Categories
Curries

Paneer Makhani with makhana

Since anyone hardly dislikes Paneer/Cottage cheese, So here’s one recipe that will keep your calories in check and your taste buds really happy!
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So, presenting my version of creamy tasty paneer that can easily be made at home.
No cream used for the gravy and yet it’s as rich as it can get.😋
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Here’s how you can make it-

Ingredients-

  • Onion, 3 medium
  • Tomatoes, 4 medium
  • Garlic, 6-7 cloves
  • Cashews, 7-8
  • Green chillies, 2
  • Oil, 2-3 tblsp
  • Ghee/butter, 2-3 tblsp
  • Paneer, 250g
  • Makhana, 1 handful
  • Milk, 1/2 cup
  • Cumin seeds, 1tsp
  • Red chilli powder
  • Turmeric powder
  • Coriander powder
  • Garam masala
  • Salt, to taste
  • Sugar
  • Dried mint leaves or Kasturi methi for garnish
  1. In a pan, heat up about 2tbsp and add roughly chopped sliced onions and green chillies.
  2. After the onions are slightly pink-ish, add chopped tomatoes, Cashews and the milk.
  3. Now, to the pan, add 1 red chilli powder, turmeric powder, coriander powder and salt to taste.
  4. Add around 1/2 a cup of milk, cover and cook until tomatoes are mushy.)
  5. Once it’s done, cool it down a bit and grind it to a smooth paste.
  6. Now heat up 2 tblsp ghee in a pan and roast the makhana in it. Roast until they are a little crunchy and golden.
  7. Now heat up the same pan with 2 more tblsp of ghee and add cumin seeds to it. After cumin has tempered, pour the gravy in it. Adjust the consistency of the gravy with water or more milk and let it simmer on low heat.
  8. Add about 1 tblsp of sugar and
    1/2 a spoon garam masala
  9. Add freshly cut paneer cubes and roasted makhana, give it a stir. Cook for about 3-5 minutes.
  10. Add some dried and crushed mint leaves or methi leaves. And finish off with fresh coriander leaves if you have it!
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    Serve it with hot phulka and you can in fact pair it up with pulav as well.

    Save this recipe, do give it a try. Stay tuned and give your feedback @chefingup_ 👋🏻♥️ If you try this recipe, do not forget to share pictures with me on my instagram.
Categories
Desserts

No bake Thandai Cheesecake

No matter how many exotic flavours and chocolate flavours we try, Indian flavours have its own place in our heart.

Cardamom, saffron, fennel and various other flavours when come together create a perfect blend. One such perfect blend is the ‘Thandai Powder’

I’ll list below all the ingredients required to make Thandai powder. You can make a batch and store it in a sealed container and use it for just about anything. I have used it in hot milk, Rasmalai cake and this Thandai cheesecake that we’ll be making today.

So without any further delay let’s begin!

For thandai powder–

Ingredients-

  • 1/2 cup almonds 70 grams
  • 1/3 cup cashews 50 grams
  • 1 teaspoon whole black peppercorns
  • 2 tablespoon fennel seeds
  • 2 tablespoon poppy seeds
  • 9-10 green cardamom pods
  • 2 tablespoons dried rose petals
  • 1/4 teaspoon saffron strands

Method-

Put all the ingredients in a mixer jar and blend into a coarse powder. Store in a sealed container.

For Thandai Cheesecake–

Ingredients-

  • 8-10 Digestive biscuits
  • Melted butter, 3 tblsp
  • Cream Cheese, 1 cup
  • Fresh cream, 1/2 cup
  • Agar-agar, 1 tblsp
  • Gulkand, 1 tblsp
  • Sugar, 1/4-1/2 cup
  • Custard powder, 2tblsp
  • Milk, 1/2 cup
  • Thandai powder, 2 tblsp
  • Chopped Pistachio, for garnish
  • Rose petals, for garnish

Method-

  1. Crush the digestive biscuits in a mixer and add 3 tblsp butter to it, spread this biscuit layer in a spring form pan or a cheesecake ring placed in a plate. Flatten it properly and leave it in the fridge to set a bit.
  2. For the filling, Take softened cream cheese into a bowl and add the some thick fresh cream of whipping cream into it. Whisk together until smooth.
  3. Now add, Thandai powder and Gulkand and give it a good mix. Set aside for a while.
  4. Now in a pan, add milk (leaving behind 4-5 tblsp) and sugar, as per your taste. Hear it until it comes to a boil. Now in a small bowl, take the custard powder and agar-agar along with the leftover 4-5 tblsp milk. Mix nicely until there are no lumps.
  5. Add this to the boiling milk and stir until it starts to thicken. Turn off the flame after everything is well combined.
  6. Cool this mixture until it comes to room temperature and then mix it into the cheesecake filling. Whisk until everything comes together.
  7. Pour this filling over the biscuit layer in cheesecake ring. Garnish with some thandai powder, pistachio slivers and dried rose petals.
  8. Let it chill in the refrigerator for about 5 hours or overnight, allowing it to set properly.

