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Tuesday, 23 April 2019

Apricot Shrikhand


           Shrikhand is a traditional Maharashtrian Dessert prepared with hung yoghurt. It is a very easy dessert that can be made in no time if the hung yoghurt is ready. It is usually flavoured with saffron and cardamom powder for the plain version. 

          Today I tried it with some apricot and it turned out simply yummy. I used a healthy combination of low fat yoghurt and brown sugar. I flavoured it with rose water along with cardamom powder and saffron. This healthy dessert is best enjoyed chilled or at room temperature as an after meal dessert or with poori.











  • 400 gms yoghurt 
  • 200 gms. dried apricots, pitted
  • 1 tbsp. sugar (opt)
  • 1/2 tsp. lime juice
  • pinch of salt
  • 1/4 tsp. cardamom powder
  • 1 tsp. rose water
  • pinch of saffron
  • chopped pistachios, dried rose petals and cherries to garnish 











          Pour the yoghurt in a cheese cloth and place on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe. 

           Soak the apricots overnight in 1 cup water. Then blend into a smooth paste. Heat a pan and simmer the apricot paste, sugar, lime juice, pinch of salt, saffron and cardamom powder till reduced and slightly thick. Keep aside to cool.

          In a bowl, whisk together hung yoghurt and the reduced apricot. Pass it through a sieve to remove the granules. 

          Add the rose water and mix well. Chill before serving the shrikhand in individual bowls, garnished with chopped pistachios, cherries and rose petals.




















Sunday, 21 April 2019

Khubani Ka Meetha (Apricot Pudding - Hyderabadi Style)


          Khubani Ka Meetha is a traditional Hyderabadi dessert made from dry apricots, known as Khubani in urdu. It is very simple and easy to make, where the apricots are soaked overnight and then gently simmered to get the desired consistency. In this recipe I have used store bought pitted apricots. The addition of sugar is optional and can be adjusted according to individual taste. 

          It is usually served with custard and topped with chopped nuts. This is a festive sweet that is mostly served during weddings or any special occasions. You can relish this royal delicacy with whipped cream or ice cream too. But I served with some hung yoghurt to balance the sweetness. So check for a step by step pictorial recipe to prepare it. 














  • 200 gms. dried apricots, pitted
  • 1 tbsp. sugar (opt)
  • 1/2 tsp. lime juice
  • pinch of salt
  • 1/4 tsp. cardamom powder
  • 1 tsp. kewra / rose water
  • 1 tbsp. chopped almonds
  • 1 tsp. chopped pistachios
  • pinch of saffron
  • extra chopped nuts to garnish
  • few pomegranate pearls to garnish (opt)
  • hung yoghurt to serve





          Soak the apricots overnight in 1 cup water. Pressure cook in the same water it was soaked for 2-3 whistles. This way the cooking time is less. 

          Transfer the contents to a pan and simmer till all the water has dried up. Keep mashing the apricots with the ladle or with a potato masher. 

          Add the sugar (you may add more depending on individual preference), cardamom powder, chopped almonds, lime juice, salt, pistachios and kewra water.

          Mix everything well and simmer for 1-2 minutes. Switch off the flame and add the saffron. Mix and keep it aside to cool. 

          Refrigerate for some time and serve with a topping of some hung yogurt (to balance the sweetness), chopped nuts and pomegranate pearls. 





                     Soak the apricots overnight in 1 cup water. 




                      The soaked apricots.



                      Pressure cook in the same water it was soaked for 2-3 whistles. Transfer
                      the contents to a pan & simmer till all the water has dried up. Keep mashing
                      the aprots with the ladle or with a potato masher. 



                      Add the sugar, cardamom powder, chopped almonds, lime juice, salt,
                      pistachios and kewra water. Mix well & simmer for 1-2 minutes.



                      Switch off the flame and add the saffron. Mix and keep it aside to cool. 







                     Refrigerate for some time and serve with a topping of some hung yogurt,
                     chopped nuts and pomegranate pearls. 











Tuesday, 16 April 2019

Mutton Pulao


          This pressure cooker method of preparing mutton pulao is absolutely a no-fuss recipe that can be dished out at short notice and when you wish to keep it simple. It is a one-pot delicacy that goes well with just a raita and some salad as accompaniment. You just don't need anything else. It is perfect when you are craving for some non-veg. dish.

          It requires just basic ingredients available in your kitchen, nothing fancy. I have added a potato but it is purely optional. The addition of coriander & mint leaves gives a nice fragrance to the dish. This quick recipe is ideal for a kitty party, bachelor party or for a picnic. So do give it a try by following a quick step by step pictorial recipe to prepare this amazing dish.










  • 500 gms mutton with bones
  • 1 cup basmati rice, soaked for 30 minutes
  • 1 potato, cut into half
  • 3-4 tbsp. ghee
  • 2 bay leaves
  • 1" cinnamon stick
  • 2-3 green cardamoms 
  • 4-5 cloves
  • 1 tsp. cumin seeds
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. coriander-cumin powder
  • 1-2 tsp. red chili powder
  • 1 tsp. garam masala powder
  • salt to taste
  • 1 tomato, chopped
  • handful of mint & coriander leaves, chopped










          Pressure cook the mutton in 1 cup water and a pinch of salt for 20-25 minutes on a low flame after the first whistle. Separate the mutton pieces from the stock and keep aside. 

          Heat ghee and saute the potatoes till light brown. Drain and keep aside. Temper the same ghee with cinnamon, cardamoms, cloves, bay leaves and cumin seeds. Saute for a few seconds. 

