Saturday, 15 October 2016

Prawns Pulav

Delicious pulav made with prawns and basmati rice .

Use of less spices and coconut milk gives this pulav a very mild and  aromatic flavour .

Serve it hot, garnished with fresh chopped coriander leaves .




Ingredients :

1 cup......................white prawns ( shelled and thread removed)
2 cups.....................basmati rice
1........................onions ( finely chopped)
2 tbsp.................ginger garlic paste
1 tbsp.................red chilly powder
1 tsp...................turmeric powder
1/2 tsp.................. garam masala ( only cloves, cardamom and cinnamon)
1 tsp.....................dhana jeera powder
1 cup....................coconut milk
3 cups ...................water
2 tbsp...................oil
fistful....................coriander leaves ( chopped)





Method :

Remove the shells of the prawns and the black thick thread inside.

Wash them thoroughly .

Apply all dry masalas, ginger garlic paste and salt and marinate the prawns for 1 hour.

In a non stick vessel add oil and saute onions till golden in color.

Add marinated prawns and stir fry till all the water evaporates.

Remove the prawns and in same oil add washed basmati rice and stir fry it.

The rice grains give out nice aroma after 5/10 minutes.

Now again add the prawns , coconut milk and water and cook till done on  slow flame.

Cover the lid and cook for around 20 to 30 minutes.

While serving add the chopped coriander leaves and served with roasted papad and raita.





Tuesday, 11 October 2016

Firni ( traditional Indian sweet )



Traditionally served in earthen pots and decorated with rose petals phirni is one of the most royal and  rich desserts usually made on special occasions.

As today being a very auspicious day of  Dussehra , I planned to make this lovely simple dessert .

Though traditionally it is mildly flavoured with just rose water and cardamoms , I used saffron , almonds and pistachios to make it more rich .






Ingredients : 

2 tbsp - basmati rice ( long grain fragrant rice )
1/2 litre - full cream milk
1/2 cup - sugar
2 tbsp - almonds slivers
2 tbsp - pistachio slivers
1/4 tsp - cardamom powder
a pinch - saffron strands
1/2 tsp - rose water


Method :

Wash the rice and soak it in water for at least half an hour.

Grind this soaked rice to a smooth paste in a grinder.

Mix this paste with little milk and keep aside.

Boil the remaining milk in a thick bottomed pan.

Add sugar , rose water and cardamom to the milk .

Soak saffron in 2 tbsp of hot milk and keep aside.

When the milk starts boiling add the above rice paste.

Keep on stirring constantly on a low or medium flame.

When the mixture thickens add saffron milk , and half the almond and pistachios.

Put it in small bowls or earthen pots and keep it in the fridge .

Serve this phirni completely chilled , garnished with remaining almonds n pistachios.






Friday, 7 October 2016

Gajar ki kheer

Normally when we see carrots we immediately think of Gajar ka Halwa .

But how about making this simple yummy gajar ki kheer when you get fresh juicy carrots in the market ? Don't forget to keep the consistency of this kheer thick .

Instead of vapourising milk for making it thick do try adding instant milk powder and you will be surprised with the result .

This kheer has a thick creamy texture without loosing any nutritional value .







Ingredients :

1/2 kg ................carrots
1 cup .................sugar
4 tbsp.................instant milk powder(Nestle)
1/2 cup...............milk
1tsp...................cardamom powder
2 tbsp..............ghee
2 tbsp................chopped nuts ( almonds , pistachios)
1tbsp..................raisins



Method :

Wash and scrape the skin of the carrots and grate them on a grater.
In a non stick pan add ghee and add the grated carrot.
Saute the carrot till the rawness of the carrots disappear .
Add sugar and milk and let it cook .
Now add milk powder,cardamom powder, raisins and the nuts (keep few for garnishing).
Cook stirring for a 2 to 3 minutes or till dry and them remove from the gas.
Serve hot or cold as you like.

Saturday, 1 October 2016

Ratali Chaat ( Sweet Potato Chaat )

Hello friends , 

Due to some health reasons was not able to post here since a long long time . Feeling lovely to be back here in my own little world, where I feel I  really belong, after almost a year .

Today is the first day of Navratri , also known as Ghatasthapana .... a great grand festival and so most people observe a fast .

Hence I am restarting blogging with a easy breezy fasting dish which is healthy too and can be consumed by all .






Ingredients :

3 to 4  .......................Sweet Potatoes
2 to 3 ........................green chillies ( slit )
1/2 tsp.........................pepper powder
1 /2tsp........................ jeera powder
1/2 tsp.......................amchoor
1 tsp.........................rock salt ( kala namak )
2 tbsp.....................ghee


Method :

Wash the sweet potatoes and boil them in pressure cooker for 10 to 15 minutes till well cooked.

When they cool down remove the skin and cut into cubes.

Heat ghee in a pan and add the green chillies .

Then add cubed sweet potatoes and all the maslas along with the kala namak.

Stir fry till crisp and golden in color.

This yummy chaat can be had for fasting too.