22
Sep 17

Paneer (cottage cheese) ka kheer

Our food today getting internationalized; I would like to revive India’s traditional culture of eating home cooked food, the “Paneer ka kheer” mostly prepared in Bengali houses, but now you can share this in your kitty party and your party will become special…

It can also be prepared on the occasion of Navratri or Durga pooja or any festival as a phalahari recipe.

Its taste is really-really extraordinary and can be prepared quickly if you have ready paneer in your hand.

Ingredients:

  • Paneer: 200 gm
  • Milk: 1 liter
  • Sugar: 50 gm
  • Green cardamom powder: 1 teaspoon
  • Pistachio: 12-15 no.
  • Cashew nut: 12-15 no.
  • Saffron: 1 pinch

Preparation:

  1. Crumble paneer and keep aside.
  2. Chop pistachio and cashew nut, Keep aside.

Method:

  1. Take a wide mouth heavy bottom pan; apply some ghee (clarified butter) at the base and inner wall of the pan, pour the milk into the pan and allow it to boil on high flame, keep stirring and scraping the sides of the vessels at regular interval after 10-12 minutes it reduces to half of volume, don’t forget to scrap and stir continuously.
  2. Add saffron and sugar; reduce the flame, when milk starts getting thick consistency (see photo), within couple of minutes add cashew nut.
  3. Add crumbled paneer and allow it to boil on high flame, keep stirring, when it will become thick, add cardamom powder, now put off the flame, and allow it to cool.
  4. Serve hot in serving bowl. Decorate with Pistachio. Keep it into refrigerator for an hour or two.
  5. Now, Paneer (cottage cheese) ka kheer is ready to serve.
Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer

Ingredients

Ingredients

pour the milk

pour the milk

Add saffron and sugar

Add saffron and sugar

Add saffron

Add saffron

Add saffron

Add saffron

add cashew nut

add cashew nut

Add crumbled paneer

Add crumbled paneer

Add crumbled paneer

Add crumbled paneer

add cardamom powder

add cardamom powder

put off the flame

put off the flame

allow it to cool

allow it to cool

Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer


14
Sep 17

Lauki (bottle gourd) kulfi

Should I prepare ‘Saffron elaichi kulfi’ for the summer days? Nahh…mango kulfi? Predicable. Jack fruit kulfi? No it’s again fruit, and then here I prepared something from vegetable. Yes, it is lauki kulfi; the bottle gourd, which is good for summer, very light in stomach and have so many nutritional value.

Ingredients:

  • Full cream milk: ½ liter
  • Khoa/Mawa: 100 gm
  • Sugar: 100 -150 gm
  • Green cardamom: 7-8 no.
  • Pistachio: 15-18 no.
  • Color (optional): Apple green

Preparation:

  1. Peel off and grate lauki, keep aside.
  2. Slice pistachio thinly, keep aside.
  3. Peel off green cardamom, make powder, and keep aside.

Method:

  1. Take a wide mouth heavy bottom pan; apply some ghee (clarified butter) at the base and inner wall of the pan.
  2. Pour the milk into the pan and allow it to boil on high flame, keep stirring and scraping the sides of the vessels at regular interval. Boil the milk for 5-7 minutes, so that it reduces to half, add lauki (bottle gourd), further boil it for 4-5 minutes till you get it thicker, add sugar and  let it boil for couple of minutes.
  3. Add Khoa, stir it continuously till it starts boiling, add half of pistachio and green cardamom powder, and let it boil for couple of minutes. Put off the flame.
  4. Allow it to cool, blend the prepared mixture for a while, add ¼ quantities of pistachio into it; pour this mixture into the cup/kulfi-mould decorate with left out dry fruits, freeze the kulfi for 6-8 hours.
  5. Now, ‘Lauki (bottle gourd) kulfi’ is ready to serve, you can serve directly.
Lauki (bottle gourd) kulfi

