Thursday, October 9, 2014

Mirchi Ka Salan

Serves : 4-6 people


Peanuts - 3/4 cup
Sesame Seeds - 4 tablespoons
Coriander Seeds - 1 1/2 tablespoons
Cumin Seeds - 1/2 tablespoon
Dessicated Coconut - 6 tablespoons
Dry Red Chillies - 5 + 2
Thick Tamarind Extract - 2 tablespoons
Ginger - 1 inch long piece
Garlic Cloves - 4
Onion - 1 large
Cooking Oil - 1/2 cup
Big Green Green Chillies - 12
Nigella Seeds/Kalonji - 1/2 teaspoon
Mustard Seeds - 1 teaspoon
Fenugreek Seeds - 1/4 teaspoon
Curry Leaves - 5
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 1 tablespoon (adjust according to taste)
Jaggery, powdered - 1 tablespoon
Salt to taste


  1. Dry roast peanuts, sesame seeds, coriander seeds, cumin seeds and dessicated coconut separately.
  2. Using a teaspoon oil, roast 5 dry red chillies. 
  3. Allow all the roasted ingredients to cool.
  4. Meanwhile, slice onion. Keep aside.
  5. Wash the green chillies with their stem intact. Wipe them dry with a clean cloth.
  6. Carefully slit the chillies for an inch from the pointed end. Keep them aside.
  7. In a blender, take all the roasted ingredients along with roasted dry red chillies, tamarind paste, ginger and garlic cloves. Add a little water and blend into smooth paste. Keep aside.
  8. Heat all the remaining oil in a wok.
  9. Deep fry all the green chillies until they turn whitish in color. Place the fired chillies in a bowl.
  10. To the same wok, with all the oil, add nigella seeds, mustard seeds, fenugreek seeds, 2 whole dry red chillies and curry leaves.
  11. When the mustard seeds start spluttering, add sliced onions. Saute until they turn slightly brown.
  12. Add turmeric powder, red chilli powder, salt and jaggery power. 
  13. Pour 1/2 cup of water. Mix well and let it cook on low flame for 5-10 minutes.
  14. Adjust the consistency of the gravy by adding more water if required, I prefer the gravy to be thick.
  15. Add the deep fried green chillies. Cook on low flame for 5 minutes.
  16. Serve hot with Biryani/Ghee Rice or any Indian breads.

Saturday, October 4, 2014

Kesar Peda - Quick & Easy Method

Yields: 23-30 pedas


Saffron - 15 strands
Hot Milk - 2 tablespoons
Clarified Butter/Ghee - 1 tablespoon + 2 teaspoons for greasing
Condensed Milk - 14 oz( approx. 400gms)
Milk Powder - 2 cups
Nutmeg Powder - 1/8 teaspoon
Cardamom Powder - 1/4 teaspoon

For Garnishing (optional):

Pistachios, slivered or pounded - 3 tablespoons
A few Saffron Strands

To Aid:

A plate greased with little clarified butter/ghee


  1. Soak saffron strands in hot milk for 15 minutes.
  2. Heat clarified butter/ghee in a sauce pan.
  3. Set the flame to low, add condensed milk. Stir well.
  4. Fold in the milk powder. Mix thoroughly until well combined and remove any lumps, if any by mashing the mixture using the spatula. Keep scarping the mixture from the sides of the pan to get a smooth mixture.
  5. Add nutmeg powder, cardamom powder. Mix well.
  6. Pour saffron milk. Mix well. 
  7. Set the flame to medium and keep stirring until the mixture collects together to form a lump.
  8. Immediately transfer the mixture into the greased plate. Allow the mixture to cool down until you can handle it with your palms.
  9. Grease your palm with some ghee and knead the mixture well.
  10. Pinch out small portion of the the mixture and shape it into a ball, press with your one finger to make a small depression or use a mould of desired shape. Keep greasing your palm every time you feel the mixture sticks to your palm so that you get smoother pedas.
  11. Sprinkle with pistachio and saffron strands. The pedas will harden slightly as they cool.
  12. Serve. Once cooled, they can be preserved in an air tight box for 3-4 days.

Friday, October 3, 2014

Ice Cream Parfait with Blueberry Compote

Yields: 6 servings


Vanilla Sponge Cake - 6 slices
Ice Cream -  1 litre pack (any flavor or you can use multiple flavors for scoops)
Blueberry Compote - 1 1/2 cups
Cashew nut pieces - 1 cup

Serving cups/glasses - 6


  1. Roughly cut a slice of sponge cake and layer it in a serving cup. 
  2. Sprinkle a few cashew nut pieces on top of the cake pieces.
  3. Pour about 3 tablespoons of blueberry compote.
  4. Now place 2-3 scoops (or more if you like) of ice cream. You can different flavored scoops if you wish to. Here I used Cookie & Cream flavor.
  5. Pour 2 tablespoons of blueberry compote on top of the scoops.
  6. Sprinkle cashew nuts.
  7. Repeat steps 1-6 for remaining servings.
  8. Serve immediately.

  1. Use a tall serving glass for serving.
  2. Do steps 1-3 as above.
  3. Top it with a big scoop of ice cream. Level it little bit using the back of a spoon.
  4. Layer it with cake pieces, cashew nuts, blueberry compote and then ice cream scoop. (Steps 1-3 down here).
  5. Drizzle blueberry compote.
  6. Sprinkle cashew nuts.
  7. Serve.