Basundi

Basundi is an Indian dessert mostly in Maharashtra, Gujarat and Karnataka. It is sweetened dense milk made by boiling milk on low heat until the milk is reduced by half. It is very similar to North Indian sweet dish called Rabdi.

Ingredients
1 litre or 4 cups Milk
1/2 cup Sugar
1/2 tsp Cardamom powder
5 chopped Almond (Badam)
1 tbsp chopped pista
10 strands Saffron (kesar)

Method
Boil the milk in a heavy bottom kadai.
Now in 1 tbsp of warm milk add the saffron strands. Keep them aside for the flavours to release.
Keep stirring the milk constantly and reduce it till it becomes thick and the quantity of the milk is approximately half a litre.
Add the sugar, saffron and chopped nuts and cook for another 5 minutes. Stir the mixture occasionally. Remove from the fire.
Transfer to a serving bowl and add the cardamom powder. Mix thoroughly.
Serve hot or cold garnished with nuts and saffron strands.

Tips
* Add little water to the Kadai before pouring the milk for boiling, it will not stick to the bottom.

Geeta's Green Tea Cake

Matcha, is basically green tea, which might sound a bit weird if you’re not familiar with it as an ingredient. This cake was baked by Geeta for her Mom's bday.

Ingredients
1 1/4 cup all purpose flour (or maida)
1 tsp baking powder
1 tsp baking soda
1 cup powder sugar
1 tbsp green tea matcha powder
1 cup non dairy milk (soy/almond)
1 tbsp apple cider vinegar
1 tsp vanilla essence
1/3 cup melted butter (unsalted)

Method
Mix milk & vinegar together & allow to settle for 5 mins.
Mix together all dry ingredients & keep aside.
Add vanilla & melted butter to milk mixture.
Add the dry mixture & mix well.
Bake it for 45 mins depends on your oven at 180 C.

Tips
* Matcha powder can be added more or less according to individual liking.
* Use of unsalted butter is recommended as salt suppresses the green tea taste in the cake.

Leafy Greens With Feta

With all the varieties of lettuce available, a green salad can take on a whole range of flavours, textures, & colours. To determine the amount of greens needed, figure on about a handful of salad per person; double the amount if the salad is a main course. Presenting a lovely leafy salad, ready in minutes & tastes very fresh

Ingredients
2 cups Lettuce green & purple
1 cup Arugula
1/2 cup Cherry tomatoes
1/4 cup Spring onion
2 tbsp Basil
1/2 cup Feta
1/4 cup Roasted corn
Salt to taste
1 tbsp ready made Italian Dressing (American Garden)

Method
In a large bowl combine all leaves, onion, cheese, tomatoes oil & vinegar.
Season with salt and mix the dressing.
Toss until the greens are well-coated. Use two large spoons or your hands for gentle tossing.
Serve the salad immediately.

Tips
* Leaves should be washed & dried completely before using in salad.
* Any excess water on the leaves will dilute the flavour of your dressing, which also won't cling well to wet greens.

[ A salad spinner does a good job of drying greens. Don't cram in the greens: instead, dry them in batches. Don't spin too hard or the leaves will be crushed in the spinner. If you don't have a spinner, spread out the leaves on a clean dishtowel and roll them up gently, or pat them gently with another towel].

* Leaves should be fresh, chop them or tear them with your hands if you find them little big.
* Keep salad refrigerated & always add dressing just before serving.
* Serve the salad immediately or the dressing will cause it to wilt.
* Feta cheese is little salty so adjust salt keeping that in mind.
* I used my home made version of feta cheese (find recipe in notes).
* Instead of readymade Italian Dressing, you can use homemade vinegar + olive oil + salt + chilli flakes.

Lauki Chane Ki Dal

A very simple & healthy dal recipe from North India. It is very light & tasty & can be enjoyed either in lunch or dinner.

Ingredients (Serves 4)
2 cups chopped bottlegourd/ghia or lauki
¼ cup chana dal/split bengal gram
2 medium tomatoes, finely chopped
1 green chili, chopped
½ inch ginger, finely chopped
½ tsp cumin/ jeera
¼ tsp turmeric powder/haldi
3 tsp saunf-dhaniya powder
a pinch of asafoetida/hing (optional)
1 cup water for pressure cooking
1 tsp ghee
2 tbsp chopped coriander leaves
salt as required
½ tsp garam masala powder

For Tadka
1 tsp ghee
5-6 curry leaves.
1/2 tsp mustard seeds
¼ tsp red chili powder

Method
Rinse & soak the chana dal for atleast 45 mins to 1 hour. drain & keep aside.
Heat ghee in a pressure cooker & crackle the cumin first.
Add the ginger & green chilies & saute for 10 seconds.
Add tomatoes & all the dry spice powders. Sauté till the tomatoes soften.
The ghee should start releasing from the tomato masala.
Now add the chana dal & chopped lauki/bottle gourd & salt. Pour water & stir.
Cover with the lid & pressure cook for about 4-5 whistles on a high flame.
When the pressure drops on its own, remove the lid & mash it a little.
The curry has a medium consistency.
Add tadka & garnish with coriander leaves.
Serve hot with phulkas or rotis & steamed rice.

For Tadka
Take ghee in ladle, heat on medium flame.
When ghee is hot enough, remove from flame & add mustard seeds, curry leaves, & red chilli powder.
Add to ready dal & stir.

Tips
* To make the curry in a pan, add about 1.5 cup water & cover & cook. If the water dries up whilst cooking you can add some more water. But I would still recommend the use of pressure cooker for healthy cooking.
* Bottle gourd or lauki should be fresh.
* I use my home made saunf-dhaniya powder in all my recipes, it gives very nice flavour.