Fruity Coconut Sorbet

FRUITY COCONUT SORBET

Ingredients

8-10 red grapes
1 banana
½ medium apple
Mango puree as required
6-8 orange segments
Pomegranate pearls as required
1 cup coconut milk
Ice cubes as required
1 tablespoon castor sugar
Fresh scraped coconut for topping
Green cardamom powder for sprinkling

Method

1. Roughly chop grapes. Peel and roughly chop bananas.
2. Heat coconut milk in a non-stick pan. Add castor sugar and bring to boil. Remove from heat and cool.
3. Roughly chop apple.
4. Crush ice cubes coarsely.
5. Put some crushed ice in individual Margarita glasses. Top with some mango puree, chopped banana, apple and grapes. Put some crushed ice on top and pour some coconut milk.
6. Put some broken orange segments and pomegranate pearls and top with scraped coconut and sprinkle some cardamom powder.
7. Serve chilled.

Preparation Time: 8-10 minutes
Cooking Time: 3-5 minutes

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Saffron Cookies

Learn how to make Saffron Cookies, a quick eggless cake recipe by Anushruti only on Rajshri Food!

Saffron cookies is a divine recipe which indulges you in the heavenly taste of Saffron along with the blend of pistachios and mezzaluna. It's one such cookie recipe which adds the exotic spices, the crunchiness and the melt in the mouth texture. A perfect recipe which you can make during festive season or any special occassions or even if you feel like munching something sweet. So watch the video and learn how to make Eggless Saffron Cookies.

Ingredients: (Makes 40 cookies)

1/4 tsp saffron
2 tsp milk, warmed to dissolve the saffron
6 cardamom pods
1/4 nutmeg
20 pistachios, crushed or coarsely chopped
200 gm (1 1/2 cups) flour
100 gm (1/2 cup + 2tbsp) castor sugar
100 gm (1/2 cup) ghee
A few drops of milk to bind the dough if required

Method:
- Place the saffron with the warm milk in a mortar pestle.
- In a mortar and pestle or coffee mill, grind the cardamom seeds and nutmeg to a fine powder and keep aside.
- Chop the pistachios into small pieces. A mezzaluna is great for this purpose!
- Crush the saffron into a smooth paste using the mortar and pestle.
- In a large bowl or in the bowl of a stand mixer, mix the ghee and the sugar together. Put in the saffron mixture, cardamom and nutmeg powder and blend well.
- Put in the flour and form into a dough. If the flour refuses to co operate, add a few more drops of milk, just enough for the dough to come together and form into a dough.
- Preheat your oven to 350 F
- Divide the dough into two halves and on a clean surface roll half of the dough into 6” circle. Sprinkle half of the pistachios over it and lightly roll with a rolling pin.
- Using a cookie cutter of your choice cut into cookies. Assemble the remaining dough, roll again and cut. Repeat until you have no dough remaining.
- Repeat the above step for the remaining half of the dough.
- Place the cookies on a tray lined with butter paper and bake for 15 minutes.
- Cool completely and store in an air tight container.
Note : Try replacing the plain flour with whole wheat flour if you are making it for toddlers or if you would like to do so! The only difference would be that the saffron flavour would not be as distinct!

Host: Anushruti RK ( http://www.divinetaste.com )
Director: Suchandra Basu
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule
Editing: Kishor Rai
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited

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Varai Pulao | Navratri Special Main Course Recipe

Learn how to make Varai Pulao, navratri special main course recipe by Anushruti only on Rajshri Food!

