Mango Smoothie

Care for a smoothie decadent? Would like to indulge in a sugary extravaganza? Mango heaven, anyone? Ditch the diet and let loose. This Mango smoothie is well worth it.


 Ingredients:
1. Ripe mango, 1, pureed
2. Milk, 1.25 cup
3. Vanilla ice cream, 2 scoops
4. 2 tsp sugar.



Instructions:
Blend it together.



Mmmmmmmmmm!

Curried Shrimp Quinoa

We've been introduced to Quinoa before, right?

I recently bought a big bag of shrimp and organic Quinoa and came up with this recipe.

1. 2 cups quinoa
2. 1 cup cooked, peeled, shrimp
3. 1 tsp coriander powder
4. 1 tsp cumin powder
5. 2 tsp lemon juice
6. Olive oil
7. 1 large onion, chopped
8. 2 pods of garlic, minced
9. 2 thai chili, minced
10. .5 tsp red chili powder
11. salt to taste
12. 1 tsp turmeric powder
13. frozen veg, 1 cup

Instructions:
1. In a bowl, add shrimp, red chili powder, turmeric powder, salt and marinade for half an hour.
2. In a wok, add olive oil and onions, garlic, and green chili.
3. Saute until the onions caramelize.
3. Add coriander powder, cumin powder, salt, red chili powder to taste, lemon juice, frozen vegetables. Mix.
4. Add quinoa and water and boil.
5. Lower the heat and simmer until the tails of the quinoa appears.
6. Add the shrimp and cook for another few mins.
Note: You an leave this step if you want a vegetarian curry.

Shreekhand (Indian Mango Pudding)

1. 2 cups plain yogurt
2. 1 cup kesar (saffron) mango pulp
3. 4 tsp sugar
4. 3 tsp cardamom powder

Instructions:
1. Strain yogurt with a muslin cloth for a few hours until the water leaves the yogurt.
Tip: This can be done by hanging yogurt in a muslin cloth, tied to the faucet of your tap, in your sink.
2. Add mango pulp to this thickened yogurt.
3. Add sugar and cardamom powder.

Voila! A mouth watering dessert is ready to be devoured!

Indian Style Perogies

Perogy is a stuffed dumpling. The frozen variants are an easy to cook snack. This is an Indian style Perogy recipe: Perogies with caramelized onions in a melange of Indian spices and infused with a flavoured oil.

Ingredients:
1. Mustard seeds, 1 tsp
2. Cumin seeds, 1 tsp
3. Heeng, a pinch
4. Turmeric powder, 1 tsp
5. Coriander powder, 1 tsp
6. Cumin powder, 1 tsp
7. Salt to taste
8. Onion, half, minced
9. Garlic, 2 pods, linched
10. 1 thai chili, minced.
11. Oil
12. 10 frozen cheese and potato perogies, blanched.

Instructions:
1. Heat a wok and add oil.
2. Crackle mustard seeds in this oil and then add cumin seeds.
3. When the cumin sizzle, add heeng and turmeric powder.
4. Add onion, chili, garlic and saute until the onions turn golden brown.
5. Add coriander powder and cumin powder and blanched perogies.
5. Cook on medium high heat for 5 mins, adD salt and mix flipping the perogies until they turn golden on each side.

Serve warm with a side of sour cream.
Perfect for Breakfast.

Bhindi Fry (Okra)

   

Bhindi, also known as Lady's Finger or Okra, is an evergreen vegetable of, interestingly, African descent. It is one of those vegetables that seldom go disliked. Simple yet sensational, this side dish is a winner. Go Green!


Ingredients:
1. Okra 1 pound, chopped
2. mustard seeds, 1 tsp
3. cumin seeds, 1 tsp
4. heeng, a pinch
5. Salt to taste
6. Red chili powder, 1.5 tsp
7. turmeric powder, 1 tsp
8. dried red chili
9. oil

Instructions:
1. Heat a wok and and oil.
2. Add mustard seeds and dried red chili.
3. When the mustard crackles, add cumin seeds.
4. When the cumin sizzles, add heeng and turmeric powder.
5. Add okra and mix well.
6. Cook until the okra turns slightly brown.
7. Add red chili powder and salt.
8. Mix well.

Serve with Aloo ki Kadi and Roti. Alternatively serve as a side with Dal and Rice.

Decorating Baked Goodies and Presentation Tips

As an amateur cook, I do not quite dread cooking. However,  I shake to bake and more so when I have to decorate the baked good. There is so much I can learn in the baked goods decoration arena. And today is a step towards this.

