Thursday, 28 August 2014

GAVHALE KHEER / गव्हल्याची खीर


GAVHALE KHEER / गव्हल्याची खीर 

INGREDIENTS

1 cup
Hot Water
½ cup
Ghee / clarified butter
1 tsp
Hot Milk
1 ½ cup
Sugar                  
2 tbsp
Kesar / Saffron soaked in 1 tbsp hot milk
3 – 4 strands
Badam / Almonds roasted and coarsely pounded
4 – 5 nos
Salt
A pinch

 

METHOD:

1.       Heat ghee, add in the gavhale into it.
 

2.       Sauté on slow flame till it starts to turn pink.
 

3.       Add in the water to it. Bring to boil and simmer till the water is absorbed into the gavhale.
 

4.       Now add in the hot milk and again simmer for 4 – 5 min. keep on stirring in between.

 
5.       When the gavhale are cooked then add in the sugar and salt.

6.       When the sugar dissolves then add in the kesar and almonds. Mix and serve hot.
 

7.       This kheer consistency is to be not too thick but not runny either. If you put a small teaspoon of the kheer on a flat surface then it should not spread or split. That’s an ideal consistency.

8.       It is served during festivities or on extremely special occasions.

9.       Make sure that the liquids you pour in should be hot, that’s mandatory or the milk might split. Also remember that as the kheer cools down it will get thicker so keep the consistency accordingly.







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Tuesday, 26 August 2014

SAFFRON APPLE JALEBI WITH VANILLA ICE CREAM


SAFFRON APPLE JALEBI WITH VANILLA ICE CREAM

INGREDIENTS

Vanilla Ice cream                                                                2 scoops
Apples
4 nos
Refined flour
½ cup
Baking pdr
¼ tsp
Eno fruit salt
¼ tsp
Salt
A pinch
Milk / water
½ cup approx.
Oil
For deep frying
SUGAR SYRUP
 
sugar
1 cup
water
½ cup
Saffron
4 – 5 strands

 

METHOD:

1.       Peel and core the apples. Slice into rings of ½ inch thickness. Since I didn't have an apple corer I used a small katori to push out holes, or you can use a coin sized any cutter available.
        Keep the slices in water with a few drops of lime juice to prevent discolouration. Before use just remove them from the water and pat dry with a napkin.
 

 

2.       Mix together refined flour, baking pdr and salt and make batter which is thick but of pouring consistency.
 


3.       Add fruit salt at the end moment and mix well. You will see bubbles forming in it. 
 

4.       Dip the sliced apples in the batter to coat them evenly and deep fry till golden brown on both sides. Make sure your saffron flavoured sugar syrup is ready and simmering by this time.


5.       Immediately put them into saffron flavoured sugar syrup and coat well from both sides. Remove and serve hot jalebis with scoops of vanilla ice cream.
 




SUGAR SYRUP

6.       Put the sugar in a thick and wide bottomed pan. Add water to it and bring to boil.

7.       Simmer till it forms one string when pressed between two fingers or drop in a few drops of syrup in cold water, if it forms a soft ball then it is of one string consistency or at the soft ball stage.

8.       Add in the strands of saffron and allow the flavour to permeate into the syrup. Keep warm till further use.

Sunday, 24 August 2014

CHEESY CORIANDER PARATHA HALVES

This was an idea that dawned on me one fine day when there were surprise visitors at my place and I was caught unawares. usually I prefer being well prepared in advance but this situation was something which needed quick thinking. What was available in the fridge was the kneaded chapatti dough and lots of coriander leaves which were just brought. So viola what turned out were these Cheesy Coriander Paratha Halves.
 
I am sure many of you have gone through this predicament which would at times leave you fuming.  So ladies no more fretting, all you need to do is use a little creative imagination for the stuffing and you can make your own innumerable versions of these paratha halves.
 
