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Kesar Pista Kulfi Recipe…!!!!!!!!

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Summer is the season of chilled shakes, ice creams, smoothies and kulfis. Kulfi is a popular Indian dessert that is rich and creamy. with the onset of summer you can easily find kulfi vendors on the streets.

Kesar pista Kulfi  to enjoy  the hot summer.  Its perfect for  dessert during  the summers  and is  healthy  too, with  all the  dry fruits  and kesar.

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Ingredients:-
3 cups whole milk
1/4 cup sugar
saffron-few strands
1/2 tbsp. cardamom powder
2 tbsp. milk powder
1 1/2 tbsp. pistachio sliced
1 1/2 tbsp.. almonds sliced
1 tbsp. cornstarch
Method:-
1 Heat the pan add the milk. once the boil the milk add the milk powder and mix it well. Add a huge 2tablespoon of the hot milk add saffron and keep aside

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2. After milk comes to boil lower the heat to medium and let it boil for about 30 minutes, stir the milk occasionally and clean the sides preventing milk not to make a ring on sides. Because of cream, milk does not burn in bottom of the pan.
3. In a small bowl mix corn starch with 2 spoons of water really well making sure there are no lumps.
4. Add to the boiling milk mix it well. Add saffron mix it well.

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5. Add cardamom powder, sugar and  nuts mix it well, boil for about 5 mints. Turn off the heat.

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6. Let it cool down the milk. Milk pour into the molds, use Kulfi molds, Popsicle Molds or small cups.

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7. I am using the Kulfi Molds.

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8. Freeze for about 5 hours, before Kulfi is Ready to Serve.

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Posted by on April 6, 2015 in kulfi

 

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Tamarind Rice/ Pulihora Recipe…..!!!!!!!!!


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This is a special dish which is usually made in every South Indian home at the time of festivals or any ocassions.Which is great travel food. If you are going for picnic or long journey and need food that can stay fresh without being refrigerated, then Pulihora/ Tamirind Rice  is the right choice. It can be enjoyed during any time of the day

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Ingredients:- 

1 tbsp channadal
1/4 tsp chill powder
1 tsp coriander powder
1 tsp cumin powder
few curry leaves
1 pinch fenugreek seeds
1/2 tsp mustard seeds2 tbsp oil
2 tbsp raw peanuts
3 piece red chill whole
1 tbsp sesame seed powder (optional)
1 cup Tamarind juice
1/4 tsp turmeric powder
salt to taste
pinch off sugar
cooked rice
Method:-
1. Heat the oil in the pan and add the whole red chilies. let the chilies to fry for few seconds then add the mustard seeds splutters add the fenugreek seeds.

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2. Now add the chana dal and peanuts and cook them properly on medium flame without burning them. add the turmeric powder and curry leaves.

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3. Then add the tamarind juice to it and add the dry masalas red chili powder, coriander powder and cumin powder.

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4. Let the gravy cook till the oil ooze’s out for 12-15 minutes. While the gravy is cooking in absorbing the juices
5. Toast the seasame seeds and crush them and once the gravy is ready add the powder to it and cook it for anther 10 minutes.

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6. Check the seasonings and add sugar and salt.
7. Then take your cooked rice and add the tamarind gravy to mix it and enjoy.
You can make this gravy ahead of time and store it in the refrigerator and mix it cooked rice whenever you want.

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Kurkuri Bhindi Recipe…..!!!!!!

Kurkuri Bhindi Recipe…..!!!!!!

 

 Kurkuri Bhindi is a delicious twist to Masala Bhindi. Kurkuri means crispy and Bhindi means okra. This spicy, crispy okra is simply delicious. The okra is marinated in spices, coated with flour, and then deep fried for a satisfying crunch

Ingredients:- 

Approx. 1/2 pound okra (bhindi)
1 teaspoon salt
1 tablespoon coriander powder
1 teaspoon red chili powder
1/4 teaspoon turmeric powder
1 tablespoons besan (gram flour)
2 tablespoon rice flour
Oil to deep fry

Method

1. Wash and pat dry the okra, cut off the tops and bottom of the okra. Cut the okras vertically into thin slices.
2. okra with fingers, doing this some of the seeds will come out of the okras remove the seeds; it is not necessary to remove all the seeds.

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3. Sprinkle all the spice salt, red chilli powder coriander powder and turmeric powder over okra and mix it well.

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4. Sprinkle besan, and rice flour over bhinidies, mix slowly and keep mixing by lightly rubbing them until okras are coated well.

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5. Heat the oil in frying pan moderately over medium high heat. Fry the okras in batches without over crowding. Fry them till they are golden brown this should take about seven minutes. Take the okra out and place them on paper towels to absorb the excess oil.
Kurkuri bhindi, crispy okra is ready to be served.

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Posted by on March 25, 2015 in side dish

 

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Poha Recipe…..!!!!!!!!!!!!

Poha Recipe…..!!!!!!!!!!!!

 Learn how to make Poha, an easy flattened rice recipe for breakfast at home.

Poha is a very popular Maharashtrian breakfast recipe which is quick and very easy to make. Made from flattened rice, it is a nutritious snack which can be eaten as breakfast or brunch.

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Ingredients:

1 cup poha (flattened rice)
1 potato chopped
coriander leaves
1 onion finely chopped
1/2 cup green peas
2 tablespoons oil
1-2 tablespoons roasted/fried peanuts
lemon juice
curry leaves
1 and 1/2 green chilies chopped
1/2 teaspoon mustard seeds
salt to taste
1/2 teaspoon turmeric powder
sev (crunchy Indian noodles)

Method:

– Add the poha thoroughly wash them with water.
– Remove the washed poha in a flat plate. Add water and soak them well for half an hour.

