Sheer khurma

Introduction:

Hello friends. "Happy Eid" or Eid mubarak to all . Celebrating ramzaan without semiyaan sounds like a hole in the pot. Yesterday when I was on the way back from mumbai, I passed through a muslim locality and found people are madly shopping food delicacies for ramzaan right from fruits to vegetable to nuts to dairy to blahblah......And instantly i felt excited for ramzaan. And god's grace, I had a holiday for EID so thought to utilize it. The obvious choice was to make traditional "Sheer khurma", which is not a vermicelli payasam, what most of us think. It is much thicker, rich and creamy then normal vermicelli payasam and i made it today and it was super easy and too awesome.  So here comes another sweet recipe to relish.

Ingredients:

Milk: 1/2 litre (Full cream)

Condensed milk: 200 gms

Sugar: 2-3 tbsp

Vermicelli/Seviyaan: 50 gms (Fine)

Desi Ghee: 2 tbsp

Cardamon/Elaichi powder: 1 tbsp

Dates: 2-3 (chopped)

Grated/Chopped nuts, raisins: for garnishing

Serves: 3-4 persons
Preparation time: 10 mins
Cooking time: 20-25 mins

Method:

Pour the milk in a heavy bottom pan and put it on medium flame to boil. Stir in between to avoid seperation of cream and milk and sticking of milk at the bottom. When the milk comes to boil, reduce the flame and let the mil to reduce to about 3/4th.

At this stage, Add condensed milk and sugar to it. Mix and stir it and let it simmer for 5-7 mins on low flame till it becomes thick and creamy.

 

Meanwhile in another pan, add ghee and semiyaan and roast them till light brown. add the roasted vermicelli and elaichi powder & dates to the milk mixture and stir it for another 5-7 mins.

 

Put off the flame and let it come to room temperature. Garnish with it chopped nuts and raisins and serve. Enoy the sheer khurma with Eid greetings.

 

Note:

1. Use fine, thin vermicelli for making sheer kurma instead of thick vermicelli.Break those vermicellis into small pieces before roasting them.

 

2. The thickness of sheer khurma is more then that of normal kheer. so let the milk to get thickened.

3. If your khurma becomes too thick/solid during cooling, then add some more milk to it and bring it to desired consistency.

 

Chocolate Milk Shake

Introduction:-

“Chocolate”........As soon as I listen the name, my all senses are filled with delight. It is always hard to resist the pleasure of a sumptuous piece of chocolate and no doubt, it really requires smartness to deal with ingredient like chocolate for recipes. But personally, It’s one of my hot favourite ingredient and I love to make desserts out of chocolate. It’s always a must have product in my fridge. Chocolate milkshake is also the best use of all the gifted/leftover dairy milk chocolates (my childhood favourite) on B’day and parties.  Here I’m writing a very cool, super delicious and easy to make “Chocolate milkshake”, which is a favourite of my family and friends and even some of them can get up in sleep too, to satiate their taste buds with this creamy milkshake.

Ingredients:

Dark chocolate compound: 30 gms OR

Dairy Milk/ Plain readymade chocolate: 30 gms

Coco powder: 1 tsp

Full cream milk: 1 Glass

Sugar: 2 Tbsp

Vanilla Ice cream: 1 Scoop

Ice Cubes: 3-4

Serves:  1 person

Preparation time: 2 mins

Cooking time: 3-4 mins

 

Method:

Take all the chocolate in a sauce pan. Add 2 -3 Tbsp of milk to it and put it on stove to melt. Keep it stirring with a spoon and within 2 mins chocolate will melt and become soft and smooth to mix.

At this stage, add the melted chocolate to the milk. Mix sugar, cocoa powder, ice cubes and ice cream. With the help of hand blender, blend all the ingredients thoroughly to make smooth, creamy milkshake.

Taste and adjust the consistency and sugar as per your like.

Serve the chilled creamy chocolate milkshake with some melted chocolate sauce, whipped cream, scoop of vanilla ice cream or with choco chips on top.