 
 
 
CHEESY CORIANDER PARATHA HALVES

INGREDIENTS

DOUGH
 
Wheat flour
1 cup
Salt
A pinch
Oil
1 tbsp
STUFFING
 
Coriander leaves chopped
2 cups
Cheese cubes
2 – 3 nos
Ginger garlic paste
2 – 3 tbsp
Jeera pdr / cumin pdr
1 tbsp
Red chilli pdr
1 tbsp

 

METHOD:

1.       Make a soft smooth dough mixing the wheat flour and salt with water. Apply oil and knead it in and allow the dough to rest covered for 15 – 20 min.

2.       Divide the dough into egg sized balls.

3.       Roll out each ball into a thin circle like a roti. Use a little flour if required.

 
4.       Apply a thin layer of the ginger garlic paste evenly all over the rolled roti.

 
5.       Now on half the circle arrange some coriander leaves. Leave a small edge to the roti while arranging the leaves.

 
6.       Now all over the roti sprinkle chilli pdr and jeera pdr.

7.       Grate cheese over the coriander leaves.

 
8.       Invert doughy half over the coriander and cheese stuffing to completely encase it in. it will resemble a half moon shape. Do not press down on the surface.

 
9.       Stick the edges together so that the filling does not come out.
 

10.   Delicately pick up the paratha halves and put it on a hot griddle.

 
11.   Dry roast on both sides till dark pink spots appear. If the edges are sealed well the halves will also puff up. Also try and hold the halves upright to cook the turned edge.

 
12.   Apply a little butter on it if desired and serve hot with tomato ketchup.

13.   This can be served as a wholesome breakfast or even for lunch or dinner.

 
14.   Change around the filling as per your creativity and imagination. There’s absolutely no scope for error.

15.   There is no extra salt added in the stuffing as the dough has salt and so does the cheese.






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Friday, 22 August 2014

FRUITY PANI PURI / PANI PURI WITH MIX FRUIT JUICE



FRUITY PANI PURI / PANI PURI WITH MIX FRUIT JUICE

INGREDIENTS

Pani puri puris
1 packet (100 nos)
Moong sprouts half cooked with little salt    OR
Parboiled corn kernels
½ cup
Ragda made with white watana / dry white peas (optional)
1 cup
Sev
½ cup
Potatoes boiled, peeled and finely chopped      
2 nos
1 ½ - 2 cups
Boondi  (optional)                                
½ cup
Coriander leaves
For garnish
TEEKHA PANI / SPICED WATER
 
Coriander leaves
½ cup
Mint leaves
1 cup
Green chillies
2 – 3 nos
Black salt
½ tbsp
Lemon
1 – 1 ½ nos
Salt
T.T.
Mix fruit juice (I used tropicana)
1 tetra pack

 

METHOD:

RAGDA / WHITE PEA MASH
 

1.       Soak the safed watana / dry white peas in water for 5 – 6 hours.

2.       Pressure cook it along with ¼ tsp haldi / turmeric pdr for 5 – 6 whistle till soft. Mash it.

3.       Heat 1 tbsp oil, add in the cooked mash along with a little water till it forms a thick sauce consistency. Make sure it is mashed and not pureed. Add salt. Keep aside.
 

 

TEEKHA PANI / SPICED WATER

4.       Grind to a smooth paste using water the coriander leaves, mint leaves and green chillies.
 

5.       Strain out the water and again grind the remaining green paste using little more water.
 

6.       Restrain it again. Pour into it the mix fruit juice as much as required.
 

7.       Also add in black salt, table salt and lime juice.

8.       If you find the water too strong for your taste then dilute it a little with chilled water.

9.       If you want to make the regular pani then just skip the fruit juice and use chilled water.

 

ASSEMBLING

10.   Arrange the puris on a serving plate. Prick a finger sized hole on top.
 

11.   Into the puri add in a little boiled potato, sprouts / corn and sev on top.
 


12.   Serve with the prepared ragda, fruity spiced pani and dates tamarind chutney at the side.
 

13.   Just before eating put in a little of the above three (ragda, pani and chutney) into the puri and pop the whole thing in your mouth.





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