          Add the onion and stir fry till light brown. Then add the ginger-garlic paste and all the dry spices mixed with some water. Saute till the ghee separates. 

          Add the tomato and continue to fry till it is mashed well. Now add the drained mutton followed by the soaked rice. Mix everything well and saute for 2 minutes.

          Add 1 & 1/2 cups stock / hot water, coriander-mint leaves and the fried potatoes. Pressure cook for 2 whistles. 

          Allow the pressure to release on its own. Then fluff it up with a fork and serve with some raita and salad for a sumptuous meal. 




                     Pressure cook the mutton in 1 cup water & a pinch of salt for 20-25 minutes 
                     on a low flame after the first whistle. Separate the mutton pieces from the
                     stock and keep aside. 



                     Heat ghee & saute the potatoes till light brown. Drain & keep aside. Temper
                     the same ghee with cinnamon, cardamoms, cloves, bay leaves & cumin seeds. 
                     Saute for a few seconds. 



                     Add the onion and stir fry till light brown. 




                     Add the ginger-garlic paste & all the dry spices mixed with some water. 
                     Saute till the ghee separates. 



                      Add the tomato and continue to fry till it is mashed well. 




                     Now add the drained mutton 



                     followed by the soaked rice. Mix everything well and saute for 2 minutes.




                     Add 1 & 1/2 cups stock / hot water, coriander-mint leaves & the fried potatoes.                               Pressure cook for 2 whistles. 




                     When done, fluff it up with a fork.






                                Serve with some raita and salad for a sumptuous meal. 












Monday, 15 April 2019

Rosh Bora (Lentil Dumplings in Sugar Syrup - Bengali Sweet)


          This is a traditional Bengali homemade sweet not usually sold commercially. Rosh means syrup and bora means fritters / pakoras. So it is a simple recipe of deep fried pakoras made of  split urad dal (black gram lentil) and dunked in saffron infused sugar syrup. It is not so popular compared to other Bengali sweets, but nevertheless it is very yummy. For some variation, you can put few raisins inside the pakoras before frying them. Garnish with some chopped nuts and enjoy them chilled or at room temperature. 








  • 1/4 cup urad dal (split black gram), soaked overnight
  • 1/2 tsp. fennel seeds (saunf)
  • 1/4 tsp. cardamom powder
  • 1/4 tsp. baking soda
  • pinch of salt
  • 2 cups sugar
  • 4 cups water
  • pinch of saffron 
  • 2-3 green cardamoms
  • chopped dry fruits to garnish 
  • oil to deep fry








          For the syrup, take water, cardamoms and sugar in a pan and bring it to a boil. Simmer for 8-10 minutes. Add the saffron and keep aside. 

          Grind the urad dal to a smooth paste by using very little water. Add the fennel seeds, salt, cardamom powder and baking soda. Mix everything well and beat for a while to make it fluffy.

          Heat oil. Make small round balls out of the dal mix and deep fry them in batches till golden brown in colour. Drain and add them to the syrup. 

          Soak for a couple of hours. Garnish with the chopped nuts and serve at room temperature or chilled. 


















Sunday, 14 April 2019

Fried Paneer Wontons


          Fried Wontons are crispy appetizers, very popular in Chinese restaurants. They are usually stuffed with chicken mince or shrimp paste and served with a lip smacking sweet chili garlic sauce. 

          So come lets learn a vegetarian version with some paneer filling. These visually appealing small bites are in fact very easy to prepare. So give it a try by checking for a step by step pictorial recipe to prepare them right in your own kitchen and enjoy with your loved ones. 









Dough - 

  • 1 cup plain flour 
  • Pinch of salt
  • water to knead

Stuffing - 

  • 100 gms. paneer, grated
  • salt & pepper to taste
  • 1 tsp. sesame oil
  • 1 tbsp. coriander leaves + stems
  • 1 tbsp. fried onion
  • 1 tbsp. tomato ketchup

Sweet Chili Garlic Sauce - 

  • 1/2 cup sugar syrup
  • 1 tsp red chili powder
  • 2 tbsp. red chili flakes
  • 1 tsp. garlic, grated
  • pinch pf salt
Other Ingredients - 
  • Oil to deep fry
  • 1 tsp. coriander leaves, chopped








          Sweet Chili Garlic Sauce - In a bowl, mix together all the ingredients for the sauce and keep aside.

          Dough - Make a dough with plain flour, salt and water. Cover with a muslin clothe and keep aside. 

          Stuffing - In a bowl, mix all the ingredients and keep aside. 

          To make wontons - Divide the dough into equal portions. Roll out into a large thin circle. Cut small roundels with the help of a cookie cutter.

          Take one roundel and place 1 tsp. of th paneer filling in the centre. Add some water around half of the edge and fold in a half moon shape. 

          Pinch the edges to seal tight and pull the two corners of the triangle and seal them with some water. Make similar wontons with the rest of the dough and stuffing.

          Heat oil in a pan and deep fry till they turn light golden in colour. Drain on a kitchen towel and enjoy with the sweet chili garlic sauce. 
      

          

                     To make wontons - Divide the dough into equal portions. Roll out into a
                     large thin circle. Cut small roundels with the help of a cookie cutter. Take
                     one roundel and place 1/2 tsp. of the paneer filling in the centre. 





                      Add some water around half of the edge and fold in a half moon shape.
                      Pinch the edges to seal tight.





                      Pull the two corners of the triangle and seal them with some water. 




                      Make similar wontons with the rest of the dough and stuffing.



                      Heat oil in a pan & deep fry till they turn light golden in colour. Drain on
                      a kitchen towel.







                               Enjoy with the sweet chili garlic sauce. 
      











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