Monday, 13 July 2015

Rainbow Dessert


Desserts| Eid desserts| Rainbow dessert,

As Eid ul Fitr (Meethi Eid) is coming in a week or so, I thought of sharing this colorful & different dessert, innovated by me n my hubby :P So get readyy!! Fill this eid with colors of joy & taste!! Due to different layers n diversity of colors, we named it rainbow dessert/ pudding.

It is bit time taking, but worth serving!!

Lets move on to the recipe. It has 6 main layers:

1. Caramel Pudding
2. Nuts
3. Green Jelly
4. Pink Custard, Cake & Nuts
5. Orange Jelly
6. Coconut




1. Ingredients for Caramel Pudding Layer:


Milk                                                                 2 cups
Caramel Pudding                                             1 Packet

Procedure:

Bring milk to boil & empty the contents of caramel pudding into the boiling milk while stirring. Cook for about 1-2 minutes acc to the packet instructions. Pour the pudding into the dish (preferably rectangular/ square) and allow it to set for 45 minutes at room temperature.



2. Nuts layer:

Chop some nuts preferably almonds & spread around all corners of dish. They will be visible from outside the glass dish <3



3. Ingredients for Jelly Layer:

Water                                                               1 cup
Jelly                                                                 1 Packet

Procedure:

Boil the jelly powder in 1 cup of water instead of 2 cups, contrary to as mentioned on packet. 1 cup will result in an awesome set jelly. Pour it on the pudding & nuts layer, and let it set. Caution : donot pour the hot jelly at one place...instead use a spoon to evenly spread over the pudding. otherwise the surface of pudding that is well set will get damaged.




4. Ingredients for Custard, nuts & Cake Layer:

Custard powder                                               2 tbsp. - Pink
Sugar                                                               4 tbsp.
Green Cardamom                                            2
Milk                                                                 2 and 1/2 cups
Plain cake                                                         8-10 pc
Crushed nuts                                                     Few

Procedure:

 Add 2 tbsp of pink custard powder in half cup milk and make a paste. Then add 4 tbsp of sugar & 2 green cardamom pods in 2 cups of milk and bring to boil. Add custard paste to boiling milk and cook while stirring until texture is thick and smooth. Let it cool.




Then place layers of cake on the set jelly & pour custard on it. Garnish with crushed nuts (Almonds, Pistachios & Raisins) & let it cool.



5. Ingredients for another Jelly Layer:

Water                                                               1 cup
Jelly                                                                 1 Packet

Procedure:

Boil the jelly powder in 1 cup of water instead of 2 cups, opposite to as mentioned on packet. 1 cup will result in an awesome set jelly. Pour it on the pudding & nuts layer, and let it set. Use color of the jelly that contrasts to the one you used in above layer.




6. Garnish with grated coconut!!



Ahh!! And u are done!!

Desserts, Eid desserts, Rainbow dessert,


P.S. U can always use colors of ur choice. Once I used brown & purple colored jelly and it gave an awesome look <3




Happy Eid =)


Thanku for stopping by! Hope u enjoy this recipe :)

Thursday, 25 June 2015

Spicy Samosa Chaat

Ramadan recipes| Spicy samosa chaat| Boondi raita| Snacks recipes



This is one of my favorite Ramadan recipes. It consists of 5 main things, which are not at all time taking and hence may not affect your prayers. It has fried samosas, spiced yogurt, boiled potatoes & chickpeas, chopped tomatoes & onions & Phulkia (fried dumplings)!! You can boil chickpeas even a month before. Potatoes can also be boiled 2-3 days ahead. Phulkia can also be fried in an airtight jar even a month before. And soaked in warm water for few minutes before use. 

Now lets move on to its recipe:

It basically has 7 main ingredients. We will proceed one by one:

Serves - 4 - 5 

1. Ingredients for Boondi/ Phulkia/ dumplings:

Black pepper                                       1/4 tsp.
Salt                                                      1/2 tsp.
Cumin seeds                                        1/2 tsp
Red chili powder                                1/4 tsp.
Gram flour (Baysan)                           1 cup
Water                                                   1/2 cup
Baking powder                                    1/4 tsp.
Oil                                                        For frying 


Procedure:

Mix all of the above ingredients and add water gradually to make a semi thick paste. Maker sure it should not be too thin or too thick. Next, heat oil on medium heat and once hot, hold perforated spoon (a big round spoon with multiple smalll holes in it) a little above the pan & pour a small scoop of batter on it. Spread the batter on spoon so that small droplets of it fall into the oil and get fried into boondi :) Repeat the process with rest of the batter. Let them turn into golden brown. Stir them around gradually and take them out when they turn golden brown. Pour them directly into cold water and drain.


2. Boiled Chickpeas - 1 cup

3. Boiled Potatoes- 3 medium, chopped

4. Onions - 1 medium, chopped

5. Tomatoes - 1 medium, chopped

6. Ingredients for yogurt:

Yogurt                                                1/2 kg whipped
Sugar                                                  2 tbsp
Salt                                                     1/4 tsp
Red chili powder                                1/2 tsp.
Chaat Masala                                      1/2 tsp.
Green Chili                                         1 chopped finely
Coriander Leaves                                A bunch, Chopped
Cumin seeds                                       1 tsp.
Ketchup                                              1 tbsp. optional

Procedure:

Mix all of the above ingredients in yogurt & whip properly.

