Oats-Choco Toffee (Chikki)

Another healthy recipe, that's a great snack on the move for young and old alike...

CHOCO-OATS TOFFEE

Ingredients :
Melted dark chocolate - 2 tbsps
Jaggery - 1 cup
Clarified butter / ghee - 1 tbsp
Toasted Sesame seeds - 2 tsps
Toasted, crushed Kelloggs Oats - 2 tbsps
Toasted, crushed mixed nuts - 1/4cup
Cinnamon / clove powder - a pinch (optional)

Method : 
1. Add ghee to a microwave-safe glass bowl and micro on high for 30 seconds or till ghee is melted.

2. Add the jaggery to the bowl and micro on high for 2 mins, remove stir once and micro for a minute more. You should see bubbles forming on the surface. Remove.

3. While the jaggery is still hot, add the mixed nuts, sesame seeds, oats and mix. Quickly add in the chocolate syrup, stirring all the while and finally the cinnamon/clove powder, if desired. If the mix starts to harden, micro for 30 seconds.

4. With the mix still runny, pour it onto a greased baking tray, steel plate or a silicone sheet, let set for a bit, then cut into desired shapes before the toffee or chikki hardens completely. Alternately one can pour the mix into mini chocolate moulds too as I have done. Let cool and harden.
Un-mould and store in air-tight containers in a cool place.

Oats Lauki Adai (pancake)

              When one starts exploring alternatives to refined ingredients, there are no dearth of options to suit your recipe. For me, it's oats, flaxseed meal and millet flour that I turn to...
This pancake, or Adai as we call it is enriched with the softness of oats. 

OATS-LAUKI ADAI (Pancake)

Ingredients :
Arahar dal - 1/4 cup
Rice - 1/4 cup
Chana Dal - 1 tbsp
Kelloggs Oats - 1/2 cup (Slightly crushed - pulse once in the mixer)
Urad Dal - 1 tbsp
Whole Green gram - 1 tbsp
Slightly sour curds - 1/4 cup
1 medium lauki, grated (drained) - 1 cup
Ginger-green chili paste - 1 tsp
Red chili powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Baking soda(optional) - 1/4 tsp
Sesame seeds - 1 tsp
Ajwain - 1/2 tsp
Hing to taste
Salt to taste

Method : 
1. Wash and soak all the lentils along with rice for 4 hours. Drain and grind to a thick, coarse paste using sufficient water (Not too runny)
2. Transfer batter to a bowl and whisk in the curds and oats. 
3. Add grated lauki, ginger-green chili paste, chili powder, salt, hing, sesame, ajwain, haldi and soda and whisk again. Keep aside for about 2 hours.
4. Stir the batter once and check for salt. 
5. Heat a tawa on medium heat, add little oil. Pour a ladle of batter and spread to make a thick pancake. Let it become golden brown on both sides. (Tip : Make small holes in between and drizzle oil in them too so it cooks evenly)
Serve hot with desired accompaniments.

Mango Phirni

            The ninth and the holiest month in the Islamic calendar, Ramadan has begun. Here's a sweet treat with Mangoes, an all-time favourite, Mango Phirni. A simple dish that is rich, nourishing and can have many variations too...

MANGO PHIRNI 

Ingredients :
Cooked rice - 1 cup (Make sure to cook the rice with enough water so it can be mashed well)
Milk - 4 cups
Mango puree - 1 cup
Condensed milk - 1/4 cup
Cardamom powder - 1/2 tsp
Chopped nuts (almonds, cashews, raisins) - roasted in ghee
Few Saffron strands, soaked in warm milk

Method :
1. Mash the rice while it's still hot and keep aside.
2. In a thick-bottomed pan, boil the milk till it reduces in quantity.
3. Stir in the mashed rice and whisk well to make sure there are no lumps. 
4. Now add the condensed milk, mango puree, dissolved saffron strands and cardamom powder and stir well, check for sweetness. 
5. Remove from the flame and let cool. Serve chilled or warm garnished with the roasted nuts.

Thanks for the inspiration...

