Showing posts with label kesar. Show all posts
Showing posts with label kesar. Show all posts
Butter Pulao Mughlai Kesar Murg Bread 65 A Virtual Birthday Party for Divya Pramil
Sunday, April 6, 2014
Celebrating virtually a friends birthday, seriously am loving it. Eventhough many miles separates us we, a bunch online friends aka bloggers trying our best to celebrate birthday of each and every person of our small group. Today Divya Pramil of You Too Can Cook, a young and bubbly chef aka one of my best sister celebrates her birthday and we cooked few party dishes from her space to celebrate this day.
Happy Birthday Divya Pramil, make god bless you.Look up to the sky, too many stars are shinning up there, i want to see you shinning like a star on the sky of life, have a sparkling birthday Sister.
To a wonderful person i crossed in this virtual world, i cooked three dishes from her space to celebrate virtually her birthday. She shares many beautiful dishes and her breath taking clicks will definitely tempt you also you will learn easily her dishes through her stepwise pictures. Hope Divya will love and enjoy my virtual treat, but seriously everyone at home enjoyed this beautiful dishes and Bread 65 is our recent favourite.Dont forget to check out Sangee,Manjula Bharath,Divya Prakash,Vijayalakshmi,Preeti Tamilarasan,Shama Nagarajan,Priya Ranjit and Pretika the other bloggers joining their hands with me. Go through their blog and enjoy the virtual feast we cooked for Divyas virtual birthday party.
Butter Pulao from Here
1cup Basmati rice (washed & soaked for 30minutes)
1no Onion (big& sliced)
1no Green chilly (slit opened)
2nos Garlic clvoes (chopped)
1/2tsp Pepper powder
10nos Cashew nuts
5nos Raisins
Salt
3tsp Butter
2cups Water
Heat a pan,add a teaspoon of butter, add the cashew and fry until they turns golden brown.
Add the raisins to the same butter and fry until they turns brown. remove and keep aside.
In a pressure cooker, heat two teasppon of butter,once the butter starts melting, add the slit opened green chilly,chopped garlic, saute for few seconds.
Add the sliced onions,saute well until they turns transculent.
Now add the salt, pepper powder,cook for few more minutes.
Add the soaked basmati rice,saute for a minute, add 2cups of water, stir.
Now add the fried cashews,raisins, give a stir and close the cooker with a lid, dont put the weight and cook the rice in low flame.
After 5 minutes, check the water and rice, if the rice is cooked and no more water, out off the stove.
If the rice is not cooked again for few minutes.
Toss gently the rice, dont stir much and serve with raita.
Bread 65 from Here:
3nos Bread slices
1/4cup Gram flour
1tbsp Rice flour
2tsp Cornflour
1pinch Baking soda
1/2tsp Ginger garlic paste
Few curry leaves (chopped)
1tsp Red chilly powder
1/4tsp Fennel seeds (crushed)
Salt
Oil for frying
Yellow food colour - A pinch
Cut the bread slices as small cubes.
Take a medium size bowl with gram flour,corn flour,rice flour,baking soda,ginger garlic paste,chopped curry leaves, red chilly powder,crushed fennel seeds, salt and yellow food colour, make a thick batter by adding enough water.
Batter should not be watery.
Heat the oil for deepfrying, dip gently the bread cube in the prepared batter and drop immediately the hot oil.
Fry until they turns brown, dont over crowd and fry in small batches.
Remove from oil and drain the excess of oil with a paper towel.
Enjoy!
Mughlai Kesar Murg/Saffron Chicken from Here
1/2kg Chicken
2cups Thick curd or Yogurt
1/2cup Warm milk
3tbso Fresh cream
1tsp Saffron
1/2tsp Ginger powder
1tsp Red chilly powder
2tsp Coriander powder
1/2tsp Fennel powder
1/4tsp Turmeric powder
a pinch Asafoetida powder
1tsp Cumin seeds
Salt
Oil
Chopped coriander leaves (optional)
Wash the chicken pieces thoroughly, add the curd,ginger powder,chilly powder,coriander powder,fennel powder,turmeric powder,salt and mix well until the chicken pieces gets well coated.
Keep aside for half an hour.
Meanwhile soak the saffron strands in warm milk and keep aside.
Heat a kadai with oik, once it gets hot, gently remove the spiced curd coating from the chicken and drop it in hot oil.
The curd may get dispersed in oil,but dont worry,fry the chicken until they get half cooked.
Remove the chicken pieces from oil.
Heat an another pan with oil, let crack the cumin seeds, add the asafoetida.
