Digestive Raisin Sticks – Iron Rich Recipe

digestive raisin sticks

Raisins or Dried Grapes are a good source of Iron. If you are looking at consuming Iron Rich foods then make raisins a part of your daily diet for sure. The best way is to snack on them couple of times during the day. Sharing here an easy recipe of Digestive Raisins which can be consumed after meals and also munched on as a mouth freshner.

Recipe Credit: This is my mom’s recipe. She serves it after meals for her popular food soirees. It is highly savoured and big hit with family and friends. These days am relishing the raisins to up my Iron intake and also help change my mood and taste buds ..after all being pregnant needs to have its perk 🙂

iron rich raisins

Digestive Raisin Sticks 

3 tablespoons Raisins
1/2 cup Orange Juice
2 teaspoon roasted jeera powder
1/2 teaspoon chaat masala
a pinch of salt

Step 1 – Remove Raisin stalks and quickly wash them.
Step 2 – Soak the raisins in orange juice for 1 hour or till they are hydrated and plump.
Step 3 – Drain the orange juice and toss the raisins in remaining ingredients.
Step 4 – Arrange the raisins on toothpicks and refrigerate. Consume as required.

I am submitting this recipe for the Livogen Iron Chef Contest. You too can submit your favourite Iron rich recipe here.

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Pista Badam Biscuits

Here’s a recipe I learnt more than a decade ago and finally tried for Diwali this year. Pista Badam Biscuits are those typical melt-in the mouth kinda Indianised cookies loaded with nuts and with a hint of saffron, sold commonly at local Indian bakeries.

pista badam biscuit

The recipe is off my bakery journal from my IHM days. I prepared the biscuits during one of my third year practicals and since then have been a fan. However, I have always craved for the biscuits and quickly bought them but never made them. This year I don’t know what motivated me to dig out the journal from one of my cartons kept in the loft and try it for Diwali. I thoroughly enjoyed baking the cookies and thinking about the lost days of college life, especially the ones spent sweating out in the kitchen.

indian cookies

Pista Badam Biscuits

Ingredients
3 tablespoon butter
3 tablespoon ghee
5 tablespoon powdered sugar
2 tablespoon milkmaid
1 cup flour (maida)
1/4th tsp cardamom (elaichi) powder
1/4th teaspoon saffron strands or yellow colour
½ teaspoon pista essence
Slivered almonds and pistas, for garnish

Method
Step 1 – Whisk butter, ghee, sugar, milkmaid, cardamom powder, yellow colour, pista essence together well.
Step 2 – Add flour and mix well.
Step 3 – Bind together, to form dough. Refrigerate for 30minutes if the dough is too soft to roll.
Step 4 – Roll and cut into a shape of your choice. Place on baking tray and bake in a pre-heated oven at 180C for 25min.

Top with slivered almonds and pistas.

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Kaju Katli

kaju katli

Kaju Katli the much loved cashewnut based Indian sweet needs no introduction!

Every month Nabeel has a show n tell activity in school. As per the given theme, children are asked to get objects / images and talk about them in class. This month’s theme was Diwali. Kaju Katli was the first thing that came to my mind for Nabeel has this undying love for the sweet he relishes year round. And, instead of buying the sweet I decided to make it at home.

Now, Kaju Katli is also known for how difficult it is to make, atleast that is what I have heard. So, after a lot of mental debate I decided to give it a try. Trust me this sweet is as simple as it can get. With just 3 ingredeints required I can say it is instant in comparison to any other Indian sweet. I have already made a couple of batches and the product keeps getting better. If you are holding back because of all the myth surrounding kaju katli then please don’t. This Diwali treat your family and friends with some Homemade Kaju Katli.

indian sweet

 ***********************Happy Diwali*****************************

Homemade Kaju Katli

Ingredients
Cashewnuts / Kaju – 1 cup
Sugar – 1/3rd cup
Water – 1/4th cup
Cardamon (elaichi) powder – ½ teaspoon
Ghee / Clarified Butter – ½ teaspoon
Powdered or slivered nuts for decoration

Method
Step 1 – Grind the cashew nuts to a fine powder. As you grind them they tend to release oil and get lumpy, which is ok as long as the powder is spread out to dry, after grinding. You can spread over a tray for few hours before using. Spreading is not a vital step but in order to have a smoother and softer product this is advisable.

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Step 2 – Put water and sugar in a non stick pan and let the mixture boil on medium flame till it converts to 1 string sugar syrup.

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Step 3 – Immediately add in the cashew nuts powder and mix continuously till all the ingredients come together.

