Kidney Beans Falafel Recipe (Rajma Pakora)

Generally falafels are prepared using chickpeas but we have replaced chickpeas with kidney beans. Traditionally this is Middle Eastern dish in which egg is also added, as I am a vegan so have omitted egg as well. Still the taste has come out very crisp and nice.

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Ingredients:

Soaked Kidney beans – 1 cup

Boiled potatoes – 3-4 medium size pcs

Bread slices – 2 pcs

Bread crumbs – ½ cup

Salt, Ajwain, Red chili powder and Chaat masala – ½ tsp each

Maida (Refined flour) – 1 tbsp

Oil for deep frying

Method:
1.       Finely chop or grind kidney beans and bread slices. In this mixture add boiled and mashed potatoes and all spices. Make a nice mixture for falafels and divide the material into small parts. Give the desired shape to each falafel and keep aside.
2.       Make a thin batter if refined flour and water. Dip each falafel in this batter and coat with bread crumbs. Deep fry the falafel till they are golden brown in colour. Fry on medium flame only else the center will remain raw from inside.
3.       Serve hot with mayo, sauce or chutney of choice.
 

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Lotus Stem Curry/ Kamal Kakdi Curry Recipe with Philips Airfryer

Lotus stem are very healthy with high nutritional content. These are good source of calcium and even help to control blood pressure, thus should be included in routine intake. This is a very interesting Indian Curry recipe which can be included in main course.

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Ingredients:

Boiled Lotus Stem – 150 gms

Curd – ¾ cup

Tomato Puree- 1 cup

Chopped Onions – ½ cup

Ginger garlic paste- ½ tsp

Green cardamom. Long, Dalchini - 2 pcs

Red chilly powder, Turmeric powder, Fennel powder – ½ tsp

Salt – 1 tsp

Oil- 1 tsp

Method:
1.       Cut boiled lotus stem into pcs and apply little oil. Airfry the pcs at 180 degrees for 10 min.
2.       In a Kadai, heat oil and sauté onion, tomato puree and all spices. Cook for 5 min. Add curd mixed with cardamom powder into the gravy. Cook for another 5 min till gravy thickens. Add little water if required.
3.       Add the air fried lotus stem pcs into the gravy and cover the curry for 10 – 15 min.
4.       Serve hot with roti or bread. Garnish with fennel powder.

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Mango Pickle / Aam ka Achar Recipe

Mango pickle is a must pickle in every Indian Household or in any food outlet. It is very simple to make yet is very tasty. Normally the raw mangoes are available in summers; every house hold takes pride in making this pickle.

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Ingredients:

Raw mango pcs – 2 kgs

Roughly grinded Fennel pcs – 100 gms

Roughly grinded Methi dana (Fenugreek Seeds)– 100 gms

Turmeric powder – 50 gms

Red chili powder- 50 gms

Salt – 250 gms

Mustard oil – ½ liter

Method:
1.       Air dry cut mango pcs.
2.       In a flat plate/ big bowl, add all spices and half quantity of oil. Mix well and add mango pcs.
3.       In a completely dried glass jar, store the mango pickle and keep it in sunlight for 4-5 days depending upon the sunlight and humidity. Add balance quantity of oil after 2 days. Once the required sourness is achieved, store the mango pickle in dry area.

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How to make Sambhar Masala at Home

Sambhar masala is must while we make the south Indian sambhar. This masala is very easy to make at home and all ingredients are readily available as well.

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Ingredients:

Fenugreek seeds (Methi Dana) – ¼ tsp

Cumin seeds (Zeera) – 1 tsp

Bengal Gram pulse (Chana dal) – 2 tsp

Coriander seeds (Dhaniya) – 2 tsp

Asfoetida (Hing) – a pinch

Red chili – 2 pcs

Method:
1.       Dry roast all ingredients except hing. Once roasted, allow the mixture to cool down.
2.       Once cooled, add hing and grind it in mixer grinder. Sambhar Masala is ready.

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Grilled Green Mayo Sandwich Recipe

Mayonnaise is a very quick spread which can be used to prepare sandwich. We had added lots to coriander to mayonnaise to make it even more interesting and little bit more healthy…

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Ingredients:

Bread slices – 4 pcs

Mayonnaise – ½ cup

Coriander leaves – 1 cup

Chopped onions – 1 cup

Lemon - ½ pcs juice

 Green chili – 1 -2 pcs

Sliced tomatoes – a few for garnishing (optional)

Salt – as per taste

Method:
1.       In a mixer jar, add coriander, green chili and ½ cup onions. Grind to make a chutney or paste. Keep it aside. This mixture
2.       In a bowl, take mayonnaise, 2-3 tsp of coriander paste, ½ cup onions, salt, lemon juice. Mix well to make this spread. Though if you wish to store the spread than omit onions and lemon juice and this green mayo mixture can be stored in refrigerator.
3.       Take bread slices and spread a thick layer of green mayo paste. Heat a griller and grill these sandwiches.
4.       Once grilled serve with sliced tomatoes.

