Triple – berry cheesecake

Happy Diwali 🪔 to all !

Almond burfi is a mouthwatering and elegant dessert and it is really easy to make#almond#sweet#easy#Indian sweet#recipe-on 👇🏾Make 10 to 15 1 cup almond - blanched ½ cup sugar ½ cup milk ½ tsp cardamom powder 4 tbsp melted butter A few flakes of saffron Chandi varak (thin sheets of edible silver) - optional Method First, add the almonds and milk in the food processor and make a paste (not too fine). Take a heavy pan, and put on the stove at slow heat. Add the butter to the almond mixture and stir for about 5 to 10 minutes or until there is an aroma and a slight golden color appears. Add sugar, saffron, and cardamom. Stir, and if the mixture is dry, add more milk. Take a flat plate and spread butter on it to prevent sticking. Now, spread the mixture on the plate, let it sit for about 1 hour and then put the chandi varak on the top. Now, cut this into pieces to create burfis. Serve at room temperature.

This curry is made from ‘Dill’ leaves which are also known as ‘Soya’ and potatoes, is extremely delicious made using simple ingredients, and has a super simple/ quick recipe. Soya is a very healthy herb commonly found during winter but available all through the year nowadays and tastes really 😋 Very easy to make as simple as cut, saute and serve. No special equipment, ingredients super quick. Goes well with rotis, paranthas, pooris. Make a complete lunch or dinner with tarka daal. In addition to Soya, You can add or replace with methi (fenugreek) leaves also#recipeon👇🏾 Ingredients Serves 4 4 medium potatoes - peeled and cut (bite size) 2 cup soya leaves (dill) - washed and finely chopped 2 green chilies - cut 1 tsp cumin seeds ⅓ tsp hing (asafoetida) - optional 1 tsp turmeric powder 2 tsp red chili powder - or to taste 2 tsp coriander powder 2 tsp amchoor powder 2 tsp salt - or to taste 2 tbsp mustard oil - or any other oil Process Heat the pan on medium heat, wait until hot and then add oil. When oil is heated, add cumin seeds and hing. Mix and wait until cumin seeds crackle. Add potatoes, mix and add all dry spices except amchoor. Mix and add chopped soya. Close the lid and let it cook, stirring in between. Cook for about 5 minutes until potatoes are cooked. Add amchoor powder, mix it and let it cook for 1 more minute with closed lid. Turn off the heat and let it sit for 2 - 4 minutes keeping the lid closed. Serve immediately or at room temperature with roti, paratha or poori. Note: You can add fenugreek leaves or dry kasuri methi while cooking. This curry is good for picnics, while traveling and for any other occasion. Make it a little spicy and it tastes better. Need more recipes, check my cookbook on amazon

#moongdaalhalwa#sweet#indiansweet#moong#This dessert is so elegant and delicious#mudita’skitchen#recipeon👇 Serve:4 1 cup yellow moong dal ½ cup sugar ⅓ cup khoya ½ cup butter or ghee or more required 1 cup hot milk ½ cup almond - grinded 2 tbsp cashew nuts - broken (out of shells) 2 tbsp pistachio - slices 2 tbsp raisins 2 tsp cardamom powder 4 to 5 flakes saffron Method Take a ½ cup warm milk and add the saffron. Keep aside. Now, put a pan on the gas and add 1 cup water and the sugar. Let it boil, and then set aside. Wash and soak the dal for 6 to 7 hours. Then, grind the dal in the food processor and keep aside. Put a pan on the gas and start at slow heat. Add the ghee. When the ghee is melted, add the dal and stir for about 25 to 30 minutes. Or see the aroma come and not stick in the pan.Continue to stir after that, then add the almonds. Now, add the sugar syrup to the dal mix and add the saffron milk, the remaining ½ cup of milk, cardamom powder, raisins, Stir, and then close the gas. Cover the lid for about 3 to 5minutes. And garnish with pistachios and cashews. Serve hot! Note: Another thing to garnish the halwa with is chandi varak , which is edible silver. It looks absolutely beautiful! It’s just optional.

Paan Laddu is a delicious, elegant, quick and rich dessert made with Paan leaves, gulkand, condensed milk and coconut. Fresh Paan leaves and gulkand provides an authentic paan flavor and will wow your guests#paanladdu#sweet#Diwali dessert#mudita’skitchen#recipeon👇🏾 Ingredients Serves 8 ½ cup condensed milk 4 paan leaves 1-1/2 cup coconut powder ⅓ cup Gulkand Nuts (optional) Rose Petals Ghee Food color - Green Method Add condensed milk and paan into a food processor or grinder and grind for about 2 minutes till leaves are crushed (Do not make a paste) Add 2 or 3 drops of green color and turn the grinder for a few seconds to mix. Keep aside. Put a pan on slow heat and add 1 tbsp ghee. Add 1 cup coconut powder when the ghee has melted. Keep stirring and roast for about 1 minute on very low heat otherwise the coconut will burn. Keep aside. Put another pan on slow heat and add condensed milk, paan mixture and mix until thick (about 3 to 5 minutes). Remove from heat. Add roasted coconut into the condensed milk- paan mixture and mix well to make a dough. Mix ½ cup coconut and 2 tbsp rose petals in a bowl and keep aside. Divide paan mixture and divide into 8 equal parts. Take a part and roll it into a flat disc about 2 inch diameter using your palm. Add 1⁄2 tsp gulkand and nuts, if desired. Roll in your palms to make a laddu. Roll into coconut - rose petal mixture and keep it on a plate. Repeat to make the rest of the laddus and keep in the fridge for about ½ hour. To serve, sprinkle coconut and rose Petals on top! Note: You can cut laddu into 2 or 4 parts and serve. It will be tastier if you make it on the previous day and serve the next day. See similar recipes on my cookbook on Amazon

#kachorirecipe #snack #dalkachori #appetizer#indiansnacksrecipes #mudita’skitchen#recipeonmysite .

