Parul's Gourmet Kitchen (2026)

28/07/2024

Sago patties( Sabudana Vada)- Airfried

Ingredients:
1 cup large sago
1 cup boiled and mashed potatoes
3/4 cup roasted and coarsely ground peanuts
1 tsp green chili paste
1 tbsp ginger paste
1 tsp salt
1 tbsp sugar
1 tsp whole cumin
1/4 tsp black pepper powder
1 tbsp fresh lemon juice
1 tbsp finely chopped fresh coriander

Oil for coating

Recipe:
Wash and soak the sago in water for 4 hours. After soaking, drain the water and spread the sago on a muslin cloth to dry for 30 minutes.In a bowl, combine the dried sago with the mashed potatoes, roasted peanuts, green chili paste, ginger paste, salt, cumin, sugar, black pepper powder, lemon juice, and chopped coriander. Mix well and gently knead to form round, flat patties.

Brush both sides of the patties with a small amount of oil.

Preheat the air fryer and cook the patties at 180°C (356°F) for 10 minutes.Flip the patties, brush with a little more oil, and cook again at 180°C (356°F) for another 10 minutes.

Remove the patties from the air fryer and let them cool.

Serve with sweet yogurt or cucumber raita.

22/07/2024

Pistachio Cream Vermicelli Tart

This recipe combines the delicate flavors of vermicelli, pistachio, and cream into a unique and delicious tart that is perfect for dessert or a special occasion.

Ingredients:
1 cup rice or wheat vermicelli
1 cup sweet dates puree
1/4 tsp nutmeg powder
Pistachio essence
1 tsp rosewater
1 tbsp cold milk
1 cup pistachios semi-powdered
200 ml whipped cream
Olive oil
100 gm feta cheese
Honey
1 tsp cornflour
2 tbsp water

Recipe:
Boil the vermicelli until soft, then drain.In a blender, combine 1 tbsp boiled vermicelli, 2 tbsp dates puree, 1 tbsp cold milk, 1 tsp rosewater, and 1 tbsp honey. Blend until smooth.Mix this puree with the remaining vermicelli thoroughly.

Grease a tart tray with olive oil. Press the vermicelli mixture evenly into the tray, forming a tart shell.

Preheat the oven to 180°C (350°F) and bake the tart shell for 20 minutes. Allow it to cool.

Mix 1 tsp cornflour with 2 tbsp water and 1 tbsp whipped cream in a saucepan. Cook over very low heat, stirring continuously, until thickened. Let it cool.

Fold the cornflour mixture into the remaining whipped cream and whip until thickened.Gently fold in the remaining dates puree, crumbled feta cheese, 3/4 cup semi-powdered pistachio, a few drops of pistachio essence, nutmeg powder, and 1 tbsp honey. Mix well.

Pour the pistachio cream mixture into the cooled vermicelli tart shell, spreading it evenly.Refrigerate overnight to set.

In the morning, run a butter knife around the edges of the tart tray to loosen it. Carefully transfer the tart to a serving plate.Drizzle honey over the top of the tart and sprinkle the remaining 1/4 cup of semi-powdered pistachio over it.Keep refrigerated until ready to serve.
Slice and enjoy!

18/07/2024

Beetroot and Sprouted Moth Bean Semolina Dhokla

This recipe yields flavorful and nutritious dhoklas infused with beetroot and sprouted moth beans, perfect for a satisfying snack or light meal.

Ingredients:
Batter:
2 boiled beetroots, 1 & 1/2 cups semolina, 1 tbsp rice powder, 1 tbsp besan (chickpea lentil flour), 1 onion, 2 green chillies and 7 curry leaves finely chopped, 1 tsp salt, 1 tbsp ginger garlic paste, 1 tsp whole cumin (jeera), 2 tbsp yogurt, 1 tsp jaggery powder, 1/2 tsp black pepper powder, 1/2 cup sprouted moth beans (Turkish gram), Water as needed.

Other:
1 tsp ENO powder, Oil to grease dhokla molds or plate, Cashews cut into small pieces (as desired), Additional 1/2 cup sprouted moth beans.

Recipe:
Grease dhokla molds or a flat plate with cooking oil.

In a blender, combine all batter ingredients except ENO powder. Blend until you achieve a cake batter consistency, adding water as needed. Transfer the batter to a bowl and let it rest for 30 minutes.

Fill the steamer with water and preheat it.

Just before steaming, add 1 tsp of ENO powder to the batter and mix well. Fold in the sprouted moth beans and some cashew pieces.

