Saturday, 11 August 2012

Sweet Tamarind Chutney

This versatile sweet and sour chutney is used in all the chaats and also can be had with
sabudana wadas, samosas and dhoklas etc.

Ingredients :
Tamarind (seedless) - 1 cup
Dates (seedless)- 1 cup
Jaggery - 1/2 cup
Dried black currents - 1/2 cup
Cumin seeds - 1 tsp
Chilli powder - 1 tsp
Salt - as per needed
Method :
Soak tamarind and dates and black currants separately in warm water.
When they are soft Grind them along with cut jaggery , cumin seeds, chilli powder and salt.
If using immediately your chutney is ready.
If you want to store it for say a month dilute the chutney by adding water and boil for 10 to
15 minutes or till it becomes enough thick like a sauce.
This chutney has to be refridgerated and used as and when needed.

Pudina Chutney
Green hot chutney which is normally used in all type of chaats . Can also be served with
fried wadas and samosas.

Ingredients :
Bunch of Pudina leaves
Small bunch of Coriander leaves
2 to 3 tbsp - Thick Kaara Sev (or) 2 bread slices
10 to 15 - green chillies
5 to 6 garlic flakes (optional)
lemon sized ball of - tamarind
Salt

Method :
Wash and pick the leaves of Pudina and coriander leaves.
Can use tender stalks of coriander for the chutney.
Wash them well in running water to remove the mud or dirt.
Grind all the ingredients to make a chutney

Chole Chaat
We always hear that pulses are good for health and we should add them in our daily diet.
But sometimes making the same usals and pulses gravies becomes quiet boring.
But if the pulses can be added to the menu is an interesing way and along with all the
vegetables than nothing like it.
Here is a way to make sure that none of your family member with say no to pulses as the
dish is simply irresistable.
You can use any other pulses like moong, matki, channa, vatana and so on instead of kabuli
channa.
This dish can also be served instead of a salad with other main dishes.
Ingredients :
2 cups ................Kabuli channa soaked overnight

1 cup...................cucumber cut into small

cubes
1 cup...................potatoes boiled and cut into cubes
1 cup...................onion chopped
1 cup....................pomogranate seeds
4 cups ................fresh thick curd
4 tbsp ...................sugar
salt accoding to taste
1 cup ................green pudina-chutney (See recipe)
1 cup...............sweet-tamarind-chutney (see recipe)
Method :

Boil the channa in a pressure cooker for 20 to 25 minutes or till soft .

When cold add everything except curd and chutneys and keep in the fridge.

Add sugar and salt to the curd and whisk it .

Keep the curd too in the fridge.

At the time of serving add the channa mixture on the plate.

Pour some curd on it.

Top it with both the chutneys.

You can also sprinkle some sev on it for crispiness.
Your healthy , delicious one meal dish is ready.

Pista Falooda ( with mint tea )

Frankly speaking I had never thought of making any thing other than tea with flavoured tea
leaves. But when I saw the ingredients of this months magic mingle I was puzzled and at
loss as to what type of dish can be made with that combination of tea leaves and pistachios .
Then I came across Priyas dish and was really really impressed by the innovative dish .
Here in Mumbai it is very hot with temperatures as high at 40 degrees and so I had planned
to make falooda at night . I suddenly had the idea of trying it with mint flavoured tea leaves
and pistachios and the end result was unbelievably delicious........ . Make this delicious
cooling and refreshing drink to enjoy it ....

Ingredients :
100 gm ...................Falooda sevaiyyan packet
3 to 4 tbsp.................Sabja seeds
3 to 4 tbsp..................milk powder
2 tbsp .......................mint tea leaves
2 tbsp.....................pistachio slivers
2 tbsp......................cashews pieces
8 to 10.....................big black currants
2 drops .................green colour
1 litre .......................milk
3/4 cup ...................sugar
1 small pack ...............vanilla icecream ( I used amul brand)

Method :
Boil 150 ml water and mint tea leaves and let it boil till all the essence comes in the water.
Strain this water , add to it sevaiyyan and sabja seeds and let them cook for 15 minutes
more.
Add sugar, cashews and green colour and cool it in the fridge.
Boil milk and add the milk powder to thicken it a bit , cool this too in the fridge.
At the time of serving spoon 2 to 3 tbsp of savayyan sabja mixture in glasses .
Add the cold milk, add a scoop of icecream .
Sprinkle pistachios and few mint tea leaves on top for decoration.
This icy mint tea flavoured falooda was just mind blowing .
Sending this entry for

Mysore Paak
Since I read about Divya's North And South Challenge I was in two minds . Whether to be a
part of the team or no. Because some months I may not be able to do the dish that is asked.
So I have decided to make the dishes that are put up in the challenge as per my
convinience though I am not a member.
Since I have never made Mysore Paak though it is a famous sweet from south and I too am
from South of India , I decided of preparing this lovely sweet. It turned out to be superbly
delicious but it hardened immediately, whereas I like the soft version.
Ingredients :
1 cup .....................besan
1/2 cup..................oil
3/4 cup ...................ghee
1 cup .......................sugar
1/2 cup.....................water

Method :
First grease a plate with ghee and keep it ready.
Mix besan and oil and keep aside.
In the mean while heat ghee .
Heat sugar and water, let it boil and thicken.
Test the two string consistency with your fingers or put little syrup in cold water.
It should not dissolve .
Add the besan oil mixture and keep stirring without stopping.
Go on adding a laddle of hot ghee to this mixture every 1 minute.
The ghee as soon as put should sizzle .(It should be that hot)
As soon as the mixture starts leaving the sides immediately put it on a greased plate.
This ensures that you get a soft texture.
Do not go on stirring after it starts leaving sides this may give you hard mysore pak.
Within 1 minute start cutting in desired shapes as it hardens immediately.

For the Saviordi Biscuits :

Recipe Adapted From homecookinginmontana
Ingredients :
3/4 cup...............all purpose flour
4 tbsp................sugar
2tsp..................egg replacer (with 4tbsp water)
1/2 tsp.............vanilla
4 tbsp...............butter
Method for Saviordi
Beat the egg replacer with water till soft peaks are formed , keep aside.
In a bowl mix sugar and butter well and add the egg replacer mixture.
Mix maida and baking powder well.
Add maida to the butter and fold gently.
Put in a piping bag and pipe out the biscuits.

Preheat the oven to 180 C.

Bake the biscuits for 8 to 10 mintues. ( I over baked them)

Cool them and keep for further use in airtight container.

For the Mascarpone Cheese

Recipe Adapted From Baking Obsession

250gm ........................fresh cream ( I used Amul)

2 tbsp........................lemon juice.

Method for Mascarpone Cheese

In a heavy bottom pan heat the cream.
When is starts bubbling add the lemon juice and stir.
It will start becoming thick and curdle a bit.
Remove from the gas and pour it in a cheese cloth.
Tie the cheese cloth and keep it in a bowl.
Keep the bowl in fridge overnight.
Next morning the cheese will be soft but hard.
This is the homemade Marcarpone cheese.

For Assembling the Tiramisu :

1/2 cup .............strong coffee
1/2 cup ............orange juice
125 gm .............fresh cream
3 tbsp.............sugar powder

Method :
First make a strong coffee with 2tbsp coffee powder .
Cool it and add orange juice to it.
Now whip the cream till you get soft peak and mix it well but gently to the Mascarpone cheese

Now dip the saviordi biscuits in the coffee and orange juice mixture and let them soak for a
minute.
Arrange 1/3 biscuits on a tray or in a tin.

Pour 1/3 mascarpne mixture on top and spread evenly.

Again repeat the layers of biscuits and mascarpone two more times .
Now keep it in the fridge for about 3 to 4 hours or till firm.

Dust with cocoa powder and serve chilled.

Strawberry Gelato
In desserts I just love souffles , mousses and recently gelatos . And if those desserts are
chocolate or strawberry flavoured nothing like it.
They are not only very very simple to make but also look very presentable and impressive.
Reading the name you may think this dessert is very complicated to make. But when you
read the recipe you will believe me.
I made this strawberry gelato for the guests last week .

