Kesari Seviyaan

Woke up after a short afternoon nap today after ages and was thinking what to make for dinner… I took out my helper, i.e. the cookery books and unintentionally instead of looking for a main course, my eyes got stuck on sweety desserts. And I landed up on Seviyaan with a beautiful picture and water in my mouth…

And thus, went to the kitchen, collected the ingredients and here I started my new experiment to cook Seviyaan for the first time…

Here is the recipe…

Ingredients:

  • 1 cup Bambino vermicelli (seviyaan)
  • ½ tbsp Olive Oil
  • 3-4 Tbsp Sugar
  • 8-10 Raisins (Kishmish)
  • A few almonds (chopped)
  • A few pistas (chopped)
  • Seeds of 2 green cardamoms (optional)
  • Few strands of Saffron (Kesar) – dissolved in ¼ cup warm milk

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Method:

  1. Heat oil in a heavy bottom non stick pan. Add vermicelli and still for 3-4 mins on medium heat till they turn light brown.
  2. Add 1 cup water and bring to a boil. Cover the pan and let the seviyaan turn soft and a little dry.
  3. Add saffron milk, cardamom seeds, kishmish, almonds and cook till it again gets dry.
  4. Add sugar and cook for 1-2 minutes on low heat.
  5. Remove from heat and keep aside for 1-2 minutes till the sugar gets absorbed.
  6. Serve hot garnished with pistas and almonds.

 

Happy Cooking!

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Blueberry Muffins

When the love for blueberry grew, I bought a tin of blueberry compote to try my hands on it. Was not having any proper recipe for muffins, though tried it in my cake recipe itself. Surprisingly came out good, thus sharing the recipe here.

Ingredients:

  • 1 cup Maida
  • ½ tsp Baking Soda
  • 1tsp Baking Powder
  • 100gms Butter
  • 2Tbsp Powdered Sugar
  • 1-2 tsp Vanilla Essence
  • ½ Tin Condensed milk
  • ½ Cup Water
  • 2-3 Tbsp Blueberry Compote (fresh or tinned)Blueberry muffins

 

Method:

  1. Mix the dry ingredients i.e. maida, baking soda, Baking Powder, Powdered Sugar.
  2. Separately, mix wet ingredients i.e. Butter, vanilla essence, condensed Milk, Water and Blueberry compote.
  3. Now mix both the mixtures and put the batter in cupcakes moulds.
  4.  Bake the muffins at 180 degrees in OTG for 20 – 25 minutes and your blueberry muffins are ready.

 

Happy Cooking!

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Vegetable Lasange

The dish my husband really relished when I tried hands on it for the first time. It really came out great with not much of cheese but still was yummm….

 

Vegetarian Lasange Recipe

Ingredients:

  • 6 Lasange Sheets
  • 2-3 Onions (Chopped)
  • 2 Tomatoes (Chopped)
  • 1 Capsicum (Chopped)
  • 1 Cup blanched Spinach (Chopped)
  • 1 Tbsp Tomato Ketchup
  • ½ tsp garlic paste
  • 4-5 Basil Leaves
  • Oregano
  • Chilli Flakes
  • Capsico Sauce
  • Cheese Slices
  • Salt to taste

 

For White Sauce

  • 2 Tbsp Maida
  • ½ cup milk
  • 2 Tbsp Amul Butter
  • Salt
  • Pepper
  • ½ tsp Mustard Powder

 

photo 1

Method:

  1. Bowl the lasagne sheets each  separately and drain them with cold water. Apply little oil on them and keep them separated to avoid sticking to each other. 
  2. Take 1tsp oil in a non stick pan, add garlic, onion, tomatoes,  capsicum and saute for 2-3  minutes.  Add spinach leaves , oregano, chilli flakes, tomato ketchup, basil leaves, capsico sauce and sauté for 2-3 minutes.
  3. To make the  white  sauce, take 2tbsp butter in another non stick pan, add maida and saute for a minute. Now switch off the gas and slowly slowly add milk while mixing it from the other hand to avoid lumps. Add salt, pepper and mustard powder. (In case your sauce  gets some  lumps, put it in a hand mixture and grind it for a minute.)
  4. To arrange the lasange, take the baking dish, put some white sauce on the bottom and cover it with sheets of lasagne. Now add red vegetable sauce over it and completely cover this by cheese slices or grated cheese. Repeat the process thrice to get good 3 layers and on the top add some cheese and oregano.
  5. Preheat the oven and bake it at 180 degrees for 10-15 minutes i.e. till it starts turning brown in colour. Serve hot!

Happy Cooking!

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Lebanese Platter – FATTOUSH SALAD

A quick salad which is light and tangy to make you feel fresh.

