Badam Malai Kulfi

Kulfi  is a popular frozen dairy dessert . I have Made Badam Malai Kulfi simplified version with Milk cream & Custard powder its very creamy but not as heavy as Condensed Milk version so enjoy this Guilt free...

About Kulfi: 
Kulfi has similarities to ice cream in appearance and taste; however it is denser and creamier.It comes in various flavours. The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio

Kulfi is traditionally prepared by evaporating sweetened and flavoured milk via slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might burn, until its volume was reduced by a half, thus thickening it, increasing its fat, protein, and lactose density. 

An easier version is to boil the milk and add bread crumbs, mawa (dried whole milk), and sugar while stirring. The cream layer formed on the boiling milk is scooped initially and added in the end to thicken the milk. More recently Kulfi is prepared from evaporated milk, sweetened condensed milk and heavy (double) cream. Then sugar is added and the mixture is further boiled and cornstarch-water paste is added. This paste thickens the mixture, although it is boiled for an additional few minutes. Then flavourings, dried fruits,cardamom, etc. are added. The mixture is then cooled, put in moulds and frozen. If frozen in individual-portion custard bowls for service with a spoon, bowls are removed from the freezer 10–15 minutes before serving to allow for melting at the edges.

I have Made the simplified version with Milk cream & Custard powder its very creamy but not as heavy as Condensed Milk version so enjoy this Guilt free...

Ingredients:

Whole Milk: 750 ml

Cream: 1 cup

Cornstarch: 1sp

Sugar: 8-10 sps (as per taste)

Custard Powder(Vanilla): 2 sps

MTR Badam mix powder: 1/2 cup

Method: 

• Bring the Milk to Boil & reduce it further till its 3/4th
• Add badam mix powder I have used MTR Brand
• (You can Replace this by Powdering Almonds with Cardamom)
• Mix well add sugar appx 8 tsps check the taste if you want more sweet
• Mix corn starch & custard powder in a bowl with little water to make a paste
• Slowly add the above custard paste to Milk & keep stiring
• Cook for another 15 min till it thickens
• Remove from heat & let it cool down & come to Room Temperature
• Once its fully cooled take the cream in mixing bowl & add little custard Milk & mix
• Slowly incorporate this to the custard till full cream is mixed Thoroughly
• If you want you can even whisk this mixture 
• Place this in Kulfi moulds or in any container with cap...close tightly & freeze
• Freeze for 6 hrs for best results
• Remove from the freezer 10–15 minutes before serving to allow for melting at the edges.
• Serve with chopped nuts of your choice

Scoop out the rich & creamy Kulfi & enjoy...

Chicken 65

Chicken 65 is a  great starter dish, you can make  deep fried  version or  gravy version  with less oil….the main s tep is to marinte  the chicken well in advance with the required spices so that the chicken gets tender & juicy & takes no time to cook…..

Definelty is a  Quick fix  Recipe I have prepared  this in  Deep dish (Kadai) with less Oil  rather than  Deep frying….I have so many times tried the same version with grilling in Oven …ie obviously the healthiest option, but when want to try something  different  than the usaual  grilled stuff  this is great considering  its less Oil but tastes great.

Ingredients. : 

Chicken cut into small  pieces 10-15 pcs

Ginger Garlic paste: 1sp

green chillies paste as per taste

or Red chili powder: 1sp

Tandoori colour.

Tandoori masala 1sp

Curd 5 tsp

Onions medium size : 1

Capsicum : 1

Salt to taste

Oil  for cooking 

Method :

·        Marinate chicken with all the Ingredents except onion and oil

·        Keep in the refrigerator for 3 hours for best result . 

·        Heat oil in kadai and add sliced onion . Saute it till its soft

·        Add Capsicum & fry nicely and add marinated chicken

·        Mix it well . Saute it for a while . And cook it on med flame .

·        No need to add water . When done garnish with coriander

Veg Fried Rice

Vegetable Fried Rice is a nice way to Include lots of Vegies in the platter. Specially for children who always make fuss to eat veggies...

When we get Brored of Pulav & Other rice Items this Tasty & Quick veg Fried Rice is a savvier.....Just chop some veggies, fry it icorporate Rice & other Sauses & Your Veg fried Rice is Ready....I find it Easy for Packing Tiffins

Ingredients

Cooked Rice :4 cups

Capsicum : 2

Spring Onion: 4

Carrot : 2

Sweet corn kernals: 1cup

Ginger garlic crushed: 2sps

Magiie stock cube: 2

Red chilli sause: 2 tbsp

Soya sause: 2 tbsp

Green chilli sause: 1sp

Oil: 4sps

Cilantro for garnish

Method

·       Chop capsicum & carrots to small cubes

·       Spring Onion chopped finely with little greens

·       Take a Wok heat it then add Oil

·       Add Ginger & garlic crushed

·       Add Spring onion, Capsicum fry for 2 min

·       Add carrots & fry nicely till carrots are cooked

·       Add Sweet corn kernels & bash the magie cube

·       Sprinkle this Magie cube powder(note its salty)