            In an era where introducing oneself as a blogger, especially a food blogger either causes eyes to brighten or roll and look upwards, I salute all the bloggers out there who put in so much passion, dedication and effort to maintaining their blogs amidst their busy life schedules.
            Be it the design (even those who have little or no coding knowledge), content, and more importantly, marketing, blogs are prized possessions of many. Even more commendable is the sharing of knowledge and expertise among them to help others out in tricky situations too.
            One such inspiring co-blogger, Preethi Prasad who blogs at https://preethicuisine.com nominated me for the 'One Lovely Blog Award'. I would like to thank her and all other bloggers out there who inspire me day in and day out, especially on days when I am almost ready to throw in the proverbial towel!! Preethi, is an all-rounder in my opinion, juggles...no, successfully multi-tasks between her family, career, cooking, blogging and social media as well..
              Now about this award.. though Google doesn't help much with its origin, this award along with the 'Very Inspiring Blogger Award' seem to have been doing the rounds for quite some time now, where bloggers acknowledge inspiring co-bloggers. My theory..why worry about origins when the purpose is mutual appreciation...

So here are the rules, facts & my nominations further down...

RULES : 
1. Thank the Blogger who nominated you and link back to their blog.
2. List the rules.
3. Display the award image on your header/footer/sidebar.
4. List seven facts about yourself.
5. Nominate (up to) 15 bloggers for this award and them know you have nominated them.

7 FACTS ABOUT MYSELF :
1. I am a full-time foodie and part-time blogger, not much of a recipe follower, I usually like to build up on ingredients using recipes as guidelines.
2. I have a soft corner for Indian and Italian cuisines
3. I love photography, the medium doesn't matter as long as I am able to capture the moment!!
4. I also dabble in quilled earrings 
5. Tiramisu is my to-die for dish
6. Learning the ropes and tricks of social media is my passion
7. I am tech-savvy and crazy about mobiles!!

MY NOMINATIONS (in no particular order :) ) :
1. https://madraasi.com/ - By 'Madraasi' Deepa, who is also a co-FBAB member, I have great respect for her passion for food and blogging
2. https://naveensuresh3.wordpress.com/ - By Naveen Suresh, one of the admins of FBAB, a true-blue foodie if ever there was one!
3. http://www.cosmopolitancurrymania.com - By Purabi Naha, award-winning blogger, her photography & simple writing can actually make one smell the aroma of the food she talks about..
4. http://www.binjalsvegkitchen.com - By Binjal Pandya, her food-photography is a source of inspiration for many..
5. http://www.yummytummyaarthi.com - By Aarthi Satheesh, simple to follow recipes, her blog has been a saviour many a times when I have been stuck..
6. http://recipeforperfection.com - By Katie Moseman, an acquaintance via social media, her recipes and posts are eye-catching and she also gives back in that, she happily RTs posts that have her hashtag..
7. https://cookingatmayflower.blogspot.in - By Beena Stephy, I admire her easy to follow writing style, and her dedication to her passion of cooking..
8. http://sandhyahariharan.co.uk/ - By Sandhya Hariharan, another neat blog with a vast recipe repository and amazing photography.
I will be adding more to the list, it's not about whom to add that's the struggle, it's more 'How can I leave anyone out' !! :)

Breakfast with Jackfruit

               Health nowadays is not just a much clichéd, but also much abused term, as is 'Diet'. There is so much more to a "healthy lifestyle" than just food.  To quote Chef Ranveer Brar, "Food unfortunately bears the brunt for our health issues & lifestyle, of which diet is only a small part." 
             It's encouraging, however to find the ever-growing food fraternity experimenting with healthy alternatives and fusing them to suit different palates. So when I received an invite to the #FunWithJackfruit365 event at Hotel Grand Mercure, Bangalore, I was intrigued by what I could expect. (I say intrigued not only because I wasn't yet aware of the culinary possibilities with Jackfruit, but also because the fruit is not exactly on top of my 'fav-food' list!) 

                The intro given by Mr James Joseph, the founder & brand ambassador of Jackfruit365 was quite an eye-opener. Jackfruit, that some tend to either shy away from due to the messy cutting process, or (as I found out while talking to co-foodies) use in cooking but hadn't consumed as a fruit, has immense health qualities. Its low Glycemic index, coupled with high fibre & protein content make it a dream supplement for many.