7. Samosas - 5-6 Fried 


Ramadan recipes| Spicy samosa chaat| Boondi raita| Snacks recipes



Method:

Take whipped spiced yogurt, add boiled chickpeas, chopped boiled potatoes, chopped onions, tomatoes & boondi/ gram flour dumplings in it, and give a gentle stir. Put in referigerator for few hours as it is best served chilled. Pour in a plate.. put fried samosas on top of the chaat. You can add some paapri on it too. Pour Tamarind sauce (Imli ki chutney on it), garnish with chopped mint/coriander leaves and serve with Chaat masala !!! =)

P.S. I'll share samosa recipes soon IA. The one I used were chicken noodles samosa ;)

Ramadan recipes| Spicy samosa chaat| Boondi raita| Snacks recipes


Thanku for stopping by! Hope u enjoy this recipe :)

Sunday, 21 June 2015

Mango Shake


Drinks, shakes, mango shake, summer drink

Mango Shake is one of the mouth watering drink of summers! 

Serves2


Ingredients :



Mango                                                              1 medium sized peeled, deseeded
Sugar                                                                2 tbsp.
Milk                                                                  1 cup, chilled
Ice cubes                                                           10-15



Drinks, shakes, mango shake, summer drink



Procedure:

Add all the above ingredients & blend in a blender until smooth. Top with mango cubes and enjoy the drink.. Its simple and very easy to make :)


Thanku for stopping by! Hope u enjoy this recipe :)

Thursday, 23 April 2015

Italian Rice

Rice variety, Palao, Italian palao, italian rice


Italian rice are one of my favorite recipes. I learnt it from my sweet cousin Bushra =) Love u my sweet sis!
By the way, I am not sure whether Italy have such rice in their cuisine or not lol.. Still this is how it goes. Like some other recipes like Russian salad & Singaporean rice which don't exist in respective countries ;)
Lets move on to the recipe!

Serves:  2-3

Ingredients:

Carrots                                             2, grated
Radish (Mooli)                                 1 small, grated
Cabbage                                          1 medium sized, grated
Cucumber                                        3-4 chopped
Capsicum (Shimla mirch)                2 big, chopped
Black Pepper                                   1 1/2 tsp
Chinese Salt                                     1 1/2 tbsp

Mix all the above mentioned ingredients & keep them marinated for about 2 hours.






Rice                                                    2 glass - 500gm (soaked in water for 20-30 min)
Onions                                                2 large (sliced)
Oil                                                      2 wooden spoon (doi)
Ginger garlic Paste                             2 tbsp.
Tomato                                               2 large, chopped
Green chutney                                    5 tbsp. heaped 



Make green chutney by grinding 4-6 green chillies & 3 tbsp. of each coriander & mint leaves. (Dhanyia,podina)


Salt                                                      1/2 tbsp. or acc to taste
Coriander seeds                                   1 tsp
Turmeric                                              1/4 tsp
Red chili flakes                                    1/2 tsp
Cumin Seeds (Zeera)                           1 tsp.
Black Pepper whole                             2-4
Cinnamon sticks (daar cheeni)            2
Clove (Long)                                       2- 4
Cardamom pods                                  2 each (Green & black)
Water                                                  3 glasses

Procedure:

First of all marinate all the veggies with black pepper powder & chinese salt and set aside. (Marinate for about 2 hours)

Next take a pan, heat oil, and add the whole spices, let them splutter. Next the chopped onions. Fry until onions are golden brown. 

Tip: The color of palao is directly proportional to the degree of brown color u give to the onions while frying them. 

Then add ginger garlic paste, followed by tomatoes & all other spices. Stir & fry for few minutes. Add green chutney too. Stir by adding little water & wait until oil separates.

Then add 3 glasses of water & let it boil. When water starts boiling, drain the soaked rice, and add in boiling water. Stir gently, to avoid rice from breaking. Let it cook on high heat for few minutes & then lower the heat to medium.

Check the salt in water & feel the saltiness. If it is just alright then it means the salt is too little. Add more salt until u feel the salt is bit more than required, because rice will need the salt too :)

Cover the pan & let the rice cook on medium heat, until water diminishes. Stir in between.

When almost all the water is dried up, increase the heat, add the veggies along with its water that is released & stir! Let all the water dry,

Seal the pan with a wet towel on the cover, and keep it on dum/ steam for about 10 minutes, until rice are tender!! Enjoy!!

P.S. The above mentioned spices are just accurate for the used rice. Don't waste the water that will release from the veggies marination. It will have the black pepper & salt. Don't increase the amount of spices esp. if u will use the water of marinated veggies too. 

The water used in palao is bit less that the usual water we use for half kg rice, because I am also adding the water released from veggies at end! 

Italian palao, international rice recipes



Some of the dishes that are made of rice, and I have discussed are:



Thanku for stopping by! Hope u enjoy this recipe :)

Monday, 16 March 2015

Fried Fish Masala


Masala fish recipe, Fish meals, fish dishes, fish dinners

This is the dish that I learnt after my marriage from my Mother in law.. Otherwise I knew the simple Fried fish or steamed version of fish only!

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