Lauki (bottle gourd) kulfi

Lauki (bottle gourd) kulfi

Lauki (bottle gourd) kulfi

Ingredients

Ingredients

add lauki (bottle gourd)

add lauki (bottle
gourd)

boil it for 4-5 minutes

boil it for 4-5 minutes

Add Khoa

Add Khoa

, add half of pistachio and green cardamom powder

, add half of pistachio and green cardamom powder

Put off the flame

Put off the flame

blend the prepared mixture

blend the prepared mixture

add ¼ quantities of pistachio

add ¼ quantities of pistachio

pour this mixture into the cup/kulfi-mould

pour this
mixture into the cup/kulfi-mould

pour this mixture into the cup/kulfi-mould

pour this
mixture into the cup/kulfi-mould

Lauki (bottle gourd) kulfi

Lauki (bottle gourd) kulfi

Lauki (bottle gourd) kulfi

Lauki (bottle gourd) kulfi

Lauki (bottle gourd) kulfi

Lauki (bottle gourd) kulfi

Lauki (bottle gourd) kulfi

Lauki (bottle gourd) kulfi

Lauki (bottle gourd) kulfi

Lauki (bottle gourd) kulfi


02
Sep 17

Anwala ka murabba (Gooseberry murabba)

Growing up in small town of Bihar at Barh; I remember grand-parents pricked the gooseberry and prepared ‘Gooseberry murabba’, and used to be busy for this work about 5-6 days in the season (winter) of anwala.

They prepared this murabba and stored in a big glass jar to be used in summer afternoon for their family; we eat daily one ‘murabba’ and ‘Bel ka sharwat (Aegle marmelos drink)’ in the summer afternoon to protect ourselves from the rowdy summer and loo.

It was so yummy that it is difficult to wait till afternoon, but …

Ingredients:

  • Anwala: 400gm.
  • Sugar: 400 gm.
  • Citric acid: 2gm (½ teaspoon)
  • Salt: 2%
  • Alum: 1 teaspoon (optional)

Preparation:

  1. Take a big mixing bowl; put 1 tablespoon of salt and ½ liter of water, make solution and dip anwala in it, it is necessary to change water daily for 2-3 days.
  2. Prepare solution of alum powder and water and dip anwala for a day; clean anwala into running water and prick them using fork from your kitchen, take a muslin cloth, tie anwala in this cloth keep aside.

Method:

  1. Boil the water in a pot; immersed and rotate the tied anwala for 2-3 minutes, take it out and put on the strainer, for couple of minutes.
  2. Take a mixing bowl /jar; put half quantity of sugar then layer the anwala, again put the reaming sugar, cover and keep aside for a day.
  3. Next day take out anwala from the bowl, keep aside.
  4. Make sugar syrup (two thread consistency) from left out sugar solution on medium flame; put anwala into the syrup, bring it to boil, remove and keep aside for a day again.
  5. Check next day the sugar syrup consistency if it is diluted; boil it to make it of one thread consistency and store in clean and dry glass jar.
  6. Anwala ka murabba (Gooseberry murabba) is ready to be served.
  7. Note: the process is elaborate, but it needs only 4-5 minutes daily for a week.
Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Ingredients

Ingredients

make solution and dip anwala

make solution and dip anwala

Ingredients

Ingredients

prick them using fork

prick them using fork

prick them using fork

prick them using fork

tie anwala in this cloth

tie anwala in this cloth

put half quantity of sugar then layer the anwala

put half quantity of sugar then layer the anwala

again put the reaming sugar

again put the reaming sugar

Next day take out anwala

Next day take out anwala

Make sugar syrup

Make sugar syrup

put anwala into the syrup

put anwala into the syrup

bring it to boil

bring it to boil

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)


28
Jun 17

Sweet sattu sharbat (sweet protein drink)

Sattu is invented by laborers working in the fields for long years ago, since they needed an affordable filling and wholesome meal. It is high in protein content, hence it is ideal for those people, that’s why once upon a time it is called poor men’s food, but this humble sattu is packed with nutrients and actually a wonder food with loads of health benefits.

Making chana ka sattu is a time taking process; I used here ready sattu flour from Bihar but if you don’t have, just grind the roasted chana dal into fine powder, sieve it and use it.

No need to cook, just mix it with water in a glass, eat sattu in any form either ‘Sweet sattu sharwat (sweet protein drink)’ or ‘Salted sattu drink (salted protein drink)’, it’s a great hydrating and cooling drink and for fitness freaks, a post workout protein kick. It is in fact more hydrating than water, so bye-bye to heat stroke with this sattu recipe…

Ingredients:

  • Sattu: 3-4 tablespoon
  • Water: 200-250 ml
  • Sugar/Jaggery: 3 tablespoon (as per taste)
  • Black salt: 1 pinch (optional)
  • Almond: 6-7 no.
  • Green cardamom: 1no.

