PHIRNI - RICE PUDDING

PHIRNI- RICE PUDDING.....ITS SMOOTH, ITS CREAMY, IT GIVES A COOLING EFFECT....

Ingredients :

Basmati rice - 3/4 cup
Whole milk - 1.5 litres
Condensed milk - 300 gms
Saffron strands - 2 pinch
Green cardamom - 8 nos
Almond / pistachios  - to garnish (chopped)

Method :

Wash the rice.
Soak the rice and the cardamon in 1.5 cups of water for an hour.
Grind the rice and the cardamom in the same water that has been used for soaking into a fine paste.
Strain  the paste through a strainer. Discard the rice and cardamom grains in the strainer. Use the strained paste.
Soak the saffron in 2 Tbsp of warm milk.
Boil the milk and keep cooking it for half and hour, stirring at regular intervals.
Add the condensed milk to the milk. stir well.
Slowly add in the rice paste to the boiling milk and ensure that it is being continuously stirred to avoid lumping.
Cook until it thickens to custard consistency .
Lightly crush the soaked saffron with fingers in the same milk in which it has been soaked.
Add this to the ready phirny.
Immediately transfer it into the serving dish.
Garnish with nuts.
Cool and refrigerate for 6-7 hours before serving.

LAL KHUMB - VEGETARIAN VERSION OF LAL MAAS WITH MUSHROOMS, A DELICACY FROM RAJASTHAN

LAL KHUMB - VEGETARIAN VERSION OF LAL MAAS, A DELICACY FROM RAJASTHAN........TRADITIONALLY LAL MAAS WAS COOKED WITH THE GAME MEAT WHICH NOWADAYS IS REPLACED BY GOAT MEAT. AND I USE THE AUTHENTIC RECIPE TO COOK MUSHROOMS.....

.
Ingredients :

Button mushrooms - 200 gms
Coriander seeds - 4 Tbsp
Whole red chilies - 6 (try using the milder variety which have more of color)
Garlic cloves - 4 Tbsp
Yogurt - 1/2 cup
Onions - 1 medium sized (julienne)
Oil - 4 Tbsp
Salt - according to taste

Method :

Cut the mushrooms in quarters, wash and drain.
Dry roast the coriander seeds and whole red chilies.
Grind the coriander seeds, chilies and garlic into a fine and smooth paste.
Mix the yogurt with the above paste.
Apply this paste on the mushrooms and leave aside for at least half an hour
Heat the oil in pan.
Golden fry the onions.
Add the marinated mushrooms to the onions.
Add salt and cook on high flame.
The mushrooms with leave their water and shall cook in the same.
Cook for 15 minutes until the curry thickens.
Serve hot with chapattis.

VEGETARIAN CHILI BEAN - MEXICAN DELICACY ....

VEGETARIAN CHILI BEAN - MEXICAN DELICACY ....AUTHENTICALLY PREPARED WITH KIDNEY BEANS AND BEEF, WHICH I SUBSTITUTE HERE WITH SOY GRANULES TO GIVE IT A MEATY TEXTURE . IT IS SPICY AND GOES VERY WELL WITH TORTILLAS OR NACHOS AND OF COURSE A GREAT FILLING FOR TACOS...COULD ALSO BE ACCOMPANIED WITH BUNS OR HAVE IT WITH SPAGHETTI OR RICE.....CHOICE IS YOURS :)

Ingredients :

Kidney beans - 1.5 cups (soaked over night)

Soy granules - 1.5 cups

Tomato paste - 1 cup

Tomato - 1/2 cup (chopped)

Onions - 1/2 cup (finely chopped)

Garlic - 2 Tbsp (finely chopped)

Red chili powder - 2 Tsp

Cumin powder - 1 Tsp

Jalapenos - 3 Tbsp (chopped)

Black pepper powder - 1/4 Tsp

Oil - 4 Tbsp

Salt - according to taste

Method :

Pressure cook the kidney beans with a little salt and 6 cups of water.

Drain the water out of the kidney beans but do not throw it, keep it aside.

Soak the soy granules in hot water for 10 minutes.

Squeeze out the water from soy granules.

Heat oil in a pot and add the chopped onions and garlic Saute until golden.

Add in the chopped tomatoes, saute for 2 minutes.

Add the tomato paste, cumin powder, jalapenos, pepper powder and red chili powder and cook until the oil separates.