               While the fruit, also known as 'Kathal' by many, has been included in cooking in its ripe and/or semi-ripe forms, the use of dried Jackfruit flour was something new to me. The Jackfruit365 product in focus that day, Freeze-dried Raw Jackfruit is versatile in that, it can be used in many forms, soaked and used in your dishes of choice, ground and used as flour supplements or simply as chips if you are looking for a quick afternoon munch!  
              The breakfast delicacies that were prepared for the event, with Jackfruit as one of the key ingredients made for a sumptuous spread. Special mention for the Galouti Kebab here. So long I have heard & read about these famed kebabs being made with Kidney beans or soya to appeal to the vegetarians. But here, these were made primarily with soaked raw Jackfruit365, blended with the other ingredients. The result, truly melt-in-the-mouth kebabs that almost made me a permanent fixture at the Galouti Kebab counter! 

                     Another element that intrigued me was the smoky flavour. Now the kebabs were being shallow-fried and I couldn't see a 'Dhungar' step at any point. So where was that flavour coming from? A conversation with the chef in question answered my curiosity. The 'Dhungar' effect had already been given at the kebab mixture preparation stage; also that the mix was best prepared well in advance to let the flavours set in properly. Well, I stop here with the narrative and will let you visually savour the goodies...you can find more about the products and recipes at Jackfruit365's website ... 
And yes, the product is available to order from Amazon.in

JACKFRUIT SMOOTHIE

 JACKFRUIT UPMA, CURRY AND IDLI

 JACKFRUIT IDLIS, STEAM-COOKED IN JACKFRUIT LEAVES

JACKFRUIT APPE OR KUZHI PANIYAARAM

JACKFRUIT-POTATO BONDAS

 JACKFRUIT WAFFLES

Mexican Style Pizza

                 Pizzas, like the Indian paratha, are versatile and full of possibilities. Be it the flour, crust, stuffing/toppings, we can keep on experimenting with them. Here's a pizza experiment with a Mexican-style topping. 
It's interesting to read how the Mexican style of  cooking uses spices from different regions, for eg, Cilantro brought in by the Spanish and the cumin seed, that is Eastern Mediterranean....I have personally seen Mexican food find many lovers in the lovers of Indian cuisine, and of course, needless to say that we adapt it to suit our palate further!!
This recipe is also part of our #FoodieMonday theme of #PizzaMania...

MEXICAN STYLE PIZZA

Ingredients :

Pizza base - readymade or homemade using this method

Mexican-Style Topping :
Cooked kidney beans (Rajma) - 2 cups
Tomato purée - 1 cup
Colored Bell Peppers - 1 cup, finely chopped
Paneer - 1 cup, cubed
Cajun spice - 2 tsps
Salt to taste
Chili flakes - 1 tsp (optional)
Shredded cheese as required
Cumin seeds - 1 tsp
Oil - 2 tbsps

Method :
1. Heat oil in a pan, add cumin seeds and let crackle.
2. Add chopped bell peppers and sauté. for about 5 minutes. Add the tomato purée, salt to taste and let simmer.
3. After about 7-8 minutes, tip in the cooked Rajma and paneer cubes and mix well. Add the cajun spice (homemade or readymade Mexican seasoning available in the market) and optionally, chili flakes if you like it extra hot. 
4. Mix again, check for salt and let simmer for about 5 minutes more or till almost all the gravy is absorbed. Remove and keep aside.
5. If making your own pizza base, half-cook the base in the oven on high for 2 minutes. Remove, brush a little oil on the surface. Spread the Mexican stuffing on top, onion slices and sprinkle shredded cheese. Also optional to top up with sliced bell peppers.
6. Bake in a microwave oven at 170 deg C for 5 minutes, followed by 3 more minutes at 200 Deg C or till the cheese melts and becomes golden brown.
Serve hot as desired.

Mixed Fruit Lemonade

With a riot of seasonal fruits around us, 'tis the time for Summer-special drinks..The more, the healthier! Here's a simple healthy drink to put together that can be had on its own or fizzed up with some soda! 