Pour the batter into the prepared dhokla molds or flat plate, filling them halfway. Garnish with additional cashew pieces.

Steam the dhoklas on medium-high heat for about 20 minutes. Once steamed, remove the dhoklas from the steamer and let them cool down slightly. Use a butter knife to gently remove the dhoklas from the molds or plate. For best results, store them in a closed container to maintain moisture and softness.

Enjoy: Serve these healthy and delicious dhoklas with green coriander chutney or garlic chilli chutney.

17/07/2024

Eggless Peach Teacake

Ingredients:

Batter:
1 fresh ripe peach diced,3 tbsp oats flour, 2 tbsp semolina,1 tbsp protein powder, 2 tbsp sweetened date puree, 1/2 cup cold milk,1/2 tsp baking powder, 1/2 tsp butterscotch essence, 1 tbsp yogurt, 1 tbsp coconut oil,1 tbsp honey.

For Garnish:
2 peaches,thinly sliced
Cinnamon powder & Honey for drizzling

Recipe:
Grease the teacake tins with coconut oil.

Preheat the Airfryer to 160°C (320°F) while preparing the teacake batter.

In a large bowl, combine all batter ingredients (except diced peaches) and whisk until smooth. Gently fold in the diced peaches.

Pour the batter into the prepared teacake tins, filling them halfway.

Airfry the teacakes at 160°C for 7 minute.

After 7 minutes, remove the teacake tins from the Airfryer. Drizzle honey over the teacakes and arrange the thinly sliced peaches on top. Drizzle a little more honey over the peaches.

Airfry the teacakes for an additional 7 minutes @.180°C again.

Remove the teacakes from the Airfryer and let them cool in the tins for 5 minutes. Then, transfer them to a wire rack to cool completely. Sprinkle cinnamon powder over the cooled teacakes.

Enjoy your moist,flavorful,healthy and delicious Airfryer EgglessPeachTeacakes.
# dryfruit cake

15/07/2024

Eggless Date & walnut cake

Ingredients:

1 cup sweet Dates puree
1/2 cup warm milk
1/2 cup melted butter/ vegetable oil
1 cup wheat flour
1/2 tsp baking flour
1 tsp baking soda
1/2 cup chopped walnuts
1 tbsp cocoa powder
1 tsp chocolate essence

Recipe:
Prepare a greased cake tin lined with butter paper at the bottom.

Remove the gasket and whistle from the pressure cooker. Preheat the pressure cooker on low heat while you prepare the cake batter.

In a large bowl, whisk together dates Puree, melted butter/oil, chocolate essence, cocoa powder and milk until smooth.Sift wheat flour, baking soda, and baking powder into the batter. Fold gently, incase needed add cold milk little by little to get smooth batter consistency.Fold in the 3/4th quantity of chopped walnuts into the batter and pour the batter into the prepared cake tin. Sprinkle balance walnuts on top of batter.

Place a stand or ring inside the preheated pressure cooker. Carefully place the cake tin on the stand.Close the lid of the pressure cooker without the whistle. Cook the cake on low to medium heat for 45 minutes.

After 45 minutes, insert a toothpick or knife tip into the center of the cake; if it comes out clean, the cake is cooked. If not, cook for an additional 15 minutes on low heat.Once cooked, remove the cake tin from the pressure cooker. Let the cake cool in the tin for 5 minutes, then transfer it to a wire rack to cool completely.

Slice and enjoy your delicious eggless date & walnuts cake with chocolate icecream & melted chocolate.❤️
# dryfruit cake

14/07/2024

Sesame Soya Vegetable Cutlets

Ingredients:

1 cup soya chunks & 1 small potato boiled and mashed
1 cup finely chopped fresh vegetables (cabbage, spring onion, carrot, capsicum, corn kernels)
2 tbsp sesame oil
1 tbsp garlic ginger paste
1 tbsp finely chopped onions
1/2 tsp red chilli flakes
2 tbsp tomato ketchup
1 tbsp soya sauce
1 tbsp Sriracha sauce
1/2 tsp vinegar
1/4 tsp salt (or to taste)
2 tbsp roasted sesame seeds

Recipe:
In a deep pan, heat 2 tbsp sesame oil. Add garlic ginger paste and finely chopped onions. Saute until onions turn pink.Add red chilli flakes, tomato ketchup, soya sauce, Sriracha sauce, vinegar, and salt. Mix well.Add mashed soya chunks and potato. Mix thoroughly to combine all ingredients. Adjust salt to taste. Remove mixture from heat and allow it to cool slightly.Stir in roasted sesame seeds.