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Step 4 – Add the cardamom powder and ghee, mix vigorously.

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Step 5 – Remove the mixture on a greased surface and cool by spreading it with a spoon. Keep mixing and spreading till the mixture comes together like dough.

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Step 6 – Take a greased tray / thali and spread out the kaju katli mixture, keeping a thickness of ½ cm. Using a greased knife cut into diamond shape, sprinkle nuts and refrigerate till set.
Step 7 – Remove Kaju Katli pieces from tray and serve or store.

kaju barfi

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Kofta Biryani

kofta biryani

Eid ul Adha or the more common Bakri Eid is here and we are celebrating with some Kofta Biryani.

Kofta Biryani is a biryani that uses minced meat balls or koftas instead of meat pieces. Mince can be of any meat of your choice; however, mutton is the most commonly used meat for this biryani.

I made this special biryani for the main Eid that marks the end of Ramzaan, Eid ul Fitr and had documented the recipe then to be shared specially around Bakri Eid as that is when most people stock up on mutton and are looking for new ways to convert it into a lip smacking dish.

As exotic as it sounds, the biryani has many steps to it but is not difficult to prepare at all. Try is to treat your friends and family this Eid.

Eid Mubarak!

chicken kofta biryani

Kofta Biryani Recipe
Makes a pot enough for 4 to 6 people

Ingredients

For Koftas
250gms fine minced meat (chicken / mutton)
1/4th cup chopped onion
½ teaspoon chopped green chillies
2 tablespoon chopped coriander
1 bread slice (soaked in water for 5minutes)
1 tablespoon besan (gram flour)
1 teaspoon ginger – garlic paste
½ teaspoon turmeric powder (haldi)
½ teaspoon red cilli powder
½ teaspoon coriander seeds powder (dhania powder)
Salt
½ cup refined wheat flour (maida) for dusting the koftas
Oil for frying koftas

For the Kofta gravy
1 cup sliced onions
2 tablespoons oil
2 nos. Bayleaf (tejpatta)
2 nos. Green cardamom (elaichi)
1 inch stick of Cinnamon (dalchini)
3 nos. Peppercorns (kali mirch)
2 nos. cloves (laung)
1 teaspoon Cumin seeds (jeera)
2 green chillies slit
1 cup chopped tomatoes
3 teaspoon Biryani masala
½ cup curd (yoghurt / dahi), whisked
1.5 cups water
Salt

500 gms Basmati rice or any long grain rice meant for Pulaos & Biryanis
½ cup chopped coriander leaves
½ cup chopped mint leaves
1/4th teaspoon saffron (kesar) mixed with 2 teaspoon milk

Method

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Step 1 – To make the koftas, mix all the ingredients except the refined wheat flour and oil. Keep the mince mixture in the fridge overnight or at least for 8 hours.

 

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Step 2 – Divide the mixture in 10 portions and roll into smooth koftas.

 

IMG_20170623_105106Step 3 – Coat the koftas with refined wheat flour.

 

Step 4 – Heat enough oil in a kadhai and fry the koftas on medium heat till they are golden in colour. It’s not necessary to cook the koftas completely, they will simmer in the gravy eventually.

 

Step 5 – To make the kofta gravy, fry the sliced onions in hot oil (one used to fry koftas) till slightly brown. Remove immediately on an absorbent paper and keep aside to cool. Crush once cooled.

 

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Step 6 – In a thick bottomed pan, heat the 2 tablespoons oil and crackle bayleaf, green cardamom (elaichi), cinnamon (dalchini), peppercorns (kali mirch), cloves (laung), cumin seeds (jeera) and green chillies.

 

Step 7 – Add in the tomatoes, salt, biryani masala and crushed fried onions. Cook well till mixture leaves oil from the sides.

 

IMG_20170624_121124Step 8 – Add in the whisked curd and cook gravy for 5 minutes.

 

IMG_20170624_131828Step 9 – Mix in water and gently place the koftas in the pan. Simmer the gravy for 15 minutes. Remove from flame and keep aside.

 

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Step 10 – To prepare the rice, wash well and soak it for 30minutes. Then boil in 3 times the water with salt till the grains are almost cooked (around 80%). Do not overcook the rice. Drain and keep aside.

 

Step 11 – To layer the biryani, take a deep,wide and thick bottomed pan. Put in 1 tablespoon of oil and spread ½ the quantity of rice over it.

 

Step 12 – Spread the entire kofta gravy over the rice. Top with chopped coriander and mint leaves.

IMG_20170624_134428Step 13 – Spread other half of rice over the gravy and sprinkle the soaked saffron evenly.

