And there I go…just couldn’t keep my promise 🙁 . What a long unexpected hiatus this has been! Its the same story; I’ve been nothing but really very busy with work and before I realized Summer’s already over! While I had been focussed on work, it was great to come home to delicious mom-made food! Mom and I swapped a few recipes before she went back, which I will be sure to post in the upcoming weeks but in the meantime, to help jump start my blog, I have invited my friend, Kanchan, to share some of her creative concoctions.
Kanchan and I were together in Engineering school, back in my hometown, Pune. She now lives in NJ with her husband and an adorable 3 year old baby girl, who keeps her on her toes all the time. In her spare time, Kanchan does a lot of cooking experiments in her kitchen and is sharing a few of her favorite creations with us today. Looking at the pictures and the incredibly easy recipes, I am so tempted to give these a try right away! Hope you too get inspired by her simple and elegant creations.
- Croissants – 6 pcs
- Paneer 400 gms
- 1 medium green pepper – size finely chopped
- 1 medium Onion – finely chopped
- 2 small cloves of garlic – finely chopped
- Turmeric – ½ tsp
- Paneer tikka masala – 1 tbsp
- Chilli powder – as per taste
- Salt – as per taste
- Oil – 2 tbps
Preparation: Cooking time – 15 to 20 min; Bake time – 5 to 10 min
Thaw paneer at room temperature. Cut into tiny cubes. Heat the oil in a pan. Add garlic sauté it; then add onion. Cook till it turns little pink. Add the spices mentioned above. Add cut green pepper & paneer.
Allow it to cook it for 10 min. remove from heat and let it cool little.
Preheat oven at 350 deg F. now cut Croissants into half and empty the bread inside carefully so that the covering does not break. Now fill the above filling into the empty space. Arrange the filled croissants on a baking tray and put it oven for 5- 8 min as per desired crispiness. Remove & serve hot.
- Any sprouts (moong / matki) – 2 cups
- Mini cucumbers – 2 pcs
- Blueberries ( optional)
- Beet root (optional / to give color)
- Lettuce – 2 leaves finely chopped
- Salt for taste
Preparation: Prep time – 10 min
Cut cucumber, strawberries and beet root into small pieces. Mix all the above ingredients and serve as a side dish.
- Cool Whip – 16 oz
- Evaporated milk – 12 oz
- Condense Milk – 14 oz
- Heavy whipping cream – 16 oz
- Gulkand – 2-3 tbs ( as per taste)
- Roohafza – ¼ cup ( just to add pinkish color & flavor)
Preparation: Prep time – 10 min; Cooling time – 4 to 6 hrs
Mix the above ingredients in a freezer safe container. Mix it with electric mixer for just 1 min only on low speed. Cover it and put it in he freezer for atleast 4 to 6 hrs.
This kulfi can also be used in Falooda
For mango Kulfi – Use fresh cut mango ( finely chopped) and ¼ cup mango pulp instead for Gulkand and Rooafza .