Preheat Airfryer to 160°C.Divide the mixture into equal portions and shape them into desired cutlet shapes.Brush the cutlets with sesame oil.Place the cutlets in the preheated Airfryer basket.Airfry at 160°C for 10 minutes.Flip the cutlets, brush with oil again, and airfry for an additional 10 minutes or until crispy and golden brown.
Serve hot with your favorite dipping sauce or chutney.

06/07/2024

Eggless Dryfruit cake

Ingredients:
*100 g mixed dry fruits, chopped into small pieces, soaked overnight in fresh orange or pineapple juice in the fridge.
*1 cup powdered sugar
*1 cup semolina
*1 cup all-purpose flour
*33 ml dairy cream (25% milk fat)
*3 tbsp yogurt (curd)
*1/4 cup melted butter
*1/2 cup milk (adjust as needed for batter consistency)
*1/2 tsp baking soda
*1 tsp baking powder
*1 tsp vanilla essence

Recipe:
Prepare a greased cake tin lined with butter paper at the bottom.

Remove the gasket and whistle from the pressure cooker. Preheat the pressure cooker on low heat while you prepare the cake batter.

In a large bowl, whisk together powdered sugar, melted butter, and cream until smooth. Add yogurt and vanilla essence, and whisk again until well combined.Sift semolina, all-purpose flour, baking soda, and baking powder into the batter. Fold gently, adding milk little by little until you achieve a smooth batter consistency.Fold in the 3/4th of soaked dry fruits into the batter. Pour the batter into the prepared cake tin sprinkle rest of 1/4th of soaked dryfruits on top.

Place a stand or ring inside the preheated pressure cooker. Carefully place the cake tin on the stand.Close the lid of the pressure cooker without the whistle. Cook the cake on low to medium heat for 45 minutes.

After 45 minutes, insert a toothpick or knife tip into the center of the cake; if it comes out clean, the cake is cooked. If not, cook for an additional 15 minutes on low heat.Once cooked, remove the cake tin from the pressure cooker. Let the cake cool in the tin for 5 minutes, then transfer it to a wire rack to cool completely.Slice and enjoy your delicious eggless dry fruit cake with hot tea or coffee ❤️

04/07/2024

Tangy Peanut Tomato Chutney

Ingredients:
1 cup diced red ripe tomatoes
1 diced red onion
3 garlic cloves
1 green chili1 inch fresh ginger
1/2 tsp salt
6 curry leaves
1 dry red chili
1/2 cup raw peanuts
1 tbsp oil
1 tsp whole cumin seeds
2 tbsp thick tamarind water
1 tsp jaggery
1 tbsp fresh grated coconut
water as per requirement.

For tempering:
1 tbsp oil
1 tsp mustard seeds (rai)
1/4 tsp asafoetida (hing)
4 curry leaves
1 dry red chili

Recipe :
Heat oil in a deep pan. Add whole cumin seeds and let them splutter.Add garlic, onion, ginger, dry red chili, green chili, curry leaves, and peanuts. Sauté until onions turn pink and peanuts are lightly browned.Add diced tomatoes, salt, tamarind water, and jaggery. Cook until tomatoes soften and the mixture thickens. Turn off the heat and let it cool down.Once cooled, transfer the mixture to a blender. Add grated coconut and blend into a fine chutney. Add water as needed to get fine concistency.

Transfer to a serving bowl.

For tempering, heat oil in a small pan. Add mustard seeds and let them splutter. Turn off the heat and add asafoetida, curry leaves, and dry red chili to the hot oil. Mix well.Pour the tempering over the chutney and mix thoroughly.

Serve this tangy, sweet, nutty, and spicy chutney with South Indian dishes.

03/07/2024

Kanchipuram Dhokla

Ingredients:
2 cups raw rice
1 cup black urad dal
1 tsp fenugreek seeds
1 cup kurmura (puffed rice)
2 tbsp yogurt
1 tbsp chana dal
1 tsp salt
1 tsp whole cumin
1 tbsp semi-crushed black pepper
1 tbsp ginger paste
1/2 tsp hing (asafoetida)
2 tbsp fresh grated coconut
finely chopped 6 curry leaves & 2 green chilies.
1 tbsp pure ghee
1 tsp mustard seeds
1 tbsp broken cashews
1 ENO sachet (4 gm)

