Moringa/Drumstick Leaves Powder Recipe

Moringa/Drumstick Leaves Powder Recipe

Moringa plant is beginning to gain more popularity as a new “superfood” for its highly nutritious profile and powerful anti-inflammatory, antioxidant, and tissue-protective properties among many other health benefits.

Moringa oleifera, also known as horseradish tree, ben tree, or drumstick tree, is a small tree from India, Pakistan, and Nepal that has been used for generations in Eastern countries to treat and prevent diseases such as diabetes, heart disease, anemia, arthritis, liver disease, and respiratory, skin, weight gain and digestive disorders.

Moringa has become popular as a natural leaf powder supplement, although the pods, roots, bark, flowers, seeds, and fruits are also edible. It is used as a traditional remedy for many ailments. (Read more-mindbodygreen). 

Prep time

5 mins
Dry time
3 days

Total time

3 days 5 mins

Author: Neha Sharma

Ingredients-

• Moringa/Drumstick Leaves- 2 Large Bowls

Method-

1. Wash the moringa leaves thoroughly with fresh water.
2. Keep them on a cotton cloth, once all the water dries up. Pluck the leaves in a bowl and discard the stems.
3. Once all the leaves are collected cover them with a dry cotton cloth and let the leaves shade dry completely until they shrunk and become crunchy. 
4. This process may take upto 5 days but make sure not to sun dry the leaves.
5. Once the leaves are completely shrunked and while touching them you can hear crunchy crisp sound (Refer Image Below) (You can also store dried leaves in an air tight container and use it while preparing dry veggies and gravies). 
6. Transfer them into a dry mixer grinder and grind until it turns into fine powder. 
7. Store this powder in an air tight container and away from the sunlight.
8. You can use this powder in making tea, chapati/Bread, Rice, veggies etc. 

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Tawa Bread Pizza Recipe

Tawa Bread Pizza Recipe

Prep time

10 mins
Cook time
10 mins

Total time

20 hins

Author: Neha Sharma

Ingredients-

• Bread slices- 8 
• Capsicum- 1 (Chopped) (You can use toppings of your choice)  
• Tomato- 1 (Sliced) 
• Onion- 1 (Sliced) 
• Oregano- 1 tbsp
• Chilli flakes- 1 tbsp
• Cheese slices- 3
• Mozzarella cheese- 1/2 Cup 
• Pizza sauce- 2-3 tbsp 
• Butter- 1 tbsp 

Method-

Pizza Base:

1. Remove sides of bread using a knife.
2. With a rolling pin/Belan, roll all the bread slices one at a time.
3. After rolling the bread slices, place 4 bread slices adjacent to each other to form a large square. Keep overlap between the edges.
4. Moist the overlapping edges with some water and press the edges so that they stick together.
5. Repeat the same steps for remaining 4 slices.
6. Place cheese slices over one of the square pizza base leaving some margin around the edges.
7. Apply a little bit of water over the edge of the pizza base and place the other pizza base over it. Press the sides to seal the edges.

Topping:

1. Place the prepared base on a plate and apply some pizza sauce evenly over it. Add grated mozzarella cheese over it.
2. Place some capsicum pieces along the edge of the base, then add onion slices, tomato slices on the pizza base.
3. Sprinkle some more mozarella cheese on the toppings.

Baking:

1. Heat butter in a pan/skillet/tawa. Place the pizza on it.
2. Cover the pizza with a lid and bake it on low medium flame till the base turns golden and crispy.
3. Once it is cooked, sprinkle some oregano and chili flakes.
4. Serve hot. Enjoy!! 