 

Note:

 
1. As soon as the chocolate melts, immediately add it to the milk and whisk it. Else the chocolate may solidify and becomes lumpy.
2. Use plain dark chocolates instead of fruit & nut, almond bites or other flavoured chocolate for best milkshake.
3. You can vary the quantity of chocolate and ice cream as per your calorie count.
4. You can also add chocolate ice cream instead of plain vanilla ice cream.
5. Adding ½ tsp instant coffee powder also makes wonderful milkshake.
6. You can also add some fruits and relish amazing fruit smoothies like Choco banana shake

 

Rajasthani Pachmel Dal

 

Introduction:-

Pachmel dal is a regular version which is mostly cooked in Rajasthan. This dal is deliciously combined with Batis and forms an exquisite meal. The name ‘Pachmel’ is self explaining that this is a combination of five pulses cooked altogether. I specially made this dal for Batis but because of its nutritious value, I like to cook this dal almost every week and have it  with normal chapatis or rice. Because of the use of five pulses, it gives taste of each pulse in one recipe. It is very healthy, nutritious and a complete meal. I'm posting my quick and easy version to make this dal. So must read for all working girls...:)

Ingredients:

Yellow Moong dal: ¼ cup

Green Moong dal: 3 tbsp

Arhar dal: ¼ cup

Chana dal: ¼ cup

Urad dal (split washed): ¼ cup

Tomatoes: 3 medium

Onions: 1

Garlic: 6-7 cloves

Ginger garlic paste: 2 tsp

Green chilli: 2 tsp (chopped)

Kasoori methi: 1 tsp

Salt: as per taste or 2 tsp

Red chilli powder: 1.5 tsp

Turmeric powder: 1 tsp

Corriander powder: 1 tsp

Garam masala powder: 0.5 tsp

Asefoetida: ½ tsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Whole red chilli: 2

Amchur powder: 1.5 tsp

Ghee: 2 tsp

Oil : 1 tsp

Green coriander: for garnishing (finely chopped)

Serves: 2-3 person

Preparation time: 15 mins

Cooking time: 15-20 mins

Method:

Wash all dals together and strain. Soak the dals in water for 15 mins. Meanwhile chop the tomatoes, onion and garlic finely. In a pressure cooker, add tomatoes, green chilli, ginger garlic paste and the strained and soaked dals. Add 3.5 to 4 cups of water. Add salt, turmeric powder, red chilli powder, coriander powder, kasoori methi and garam masala. Mix them with laddle and cover. Pressure cooks the dal on medium flame for 3-4 whistles.

Put off the flame and let the pressure release by itself.

In another pan, Heat oil and ghee. Add mustard seeds, asafoetida, cumin seeds, garlic and whole red chillies. Add chopped onions and sauté for 2-3 mins. Do not over cook the spice on high flame else they will get burnt.

Open the pressure cooker and check the dal. Mesh it with the back of laddle so that all the contents are mixed up. Add the hot tadka to the dal and mix it up. Add amchur powder. Finally garnish the dal with chopped coriander and serve hot with Batis.

Note:

1. You may vary the number of pulses in case of unavailability or taste. Adjust the proportions accordingly.
2. You may add double tadka to dal for more beautiful look. Like you sauté onion and garlic first and then add to the dal. Later you fry the rest of the tadka ingredients and pour in dal at time of serving.
3. Curry leaves may also be added for more fragrant tadka.
4. Take care while frying spices for tadka. Red chillies get cooked immediately. So put on low flame.
5. Adding tomatoes and spice powder at the time of pressure cooking the dal makes dal more delicious and it looks exactly like hotel or restaurant. This I have learnt from my experience and I always make any dal by this method only. It saves cooking time also.
6. You can adjust the consistency of dal as you like. Always add hot boiled water to the cooked dal to make it thin. This preserves the taste of dal.

 

Rajasthani Bati

Introduction:

It’s more then a year since I am away from my lovely blog. Actually I was busy with exploring the new city, new work, new hobbies and new people . So was not getting enough time to come back on my blog. Well now, as I’m well settled with my new workplace, The colours of the vibrant city has started leaving its tints on me & my personality & of course on  my food habits….Well Mumbai is always a ‘yeah’. Just loving it.

