Dahi Ka Halwa (Yoghurt / Curd Pudding)

 

            Ever heard of a dessert made of yoghurt? It is a recipe from the royal kitchens of India. Sounds weird, but actually it turns out very yummy. It is a Shahi dessert and is almost a lost recipe now. It is believed its origin is from the state of Rajasthan. The end product is like any other halwa / pudding that is generally made, but far more exotic and tastier. So this dessert can be a great festive / party dessert and I bet no one will be able to guess the core ingredient. 

          Very few basic ingredients goes into dishing out this halwa. Typically ground dry fruits and jaggery are used. However, I made use of semolina and plain sugar. Brown sugar can also be added. 

          So go ahead and give this exotic dessert a try and impress your loved ones. Check out the step by step pictorial recipe to prepare this Royal treat. 

• 2-3 tbsp. ghee
• 1/4 cup semolina
• 1 cup hung yoghurt, whisked
• 1/4 cup sugar 
• pinch of saffron soaked in 2 tbsp. water
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 2-3 tbsp. chopped almonds and pistachios
• few dry rose petals and few strands of saffron to garnish

          Heat ghee in a pan and add the semolina. Stir fry till light brown in colour. Keep aside to cool down slightly.

          Then add the hung yoghurt, sugar, rose water, cardamom powder and saffron water. 

          Mix everything well and put the pan back on flame. Continue to stir on a low flame for 4-5 minutes. 

          Now add the chopped nuts (reserve few to garnish) and continue to cook till the ghee separates and everything comes together.

          Garnish with the remaining chopped nuts, rose petals and saffron. Serve at room temperature or slightly chilled. 

                      Heat ghee in a pan and add the semolina. 

       Stir fry till light brown in colour. Keep aside to cool down slightly.

 Add the hung yoghurt, sugar, rose water, cardamom powder & saffron water. 

Mix everything well & put the pan back on flame. Continue to stir on a low flame for 4-5 minutes. 

                 Add the chopped nuts (reserve few to garnish).

      Continue to cook till the ghee separates & everything comes together.

          Garnish with the remaining chopped nuts, rose petals and saffron. 

                Serve at room temperature or slightly chilled. 

Shikampuri Kebab - Hyderabadi style

 

         A perfect party appetizer, this Hyderabadi style Mutton Shikampuri Kebab is a connoisseurs delight. This exotic Mughlai dish is stuffed with hung yoghurt that makes it slightly different from the usual kebabs. This melt-in-the-mouth delicacy can be enjoyed with some mint-coriander chutney. So check out the step by step pictorial recipe to prepare this yummy kebab. 

          Shikampuri kebab can be made out of both mutton or chicken. either boneless or mince. I used mutton mince in this recipe and it was my first try.

          You can also use any leftover kebabs as a patty in a burger / sandwich or can be served as a side dish with naan / kulcha / tandoori roti. It just tastes awesome. 

• 400 gms. mutton mince 
• 1/2 cup chana dal, soaked overnight
• 1 onion, roughly chopped
• 1 tomato, roughly chopped
• 1 tbsp. ginger-garlic paste 
• 2-3 green chilies
• handful of coriander & mint leaves
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• salt to taste
• 2 tbsp. oil
• 1 tbsp. lime juice
• 1 egg, beaten
• oil to shallow fry

 Stuffing - 

• 1/2 cup hung yoghurt
• 1 small onion, finely chopped
• 1 green chilies, finely chopped
• 2 tbsp. coriander & mint leaves, finely chopped
• pinch of salt
• pinch of red chili flakes

          Pressure cook all the ingredients (except egg and oil) along with 1 cup water for 10 minutes after the first whistle. 

          Simmer further till all the moisture has evaporated. Keep aside to cool. Then blend into a fine paste in a food processor.

          For the stuffing - In a small bowl, mix together all the ingredients and keep aside. 

          Now apply some oil on your palm and take a dollop of the mince dough. Flatten it like a disc and stuff a tsp. of the yoghurt mix. 

         Close it gently and keep aside. Make all the kebabs in the same way and refrigerate for some time.

          Heat oil in a pan. Gently dip the kebabs, one at a time, in the egg mix and shallow fry them on both sides till golden brown in colour. Drain on a kitchen towel and serve with mint-coriander chutney.

                        Pressure cook all the ingredients (except egg and oil) along with 1 cup

                        water for 10 minutes after the first whistle. 

                       Simmer till all the moisture has evaporated. Keep aside to cool. Then 

                       blend into a fine paste in a food processor.

                           For the stuffing - In a small bowl, mix together all the ingredients.

 

                     Take a dollop of the dough. Flatten it & stuff  a tsp. of the yoghurt mix.

                         Close it gently & keep aside. Make all the kebabs in the same way &

                         refrigerate for some time.

