Kashmiri phirni

Kashmiri Phirni is one of my favourite dessert, its too simple and too much delicious.Just a few ingredients and you are done with a yummy phirni.
Things you need :-----------

. 3 n 1/2 cups milk

. 1/4 th cup rice, soaked for 2-3 hours & ground to a fine paste

. 1 tsp kewra water or rose water (optional)

. 5-6 seeds of green pista

. 4-5 almonds, sliced into thin long pieces

. 1/4 th cup , or to taste sugar, powdered

. 5-6 seeds of green cardamom, powdered

. 3 pinch of saffron (soaked in warm milk).

. 1 tbsp roasted semolina (sooji)
How to do :--------------

. Soak rice in a little water for 2-3 hours.Grind in mixer with little water to a very fine paste.

. Boil the milk in a pan and simmered for few minutes.

. Mix the ground rice, sooji and milk in a dish.Stirred continuously in order to get a smooth paste.

. Cooked on low flame(approx for 6-8 mins) until milk thickens.Stir with wire whisk,after sometimes to prevent lumps formation.Break lumps if any.

. Add soaked saffron and sugar.Mix well and cook for 1-2 mins and stirring in between.

. Mix well.Cool.Add rose/kewra water and cardamom powder.Pour in individual bowls.

. Decorate with green pista, almond and cardamom powder.

. Serve chilled after 2-3 hours.

Orange cake

 Oranges are a very good source of vitamins, especially vitamin C..., and just imagine if it goes like this in your kids tummy :) this recipe is for mom to kid.

Ingredients:
125g butter, softened
1 cup caster sugar
Zest and juice of an orange
3 eggs
1 tsp vanilla extract
2 cups self-raising flour
¼ cup milk


Icing
1½ cups icing sugar
1 tbsp orange juice
Method:


Preheat oven to 180°C. Grease and line a 20cm square or round cake tin.


Place all ingredients in a mixing bowl and beat on low speed until just combined.


Increase speed and beat until smooth.


Pour into prepared tin and bake for 40 minutes or until a skewer inserted into the centre of the cake comes out clean.


Allow cake to cool for 5 minutes in the tin and then turn out onto a cake tray to cool.


To make the icing, combine icing sugar and enough orange juice to make a smooth paste.


Spread icing onto cold cake.
Notes:
This is a great, quick cake to make and is perfect for afternoon tea and for lunch boxes.
You will get a flatter cake using the square tin, but then it is easy to cut into squares for lunch boxes.
Can be mixed in a food processor.
I like to add some orange zest to the icing, but that depends on your children’s ‘bit’ tolerance.

Keema cheese ball's

Winter is my favourite season, just sitting in the balcony with a hot keema crispy balls and with a soft Chevy cheese in middle... wow feel so gud......Here is the recipe.

Ingredients:-----------

. 1/2 kg chicken keema.
. 1 egg.
. 2 tsp of ginger n garlic fresh paste.
. 1 tbsp red chilli powder.
. 1/2 tsp turmeric powder.
. 1/2 tsp mutton masala.
. 1/2 cup of corainder (finely chopped)
. 2 tsp of semolina.
. 1 lemon juice.
. 1 cup mozzarella  cheese or a normal  processed cheese.
. 1 tsp oil.
. oil to fry.
salt to taste.

Method:----------

. mix all the ingredient except cheese.
. and keep aside for atleast 2 hrs.
. in a bowl shred the cheese n put a pinch of salt n mix well and keep aside.
. keep oil in kadai, till the oil gets hot.
. oil your hands and make a small balls of keema, press it in between and stuff cheese in it.
. cover it very well, so the cheese won't come out in oil.
. fry it on medium flame till  it gets golden colour.
. eat it when it is hot.

Malabar chicken curry

It is a chicken curry recipe, and as the name suggest it is  a malabarian recipe. Malabar island is in the coastal region of Kerala, so here is one of my favourite curry in coconut milk.

Things you need:----

Oil – 2 tbsp

Onion – 1/4 , large, finely sliced

Curry Leaves – handful

Whole Coriander Seeds – 3 tbsp

Dry Red Chillies – 4-5 (or to taste)

Garlic Cloves – 6, large, chopped

Ginger – 1 tbsp, minced

Shredded Coconut – 1/3 cup

Water – 1 cup


Oil – 1 tbsp

Onion – 1/2 large, finely sliced

Green Chillies – 6 or to taste, slit

Salt – a sprinkle

Tomatoes – 2, medium, sliced

Turmeric Powder – 1/2 tsp

Chicken – 1 lb (approx 1/2 kg)

Water – 1 cup or as needed


Method :--- to make masala:---


1. Heat Oil in a pan on medium heat.

2. Once hot, add in the finely sliced Onions.

3. Add in the Curry Leaves and cook till the Onions become translucent.

4. Add in the Coriander Seeds and the Dry Red Chillies.

5. Cook for about 1-2 minutes.

6. Add in the Garlic and the Ginger.

7. Allow this to cook till the Onions are caramelized and the whole mixture well done.

8. Add in the Coconut and allow it to toast and get a little golden in color.

9. Transfer, allow it to cool down and grind (to a fine paste) with 1 cup of Water, adding little at a time.

10. Keep aside.


For the Curry:

1. Heat Oil in a pan on medium heat.

2. Add in the Onions and the Green Chillies and mix.

3. Sprinkle a little Salt to speed up the cooking process.

4. Allow the Onions to get a wonderful brown (not burnt) color.

5. Add in the Tomatoes and cook till they are all integrated with the Onions.

6. Lower the heat and add in the ground Masala.

7. Increase the heat a bit and allow the mixture to come to a boil.

8. Do the taste test and adjust the spices as needed.

9. Allow it to come to a boil then add in the chicken.

10. The Chicken will change color from pink to white and is then sealed.

11. Add coconut milk , make the heat low and add water you need to make gravy.

12. Mix well and cover and allow the Chicken to cook.

13. Be sure to keep and eye on it and keep stirring ever once in a while till done.

Avocado and mayo dip

Avocado dip — one of many healthy recipes from mayo Clinic. Dark avocado seem less bitter than the smooth green ones. Lemon juice is added to stop the avocado from browning.

