Mithas e-guftagu from India's masterchef 1

rabdi

phirni

Pardon me ! Warm new year wishes to each and everyone of you from Palate Corner .So here i come after a long long long break as i moved from Australia to India and finally after the helluva time i am back to my blogging,also  my apologises for not blog hoping these days, was really tied up and had no proper net connection .I did had a chance to meet many food bloggers in bangalore which was super amazing and unbelievable .I am sure everyone must be aware of it and ofcourse the credit goes to Facebook.As everyone knows India's masterchef 2 is also finished and i am glad that this time i had a chance to follow,the last few months of this show and am very happy for India's 2nd masterchef Shipra Khanna ,she is very well deserved candidate but on the other hand i  liked Shazia  a lotz,i thought she'll be the masterchef of this season.Anyways recently i went through  the website of India's masterchef and i was very disappointed as they had posted very limited recipes unlike Australia's masterchef and i desperately wanted one of the  recipes but i was unable to hunt on their site ,when i was browsing i found this dessert on India's Masterchef 1 site and i quite liked the name though  the elements in the dish r very common and familiar to all ,but to be very frank i never thought of assembling all those elements together ,so inspite of being common and simple dish it looked extremely beautiful and delicious.I assembled this dish with ma own measurements and method unlike the original recipe .This dish was actually made on my second blog anniverary which was in last week of decemeber,Yess !! I have completed 2 long years of blogging and cooking up these yummy dishes but had been sheepishly lazy to blog about it,so without any much ado lets go straight to the yummylicious recipe .
approx for 4-5 ppl
ingredients for phirni :
1/2 litre full cream milk
1/2 cup  sugar
3 tbsp basmati rice,washed and drained
1 tsp cardomon pwd
1/2 tsp rose water
1-2 tbsp mixed sliced nuts - almonds,cashews,pistachios,chiroli
3-4 strands of saffaron soaked  in 1tsp of warm milk
method :
Boil milk ,lower the flame and simmer for 10-15 mins.Meanwhile drain the soaked rice and grind it to a coarse powder form and keep it aside,once the milk is simmered for a while then add this powdered rice and stir it for a while,let it simmer till the rice cooks well enough and becomes soft and mushy.Once the rice is cooked,add sugar and mix well,keep stirring as the rice gets thickened in the milk and it may stick to the bottom of your pan so occassionally keep stirring.After the sugar gets dissolved add cardomon pwd ,kesar and when the phirni is cooled down add  rose water.

ingredients for rabdi :
1 cup milk ( full cream )
3 tbsp grated khoya
3-4 tbsp sugar
a pinch of cardomon
1-2 strands of saffaron
method :
Mix milk and grated khoya together,simmer it for a while ,keep stirring occassionally.Add sugar according to your taste ,once the milk gets thick enough ( yet pourable) add cardomon pwd and saffaron ,mix well and keep it aside.The thick rabdi is ready.

ingredients for crispy sevaiyan:
1/2 cup thin sevaiyan ( i used mtr roasted vermicilli as i didnt had sevaiyan )
2 tsp ghee
1/2 cup sugar
method :
Mix sugar and very little water just to soak the sugar and boil and make a sugar syrup of two thread consistency.Heat ghee and fry sevaiyan to golden brown colour.In the sugar syrup add the roasted sevaiyan and mix well for 1-2 mins.Turn off the gas and your crispy sevaiyan are ready.

Assembling the dish :
Take a bowl / wine glass add half the glass phirni,top it with some sliced/chopped dry fruits ,sprinkle it with a tbsp of sevaiyan ,to top it add a tbsp of rabdi  and garnish with some more dryfruits.Keep the dish for some time in refrigerator and chill well before serving.Mithas-e guftagu is ready to eat.

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.

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.

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 ...
1.Choorma
2.Methi ki launji
3.Panchmel dal
4.Bati
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.


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 .

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.)

Ingredients

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

Directions

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

Cloves-2

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.