So As I’m back, I’m again in a full mood to revive my blog and bring back those tasty days to my this virtual home. So here comes the comeback recipe, the very popular, traditional, delicious Rajasthani Dal-Bati. Since I’m from jaipur, Dal-Bati is always a favourite food in my house and prepared on almost every special occasion but till now I have never tried my hands to prepare bati as my mother usually do that…but This time I gave it a second thought and tried my hands on and yipeeeeeeeeee. It came out absolutely yum and I felt the appetite for it again on the very next day…Well I almost ate my mom’s head on phone for getting the recipe and every bit of details..hahaha.. So Here comes the recipe and the special Dal recipe is given in my next post otherwise the post will be quite long.

Ingredients:

Wheat flour: 2 cups (sieved)



Milk: 1 cup

Milk cream (Malai): 1 tsp

Desi Ghee: 2 tsp + 1 cup (for dough + for dipping)

Salt: 2 tsp or as required

Carom seeds: 1 tsp

Water: for kneading (lukewarm)

Serves: 2 persons

Preparation time: 10-15 mins

Cooking time: 20-30 mins

 

Method:

For preparing the dough, Take wheat flour in a bowl. Add carom seeds, ghee, salt and malai to it. Mix the ingredients and rub the flour between your palms to smooth the contents.

 

Now add milk and start kneading the flour. Add some water and knead it. The dough should not be too tight or too runny. It should feel soft when pressed between palms. Rub some Desi Ghee on the kneaded dough and cover it and keep aside for 5-10 mins.

Meanwhile put the gas oven on flame. The oven should be kept hot while putting in the Bati to roast. So keep the flame on medium and heat the oven for 5 minutes.

Divide the dough into 5-6 equal sized balls. Make them in shape of ladoo and press slightly between your palms.

Place the balls in the heated gas oven keeping sufficient space among balls. And put the flame on low. Cover and let them cook for one side for 10 mins.

After 10 mins, flip the half roasted Batis and let them cook for another 10 mins from the other side.

After 10 mins, check the batis. They will be having light brown shade and some black spots randomly. If you feel the batis are not done yet, then you may cook them for some more time.

Heat 1 cup of ghee in a sauce pan. Dip the hot roasted batis in the Ghee and press them with help of a laddle. This ensures that the ghee enters inside the batis.

Serve the ghee coated Batis with the special Rajasthani Pachmel Dal, Kadhi, Gatte ki sabzi and Green Chilli pickle.

Note:

1. If you are in a habit of extracting ghee from the milk cream, then the left over mawa of milk cream can be added to the dough instead of milk. I tried this and the Batis came out amazing.
2. You may boil the batis first before roasting them to make ‘Bafla Bati’.
3. You may even fry the Batis instead of roasting them but this will be more heavy as on diet part.
4. Why not try different kind of stuffing inside the batis to make it more healthy and delicious like Veggie, paneer, soya nuggets etc.

Methi Ke paranthe

Introduction: How beautiful it is to start a morning with aroma of freshly cooked hot Methi ke paranthe. As the winters are over and summer stepped in, I'm still enjoying the some last moments catch of winter veggies. Let me tell you the recipe of delicious methi ke paranthe to once again feel the warmth of winter mornings.

Ingredients:
Green Fenugreek leaves(Methi): 250 gm
Onions: 2 medium sized(Optional)
Green chillies: 4
ginger: 1 inch piece
Carom seeds: 2 tsp
Wheat flour: 400 gm
Milk: 50 ml
Water: to knead the dough
Oil: for shallow frying the paranthas

Preparation time: 10-15 mins

Cooking time: 10 mins

Serves for: 7-8 paranthas

Method:
First clean the methi leaves. Remove all stems and take out methi leaves. Wash the methi and put them in boiling water for 5-7 mins. Drain the water and rinse cold water over boiled methi leaves. Let it cool . In a blender, Add methi leaves, green chillies and ginger and crush all the things together. Do no make a smooth paste. It looks great to see tints of methi leaves in the paranthas.
In a flat bowl, take wheat flour. Grate the onions in ithe flour. Add methi paste and salt to it. Add milk and mix all the things together and start kneading the dough. Use water as needed. Make a smooth dough out of it. Cover and let the dough rest for 10 mins.
Heat a griddle or tawa. Take out a lemon sized ball out of the dough. Roll it and apply oil on one surface . Again make a ball of it and roll it in the form of parantha. Roast the parantha on both sides with application of oil. Similarly make all the paranthas.
Serve hot paranthas with Curd, Pickle or green chutney.