                                 Dip the kebabs in the egg mix .

                                 Shallow fry them on both sides till golden brown in colour. 

                                 Drain on a kitchen towel.

                                 Serve with mint-coriander chutney.

       

                   

Ande Ki Burfi (Egg Dessert - Hyderabadi style)

 

          Want to surprise your family and friends with a really unique dessert? So let me share a very easy and an unique Burfi recipe made of eggs. They come out real yummy and takes very little time to dish out. This is my first try and it turned out real awesome. 

          I bet no one will be able to guess the core ingredient. So you can play the guessing game. Adjust the ghee and sugar according to your preference and surprise your loved ones with this Hyderabadi delicacy. So check out the step by step pictorial recipe to prepare this amazing dessert.

  

• 3 eggs
• 4-5 tbsp. sugar
• 1/4 tsp. cardamom powder
• pinch of yellow colour (opt)
• 1 tsp. rose water
• 1-2 tbsp. pistachios, chopped
• 2 cups milk
• 3/4 cup bread crumbs
• 2 tbsp. ghee 
• pinch of saffron strands
• chopped pistachios to garnish
• crushed dry rose petals to garnish

          Heat 1 tbsp. ghee in a pan and sauté the breadcrumbs till they turn slightly brown in colour. Transfer to a bowl. Add milk to it and keep aside for 5 minutes.

          In a bowl, whisk together the eggs, sugar, cardamom powder, pinch of colour, rose water and the chopped pistachios till the sugar melts.

          Heat remaining ghee and add the soaked breadcrumbs. Keep stirring on a low flame till it becomes thick and starts to leave the sides of the pan.

          Now add the egg mix and keep stirring continuously on a low flame till it turns into a solid mass and leaves the sides of the pan. 

          Transfer to a greased serving dish. Garnish with the remaining pistachios, saffron strands and crushed dry rose petals. Cut into desired shapes once it cools down and serve.

Note - 
1.  You may increase the quantity of ghee as per your preference. 
2. You can substitute cardamom powder & rose water for vanilla essence.

                      Heat 1 tbsp. ghee & sauté the breadcrumbs till light brown in colour. 

                               Transfer to a bowl. Add milk to it & keep aside for 5 minutes.

                     In a bowl, whisk together the eggs, sugar, cardamom powder, pinch of colour,

                    rose water and the chopped pistachios till the sugar melts.

                                  Heat remaining ghee and add the soaked breadcrumbs. 

                        Keep stirring on a low flame till it starts to leave the sides of the pan.

                     Add the egg mix & keep stirring continuously on a low flame till it turns

                     into a solid mass and leaves the sides of the pan. 

                    Transfer to a greased serving dish. Garnish with the remaining pistachios

                    saffron strands and crushed dry rose petals. 

                                  Cut into desired shapes once it cools down and serve.

Prawn Zafrani

          If you wish to give a bit of a Royal touch to your dish during your diwali party, then go ahead and prepare this delicacy which is a must try. It is very delicious, divine and apt to be served during special occasions. This particular recipe is cooked in a milk-saffron based gravy and is relished with only plain steamed rice. So check a quick step by step pictorial recipe to prepare it.

• 250-300 gms. prawns, cleaned
• 3 tbsp. mustard oil
• 1" cinnamon stick
• 2-3 green cardamoms 
• 4-5 cloves
• 1-2 bay leaves
• 1 tsp. cumin seeds 
• 1 onion, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 1-2 green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. cumin-coriander powder
• 1 cup milk
• 1/4 tsp. saffron
• 1-2 slit green chilies
• 1 tsp. coriander leaves, chopped

          Marinate the prawns with a pinch of salt and turmeric powder for 10 minutes. Grind the onion, ginger, garlic and green chilies into a smooth paste. Keep aside. Add the saffron to the milk and keep aside.

          Heat 1 tbsp. oil in a pan and fry the prawns till it changes colour. Drain and keep aside. Add remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds. 

          Add the ground paste and all the dry spices. Stir fry till the oil separates. Add the saffron-milk and green chilies. Bring it to a boil.

           Add the fried prawns and simmer, covered for 2-3 minutes. Add the coriander leaves and switch off the flame. Serve with hot steamed rice.

                      Heat 1 tbsp. oil & fry prawns till it changes colour. Drain & keep aside. 

                     Add remaining oil & temper with bay leaves, cinnamon, cardamoms, 
                     cloves & cumin seeds. Saute for a few seconds. 

                      Add ground paste & all dry spices. Stir fry till the oil separates. 

                     Add saffron-milk & green chilies. Bring to a boil. Add fried prawns &
                     simmer, covered for 2-3 minutes. 

Add the coriander leaves and switch off the flame. 

                                Serve with plain steamed rice.