Ananta Resort Pushkar

ananta resort pushkar 13

Ananta resort Pushkar

Ananta resort is in Pushkar, Ajmer and we recently stayed there for 2 days and loved our stay there a lot. So I thought I will share some photos with you. But first a little story about how we reached there…

ananta resort pushkar 14

Vacations are so rejuvenating even if they are for 2 days only.
even if they are unplanned.
Especially if they are unplanned ;-)

ananta resort pushkar 10

On Friday we were thinking of going to Ajmer which is 3 hour drive from Jaipur for weekend. But it started raining heavily in the evening and we could not get a reservation. So we dropped the plan and went to sleep.
Hubby wakes me up at 7:00 and asks me to get ready and pack. And we left by 10:00 with kids and luggage for 2 days to Ajmer without any reservation. Though I have to confess that we have been doing this a lot lately. Our Agra tour last year was also planned at the last minute.

Luckily all turned out well and we had an amazing holiday :-)

ananta resort pushkar 1

 

ananta resort pushkar 3

Ananta spa resort pushkar

Even their buffet was lavish with lots of variety. we were all looking forward to our meals :-)

buffet 2

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Nariyal burfi with apple pie filling

nariyal burfi with apple pie filling 3

Nariyal Burfi with Apple Pie filling

Happy Holi to all my friends and lovely readers!!!

Today I am sharing with you recipe of Nariyal Burfi with Apple Pie filling. For nariyal burfi I have used same recipe as that of Nariyal Ladoo and Nariyal burfi with Gulkand. Filling is same as that I use in Apple pie.

nariyal burfi with apple pie filling 4

What do you do if you ask your husband to buy 1 kg apples and he comes back home with 3 kgs. You make Apple Jam of course ;-)
My apple jam recipe is quite similar to apple pie filling that I make. So I thought of adding the Jam to the Nariyal burfi to give it a new twist. I have tried this filling with Mawa Burfi on Diwali and it was a huge hit with family and visitors.

nariyal burfi with apple pie filling 5

The burfi is juicy flavourful and it just melts in your mouth. Kids were already sold at mention of apple pie filling J

How to make Nariyal Burfi with Apple Pie filling

Preparation time: 5 minutes
Cooking time : 30 minutes for burfi+ 10minutes for apple pie filling

 

Ingredients:
4 cups milk
3 cups nariyal burada/dessicated coconut
1 cup sugar

2 medium size Apples
2 tbsp Sugar
¼ cup water
½ tsp Cinnamon powder
½ tsp lemon juice(optional)

To make Nariyal Burfi with Apple Pie filling

apple pie filling

 

Peel, wash core the Apples and cut into very small pieces. In a thick bottomed pan add sugar and water to apple and let it cook on slow flame for 10-15 minutes till the apples are soft. For flavor add cinnamon powder. If apples are too sweet you can add lemon juice to enhance its taste. Check sugar and if It is less you can add more but it is better to keep it less sweet as burfi is also sweet.

Mix all the burada/nariyal powder, sugar and milk in a wide non stick pan and keep on high flame stirring in between. After 4-5 minutes reduce the flame to low and let it cook for around 25- 30 minutes on low flame.

Mixture should become thick and milk should not be visible at all.

Let it cool for some time.

nariyal burfi with apple pie filling 2
Grease the utensil lightly with ghee in which you want to set burfi. Or you can line it with parchment paper/clean wrap as it makes handling and cutting of burfi easy.

Spread the burfi mixture in a thick layer. Spread apple pie filling over it uniformly. Keep it in fridge for about an hour or two to set the burfi.

nariyal burfi with apple pie filling 1
Cut into desired shape.
Keep the burfi in fridge and it tastes good as long as 1-2 week.  It tastes best when fresh so it is better to consume it in first week.
nariyal burfi with apple pie filling 6

 

 

 

Posted in Diwali Sweets, Festival sweets, fruits, healthy, indian, Indian Sweets, No bake sweets, quick and easy, Recipe, sweets | Tagged , , , , , , , | Leave a comment

Sandesh

sandesh 1

Sandesh is one of the healthiest Indian desserts. There is no frying or adding ghee. We add sugar but we can reduce or even skip that too by adding sweet fruits. There are so many varieties you can make. I am sharing with you today basic sandesh recipe.

It is really hard to get my elder son to drink milk. He will have it in summers (fruit shakes) but in winters he just does not like hot milk. Curd consumption also decreases in winters. This sandesh comes in handy at times like this. So whenever you have extra milk in fridge try making sandesh of that. Kids will finish all the sandesh and you will not have to worry about their milk intake.