 

Step 14 – Pour ½ cup water from sides and place the pan over low heat. Keep on flame till you get the Biryani aroma, it should be approximately 20 to 25 minutes.

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Methi Murg Tangdi Kebab

It’s the last weekend before school re-opens (Yay!) and I decided to treat Nabeel with his favourite food – Chicken. It’s Ramzaan too so I narrowed down on an Indian recipe this time which would double up as our iftar treat 🙂
On an average, Non-Indian recipes (read baking recipes) out number Indian recipes on my blog, why? Because, I usually am bored cooking up the everyday (& boring) dal, chawal subzi, that’s why the blog recipes are an exclusive affair to keep the interest alive. Therefore, today’s recipe is a sumptuous Indian Grill – Methi Murg Tangdi Kebab.

methi murg tangdi kebab

Before moving onto the recipe here is a bit about why this title. Honestly, this is the very first time I struggled to name my dish. I like my recipe titles to be very clear and straightforward, so that even before you get to the recipe you get a fair idea of what it’s going to be just by reading the title. Methi Murg was incorrect because that name is commonly used for a gravy based dish…so misleading. Since it’s a grill I wanted to use the word kebab, but technically kebabs are made of minced meat and this one is not. I had to fit in the word “tangdi” (chicken drumsticks / leg) any how along with kebab and this is the best I could come up with. I personally find the title a bit too long and if you too, then please bear with me.

Sorry, let’s get back to the recipe.

chicken kebab

I made the most of the sun these last few days by drying leafy vegetables in order to preserve them for a longer duration. I dried Methi / Fenugreek, Mint / Phudina and Lemon Grass, it’s so simple to do so; the flavours also intensify giving the dish a very good aroma and taste. Plus, it is very easy to store as the bunch of fresh leaves reduces to 1/4th (or even less) of its original size.
I used part of the dried methi to make khakhras, a snack the family loves. And then, some of it to make this grill.
I have shared a short note on how to dry methi leaves at home. I urge you to do so. But, if you are not in the mood to do so use the readily available “kasuri methi” for the dish.

How to dry fresh methi / fenugreek leaves at home?
1. Separate out the leaves from the stalks and spread them out on a big steel or glass plate.
2. Keep the leaves to dry out in the sun till they wilt. Direct drying in sunlight will take about 6 hrs.
3. Alternatively, dry roast the leaves in the oven at a low temperature of 50C for an hour or so.

Yes, finally coming to the recipe.

indian grilled chicken

Methi Murg Tangdi Kebab is quite simple using few ingredients and requiring even less amount of your time to prepare it. Long hours of marination is the trick here. The succulent chicken legs have a dominating flavour of methi complimented by creamy texture lent by cream and yoghurt. You could even try replacing methi with dried phudina. I grilled few of the drumsticks on the gas stove and tried grilling a few in the oven. The oven ones cook better but lack the look. Choose whichever cooking method suit you. However, a real Tandoor is anyday the best choice 😉

I have compiled the step by step pictures into a video to create an interesting way of browsing through the recipe. Let me know how you like it and if you prefer to see recipes in this format, henceforth.

 

Methi Murg – Tangdi Kebab Recipe

Ingredients

1 kg drumsticks approx 10 to 12nos
1 cup grated cheese
1 cup curd (yoghurt), whisked
½ cup cream
4 tablespoon dried methi
2 tablespoon lemon juice
Pepper powder, as per taste
Salt, as per taste
Butter for cooking

Method
Step 1 – Marinate chicken legs with lemon juice and salt. Keep aside for 30 minutes.
Step 2 – Meanwhile, mix cheese, yoghurt (curd), cream, dried methi, pepper powder and salt in a bowl.
Step 3 – Coat the chicken well with the prepared marinade.
Step 4 – Leave the chicken overnight in the fridge or for at least 6 hours for the flavours to seep in.
Step 5 – To cook the chicken legs, take a pan and sizzle butter in it. Place chicken and cook.
Step 6 – Cook the chicken legs on both sides for 10 minutes or till the meat tenderizes.

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HOLI SPECIAL – SHAHI TUKDA WITH CARROT AND MALAI RABDI

It’s time to bid goodbye to carrots with this scrumptious creamy dessert that is apt for the upcoming festival. Here’s a quick pictorial recipe of the easy dessert which will complete your Holi celebrations. 