Recipe:
Wash and soak raw rice, black urad dal, fenugreek seeds, and kurmura in enough water for 3 to 4 hours.
Drain water and grind the soaked dal, rice, kurmura, and yogurt into a fine batter. Transfer the batter to a large bowl, with hands whip the batter clockwise for 5 minutes making batter fluffy & airy .
Add chana dal, mix well, cover, and keep in a warm place for 8 hours to ferment.
After 8 hours, add salt, whole cumin, semi-crushed black pepper, ginger paste, hing, grated coconut, curry leaves, and green chilies. Mix gently.
In a small ladle, heat ghee. Add mustard seeds, once they crackle, add broken cashews. Once cashews turn pink, add this tempering to the batter and mix well.
Boil water in a steamer. Oil the dhokla plates. add ENO sachet to the batter, mix quickly, and spread evenly in the dhokla plates. Place the dhokla stand in the steamer and steam dhoklas for 15 to 20 minutes.Remove the dhokla stand from the steamer and let it cool down. Meanwhile, apply a little oil on top of the dhoklas and cut them into diamond shapes.
Serve hot Kanchipuram Dhoklas with peanut tomato chutney.

30/06/2024

Cheesy Biscotti

Ingredients:

2 cups all purpose flour (maida)
3 & 1/2 tsp baking powder
1/2 cup of grated frozen butter
1 cup grated cheddar cheese
1 cup buttermilk & little more to apply on Biscotti before baking.

Recipe:
Mix all ingredients,fold in to soft dough, roll it gently sealing all 4 sides, fold 3 times like an envelope than cut in to squares. Apply buttermilk on top .

Bake in preheated oven on 425°F for 20 minutes.

Once baked let Biscotti cool down on wire rack.

I cut them in to half & again baked @ 374°F for 5 minutes to make it extra crispy.

Enjoy with honey, jams, melted chocolate, nuts , coffee or hot tea @ any hours of the day.
# homechef # foodie
# breadbiwk # homechef # reelitfeelit

26/06/2024

Fresh and Crunchy Lobia Salad

Ingredients:

*Pesto Salad Dressing:
25 grams fresh basil
10 grams fresh parsley
25 grams walnuts or pine nuts or almonds
1 tablespoon fresh garlic paste
1 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon fresh lemon juice
2 tablespoons olive oil

* For Salad:
1/2 cup boiled white lobia (black-eyed peas)
2 cups mixed thinly sliced green pear, carrot, green cucumber, black olives (pitted), red tomatoes, green and yellow zucchini, yellow, red, and green capsicum, green broccoli.
2 tablespoons pickled onion
3 big sweet dates (finally chopped)
5 to 6 iceberg lettuce leaves washed, soaked, and cut into big pieces
25 grams feta cheese, cut into cubes

Recipe:
Warm 1 tablespoon olive oil in a pan, sauté fresh garlic until pink. Set aside.

Grind the nuts to a powder, then add the remaining pesto dressing ingredients including the sautéed garlic with oil. Blend into a fine paste. Transfer to a bowl and refrigerate.

In a large salad bowl, combine all salad ingredients except lettuce leaves and feta cheese. Add the pesto dressing and toss well.

Finally, add the feta cheese cubes and lettuce leaves, tossing gently to combine.

Serve immediately.
Enjoy this refreshing, crunchy, delicious, healthy, and nutritious salad at any time of the day!

25/06/2024

Spinach & Sprouts cutlet

Ingredients:

250g green spinach
1/2 cup flattened rice (poha)
1 cup green mung bean sprouts
1/2 cup grated cheddar and mozzarella cheese mix
1 tbsp piri piri powder
1/4 tsp salt
1 tsp onion seeds (kalonji)
1/2 tsp chilli flakes
1 tbsp tomato ketchup
2 tbsp garlic sev (Indian savory snack)

Recipe:
Wash and soak flattened rice for 15 minutes. Drain the water and set aside.

In a blender, combine soaked flattened rice, spinach, and 1/2 cup of green mung bean sprouts. Blend into a smooth paste and transfer to a mixing bowl.

To the spinach mixture, add grated cheddar and mozzarella cheese, piri piri powder, salt, onion seeds, chilli flakes, tomato ketchup, and remaining 1/2 cup of green mung bean sprouts. Mix well.

Gently fold in the garlic sev into the mixture.Shape the mixture into cutlets of desired size and thickness.

Preheat the Airfryer to 160 degrees Celsius. Lightly brush or spray the cutlets with oil.Airfry the cutlets for 15 minutes or until golden brown and crisp, flipping halfway through for even cooking.

Serve hot with mustard and honey sauce on the side.

Parul's Gourmet Kitchen

28/07/2024

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