Sheer Khurma. (Sevai And Milk Sweet)

Sheer Khurma. This is one of the very famous sweet dish in every muslim family's. I still remember when ever any festival comes my elder sis use to cook sevai first and then other things, and that is the first dish we all use to eat in the breakfast. I always use to fight with my sis why do you serve sweet first, as you know i don't like sweet and her reply use to be start the day with sweet so that your day is good as sweet. I have already one post of sheer khurma, that is the thick version. To make it little different from the usual one, I have added more milk and khova so that it can been serve as a cold sevai drink...

Ingredient's

1/2 thin sevai 

1/2ltr milk 

5tbsp sugar 

2tbsp khova 

1 cardamom, 1 clove

3tbsp ghee 

4 to 5 tbsp dry fruits (almond, cashew, Rinsin)

Cooking Method

In broad pan, add ghee, when the ghee is hot, add cardamom, clove and 2tbsp of dry fruits. fry them to the lite golden brown.

Add khova and fry till the khova is melted, then add milk, mix it and bring to boil 

When the milk is boiling, add sugar, low the flame and add sevai, allow them to cook for 2 to 3mintues, keep stirring in between. 

Take sevai of the stove, and add left over dry fruits and cover the lid. allow them to cool it down. 

Sreve Warm or Cold.

Merry Christmas...Vanilla & Almonds Muffins

Yooo.... It's Christmas time. Merry Christmas to all my blogger friends and readers. Whenever i think of Christmas, only one thing comes to my mind is lots of colors, celebration , shopping , gifting, baking and baking... This time i have planned to celebrate Christmas very simple, may be i will go out for dinner with my hubby or I will cook something never tried before at home. I am saving my celebration to have blast on New Year eve.

Ingredient
1 cup of all purpose flour
80 gm unsalted butter
1/3 cup sugar
1/3 cup milk
1 tsp vanilla essence
1 egg, 2 pinch of salt
1 tsp baking soda
3 tbsp Almond flakes
2-3 tbsp tooty frooty

Baking Method
Preheat the oven for 10 minutes at 180c. In a large mixing bowl, add butter and sugar. Beat till it becomes light and creamy, add in egg, vanilla essence and milk, mix well till it becomes fluffy. In a separate mixing bowl add flour, baking powder, salt, tooty frooty, mix them together nicely. Now add the mixed flour into the wet ingredients, beat till all the ingredients are combined well.

The batter should not be too thick neither too thin. Grease the muffin cup with butter. Now fill the muffin cups till half with batter and then add a layer of almonds flakes. On top of it add some more batter. Then bake in the preheated oven for 20 to 25 minutes at 180c. Allow it to cool in room temperature for 10 to 15 minutes before taking it out from the tray. Serve warm or cold. In this batter you can make 6 to 8 muffins.

Gajar Ka Halwa (Carrot Sweet)

Gajar ka halwa is a very popular Indian dessert made with carrots. Gajar ka Halwa is an unavoidable part of the menu. When served hot, the Gajar Ka Halwa tastes wonderful. It is simply the prefect sweet dish to be relished post dinner.
On my hubby's birthday i made his favorite gajar ka halwa. Usually i cook this halwa very often but never felt like taking picture, to remember my hubby's 2nd bithday after our marriage. I took a picture, this will always remind me of what i cooked on this special day... Even i made his favorite cake, food, and drinks too. As usual he love's the food what i cook.. :)

Ingredient's
Carrots -250 grams
Milk -3/4 cup (boiled)
Sugar - 1/4 cup
Cashew nuts -5-6
Raisins 6-8
Cardamom -3
Ghee -2 tbsp
Khova 100 grams

Cooking Method
Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts. Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes. Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed. Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms, raisins and khova. Mix well. Remove from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

Suji Ka Ladoo

Though quick and easy to cook, this Indian dessert is very tasty and also hugely popular. It's perfect to make when time is short but you still want a special dessert. These ladoos can also be prepared on the occasion of any festival. These ladoos are very delicious and can be stored for even 15 to 20 days.

