Singhara Atta Pakoras

Mustard saag (sarson ka saag) This dish is very popular in Punjab. It’s a gravy-like curry that is made from mustard leaves; basically, it’s palak paneer without the paneer and in place of spinach, mustard leaves are used. I really like the thick texture. Try this out, it tastes amazing#saag#sarsokasaag #winter#recipeon👇🏾 Serves 6 to 8 Ingredients 2 bunches of mustard leaves 1 bunch of spinach 5-6 green chillies - finely chopped 2 tbsp ginger - finely chopped 2 tbsp dry fenugreek/methi leaves 2 tbsp corn flour Oil or butter or both (to your taste) Salt to taste 2 tsp red chilly powder 2 tsp coriander powder Method First, wash the mustard and spinach leaves and put them in the cooker along with the green chilly, ginger, and salt. Now, add 2 cups of water in the cooker and wait until you hear 4 to 5 whistles. Then, leave the cooker to cool for about 3 to 5 minutes. Remove the water from the cooker and set it aside. Take a whisk and make a paste out of what’s left; it shouldn’t be fine, so I would suggest using a food processor if you have one rather than a whisk. Now, add the water back to the paste. Put the pan on the stove at moderate heat. Add the red chilly powder and coriander powder. Stir, then add corn flour. Make a paste out of the flour and water, and then add it to the mixture; otherwise, there will be lumps of flour. Heat for about 15 to 20 minutes or more if necessary. Finally, add dry fenugreek leaves and butter. Serve with makki ki roti or naan!

#phosoup🍜 #soup#tasty#tofu#colorful#vegetables#wintertime#so yummy 😋

#pavbhaji😋 #streetfoodindia #brunchtime #anytime#indianfood #superyummy😋 #recipeonmywebsite

#carrot with cilntro #soup #tasty#colorful#easy#wintertime#recipeon👇🏾#Ingredients Serve 4-6 1 pound carrots - cut into chunks 1 tbsp sunflower oil 3 tbsp butter 1 onion, chopped 1 celery rib, plus 2-3 pale leafy, celery tops 2 small potatoes, peeled 4 Cups vegetable broth 2-3 tsp ground coriander 1 tbsp chopped fresh cilantro 1 cup milk Salt and black pepper to taste Method Heat the oil and add 2 tbsp butter in a large heavy saucepan and saute the onion over gentle heat for 3-4 minutes, until slightly softened. Slice the celery and chop the potatoes. Add them to the onion in the pan, cook for a few minutes and then add the carrots. Cook over gentle heat for 3-4 minutes, stirring, and then cover. Reduce the heat even further and about for 10 minutes. Shake the pan or stir often so the vegetables do not stick to the bottom. Add the stock and bring to a boil, half-cover the pan and simmer for another 8-10 minutes, until the carrots and potatoes are tender. Remove 6-8 tiny celery leaves for garnish and finely chop the remaining celery tops (about 1 tbsp once chopped). Melt the remaining butter in a small the sauce pan and saute the ground coriander for about 1 minute, Stir often. Reduce the heat, add the chopped celery tops and cilantro saute for about 1 minute, Set aside. Process the soup in a food processor or blender and pour into a clean saucepan. Stir in the milk and the cilantro mixture. Season, heat gently, taste and adjust seasoning. Serve garnished with the reserved celery leaves.

#bread This bread is absolutely delicious, and the brown sugar, walnut, and cinnamon topping makes it even more rich. Sour cream and raisin also gives extra taste, and you’d never even realize they’re there#sour cream-raisins-bread#tasty#breakfast#mudita’skitchen#recipeon👇 Ingredients: Makes 1 loaf 1 ½ cup sour cream 1 ½ tsp baking soda ½ cup unsalted butter, melted, and extra for greasing 1 cup sugar 2 eggs ½ cup raisins 1 ¾ cup all purpose flour, extra for dusting 2 tsp baking powder 2 tsp ground cinnamon ½ tsp salt ¼ cup firmly, brown sugar ¼ cup chopped walnuts Method: Preheat the oven to 350F and grease the loaf pan then keep aside. Take a bowl and mix sour cream and baking soda and set aside for about 5 minutes. Add melted butter, sugar, eggs, and raisins and whisk until blended. Take another bowl and add flour, baking powder, 1 tsp cinnamon, and salt. Then, add to the sour cream mixture and mix everything very well. Pour the batter in the bread pan, tapping and spreading it evenly. Take another bowl and add the remaining cinnamon, sugar and walnut. Sprinkle over the batter. Now put the bread pan on the oven and bake for about 60 to 75 minutes or until a knife comes out clean. Let cool for about 15 minutes and enjoy!