Now add the soy granules and saute for 2 minutes.

Add the kidney beans and cook for another 2 minutes.

Add the stock of the kidney beans  to this.

Stir and roughly mash the  kidney beans a little.

Cook for 15 minutes on low flame.

Serve hot with either rice, spaghetti, buns, tortillas or tacos.

BABY CORN CROQUETTES

BABY CORN CROQUETTES  - TENDER BABY CORN WRAPPED IN SPICY COTTAGE CHEESE AND POTATO COVERING WITH A CRISP COATING OF BREAD CRUMBS....

Ingredients :

Baby corn - 8 nos

Cottage cheese - 1 cup (mashed)

Boiled potatoes - 1/4 cup (mashed)

Peanut butter - 4 Tsp

Chili flakes - 1/4 Tsp

Green chili paste - 1/4 Tsp

Coriander leaves - 2 Tsp (chopped)

Ginger - 1 Tsp (finely grated)

Salt - according to taste

All purpose flour - 2 Tbsp

Bread crumbs - 4 Tbsp

Oil - for deep frying

Method :

Boil the baby corns and slit them length wise, ensure that they do not separate from the head.

Fill the peanut butter in the baby corn slits.

Mix the mashed cottage cheese, mashed boiled potatoes, chili flakes, green chili paste, salt, grated ginger  and flour together to form a smooth mixture.

Wrap this mixture over the filled baby corns. Cover all sides and ends to form a cylinder shape.

Coat these cylinders with the bread crumb.

Heat the oil in a wok or frying pan and deep fry them golden.

Serve hot.

Goes well with sweet chili sauce or garlic chili sauce.

QUESADILLA - A GIFT FROM MEXICO

QUESADILLA - A GIFT FROM MEXICO LIKED BY ALL CHEESE LOVERS. FLOUR TORTILLA BLANKET OVER CHEESE AND VEGGIES TO MAKE A COMPLETE MEAL.

Ingredients :

FOR THE TORTILLAS

All purpose flour - 2 Cups
Oil - 1/4 Cup
Salt - 1/2 Tsp
Warm water - for kneading

FILLING

Jack cheese  -  2 Cups (shredded) CAN BE SUBSTITUTED BY CHEDDAR CHEESE
Jalapenos   - handful
Olives - handful
Capsicum - 1/4 cup (small dices)
American corn kernels  - 1/4 cup (boiled)
Salt - 1/4 Tsp
Oil - 1 Tsp

Method :

Mix the flour, salt and oil together and knead into a smooth dough.
Cover and leave the dough aside for half an hour.
Make tennis ball sized balls out of the dough and roll them into thin circular sheets.
Heat a griddle and lightly cook the rolled tortillas over it on both sides (one sheet at one go).

Lightly saute the capsicum and corn in heated oil. Cool.
Mix the sauteed capsicum and corn with the cheese, sliced olives and jalapenos and salt.

Place the filling on each tortilla towards one side (semicircle).
Fold the other side of the tortilla over the other, making a semicircle.
Heat the griddle again and place a filled Quesadilla over it.
Cook on both sides. The cheese inside should melt.
Cut each Quesadilla into two.
Serve hot with salsa sauce or guacamole.

SUB SANDWICH - A QUICK RECIPE FOR A HUNGRY STOMACH

SUB SANDWICH - A QUICK RECIPE FOR A HUNGRY STOMACH.....SUBMARINE OR A SUB SANDWICH IS GIFTED BY THE ITALIAN-AMERICAN COMMUNITY FROM THE UNITED STATES OF AMERICA. SOME CALL IT BLIMPIE, HERO, TUNNEL, ROCKET ETC.

Ingredients :

French/ garlic loaf - 1 nos
Potato hash - 4 nos
Cheese slice - 2 nos (can be substituted by grated cheddar cheese)
Tomatoes - 1 (sliced)
Lettuce - 2 big leaves
Olives - handful (sliced)
Mayonnaise - 2 Tbsp
Mustard sauce - 1 Tsp
Jalapenos - 8-10 slices

Method :

Slit the loaf into two. Lightly toast in an OTG.
Heat the potato hash pieces in the OTG until really hot (can heat in a micro wave oven for 2 minutes also)
Spread the mayonnaise over one part and the mustard sauce over the other.
Place the lettuce leaves over the first part of the loaf.
Place the sliced tomatoes over the lettuce.
Place the hot potato hash over the tomato slices.
Cut each cheese slice into two and place over the hash.
Sprinkle the olives and jalapenos over the cheese and place the other slit part of the loaf over the assembled and layered bread.
Cut the sandwich into two or three parts and serve

EGG LESS CHOCOLATE MOUSSE - ITS SOFT, ITS CHOCOLATY, ITS MOUTH MELTING !!