Carrot Rabdi

SHAHI TUKDA WITH CARROT AND MALAI RABDI
Makes 4 portions

4 cups Milk (I used cow’s milk)
6 tablespoon sugar
1.5 cups grated carrots
1 tablespoon ghee
½ cup fresh milk cream (malai)
½ teaspoon cardamom powder
1 teaspoon ghee + ¼ cup slivered almonds
1 8’ inch pizza bread (cut into 8 triangles) (can use 1.5 to 2 pizza breads i.e total of 12 to 16 pieces to make 4 portions of the dessert)
Pistachio powder

Carrot Rabdi - step 1Step 1 – Heat milk with sugar and simmer till it reduces to 3/4th.

Carrot Rabdi - step 2Step 2 – Meanwhile, heat 1 tbsp ghee in a pan and sauté carrots till tender.

Step 3 – Cool the carrots and whiz them 2 times for 5 seconds each. We don’t need a puree.

Carrot Rabdi - step 4Step 4 – Add the carrot, malai and cardamom powder to the milk and simmer for another 10 minutes till thick Rabdi consistency is achieved.

Carrot Rabdi - step 5Step 5 – Heat 1 tsp ghee and sauté almonds in it.

Carrot Rabdi - step 6Step 6 – Fry the pizza bread triangles in hot oil till golden brown on the outside but still soft inside.

Shahi Tukda with carrot & malai rabdiStep 7 – To serve, place few bread triangles in a wide deep dish and pour the Rabdi over it. You can choose to keep it hot or cold. Top with slivered almonds and pistachio powder.

***HAPPY HOLI***

You might want to try this other Holi Special Recipe

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Chickpea & Fruit Chaat

Something that will help keep your body and mind cool this summer is this extremely delicious and juicy Chickpea and Fruit Chaat. A tangy amalgamation of flavours and wholesomeness, the chaat is packed with protein and goodness of fruits which can be eaten as a snack, salad or even a light meal.

chickpea & fruit chaat

I have grown up eating the tangy, spicy Chickpea and Fruit Chaat, mostly during summers in a chilled icy avatar. While I relished the juicy fruits and the lip smacking taste of the masalas, Chickpeas were usually ignored and left behind in the bowl. It’s a pity I realized the goodness of this wonder food only now and am determined to use it at least once a week in my kitchen.Along with the Chickpea Tikkis and Chickpea dip, Hummus, the Chickpea and Fruit Chaat is something I whip up frequently, these days for Nabeel who is busy holidaying. Nabeel likes munching on roasted chickpeas and is just getting used to savouring the boiled ones. He helps me in preparing the chaat; washing and peeling fruits is his duty.

indian fruit chaat

The soaring temperatures make one lose appetite, giving kids one more excuse to reject food. The chaat is a good meal alternative for kids and ideal when they are in no mood to eat a typical roti-dal meal. Chickpea and fruit nutrients are good enough to provide them the nourishment of a meal. To make it more summery, one can even add beaten curds to the chaat. The tamarind chutney is an excellent coolant and perfect for summers. Chill the chutney in refrigerator, if you do not wish to serve frozen chaat to your child. Keeping boiled chickpeas handy makes the chaat a quick fix for anytime hunger.

Chickpea & Fruit Chaat Recipe

Ingredients
2 cups, freshly cut fruits, use a range of colors in this mix (strawberry, guava, grapes, pomegranate pearls, and orange)
1 cup boiled chickpeas
½ cup Sweet n Sour Tamarind / Imli chutney (recipe below)
1 teaspoon Chaat masala
Salt as per taste

fruit chaat ingredients

Method
Step 1 – Place tamarind chutney in freezer for 10 minutes.
Step 2 – In a clean bowl, put fruits, boiled chickpeas, chaat masala and salt. Mix well.
Step 3 – Lightly mix in the tamarind chutney.
Step 4 – Serve immediately or place in freezer to chill further.

Sweet n Sour Tamarind / Imli chutney Recipe

Ingredients
½ cup Tamarind / Imli, seedless
1 cup dates / khajoor
Grated Jaggery / Gur as required to adjust sweetness
1 teaspoon roasted cumin / jeera powder
Red chilli powder as required
Black salt as required

Method
Step 1 – In a heavy bottomed pan, take 2 cups of water. Add in the tamarind and dates and boil till the tamarind is soft and pulpy.
Step 2 – Strain the mixture through a soup strainer to remove date seeds and any other tamarind particles.
Step 3 – Check for sweetness and add the jaggery accordingly. Check the chutney consistency, if it seems thin then boil for few minutes.
Step 4 – Cool the chutney, add roasted cumin powder, red chilli powder and black salt.
Step 5 – Transfer to an airtight container. Refrigerate or Freeze for further use.

Disclaimer: This recipe was originally submitted on Babychakra and published
here

Till then, Love Being a Mommy!

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