Make your Navratri Vrat more special, by making the delicious and appetizing Varai Pulao. This Pulao is wonderful in taste and adds great variety and nutrition to your diet. So with Chef Anushruti learn how to make the tempting and divine Varai Pulao

Ingredients: (Serves 6)

- 440 gm (2 cups) barnyard  millets or varai

- 2 carrots, cut into stripes

- 2 bell peppers, cut into cubes

- 1/2 cup cabbage, shredded (optional)

- 1 potato, cut into cubes (optional)

Dry masala:

- 1 tsp cumin seeds

- 6 cloves

- 6 green cardamom seeds

- 8 to 10 peppercorns

- 1” cinnamon

Seasoning:

- 4 to 5 tbsp ghee or vegetable oil

- 1 tsp grated fresh ginger

- 1 green chili, smashed with a mortar and pestle

- 1 litre (4 cups) water

- 1/4 cup to 1/2 cup extra water if required

- 2 1/2 tsp salt or to taste

Method:

- Dry roast the millets on a low flame until they acquire a nutty flavour, about 8 to 10 minutes, while ensuring that they do not turn brown. This step is crucial to get cooked millets which are fluffy and do not stick to each other.

- Prepare the vegetables and keep aside.

- In a small iron skillet, put int he whole spices and roast until aromatic, about 3 to 4 minutes. Powder these spices with a mortar and pestle or a coffee grinder.

- In a large pan or a cocotte, put in the ghee or vegetable oil and heat over a medium flame until the ghee melts if using ghee or until the oil is hot but not smoking. Lower the heat and put in the ginger and chili, stir fry for a minute. Put in the vegetables and cook covered for about 3 to 4 minutes on low heat.

- Pour in the water over the vegetables and bring to a boil. Lower the heat.

- Stir in the powdered garam masala and salt.

- Wash the millets and and put them into the water, just as it comes to a boil.

- Squeeze in the lime juice.

- Cover and cook till done on the lowest heat possible, for about 15 to 20 minutes. After 15 minutes, if you find that the top layer is uncooked, then sprinkle 1/4 cup to 1/2 cup water over it, cover and cook for 5 minutes more.

Host: Anushruti RK ( http://www.divinetaste.com )

Director: Vaibhav Dhanda

Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule

Editing: Kishor Rai

Creative Head: Kavya Krishnaswamy

Producer: Rajjat A. Barjatya

Copyrights: Rajshri Entertainment Private Limited

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Vegan Reuben Recipe

This recipe is made to feed about 20 servings. It is a lot of work to just make 1 or 2 servings, so it is best to have left overs. This will keep in the fridges for a couple weeks.

Here is what you need

Marinate 2 Packs of Tempeh with:
2 Tsp Allspice
2 Tsp Coriander
2 Tsp Red Pepper Flakes
8 Cloves
2 Tsp Black Peppercorn
2 Tsp Cardamom
2 Tsp Mustard Seeds
1 Stick Cinnamon
1 Cup Beet Juice
2 Tsp Ginger
1/2 Cup Maple Syrup
Pinch of Cayenne
1/2 Cup & 2 Tbs Apple Cider Vinegar
1/4 Cup Soy Sauce
1/4 Cup Olive Oil
2 Tbs Dijon
3 Large Cloves Garlic
2 Bay Leaves
Marinate over night

Put it together:
Rye Bread
Coconut Oil
Sauerkraut
Daiya Swiss

Sauce:
2 Tbs Veganese
1 Tbs Ketchup
2 Tbs Sweet Pickles
1 Tbs Vegan Horseradish

Speedy Homemade Cranberry Sauce Recipe

This Speedy Homemade Cranberry Sauce is a fabulous addition to your Festive Holiday Table. It's really easy to make and it will taste better that any store bought. Also you can easily make it at the very last minute before your party starts.
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Ingredients
340 g (12 oz) fresh cranberries
1/2-1 cup sugar, honey, maple syrup or agave syrup
1 pinch Himalayan pink salt
Optional Spices: Use One Of Them Or All Of Them
1/2 teaspoon cinnamon
1/2 teaspoon chili pepper
2 cardamom pods
1/2 teaspoon turmeric

Mopillah Biryani | Sanjeev Kapoor Khazana

Watch this video to find out how to make this recipe. Click to subscribe for more recipes.

