Jason Cage (Jason Cage Series #1) by aKay Brothers – A Book Review

Jason Cage (Jason Cage Series #1) by aKay Brothers 
#BookReview

Books can make you travel places and that is one way it helps in breaking the monotony of life. Last few months things were quite busy at my end and I was hardly getting any time to read anything worthwhile. All the titles I had at hand were not looking very inviting and were pushed away with the ‘read later’ tag. And then I got a mail from the authors of this new book ‘Jason Cage’ for a review and as I read the blurb I was instantly interested.

The authors of this book call themselves aKay Brothers – a pen name under which they are writing a series of books centering around the life of the protagonist named Jason Cage. The book review I am posting today is for the 1st book that has been published recently.

What an interesting and exciting read this book has been! And now I can’t wait for the next book in the series. At first instance, I felt it was a crime thriller, but then there are elements of paranormal fantasy and also some sub plots in historical settings. The best thing about the book is the pace of the story – it builds up interest in the readers and gets them hooked. Even when the settings in the book change, the pace is maintained and that I believe is one of the hallmarks of a good writer.

But, then there is something that needs to be worked upon. I came across a number of editing errors and spelling mistakes in the book that needs to be done away with to enhance the reader’s experience. A tighter editing is recommended for future books.

Jason Cage is a man with a mysterious birth and has a life that is far from normal. He is tormented by his dreams – they are the precursor of events that are about to happen in someone’s real life or in some cases have already happened. But one thing is common - his dreams bring bad tidings. After losing his parents to unnatural deaths and after a stint at a Medical school where he befriends Lisa and Bill, he finally seeks solace in a Buddhist Monastery in Ladakh. Jason knows that his stay there won’t last forever, so he tries to make the most of his time there by keeping a very low profile. But, little does he knows that his dreams will strike him again and he will not have an option but to follow them.

Don – a peculiar creature resembling a lion is Jason's companion and has been by his side most of the time since his birth. The uncanny and peculiar thing about it is that it is visible only to Jason. The author takes us places through Jason’s dreams – sometimes to a time more than half a century ago where a doctor is trying to frame his friend as a blood sucking vampire and then to place where a man meets his death in the most mysterious circumstances after opening a parcel. There is again a sub plot with the settings in ancient Egypt where a man’s folly leads to the rising of the devil.

Amidst all this, there is this dream where Jason sees that Lisa’s (who used be his crush in his college days) life is in danger. That’s when he decides it is time to venture out and save Lisa. But how is he going to do it? He has no idea where Lisa is and to top it, he has no money. How will Jason embark on his journey to save Lisa and will he be able to do it?

Another plot running through the book is that of Dr Dhristi from RAW. After a successful mission of capturing LeT head (seriously that reminded me of the Akshay’s Kumar starter movie –Baby), she deploys her best man to get hold of Jason Cage. Why? That’s a question I am hoping would be covered in the next books.

Just as is expected from books where the story is revealed in a series, there are too many unanswered questions in the first book of the Jason cage series.

What has the Egyptian devil from centuries ago and RAW from the present times got to do with Jason?

How all of these are going to converge to Jason is a thing to read in sequels as and when they get released.

This is a book outside my frequently read genres and it was a welcome change for me. Anyone who is interested in crime thrillers or books on paranormal fantasy will surely find it a great read. If you want to know more about the book, you can visit the author’s website. www.akaybrothers. You can grab a copy of the book on Amazon too.

I received a free r-copy of the book from the authors for an unbiased review.



Thank you for stopping by! Cheers!

Stuffed Aloo Paratha | How to Make Aloo Parathas | Weekend Breakfast Recipe Ideas

Aloo Paratha is a very popular breakfast recipe in most North Indian households.

Even though we love parathas, they are not a regular thing in my house. They make an appearance on the dining table once or twice a month and that too when I run out of veggies in my pantry. But, we like to have parathas for breakfast when we are travelling or are on a vacation and want to have a filling meal.

When I was thinking about what to post for the 3rd day of  'Special Weekend Breakfast' theme for BM#79, I realised that I have never posted a paratha recipe on this space. So naturally, I decided to post the recipe for one of the most popular parathas that are made in most homes as a special weekend breakfast. It's none other than Stuffed Aloo Paratha.

Let's check out how I make it -

Stuffed Aloo Parathas

Ingredients:

1½ cup whole wheat flour.
Pinch of salt
Water to knead the dough.

