Searching for:

Brownie cold coffee

Brownie cold coffee

Brownie cold coffee is an indulgent treat made with additive free Sarda Farms milk. Brownie chunks, coffee and milk are blended together to make this sinful drink. It tastes great on its own but you can also top it with a scoop of ice cream. This recipe is just a guideline, you can adjust the amount of ingredients to your taste.

Ingredients

  • 2-3 ‏larges slices of chocolate brownie, cut into pieces
  • 2 ‏cups Sarda Farms milk, chilled
  • 2-3 ‏teaspoons instant coffee powder
  • 2-3 ‏tablespoons water
  • 2 ‏tablespoons sugar

Method

Heat coffee and water together in a pan till the coffee granules dissolves.

Take pan off heat and let it cool completely

Blend milk, sugar, coffee, brownie pieces (reserve few for topping) in the jar of a blender.

Blend to mix everything together.

Pour into glasses, top with left over brownie slices and serve immediately.

 

 

 

Capsicum Zunka

Capsicum Zunka

Capsicum Zunka is a quick side dish in which capsicum is stir fried in additive free Sarda Farms ghee along with some spices. Addition of fresh Sarda Farm dahi adds a pleasant tang to the preparation. Capsicum Zunka pairs well with roti or rice.

Ingredients

  • 2 ‏green capsicum, chopped
  • 1 ‏tablespoon Sarda Farms ghee
  • 1 ‏teaspoon mustard seeds
  • ½ ‏teaspoon cumin seeds
  • ½ ‏teaspoon hing
  • ½ ‏teaspoon turmeric powder
  • 1 ‏teaspoon chilli powder
  • 2-3 ‏garlic cloves
  • 1 ‏small onion chopped (optional)
  • 1 ‏tablespoons besan (gram flour)
  • 2 ‏tablespoons Sarda Farms dahi, whisked
  • ‏Salt to taste

Method

Heat ghee in a pan on low flame.

Add mustard seeds and once they splutter, add cumin seeds.

Add hig, turmeric powder, chilli powder, garlic and onion

Sauté for a few seconds.

Add capsicum and stir.

Add salt and cook for 2 minutes till the capsicum just soften.

Add dahi and stir.

Immediately sprinkle besan all over the capsicum and stir.

Cook for another minute till the besan is roasted, stir couple of times.

Serve immediately

 

 

Turkish egg

Turkish egg

Poached egg served on a bed of garlicky Sarda Farms dahi and topped with chilli oil makes for a scrumptious breakfast. This recipe replaces the oil with flavourful Sarda Farms ghee, making it more delicious. Even though the name sounds exotic the recipe is fairly simple, the only skill needed is in poaching the egg.

Ingredients

  • 4-5 ‏tablespoons of hung curd made using Sarda Farms dahi
  • 1 ‏garlic clove, grated
  • 1-2 ‏teaspoons chilli flakes
  • 1 ‏egg
  • 1 ‏tablespoon Sarda Farms ghee
  • ½ ‏teaspoon vinegar
  • ‏Chopped parsley or any other herb for garnish
  • ‏Salt to taste

Method

Warm ghee in a pan and add chilli flakes.

Take pan off heat

Whisk the hung curd with some salt and garlic.

Place it on a serving bowl and spread.

Heat some water in a pan. Add vinegar.

Break the egg carefully and place in a cup or small bowl.

When the water just starts boiling careful drop the egg into the water all at once.

Turn down the heat and poach the egg for about 3-4 minutes (for a runny yolk)

Carefully take out the egg with a slotted spoon.

Drain excess water and place the egg over the dahi

Drizzle chilli ghee all over and garnish with parsley leaves.

Serve immediately as it is or with bread toast

 

Ribbon salad

Ribbon salad

If you are looking for a fancy, trendy way to serve salad at your next party, this Ribbon salad is for you. Carrot and cucumber ‘ribbons’ made using vegetable peeler look fancy and tempting. The salad dressing uses wholesome and tasty Sarda Farms dahi. The dressing and ribbons can be made ahead and refrigerated, making it the perfect side dish for parties.

Ingredients

  • 2 ‏cucumbers, peeled and shaved into ribbons
  • 1 ‏carrot, peeled and shaved into ribbons
  • 2-3 ‏tablespoons of dahi mint and coriander dip

Method

Place the cucumber and carrot ribbons in a serving bowl.