This laddu recipe is amazing! Everything is made from scratch, including the khoya (but feel free to buy it to save time). It’s a very simple recipe, but incredibly tasty and delicious. And, sesame seeds are especially good for the winter#sasmemawaladdu#tilladdu#mudita’skitchen#recipe on👇 Ingredients: Make 10 laddu, golf ball size For khoya 1 cup heavy whipping cream 1 ¼ cup whole dry milk 2 tbsp ghee For laddu 1 cup sesame seeds white + 2 tbsp more for garnish ½ tsp cardamom powder ½ tsp rose water For garnish - few flakes of saffron (optional) Method For laddu Start a pan on slow heat and roast sesame seeds for about 2 minutes. Grind the seeds for about 1 minute, we need just them coarse, not powder. Keep aside. For khoya Start a fry pan on slow heat and add everything - whipped cream, milk powder, and ghee. Mix for about 2 minutes or until a dough is formed, and the khoya is ready. Add the sesame seeds, cardamom powder, and rose water to the mawa mixture and mix very well for a minute. When the mixture is slightly cooled but still warm, make uniform balls. Take a plate and add sesame seeds, then roll every laddu in it. Enjoy! Garnish with saffron. Note: If you buy khoya, first roast the khoya and then add the sesame seeds. You can also make khoya before and keep in the fridge for a week.

#tomato soup#wintertime#This soup is delicious to have on a cold day! The tomatoes are at their best in late summer or early fall, so try this then and be amazed#soup#mudita’skitchen#recipeon👇🏾 Ingredients Serves 4-6 people 1 tbsp olive oil 2 tbsp butter 1 medium onion- finely chopped 2 pounds ripe Italian plum tomatoes - roughly chopped 1 garlic clove - roughly chopped 3 cups vegetable stock ½ cup dry white wine 2 tbsp sun-dried tomato paste 2 tbsp shredded fresh basil ⅔ cup heavy cream or whole milk Salt and freshly ground black pepper Basil leaves for garnish Method Take a large saucepan put it on the burner. Add the oil and butter. When the oil is heated, add the onion and garlic. Stir gently for about 3 minutes; make sure to not make them brown. Then add the tomato, white wine, and sun-dried tomato paste, salt, and pepper. Now, pour the stock and shredded basil; wait until boiling. Then, half cover the lid and simmer for about 20 minutes. Keep stirring so that it does not turn brown in the bottom. Take this mixture and put it in the blender or food processor. Put in a clean pan and heat on the gas. Add cream, and keep stirring. Do not boil it. Check the consistency and add more stock if required. Then season with salt and pepper, serve hot in the bowls and garnish with basil. Serve at once.

#sarsosaagrecipe #This dish is very popular in Punjab. It’s a gravy-like curry that is made from mustard leaves; basically, it’s palak paneer without the paneer and in place of spinach, mustard leaves are used. I really like the thick texture. Try this out, it tastes amazing#recipeon👇🏾 Serves 6 to 8 Ingredients 2 bunches of mustard leaves 1 bunch of spinach 5-6 green chillies - finely chopped 2 tbsp ginger - finely chopped 2 tbsp dry fenugreek/methi leaves 2 tbsp corn flour Oil or butter or both (to your taste) Salt to taste 2 tsp red chilly powder 2 tsp coriander powder Method First, wash the mustard and spinach leaves and put them in the cooker along with the green chilly, ginger, and salt. Now, add 2 cups of water in the cooker and wait until you hear 4 to 5 whistles. Then, leave the cooker to cool for about 3 to 5 minutes. Remove the water from the cooker and set it aside. Take a whisk and make a paste out of what’s left; it shouldn’t be fine, so I would suggest using a food processor if you have one rather than a whisk. Now, add the water back to the paste. Put the pan on the stove at moderate heat. Add the red chilly powder and coriander powder. Stir, then add corn flour. Make a paste out of the flour and water, and then add it to the mixture; otherwise, there will be lumps of flour. Heat for about 15 to 20 minutes or more if necessary. Finally, add dry fenugreek leaves and butter. Serve with makki ki roti or naan!

#cranberry briebites#appitizer#dessert #elegant#fancy#mudita’skitchen#This is a very elegant and tasty bite-sized snack that can be made quickly - it’s perfect for serving at parties! It tastes delicious, and is quite unique#recipeon👇🏾 Ingredients Make 20 to 24 1 8 oz wheel brie cheese 1 8 oz roll croissant dough ½ cup cranberry sauce ¼ cup pecan Flour for dusting Oil spray Rosemary for garnish Method Preheat the oven to 375F First, put flour on the surface and the croissant dough into a big square, make sure to not roll it too thin. Now, take a muffin tray and spread oil on it. Keep aside. Cut the dough into square pieces (about 1 inch length) and place each piece into a section of the muffin tray. Cut the brie into small pieces and put 1 piece into each dough square. Add a spoonful of cranberry sauce and some pecans to each square. Garnish with rosemary on every piece and put the muffin tray on the middle rack and bake for about 10 minutes or until golden brown. Enjoy with tea or as you like. Note: Add any other toppings or sauce as you like. Need more recipes? Check my cookbook link!https://www.amazon.com/Muditas-Kitchen-Delectable-Vegetarian-Recipes/dp/1540735222