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Dal Fry Recipe with Philips Soup Maker

Making dal fry in a pressure cooker is an easy task but making dal or lentil in Philips Soup Maker is even easier.

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Ingredients:

Yellow lentil (Arhar dal) – 1.5 cups

Diced carrots – ½ cup (optional)

Chopped onions – ½ cup

Tomato puree – 1 cup

Red chili – 1-2 pcs

Ginger garlic paste – 1 tsp

Rai or mustard seeds – ¼ tsp

Oil – 1 tsp

Salt, Red chili powder, Turmeric powder – ½ tsp (as per taste)

Method:
1.       Soak dal in water for 1-2 hours. In soup maker add soaked dal along with diced carrots. Select the chunky program.
2.       Meanwhile prepare the tempering. Heat oil, add mustard seeds, onion, spices and tomato puree. Cook till oil separates.  In this tempering add the cooker dal and boil it for 5 min.
3.       Serve hot with rice or roti.
 

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Grilled Fruit Skewers Recipe with Philips Air Fryer

Grilled fruits are a perfect dessert, snack, an anytime recipe whenever you want to have it. No time constrain to grill the fruits…

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Ingredients:

Diced Apples – 1 pcs

Diced Mangoes – 1 pcs

Diced pear – 1 pcs

Chilly flakes – a pinch

Honey – 1 tsp

Lemon juice – 1 tsp

Salt – a pinch

Method:

1. In a bowl add lemon juice, honey and chili flakes. Mix to form a paste and add all fruits. Coat the fruits with the paste and add salt in the end.
2. Take skewers and put all the fruits in it. The fruits can be arranged as per colours. Put the skewers in preheated airfryer at 180 degrees for 5 min. Once fruits are grilled, plate the skewers and garnish with the lemon paste and pomegranate seeds.

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Pumpkin Halwa Recipe (Indian Dessert)

Pumpkin halwa is a traditional Indian dessert or sweet which is made without milk. Though it sounds quite boring to make pumpkin halwa but tastes delicious.

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Ingredients:

Pumpkin – 1 kg

Desi ghee- ½ cup

Sugar- 1 cup

Green Cardamom – 2 pcs

Almonds- 2-3 pcs

Melon seeds – 1 tsp

Method:

1. In a Kadai, heat ghee, cardamom and add pumpkin. Cook it till the quantity of pumpkin reduces. Add sugar at this stage. Cook the material till pumpkin turns brown. It will take 20-25 min to cook. Keep stirring while the pumpkin cooks and leaves the sides of the Kadai or pan.
2. Serve hot and garnish with melon seeds and almonds.

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Tori/ Torai Mangodi Vegetable Recipe

Tori Mangodi is a very light Indian vegetable recipe. Generally tori or ridge gourd is prepared separately but we have added Mangodi (Moong Dal Mangodi) to enhance the taste.

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Ingredients:

Tori or Ridge Gourd – 1 kg cut into pcs

Mangodi (Moong Dal Vadi) – 1 cup

Chopped Onion – 1 cup

Tomato puree – 1 cup

Oil – 1 tbsp

Salt – 1 tsp

Red chili powder, Turmeric powder – ½ tsp

Chopped garlic- ½ tsp

Green Chili – 1 pcs

Method:

1. In a pressure cooker heat ½ tbsp oil and sauté Mangodi. Set aside.
2. Again sauté cumin seeds till it turn brown, sauté garlic, onion, tomato puree. Add all spices and mix well and cook for 5 min. Add cut tori and mangodi . Pressure cook it for 5 -10 min.
3. Serve hot with chapatti or bread.

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Pattod Steamed Rolls (Arbi ke Patte ke Pakode)

Patod is a very healthy and interesting rainy season snack recipe. Pakode usually means deep frying but not always… Arbi ke patte or colocasia leaves are used to make steamed pakodas which are not only tasty but very very healthy too. As there is no fatting substance being used, all ingredients are simply healthy.

