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Spiced leftover roti

Spiced leftover roti

Leftover roti is spiced up and tempered with additive free Sarda Farms ghee to make this tasty snack/breakfast. Spiced roti tastes good on its own but tastes better when served with wholesome Sarda Farms dahi

Ingredients

  • 4-5 ‏leftover rotis/chapati (Indian flat bread)
  • 2 ‏tablespoons Sarda Farms ghee
  • 1 ‏teaspoon mustard seeds
  • ¾ ‏teaspoon cumin seeds
  • 1 ‏onion chopped
  • 2-3 ‏green chillies, chopped
  • ½ ‏teaspoon turmeric powder
  • ¼ ‏teaspoon hing (asafoetida)
  • 2 ‏tablespoons groundnuts
  • ½ ‏teaspoon chilli powder (optional)
  • 1 ‏teaspoon sugar
  • ‏Salt to taste
  • ‏Chopped coriander leaves for garnish

Method

Break the rotis into small pieces

Heat ghee in a pan on low flame

Add mustard seeds and once they crackle add cumin seeds

Add groundnuts and fry for few seconds

Add onion and saute till it turns translucent

Add green chillies,turmeric powder,hing and red chilli powder

Stir to mix.

Add salt,sugar and roti.

Stir well to mix.

Cook covered on low flame for 1 minute. If the roti is too dry sprinkle some water and then cook.

Serve hot garnished with coriander leaves

 

 

Creamy mixed vegetable salad

Creamy mixed vegetable salad

Additive free, wholesome Sarda Farms milk makes a tasty, creamy white sauce which is the base for this vegetable salad. This salad can be served as a side dish for a continental potluck or as a nutritious, light meal with some garlic bread on the side.

Ingredients

  • 2 cups ‏white sauce made with Sarda Farms milk, cooled
  • 1 ½ cups ‏blanched mixed vegetables (green beans, carrots, cauliflower, peas etc), cooled
  • 1 apple ‏cored and chopped (or use pineapple)
  • 1 teaspoon ‏crushed black pepper (or red chilli flakes)
  • 2-3 sprigs ‏fresh parsley or coriander (or any other herb of choice)

Method

Add basil seeds to 2 large (or 4 small) glasses.

Add some milk and stir.

Refrigerate for 15 minutes till the seeds swell up.

Add remaining milk, rose syrup, sugar and ice apples. Stir

Serve as it is or chill for 30 minutes before serving

 

Roti and paneer quesadilla

Roti and paneer quesadilla

If feeding fussy eaters is a challenge for you, these roti and paneer quesadillas are for you. They make for a healthy and nutritious and tasty meal anytime of the day. Paneer made using wholesome Sarda Farms milk is spiced up and stuffed in rotis (chapatti/Indian flatbread) to make these delicious quesadillas. The rotis are crisped up with flavourful Sarda Farms ghee.

 

 

 

 

Ingredients

  • 4-5 rotis ‏(day old are best)
  • 2-3 tablespoons ‏Sarda Farms ghee
  • 1 ½ cups ‏herbed paneer made using Sarda Farms milk
  • ¼ cup ‏chopped coloured capsicum
  • 2-3 ‏garlic cloves, grated
  • 1 small ‏onion, chopped
  • 1-2 tablespoons ‏piri piri sauce (or red chilli-garlic sauce)
  • ¼-1/3 cup ‏grated cheese
  • ‏Salt to taste

 

Method

Heat 2-3 teaspoons ghee in a pan.

Add garlic and onion.

Sauté for a few seconds till the onion becomes translucent.

Add capsicum and sauté for few seconds more

Take pan off heat and then add paneer, sauce and salt.

Stir and mix everything properly.

Heat a griddle on medium flame.

Place one roti and brush it with ghee on both sides.

Place 2-3 tablespoons of paneer mixture over one half of the roti.

Add some cheese around the edge of the roti where the paneer mixture is placed.

Fold over the other half of the roti and press along the edge to seal.

Cook on low flame on both sides till it crisps up.

Repeat with the rest of rotis and paneer mixture.