For the filling:

2 medium potatoes, boiled, peeled and crushed
¼ cup of cooked green peas, slightly crushed
1 green chilli, minced
1 tsp grated ginger
2-3 tbsp chopped coriander leaves.
1 tbsp oil
½ tsp red chilli powder
1 tsp jeera
½ tsp amchur
½ tsp garam masala
salt as per taste

Ghee or oil for shallow frying

Process:

1. In a large bowl, add whole wheat flour, salt and knead the dough using water as needed. Cover the dough and let it sit for at least 15 mins before you proceed with rolling.

2. Heat a pan and add oil. When the oil is heated, add the cumin seeds, minced green chillies and grated ginger. Add the crushed green peas and the mashed potatoes and all the spices and seasoning. Give the mixture a good stir. Add chopped coriander leaves and mix again. Heat it for another 2-3 minutes and then turn off the gas. Take the pan off the gas and let the mixture cool completely before using them to fill parathas.

3. In order to make parathas, take the dough, knead it for a few seconds and divide the dough into 6 to 8 equal sized dough balls.

4. Using some dry flour roll the dough ball into a roti about 3cm in radius. Place 2-3 tbsp of the prepared filling in the middle. Join the edges and close it forming a ball. Roll it again about 6 cm in radius.

5. Meanwhile, keep a tava for cooking the paratha on gas flame. Place the rolled paratha on the tava, when one side is done turn it over and heat on the other side. Brush ghee on the top and turn it over. Brush ghee on the other side as well. Apply pressure with a turning spoon to ensure even cooking.

6. Repeat the same with rest of the dough balls.

7. Serve the parathas with pickle and yoghurt. Enjoy them hot.

Looking for more Weekend Breakfast Recipe Ideas, check out

Bombay Masala Sandwich Recipe

Paneer Veggie Grilled Sandwich Recipe

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79

Paneer Veggie Grilled Sandwich Recipe | How to Make Paneer Veggie Grilled Sandwich | Weekend Breakfast Recipe Ideas

Paneer Veggie Grilled Sandwich #Recipe

Paneer Veggie Grilled Sandwich is a lip-smacking, easy to make sandwich. With just a handful of ingredients, you can have a filling dish for breakfast in under 30 minutes.

Can you resist the taste of golden, crisp, grilled sandwich with a cup of hot tea?

Grilled sandwiches are a regular fare during weekends in my house. So, on the 2nd day of Week#4 of BM# 79 under my chosen theme of 'Weekend Breakfast Ideas', I am sharing the recipe for a much loved Paneer Veggie Grilled Sandwich. I use freshly made homemade paneer in making the filling for this sandwich. However, you may use grated ready to use paneer also and it will make the process faster.

Let's checkout the recipe below:

Paneer Veggie Grilled Sandwich

Ingredients:

8 brown bread slices

For the filling:
1/4 cup freshly made paneer
3 tbsp chopped capsicum
1 small carrot, grated
1 small green chilli finely minced
2 tbsp chopped coriander
Salt and pepper to taste

1 tsp tomato sauce

To assemble:
green chutney
tomato ketchup
butter to grease

Method:

1. In a bowl, add all the ingredients for the filling and mix. Taste for seasoning and adjust accordingly. Set aside.
2. Apply butter on one side of each bread slice. On the unbuttered side of 4 bread slices apply green chutney and on the remaining 4 slices apply tomato ketchup.
3. Take the slices with green chutney side up and spread the prepared paneer filling. Cover with the bread slices smeared with tomato ketchup with buttered side up. Repeat the same with the rest of the bread slices.
4. Grill them on a sandwich maker till golden lines appear on both sides. Slice them into two halves.
5. Serve hot with ketchup and green chutney and a cup of hot masala chai. Enjoy!

If you like sandwiches check out my Bombay Masala Sandwich Recipe.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79

Thank you for stopping by! Cheers!

Club Kachori Recipe | How to Make Club Kachori | Special Weekend Breakfast Recipe

Club Kachori #Recipe

Club Kachori is a quite a famous weekend breakfast dish from the city of Kolkata.

Anyone who has lived in Kolkata for a while will know about this quite popular weekend breakfast dish - Club Kachori. This dish is DH's favourite and whenever he is in Kolkata, he doesn't miss to indulge gorging on it for breakfast at a popular snack shop in the locality.

