Nigella Seeds(Kalonji) Dip or Aachari Dip

   Nigella or Kalonji or Black seeds, is known as the "seed of blessing" as it is considered to be one of the greatest healing herbs of all times.. Apart from being a wonderful medicine, Nigella seeds are superb spice, used to flavor a variety of authentic dishes including pickles..Also popular decorative spice for tossing onto bread or naan, savoury cookies or pastries, as well as over salads too.. A tempering of Kalonji along with jeera goes well over rice too. its taste adds flavorsome value to any type of curry or stew or even to dal..Toasted Nigella seeds can be added to citric pickles to balance the flovor and improve digestion..Today's recipe is totally inspired my indian pickle's flavor. It's all about "Nigella Seeds(kalonji) Dip" or "Aachari Dip"...

    Never before would you have experienced such a wide assortment of Indian spices in a dip! With a base of curds, tempered with five aromatic spices, perked up with coriander and green chillies, and chilled to a pleasant temperature, this lip-smacking Achaari Dip or Nigella seeds Dip will make your taste buds tingle with joy, yearning for the next bite of dip-coated cracker or chip or tikki or khakhra..:)  
   When friends or family are coming over, a snack of chips and dips is the first thing comes to mind.. Or even wonderful snack to enjoy on a weekend's evening. This Nigella seeds dip is also perfect with simple Khakhras.. I perfer this dip with my favorite Bajari Dhebra Khakhra.. It goes very well with some crackers too.. Any crackers or corn chips or khakhras or tikkis become interesting with this deliciously chilled low-fat yogurt dip enhanced with delectable spices. Prepare in advance and enjoy at leisure.. 
  My #foodiemonday #bloghop entry for #nigellaseeds..

INGREDIENTS:: 
1/2 teaspoon Oil
1/4 teaspoon Nigella seeds(Kalonji)
1/4 teaspoon Fenugreek(Methi) seeds
1/4 teaspoon Mustard(rai) seeds
1/2 teaspoon cumin seeds
1/2 teaspoon Fennel Seeds
A pinch of asafoetida(hing)
1/4 cup Chopped cilantro
Green chillies according to taste.(use 1-2)
3/4 cup Low-fat hung Yogurt or you can use regular yogurt
Salt to taste
Sugar to taste
METHOD::
* Heat the oil in a small pan.
* Add mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and fennal seeds.
* Add asafoetida, when seeds crackle.

* Saute for few seconds.
* Turn off the stove and keep aside to cool down.
* Add all roasted spices, green chillies, chopped cilantro, salt and sugar into a blender jar along with very low amount of water.
* Blend all together and make a fine paste.
* Pour the paste into a bowl, add the hung yogurt and wisk well.

* Keep in fridge for at least an hour. 
* Sprinkle some Nigella seeds and serve chilled.
* Enjoy.

NOTES:
-You may use regular yogurt instead of low-fat.
-You can use combination of sour cream and yogurt too.
-You can eat immediately too, no need to chilled it. But chilled taste more delicious.
  

Pav-Bhaji Pasta

     Here's the most luscious and interesting recipe for all you cooking enthusiasts out there!! Serve the goodness of Pasta and wholesomeness of Pav-Bhaji with this rich aggregate to the dinner table. when an all-time favorite Desi snack crosses paths with a popular Italian dish, the result is this fascinating Pav-Bhaji Pasta!!

  My #foodiemonday #bloghop entry for this #pasta mania theme..

Ingredients:
1 cup Boiled Pasta
1/4 cup Chopped Carrots
1/2 cup Chopped Onions
1/4 cup Chopped Bell peppers
1/2 cup Chopped Tomatoes
1/2 cup Boiled & mess Potatoes
1/4 cup Blanched and chopped Cauliflower
1/4 cup Blanched Peas
1/4 teaspoon Chaat masala
2-4 tablespoon Butter
1-2 teaspoon Pavbhaji masala
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
1-2 tablespoon lemon juice
1 tablespoon red chili-garlic paste(sauce)
Salt to taste
Couple of tablespoon grated cheese and some cilantro for garnishing.
Some water
Method:
* Heat the pan and add 2-3 tablespoon Butter.
* Add chopped onions and saute until gets light pink in color.
* Add chopped carrots, bell peppers, tomatoes and cook well.