TIPS:

1. In a similar way you can make paranthas of any green leafy vegetables like spinach etc.
2. you can also add chopped methi to the dough instead of a coarse paste.

RAWA MASALA IDLY

Introduction:

The masala idly is a healthy variation to the normal idly. I cooked the normal rawa idly with loads of fresh veggies and it turned out to be an more delicious, spicy and healthy version of regular rawa idly. It can be prepared quickly and ideal for breakfast and snacks.

Ingredients:

Curd/ Buttermilk: 1.5 cups (Preferably 1-2 days old)

Rawa/Semolina: 1.5 cups

Water: ½ cup

Eno fruit salt: 1 tsp

Salt: to taste

Turmeric powder: ¼ tsp (optional)

Oil: for greasing the idly moulds

Carrots: 1-2 medium sized (chopped thinly)

Green peas: ½ cup

Green chili: 1-2 (chopped finely)

Cabbage: ½ cup (finely shredded)

Spring onions: 1 (chopped finely)

Preparation time: 10-15 minutes

Cooking time: 20 minutes

Method:

Take curd in a bowl and whisk it with a whisker to make a fine paste. Add water and rawa into it and make a smooth paste. Add all the chopped vegetables into it and mix it. Add salt and turmeric powder to it. You can also add some red chilli powder, if you like spicy food.

Heat the steamer for making idlies. Just before, you are ready to make idlies. Add eno fruit salt to the mixture and mix it properly. Grease the idly moulds with oil. Pour 1-2 laddle full of mixture into each mould and place in the steamer. Cook the idlies on medium flame for 18-20 minutes.

After 20 minutes, Put off the flame and take out the idly moulds. Let it cool for 5 minutes. With help of knife, take out the cooked idlies from the moulds. Serve Hot Rawa masala idly with tomato chutney/ coconut chutney.

TIPS:

1. You can add vegetables as per your choice.
2. Cut the cooked masala idly in dhokla shaped pieces and tamper them with oil, mustard seeds and curry leaves. The tasty veg rawa dhokla is ready to eat.

Methiwali dal

Introduction: A healthy and unique preparation  of dal enriched with the nurishment of fresh green fenugreek leaves.

Ingredients:
Moong dal with skin: 1 cup
split pigeon pea: 1/4 cup
Fenugreek leaves(Methi): 100 gm
Onions: 2 medium sized(chopped)
Green chillies: 2 (chopped)
Tomatoes: 2 medium sized(chopped)
Ginger: 1/2 inch piece
Salt: to taste
turmeric powder: 1/4 tsp
red chilli powder: 1/2 tsp
corriander powder: 1/2 tsp
garam masala: 1/4 tsp
Lemon juice: 2tsp
cumin seeds: 1/2 tsp
Asefoetida: 1/4 tsp
Oil: 2 tsp
Ghee: 1 tsp
chopped corriander: for garnishing

Method:
wash and soak both dals together for 20-30 minutes. In a pressure cooker add the soaked dal with 2 cups of water, salt and turmeric powder. Pressure cook the dal for one whistle on medium flame. do no release the pressure. Let it go by itself. heat oil and ghee in a pan. Add cumin seeds and asefoetida to it. When it splutters, add chopped onion to it. Add green chillies and let it cook till the onions turned lilltle brown. Add wash and chopped methi to it and cook till the methi gets softened (4-5 mins). now add chopped tomatoes to it and cook till tomatoes get soft . Add rest of the spices to it and cook for 1 minutes.
now add the boiled dal to it. and cook the dal on low flame for 2 mins. put offt he flame. Add lemon juice to it and garnish with chopped corriander. serve hot with rotis.