·       Mix well & add Cooked Rice

·       Now keep mixing then Add all the sauses

·       Soya sause, red chilli sause, & Green chilli sause(optional)

·       Add very less salt check the taste

·       Sprinkle Cilantro & Spring Onion Greens

Vegetable Fried Rice is Ready to be served

Vermicelli & sago Kheer

Craving for sweets then this is the easiest Option preparing kheer

This sweet kheet I prepared on the Occassion of Ugadi...Its our New year celebration, well to make Kheer you dont need any Occasion though.....whenever you feel like having something sweet you can make this easily.....I have Included step by step procedure with picture for you to make it simpler

Ingredients

Vermicelli: 2cups
Ghee: 6sps
Sago/ Sabudana: 2 cups
Milk: 1/2 ltr
Sugar: 2 cups
WATER: 3 cups
Badam powder: 2 tbsps
Nuts( cahew & raisins): 1/2 cup

Method


 Soak sabudana in water for 2-3hrs & drain it keep aside 

• In a Kadai take Ghee add Vermicelli & fry till golden brown 
• Keep water in a vessel & bring to boil

• Once the Vermicelli is roasted add hot boiling water to it & cook 5 min

• Then add the Milk & let the Vermicelli cook in milk

• Once it bubbles up you can see that the vermicelli is almost cooked

• At this stage add the soaked & drained Sago

• Let the sago cook for 5 min mix it properly

• You can see the sago turning Transparent...Its cooked

• Add sugar to this and mix well

• Cook for 2 min & add Badam powder for taste

• Finally add Add the Nuts fried in ghee

KHEER is Ready to be served....Serve hot / chilled

Chicken Shagoti

Shagoti is a Goan Chicken curry......Spicy and aromatic it mesmerises your senses

Two types of chilies are typically used in Goan cuisine...Red chilies called sukki Mirsang & Tarni Mirsang(short Green chilies of Goa)

This Shagoti uses the famous Tarni Mirsang(short Green chilies of Goa) to give it that required Zing

To milden the hottness from greenchilli Coconut is Used...This then becomes smooth & easy on the palate.....Here I have Used Coconut Milk or Fresh Coconut extract , this makes it a light curry 

Ingredients

Chicken: 1/2 kg
Oil: 3sps
Onions: 2
Green chilies: 4
Coriender leaves: 1/2 cup
Ginger garlic paste: 2 sps

To Temper
Oil: 2sps
Cloves: 6
Cinamon: 1 Inch
Black Cardmom: 1
Red chili: 1

Coconut milk : 2 cups
(1/2 coconut scrapped then freshly ground with little water & strained fresh Coconut milk 1st extract
Then add little more water to resedue & mix again strain to get the Second Extract of Coconut milk)


Method:

I have Used Pressure cooker to make this Gravy you can make it in Kadai as well.

• In a pan take Oil 3 sps & fry Onion julians with Green chilli & coriender leaves
• Fry till changes colour light brown then Add Gingergarlic paste
• Transfer to a Blender & make paste with little water
• Take a Pressure cooker add Oil & add all ingredients in the temper list
• Add chicken & fry slightly then Add the Green curry paste from blender
• Fry for 2-3 min then add the Coconut milk thin extract bring to a boil
• Add Salt to taste now lastly add Thick coconut extract mix well 
• Cook for 2-3 vissels till chicken is cooked completly

Enjoy this Spicy Aromatic Chicken shaguti with Pav/ Rice

Kori Rotti Chicken Curry

Kori Rotti is paper thin Rice rotti is a famous Mangalorean Rotti prefered to dip & soak in gravy & eaten.....best served with Chicken curry with thin coconut gravy & aromatic spices of south just arouse your senses....Bon Apitite!!!

Ingredients

For the Marinate

Chicken : 1/2 kg

Ginger garlic paste 2sp

lemon: 1/2

For the Spice powder

Red chilies 10, 

coriender seeds 2sp

jeera 1sp , 

methi seeds 1/2sp , 

peppercorns 5-6 ,

fennel (sauf)  1sp 

For the Gravy

Oil : 2sps

Onions : 3

Tomatoes: 2

Coconut: 1/2

Poppy seeds: 3sp

Recipe Chicken gravy

• marinate the chicken with Ginger garlic paste & lemon for 10 min.
• Spice powder; Roast 10 red chilies, 2sp coriender seeds, 1sp jeera, 1/2sp methi seeds, 5-6 peppercorns, 1sp fennel (sauf) and make powder. (Note; this powder can be made more & stored for other uses like chicken sukka)

Method 

• In a Cooker add 2sp oil, add 3 Onions chopped fry 
• Add the marinated chicken & fry then add 2 tomatoes chopped & saute for 2 min
• Add the above spice powder mix & fry for 1 min, 
• Add paste of (1/2 coconut with soaked Poppy seeds3sp) mix 
• Add salt & water 2small cups. cook covering the lid for 2-3 visels

Spicy Aromatic chicken curry Ready to be served with Kori Rotti

(Note if you prefer thin gravy use Coconut milk instead of whole coconut paste)

Enjoy this chicken gravy with Kori Rotii available at South Indian Bakery stores !!! Bon Apitite

Onion Tomato Uttapam

Uttapam is a thick dosa (pancake) with toppings.....

