Saffron Mango Mousse is a quick, easy and fabulously light and airy dessert. It has that “WOW” look that will look like you have put in hours of work in the kitchen. The beautiful color of the Mango, intensified with the color of Saffron, the creaminess of the Cream Cheese and the lightness of the Sour Cream, topped with the nutty Pistachios! The combination is “melt in your mouth goodness”.
Call it a “Saffron Mango (Egg-less) Mousse” or your version of “Kesar Mango Shrikhand” – this one is a winner!

Prep Time: 15 min
Chill Time: 1 hour
Serves: 4-6

Ingredients:

Mango – 1
Sugar – 1/4 cup + 2 tbsp or to taste
Cream Cheese – 8 oz, at room temperature
Sour Cream – 1/2 cup (4 oz)
Saffron (Kesar) – pinch
Milk – 1 Tbsp
Cardamom Powder – 1/8 tsp
Chopped Pistachios – 2 Tbsp, chopped

To purchase spices online, visit www.herbco.com

Method:

1. Warm up Milk and soak the Saffron in it.
2. Set aside till ready to use.
3. Wash and peel the Mango.
4. Cut around the stone (seed).
4. Put the Mango in a Food Processor.
5. Add Sugar and give it a couple of quick pulses.
6. Roughly cube the Cream Cheese and add to the Food Processor.
7. To this add in Sour Cream, Saffron soaked in Milk and Powdered Cardamom.
8. Close Food Processor and mix well.
9. Half way through you can do the taste test and make sure the Sugar is right on for you.
10. Add 3/4th of the chopped Pistachios to the food processor, save balance of the nuts for topping.
11. Give the mousse one more quick pulse.
12. Transfer into a serving dish or pie.
13. Garnish with the balance of the Pistachios and a few stands of Saffron (optional).
14. Allow it to chill in the refrigerator for at least an hour.
15. Serve Chilled.

Vegetable Jalfrezi is said to have originated in India during the British Raj. Once a creative way to use up leftovers, the Vegetable Jalfrezi recipe has since evolved into a flavorful and texture rich dish…a popular Indian restaurant menu item. Try this recipe with a mixture of veggies or highlight just one or two. Either way, Vegetable Jalfrezi will add a colorful splash to your plate. (more…)

The best way to describe Chicken Kofta Curry is Spiced Meatballs in Spiced (not “spicy”) Curry. The ground/minced meat makes the koftas smooth and full of flavor. The curry, or sauce takes that flavor to another level making it delectably different from other meat dishes. This great make-ahead Chicken Kofta Curry recipe is perfect for a party or large crowd. Simple, easy, flavorful and a crowd pleaser…you can’t go wrong with this one!

Prep Time: 10 min
Marinating Time: 30 min
Cook Time: 40 min
Serves: 4-6

Ingredients:

For the Koftas:

Ground/Minced Chicken – 1 lb
Ginger & Garlic Paste – 1 tbsp
Garam Masala – 1 tsp or to taste
Red Chili Powder – to taste
Salt – very little
Cilantro – few sprigs
Egg – 1

For the Curry:

Oil – 2 tbsp
Cardamom Seeds – 1/4 tsp
Cloves – 3
Cinnamon Stick – 1″ pc
Bay Leaf – 1
Onion – 1 medium, finely chopped in Food Processor
Salt – very little
Ginger Garlic – 1 tbsp, minced
Tomato Paste – 1 tbsp
Tomatoes – 2, medium, chopped in Food Processor
Turmeric Powder – 1/4 tsp
Coriander Powder – 2 tsp
Cumin Powder – 1 tsp
Garam Masala – 1 tsp or to taste
Yogurt – 1 cup, well beaten
Water 2.5 cups or as needed
Cilantro – for garnish

To purchase spices online, visit www.herbco.com

Method:

1. Mix all the ingredients for the Koftas and mix really well.
2. Cover and marinate in the refrigerator for about 30 min.
3. For Curry part, heat Oil in a pan on medium heat.
4. Once hot, add the Cinnamon Stick and the Bay leaf.
5. Pound the Cardamom Seeds and the Cloves in a Mortar and Pestle.
6. Add to the Oil.
7. Immediately after that add the Onions.
8. Add a little Salt to speed up the cooking.
9. Once the Onions get dehydrated and start to change color to a light golden. add in the minced Ginger & Garlic.
10. Cook for just a couple of minutes.
11. Add in the Tomato Paste and mix well.
12. Add in the fresh Tomatoes and Turmeric powder and cook till the Oil separates from the mixture.
13. Once the Oil has separated, add in the Coriander Powder, Cumin Powder & Garam Masala.
14. Mix well and lower flame to a simmer.
15. Add in the well-beaten yogurt slowly and stir continuously while adding.
16. Add the Water to form the curry.
17. Increase the flame to a medium, cover and allow the Curry to come to a rapid boil.
18. Do the taste test and adjust the spices and the salt as needed.
19. Increase the flame to a medium-high and maintain the rapid boil.
20. Take out the Kofta mixture from the refrigerator and give it one more mix.
21. Dip your hands in water and take a small amount of ground chicken (smaller than the golf ball) and drop it gently into the boiling Curry.
22. Repeat process till all the koftas are in the curry. Do not touch the koftas.
23. Lower the flame back to a medium, cover and cook for 20-25 minutes (longer if the koftas are bigger).
24. After the 20 minutes, remove cover and mix very gently.
25. Garnish with fresh Cilantro leaves and it’s ready to serve.
26. Serve on a bed of rice or with Naans, Chapatis or some bread.