Ingredients:
500 gms Sooji/ Rava
6 tbsps ghee
300 gms sugar
500 ml milk
3/4 cup mixture of cashews, almond, raisin and dry cocnut

Preparation:
Heat a deep pan on a medium flame and when hot add the ghee. When it melts, add the cashews, almond and rasins and fry for 2-3 minutes. Drain with a slotted spoon and remove onto paper towels. Keep aside for later. In the same ghee, add the Sooji and mix well. Roast the Sooji (stirring frequently) till it begins to turn a very light golden color and give off a faint aroma. Add the sugar and mix well. Now gently add the milk, stirring all the while to prevent lumps from forming. If any do form, make sure to break them with the back of the stirring spoon so you get a smooth paste-like consistency. Cook the mixture till it is thick and begins to come away from the sides of the pan. Add the dry fruits and dry coconut now and mix well. Turn off the fire and allow the mixture to cool till you are able to comfortably handle it. Now form the mixture, a little at a time, into lime-sized balls (Laddoos). Press gently but firmly with lightly greased palms to ensure they have no cracks and are firm and smooth. Arrange the Laddoos on a lightly greased platter as you prepare. The Laddoos will become firmer if left alone for approximately half an hour. They are now ready to serve or store for later. Keep in an airtight container for upto 1 week.

Baked Stuffed Capsicum

Capsicum is a genus of flowering plants in the nightshade family, Solanaceae. Its species are native to the Americas, where they have been cultivated for thousands of years by the people of the tropical Americas, and are now cultivated worldwide. Some of the members of Capsicumare used as spices, vegetables, and medicines. The fruit of Capsicum plants have a variety of names depending on place and type. They are commonly called chilli pepper, red or green pepper, or sweet pepper in Britain, and typically just capsicum in Australian, New Zealand, and Indian. The large mild form is called bell pepper in the U.S. and Canada. They are called paprika in some other countries (although paprika can also refer to the powdered spice made from various capsicum fruit). The generic name is derived from the Greek word καπτο (kapto), meaning "to bite" or "to swallow.
Capsicum fruits and peppers can be eaten raw or cooked. Those used in cooking are generally varieties of the C. annuum and C. frutescensspecies, though a few others are used as well. They are suitable for stuffing with fillings such as cheese, meat or rice.
They are also frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes. They can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces. (Sources From Wikipedia)

3 to 4 Capsicum (simlamirch)
2 boiled potatoes
1 Onion finely chopped
1/4th tsp turmeric powder
Red chili powder to taste
1/4th tsp Garam masala
1/4th tsp Dry mango powder (amchur) Cashew 4 to 5
Salt To Taste
Oil for frying

Preparation:
Wash the capsicum and remove the inner part of it and apply oil and set aside
In a bowl mash the potatoes, now add all the ingredients with it , mix it nicely , In a fry pan add 2tbsp oil and fry the mixture for 5 minutes. Then take the capsicum and fill the mixture and keep cashew and apply oil on top. Take a baking tray and place the stuffed capsicum, bake in a Pre-heat oven for 30 minutes in 185c.
Garnish the stuffed capsicum with coriander leaves and. Serve hot.

Raisin Bread

I love fresh made bread. You can make all sorts of great bread but a recipe I particularly like is a good raisin bread. I could eat a whole loaf. Anyway here is a great raisin bread recipe that you can make it easily... I must thanks to Priya for telling me how to bake bread.. First time i baked bread and thank god it came out very well..:)

Ingredient's

1tbsp active dry yeast

1/4 cup warm water
1 cup raisins
1/4 cup soft butter
1/4 cup sugar
1 1/2 teaspoons salt
1/2 cup scalded milk
3 3/4 cups all-purpose flour
2 eggs, beaten

Preparation
Dissolve yeast in warm water. In a large bowl, combine raisins, butter, sugar, salt, and hot milk, stir to dissolve the sugar. Let mixture cool to lukewarm. Stir in 1 1/2 cups of the flour, beat well. 

Add yeast mixture and the beaten eggs, mix to blend well. Add enough of the remaining flour to make a soft but stiff dough. 

