Ras Malai - Yummy Creamyy Indian Sweet

Spongy soft balls cooked and served in thick sweet milk garnished with nuts and cardamom flavour is the king of Indian desserts in terms of richness.

This is a no fail recipe. I've been making ras malai since my teenage years and I've never gone wrong with this one and never have I bothered to try any other way.

This recipe makes 18-20 pieces of ras malai and each piece provides 140 Calories approximately.

Here is what you’ll need:

1 cup full fat milk powder

1 tsp all purpose flour

¾ tsp baking powder

1 tsp ghee

1 egg

4 cups full fat milk

1 ¼ cup sugar

2 cardamom

Almonds/pistachios for garnish

Method:

1. Mix the full fat milk powder with all purpose flour (maida) and baking powder. 
2. Crack in an egg and start mixing.
3. Once the mixture starts binding together, add the ghee and if required another 2 tbsp milk powder.
4. Knead to a soft dough.
5. Pinch off small balls and start rolling into a ball. This should make 18-20 balls. Divide accordingly.
6. In a large pot, bring 4 cups of milk to a boil with the sugar and cardamom.
7. Once the milk comes to a rolling boil, lower the heat and start adding the rolled out balls into the milk.
8. Close the lid and let the milk simmer for 7-8 minutes on a very low heat.
9. After 7 minutes, open and check one piece if it’s cooked through the centre.
10. If not, simmer for another 2 minutes and then switch off the flame.
11. Serve cooled garnished with nuts.

Few things to remember:

• Use FULL FAT milk powder. I always used Nido milk, though full fat Anchor would work well too. 
• If your eggs are large you may need to use a couple more tbsp of milk powder while kneading.
• The rolled out balls should have a smooth exterior. This is a proof that your dough is soft and good to go ahead.
• Let the milk come to a rolling boil before adding the balls and then keep the flame on low while adding the balls. If the milk is boiling while adding the balls, it will cook immediately from outside and remain uncooked inside or it may all fall apart.
• Try using a wide mouth vessel for boiling the milk as the balls will expand double its size.

'
Recipe by Zohra Sada

Dill Leaves Caramel Pudding/ Shawfapana pudding

Haha! I googled for the above recipe and nothing came up. So let me show you how to make it. Tastes better than plain vanilla caramel pudding! The only place where I use dill leaves is in this pudding.

The recipe for a normal vanilla caramel pudding is exactly the same just minus the dill leaves. Dill leaves works as a substitute for vanilla essence. It gives a different flavour. Nevertheless I add both vanilla essence and dill leaves. You can never be too sure around eggs and its smell. :-)

In the picture I have shown where I have strained the dill leaves using a fine muslin cloth which gives a lighter shade of green. If you wish, you could strain it using a strainer, which will give tiny pieces of leaves in the pudding which is also cool. I do it both the ways. The leaves will not bother you.

I use two 10” pans to steam the pudding. I know some people like their puddings to stand tall. I don’t. Also this works as a portion control method. You could use a deep 10” inch pan to steam the pudding or use ramekins. It’s up to you.

So about preparing the caramel, if you’re using a stainless steel pan that goes right into the steamer, then prepare a thicker caramel using less water. But if you want to use ramekins or transfer the caramel into another pan, then you might need to use more water.

This recipe serves 8-10 people providing approximately 135 calories per serving.

Here is what you’ll need:

For the caramel:

4 tbsp sugar (divided)

2 tbsp water

For the pudding:

1 cup tightly packed dill leaves

6 eggs

2 cups milk

1 cup sugar

1 tsp vanilla essence

Method:

1. Separate the leaves from the stem of the dill leaves. Wash thoroughly.
2. In a blender, crack the eggs, pour the milk and sugar along with vanilla essence. Add the dill leaves and blend it all together.
3. Strain the mix in a muslin cloth or fine strainer.
4. Heat up the pan for preparing the caramel.
5. Keep the heat on medium low and sprinkle the sugar on the pan along with water.
6. If making 2 pans of pudding divide the sugar as 2 tbsp for each pan.
7. Let the sugar start boiling and change its colour to deep dark golden.
8. Switch off the heat; pour half the pudding mix into the pan.
9. Place the pan into a boiling steamer and steam the pudding for 20 minute.

Recipe by Zohra Sada

Crepes Foldover/ Appa Gudiyo

So, this is the second type of savoury crepes. A ready spicy filling is added to the crepe and folded into pockets. It’s the shallow fried and served hot as an appetizer.

These savoury crepes are good appetizers if you have guests coming over. They can be folded in advance and frozen weeks ahead. All you have to do is defrost it and shallow fry.

Each serving of this recipe will provide 140 calories approximately.

Here is what you’ll need:

Basic crepes

Vegetable and chicken masala filling

Method:

1. Take one crepe out on a plate and arrange 1 tbsp of masala filling on i
2. Fold it from opposites side from all four sides till a square pocket is formed.
3. Repeat with all the crepes.
4. Once all the foldovers are prepared, shallow fry it on medium heat till golden brown on both sides.
5. Serve hot.