MOPILLAH BIRYANI

Ingredients

250 grams boneless mutton
1½ cups rice, soaked for 20 minutes
½ inch cinnamon
1 star anise
2-3 green cardamoms
2-3 bay leaves
3-4 cloves
1 tablespoon fennel seeds
3 tablespoons ghee + for greasing
Salt to taste
1½ cups coconut milk
1 tablespoon lemon juice
1 medium onion, chopped
2-3 green chillies
4-5 garlic cloves
1 inch ginger
1 teaspoon poppy seeds
1 medium tomato, chopped
½ cup yogurt
2 medium onions
½ cup cashewnuts
¼ cup raisins
10-12 sprigs fresh coriander
Garam masala powder for sprinkling

Method

1. Preheat oven at 180ºC.
2. Marinate mutton pieces with salt, turmeric powder and garam masala powder and pressure cook till well done.
3. Grind together cinnamon, star anise, green cardamom, torn bay leaves, cloves and fennel seeds to a coarse powder.
4. Heat 1 tablespoon ghee in a non-stick pan. Add rice, mix and lightly sauté for a minute. Add 1 tablespoon prepared powder and salt and mix well. Add 1½ cups water and 1½ cups coconut milk and mix well. Add lemon juice, mix, cover and cook on low heat till rice is done.
5. Heat 1 tablespoonghee in another non-stick pan. Add chopped onion, mix and sauté till golden.
6. Grind torn green chillies, garlic, ginger, poppy seeds and salt to a fine paste. Add some water and grind again.
7. Add prepared paste to the onion mixture, mix and cook for a minute. Add tomato, mix, cover and cook for 2-3 minutes. Add salt and yogurt, mix, cover and cook till done.
8. Heat remaining ghee in another non-stick pan.
9. Slice onions and sprinkle some salt and mix well.
10. Add cashewnuts to the hot pan and fry till golden. Drain into a bowl. Similarly fry raisins.
11. Fry sliced onions in the same pan cook till theycaramelize. Drain on absorbent paper.
12. Add cooked mutton with water into yogurt mixture, mix and cook on high heat till water reduces.Reduce heat and cook further.
13. Chop coriander sprigs and add ¾ to the pan.
14. Take a glass baking dish and grease with some ghee. Layer with some prepared rice, half prepared mutton and repeat the procedure again. Top with remaining rice and even the layer. Top with fried cashewnuts, raisins and caramelized onions and sprinkle garam masala powder and remaining chopped coriander. Cover the baking dish with aluminum foil.
15. Place the baking dish on a baking tray, put the tray in the preheated oven andbake for 25 minutes.
16. Serve hot.

Preparation time: 25-30 minutes
Cooking time: 60-70 minutes

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Kadai Chicken | Easy to Cook Spicy Indian Non-Vegetarian Recipe

Kadai Chicken is one of the popular Non-Vegetarian menu in Indian Restaurants. This spicy & yummy recipe tastes juicy with distinct flavor of bell pepper.

Do try out this simple recipe and provide me your valuable feedback in the comments section below.

INGREDIENTS:

1lb Chicken pieces
1 big onion cut into cubes
1 tbsp ginger garlic paste
2 big tomatoes pureed
salt to taste
1 tbsp oil
1 tbsp clarified butter/ghee
3-4 cloves
2 bayleaves
1-2 cardamom
2 tsp coriander seeds
2 tsp cumin seeds
1 piece of cinnamon
4-5 dry red chillies
8-10 black peppercorns
1 tsp red chilly powder
1/4 tsp turmeric powder
1 tsp lemon juice
water 1-1.5 cups
1-2 tbsp fresh cream (optional)
some fresh coriander

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Triple Apple & Almond Muffins

These muffins are only sweetened with apples and dates. We make our own apple sauce and even though it is unsweetened, it tastes very sweet and works perfect in this recipe. Since these muffins are not overly decadent, we enjoy them both as weekend breakfast and weekday dessert. If you know that you like your muffins more on the sweeter side, you can reduce the apple sauce and replace the reduced amount with maple syrup.