* Add red chili powder, turmeric powder, chaat masala and pavbhaji masala.
* Saute well.
* Add boiled and messed potatoes, blanched peas and blanched cauliflower. 

* Add little amount of water and mess all the vegetable very well. (add more water if needed)
* Add red chili-garlic paste and lemon juice along with Salt.
* In another pan heat the 1 tablespoon butter and toss the boiled pasta in it.
* Add buttery Pastas into mixed vegetable and mix well.

* Turn off the stove and serve the Pav-bhaji pasta with garnishing of grated cheese and chopped cilantro.
* Serve the Pav-Bhaji Pasta with some garlic bread.

* Enjoy.

Blueberry-Mango Marble Froyo Bars

 Dipped in hues of love and trust has come the festival of Holi. Let the colors of Holi spread the message of peace and happiness with this colorful recipe..

Holi--the festival of colors, marks the beginning of spring season and is celebrated in different parts of India though the rituals and customs to celebrate this festival vary from one region to another, the spirit of festivity remains the same. Holi is one festival, where people tend to forget their grudges and misunderstandings and welcome each other in their lives with warmth and love.. 

Holi Hai.....

      My colorful recipe for this #foodiemonday #bloghop #holispecial theme.

Ingredients:
For Blueberry Froyo:
1 cup greek yogurt
1/2 cup blueberries
Sugar as taste
For Mango Froyo:
1/2 cup greek yogurt
1/3 cup chopped mango
Sugar as taste
Method:
For Blueberry Froyo:
* Pour all the ingredients of blueberry froyo in a blender and make smooth puree.
For Mango Froyo:
* Pour all the ingredients of mango froyo in a blender and make smooth puree.
Freezing Method:
* Line a loaf pan with parchment paper and spread blueberry smooth puree evenly inside.

* Top with 5-6 tablespoon of mango smooth puree on it.
* Use a clean bread knife to gently swirl on the puree.
* Cover with the cling film and freeze overnight or until solid.
* Cut into bars, once froyo gets solid.

* Blueberry-Mango Marble Froyo bars are ready to eat..

* Enjoy!!

Dhaba-Style Paneer Butter Masala

   "The willingness to listen, the patience to understand, the strength to support, the heart to care & just to be there.. that is the beauty of a lady!!"
              Happy Women's Day!!
   So, for this great dedication of this special post on women's day for one of the great lady, who always inspired me in cooking skill.. I'm sharing today's recipe from Bhavna's kitchen. This post and recipe is all about inspired by some women and I learn lots of cooking by watching Bhavna's youtube videos. After getting married, not a lot but few responsibilities came on and started cooking with whatever I could make. Usually some routine food. After moving into USA, couldn't find some delicious Indian Food anywhere around me..Even though I wanted to eat tasty food but never knew how to cook. Interest for cooking was somewhere in the corner of my heart. After searching for good tasty recipes, finally one time I watched Bhavna's recipe on youtube and tried that , not only that but came out same as i wanted since a long.. My tries and errors makes me perfect day by day and all credit for new recipes goes to Bhavna, when it comes about inspiration. So, today's recipe is copycat recipe from her and I"m sure this recipe will satisfied you whenever u craving for some restaurant style food.. 

 My #foodiemonday #bloghop entry for #women'sdaytreat.

Ingredients:
1 cup Paneer
1 large Onion
1 tablespoon ginger-garlic paste
1/2 cup Almond meal/flour
1/4 cup yogurt
1 small can tomato paste
2 teaspoons dhanajeeru
1 tablespoon Kasuti meethi
3 tablespoon Oil-Butter
2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
Salt
Some whipping cream and cilantro
Method:
* Heat oil and butter in a pan.
* Add Paneer cubes until golden brown and keep aside.

* Add chopped onions in same pan with ginger garlic paste. 
* Add some salt and saute till onions gets tender and light pink.
* Transfer cooked onions, ginger & garlic into a blender.
* Add yogurt, 2 tablespoon tomato paste and almond meal and blend all. 
* Add some water when blending and make smooth paste.
* Heat oil and butter again and add this smooth paste into it.
* Add turmeric powder, red chili powder and dhanajeeru.
* Stir and cook for little bit.