For the uninitiated, the name of this dish can be a little misleading. The kachoris here are not like the khasta kachori which are well known all over India; they are more like bite-size puri. But, there is a difference. Into the dough of these kachoris, goes coarsely urad dal paste, suji, little chilli and ginger paste and some hing which gives it its characteristic taste

These kachoris as deep fried and are served with a spicy potato curry. In some places, pumpkin is also added to the curry. Panchporan - a Bengali whole spice mix added to this curry, makes it taste a little different from the regular potato curry.

Typically, maida is used to make the kachoris, but at home, I use atta (chapati flour) to make them.
Without much ado, let's check out how to prepare Club Kachori Kolkata style.

This is the first recipe I am posting under Weekend Breakfast Theme of BM#79

Club Kachori Recipe

Ingredients:

For the Kachori/Puri

2 cups atta
¼ cup suji/semolina
2 tbsp oil
¼ cup urad dal washed and soaked in water for at least an hour
¼ tsp hing/asafetida
1 tsp chilli paste
1 tsp ginger paste


For the Potato Curry:

6 medium-size potato, boiled, peeled and chopped
2 tomatoes, blanched, peeled and pureed
2 cloves of garlic, grated
1 green chilli, chopped
1 tsp ginger paste
2 tbsp oil
1 tsp cumin seeds
¼ tsp hing
½ tsp each of sauf, methi seeds, ajwain, kalonji and rai (panchporan)
1 red chilli
½ tsp turmeric powder
1 tsp red chilli powder, or to taste
2 tsp coriander powder
Salt to taste
½ tsp amchur
½ tsp garam masala
1 tsp kasuri methi
Handful of coriander leaves

Process:

1.       Drain the soaked urad dal and grind coarsely in a grinder. In a mixing bowl, add the coarsely ground urad dal paste, atta, suji, oil, hing, salt, chilli and ginger and using water as need, knead a firm dough. Cover it and set it aside.

2.       To make the potato curry heat oil in a pan, add hing, jeera, red chilli, green chilli, ginger and garlic and sauté for a few seconds. Now add sauf, methi seeds, ajwain, kalonji and rai and stir so that they start crackling. Now add the tomato puree. Cook for about a minute and then add the chilli powder, turmeric powder, salt, and coriander powder. Cook for a couple of minutes. When you see oil leaving its side, add the potatoes. Stir. Now add 1 cup of water. Stir and bring it to a boil.

3.       When it comes to a boil, the gravy will also start thickening, add garam masala, amchur and crushed kasuri methi and stir. If needed add little more water, cover and bring to a boil.

4.       Check for spices, adjust if needed. When done, add chopped coriander leaves and take it off the flame.

5.       In order to make the kachori/puri, divide the dough into small balls (little bigger than marbles). These kachoris are about 2 inches in diameter.

6.       Roll them into thick rounds (little thicker than puri). Thin ones do not puff well.

7.       Heat oil in a Kadhai and when the oil is heated enough, fry them 2-3 at a time (depending on the size of your Kadhai) on high heat. When it is brown on one, flip and fry the other side for a few seconds. Drain them on paper towel. Repeat the process till you have used all the dough.

8.       Serve the potato curry with these hot kachori/puri along with a dollop of achar, sliced onion and some tomato and cucumber slices for a filling weekend breakfast/ brunch.

Notes:

1. Do not roll them too thin or too big, else they will not puff well.

2. Always fry these kachoris on a high heat, it helps them in puffing. Once they puff up, you can lower the heat and fry till they are golden.

Looking for more Weekend Breakfast Recipe Ideas, check out
Bombay Masala Sandwich Recipe
Paneer Veggie Grilled Sandwich Recipe

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79

Penne Pasta in Red Sauce with Veggies Recipe | How to Make Penne Pasta in Red Sauce with Veggies | Italian Recipes

Penne Pasta in Red Sauce with Veggies #Recipe 

Penne Pasta in Red Sauce with veggies is a regular dish in my household. On days when I am not in the mood to cook an elaborate Indian meal with roti, subji, dal and chawal, it comes to my rescue. They not only make for a filling meal but can be made relatively faster. The recipe I am sharing today is that of penne pasta in the red sauce along with some veggies. I have added just capsicum and sweetcorn, but if you are not pressed for time, you can add many more veggies - anything that catches your fancy.

I always prefer to bake my pasta for the final cooking. First I boil the pasta in water till they are just done. When the sauce is ready and I toss in the pasta, cook on stove top for a couple of minutes and then transfer it all in a casserole, top it with cheese and bake it for 15-20 minutes. I think this way flavour of the sauce seeps into the pasta making it taste great.