Dosa batter is a mixture of rice and urad dal that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 3:1 The batter is allowed to ferment overnight. After the overnight fermentation, batter is mixed with water to get the desired thickness. the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. Thick Dosas with desired Toppings are Uttapams

This one is a simple Onion Tomato Uttapam
Ingredients
Urad dal : 1cup
Dosa Rice: 3 cups
Beaten rice( Poha/avalaki): 1/2 cup 
Toppings
Onion: 1 finely chopped
Green chilies: 2 chopped
Tomato: 1 finely chopped
Coriender leaves: finely chopped

Method:

• Soak Urad dal & Dosa rice for 4-5 hrs
• Before grinding Soak Beaten rice fo 15-20 min
• Grind all together with 1 cup water to smooth paste
• Ferment for 6 hrs or Overnite
• While making dosas add salt & mix well.
• Take the chopped vegies in a bowl mix all together & add a bit salt
• Place a tawa(griddle) on heat Apply 2 sp Oil & pour one bowl of batter 
• Dont spread the batter let it itself form a pancake, 
• Then sprinkle the mixed vegie topping evenly 
• Apply oil on top of dosa cook with lid for 2 min
• Turn the dosa & cook other side for 2 min 

Tasty Uttapam is Ready to be served for best taste serve with Ghee

Prawns fry

Jumbo tiger prawns are a treat....These juicy pwans have sweet meat so coating them with spicies and friing is Ideal.....

I have shallow fried these tiger prawns Recipe is quiet simple & easy to follow

Ingredients:

Tiger prawns: deviened 10
Redchili powder: 2sps
Turmeric 1 pinch
Tamarind paste 1 sp
or Lemon juice: 1/2 lemon
Rava/ Semolina: 1/4 th cup
Oil to shallow fry: 5 sps
Salt to taste

PROCEDURE

• Clean the prawns removing its head & shell also devien these & wash
• Apply salt to the cleaned prawns
• Make a paste of Rechili powder, turmeric & tamarind paste with little water
• Can use lemon juice instead of tamarind
• Apply the paste on prawns & let it marinate for 10 min
• Then roll prawns in Rava & shallow fry in a pan with Oil

Crispy Prawns Rava fry Ready to be served

Vegetable Biryani

Biryani is a mixed rice dish from the Indian Subcontinent. It is made with spices, rice and meat or vegetables

The origin of biryani is from Hyderabad State Nizam State. In South India, it is traditionally associated with the Mughlai cuisine of Delhi and the Awadhi cuisine of Lucknow; in South India,

Difference between Biryani and Pulav

Pulao is another mixed rice dish popular in Indian cuisine. Although some of its varieties are associated with Persian influence in north India. Opinions differ on the differences between pulao and biryani, and whether there is a difference between the two at all.

According to the British-era the biryani has a stronger taste of curried rice due to a higher amount of spices, the main distinction is that a biryani comprises two layers of rice with a layer of meat (or vegetables) in the middle; the pulao is not layered. In pulao, the rice and meat are cooked separately and then mixed before the dum cooking; in biryani, the soaked rice is fried and then cooked with the meat and stronger spices.

I have cooked this Vegetable Biryani with difeerent spices but did not cook in layers or dum so its a Mix between Pulav & Biryani

Ingredients:

Rice soaked for 10 min:  2cups

Oil 3sps

Cinamin 1 inch 

Cloves 5

Bayleaf 2

Vegetables- Carrot 2

Capsicum 1 

Onion 2

Tomato 2

Potato 1

Beans 5-6

Peas 1cup

Pudina leaves1/2cup

Greenchilies 2 slit

Garam masala powder 2sp

Gingarlic paste 2sp

Method:

• In a Cooker Heat Oil add cinamin,cloves, Bay leaf, then add Slit green chilies
• Add Onion slices & fry, add gingarlic paste saute, add all vegies one by one.
• Add chopped pudina fry, add tomatoes chopped & fry add salt to taste
• Close lid to soften tomatoes for 2 min, then add garam masala powder 
• Add Rice & add water 4 cups (1:2 ratio for rice) Close & cook 2 vissels, 
• Serve with Boiled Egg.

Enjoy this spicy Vegetables Biryani with Raita

More Rice dishes click below

Colourfull Veg Pulav