Friday, July 29, 2016
Vermicelli Kheer (Seviyan)
Vermicelli Kheer (Seviyan) Recipe with step by step photo - Vermicelli Kheer also known as Seviyan Kheer is often served during festival or any occasion like Birthdays, Rakhsha Bandhan and Eid. It is a delicious Indian dessert made with milk and vermicelli strands and often served as a dessert. First, Seviyan are roasted in ghee or butter which gives it a nice aroma then add boiled milk, sugar and nuts to it. In North India it is called Seviyan Kheer and in south India it is called Seviyan Payasam. This delicious dessert can be served either warm or chilled. This is very easy and quick dessert.
Ingredients:
- Vermicelli (broken) - 1/2 cup
- Ghee (clarified butter) - 1 tbsp
- Milk - 6 cups
- Sugar - 1/2 cup or adjust to your taste
- Cardamom powder - 1/4 tsp
- Raisins - 20-25 count
- Cashews (chopped) - 2 tbsp
- Almonds (chopped) - 1 tbsp
Method:
1. Heat ghee in a heavy bottom pan and add vermicelli.
2. Roast vermicelli until golden brown on medium low heat stirring continuously.
3. Add the milk and let it boil on medium high heat. After milk comes to boil reduce the heat on medium and cook until the milk is creamy and reduced to almost half. Stir often to ensure the milk does not burn in the bottom of the pan, and also keep scraping the sides of the pan.
4. Add Sugar, cardamom powder, raisins, cashews and almonds, mix well and simmer for about 5 minutes.
5. Turn off the heat. Serve hot or cold.
Vermicelli Kheer (Seviyan) Recipe with step by step photo:
1. Heat ghee in a heavy bottom pan and roast vermicelli until golden brown on medium low heat stirring continuously.
2. Add the milk and let it boil on medium high heat. After milk comes to boil reduce the heat on medium and cook until the milk is creamy and reduced to almost half.
3. Add cardamom powder.
4. Add Sugar mix well and simmer for about 5 minutes.
5. Add raisins, cashews and almonds. Turn off the heat.
6. Serve hot or cold.
Sunday, July 24, 2016
Pav Bhaji
Pav Bhaji Recipe - Pav bhaji is the most popular Mumbai street food or fast food recipe. Pav is an Indian bread and bhaji is mashed vegetables cooked with some spice powder. The vegetables that are usually added to pav bhaji are cauliflower, potatoes, carrots, peas and capsicum. Pav Bhaji is always garnished with coriander leaves. Butter is the next element that plays big role for the flavorful bhaji. All the taste and flavors in pav bhaji depends on the masala that you use. Pav bhaji masala gives it a mouthwatering aroma and taste.
Ingredients:
- Potatoes (peel, boiled & mashed) - 4 medium
- Tomatoes (chopped) - 4 medium
- Cauliflower (grated) - 1/4 small
- Onions (finally chopped) - 2 medium
- Green capsicum (finally chopped) - 1 medium
- Carrot (chopped) - 1/2 cup
- Green chillies (chopped) - 3-4
- Ginger-Garlic paste - 1 tablespoon
- Green peas - 1/4 cup
- Pav bhaji masala - 1-1/2 tablespoon
- Red chilli powder - 1/2 teaspoon
- Turmeric powder - 1/2 teaspoon
- Tomato purée - 2 tablespoons
- Oil - 3 tablespoons
- Butter - 3 tablespoons
- Salt - to taste
- Water - 1/2 cup or as required
- Lemon juice - 1 tablespoon
- Coriander leaves or Cilantro (chopped) - 1/4 cup
- Pav - 8
Method:
1. Heat 2 tablespoons oil and 1 tablespoon butter in a pan over medium heat. Add chopped onions and sauté till soft.
2. Add green chillies and ginger- garlic paste stir fry for half a minute.
3. Add chopped tomato and cook on medium heat for 4-5 minutes stirring continuously or till oil separates from the masala.
