Lavender Malai PedaSukha Matar AlooRice Kheer – North Indian Rice PuddingZucchini & Shrimp Tamarind RicePaneer ChowmeinTamatar Sev SabjiMasala Chai Ice CreamBaked YogurtAloo Paneer ki SabziGram Flour Chocolate Banana Bread

Step 1

In a medium bowl, add the ghee, milk powder, milk and almond powder. Using a spoon or whisk, mix togther till a smooth mix is formed. It will be slightly thick and pourable runny.

Step 2

Pour the mixture in a non stick pan (I use my 10 inch pan) and set it on a low medium stove.

Step 3

Start cooking and stirring. Dont walk away. You will see that mixture will start to become thick. After about 2 minutes it will be pasty and sticky.

Step 4

Keep stirring and scraping the sides till it becomes a thick mass and starts clumping around the spoon. Once that happens, dont stir a lot else pedas will become chewy. When the mixture starts leaving the sides of the pan, its ready. Takes about 4-6 minutes.

Step 5

Take out in a bowl and let cool down slightly.

Step 6

Only when the mixture is cooler to touch(but not cold), add the almond extract, ground lavender and sugar. Using your hands, mix everything together. Add food color(if using) and knead to mix evenly.

Step 7

Divide into 8-10 portions. Smear some ghee on your palms and roll each portion into a smooth ball. Press the ball slightly to flatten it to resemble traditional peda shape. Repeat for all portions.

Step 8

Store in fridge upto 2-3 days. These can be frozen upto 3 weeks, thaw before serving(do not microwave).

Step 9

Add the oil to a wide and heavy iron kadai and let heat up till its a bit smoky.

Step 10

Temper the oil with hing and cumin seeds and let crackle. Add the ginger and saute for 30 seconds.

Step 11

Add the sliced onions and on low medium heat cook the onion till they are browned.

Step 12

Add the peas and potatoes together, mix and saute with the onions for about 3-4 minutes stirring regularly.

Step 13

Sprinkle the spice powders (except amchoor & garam masala) and add salt. Mix well and cover the wok and let peas and potatoes cook on low heat for about 6-8 minutes. Open and stir halfway once to make sure nothing is sticking to the bottom of the kadai, if so add a light splash of water, cover and let cook again until the poatoes and peas are soft.

Step 14

Uncover and add the amchoor and garam masala and on high heat, saute the sabzi for about 3 minutes stirring regularly. You will see that the peas are shiny and the potatoes are falling apart, that makes this sabzi super delicious.

Step 15

Garnish with chopped cilantro and serve warm. If you are planning to serve later, make sure that you transfer the sabzi to another dish and store.

Step 16

Wash rice 2-3 times under a stream of water until the water runs clear. Add enough water to cover the rice and let soak for 30 minutes. This helps in even cooking of rice.

Step 17

Rinse a wide and heavy pot with water. Dont wipe the water. Add milk and green cardamom to the pot. Set the milk pot on a low medium stove to boil.

Step 18

In the mean time warm ghee in a pan and lightly toast the nuts in it. You can deep fry nuts in more ghee if you wish. Transfer to a plate and set aside. You can chop them as small or big as you like once they cool down.

Step 19

When you see that the milk is starting to boil, drain and add the soaked rice to the milk. Immediately start stirring else the rice will stick to the bottom of the pot.

Step 20

Now let the rice cook in milk for the next 45 minutes or so. Keep the stove on low medium and keep on stirring the milk often and scraping the sides and mixing with milk as needed.

Step 21

Slowly the rice will cook and break down into small pieces and the kheer with start becoming thick.

Step 22

By the end of 45 minutes you will see that the kheer is thick, the milk and rice are not seperate and it resembles a thick custard. If you like a runny kheer, cook for about 35 minutes. You decide how much to reduce the milk depending on the consistency you like.

