Bread cigars

Today's dish was a creativity flowing in my kitchen and hopefully it was moulded  pretty good which i never thought it would.I had a lunch potluck  party with some of my blogger friends a week back and the starters were on me so i decided to try and innovate a  new dish ,had babycorns at home so i wanted to try something with them,i had hardly used babycorn all this while and thought why not give it a try with these little beauties.Bread and babycorn are so common and vibrant ingredients that anyone can create their own personal best out of it.I reckon you can even try baking the bread rolls instead of frying and that would be more healthier ,on the other note one can use brown breads instead of white bread for the healthy variation.Deep frying is always so luxurious method and hence without a thought i jumped over to fry these cigars :D .I made some paste salad for the potluck as well which is my next post,see you then,have a nice weekened people .

approx for 3-4 ppl
ingredients :
10-12 slices of sandwhich bread
10-12 babycorns ( slice ,sprinkle salt and ltl garam masala on the babycorns )
1/2 cup plain flour ( maida )
garam masala to taste
1 cup shredded cheese
salt to taste
for the spread :
1 tbsp tomato ketchup
3 tbsp chilli garlic paste ( i used ready made red chilli garlic paste )
black pepper to taste
method :
Trim the edges ( the brown parts ) of the bread slices.Make the spread by mixing the the tomato ketchup ,chilli garlic paste ,a pinch of salt and pepper .Steam the bread slices and roll them with a roller pin to flatten them ,spread a tbsp of sauce - paste mixture all over one side,spread some cheese all over,place a slice babycorn in one end and start rolling the bread  like a cigar or a pipe .Mix plain flour with very little water to make a medium thick paste . Dip the bread rolls in the flour paste and deep fry till golden brown in colour .Drain on the paper towel and serve hot with ketch up or chilli sauce.

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.