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#paneer#cutlet#appetizer#snack#teatime#mudita’skitchen#this recipe is really delicious 😋 try this!

#mooriladdu#Second week of New Year is the time when large parts of the country are shivering under intense cold waves, the fields are green again and the harvest is beckoning. This time of the year is celebrated with different names in different parts of India (Lohri, Makar Sankranti, Pongal, Uttarayan, Magh Bihu and Poush Sankranti etc.)recipe on 👇#mudita’skitchen Being winter time, sweets made out of jaggery are made and distributed among family and friends. I tried laddus using puffed rice and jaggery and it came out very well. Ingredients: 2 cup moori (Puffed Rice) 1 cup jaggery 1 tsp butter or ghee (Clarified Butter) ¼ cup nuts (Almond and Pistachios) -chopped 1 tsp ground cardamom seeds - grind 2 tbsp raisins Serves - 12 Method Take a frying pan and put on slow heat. Roast mooris for about 3 to 5 minutes. Transfer the mooris to another bowl and keep aside Add butter/ ghee to the frying and add jaggery once it melts. Mix and stir for about 3 minutes. Add moori, nuts, raisins and cardamom powder, Mix together and close the heat once mixed. Coat your palms with ghee or water. Take a small portion (about 1/12) and roll it into a spherical shape using palms and keep aside. Repeat for remaining mix. Garnish with additional nuts - optional Serve and Enjoy

Pav bhaji is a popular Indian fast food dish that originated in the state of Maharashtra. It is a very popular street food also in Western India but gaining popularity all over India#pavbhaji😋 #pavbhajilovers #pavbhajirecipe #brunchtime#lunchtime #dinnertime#mudita’skitchen#recipeonwebsite .

#baked asparagus#this healthy, delicious recipe is a perfect side dish! Asparagus is very nutritious, and this is a great way to get some vegetables in while making them taste great#mudita’skitchen#recipeon👇🏾 Ingredients 12 asparagus stalks, remove bottom ½ - 1 inch 1 cup cherry tomatoes cut in halves 1 cup fresh mozzarella cheese ½ cup fresh basil - washed and cut Salt and pepper to taste Balsamic vinegar for garnish Method Preheat the oven to 375F. Put parchment paper on a baking tray. Spread the asparagus and make sure they don’t overlap. Add salt, pepper, and optionally garlic powder. Spread mozzarella cheese and add a little salt and pepper (optional) to your taste. On the side of the tray or on another spread the tomatoes and top with basil, salt, pepper, and balsamic vinegar. Put the tray in the oven and bake for about 15 to 20 minutes or until the cheese is melting. Take a long serving tray and place the baked asparagus then garnish with balsamic vinegar. Place tomatoes on the side. Enjoy with bread! This goes great with toasted crusty bread like baguette. You can spread the tomatoes on top, and avocado goes well on it too.

Besan Cheela (Savory vegetable pancakes made from chickpea flour) are healthy, protein rich and very easy to make. Addition of vegetables provides additional taste, nutrients and fiber to the body. This is a healthier version of all purpose flour pancake. It is a complete and delicious meal in itself and can be made quickly with ingredients available in the pantry. Can be eaten as breakfast or brunch#helthybreakfast😀😀😀😀#recipeonbelow👇 #indianfood#recipe#mudita’skitchen. Makes 5 to 6 small Cheelas Ingredients 1.5 cup besan (chickpea flour) 1 cup grated zucchini 2 green chili finely chopped (or to taste) ½ cup onions finely chopped 2 tsp red chili powder (or to taste) 1 tsp turmeric powder ½ tsp ajwain salt to taste Cilantro finely chopped (or kasuri methi) Oil for roasting Mint or Cilantro chutney or tomato ketchup - for serving Method Take a wide bowl, add besan and salt. Rub ajwain between your palms and add to the besan mixture. Add red chili and turmeric powder. Mix everything. Add water slowly into the besan and make it into a batter with consistency like pancake mix. Keep aside for about 15 minutes. Add zucchini , onions and green chilies into the besan mixture. Add cilantro or kasuri methi and mix everything.. Heat a griddle or fry pan on medium heat and spread oil on the surface. When the pan or griddle is hot, mix besan batter again and pour (about ½ cup) on the hot griddle surface. Adjust batter quantity based on size. Apply oil on top and flip once bottom is roasted. Roast on both sides till golden brown. Serve hot or at room temperature with green chutney and/ or tomato ketchup.

