Milk Rabdi in MicroWave

Tried and tasted by Nivedita

Hi All,

My very last minute entry to three events. When I was searching for Karah Prashad, I got this recipe and was trying to adjust the time to make it. And today I was so much tempted to make it as its the last date for 2 events, as soon as I came from work, I prepared this one. This is again the famous desert in Punjab.

A very quick desert(but need time to chill the rabdi) and very tasty too.

Coming to the recipe, I got the recipe here.

I added one extra ingredient i.e., Chopped almonds.

Ingredients:

Milk - 1 cup

Grated paneer - 1 cup

Condensed milk - 1 cup

Cardamom powder - 1 tsp

Saffron strands - 2

Chopped almonds - 1 tbsp

Original recipe says to add ghee but I skipped it.

Method:

Add all the ingredients in a M/W Safe bowl.

Keep HIGH and cook for 5 minutes.

Allow to cool, 

Serve chilled.

Two things I want to change in this are:

1. Do not use frozen paneer, Use fresh and soft paneer as the taste differs a lot.

2. You can add nuts to the rabdi which gives nice crunchy taste.

Sending this to three events :

Pari's event Flavours Of Punjab an Event Announcement  

which is started by Nayna  of simply.food

 

Priya of Priya's Feast's Microwave Cooking-Sweets event

 which is started by  Srivalli.

 

And

Priya (Yallapantula) Mitharwal's

 Bookmarked Recipes - Every Tuesday - Volume 19

Keep Smiling,

Choley Bhature

Tried and tasted by Nivedita

Hi All,

Choley is very famous in Punjab. Choley and Bhature are the great combination, which goes well for breakfast or lunch. Its a heavy food. Do not eat and drive!

 

I prepared this on my second daughter's birthday. It was a hit, every one liked it so much and the aroma of the Choley masala was everywhere in my area.I did not had time to prepare masala at home as the menu was for almost 50 people. I was not sure about the taste if I made the masala at home. 

Thanks to Kwality Choley Masala product. 

For Bhature, I took the recipe from Sailu.

Check her blog for the recipe.

For Choley:

I followed the recipe given on Kwality choley masala packet which goes like this:

Ingredients:

Kabuli chana - 100gm

Onion - 2 chopped

Chilli Powder - 1 tso

Coriander powder - 1 tsp

Kwality choley Masala - 1 tbsp

Tomato- 1 big, chopped

Green chillies - 2 slit

Ginger - 1/2", sliced

Salt to taste

Kasuri methi - 1/2 tsp

Oil - 3 tbsp

                    

Method:

Soak the chana overnight.

Cook and keep aside in the morning.

Fry chopped onions till golden brown in a kadai in oil.

Add the coriander powder, chilli powder and Kwality Choley masala.

Fry for 3 minutes.

Add tomato, green chilli, ginger. Fry for few minutes.

Add boiled choley. 

Add salt and cook for 5 minutes. 

Add Kasurei methi and cook for 2 more minutes.

Sending this to 

Pari's event Flavours Of Punjab an Event Announcement  

which is started by Nayna  of simply.food

Keep Smiling,

Karah Parshad

Tried and tasted by Nivedita

Hi All,

Most of us go to the temple to pray to God to fulfill our wishes.Many times, we make a deal with God that if our wish comes true, we will offer him many things!!!  But, believe me,I go to temple only to have parshad. Yes, I am fascinated(!!!! is this the right word??) about the food that is distributed in the temples. Even though its simple and limited, the taste is divine.

The same thing I feel with baby's food. The food prepared for babies or small kids, is very tasty and if we make the same food for ourselves, it won't taste the same.

Today I tried this sweet or halwa which is distributed in Gurudwara. I always tasted this in Dubai Gurudwara. And thought of trying it my self. I started browsing the net and got  This.

The taste was good, but there were two things which went wrong:

One is I was late in adding the water and second is I felt the ghee is too much for the quantity.

 My parshad came out dark in color but the taste was good.

 The Karah Parshad what Sindhi's make is dry but in this water is added.

