Sunday, September 04, 2011

Shahi tukda !!

Ahh ! finally after a long time i am blogging ,was facing lots of issues related to blog,was not able to see my dashboard,sometimes my edit posts were invisible and the pics whatever i was uploading were not etall visible in the drafts ,i really wonder was it happening with me only or anyone else in the blogosphere was facing these problems too ...anyways,i really apologise because of that i missed all my fellow blogger's yummy dishes ,no worries will surely check it out soon,also this being a festive month was little busy.This new interface ,rather " new look "of blog is also driving me crazy,will take some time to get a hang of it,still exploring the space and im loving it,i sometimes like the changes in my life similarly i liked the changes in the blogging concept too :) .Coming to todays post,i am sharing the famous Hyderabadi dessert , shahi tukda,the  indulgence in the authentic royal dish is not less then a sin ,however you can make this dish without deep frying in ghee instead you can simply toast it also the bread can be immersed in low fat milk too!I had surprised my dear friend by treating her with this dessert,she loves this royal indian sweet very much ,and thus i follwed the traditional way of making.I am glad she liked my crunchier variation,though it was new to her :D

approx serves 3-4 ppl
ingredients :
3-4 slices of bread,cut into 4 equal square portions or any shape you like
ghee for deep frying
few raisins,cashew nuts,almonds,chiroli seeds,pistachios,etc.
for sugar syrup :
1/2 cup sugar
1 cup water
cardomon pwd to taste
1 tsp gulab jal ( rose water )
few strands of kesar ( saffaron )
for 1 cup rabdi  :
1 cup evaporated milk ( instead you can use 2 cups full cream milk and reduce it on slow flame till half )
1/4 cup condensed milk
cardomon pwd to taste
saffaron few strands
sugar as per your taste ( i didnt add any as i had used sweetened condense milk which was enough sweet )
method :
Heat ghee in a deep frying pan.Cut the bread slices as per the shape.Deep fry the slices in ghee till golden brown in colour and drain on a paper napkin.In the left over ghee ,fry all the nuts and keep aside .
Boil the sugar and water togther for the sugar syrup for 10-15 mins on low heat.Turn off the heat.Add cardomon pwd,saffaron and rose water.
In a heavy bottomed pan heat eveaporated milk,on a very low heat,stir continuosly for 8-10 mins.Add condensed milk and keep stirring and scraping from the sides for another 7-8 mins.Turn off the heat .Add cardomon pwd and saffaron and keep it aside.The rabdi or thickened milk is ready.
Take the deep fried bread slices whilst hot and dip it into the hot sugar syrup for a min and place it on the serving plate.Spoon the rabdi ( thickened milk ) on the bread slices,garnish it with the fried nuts and serve immediately or you can chill it in referigerator for some time and serve chilled.

Thursday, August 11, 2011

Paneer makhani

A typical restaurant style paneer dish,creamy yet without cream,rich however without cashews or any other nuts and most flavoursome .Today's recipe which i am  posting is adapted from one of my favourite fellow blogger's blog and i dont know how many recipes i have bookmarked from her blog ,have made a couple of them before which were too good but this dish was a huge hit,exceptionally good,very simple to make yet delicious.I am a great fan of paneer,can have any dish with paneer and will surely keep trying various recipes out of it.Actual recipe was paneer methi makhani,using fresh methi ( fenugreek )leaves however,in aussie land fresh methi leaves are not available hence i added kasuri methi .The credit goes to Puja akka Aipi of USMASALA ,pls do check out  her space with marvellous and spell bound dishes.Thanks a bunch dear for all your wondrous collection of recipes ! The original recipe is  here.

ingrediants :
200 gms paneer ,cut into cubes

1 large onion,finely chopped
1 cup tomato puree
1 cup evaporated milk ( if u dont have evaporated milk you can use regular milk )
2 tsps ginger-garlic paste
1/2 tsp turmeric pwd
2 tsps red chilli pwd ( adjust acc to your taste )
1 tsp garam masala
1 tsp sugar
2 tbsps oil
2 tsps kasuri methi
1 tsp corriander pwd
1 tsp cumin pwd
1 bay leaf
salt to taste
handful of chopped corriander leaves
method :
Heat oil,add bay leaf,chopped onions,ginger garlic paste and fry till transcluscent.Add turmeric pwd and salt.Saute for few mins,add tomato puree.Let it boil for 5-7 mins ,add corriander pwd,chilli pwd,cumin pwd and kasuri methi.Mix well ,add paneer ,garam masala and mix carefully.Throw in some water,may be around 1/4th cup and let it boil,lastly add milk and sugar, simmer for few mins.Garnish with corriander leaves and serve hot with rice/roti/paratha/naan/kulcha.