MIXED FRUIT LEMONADE

Ingredients : (Makes 3-4 glasses)
Apples - 2 (cubed)
Blueberries (optional) - 4-5
Ginger - 1 inch piece
Juice of 1 lemon
Brown sugar - 2 tbsps (If using white sugar, make it 1.5 tbsps)
Apple Juice - 1/2 cup
Juice masala/ Black salt or pepper powder (optional) - 1/4 tsp
Plain soda - as required
For garnish :
Mint leaves
Lemon wedges
Method : 
1. In a blender jar, add the apple cubes, chopped ginger, blueberries, lemon juice, brown sugar, apple juice, juice masala or black salt and ice cubes and blend. 
2. Sieve through a slightly wide-eyed sieve (if you like it pulpy) into a jar. Refrigerate. 
3. Pour equal portions into the serving glasses and dilute if need be or top off with some soda for the extra fizz!! Garnish with lemon wedges and mint leaves.

Banana Flower Usuli (Paruppu Usuli/Usili)

        BANANA FLOWER is filled with innumerable goodness factors. In fact words aren't enough to describe the uses and benefits of the Banana Tree as a whole!!
The flower is rich in proteins, vitamins and flavanoids. They are also said to have anti-oxidant properties. In one of my earlier recipes in this blog I used French Beans with lentils in a dish called 'Usuli'. Here the base recipe is the same, except we use Banana flower instead of the beans. 

One of my mum's specialities, here's an attempt to recreate it as a Mother's Day special :)       BANANA FLOWER (VAAZHAIPOO) USULI

Ingredients :

Banana Flower - 1 medium
Buttermilk - enough to soak the banana flower
Toor Dal (split pigeon peas) - 1 cup
Chana Dal (Bengal gram) - 1 tbsp
Dry red chilies - 2
Hing (Asafoetida) powder - 1/2 tsp
Salt to taste
Oil - 4 to 5 tbsps
Rai (Mustard seeds) - 1 tsp
Urad dal (split black gram)  - 1 tsp

Method : 
1. Separate the florets from the main banana flower and remove the stem from the middle. Chop the florets and soak them overnight in buttermilk.

2. Wash the chopped florets in clean water and drain. Cook using a pinch haldi and little salt till soft.
3. Wash and soak the Toor dal and Chana dal for about 30 minutes. Drain and leave in a colander or sieve.
4. In a mixer, blend the drained dals, red chilies, salt and hing. Use very little water, say about 1-2 tbsps and grind to a coarse paste (fine semolina/rawa consistency)
5. Spread this mixture on a steamer/Idli plate, make little gaps in between to allow even cooking and steam cook for about 15-20 minutes.

6. Remove the cooked dal, spread it on to a wide plate and let cool. Once down to room temperature, lightly crumble using hands to prevent any lump formation. A neat trick is to give it a very quick run in the mixer, just 2 quick turns, which will help break down the dal clusters formed during the steaming.

7. Heat oil in a pan and add the urad dal, followed by rai. Once rai splutters, add the cooked dal and mix well to let the oil coat the lentils all through and cook evenly, for 5 to 7 minutes. Again, make sure no lumps are visible.

8. Now add the cooked banana flowers and mix well. Check for salt, and let cook for about 4 to 5 minutes more. Remove and serve hot.

Spicy Kofta Kadhi

When we speak of pulses, there's never a dearth of recipes in the Indian culinary repository. From savouries to the main course, the use of pulses is versatile.
Kadhi is a popular dish, more popular with the pakodas version in the north, and more with vegetables or mini vadas (paruppu urundai) in the South.
Here's a spicy Kofta Kadhi preparation that will be a striking combination for rice and Indian breads..
And yes...it's the theme for our Bloghop #DalDelights as well...