Turn out onto a lightly floured surface and knead for about 10 minutes, until dough is smooth and elastic. Place dough in a lightly buttered bowl, turning once to grease the surface. 

Cover with a clean dish cloth, let stand in a warm place until doubled in bulk, about 1 1/2 hours. 

Punch dough down and divide into 2 portions. Cover and let rest for 10 minutes. Shape into a round. and place it in a baking tray. Cover and let rise again for about 45 to 60 minutes, until almost double. apply some butter on the dough. 

Bake at 175 degree for 25 minutes in a pre heated oven, placing foil over loaves the last 10 minutes, if loaves are getting too brown. Remove loaves from pans and let cool on racks.

Iam Sending this to witwokandwisdom of witwokandwisdom

Mix Fruit Custurd

Ingredient's

1/2 ltr milk

2tbsp of custard powder

3tbsp of sugar

For Garnishing

1/2 apple, 1 banana, 1 small pomegranate, 10 cherry's, 20 white grapes  

100gram of , cashew, Almond, Raisin

Cooking Method

Mix 2tbsp of custard powder with 3tbsp of milk taken from 1/2 ltr milk, to form a paste

Boil the remaining milk and then add 3tbap of sugar

Add the custard paste slowly to the boiling milk, stir continuously for 1 to 2 minutes

Except cheey's and greaps, cut all the fruits and dry fruits in to small pieces

Let it cool for 30 minutes, then add dry fruits and fruits mix it . Keep it in the fridge for 1-2 hours

Serve cold with Ice cream or as it is.

Paneer Butter Masala

I can eat Paneer Butter Masala almost every day, but this saturday, our cravings were at a peak-time high as there was light rain outside. Everyone knows I just love Paneer Recipes, and this weekend I decided to make the eternal favorite Paneer Butter Masala, that velvetty-smooth gravy that has all the goodness of indian spices combined with cubes of cottage cheese and garnished with cream and coriander
Paneer Butter Masala is similar to other paneer gravies, except that as the name implies, it is more rich due to butter and the gravy is thickened by using onions, tomatoes and cashew paste rather than just cream. You cannot go wrong with this, try and see the results:)

Ingredients:

125 grams paneer
1 tomato (grind to a fine paste)
2 onions (grind to fine paste)
1 tsp Cumin Powder
1 tsp Dhania Powder (coriander powder)
1 tsp ginger garlic paste
3 cloves
2 tsp cashews paste
1 Cinnamon stick
1/2 tsp Garam masala powder
1/4 tsp chilli powder
3 Tsp Yogurt
Coriander leaves
4-5 tsp butter
Salt to taste

Cooking Method:

Grind cloves, cinnamon to fine powder
Heat oil, fry few paneer cubes on medium heat until golden brown. Set the paneer pieces aside.
Grate remaining paneer and keep it aside
Heat oil or butter, fry onions, ginger garlic paste, for 3 minutes.
Add tomato paste and simmer for 5 minutes.
Add cashews paste, Dhania powder, Cumin powder, garam masala powder, salt,chilli powder, extra butter and masala powder from step 1.
Add yogurt and stir until gravy becomes thick. Add fried paneer cubes, grated paneer add 1/2 -1 cup water and simmer for 5 minutes , until all the flavour is absorbed into paneer.
Serve hot garnished with coriander leaves.

Apple n Dry Coconut Custard

Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce to a thick pastry cream. The most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. 

Cooking custard is very easy, this is one of my favorite desserts, i love the aroma of vanilla in it.. on this busy weekdays i manage to prepare one dessert which made my hubby happy. All i want is his happiness , i  think every married women wants that.. hehehhehee.

Ingredient's

1/2 ltr milk

2tbsp of custard powder

3tbsp of sugar

For Garnishing

100gram of , cashew, Almond, Raisin

3tbsp of grind dry coconut

2 apple, cut in to small pieces  

Cooking Method

Mix 2tbsp of custard powder with 3tbsp of milk taken from 1/2 ltr milk, to form a paste

Boil the remaining milk and then add 3tbap of sugar

Add the custard paste slowly to the boiling milk, stir continuously for 1 to 2 minutes

Let it cool for 30 minutes, then add dry fruits, coconut and apple. Keep it in the fridge for 1-2 hours

Serve cold with Ice cream or as it is.