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Ingredients:

Arbi ke Patte (Colocasia Leaves)– 6 leaves

Gram Flour – 1 cup

Amchur (Dry mango powder) – 1 tsp

Zeera (Cumin seeds) – 1 tsp

Ajwain – 1 tsp

Ginger garlic paste – 1 tsp

Salt, Red chilly powder – As per taste

Method:
1.       Wash and clean the arbi leaves. Cut out the stems and remove the hard veins from the leaf.
2.       In a bowl make a thick paste of besan and water. The consistency should be thicker than usual pakoda batter. Ensure there are no lumps in batter. Add all spices and ginger garlic paste in the batter. 
3.       Spread this thick paste on a leaf of arbi. The spread should not be very thin, rather it should be a thick layer of besan batter. Top it with another arbi leaf and spread another layer of the batter.  Top it with third layer of leaf and again spread the batter.  So 3 leaves makes 1 roll. Start rolling the arbi leaf from one side till we get a complete roll of leaf. Seal the roll with the help of tooth prick. This roll with look like spring roll. Prepare another roll in similar manner.
4.       Heat water in a steamer and keep these arbi leaf rolls for steaming for 10 min.
5.       Once cooked, cut small pcs of patod and serve with chutney.
6.       You can also sauté this patod pcs, but it is purely optional.

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Semolina/Suji/ Rava ki Barfi

Barfi is an authentic Indian dessert which is served on every occasion. I tried this very easy to cook semolina barfi which can be stored for long unlike the khoya burfi. 

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Ingredients:

Semolina (Suji) – 1 cup

Desi ghee – 1 tbsp

Melon seeds – for garnishing

Milk – 1 glass

Sugar – ¾ cup

Saffron – a pinch (optional)

Method:

1. Heat ghee in a Kadai or non stick pan, and roast semolina in it till it turns light brown. Add milk, sugar and saffron. Cook the mixture till it dries up.
2. Grease a flat plate with ghee and spread the barfi mixture. Thickness of the barfi can vary.  Garnish with melon seeds. Take a flat small plate and move it all over the top surface to give glazing. Keep this in refrigerator for 10 min. Once set, cut the desired shape of the barfi and serve.
3. Store in refrigerator.

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Pav bhaji Recipe (Mumbai Street Food)

We cannot beat the taste of Mumbai (Maharashtra) pav bhaji, but it is also not very difficult to reach closer to that. Try making pav bhaji at home. Simple, healthy as we can include any and all vegetables in this veg curry.

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Ingredients:

Boiled Potatoes – 250 gms

Pumpkin – 250 gms

Eggplant/ Brinjal – 250 gms

Shredded cabbage – 250 gms

Sliced capsicum – 100 gms or ½ cup

Sliced carrots – 100 gms or ½ cup

Chopped onions – 1 cup

Peas – ½ cup

Tomato puree – 1 cup

Ginger garlic – 2 tsp

Salt – 2 tsp

Red chili powder, Cumin seeds, Garam Masala, Pav bhaji masala – ½ tsp each (As per taste)

Lemon juice – 1 pcs

Oil – 1 tbsp

Method:
1.       Boil all vegetables except peas, capsicum and lemon with salt and water for 15 min. Once cooked, mash slightly with help of blender.
2.       Simultaneously sauté onions and cumin seeds in heated oil. Add ginger garlic, all spices, peas, tomato puree. Allow the masala to cook for 5- 10 min till oil separates.  Add the boiled vegetables and mix well. Capsicums should be added as a last step to make them crisp. Simmer for 5- 10 min and add lemon juice if required. This is the bhaji
3.       Serve the bhaji with pav or bread with chopped onions and lemon.
 

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Apple Compote Recipe or Seb Ka Murabba with Philips Soup Maker

Tried making Apple compote in my Philips Soup Maker and it came out so nice. It was so quick and easy to make in Soup maker that anyone can prepare this amazing compote or murabba.

Here is the video recipe for your easy reference:

Below is the detailed recipe as well:

Ingredient:

Green apple – 4-5 medium sized

Sugar – 1 cup

Salt – 1 tsp

Cinnamon powder (Dalchini) – ¼ tsp

Ginger pcs – ½ inch pcs roughly cut

Clove – 2-3 pcs

Lemon – 1 pcs

Method:
1.       Peel and dice the apples.
2.       Put all ingredients in soup maker except Lemon juice. Add 200-250 ml of water and select the compote program in soup maker.  Once apples are cooked. Discard extra liquid if you wish to have a thicker concentrate and then manually blend 2-3 times.
3.       Once cooled, add lemon juice and serve. 

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Crispy Cabbage Paratha Recipe

Paratha is the best Indian breakfast. Cabbage paratha is another very crispy and crunchy one which is very delicious as well. This paratha is very easy to make like other parathas.