#potatobreadroll#This is a very tasty recipe that I grew up eating; my mom made it on special occasions. Bread rolls make the perfect appetizer, and people of all ages love them - I know few people who didn’t enjoy them. In this recipe they are fried, but for a healthier option you can also bake or airfryer#breadroll#appitizer#snack#indianfood#mudita’skitchen#recipe👇🏾 Ingredients Makes 14 14 slices white bread 10 medium size potatoes - boiled and mashed ⅓ cup steamed peas ½ cup chopped onions 2 green chili or to taste - finely chopped 2 tbsp fresh cilantro - finely chopped 2 tsp salt or to taste 2 tsp red chili powder or to taste 2 tsp ginger/garlic paste (optional) 1 tsp amchoor powder 1 tsp garam masala Oil for frying First to make the stuffing, take a bowl and add potatoes, peas, onions, green green chilies, cilantro, red chili powder, salt, ginger garlic paste, amchoor powder and garam masala. Mix together, and add any extra spice to taste. Keep aside. Take a bowl and add water and dip a slice of bread in water then squeeze excess out between your palms. Some people remove the crusts first, but I prefer to keep them. Add about 2 tbsp of potato mixture to the center (more/less depending on size of slice). Make a roll in whatever shape you’d like. Repeat for all bread and keep aside. Start a fry pan on medium heat. Add oil and wait until oil is hot. Put a roll into the oil and fry until every side is brown. Remove and put on a paper towel to remove excess oil. Fry all the rolls in the same manner. Make sure the pan is not too crowded, otherwise the rolls may break or not be crispy. Serve piping hot or room temperature with green or imli chutney and tea/coffee. Enjoy! These rolls keep well in the fridge in an airtight box - they’re great for traveling, parties, and picnics. You can also assemble the day before frying.

This is a delicious dry curry! Tindora is a small green colored vegetable which looks like a baby cucumber. It's a crunchy, low calorie, and high fiber vegetable. The curry goes with roti, yogurt and rice, and even sambar#tindoracurry#sabji#drycurry#indianfood#tastysabji#recipe#mudita’skitchen#recipe 👇 Ingredients: Serves: 4 250 gm tindora/ivy gourd (can be found in Indian stores) - washed and chopped 1 tsp cumin seeds 3 to 4 dry red chilli 1 to 2 green chillies - chopped 1 pinch hing/asafoetida ½ tsp haldi/turmeric powder ½ tsp red chilli powder ½ tsp garam masala 1 tsp coriander powder 1 tsp salt or to taste 1 tsp lemon juice or 1 tsp amchoor powder 1 tbsp oil For garnish, 2 tbsp chopped cilantro Method Take a wok or a fry pan and add oil, then put on medium heat. Wait until the oil is hot. Add cumin seeds, hing/asafoetida and wait until the seeds crackle. Now add dry red chili and green chili. Stir 30 seconds and add tindora. Stir everything and add the dry spices - salt, turmeric, red chili powder, and coriander powder. Mix very well, and cover the pan for about 10 to 15 minutes on slow heat or until the tindora is tender. Mix often so that the tindora doesn’t burn. Add lemon juice or amchoor powder and garam masala. Mix and wait for a minute. Now turn off the heat. Cover for about 2 - 4 minutes. Garnish with chopped cilantro. Enjoy!

This recipe is great to make if you have leftover dal chawal or kichri! This is for slightly spicy parathas, but you can change the amounts as you like#indianfood#recipe#paratharecipes#recipeonbelow👇 Ingredients 1 cup khichdi or daal chawal (rice and toor dal) 2 cups whole wheat flour/ 1/2 cup for dusting 2 tsp red chilli powder or to taste 1 tsp salt or to taste 1 green chilli - finely chopped . add more if you like 1/2 cup oil Method Take everything except for the oil and mix it to make a dough.and rest for 10 minutes. Take the dough and divide it into equal sized pieces that are a little bigger than a golf ball. Take a flat pan and put on the gas at slow heat. After that, take one piece of dough and press it between your hands or use a rolling pin to make a flat disc with a diameter of 4 inches. Spread ¼ tsp of oil on it. Then, pick up the sides of the piece of dough and pull them together at the top. Then, roll out the dough to the size of a medium tortilla, or with a diameter of around 6-7 inches. Now, take the flat pan and start it at medium heat. A paratha is cooked in a similar way to a tortilla. Spread ½ tsp of oil on the pan, and then put the paratha in the pan. Cook the paratha so that it is golden brown on both sides. Your paratha is ready! Serve with pickle and tea.