Friday, 31 October 2014

Sheer Kurma recipe

Sheer kurma Was on my to do list for a long time . But finally I conquered on my laziness after a long time.


Sheer Khorma or Sheer Khurma (شيرخرما, literally "milk with dates" in Urdu) is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr in India, Pakistan, and Bangladesh. It is a traditional Muslim festive breakfast, and a dessert for celebrations. Sheer (شير)(Kshir (क्षीर) in Sanskrit has a same meaning as Milk), is Persian for milk and Khurma (خرما) is Persian for dates. This dish is made from dried dates.

This special dish is served on the morning of Eid day in the family after the Eid prayer as breakfast, and throughout the day to all the visiting guests.This sweet delicacy is the highlight of the Ramadan Id feast. It’s a delicacy where people throng in queue to have the taste of this exotic delicacy at the sweet stalls on that day.

The main ingredients used in Sheer Khurma are vermicelli, whole milk, sugar, dates. Depending on the region, cardamom, pistachios, almonds, saffron, raisins, and rose water are also added.

Dates being one of the main ingredients that enhance this delicacy are by itself nutritious and a complete meal like milk. Generally fresh ripened dates are used in making of Sheer Khurma

I have followed my favourite chef sanjay thummas recipe .I have used fine sev variety which I had bought from total mall in bangalore

It was so delicious that the taste still lingers in my tongue :) Serve hot or chilled as you like it. I loved it chilled.













Ingredient 


Dates 8-10Numbers
Pista 1/2Cup
Ghee 3Tablespoons
Sugar as per taste
Milk 500ml
Chironji (CHAROLI) 2Tablespoons
Vemicelli 1Cup
rose water 1 tbsp
Pista 1/2Cup
Almonds - 1/4 cup
Ghee 3 Tablespoons
Sugar as per taste
Cardamom powder - a small pinch




Method :

1.Boil milk in a pan until it reduces to almost half in volume. Meanwhile you can chop the dry fruits and nuts.Soak dates in warm milk and set aside.

2. Heat ghee in a pan and add the nuts and raisins fry till slightly browned .take care not to burn.

3. Now add little ghee and roast the fine seviyan stirring continuously in a low to medium heat. Do not overcook it or burn them. They need to get slightly roasted and golden in colour.  

4 Add little water, sugar and milk and do not mix much. Add half of the roasted dry fruits and remaining use for garnishing. Add a pinch of cardamom powder and simmer the flame until it is cooked and slightly thickened. The Sheer Khurma is ready to be served hot in a bowl and top it off with fried dry fruits and dates and serve.






Tip :

To get an excellent taste, use reduced or thickened milk which gives the sheer khurma a nice creamy taste and texture.

You can also add condensed milk for extra richness, flavour and aroma.

Thursday, 30 October 2014

Corn kachori |Sweet corn khasta kachori





"Kachoris" are kind of a pastry stuffed with any dry filling mainly vegetables and then deep fried in oil.
Corn  kachori is a fried kachori recipe with sweet corn and spices as filling.

Sweet corn  kachori is a popular snack in North India. Enjoy the sweet corn  kachori as snack with mint chutney or pickle.In hindi Makai means sweet corn  and kachori is the fried & flaky pastry.

The filling can vary from savory to sweet, from potato & peas to lentils and even onions.I have already posted khasta urad or moong dal kachori recipe and khasta matar kachori & khasta aloo kachori




Ingredients

Outer covering
    1 cup all purpose flour/maida 
    1 tbsp oil or ghee 
    ¼ cup warm water
    ¼ tsp baking powder
    Salt as needed

Stuffing:

1.5 cup Sweet corn
2 tbsp coriander leaves chopped finely
1 tsp jeera dhania powder
1/2 tsp amchur powder
1/2 tsp garam masala powder
1/2 tsp chaat masala powder
1 inch ginger finely chopped
2 greenchilli finely chopped
2 tbsp lemon squeezed(juice)
pinch hing (asafoetida)
1/4 tsp red chilli powder
1.5 tbsp roasted besan (chick pea flour)
1/2 tsp jeera
Salt



Frying:

    2 to 3 cups oil

Method:

Outer cover

  1.  Sift the maida, salt and baking powder.Now add ghee and form a bread crumb like mixture. Now   add warm water and form a tight dough.

2.cover with a damp cloth and keep aside.


Stuffing:

Drain the corn in water and lightly grind in mixture grinder no add water.


Heat the oil in a pan and add the cumin seeds powder and asafoetida.

When they crackle add the ginger ,green chilli ,crushed corn and saute for 2-3 minutes.

Add the garam masala, chilli powder, dhania jeera powder ,haldi, amchur,besan and salt mix well and stir for 5-6 minutes till the masalas are cooked.



Cool and divide in to equal portions and keep aside.

