Garlic Kheer / Benami Kheer / Lehsun Ki Kheer / Pudding / Payasam

 

          Ever heard of a dessert prepared with garlic? It is almost a lost recipe now. Sounds unique but actually it turns out very delicious. Garlic kheer has its origin from the Royal kitchens of Awadh. It is also known as Benami Kheer as the core ingredient was a secret kept by the Khansamas (chefs).

          The end product is like any other kheer / pudding that is generally made, but far more yummier. I bet no one will be able to guess the core ingredient. It is flavored with cardamom powder and saffron. So go ahead and give this exotic dessert a try by checking out the step by step pictorial recipe to prepare this rich, creamy and delectable dessert. 

• 12-15 garlic cloves, sliced
• juice of 1 lime
• 500 ml. full cream milk
• few cardamom pods
• 1/3 cup milk powder
• 1/3 cup jaggery powder
• 1 tbsp. slivered almonds
• 1 tbsp. slivered pistachios
• 1 tbsp. raisins
• 1/2 tsp. cardamom powder
• pinch of saffron 
• 1 tbsp. ghee
• 1 tsp. rose water 
• fried garlic slices, few saffron strands, chopped almonds & pistachios to garnish (opt)

            Soak the sliced garlic in the lime juice overnight. Rinse well under running water. 

            Boil 5-6 times in enough fresh water. Each time while boiling add 2-3 cardamom pods. This is to remove the pungency. 

            Then rinse well each time under running water after boiling. Once done, discard the cardamom pods and keep aside. 

            Bring the milk to a boil and simmer on a low flame for 4-5 minutes by stirring continuously.

            Now add the boiled garlic, followed by milk powder, jaggery powder, slivered almonds, pistachios, raisins, saffron and cardamom powder. 

            Give it a mix and continue to simmer, by stirring at intervals. When it starts to thicken to a desired consistency, add the ghee and simmer for 2-3 minutes more. 

            When done, switch of the flame and add the rose water. Keep aside and bring it to room temperature. 

            Then refrigerate for 1-2 hours. Garnish with slivered almonds, pistachios, few saffron strands and fried slices of garlic and enjoy this exotic dessert. 

                  Soak the sliced garlic in the lime juice overnight. 

                     Rinse well under running water. 

Boil 5-6 times in enough water. Each time while boiling add 2-3 cardamom pods. This is to remove the pungency.

Then rinse well each time under running water after boiling. Once done, discard the cardamom pods and keep aside. 

Bring the milk to a boil & simmer on a low flame for 4-5 minutes by stirring continuously. Now add the boiled garlic, followed by.....

                        milk powder,

                        jaggery powder, 

                        slivered almonds, 

                       slivered pistachios, 

                     raisins, 

saffron and cardamom powder. Give it a mix & simmer, by stirring at intervals. 

When it starts to thicken to a desired consistency, add the ghee & simmer for 2-3 minutes more. 

When done, switch of the flame & add the rose water. Keep aside & bring it to room temperature. Then refrigerate for 1-2 hours. 

Garnish with slivered almonds, pistachios, few saffron strands and fried slices of garlic and enjoy this exotic dessert. 

Maharashtrian Garlic Chutney

 

            This hot and spicy 'Garlic Chutney' in the Maharashtrian style is a must have with Vada Pav. They compliment each other very well, without which, it simply tastes insipid. It is sprinkled between the pav halves along with the vada, green chutney and tamarind sweet chutney. 

          This yummy dry chutney can be prepared  in large quantities and stored in airtight containers in the refrigerator for a couple of days. I sometimes use it to garnish my curries, dal or simply have it with hot steamed rice and ghee. It simply tastes divine. So check out the step by step pictorial recipe to prepare it. 

• 2-3 tbsp. garlic, chopped 
• 1 tsp. oil
• 2 tbsp. fresh grated coconut 
• 1 tbsp. sesame seeds
• 2 tbsp. roasted peanuts
• 1-2 tbsp. Kashmiri red chili powder 
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• salt to taste
• 1 tsp. dry mango powder

          Dry roast the sesame seeds and fresh coconut separately for a minute. Keep aside to cool.

  

          Heat 1 tsp. oil and sauté the chopped garlic till light brown. Keep aside to cool. Now grind the fried garlic, dry roasted coconut, roasted peanuts and dry roasted sesame seeds into a coarse powder. 

          Then add red chili powder, salt, cumin powder, coriander powder and amchur powder. Mix everything well and store in an airtight container in the refrigerator for a week to ten days. 

          This chutney is a good accompaniment for vada pav. They can also be used for curries and dal. It tastes divine if had with hot steamed rice and ghee.

                                  Dry roast the sesame seeds 

                                 and fresh coconut separately for a minute. Keep aside to cool.

                          Heat 1 tsp. oil & sauté the garlic till light brown. Keep aside to cool. 

                          Grind the fried garlic, dry roasted coconut, roasted peanuts & dry 

                          roasted sesame seeds .....

                                  into a coarse powder. 

                       Add red chili powder, salt, cumin powder, coriander powder & amchur 

                       powder.