Add the dahi dip and toss to coat it all over

Serve immediately

 

Sweet potato leek and carrot soup

Sweet potato leek and carrot soup

Fuss free, easy and loaded with nutrients this Sweet potato leek and carrot soup is the prefect mini meal on a busy weekday. Sarda Farms ghee lends its rich and earthy taste to amp up the taste and flavour of this simple soup. Top the soup with seeds of choice or croutons as desired.

Ingredients

  • 1 ‏large sweet potato, peeled and cube
  • 1 ‏leek stem sliced
  • 1-2 ‏carrots peeled and chopped
  • 1-2 ‏celery stems, chopped
  • 1-2 ‏tablespoons Sarda Farms ghee
  • 2-3 ‏garlic cloves, chopped
  • 1 ‏teaspoon crushed black pepper
  • 4-5 ‏parsley sprigs (or any other herb of choice)
  • ‏Salt to taste

Method

Heat ghee in a deep pan.

Add the garlic and leeks.

Saute for a few minutes.

Add celery,carrots and sweet potato cubes

Stir and saute.

Add water or stock and cook covered till the vegetables soften.

Cool slightly.

Blend the cooked vegetables in the jar of a mixer to a smooth or chunky paste as desired.

Return the mixture to the pan.

Season with salt and pepper and add more water or stock as desired.

Serve hot garnished with parsley leaves.

 

Spicy beetroot soup

Spicy beetroot soup

Beetroot is cooked with spices to make this delicious chunky soup. Pure Sarda Farms ghee gives it a rich and earthy flavour. The list of ingredients looks a bit long winded but they are regular ingredients easily found in an Indian pantry. The spicy soup can be served on its own or as an accompaniment to hot steamed rice

Ingredients

  • 1 ‏cup chopped beetroot
  • 1 ‏tablespoon Sarda Farms ghee
  • 10-12 ‏curry leaves, torn
  • 3-4 ‏Madras onions, chopped
  • 1 ‏tomato, chopped
  • 2-3 ‏garlic pods, minced
  • 2 ‏green chillies, slit
  • 1 ‏small piece ginger, grated
  • 1 ‏tablespoon cooked dal
  • ½ ‏teaspoon hing
  • ½ ‏teaspoon turmeric powder
  • 1 ‏teaspoon mustard seeds
  • ½ ‏teaspoon cumin seeds
  • ¾ ‏teaspoon fennel seeds
  • ½ ‏teaspoon jaggery powder
  • ‏Few coriander leaves for garnish
  • ‏Salt to taste

Method

Heat ghee in a pan

Add mustard seeds and once they splutter add cumin seeds.

Add curry leaves,fennel seeds,garlic,ginger, onions and saute.

Add tomatoes,beetroot,hing,turmeric powder,green chillies and saute again.

Add some water and stir.

Add salt and cook covered till the beetroot softens.

Add the dal and stir.

Add more water as required and jaggery.

Cook for a few minutes.

Serve garnished with coriander leaves

 

 

 

Methi (fenugreek) corn rice

Methi (fenugreek) corn rice

If you are looking for a healthy one-pot meal, Methi (fenugreek) corn rice is just for you. Additive free Sarda Farms ghee adds a rich flavour to this tasty rice. Serve this aromatic rice on its own or with a raita on the side.

Ingredients

  • 1 ‏cup rice, soaked in water for 30minutes and drained
  • ½ ‏cup sweet corn kernels
  • 1 ‏cup fenugreek leaves, chopped
  • 2-3 ‏garlic cloves, minced
  • 1 ‏small piece ginger grated
  • 1 ‏tablespoon Sarda Farms ghee
  • 2-3 ‏red chillies, broken
  • 1 ‏teaspoon mustard seeds
  • ½ ‏teaspoon cumin seeds
  • ½ ‏teaspoon turmeric powder
  • ‏Salt to taste

Method

Heat ghee in a pan on low flame.

Add mustard seeds and once they crackle, add cumin seeds.

Add ginger, garlic, turmeric powder, red chillies, fenugreek leaves and corn

Stir and sauté for a few seconds.

Add rice and stir to mix.

Add about 2 cups of rice (quantity) may depend on the quality of rice)

Add salt and bring it to a boil.

Cook covered till the rice softens.

