Sheer Khurma 

Sheer Khurma literally means”milk with dates” in Persian, in this festival vermicelli pudding prepared by Muslims on Eid ul-Fitr. It is a traditional Muslim festive dessert, for celebrations. This dish is made from dried dates.This special dish is served on the morning of Eid day in the family after the Eid prayer throughout the day to all the visiting guests.

The main ingredients used in Sheer Khurma are vermicelli, whole milk, sugar, and dates.In my version of Sheer khurma to enhance flavor, I have added cardamom powder, cashew nuts pistachios, almonds,  saffron & raisins.

ingredients

5 cups full cream milk

1/2 cup or 60 gm vermicelli

1 tbsp Ghee

1/2 cup sugar or to taste

1tsp green cardamom powder

2 Tbsp chopped dates

10-12 raisins

1/4 cup almonds-Pistachios blanched and cut into pieces

10-12 Cashew nuts

Saffron strands soaked in milk (optional)

Method

Heat ghee in a deep pan, add chopped nuts & Raisins fry till starts giving nutty aroma remove from pan & drain on paper towel and keep aside, using the same pan add the vermicelli and cook till it turns golden brown.Add the sugar and milk and cook until cook until the sugar dissolves.Add the fried dry fruits and keep few for garnishing, mix well and allow it to simmer for 3 to 4 minutes.Add the fresh dates,  cardamom powder and saffron soaked in milk and simmer for another 1 to 2 minutes.Remove from the flame and serve hot or cold.

 

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Saffron Mango Smoothie

A smoothie is a thick beverage made from blended raw fruit or vegetables with other ingredients such as water, ice, dairy products or sweeteners.Smoothies are made of different ingredients such as blended fruit/vegetables, water, crushed ice, fruit juice, and nuts.

I am sharing delicious Smoothie recipe which is prepared using one of my favorites Spice Saffron for added flavor & most favorite fruit Mango

Mangoes are widely used in cuisine.Sweet for lassi(yogurt blend drink), smoothies, Sour & Unripe for pickles, beverage & chutneys check my other mango recipes Mango Mastanimango cheesecake Mango Icecream, Mango Chutney

ingredients

Ripe Mangoes 2

Milk 4 cups

Few saffron strands (Soaked in 1 tbsp warmmilk)

Few Ice Cubes

Sugar to taste

Assorted nuts( optional )1tbsp

method

Blend all ingredients in a blender jar, Serve in a glass.Garnish with Assorted nuts

Paneer Sandwich

A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein two or more pieces of bread serve as a container or wrapper for another food type.The bread can be either plain or coated with condiments such as mayonnaise, tomato ketchup or green chutney to enhance its flavor and texture.There are both savory sandwiches, such as sandwiches, and sweet sandwiches, such as a peanut butter or  jelly or jam sandwich.

I am sharing simple Toasted sandwiches with cottage cheese (paneer) using a sandwich maker

Cottage cheese(Paneer) 1 cup

Onion finely chopped 1 small

Grated Cabbage 1/2 cup

Cilantro/coriander leaves chopped 1tbsp

Salt to taste

Black Pepper to taste

Grated Mozzarella Cheese 1/4 cup

Red chilli flakes to taste

Mixed Herb 1 tsp (optional)

Whole Wheat Bread slices 4-6

Method Mix all ingredients in a bowl & check seasoning.Turn on sandwich maker keep bread slices & Spread mixture on bread cover with another slice of bread & toast.Serve hot with ketchup.

Tips: One can use any type of bread whole wheat or white Bread.Either grill Or toast bread with butter on Pan & then use in a sandwich maker.

Rose Lassi

Lassi is a popular traditional yogurt-based drink from the India.it is a blend of yogurt, water, spices and sometimes fruit. Different type of lassi salted, sweet lassi.when it is served as a savory drink, then flavored with ground and roasted cumin, chopped green chilli coriander leaves & mint leaves or simply adding salt. Sweet lassi is a form of lassi flavored with sugar, rosewater, other fruit juices or Flavored syrup.check my salty lassi Mint Lassi

I am sharing a simple sweet lassi Rose flavored lassi few ingredients & easy to make Cool & Healthy Beverage

ingredients

1 cup yogurt

1/2 cup chilled water or Milk

1/4 cup Rose syrup

Sugar to  taste

Few Ice Cubes

Method

Blend all ingredients in a blender Jar.Served Chilled in a Glass.

Tips

Used rose syrup store bought & it contained sugar so while adding extra sugar be careful

 

Chilli Fish & shrimp

Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of Vegetarian & Non-Vegetarian dishes.Ingredients used to prepare Indo-Chinese cuisines are  Hot chilli, ginger, garlic, sesame seeds, dry red chilis, black peppercorns, soy sauce, red chilli sauce etc.Most dishes are served with gravy, dry, deep Fried & stir fried without gravy.Check my more  Indo-Chinese recipe.

I am sharing my version of  Chilli Fish & Shrimp, In its two-stage preparation, the first stage Boneless Fish & shrimp is marinated & deep fried  & second stage, the deep fried fish & shrimp are sautéed with chopped onion, garlic, bell pepper &sauce.