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Eggless Rasmalai Cake Recipe

Rasmalai Cake in Pressure Cooker Recipe 

Prep time

20 mins
Cook time
40 mins

Total time

1 hour

Author: Neha Sharma

Ingredients-

For Sponge Base:

• Maida/All Purpose Flour- 1 cup
• Condensed milk- 200 gms
• Powdered sugar- 4 tbsp
• Corn flour- 2 tbsp
• Unsalted butter- 1/2 cup
• Almond Essence- 1/2 tbsp
• Milk- 1 Cup
• Baking powder- 1 tbsp
• Baking soda- 1/2 tbsp
• 1 tbsp milk + few saffron strands
• Yellow food colour- 3 drops/A pinch (if using powder) 

For Frosting:

• Non- Dairy Whipping cream- 1 1/2 Cup
• Homemade rasmalai with rabdi- 15 pieces
• Food colour- 2 to 3 drops
• Few saffron strands

Method-

Sponge:

1. Pre-heat pressure cooker with 2 cups of salt and place a wire stand in it.
2. In a bowl, soak few saffron strands in 2 tbsp of milk. Mix and keep aside. 
3. In another bowl, add butter, powdered sugar and beat till it becomes smooth.
4. Now add condensed milk and beat it again.
5. Then add soaked saffron along with 1/2 cup of milk and mix.
6. In a different bowl sieve maida (APF), corn flour, baking powder, baking soda. Mix well with a spatula or spoon. 
7. Add remaining milk and mix gently.
8. Apply butter to a cake tin or a steel/aluminium container of 7 inch diameter. Then place a butter paper (for smooth and perfect cake) and apply butter on butter paper.  
9. Transfer the batter to cake tin and place it into the preheated cooker and bake for 35 to 40 mins. (If baking in oven- Preheat Oven for 10 minutes and Bake on 180 degrees celsius for 35-40 minutes). 
10. After baking, let it cool down completely then carefully demould the cake and remove the parchment paper.

Assembling:

1. Meanwhile, chop 3-4 pieces of rasmalai and keep it aside. 
2. In a bowl, add whipping cream, along with 3 drops of yellow food colour and whip it for about 2 minutes.
3. After 2 minutes, add 1/4 cup ras Malai milk/rabdi (Should be chilled) and whip untill stiff peaks.

Frosting:

1. Take 3-5 bowls and keep a plate over it or simply use a turn table!
2. Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
3. Touch the turn table/plate with a drop of cream in center to ensure safe decoration and then add the bottom sponge layer to it.
4. Spread 3-4 tbsp of rabdi/rasmalai milk on it (be generous). Spread a good ½ inch layer of prepared cream to it. 
5. Then place some chopped rasmalai pieces and cover the rasmalai pieces with some more cream to make sure the second layer sticks. 
6. Place the second layer and spread the rabdi, cream, chopped rasmalai pieces, cream then the third layer.
7. For the final layer, spread rabdi! Take 2-3 big portion/spoon of stiff cream and then spread it on top as well as on sides of the cake. Then make it smooth with the help of a palette or back side of a knife! (please be extremely careful and be soft to the cake otherwise you will ruin it). 
8. If you see any crumbs or cracks, do a crumb coat by applying more cream.
9. Place the cake in the freezer for 30 mins. Crumb coat have been set, now for the final icing, take a dollop/big portion of cream and spread it evenly.
10. Now add the remaining cream to a piping bag fitted with a star nozzle. Make rosettes or show your creativity make some designs and place remaining rasmalai pieces on top of your designs.
11. Spinkle some chopped pistachios and saffron strands on top of the cake and decorate the sides with pistachios.
12. Using the star nozzle piping bag make a bottom border.
13. Refrigerate for 2 hours before before serving, eggless Rasmalai cake is ready. 
14. Enjoy!!

Notes-

* 1 cup = 250 ml
Don't forget to try White Forest Cake, Whole Wheat Orange Cake Recipe. 

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Indian desserts

Rasmalai Recipe

Rasmalai Recipe

Ras malai or rossomalai is a dessert originating from the Indian subcontinent. The name ras malai comes from two words in Hindi: ras, meaning "juice", and malai, meaning "cream". It has been described as "a rich cheesecake without a crust". The sweet is of Bengali origin; according to K.C. Das Grandsons, it was invented by K.C. Das.