 

sandesh 3

This is also a perfect recipe for these Exams days as kids need all the nutrition and energy.

With my kids exams going on I am not getting a lot of time to cook different varities. Sometimes I wonder if we also used to study so much for exams. I really don’t think so. Syllabus is getting tougher and lengthier now a days. And kids are getting smarter ;-)

 

sandesh 4

How to make Sandesh

Preparation time: 10-15 minutes
Cooking time: 5 minutes+ 3-4 minutes

Ingredients:
1 litre milk
Juice of 1 small lemon
1 tsp rose water /kevda
1 ½ -2 tbsp powdered sugar ( while kneading chenna you can taste it and adjust the sugar accordingly)

Few strands of saffron
1 tsp milk

To make Sandesh

boil  make chenna

Boil the milk. When it comes to boil reduce the flame and add lemon juice. Keep stirring for 2 minutes till chenna/paneer separates.

hang chenna 1  ready chenna

 

Line a strainer with a cotton cloth or a muslin cloth and pour chenna mixture in it. Tie the cloth and let it hang for 20 minutes to remove the whey. This is how chenna is going to look like.

saffron milk

Add saffron strands in 1 tsp of warm milk.

how to press   press chenna

Knead the chenna in a wide thali with the heel of your palm as shown in the photo for about 5 minutes.

add sugar  chenna 1

Add powdered sugar and rose water. Mix thoroughly. Knead for another 2-3 minutes in the same way.

cook chenna  ready chenna 1

Heat the chenna in a non stick or anodized pan on a low flame stirring continuously. This will take around 3-4 minutes. When chenna starts coming together switch off the flame.

set sandesh  spread saffron milk

Spread sandesh in a plate and press with your hands lightly. Spread the saffron milk mixture over the sandesh.
Keep it in fridge to cool. Sandesh tastes best cold.

sandesh 6

 

sandesh 8

 

YOu can also try sandesh with Nutella I posted earlier

sandesh with nutella

Posted in Bengali, Festival sweets, For beginners, healthy, Homemade, indian, Indian Sweets, milk, No bake sweets, quick and easy, Recipe, sweets | Tagged , , , , , , , , , | Leave a comment

Poha Tikki

poha tikki 3

Poha Tikki – Poha is the most common breakfast dish in our house and we generally have it 2-3 times a week. A perfect healthy nutritious tasty breakfast. Generally there is no left over poha or even if there is some left I and my kids finish it by lunch. But what should you do if you have lots of poha left. Well, you can always make this Poha Tikki :-)

poha tikki 4

Taste is quite similar to aloo tikki. Poha tikki is crunchy crisp on the outside and soft from inside. I always add roasted peanuts to the poha which on grinding gave this yummy taste to the tikki. So if you do not add peanuts to the poha make it a point to add them in the tikki because they really add a nutty flavor.

poha tikki 5

When I was making these tikkis my kids kept on coming to kitchen to check when these will be ready. These smell so nice while cooking that even my maid commented on that J

It became really hard for me to take photos. Kids were ready to snatch the tikkis right from the plate where I was clicking photos. By the time I Packed my camera and came back in the room 10 out of 12 tikkis were already gone ;-)

This is also a very good lunch box recipe. If you have left over poha just make tikkis in the morning for tiffin.

poha tikki 6

This is also a good way to add vegetables to kid’s food as whatever vegetable (carrots, peas, corn etc.) you have added to your poha will be grinded and kids will not even realize they are eating them.

BTW my husband also loved them so you can make these to serve guests also as an appetizer. Sometimes I fry these but shallow frying is definitely better and healthier.

You can add more or less chilies depending on who you are making this for.

poha tikki 8

How to make Poha Tikki

Preparation time: less than 5 minutes
cooking time: 10-15 minutes
makes around 12 Poka Tikki

Ingredients:

1 ½ cup left over Poha
2 boiled Potatoes
1 onion finely chopped
1 tsp chopped green chilies
1 tsp grated ginger
¼ tsp chaat masala
salt to taste ( poha might already have enough salt so taste first. If required then only add salt.)
1 tsp Chopped coriander leaves

1-2 tbsp oil

To make Poha Tikkipoha

grind poha

First of all grind poha in your blender so that you get this.

add potato onion

Add rest of the ingredients except for oil to the grinded poha.

mash

Mix properly and check the spices. If you want you can add red chili powder also. I did not add it.

make tikki

Give shape to the tikkis.

shallow fry poha tikki

Cook the Poha Tikki in 1 -2 tbsp of oil. Try to cook them on medium or low flame starting with high flame.

Cook on both sides till light brown.

poha tikki 10

 

Your Poha tikki is ready to serve :-)

Serve it hot with coriander chutney or ketchup.