Ingredients

Boneless Fish & Shrimp(deveined)   500 gm/1 lb

For marination Ginger Garlic Paste 2-3 tsp

Ginger Garlic Paste 2-3 tsp

Vinegar 1 tsp

Egg 1

Soy sauce 2 tsp

Salt to taste(marination & gravy)

Black Pepper to taste

Cornflour 2 tbsp

for gravy Onion small (diced)1

Onion small (diced)1

Green Bell Pepper (diced) 1

Vinegar 1/2 tsp

Red chilli sauce 1 tsp

Garlic chopped 2-3

Soy sauce 1 tsp

Red chilli flakes 1 tsp (optional)

Tomato sauce 1/2 tbsp

Salt to taste

Cornstarch 1tsp (Dissolve with water)

Oil for  Deep frying

Oil 1 tsp for sauteeing

Method

Wash & clean fish & shrimp.Pat dry using paper towel cut fish into the desired shape.Take a big bowl put fish,shrimp& marinated ingredients mentioned above.keep aside for 30 min.Heat a pan adding oil deep fry marinated fish & Shrimp.drain on a paper towel to remove excess oil.Heat oil in another pan add garlic, chilli & saute.add onion & bell peppers saute.now add sauce mixture & corn starch mix gives a boil.add fried fish & shrimp.mix properly so that sauce coat Fish & shrimp properly.turn off heat & sprinkle red chilli flakes.Serve hot !!

My Tip: Adjust spices & sauce as per own tastebuds

Kesar Pista Kulfi 

IMG_1462.JPGKulfi is a popular frozen dairy dessert from the Indian Subcontinent.The more traditional ones are cream , rose, mango, cardamom, saffron , and pistachio.

Kulfi is traditionally prepared by evaporating sweetened and flavoured milk via slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might not burn, until its volume was reduced by a half, thus thickening it.The semi-condensed mix is then frozen in tight sealed moulds.

I am sharing an easier version of Kesar means Saffron Pista is Pistachio dryfruits Kulfi without cooking which is prepared with Condensed milk, saffron, dry fruits mixed together, chilled and served.check my other kulfi recipe Kesar Badam Kulfi Strawberry Pistachios Malai Kulfi

ingredients

1 tin Condensed Milk

200 ml Heavy whipping cream

1/2 cup Grated Khoya

Cardamom powder a pinch or to taste

1/4 cup Milk

Pistachios soaked ,Peeled & slivered 15-20

Saffron strands 20-30

Kulfi molds or dish

method

Soaked Saffron strands in warm milk .in a big bowl add condensed milk ,heavy whipping cream & Khoya mix properly .add saffron infused milk & pistachio silvered .Pour in Mould Keep in freezer to set .atleast 6-8 hrs or Overnight.Demould kulfi & Serve.

Mysore Dosa

Dosa is a kind of crepe made from a fermented batter. Its main ingredients are rice and black gram(urad dal). It is a typical  South Indian diet and popular all over the Indian subcontinent. Traditionally, Dosa is served hot along with sambarchutney

This traditional South Indian dish usually ate for breakfast or dinner  They can either be made plain or stuffed.A Lot of variation of dosa can be prepared using a batter like a masala dosa,Onion dosa, Butter dosa, Masala dosa, Mysore masala dosa.one can check other south Indian delicacies on my blog  Plain Dosa Soft Idli Medu Vada Mini Plain Uttapam

Today i am sharing recipe of Mysore Dosa is very different from all the other dosas. It has a soft inside that is coated with Spicy chutney, and is crisp on the outside.

Ingredients for Dosa batter

Black gram (urad dal) 1 cup

Bengal Gram (chana dal) ½ cup

Rice 4 ½ cups

Flattened rice (poha) 1 cup

Salt to taste

Ingredients for Spicy Chutney

Garlic 5-6 cloves

A dash of ginger

Dry Red chillies 4-5

Small onion 1 chopped

Bengal Gram (chana dal)2 tbsp

Salt to taste

Oil 1/2 tsp

Method for preparing chutney

Roast channa dal and red chillies in medium flame with few drops of oil. Add onion, garlic along with and fry for few minutes. Cool down and transfer to the mixer & then Grind it to a thick paste once done add salt & adding a little water for a spreadable consistency.

Method for preparing dosa

Wash & Soak Rice,Bengal gram and Black Gram together.In a separate bowl soak flattened rice .Allow to soak for 7-8   hours or overnight.Rewash the rice by draining the water 2-3 times.Grind to a paste adding flattened rice ,like grains should be felt in the batter or smooth consistency.now take the batter in a large bowl or pan.add salt. mix very well. cover and allow to ferment for 8 to 9 hours or more. time of fermentation will vary depending on the temperature conditions. lightly stir the batter before you begin to make dosa.

Heat the iron griddle or non-stick Tawa well.Pour a spoonful of batter in the center, spread with the back of the spoon to a thin round.Pour a tsp of ghee or oil over and once the dosa is half cooked, then spread a tblsp of red spicy chutney.Pour oil around the dosa and Cooked well.The dosa may then be folded in half and served or rolled as in a wrap.Remove from Griddle & Serve hot with chutney or sambar.