Some of you may have noticed the Return of the Garnishing Event a few posts ago on my blog. I've received a couple of entries but there is this one blogger for whom I hold special fondness. The fondness not only comes from her talent and personality but it comes from her style, ability to think outside the box and fearlessly experiment. Her presentation techniques for baked goodies never cease to amaze me. With no further ado, please let me re-introduce you to 'in-the-moment' Nazarina of Giddy Gastronome. Via digestive biscuits, Naz offers a couple of suggestions on how something so healthy can also be made to look rich and appealing.
Note: The tips below is a paraphrased edition of Naz's style with slight additions from my end.

Here are some economical yet head turning presentation techniques from the horse's mouth:
1. Be whimsical or edgy with garnishes. For example,
consider garnishing with a chocolate writing.
2. Use edible garnishes that complete the dish. For example, use cheese to garnish crackers.
3. Stock up on dollar store bought cookie cutters.These can be used to get shapes of edibles such as cheese that will be used as as a garnish.
4. Use toppers or plastic toys to decorate cakes or cookies. These can be found at craft stores like Micheal's.
5. Use a complementary tablecloth of wrapping paper as a base for the edibles. This will bring  the colour of your baked goodie to the foreground.

For more tips and techniques on garnishing, see here.

Aloo Tikki/ Ragda Patties (Potato Cutlets) AND AWARDS

I am a class one fanatic of Aloo Tikkis. I can gobble up more than 15-20 at one time. Give it to me anytime of the day or night and you will be surprised  how clean a full plate will be returned back to you - cleaned to perfection.


After all, aloo tikki (also known as ragda patties) is one popular chaat (street food) originating from the North of India. Enjoy sheer bliss with each bite.


Ingredients:
1. 4-5 boiled potatoes, peeled, mashed.
2. Salt to taste
3. Thai green chili, 1, minced.
4. Red chili powder, to taste (I added 1tsp).
5. Garam masala, 1 tsp.
6. Freshly chopped coriander leaves, 1 cup.

Instructions:
1. Mix everything together. Make round flat balls of this.
Note: If your potato balls are falling apart, add a few tbsp of corn flour to hold them together.
2. Shallow or pan fry the patty on one side.
3. When golden brown, flip and cook on the other side.
4. Serve warm.

Top/Garnish with Chickpeas, Tamarind Condiment, Coriander Condiment, chopped red onion, and Hot Chai!!

Bliss!


Thanks to Sneha of Inspirational Art of Cooking for a bunch of awards!

Namely: Stylish Blogger, Kreative Blogger, Cute little chef, and Yummy recipes awards.

I am overwhelmed by the appreciation and support that you have shown!

I cannot express my gratitude to you in words. It is positivity that keeps me going. Thanks, Sneha! :)



 I would like to pass on this award, as a token of gratefulness, to my readers who are following me both via Google Connect and Networked Blogs and have showed their support to me by becoming a fan of my blog page on Facebook. You people are amazing!

Rajma (Red Kidney Beans Curry)

Rajma needs no introduction. It's a classic North Indian dish packed with protein and flavour, served in everyday meals. It tastes best with steamed white rice. As you can see, I like my rajma with more gravy as it I am not a fan of dry white rice.

This dish needs preparation unless you choose to use canned red kidney beans available at the stores. I prefer to soak my beans overnight rather than using canned or preserved food products.





Ingredients:
1. 5 fists of red kidney beans, soaked overnight.
2. Salt to taste
3. Onion, 1
4. Garlic, 2 pods
5. Cumin seeds, 1 tsp
6.Thai green chili, 1
7. Rajma powder, MDH, 3-4 tsp
8. Tomato paste, 3-4 tsp
9. Oil
10. heeng, a pinch
11. turmeric powder, 1 tsp

Instructions:
1. Grate onion, garlic, chili.
2. Pressure cooker kidney beans and allow 4-5 whistles to blow.
3. Heat a wok and then add oil.
4. Add cumin seeds and let it sizzle.
5. Add a pinch of heeng and turmeric powder.
6. Add the grated paste and mix well. Cook until it slightly changes colour.
7. Add in rajma masala and tomato paste
8. Cook until it leaves the oil.
9. Add some water as per desired consistency.
10. Let it simmer for 10 mins.
11. Add in boiled kidney beans and mix well.
12. Simmer for another 10-15 mins.

Serve warm with steamed white Basmati Rice.