Dry ingredients
1 cup / 100 g almond flour
1 cup / 100 g rolled oats (use cert. gluten free if intolerant)
2/3 cup / 75 g buckwheat flour
2 tbsp arrowroot (or potato starch)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground cardamom
½ tsp ground ginger
½ tsp sea salt

Wet ingredients
160 ml / 2/3 cup plain unsweetened yogurt or plant yogurt
80 ml / 1/3 cup coconut oil, butter or olive oil
10 fresh soft dates, pitted and mashed
3 large eggs (or 3 tbsp chia seeds mixed with 9 tbsp water)
1/2 cup / 120 ml apple sauce, unsweetened (see below for instructions hot to make your own)

3 apples

Preheat the oven to 400°F / 200°C. Grease a muffin pan with oil or butter or line it with muffin tins. Add all the dry ingredients to a food processor or blender and process on high speed so the oats turn into coarse flour and all ingredients are mixed. Transfer to a large mixing bowl. Add eggs, yogurt, coconut oil, dates and 1/3 cup / 80 ml of the apple sauce (save the rest for later) to the food processor or blender and mix until smooth, and then transfer to the mixing bowl with the dry ingredients. Grate two of the apples and add them to the batter. Divide the batter into the muffin tins filling them only half way up. Drop a heaping teaspoon of apple sauce in the middle of each muffin and then cover with the remaining batter. Slice the remaining apple thinly, brush the slices with oil and place one or a few slices on top of each muffin. Dust with cinnamon. Bake for about 18-20 minutes. Let cool for a bit before taking them out of their tins and they will release easier. Enjoy!


Apple Sauce
Homemade apple sauce is dead simple and if you choose a sweet variety of apples, no other sweetener is needed.

1 lb / ½ kg organic apples
¼ cup / 60 ml water
1 tsp lemon juice

Core the apples, cut them in ½ inch / 1 cm dices and add to a large sauce pan on medium heat together with the water. Bring to a boil and then turn down the heat slightly. Let simmer for 20-25 minutes. Use a hand blender to mix it smoothly. Add lemon juice and stir around to prevent the color from going brown. Store in air-tight glass jars the fridge for about a week or in plastic containers in the freezer for-like-ever.


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Sweet tomato chutney recipe for paratha & snacks

Sweet Tomato Chutney/Chatni recipe for paratha & snacks is an easy Indian chutney.Simple to make at home with cashew,raisins & other spices which goes well with lunch,dinner & breakfast.This chutney recipe is flavorful which can be served as condiment for party,potluck and in tiffin box.

This perfect chutney is cooked on stove top which is finger licking good.Serve this sweet chutney to your family,friends,kids and loved ones and win their hearts.In this video learn how to make/cook Sweet Tomato Chutney at home with easy step by step instruction & correct cooking technique. Happy cooking.

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Ingredients: Tomato, sugar, bay leaf, dried red chili, fennel seeds, carom seeds, nigella seeds, fenugreek seeds, mustard seeds and cardamom powder.

Cookware: Pan and spatula

Orange and Chai Spice Cake

Learn how to make Orange and Chai Spice Cake , a quick and easy dessert recipe with Priyanka.

Is dessert your weakness? Then checkout our new recipe of Orange and Chai Spice Cake,we assure you that with each bite of this cake you will be able to satisfy your sweet temptations. So watch the video and learn how to make delicious and mouthwatering Orange and Chai Spice Cake 

Ingredients

Orange- 1 ( zest and juice removed separately)

Flour - 2 cups

Baking powder – 2 tsp

Baking soda - 1 tsp

Condensed milk - 1 cup

Butter – 3/4th cup (soft)

Chai powder – 1 tbsp

Water – 3/4th cup

Cinnamon powder – 1/4th tsp

Cardamom powder – ¼ th tsp

Cloves powder – ¼ th tsp

Fresh ginger paste – ¼ th tsp (optional)

