PAAN SHRIKHAND, how to make shrikhand with betel leaves

Paan Shrikhand....is a real delicacy!!!
I have seen Paan kulfis, Paan, icecreams etc...So, I thought, why not try Paan Shrikhand which is harmless and healthy???
I referred to Tarla Dalal's Paan masala powder, and Lo!!! here comes the Shrikhand...so yummy and so tasty!!!
Please check my Betel leaves rice too!
* Betel leaves are very good in treating cold.
*excellent for digestion
*It is originally a plant from Malaysia which came to Asia too
*Betel leaves have an element called "Chavicol" which has germ killing qualities
*It's very good to treat dandruff and hair falling problems and helps get strong tresses
*Ayurveda says, it's very good for skin too, leaves can be ground with turmeric and milk and used as a face pack.
I have already posted 6 kinds of Shrikhands, please check them too.
1. Rose shrikhand
2. Banana shrikhand
3. Orange shrikhand
4. Mango honey shrikhand
5. Strawberry shrikhand
6. Kesar shrikhand

Ingredients

Hung curds made from 4-5 cups curd . How to make hung curd???Check here

Betel leaves - 6

Dried rose petals - 1/8 cup

Saunf - 3/4 tbsp

Cardamom - 3

Kalkandu - 3 tbsps

Brown sugar - 3 tbsps

Few pistachios, chopped for garnishing

Recipe cuisine: Indian; Category: Dessert

Prep time: Hung curd - overnight; other preps: 10 mts; Mixing: 5-7 mts

Yields 3 small cups

betel leaves torn, leaving the stem and the center portion and loaded in the blender jar, along with saunf and cardamom

dried rose petals and kalkandu added

Now, brown sugar

The thick hung curd, put in a bowl

All the ingredients ground to a fine paste

The thick hung curd put in a bowl

Ground paste added

and whisked well, and left in the fridge to chill, where it thickens more

Served after garnishing pista, chopped

This post first appeared in www.malpatskitchen.com

BEET-PANEER KEBABS, how to make beet paneer kebabs

                                          This is a very very SPECIAL POST!!!!

                                          MALPATSKITCHEN  turns  5  today!!!!!!

It's incredible for me!!!!

                                          So soon, 5 years have rolled by......

I have published roughly 620 posts!!!! all tried and tested!!! and with step wise pictures!!! and with infallible measurements!!!

And with so much happiness I hereby say...my BLOG, in its 5 years History,  has had almost 25 lacs page  views!!!!

And my First post had 6-7 page views...that too, all relatives !!!
And, now I am so happy to say , my Drumstick leaves rava dosa  on Instagram has had  66K views!!!! Amazing, right???

I am so thankful to so many:

My dearest  Sadguru Shri Sai Baba who has given me the Shraddha & Saburi , and has always been with me, protecting  and guiding me!!!

My dear SON who not only set this up for me to document the heirloom and the  other known   recipes, but was so patient to teach this naive woman every single thing!

My dear DAUGHTER who has always supported me, given me ideas and cooperated to make so many dishes while I was with her...says, she cannot cook without my blog page opened in iPad  for her!!!

My dear HUSBAND who has been a guinea pig for all my dishes,  and has always encouraged me!!

My Sweetest  GRANDCHILDREN  who  chose this cute and beautiful name "malpatskitchen" for my blog!! (that's how they call me!!)

Last but not the least.......My  INSTAFAM!!!!!!!! I am so proud to say, I have several virtual friends, from many parts of the world, we are all eagerly  waiting to meet each other..........I also had the pleasure of meeting a few good friends.......many calling me Malaji, Aunty, mami, mam,  buddy , Didi..............always so kind and loving.....always there for me!!!! Thanks a lot, I am so touched!!!!

And even though I am not very active on Face Book, I still have more than 1 lac followers there, where all my posts are being published!

On this special occasion, I chose to make something SPECIAL which I concocted.....

                                             BEET-PANEER KEBABS!!!!!

                             The 5 KEBABS usher in malpatskitchen's   5th BIRTHDAY!!!!!

              

                                                      My Granddaughter wishing me!!

My eldest Grandson, who was the first to call me "MALPAT" sending  his wishes

     

My Youngest Grandson wishing me!!

Ingredients

Beetroot - 1, medium sized, grated

Potato - 1, medium sized, pressure cooked and mashed

Fresh home made crumbled paneer - 3/4 cup

A small piece ginger, 3 green chillies and 2 pods garlic- all ground into a paste

Turmeric powder - 1/4 tsp

Jeera - 1 tsp

Jeera powder - 1 tsp

Dhania powder - 1 tsp

Kitchen king masala - 2 tsps

Salt to taste

Cornflour - 3-4 tsps

Bread crumbs - 3 tbsps

Mint leaves - washed and chopped - 10-12

Fresh cilantro/coriander leaves - a handful

Enough oil to fry

Recipe cuisine: Indian; Category: Snacks/starters

Prep time: 15 mts; Cooking time: 30 mts

Yields 15-16 kebabs

Garlic, ginger and green chillies loaded in the blender jar

blended

Pan heated with oil, turmeric and jeera seasoned

Grated beetroot and this above paste added and sauteed

Coriander and jeera  powders added

and sauteed till beetroot becomes dry and all the water content evaporates

In a bowl, the roasted beets, mashed potato and paneer added

Kitchen king masala powder, corn flour and salt to taste added

Mint, coriander leaves and bread crumbs added

all mixed well

shaped into small roundels

cling wrapped and refrigerated. It's better even if you refrigerate them over night. If not, definitely for 6-7 hours

getting fried in hot oil

Taken out and drained

Tastes delicious and great with green, sweet chutneys and tomato ketchup

This post first appeared in www.malpatskitchen.com

MALPAT'S THAALIS - A simple North Indian thaali

                                                             Menu:

                                                         Peas Pulav
                                                       Dhal Makhani
                                         Curd rice (strewn with Coriander-Curry leaves powder)

This post first appeared in www.malpatskitchen.com

MORINGA RAVA DOSA, how to make Rava dosas with Moringa leaves

I  have already posted Drumstick leaves dosa

Dosa contains greens...drumstick leaves, curry leaves and coriander leaves.....
The health benefits of these have been discussed several times!
Drumstick aka Moringa leaves are highly nutritious, and provide all essential nutrients for people who lack them.
Curry leaves reduce unwanted fat in the body, good for those suffering from diabetes, control cholesterol and keep constipation at bay.
Coriander aka Cilantro leaves reduce blood pressure, cholesterol, treat mouth ulcers, treat urinary infection, promote good sleep and eye health.
So, just imagine...how nutritious it is when we eat dosas made out of these 3 super ingredients!!!!
Like Mudakkathan dosa and Pesarettu, this is yet another Green Dosa!!!!

Ingredients

Rice Flour - 11/2 cups

         Refined flour /Maida - 1 cup
           Sooji/rava/semolina - 1/2 cup

 Wheat flour - 1/2

Jeera - 1 tsp

 Salt to taste
             Cooking oil to make dosas

To Saute

Hing powder - 1/2 tsp

Drumstick leaves - 1 cup

Curry leaves - 1 cup

Coriander leaves - 1 cup

Green chillies - 2-3

Ginger - a small piece

Cooking oil to  saute the leaves

Recipe cuisine: South Indian; Category: Dosas/breakfasts/lunch/dinner/anytime

Prep time: 10 mts; Cooking time: 4-5 mts for each dosa

Yields 15-16 dosas

Saute in oil, hing powder, jeera , green chillies, ginger, coriander, curry and moringa leaves

Add salt to taste

Saute till they shrink well

After cooling down, grind to a smooth mixture 

As mentioned above, take the flours for rava dosa, add jeera, and salt as needed

Pour the ground mixture and mix well

The batter should be watery and runny

Pour like this...forgot to click a moringa batter picture!!!

This post first appeared in www.malpatskitchen.com

MALPAT'S THAALIS - 45 - South - North fusion thaali

                                                    Menu:
                                                    1. Vetrilai kandanthippili saadham
                                                    2. Beet raita
                                                    3. Curd rice
                                                    4. Vathakuzhambu
                                                    5. Rasmalais

This post first appeared in www.malpatskitchen.com

Stuffed Snake Gourds, how to stuff with lentils

This curry is a real delicacy....
The soft snake gourds stuffed with lentils!!!
Can you imagine???
Yes...like our soft hearts holding so many traumas and worries....
So, everything is possible...

Ingredients

Snake gourd - medium sized, 1

Tur dhal - 3/4 cup, soaked for 2 hours

Hing powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Red chillies - 2

Green chillies - 2

Fresh cilantro - 3-4 tbsps, chopped

Salt to taste

To season

Cooking oil - 3-4 tbsps

Mustard seeds - 1 tsp

A pinch of salt to sprinkle

Recipe cuisine: South Indian; Category: Lunch/dinner

Prep time: 20-25 mts;  Cooking time: 25 mts

Serves 2-3

Soak tur dhal for 2 hours

Wash, wipe the snake gourd and cut into 4 pieces as shown above

Drain the dhal

With a long spoon, scoop out the pith carefully without breaking the wall

Load the blender jar with  the following things...green and red chillies, turmeric powder, hing powder and salt

And pulse to a coarse powder

Then add the dhal, drained well, with no water

Grind to a not--too-coarse paste, not too thick too. 

Add the chopped coriander leaves and......

mix well

Carefully stuff the snake gourd, for which we have removed the pith and have kept them like empty barrels

Keep them on a steamer plate, cook for 15 minutes

The cooked pieces. Now comes the important task...let them aside for 45 minutes to an hour for cooling down. If you touch or try to do anything while it is hot, there are chances of them breaking. Infact, after cooking, I kept them inside the fridge for 30 minutes, so that they will become solid.

Then chop them into roundels...aren't they pretty???

Heat oil in a pan, season mustard seeds...and...most important!! sprinkle a pinch of salt, so that the outer skins of snake gourd roundels will take in some.

After mustards splutter, arrange the roundels one by one gently...with great Shraddha and Saburi!!!

Let them get roasted on medium flames, carefully flip them over one by one. Not in a group

Serve this yummy curry with lunch, and I am sure, this will be wiped off first!!!

This post first appeared in www.malpatskitchen.com