I am sharing this recipe under Summer Casserole Dishes Theme of Week#2 of BM#79.

Penne Pasta in Red Sauce with Veggies Recipe

Ingredients

2 cups cooked penne pasta

1½ cup fresh tomato puree

¼ cup tomato ketchup

¼ cup finely chopped onions

1 tsp garlic paste

½ cup chopped capsicum

½ cup boiled sweet corn 

Salt to taste

1 tbsp sugar

2 tbsp oil

2 tbsp butter

2 tsp dried oregano

1 tsp dry red chilli flakes

¼ to ½ cup grated cheese

Process:

1. Heat oil in a pan. Add the butter, followed by chopped onion and garlic and sauté on a medium flame for 2 minutes.

2. Add the chopped capsicum and cook it covered on a medium flame for 2 to 3 minutes. Add the fresh tomato puree and salt and cook it for 5-7 minutes. Stir in between.

4. When it looks a bit cooked, add tomato ketchup, oregano, chilli flakes and sugar. Stir well and cook on a medium flame for about 7 to 10 minute. The red sauce should be nice and thick by now.

5. Add the cooked pasta, boiled sweet corn and gently toss everything and cook on a medium flame for 2 more minutes. The pasta should be well coated with the sauce.

6. Transfer the pasta in a casserole that has been pre-greased with butter. Top it with grated cheese and bake it in a preheated oven at 180 C for 15-20 minutes. Serve hot. Enjoy!

Notes:

1. You can add any other veggies of choice like broccoli, mushrooms, baby corn, etc.

Looking for a dessert ides to go with this meal, check out my molten lava chocolate cake.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79

Lebanese Beans Salad | How to make Lebanese Beans Salad | Salad Recipes

Lebanese Beans Salad #Recipes

Lebanese Beans Salad is a simple, flavourful salad but is power packed with protein. Beans are extensively used in Lebanese cuisine and this salad is one of the great ways to add some veggies and beans to your diet.

I was very much hoping that I would be able to keep up with my schedule for the blogging marathon this month. I had been taking part in it since last 2 months so that I could keep this blog running. But, this month my schedule went haywire. A little lack of planning on my part and some unexpected writing assignments that came my way kept me busy and this little space was ignored. I am going to make up for it and will be posting my recipes here now.

My chosen theme for week #1 is Lebanese cuisine and as a part of it, I had posted my version of Fattoush Salad and a recipe for Hummus (without Tahini). The third and final recipe for the 1st-week theme is this 'Lebanese Beans Salad'.

Let's check the recipe now.

Lebanese Beans Salad

Ingredients:

1 cup boiled chickpeas
1 cup boiled red kidney beans
1 large onion, finely chopped
2 tomatoes, cut into chunks
1 medium cucumber, peeled and cut into chunks
a handful of coriander leaves, chopped
a handful of mint leaves, chopped

For the dressing
Juice of 1 lemon
2-3 tbsp olive oil
1 clove garlic finely crushed
salt and pepper to taste

Process:

1. Mix all the ingredients of the dressing in a bowl and whisk nicely.

2. In a large bowl add the salad ingredients and drizzle over the dressing. Shake well so that the dressing is well incorporated.

3. Cover the bowl and let it rest for at least half an hour in the refrigerator. Take it out, shake it and serve.

Notes:

1. If you are using canned beans, make sure you rinse them well with water before adding to the salad.

2. When using dried beans, soak the beans overnight and cook separately in a pressure cooker till they are thoroughly cooked but not mushy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79

Hummus Recipe | How to make Hummus without Tahini | Lebanese Recipes

How to Make Hummus without Tahini #Recipe

Hummus is served in many ways - you can serve it as a dip with pita bread, it is also used as a spread for falafel wraps. For those who are interested in healthy snacking, you can have dollops of it with carrot sticks or cucumber pieces.

When you think Lebanese cuisine, the first dip that is likely to come to your mind is - Hummus.

The basic version of it is typically made with chickpeas, olive oil, seasonings and lemon juice. So, for my second post of BM #79 under Lebanese Cuisine, I am sharing a simple recipe for this ubiquitous dip.