Step 23

Take off the stove and let cool down a bit. Once a little cool, add the jaggery powder and mix in. Dont cook after you have added the jaggery powder else the kheer will curdle.

Step 24

You can pick and discard the cardamom seeds at the end of cooking. If you like a stronger cardamom taste, add 1/4 tsp ground cardamom powder.

Step 25

If you want to serve warm, garnish with nuts and serve rightaway. Else chill for a few hours and serve.

Step 26

Lighly dry roast all the ingredients for the spice powder in a skillet. Cool slightly and grind to a powder(not too coarse or super fine).Keep ready.

Step 27

In a wide skillet (12 or 14 inch), heat up 1.5 tbsp oil on low medium heat. Once oil is warm, lower the heat and layer the shrimp and sprinkle a little salt. Cook 2-3 minutes each side. Once orange and cooked through, transfer to a plate.

Step 28

Now we have to work quickly. Add the remaining oil to the skillet and heat on medium. Add the onions and lightly brown them. Next add curry leaves and let crisp a bit.

Step 29

Next add the zucchini, green chilli and garlic and saute them for 1-2 minutes taking care that zucchini isnt too soft.

Step 30

Add the tamarind pulp and jaggery next and quickly mix for 30 seconds or so. Add the rice and cashews to the skillet. Sprinkle 2 tbsp of the spice powder that we made along with salt. Also add a little splash of water if you feel that rice is getting too dry.

Step 31

Stir fry for 3-4 minutes until warmed through and slightly crisped.

Step 32

Serve immemdiately with papadams.Enjoy!

Step 33

Add all the sauce ingredients to a bowl and mix well. Set aside.

Step 34

Cook noodles as per package instructions. Drain, massage with little oil and keep ready.

Step 35

In a large wok, add oil and heat up. Add onions, ginger, garilc, scallion white part and green chillies all at once to the wok.Stir fry on high heat for about 2 minutes. Don't brown too much.

Step 36

Next add the peppers and paneer to the wok, sprinkle a pinch of salt and stir fry on high heat just for a couple minutes. We dont want to overcook them but the paneer should brown lightly.

Step 37

Next add the noodles to the wok.Pour over the sauce that we prepared.

Step 38

Using tongs or chopsticks or two forks, toss everything together until the noodles are coated in the sauce and everything is heated through. Let stir fry for about 2 minutes so that the noddles crisp up.

Step 39

Remove from heat and add the green part of scallions. Serve immediately.

Step 40

Chop the tomatoes into small pieces.

Step 41

Heat up 2 tbsp ghee in a pan on low medium heat. Crackle the mustard and cumin seeds followed by hing.

Step 42

Next, add the ginger, curry leaves and green chillies. Saute for 10-15 seconds.

Step 43

Add the tomatoes next and sprinkle salt, coriandr, red chilli and tumeric powder. Mix and saute the tomatoes for a couple minutes untill you see that they are warmed up.

Step 44

Cover the pan and let the tomatoes cook doen for 6-8 minutes on low medium heat until they are squishy but still have a lot of texture.

Step 45

Let the tomatoes bubble and add jaggery, 1 tbsp ghee and garam masala. Mix and let cook for about 2-3 minutes.

Step 46

Switch off the stove and mix in the sev and chopped cilantro. Serve immediately with extra sev. Enjoy!

Step 47

Add the half and half to a sauce pan and heat it up on high till you see small bubbles on the side of the pot. Do not let boil. Switch off the stove and add ginger and tea bags to the hot half and half. Let stand and infuse for 15 minutes.

Step 48

Meanwhile, add all the spices listed under chai masala to a spice grinder and grind to a fine powder. You will get extra masala which you can store for your chai.

Step 49

Once the tea bags have infused, pick them up and squeeze using tongs to release all the flavor and liquid. Discard the bags.

Step 50

Strain the the half and half into a large bowl. Add the heavy cream, condensed milk and chai masala to it. Using a whisk mix very well to combine. This concoction is very delicious and hold your self from not drinking it 🙂

Step 51

Once mixed chill the ice cream base for 2 hours. Then, transfer to a glass container, cover with a foil or lid and freeze overnight.

