MOTICHOOR PARFAIT

Desserts are overwhelming for me, I can never got bored of making them because my elder daughter and my husband are big fan of desserts. When it comes to some innovations with desserts I never look back. Just like I have this post for you today and this again a dessert, actually it is a east meets to west dessert recipe today. The base ingredient used for this recipe is our Indian and the name given is western. When I see something being served in jars or glasses I get tempted and feel like making them right away. And the same thing exactly happened few days back. As soon as I found the recipe and luckily have boondi/ moticoor ladoos at home, there was no looking back. Motichoor ladoo and whipping cream is all you need to make this delectable parfait. Served in a pretty glasses, this fusion dessert has a layer of crushed motichoor ladoos at the bottom, followed by a layer of chopped nutsand whipping cream and again followed the same layering and topped with some motichoor ladoo crumbs and nuts. You can make different versions by using gulab jamun-rabdi/ boondi-rabdi, etc. It doesn't get easier than this. Fancy desserts are getting popular as each day passes by, motichoor ladoos in a modern avatar and impress your friends and family. Don't forget to share your feedbacks or suggestions in the comment box below.

INGREDIENTS:

4-5 Motichoor Ladoo

1/2 Cup Whipping Cream

2 tablespoon chopped Almonds and Pistachios

METHOD:

STEP 1 - Crumble the ladoos and keep them aside.

STEP 2 - In a mixing bowl, take whipping cream

and whisk it on medium speed for 5-6 minutes.

Don't overdo, whisk it till soft peaks.

STEP 3 - Fill in the piping bag.

STEP 4 - Now take serving glasses, make a layer of motichoor crumbs, sprinkle some chopped nuts 

and then pipe a swirl of cream on the top.

STEP 5 - Then again repeat the same layering.

STEP 6 - Finally, garnish with some chopped nuts and crumbled ladoo. Chill it in refrigerator for 3-4 hours.

Remove from fridge and serve chilled.

ROSE LASSI

Rose lassi is a cooling and refreshing summer drink, traditionally a Punjabi drink but has gained popularity throughout India. This recipe is nothing but lassi flavoured with rose syrup. Rose lassi is flavourful and healthy and anytime refreshment drink. It is sweet and rich drink and perfect to quench out thirst for this hot summer. This famous Punjabi drink is perfect to serve with lunch or even to have as a snack by itself because it is quite filling. Rose lassi is a creamy affair of rose syrup and yogurt. This drink is soothing and acts as a great coolant during anytime of the year. Reason being both yogurt and rose are great coolants and I just love the light pink colour of this drink and I think it is favourite of any girl. Today we have a heavy breakfast and skipped lunch. Had homemade yogurt, rose syrup so thought of making this lassi. Use any good brand of rose syrup for this recipe or you could search a recipe of fresh rose syrup using fresh rose petals and dried rose petals. India has a variety of lassi to offer. They are generally served in earthen wares or tall glasses. Rose lassi, mango lassi and dryfruit lassi are few version of lassi which are my favourite. So let’s start making rose lassi.

INGREDIENTS:

2 Cup Fresh Curd/ Yogurt

½ Cup Chilled Milk

2-3 tablespoon Rose Syrup

Sugar as needed

Few Ice Cubes

Dried Rose Petals for garnishing

Chopped Nuts for garnishing

METHOD:

STEP 1 – Combine curd, milk, rose syrup, sugar, ice cubes in a mixer blender.

STEP 2 – Blend until smooth and creamy. Instead you could use a churner to make lassi.

STEP 3 – Pour lassi in tall serving glasses or earthen glasses.

STEP 4 – Garnish with chopped nuts and dried rose petals and serve chilled.

Serve chilled lassi on a hot summer day and enjoy. 

KOLHAPURI KAT VADA

Kat vada is an authentic Kolhapuri recipe made with a mix of two dishes, vada and spicy curry / kat. It is super spicy and has a ton  of texture and every bite is full of flavour. There are a few different versions of making this, depending on the region. Here I made a spicy tomato based stew with moth sprouts and topped it with Indian Croutons. Kat vada is a very popular street food / breakfast from Maharashtra. Kat vada is a spicy and oil broth and has a crispy topping, served with fresh sweet buns/ pav. When you combine taste with health in Maharastra, you get an amazing dish that is known as Kat Vada. One can never go wrong in chossing Kat Vada/ Missal Pav as a breakfast/ lunch/ evening snack or dinner. My family is a big fan of this dish right from the day we tasted it first. To all the spicy food lovers out there vada is a recipe that is a must try. Do try this recipe and you will definitely like it. Do not forget to share your feedbacks and suggestions below in the comment box.

INGREDIENTS:

For Masala:

2 teaspoon Oil

1 big Onion, chopped

1’ Ginger Piece

6-7 Garlic Cloves

 ¼ Cup Dry Coconut, grated

1 teaspoon Cumin Seeds

1 teaspoon Poppy Seeds

1 tablespoon Coriander Seeds

1 Black Stone Flower

1’ Cinnamon Stick

1 Star Anise

6-7 Cloves

2 Green Cardamoms

10-12 Black Pepper

1 Tomato, chopped

For Kat:

4 tablespoon Oil

¼ teaspoon Asafoetida

 1 teaspoon Turmeric Powder

2 teaspoon Chilli Powder

Salt as needed

4 Cup Water

1 Cup Moth/ sprouted Mataki [optional]

For Vada:

6-7 Potatoes, boiled, peeled and mashed

1 tablespoon Oil

1 teaspoon Mustard Seeds

5-6 Curry Leaves

1 teaspoon Turmeric Powder

Salt as needed

10-12 Garlic Cloves

1’ Ginger

2 tablespoon Coriander Leaves

3-4 Green Chillies

For Cover of Vada:

2 Cups Gram Flour/ Besan Flour

½ teaspoon Turmeric Powder

½ teaspoon Baking Soda

Salt as required

Water as needed

Oil For Frying

For Serving:

1 Cup Farsan / Mix Namkeen

1 tablespoon chopped Coriander

1 chopped Onion

Ladi Pav

METHOD:
For Making Masala:

STEP 1 – Heat 1 teaspoon oil in a pan, add chopped onion, ginger, garlic, coconut, poppy seeds, cumin seeds, coriander seeds, stone flower, cinnamon stick, star anise, black and green cardamoms, cloves, black pepper and roast them till coconut turns brown and all spices turns aromatic.

STEP 2 – Add chopped tomato and mix well. Cook for the next 4-5 minutes. Cool down to room temperature.

Transfer the mixture to a mixer pot and blend it to fine paste. If needed add 1-2 tablespoon water while grinding.

For Making Kat:

STEP 1 – Heat oil in a pan, add mustard seeds, let them crackle. Add curry leave, ground masala, asafoetida and sauté well until raw flavour goes away. You have to cook it on low flame.

STEP 2 – Then add turmeric powder, red chilli powder, salt and mix it well.

STEP 3 – Add soaked moth sprouts and water mix it well.

STEP 4 – We have to make a thin gravy, so add all water accordingly.

Cook for 1-2 boil and kart is ready. Keep it aside.

For Making Vada:

STEP 1 – Boil, peel and mash potatoes and keep aside.

STEP 2 – In a mixer pot, add green chillies, curry leaves, coriander leaves, ginger and garlic and make a coarse paste.

STEP 3 – In a pan, heat oil and crackle mustard seeds in it. Add chopped onion and sauté it until raw smell vanishes.  

STEP 4 – Then add curry leaves and freshly ground mixture and roast it well.

STEP 5 – Add turmeric powder and salt and mix it well.

STEP 6 – Now add mashed potatoes and mix well until combined with the mixture.

Cook for 1-2 minute and switch off the flame. Potato mixture for vada is ready.

STEP 7 – Transfer the mixture in a bowl and let it cool down to room temperature.

STEP 8 – Divide thepotato mixture into equal parts. Now take one portion and make shape it to form a round ball.

STEP 9 – Press it little and let them flatten and keep aside. Repeat the same and make all the vadas. Keep them aside.

Make Besan Batter for Cover:

STEP 1 – In a mixing bowl, add all ingredients for making cover and mix it well.

STEP 2 – Add water little by little and whisk it well to make a semi thick batter. Don’t make it too thin or thick.

How to Proceed:

STEP 1 – Heat oil in a wide kadai.

STEP 2 – Dip the vada/ tikki in a besan batter and drop it into hot oil. Add 2-3 vada at one time. Deep fry until golden brown.

STEP 3 – When done from one side, gently flip it and fry from another side.

Remove and keep them on tissue paper to drain excess oil.

How to serve:

STEP 1 – In a serving palte, put potato vada and just press and break it with finger.

STEP 2 – Pour 1-2 ladleful of kat over it.

STEP 3 – Add namkeen farsan, chopped onion, chopped coriander, squeeze lemon juice and serve it with ladi pav and enjoy.

NOTES: *It is not compulsory to add moth sprouts in kat. You can make kat with or without moth sprouts.

MOHABBAT KA SHARBAT/ WATERMELON MILK SHARBAT

Today’s recipe is watermelon sharbat/ mohabbat ka sharbat - this summer quencher is from the streets of Delhi and a very popular watermelon and rooh afza drink. It is much better and healthy as compared to sodas or cold drinks which we sometimes drink to get relief from scorching heat. It can be prepared two ways. I will share the other version some other day. It is very hot here in India and if you are looking for something refreshing but quick and easy to make, then don’t waste time, this watermelon sharbat hits the right spot. It is cold, refreshing and just what you will need to cool your body heat down. It had become very popular in old Delhi streets and if you are not in Delhi you should still be able to enjoy this drink. It is very easy and simple to make and needs very few ingredients for this. Here in this recipe we need rooh afza, but if you don’t like it you can replace it with rose syrup. It is a perfect drink to make your friends and will definitely help to beat the heat.

INGREDIENTS:

½ Watermelon, cut into small pieces

1 litre Milk

2 tablespoon chopped Nuts

¼ - ½ Cup Sugar [adjust according to your taste]

2-3 tablespoon Rooh Afza/ Rose Syrup

METHOD:

STEP 1 – Cut watermelon, de-seed it and cut into small pieces. Keep aside.

STEP 2 – Heat milk in a vessel and let it come to boil.

Boil milk for 10-15 minutes.

STEP 3 – Add sugar and cook until sugar get dissolved completely.

STEP 4 – Then cool down it room temperature.

STEP 5 – Add finely chopped watermelon pieces

with rooh afza and mix well.

STEP 6 – Chill it in refrigerator for 2-3 hours.

STEP 7 – Remove from fridge and pour into individual serving glasses. Garnish with chopped nuts and few watermelon pieces and serve chilled.

Serve it immediately to enjoy.

NOTES: Adjust the rooh afza/ rose syrup according to the sweetness you need. If you like mild flavour but sweetness add more sugar.