Poha tikki

 

Posted in Appetizers, breakfast, Chaat, For beginners, healthy, Homemade, indian, kids lunch box, quick and easy, Recipe, snacks, Summer food, under 10 minutes, Vegetables, winters food | Tagged , , , , , , , , , , | Leave a comment

moong dal dhokla

moong dal dhokla

Moong dal Dhokla- Dhokla is best snack to serve kids whenever they are hungry. They can have it as breakfast, evening sanck or even as dinner in my house ;-) They can take it in their lunch box also. My kids love to take suji dhokla in their lunch box.

moong dal dhokla 4

I used to make this dhokla many year back but as my son is very fond of suji dhokla somehow this dhokla took a back seat. This is a very healthy recipe especially for kids who are not very fond of having dal.

moong dal dhokla 6

I have made dhokla with moong dhuli dal we can make this with moong chilka also. Process is exactly same.

Moong dal dhokla is very healthy nutritious and tasty. Dal/lentil is a good source of protein which is essential for growing kids. No lunch is complete without dal in our house. I use leftover dal to make paranthe or pakode which my kids absolutely love.

moong dal dhokla 5

These dhokla are best served hot. These taste a lot like dal ka cheela.

How to make Moong Dal Dhokla
preparation time: 5 minutes
soaking time: 3-4 hours
Cooking time: 12-15 minutes
serves 4

Ingredients:
1 cup Moong dhuli dal
1-2 green chillies
1 tsp ginger

1 tsp sugar
¼ tsp turmeric powder/haldi
a pinch asafetida/heeng
¼ tsp red chilli powder
salt to taste
1 tsp oil

1tsp eno fruit salt

For tempering:
1 tbsp oil
1 tsp rai/mustard seeds
1 tsp til/sesame seeds
2 green chillies cut length wise
a pinch asafetida/heeng

Chopped coriander leaves to garnish

To make Moong Dal Dhokla

soaked dal

Wash and soak moong dal for at least 3-4 hours.

ginger green chilli

Blend the soaked dal in blender with green chillies and ginger.

puree moong dal

Add sugar, haldi, Heeng, red chilli powder, salt and oil to the batter. Mix everything.
Get your steamer ready and grease the thali/pan in which you are going to steam the dhokla.

greased bowl

When steamer is hot and ready add Eno to the batter. Mix it nicely and immediately shift to the greased thali.

dhokla

Steam the dhokla for 12-15 minutes. Let it rest for 2-3 minutes in steamer and then take out.

chownk

Now prepare the tempering. Heat 1 Tbsp of oil in a kadai. When oil is hot add rai and til and cook for 2 minutes. When they start crackling add green chillies and heeng and cook for another minute.

cut pieces

Switch off the flame and pour the tempering on prepared dhokla.

Cut into pieces and serve.

moong dal dhokla 2

 

moong dal dhokla 1

Posted in Appetizers, breakfast, For beginners, Gujarati, healthy, Homemade, indian, quick and easy, Recipe, snacks, Summer food, winters food | Tagged , , , , , , , | 2 Comments

Peanut chikki

peanut chikki

Peanut Chikki

Here is another easy recipe for MakarSankranti- Peanut chikki. Its method of preparation is quite similar to Murmure ki chikki.

peanut chikki 4

Peanuts are a really good source of proteins and gur is also very healthy. It is rich in Iron and gives energy.

peanut chikki 2

How to make Peanut Chikki
Preparation time: 2minutes
Cooking time: 5-7 minutes for roasting peanuts + 7-8 minutes for Gur

Ingredients:

1 cup Peanuts
200 grams gur
1 tsp ghee
1 tsp saunf/fennel seeds

To make Peanut Chikki
First of all prepare your surface for spreading Chikki. Clean your kitchen counter and grease some area with ghee.

roasted peanuts

 

Dry roast peanuts in a heavy bottomed pan for 5-7 minutes.

 

 

 

crush peanutsready peanuts

Rub the peanuts with your hands so that their cover separates. Crush them lightly with belan.

cook gur

Now in the same pan cook Gur.

gur color

 

This is the color of gur we start with.

dark color gur

 

This is how dark Gur should turn.

It will turn dark brown after 5-7 minutes and its aroma will also change. Add ghee in the melted gur.

add

Add saunf and roasted peanuts in the cooked Gur.

mix

Mix everything quickly.

spread chikki break pieces

Spread the peanut chikki mixture quickly on the greased surface.
It sets real fast. You can break the pieces later on with hand easily.

