Maharashtrian Sabudana Khichdi

Its a very much typical Maharashtrian Fasting food, why only fasting we can have it in lunch, breakfast or with a cup of tea at evening... eat it any time it always taste yum. Sabudana (sago) khichdi everyone has there own recipe's someone won't eat jeera at the time of fasting, someone eats red chilli powder not green chilli's and many more.. but this is a very typical style of making your fasting so yummy. So just scroll down and find your sabudana khichdi's recipe :)

 

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

• 2 cups:----------------- Sabudana (sago)
• 1 cup :-------------------- Finely grated roasted peanuts.
• 1/2 cup :---------------  Roasted peanuts.
• 5-6 :----------------------- Green chilli's.
• 1/2 tbsp:---------------- Roasted jeera. ( freshly made)
• 1/2 cup :------------------ Coriander.
• 2 tbsp:------------------ Ghee.
• 1 :----------------------- Lemon juice.
• 1/2 tsp:------------------- Sugar.
• Salt to taste.

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

• Wash and soak the sabudana in water for 5-7 hrs (don't use too much water)
• Crush green chilli, jeera, salt, 2tsp corainder and 1/2 cup roasted peanuts (don't use water) crush or grind it very roughly.

• Add the mixture in soaked sabudana, add another finely grated peanuts and mix it very nicely.
• In a heavy bottom kadai add ghee , as the ghee gets hot add your sabudana.
• Stir it continuously by making flame medium.
• Then add sugar and lemon juice and chopped corainder after 5-10 mins your sabudana khichdi is done cover it and switch off the flame.
• Serve it with curd.

Kesari Boondi ladoo

 In Sanskrit the word is Deepawali one of the most important festival for Indian's. The festival of Light, Sweets, Get together, Rangoli's, Bursting Cracker's and many more....... For some, the day of Diwali itself is the first day of the new year. Diwali is of 4 days festival each of the four days is seprated by a different tradition's, but what remains true and constsnt is the celebration of life, its enjoyment and goodness. There are some specific sweet's and snacks which i have seen from my grany to my mom and from her to me.. so here is one most important sweet of  Diwali and that is everyone's favourite Kesari Boondi Ladoo.

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

• 4 cup   :-------------- Besan flour (Gram)
• 6 cup   :--------------- sugar.
• 2cup    :------------------ water.
• 1 kg     :----------------- Ghee / dalda.
• 5gm     :---------------- saffron food colour.
• 10 gm  :----------------- cardamom powder (freshly made)
• 1/2 cup :--------------- cashew crushed roughly.
• 1/2 cup :---------------- Sultana.
• 2 pinch :------------------ kesar (saffron)

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

• In a big bowl add besan flour (texture should be very soft), add water to make a smooth paste the consistency of the batter is important.
• In kadai add ghee / dalda / oil and keep it in medium flame.
• we will check if the consistency is right, by frying a few boondi's.
• The boondis should have  a round shape, if they become flat the batter is thin, and if they get tail ends the batter is thick.
• Once you get the correct consistency, proceed with the next step of frying the boondis.
• Mean while mix 2 cup water in 6 cup sugar in a heavy bottom pan, keep the sugar solution on low heat.
• You can fry the boondis and prepare the sugar solution side by side, that's what i did.
• Cook the sugar syrup till you get a one thread consistency, once you get it switch off the flame.
• Keep the sugar solution aside add kesar, nuts, sultana's and cardamom powder.
• The sugar solution should be hot when you add the boondis.
• Take a dry perforated Jhara ( specially you get it for making boondi) and place it above the hot oil.
• Don't keep too much on the height, as the batter droplets will not give you a round shape.
• After each batch wipe the jhara with a clean piece of thin kitchen cotton towel from both the sides.
• Remove it when they became slightly golden in colour, and place it in a paper.
• As your done with all your boondis, pour them in hot sugar syrup.
• Soak the boondi in syrup for 30mins (by stirring it in between).
• Wet your hands with some water and take 2-3 tbsp mixture or accordingly.
• With help of both hands press the mixture making round ladoo's.
• And your mouth melting Boondi Ladoos are ready to eat.
• Keep the ladoo's  open in air for 5-6hrs till they dry up.
• Store them in air tight container.

.............................Happy Deepawali...............................