Leran to make Basic crepes and Mixed Vegetable and Chicken masala Filling in The Kitchen Counter column.

Savoury Crepes/ Teekh appo

First things first, If you haven’t checked out the Basic crepes recipe yet, go back and check that out first. It will give a better idea of what we are doing here.

Normal type of crepes stuffed with savoury filling becomes savoury crepes. Today’s recipe of savoury crepe is what we call in Bhatkal as the “Teekh Pattal Appo” as in “Spicy thin crepes”. This is a one step process of making a spicy batter for the crepe and does not need any additional fillings. It has a delicious desi taste with the kick of spiciness.

For the savoury type ,the main spiciness is from chillies. I do not add any other spices or masalas. But I do add a tbsp or 2 of any ready bhuna masala I have left over in the fridge (which I normally have :-)). It gives the crepes the extra flavor.  I also add a tbsp of milk powder to the batter. Why? No clue. Mom said so. Maybe it gives the extra rich or subtleness. Nevertheless it’s optional. 

This recipe makes 10 crepes. One serving provides approximately 86 Calories.

Here is what you’ll need:

3 eggs

1 cup all purpose flour (Maida)

2 ½  cups water

1 tsp salt

1 tbsp cornflour

½  medium onion

1 tbsp milk powder (optional)

3 green chillies

½ inch ginger

2-3 cloves of garlic

4-5 sprigs of coriander leaves

2 tbsp of any type of bhuna masala (optional yet must J)

Method:

1. Mix all the above ingredients in a blender till smooth.
2. Pour it out in a large bowl and heat a non stick frying pan.
3. Scoop out ¾ of a ladle and swirl it onto the hot pan.
4. Keeping the flame medium high let the crepe cook till the crusts turn golden brown.
5. Using a flat spoon slowly ease out the crepe and put it onto a plate.
6. Serve hot.

Recipe by Zohra Sada

Basic Crepes/ Pattal appo

Crepes are an all time favorite breakfast for most of us. Eaten plain or with honey, sugar, cream, or whatever sweetener that comes into our mind.

The process of crepe making always seemed to be a daunting one. I used to watch my mom in awe the way she would pour the batter with one hand and swirl the whole pan with the other hand. But once you really stand and do it, with practice comes perfection.

I checked out few other recipes of crepes online but the look of it always puts my mood off as the description itself says delicate thin pancakes. I would describe my crepes as super thin, super crisp, paper weight, melt-in mouth, nothing-like- pancakes. No exaggeration! Whenever mom would make it for breakfast, she would serve us one at a time. Now it’s me making them and my husband sitting on a chair in the kitchen eating it hot and crisp. Crepes never taste as good, if you stack them for the whole family and let them sit. Feels really soggy and heavy.

Custard powder is added to keep the crepes crisp and milk powder gives richness.

Preparation takes no time at all. Keep all the ingredients ready. Crack the eggs, sift the flour and add all the rest of the ingredients right into the blender/Mixer (whatever you call it) and blend till smooth. Pour out the batter into a large bowl and check the consistency. It should not be watery thin or pancake- thick. I’d say the consistency of Lassi?  Maybe. Well you’ll know when you start making.

Heat a non stick frying pan which has edges and keep the flame on medium high. Once the tawa is heated, hold the tawa in your left hand and scoop out ¾ of a batter in a ladle and pour out into the tawa and quickly swirl it till the batter covers the pan. Cooking takes a minute or less on medium high flame. As soon as you see the edges turning golden brown and crisp, it means done .Add a couple of drops of ghee and use a flat spatula to ease the whole crepe out into a plate. All those beautiful tiny holes. That’s perfection. J

I normally apply a drop of ghee and sprinkle sugar over it. Tastes yummy.

This recipe makes 16 crepes of 101 calorie each and serves 4 people.

Here is what you’ll need:

3 eggs

2 cup water

1 cup all purpose flour

1 tbsp custard powder (optional)

2 tbsp milk powder (optional)

1 tsp salt

1 tsp vanilla essence

Method:

1. In a blender, crack the eggs, sift the flour.
2. To it, add the milk powder and custard powder along with salt.
3. Add the vanilla essence and blend it together with measured amount of water.
4. Heat a large non-stick pan.
5. Using a ladle, pour ¾  filled ladle with your right hand  and swirl the pan with your left hand making sure the batter covers thinly and evenly the entire surface of the pan.
6. After a couple of minutes when the edges start browning, ease the entire crepe out on  plate with the help of a spatula.
7. Serve immediately.

Recipe by Zohra Sada

Bread Pudding

The best bread pudding recipe in the whole wide world. Perfected by dear mom-in -law.

It’s a simple recipe of milk, sugar, bread and eggs. Instead of keeping the bread slices whole or completely grinding it, I soak the bread slices in warm milk and just whip it well. The rest of the ingredients go into the other bowl, and then it all gets whipped.