Ingredients :

2...........................Strawberry jelly packets

2........................small packs of fresh cream (Rich brand)

Method :

Make strawberry jelly according to the instructions on the packet.

Just take care to add 1 cup less water per jelly packet .
Cool it and let it set in the fridge.

Whip the fresh cream till stiff.

formation.

Take out the set jelly from the fridge and add the whipped cream in it.
Go on beating till both jelly and cream are mixed properly.
Put the mixture in icrecream box and set it in the freezer section.
When the mixture is set take it out and beat it again to prevent ice crystal
Repeat the setting and beating process once more.
Finally set it and after 2 to 3 hours your gelato is ready.

Crafty corner

Monday, 20 August 2012

Eggless Caramel Custard

Caramel custard is usually made with caramelized sugar, eggs, milk, and vanilla.
I have today made and eggless version using agar agar and custard power.

Ingredients :
1/2 litre.............milk
2 tbsp ..............agar agar
2 tbsp .............custard powder
1/2 tsp.............vanilla essence
2 to 3 tbsp .............sugar for caramalization

Method :

Take a heavy bottom pan put sugar and 1/2 tsp water and
caramalize it till golden brown.
Add some water to it and pour it in individual moulds or a single big mould and swirl the mould so that the
inside gets well coated with caramalized sugar. It will immediately become hard.

Mix agar agar in 2 to 3 tbsp warm water and dissolve it.

Keep it aside.

Mix custard powder in 1/2 cup cold milk and heat the remaining milk.
When it starts boiling add the custard milk mixture slowly , constantly stirring to avoid lump formation.
Keep the gas flame low. If the lumps are formed use a blender to remove the lumps.
Add vanilla essence and agar agar mixture and mix well .
Pour into the individual moulds and keep to set in the fridge.
Serve chilled.

Tandoori Masala
Tandoori Masala doesn't need any introduction. Tandoori dishes are famous all over the world
. Almost all the restaurants in India serving lunch or dinner will have at least one tandoori
dish . Other than Chicken tandoori and Paneer tikkas this masala can also be used in other
vegetables but in small quantities to
give them a special touch.

Usually edible red colour powder is used while making this masala . But I try to avoid food
colours and preservatives in my preparation as fas as possible. So my recipe is without the
red colour. You can add it separately if you want. But the dish will taste the same with or
without the colour.
Ingredients :
1 tbsp......................cloves
1 tbsp.....................cinnamon
1tbsp......................cardamom
2 tbsp.......................pepper
2 tbsp......................shaha jeera
4 tbsp........................coriander seeds
1 whole.....................Nutmeg (jaiphal)

Method :
Heat a kadhai and dry roast all the ingredients separately till they give out nice aroma.
When cold grind them in a mixer.
Store in air tight bottle.

Chicken Biryani - Mughalai Style- Ramzan Spl

A Regal dish, Mughalai Biryani is fit for a king and was probably
eaten by many too!. This makes the perfect one -dish meal for
when you have company.

Ingredients:

Chicken - 500 gms

Basmathi Rice - 2 Cups

Onion - 2

Tomato - 2

Green Chilly - 3

Curd - 3 tsp

Ginger garlic paste - 2 tsp

Cloves- 4

Cinnamon - 2 - 3 pieces

Cardamom - 4

Bay leaf - 2

Chilly powder - 1 1/2 tsp

Coriander powder - 3 tsp

Salt to taste

Water - 5 cups

Oil

Coriander leaves - one handful

Mint leaves - one handful

Method:

Wash Chicken and keep it seperately.

In a Cooker , add oil , temper all the spices.

Add green chillies, onion together and fry it till brown.

Add ginger garlic paste. Then tomatoes. Stir well.

Add Chilly powder and Coriander powder.

Later on add the chicken to the mixture,add curd and stir it

for about 10 mins.

Add coriander leaves and mint leaves.

Add salt and rice.

Keep for three whistles.

Garnish with Coriander leaves.

EASY EGG HALWA

This is yet another fabulous recipe from my mother. It is very easy to make and tastes awesome. This is a
perfect sweet during festivals. It gets cooked fast and tastes delicious.

Serves: 4
Ingredients
4 eggs
9 tbsp sugar
2 tbsp oil
1/4 tsp cardamom powder
A pinch of turmeric powder
3 to 4 tbsp chopped nuts (cashews, badams, pistas and raisins)
Method
Crack open the eggs in a bowl and beat using an egg beater or a whisk or fork till frothy. Then add sugar
and continue beating till the sugar dissolves and bubbles are seen.
Now heat oil in a pan, add the nuts, and stir for a few seconds. When the raisins are about to puff up as a
balloon and the cashews turn slightly golden, add a pinch of turmeric powder and stir for a few seconds.
Then add the egg-sugar mix and stir well. Add cardamom powder and continue stirring the halwa for
about10 minutes or till oil starts separating and the raw smell of the eggs is gone.Continuous stirring is
essential as the halwa has a tendency to stick to the pan. When the halwa is cooked, switch off the gas,
allow it to cool and transfer to serving bowls. You can serve it as it is or allow it to come to room
temperature, refrigerate for 2 to 3 hours and serve cold.

ZARDA (Sweet dish made with rice)

Zarda is a very popular and delicious dessert made using rice. It is a must have during family gatherings
and special occasions because of its taste and also because it is very easy to make. I have given below my
mother's zarda recipe. It is one of those recipes in which you can never go wrong...
Ingredients
1 cup Basmati rice
1 cup sugar
seeds of 1 cardamom
2 tbsp oil
1/4 tsp turmeric powder
a handful of cashew nuts and raisins
Method
Wash and soak Basmati rice in water for 1 hour. Then heat oil in a pan, add cardamom seeds, cashew nuts
and raisins and saute for sometime. Then add turmeric powder and 2 cups of water. Bring to a boil. Now
add the drained rice and cook till the rice is done.(Cook in a low flame till all the water has evaporated).
Switch off the gas and set aside. Then to prepare the sheera, heat another pan, add 1cup water and sugar
and cook till it reaches a single thread consistency. (For this you can take a drop of sheera and place
between your thumb and index finger and pull the index finger apart, if it looks like a thin thread then the
sheera is ready. Another method is to take the sheera and drop it in a cup of water. It should not dissolve
or break. It should remain intact). Switch off the gas, add the sheera to the rice and mix well. Close a lid
and allow it to cool. Set aside for about half an hour for the rice to completely soak the sheera. It tastes
great when served chilled.

FALUDA (CHINA GRASS PUDDING)

Faluda is a very delicious and traditional dessert that is very easy to make. I have given below the basic
recipe. Variations to this can be made by adding condensed milk, essence or fruits to make it even more
delicious. But this tastes perfect and can be had as it is...
Ingredients
1 litre milk
1 packet china grass/ agar agar (10 gms)
10 tbsp sugar
Method
Wash and soak the china grass in water for 10 minutes. Then drain the excess water and grind the china
grass to a fine paste. Then boil 1 litre milk in a pan and bring to a boil, reduce the heat and cook till the
quantity of milk reduces to half. Meanwhile cook china grass with 1 cup of water in another pan till it
completely dissolves. Then add sugar to this and mix well. Remove from flame and add milk. Mix well and
pour the liquid into any bowl according to your choice. The liquid will solidify on reaching the room
temperature. Refrigerate for at least 10 minutes and cut into shapes. Serve cold.