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Ingredients:

Shredded Cabbage – 1 cup

Wheat dough – 1 bowl

Salt, Red chili powder, Coriander powder, Ajwain – As per taste (min ½ tsp)

Oil – for shallow frying

Method:
1.       Mix the cabbage with all the spices for the stuffing.
2.       Make 2 dough rolls and flatten them up. Place the stuffing on one of the roti and put other one on it. Gently roll both the rotis together and using dry wheat flour, roll out the paratha.
3.       Place the paratha on a hot griddle and shallow fry using oil till crisp from both the sides. Serve hot with curd and pickle.

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Barwa Haryali Parwal/ Stuffed Parwal/ Point gourd Recipe

 Parwal or pointed goud is less known vegetable but tastes very well. In these barwa haryali parwal, onion mixture is stuffed in parwals and then cooked in green coriander paste. Go go green….

Here is the recipe video for easy reference: 

(Apologies for the mis-pronunciation of Parwal with Kundru at some points in video)

Below is the detailed recipe as well:

Ingredients

Parwal/ Point Gourd – ½ kgs

Ginger – 1 inch pcs

Green chili – 2

Coriander paste – ¾ cup

Curd – 1 cup

Chopped onions – 1 cup

Fennel Seeds (Sauf) – 2 tsp

Salt – 2 tsp

Coriander powder – 1 tsp

Chili Powder – ½ tsp

Garam Masala – ½ tsp

Dry Mango Powder (Amchur) – ½ tsp

Cumin seeds (Zeera) – ½ tsp

Oil – 2 tsp

Method

1. Peel and wash the parwal and slit lengthwise.
2. Grind coriander paste, ginger and green chili to make a first green paste.
3. Second paste, grind fennel seeds and chopped onions to a smooth paste.
4. For parwal stuffing - Heat oil in a pan/ kadai, add fennel seeds-onion paste and satué till onions turn golden brown. Add coriander powder, chilli powder, amchur and salt. Mix well and keep aside. Allow this mixture to cool down. De-seed the parwals and fill the onion mixture into the parwals. Keep aside.
5. For gravy - In another Kadai, heat the remaining oil in a kadhai, add the cumin seeds and let them crackle. Add the first green paste and curd. Cook it and add salt.
6. Add the stuffed parwals and stir-fry them. Add little water for cooking. Add the coriander paste and bring to a boil whilst stirring continuously. Lower the flame and simmer for 5minutes. Serve hot and garnish with coriander leaves.

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How to make Yeast Substitute at home

When one wants to make some recipes utilizing yeast for example pizza base etc. and yeast is not available then, this is a very nice substitute to yeast. One can easily replace yeast with this material made up of bread and wheat flour. This material can be stored in refrigerator for even a month.

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Ingredients:

Bread slices – 2 pcs

Wheat flour – 1 cup

Water

     Method:
1.       Crumble the bread slices using hand, add flour and using water make a nice thick dough. Keep this material at humid place for 3-4 hours once it ferments properly. Once fermented use small portion of this mixture in all the recipes where yeast is used.
2.       For storage, store the material in refrigerator.

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Kadhi Recipe with Philips Soup Maker

Kadhi is a very famous Punjabi recipe but usually takes time to cook.  Soup maker made my process of making Kadhi much simpler as now I do not have to cook it for long time in a kadai. Simply switch in the soup maker and select the program and your job is done. So now you know soup maker prepares much than only soups.

Here is the video recipe for easy reference:

Below is detailed recipe:

Ingredients:

Gram Flour/ Besan – 2 tsp

Curd – 2 cups

Chopped onions – ¾ cup

Ginger paste – ½ tsp

Salt, Red chili powder, Turmeric powder – ¾ tsp (As per taste)

Asfoetida/ Hing- a pinch

Mustard seeds – ½ tsp

Lemon juice- 1 tsp (optional)

Curry leaves – a few

Oil- 1 tsp

Method:

1. Make a paste of water and gram flour. In soup maker add 2 cups of water, curd, gram flour paste. Add more water to reach the minimum or the maximum level mark in the soup maker. Close the lid the soup maker. Select the soup program and start. The appliance will automatically switch off when done. Turn on 1 more time on the same program till the curry is properly cooked.
2. Prepare the tempering or the tadka, heat oil in a pan and splutter mustard seeds. Saute onions, green chili and all the spices.
3. Once curry is cooked, add the tempering. Add gram flour balls or boondi in curry if required. Serve hot.

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Khatta Metha Baingan/ Brinjal/ Egg Plant/ Aubergine Recipe

This is very famous Indian Punjabi cuisine. These small little brinjal are very cute and when tamarind and jaggery are added to it, the taste enhances manifold.