Saturday, August 06, 2011

Round up 2 - Flavours Of Rajasthan Event.

This is the second and the last round up for the Flavours Of Rajasthan Event . I want to thank and give a bear hug to Priya of Mharo rajasthan recipes for sending in the maximum number of entries,she have sent 20 dishes all of rajasthan flavours,she do have 80 + rajasthani dishes in her blog guys,wow ! thats amazing,please do check her blog for more known and unknown rajasthani as well as non-rajasthani wonderful recipes :)) . Njoy the round up !The next event of the same series is Flavours Of South India which is hosted by Nayna itself ,so pls do hop on her event page and participate for yet another beautiful and comfort  flavours of the southern parts of india.

So here are Priya's 20 outstanding Rajasthani dishes ...
2.Methi ki launji
3.Panchmel dal
5.Dahi papad ki sabzi
6.Gatte ki sabzi
7.Malai mirch
8.Ghiya aur chane ki dal ki sabzi
9.Mooli ki bhunji
10.Dhaniye ke beej ke ladoo
11.Pyaaz ki kachori
12.Besan  ladoo
13.Rajasthani pakoda  kadhi
14.Kesariya thandai
15.Lahsan ki chutney
16.Jaipur mewe ke pulao
17.Sabz jaipuri
18.Kuttu ke aate ki poori
19.Bajre ki roti
20.Jau ki ghaat

Suma of Veggie Platter is sharing the yummy rajasthani magori palak ki kadhi.

Sheetal of Nick's N Jit's Kitchen is here with traditional and delicious gatte ki sabzi , dal bati and jaisalmeri chane.
gatte ki subzi.pngdal-bati.pngjaisalmeri chane.JPG

My friend Maha of Bonappetit shares spicy and mouthwatering Rajasthani mirchi bade.

My co-sister Lavina of Lavina on Art ,Craft and Food is sharing the yummiest aloo mathe ki sabzi,a regular rajasthani side dish .
aalo mathe ki sabji.JPG

And last but not the least my efforts in making Rajasthani dishes are The rustic panchmel dal & baked baati,shimla mirch aur daana methi ki sabzi ,rajasthani gatte and papad ki sabzi .

Now comes the NON - BLOGGER'S entries ... 

My friend Silvi shares the delicious rajasthani masala mathri recipe ... 
Masala Mathri 
Makes 5 Mathris (of 4” approx.)
For the dough :
1 cup plain flour
2 tbsps melted ghee
salt to taste
For the filling :
1/4 cup Bengal gram flour (besan) 
1/2 tsp cumin seeds
1/4 tsp ajwain
1 tsp chilli powder 
3 tsps oil 
salt to taste 
Other ingredients 
oil or ghee for deep frying
For the dough  
1.Combine the plain flour,salt and ghee with enough water to make a semi soft dough.Knead well.  
2. Cover the dough with a wet muslin cloth and keep aside for 10-15 minutes. 
For the filling  
1.Combine all the ingredients and saute on a slow flame till the besan  ( gram flour) turns golden brown in colour.  
2.Cool completely and divide the filling into 5 equal portions.Keep aside.
How to proceed - 
1.Divide the dough into 5 equal portions.
2.Roll out each portion of the dough into 50mm ( 2" ) in diameter circle.
3.Place one portion of the filling in the centre of the each rolled dough circle and bring the ends together so as to seal the filling inside completely .
4.Roll out the stuffed dough to make the 100 mm ( 4 " ) in diameter circle taking care to ensure the filling does not spill out .
5. Prick the mathri all over with a fork.  
6.Repeat steps 2-7 with the remaining portions of the dough and the filling.
7.Deep fry the mathris in hot oil over a slow flame till they are golden brown in colour.

My niece Ruchi shares a very traditional and festive recipe called as gulgulay but in a very innovative way,she have used the leftover gulab jamun syrup for making this dish !
GULGULAY ( sweet plain flour fritters )
ingredients :
1 cup Gulab Jamun sugar syrup
2 cups ghee
2 cups plain flour  
method :
Heat ghee  in a pan,let it come to boil,and let it be on slow flame.
Mix in the flour and syrup to make a tight dough. Add little water if required. Make small round balls of the dough and deep fry in the ghee on high flame till brown in colour and little crispy. Enjoy hot gulgulays. 


