SWEET POTATO RABDI
Sweet potato is no less than a superfood as it is loaded with fiber, Vitamin A and Vitamin C and minerals like magnesium and calcium. The milk in the recipe gives it a protein touch and saffron is a natural food colorant which is loaded with umpteen benefits.
1 50ml milk
2 Tbsp sweet potato, boiled and mashed
1/2 tsp sugar
1/2 cup warm water
1/2 tsp elaichi powder
Few saffron strands
1 tsp mixed nuts
Boil the milk well and then add the mashed sweet potato into it. Cook well till the milk thickens.
Now add the saffron strands to a cup of warm water and wait till they dissolve completely.
Add this to the milk mixture and stir well. Stir in elachi powder and cook for 3-4 minutes.
In the end, add nuts on top and empty the entire rabdi in a bowl and let it cool.
Refrigerate for 1 hour. Serve chilled.
You have heard of Pasta and you have heard of sandwiches, but never of a combo. Well in India the land of food innovation we have a masaledar combination of both.
MULTIGRAIN BREAD 2 SLICES
BOILED PASTA 4OLIVE OIL ONE TEASPOON
ONE SMALL CHOPPED ONION
ONE CLOVE GARLIC
ONE SMALL CHOPPED CAPSICUM
SALT TO TASTE
CRUSHED BLACK PEPPERCORNS ½ TEASPOON
BUTTER AS REQUIRED
Heat olive oil in a non-sticky pan, add onion and sauté for half a minute. Add garlic and sauté or 10 more seconds
Add capsicum and other spices like salt according to taste, pepper. Sauté for 10 seconds again
Add white/red sauce as per requirement
Then add the boiled pasta after draining the water from the pasta bowl
Start preparations for sandwich by applying butter and spread prepared pasta on one slice of bread
Sprinkle some cheese from the top and cover it with another slice on its top
Place the tray in the oven.
Heat it for 5 minutes
Serve hot with tomato ketchup
Above recipe is for all the pasta lovers and people who want to eat something light and yummy.
Small, round and crispy koftas with a gorgeous dry fruit filling are soaked in a flavorful gravy to give you the perfect meal.
4 big potatoes, boiled
250 gm paneer (cottage cheese)
50 gm maida
1 Tbsp coriander leaves, chopped
1 Tbsp ginger garlic paste
200 ml malai or cream
2 Tbsp raisins and cashew nuts
50 gms cashew nuts paste
1/2 tsp haldi (turmeric)
1/2 tsp red chilli powder
1/2 tsp kitchen king masala
1 Tbsp kasturi methi (dry Fenugreek)
Salt to Taste
For the koftas:
Refrigerate the boiled potatoes for 4 to 6 hours as this makes it easy to cook koftas.
Mash the boiled potatoes, paneer, maida. The mix should not be too hard or too soft. Add salt, chopped coriander leaves and mix well.
Cut the raisins and cashew nuts into very small pieces and add 1/2 tsp of sugar to the mix.
Heat up the oil for deep frying.
Roll out the balls from the dough you prepared and stuff the dry fruit mix in the centre.
Fry the koftas and if they break in hot oil then dust them with dry maida before putting them in.
For the gravy:
Fry some onion, ginger garlic paste and tomato paste.
Mix the cashew nut paste with 2 Tbsp of warm milk and pour it into the paste.
Except kasturi methi, add all the dry masala into the paste and saute till the oil separates itself.
Add and a half cup of water and simmer the gravy till it’s done.
Add cream/malai, 1 Tbsp of sugar and kasturi methi.
Simmer the gravy till the oil starts separating and once it’s done, put the fried koftas into the gravy and serve hot with chapatis.