Instant Gooseberry Pickle/ Nellekai Pickle/ Amla Pickle

Instant Gooseberry Pickle/ Nellekai Pickle / Amla Pickle

As we know Gooseberry / Nellekai are rich in vitamin C....we can store gooseberry by preparing pickle, dry candies or murabba...
Today I am sharing an instant Gooseberry pickle which can be prepared in 15 minutes and stored for long time.

Before preparing any pickle we need follow some steps which helps the pickle to stay for long time.
* Need to sterilize glass bottle well.
* Don't store your pickle in plastic bottles or container.
* Wash and clean gooseberry and use dry cloth to whip.
Ingredients:
Gooseberry - 15-20 nos (medium size)
Gingerly Oil - 3 tablespoons
Red chilli powder - 1.5 tablespoons
Fenugreek seeds powder - 3/4 tablespoon
Asafatedia - 1.5 tsp
Turmeric powder - 3/4 tablespoon
Salt - 1 + 3/4 tablespoons
Method:
# Cut gooseberry in segments.
# Heat oil add turmeric powder, red chilli powder,   asafoetida, fenugreek powder, salt and gooseberry...mix well. 

# Reduce the flame for 10-15 min let it cook...

Once it is cooked switch off the stove.

# Allow it to cool.
Store in glass container.

You can even store them in refrigerator.
Please do try and provide your comments.
Thank you!

Gooseberry Rice / Nellikai Sadam / Amla Rice

Gooseberry Rice / Nellekai Sadam / Amla Rice

Gooseberry Rice / Nellekai Sadam is a tangy variety rice which can be prepared as a lunch box special. When kids don't eat neelekai or gooseberry which is rich in iron, we can prepare this recipe for lunch box.... which can be served with papads or any raita. A simple, easy and healthy variety rice.

Ingredients:
Grated gooseberry - 1/2 cup
Cooked Rice - 1 cup
Grated ginger - 1/2 tsp
Peanuts - 2 tsp
Refined oil - 2 Tablespoon's
Mustard Seed - 1 tsp
Urud dall - 1/2 tsp
Green chillie - 1 or 2 nos
Turmeric powder - 1/2 tsp
Curry leaves few
Salt to taste

Method:
# Heat a pan add oil, add mustard seeds, urud dall peanuts...let mustard spluter well. Add grated ginger, green chillies, grated gooseberry or nellekai and mix well.

# Add turmeric powder, salt and mix well.... simmer the flame for 2 minutes. Let gooseberry cook well. Once everything comes together switch off the flame.

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# Add cooked rice and mix well.
Gooseberry Rice can be served with papads or any raita.
Please do try and provide your comments.
Thank you!

Hara Bhara Kabab - Airfried Recipe

Hara Bhara Kabab - Airfried Recipe!

Hara Bhara Kabab is one of the most popular recipes served in restaurants as starter. This is prepared with spinach puree, boiled green peas, panner or cottage cheese, mild spices. Some add boiled potatoes and vegetables but I have included only cottage cheese with gram flour / besan and bread crumbs to bind the mixture. 

This recipe can be deep fried or shallow fried but I've used Airfrier to fry Hara Bhara Kabab.
For this recipe in Airfrier you don't require much oil. Few drops is enough.

Ingredients:
Spinach puree - 1/2 cup
Boiled green peas -100 grms
Cottage cheese - 100 grms
Besan / Gram flour - 1 tablespoon
Bread crumbs - 2 tablespoon's
Ginger - finely chopped
Corriader leaves - few
Red chilli powder - 1 tsp
Jeera / cumin powder - 1 tsp
Garam masala - 1 tsp
Corriader powder - 1 tsp
Salt to taste
Oil - to blush / few drops
Cashew for garnish (optional)

Method:
# Blanch spinach and make puree.

# In a bowl add boiled green peas, panner, spinach puree, besan / gram flour, all spices with salt, ginger and coriander leaves and mix well.
( you can add bread crumbs with mixture )

# Prepare kababs....coat the kababs with bread crumbs. You can add carshew in the centre of the kabab which is optional.

# Preheat Airfrier @ 200'c for 5-20 min.
# Place kababs in Airfrier and fry @ 200'c for 15 min. Inbetween brush oil if needed.

# Hara Bhara Kabab are fried on both sides in Airfrier. You don't have to flip.

Serve with tomato ketchup or green chutney.
Please do try and provide your comments.
Thank you!

Bourbon Biscuit Ice-cream (No Churn)

Bourbon Biscuit Ice-cream (No Churn)

Today I am sharing bourbon biscuit ice-cream recipe prepared using leftover whipped cream and Bourbon biscuits. We prepare whipped cream for icing cakes or desserts. You can store your leftover whipped cream by cling wrap in refrigerator for about a week.

You can add any flavour to you ice-cream such as chopped strawberries, mango, choco oreo or mixed nuts of your choice.

An excellent dessert for any occasion with very few ingredients in your kitchen. This is a super soft, delicious 'No Churn' recipe.