Cut quesadilla in half and serve immediately as it is or with sauce or salsa

 

 

Kokum saar (spiced kokum drink)

Kokum saar (spiced kokum drink)

Kokum saar is a healthy drink in which kokum juice is flavored with spices tempered in additive free Sarda Farms ghee. It can be served as a hot/cold drink or is traditionally also served with steamed rice

Ingredients

  • ¼ cup ‏kokum extract (agal)
  • 2 cups ‏water (or as required)
  • 1 tablespoon ‏powdered jaggery (or as required)
  • ‏Salt as required
  • ‏Chopped coriander leaves for garnish

Method

Heat kokum extract, water, sugar and salt in a saucepan of medium flame.

Stir to dissolve the jaggery.

For the tempering:

Heat ghee in a small pan on low flame

Add cumin seeds, hing and curry leaves.

Pour this tempering over kokum juice and mix.

Serve hot or cold garnished with coriander leaves

 

 

 

 

 

Mango and mint raita

Mango and mint raita

Cool, and refreshing this mango raita makes for a tasty side dish or snack. Serve it as a salad or as a dip with crackers. You can also use mango pulp to make the raita/dip when fresh mangoes are not in season

 

Ingredients

  • 1 large ‏mango, peeled and chopped
  • ½ - ¾ cup ‏Sarda Farms dahi, whey drained and whisked
  • ‏10-12 mint leaves
  • ¾ teaspoon ‏black salt
  • ½ - ¾ teaspoon ‏red chilli powder

Method

Whisk dahi, salt, chilli powder, mint leaves in a bowl

Add mango pieces and mix.

Serve as it is or chill for 30 minutes before serving

 

 

 

 

 

Ice apple (tadgola) & basil rose milk

Ice apple (tadgola) & basil rose milk

Ice apple (tadgola/ palm fruit) is a nutritious fruit usually available across India during the summers. The soft, juicy, fleshy fruit together with basil seeds (sabja) & rose syrup when added to chilled Sarda Farms milk, makes for a refreshing summer cooler. You can make a similar drink with tender coconut flesh or lychees instead of ice apple.

Ingredients

  • 6-7 ice apples ‏(tadgola) peeled and chopped
  • 1 ¾ glass ‏Sarda Farms milk, chilled
  • 2-3 teaspoons ‏basil seeds (sabja)
  • 1-2 tablespoons ‏rose syrup
  • 2-3 teaspoons ‏sugar (optional)

Method

Add basil seeds to 2 large (or 4 small) glasses.

Add some milk and stir.

Refrigerate for 15 minutes till the seeds swell up.

Add remaining milk, rose syrup, sugar and ice apples. Stir

Serve as it is or chill for 30 minutes before serving

 

 

 

 

Stove top aloo (potato) cheese kulcha (flat bread)

Mango and mint raita

Kulcha is a leavened flat bread very popular across north India. It is usually cooked in a tandoor when served at restaurants. Here is a recipe for stuffed kulcha which can be easily made at home on stove top. Wholesome Sarda Farms dahi helps to make the dough soft and light. A smear of additive free Sarda Farms ghee over hot kulcha makes it irresistible for kids and adults alike

 

Ingredients

  • 1 ¼ cup ‏whole wheat flour (atta)
  • 1 ¼ cup ‏Maida (all purpose flour)
  • 2-3 tablespoons ‏Sarda Farms dahi
  • 1 tablespoon ‏Sarda Farms ghee
  • 1 teaspoon ‏instant yeast
  • ‏Salt to taste

Method

For the dough

Mix all ingredients under ‘for the dough’ in a mixing bowl.

Add water as required to make a soft pliable dough.

Cover and keep aside for 30 minutes

For the filling

Mix all the ingredients in a bowl.

To make the kulcha:

Divide the dough into 8-9 portions.

Divide the filling in 8-9 portions

Roll each portion to make a ball and then flatten it to make a disc.

Lightly dust the working surface with flour.

Roll one disc to make about 2 inch circle.

Place one portion of the filling at the centre to the circle.

Gather the edge of the circle and bring it together to seal the stuffing.

Roll it out into a thick 5-6 inch circle.

Heat an iron griddle and place the kulcha over.

Cook on medium flame on both sides till light brown spots appear.

Place it directly on the flame and cook till dark brown/black spots appear and it puffs up.

Flip and cook on the other side.

Take it off the flame and smear ghee over it.