SPICY KOFTA KADHI

Ingredients :
For the Koftas:
Masoor Dal/Red Lentil - 1/4 cup
Moong Dal/Green gram - 1/4 cup
Green chilies - 2, slit
Salt to taste
For the Kadhi:
Whisked curds - 2 cups
Besan/ Gram flour - 2 tbsps
Haldi/Turmeric powder - 1/2 tsp
Salt to taste
Tempering:
Oil - 2 tbsps
Dry red chilies - 2
Sabut Dhaniya/Coriander seeds - 1/2 tsp
Jeers/Cumin seeds - 1/2 tsp
Methi/Fenugreek seeds - 1/4 tsp
Grated ginger - 2 tsps
Curry leaves
Method :
1. For the koftas, soak both the dals for about 1 hour. Drain water and blend to a paste along with salt and green chilies using just enough water to get a thick batter. Keep aside.
2. For the kadhi, in a saucepan, whisk the curds, besan, haldi and salt with 2 cups water, leave no lumps. Let simmer on low heat and bring to a boil.
3. Prepare the tempering by heating oil in a small pan, add the ingredients one by one and remove. Remember to add methi seeds in the end and roast for just a minute to avoid it blackening.
4. Pour the tempering over the kadhi, stir once and remove the kadhi from the flame.
5. Prepare the koftas as the last step so they remain crisp. Fry them till golden brown and drain excess oil on an absorbent paper.
6. Simmer kadhi and add the koftas just before serving. Serve with rice or rotis....

Avakkai(Mango) Pickle

A typical South Indian Avakkai Pickle

AVAKKAI PICKLE (South Indian Mango Pickle)

Ingredients : 
12 Mangoes
2 cups - Fresh ground Red Chili powder
2 cups - Rock salt, coarsely ground
1 cup - Sarson powder
1/2 cup - Fresh turmeric powder
1 tbsp - Fenugreek seeds
1/4 cup - Chickpeas
2 cups - Sesame Oil 

Method : 
1. Wash and dry the mangoes. They should be completely moisture free. Cut them into quarters along with the seed. 
2. In a large bowl, mix together all other dry ingredients (including the chickpeas) along with a little oil, just enough to moisten the spices. 
3. Keep a clean dry jar (Glass or ceramic preferred) ready. Drop in the mango pieces a handful at a time into the spice mix, gently toss and transfer to the pickle jar. 
4. Top off with the remaining spice mix and add the sesame oil till the mangoes are submerged. Cover with the jar lid. Tie a muslin cloth over the jar's mouth and leave to marinate. 
5. For the next 2 weeks, stir the pickle every alternate day using a wooden ladle. Even after the pickle is ready, stir it once a while to prevent fungus formation. Remember to cover properly each time.

Mixed Veg Spicy Manchurian Rolls

               Indians adapt well to almost any cuisine. With a twist of course!! We love our spices, and this spicy twist we give to any cuisine is what makes them 'Indo'. This week we had the theme of experimenting with Indo-Chinese, and here's my spicy and 'Indo' take on the ubiquitous and versatile Manchurian..

SPICY MIXED VEG MANCHURIAN ROLLS

Ingredients :
Finely chopped Capsicum - 1/4 cup
Finely chopped spring onion greens - 2 tbsps
Finely chopped spinach - 1/4 cup
Shredded Paneer - 1/4 cup
Grated Carrot - 1/4 cup
Salt to taste
Red Chili powder - 2 tsps
Bajra (Pearl millet) flour - 2 tbsps
Cornflour (Corn starch) - 1 tbsp
Oil for shallow frying
Dry maida or powdered Oats for coating

Method :
1. Drain the max moisture from the vegetables and paneer.
2. Add to a bowl along with salt, chili powder, bajra flour and corn starch. Mix well, the moisture from the veggies should be enough for binding, else add very little water just so the mixture holds together when you make a roll. Divide into equal round portions and keep aside.
3. Heat oil for shallow frying. Roll the portions in dry maida or powdered oats and gently add them to the oil. (Test with one, if it starts to disintegrate, wet the mix a little more and retest) Fry till golden brown all over. Remove and drain excess oil. 
This basic roll can be used with any sauce base you wish, for eg, Manchurian Sauce or its dryer version too...