Tips:

1. Use any ground meat of your choice – turkey, beef or lamb.
2. Make smaller Koftas for faster cooking.
3. Increase the amount of Garam Masala and Red Chili Powder to make it a spicier dish.

No Indian meal is complete without a flavorful rice dish. Try this delicious recipe for Mushroom Pulao, made with fragrant Basmati Rice and caramelized mushrooms. Serve it with raita, plain yogurt or a side salad…Wow!

Prep Time: 15 mins
Cook Time: 30 mins
Serves: 4-5

Ingredients:

Basmati Rice – 1 cup, washed and soaked for 30 minutes to 1 hour.
Mushrooms – 8 oz, sliced thick
Water – 2 cups
Salt – 1 tsp
Lemon/Lime Juice – 2 tsp
Oil – 1 Tbsp
Bay Leaf – 1
Cinnamon Stick – 1 inch piece
Green Cardamom – 2
Cloves – 4
Cumin Seeds – 1/2 tsp
Onion – 1/2 cup, chopped
Ginger – 1 Tbsp, minced
Garlic – 1 Tbsp, minced
Garam Masala – 1 tsp
Red Chili Powder – to taste
Frozen Green Peas – 1/2 cup, thawed
Red Bell Pepper – 1/2, chopped

To purchase spices online, visit www.herbco.com

Method:

1. Bring Water to a boil in a sauce pan with a lid and turn off the stove.
2. Add Salt and Lemon/Lime Juice and stir.
3. Add sliced Mushrooms, stir, cover and allow to steep while working on the rest of the process (about 15 mins)
4. Heat Oil in a non-stick pan with a cover.
5. Add Bay Leaf, Cinnamon Stick, Green Cardamom and Cloves. Cook for 30 seconds.
6. Add Cumin Seeds and allow them to sizzle.
7. Add Onions and cook for 1-2 minutes until translucent.
8. Add Ginger and Garlic and cook for another 1-2 minutes.
9. Strain and reserve liquid from Mushrooms.
10. Add strained Mushrooms to the pan and cook until Mushrooms are golden brown and caramelized.
11. Drain water from the rice and add soaked rice to the pan.
12. Add Garam Masala and Red Chili Powder.
13. Mix well and cook for 1 minute until Rice is coated with the oil and spices.
14. Add Green Peas and Bell Pepper and mix well.
15. Time to add in Mushroom Water (broth) to the pan and allow it to come to a boil, uncovered.
16. Cover the pan, reduce the stove to a low (simmer) and set timer for 15 minutes. Do not open the pan or stir in between.
17. After 15 minutes, turn off stove and fluff the pulao with a fork to loosen all of the grains.
18. Cover again and allow the pulao to rest for 5 minutes before serving.
19. Serve hot with Raita, plain yogurt and/or salad.

Til Sankari is a sweet snack that is perfect with some tea or to serve as a munchie. Sesame Seeds give a wonderful depth while the peanuts add texture to this gorgeous bites of sweetness. Tilgul is distributed and exchanged during Sankranti, an Indian festival especially in the State of Maharastra. We thank Pinal for sharing this awesome recipe with all of us. This is also known as Til Sukhadi or Tul Sukhadi.

Prep Time: 10 min
Cook Time: 10 min
Cooling Time: 30 min

Ingredients:

Sesame seeds – 1 cup, dry roasted
Jaggery (gud) – 3/4 cup, crumbled
Clarified Butter (Ghee) – 1 tbsp
Roasted Peanuts – 1/2 cup, roughly crushed
Cardamon Seeds – 1/4 tsp, powdered
Milk – 2 tsp

Method:

1. In a pan, add Clarified Butter and heat on medium heat.
2. Add in Jaggery and stir continuously till it melts and starts to bubble.
3. Add the milk and mix, take the pan off the flame and allow it to cool for just a couple of minutes.
4. Add Cardamon Powder, Peanuts and Sesame Seeds to the Jaggery and mix very well.
5. Grease a tray or line it with Parchment or Wax Paper and transfer the mixture into it.
6. Press the mixture down making sure it is of even thickness.
7. Cut and make squares or diamond shapes with a sharp knife or a spatula.
8. Allow it to cool and harden.
9. Once it is hard it will easily snap and the pieces can be separated.
10. Store at room temperature in an air-tight container.
11. Serve at room-temperature as well.