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– After the poha get soaked well, heat the pan and add 2 tbsp. oil. Add mustard seeds. Once they pop, add the curry leaves, green chilies and onion. Stir them well.

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– Add the potatoes, stir well and cover the pan.

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– After a minute, open the lid and add little water. Cover the pan again.
– After a minute, add green peas and turmeric mix well and cover it.

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– After the potatoes are nicely cooked, Add the poha and coriander leaves, salt mix well. Squeeze in the lemon juice taken out of about half a lemon.

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– Just before serving or while re-heating the poha, Mix the poha well and cover the pan.
_Remove from heat
_Serve hot garnish With green coriander and sev. Now serve and enjoy eating.

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Posted by on March 18, 2015 in Breakfast

 

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Rava Idli / Sooji Idli Recipe….!!!

Rava Idli  / Sooji Idli Recipe….!!!

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 Idlis are traditionally made from naturally fermented batter. This ravva Idli in contrast is a quick version which can be made under 30 mins. Because of the flavorful seasoning that goes inside the batter, they taste absolutely delicious. Serve them with the chutney and/ or Sambar to make a complete meal.

Ingredients:-
Coarse Semolina (Sooji/ Upma Ravva) – 1 Cup
Yogurt/ Curd – 1 Cup
Salt – to taste
Water – 1/2 Cup approx
Eno Fruit Salt – 2 tsp
Oil – 1 Tbsp
Green Chilies (finely chopped) – to taste
Curry Leaves – few
Mustard Seeds – 1 tsp
Chanadal – 2 tsp
Urid Dal – 1 tsp
Cumin Seeds – 1/2 tsp
Cashews (Chopped) – 10
Method:-
1. Heat a medium pan
2. Add mustard seeds, allow them to pop.
3. Add in Cumin Seeds and let them sizzle.
4. Add chanadal, urid dal, green chilies , cashews and fry for 10 secs.

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5. Add curry leaves, sooji and cook till lite brown. Turn OFF the heat and cool town the mixture.

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6.Sooji mixture cool town add curd/ butter milk ,salt Mix well and set aside.

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7. Meanwhile add 1 1/2 cups of water into the idli cooker and cover with the lid.
8. Allow the water to come to a boil. Meanwhile grease the idli plates with few drops of oil and spread evenly.

9. Finally add in the Eno fruit salt into the batter and gently mix with the prepared batter.

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10. Add 2 Tbsp of batter to the each mould and stack the idli plates.

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11.Put the idli stand into the Idli Cooker with its water boiling,
12. Steam them for 12- 15 mins or until tooth pick inserted at the center comes out clean,
13. Once done, take the stand out from the cooker and rest them on counter for 5 mins.

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14. Demould the idlis from the stand and serve them immediately with Chutney and / or Sambar. Enjoy!

For More Recipes on TanvisKitchen

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Posted by on March 12, 2015 in Breakfast

 

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Vegetable Pulao Recipe……!!!!!!!!!!

Vegetable Pulao Recipe……!!!!!!!!!!

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The rice cooked with spices and vegetables is called as Vegetable Pulao. This is one of the most liked rice varieties and loved by everyone especially the children. Vegetable pulao makes a great dish for a formal dinner or can be served as main meal.

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INGREDIENTS:-

2 & 1/2 cups boiled rice
1/2 green capsicum cut lengthwise
1 onion cut lengthwise
1 big potato chapped
beans chopped
corn
peas
carrot
2-3 green chill
1 tbsp. kasoori methi
2 tbsp. cashew nuts
2 tbsp. almonds
coriander leaves
1 tbsp. curd/ yogurt
1 tsp. biryani masala
1 tbsp. butter
1 tsp. garlic paste
salt to taste
1 piece cinnamon
2 cloves
1 bay leaf

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METHOD-
– Heat 1 tbsp. butter in a pan. Add cinnamon stick, cloves and bay leaf.Add onion Cook till onions turn brown.

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– Add garlic paste, add all vegetables, cashew nuts, almonds Cook well for 7-8 min.

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-Add kasoori methi, briyani masala mix well.

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– Add the curd and mix well. Cook for a minute. Throw in some coriander leaves.

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– Add the boiled rice Mix well.

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– Add salt as per taste.
– Cover and let it simmer for 5-6 min.

-Serve hot

 
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Posted by on March 3, 2015 in pulao

 

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Matar Paneer Recipe…..!!!!!!!!

Matar Paneer Recipe…..!!!!!!!!

Matar paneer recipe is an Indian vegetarian side dish. It is very delicious dish and popular in North India

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Ingredients:
2 tbsp ghee /oil
2 onions, chopped finely
2 tbsp carshew nuts
1 tbsp red chilli powder
1 tbsp yogurt
1/2 tsp cumin seeds
1tbsp ginger garlic paste
1 cup tomato puree
1/2 tbsp garam masala
1 tsp coriander cumin powder
1 tsp sugar
salt to taste
coriander leaves
100g paneer fried
1/2 cup green peace

Method:
-Take a pan and add some ghee/ oil
-Add some onion and saute it
-Once they are brown in color put them in the grinder

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-Add some cashew nuts , red chill powder also and grind it

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-Add some yogurt/curd to this mixture and mix properly

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-Blend it once more and the paste is ready
-In the same pan add some ghee, some cumin seeds, ginger, garlic paste

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– Saute it and add the onion and curd paste. Stir it.

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– Add the tomato puree

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– Add boiled green peas and  some garam masala

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-Let the gravy boil for 5 to 6 mins
-Add coriander and cumin seed powder, sugar, coriander leaves, salt, and add water
-Stir well. Add and fried  paneer

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– Cook it for a few minutes. and switch off the flame
– Enjoy it with naan, rotis and paratha

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Posted by on February 23, 2015 in curry

 

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