                       Mix well & store in an airtight container in the refrigerator for a week 

                       to ten days. 

                                  This chutney is a good accompaniment for vada pav. 

  They can also be used for curries & dal. It tastes divine if had with hot 

steamed rice and ghee.

Butter Garlic Green Peas

 

         If you are looking for a super quick side dish that is very easy to prepare and yummy at the same time, then you need to try out my version of this Butter Garlic Green Peas. This stir fry dish goes very well as a side dish with your dal-chawal, chapatti, paratha or toasted bread. You can adjust the seasonings according to individual preference.

         

           It is a very simple and a quick concoction with minimal ingredients easily available. I bet everyone will fall in love with it, especially the kids. If you want top tweak it a little bit, then this versatile dish can also be a great lunch box meal or a snack where it can be served as a sandwich or a Frankie. Choice is yours. So check out the step by step pictorial recipe to prepare this restaurant style dish.

• 350 gms. frozen green peas, thawed
• 2 tbsp. butter
• 2 tsp. oil
• 2 tbsp. garlic cloves, chopped
• 1 dry red chili, broken
• 2 green chilies, chopped
• pinch of salt
• 1/4 tsp. pepper powder
• 1/4 tsp. red chili flakes
• 2 tbsp. coriander leaves, chopped

          Heat butter and oil in a wok / kadai and sauté the red chili, green chilies and garlic for a minute. 

         Now add the green peas, salt and pepper powder and stir fry for 2 minutes. 

          When done, switch off the flame and sprinkle some chili flakes. 

          Garnish with chopped coriander leaves and serve as a side dish with chapatti, paratha or toasted bread. 

Garlic Pepper Labneh (Middle Eastern Dip)

          Labneh is a traditional Middle Eastern dip prepared from strained yoghurt. It is seasoned with some mashed garlic (raw or roasted), pepper powder and salt, then served with a drizzle of olive oil. Herbs like mint, parsley, coriander or dill can be added as a garnish. This healthy tangy dip is best enjoyed with any Arabic bread, veggie crudités, fried foods, bread sticks or bread croutons. I like relishing it as a spread on sandwiches or parathas, a la Indian style.

          Labneh can also be turned into easy to make balls, which are a great addition to a Middle Eastern themed lunch, not because they are yummy but also because they are very pretty to look at. 

          The Labneh balls can be rolled in spices or herbs and served as topping on salads or toasted bread. 

          Alternatively, you could also place the balls in a tight fitting glass jar with generous amount of extra virgin olive oil. It can be refrigerated for 1-2 weeks. Thaw for an hour before using.

• 400 gms. yoghurt
• 3-4 garlic cloves
• 1/4 tsp. pepper powder
• salt to taste
• 2-3 tbsp. olive oil
• a sprig of mint to garnish

          Pour the yoghurt in a cheese cloth and place it on a strainer. Keep a bowl underneath and fold up the ends of the cheese cloth. Refrigerate it for 24 hours. The thick strained yoghurt is used in the recipe. 

          Roast the garlic on an open flame and mash it well. In a bowl, mix the strained yoghurt, garlic, salt and pepper powder until well blended.

          Garnish with mint and a drizzle of olive oil. Enjoy as a dip with Khubz (Arabic Bread), veggie crudités, bread sticks or bread croutons. It can also be served as a spread on sandwiches or parathas.

Besani Garlic Bhindi (Okra Stir Fry - Rajasthani Style)

         This is my version of a traditional Rajasthani cuisine. It is a simple and a yummy okra curry with some garlicky flavour, which can be made in a jiffy. I made it extra spicy and tangy to suit my taste. It is a dry side dish to be relished with chapatis, but it can also be had with dal-chawal. So do give it a try by checking out an easy step by step pictorial recipe to prepare it. 

• 400 gms. bhindi (Okra), cut into 1" thickness
• 2-3 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tbsp. garlic, chopped 
• 1-2 green chilies, chopped
• 2 tbsp. roasted chickpea flour 
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tbsp. lemon juice
• 2 tbsp. coriander leaves 

          Heat oil in a pan and temper with cumin seeds. Sauté for a few seconds. Add the garlic, green chilies and asafoetida. Fry till the garlic changes colour.

          Add the besan and sauté till you get a nice aroma. Immediately add the bhindi, salt, turmeric powder, coriander powder, cumin powder and red chili powder.

          Mix everything well and cook, covered on a low to medium flame till done. Sprinkle water and stir at intervals.

          When done, add lemon juice and coriander leaves. Give it a stir and switch off the flame. Serve as a side dish with either chapatti or rice.

                                              Cut okra to 1" thickness. 

                             Heat oil & temper with cumin seeds. Add garlic, green chilies
                             & asafoetida. Fry till garlic changes colour.

                                              Add besan & saute till you get a nice aroma. 

                      Add bhindi, salt, turmeric powder, coriander powder, cumin powder &
                      red chili powder. Mix well & cook, covered, till done. Sprinkle water &
                      stir at intervals.

                                 When done, add coriander leaves..... 

                               ....and lemon juice Give it a stir & switch off the flame. 

                                Serve as a side dish with either chapatti or rice.