Ras malai consists of sugary white cream, or yellow-coloured (flattened) balls of chhana soaked in malai (clotted cream) flavoured with cardamom. It is cooked in sugar syrup and milk with saffron, pistachios and kheer as stuffing. Homemade ras malai is usually made from powdered milk, all-purpose flour, baking powder and oil, which are kneaded to form a dough, moulded into balls, and dropped into simmering milk cream. (Source-Wikipedia)

Prep time

10 mins
Cook time
25 mins

Total time

35 mins

Author: Neha Sharma

Ingredients-

For Chena/Rasgulla:

• Amul Cow’s Milk- 1 Litre 
• Lemon juice- 2 tbsp 
• White vinegar- 1 tbsp
• Sugar- 1 Cup 
• Water- 3 Cups 

For Rabri/Rabdi:

• Full fat milk- 1 Litre
• Few saffron strands 
• Sugar- 1/2 Cup
• Chopped Nuts- 1/4 Cup (Pistachios,Almonds)

Method-

For Chena:

1. In a heavy bottom pan or wok/kadhai, pour Cow milk and bring it to a boil.
2. Turn off the flame, add a tbsp of lemon juice and slowly stir the milk. Add the remaining lemon juice and stir till milk starts to curdle.
3. Now add white vinegar to the milk and gently stir the milk. Milk solids will separate from whey water in a minute or so.
4. Strain the curdled milk using a siever and a cheese cloth.
5. Run some cold water on chena separated after straining.
6. Lift the cheese cloth from all the sides and squeeze as much water as possible, tie it up and hang it on a tap for 20 min.
7. After 20 min, knead the Chena with your hands for 4 minutes.
8. Divide it in small equal portions and roll them in to the shape of a ball with using your hands. 
9. Make sure that the chenas don’t have any cracks and then using your palms gently flatten the chena balls. Keep aside. 
10. In a pressure cooker, add 2 cups of sugar and 1 cup of water. 
11. Once the sugar melts completely, add 1 cup of water and again bring it to a boil.
12. Drop the chenas in the boiling syrup and cover the cooker using lid (do not remove the whistle).
13. On a high flame cook the chenas for a minute and then turn down the flame to medium and cook for another 6 mins.
14. After cookingcit for about 7 minutes, turn off the flame and immediately release the pressure (While holding the cooker place it under a tap and run cold water on its lid, make sure not to dip the base of cooker in water). 
15. Once done, open the lid of pressure cooker and keep it aside. 

For Rabdi:

1. In a pan, add 1 Litre of full fat milk and bring it to a boil.
2. In a small bowl, add 1 tbsp of boiling milk and put saffron strands in it. Mix it well and add it back to the boiling milk.
3. Lower the flame and stop stirring the milk. In a while you will see a thin layer of cream forming at the top.
4. Stick the cream layer to the sides of the pan with the help of a spoon or spatula. 
5. Repeat the step without stirring the milk till it reduces to one third of its quantity.
6. Scrape off the cream from sides of the vessel and add it back to the milk.
7. Now add chopped nuts and 1/2 cup of sugar to the milk. 
8. Stir the milk, cook till it reduces a little more and then turn off the flame.
9. For Rasmalai:
10. Squeeze out the sugar syrup from chennas by pressing them between two spatulas or use your hands but be gentle otherwise you will break them. 
11. While keeping the chenna pressed, drop it in the hot rabri. Repeat this step for the remaining chennas.
12. Keep the rasmalai in refrigerator for atleast 2 hours before serving.
13. Enjoy!!

