Makhana Kheer

Start heating milk and toasting makhana.

Once makhana is crispy, powder it in a mixie along with some cardamon. Take a little hot milk and dissolve jaggery in it.

Combine hot milk, powder makhana and strained jaggery milk. Continue cooking on low flame till everything dissolve and the desired consistency is reached.

Simple and very nice drink best served hot.

Jiffy Chick

From frozen chicken boneless legs to dinner is just a matter of minutes.

Cut the chicken into small pieces and wash in running water till you can’t feel any chill in them.

Coat them with oil, besan flour, red chilli powder, turmeric and salt. Let it sit for about ten mins.

Saute in a little oil on high heat. Keep stirring so it does not stick.
When oil starts to separate the chicken is cooked.

If you want it crispy add a little corn flour or rice flour to the coating.

Enjoy a quick and easy dish.

Mushrooms and Basella

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Mushrooms are like sponges. So clean them up and then drizzle olive oil and sprinkle chilly flakes on them.They will absorb the olive in about 10-15 mins.

Then place them head down on a hot pan. Let them sizzle for a couple of mins and turn them over when they are almost done. Move them to one side and add in basella leaves. Do not crowd the pan and instead make a pit in the center where the water can collect and not end up boiling the vegetables.

There is no need for salt but a little pepper is fine.

Enjoy a simple mineral rich dish.

Romaine Salad

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Its all about balance.

Romaine lettuce, lot of coriander, chopped onions with yellow or red capsicum. After you wash these drain out every single drop of water. Anything left in them will dilute the dressing and make it soggy.

For the dressing take the juice of one lemon and add approximately three times its quantity of extra virgin olive oil to it. Season with salt and pepper. Flavor it with finely chopped garlic.

Takes less than 10 mins to make a super yummy summer salad.

Sauteed Radish

Heat ghee in a pan and fry a thinly sliced onion. As they slowly caramelize, add in some cumin and chopped radish roots. Cook covered on low heat for about 5-6 minutes. Add the chopped leaves and spread them out leaving a gap in the middle. All the water that is being released will collect here. This way the vegetables will remain crisp instead of getting boiled and mushy. Season with salt and garam masala.

You can optionally serve this with curd to reduce the heat of radishes.

Chilled Chicken Baked Salad

For the summer, a dinner which cools you down.

Lay chopped spinach leaves in a baking dish. Add chopped boneless chicken legs rubbed with a simple herb paste. I used coriander, mint, garlic, green chillies and olive oil.

On top of the chicken place chopped capsicum.

We arrange this way to protect the tender spinach by keeping at the base. The chicken is sandwiched in between to keep it moist. The capsicum on top will char a little and that makes it taste really good.

Bake at 190 celsius for 40 minutes.

Chill for a couple of hours.

At time of serving garnish with something salty like feta.

Creamy Spinach

Creamy Spinach

Another simple recipe with the easy to use Spinach.

Fry a chopped onion in oil. Add some garlic and chopped almonds. Once its smelling good add in the spinach leaves and cook till they are wilted. When cooking spinach keep tossing it around so that its not boiling in its released water. Add sour cream and blend it all in. Season with salt and pepper.

Use a silicone spatula when working with cream.