Soya Chunks Biryani - Rich in protein

Ingredients

1 cup rice (basmati works great here)
1 cup Soya granules (or use chunks)
1 tsp  cumin
1/2 tsp garam masala
1/2 tsp cumin coriander powder
1/4 tsp turmeric powder
1/4 cup peas, frozen
1 onion, chopped finely
2-3 tomatoes,chopped finely
1 inch grated ginger
2-3 cloves of garlic
2-3 green chillies, sliced thinly (or as per taste)
1 bay leaf (optional)
1/4 cup dry roasted peanuts (optional)
salt and butter/ghee to taste
few sprigs of coriander and mint  to garnish


Method:


In a skillet in 1 tsp of oil, add fennel, bay leaf, onions etc and saute until aromatic. Then add the tomatoes, garlic, ginger, spices along with chillies and saute it with some salt for few more minutes.


Add the Soy granules. There are two ways of going about this. Usually the packet suggests to soak the granules/chunks in some warm water and then add it to the recipe. I sometimes in a fit of laziness, add it directly to the recipe but increase the quantity of water in the recipe and it works equally well. But you can soak it in water and then add to the recipe. Whatever works for you.


Then add the rice and saute for 1-2 minutes.Add 2-1/2 cups of water (or vegetable stock) along with salt. Close it with a lid and cook for 6-10 minutes.


When almost done, add the frozen peas to the rice and give it a gentle stir. Cook for a minute.Garnish with the herbs. if you have finicky kids, then add in little ghee or butter right at the end for additional taste.


Serve it warm garnished with toasted peanuts.  I serve this with Raita or sometimes with spicy side dish.

Badam Kheer/Badam Milk/Almond Pudding

Ingredients –  Serves 6-8 people

2 cups blanched almonds(soak almonds in water,peel and then grind to paste along with little milk)
1/4 -1/2 cup sugar (sugar substitute works too)
1-1/2 -2 cups milk, as needed for consistency (use low fat for lower calories)
1/4 cup ghee (you can use less or none to suit your needs)
1 tsp cardamom powder
few strands of saffron
few blanched almonds for garnish (optional)


Method:
Take a non stick pan and add ghee (if using) and add the almond paste. Cook it in low heat for 20-30 minutes until it gets thick and turns lightly golden


Heat rest of the milk until hot and then slowly add it to the almond paste. Stir and cook for 2-3 minutes and then add sugar. Stir well.


Add the cardamom powder and the saffron.


Cook for another few minutes until everything is well dissolved.


I prefer to serve it chilled, garnished with blanched almonds.


Note:If it becomes thickened with time, add little more warm milk to the almond mixture. 

Mango Kulfi

Ingredients:
2½ cups milk (about 500 milliliters)
¼ cup milk powder
½ cup condensed milk (I used sweetened condensed milk)
¼ cup sugar
1 cup alphonso mango pulp 

* I had regular mangoes on hand. I took the pulp of about 4 mangoes, processed them, strained them of any strings to make 1 cup of fresh mango pulp.

Method:

Combine all the ingredients except the mango pulp in a non-stick pan and mix well. Bring this mixture to a boil and then simmer for 10 minutes till thickens. Cool completely.

Add the mango pulp and mix well.

You can set these in any container you want. But traditionally Kulfi icecream are served in these special moulds where the icecream is set. That shape has all the significance for me .You might finds these here in local stores.

Pour the icecream into individual kulfi moulds and freeze till set. Or you can wait till its half set and place a icecream stick in the center of it (the half frozen cream will help the stick to hold it in place). Refrigerate again till completely set.

Unmould the Kulfi. You can easily do that by placing it under running water for few seconds. Pull the stick gently and it will come out.

And Kulfi Icecream is ready..!