Here is the video recipe for easy reference:

Below is the detailed recipe:

Ingredients:

Small Brinjals – 500 gms

Salt, Red Chili powder, Turmeric Powder – 1 tsp (As per taste)

Chopped Onions – 1 cup

Tamarind Pulp – ½ cup

Mustard oil – 1 tsp

Jaggery – 2 pcs (As per taste)

Method:

1. Slit the brinjals diagonally giving 2 slits. Coat the inside of each pcs with a mixture of salt, red chili powder and turmeric powder.
2. In a Kadai or non stick pan, add 1 tsp oil, sauté onions, add brinjals and mix well. Add little more turmeric and red chili powder, salt. Mix water and cook for 10 min. Once brinjals are cooked, add tamarind pulp and jiggery. Allow it to simmer for 5 more minutes.
3. Serve with garnish with cream. 

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Paneer Til Tinke/ Cheese Cutlets Recipe with Philips Airfryer

Cheese is everybody’s favorite and fritters as well. When both are combined the taste goes up like anything. And when we add sesame seeds, it brings that crispness to the soft cheese. And further when we remove oil from these fritters, then what else we can say….health goes up and taste remains.

Here is the video recipe for easy reference:

Below is the detailed recipe:

Ingredients:

Paneer/ cheese – 250 gms (cut into long rectangle pcs)

Gram Flour – ½ cup

Hung curd – ½ cup

Ginger garlic paste – 1 tsp

Sesame Seeds – 1 cup

Salt, Red chili powder – ½ tsp

Garam masala, Dry Mango powder, Cumin seeds, Ajwain, Chaat masala – ½ tsp each

Lemon juice – 1 tsp

Method:
1.       For marinate - In a bowl add all ingredients except Paneer . Mix well. Coat all cheese pcs with this mixture. Keep it in refrigerator for half hour.
2.       Once cooled, take tilla or sticks and put through the paneer or cheese pcs longitudinally. Place the sticks in sesame seeds to ensure that all sides of the cheese are properly coated with sesame seeds. 
3. Keep these in preheated air fryer at 180 degrees for 5 min. Once done serve hot with chopped salad or sauce.

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Lotus Stem Fritters/ Kamal Kakdi/ Bhee ke Pakode Recipe with Philips Airfryer

Lotus stem are very healthy with high nutritional content. These are good source of calcium and even help to control blood pressure, thus should be included in routine intake. Fritters are very interesting way to incorporate it in our diet. We have chosen the healthy way to use them. Deep fried pakoras are quite common but the air fryed lotus stems taste even more delicious.

Here is the video recipe for easy reference:

Below is the detailed recipe:

Ingredients:

Lotus Stem (Kamal Kakdi) – Boiled 4-5 pcs

Gram Flour (Besan) – 1 cup

Salt, Red chili powder – ½ tsp

Garam masala, Dry Mango powder, Cumin seeds, Cumin seeds, Ajwain – ½ tsp each

Oil – 1 tsp

Method:
1.       Slit all the boiled lotus stem pcs and add a mixture of all spices.
2.       Prepare a batter of gram flour and water, add salt, red chili powder and oil and mix well. Coat all the pcs with this batter. Keep the coated pcs on greased foil paper. Put these foil papers in preheated Airfryer at 180 degrees for 15 min. Once cooked, remove from the paper. Serve hot with chutney or sauce. 

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Khandvi Recipe (Indian Gujarati Snack)

Khandvi is a very famous Gujarati dish made using gram flour or besan. It is a very light and a healthy tea time snack recipe.  

Here is the video recipe for easy reference:

Below is the detailed recipe:

Ingredients:

Gram Flour – 1 cup

Curd – ½ cup

Salt – as per taste

Green Chilly – 1

Ajwain, Mustard seeds, White sesame seeds, Turmeric powder – ½ tsp

Oil – 1 tsp

Desiccated coconut + Pomegranate seeds – For garnishing

Method:
1.       Take 1.5 cup of water in a bowl. Add curd and blend it. Add gram flour and mix properly.
2.       In Kadai, pour the batter and cook on medium flame. Add all spices except mustard seeds and sesame seeds. Cook it till batter is cooked properly. Test it by spreading the batter on flat greased surface. If an even coat is getting removed, batter is cooked. Spread the complete batter on greased plates and allow it to cool properly. Cut strips of khandvi and make rolls.
3.       For tempering, heat little oil and sputter mustard seeds and chopped green chilly. Switch off the flame and add sesame seeds. Spread this tempering on top of Khandvi rolls and garnish with coconut and pomegranate seeds. Khandvi is ready to serve.
 

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