The recipe for hummus I am sharing today is without tahini. Tahini, one of the optional ingredients in hummus is actually sesame paste made with a little bit of oil. I had hummus for the first time when I was living in Dublin and to tell you the truth, I was not very delighted with its taste. For our Indian palate it seemed a little too bland - in my view, the one I had wasn't seasoned well - it could do with a little more salt and lemon juice.

In the versions I have tried at home, I use lemon juice a little too generously. Let's check out how I make the basic version of hummus.

Hummus Without Tahini Recipe

Ingredients:

1½ cup chickpeas, cooked

2 fat cloves of garlic, crushed

2 tbsp olive oil

3 tbsp lemon juice

Salt and pepper to taste

Process:

1. Add everything in a blender jar and start churning; add water as needed to make a smooth paste.

2. Taste and adjust the seasoning as needed. Serve drizzled with little olive oil and lemon juice with carrot and cucumber sticks or with some pita bread chips.

Looking for more Lebanese inspired dishes, check out

Fattoush Salad
Lebanese Bean Salad

Thank you for stopping by! Cheers!

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79

Fattoush Salad | How to Make Fattoush Salad | Lebanese Recipes | Salad Recipes

Fattoush Salad #Recipe

Fattoush Salad is a Lebanese bread salad - greens, veggies and toasted pita bread pieces are the main ingredients. But, I have never loved bread croutons in my salad and for that reason, I have skipped the toasted pita chips in the fattoush salad I made.

The dressing for fattoush salad has two vital ingredients among others - sumac and pomegranate molasses. Sumac is tangy dried powder made from a kind of Middle Eastern red berry. Pomegranate molasses as the name says is made from pomegranate and is a commonly used ingredient in Middle Eastern cooking. I didn't have both these ingredients at hand, so I made the dressing without them. I have read that these two ingredients can make a lot of difference to the salad and I will surely try them whenever I get to buy them.

I did search about making pomegranate molasses at home and there were many links that said you could make it by cooking pomegranate juice over a low heat for a long time. But, then I am really wary of cooking fruit juices. So, I dropped the idea and went ahead to make my customised Fattoush Salad.

Last month had been an indulgent one for me foodwise. If you have checked my last month's posts, you will notice I posted mostly sweet dishes - brownies, kheer, peda. All that was part of the themes I chose to do for that month's blogging marathon.

But, the result is now seen when I stand on the bathroom scale!

Such is the life of a food blogger - I want to cook all the delicious dishes in the world, but then I have to take some steps back as ultimately I will be on the receiving end.

So, for this month, I decided I would blog about something really healthy. My chosen theme for the first week of BM#79 is Lebanese cuisine. And today I am posting the recipe for Fattoush Salad, albeit a customised one.

Let's check out how I made my Fattoush Salad.

Fattoush Salad Recipe

Inspired from here

Ingredients:

4-5 Romaine Lettuce leaves washed and chopped
1 large tomato, chopped in chunks
1 small cucumber, chopped in chunks
1 small onion, sliced
a handful of mint leaves
a handful of coriander leaves, chopped
1 cup chopped pita bread pieces toasted ( I didn't use)

Dressing:
2 tbsp extra virgin olive oil
3-4 tbsp lemon juice
1 clove of garlic finely chopped
salt and pepper to taste
1/4 tsp sumac ( I didn't use)
2 tsp pomegranate molasses ( I didn't use)

Process:

1. Mix all the ingredients for the salad dressing in a bowl and whisk nicely.
2. Mix all the salad ingredients except toasted pita bread pieces.
3. Right before serving, add the dressing to the salad. Top it with pita chips (if you like) and serve immediately.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79

Oats Mathri Recipe | How to Make Oats Mathri | Festive Recipes

Oats Mathri #Recipe

These Oats Mathri are a close cousin of the regular mathri. Mathri is an ever popular deep fried snack that goes well with Indian masala chai. While it is generally prepared with maida/all purpose flour, I decided to make a somewhat healthier version by using oats flour and wheat flour.

After posting sweet dish recipes one after the other here it's time I share something savoury. So, for the 3^rd day of my special day/festival theme in blogging marathon, I am sharing a recipe for these oats mathri. Along with sweets, savoury snacks also have their rightful space in the menu during festivals – be it Diwali or Holi you cannot do without munching on a handful of them.