Last but not the least my dear sister Rinku's recipes ,aah ! i luv her haath ka khaana ,how i miss her food ...luv  u  babes ..
Gatte ki Subzi(2 people)
Ingrediants : 
Besan flour - 1 cup
Red chilli powder 2 tsps
Turmeric - pinch
Jeera powder 2 tsps
Salt to taste
Yogurt - 1 tsp
Oil  - 1tbsp in gatta
ajwain to taste
water as required 
method :
Mix all the above ingrediants adding little water and make a dough.Divide the dough into small balls and roll each ball on a flat surface to make long thin rolls of gatta.
Put these rolls in boiling water.Cook for some time so that gatta is not raw.You can cut a gatta in between to see if its done.Strain the water from gatta and save the water.Let the gatta cool and then cut it into small pieces(approx half inch).
For seasoning :
Oil - 2tbsp
Hing - 1/4 tsp
salt to taste
Turmeric- 1 tsp
red chilli pwd- 1 tbsp
dhania pwd- 1.5 tbsp
green chillies, 1 finely chopped
curry leaves - 2-3
yogurt - 1/2 cup
cilantro ,handful
method :
Take a pan.Heat oil and add hing,curry leaves,green chillies.then add boiled gatta.Add red chilli pwd,turmeric,dhania powder,salt to taste.
Add yogurt and the water in which you boiled the gatta.let it simmer for some time.Garnish with cilantro.
Enjoy it with parathas/chapatis  or dal-baati.

Panchmel Daal (2 people)
Ingrediants :
Mung daal-1/4th cup
Split chilka green moong daal - 1/4 thcup
Tur daal -    1/8th cup
Chana daal- 1/8th cup or less
Masoor daal -1/8th cup or less
for seasoning-
ghee 2 tbsp
hing 1/4 tsp
mustard seeds - 1 tsp
cumin seeds - 1 tsp
Bay leaves - 1
Cinnamon stick,a small pc
red chilli powder to taste
Garam masala to taste
Lime juice to taste
salt to taste
cilantro,handful chopped.
method :
Wash the daals and soak for some time,may be 1 hr.Add turmeric,ginger,green chilli and pressure cook the daals  in a pressure cooker.
Heat ghee in a pan.Add hing,mustard,jeera,bay leaves,cinnamon sticks,cloves,red chilli powder,garam masala.add cooked daal.Add salt to taste and lemon juice.Sprinkle chopped cilantro.Serve hot.

Baati  ( 2 people)
Ingrediants : 
wheat flour - 2 cups
Sooji(rava)  : 1/4th cup
Hot oil/Ghee 3/4th cup
Ajwain 1/4 tsp
yogurt 1/4th cup
salt to taste
method :
Take  wheat flour in a bowl.Add sooji,yogurt,ajwain,salt,hot oil/ghee and make a tight dough(little hard).
Divide the dough in balls of  size little bigger than  a golf ball and press in the center with the thumb.
keep these balls in a baking tray.Preheat the oven.Bake for 45mins to 1 hour.Set the temperature initially at 350 deg farenheit.
Then eventually 
reduce the temperature to 250 degree Farenheit.In between every 10 mins turn the baatis for even baking.Soak the baatis in ghee and serve with panchmel daal and gatte ki sabzi.

Mirchi ka Thesa (2 people)
Ingrediants :
Small  Green chillies(12-15),garlic(1/2 cloves),salt to taste ,jeera ( cumin seeds ) -1/4 tsp ,oil - 2 tsps.

method :
1) Take little oil in a pan/tava.
2)  Add little jeera,garlic,green chillies.
3)  Saute till chillies becomes soft.
4)  let the mix cool down and add little salt to taste.
5)  Grind the mixture.

Papad mangodi ki subzi (2-3 people)
ingrediants :
Papad - 1 big
Mangodi - 1 cup(small size)
curry leaves- few 4-5 
chopped green chillies - 2 
hing - 1/4 tsp
mustard seeds - 1/2 tsp
jeera ( cumin seeds ) - 1/2 tsp
turmeric pwd - 1 tsp
red chilli pwd - 1 tsp
dhania pwd - 1tbsp
salt to taste
cilantro,handful chopped
Oil - 4 tbsp
water - 5/6 cups
method :
Heat oil in a pan.Break papad into pieces and fry them in oil and keep aside.In the remaining oil put hing,rye,jeera,green chillies,curry leaves.Add mangodi and stir continously
untill it becomes little brown in colour.Be careful as the mangodi may burn if not stirred continously.Add water.Then add turmeric,red chilli pwd,dhania pwd,salt to taste and fried papad.Let this simmer.This may take a while to cook(approximately 20-30 mins).Once done sprinkle freshly chopped cilantro and serve with rotis.