Peanut Chikki is ready. Store in a dry container and Enjoy :-)
peanut chikki 7

 

Posted in Festival sweets, For beginners, healthy, Homemade, indian, Indian Sweets, Kids, No bake sweets, Nuts, quick and easy, Recipe, sweets, winters food | Tagged , , , , , , , , , | Leave a comment

Murmure ki Chikki

murmure ki chikki

 

Murmure ki Chikki

 

Happy Lohri and Makarsankranti to all you lovely readres!!!

Makar Sankranti is celebrated with lots of zeal and enthusiasm in Rajasthan. Whole sky is covered with colourful kites and you can hear ‘vo kate’ regularly. People are quite passionate about this festival.

murmure ki chikki 2

 

People spend all their time on roof and til and gur sweets are prepared on this festival.

So I am sharing today Murmure ki Chikki. Really Really easy to make and loved by kids.

How to make Murmure ki Chikki
Preparation time: 2-3 minutes
Cooking time: 5 minutes for roasting murmure + 7-8 minutes for Gur

Ingredients:

2 cup Murmure/puffed rice
250 grams gur (Chikki was a little towards sweet side so you can use 200 grams also)
1 tsp ghee
1 tsp saunf/fennel seeds

To make Murmure ki Chikki

 

First of all keep a well greased thali and belan ready.
Note: You have to break pieces immediately after setting. You can also clean your kitchen counter and grease some area for spreading chikki. It is easier to break it this way.

 

roast murmure

Check murmure and remove impurities/black murmure if any. Dry roast murmure in a thick bottomed karahi/pan. Takes around 3-5 minutes and these should turn crisp.

cook gur

Remove murmure and cook Gur in the same pan.

color change

It will turn dark brown after 5-7 minutes and its aroma will also change. Add ghee in the melted gur.

add

Add saunf and roasted murmure in the cooked Gur.

mix
Mix everything quickly.
set

Spread the mixture quickly on the greased surface.

It sets real fast so after 2 minutes start breaking the pieces. If it sets in the thali you will have problem in breaking pieces.

Keep in a dry container and Enjoy :-)
murmure ki chikki 1

 

Posted in Festival sweets, For beginners, healthy, Homemade, indian, Indian Sweets, kids lunch box, No bake sweets, quick and easy, Recipe, under 10 minutes, winters food | Tagged , , , , , , | Leave a comment

Coriander Chutney

coriander chutney 1

 

Coriander Chutney
Winter season means we can indulge a little. Have some fried food, pakode, chole bhature and kebabs. And what better thing to accompany all these dishes than coriander chutney.

Coriander chutney can really add taste and flavor to any dish. you can have it with stuffed paranthas, sandwiches, aloo poori, peas pulav almost anything.

And it is healthy too. Coriander is the most extensively used herb in Indian cooking. Its seeds, stalks, leaves all parts are used.

We all know about its digestive and anti oxidant properties.
I add peanuts and amla to this chutney. Amla is full of vitamin C and antioxidants and give this chutney the sour taste. peanuts help in keeping our body warm and good source of proteins.
coriander chutney 4

 

How to make Coriander Chutney:
preparation time: 5 minutes

Ingredients:

1 ½ cup washed coriander leaves
1 large or 2 small amla/Indian gooseberry grated
12-15 peanuts
1 tbsp green chilli chopped
1 tsp ginger grated
1 tomato roughly chopped
Salt to taste

Note: I do not use red chilli powder. If you want it spicy you can add as per your taste)

ingredients

 

To make Coriander Chutney:
First of all put tomato pieces, ginger, green chilli, peanuts and grated amla in your blender. Make a smooth paste. This helps in getting smooth chutney.
Now add all the coriander leaves and puree. You might have to open tha jar in between and mix it all.
Note: Always switch off the mixie and remove the jar from it before opening the lid.
Add salt according to your taste
you will get a thick smooth flavorful coriander/dhania chutney.
Store in a glass jar in fridge. It can last upto one week in fridge but flavor is best on first 3-4 days.

 

coriander chutney 6

 

 

you can have it with
Paush Bada/Moong dal pakode
moong dal pakode 2

Dahi Kebabs
dahi kabab

Samose
potato peas samosas

Posted in Appetizers, Chaat, Dips/ Chutneys, For beginners, healthy, Homemade, indian, No cooking required, quick and easy, Recipe, under 10 minutes, winters food | Tagged , , , , , , , , , , , , | 3 Comments

Vegetable stir fry

healthy vegetable stir fry

 

Vegetable stir fry
Vegetable stir fry is perfect for days when you do not want to eat heavy lunch or dinner. These are light, healthy and nutritious.

vegetable stir fry 12

 

I love Broccoli in stir fry but it is not easily available in my area. In winters whenever I manage to get my hands on broccoli I make this stir fry.

vegetable stir fry 7

 

We either make a roti wrap with it or eat this with butter toast. And if you have a glass of warm vegetable soup to go with it then its absolute bliss.