Ingredients:---------
1 avocado (large ripe, peeled and cut into chunks)
1/2 cup sour cream
1 tbsp mayonnaise
1 tbsp lemon juice
1 clove garlic (minced)
1/2 tsp salt.
1/4 tsp ground pepper.
1 tsp of olive oil.

Method:-------
. Mash avocado with the back of a fork, and add all ingredients.
. Mix well , and place in a serving bowl.
. This is a tip i found for keeping the dip from darkening.
. Spread a layer of sour cream over the top of the avocado dip and seal it to the sides of the serving dish.
. So you can do it on previous day. when you want reseal it and mix it, you will get a fresh colour.

Bhara hua baingan

Peppery chicken drumsticks

 

I know the photos are not really good, but believe me the recipe is very mouth watering.. just try it takes only 5-10mins.

Ingredients:--------------
chicken drumsticks:--------------------------------- 6.
lemon:--------------------------------------------------- 1.(in juice)
red chilli powder :---------------------------------- 1 tbsp.
olive oil:---------------------------------------------- 2tbsp.
butter:--------------------------------------- 2tbsp.
pepper powder :---------------------------1tbsp.(just crushed)
thyme leaves:---------------------------- 2tsp. (finely chopped)

salt to taste....
Method:----------

Wash drumsticks and give them a slight cut.
Marinate them with lemon, red chilli powder, olive oil, pepper, thyme leaves and salt.
Keep aside for 1hr.
In a non-stick pan add 1tbsp. butter when it starts melting
Add chicken, after 4-5 mins turn them keep it for another 3-4 mins when the chicken is cooked.
Off the flame. when you want to eat, just sprinkle some melted butter and keep directly on high flame.
Another for 1min and your done to eat the spicy tender chicken drumsticks:)

Sol kadhi

Solkadhi is a type of drink. Popular in the Konkan region of Maharashtra, it is made from coconut milk and kokum fruit. It's known for it digestive properties. The preparation is prepared from liquid extracted from fresh coconut known as coconut milk.The best cool digestive drink that one can have after eating heavy non-veg food

Ingredents :------

. 1 Fresh Grated Coconut

. 10 to 12 Kokam immersed in half cup water(or 3tbsp kokum syrup)

. 1 tsp Curry Leaves

. 1/2 cup Coriander(finely chopped)

. Salt as per taste

. 2 cups Water

. 2 tsp green chilli(finely chopped)

How to do :---------

Take the fresh grated coconut and grind into a form paste. Add little water if required. Strain the coconut puree with linen cloth. Squeeze all the milk form the coconut. This is your thick coconut Milk.Now take the residue of coconut or left over coconut pulp. Again grind them with 1 cup water. Strain again for coconut milk in a linen cloth. This is your thin coconut milk.

Add the water where kokam was immersed. Squeeze kokam to remove its moisture and water. Combine them into the curry. This will give a nice mauve or baby pink color.

Combine everything with a spoon.

Your Sol Kadhi is ready

Just drink as a appetizer after heavy meals.

Coconut n mango chutney

Coconut and raw mango chutney i can eat with any thing... try this with garam garam palak pakoda or batata vada.

Ingredients:------

fresh coconut:------1.
raw mango:---------1( totapuri)
sugar:--------------- 2tsp.
chilli:---------------- 3-4
garlic:--------------- 4-5.peels
coriander:----------- 1tsp.(finely chopped)
salt to taste.

method:--------

Just mix together in a mixer with 2tbsp. water and your done.
You can refrigerate it for 3-4 days.

Maharashtrian thalipeeth

Thalipeeth is basically a Maharashtrian old dish. This is a paratha of mutli grain its very healthy and taste too.




Ingredents:---------
1 cup whole Wheat flour
1/2 cup Jawar Flour
1/2 cup Rice Flour
1/2 cup Besan / Gram Flour
3/4 cup Thick Poha
1" piece of Ginger
4 Green Chillies
2 cup Fresh Coriander
1 tsp Garam Masala
1 tsp Cumin seeds
1/2 tsp Ajwayan / Carom seeds
2 tsp Red Chilli powder
1/2 tsp Turmeric powder
1 cup finely chopped Coriander leaves
1/4 cup finely chopped Onion

Method:---------------
Take whole wheat flour, jawar flour, besan, rice flour, soaked poha in a mixing bowl.
Add Coriander , garam masala, red chilli powder, turmeric powder, cumin seeds, ajwayan, ginger and green chilli paste, salt to taste, onion,
Mix everything together very well.
Start to add water and knead it in to stiff dough.
Keep it to rest for 15 mts.
Take rolling board, over that place aluminium foil, sprinkle handful of water over foil.
Take small ball from thalipeeth dough and start to flatten it to make flat bread.
Poke a whole at the center of thalipeeth, sprinkle sesame seeds(optional).
Add 1/2 tsp oil over hot skillet.
Place thalipeeth, gently place the edges and separate foil from thalipeeth.
Cover and cook until gets good golden spots.
Flip and let it cook for other 3 to 4 mts.
Serve hot with pickle, raita or plane yogurt!