Gujia

Gujia is a popular sweet dish of north India. Gujia recipe is associated with the festival of Holi. The festival of Holi is known for its colors as well as scrumptious recipes. Several recipes like Dahi Bhalle, Bhaang Pakode, Thandai, Papadi and Gujia are the special dishes for the festival. Gujiya is a scrumptious sweet dish prepared using maida and khoya. It is a must to make Holi dish in most of the Indian homes. Though the preparation of Gujiya requires a little time and efforts, the taste of this delicious recipe is worth it. The best thing about Gujiya is that it can be used as a sweet dish, dessert as well as snacks. It can also be preserved for along time without any effort. If you are also interested in making Gujiya this Holi, the recipe is given below.

Ingredients:
1 kg Khoya
500 gms Sugar
500 gms Maida
200 gms Almonds, chopped
6 tbsp Cooking oil
3 tbsp Raisins
200 ml Water

How to make Gujia:
Combine maida with 6 tbsp of oil using your fingers. Make soft dough and knead it lightly. Add water if needed. Cover with a wet cloth and leave aside. In a frying pan, deep-fry the khoya till light brown in color.
Add chopped almonds, sugar and raisins and mix well. Fry again for few minutes. Allow the mixture to cool.
Prepare a small and thick chapati from the kneaded dough. Stuff half of the chapati with the khoya mixture. Fold and draw the edges of chapati inwards to close. On slow fire, deep-fry the gujia till golden brown. Take out using a sieve and drain the oil properly. Store them in an airtight container.
Repeat the procedure with remaining dough.

Gur Ki Kheer (Jaggery Sweet)

Ingredients

1cup Basmati rice
Jaggery as per taste
3cup Milk
3tbs Ghee
Dry fruits (cashew, almond, dates, Raisin)

Cooking Method
Soak the rice for 1hour. Boil the jaggery separately with little water and set aside to cool it down. Heat the pan add ghee and cashew fry it for 20sec. Add milk wait till it starts boiling, then add rice and cook it well on medium flame. Keep stirring in between till it become’s thick. after the rice is cooked completely add jaggery juice and mix it nicely. Keep in the fridge for 30minutes and then serve.
Garnish with almond, kismis, and dates.

Roasted Sevai

Roasted Sevai is one of the easiest dessert to cook and it tastes also very good. There are 2 different versions you can make in this same method. First is soft and Second is crispy.To make soften add more milk and for crispy less milk. What i have prepared here is the crispy one. They just taste like soampapdi when they are crispy. This is my dad favorite dessert, my hubby had never tasted this before. Y'day i got suddenly in my mind to cook this sevai, so that he will also eat different sweet.My hubby's all time favorite is sweet's and only sweet's. He loves to eat lot of sweets and that motivates me to cook different flavours of it because i know that my effort will not go waste and he will eat it...hehehehe:-

Ingredient's

100gram thin sevai
3tbsp ghee
5 to 6tbsp milk (Milk is just to soften the sevai)
Sugar as per taste
5tbsp dry fruits (Cashew, Almond, Rinsin)

Cooking Method
In a deep broad pan add 2tbsp ghee, and dry fruits, sauté for few seconds
Then add sevai, roast with ghee and dry fruits for 10 to 15 sec. (keep in mind when you are mixing sevai low the flame, other wise it will stick to the pan)
After roasting for few seconds, add milk, 1tbsp ghee, and keep stirring till they are crispy. (if need u can take off the stove and mix it)
Lastly switch off the stove, add sugar from top and close the lid, mix well before serving
Serve warm or cold.