ROOH AFZA FLAVOURED FALUDA (CHINA GRASS

PUDDING)

Rooh Afza is a concentrated syrup which is usually mixed with milk or water and sugar and served as a
sherbet or drink. And Faluda is a very simple and easy to cook sweet made using milk and Agar Agar
(China grass). Adding Rooh Afza to this simple faluda adds a refreshing taste and flavour to it and can be
served as a dessert after dinner.
Ingredients
1 litre milk
1 packet (10 gms) China grass/ Agar agar
4 tbsp Rooh Afza
8 tbsp sugar
Method
Heat milk in a wide bottomed pan and bring it to a boil. Now reduce heat and continue cooking till the
quantity of milk reduces to half. Keep stirring in between. Meanwhile wash and soak the china grass in
water for about 10 minutes. Then take a pan and cook china grass with 1 cup of water till it completely
dissolves. Now add sugar to the pan and mix well. Remove this from flame and only then add milk and
Rooh Afza. (Do not cook after adding milk). Stir this well and pour into moulds or cups. It will solidify on
reaching room temperature. Refrigerate for a few hours and cut into pieces. Serve cold as it is or
garnished with cream, dry fruits or any other topping of your choice.

SOFT GHEE MYSORE PAK

Mysore pak is one of the most popular sweets in India. Originally from Mysore in Karnataka, this delicacy
is made using besan, ghee (clarified butter) and sugar and is available in almost all parts of the country. I
am giving below a very simple recipe to make authentic soft melt in the mouth ghee Mysore pak at home. I
would recommend this to everyone as it tastes delicious and can be cooked in less than 10 minutes.
Ingredients
2/3 cup ghee (clarified butter)
cup besan (gram flour)
1 cup sugar
cup water
Method
Mix ghee and besan in a bowl to form a smooth paste without any lumps and keep ready. Heat sugar and
water in a thick bottomed pan and boil till it forms a single thread consistency. (This might take about 2 to
3 minutes). Now slowly add the ghee-besan mix to the pan and continue stirring. When it starts leaving
the sides of the pan but is still in liquid state (which might approximately take 3 minutes), switch off the
gas and pour this over a greased square or rectangular plate. Allow it to set for a few minutes. Now cut it
into thin long rectangles when it has set but is still warm. Allow the Mysore pa to cool down completely
before taking the pieces off from the plate. Delicious Mysore pak is ready to be served. This recipe makes
12 to 15 pieces.
Tips and solution to common mistakes

To check for single thread consistency, take a bowl of water and keep dropping small drops of
sugar syrup into water every now and then. In the beginning, it will disperse, but when it reaches
the single thread consistency, it will not change its shape and remain intact. At this stage, you can
add the ghee- besan mix.

If by mistake, you cook the Mysore pa for few more minutes, it will start thickening in the pan
itself and will start hardening as you pour it into a plate. In this case, take a flat bowl or use a
spatula and press the Mysore pak well when it is still hot, and cut it into pieces immediately. The
taste will be similar, but you will get somewhat hard Mysore pak :( Try to take it off the stove a
little earlier next time and you will get the perfect soft Mysore pak :)

CARAMEL EGG PUDDING (DETAILED RECIPE)

Caramel custard pudding or egg pudding is a very delicious and popular dessert around the world. The
pudding is steamed hence there is no oil used. With just 3 ingredients that are available in every Indian
home, this dessert can easily be prepared. I have already done a post on this but this is a more detailed
recipe with step by step pics.
Serves: 4
Ingredients
3 eggs
3 cups of milk
9 tbsp sugar
1 tbsp sugar (for caramelizing)
Method
Boil 3 cups of milk in a pan, then reduce the heat and cook till the milk reduces to half (i.e. 1 and 1/2
cups). Allow the milk to cool down completely.
Take the egg yolks and whites in separate bowls and beat with an egg beater till fluffy. (The yolks will not
be too fluffy). Add sugar and whites to the yolks and continue beating. Finally add milk and beat again. All
ingredients must have been mixed well and the mixture should be completely covered with bubbles.

Now for caramelizing the sugar, take a aluminium pudding bowl and add 1 tbsp sugar and a few drops of
water, place it directly on the stove and heat. The sugar will start melting and changing colour. Heat till it
gets a golden colour. Remove immediately from the stove and after a minute, add the egg-milk-sugar mix
to it.

Now take a steamer and place the pudding bowl at the centre. Close a lid over the bowl. Make sure that no
moisture or water enters the pudding bowl. If necessary place some weight over the lid. Add water to the
steamer such that it fills up to less than half the height of the pudding bowl. Then close the lid of the
steamer (or idly cooker) and cook for about 20 minutes.

After 2 to 3 minutes, open the lid, and check if the pudding is cooked. For this insert a knife, if nothing
sticks to it on being removed, it is cooked. Otherwise, add some water to the steamer and steam for 10
more minutes. Once done allow it to cool, and then refrigerate it for at least 2 hours. For serving, pass a
knife along the sides of the pudding bowl, place a plate on top and turn the bowl caramel side up. Cut it
into slices and serve.

You can also use a pressure cooker or an electric rice cooker to steam the pudding.The only addition is to
place a perforated plate at the bottom of the cooker. The procedure and cooking time is the same. The
pudding can also be cooked in an oven.

COCONUT BARFI

Tried making a barfi for the first time. It came out delicious and required minimum effort. This is the
most simple and easy to cook barfi recipe. The whole process got over in just about 20 minutes.
Ingredients
11/2 cups finely grated coconut
1 cup sugar
tsp cardamom powder
2 tsp ghee
Method
Heat a pan in low flame and add the grated coconut and sugar. Stir well for about 5 minutes. Then add
cardamom powder and ghee. Continue stirring till it forms a single mass. Transfer this to a greased tray
and press slightly. When the mixture has set but still warm, cut it into desired pieces and allow it to cool
completely. It will harden on cooling. Transfer the barfis to an air tight container. It has a shelf life of
about 5 to 6 days.
Notes & Tips

Always remove the brown part from the coconut and use only the white part.

Instead of grating the coconut by hand, you can cut the coconut into small pieces and grind it in a
mixer without adding water.

Cut the barfi into pieces when it is still warm because if it cools down completely it will become
hard and the barfi will break when you cut it.

In case you cooked the barfi for too long it will become hard and difficult to eat. In this case, put it
back into the pan, break the pieces and add little water. Stir well to break all the lumps and cook
for a few minutes. When it starts forming a single mass, transfer to a greased tray and press
lightly. Cut into pieces when it is still warm and allow to cool. This method will result in barfis
having the same delicious taste but it will not be white in colour as you have cooked it twice.

Paneer masala Dosa is very simple to make.It can lso be served with chapathi/ It was tasty
with Dosa . I made this for dinner. Do ty it out.

Ingredients:

Paneer - chopped into small pieces

Onion - 2 chopped

Tomato - 1

Chilly powder - 1/2 tsp

Coriander powder - 1tsp

Garam masala - 1 tsp

Coriander leaves

Cumin seeds - 1 tsp

Oil

Water

Method:

Heat oil in a pan, add cumin seeds. When it splutters. Add the
chopped onions.
Fry it till brown. Add the tomatoes and fry.
Add all the powders except garam masala. Add little salt and
water. Close and cook for about 5 mins.

When it is cooked. Add the chopped Paneer.

When it is cooked. Finally add garam masala and coriander leaves.

Heat a tava, take the dosa batter and make Dosa. Turn it around
and cook the other side of dosa.
Place the cooked masala in between.

Served it with Hot Dosas.

Paneer Tikka kathi rolls

Paneer Tikka Kathi Rolls is a wonderful snack or dinner. A very

healthy one tooo. Its very easy to prepare and tasty one. Best
one for vegetarians and paneer lovers.It contains the essential
calcium and minerals. Nutritional rolls.

Ingredients:
For marinate:

Panneer - 200 gms

Besan flour- 2 tsp

Curd - 2 tbsp

Chilly powder - 1 tsp

Turmeric powder - 1/2 tsp

kassori methi - 1 tsp

Chaat masala - 1 tsp

Garam masala - 1 tsp

Ginger garlic paste - 1 tsp

Salt

Tomato - 2 cubed into pieces

For filling:

Oil

Capsicum - cubed

For the Chapathi:

Atta - 1 cup

Milk - 1/2 cup

Salt

Method:

Knead the chapathi flour and keep it aside for half hr.

Make it into thin chapathis.

