Oats & Gulkand Kheer / Pudding / Payasam

          Oats are nutritious, wholesome and low in cholesterol. It contains fibre and is rich in antioxidants. Hence it is advisable to include it in our daily diet. Besides having it for breakfast, they can be turned into yummy desserts. 

          So give a twist to your usual kheer by trying it out with oats and flavour it with some gulkand (rose petals jam). It will not only give a fragrant rose flavour, but it also tastes delicious when had as it is, as an after meal dessert or with poori or parathas. So check out the step by step pictorial recipe to prepare it.

• 3 cups milk
• 3 tbsp. oats
• 1 tbsp. gulkand
• 3 tbsp. sugar or to taste
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 tbsp. mixed nuts
• pinch of saffron strands
• rose petals to garnish

          Dry roast the oats for a minute or till you get a nice aroma coming through. Keep it aside. Bring the milk to a boil and add sugar, gulkand, cardamom powder and the oats.

          Keep simmering on a medium flame till it is reduced and becomes fairly thick. Add the rose water and keep aside to cool down. Then refrigerate till serving time. 

          Garnish with chopped mixed nuts, rose petals and saffron. Serve this chilled kheer in individual bowls / short glasses as an after meal dessert or whenever you feel like. It also tastes delicious with poori or paratha.

                                  Dry roast the oats.

                                  Bring milk to a boil.

                                  Add sugar.

                                  Add gulkand.

                                  Add fried oats.

                     Add cardamom powder. Simmer till it is fairly thick. Add rose water
                     and chill.

                  Garnish with chopped mixed nuts, rose petals & saffron. Serve in individual 
                  bowls / short glasses as an after meal dessert or whenever you feel like. It also
                  tastes delicious with poori or paratha.

Hyderabadi Murgh Ka Salan

          This is a very popular and a delicious chicken curry - a true Hyderabadi style. It has a very rich and a creamy texture, coming from the use of coconut, peanuts, sesame seeds and yoghurt. Relish it with another Hyderabadi rice preparation - the Bagara Rice. It also goes well with pulao, plain steamed rice, naan or tandoori roti. So check out the step by step pictorial recipe to prepare this delicacy.

                               Cooked the same dish for a cooking competition.

• 600 gms chicken, curry cut
• 2 tbsp. fresh grated coconut
• 1 tbsp. sesame seeds
• 2 tbsp. peanuts
• 3 tbsp. oil
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tsp. turmeric powder
• 1-2 tbsp. red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• salt to taste
• 1 cup yoghurt
• 1-2 fresh chilies, slit
• handful of mint & coriander leaves, chopped

          Dry roast the coconut, sesame seeds and peanuts for a minute or till it gives out a nice aroma. Keep aside to cool down and then grind into a fine powder. Mix with the yoghurt and keep aside.

          In a bowl, combine the ginger-garlic paste and all the dry spices (except salt) with 1/4 cup water and keep aside. Heat oil in a pan and saute the onions till light brown.

          Now add the spice paste and fry on a medium flame till the oil separates. Then add the yoghurt mix and continue to fry, covered till the oil separates again.

          Add the chicken and combine well. Add 2 1/2 cups water and salt. Bring it to a boil and add the mint-coriander leave and chilies. 

          Cover and cook for 15-20 minutes or till the oil floats on the top. Serve with plain steamed rice, pulao, plain Biryani / Bagara rice, naan or tandoori roti.

                 Dry roast coconut, sesame seeds & peanuts till it gives out a nice aroma. 
                 Keep aside to cool down. 

Grind into a fine powder. Mix with yoghurt & keep aside.

                             Mix all dry spices (except salt) with 1/4 cup water & keep aside. 

Heat oil & saute onions till light brown.

                                Add spice paste & fry on medium flame till oil separates.

                               Then add yoghurt mix & continue to fry. 

Cover & cook till oil separates again.

The oil has separated now.

Add chicken & combine well. 

                                 Add 2 & 1/2 cups water & salt. 

                                Bring to a boil & add mint-coriander leave & chilies. 

                            Cover & cook for 15-20 minutes or till oil floats on the top. 

                    Serve with plain steamed rice, pulao, plain Biryani, naan or tandoori roti.

Grilled Arbi (Colocasia) Bites

          
          Enjoy these Grilled Arvi (Colocasia)  in a healthy way as appetizers, snacks or as a light meal along with chutney / sauce / salsa. They can also be served as a side dish with rice, chapattis or as wrap. So check out the step by step pictorial recipe to prepare it.

