Rice pudding or kheer

Rice kheer also known as rice pudding, is especially popular across all over India and is eaten as a dessert at home as well prepared during many religious ceremonies. It is very versatile as it can be served warm or cold. I like it cold when it thickens and tastes so yummy!!


INGREDIENTS:

1/2 cup     Basmati Rice   6 tbsp       Sugar  6 cups        Milk  1 tsp        Ghee  1 cup        Water 1 tsp         Raisins   1 tsp      Cardamom Powder  1/2 cup  Cashew Nut (thinly sliced) optional

Method: Heat a pot , pour ghee and add rice., stir for few sec.

pour milk  and bring it to a boil. Reduce the flame and stir continuously. When rice are half cooked, add little water if required. Stir continuously until it boils. mash the rice with potato masher or spatula. Add sugar to the cooked mixture with cardamom and raisins. Mix well. Rice kheer is ready to serve or chill it then serve as dessert.ENJOY!!!

Rasgulla ...:)--

it's name is enough ,for my mouth  to get watered up with juices...Rasgulla  or Rossogulla is Bengali sweet and made of  paneer or cheese made out of milk, it's sweet and spongy...and served chilled.
I'm not very fond of sweets but if it's homemade n fresh everyone would like it...and i can also adjust to my taste....this is the first time i made it  !! and i'm happy with the result though i had to kneed it for long....so thats.. was like a happy ending in most of the Bollywood movies....:):)
So , thats why i want to share it with people having sweet tooth.. n enjoy making food at home...

INGREDIENTS:
For chenna/paneer

6 cups milk (I used 2% milk)
1-2 tbl spoons lemon juice or white vinegar

all purpose flour  or maida for dusting

For syrup:
1 cup sugar
2 and 1/2 cups water
1/4 tea spoon cardamom powder

Method:

1. Heat milk in a heavy bottomed pan. When it is hot, add the lemon juice or vinegar. Mix with a spoon and cook for a few minutes till the milk separates.
2. Sieve it through a clean cloth.
3. Tie the cloth in a pouch and squeeze it to remove any extra water.
4. Hang the cloth for about 30mins allowing all the water to fall down. Now the paneer/chenna is ready.
5. Take it on a plate and knead it very well to remove any chunks. This is very important to get good quality one.
6. Now make small balls , when they are cooked, they increase in volume, so don’t make them too big. It is quite difficult to make these as they break very easily. So apply a bit of pressure n dust some maida  to hold them together , dont add too much that will harden the rasgulla . Try to give them as smooth surface as possible.
7. In a pressure cooker, boil sugar and water. When the sugar is dissolved and syrup comes to boil, slowly add the balls.
   Now, bring down the heat to medium and close the lid for 2-3whistles and switch off the flame
8. Let it cook by its own , then take out mix cardamom powder and serve chill .I also mixed chopped almonds..u can add if u like it...ENJOY!!

Dahi-vada

INGREDIENTS:

for making vada:

urad or black gram washed                 2cups

baking soda                                          1 pinch

salt

oil for frying 

warm water

for making yogurt or dahi mixture:

yogurt, curd or dahi                    3-4cups

cumin powder                              1tsp

black salt , chili powder according to taste

for making chutney:

tamarind                   

roasted cumin powder

salt

sugar

chili powder 

METHOD:

for making vada:

• Soak the daal or black gram overnight in water.
• Grind it without adding water( as it's already soaked) in a grinder in a way so that the mixture has thick consistency.Grind in a food processor if u have one.
• Keep the mixture for 1/2hour or can add baking soda to make it soft.
• Heat oil for frying in a voke or kadhai.
• In a bowl take warm water and add some salt.
• For making vada wet ur hands, take some vada mixture make hole in between with finger and drop in oil carefully.Likewise , make rest of the vadas.
• Fry it on both sides till it  become light brown ,take it out with spatula and drop in warm water.
• Squeeze the vada to take out excess water and place it on another plate.

for making sweet n sour chutney:

• Soak tamarind in warm water for 30min. then mash it and seive it .(store bought tamarind paste can also be used)
• mix cumin powder , chili powder, sugar and salt according to your taste.Mix well.

for making yogurt mixture:

• Beat the yogurt so that there are no lumps and add salt ,some cumin powder and chili powder.
• Add soaked vada in yogurt  and keep it covered for 1-2hour , if they are hard and if ur vadas are soft u can serve it cool after few minutes.
• Serve vada with some yogurt mixture and garnish it with sweet sour chutney , cumin powder,chat masala, chili powder according to taste, u may also add green coriander chutney also.

Gujiya

HAPPY HOLI !!

Holi is a spring religious festival celebrated in INDIA and it is well known for not only the different colors but also for the delicious recipes. Gujia is one of the most common dish prepared on this day.I am greatly missing my childhood days when i with my family ,together make this dish at home and enjoy the pleasure of not only making it but also of its sweetness.That's the story how i learnt it and now i am sharing it with you....enjoy!!! 

INGREDIENTS:

for dough:

Maida or all purpose flour         1cup

Soozi or Samolina                         1tsp

Oil or butter                                  2tsp

Warm water for making dough  1/2cup or more

For Khoya:( can also use store bought mava or khoya also)

Whipping cream                       1/2cup

Milk powder                             1cup

For filling :

Khoya already made or store bought

Coconut shredded                  1/4cup

Almonds chopped                   1/4cup

Pistachios chopped                 1/4cup

Raisins                                     1/4cup

Cardamom seeds crushed     1/4cup

Powdered Sugar                     4tsp

*can add any dry fruits you want 

METHOD:

• First mix maida ,sooji and oil or butter and mix with hands .
• Make a firm dough by adding water in small amounts.Keep it aside and cover with damp cloth or cling wrap.
• Heat a pan on medium flame and add cream with milk powder and mix it until it become thicker in tendency.
• Cool it and add sugar with chopped dry fruits .
• take 1tsp maida and add 2-3tsp water to make a paste to seal gujiya.
• Make small balls of dough and roll it thin of about 4inch diameter.
• Apply white paste of maida on outer corners of semicircle of rolled ball.
• Put some filling of Khoya mixture in half of rolled ball and fold it so that all sides are over each other and close the sides by tapping.
• Take a fork and seal it's corners by pressing or cutter if you have one.
• Do the same process for other balls.( you may use gujiya mould also)
• Lastly fry them in oil on medium heat until they become lght brown on both sides ,then take it out on tissue paper.
• Cool them and store in a air tight container .

HAPPY HOLI !!

salted Puri ( fried puffed whole wheat flat bread)

INGREDIENTS:
whole wheat flour                      2cups
oil                                                1tsp
salt                                               1tsp
ajwain or carom seeds               1/2tsp
oil for frying
water for making dough
skip salt and ajwain for plain puri


METHOD:

• Take flour in a large bowl and mix oil, salt,and ajwain or carom seeds.
• Make firm dough not so soft by adding water in less amount. Water should be at room temperature or warm.
• Cover and rest the dough for  at least 15 min.
• In a woke pour oil upto its 1/3rd and heat it on high flame.
• Make small balls of dough and flatten it with rolling pin or belan  over oiled board.
• Fry the puri on both sides , take it out with frying spatula and place on tissue paper to remove excess oil.
• Serve hot with chole or any curry you like.