#lemanpickle#oilless#mudita’skitchen, Most of the pickles in the market are made with oil and have a thick layer of oil, which helps preserve the pickle. I like my lemon pickle made without any oil. I used an old family recipe that has been passed down by my grand mom. The beauty of this pickle is enhanced by the "no-oil" factor and can be stored for years#recipeon👇🏾 Ingredients- 6 lemons (12 if they are smaller) ½ Cup salt ¼ Cup red chilli powder ½ Cup sugar 3 tsp turmeric powder 1 tsp methi seeds (Fenugreek seeds) 1 tsp black mustard seeds ¼ tsp hing powder (Asafoetida) Juice of 1 lemon (2-3 if smaller) Large glass jar, approx 2 liters or ½ gallon Method Take a sharp knife and cut the lemons, 1 lemon is 8 piece Then, take a fry pan and add methi seeds, mustard seeds and hing, then roast on slow heat for about 3 minutes. Now, grind above into powder Take a big wide bowl and mix salt, red chilly, sugar, turmeric powder and methi powder(mustard,hing) prepared above Add lemon pieces to the bowl and mix so that spice coats all the pieces Transfer the bowl content to the jar. Make sure jar is totally dry without any moisture Mix and add lemon juice. Close the lid and mix the lemon with spice Now, keep in the sun for about 15 days - 30 days depending on weather and sun intensity till lemos are tender. If required, add more lemon juice Pickle is ready to eat. Store it in an airtight container. Will last 1 year or more depending on conditions.

#beet#salad#taste#easy#This salad is very colorful and tasty. Beetroots have wonderful health benefits, and although they may not sound good, they taste delicious in this salad#mudita’skitchen#recipe on👇 1/4 cup pine nuts 4 oz Daikon - peeled (mooli) 4 oz beet roots 4 oz carrot - peeled ⅓ cup orange juice or ½ cup fresh orange juice 1 tbsp coriander leaves Method Take a non-stick pan, and put on the gas with pine nuts. Roast on medium high heat for 2 minutes or until golden brown. Put the pine nuts on another plate and keep aside. Take a sharp knife and cut the mooli, beetroot, and carrots into long strips. Take a pan and add oil. Add each vegetable separately and stir fry for about 2-3 minutes. Take a big bowl and mix the vegetables, salt, and pepper. Now, add orange juice, followed by the coriander leaves and pine nuts. Enjoy!

#gajarhalwa#halwa#carrot#rich-dessert# Carrot Halwa is a very delicious and sweet dessert. People in India especially like this dish in the winter time or anytime #mudita’skitchen#recipeonbelow👇 2 pound carrot - grated 1/2 gallon whole milk ½ cup ghee or butter 2 tsp cardamom - crushed 2 tsp cashew pieces 1 tsp almond sliced 2-3 flakes of saffron 1 pound sugar or to taste Method: Take a big wide saucepan and pour the milk in the pan. Put it on the stove and keep the gas slow. Mix the carrot and saffron in the pan. Mix it with a spatula frequently to avoid burning at the bottom. Heat it for about an hour or until the milk evaporates completely and it becomes dry. Drying is very important for a good taste. Once dry, put the butter in the pan and mix with a spatula and keep heating for another about half an hour on slow gas. Add the cardamom, cashew, almond and sugar. Your halwa is ready to eat. Serve hot or at room temperature.

#Thaicurry#greencurry#rice#superyummy#mudita’skitchen.