• 12-15 arbi (Colocasia), peeled
• salt to taste
• 1 tsp. red chili flakes
• 1/2 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. red chili powder
• 1/2 tsp. cumin powder
• 1 tsp. coriander powder
• 1 tbsp. mustard oil
• 1 tsp. lime juice

          Pressure cook the arbi for one whistle. When cool, peel and flatten them. Sprinkle all the above mentioned ingredients over it.

         Mix it well so as to cover the arbi pieces all over. Transfer to a baking tray and grill for 30-35 minutes by turning halfway through. 

          Serve with some salsa and a drizzle of lime juice and enjoy as an appetizer or as a light meal.

                         Pressure cook arbi for one whistle. When cool, peel & flatten them. 

                                Sprinkle all the mentioned ingredients over it.

                                Mix well so as to cover the arbi pieces all over. 

                                Grill for 30-35 min. by turning halfway through. 

After it is grilled.

                      Serve with some salsa & a drizzle of lime juice. enjoy as an appetizer
                      or as a light meal.

Broccoli Fried Rice

          A great way to use up any leftover rice is to make a fried rice with any of your favourite veggie. So here is a simple and a yummy broccoli fried rice that can be enjoyed for lunch / dinner with some raita and papad. It also goes well as a lunch box meal too. So check out the step by step pictorial recipe to prepare it. 

• 1 cup Basmati rice, cooked
• 1 medium size broccoli, cut into florets
• 1 onion, sliced
• 1" ginger, sliced
• 2-3 cloves garlic, sliced 
• 2-3 fresh red chilies, slit
• 2 tbsp. oil
• 1 tbsp. ghee
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. shahjeera / cumin seeds
• salt to taste
• 1 tsp. garam masala powder
• 2 tbsp. mint leaves, chopped
• 2 tbsp. coriander leaves, chopped

          Steam the broccoli till it is fork tender. Heat 1 tbsp. oil in a pan and stir fry it till light brown. Keep aside. 

          Heat remaining oil and ghee and temper with bay leaves, shahjeera, cinnamon, cardamoms and cloves. Sauté for a few seconds.

          Add the onion, ginger, garlic and chilies. Stir fry till light brown. Now add the broccoli, salt and garam masala powder. 

          Mix everything well and add the rice. Continue to sauté for 1-2 minutes. When done, add the coriander and mint leaves. Give it a stir and serve with raita and papad.

                     Steam broccoli till soft. Heat 1 tbsp. oil & sauté till light brown. Keep aside. 

                  Heat remaining oil & ghee. Temper with bay leaves, shahjeera, cinnamon, 
                  cardamoms & cloves. Sauté for a few seconds.

                                  Add onion, ginger, garlic & chilies. Stir fry till light brown. 

                                  Add broccoli, salt & garam masala powder. 

                                  Mix well & add rice. Continue to sauté for 1-2 minutes. 

                                 When done, add coriander & mint leaves. 

                                  Serve with raita & papad.

Gulkand Lassi (Rose Petals Preserve Smoothie)

          A great combination of gulkand (rose petals preserve) and yoghurt makes for a delicious and refreshing drink. Garnish with some chopped nuts, saffron and rose petals. Serve in individual glasses and have this flavored lassi chilled or with some extra ice cubes. So check out the step by step pictorial recipe to prepare it.

• 2 cups yoghurt
• 1/2 cup water
• 2 milk pedas, crumbled / 2-3 tbsp. khoya
• 2 tbsp. gulkand (rose petals preserve)
• 1/4 tsp. cardamom powder
• 1 tbsp. rose water
• sugar to taste (only if required)
• few rose petals to garnish
• pinch of saffron to garnish
• some chopped mixed nuts to garnish

          Blend together Gulkand with the rose water. In a mixi jar, add the yoghurt, Gulkand, crumbled Pedas / khoya, water and cardamom powder. Sugar can be added if required.

          Blend into a smooth puree. Pour into individual glasses and garnish with the chopped nuts, saffron and rose petals. Serve chilled and enjoy this cool, refreshing and flavored lassi.

                                 Milk pedas...

In a mixie jar, add yoghurt, gulkand, crumbled pedas, water & cardamom 

                    powder. Sugar can be added if required.

Blend into a smooth puree. 

         Pour into glasses & garnish with chopped nuts, saffron & rose petals.