Shahi Paneer in rich Gravy

This Shahi paneer recipe is very near to my heart. This recipe is my mom's favourite... i love the way she cooks. I still remember she use to make this recipe when her brother's visit our place, and also on my B'day, she used to cook this paneer recipe for all the guest "Ooooo"  i still smell the aroma of that rich heavy cream gravy she used to make. Usually she makes the paneer by herself.... I have just tried but the feelings are same i have done this recipe for my sweethearts my two sweet kid's :) 

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

• Malai Paneer :-------------- 300 gm (cottage cheese).
• Onion :----------------------- 4.
• Cashew-nuts :---------------- 1/2 cup.
• Raisins:----------------------- 7-8.
• Almond :-------------------- 8-10.
• Cardamoms:------------------ 4-5.
• Poppy seeds:---------------- 1/2 tsp.
• Mawa (khova):-------------- 1/2 cup.
• Ghee :------------------------- 1tsp.
• Milk:-------------------------- 1cup.
• Garam Masala :----------------- 1tsp.
• Gloves:---------------------- 6.
• Cinnamon:---------------------- about 1 inch.
• Pepper:---------------------- 1tsp.
• Green chilli's:--------------------3 (slit)
• Coriander for garnish.
• Salt to taste.
• Oil to fry Paneer.

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

• Soak almond, cashew-nuts, raisins in 1cup of water for 30mins.
• Meanwhile in a kadai heat oil and cut the paneer is cubes.
• Fry the paneer till it gets the golden brown colour.
• 
•  
• Fry the khova in a kadai by adding ghee, fry for 3mins.
• Boil water and add onion, gloves, pepper, cinnamon and let it boil for 5mins or till the onion is cooked, as the onion gets transparent in colour switch off the flame and keep it aside for cool.
• Then strain the onion and grind it in fine paste.
• Grind the cashew-nuts, almond, raisins, poppy seeds, cardamom in a very fine paste you can add 1-2tsp of milk in it.
• In non-stick kadai add 2tsp oil then add onion paste stir it till it change the colour (don't make it brown).
• Then add the cashew paste, stir it for 4 mins.
• Then add milk, 1/2 cup water( you can add more 1/2 cup water or milk) and khova stir it nicely on low flame as it started boiling add garam masala, salt and green chilli's.
• Then add your golden paneer cubes and cover it for 5mins in low flame.
• Garnish with Cardamom.
• Enjoy your creamy yummy 

Stuff Cornet Bread

This Cornet bread is very very special for me, Because its my award winning recipe of bread. There was a cooking competition in your complex and approximately 38-40 people has participated. Its very tough job with there some rules.. and that's my first time too for participating any cooking competition.. everyone is coming on my table and giving me compliments for my Cornets and for presentation.. but the judges just came they ate, they saw, they smile, they had some words with each other and they went.. Ooo god.. i was like "Come on say something" ;) and mine was the first table they just took 1 1/2 hr.. for declaring the result.. they announced the 5th prize then 4th n 3rd and any guesses who was 2nd ???? hahah stop thinking i won the 2nd prize.... i was so so happy just feeling top of the world.... so all,  here is my felling best recipe my Stuff Cornet Bread... and a pic of my table ;)

Here are the ingredients :----------------------------------

For bun dough:-------------
Bread flour:------------200g
Salt:------------------- 3g (0.5 tsp / 1 pinch)
Sugar:------------- 20g
Instant dried yeast:-------4g (1.3tsp)
Warm water:---------------100g
Egg:------------------20g
Butter:---------------------- 20g

For stuffing:--------------------
Paneer:------------- 250gm
Onion:--------------1 cup (finely chopped)
Capsicum:-------------1/2 cup (chopped)
Ginger :-------------- 1/2 inch (freshly grated)
Garlic:------------------ 1tsp.(freshly grated)
Pasta Sauce:------------- 2tbsp. (tomato based)
Dry Basil:----------------1/2 tsp.
Oregano:----------------1/2tsp.
Olive oil:----------------1tbsp.
Chilli Flakes:-------------2tbsp (or as per your taste)
Salt as per your taste.

