Rasmalai

Chicken recipe 1- Baked Potato Chicken Casserole

Baked Potato Chicken Casserole Servings: 4-6 What you need: 4 medium russet potatoes, scrubbed and diced 4 boneless, skinless chicken breasts, diced 4 slices of bacon, cooked and crumbled 1 1/2 cups shredded cheese 4 green onions, chopped Salt and pepper, to taste 1/2 cup heavy cream 2 tbsp butter

 What to do: Preheat your oven to 350 degrees F and grease a square baking dish. Spread half of the diced potatoes into the bottom of the dish. Place the diced chicken breasts in an even layer on top of the potatoes. Season the chicken with salt and pepper. Sprinkle half of the bacon crumbles, half of the green onions, and 1/2 cup of shredded cheese on top of the chicken. Spread the other half of the diced potatoes on top.

RTop the potatoes with the remaining bacon, 1/2 cup cheese, green onions, and salt and pepper. Pour heavy cream over the top of the casserole and dot it with butter. Cover with foil and bake for 1 hour. Uncover and bake for another 30 minutes. Ten minutes before time is up, sprinkle the rest of the cheese on top.

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How to make Indian kadi pakoda and tips to cook soft pakoda

INGREDIENTS TO MAKE PAKORAS

About 1 Onion

2 Green Chillies

½ inch Ginger

½ tsp Coriander Seeds

100 ml or ½ Cup Water

¼ tsp baking powder

About 1 Cup Besan

1- ¾ tsp Salt (or as per your taste)

¾ tsp Red Chilli Powder

¼ tsp Turmeric / Haldi

1 BIG TBSP DESI GHEE

INGREDIENTS TO MAKE KADHI

1 Cup Sour Curd

1 Lemon (if your not using sour curd)

  4 Tbsp Besan

½ tsp Methi Dana

1 -2 tsp Salt (or as per your taste)

½ – 1 tsp Red Chilli Powd

½ tsp Turmeric / Haldi

1 liter Water

1 Tbsp Ginger Garlic Paste

INGREDIENTS TO MAKE TADKA
1 tsp Mustard Seeds

1 tej patta

¼ tsp Hing / Asafetida

Coriander Seeds

7 – 8 Curry Leaves

2 Dried Red Chilies Broken

POINTS TO REMEMBER

• Always ghee in the end of making the batter
• First mix salt ,red chilli powder and turmeric to the batter with water then add other things.
• While making kadhi keep stirring until it gets a boil
• Add the pakoras when the kadhi is warm

 Google kadee pakoda videos

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How to make the small colourful idlis for kids-

Serves: 3 serve

Cooking Measurements

Ingredients:3 cups Idli Batter (homemade or readymade)

Oil, for greasing

Salt to taste, for serving (optional)

Coconut Chutney, for serving (optional)

Directions:

buy it readymade from the store.

Mini idli

If the batter is in the refrigerator, take it out from the refrigerator at least 30 minutes before making idlis (bring it to room temperature). If the batter has no salt, add salt to it and mix well.

Pour 1-2 glasses water in a wide and deep pan or in a dhokla/idli steamer and place it on the stovetop over medium flame. Place a stand inside it (if the mould has the attached base stand, no need to place the stand).

Pour batter into each mould using a spoon.

Place the idli stand inside the pan/steamer. Cover the pan with a lid and steam it over medium flame for 7-8 minutes.

Remove the lid and check the idlis by inserting a toothpick in the center. If it comes out clean, it means it is cooked perfectly.

Let it cool for 3-4 minutes. 

Remove them using a spoon. 

They will come out easily. 

Transfer them to a plate or a casserole and cover with a lid to keep them hot.

 Serve hot idlis with vegetable Sambar and coconut chutney.

Tips and Variation 

To serve them as a party snack (like dhokla), mix them with the tempering mixture (tadka) of mustard seeds, curry leaves, cumin seeds and coriander leaves like dhokla

To make the small colourful idlis for kids-For orange idlis – grind 1 cup idli batter with 1 grated carrot.For green idlis – grind 1 cup idli batter with 1/2 cup lightly packed spinach (or coriander leaves).For pink idlis – grind 1 cup idli batter with ¼ cup grated beetroot.For yellow idlis – mix turmeric powder with idli batter

Instant Pot Khichdhi: Indian Rice and Lentil Porridge

Bhoonee Khichdi.

Khichdi 

Take rather more than three-quarters of a coonkee of bassmuttee or cheeneesuckur 

and half a coonkee of dal ; 

or, if preferred, take the rice and dal in equal parts. 

Take twelve large curry onions and cut them up lengthways into fine slices.

 Warm up two chittacks or four ounces of ghee 

(but before doing so be careful to warm the pot), 

and, while bubbling, throw in the sliced onions,

 removing them immediately they become of a brio:ht brown colour. 

Set the fried onions aside, and throw in the dal and rice 

(having previously allowed all the water in which they were washed to drain through a colander). 

Pry until the dal and rice have absorbed all the ghee 

 then add a few slices of green ginger

 some peppercorns,

 salt to taste (say one dessertspoonful), 

a few cloves, 

three or four cardamoms,

 half a dozen bay-leaves, 

and as many small sticks of, cinnamon. Mix well together ; 

add as much water only as will entirely cover over the whole of the rice and dal, 

put a good-fitting cover on, 

and set over a slow fire, 

reducing the same from time to time as the water is being absorbed. 

Care must be taken not to allow the kitcheeree to burn, 

which may be prevented by occasionally shaking the pot, 

or stirring its contents with a wooden spoon. 

Serve up quite hot, 

strewing over it the fried onions, 

which serve both as a relish and garnish of the dish. 

The best cheesy baked spinach artichoke dip, made lighter with extra veggies and no mayonnaise

Baked Spinach-Artichoke Dip Prep 



Time: 
10 Minutes Start to Finish: 30 Minutes Servings: 24 
1 cup mayonnaise or salad dressing 1 cup freshly grated Parmesan cheese 
1 can (14 oz) Progresso artichoke hearts, drained, coarsely chopped 

1 box (9 oz) Green Giant frozen chopped spinach, thawed, squeezed to drain 
½ cup chopped red bell pepper
¼ cup shredded Monterey Jack or mozzarella cheese 
(1 oz) Toasted baguette slices or assorted crackers 
1 Heat oven to 350°F. 

In large bowl, mix mayonnaise and Parmesan cheese.

 Stir in artichokes, spinach and bell pepper.

 2 Spoon mixture into 1-quart casserole. 

Sprinkle with Monterey Jack cheese. 3 Cover; bake 20 minutes or until cheese is melted. 

Serve warm with baguette slices or crackers. 

PER SERVING (2 TABLESPOONS DIP): Calories 100; Total Fat 9g (Saturated Fat 2g); Sodium 170mg; 

Total Carbohydrate 3g (Dietary Fiber 1g); Protein 2g