To drizzle

Cream cheese – 3/4th cup

Unsalted Butter – ½ cup

Icing sugar – 2 cups

Chopped pistachios – ½ cup

Method

·- Sift 240gms (2 cups) of regular flour add 2 tsp of Baking Powder & 1 tsp of Baking soda and keep it aside

- Add the wet ingredients together and whisk them – 400gms Condensed Milk, 150 gms of Soft Butter (unsalted preferable)

-Then add all the spices, orange zest (keep ½ tsp aside for garnishing)and whisk again

- Add chai infused water and mix well.

- Add this mix to the wet ingredients in 2 batches

- Pour the prepared batter into the tin and bake at 175 degree Celsius for 25 minutes (do insert a toothpick after baking to check if its done)

- Prepare the drizzle by mixing together cream cheese and butter and whisk till it becomes soft and fluffy. Add icing sugar in 2 batches. 

- Demould the cake and wait for few minutes before it cools down

- Once the cake is cooled pour the drizzle on top and garnish with chopped pistachios and orange zest

Note : 

Steep chai powder in water and keep it aside for 10 minute to extract the flavors

Host: Priyanka Doshi

Director: Tushar Tawde

Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule

Editing: Kishor Rai

Creative Head: Kavya Krishnaswamy

Producer: Rajjat A. Barjatya

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CORN WADA WITH SAGO SWEET - Mrs Vahchef

Mrs.Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women

Corn Vada, an Andhra style recipe makes for a wonderful evening snack with combination of sago sweet.

INGREDIENTS:

Corn(regular and hard) 1 nos

Green chillies 2 nos

Cumin seeds ½ tsp

Salt To taste

Onions 1 nos

Oil To fry

Sago(soaked for 30 mins) 1 cup

Cardamom powder 1 pinch

Jaggery ½ cup

Milk 300 ml

METHOD:

1. Take a mixie jar and add corn, green chillies, cumin seeds, salt and blend into a coarse paste.

2. Transfer into a bowl and add onions, mix nicely.

3. Take small dumpling and make round flat wada using hand and deep fry in oil until golden brown in colour.

4. Transfer paper towel later into serving plate.

5. For sago sweet: Take a pan and add sago and cook it.

6. To it add cardamom powder, jaggery, milk and mix nicely.

7. Transfer into serving bowl and place in vada plate, break vada into pieces and dip in sago sweet.

8. Now corn wada and sago sweet is ready to serve.

Curried Pumpkin Coconut Bisque by Chef Michi

1 tsp. extra virgin olive oil or vegetable oil
1 medium onion, finely minced or pulsed in a processor
2 tbsp. curry powder
2 tsp. ground cumin
½ tsp. ground cardamom
½ tsp. ground turmeric
1 tsp. granulated garlic
1 tsp. garlic salt
14 oz. unsweetened coconut milk
28 oz. 100% pure pumpkin
14 oz. crushed tomatoes
4 cups chicken or vegetable broth
2 tbsp. chives, fresh chopped or dried, optional
½ cup fat free Greek yogurt, optional


Place a large soup pot on the stove over medium high heat; add the oil. Then add the onion and sauté for about three minutes. Be careful not to let it get too brown because a burnt flavor will permeate the soup. Add the curry powder, cumin, cardamom, turmeric, granulated garlic and garlic salt to the pot. Cook for an additional minute, constantly stirring. This helps release the essential oils in the spices.

Pour in the coconut milk, pumpkin, crushed tomatoes and chicken broth. Bring to a gentle simmer and cook for about 10 more minutes.


This recipe also is available at www.ktasuperstores.com/recipes/curried-p­umpkin-coconut-bisque

Passion Fruit & Cardamom Mojito by Barmazter.

A Barmazter signature recipe combining Passion fruit puree & Cardamom into the worlds most popular cocktail.