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

• Follow the Bun recipe http://cinmykitchen.blogspot.in/2013/12/pav-desi-bun.html from 1-11.
• Cover the balls and keep aside for 10 mins.
• After 10 mins take one ball and divide them into 2.
• Flatten the dough, roll the dough out into a 30cm (12inch) rope.
• Thin out one end.
• Coil the dough around a lightly greased cornet shape.
•  
  

• Leave to rise for 40-50 mins, or until 2 times in size.
• Meanwhile prepare for stuffing, in a kadai add olive oil.
• Add grated ginger n garlic stir till brown, then add onion stir it till it become transparent.
•  
  

• Then add capsicum stir for 5mins, and all spices including chilli flakes and pasta sauce.
• After 5mins add Cubes of paneer and mix them by keeping it on low flame.
• Add little water and salt, cover it for 5-7 mins, and off the flame.
•    
  
   
• Now let the stuffing gets cool.
• Again back to bread as it gets 2times in size.
• Bake at 200 degrees C (392 degrees F) for 10 mins or until
• As it gets cool remove cornet mould and Fill the hole with chilli paneer stuffing.
•  
  
• Then grease the cornet by butter and again bake it for 4-5 mins (on low degree)
• Remove it and Bite your yummy STUFF CORNET BREAD :)

Dum Murgh Biryani

 

It's my story behind making Biryani..... when i got married with sachin, one day he just told me to make biryani and those days i am not that gud cook, but how to say i don't know to cook biryani, so i said OK..and i started browsing but "Hai re mere kismat" current gone.. all my courses r just gng fail, my mom's phone is out of coverage area  i'm not getting any recipe book.. what to do???..as all ladies do at this movement i also did the same i stated crying. And suddenly i heard my phone ring i thought might be sachin is calling me to ask how is preparation going on.. till i got up the ring stops.. again i started thinking.. again i heard a phone ring.. i got up and i saw that's my sister calling me, but i was not in that mood to attend her call setting near window... and just going on thinking.. because i was totally blank abt making biryani.. though its my favourite. Again my sister call's me., so at last i pick up the phone.. first she shouted me that what's the reason i am not picking up phone.. later after scolding me she told me that sachin had call her and tell her to teach me biryani.. because he loves my Tai's (elder sister's) hand made biryani.. suddenly i remember that she is just expert in biryani's.. i started laughing and crying... at last by her help i made the biryani and it comes out so yummy.

That now, in any friend's party only i have to do is this yummy murg biryani :) So this Afghani Murg Biryani is completely dedicated to my sister :) so try it its awesome .......

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

• Chicken :-------------1kg (freshly cut with medium pieces).
• Rice:------------------- 3 cups ( i have used Delhi rice ).
• Set Curd:--------------- 1 cup.
• Tomato :--------------- 3 ( should be red and in big size else take 4 and make a paste)
• Coconut:--------------- 1 big.
• Pudina (mint):----------- 2 1/2 cup.
• Coriander :--------------- 1 cup.
• Ginger n Garlic paste:---- 1 tbsp (freshly made).
• Onion :------------------ 6-7 big (finely sliced)
• Red chilli powder:------- 2tbsp. (or as per your taste).
• Kesar (saffron):---------- 2 pinch (soaked in warm milk)
• Food colour's:----------- 1 pinch dissolve in water or use liquid food colour (use only 2 colour)
• Ghee :------------------- 2tbsp.
• Salt to taste.
• Oil to fry onion's.

For Biryani Masala:----------------

• Coriander seeds:-------------- 1tbsp.
• Poppy seeds:-----------------2tbsp.
• Sauf:-------------------------- 1tbsp.
• Glove :------------------------ 10.
• Cinnamon:--------------------- 1inch.
• Black pepper:----------------- 1tsp.

For Rice:-------------------------

• Ghee:----------------1 tbsp.
• Cardamom:----------- 5-7.
• Glove :--------------- 3-4.
• Bay leaf:------------- 2 small.
• Water:--------------- 6 cups.
• Salt to taste.

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

• Clean chicken and marinate it with curd, tomato paste, add salt (be careful while adding salt you have to add salt in rice also), red chilli powder, ginger garlic paste, mix everything and keep aside.
• Make a fine paste of 2 cup pudina and coriander by adding little water, remove 1tbsp of paste in a bowl and add coconut in the remaining  paste and blend it for fine paste.
• Add the coconut and pudina mixture in chicken and mix it very nicely, cover it and keep it aside for atleast 5-6 hrs (in refrigerator) just remove 1 hr before doing.
• In a big kadai add oil (to fry onion) as it gets hot add slices onion make it brown and spread  it in tissue paper.
• Wash your rice in running water and drain it and keep aside.
• In electric rice cooker add rice, water, salt, pudina paste and in small kadai add ghee and  add the whole garam masala.
•  ( If your not having electric cooker) then in a big pan add 1tbsp ghee, than whole garam masala.
• As if it gets pop add rice stir slowly add water, salt and add pudina and coriander paste (which we have keep aside before adding coconut).
• Stir it and cook on high flame for 5-8 mins then make it slow by covering it.
• In a High bottom pan heat 3tbsp oil, add 1/2 cup pudina leaves.
• Then add marinated chicken give a nice stir, just add 1 1/2 cup water and let it cook for about 15mins (or till it cooks)
• Side by side give a look to your rice as its done, spread it in a big plate.
• Let it cool for 10 mins by just spraying some oil.
• As it get cool divide it in 3, add your colours in 2 parts of rice and again mix it with the white one.