For filling:

Marinate all the above ingredients and keep aside for 30

mins.

Heat oil in a aKadai, add the capsicum and fry them.

Add the marinated paneer and stir for about 5 mins. Stir till
it gets cooked well.

For the rolls:

Divide he filling into parts.

Place it in the middle of the chapathi and roll it to the other
side.

place and heat on tava before serving.

It can also be served with sauce.

Enjoy the lovely treat!

Kinnapathal/Kinnapathiri/Attipathal (Layered Pathiris)

Kinnapathal/Kinnapathiri is a layered pathiri seen in Malabar region. An awesome but time consuming
dish which you may wish to have again and again.. Kids will love it too as you get the layers separated
and they enjoy doing so.This was about 20 years ago that we got to introduce to this wonderful dish

from my aunt's house. We never got it right at first ; but then it seemed to be an unavoidable one in
our kitchen. It goes well with any stews or other curries as well.

Ingredients:
Jeerakashala / Basmati Rice 3 cups
White Rice/ Pachari 1/4 cup
Thin Coconut milk /second extract - about 2 1/2 - 3 cups
Ghee 2-3 tbsp
Thick Coconut Milk 1/2 cup
Salt to taste

Method:
1. Soak both the rices for a minimum of 2 hours or overnight.
2. Grind them along with Thin coconut milk. The consistency should be thinner than the Dosa dough.
3. Arrange a steamer on fire and a dish which could be placed inside the steamer easily. The size or
shape of the dish doesn't matter.
4. Now mix ghee with the first extract of coconut milk well and keep it aside.
5. Line the dish to be placed inside the steamer with ghee and then start with the layers.
6.First pour a deep spoon/spatula full of dough into the dish. Then cover with a lid. The lid should be
slightly opened in one side so that the pathiris won't puff up and it disturbs layers. Wait till it cooks
well for about 3-4 mts.

7. Now open the lid and pour a tbsp of thick milk & ghee mixture & then repeat the same procedure
again - pour dough ,cover with lid and wait till it cooks. This procedure is repeated till your dish is full
or the dough is finished. Once your dish is full, keep it covered for another 5 minutes so that all layers
are cooked well. Then, take another pan & repeat the same. The thick milk and ghee mixture can be
used in between; but not necessary to pour it between all the layers.
8. Once it is over, cool the pathiris nicely before you unmould them. Run knife through the sides and
umnould carefully. You can cut this in triangles and serve.
** I usually keep two steamers at a time so that I could do it faster.

Irachi Pathal/Pathiri

May this be the first Iftar snack from my side. This is a spicy yet delicious snack again from Malabar
which is fried twice; deep fried at the first and then dipped in egg and shallow fried again. Yes of
course, rich in cholestrol and so heavy that you don't need any other dish to accompany it during Iftar.

Ingredients:
White Flour/Maida
Salt to taste
Water
Meat Filling/Masala
Egg

Method:
1. Knead Flour,salt and water to a dough like that of rotis.

2. Divide the dough into big balls/pedas

3. Now roll them into very big and thin roti. Take a cookie cutter or any bottle top to cut them
into small circles.
4. Take them out, fill in the stuffing and then close with another circled roti.
5. Now seal them at the edges. Here you can either seal them like we do for other 'adas' (snacks)
or seal them using zig zag cutters or bottle tops.

6. Now fry them in oil till it turns brown. Take them out into a tissue paper and drain excess oil.
7. This is where you have to decide on the batter to be dipped in. Traditionally we use egg with sugar
and cardamom powder in which this snack is dipped and then fried in ghee; but there is an option . You
can add salt,pepper powder and curry leaves to egg and then dip this fried snack in that nicely and
then shallow fry in ghee. But I suggest to try sugar mixture with a little egg and then fry one snack
atleast and taste it... Its lovely.. don't hesitate using sugar for a spicy snack...
8. You can see one snack at the right side which is not dipped in egg or fried for the second time

Neipathal/Neipathiri (Rice Puri? :)

Neipathal is one of the traditional treats seen in Malabar Muslim households. It is deep fried pathiris
made of rice, coconut, fennel and shallots. You may call it as rice puri as it looks like a puri-a coarse
ground or crispy rice puri.
This is usually served with beef fry (varattiyathu) or any other meat delicacies. The ingredients used
here is same as that of aanapathal (kozhipidi); but the method of cooking is entirely different. Back

home, people uses the giant grinders or tabletop grinders to grind this dough and they may or may not
use any rice flour for this recipe. But this is not possible these days as most of us dont have such
equipments with us these days, neither we ve so much of time to spend in kitchen. I shall try to explain
the method of preparing the dough using tabletop grinders and juice machines.

Ingredients:
Parboiled rice/U.S style rice 3 cups
Coconut,grated 2 cups
Rice Flour (arippodi) 1 cup or more
Fennel seeds (saunf or perumjeerakam) 2 tsp

Onion 1 big
Water 2 cups
Oil to deepfry

Method:
Soak parboiled rice in warm water for 3-4 hours or overnight.
Drain rice through a strainer. (You can avoid this step; I'm doing this just to give you the exact

measurement of water to be used .)

Now mix all other ingredients except rice flour and oil.
Its time to grind rice.
Table top grinders
If you have a table top grinder, then no need to add rice flour. Increase the quantity of parboiled rice
to 4 cups and then coarsely grind the rice mix using minimal water. The dough should resemble that of
roti dough or slightly tightier than that.
Juice machine grinders
You can coarsely grind the rice mix without using water in this and finally add some water . Then mix
with rice powder to make the dough.
Juice Machines
Here we use the big jar, the usual one we use to grind dosa maavu or to blend any juices. I've Panasonic
steel jar (bought from India) the one similar to Sumeet or any other indian brand. Its too good for
grinding rice . In this we can grind rice by adding too little water. We need coarsely ground rice here.
For that just pulse for 30 seconds each time; ie; once we put in the rice,coconut,onion and water in
the jar , pulse it for 30 seconds and then you are done.
Mix this coarsely ground paste with rice powder using salt to make the dough similar to
rotis/chappathis or slightly tightier than that .

Take a kadai/chinese wok or any other deep bottomed vessel and heat oil in it enough for deepfrying.
Now take a piece of cloth or plastic sheet on which the pathiri is rolled. Make balls out of the dough
and then flatten on the piece of cloth or plastic using your fingers . The pathiri should be 2 or three
inches in diameters and 1/2 inch thick.
When the oil is too hot, you can sink in the pathiris just like we do for puris. This will puff up and once
it is done in one side, turn it upside down and fry the other side too till it turns crispy brown.
Serve hot with beef fry, kadai chicken or any other non veg thick gravies.

Floating Island
Floating Island is a classic French dessert with floating meringue clouds. These poached meringues are
floated on a soft vanilla custard. It tastes divine and so is its texture. When we Malabaris have their
own version of almost all classic desserts; this dessert closely resembles with Pinnanathappam -the
white steamed cake served along with muttamala. It is the custard and the caramel on top that
distinguishes this dish from the latter and I must say, the response in our family was superb! Hanan
couldn't ressist herself from making this as soon as she saw her favourite Shireen Aapa showing this on
tv. Now this is her contribution to the blog after a very long time.

Ingredients:
Milk 1 cup
Cream 1/2 cup
Vanilla essence 1 tsp
Eggs 3, separated
Salt a pinch
Castor Sugar 70gm
For caramel syrup:
Sugar 150gms
Water 100ml

Method:
Meringue Floats:
1. Heat the milk and vanilla essence in a dish for 3 minutes and keep aside.
2. Whisk egg whites and salt until stiff.
3.Then gradually whisk in half the sugar.

4. Drop four or five spoonfuls of the meringue mixture (egg white mixture) into the milk and
heat for a minute.
5. Now take the white puffs and drain on paper towel, repeat until all egg white mixture has
been used.
Custard: (you can either make custard using instant custard mix )
1.

Now strain the milk.

