Pistachio Kulfi

https://www.chowhound.com/recipes/kulfi-10612

  • 1 (14-ounce) can evaporated milk
  • 1 cup} heavy cream
  • 1 (14-ounce) can sweetened condensed milk
  • 2 teaspoons ground cardamom
  • 1/2 cup ground pistachio nuts

Overnight Oats (Muesli) With Banana

 

INGREDIENTS

  • 1 cup rolled old fashioned oats
  • 1 large, ripe banana
  • 1/4 cup chopped walnuts
  • 1/4 cup sliced almonds
  • 1/4 cup chopped dates
  • 1/4 cup sweetened coconut flakes (unsweetened should be OK too)
  • 1 cup milk (+ more for adding in the morning) (I used 2% milk. Most recipes use Almond milk)
  • Toppings (any/all/none): Banana, Strawberry, Blueberry etc (optional), whipped cream (Extra creamy Reddi Wip) or homemade whipped cream.

INSTRUCTIONS

  1. Mash the banana with hand or a masher.
  2. Add mashed banana, rolled oats, walnuts, almonds, dates and coconut flakes, and milk to a bowl and Mix well with hand or spoon.
  3. If you have an airtight container/jar transfer to that. If not, Cover the bowl tight with a cling wrap.
  4. Place in the refrigerator overnight or for at least 6 hours.
  5. In the morning add additional milk (few spoons) to thin out (if desired) and top with toppings you like or have. A squirt of whipped cream is only 15 calories, and adds nice touch/taste to it. You can be creative and try any toppings you like.
    1. Also, I usually transfer half cup or more of the mixture to the serving glass/bowl first, and add milk & toppings individually to have a good presentation, and also to save leftover mixture back in the fridge.

Tips/Notes

  • Some more combinations and interesting details here: https://www.thekitchn.com/muesli-recipe-260252
  • Since last week I served this as breakfast to at least 15 people and they all loved it.
  • This is a very filling breakfast (…AFAIK healthy too). Keeps me going till lunch without feeling hungry.
  • This can be done with any dried fruits/nuts. So, if you don’t have the listed dried fruits/nuts, substitute with what you have (…like cashew/pistachio etc)

Veggie Coconut milk soup

Sambal paste  – few tsp

coconut milk – 5-6 Tbl spoons

lemongrass – to taste add few pieces and see

Soy Sauce

White wine vinegar (or rice vinegar) – 2 tsp (to taste)

Fish sauce

Oyster sauce

Chicken broth

Chicken breast or tenderloin

Cilantro

Ginger garlic

Green chili – 5

Cabbage, carrot, beans, bok choy, onion

Salt,

Oil to saute chicken, ginger, garlic, chili and sambal paste

Priti’s Tandoori Style Chicken with thick gravy.

This is a very tasty variation of Tandoori chicken with thick gravy. Goes very well with Porotta, Pulav, Ghee Rice, Naan etc.

Cleaned Chicken Leg Quarters – 10     (Cut each leg quarter into two (thigh and leg), and make narrow long cuts on the meat for the flavor/masala to go in)

Drain all water from chicken and remove any excess water with a paper towel.

Prepare Marinade

Rajah Tandoori Masala – 3 tablespoon
Roopak Mughals chicken masala – 1 Tspn
Chilli powder – 1tspn
Kashmiri chili – 1.5 Tspn
Plain Greek yogurt  – 3.5 cups
Lemon juice squeezed –  from 1 whole lemon
Salt – to taste
Paste from -> Ginger (2 inch piece), garlic (12 cloves), whole black pepper (15), and small green chili (5)
Oil – 8 Tspn  (I used olive. Any oil like Canola/vegetable oil is fine)
Red color – a pinch (very little, optional for appearance)
Garam Masala – 1 tspn
Turmeric – 1/4 tsp
Marinate chicken with the marinade above, and mix it well (1-2 minutes) by hand. Cover well, and Refrigerate overnight.

Preparation

Preheat Oven to 350 F. Temperatures here is for my oven. Adjust it, if needed, depending on your oven conditions.

Take chicken with marinade from the refrigerator and add 1/2 tsp meat tenderizer, and mix well, and keep it outside at room temperature for 10 minutes.

Take a flat baking dish (at least 1 inch deep). Lay chicken pieces on it (one layer), with some gap between the pieces. Using a big spoon pour the marinade in between chicken pieces. (I had to use two 9 X 11 dishes for 10 leg quarters).

Cover with Aluminium foil, and make some small cuts on the foil for breathing.
Bake covered at 350 for 30 minutes.
After 30minutes, Change temperature to 425F.

Open oven, Turn chicken over, then cover again,  Bake again at 425 for 30 minutes.
Open oven, Turn chicken over again, then bake uncovered for 20 minutes at 425.

Optional: You can make Red onion slices and garnish and broil at High for 5 minutes. Carefully watch this step, as this can burn everything depending on your Oven. Stop immediately and open oven if you see signs of burning.

Bread Rolls

Make a filling for the bread roll. It can be anything to your imagination. You can use samosa filling with veggies / egg filling / meat filling like for cutlets, or fish cutlet kind of filling.

I used egg filling: Sautéed –  chopped garlic (4 cloves),  chopped ginger (half inch piece), chopped onion (1 medium size) and salt in oil.  When it is translucent add coriander powder (2 tsp), chili powder(1 tsp),  turmeric(little), crushed black pepper, Garam masala(half tsp). After a couple of minutes, add three-four eggs and mix/stir well. Add chopped coriander leaves towards the end.

Cut the edges of the bread.  If the Bread Slice is big you can cut into two.

Dip bread quickly in water and take it out and lay it flat on your palm and with the other hand press and squeeze the water out.

Now put the filling in the middle and cover with the bread as a roll and press the edges so it covers around the filling in a cylindrical shape

Roll that in bread Crumbs and shallow fry in oil (my friend did it in the oven with oil sprayed and she said it came out good as well)

Roasted Peanuts

IMG_3911    …kappalandiye…  kappalandiye….

Put few spoons of water in raw peanut (1 cup) in a microwavable plate with some salt (desired level. None is fine too)… And mix well… Water is just to make the peanuts wet… So just a little.. If you end up having more water in the plate .. Drain it.

Microwave one minute .. Take it out and stir. Microwave again for another minute… Stir again.From then onwards I take it out every 30seconds and stir… Until it is ready… When it is very hot… It is hard to tell if it is ready as it will be little chewy… You can keep few peanuts aside to cool and check if it is crispy. Microwave again if it is not crispy.

Usually, I have to do 4-5   30 seconds.
Also when it is done, Color changes a little bit to the light brownish side. Time can vary depending on microwave power.

After few times you will learn what works for your microwave and taste… Do small quantity and try first…