For layer's (Last step of biryani):------------

• Take a heavy bottom pan with a lid.
• Take some melted ghee and grease the bottom of the pan with it.
• Then put a layer of rice, the layer of chicken (by using holes spatula and also put some curry) followed by fried onions.
• Repeat and finish off with the rice layer.
• Lastly, sprinkle the leftover fried onions, pour saffron milk on top. Also pour 1tsp of ghee on top of the rice.
• Cover it with lid and apply some wheat dough on side of the lid make sure no vapour goes out.
• On a low flame keep tawa and on top keep this biryani pan.
• Let your biryani cooks for 20-30 mins...
• Can your house will be full of biryani aroma... 
• Enjoy your  Dum Murgh Biryani with cued raita :)

Kesari Gulab Jamun

 

 

 

A yummy soft Gulab jamuns,  its a popular Indian dessert made with fresh khoya. Soft and fluffy fried balls soaking with aromatic kesari sugary syrup. Even portray that soft fluffiness of the jamuns oozing out that delicious sweet syrup....
It takes 2-3 hrs to make them, as you fry the jamuns and deep them in kesari syrup the aroma is fabulous...
My kids just love gulab jamuns, before and after putting them in syrup. i have made a small balls, so my little one can have one at a time and looking him eating and dropping the syrup will understand why any kind of efforts is so worth this dessert :) 

Ingredients :---------------------

• Khoya :----------------------------- 250 gm.
• Small Rawa (semolina):---------- 100 gm.
• Milk:---------------------------------- 1/2 cup.
• sugar:------------------------------- 3 cups.
• water :------------------------------ 2 cups.
• Kesar (saffron):------------------- 1/2 tsp (soaked in above 1/2 cup milk)
• Cardamom powder:--------------- 1/2 tsp. (freshly made)
• Oil/Ghee to fry.
• Pinch of soda.
• Dry fruit powder:-------------
• Almond, Cashew nut, Pista,
• Cardamom, mace, saffron:------- 1/2 cup.
• Nutmeg powder :------------------ 1 pinch.
• Kesar (Saffron):-------------------- 1 Pinch.

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

• In a bowl mix milk ( remove the kesar) and rawa, knead it and make a smooth dough and cover it (cover it for 2 hrs)
• After 2 hr just knead the rawa dough very softly by adding khoya and soaked kesar in it.
• Knead it very nicely or you can mix it in a food processor but just for few sec.
• Pour the mixture in a big plate add cardamom powder and a pinch of soda.
• Mix all together for 2mins, cover it for another 2-3mins,
• In a pan add sugar and water let it boil then add 1-2 tsp of dry fruits powder, kesar threads and some cardamom powder as it gets boil switch off the flame.
• Meanwhile in a pan add oil/ghee on low flame for frying the balls.
• Then make a small balls of the dough, it will became near about 25-27 balls (depend on the size you make).
• Fry them till they became golden brown, put them on a tissue paper.
• As the golden balls are done, put them in sugar syrup, then again put the sugar syrup pan on low flame till it boils (just for 3-4 mins).
• After it started boiling remove it from flame and keep aside.
• After 4-5 hrs your gulab Jmauns are ready to eat.
• Serve them hot or cold it always taste yummy... you can also serve them with vanilla ice cream.

Tips:-------------------------------------

• Sometimes you don't get a tight khoya, at that time add 1 tsp of flour in a dough.
• Always fry them on a low flame.
• You can add dry fruit powder in between the balls.
• While frying the jamuns it should swim up after sometime, or else just add 1/2 pinch of soda and 1 tsp milk in a kneaded rawa and khoya dough, knead it again and make the balls.