24
Jan 20

Phirni/Firni (Classic Rice pudding)

Phirni/Firni is a rice pudding originated during the Mugal Empire in India, popular in many countries too as UK, Pakistan, Thailand, Bangladesh Iran etc; never goes out of… perfect royal dessert for cool party or professional gathering… it is loved by all as it is soul satisfying. Traditionally it is served chilled in earthen bowl/ clay pot, which is called sakore; cooking this is  not a tedious task and the appearance is so inviting…

Ingredients:

  • Rice: 50 gm (basmati)
  • Milk: 1 liter
  • Sugar: 50 gm
  • Green cardamom: 3-4 no.
  • Almond: 15-17 no.
  • Saffron: 1 pinch
  • Condensed milk: 200 gm (optional)

Preparation:

  1. Clean and wash rice. Soak the rice for minimum 1 hour, Keep aside.
  2. After an hour; dry on kitchen towel for 20-30 minutes, grind coarsely, and keep aside. (You may prepare in advance and store for2-3 days at normal temperature or in the refrigerator for a week.
  3. Slice almond, peel off and grind green cardamom, keep aside.

Method:

  1. Boil the milk till becomes half; add grounded powder into the milk. Stir it continuously, add saffron and dry fruits.
  2. Continue to cook 10-15 minutes on lower flame, keep stirring at interval, when rice is done and become soft, add sugar, green cardamom powder, and keep stirring.
  3. Note: if you are going to use condensed milk, need not to add sugar.
  4. Add condensed milk and boil it, stir it continuously. Put off the flame.
  5. Transfer this into small earthen pot/small bowl; decorate it with sliced dry fruit and saffron.
  6. Transfer it to serving bowl, allow it to cool to room temperature, transfer it to refrigerator.
  7. Keep in refrigerator for an hour or two, serve it chilled.
Phirni/Firni (Classic Rice pudding)
Ingredients
add grounded powder
add saffron
add saffron
add dry fruits
keep stirring at interval
rice is done
add sugar
Add condensed milk
add green cardamom powder
add green cardamom powder
Put off the flame
Phirni/Firni (Classic Rice pudding)

21
Nov 19

Kashmiri Aaloo (Kashmiri potato curry)

The recipe looks very appealing, isn’t it? And whenever I served it on dining table our friends and family appreciated it; even children demanded that he wanted to eat just this dish. My husband told me every time to cook walnut potato curry, whenever I hosted a dinner or lunch for friends or relative. The recipe is really very scrumptious. A special recipe…

Ingredients:

  • Potato: 500 gm (walnut size preferably, if not available make pieces of walnut size)
  • Curd (yogurt): 500 gm.
  • Milk: 1 cup
  • Water: 1 cup
  • Fennel seed: 2 table spoon
  • Ginger paste: 2 teaspoon
  • Black pepper: 10-15no.
  • Cinnamon: 1” stick
  • Black cumin: 1 teaspoon
  • Walnut (roughly crushed): 2 tablespoon
  • Walnut: 4-6 pieces
  • Mustard oil: 150 gm (for deep frying potato)
  •  Salt: 1 teaspoon
  • Turmeric powder: 2 pinch
  • Mint leaves: 2-3 twig
  • Coriander leaves: 20 gm.

Preparation:

  1. Take about 90% (keep 10% for seasoning) of black cumin, black pepper and fennel seed and make a ‘mixed powder’ in grinder, keep aside.
  2. Peel off potatoes; prick it all over with help of fork, keep this into salted water for 20-30 minutes, shown as in photo.
  3. Beat curd with milk and water into big bowl or blend them thoroughly, ensure that there are no lumps in it or (you can mash it with the help of sieve) keep aside.

Method:

  1. Take wok (kadhahi) heat oil, when it starts to smoke, fry the potatoes on medium flame till it become light golden in color. Take it out, Keep aside.
  2. Take another wok/fry pan; put 50 gm. of oil, when it starts to smokes add black cumin, black pepper and cinnamon, sputter for few seconds add ginger paste put off the flame. After couple of minutes add blended curd mixture; stir continuously otherwise curd will coagulate, continue to cook on medium low flame till boiling, add salt, ‘mixed powder’, walnut and roughly crushed walnut and keep cooking at minimum flame.
  3. Re fry the potatoes for couple of minutes on high flame till the outer layer of potatoes gets golden brown color; add directly into the another wok where curry is being cooked on minimum flame (the theory is that the hot potatoes absorb the flavor and aroma from hot gravy).
  4. Add mint leaves(here used mint powder and coriander powder) and turmeric powder; continue cooking on low flame with lid on for about 7-8 minutes till desirable consistency of gravy comes.
  5. Add chopped coriander leaves and serve with Rice, Chapatti, Poori, Naan, Paratha etc…
Kashmiri Aaloo (Kashmiri potato curry)
Ingredients
Peel off potatoes; prick it all over
fry the potatoes
light golden in color
add black cumin, black pepper and cinnamon,
add ginger paste
add blended curd mixture
add salt
mixed powder’
add salt, ‘mixed powder’, walnut and roughly crushed walnut
keep cooking at minimum flame.
Re fry the potatoes
Add mint leaves
Add mint powder and coriander powder
continue cooking on low flame
Kashmiri Aaloo (Kashmiri potato curry)
Kashmiri Aaloo (Kashmiri potato curry)
Kashmiri Aaloo (Kashmiri potato curry)
Kashmiri Aaloo (Kashmiri potato curry)
Kashmiri Aaloo (Kashmiri potato curry)