fruit salad with cashew cream

fruit salad with cashew cream

Prep time

30 mins

Total time

30 mins

fruit salad with cashew cream – one of my favorite way of having fruit salad is with cream. we call it fruit cream.

here the fruits are mixed with whipped cream which is sweetened with sugar or honey.

since i am transitioning into vegan food, i have substituted regular cream with cashew cream in this recipe. and lo made a fruit salad with cashew cream.

now before you ask me what is cashew cream… i will explain what it is. cashew cream is  smoothly blended and whipped cashew. well it not cashew paste.

here the cashews are kept soaking in the refrigerator and then blended with some chilled water to a smooth creamy texture. i have mentioned below in the recipe details on how to make the cashew cream.

you won’t miss the regular cream in this fruit salad. this was one of the best fruit salads i have had. the cashew cream mellowed the different tastes and flavors so beautifully in this nutritious and healthy dessert.i used seasonal indian fruits like – pineapple, apple, musk melon, chickoo, papaya and banana. you can make the fruit salad with the fruits available in your country or region.you can also make the same fruit salad with regular cream. so enjoy this sweet, delicious dessert of a fruit salad during your navratri fasts.

Author: -Mridul

Serves: - 3-4

Ingredients

fruits required

• 1 cup chopped pineapple (fresh or canned)
• 1 cup peeled, cored and chopped apple
• 1 cup, chopped banana
• 1 cup chopped musk melon
• 1 cup chopped chickoo/sapota
• 1 cup chopped papaya

for the cashew cream

• ¾ cup cashews
• ½ tsp vanilla powder or 1 tsp vanilla extract.
• sugar as required
• chilled water

Instructions

preparing the cashew cream:

1. in a bowl take the cashews.
2. rinse them well.
3. now add water to the bowl till it just about covers the cashews.
4. cover with a lid and keep in the fridge for 5-6 hours.
5. drain the water from the cashews.
6. add the soaked cashews in a blender.
7. pour cold water in the blender again just about covering the cashews completely.
8. add some sugar and vanilla.
9. blend till smooth and creamy.
10. remove in a bowl and keep in the fridge.
11. the cashew milk stays good for 3 days in the refrigerator.
12. use when required.

preparing the salad

1. mix all the fruits in a large bowl.
2. now either you can add the whole cashew cream that we made or
3. layer it in individual serving glasses or bowls as i have done.
4. add a layer of fruits.
5. then a layer of cashew cream.
6. add 3-5 layers like this.
7. and then top up with some sliced pistachois or dry fruits of your choice.
8. enjoy a healthy and wholesome fruit dessert.

Baby corn pulao

baby corn pulao recipe

Prep time

30 mins

Cook time

15 mins

Total time

45 mins

baby corn rice or pulao recipe with step by step photos – easy lunch recipe of a spiced baby corn pulao.

rice or pulao varieties are recipes that are easy to make. when you make them in the pressure cooker, you not only save time and cooking gas, but the food also is healthy to eat.

this is a slightly spicy baby corn rice recipe with a complex flavor profile. the aromatic garam masala, the spiciness of the green chilies, the slight tang of the tomatoes and the light sweetness of the baby corn – all in one dish.

i have used pressure cooker to cook the rice. you can also cook the rice in a pan or pot. i recently brought seeraga samba rice and i am using it regularly in pulao and biryani recipes. in this recipe also, i have used seeraga samba rice instead of basmati rice. you can use basmati rice or even regular rice varieties for the pulao. depending on the type of rice, add 1.5 to 2 cups water while pressure cooking.

Author: MRIDUL

Recipe type: main

Cuisine: north indian

Serves: 2-3

Ingredients

main ingredients:

• 1 cup basmati rice or seeraga samba or any regular rice, 200 grams
• 100 to 150 grams baby corn, 12 to 14 baby corns
• 2 tbsp oil
• ½ tsp cumin seeds/jeera
• 1 inch cinnamon/ dal chini
• 1 small to medium tej patta/indian bay leaf
• 2 to 3 green cardamoms/hari elaichi/choti elaichi
• 2 to 3 cloves/lavang
• 1 small star anise/chakriphool (optional)
• 50 grams onion or 1 medium onion, finely chopped or ⅓ cup finely chopped onion
• ¼ tsp turmeric powder/haldi
• ¼ tsp red chilli powder/lal mirch powder
• ½ tsp coriander powder/dhania powder
• 1.5 to 2 cups water for pressure cooking
• salt as required
• 1 to 2 tbsp chopped coriander leaves/dhania patta for garnish

for the ground paste:

• 65 grams tomato or 1 medium tomato or ½ cup chopped tomatoes
• ¼ cup chopped coriander leaves
• 1 or 2 green chilies, chopped
• ½ inch ginger/adrak, chopped
• 3 to 4 small to medium garlic cloves/lahsun, chopped

step by step baby corn pulao recipe:

1. first rinse 1 cup rice for a couple of times in water. then soak in enough water for 30 minutes.

2. when the rice is soaking, prepare this ground paste. take ½ cup chopped tomatoes, ¼ cup chopped coriander leaves, 1 or 2 green chilies (chopped), ½ inch ginger (chopped) 3 to 4 small to medium garlic cloves (chopped) in a small chutney grinder jar.

3. without adding any water, grind to a chutney like consistency. keep aside.

4. heat 2 tbsp oil in a pressure cooker. add the following whole garam masala and saute till they crackle – ½ tsp cumin seeds, 1 inch cinnamon, 1 small to medium tej patta, 2 to 3 green cardamoms, 2 to 3 cloves and 1 small star anise (optional).

5. next add ⅓ cup finely chopped onion.

6. saute the onions till they become golden.

7. then add the ground paste. stir and saute for 1 to 2 minutes on a low flame.

8. next add the spice powders – ¼ tsp turmeric powder, ¼ tsp red chilli powder and ½ tsp coriander powder.

9. mix the spices very well.

10. add sliced or chopped baby corn (100 to 150 grams baby corn). stir.

11. add the rice.

12. stir and mix the rice with the rest of the ingredients.

13. add 1.5 to 2 cups water. add water depending on the quality and type of rice. i added 1.75 cups water.

14. add salt. stir very well. check the taste of the stock and it should taste a bit salty.

15. pressure cook on medium flame for 2 to 3 whistles or 8 to 10 minutes. if you add 2 cups water, then pressure cook for 3 whistles and if you add 1.5 to 1.75 then cook for 2 whistles. let the pressure come down on its own and then remove the lid. fluff the rice with a fork.

16. garnish with chopped coriander leaves and serve baby corn rice with a side raitaor a veggie salad.

Paneer tikka recipe

.Prep time

2 hours 15 mins

Cook time

25 mins

Total time

2 hours 40 mins

paneer tikka recipe with step by step photos – popular tandoori snack which can be easily made at home. i am sharing step by step recipe to make paneer tikka.

this recipe is for paneer tikka and not paneer tikka masala. paneer tikka is drywhereas paneer tikka masala is a gravied dish. you can also check paneer tikka recipe on stove top, quick paneer tikka and achari paneer tikka recipe.

for newbies to indian food, paneer tikkais marinated paneer/cottage chese cubes, arranged on skewers and grilled or baked in the oven. specifically the recipe is called as tandoori paneer tikka, as the paneer is cooked in the tandoorwhich lends a subtle smoky charcoal flavor to the paneer. paneer tikka is usually served as a starter. other variations of this popular snack aremushroom tikka, tandoori aloo,mushroom tikka masala and tandoori gobi or gobi tikka.

i have made the paneer tikka in the ovenand not in a tandoor… hence i am not calling it tandoori paneer tikaa  even though i made it at home, the recipe was similar to the ones which is served in the restaurants. in fact it was much better than the paneer tikka served in the restaurants. to make this paneer tikka in tava, please check the notes below in the recipe section.

few points for paneer tikka recipe:

• you can also grill or barbeque the paneer tikka. if you have a grill option in your oven, you can use it. i baked the paneer tikka for 25 mins in the oven at 180 degree celsius.
• best to marinate the paneer cubes for 2 hours or more. you can also keep the marinated paneer overnight in the fridge. since i made the paneer tikka for dinner, i marinated the paneer and veggies for 2 hours in the refrigerator. more marination, the better the flavors gets infused in the paneer and veggies.
• the veggies used can be of your choice. i used red, yellow and green bell pepper with onions. you can use baby corn, mushrooms, cauliflower, tomatoes, broccoli etc.
• if you do not have oven or grill, then this should not stop you from making paneer tikka at home. on a non stick tava/flat pan heat some oil. keep the skewered paneer on the tava and fry the paneer and veggies till cooked. i have done both the methods and there is not any difference in the taste except the texture… frying makes the veggies and paneer a little crispy than baking or grilling these.
• just to ensure that you have a smooth frying experience… add some besan/gram flour to the marinade as it avoids the paneer from sticking to the pan.
• whilst grilling or baking the paneer tikka, they become dry. hence oil is applied to the paneer and veggies to avoid them from becoming dry.
• don’t overcook the paneer as they then become rubbery, dry and hard. the paneer shoud be soft, well cooked and yet succulent. its better to bake the paneer tikka at lower temperatures for some more time than at higher temperatures.
• the extra marinade can be applied or brushed on the paneer tikka before baking/grilling them. if you are making paneer tikka masala, you can use the extra marinade in the gravy.

Author: Mridul

Recipe type: snack

Cuisine: north indian

Serves: 10 medium size skewers

Ingredients

the main ingredients for paneer tikka:

• 250 gms paneer/cottage cheese
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large green bell pepper/capsicum/shimla mirch
• 1 medium size onion

for the marinade:

• 200 gms hung curd/yogurt or thick curd/yogurt
• 1 tbsp ginger garlic paste or crushed ginger garlic
• 1 tsp ajwain/carom seeds
• 1 to 2 tsp kashmiri red chili powder
• ½ tsp turmeric powder/haldi
• 1 tsp jeera powder/cumin seeds powder
• 1 tsp dhania powder/coriander powder
• ½ tsp garam masala powder
• 1 tsp dry mango powder/amchur powder
• 1 tsp chaat masala
• ½ tsp black pepper powder (optional)
• juice of half lemon
• 1 to 2 tbsp oil or ghee or butter for brushing
• rock salt or black salt

step by step paneer tikka recipe in the oven.

1. take 200 grams thick curd/yogurt or hung curd in a bowl and smoothen the curd.

2. add 1 tbsp ginger garlic paste or crushed ginger garlic to the curd.

3. add all the dry spice powders and black salt to the curd. below you see the following indian spice powders in clock wise order: 1 to 2 tsp kashmiri red chili powder, 1 tsp coriander powder, 1 tsp cumin powder, ½ tsp garam masala powder, ½ tsp turmeric powder and 1 tsp ajwain/carom seeds. in the center is black salt.

4. hmmm. i have not used any red color in the recipe and i feel that the redness is less in the marinade… hence i added some more kashmiri red chili powder to the marinade. kashmiri red chili powder gives a nice red color to the food and its not hot.

5. mix well. can you see some little more redness in the marinade?

6. add juice of half lemon, mix and keep the marinade aside.

7. dice the veggies (1 large red bell pepper, 1 large yellow bell pepper, 1 large green bell pepper/capsicum/shimla mirch and 1 medium size onion).

8. chop 250 gms paneer/cottage cheese and cube them. best to use homemade paneer.

9. add the veggies and paneer to the marinade.

10. and slowly and gently mix them with the marinade. i tasted the marinade with my sis and both of us felt that some thing is missing in the marinade… it was close but not very close… what is it???….  and lo…  i realized that i had forgotten to add chaat masala… so obviously the next step isadding 1 tsp chaat masala…. no prizes for guessing this step 

11. ok… everything is marinated well. cover and keep the marinated paneer and veggies in the refrigerator for 2 hours or more.

12. this is how they look after 2 hours.

13. skewer the veggies and paneer in a skewer or tooth pick.

14. arrange them on a plate or a rack. brush with some oil and keep in the oven. after 10 minutes remove from the oven, turn the skewers, brush some oil and again keep in the oven.

(1 to 2 tbsp oil or ghee or butter for brushing)

15. remove after 10 or 15 minutes. serve the paneer tikka sprinkled with 1 tsp chaat masala along with mint chutney, onion slices and lemon wedges.