2. Beat egg yolks with remaining sugar until thick and pale in color.
3.

Then add strained milk and cream till combine then cook for a while until thick
custard is been formed. Allow it to chill.

Caramel syrup:
Combine sugar and water, cook till the sugar dissolves completely and caramel is been
formed.
To Serve:
Now pour the prepared custard in the dish, the prepared egg white floating islands on the
top and drizzle caramel on the top.
Sprinkle the nuts on top and serve.

Lal Qila Mutton Biriyani

It rained again a day before!! Isn't that a good thing? :)

It's vacation here for a couple of weeks and we mothers were fully engaged with our kids
while the UAE weather turned mild and pleasant this week. The climate was heading to
summer and the newspapers predicted much hotter summer days than usual that we were
getting sort of mentally prepared for that. That's when it rained here and brought a cooler
and pleasant weather for the week. We went downstairs and for a ride to savour this rare
UAE rain. I was fasting and was hard to wait till the sun sets to sip in coffee . Thank God that
there were some frozen Kaayadas (unnakkaay/plaintain snack) to pair up with my mug of
coffee while looking at the rainsplattered window ;)
First week of vacation is over and we have had lots of fun. The whole generation was here
with me , 7 of them(3 boys and 4 girls).. We had lots of fun, playing,baking, roaming and of
course, fighting. A gang of kids means a Noisy House. They play and interact, fight at times
etc. when they feel bored and have nothing to do. So it's better to keep them engaged with
some or the other tasks. I always ask them to help me out while cleaning or baking. They
love baking goodies. They even baked some chocolate chip cookies & Cornflakes cookies all
by themselves.

Now about the recipe:

It's my sister Hanan's contribution to the blog. She is very good when cooking biriyanis. This is my 9th
post on Rice label. Her BBQ Chicken Biriyani is now quite famous here. There are many more biriyanis
in my drafts to be posted soon. This one is also as delicious and simple to try out.

Ingredients:

Courtesy: Shireen Anwar

For marinade:
Mutton 1/2 kg
Tenderizer 1 tsp
Ginger & garlic paste-1 tbps
Yoghurt- 1 cup (reserve 3 tbsp for dum)
Salt- 2 tsp
Marinate together for atleast 1 hour

Other Ingredients:
Basmati rice. -1/2 kg. [ cook with 2 tsp salt]
Bay leaf -1
Cinnamon -1 inch
Pepper corns- 10
Cloves- 5
Green Cardamom -5
Black jeera -1/2 tsp
Red chilly powder- 2 tsp,
Turmeric -1/2 tsp
Cumin/Jeera - 1 tsp
Water- a little
Tomato- 3. Blended
Brown onion- 1 cup (sliced and fried)
Potato 2
Boiled egg - 3

Method:
Fry onions till brown and crisp. Crush it in grinder when cooled.

Deep fry potatoe cubes in the same oil till brown.

Heat Ghee in a deep dish and add whole garam masalas (mentioned in the list). Saute for a few
seconds till its aroma comes out. Add a little hot water( a few tbsps to avoid burning) ,turmeric and
red chilli to it.
Now add mutton and fry in high flame for about 5 minutes. Cook till it is half done.
Blend tomatoes and add to it.
Now add the crushed brown onions. Mix well to coat the mutton pieces nicely. Cook till mutton is
completely cooked. Sprinkle garam masala powder to it. Add the fried potato cubes to it.Now the
masala is ready. No need to add herbs of any kind.
Dum Process or Layering:
For this, layer the mutton gravy/masala at the bottom, followed by rice. Take some yogurt and add
turmeric or yellow color(saffron) to it and sprinkle on top of the rice layer; here and there. Cover and
keep in dum for 10-15 minutes. Serve hot! Don't mix biriyanis while serving. It should be served always
as you see in the picture. You can serve with boiled eggs. Here, boiled eggs are deep fried which is
entirely optional. Take care while frying and avoid frying if the egg is cracked somewhere; otherwise it
may explode in oil.

Posted by Hasna Hamza Layin at 14:00 17 comments:

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Labels: Hanan, Mutton, Pakistani/North Indian, Rice

T U E S D A Y, 5 J U N E 2 0 1 2

Fish tikka masala

Indian cooking includes a variety of cooking methods like frying, steaming, grilling or a combination of
any of these. We use a variety of cookware from like stones,claypots, glass, metals etc. Tandoor is one
such cooking method- a clay oven , originated in Punjab and is famous for the texture and aroma it offers.
Tandoori Chicken, tikkas, Nan, Tandoori rotis are some of the famous dishes slow cooked inside tandoor .
These can be made in household kitchens in ovens or pans; but still Tandoor is the best and nothing can

beat that.

Indian cooking uses a blend of spices in its dishes; from rice to beverages; from herbs to spices; it uses
everything that it gets hold of. This recipe is a creamy dish which is flavored with spices and I bet many
kids who hates fish will lick their fingers off after having this. The fish which is marinated in yogurt and
some other spices is grilled or panfried first and then added to the delicious gravy. You can substitute
chicken with fish for Chiken Tikka Masala.

Ingredients:
For marinade:

1 cup fresh yogurt (should not be sour)

1 cup finely chopped fresh coriander leaves

2 tbsps ginger paste

3 tbsps garlic paste

3-4 tbsps garam masala

6 peppercorns/ 2 dry red chillies

3 tbsps lime/ lemon juice

1/2 tsp orange food coloring

1 kg Fish Fillets and cut into 2" chunks

For the gravy:

2 medium-sized onions finely chopped

6 cloves garlic chopped fine

5 pods cardamom

1 tin (400 gms approx) chopped tomatoes or 6 medium-sized fresh tomatoes chopped fine

2 tbsps garam masala

2 tsps soft brown sugar

1 cup single cream

3 tbsps almonds blanched and ground to a paste

3 tbsps vegetable/ canola/ sunflower cooking oil

Salt to taste

Method:

Grind the chopped coriander (keep some aside for garnishing) and all other marinade
ingredients (except yoghurt) to a smooth paste in a food processor.

Pour the above mix into a large bowl and add yoghurt. Mix well. Add the fish pieces and mix
well. Cover the bowl and refrigerate. Allow to marinate atleast for half an hour.

Thread the fish onto skewers and keep ready. Skip this step if you are pan frying.

Preheat your oven or grill to medium high (200 C/ 400F/ Gas Mark 6). Place the skewers on
the grill racks in your oven with a tray underneath to catch drippings. Roast open till the fish is
browned on all sides and tender. Keep aside.

To make the gravy/ sauce: Heat the oil in a deep pan on a medium flame and add the onion.
Cook till soft.

Now add the cardamom and the garlic. Fry for 2-3 minutes.

Add the garam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes
are soft and a thick paste forms.

Add the grilled Fish Tikkas (chunks/ pieces) and stir. Cook for 10 minutes.

Add the cream and mix well. Turn off the flame.

Garnish the dish with chopped coriander leaves and serve hot with Naans.

Posted by Hasna Hamza Layin at 00:23 3 comments:

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T H U R S D A Y, 3 1 M A Y 2 0 1 2

Mathia- spicy Puri

Mathia is a spicy purioriginally hails from Punjab ( I think so :) or Gujarat?? Actually this is how my Mom
makes it ,but she doesn't know which part of India it belongs to. I tried to google it and ended up in
confusion. Some have it as a snack; some others with sabji (vegetable side dish); But we have it for
breakfast or dinner just like we do eat puris alonwith any curries,bajis etc. A slightly flavored puri with
an appealing shape and so is loved by the kids.

Ingredients:
Maida/White flour 3 cup
Yoghurt 1/4 cup
Cumin/jeera powder 3/4 tsp
Pepper 1/2 tsp
Salt

Method:

Make dough with the ingredients mentioned above.

Make equal balls out of it and roll it into circle like puris.

Then fold it into semi circle; Fold again into a triangle shape. Roll again in such a way that
the shape remain intact.

Deep fry in oil just like you do for puris. Some don't like to puff it up like puris. In such a
case, you can prick the puris with fork once it is flattened and before frying.