Suji Ka Halwa (Rawa Sweet)

Suji Ka Halwa is one of the very famous deserts in north India, and my hubby's favorite too. He loves to eat sweet's. Last sunday he just told me to prepare suji ka halwa. This was my first attempt to cook suji ka halwa, i leart how to cook halwa from my SIL (Sister In-Law). I followed the same steps and guess what, it was tasty the way my husband use to eat in his home. I am always in a learning process to cook north indian dishes.Before my marriage,i had never thought that i have to learn all this. Cooking was not at all my cup of tea, nowadays i always think what to cook next..

Ingredient's
1 cup rawa
1/2cup milk
4tbsp ghee
Sugar as per the taste 5tbsp dry fruits (Almond, Cashew and Rinsin)

Cooking Method
Heat a broad pan, add 3tbsp ghee and rawa. Keep stirring continuously till it becomes golden brown, Then remove from the pan and set a side to cool it down. Clean the same pan from kitchen towel, and add 1tbsp ghee and 3tbsp dry fruits, sauté for few sec, add milk, roasted rawa, and sugar keep stirring continuously till the rawa is soften.
Granish with left over dry fruits and Serve warm or cold.

Sevai (Sheer Khurma)

From almost 2 to 3 weeks i was thinking to prepare sevai. But i always postponed for it next day, yesterday i forced my self to cook it or else it will be delay to weekend. Yesterday it was a very good day for me, bcoz i got awards to my blog and i thought why not celebrate the day and make it special. This dish will not take much time. It is tasty to eat, and it takes less time to cook. I am sharing my happiness with all my blogger friends. Thanks alot for all ur support.

Ingredient's
1 cup thin sevai
2cup milk
4tbsp sugar
2tbsp almond milk powder
1 cardamom, 3tbsp ghee
4 to 5 tbsp dry fruits (almond, cashew, Rinsin)

Cooking Method
In broad pan, add ghee, when the ghee is hot, add 2tbsp of dry fruits and cardamom, fry them to the lite golden brown
Add milk, almond milk powder, mix it and bring to boil
When the milk if boiling , low the flame and add sevai, allow them to cook for 2 to 3mintues
Take of the stove and add sugar, and left over dry fruits and cover the lid. allow them to cool it down.
Garnish with some more kismis (optional)
Sreve Warm or Cold.

Rice Kheer

Ingredients
1cup Basmati rice
Sugar 100gram
3cup Milk
3tbs Ghee
Dry fruits (cashew, almond, dates, Rinsin)

Cooking Method
Soak the rice for 1hour
Heat the pan add ghee and cashew fry it for 20sec
Add milk wait till it starts boiling, then add sugar and mix it
Now add rice and cook it well on medium flame. Keep stirring in between till it become’s thick
Garnish with almond, kismis, and dates
Keep in the fridge for 30minutes and then serve.

Kesari Bhath (Rawa Sweet)

I had been thinking from a long time to prepare some sweet dish but here in Seoul its hard to find all the required ingredients(Grocery stores selling Indian food items are very less) so i had to settle with something simple but delicious sweet dish that is nothing but kesari bhath. Kesari bhat is very simple to cook and more ever its very gentle on stomach so you dont feel heavy after eating it :-)

Ingredients
1 cup Semolina (rawa)
1 cup Sugar
5 pcs Almonds, 5 pcs Pistas
1/4 tsp Cardamom powder
2 pinches Saffron, soaked in 1 tbsp warm milk
Few drops orange colour (optional)
3 tbsp Ghee
2 1/2 cups Water

Cooking Method
Heat ghee in a large heavy pan, add rava.
Stir and roast on low for 7-8 minutes or till aroma exudes.
Side by side, put water to boil, add sugar, bring to a boil.
Add boiling water to the rava, little at a time stirring continuously. Take care to protect hands from the spluttering.
When well mixed, check rava grain between fingers and taste for sweetness.
Adjust sweetness, and add more boiling water if grain is hard.
Add the remaining ingredients, cover and simmer till ghee separates. Save a small amount of almonds and pistas for garnishing.
Add colour if desired and mix well.
Grease a steel cup. Press hot bhath inside it, and unmould onto a plate.
Garnish with a few slices of almonds and pistas, serve hot
Kesari bhath is ready to serve..