Looking for some more savoury snack ideas check out these:

Namak Pare
Rice Krispie Chiwda/Puffed Rice Chiwda
Masala Peanuts

Using different types of flour in cooking is quite in trend these days. So, I decided to make these mathris with oats flour and whole wheat flour. Without much ado, let’s check how I made them

Oats Mathri Recipe

Ingredients

2 cup oats flour

1 cup whole wheat flour

1 tsp salt

1 tbsp ajwain

1/2 tsp crushed black pepper

3 tbsp oil

1 tbsp crushed kasuri methi

About ¼ cup to ½ cup water for the dough

Oil for deep frying

Process:

1. In a mixing bowl add all the ingredients and using water little by little knead a firm dough. Cover and set aside for 15 minutes.
2. Divide the dough into 4 balls. Roll each dough balls 1/8 inch thick and using a cookie cutter cut out circles of the dough. Poke a couple of holes in them and transfer the circles to a clean plate. Repeat the process with the rest of the dough.
3. Heat oil in a pan for deep-frying. When the oil is hot enough deep fry mathri in batches in hot oil turning them in between. They are done when they are light brown in colour on both sides.
4. Transfer them on a kitchen towel so that excess oil is soaked out. Once they are cooled store in airtight container.
5. Enjoy with a cup of hot masala chai.

Notes:

1.       I churned rolled oats to get oats flour.

2.       Poking holes in the rolled circles ensure that mathri will not puff up like a puri when deep fried.

3.       Keeps well for 2 weeks when stored properly in an airtight container.

4.       The dough should be firm. A soft dough will not yield crisp mathri.

Thank you for stopping by! Cheers!

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Instant Peda Recipe | Peda Recipe with Milk Powder and Condensed Milk

Instant Peda #Recipe

 Peda Recipe with Milk Powder and Condensed Milk

Peda is rich milk fudge flavoured with cardamom or saffron. It is also one of the favourite sweets of Lord Ganesha. So, it sells like hotcakes during Ganesh Chaturthi.

For the 2^nd day of Week 4 of Blogging Marathon under the theme ‘Special Day/Festival’, I am posting the recipe for this much loved Indian sweet – Peda.

Traditionally Peda is made with khoya and sugar. Making khoya from milk is a painstaking process where you have to heat milk on low flame for a prolonged time so that all the liquid from the milk evaporates, leaving behind a dense and rich khoya. My mom makes peda from scratch and it is really a long process. You have to be really patient to make it that way.

The recipe I am sharing today is quite instant – by using milk powder and condensed milk you can prepare delicious peda in just 15 minutes. I browsed a lot of YouTube Videos before finally trying it out.

The first time I tried it, I heated the mixture little longer than necessary, so they came out little hard – but they tasted good nonetheless. So, I tried it again and this time they came out semi-soft but not soft like malai peda. But, they were good enough.

Instant Peda Recipe

Ingredients:

200 g milk powder

200 g condensed milk

3 tbsp ghee

4 cardamom pods, crushed and finely powdered

Process:

1.       In a non-stick pan on medium flame add ghee. To it add the milk powder and condensed milk and using a spatula stir well such that the mixture is uniform and well mixed.

2.       Keep heating the mixture on medium heat for about 10-12 minutes and using the spatula keep tossing and turning the mixture as it cooks.

3.       Add the cardamom powder and mix well. Take it off heat. At this point, the mixture should resemble smooth soft dough.

4.       Take the dough out into a clean bowl and let it cool down a little.

5.       When the dough has cooled enough to handle (but not completely cold), grease your palm with little ghee and form small bite-size balls.

6.       I used terra cotta moulds to get the design impression on the peda. If you have such moulds, you can do the same. Else you can just flatten the balls a bit and put a finger impression.

7.       If you like you can garnish them with chopped pistachios.

Notes:

1.       These pedas were semi-soft with a chewy taste – but not soft like malai peda. If you like these a little hard, you can heat the mixture for another 5 minutes.

2.       It is very important to keep stirring the dough while cooking, else it can get brown.

Thank you for stopping by! Cheers!

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Badam Kheer | Almond Kheer | How to Make Badam Kheer | Festive Recipes

Badam Kheer / Almond Kheer #Recipe

This Badam Kheer /Almond Kheer is inspired by the traditional Kheer which is an Indian rice pudding. Instead of rice, I have used coarsely ground almonds in this badam kheer recipe.

On most festive and special occasions in India, Kheer finds a place in the menu. Be it a birthday or an occasion like Raksha Bandhan. There are many version of Kheer - the one with rice being the most common and popular. You can also check out my Carrot and Almond Kheer recipe here.