Once set slice the cheesecake and relish it for that perfect dessert!

Do give this recipe a try and if you do, don’t forget to click a picture and tag me on Instagram @Chefingup_ or @Impriyanka__

For any queries or questions related to the recipe, you can drop down a comment and I’ll be happy to answer them.

Do not forget to press ⭐️ and like this post.

Until next time.♥️👋🏻

Categories
Desserts Sweets

Mini Mango Tarts

It’s summer season and mangoes are available in plenty. It’s that time of the year where we all try to satiate our crazy need to eat mangoes in all forms. 🙈

I have tried making so many different mango recipes this year and this has to be one of my favourite. No bake mango tarts. Just a few simple ingredients and it’s so easy to whip up and you’ll fall in love with the end result. The quantity of ingredients can be adjusted according to your usage/liking so I have not mentioned any.

Without any further delay, let’s begin!

Ingredients–

  • Biscuits
  • Butter/Ghee
  • Mangoes
  • Hung curd/Greek Yogurt
  • Powdered sugar
  • Cardamom or saffron (optional)

Method-

  1. Take biscuits and process them in a mixer until powdered coarsely. (I used digestive biscuits, you can use anything like Marie or Parle-G)
  2. To the biscuits crumbs, add melted butter (not hot) or if using ghee add a pinch of salt along with it. The butter/ghee should be nicely incorporated in the crumbs. (Take biscuit crumbs with butter in a hand and try forming a fist, the mixture should be roughly able to stay in that shape, that’s when you know the mixture is perfect)
  3. Now take some tart moulds or silicon muffin moulds or any plate/katori and add 2-3tbsp of biscuit butter mixture and press it down with hand or a spoon to flatten the base and edges. Similarly make all the tart base and leave them to chill in the freezer for about 3-4hours.
  4. Now, take chilled hung curd (I used homemade curd, which I put in a sieve/colander lined with a cloth for 4 hours in the refrigerator) and whisk it in a bowl.
  5. Peel off some mangoes and take out mango cubes from it and grind them into a fine purée along with sugar to taste.
  6. Add mango purée to whisked curd (in 1:1 ratio) and combine well. Add cardamom powder or saffron strands, if using. Taste the mixture at this point and adjust sugar, if needed.
  7. Chill the yogurt and mango mixture again.
  8. While serving. Gently, Remove the tart base from the moulds and add chilled mango yogurt mixture to the tart cups. Add some chopped mango on top and serve immediately.

This was one of my favourite creation and I loved making them. Please try and let me know how they turned out for you.

Find me on Instagram- @Chefingup_

And on Facebook @Chefingup

Categories
Main course Paranthas

Oregano chilli parantha.

These pictures are from a morning where I had this yummy murabba with ‘Oregano Chilli Laccha parantha’⁣
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Oh yes you heard me right! This was literally The Best namkeen laccha parantha I have had in my life. I discovered it by doing an experiment and the results were mind blowing!!⁣
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Here’s how you can make it-⁣


Take ball sized dough, roll it to make a chapati. Add 1 tbsp oil/ghee, a pinch of salt, a pinch of pink salt, red chilli as per taste and a generous sprinkle of oregano. Spread everything nicely on the chapati and start pleating it. Once you get a pleated string, roll it sideways to make a disc and roll this disc into a parantha. Place the parantha on a medium hot tawa, and cook on both side by applying oil/ghee until crispy and golden brown on both sides. ⁣

I’m attaching a picture of step by step tutorial on how to make laccha parantha that I found on google. Follow these steps and get perfect laccha paranthas.

Categories
Uncategorized

Aam ka Murabba.

Aam ka murabba in a Sindhi family is like Kacche Aam ka achaar in every Indian family! ⁣
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‘Nahi ho to chalega, par agar ho to khane me chaar chaand lag jate hai’😍⁣
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This sweet Aam ka murabba is heavenly delicious because it is made by my mom and she makes it the best.⁣
It almost has a jelly like consistency with mango chunks swimming in the sugar syrup.⁣
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We love to pair this murabba with any sukhi bhaji for lunch or dinner. And with any namkeen paranthas for breakfast.⁣

I asked for the exact recipe from my mom and she was happy to give it to me for you all. Please give this a try while the mangoes are still in season.

Let’s see what all you need fore the recipe and the method.