Thursday, August 04, 2011

Round up 1 - Flavours Of Rajasthan Event

Hi friends !! I am over the moon today, as finally i have finished drafting bits and pieces of all those dishes which i got for the Flavours Of Rajasthan Event .Today i am sharing all those wonderful rajasthani dishes which i got from worldwide.I have surprisingly recievd 71 entries including my co-sister Lavina who has recently started a blog,pls do check her blog for food recipes as well as her arts and crafts, also my friend Maha,she is very new to this blogger world ,she have just started writing a food blog and this is her first attempt too in participating for a food event,also the most exciting part is she made her first rajasthani dish and she gave me for tasting ,so i am the proof ;) trust me the dish was sooo mouthwatering ,i and my husband finished it off in no time. They both say that they are inspired by me and my blog and so they thought of starting one ,whoa ! i feel as if im on cloud nine :D.I am overwhelmed gals,i am so very touched ,thanx a bunch lavina and maha.
Have recieved 6 entries from non-bloggers they are my dear sister Rinku ,my niece Ruchi and my friend Silvi .All three have taken lot of efforts,inspite of their busy schedule they managed to nail some of the rajasthani dishes and specially i appreciate my friend silvi for trying a rajasthani dish which was very new to her,she have never ever tried this cuisine before but still she googled and tried one dish at her home .Hugs to you all gals :)
And ofcourse loads of hugs and kisses to all my blogger friends,thank you so much everyone for your delicious entries for my very first event.It was a pleasure hosting an event and i really appreciate everyone's efforts from bottom of my heart.I am too overwhelmed with the response,it was slow and steady initially but i guess later on it picked up into full swing.
I have divided the round up in 2 parts and will post one after the other as have recieved so many recipes which was going too long in one single post.I am posting the dishes as and when i got them .You can click on the recipe name for the recipes and if i have left out any entries pls pardon me , do let me now in the comment box or you can mail me, will immediately add them .
Now comes the real fun ,i simply luv the round ups,at the end finally all the Rajasthani delicacies from all over world with their different flavours , preparation and presentation comes and joins together...Last but not the least A BIG THANKS to Nayna for giving me this oppurtunity to explore my own religion which i came across through the state's authentic and traditional flavours !

Priti of Indian Khana have shared some of the gorgeous dishes... the very spicy and hot Rajasthani aam ka achar ( mango pickle ) , kheere ki sabzi . the traditional gatte ki sabzi , the authentic ,baati in oven and daal baati with khayri.
Santoshji of Santosh's Kitchen sent the delicious  signature dish of Rajasthan ...dal baati .
Aarthi of Yummy Tummy have shared 5 beautiful and mouthwatering rajasthani dishes..., kaande ki sabzi .,gatte ki sabzi,panchmela dal,rajasthani potato curry and rice kheer.
Anamika of Taste Junction shares her crispy mangode recipe,a green gram fritters,which are very inviting !
Raji of Vegeterian Tastebuds have sent her innovative badi ki sabzi,which is yet another speciality of rajasthan.

Nayna of Simplysensationalfood who is the owner of this event have sent us the  amazing potato and peas curry  and sweet delicacy mohanthal :)

Deepa of Hamaree Rasoi shares her fabulous mouthwatering missi roti with us ..
Priya of Priya's Easy N Tasty Recipes have sent 3 of her delicious Rajasthani dishes ..jaiselmeri chane,missi roti and kale chane ke chole .

Shobha of Food Maaza have shared the amazing and inviting moong dal puri and aloe vera curry.

Puja (Aipi ) of USmasala have shared the mind blowing rajasthani delicacy ,imarti ,such a delicious sweet dish !

Khushi of YummyFood have shared her mindblowing home made  malpuas and rasgulla dishes.

Sravani of Srav's Culinary Concepts shares beautiful kande ki sabzi as a rajasthani side dish.
Kande Ki Sabzi.JPG

Sukanya of Saffronstreaks shares her amazing jodhpuri gatte ka saag ...

Anjali from Spice And Sugar Tales shares the famous and delicious malpuas with rabdi,the authentc combo ..

Khushi from A Girl's Diary have shared her home made rasgulla and malpua recipes...both the dishes looks super yumm..

Manisha from Degchi have sent us some of the authentic and delicious rajasthani delicacies... gahun ka kheech, moti roti ,dal - bati ,and churma ke ladoo.
gahun ka kheech.jpgmoti roti.jpg
churma ke ladoo.jpgdal bati_thumb[3].jpg

Shylaja from South Indian Recipes is here with the wonderful sweet dish , badhusha.

Denny from Oh Taste N See shares the fantastic spicy rajasthani dal banjari dish.

Pinky of Pink's Recipe Diary who have participated first time here for an event in this blogosphere shares the mouthwatering rawa khaman .

Rohini of Love and Calories shares the fabulous missi roti ,a rajasthani spicy and tasty bread.

Nupur from UK-Rasoi have sent a lovely gatte ki sabzi with palak ,an amazing twist to the authentic dish.

Deepika from My Life and Spice sends us the finger licking gatte ki kadhi and rajasthani missi roti.