Sadly, I do not get to make kheer often at home as DH doesn't like it much. But, whenever I make it for myself, I make 2-3 servings and enjoy a bowl of kheer with every meal. I like my kheer to be creamy with cardamom and saffron, and there should be lots of dried nuts in it.

So, when I chose 'Festival/ Special Day' theme for week 4 of BM#78, I decided to make badam/almond kheer. With Raksha Bandhan around the corner, I think the recipe fitted the bill perfectly. This Badam Kheer is actually quite rich and should be served in small portion size.

Let's check out how I made Badam Kheer/ Almond Kheer from scratch.

Badam ki Kheer / Almond Kheer Recipe

Serves 4

Ingredients:

1-litre full-fat milk
3 tbsp condensed milk
1 tbsp sugar
¼ cup almonds
2 cardamoms, powdered
10 strands of saffron, soaked in 1 tbsp milk
Almond slivers, chopped pistachios of garnishing

Process:

1. Soak almonds in water for an hour. Drain the water after an hour and soak them in hot water for 5 minutes. Peel off the skin from the almonds and grind them into a rough paste.

2. Boil milk in a deep non-stick pan. Let it simmer on low to medium flame for about 15 minutes, such that the milk reduces to about 3/4th volume.

3. Add the almond paste and boil the milk for another 7-10 minutes. Depending on how thick and creamy you like the kheer, you can boil it for another 10 minutes or so.

4. Add the condensed milk and sugar and stir well. Add cardamom and saffron milk. Stir again and take it off heat.

5. Let it cool down and then you can transfer it to a serving bowl and keep in the fridge to chill.

6. Serve it chilled with almonds and pistachio garnishing.

Notes:

1.       If you do not have condensed milk, you can skip it and add more sugar for sweetness. I had some leftover condensed milk so I used it in the recipe.

2.       This kheer takes best when served chilled.

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No Bake Dates & Nuts Brownies | No Bake Brownie Recipe

No Bake Dates and Nuts Brownies. #Recipe

No Bake Dates and Nuts Brownies is the answer if you are looking for a healthy and quick snack to munch on.

I had long wanted to try a no-bake brownie. But, being an ardent chocolate lover I had my doubts if such a brownie will be worth the try.

Well, we will never know about it unless we try. So for the 3rd day of the blogging marathon under the 'brownie theme,' I decided to try yet another version of our beloved brownies - No Bake & Raw Dates and Nuts Brownies.

I used this recipe as an inspiration to come up with my version. I didn't use chocolate ganache as I wanted to make it as healthy as possible. 

Let's check the recipe:

No Bake Dates and Nuts Brownies.

Ingredients:

1 cup dates, pitted and halved
1/2 cup almonds
1/4 cup walnuts
2 tbsp cocoa powder
1 tbsp Bournvita powder (optional)

Process:

1. Line a 6 inch tin with parchment paper and set aside.
2. In a blender jar, add the pitted dates and blend it till it looks like a fudgy mess. Take it out into a large bowl.
3. Now finely powder the almonds in the same jar, followed by walnuts. I then added them together again in the blender jar together for a quick mix.
4. Add it to the bowl again, add cocoa powder and bournvita powder (if using). Using a spatula mix it and then tip it into the parchment-lined cake tin.
5. Spread it evenly and press it to get an even surface. Dust some cocoa powder or bournvita powder over the set brownies.
6. Let it sit for 10 minutes and then slice it. They are ready to devour.

Here are my thoughts on the No Bake Dates & Nuts Brownies

1. For those looking for really healthy brownies, it is a good choice. You can alter the quantities of nuts to suit your taste. Walnuts might give a slightly bitter taste in the end. So, you can use just 2 tbsp of it or skip altogether.

2. I think they tasted best after a day. The first day they tasted like dates and nut bar. But, on the second day, the flavour of cocoa was more pronounced giving it a good chocolatey taste.

3. If you want to make it more decadent, go ahead and cover the brownies with a layer of chocolate ganache. Or you might add some ganache into the dates and nuts mix. In that case, you might have to let the set brownies rest for a while before you slice to get neat slices.

Want to try some other brownies? I have got you covered. Check these recipes.

Eggless Nutella Brownies

Eggless Chocolate Brownies

Eggless Fudge Brownies

One Bowl Eggless Brownies

Sinful Eggless Walnut Brownies

3 Minutes Microwave Brownies

Thank you for stopping by! Cheers!

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