Ingredients and measurements-

  • Totapuri mangoes (half ripe half raw), 1kg
  • Sugar, 750g
  • Water, 1L
  • Cardamom, 5-6 pods
  • Nuts like almonds/ cashews, a handful (optional)
  • Saffron strands, a few (optional)

Method-

  1. Wash, peel and chop mangoes in cubes.
  2. In a heavy bottom vessel, add 1L water and 750g of sugar and bring it to a boil.
  3. Add freshly ground cardamom pods and saffron strands.
  4. Boil the sugar syrup until it comes down to a two string ( do taar ki chaasni ) consistency.
  5. Now add mangoes and cook on low flame until mangoes turn translucent and become tender.
  6. Switch off the flame once mangoes are cooked, add chopped nuts of your choice.
  7. Cool down and store in a glass jar.

Note-

  1. You might wanna store the jar in refrigerator, if it’s too hot in your city.
  2. Double or triple the quantities to make a bigger batch.
  3. Do not add nuts in the starting or they’ll become hard and brittle when they get cooked with sugar syrup.
  4. Do not use completely ripe mangoes for this murabba.
  5. I have seen some people add vinegar to the murabba, it makes the murabba sweet and tangy. Also, because vinegar acts as the preservative. But we, at our home do not add vinegar and the murabba doesn’t go bad without vinegar too. So it’s completely optional.

Pair this up with literally anything and you’ll definitely like it!

If you try this recipe do not forget to share your thoughts about it! Also send me a picture, if you can.

Find me on Instagram- @Chefingup_

And on Facebook- @Chefingup

Categories
Cakes Desserts

Choco Lava Cakes.

You’ve got to be some sort of alien if you don’t like Chocolates. I love chocolate in any form possible be it eating chocolate, chocolate ice cream or chocolate cakes.

Have been wanting to bake chocolate lava cakes for so long now that I couldn’t resist baking them at night yesterday, seeing that a friend who visited has brought icecream.

Then what happened, Is not hidden. We paired some delicious, gooey chocolate lava cupcakes with a dollop of icecream!😍Pure bliss I tell you!

I used whole wheat flour to make these beauties, you can use refined flour as well.

And of course, it goes without saying that these were eggless. To fill in at the centre, I have used Amul Dark chocolate. It is very essential that you use a good quality chocolate otherwise you won’t get a perfectly molten lava. Amul was only good chocolate option that I could find and it’s about 55% dark chocolate and hence works just fine for this purpose.

Without any further delay, let’s begin with the recipe!

These ingredients and measurements makes 5 choco lava cakes.

Ingredients and measurements-

  • Powdered sugar, 1/3rd cup
  • Whole wheat flour/Refined flour, 1/2 cup
  • Warm milk, 1/2 cup
  • Vegetable oil, 3 tbsp
  • Cocoa powder, 3 tbsp
  • Hot water, 3-4 tbsp
  • Baking powder, 1/2 tsp
  • Baking soda, a pinch
  • Vanilla essence, 1/2 tsp
  • Chocolate cubes, as required

Method-

1. In a bow add powdered sugar and oil. Mix until everything comes together. Now add milk and stir until sugar kinda dissolves.

2. Then sift all the dry Ingredients (Flour, cocoa, baking powder and baking soda) in a separate bowl and start adding it to the wet mixture in 2 batches. Gently fold in all the dry ingredients and do not over mix the batter.

3. Add a dash of vanilla essence and mix.

4. At this point if the batter is too thick, add 2-3 tbsp of water or as required to bring the batter to a thick but pouring consistency.

5. Grease the moulds and pour the batter upto 3/4th of their height, Then take 2 cubes of the chocolate and place them in the centre of muffin moulds. Cover the top with spoon or some more batter. (I used silicon muffin moulds, you can use oil greased small katories or heat proof cups or muffin tray with cup cake liners)

6. How to Bake these muffins without oven- Take a big kadhai or cooker and add 1 cup of salt to it, place a ring or a stand in between. Cover the vessel and let it preheat on medium flame for 10-15 minutes.

7. On an aluminium plate (or thick steel plate) place 2 layers of aluminium foil and place the silicon cake filled moulds on it.

8. Carefully place this plate on the ring or stand and cover the vessel. Let the cupcakes bake for 8-10 minutes on low flame at first and then at medium flame. (Keep checking after 8 minutes as you only want the top and bottom to bake a little, the centre should still be jiggly)

10. After taking them out de mould the cupcakes as soon as you can. Serve Hot with a sprinkle of powdered sugar or cocoa and with ice cream or or just like that!

Note-

  • Do not use milk chocolate, like diarymilk it won’t give you desired results.
  • Do not over bake them or the chocolate in the centre will start setting with the batter resulting in no lava or thick lava.
  • Bake only upto 8 minutes or 10 in OTG, microwave or gas stove.
  • You can increase and add 3 cubes of chocolate in the centre too.
  • I made choco lava cakes in mini muffin size, if your cakes are a little bigger they might take 1-2 more minutes until their crust is baked.

Do try this recipe and let me know how it turned out for you!

Find me on Instagram @Chefingup_ and on Facebook @Chefingup

Happy eating! 👋🏻 Until next time ♥️

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