Archive | August 2012

Cabbage & Corriander Paratha

Ingredients:

1/2 cup grated Cabbage.

2 tsp Oil.

1/4 tsp mustard seeds.

2 tsp Seasme seeds.

1/4 tsp Asafoetida.

1/4 tsp Chilli powder.

1/4 tsp Turmeric powder.

1/2 tsp Kitchen king masala.

1/2 cup chopped Corriander leaves.

2 tbsp Tomato Ketchup.

Salt to taste.

1 cup Multi grain Aata.

1/2 tsp salt.

Ghee.

Dry Aata.

Water to knead the dough.

Method:

Heat oil in a kadhai.Add mustard seeds,seasme seeds and asafoetida.

Add grated cabbage,salt,chilli powder and turmeric powder.Sprinkle water,Cover and cook for 5 mins.Add kitchen king masala,mix well.

Spread in a dish and let it cool. Knead together multigrain atta,salt,chopped corriander leaves,tomato ketchup and cooked cabbage in a semi soft dough.

Make a small ball and roll a roti.

Roast on a griddle on medium heat from both sides,smearing some ghee.

Serve with pickle and curds.

Happy Cooking !!!

Sameera

Pineapple Cake

Ingredients:

100 gm butter

130 gm sugar

150 gm flour(maida)

2 eggs

1tsp baking powder

1tsp pineapple essence

1tsp yellow colour

Method.

Grease baking tin with melted butter and flour.dust off extra flour.

Sieve together flour and baking powder thrice.

Cream butter and sugar with electric blender till it becomes light and fluffy.

Add egg one at a time,continue beating.

Add essence and colour.

Start Preheating oven.

Fold in flour.Batter should be of dropping consistency.(when droped from spoon,should fall down smoothly)

Add little milk if required.

Pour into lined/greased baking tin.

Bake at 180degreeC FOR 40 minutes.

Insert a small knife in center to check if baked properly(knife should come out clean)

Invert on cooling mesh,demould and let it cool.

Cut into pieces and enjoy.

Happy Cooking !!!

Sameera

Anjeer Badam Rabdi

Ingredients:

1 litre milk.

1 tin Condensed Milk.

1/2 cup soaked and chopped anjeer and almonds.

2 tbsp paste of Anjeer.

2 tsp Green cardamom powder.

Method:

Soak Anjeer and almond in water for 2 hours.

Chop almond and anjeer finely.

 

Make around 2 tbsp paste of chopped anjeer,adding little water to it.

In a thick bottomed pan,keep milk for boiling,add condensed milk and anjir paste,mix well.

Reduce to half,keep stiring in between.Add chopped almonds and anjeer pieces.Mix well.

Add cardamom powder and mix well.

Remove in a serving bowl,refrigerate.

Serve chilled.

Happy Cooking !!!

Sameera

 

 

 

 

 

 

 

Kesari Sakhar Bhat

IMG_20190814_121123This is a sweet rice with a distinct flavour of kesar,usually made during festive time….

I usually make it on Narali Pournima,a day before Raksha Bandhan and add freshly grated coconut to this recipe.

Ingredients:

1 cup Basmati rice (washed,soaked for half an hour & drained)

1 & 1/2 cup Boiling water.

3/4 cup Sugar.

1/4 cup water.

1/2 cup grated Coconut ( Optional)

1/4 cup soaked and chopped Nuts(Almonds,cashewnuts,raisins).

1 tbsp Ghee

7 cloves.

5 Green cardamoms

A stick of Cinnamon.

Kesar a few strands.

1/2 tsp Catdamom powder.

Salt to taste.

Method:

Heat ghee in a pan,add green cardamom,cinnamon and cloves,wait till they splutter.

Add rice and salt.Add boiling hot water and mix well.Cook covered till rice is 3/4th done.

Remove in a big plate and spread to cool.

IMG_20190814_113531.jpg

In a thick bottom pan,mix water and sugar,heat on a slow flame to form sugar syrup.Add strands of kesar and cardamom powder in it.Take a bowl of cold water,drop a drop of syrup in the water,if a semi hard ball is formed,syrup is ready.

IMG_20190814_113535.jpg

In the ready syrup,add cooked rice and chopped nuts,grated coconut (optional)mix well with light hand.

IMG_20190814_114237.jpgCover and simmer till sugar syrup is completely absorbed in the rice and rice is completely cooked.

Serve hot.

Happy Cooking !!!

Sameera.