* Add some more tomato puree, stir and cover and cook.
* Add garam masala, sugar and Kasuri methi mix well and cook.
* Add fried Paneer cubes , mix and cover the lid and cook for 2-3 minutes more. 
* Add little water if needed at this point.
* Turn off the stove.

* Serve with some chopped cilantro and drizzle some whipping cream.
* Serve with some Naan, Roti or rice.
* Enjoy..

Recipe Credit:: Bhavna's Kitchen

Cherry Cheesecake Crescent Rolls

    Experiencing a cheesecake craving?  These yummy Cherry Cheesecake Crescent Rolls are your answer! and also perfect for Valentine's Day!! 

Need a quick and easy dessert for your Valentine?---These Cherry Cheesecake Crescent Rolls are so easy to make and absolutely delicious!  What could be yummier than strawberry and cream cheese wrapped up in a warm buttery crescent roll?Just a few ingredients, and your dessert is ready! 

 My #foodiemonday #bloghop entry for #valentinestheme..

Ingredients:

* 1pack refrigerated Pillsbury Crescent Roll(8 oz.)

* 8oz. Maraschino Cherry

* 4-6oz. Cream Cheese(half pack)

* 1tablwespoon Powdered Sugar

some powdered sugar and nutella spread for garnishing (optional)

Method:

* Preheat oven to 350 degrees.

*Carefully unroll Crescent Roll Dough and separate into 8 triangles.

* Lay triangles flat on large nonstick cookie sheet.

* Spoon approx. 1 tbsp of cherry suryp  mix with cream cheese and 1/2 tbls sugar powdered.

* Place the cream cheese mix (about 1 tbls) onto each triangle.

* Place one Cherry on top.

* Carefully roll up Crescent Rolls.

* Bake for about 15-20 minutes or until done.

* Drizzle with Nutella and Cream chesse and white chocolate mix.(optional)

* Sprinkle with powdered sugar.

* Enjoy!!

Sev-Tometa nu Shaak

 You know, Gujarati Cuisine and specially Kathiyawadi regional recipe is beaming with fresh ingredients and sweet, Spicy flavors. Sev- Tameta nu shaak is one of the Kathiyawadi recipe.. Sev-Tameta nu shaak is a one pot meal and so comforting you hardly need to chew(a sign of amazing comfort food, obvio:)  All in all, it's very quick, very simple and very satisfying, no fuss recipe--just how I like it. 

 My #foodiemonday #bloghop entry for #regionalcuisine....

Sharing with you my Gujarati/Kathiyawadi Thali with you all, hope you enjoy this as much as i did..:)

Ingredients::
500g fresh Tomatoes, roughly pureed (I used food-processor for roughly pureed)
120g finely chopped Onions
3 tbsp Oil
¼ tsp Mustard seeds
1 tsp Cumin seeds
½ tsp Fennel seeds
¼ tsp Asafoetida
½ tsp Turmeric powder
1-2 tsp red Chilli powder (or to taste)
1 tbsp sugar
½ tsp Garam masala or Chicken masala(I used chicken masala)½ tbsp water
1 tbsp cream (optional)
Salt to taste
Some chopped Cilantro to garnish
For Sev;
1 cup Besan flour
1tsp Oil
Pinch of Asafetida
Salt to taste
1/2 tsp red chilli powder
Method::
For Sev;
* Mix all the dry ingredients together, besan flour, red chili, salt and asafetida. 
* Add the oil and mix it well.
* Add the water slowly to make soft and smooth dough. 
* Dough is very sticky, I used a spoon to mix the dough in the beginning. Then oil the palm and knead the dough. 
* Cover the dough and allow to rest.
For Shaak;
* Heat the oil in a pan and add the mustard seeds (wait for them to pop) and then add the cumin seeds, asafoetida, fennel seeds and onions. 
* Saute until the onions become translucent.
* Then add the pureed fresh tomatoes.
* Season with red chilli powder, turmeric powder, garam masala, salt and sugar.
* Allow to cook down to a fairly thick mixture, and then adjust the texture with around 1/2 cup of  water.