Preparation:

  1. Slice the almond, keep aside.
  2. Peel off green cardamom and grind to powder, keep aside.

Method:

  1. Take a mixing bowl, put sattu, salt and sugar, add water in small quantity to avoid lumps and make smooth paste. Now add more water/chilled-water as per your choice of consistency; add sliced almond and cardamom powder.
  2. Transfer into serving glass, decorate with sliced almond and enjoy…
Sweet sattu sharbat (sweet protein drink)

Sweet sattu sharbat (sweet protein drink)

Ingredients

Ingredients

put sattu, salt and sugar

put sattu, salt and sugar

add water

add water

add water

add water

add sliced almond

add sliced almond

add sliced almond and cardamom powder

add sliced almond and cardamom powder

Transfer into serving glass

Transfer into serving glass

Sweet sattu sharbat (sweet protein drink)

Sweet sattu sharbat (sweet protein drink)

Sweet sattu sharbat (sweet protein drink)

Sweet sattu sharbat (sweet protein drink)

Sweet sattu sharbat (sweet protein drink)

Sweet sattu sharbat (sweet protein drink)


06
Jun 17

Jack fruit kulfi

Phew, it was so tiring and scorching summer in Kanyakumari. Tamil Nadu is known for its hot, humid, horrendous summer and practically non-existent winter in most part of it.

But just today I realized that summer is not a bad thing after all, we have variety of fruits in the summer in contrary I love summer “I can eat all types of ice-cream, kulfi and the variety of drinks.

And I have fallen in love with ‘jack fruit kulfi’ so yummy…

Just indulge yourself to prepare the frozen dessert, which is healthier too.

Summer can never be fun without ice cream, everybody’s heart get dancing after taking ice-cream.

This kulfi was really appreciated by my family members, it was finished same day.

Ingredients:

  • Jack fruit: 10-12 seed
  • Full cream milk: ½ liter
  • Khoa/Mawa: 100 gm
  • Sugar: 80-100 gm
  • Makhana (Fox nut):  15-20 no.
  • Cashew nut: 10-12 no.
  • Green cardamom: 3-4 no.

Preparation:

  1. Dry roast fox nut till it gets crisp. Allow to cool, grind coarsely along with half quantity of cashew nut. Keep aside.
  2. Slice thinly the rest half quantity of cashew nut, keep aside.
  3. Peel off green cardamom, make powder, and keep aside.
  4. Deseed the jackfruit, and grind the pulp till smooth paste, keep aside.

Method:

  1. Take a wide mouth heavy bottom pan; apply some ghee (clarified butter) at the base and inner wall of the pan.
  2. Pour the milk into the pan and allow it to boil on high flame, keep stirring and scraping the sides of the vessels at regular interval after 7-8 minutes it reduces to half of volume, don’t forget to scrap and stir continuously.
  3. Add Khoa and sugar; reduce the flame, when milk starts getting thick consistency (see photo), within couple of minutes add mixture of coarsely grinded fox nut and, cashew nut.
  4. Milk starts to solidify, it will become thick, now put off the flame, allow it to cool, add cardamom powder and blend the mixture. Add jack fruit pulp and blend again add ¼ quantities of dry fruit into it; pour this mixture into the cup/kulfi mould decorate with left out dry fruit, freeze the kulfi for 6-8 hours.
  5. Now, Jack fruit kulfi is ready to serve.
Jack fruit kulfi

Jack fruit kulfi

jack fruit

jack fruit

Ingredients

Ingredients

Dry roast fox nut

Dry roast fox nut

Pour the milk into the pan

Pour the milk into the pan

Deseed the jackfruit

Deseed the jackfruit

grind the pulp till smooth paste

grind the pulp till smooth paste

Add Khoa

Add Khoa

Add Khoa and sugar

Add Khoa and sugar

add mixture of coarsely grinded fox nut and, cashew nut

add mixture of coarsely grinded fox nut and, cashew nut

add mixture of coarsely grinded fox nut and, cashew nut

add mixture of coarsely grinded fox nut and, cashew nut

Milk starts to solidify

Milk starts to solidify

it will become thick

it will become thick

jack fruit pulp and solidify milk

jack fruit pulp and solidify milk

Add jack fruit pulp and blend again

Add jack fruit pulp and blend again

mixture

mixture

add cardamom

add cardamom

20170425_150905

pour this mixture into the cup/kulfi mould

pour this mixture into the cup/kulfi mould

Jack fruit kulfi

Jack fruit kulfi

Jack fruit kulfi

Jack fruit kulfi

Jack fruit kulfi

Jack fruit kulfi