Sheer Khurma Recipe

   Sheer Khurma is a traditional muslim dessert that was introduced to India by the Mughals . Sheer khurma is a must have dessert during the season of Ramzaan . Every Muslim household has its own recipe for this delicacy. This recipe I'm sharing with you is a little different from the traditional recipe. I omitted the use of coconut here. 

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Double ka Meetha Recipe

         Double ka meetha is a simple to make eggless bread pudding that hails form the Hyderabadi Nawabis . Its one of the two main desserts of Hyderabad , the other being Kurbani ka Meeta . Do try this ... You'll not regret :-) 

Ingredients :

• Milk - 1/4 ltr
• Sugar 100 gms 
• Saffron - a pinch
• Dry fruits - to garnish
• Cardamom - 3
• Milk or wheat bread loaf - 1 ( medium )

Method :

• Make sugar syrup by heating sugar in about 1/4 ltr of water .
• Add cardamom  to this to add flavor. Keep the syrup aside.
• Make rabdi of the milk . To do this , boil the milk in low heat till it gets half in quantity .
• Add a pinch of saffron to 1 tbsp of milk and mix well . Add this mixture to the rabdi and stir . This gives good color to the milk . Keep this milk aside .
• Heat ghee in a pan . 
• Shallow fry the bread pieces in the ghee until light brown. 
• Dip each of these bread pieces in the pre-prepared sugar syrup. Keep them until all the syrup is completely  absorbed by the bread . This should take only a couple of minutes .
• Take these bread pieces into a serving bowl . 
• Now pour the rabdi ( thick milk ) over the bread pieces. 
• Garnish with some dry fruits .

Serve cool . Tastes best that way  ;-)

You can also add some condensed milk on the top (if you can handle heavy food :p) 

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Vegetable Momo

Ingredients :

• Maida - 1/4 kg
• Salt to taste 
• Oil - 3 tbsp
• Grated Cabbage - 1 cup
• Grated carrot - 1/2 cup
• Finely chopped baby corn - 1/2 cup
• Pepper powder - 1/2 spoon
• Grated ginger - 1/2 spoon
• Soya sauce - 2 tspns 

Method :

• Heat oil in a pan .
• Add the finely chopped vegetables to the oil and saute for two minutes . Keep them aside for later use.
• Make a dough of maida by adding enough water , 1 tbsp of oil and salt as per taste.
• Make small parts of this dough and press the balls flat like we do to make rotis .
• Stuff these rotis with the fried vegetables .
• Cook these on steam for ten minutes . 

The momos are ready to eat . Serve hot with any spicy chutney.

Cook the momos on steam only . Do not fry them or cook them in any other way . 

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Paneer Fried Rice

         
Paneer fried rice is an easy to make fast food style dish which can be made even with left over rice and very little veggies.Try out the lip smacking paneer fried rice recipe and do let me know your experience in the comment box below. Bon appetite !

Ingredients:

• Basmati rice - 1 cup
• Paneer - 100 gms ( diced into small pieces )
• Onions - 2
• Capsicum - 1
• Grated cabbage - 1 cup
• Ajina moto ( China salt ) -  a pinch
• Pepper powder - 1 tbsp
• Salt- to taste
• Butter - 2 tbps
• Chopped spring onions - to garnish
• Garlic flakes - 2 tbsp

Method :

• Cook the rice and keep it aside . 
• Heat butter in a pan.
• Add onions,garlic falkes, capsicum , cabbage and paneer pieces.
• Saute for about three minutes.
• Add the cooked rice to this along with pepper powder , ajino moto and salt.
• Mix it well. Take it into a serving bowl and garnish with spring onions.

Can also be garnished with roasted cashew nuts .

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Mango Rasam ( Mamidikaya rasam )

            

Raw mangoes are  found during summer and most of us like to make something nice and innovative with the mangoes rather than always having them directly. Hear is a Raw Mango Rasam recipe my mom makes for us during summers .This dish is known for its cooling effect , while consuming mango directly brings heat to the body.

Ingredients :

• Raw mango - 1 (big)
• Dhanaya seeds - 2 tbsp
• Cumin seeds ( jeera )  - 1 tbsp
• Roasted til ( Seasame seeds)  - 2 tbsp
• Salt - to taste 
• Mustard seeds - 1/2 tbsp
• Hing - a pinch
• Finely chopped onion - 1 cup
• Green chilies - 4
• Curry leaves
• Coriander - to garnish

Method :

• Boil the mango. Squeeze to make pulp out of it.
• Take mango pulp into a bowl .
• Add salt and six cups of water and mix it well.
• To this add finely chopped onions, sliced green chilies and coriander leaves.
• Make a smooth paste of dhaniya seeds , cumin seeds and til .
• Add this paste to the mango rasam.
• Take this into a serving bowl.
• Heat 2 tbsps of oil in a pan.
• Add two red chilies , mustard , cumin seeds  and a pinch hing.
• Add this to the mango rasam and garnish with fresh coriander leaves .

You may also want to check the most prepared rasam - Tomato rasam

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Make your own Rasam Powder

Making Rasam powder is always a better choice if you have rasam regularly . This recipe was shared by my mother. Its quite simple and hardly takes any time . If you are making it for the first time I suggest you make a small quantity of it , try it, make the required changes as per your taste and then make lots of it later (as it can be preserved far a long ... long time) . Some people use dried coriander in the powder . But I prefer using fresh coriander at the time of making rasam instead. You can add it in the ingredient list if you want to . It comes handy when there is no fresh coriander available at the right time.

Ingredients :

• Dhaniya (coriander ) seeds - 5 tspn
• Methi seeds ( Fenugreek )  - 1 tbsp
• Black Pepper - 5 tbsp
• Red chilies - 5 
• Cumin seeds ( jeera ) - 3 tbsp
• Garlic flakes - 10
• Asafetida ( Hing) -  1/2 tspn

Method :

• Dry roast all the mentioned ingredients .
• Grind the ingredients to make  a  smooth  powder .

Easy ! Isn't it ?
This Rasam powder can be preserved for around  one year when kept in an air tight container away from moisture.

It can be used in any kind of rasam. You may want to try one of these Rasam recipes - Raw mango rasam , Tomato rasam .

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Tomato Rasam

           
The Tomato Rasam is the most basic kind of rasam . Its simple to make with pureed tomatoes simmered with rasam powder which adds the main tang to the dish.

Ingredients :

• Tomatoes - 6
• Garlic flakes - 2
• Grated coconut - 1/2 cup
• Curry leaves 
• Coriander leaves
• Salt - to taste
• Rasam Powder - 3 tbsp

Method :

• Boil the tomatoes and make a puree of it .
• Add salt, coconut , rasam powder to it.
• Boil it  for 3 -5 minutes . 
• Take it into a serving bowl.
• Heat two tbsp of oil in a pan .
• Add cumin seeds, mustard seeds , curry leaves and two red chilies to it.
• Once it starts to splutter, take off from the fire and add it to the rasam.
• Serve hot by garnishing with coriander leaves .

Make your own  Rasam Powder with this simple recipe - Make your own Rasam Powder 

You may want to try this rasam too -  Raw Mango Rasam

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