Posted by Hasna Hamza Layin at 11:55 4 comments:

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Labels: Mom's Diary (Kachuss spl), Pakistani/North Indian, Rotis/Paranthas/ Puris

T U E S D A Y, 8 M A Y 2 0 1 2

Ginger Chicken (Indian Version)

We always had ginger chicken ,chinese version, from restaurants. I don't remember the original source
of this recipe as this was something I scribbled in my diary long ago; about 12 years back. This was a
favourite recipe then. But still didn't cook this for years since then and now thanks to this blog that I'm
back with all my favourite recipes.

This gravy is called ginger chicken as ginger is used as the main ingredient here. And don't panic with
the quantity; use as much as specified; You are gonna enjoy this for sure.

Ingredients:

Chicken 1/2 kg
Chilli powder 2 tsp Ginger garlic paste

Marinade:

First masala:
Ginger 50 gms
Garlic 25 gms
Green Chillies 2
Second Masala:
Tomatoes 2
Cashew 5-6
Onion 150 gms
Dry Coconut Powder 2 tbsp
Garam Masala 1/2 tsp
Coriander powder 1 tsp

Method:
Marinate chicken in the marinade ingredients and half cook them until water gets evaporated. You can
fry or grill them also. Thats completely upto u.
Make a paste of the 'first masala' ingredients.
Fry onions till it turns brown. Make a paste of these along with other ingredients listed under second
masala.

Heat 2-3 tbsp of oil in a pan and add first masala paste. Saute for a few seconds and then add second
masala paste. Cook until the masala leaves the sides of the pan.
Add chicken to this. Cook till chicken is cooked well. You can add water if you need.

Posted by Hasna Hamza Layin at 17:56 7 comments:

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S U N D A Y, 8 A P R I L 2 0 1 2

Palak Paneer (Cottage Cheese in Spinach Gravy)

Home Alone... There was a time when I loved to be alone in my home. Just like the
character Kevin in the movie, I always wished to be left alone in my home until my wish
came true soon after my marriage. The clock is round and I think I've reached the same old
phase of my life when I was left alone with Noora in the big house of my parents when
everyone else left for their second home in abudhabi. I used to sit and talk with my 3
months old baby and started hating loneliness to the core. Now when kids are back to
school, I feel the same now; sitting and talking with my Nawal who completed 5 months now.
But the only difference is that its just until 3 in the evening. After that its a full flourished
home with 3 kids and the BIG-2. and a lively weekend with my parents and sisters who stay
just 230kms away from here.

Palak Paneer is one famous north-indian gravy which is mildly flavored, delicious and healthy too. This is
one best way to make my kids eat spinach. You can substitute spinach with potatoes( Aloo Palak) or TOFU. I
had tried out many recipes of palak paneer; but nothing can beat this simple recipe. The creamy and rich
texture of this gravy hit my list since many years and now can't miss having it any single week. Try Palak
Paneer with Aloo Paratha.. amazing combo

Ingredients:

cumin seeds 1/4 tsp

onions 2
tomato puree or sauce 2tbsp
garlic 3-5
ginger a small piece
green chilli 3
chilli powder1/2 tbsp
turmeric powder 1/4 tsp
coriander powder 1/2 tbsp
cumin powder1/2 tsp

Method:
Blanch Palak/Spinach ,cool and make paste of it. That is, add spinach in boiling water and let
it boil for 1 to 1 1/2 minutes , then strain it and add in iced water. Let it cool and then make
a paste of it. Adding to cooled water help stop the cooking process and protects spinach
from over cooking.
Make paste of 1 onion , garlic , ginger & chilli.
.
Heat oil in a pan. Add whole jeera (cumin). when it splutters, add the paste to it..
Fry this in oil till it turns golden brown.
To this add 1 onion (chopped nicely). & fry till the oil leaves the sides of wok.
Add masalas alongwith tomato puree & fry fr 2 minutes.
Add pureed palak & salt.. simmer for 5-10 mts... Don't overdo your spinach.
Shallow fry paneer in little oil/ghee and add to this gravy....
Add 4-5 tbsp of cream before serving...

for spinach paste:

Remove stems(keep the stems if it s soft), wash spinach thoroughly in running water. Blanch
in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water.
Remove stems, wash and roughly chop green chillies. Grind spinach into a fine paste

for nice green color:

Don't overcook your spinach and take care that the salt is added last and also never close
your lid through the entire process.

Posted by Hasna Hamza Layin at 14:24 5 comments:

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Labels: Go Green, Pakistani/North Indian

T U E S D A Y, 1 3 M A R C H 2 0 1 2

Paneer Kulcha (Paneer stuffed bread)

Kulchas can be a great meal to be planned for special dinners and parties; with or without some
awesome stuffings . The cheese(paneer) stuffing used here gives a delicious touch to this bread that
this can be a complete meal in itself. You can use different spices to the stuffing to make it more
spicier.

Ingredients
Recipe: Sanjeev Kapoor
Refined flour (maida) 2 cups
Salt 1/2 tsp
Yogurt 1 tbsp
Baking soda 1/4 tsp
Sugar 1 tsp
Milk 1/2 cup
Stuffing:
Paneer/Cottage cheese 200gm
Red chilli powder 1 tsp
Chaat masala 1/2 tsp
Salt to taste

Method

Take refined flour in a bowl. Add salt, yogurt, soda bicarbonate, sugar and
milk and knead into a soft dough. Cover with a damp cloth and rest for an
hour.
Preheat oven to the maximum temperature.
Make pedas of the dough and rest for five minutes.
For Stuffing:
Take paneer in a bowl, add salt, half teaspoon red chilli powder and chaat
masala and mix well.
Roll each dough peda to a small puri, place a portion of the paneer mixture
and roll into a ball again.
Rest the stuffed balls for five minutes.
Pat each ball into a six inch round kulcha and place on a baking tray.
Rub a little water on the surface and sprinkle some red chilli powder.
Bake in the preheated oven for five to seven minutes. Serve hot with a
dollop of butter on each kulcha.

Posted by Hasna Hamza Layin at 18:59 9 comments:

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Labels: Breads, Go Green, Hanan, Pakistani/North Indian, Rotis/Paranthas/ Puris

T U E S D A Y, 1 8 J A N U A R Y 2 0 1 1

Seekh Kabab
Recipe again frm another fb friend of mine....Fatii Naz...she's also frm Pakistan &
Masha Allah -a great cook...Me,being born & brought up in middle-east , was always
fascinated by different cuisines from all parts of the world. Pakistani cuisine is one of ma
favorites. Their Kababs and other non-veg spicy dishes are awesome. This recipe is
also spicy; but you can make variations according to your spice level. I had made this
some 2 weeks before; didn't post it then. Now , thought of posting it, when I
sawCookingwithCarawayseedsEventbyPriya

Ingredients
1/2 kg Beef cubes/ or Kheema
1 M Onion , finely chopped
4-5 Green chiilies chopped
2tsp dhania/coriander powder
1tsp red chilli powder
1tsp ginger garlic paste
1/2 tsp kala zeera/caraway seeds/shah jeera

1tsp garam masala powder

1/2 tsp jifal javaerti ka powder /nutmeg-mace powder
1/2 tsp meat tendrizer
2tb ghee
salt 1tsp

Method:
Wash and drain the beef/mutton nicely. Make sure that no water remains in
it. If you are using kheema/mince, then you may use a strainer and then
press nicely with your palm to drain the excess water in it.
Mix all the ingredients and mince all together in food processor including
ghee. If you are using kheema then you may mince other ingredients first &
then add mince and mix well.
Mix coriander leaves, finely chopped green chillies and marinate for a few
hours.
Then first smoke. Just fire up the coal then take couple of onion's shell/layer
or a piece of aluminium foil and put it on top of meat mixture; then put the
burning coal on top of onion shell/foil. Pour few drops of oil or a tsp of ghee
on top of it and then cover. Keep it closed for 5-10 mts.This is how I smoke
the kabab's meat and anything which requires smoky flavour.
Now its time to shape. You can shape it in the wooden (grill) sticks or shape it
with your palms just like your fingers. I used stick for a few, but my pan is
small that i couldn't fry it properly; so I removed the sticks and then fried
without them.
You can fry it in ghee or grill in oven.