Multi-Grain Veg Wraps

              What would you typically do on a holiday when the weather's too good to be indoors?? You go on a picnic!! :) Little else gets one going than the idea of spending a day out with family and/or friends and come back energized. Now... that's the fun part. The concerning part? Food!! 
              If the place we are headed to has good food options, problem solved, pack your bags!! But if it doesn't? Or if the family has young kids or elders who cannot risk it with outside food? That's when the challenge of an ideal picnic basket emerges. But trust me, a little planning and creativity can still keep the fun alive in all of this. 
Here's a healthy suggestion that would be a hit with young and old alike. Also ties in with the #PicnicTheme for our 36th #FoodieMonday #Bloghop

MULTI-GRAIN VEG WRAPS

Ingredients : 
For the Roti:
Whole wheat flour - 1/2 cup
Flax seeds meal - 1/4 cup
Soya flour - 2-3 tbsps
Salt to taste
Water

Filling :
Diced Bell peppers - 1 cup
Broccoli and/or cauliflower florets (wash and blanch them with turmeric powder and drain before use)
Paneer cubes - 1/2 cup
Salt to taste
Chili powder - 1 tsp
Cumin seeds - 1 tsp
Olive oil - 1 tbsp
Garam masala - 1 tsp

Mayo spread :
Mayonnaise -  4 tbsps (you can use the Eggless and flavoured varieties too, now available in markets. If using a pre-flavoured one, skip the following ingredients)
Chili flakes - 1/2 tsp
Garam masala or any masala of choice - 1/4 tsp

To serve :
Fresh cabbage, julienne
Onion, sliced
Tomato ketchup

Method : 
1. Prepare a soft dough using the ingredients and sufficient water. Keep aside covered for about 5-7 minutes.

2. Heat oil in a non-stick pan, add cumin seeds and let splutter. Tip in the bell peppers, sprinkle salt and saute. After about 5 minutes, add the blanched Broccoli, cauliflower, paneer cubes, garam masala, mix and let cook for 5 minutes more. We need the veggies only half-done.

3. Meanwhile, prepare the rotis and keep aside. Do not apply any butter or ghee on them. Mix together the ingredients for the Mayo spread and keep aside. If using a pre-flavoured Mayo or Cheese spread, use as is.

4. When ready to assemble, warm the rotis one at a time. Transfer to a plate, apply the Mayo or cheese spread. Apply a moderate quantity so that the roti doesn't become soggy. Place the vegetables along side one corner, add some fresh cabbage and sliced onions and roll. 

5. Wrap in butter paper or foil sheet and pack as desired. Serve with tomato ketcup or chutney of choice. 

Note : If serving at home, brush the wraps with very little butter or oil and grill before serving.

Strawberry Amaranth Halwa

                Nine days of Navratri, nine days of fasting or abstaining from certain foods. And not without a scientific reason! Seasonal changes require our body to adjust and for us to adapt lifestyle practices which are best for us. Most importantly food; where we are advised to give our stomach a rest and detox, by either fasting or abstaining from heavy foods that are difficult to digest. 
As a balance, instead of wheat, lentils and millets, people use wholesome substitutes like Amaranth(Rajgira) and Buckwheat (Kuttu) which provide all the health benefits that our body needs at this time, plus they are easy to digest as well. For the Chaitra Navratri vrat preparation (theme of our 35th #BlogHop), here's a popular Halwa, with a twist of course!!

STRAWBERRY RAJGIRA HALWA

Ingredients :
Amaranth/Rajgira flour - 1 cup
Clarified butter/Ghee - 1/2 cup + 1 tbsp
Sugar - 1 cup
Water - 2.5 cups
Chopped Strawberries - 1/4 cup
Chopped dry-fruits of choice - 1/4 cup
Green Cardamom (choti elaichi) powder - 1/4 tsp

Method : 
1. In a saucepan, add sugar, chopped strawberries and water, and let simmer on medium heat till sugar dissolves and strawberries become semi-soft.

2. Heat 1 tbsp ghee in a non-stick kadhai/wok (Use a large one as we'll use the same for the halwa as well) and add the dry nuts. Toast them till golden brown. Drain excess ghee and keep aside.

3. Heat the 1/2 cup ghee in the same pan and add the rajgira flour, stirring simultaneously so that it absorbs all the ghee. Roast for 2-3 mintues till you get the aroma. Turn off flame and keep aside.