 

 

 

MAWA MALPUA

Malpua is a traditional sweet of north India. It is prepared in during the festival of Holi at my hometown Bihar.the recipe of making one is pretty simple. It is the unique ingredients that make the taste of Malpuas just irresistible. it’s one type of deep fried Pancake Dipped in a Sugar syrup.Variation of Malpua using ingredients like is prepared by mashed ripe bananas, Desiccated coconut, adding flour, and water, milk or yogurt. The mixture is sometimes delicately seasoned with cardamoms powder or fennel seeds.

On Eve of this Holi festival prepared Mawa Malpua recipe for my family. A rich variation is the mawa malpua where mawa or unsweetened khoya is added to the batter. These rich pancakes are also immersed in sugar syrup and served with Instant Rabdi (optional).

For malpua batter:

1 cup All Purpose flour

1 cup Mawa/khoya grated

1 and 1/2 cup warm water

1 tsp Fennel seeds

For Sugar Syrup (one thread Consistency)

1 cup Sugar

1/2 cup Water

Clarified butter or cooking oil for frying

Method

Take a big bowl smooth khoya using palm or back of spoon add all purpose flour & fennel seeds, mix properly.adding warm water it will slowly form a lump free smooth batter of flowing consistency.Keep mixing the mixture aside till you make the sugar syrup.

To prepare sugar syrup, add sugar and water in a vessel and allow the sugar to melt. Simmer the sugar syrup for 10-12 minutes on a low-medium flame and  turn off heat. Set aside.

Heat ghee or Oil in a  pan on a medium-low flame for 3-4 mts. Pour a small ladle full of batter in the center of the pan without spreading it. The batter will spread on its own.As it fries, the batter will flatten out into disk shape and the edges will start to crisp up.Flip it over and cook on medium flame for another 2-3 mts or till it turns golden brown.

Drain the Malpua and place it in the sugar syrup immediately. Fully immerse the Malpua in the sugar syrup and let it sit for half a minute. Remove with a spoon so that the sugar syrup drains off the Malpua and then place it on a serving plate.

Milk Rava Kesari

Milk Rava Kesari is a south Indian sweet dish.Rava means Semolina and kesari means saffron,It is a pudding made with semolina, sugar ,Clarified butter ,Saffron & Milk.It is made during festival and Special puja.Mostly yellow food color is used but I have used Saffron to get color & nice aroma.

Milk Rava Kesari is like a Sooji Halwa which is prepared using roasted Rava(sooji) till it brown in color and cooked in water and milk rava kesari is lightly roasted to prevent browning & cooked in milk.

Ingredients

Semolina 1/2 cup

Sugar 1/3 cup or to taste

Milk 1.5 cup

Saffron 15-20 thread (soaked in 1 tbsp. warm milk)

Clarified Butter(Ghee)  3 tbsp

Assorted Nuts for garnishing

Method

Heat a pan add 2tbsp. clarified butter( ghee )and fry the nuts. Set them aside.In the same pan, add rava and sautéed  it continuously stirring often to prevent it should be light golden brown in color and will have a light sweet aroma.Remove on a plate and keep aside.

To the same pan, add sugar ,milk and soaked saffron bring  to boil on a medium heat keep stirring so that sugar dissolves properly .Reduce the flame to low. Slowly add the rava to the milk, stirring constantly to avoid lumps, Cook until the moisture is absorbed.Add 1 tbsp ghee and mix well.it will start leaving the sides of pan. Switch off the flame
Serve Milk Rava  Kesari hot or warm. Garnish with nuts.

 

 

 

 

 

Peanut Chikki

Chikki is a traditional Indian sweet made from nuts, jaggery or sugar.there are variations of chikkis made out of cashew nuts, almonds, and pistachios.

I am sharing one more Makar Sankranti recipe, using Peanut & sugar.it’s easy to make at home following instruction carefully.

Ingredients
Peanut 1  cup
Sugar 1 cup
Unsalted Butter/ghee- 1 tbsp

Method
Grease back of plate or chopping board & rolling pin.for flattening chikki mix
Roast Peanut on med heat.in a pan and stir continuously to prevent burning approx 4-5 minutes.remove in a plate cooled down a bit, remove skin of peanut when it’s warm only as skin comes out easily & break into halves or one can use deskinned unsalted & roasted peanuts are available in grocery store.

Heat pan on medium heat. and add sugar and stir continuously till it melts. Cook for another two minutes.and add roasted peanuts and  Mix well and switch off the flame.

Pour this hot mixture into the greased plate or board to flatten it with a flat spatula or roll it using a rolling pin.when its warm only cut them into small square shapes using a knife or pizza cutter and let it cool for some time.When it cools down, separate the chikki with the help of a knife.Peanut Chikki is ready & store in a dry container.

Tips

1) To check a correct consistency of caramel drop sugar mix in cold water.if it forms a ball.It’s ready to use.