This recipe makes 16 pieces and each serving (1piece) provides approximately 213 Calories.

Here is what you’ll need:

7 eggs

3 slices bread

600 ml milk

2 cups sugar

½ tsp vanilla essence

4 tbsp milk powder

20 almonds slivered

Method:

1. Remove the crust of the bread and soak the bread in warm milk for 5 minutes.
2. Using a hand whip, mix the bread and milk till the bread almost dissolves in the milk.
3. In a deep bowl, beat the eggs along with sugar.
4. Add the vanilla essence, milk powder to the egg mix.
5. Mix the milk-bread mixture into the egg and whip the whole pudding mix.
6. Grease a 10” non-stick pan and pour the mixture.
7. Bake the bread pudding in a preheated oven at 175°C for 45 minutes or till the top crust turns dark brown.
8. Serve cooled

Recipe by Zohra Sada

Baby Food - Oats and Egg

Every mother has a story about their baby’s meal. If you have more kids then you probably will have more stories to tell.

Every child is unique in their own way. Every country has a diet of its own. Every mother has a thought of her own. If it’s your first baby, then you’ll probably get bombarded with advices from all your relatives. Everyone has a tale to tell.

Let me get straight to the point. Follow your guts. Start with small amounts of food for the first time.

This recipe is for my 10 months old baby. She has started eating grainy texture food. So I puree anything that is readily available in my pantry. Here is an easy recipe to feed your baby.

Cook 1 tsp of oats well in water and add an egg yolk. (You can add the whole egg). Cook well.

Oats is high in fibre and energy, contains good amount of minerals and vitamins. It is easily digestible and a good laxative. It is also known to increase the immunity.

Your developing baby needs all the proteins and omega fats, and eggs are an excellent source for this. Keep in mind; serve your baby completely well cooked eggs.

This recipe provides approximately 75 Calories.

Recipe by Zohra Sada

Egg Fried Rice

Most of you guys out there love fried rice, if you say no… you must be lying. No? Well, that’s weird. The sight of street vendors cooking on a high flame, all the grit and grease must have put off the mood. Often the tastiest fried rice is the unhealthiest. So, after years of trial and error, I bring to you a healthy version of fried rice. Or you can skip the word fried and call it the veggie rice, because there is minimum frying work.

This recipe has scrambled eggs. If you don’t like eggs just skip it and it will still taste as good.

This recipe is not an authentic version with all the oil and ajinomoto.  But if you desire a more authentic taste, go ahead and add a bit of stock seasoning. Remember, while seasoning the fried rice, less is always more. Keep the flavoring to a minimum.

Another thing to remember is that, the rice for fried rice should be cooked half way through or al dente, that is firm to the bite. Once cooked, drain immediately and pour cool water to stop the cooking process. Use the rice only when completely cooled or it will tend to break while mixing.

The common vegetables used for fried rice are carrots, beans, capsicum, cabbage and spring onions. Mushrooms, sprouts and peas are optional, skipping any of these is totally fine. If you love non-veg, go ahead, add some cubed chicken or prawns (Perhaps I shall share that recipe too). The permutations and combinations are infinite.

Also, use a large wok or a large non-stick pot to fry the veggies and mix the rice. It is easier to mix and helps the rice grain be intact. Always keep the flame high or the vegetables will sweat. They need to be cooked yet with a crunch. Add salt only at the end.

Preferably use long grain rice, it just tastes better and looks good.

This recipe serves 2 people. One serving of this recipe provides approximately 703.5 Calories.

Here is what you’ll need:

1 cup long grain rice

1 medium carrot

10 beans

½ small capsicum

2-3 spring onions with leaves

½ cup roughly chopped cabbage

1 inch ginger

2 garlic cloves

1 egg

¼ tsp vinegar

1 tsp soy sauce

½ tsp Worcestershire sauce (optional)

1 tsp green chilli sauce

1 tsp red chilli sauce

1 chilli (optional)

2 cloves (Lavang)

1 cinnamon stick (Dalchini)

4 tbsp oil

Method:

1. Wash and soak the rice for half an hour.
2. Boil salted water in a large pot and add the clove and cinnamon stick.
3. Only when the water comes to a rolling boil, drain the rice and add. 
4. Cook half way through or al dente
5. Once drained. Pour cool water to stop cooking. Let the rice completely cool.
6. Cut the carrot and capsicum into juliennes, finely chop the beans and spring onions, roughly slice the cabbage and finely grate the ginger and garlic.
7. Heat oil in a large non-stick pot or a wok. Fry the ginger garlic till they turn brown.
8. Add the beans, cook on high heat. Stir fry for a minute or two. Add the spring onions.
9. Make some space in the pan and add a beaten egg. Scramble it.
10. Add the rest of the vegetables.
11. Add the seasonings  and salt and give it a toss.
12. Mix in the rice gently. Once well heated, switch off the flame.
13. Garnish with leaves of spring onions.
14. This can be served plain or with any side dish of your choice. I have served it with fried prawns.

Recipe by Zohra Sada