DSC_2082

Ingredients:

  • 2 Red Tomatoes, Diced
  • 1 Cucumber, Diced
  • ½ Green Capsicum, seeded and diced
  • ½ Red Capsicum, seeded and diced
  • 1 Onion, diced
  • Handful of Green Olives
  • 2 cloves Garlic, chopped
  • 1 cup Cabbage
  • Juice of 2 lemons
  • 4tbsp Olive Oil
  • 1-2 tsp Vinegar
  • 1tsp Oregano
  • Salt & Pepper to taste
  • Lavoche or Pita bread pieces, toasted
  • Anardana Powder

 Method:

Combine All the ingredients in a bowl and toss. Add the bread last. Grate some feta cheese or normal cheese and serve.

Happy Cooking!

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Lebanese Platter – FALAFEL

Lebanese is an upcoming cuisine these days which is being shown a lot of love by vegetarians to have something DIFFERENT than the others. A Lebanese Vegetarian platter consists of a pizza base like bread, a chickpea dip, Falafel -  a tikky, a curd dip and a salad as the main parts.

photo 1

Thus, been inspired by the upcoming fashion and love for this cuisine I tried my hands on it as a whole Sunday brunch. I was really happy to find my family liking it and thus sharing the same with all of you as well.

FALAFEL RECIPE

Ingredients:

  • 200 gms Chickpeas, soaked overnight
  • 1 large onion (chopped)
  • 15gm fresh parsely
  • 1tsp Garlic paste
  • ½ tsp Corainder powder
  • ½ tsp Jeera Powder
  • ¼ tsp baking soda
  • Salt and pepper to taste
  • 1 Tbsp Flour
  • Vegetable oil

baked-falafel-kalynskitchen

Method:

  1. Combine all the ingredients except the flour and oil with the help of a good food blender. Blend the mixture well until it’s coarsely pureed.
  2. Place this mixture in a mixing bowl and add flour, stirring it continuously to combine thoroughly.
  3. Form into patties with wet hands using water and pan fry them on a non-stick tawa.
  4. Serve with pita bread and hummus.

 

Happy Cooking!

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Kiwi Souffle

It’s been quite a long time I wrote here with my inventions and testings to provide you with mouth watering yummy dishes. But I am now back with a whole lot of new ideas and inventions from my kitchen. I am nowadays planning to go the other way round by searching for the available ingredients at home and discovering a dish out of that.

Kiwi is one of the most attractively colored fruits which has a wonderful tangy as well as sweet taste. Today my eyes stuck on the kiwi crush bottle kept in my kitchen since summers which was still half filled up. Considering the winters approaching, I decided to try making something yummy from it before it takes a back space in my refrigerator for 3-4 months.

Lovely color with a totally different taste, kiwi is New Zealand’s  national fruit which is actually found in two varieties – Green Kiwis and Golden Kiwis. Golden ones are guaranteed sweet kiwis which are generally priced higher than the other. Kiwi is a fruit which came to India as an important fruit a few years back but now is imported in abundant to be found in every fruit shop and with every fruit vendor. Another fact to know about this fruit is that it’s still one of those fruits which is not being sold as per weight but is priced per piece.

I made this souffle from kiwi with my own decisions on quantity of ingredients and surprisingly came up with this mouth watering sweet souffle  It tastes best from its frozen properly. Being a souffle it won’t set like an ice cream but will be halfway frozen when its ready. 

 photo 4

Recipe – Kiwi Souffle

Ingredients

  • ¾ cup Kiwi Crush or fresh kiwis (finely chopped)
  • ½ cup milk
  • ¼ cup milkmaid
  • 2 tbsp chopped almonds
  • 1 tbsp grated chocolate
  • 1cup vanilla icecream

Method:

  1. Mix all the ingredients well.
  2. Pour them in small bowls and cover with foil paper.
  3. Decorate them with mint leaves and kiwi pieces or a cherry to give a contrast color.
  4. Freeze them in freezers.
  5. Serve chilled.

Happy Cooking!

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Pinacolada Mocktail

Pinacolada has been one of my favorite mock-tails since my childhood. A fruit of my choice, pineapple, topped with coconut has been my love whenever a choice was given. Therefore, I tried my hands on this to make it easy for my taste buds to have them anytime I want. A yellow colored drink with a tinch of soda and garnished with pineapple is best for these summers to make you cool.

Pinacolada Mocktail Recipephoto

Ingredients:
1 Tin Pineapple slices with syrup
2 tsp Sugar
1 Pack (200ml) coconut milk
Vanilla Ice Cream
500ml Drinking Soda Water

Method:
1. Grind the pineapple slices and syrup with sugar.
2. Add coconut water and mix well in the grinder.
3. Take long glasses to serve, put this mixture, a scoop of vanilla ice cream and soda on the top.
4. Garnish with pineapple slices and serve chilled.

Happy Cooking

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