4. Add cauliflower, carrot, capsicum, peas, turmeric powder, red chilli powder, salt mix it well and cook for 5-7 minutes. Add boiled and mashed potato and 1/4 cup of water and bring it to boil and simmer for 10 minutes or till all vegetables are completely mashed.
5. Add Pav bhaji masala and cook for another 2 minutes. Add tomato purée and another 1/4 cup of water stir to mix, cover the pan cook for 5 minutes.
6. Turn off the heat. Add lemon juice and coriander leaves, mix it well.
7. Toast the halves bun over a skillet using butter over medium heat until buns are golden brown from both sides.
8. Serve toasted buns with bhaji garnish with chopped onions.
Thursday, July 21, 2016
Paneer Manchurian with Gravy
Paneer Manchurian with Gravy Recipe - Paneer Manchurian is similar to gobi manchurian but uses soft paneer cubes instead of cauliflower florets. It is one of the easy paneer dishes of Indo Chinese cuisine. Instead of Paneer, you could also use Tofu for this recipe. This Paneer Manchurian recipe easy to make. This Paneer Manchurian with gravy goes well with fried rice, naan or roti.
Ingredients:
- Paneer (cubed) - 200 grams
- Oil - 2 tbsp + for frying
- Onion (chopped) - 1 medium size
- Capsicum (chopped) - 1/2
- Ginger garlic paste - 1 tsp
- Green Chillies (chopped) - 2
- Garlic (chopped) - 5-6 cloves
- Ginger (chopped) - 1/2 inch
- Salt - to taste
- Sugar - 1 tsp
- Black pepper powder - 1 tsp
- Tomato Ketchup - 3 to 4 tbsp
- Soy sauce -1 tsp
- Vinegar - 1 tsp or to taste
- Water - as needed
- Corn flour/Cornstarch - 2 tbsp (mixed with some water)
- Spring Onion (finely chopped) - 2 tbsp
- Coriander leaves (chopped) - 2 tbsp
Method:
1. In a bowl mix corn flour, ginger-garlic paste, black pepper powder, salt and water and make the batter to a little thick paste.
2. Heat oil in a pan for deep frying.
3. Dip Paneer in batter and fry till light golden. Drain on kitchen tissue and keep aside.
4. If there is extra oil in the wok, then remove it in a bowl. Add chopped garlic, chopped ginger, chopped green chilli, and stir fry for 30 seconds. Add onions and capsicum to the oil and stir fry till it’s become translucent.
5. Add black pepper powder, salt, and sugar and mix well.
6. Now add soy sauce, tomato ketchup, vinegar and water. Cook till the mixture begins to simmer.
7. Now add in little of the leftover batter or corn flour which is mixed with water and mix well, so the sauce gets thick.
8. Once the desired consistency of thickness is done, add the fried paneer cubes and mix well.
9. Add the spring onion greens and mix well.
10. Stir and simmer for 1 or 2 minutes. Serve hot garnished with coriander leaves.
Thursday, July 14, 2016
Cold Coffee with Ice Cream
Cold Coffee with Ice Cream Recipe with step by step photo - Cold coffee with ice cream is a Simple, easy and refreshing beverage for this hot summer. In the recipe I have blended the ice cream with the coffee and milk, which gives a thicker, creamier cold coffee, then topped with scoops of ice cream and served. I have used homemade vanilla ice cream.
Ingredients:
- Instant Coffee powder - 2 tbsp
- Sugar - 4 tbsp
- Cold Milk - 3 cup
- Ice cream- 5 to 6 scoops
- Chocolate syrup - as needed
- Hot water - 3 tbsp
- Ice cubes - as needed
Method:
1. In a small bowl or cup take coffee powder, add hot water in it and mix well. Let it cool down.
2. In a mixer take milk. Add sugar in it.
3. Add coffee mixture, ice cubes and ice cream then blend until creamy.
4. Take a glass, drizzle with some chocolate syrup to create a pattern.
5. Pour cold coffee in this glass and you can add a scoop of ice-cream over it.
6. Serve chilled.
Cold Coffee with Ice Cream Recipe with step by step photo:
1. In a small bowl or cup take coffee powder.
2. Add hot water in it and mix well. Let it cool down.
3. In a mixer take milk.
4. Add sugar in it.
5. Add coffee mixture.
6. Add ice cubes.
7. Add ice cream.
8. Then blend until creamy.
9. Cold coffee is ready.
10. Take a glass, drizzle with some chocolate syrup to create a pattern.
11. Pour cold coffee in this glass and you can add a scoop of ice-cream over it.
12. Serve chilled.
Tuesday, July 5, 2016
Veg Dum Biryani
Veg Dum Biryani Recipe - Veg dum biryani is a traditional mughlai main course recipe of India. This Vegetable Biryani recipe is light, mild and delicious. The rice grains were fluffy, cooked well and separate. An authentic vegetable biryani is always slow cooked on dum. This cooking on dum gives the biryani its uniqueness and originality.
Ingredients:
For Rice:
- Basmati rice (soaked and drained) - 1 - 1/2 cups
- Oil - 1 tbsp
- Salt - to taste
- Cardamom - 2
- Cloves - 2
- Bay leave - 1
- Cinnamon - 1 inch
- Caraway seeds (shahi jeera) - 1/4 tsp
For Vegetable Gravy:
- Bay leaves - 1
- Green cardamom - 4
- Cloves - 2
- Caraway seeds (shahi jeera) - 1/2 tsp
- Cumin seeds - 1 tsp
- Onion (Thinly sliced and fried) - 2 medium / 50 grams
- Potatoes (cut into cubes) - 2 medium
- Carrots (1/2 inch pieces) -2 medium
- Cauliflower - 10-12 florets
- Green peas - 1 cup
- Tomato (chopped) - 2 medium
- Ginger garlic paste - 1 tbsp
- Red chilli powder - 1 tbsp
- Turmeric powder - 1 tsp
- Green chillies (slit) - 3
- Ginger (thinly sliced) - 1/2 inch
- Biryani masala - 50 grams
- Yogurt (Curd) - 1/2 cup
- Oil - 2 tbsp
- Salt - to taste
- Mint leaves (chopped) - 2 tbsp
- Coriander leaves (chopped) - 2 tbsp
- Saffron (kesar) - a few strands
- Milk (warm) - 1/4 cup
For Garnish:
- Ghee (melted butter) - 4 tbsp
- Garam masala powder - 1 tsp
Method:
For Vegetable gravy:
1. Thinly slice onions and fry them in oil to make the fried onions, set aside.
2. Heat oil in a pan; add cumin seeds, cardamom, cloves, bay leaf, cinnamon stick, except shahi jeera . Sauté for 30 seconds.
3. Add shahi jeera and sauté for few second.
4. Add ginger garlic paste and fry till the raw smell goes off.
5. Add potatoes and fry for 3 to 5 minutes.
6. Add cauliflower florets, carrots, peas, tomato, green chillies, ginger and fry for 2 to 3 minutes.
7. Add turmeric, red chili powder, salt and biryani masala powder. Sauté for about 2 to 3 minutes.
8. Whisk yogurt with little water and add to the vegetables. Cover and simmer for 2 minutes.
9. Turn off the heat. set aside.
For Rice:
In a large pot, take 5 cups of water, add oil, salt, shahi jeera, cardamom, cloves, bay leaf, cinnamon stick and bring it to boil. Add rice and Cook on a medium flame till it is ¾ done. Drain off the excess water and set aside.
How to proceed:
1. In a small bowl take warm milk and add saffron strands. keep aside.
2. Take a biryani bowl or a deep wide pan. Add half of the cooked vegetables and spread it evenly all over the pan.
3. Transfer half of the prepared rice on it and spread it evenly. Spread half of fried onions on it, sprinkle half of the garam masala powder, half the mint leaves and coriander leaves and pour half of the saffron milk.
4. Repeat the same process again for rest of the vegetable and rice and arrange the layer.
5. Pour the ghee evenly over it and cover it with a lid or you can use a foil to cover it tightly.
6. Place this pan on a hot griddle/tawa and cook on low flame for 20 to 25 minutes.
7. Serve hot with raita.
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