Making  kachoris:

1) Divide dough into equal sized 5-6 balls.



2) Roll out into small  puris 3-4 inch so that they are thinner around the edges and thicker in the centre.



3) Place a portion of stuffing in the centre and bring the edges 

together to form a ball just like we do for paratha.




4) Flatten kachori slightly using palms .



5) prepare all kachoris like these.keep the kachoris covered with a 

wet cloth.



 6).Heat sufficient oil in a kadai and deep fry kachoris on low to 

medium heat  till they become golden, flaky, crisp and golden brown .





7) Serve with tamarind and pudina chutney





TIPS

•The fillings have to be really dry if not when rolling they will ooze when rolling.

•Adjust the masalas and  according to your taste.

•If you try to press out using a rolling pin, the filling may come out and make holes in the kachori. So it will have to be just pressed out using your palm

•Fry the kachori's on medium low to get a crisp outer layer.

•You can fry 3 kachori's at a time.

•The oil should be at a heat when you drop some dough it should come 

up slowly, if the dough comes up too fast the oil is too hot, if it 

does not come up then the oil is cold.
•It will not be crisp and flaky if the oil is too hot.

.Its better to make kachoris in batches. Roll out, stuff and deep fry two kachoris at a time. 

. keep the dough covered with a moist cloth at all times.

Tuesday, 14 October 2014

Tirangi sathyachi karanji |khajyachi karanji| kanavle




With diwali approaching thought of adding some colour to diwali faraal .
todays post is tirangi or tricolour sathyachi karanji.
I have used white ,red and green colour 









INGREDIENTS

COVER

1 cup (maida) all purpose flour
2tsp rava (semolina)
1/4 cup heated ghee (mohan)( i have used dalda )
pinch salt,
1/2 cup cold milk
food colour pink and green

FILLING
1/2 cup shredded coconut (dry) or desiccated coconut
2 tbsp poppy seeds,
1/2 cup ground sugar
2 tbsp thin semolina,
2 tsp ghee to roast semolina,
2 tbsp chopped dryfruits ( almonds,pista,cashewnuts)
1 tsp cardamom powder, raisins
3-4 Kharik (dry dates)


SAATHA

3 tbsp ghee,
1 tbsp corn starch (Corn flour)/rice flour

METHOD


1.Mix all the ingredients for the cover and make a medium dough.


2.make 3 equal parts of dough and mix green colour in one part and red colour in another one.pound the coloured dough in mixer for uniform mixing of colour



3.Cover and set the dough aside for half an hour. 



FILLING

3.Roast coconut lightly until just pink. 
4.Roast poppy seeds until golden .Roast semolina in ghee until it emits aroma and turns light brown
5.Crush coconut with hands or in a blender. 
6.Mix coconut,sugar and poppy seeds, semolina, ground cashews nuts,kharik and cardamom powder. This is the filling for karanjis.





SAATHA
7.Whip ghee with a egg beater until it turns light and fluffy. 
8.Now add corn starch to it and again beat for a couple of minutes.This will make the saatha.
(To check if the saatha is ready, do this test: Take some cold water in a small bowl. Drop some whipped mixture into it. If it quickly dissolves, still more whipping is required. If the mixture floats on water, the saatha is ready.)



9.Now we have to prepare the actual karanjis
10.Knead the dough well and divide it into 3 equal sized balls.



11. Roll out one ball with green dough with a rolling pin into a thin green puri(disc). Keep it under a wet cloth and flatten out another ball from white dough and red dough into a similar shaped discs.




12. keep 2 puris aside under a wet cloth to keep them from drying out.now take red puri and Spread 2 tsp saatha over the disc evenly upto the edge.



13. Place the white puri over it and press gently.



14. Again spread some saatha over it and place the green puri onto it. Press lightly.



15. apply satha on green puri .With gentle hands, wrap the puri tightly to form a roll.( the colour which you will place at bottom while making roll will be seen majorly ).In below image i have placed red puri at bottom so the red colour is seen majorly





17. Trim both the ends of the roll and cut it lengthwise into 1 inch wide pieces.



18. Place a piece on the rolling board press it with palms and roll it out into a thin disc. Do not apply any flour to it.




19. Place 2 tsp of filling in the center of the disc.Fold the disc in half to form a semicircle.


20. Apply some milk to the edges and seal tightly. Trim off the extra edges with a karanji cutter ('kaatane') to get the curvy edge . you can even pinch the edges of karanji with your fingers as shown in the fourth image





21. Heat enough ghee (or ghee and oil in half) in a deep frying pan/kadai. Once heated turn the heat to low to medium.


22.Slide one karanji into the oil and keep tossing the oil over it so all the layers open up nicely. Flip and repeat the process.

23.Fry karanjis in the batches of 2 to 3. Once light golden, remove and drain on a paper towel.Store in airtight container after it is cool.