Whats Cooking!!!!

Rabri is an Indian and Pakistani sweet dish. Rabri is mostly made in north, central and western India .  Rabri is the main ingredient in several desserts, such as rasaballi, chhena kheeri, and kheersagar.  Ingredients: Milk: 4 cups Sugar: 1/4 cup Almonds: 6 Recipe: In pan (Preferably non-stick) bring the milk to a boil, stirring occasionally. As a layer of cream forms on top, move layer to the edges, slightly pushing it up the sides of the pan and leaving it to set. Continue this process till milk is reduced to about 1 cup. Add sugar, still till sugar is dissolved. Remove the pan from heat. Scrape the cream form the sides of the pan into the milk and mix. Place rabri in a serving bowl, garnish with shaved almonds or nuts of your choice. Serve at room temperature or cold and enjoy. Till then happy blogging Rakhee

This year my pudina(mint) plant is flourishing like crazy. Its every where and is trying to take over my whole vegetable garden. So I have been trying to make more and more recipes with it. Mint is really good for you but the thing with it is, it over powers very other taste very easily, so u cannot use it too much.  So you might see more than a few recipes using mint soon. Here is my first one. Ingredients  For the pudina juice Pudina(Mint)leaves  - 1 cup loosely packed Coriander leaves- Half a bunch Grated coconut-Half a cup       Cinnamon-1 big Cloves- 4-5 Bay leaf-1 Green chillies- 2  or (as required) Ginger: 1/2 a inch Garlic – 2 cloves For Pulao: Basmati Rice- 1 cup Onions – 1 large thinly sliced Carrot -1 big cubed Fresh peas- Half a cup Beans- 10 -12 in number cut into 1/2 inch  Ghee-1 tbsp Oil- 1 tbsp Jeera-1 tsp Water- one cup (Water has to be adjusted with the amount of pundina juice obtained) Salt to taste Procedure: For the pudina

Here is a quick recipe from the oriya kitchen that can be served both as a yummy snack or a side dish with rice. Ingredients: Raw Banana (kancha kadali): 2  potatoes:2 Bread: 2 slices (crumbled) onion:1 medium finely chopped green chillies:2 chopped chili powder:½ teaspoon  coriander leaves:1 sprig  refined cooking oil:2 to 3 tablespoon  salt to taste Procedure: Wash the  banana (Kadali) and potatoes well.  Presure-cook them in water for 2 to 3 minutes.  Then peel the skin of the plantains and potatoes and mash them well.  Now add bread crumbs, chopped green chillies, chopped onion, chilli powder, coriander leaves, and salt to taste.  Mix them well  and make tikkis out of the mix  YThen heat the cooking oil on a non-stick pan.  Shallow-fry the tikki on the non-stick pan.  Serve hot with ketchup or chutney of your choice and enjoy. Till then happy blogging Rakhee

Spinach is real good for you. But I am not a huge fan of it. Some how Tanmaya loves to buy big pack of it from costco. Most of the time I would be half way through the pack and the rest would go bad. This time I decided to not let that happen. So here is an experiment with tikki. Ingredients: spinach: 2 bunches cleaned and finely chopped potatoes: 2 boiled, peeled and mashed onion:1 large finely chopped green chills: 2-3 finely chopped grated ginger: 1 1/2 tbsps coriander leaves: 2 tbsp chopped bread :4-5 slices crumbled coriander seeds: 1 tbsp  coarsely pounded amchur pwd (dry mango pwd): 1 tsp salt to taste oil for shallow frying Procedure: Combine all the above ingredients (except oil) and shape into patties.  Refrigerate for 20 mts. Heat a non-stick tawa and drizzle some oil and place 4-5 kebabs and shallow fry on both sides till brown. Serve hot with tomato sauce or date and tamarind chutney and enjoy. It was a hit with tanmaya and am gonna make it agai