To make Tilgul Ladoos:

1. Follow the steps mentioned above and allow the mixture to cool after the Peanuts, Sesame Seeds have been mixed it.
2. Grease the palms with some ghee and take a little mixture and form ladoos.
3. Set on a greased thali/plate and allow them to harden.

Pizzas come in all different crust styles. Try this simple recipe for homemade Pan Pizza (Deep Dish Pizza, Thick Crust Pizza) with a soft, thick and bread-like crust. It makes a deliciously filling meal. (more…)

Once in a while, we crave a change from boring sodas and juices. Gajar ki Kanji, a unique tasting beverage made from carrots and beets, is a great alternative to your average drink. Add a few green chilies to give this recipe an added kick or simply enjoy this refreshing and beautiful beverage. (more…)

Onions are such an essential part of most kitchen and yet, they are the worst to deal with! They can make the strongest man/woman cry like a baby Here are just a few tips to help you through and make you lives a little less dramatic

Maria from MariasMenu.com was kind enough to share her knowledge of cooking from the Malabar region of the State of Kerala. This awesome Malabar Chicken Dish is a sure hit in every sense – the eye-appeal, the aroma, the texture, the taste and the sound (yup, you get to hear all the praises )! I first tried Malabar Chicken at a resort in Kerala and over the years tried to recreate the dish and the flavors. Maria helped me seal the deal and I am a very happy camper now The spices and the aromas are very local to the area and hence give the dish it’s unique flavor. The one thing I loved about Malabar Chicken Curry was the gravy and the depth of flavor in it so I used the recipe, made the gravy and add and assortment of vegetables (instead of chicken, I used Potatoes, Cauliflower, Carrots, Peas) for a change, the result was “A Dish out of this World”!
Check out Maria’s Menu for lots more thrilling recipes.

Prep Time: 15 min
Cook Time: 30 min
Serves: 4-6

Ingredients:

For the Masala:
Oil – 2 tbsp
Onion – 1/4 , large, finely sliced
Curry Leaves – handful
Whole Coriander Seeds – 3 tbsp
Dry Red Chillies – 4-5 (or to taste)
Garlic Cloves – 6, large, chopped
Ginger – 1 tbsp, minced
Shredded Coconut – 1/3 cup
Water – 1 cup

For the Curry:
Oil – 1 tbsp
Onion – 1/2 large, finely sliced
Green Chillies – 6 or to taste, slit
Salt – a sprinkle
Tomatoes – 2, medium, sliced
Turmeric Powder – 1/2 tsp
Chicken – 1 lb (approx 1/2 kg)
Water – 1 cup or as needed

For the Garnish:
Oil – 1 tbsp
Onion – 1/4 large, finely sliced
Curry Leaves – 2 sprigs
Salt – sprinkle

Method:

For the Masala:
1. Heat Oil in a pan on medium heat.
2. Once hot, add in the finely sliced Onions.
3. Add in the Curry Leaves and cook till the Onions become translucent.
4. Add in the Coriander Seeds and the Dry Red Chillies.
5. Cook for about 1-2 minutes.
6. Add in the Garlic and the Ginger.
7. Allow this to cook till the Onions are caramelized and the whole mixture well done.
8. Add in the Coconut and allow it to toast and get a little golden in color.
9. Transfer, allow it to cool down and grind (to a fine paste) with 1 cup of Water, adding little at a time.
10. Keep aside.

For the Curry:
1. Heat Oil in a pan on medium heat.
2. Add in the Onions and the Green Chillies and mix.
3. Sprinkle a little Salt to speed up the cooking process.
4. Allow the Onions to get a wonderful brown (not burnt) color.
5. Add in the Tomatoes and cook till they are all integrated with the Onions.
6. Lower the heat and add in the ground Masala.
7. Increase the heat a bit and allow the mixture to come to a boil.
8. Do the taste test and adjust the spices as needed.
9. Allow it to come to a boil then add in the chicken.
10. The Chicken will change color from pink to white and is then sealed.
11. Add in the amount of water you need to make gravy.
12. Mix well and cover and allow the Chicken to cook.
13. Be sure to keep and eye on it and keep stirring ever once in a while till done.

For the Garnish:
1. Heat Oil in a small skillet.
2. Once hot, add in the Curry Leaves and sprinkle a little Salt.
3. Allow the Onions to turn a little brown in color.

Transfer the Curry into a dish and garnish with the Onions and the Malabar Chicken Curry is ready to serve.

TIPS:
1. Substitute Chicken and add vegetables to make it a Vegetarian Dish – example: Potatoes, Paneer, Cauliflower, Carrots, Peas.
2. Check out Maria’s Website for the original recipe: http://www.mariasmenu.com/

Tired of seeing your beautiful green vegetables lose their vibrant color during the cooking process? Watch this week’s Tip Tuesday video and learn how to make Vitamin C work for you. It is not just for your colds anymore. (more…)