Tomato Capsicum Saute Recipe

Tomato Capsicum Saute

 

 Enjoy something new & different to make your meal more delicious.

 

 

 

 

 

 

 

 

Ingredients:-

Capsicum (bell peppers) – 2 (use a mix of red, green or yellow)

Tomatoes – 2

Onions – 2

Ginger – 1/2 inch stick

Garlic – 2 cloves

Green chili – 1

Salt – to taste

Coriander powder – 1 teaspoon

Turmeric powder – a pinch

Kalaungi seeds – 1/2 teaspoon

Olive oil – 2 teaspoons

Coriander leaves – for garnishing

How to make tomato capsicum sauté:-

·        Peel onions, ginger and garlic and grind along with green chili into paste.

·        Core, top and slice capsicum into strips of about 3/4cm. Slice tomatoes into similar-sized pieces.

·        Heat olive oil in a non-stick pan. When hot, add kalaungi seeds and let them sizzle. After 20 seconds, add onion-ginger-garlic-chili paste.

·        Cook on medium heat for 5 minutes, move the paste around whenever it begins to stick to the pan.

·        At this stage the onion-ginger-garlic-chili paste would have turned light golden. Add turmeric powder, coriander powder, salt and mix well.

·        Allow to cook another 2 minutes, stirring regularly. Sprinkle a few drops of water if it begins to turn too dry.

·        Toss in capsicum and tomato slices into the pan. Sauté on high flame, stirring continuously, for 4-5 minutes or till done as you like it.

·         Garnish with freshly chopped coriander leaves. Serve hot with parathas.

 

Nankhatai Recipe

Nankhatai Recipe

 

 A savory and all time favorite sweet snack with a cup of tea.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:-
All Purpose Flour - 1 cup
Unsalted Butter/Ghee - 1/2 cup
Powdered Sugar - 1/2 cup
Cardamom Powder - 1/4 tsp
Baking Powder - 1/2 tsp
Salt - a pinch
Pistachios/Raisins/Cashews/Almond - for garnish

 

How to make Nankhatai:-

·         Take a mixing bowl with the room temperature butter in it.  Add the powdered sugar to it and cream together till the mixture becomes light and fluffy.

·         Sift all the dry ingredients (flour, cardamom powder, baking powder and salt) into a separate bowl.

·         Add this to the creamed butter mixture little at a time and keep mixing. Knead it to form a soft dough. Cover the dough and let it rest in the refrigerator for 10-15 minutes.

·         Preheat the oven to 300 degrees F (150 C). Make small gooseberry sized balls of the dough.

·         Smoothen the balls by rolling in between your palm. You can also use a cookie cutter to shape the cookies.

·         Place each ball in a cookie sheet. Leave some space in between as the cookies will expand when it bakes.

·         If you want to make it richer, press a pistachio or raisin or cashew or almond on top of the balls gently.

·         Bake at 300 degrees for 12-15 minutes until the bottom of the cookies turn light golden brown.

·         Remove from the oven and gently transfer the cookies to a cooling rack. The cookies will be very soft at this stage.

·         After it cools completely, store in an air tight container for up to a month.

·         Serve as a snack with a cup of tea.

Sweet Potato Rabdi Recipe

Sweet Potato Rabdi

 

 An extremely delicious sweet dish to make your special moments more special.

 

Ingredients:-

3/4 cup peeled and grated sweet potatoes (shakarkand)
2.5 cups full-fat milk
5.5 tbsp sugar
2 pinches of saffron (kesar) strands dissolved in 2 tsp of milk
1/4 tsp cardamom (elaichi) powder

For The Garnish
1 tsp almond  
1 tsp pistachio

How to make sweet potato Rabdi:-

·         Put the milk to boil in a broad non-stick pan.

·         Add the sweet potatoes and cook on a slow flame for 15 minutes or till the potatoes are tender, while stirring occasionally.

·         Add the sugar, mix well and cook on a slow flame 2 minutes, while stirring occasionally.

·         Add the saffron-milk mixture and cardamom powder and mix well.

·         Cool slightly and then refrigerate for 1 hour.

·         Serve chilled garnished with almond and pistachio.