Serve hot

 

 

Pumpkin (kaddu) bharit (raita)

Pumpkin (kaddu) bharit (raita)

Pumpkin (bhopla/kaddu) bharit (raita) is a quick and healthy side dish that goes well with roti or paratha. Steamed red pumpkin is tempered with couple of spices and mixed with wholesome, nutritious Sarda Farms dahi to make this tasty salad

Ingredients

  • 1 ‏cup pumpkin (bhopla/kaddu) cubes, steamed
  • 4-5 ‏tablespoons Sarda Farms dahi
  • 1 ‏tablespoon crushed roasted peanuts
  • ½ ‏tablespoon roasted sesame seeds powder

For the tempering

  • 2 ‏teaspoon Sarda Farms ghee
  • 2 ‏red chillies, broken into pieces
  • 1 ‏teaspoon mustard seeds
  • ½ ‏teaspoon cumin seeds
  • ¼ ‏teaspoon hing
  • ½ ‏teaspoon sugar
  • ‏Salt to taste

Method

Add pumpkin, crushed peanuts, sesame powder, salt, dahi and sugar to a mixing bowl.

Heat ghee in a small pan on low flame.

Add mustard seeds and once they splutter add the cumin seeds.

Add chillies and hing.

Pour this tempering over the pumkin mixture.

Mix and serve immediately.

 

 

Apple pie dahi parfait

Apple pie dahi parfait

Spiced apple layered with nutritious Sarda Farms dahi makes for a deliciously healthy breakfast treat. The recipe is very simple with an end result that looks pretty and tempting. Strawberry crush used in this recipe enhances the taste of the apple pie parfait, but you can skip it or add fresh berries

Ingredients

  • 2 ‏apples, peeled, cored and chopped
  • 4-5 ‏tablespoons of hung curd made using Sarda Farms dahi
  • 2-3 ‏teaspoons Sarda Farms ghee
  • ½ -3/4 ‏teaspoon apple pie spice mix (or just use cinnamon)
  • 2-3 ‏tablespoons organic jaggery powder (or as required)
  • 1-2 ‏tablespoons strawberry crush (optional)

Method

Add apples, ghee, 1/2 of the spice mix, jaggery to a pan.

Cook on low flame till the apples just soften (not mushy)

Cool the cooked apples completely

Whisk dahi with the remaining spice mix.

Place a spoonful of apple mix in 2 glasses

Top it with dahi and then with some strawberry crush, if using.

Repeat the layers ending with strawberry crush.

Serve as it is or chilled.

 

Masala bhakri

Masala bhakri

Masala bhakri makes for a quick and scrumptious meal when you are pressed for time. Hot bhakri smeared with Sarda Farms ghee makes it flavourful and tasty. The onion masala peps up the humble bhakri to make a quick, rustic, spicy meal.

Ingredients

  • 2-3 ‏teaspoons Sarda Farms ghee

For the bhakri

  • 1 ‏cup jowar flour
  • ‏Pinch of salt
  • ‏Warm water as required

For the masala

  • 2 ‏teaspoon Sarda Farms ghee
  • 2 ‏onions, chopped
  • 2-3 ‏garlic cloves,minced
  • 1 ‏teaspoon mustard seeds
  • 1 ‏teaspoon cumin seeds
  • 1 ‏teaspoon red chilli powder
  • 1 ‏tablespoons crushed roasted groundnuts
  • ½ ‏tablespoon sesame powder
  • 8-10 ‏fresh coriander leaves, chopped
  • ‏Salt to taste

Method

For the masala

Heat ghee in a pan.

Add mustard seeds and once they sizzle add the cumin seeds.

Add garlic, onion, salt and saute for few seconds.

Take pan off heat and add groundnut and peanut powder

For the bhakri

Mix flour and salt in a pan/dish.

Add warm water just enough to make a liable dough.

Make 2-3 three portions of the dough.

Make a ball of one of the portions and flatten to make a disc.

Keep the other dough balls covered with kitchen cloth.

Dust a working surface with jowar flour.

Pat the dough disc to make thin or thick circle.

Heat a cast iron pan on medium flame.

Carefully place the bhakri on it and spread few drops of water over it.

Flip the bhakri and cook till brown spots appear on the underside.

Flip again and cook it on the other side directly on the flame.

Take it off the flame.

Drizzle some ghee on hot bhakri.

Repeat with the rest of the dough

Spread the onion masala over the bhakri as required

Garnish with coriander leaves and serve immediately