Monday 12 January 2015

Carrot Kheer

Carrot Kheer is truely amazing and delicious Indian dessert, Either eat it hot or cold only these 2 temperatures serves the purpose right!! Hot taste different than the chilled version and I love both the ways!!

I recall when mom makes suji ki kheer I would like to eat 1 bowl hot hot really hot wow :D and the next turn would be along with others chilled :)
I dont know how many are like me, but you should surely taste it this way and find the yummy goodness found between both the extreme temperatures.

Getting back to recipe!! I really enjoyed making it!! but this time yes I wanted some volume unlike the orange kheer and was thinking about adding semolina to it!! As I browsed I found the recipe from Cookingwithsapna she has already made this kheer with semolina included!! gr8 my thoughts and imaginations matched to Google result :) 

Here goes the recipe as posted by sapna

1 cup Carrots , grated
2 tablespoon Semolina/ Sooji 
1/4cup Sugar 
1 Cardamom , crushed
1 cup Milk 
1/2 cup condensed milk
1 tablespoon almonds , sliced
1 tablespoon raisins 
1 tablespoon pistachio , sliced
2 tablespoon clarified butter

Heat 1 tablespoon clarified butter in a pan add cardamom , pistachios , almonds and raisins until golden. Remove and keep aside
Add 1 tablespoon of more clarified butter in the same pan and add carrots and semolina . Cook until carrots are slightly tender for about 4-5 minutes.

Image on top from Sapna's blog!!

Add condensed milk and whole milk and cook on low flame until carrots are mixed together with milk. 
Add sugar and cook for 5 minutes more , add fried nuts and serve hot or cold . 

Though the recipe was followed to the core I did not fry the nuts & raisins in ghee
I just used chopped Almonds from top, and it tasted really delicious :)

Do try and let us know how it turned!! 

sending my entry to Cook with Comfort Event

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Wednesday 7 January 2015

Garlic Potato Stir Fry

This Spicy Side Dish is Spicy Masaledar and Lip Smacking!! Simple to make and delicious to keep munching on with :D

This goes best with Curd Rice, Rasam and Rice Combo. I never tried it with puri, But I'am so sure that Puri bhaji combo would rock the floor. I made this and enjoyed having it with Hot rice and Parapu Rasam!! Honestly me and my bro ate much much more than we usually would!! It was a complete meal combo to cherish with. Do try this simple recipe and enjoy :)

Potatoes - 2 large or 3 medium sized (cut as shown in pic)
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Dry Red Chillies - 2-3
Garlic - 8-10 pods thinly sliced
Curry leaves - 1 spring
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
Coriander powder - 1 and 1/2 tsp
Cumin powder - 1 and 1/2 tsp
Salt - to taste

- Heat oil in a pan, when hot enough add in mustard seeds. Allow it to splutter.
- Add in curry leaves, dry red chillies and garlic. Lower the flame and allow it to just cook for a min, do not brown or burn.
- Add in all the spices and mix.
- Add in potatoes and 2tbsp of water. mix it well and close the lid.
- Allow it to cook in low flame. After 5 mins open the lid and stir again.
- Repeat this process till the potatoes are well cooked add in coriander leaves mix well and serve hot

For A little bit of roasted version
After  5th step in the above recipe......
- Close the lid and again allow to cook for 5 mins in low flame, Switch of the flame and allow it to rest probably till cool down. (by this time potatoes would be cooked 75%, When we close the flame and allow it to rest it will get cooked on it own with the steam built inside the pan)
- Again switch on the flame open the lid and roast the potatoes in medium heat. This will ensure that all the spices coats well to the potatoes.
- We like to roast the potatoes a little when we eat. If you are in hurry or u dont bother abt the roasting up process then no need to switch of the flame. continue to cook potatoes till 100% done add in coriander leaves and serve hot!!

Do Try and let us know how you liked!!

until next cya bubye!!

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