Ingredients:

Whipped Cream - I bowl
Bourbon biscuits - I pack
Vannila essence - few drops
Condensed milk - I/2 tin

Method:
# Crush bourbon biscuits with rolling pin.

# Mix condensed milk and vanilla essence together.

# Add leftover whipped cream to condensed milk mixture.

# Mix gently. Add crushed bourbon biscuits and mix well.

# Pour the mixture in a container. Can add some more crushed bourbon biscuits at the top.

# Cling wrap and close the container.

# Keep it in freezer for 8-10 hrs.

Bourbon Ice-cream is ready to serve.
Please do try this recipe and provide your comments.
Thank you!

Instant Gulab Jamun Mix Cake

Instant Gulab Jamun Mix Cake!

Eggless Instant Gulab Jamun Mix Cake is an aromatic, mouthwatering, super soft, moist, Indian flavoured cake. Gulab Jamun's are everyone's favourite..... during festivals we buy Gulab Jamun mix especially when we get festival offer (buy one get one free).
This cake is gilt free dessert which can be served for any occasion.... without ghee or butter, which is prepared using whole wheat flour and with some cardomon / elaichi flavour.

 You can even try this cake in pressure cooker, Airfrier or microwave...for time and temperature I have mentioned below..

Ingredients:
Gulab Jamun mix - 1 pkt (180 grms)
Whole Wheat flour- 3/4 cup ( 80- 90 grms)
Fresh cream - 250 ml ( I used Amul fresh cream)
Powdered sugar - 1 cup (190 grms)
Refined oil - 1/2 cup (120 ml)
Baking Powder - 1/2 tsp
Baking Soda - 1/4 tsp
Salt - a pinch
Chopped cashew and almonds - 2 tablespoon's
Cardomon / Elaichi powder - 1 tsp
Warm milk or water if needed

Method:
# Sieve or sift whole wheat flour, baking powder, baking soda for 3-4 times.(dry ingredients)

# Mix refined oil and powdered sugar well. ( They should become creame in texture)

# Add fresh cream to the oil and powdered sugar mixture. Mix well until smooth. It will take 5 min.(wet ingredients)

# Mix flour with instant Gulab Jamun mix. (Both should be mixed well. Dry ingredients & Gulab Jamun mix together)

# Add cardomon powder to wet ingredients and mix well.
# In small batches add dry ingredients with wet ingredients. (gently fold your mixture)
If needed can add warm milk or water.

# Preheat Microwave convection mode 180'c.

# Consistently of the batter should be like idli batter.
# Grease your baking tin with oil or butter.... pour the cake mixture....add chopped cashew and almonds on top and bake in microwave convection mode @ 160'c for 30-35 min.

Insert a knife in centre of the cake to check if it is baked..
If not baked... then bake for 5 more min in same temperature.

Give a resting time or allow it to cool completely.
Demould your cake and slice it.
Best tea-time cake is ready to serve.

* Pressure cooker - at the bottom of the cooker spread salt or sand close your cooker on medium flame for 20 min so that it will be preheated. Then place a ring in the centre of the cooker... place your baking tin and bake for 40-45 min on medium flame.... without gasket and without whistle.
* Airfrier - Preheat @ 180'c for 5 min....bake @ 160'c for 20-25 min. Do check inbetween.
*Microwave - High power for 3 - 4 min...do check in every 1 min.

Hope you all like it! Please do try and provide your comments.
Thank you!

Thekua ( Indian Airfried Biscuit)

Thekua ( Indian Airfried Biscuit)

Thekua is basically a Bihari Cusine recipe made during festivals such as Chatt Puja, Saraswati Puja, or for any occasion or festivals.

This recipe can be made using powdered sugar but I'm using jaggery syrup to make it more healthier. However this recipe is traditionally deep fried but I'm using my Airfrier to fry Thekua's.

Ingredients:

Whole wheat flour - 1.5 cups
Jaggery syrup - 3/4 cup
Rava / Semolina - 1 tablespoon
Grated Coconut - 1 tablespoon
Cardomon powder / Elaichi powder - 1/2 tsp
Ghee - 1 tablespoon
Oil - 1 tablespoon (Brush oil)

Method:
# Mix whole wheat flour, grated coconut, semolina or rava, cardomon powder, ghee...till it becomes bread crumbs consistently.
( if you are using... powdered sugar can mix it in  this stage)
# Add jaggery syrup and mix well.
# Sprinkle little water and prepare a stiff dough.
(as we prepare for poori or paratha)

# Roll it in 1'inch thickness and use any cookie cutter.

# Preheat Airfrier @ 180'c for 5 min.
# Initially fry @ 160 - 170'c for 15 min.

# Brush oil inbetween and fry @ 180'c for 6-7 min.
Once done can be served. Let it come to room  temperature you  can store them in an airtight container.
# If you want to bake in microwave...
In convention mode preheat for 5 min @ 180'c. Bake @ 180'c for 10-12 min.
Hope you all like it.
Please do try and provide your comments.
Thank you!