Friday, September 18, 2009

Lime and chilly pickle

Tried and tasted by Nivedita
Hi all,
The first recipe of pickle from me!!! A very easy and tasty pickle which goes well with parathas. My husband loves this pickle to the extent that he eats it with idlis also!!
You can prepare and store in a glass jar for a week. You should keep on mixing it often. But do not make in large quantity.

Here comes the ingredients,
Lemons - 10 to 12 for pickle, washed, dried and cut into 8 pieces
Lemons - 2 to 3 for juice
Long Green chilly - 10 to 12, washed, dried and cut in to half and slit
Salt - 4 to 6 Tbsp
Sugar - 2 Tbsp
Mustard seeds - 2 tsp crushed powder
Oil - 1 tbsp
Haldi - 1/2 tsp

Mix all the ingredients in a glass bowl. Keep for one hour. Check the taste and adjust the seasoning. Store it in a jar. It can be used after one day.

Keep smiling,





Monday, September 14, 2009

Basundi(Milk kheer)


Tried and tasted by Nivedita
Hi all


Milk is my favorite. I always loved to have a glass of milk before going to bed(Very good girl I was!!!). Now also I have the habit. And my favorite sweet is always all Bengali sweets as they are made of milk.
Basundi or milk kheer is favorite sweet of my mother and she never misses the chance to have it(She is diabetic patient, taking insulin everyday!!) She makes it only with milk and sugar, or with Dharwad pedha, which gives unique taste and flavour to the sweet.
My husband likes it with puris. It is one of his few favorite sweets. When I prepare this, he loves to experiment, eating the basundi with puris or jalebis or bread or chapati.
I like to drink it just like that chilled or hot!!!


In the photo you can see the Mathura pedhas which mom brought from Delhi. So I thought of making basundi with the same. As it had more cardamom, I did not add extra.
Here is the recipe,
Milk - 1 litre
Sugar - 1 cup
Elaichi(cardamom) - 1 crushed powder,(if you are using Dharwad Pedha)
Mathura pedha - 2 to 3(It is more sweet and strong flavoured)
or
Dharwad pedha - 3 to 4
Take the milk in a thick bottomed vessel in which milk should not get burnt easily.
Boil the milk till it becomes 1/4 th less. It takes around 20 minutes. Now add sugar, keep on stirring in between. After 5 minutes, add crushed pedhas. Mix it properly. Keep stirring in between as it should not get burnt. Boil till the milk is reduced to half.
Adjust the sweet at this stage.
Serve it hot with puris or serve chilled.
It is going to participate in Sanghi's event:
I want to dedicate this to two persons, one is my mother and other is my husband!!!
Already written about them in the beginning.

Keep smiling,



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