Priya's Event

Posted by Hasna Hamza Layin at 00:28 9 comments:

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S U N D A Y, 1 6 J A N U A R Y 2 0 1 1

Butter Chicken (The best)

Now you guys might be thinking 'Butter chicken is after all butter chicken...whats 'the best' in it'..now I'll
tell you....I had tried so many varieties of butter chicken; from the easiest to the toughest recipes, but I
donno why but I loved this variety which was recommended to me by one of ma fb friends from Lahore;
Lubna Khawar. This is her own recipe & i loved the flavor of kalonji, the smoking effect and the overall
result.
I couldn't get the best of the pix as ma kids were really hungry by the time...& wen ma hubby asked
whether they were hungry, u know wat ma daughter answered?? 'No use Papa...we r gonna get to eat nly
after the fotosession....'((The Blog Effect!!)) & u can c the gravy ws too hot that the cream on the top
melted...:(

Here goes the recipe...The only change I 've made is that I used chicken with bones & reduced the amount
of tomatoes in it.

Ingredients
Chicken boneless 1 kg...(cut them in long stripes) I used with bones
2 medium size onions + 3 cloves garlic...
4 big size tomotoes ( I used 3)
6 big size tomotoes( I used 4) + 4 green chillies)chillies should be of a kind which are not much spicy....
Shan tandoori masala....
Butter 250 gm...

Fresh cream 1 packet...250gm

Kalonji/Karinjeerakam/Onion seeds....1 tsp
Black pepper (freshly ground) half teaspoon..
Crushed red chilly flakes 1 table spoon(it could be 1 tsp as well as per taste)
Roasted cumin powder....1 tsp....
Red Food Color

Method:
1.boil onions & garlic together and make a puree of both and set aside .
2.Make a puree of tomatoes after boiling and peeling them.
3.Remove the seeds of green chillies & make a puree of 4 tomatoes & the chillies.
4.Put 2 table spoons of desi ghee in a karahi....add butter in it and get it melted....
5.Now add boneless chicken and fry a little untill the smell gone in high flame...
6.After frying it for a while...add the puree of boiled onions and garlic cloves..fry them again a little....
7.Then add all spices including (cumin ,black pepper,red chilli flakes, and kalonji)
8.After a few seconds when the aroma of the spices get into chicken, add the puree of tomotoes and green
chilies that we have made...
(plz make sure that u dont get the spices burnt,otw it will give a bitter taste in the recipe)....
9.Then again cook it on medium heat untill the oil separates out and add 2 table spoons of shan tandoori
masala in the gravy and cook again..dont let the gravy dried out...
10.When the masala gives out oil , add the puree of boiled tomatoes that we have already made ,cook them
till the oil comes up
11.Add 400 gm cream in that but dont turn by spoon too much... ( I used only 250 gms..may be becos I've
used less tomatoes than the original recipe). Add red color to adjust the d color of the gravy (optional)
12.Dum it with a burning hot coal by putting foil paper on butter chicken....put 1 tsp of desi ghee on
burning coal and immediately cover it so that the smoke that came out of the coal shoud not go in the
air...it should merge with the butter chicken to give it a smoky aroma...dum it by switching off the
flame....for 10 minutes,,,,

Kinnapathal/Kinnapathiri/Attipathal (Layered Pathiris)

Kinnapathal/Kinnapathiri is a layered pathiri seen in Malabar region. An awesome but time consuming
dish which you may wish to have again and again.. Kids will love it too as you get the layers separated
and they enjoy doing so.This was about 20 years ago that we got to introduce to this wonderful dish
from my aunt's house. We never got it right at first ; but then it seemed to be an unavoidable one in
our kitchen. It goes well with any stews or other curries as well.

Ingredients:
Jeerakashala / Basmati Rice 3 cups
White Rice/ Pachari 1/4 cup
Thin Coconut milk /second extract - about 2 1/2 - 3 cups
Ghee 2-3 tbsp
Thick Coconut Milk 1/2 cup
Salt to taste

Method:
1. Soak both the rices for a minimum of 2 hours or overnight.
2. Grind them along with Thin coconut milk. The consistency should be thinner than the Dosa dough.
3. Arrange a steamer on fire and a dish which could be placed inside the steamer easily. The size or
shape of the dish doesn't matter.
4. Now mix ghee with the first extract of coconut milk well and keep it aside.
5. Line the dish to be placed inside the steamer with ghee and then start with the layers.
6.First pour a deep spoon/spatula full of dough into the dish. Then cover with a lid. The lid should be
slightly opened in one side so that the pathiris won't puff up and it disturbs layers. Wait till it cooks
well for about 3-4 mts.

7. Now open the lid and pour a tbsp of thick milk & ghee mixture & then repeat the same procedure
again - pour dough ,cover with lid and wait till it cooks. This procedure is repeated till your dish is full
or the dough is finished. Once your dish is full, keep it covered for another 5 minutes so that all layers
are cooked well. Then, take another pan & repeat the same. The thick milk and ghee mixture can be
used in between; but not necessary to pour it between all the layers.
8. Once it is over, cool the pathiris nicely before you unmould them. Run knife through the sides and
umnould carefully. You can cut this in triangles and serve.
** I usually keep two steamers at a time so that I could do it faster.

Sending this to CWS-Rice event hosted by Priya & co-hosted by Kaarasaram

Posted by Hasna Hamza Layin at 10:03 8 comments:

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S U N D A Y, 3 0 J A N U A R Y 2 0 1 1

Shahi Parantha (Madakku Chappathi)

We call it Madakku Chappathi in our place (Kerala); but in a program hosted by Saeed Jaffrey ,he
named it as Shahi Parantha long ago. Saw the cd of the program some 10 years ago. Now when I
googled for the exact name of this , I could see lots of varieties of Shahi Paranthas that I got confused
myself; one with meat filling , one with ajwain, one again with khamir......lots more. So better stick
with Madakku Chappathi...:))
Anyways..Paranthas means lots of oil,ghee & calorie :( ...but wat to do...they r so yummy that i forget
all ma diets wen having it...& used to have it straight from the tava...i think that's the better way of
eating those...!!
This can be made thin or thick, according to your taste. My mom makes thin and I loves it a bit
thick.Both are tasty though.

Ingredients:
White Flour /Maida 2 cups
Whole wheat flour/Atta 1 cup
Salt
Water required to form the dough
Ghee

Method:
You can use any combination of flour to make the dough. either only whole wheat flour or add both the

flours equally ; depends on your taste & how health concious you are.
Prepare the dough using the above ingredients except the ghee.
Make balls of equal size with this dough.
Roll on to a normal roti.
Spread ghee & dust flour on top
Now fold from all the four sides of the roti until it turns to a square shaped one;just like the picture
below:

Now , again flatten it to a square shaped roti .

Heat griddle & cook chappathi on it until crispy. You can brush oil if u wish. Once it is cooked, you can
see the layers inside gets separated easily.

Ingredients:
400 gms - good quality vermicelli
6 tbsp - sugar (or to taste)
2 cups - water (or a little more)
A few drops rose essence
A handful of badams
1 tsp - pista, cut fine
2 tbsp - chironji
tsp - elaichi powder
3 tbsp - ghee

Method
Fry the seviyan in ghee till nice and brown, then set aside.
Add sugar to the water and heat.
Cook to 1 thread consistently before adding essence and elaichi.
Pour the sugar syrup over the seviyan and cook till dry and tender
(each seviyan should be separate).
Sprinkle nuts and chironji before serving.

