BAKED CHOCOLATE RICE PUDDING

DO you have leftover rice and dont know what to do with it? Do you have to make a dessert for dinner but are short on time on hand? If you answered yes to both the questions, then this recipe is definitely for you. It uses up leftover rice and also requires very little time.

Ingredients-

3 eggs
2 cups milk
3 tbsp pwd
1/2 cup sugar
1 1/2 cup cooked rice
4-5 tbsp cashewnuts, chopped
4-5 tbsp raisins
1 1/2 tsp vanilla essence
Butter for greasing

Method-

* Break the eggs in a bowl and whisk lightly.
* Slightly warm the milk and mix in the cocoa pwd and the sugar.
* Add this to the eggs and whisk well.
* Add the rice, nuts, raisins and the essence and mix well.
* Grease a baking dish with butter.
* Pour the rice mixture into the diah and bake at 180 C for 30-35 min or till a knife inserted into it comes out clean.
* Can be garnished by dusting with powdered sugar.
* And can also be served hot or cold.

BANJARA MURGH

This dish is from Rajasthan. but i've modified it by using chicken instead of lamb. Banjara means nomads of rajasthan.

Ingredients-

500 gms chicken

2 tbsp oil

1 onion, sliced

4 whole red chillies

2 pieces mace

1 black cardamom

2 green cardamom
1 stick of cinnamon

5 black peppercorns

½ tsp cumin seeds
3 tsp ginger and garlic paste

1 tsp coriander pwd

1 tsp turmeric pwd

1 tsp red chilli pwd

1½ cups curd

½ tsp coriander seeds, roasted and crushed

fresh coriander for garnish

salt to taste

Method-

* Grind the mace, green cardamom, cinnamon, black cardamom, black peppercorns and cumin seeds together making the garam masala.

* Heat 2 tsp of oil in a pan and lightly brown the onion with 2 whole red chillies.

* Add the ginger-garlic paste, coriander powder, turmeric powder, red chilli powder, garam masala and mix well..

* Add 1/4 cup water and cook for a few mins.

* Add the chicken to the onion masala and mix well.

* Now add 1 and a 1/2 cup water to the chicken and stir.

* Sprinkle some salt and add the curd.

* Add the crushed coriander and let it simmer for 10-15 min or till the chicken is done.

* Garnish with fresh coriander and 2 whole red chillies and serve hot.

IDLI PODI OR GUN POWDER

This is a spicy powder which is mixed with oil or ghee and had with steaming hot idlis or can even be had with dosa. But it is not for the faint hearted. This recipe is from my mother-in-law's kitchen.

Ingredients-

1/2 cup curry leaves
1/2 cup chana dal
1/4 cup urad dal
8 cloves of garlic
10 dried red chillies
Salt to taste

Method-

* Put all the ingredients in a blender jar.
* Blend inti a smooth powder.
* Store in an airtight container.
Note- its shelf life is about 1 month. But will stay longer if stored in the refridgerator.

INDIAN-STYLE STIR-FRIED PUMPKIN AND POTATO WITH ONION SEEDS

This is one of the dishes that i love to eat and is also by far the easiest to make. It can be had with roti or even rice. And ias probably also a great side with roast chicken.What i like about this is the slight sweetness to this which is due to the pumpkin, which has to be a nice yellow and ripe.

Ingredients-

250 gms pumpkin, diced
2 large potatoes, diced
1/2 tsp turmeric pwd
Salt to taste
1/4 tsp sugar
1 tbsp oil
1 tsp onion seeds or nigella seeds

Method-

* In a pan, heat the oil and let the nigella seeds splutter.
* Add the potatoes and saute for 5 min.
* Add the pumpkin and coat well in the oil mixture.
* Add the turmeric, salt and sugar and stir well.
* Cover and cook on a medium flame for 10 min or till the veggies are done.
* Serve hot and enjoy!!!!

NARKOL NADU OR BENGALI COCONUT LADDOO

These nadu remind me of my school days, when we would go to meet our paternal grandparents on vacations. These would be the first thing that would come out of my granny's treasure trove. I had never made these myself before but had sat wid granny and observed her making these. So here's to her sweet memories. And these came out just like hers.

Ingredients-

1 coconut, grated fine
250 gms jaggery

Method-

* Break the jaggery into small peices and melt them in a thick bottomed pan.
* Add the coconut and mix well.
* Keep stirring continously till the mixture forms a soft doughike ball and leaves the sides of the pan.
* Take it out on a plate.
* Let it cool for exactly 5 min. If you let it cool for longer it will start to harden and will not form laddoos easily.
* Apply little ghee on the palms of your hand and form small laddoos of about 25-30 gms each.
* Let them cool and enjoy. Dont serve hot or even warm ones to children, as the caramel formed by the jaggery will be to hot to handle for the kids.

DIWALI SWEETS

Mysore pak
Sooji laddoo

SNAPS OF LAUKI KE KOFTE

Lauki is bottle gourd. So this recipe is bottle gourd dumplings in tomato gravy. Very good to have with rice. Or can even be served with roti.

SNAPS OF NO-BAKE APPLE CRUNCH

Yesterday i made the no-bake apple crunch. And like i had promised before here are the snaps of these delightful treats.

I served them in individual cups with butterscotch ice cream.

So here's the full line-up.

SALAMI PANZANELLA

Yesterday i had a salami panzanella salad for dinner. And it was just delicious. I know that i'm blowin my own ttrumpet but you have to try this to say the same yourself. So over to the recipe now and no more chatter.
Ingredients-

4-5 button mushrooms
1 small cucumber
1 tomato or 5-6 cherry tomatoes
2 soft rolls or a peice of french bread
1 tsp olive oil
3 slices salami

For the mustard dressing-

1 tbsp dijon mustard
1 tsp white wine vinegar
Salt to taste
Pepper to taste
1/4 cup olive oil

Method-

* In a bowl add the mustard, vinegar, salt and pepper and mix well.
* Now add the olive oil in drops and whisk well.
* Keep mixing the oil slowly till all is incorporated. Keep aside.
* Peel and cut the cucumber into desired shape.
* Remove the seeds from the tomato and cut into dices.
* Wash the mushroom and slice thickly.
* Cut the bread into 1 inch dices.
* In a pan heat the olive oil and add the bread cubes.
* Toss till they turn a golden brown and become crispy. Keep aside.
* Cut the salami into dices.
* Put all the veggies, bread and the salami into a bowl.
* Drizzle with the mustard dressing and toss well to coat in the dressing.

* You can also add lettuce to this salad.

DEVILS ON HORSEBACK

This is a dish which i remember very vividly from my childhood. My mom used to make these as our evening snacks or would even serve these as appetisers when we would have a party at our home. Me and my sister would wait for these to be left-over from the parties so that we could devour them the next day. But i modified these from my mother's recipe when i made them yesterday.

Ingredients-

200 gms chicken liver, cut into 1 inch cubes

10 bread slices

1 tbsp oregano

Salt to taste

Pepper to taste

3 tbsp tomato ketchup

1/2 cup finely grated cheddar cheese

2 tbsp coriander, chopped

1 tbsp olive oil + for frying

Method-

* Cut the sides of the bread slices and cut each slice into 4 peices.

* Deep fry the bread peices in oil and drain on kitchn paper.

* In a non-stick pan heat the olive oil.

* Add the chicken livers and sear them on all sides.

* Add the salt, pepper, oregano and mix well.

* Next add the omato ketchup and mix well and let all the spices form a coating over the livers.

* Take it off the fire and toss in the chopped coriander.

* Arrange each liver cube on to a square of bread.

* Top with little grated cheese and serve hot.