EGG LESS CHOCOLATE MOUSSE -  ITS SOFT, ITS CHOCOLATY, ITS MOUTH MELTING !!
APPROPRIATE DESSERT AFTER A MEAL.....

Ingredients :

Cooking  dark chocolate - 1.5 Cups (grated) take care the chocolate is grated with ice cold hands and                                                                        ice cold grater in an ice cold bowl
Whipping cream - 2 Cups
Icing sugar - 1.5 Cups
Vegetarian gelatin - 2 Tbsp  can be substituted by normal gelatin in case of non-vegetarians
Vanilla essence - 1 Tsp

Method :

Whip the cream until it forms stiff peaks.
Add in the icing sugar and the essence. Refrigerate.
Melt the grated chocolate in a double boiler (place water in a pot and heat it until it boils. Place another bowl or pot which is smaller in dimensions over that boiling water pot and put the grated chocolate in this bowl, the chocolate will melt with this indirect heat).
Take out the whipped cream from the refrigerator and gradually mix in this melted chocolate.
Mix gelatin in 1/2 cup of water and heat it over double boiler to dissolve.
Strain the dissolved gelatin the chocolate - cream mix.
Mix in well.
Pour the mix in a bowl or shot glasses or desired dish and refrigerate to set for 7-8 hours at least before serving.

DAL BUKHARA OR DAL PAKHTOONI - A MUST TO COMMIT THIS MOUTH WATERING SIN....

DAL BUKHARA OR DAL PAKHTOONI - A MUST TO COMMIT THIS MOUTH WATERING SIN....THIS RECIPE WAS GIVEN TO ME BY A CONNOISSEUR OF TASTE AND STYLE, A MAN WHO HIMSELF IS A PERFECTIONIST, THE MAN FROM WHOM I INHERIT THE ARTISTIC SKILLS - MY FATHER........                         DAL BUKHARA , A GOURMET DISH FROM THE FRONTIER PROVINCE IS COOKED ON SLOW FLAME TO BRING OUT THE AROMA N FLAVORS OF THE BLACK GRAM, BUTTER N CREAM.....THE MORE YOU COOK, THE BETTER IT TASTES AND TASTES BEST IF COOKED OVER SIMMERING COAL.

Ingredients :

Black gram (sabut urad) - 2 Cups (soaked for 6-8 hours)
Tomatoes - 6 nos (pureed)
Fresh ginger - garlic paste - 4 Tbsp
Kashmiri chili powder - 2 Tsp
Butter -  100 Gms
Whole cream - 100 Gms
Salt - according to taste

Method

Drain off the water from the soaked dal.
Add 5 Cups of water to dal and pressure cook dal for 20 minutes.
Open the lid of the pressure cooker, add salt and ginger-garlic paste along with 4 more cups of water.
Cook on slow flame without the lid for another hour until the raw a aroma of ginger - garlic disappears.
Add in the cream and cook of another hour on slow flame until the creamy white color changes back to brown. If needed add in some more water.
Now add in the pureed tomatoes along with the kashmiri chili powder and slow cook for 1 hour.
Finally add in the butter and cook for half an hour more. If required add some more water.
The dal is ready by now....if you desire you can cook longer to enhance the taste and color.
Tastes best with hot tandoori rotis or naans. 

BESAN LADDOO....WITH THE TRACES OF ALMONDS

BESAN LADDOOS....WITH THE TRACES  OF ALMONDS. AS THE WINTERS HAVE PROLONGED THEY ARE SIMPLY PERFECT TO POP IN THE MOUTH WHENEVER THE DESIRE TO SOMETHING SWEET CREEPS IN....

Ingredients :

Gram flour - 2 Cups
Clarified butter - 3/4 Cup
Boora (substitute for sugar available at Indian stores, can use powdered sugar too ) - 1 Cup
Almonds - 1/4 Cup (coarsely ground)

Method :

Heat the clarified butter in a pan. Add the gram flour.
Roast the gram flour on low flame until the color changes to light brown and the raw aroma of the gram flour disappears.
Add in the ground almonds and the boora.
Mix them well.
Switch off the flame.
Cool it a wee bit and make small tight balls out of this.
Leave them to set. If the surrounding temperature is high put in refrigerator to set.

