Saturday, 23 September 2017

Sabudana Khichadi : Navratri Special


Ingredients -
Sabudana (Sago) - 1 1/2 cup
Peanuts - 1/2 cup
Cumin seeds - 1/2 tsp
Chillies green cut - 2
Coriander leaves chopped - a bunch
Fresh coconut grated - 2-3 tbsp
Rock salt - to taste  
Oil - to fry peanuts
Pure ghee ( clarified butter) 3-4 tbsp
Lemon juice - optional 2 tbsp



Method -

1.  Wash the sabudana and soak in a pan for 3-4 hours. 
      it must be soft and moist.
2.  Drain it and put it in a sieve to drain the water 
     completely from it. 
3.  Fry the peanuts and keep it aside.
5. Take a griddle or karahi and put ghee in it, when hot 
    put the cumin seeds, when it crackles put the green
    chillies in it, when it's fried add the drained sabudana
     in it, the heat should be on a medium high flame.
6. Saute the sabudanas for 5 minutes until it's soft, and 
    cooked, stirring well.
7. Be very careful not to overcook it more than 5-6
    minutes otherwise it will be sticky.
8. Add the grated coconut, lemon juice, fried peanuts 
    and sprinkle rock salt according to your taste. 
    Garnish it with chopped coriander leaves and serve it hot.




Saturday, 12 August 2017

Mocha Cake With Chocolate Rum Frosting




Ingredients -
All purpose flour - 1 1/2 cup
Castor Sugar or granulated sugar - 1 1/2 cup
Egg - 3
Butter - 120 g
Coco powder - 2 tbsp -
Coffee powder - 1 tbsp
milk warm - 3-4 tbsp
Baking powder - 1tsp
Bicarbonate of soda - 1/2 tsp

For the chocolate frosting and decoration  -

Cooking chocolate - 100g
Dark Rum - 1/4 cup
vanilla essence - 2-3 drops
Icing sugar - 3/4 cup
Butter - 2 tbsp 
warm milk - 1 tbsp
Cherries - 6-8 ( optional)
 chocolate shavings - some


Method -

1. Beat butter until glossy, with an electric mixer.
2. Add sugar gradually, continue beating until double in
     volume, about 6-8 minutes.
3. Add eggs one at a time, beating it until combined.
4. In a small bowl add the warm milk with cocoa powder
    and coffee and mix it.
5. Sift the flour and add the soda and baking powder in it.
6. Gradually add the flour in the butter mix, in between add
     the coco and coffee mix in the batter too.
7. Turn the batter into a grease and lined, round baking tin, 
    bake it at 180 degree Celsius until done when tested with
    a skewer.
8. Leave it in tin for 2-3 minutes and turn out on a rack or 
    plate to cool down completely.
9. when cold, cover it completely with the frosting and 
    decorate it with the chocolate shavings and the cherries 
    dipped in the chocolate frosting.

    Frosting - 
1. Chop the chocolate in small pieces and melt it over a
    pan of hot water in a double boiler.
2. Stir in 1/4 cup dark rum and the vanilla essence.
3.  Sift the icing sugar beforehand and mix in with the 
     butter and 1 tablespoon of milk to the chocolate mix.
4. Whisk over hot water until smooth and glossy and of 
     a coating consistency.





Friday, 28 April 2017

Mango Shrikhand



Ingredients -

Mango - 2
Curd, thick n fresh - 500 g
Sugar granulated - 1/2 cup or to taste
Green cardamom - 5 crushed into powder
saffron strands (optional) - 1 mixed in 2 tbsp hot milk
Cashews  chopped - 8-10
Almonds  chopped - 8-10
Charoli Nuts ( chironji ) - 2 tbsp

Method -

1.Take a strainer and keep it over a deep bowl, pour 
   the curd on the strainer and keep it overnight in the
   fridge so the whey drops down and the curd becomes 
   thick.
2. Peel the mangoes and wash it, cut it into small cubes 
    and grind it in a mixer.
3. Take a big bowl, put the mango puree, hung curd, sugar
    green cardamom powder, saffron milk and mix it with an
    electric mixer until all are incorporated well and the mixture
    is thick and creamy. Adjust the quantity of sugar according 
    to your taste.
4. Pour it into desired moulds or dessert bowls, garnish it 
    with the chopped almonds, cashews and charoli nuts.
5. Refrigerate it for 3-4 hours or until chilled. It tastes best 
    when thoroughly chilled.
4. Relish this delicacy of Maharashtra and Gujarat this
    summer...n njoy the soft and creamy taste of it.








Thursday, 15 September 2016

Rice Paysam : Onam Special



Ingredients -
Rice - 1 cup
Milk - 1 + 1/2 cup
Jaggery grated - 1 cup
Ghee - 2 tbsp
Cashew nut - 6-7
Grated coconuts/ flakes - 1/2 cup 
Cardamom powder - 1/2 tsp
Water - 1/4 cup + 1 cup to boil rice

Method - 

1. Cook the rice in 1 cup water and 1/2 cup of milk until
     it is cooked nicely and is mushy, you can add more 
     water to cook the rice if it's needed.
2. Melt the jaggery into 1/4 cup of water until it reaches 
    boiling point.
3. Take a kadhai with ghee in it and light fry the cashews 
    and coconut flake into it separately, keep some for garnishing.
4. Add 1 cup milk in the rice and mix it well, add the 
    melted jaggery too and keep stirring it to avoid burning.
5. Add the cardamom powder, roasted coconut and cashews, 
    cook on low flame until it's thick and all mixed well. You 
    can add some more milk if it's too thick.
6. Garnish it with the remaining nuts and serve it hot.
    Enjoy the essence of Onam with this sumptuous delight.




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