasions. Rasmalai is always served chilled.
Kebabs are quite popular in India. These can be created with a variety of ingredient. Here, I am sharing the recipe of kebabs made with Kala Chana or Black Chickpeas, and homemade paneer. Black Chickpeas N Paneer Kebabs make an appetizing and protein-packed snack. It is just perfect for the growing kids as a stuffing for the grilled sandwiches, wraps, burgers etc. Also, an excellent recipe for weight watchers.
Good thing about these kebabs is that we can always create them in advance and refrigerate for later use.
Baingan bharta or mashed eggplant is prepared by mincing roasted, or grilled, or boiled, or baked eggplant and mixing it with tomato, onion, herbs and spices. Roasting the eggplant over charcoal or direct fire infuses a smoky flavor to the recipe. Mashed eggplant is then mixed with cooked chopped tomato, browned onion, ginger, garlic, fresh coriander leaves, red chili powder, and mustard oil. Traditionally, the dish is eaten with flatbread (roti or paratha). Also served with yellow toor and chana dal, rice, raita, and salad. In some places, it is served with baati (baked wheat flour dumpling).
Here, I’ve used baked eggplants to create Baingan Bhurta.
Paneer pakora is a popular North Indian deep-fried snack, with a crispy outer layer of spicy gram flour batter and a soft-moist paneer slice inside.
There are many other versions of the same using bread slices, potato filling, chutneys etc. All are deep-fried.
Here, I‘ve created the basic version of it with No Oil or a very little oil to grease the waffle maker plate. These waffles are a must try. So very easy and interesting to kids. These make an excellent breakfast or evening snack or lunch box recipe.
Lauki Raita or Bottle Gourd Yogurt is a very healthful side dish. It is easy to create using fresh yogurt, boiled bottle gourd, and a few common spices.
It‘s low in calories, hydrating, and rich in fiber. Great for weight loss and digestion. Goes well with rice preparations and/or any kind of Indian meal.
Kalakand is a delectable, melt-in-the-mouth dessert created in Indian homes for festivals and celebrations. A moist and flavorful milk cake, Kalakand has a nutty floral aroma and delicate grainy texture. Laced with cardamom and saffron, and dressed up in bright green pistachios, this exotic mithai always stands out amongst the finest of Indian dessert spreads.
Fresh Fruits Chaat is quite a popular fasting recipe from Northern India. It can also be served as an evening snack. There are many variations to it. Some like to add only fruits, whereas others add boiled or pan-fried potatoes and sweet potatoes as well. No matter what you add, it always turns out delicious.
The uniqueness of the recipe lies in the interesting combination of spices, distinct flavors and textures of all the fruits in there.