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Mithai

Cheesy Mushroom Pakoda/Fritters Recipe

Cheesy Mushroom Pakoda/Fritters Recipe

Prep time

15 mins
Cook time
15 mins

Total time

30 mins

Author: Neha Sharma

Ingredients-

• Button mushrooms- 10
• Bread crumbs- 1 cup
• Processed cheese- 1 cube (grated)
• Mozzarella cheese- 3 tbsp (grated)
• Red chili powder- 1/2 tbsp
• Oregano- 1 tbsp
• Cornflour- 1/2 Cup
• All purpose flour/maida- 3/4 Cup
• Black pepper powder- 1/2 tbsp
• Ginger garlic paste- 2 tbsp
• Salt- to taste

Method-

1. Wash and dry the mushrooms properly. Remove the stems and keep aside.
2. In a bowl, add processed cheese cube, mozzarella cheese, oregano, red chili powder, chopped coriander and salt. Mix well until everything is combined.
3. Fill the mushroom cavity with this cheese stuffing.
4. In another bowl, add all purpose flour/maida, cornflour, black Pepper powder, ginger garlic paste and salt. Mix it well and add water to make batter of medium consistency (Neither very thick nor thin). 
5. Dip stuffed mushrooms in the batter and coat them evenly then coat the mushrooms with breadcrumbs and refrigerate for 15 mins.
6. After 15 min, heat oil in a pan or wok and drop the mushrooms in the oil.
7. Fry on medium high flame until they become golden in color.
8. Once done, take them out on an absorbent paper and serve. 

Don't forget to try Crispy Chicken Pop Corn.

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Snacks

Crispy Chicken Pop Corn Recipe

Crispy Chicken Popcorn Recipe

Prep time

30 mins
Cook time
15 mins

Total time

45 mins

Author: Neha Sharma

Ingredients-

Marination:

• Boneless chicken- 300 gms
• Egg- 1
• Red chili powder- 1 tbsp
• Black Pepper Powder- 1/4 tbsp
• Turmeric/Haldi powder- 2 pinch
• Ginger garlic paste- 2 tbsp
• Lemon juice- 1 tbsp
• Salt to taste

Coating:

• Bread Crumbs- of 4 breads
• Cornflour- 1/2 Cup 
• Maida/ All purpose flour- 3 tbsp
• Salt to taste

Seasoning:

• Red chili powder- 1/2 tbsp
• Oregano- 1/4 tbsp
• Maggi Masala Magic- 1/2 sachet (See notes)
• Chaat Masala- 1/2 tbsp
• Salt to taste

Method-

1. Take all the ingredients mentioned under marination and mix them well. Keep it aside for 30 minutes. 
2. For bread crumbs take 4 bread slices (remove the sides of bread) and grind them in a mixer.
3. Now in a bowl add cornflour, all purpose flour/Maida, bread crumbs and salt. Mix it well.
4. Start coating the pieces of marinated chicken with cornflour & bread crumbs mixture. All the chicken pieces should be perfectly coated. 
5. Heat oil in a pan or wok/kadhai and drop the chicken pieces in the oil. Fry them till they become golden brown.
6. Once done, take them out on an absorbent paper.
7. Now take a big plastic box, add all the ingredients mentioned under seasoning. Mix it well.
8. Transfer the fried chicken pieces to the box. 
9. Seal the box and shake it for few seconds to give a good coat of seasoning around each piece of chicken.
10. Crispy chicken popcorns are ready, serve it with mayo or your favourite dip. Enjoy!!

Notes-

• You can use 1 tbsp of Garam Masala Powder if you don't have Maggi Masala.

If you like this recipe don't forget to try other chicken recipes. 

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Spicy Chicken

Home-made White Vinegar

Home-made White Vinegar

Prep time

5 mins

Total time

5 mins

Author: Neha Sharma

Ingredients-

• Glacial Acetic Acid- 50 ml (5%)
• Mineral Water/RO Water- 1 litre (you can also use boiled water, boil the water let it cool down completely and then use it)
• Measuring Cups

Method-

1. In a jar or plastic/glass bottle, take 50ml of Glacial Acetic Acid, measure using measuring cups.
2. Take 1 litre RO/Mineral water and add it to 50 ml acid.
3. Close the jar or bottle and shake it slowly without spilling it twice or thrice.
4. Keep it in a dry place, shelf life of the prepared white vinegar is 1 year.

Don't forget to try Mozarella Cheese. 

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White Vinegar