Now add the curd mixture used for the chicken marination,stir well and cook for few minutes until the oil gets separates.
Add the fried chicken, stir well.
Add a cup of water to the cooking chicken and cook everything in medium flame until the gravy gets thickens.
Finally add the saffron milk,cook for few minutes.
Add finally the fresh cream,mix well and remove from flame.
Garnish with chopped coriander leaves.
Enjoy with butter pulao.
Sending to Srivallis Side dish Mela.
Happy Birthday Divya Pramil, make god bless you.Look up to the sky, too many stars are shinning up there, i want to see you shinning like a star on the sky of life, have a sparkling birthday Sister.
To a wonderful person i crossed in this virtual world, i cooked three dishes from her space to celebrate virtually her birthday. She shares many beautiful dishes and her breath taking clicks will definitely tempt you also you will learn easily her dishes through her stepwise pictures. Hope Divya will love and enjoy my virtual treat, but seriously everyone at home enjoyed this beautiful dishes and Bread 65 is our recent favourite.Dont forget to check out Sangee,Manjula Bharath,Divya Prakash,Vijayalakshmi,Preeti Tamilarasan,Shama Nagarajan,Priya Ranjit and Pretika the other bloggers joining their hands with me. Go through their blog and enjoy the virtual feast we cooked for Divyas virtual birthday party.
Butter Pulao from Here
1cup Basmati rice (washed & soaked for 30minutes)
1no Onion (big& sliced)
1no Green chilly (slit opened)
2nos Garlic clvoes (chopped)
1/2tsp Pepper powder
10nos Cashew nuts
5nos Raisins
Salt
3tsp Butter
2cups Water
Heat a pan,add a teaspoon of butter, add the cashew and fry until they turns golden brown.
Add the raisins to the same butter and fry until they turns brown. remove and keep aside.
In a pressure cooker, heat two teasppon of butter,once the butter starts melting, add the slit opened green chilly,chopped garlic, saute for few seconds.
Add the sliced onions,saute well until they turns transculent.
Now add the salt, pepper powder,cook for few more minutes.
Add the soaked basmati rice,saute for a minute, add 2cups of water, stir.
Now add the fried cashews,raisins, give a stir and close the cooker with a lid, dont put the weight and cook the rice in low flame.
After 5 minutes, check the water and rice, if the rice is cooked and no more water, out off the stove.
If the rice is not cooked again for few minutes.
Toss gently the rice, dont stir much and serve with raita.
Bread 65 from Here:
3nos Bread slices
1/4cup Gram flour
1tbsp Rice flour
2tsp Cornflour
1pinch Baking soda
1/2tsp Ginger garlic paste
Few curry leaves (chopped)
1tsp Red chilly powder
1/4tsp Fennel seeds (crushed)
Salt
Oil for frying
Yellow food colour - A pinch
Cut the bread slices as small cubes.
Take a medium size bowl with gram flour,corn flour,rice flour,baking soda,ginger garlic paste,chopped curry leaves, red chilly powder,crushed fennel seeds, salt and yellow food colour, make a thick batter by adding enough water.
Batter should not be watery.
Heat the oil for deepfrying, dip gently the bread cube in the prepared batter and drop immediately the hot oil.
Fry until they turns brown, dont over crowd and fry in small batches.
Remove from oil and drain the excess of oil with a paper towel.
Enjoy!
Mughlai Kesar Murg/Saffron Chicken from Here
1/2kg Chicken
2cups Thick curd or Yogurt
1/2cup Warm milk
3tbso Fresh cream
1tsp Saffron
1/2tsp Ginger powder
1tsp Red chilly powder
2tsp Coriander powder
1/2tsp Fennel powder
1/4tsp Turmeric powder
a pinch Asafoetida powder
1tsp Cumin seeds
Salt
Oil
Chopped coriander leaves (optional)
Wash the chicken pieces thoroughly, add the curd,ginger powder,chilly powder,coriander powder,fennel powder,turmeric powder,salt and mix well until the chicken pieces gets well coated.
Keep aside for half an hour.
Heat a kadai with oik, once it gets hot, gently remove the spiced curd coating from the chicken and drop it in hot oil.
The curd may get dispersed in oil,but dont worry,fry the chicken until they get half cooked.
Remove the chicken pieces from oil.
Heat an another pan with oil, let crack the cumin seeds, add the asafoetida.
Now add the curd mixture used for the chicken marination,stir well and cook for few minutes until the oil gets separates.
Add the fried chicken, stir well.
Add a cup of water to the cooking chicken and cook everything in medium flame until the gravy gets thickens.
Finally add the saffron milk,cook for few minutes.