 

vegetable stir fry 8

 

I add shallow fried potato wedges to stir fry because this is the only way I can tempt my kids to eat so many vegetables. Sometimes instead of potato wedges I add fresh cottage cheese also to this.

vegetable stir fry 10

 

Pineapple also tastes very nice in stir fry adding contrasting taste. If you do not have pineapple you can add raisins.

vegetable stir fry 4

 

You can make wraps also. Just spread some stir fry on a roti. Top it up with Homemade Mayonnaise, mustard sauce and tomato ketchup. Roll it and enjoy :-)

vegetable stir fry 4
How to make Vegetable Stir Fry

preparation time: 10 minutes
cooking time: 5 minutes (for potato wedges) + around 10 minutes (for vegetables)
serves 4

Ingredients:
2 broccoli cut into bite size pieces
3 carrots cut diagonally
10-15 French beans cut into long pieces
2 onions sliced
1 capsicum cut into big pieces
2 tbsp roasted peanuts/cashewnuts
1 tbsp raisins (optional)

3 boiled potatoes (I add these to tempt my kids into eating stir fry. If you do not want you can avoid these)

Salt to taste
¼ tsp black pepper
¼ tsp chaat masala or juice of ½ lemon

2 tbsp olive oil

To make Vegetable stir fry

prepare all the vegetables as mentioned in ingredients.

fry potatoesfried potatoes

 

Cut potato wedges and shallow fry in 1 tbsp oil until brown and crisp on both sides. It will take around 5 minutes. Sprinkle a little salt on potato wedges.

onions vegetables

Take a large pan/wok and heat rest of the oil. Add onions and cook for 2 minutes till onions are soft. Now start by adding hard vegetables first. French beans take maximum time to cook. So first add French beans to the pan and cook for another couple of minutes. Turn the flame to high.
Now add Carrots and capsicum and keep on stirring continuously. Add a little salt and keep on stirring.

broccoliadd

 

After 2-3 minutes add Broccoli florets to the pan. Vegetables should be crunchy and a little soft. We do not want to cook them fully. Add salt, pepper and chaat masala to the stir fry. Add roasted peanuts and potato wedges in the end.Give it a good stir so that all the vegetables are coated with salt and pepper.

vegetable stir fry 6

 

Taste it and adjust the salt and spices according to your taste.
Serve hot with toast or roti.

vegetable stir fry 9

 

 

Posted in Appetizers, bread, For beginners, healthy, main meal, Nuts, quick and easy, Recipe, salads, under 10 minutes, Vegetables, winters food | 4 Comments

Vegetable soup

vegetable soup 1
Vegetable soup
There is no way we can survive winters without these yummy healthy nutritious soups. There are so many verieties of soups you can make. There is vgetable soup, pumpkin soup, roasted tomato soup, corn soup, hot and sour soup and so on. Best point kids know these are made with vegetables still enjoy them ;-)

vegetable soup 3
These soups were a must in winters in our house. My mother used to rotate all the vegetables in the soup and soup used to taste different daily and we as kids used to love them.
I have added vegetables that I had at home. You can always add or remove any vegetable as per your taste and preference.

Two things I would suggest to always addd to your vegetable soups. One is ginger adds a wonderful taste to the soup. And second is beet root. The color after adding beetroot gives the soup a new look and the red color is soooooo tempting. Isn’t it :-)

You can add cream, croutons, coriander leaves to the soup to enhance its taste. I have served it the way my family likes it. Plain and simple.

vegetable soup 2
How to make vegetable soup

preparation time: 10 minutes
cooking time : 5 minutes
serves 4

Ingredients:
3 medium sized tomato
½ beetroot
1 carrot
2” piece lauki/bottle gourd
small piece of ginger
1 onion
4-5 cloves garlic

Salt to taste
pepper to taste
1 tsp sugar (optional)

Variation: you can add cabbage to the soup. My mother adds 1 amla also. You can omit onion and garlic if you do not eat them.

To make vegetable soup

Wash, chop all the vegetables. Pressure cook these with 2 cups of water and half the salt. About 2 whistles. Let it cool a bit. Puree it in your blender and pass through a sieve. Add water according to how dilute you want it.
Add rest of the salt, pepper and sugar.
Serve hot with croutons.

vegetable soup

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Posted in Drinks, For beginners, healthy, Homemade, indian, quick and easy, Recipe, under 10 minutes, Vegetables, winters food | 1 Comment