* Cover the pan with lid and cook on slow flame for about 1-2 minutes. 
* Meanwhile, greased sev maker with attachment. Place dough to fill the cylinder of sev maker and close.
* Now hold the sev maker over saak pan, press the handle, sev will start coming out in to the shaak. As sev is coming, slowly move the sev maker in circular motion.

* Cook sev for couple of minutes with shaak and turn of the stove.

* Add cream in it and mix.(optional)
* Sprinkle some chopped cilantro and Serve with roti, bhakri or rotla..

* Enjoy..
NOTE:
* You can use ready made sev too. 
* Just make shaak and topping with redy made sev when you serve.

Fennel, Roasted Beet & Citrus Salad with Fennel-Beet Yogurt Dressing

   This delicious salad is full of dramatic colors, bright and sharp flavors, and also contrasting light textures.. This classic Moroccan salad, is the combination of fennel, beet and mandarin orange, which is perfect for a wintertime brunch.. The flavors are quite unique with fennel-beet yogurt dressing. My favorite thing in this salad is Roasted Beet! How do you feel about them? I'm into them, but they might be one of the most polarizing vegetable on the face of this earth:) clearly, I'm a fan of Beet.. And this roasted beet add extra unique taste in this Salad so, try it and believe me;) 

Ingredients::
2 small mandarin oranges (peeled and separated segments)
1 small Beet (peeled)
1/4 cup diced fennel bulb
1/4 cup chopped fennel green leafy fronds
1/4 cup diced onion
1/4 cup diced tomato
1/4 cup diced cucumber
1/4 cup roughly cut baby spinach
1/4 cup diced purple cabbage
For Fennel-Beet Yogurt Dressing:
1/3 cup bitten yogurt
1 tablespoon Olive oil
1 teaspoon fennel seeds
Salt to taste
1/4 teaspoon black pepper powder
1 teaspoon lemon juice
Method::
* First sliced the beet and grilled them on stove with drizzling little olive oil.

* Save one small sliced grilled beet for dressing.
* Diced them and keep on side.
* Take a mixing bowl.
* Add all vegetable in the bowl including grilled diced beets.
* Mix them well.
* Keep bowl aside.

For Fennel-Beet Yogurt Dressing:
* Take all dressing ingredients into a blender including one slice of saved grilled beet.
* Blend them very well.
* Keep the dressing in a small bowl.

* Toss the salad.
* Transfer into serving plate or a bowl. 
* Drizzle fennel-beet yogurt on the top of the salad. 
* Serve it. 
* Enjoy.!

Malai Peda (Milk Fudge)

          As the cold winter days melt into the more comfortable spring weather, people celebrate Basant Panchmi or Vasant Panchami. The festival, it signifies the beginning of Vasant Rutu(ritu)(Spring season). Vasant is associated with freshness and a new beginning in all spheres of life. For Vasant Panchami the yellow color dominates for not only do people wear yellow colored cloths, even the food that's prepared as offering to the goddess is also yellow. My today's recipe is Malai Peda- A rich sweet flavored with saffron and generously garnished with pistachios..

                          "May every goodness touch your soul..
                             And the brightest light of knowledge..
                                Illuminate your life..
                            So here's me wishing you..
                          A very happy Vasant Panchami to all !"
 My #foodiemonday #bloghop entry for #vasantpanchmi Theme.

Ingredients:
1 cup Milk powder
1/2 cup Heavy whipping cream
1/3 cup Powder sugar
1 1/2 tablespoon Milk
1/4 teaspoon Saffron strands
1/4 teaspoon Cardamom powder
1 1/2 teaspoon Ghee
Some roughly crushed Pistachios.
Method:
* In a heavy bottomed cooking pot, melt 1tsp ghee and add heavy whipping cream and milk powder.

* Cook till the mixture gets thick on low to medium heat.
* In 1tbls hot milk dissolve the saffron strands to get the yellow color.

* Once the mawa(whipping cream & milk powder) starts getting thicker, stir the dissolved saffron till it gets solid. (almost 7-8 minutes)
* Remove from the stove when it gets thick.

* Spread on a plate and allow it to cool down completely.

* Break the lumps after cool down and mix sugar and cardamom powder in it.

* Apply just little ghee on your palm and make small balls with your fist.

* Use knife to make designs on it.
* Stick some pistachios on the Peda.
* Serve.
* Enjoy...