Step 52

Allow to stand on the counter for about 6-8 minutes before scooping. Enjoy!

Step 53

Tie the yogurt in a cheesecloth or muslin bag for about 4-6 hours so that the liquid is strained. You will get about 1 cup of thick hung yogurt.

Step 54

Preheat overn to 250F.

Step 55

Place the hung yogurt with rest of the ingredinets in a large bowl and whisk very well.

Step 56

Transfer to the whisked yogurt to an oven safe dish. Cover the dish using aluminium foil.

Step 57

Place the dish in the preheated oven and bake for about 35 to 40 minutes until the sides are firm and the center is jiggly. You may see liquid seperating on sides, thats normal.

Step 58

Once baked, take out of the oven and let cool to room temperature. Chill for 6-8 hours before serving.

Step 59

Add toppings like granola, fruit, nuts or seeds as desired. You can make individual servings as well by baking in ramekins.

Step 60

Peel and cut the potato into 6-8 pieces. Keep soaked in water. Cut paneer into triangles or squares, as you wish, do not cut too thick or too thin.

Step 61

Heat ghee on medium heat in a heavy bottom pot. Once nicely warm, add the whole spices. Crackle for 10 seconds and then add the onions.Cook onions till they brown evenly.

Step 62

Add the ginger, garlic and cook for a minute or so till you smell a nice aroma.Then add the powdwered spices – coriander, turmeric, red chilli powder. Cook for 2 minutes in oil until you smell a toasty aroma. If you feel that the spices are getting dry, add a splash of water.

Step 63

Next add the tomatoes,sugar and salt to the potCook for 5-6 minutes till you see oil seperating on the sides and the tomatoes are pulpy. Add the potatoes and mix well. Saute the potatoes for 3-4 minutes with the masala.

Step 64

Add 1 cup hot water, mix.Taste and adjust the salt of the masala and bring it to a slow boil. Once boiling, reduce the stove to medium low and cover the pot. Let cook on medium heat for 6-8 minutes or until the potatoes are 95 percent cooked.

Step 65

Once the potatoes are fork tender, add the paneer, kasuri methi, cumin powder and garam masala. Mix and cover again and let cook for another 5-8 minutes until poatoes are cooked through and the paneer has softened.

Step 66

Let rest for 20 minutes before serving. Serve garnished with chopped cilantro.

Step 67

Preheat oven to 350F. I used a 8 inch by 5 inch nonstick loaf pan to bake this bread, since my pan was nonstick I did not need to spray or line it with parchment paper. If you are using a regular loaf pan, line it with parchment paper with bit of an overhang so that the loaf is easy to take out.

Step 68

In a large bowl, add the bananas, raw sugar, ghee and milk. Whisk very well for 2-3 minutes until you all the raw sugar granules have dissolved.

Step 69

Place a sieve on top of the bowl and add besan, cocoa, baking soda and salt. Sift the flour mixture over the wet ingredinets. Do not skip sifting coz besan is usually lumpy and it will make the bread batter lumpy.

Step 70

Add the cardamom powder. If using nuts, add them right now. Using a soft spatula, gently fold and mix everyrhing together until its cocoa color. Dont over mix.

Step 71

Transfer the batter to the loaf pan and smoothen the top using a flat spatula. Scatter chocolate chunks on top.

Step 72

Bake for 44-49 minutes or until a skewer inserted in the center of the loaf comes out clean. I baked mine for 45 minutes. Note that the baking times will differ depending on the size of baking pan as well as oven.

Step 73

Once baked, let the loaf cool in the pan for 10 minutes. Pull out of the pan and transfer to a cooling rack and let cool down completely.

Step 74

Slice using a sharp knife and enjoy. You can store leftovers in fridge for 2 days or freeze upto 3 months.