Lets go to the recipe:

 Ingredients:

Wheat flour - 1 cup

Ghee - 1 cup(But I feel 3/4th cup is enough)

Sugar - 1 cup

Water - 2 cup

Method:

1. Take a thick bottomed pan and roast the wheat flour till light brown.
2. Add ghee and sugar and mix well.
3. Keep on stirring or else the halwa will get burnt.
4. Stop cooking once the halwa starts leaving the sides.
5. You can add cardamom powder or nuts to these. But usually it is served plain like this in Gurudwara.
6. I am not sure how has this come out and want to apologize if there is any mistake in it.

Sending this to 

Pari's event Flavours Of Punjab an Event Announcement  

which is started by Nayna  of simply.food

Keep Smiling,

Punjabi Kadi Pakoras for ICC

Tried and tasted by Nivedita

Hi All,

I am happy to be a part of Indian Cooking Challenge. Indian Cooking Challenge is the event hosted by Srivalli where every month,she gives us a challenge to make one traditional recipe. Till last month, I never went through the rules or the event as I thought its only for experienced chefs!! True, I thought its not my cup of tea.

But last month when I was chatting with Srivalli, she asked me why I did not join this event all these days, when I told the reason, she insisted me to go through the rules at least. When I finished reading, my expression was "arre, yeh to itna easy hai!!" and one more thing came into my mind that even my event "COOK AND CLICK" had the same theme, but I could not take it longer as I did not get more entries or only one entry for each event (in 4 events).

Now, coming to this challenge, Making Punjabi Kadi Pakoras or Pakods kadi is my first entry to ICC. Srivalli got this a recipe from Simran who blogs @ Bombay foodie I am really excited to prepare this one as its very interesting. Many times I have prepared kadi pakoda but the other methods. But it was a long time again that I prepared this type. So here I am presenting my

"PUNJABI KADI PAKORAS FOR ICC"

There is one advantage when making this one. You will get pakoras to eat before they go into kadi. My suggestion to everyone is make more batter to make those extra pakoras, or else you will get only kadi on the dining table!

Coming to the recipe,

To make Pakoras:
Gram flour - 1/2 cup
Salt to taste
Red chilly powder - 1/2 tsp
Onion - 1 medium, thinly sliced
Water to make thick batter
Oil to deep fry

 Mix all the ingredients in a big bowl.

Add the water to make batter of semi thick consistency.

Heat oil in a kadai. When hot, drop the batter with a spoon or hand to make small pakoras. Fry till golden brown to get crispy pakoras.

Transfer these into a bowl or plate and keep it aside.



For making Kadi:

Curds / Yogurt - 1 cup
Gram flour or besan- 1/3 cup
Water - 4 to 5 cups

Mix the curds and gramfour to remove lumps.

Add the water to get thin batter to make kadi.

Ingredients for kadi:

Oil -1 tbsp

Onion - 1 large, sliced

Mustard Seeds - 1 tsp

Cumin Seeds or Jeera- 1 tsp

Ajwain or Carom Seeds- 1 tsp

Methi seeds or Fenugreek seeds- 1 tsp

Turmeric powder a pinch

Salt to taste

Red Chili powder - 1/2 tsp

To add it later:

Garam masala - 1/2 tsp

Amchur/ Dried Mango powder - 1 tsp

Get ready to make kadi:

Heat oil in a kadai or deep and round vessel.

When hot, add mustard seeds, let splutter.

Now be quick to  add cumin seeds, methi seeds and ajwain. Wait for 10 seconds.

Add sliced onions and fry till brown.

Keep on a low flame, add curd and besan batter.

Add turmeric, salt and red chilli powder.(I must say here that, I was not sure of adding salt at this stage, as I always believed if I add salt before only, the butter milk will get curdled, but as I had to follow the rules I added it.) And nothing happened to the kadi.

Bring it to a boil, boil it atleast for half an hour.

Wait till you get thick kadi.

Now add the fried pakoras and boil it for some more time(may be 2 minutes)

Give final touch by adding garam masala and amchur powder before taking it from heat.

Punjabi Kadi Pakora is ready to serve with hot rice.

This is for  Indian Cooking Challenge

Keep Smiling,