Repeat with rest of the dough balls and filling.

Serve hot.

 

 

 

Mango and mint raita

Mango and mint raita

Cool, and refreshing this mango raita makes for a tasty side dish or snack. Serve it as a salad or as a dip with crackers. You can also use mango pulp to make the raita/dip when fresh mangoes are not in season

 

 

Ingredients

  • 1 ‏large mango, peeled and chopped
  • ½ - ¾ ‏cup Sarda Farms dahi, whey drained and whisked
  • 10-12 ‏mint leaves
  • ¾ ‏teaspoon black salt
  • ½ - ¾ ‏teaspoon red chilli powder

Method

Whisk dahi, salt, chilli powder, mint leaves in a bowl

Add mango pieces and mix.

Serve as it is or chill for 30 minutes before serving

 

 

Milk Rava Kesari

Milk Rava Kesari

Milk Rava Kesari is a popular South Indian sweet which is usually served for an indulgent breakfast or meal .Three simple ingredients Milk, Rava (semolina) and sugar create this delightful sweet, which is loved by kids and adults alike. Saffron lends a light golden hue as well as flavour to Milk Rava Kesari.

Fresh Sarda farms cow milk & Ghee makes Milk Rava Kesari rich and tasty.

 

Ingredients

  • 1 ‏cup Rava (Semolina)
  • 2- ½ ‏cups Sarda Farms milk
  • ½ ‏cup Sugar (or to taste)
  • 4 ‏tablespoons Sarda Farms ghee
  • ‏Large pinch saffron strands
  • 1-2 ‏tablespoons dry fruits and nuts of choice (Cashew nuts, almonds, pistachios, raisins etc…)

Method

In a non-stick pan or a heavy bottom pan melt 2 tablespoon ghee.

Add the dry fruits and nuts and fry for a few seconds, till they just start turning brown.

Take them out using a slotted spoon and place on a plate.

Add the rava to the ghee and roast on low-medium flame till you get the typical aroma.

Stir few times to prevent it from burning.

Remove Rava from the pan and place on a plate.

In the same pan bring the milk to a boil.

Add rava and stir to remove any lumps.

Add sugar and saffron strands and cook till the mixture thickens, stirring in between.(about 4-5 minutes)

Add the rest of the ghee and mix. Cook for 1-2 minutes more.

Take it off the heat and serve immediately garnished with nuts and dry fruits.

Note:

The amount of milk required to cook the rava will depend on the quality of rava. To start with you can first add 2 cups milk and add more as you cook if required.

You can also use cardamom to flavour the Milk Kesari instead of saffron.

 

 

Sprouts Corn & Dahi canapes

Sprouts Corn & Dahi canapes

Canapes filled with Sprouts, corn, dahi and some pomegranate seeds make for a fun refreshing snack. Fresh & wholesome Sarda farms dahi is spiced with chilli flakes & cumin powder. The mixture is then topped with sweet lime pickle to amp up the taste. You can alternatively use date-tamarind chutney. You can also serve the sprouts mixture on crackers instead of canapés. Quick and easy to make, these canapés can be prepped in advance & hence make for a great party starter/snack.

 

Ingredients

  • ¼ ‏cup hung curd made from Sarda Farms dahi
  • ¼ ‏cup Moong bean sprouts
  • ¼ ‏cup sweet corn
  • 2-3 ‏tablespoons pomegranate seeds
  • 1 ‏teaspoon chilli flakes
  • 3/4 ‏teaspoon cumin seeds
  • ‏Salt to taste
  • 1-2 ‏tablespoons sweet lime pickle
  • ‏Few mint leaves, torn or chopped
  • 7-8 ‏baked canapés (or crackers)

Method

Place the canapes in microwave on high for a minute. Take them out and cool completely. (or prepare the canapés according to package instructions)

Steam the sprouts and corn for about 5 minutes in a sieve place on a pot of water.

Take the sieve off the pot and cool completely.

In a mixing bowl add the sprouts, corn, dahi, some salt, cumin powder, mint leaves and mix.

(The sweet lime pickle may also have excess salt so add salt accordingly)

Place about 1 ½ teaspoons of sprout mixture in each canapé.

Top with pomegranate seeds and about ½ teaspoon lime pickle..

Serve immediately.