EGG LESS LEMON TEA CAKE - CAKE WITH A HINT OF LEMON AND RIND.......

EGG LESS LEMON TEA CAKE - CAKE WITH A HINT OF LEMON AND RIND......GOES VERY WELL WITH HIGH TEA AND THE KIDS LOVE IT......

Ingredients :

All purpose flour - 2 Mugs
Butter / shortening - 100 Gms
Condensed milk - 400 Gms
Milk- 1 Mug
Lemon Essence - 1 Tsp
Lemon rind - 1 Tsp (finely julienned )
Baking powder - 4 Tsp

Method :

Sieve the flour and the baking powder.
Whisk the condensed milk and the butter together until it becomes light in texture.
Add the lemon essence to the milk.
Gradually add the sieved flour and baking powder to the whisked condensed milk and butter along with a little milk at a time.
Beat well either using a spoon with hand or with an electric beater
Keep repeating the process  until the flour and milk finish.
Beat up well.
Add the lemon rind.
Grease and dust the baking pan with a little flour or line it with butter paper or plain white sheet.
Pour the batter in the baking dish.
Bake in  pre heated oven at 180 degrees for half an hour.
Dip a thin skew at the center of the cake and check.
If it is done the skew shall come out dry, if its wet with batter then bake for another 10 minutes till done.
Take it out of the oven.
Let it cool a little.
Carefully take it out of the baking pan.
Let it cool completely and slice it.
Serve.

BASILICO E POMODORI SPAGHETTI.......FRESH FLAVOR OF BASIL, VIBRANT COLOR OF TOMATOES, FRUITY TASTE OF OLIVES.....

BASILICO E POMODORI SPAGHETTI.......FRESH FLAVOR OF BASIL, VIBRANT COLOR OF TOMATOES, FRUITY TASTE OF OLIVES....GOURMET YET QUICK TO COOK ....HAPPY EATING :)

Ingredients :

Spaghetti - 200 Gms (boiled and drained)
Tomatoes -  1 cup (diced into small pieces)
Black olives - 1/4 cup
Onions - 1/4 cup (finely chopped)
Olive oil - 3 Tbsp
Sugar - 1/4 Tsp
Fresh basil - handful
Pepper powder - 1/2 Tsp
Salt - according to taste

Method :

Heat the olive oil in a pan and cook the onions until soft. Add the tomatoes. just warm them and not cook.
Add salt and pepper and sugar.
Toss in the spaghetti.
Add the basil and olives. Switch off the flame.
Serve hot.

LEBANESE WRAP...... COMPETE MEAL IN A ROLL

LEBANESE WRAP...... COMPETE MEAL IN  A ROLL . IT HAS CARBS, PROTEINS
, VITAMINS AND LOW FAT.....ALL THAT THE BODY NEEDS APART FROM GREAT TASTE .

Ingredients :

Pita bread - 4 nos 
Hummus bil tahini -  12 Tbsp
Toum-  6 Tbsp

FOR THE RECIPES OF THE ABOVE THREE, REFER TO THE "MEZZE" RECIPE IN THE BLOG

Tomatoes - 2 chopped
Onions - 2 chopped
Salad leaves - 12 nos chopped
Parsley - handful chopped

Soy chaap - 8 nos ( if using the dried ones, boil them until tender)

WE REPLACE CHICKEN WITH SOY CHAAP

Garlic paste - 1 Tsp
Virgin olive oil - 3 Tbsp
Salt - according to taste
Lemon juice - 2 Tbsp
Black pepper - 1 Tsp (coarsely crushed)
Red chili powder- I/2 Tsp

Method :

Mix the garlic paste, virgin olive oil, salt, lemon juice, salt , pepper and chili powder.
Cut the soy chaap  into chunks.
Apply it over the soy chaap. Leave it for 2 hours to marinate.
Grill it either on coal or in an electric oven.

Heat the pita bread. Spread the chopped onions, tomatoes, salad leaves and the parsley over the pita bread.
Place the grilled soy chaap pieces on it and finally add the toum and hummus bil tahini .
Wrap it into a roll and serve.