Recipe Details

Layali Lubnan

Cuisine:
Oriental

Category:
Dessert

Serves:
8 person(s)

Difficulty:
Easy

Cost:
Cheap

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Ingredients

2 cups water or 625 ml

1 tin NESTL Sweetened Condensed Milk or 397 g

cup fine semolina or 80 g

2 eggs

1 tablespoon rose water

1 tablespoon blossom water

1 cup liquid cream or 250 ml, whipped

3 tablespoons pistachio nuts, chopped

3 tablespoons flaked almonds, toasted

Preparation

In a medium saucepan, place water and NESTL Sweetened Condensed Milk . Stir
occasionally to boil.
In a separate bowl, beat semolina and eggs together. Add this mixture to the simmering milk,
stirring vigorously for 3 minutes or until it thickens.
Remove the saucepan from the heat; add rose water and orange blossom water. Stir and pour
over individual bowls or a large serving plate. Set aside until it cools.
Decorate with the whipped cream all over the top then sprinkle with pistachio and the toasted
almond flakes.

Timing Facts

Preparation time
15 minutes

Cooking time

Recipe Details

Mafruka

Cuisine:
Arabic

Category:
Dessert

Serves:
30 person(s)

Difficulty:
Medium

Cost:
Medium

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Ingredients

For the syrup:

1 cup sugar or 200 g

.6 cup water or 150 ml

cup rose water

For the mafruka:

1 cups ghee or 370 g

1 kg fine semolina

1 tin NESTL Sweetened Condensed Milk or 395 g

For the cream:

1 tin NESTL Sweetened Condensed Milk or 395 g

3 cups water

cup corn flour or 100 g

2 tablespoons rose water

1 cup mixed unsalted toasted nuts (almonds and hazelnuts) or 180 g, for garnishing

Preparation
Prepare Syrup by combining Sugar, Water, and Rosewater and simmer on medium heat until
slightly thickened.
In a deep sauce pan, melt Ghee, add Semolina and fry on medium low heat until golden brown.
Add 1 tin NESTL Sweetened Condensed Milk , and Syrup and stir until smooth.
In a separate sauce pan, combine Water, 1 tin NESTL Sweetened Condensed Milk , Corn
flour and rose water. Whisk and stir on medium heat until it thickens. Remove from heat and
Keep aside to cool down.
Spread Mafruka in a large platter, spread the cream on top of the Mafruka and garnish with the
nuts.

Timing Facts

Preparation time
8 minutes

Cooking time

Indeed, it is the scraps of phyllo (or puff pastry) that sets this dish apart from other bread
puddings. In fact, I hesitate to call this a bread pudding, despite it being a pudding with bread in
it (phyllo dough, rather). Instead of a bread-heavy dish, it is more of a creamy pudding. It is
mixed with crunchy toasted almonds, sweet raisins, and topped with a dusting of cinnamon. This
reminded me more of a creamy, baked rice pudding, sans rice, but with other delicious additions.
In any case, it is delicious, and easy to make. Let it convert all the bread pudding haters.
This recipe was adapted from The New Book of Middle Eastern Food by Claudia Roden.

This is my submission to My Kitchen, My World for Egyptian travels.

Egyptian Bread and Butter Pudding (Om Ali)
6 sheets of phyllo dough (I used the scraps from my baklava adventure)
3-4 tbsp butter
2/3 cup raisins
1 cup mixed, chopped nuts, toasted (I used almonds but you could use hazelnuts, pistachios, etc)
4 cups milk (I used 1%)
1 cup 35% whipping cream
1/2 cup sugar
1-2 tsp cinnamon
1. In a non-stick fry pan over medium heat, add butter. Once melted and heated, add individual
pieces of phyllo dough. Toast until crisp and lightly brown in colour. (Roden suggests lightly
coating each phyllo dough with butter and then baking for 10 minutes at 350F).
2. When cool enough to handle, crush the baked phyllo dough and combine with raisins and nuts
in a large baking dish.
3. Bring the milk and cream to a boil with the sugar. Once boiling, remove from heat and pour
over the phyllo dough mixture. Sprinkle with cinnamon.
4. Bake at 425F for 20-30 minutes until slightly golden. Serve warm (traditional) or cold. I liked
it both ways.
Serves 8.
Arab No Bake Semolina Pistachio and Cream Layer Cake (Middle Eastern Dessert)

Arab No Bake Semolina pistachio and Cream (Kashta or kishta) Layer Cake recipe. This nobake dessert features alternating layers of savory pistachio-studded semolina and a cooked
cream called kashta, set into a springform cake pan and chilled in the refrigerator overnight.
If you are feeding a crowd, double the recipe and forgo the cake shape for a looser
presentation: Spread all the semolina mixture on a large platter, spoon the kashta over it,
and garnish with the nuts and powdered sugar; then spoon it into dessert bowls.
There is no English translation for kashta, pronounced "ahshta," but it is often described as
the Arab equivalent of clotted cream. This fragrant cake filling is also delicious as a
breakfast treat, drizzled with honey or swabbed on a piece of toast.
The cream (kashta) recipe is given below.
1 cup (2 sticks) unsalted butter, melted
1 cups coarse semolina

1 gallon whole milk

1/4 cup fresh lemon juice
3 Tbs rose water
2 Tbs orange-blossom water
1/2 cup sugar
2 cups unsalted pistachios
1/2 cup olive oil
1 cup pine nuts and/or peeled almonds (http://www.cuisineculinaire.com/foru...lalmonds.html)
1/2 cup powdered sugar
- Mix the melted butter and semolina in a medium bowl, and set aside at room temperature
for at least 6 hours or as long as overnight.
- Make the cream (kashta):
Pour the milk into a large pot and bring it to a boil over high heat, stirring occasionally.
When the milk rises to the top of the pot, stir in the lemon juice and remove the pot from
the heat. Set it aside to cool until the milk separates, 10 to 15 min.
Pour the milk through a fine-mesh strainer into a bowl, stirring to release the whey. Discard
the whey. Transfer the curds in the strainer to a large bowl. Stir in 2 tablespoons rose water
and the orange-blossom water with a wooden spoon. The kashta should look like small-curd
cottage cheese. Cover and refrigerate until ready to use. (Kashta will keep, covered and
refrigerated, for up to 3 days.)
- Combine the sugar, pistachios, and remaining 1 tablespoon rose water in a food processor
and pulse until the mixture has the consistency of coarse sand. Add the pistachio mixture to
the flour mixture, and using your hands, mix them together, breaking up the lumps until the
mixture feels like damp sand.
- Line a 9-inch springform cake pan with wax paper, using two pieces crossing at right
angles and allowing lengths of paper to hang over the sides of the pan. Spoon half of the
semolina mixture into the pan and smooth it out to the edges with the back of the spoon.
Follow with all of the kashta, spreading it over the semolina in an even layer. Spoon the
remaining semolina mixture on top and spread it out in an even layer. Fold the overhanging
wax paper over the top, and press to smooth the semolina. Cover with plastic wrap and
refrigerate overnight.
- Fry the nuts:
Pour the olive oil into a skillet that is large enough to accommodate the nuts in a single
layer. Heat the oil over medium-high heat. Add the nuts, reduce the heat to low, and stir
actively until they begin to darken slightly, about 1 minute (see:
http://www.cuisineculinaire.com/foru...ried-nuts.html). Remove the pan from the heat, and
use a slotted spoon to transfer the nuts to a paper towel-lined plate to drain. (Alternatively,
dump the nuts into a medium-mesh sieve set over a container to catch the cooking oil.) Let
them cool completely. (Fried nuts can be stored in a sealed container in the refrigerator or
freezer for up to 3 months.)
- To serve the cake:

1 hour before serving, remove the semolina pistachio cake from the refrigerator, invert it
onto a serving plate, and release it from the pan. Sprinkle the powdered sugar on top: Hold
a fine-mesh sieve over the cake, pour the powdered sugar into it, and gently tap the rim to
release the sugar. Garnish with the nuts, and serve in wedges.
Makes 8 to 10 servings.
This semolina and pistachio layer cake recipe is from "The Arab Table" by May S. Bsisu