4. Once the sugar has melted, place the kadhai with the rajgira flour back on low flame, and gradually add the sugar syrup to it, remember to keep stirring to avoid lumps. Let cook for 4-5 minutes. 
Finally add the toasted nuts and cardamom powder and give it a final stir. Remove and serve hot.

Strawberry-Mint Cheesecake (NoBake)

         It's always the right season for desserts. And right now, it's the right season for chilled desserts. I've always wanted to try a No-Bake cheesecake recipe with an alternative for Cream cheese as well, as not everyone might have access to it.
Trying this combination after quite some research and very happy with the results :) For the 34th Bloghop theme of #NoCookNoBake, I tried this dessert...

NO BAKE STRAWBERRY-MINT CHEESECAKE

Ingredients : (For a 6 inch Cheesecake, serves 4)
For the crumbs base:
Digestive biscuits - 8-10
Softened butter - 100 gms
For cheesecake filling :
Chopped Strawberries - 1 cup
Mint leaves - 6-7
Clove powder -  1 pinch
Whipped cream - 200ml
Paneer - 200 gms
Powdered sugar - 200 gms
Vanilla essence - 1 tsp
Lemon juice - 2 tsps
Milk - few tablespoons
Method :
1. Put digestive biscuits into a ziplock bag and crush lightly using a rolling pin. Transfer to a bowl. Add the softened butter and mix well. Spread in an aluminium cake tin and press using the back of a flat spoon to even it out. Refrigerate for about 30 minutes.

2. Coarsely puree strawberries, mint leaves and clove powder. Keep aside.

3. Whip together paneer, powdered sugar along with few tablespoons milk to aid blending. Now add vanilla essence and lemon juice and whip again. Transfer to a bowl. Fold in the whipped cream and mix gently. 

4. Take out the biscuit base and pour the whipped cream mix over it to coat evenly. I layered the cream mix and strawberry puree alternately to make it more colourful. Decorate with strawberry slices and mint leaves. 
Leave it to set in the fridge undisturbed for a good 6 hours, or better overnight. Do not freeze.
Remove, cut into wedges and serve. 

Mirch-Cauliflower Kolhapuri

A famous dish from the Kolhapur district of Maharashtra, the Veg Kolhapuri is made with a unique spice mix and vegetables cooked in an equally spicy gravy. Here's a slightly cut-down version using the 'Bajji' green chilies and Cauliflower.

MIRCH CAULIFLOWER KOLHAPURI

Ingredients:
Kolhapuri Masala : Cinnamon 1" stick
Cumin seeds 1/2 tsp
Fennel seed(saunf) powder 1/2 tsp
Star Anise (Chakri phool) 1
Bay leaves 2
Black Cardamoms 2
Black peppercorns 7-8
Other Ingredients :
Ginger -garlic paste - 1 tsp
Mixed boiled vegetables - 1.5 cups
Oil 4 tbsps 1/2
Dry coconut (khopra) grated
Cloves 8
Black peppercorns 8
Poppy seeds (khuskhus/posto) 1 tsp
Coriander seeds 1 tsp
Whole dry red chillies 6
Onions chopped 2 large
Tomatoes chopped 2 large
Red chilli powder 1 1/2 tsps
Turmeric powder 1 tsp
Salt to taste Fresh coriander leaves chopped

Method : 
1. Grind all the ingredients of the Kolhapuri garam masala to an almost fine powder and keep aside.

2. Heat two tbsps oil in a kadai. Add grated kopra, cloves, peppercorns, khus-khus, coriander seeds, red chillies and lightly fry.

3. Keep aside 1/4th of the chopped onions aside and add remaining to the pan. Cook till it turns slightly brown. Cool & grind these ingredients to a paste with a little water.
4. Heat remaining 2 tbsps oil in another pan. Add the remaining chopped onions and sauté till brown. Add the ginger-garlic paste and continue to sauté.
5. Now add chopped tomatoes, haldi, red chilli powder, ground masala paste, half cup water and cook for two minutes.
6. Add the boiled vegetables, simmer for four to five minutes. Add the Kolhapuri masala powder, check for salt and mix well. Garnish with coriander leaves and serve hot.