Add finally the fresh cream,mix well and remove from flame.
Garnish with chopped coriander leaves.
Enjoy with butter pulao.
Sending to Srivallis Side dish Mela.
Kesar Pista Kulfi SN Challenge
Friday, January 24, 2014
Anything from freezer makes everyone happy when the weather is super hot outside, as i told earlier we are running behind chilled fresh juices, icecreams coz of the super hot weather and am trying to avoid to buy from stores, nothing can beat the homemades na. Today is the 1st day of the month and obviously ill posting my first recipe of the month for the famous South vs North Challenge an event owned by Divya Pramil. After making an elaborated Rajasthani Thali challenged by Manjula, i was quite excited also anxious to know about this months challenge for the Southern team, coz anything can happen in this SN Challenge. Thank god, this months challenge was the famous Kesar pista kulfi, a very apt chilled dessert for us to enjoy while the North team have to prepare the most famous dal kheer aka pasiparuppu payasam challenged by Divya Pramil.
Once i went through the Kesar Pista Kulfi recipe challenged by Shruti of Shruthi Rasoi, i started immediately making this incredible nutty kulfi for our afternoons dessert. Thanks Shruti,am just relishing the kulfi dear and loving it, its was so creamy,highly nutty with a superb saffron flavour. The motto of this event is to exchange an Indian recipe between two teams. One team is Southern team (bloggers born and brought in South India) and the another one team is Northern team (food bloggers born and brought in North India). Every first of a month, a blogger from each team will challenge a recipe from their origin and the opposite team have to cook the recipe challenged by the other team. If you want to be a part of this challenge, dont forget to join us, just send a mail to the Divya and get ready to face the challenge every month.Sending to Srivallis Summer Special Mela.
1litre Milk
1/2cup Condensed milk
1/4cup Sugar
1tbsp Cornflour
1/2tsp Cardamom powder
1/4cup Chopped pistachios
1/4tsp Saffron strands
1/4tsp Rose water
Make a thin paste with cornflour and enough milk,keep aside.
Bring boil the milk, condensed milk, sugar in a heavy bottomed pan.
Boil the milk and keep scraping the cream from the sides of the pan, this helps to give a thick texture to the mixture.
Keep boiling on low flame until the milk reduces to three fourth of the quantity.
Now add the cornflour paste and keep stirring to avoid the lumps.
The mixture will turns thick,now add the chopped pistachios,cardamom powder, give and put off the stove.
Finally add the rose water, give a stir.
Let the mixture cools, pour this kulfi mixture to the kulfi mould and keep in freezer for atleast 2-3hours.
Remove from freezer,insert a stick and freeze again.
Once the kulfi is completely set, just pass the mould under the tap water for a second,pull the kulfi from the mould.
Serve immediately and enjoy!!!
Once i went through the Kesar Pista Kulfi recipe challenged by Shruti of Shruthi Rasoi, i started immediately making this incredible nutty kulfi for our afternoons dessert. Thanks Shruti,am just relishing the kulfi dear and loving it, its was so creamy,highly nutty with a superb saffron flavour. The motto of this event is to exchange an Indian recipe between two teams. One team is Southern team (bloggers born and brought in South India) and the another one team is Northern team (food bloggers born and brought in North India). Every first of a month, a blogger from each team will challenge a recipe from their origin and the opposite team have to cook the recipe challenged by the other team. If you want to be a part of this challenge, dont forget to join us, just send a mail to the Divya and get ready to face the challenge every month.Sending to Srivallis Summer Special Mela.
1litre Milk
1/2cup Condensed milk
1/4cup Sugar
1tbsp Cornflour
1/2tsp Cardamom powder
1/4cup Chopped pistachios
1/4tsp Saffron strands
1/4tsp Rose water
Make a thin paste with cornflour and enough milk,keep aside.
Bring boil the milk, condensed milk, sugar in a heavy bottomed pan.
Boil the milk and keep scraping the cream from the sides of the pan, this helps to give a thick texture to the mixture.
Keep boiling on low flame until the milk reduces to three fourth of the quantity.
Now add the cornflour paste and keep stirring to avoid the lumps.
The mixture will turns thick,now add the chopped pistachios,cardamom powder, give and put off the stove.
Finally add the rose water, give a stir.
Let the mixture cools, pour this kulfi mixture to the kulfi mould and keep in freezer for atleast 2-3hours.
Remove from freezer,insert a stick and freeze again.
Once the kulfi is completely set, just pass the mould under the tap water for a second,pull the kulfi from the mould.
Serve immediately and enjoy!!!
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