FRUIT AND NUTTY RICE

FRUIT AND NUTTY RICE

FRUIT AND NUTTY RICE

INGREDIENTS:


Basmati  Rice                                        - 250 gms

 Khoya                                                   -  100gms

Sugar                                                     -  200 gms

Star Anise                                              -  1

Cloves                                                    -  4

Cardamoms                                           -  2

Ghee & Cooking Oil                     -  1/4 cup

Sliced Almond                                       -  2 tbsp

Sliced Pistachios                                   -  2 tbsp

Raisins                                                   -  2 tbsp

Sliced Dried Dates                                 -  2 tbsp
  Tutti fruitti                                             - 2 tbsp

Rose water                                              -  2 tbsp

Yellow  food color                                  -  as required

Water                                                      -  for cooking

METHOD:

Wash and soak rice , for half an hour, Drain the water and set aside.

Boil water in a large pan with food color.

Add drained rice and boil till half cooked. Drain water and keep aside.

Heat ghee in the pan, add cardamoms, star anise, cloves  and raisins.

Add the  khoya, sugar and mix well then add  half cooked  rice.

Cook on low heat, covered until the sugar dissolves.

Turn heat to high and cook uncovered , stirring occasionally until the water dries out.

Now add sliced almonds, pistachios, dry dates and  tutti fruiti. on top of rice and cook on very low heat, covered for 8 - 10 minutes.

Turn off the heat, add rose water and mix gently. 

Your yummy Fruit and Nutty Rice is ready to taste...............

My Recent Crochet Work

This is my recent work .....................

DAL FOR CHAPATI

DAL FOR CHAPATI 

Dal for Chappathi

INGREDIENTS:

Masoor  dal                     – 1 cup

Onion                                 – 1 

Garlic crushed               –  5

Green chillies                 –  2 

Tomatoes                         – 1 

Salt                                     –  to taste

Ghee                                   – 1 tsp

Cumin seeds                   – 1 tsp

Mustard                           –  1tsp

Urad dal                           – 2 tsp

Hing Powder                  –  1/4 tsp

Coriander leaves          –  for garnishing

METHOD:

First cook masoor dal with sufficient water in pressure cooker.

Now heat ghee and oil in a pan, add mustard seeds, urad dal, cumin seeds,  and hing.

Add crush garlic and saute for few minutes.

Then add chopped onions saute well and add green chillies.

Add tomatoes with salt and saute well 

Now add cooked dal mix well.

Garnish with chopped Coriander leaves.

Serve it with Chapati.............

SPIRAL CURRY PUFF MALAYSIAN STYLE 

SPIRAL CURRY PUFF MALAYSIAN STYLE 

INGREDIENTS FOR FILLING

Onion                                             - 1 medium 

Boiled Potato                              -  2

Grated Carrot                             -  1

Green Peas                                   -  1/4 cup

Green chilli                                  -  1 

Ginger & Garlic paste              -  2 tsp

Turmeric powder                      -  1/2 tsp

chilli powder                               -  1/2 tsp

Coriander powder                     -  1/2 tsp

Garam masala powder            -  1/2 tsp

Green coriander leaves            -  2 tbsp

Salt                                                   - to taste

Vegetable oil                                -  2 tbsp

Lemon                                             -  1/2 


Take a pan add oil to it. Add onion and saute it till it turns translucent.

Add ginger & garlic saute well.

Then add turmeric powder, chilli powder,coriander powder, garam masala powder and mix well.

Now add carrot, green peas and mashed potato and mix well. Let it cook for 5 more mins.

Make it a dry mix,turn off. 

Add chopped coriander leaves and squeeze the lemon  and mix well.


INGREDIENTS FOR PASTRY 

WATER DOUGH:

All purpose flour                         - 300 g

Luke warm water                       - 1/2 cup 

Vegetable oil                                - 1 tbsp

Salt                                                   - 1/2 tsp


OIL DOUGH: 

All purpose flour                         - 150g

Butter                                               - 100g



Mix and knead water dough till smooth, elastic and not sticky. Divide into two portions.

For oil dough, rub butter into flour till it mixes well. Continue kneading till the dough comes together and divide into 2 balls.

Flatten each of the water dough and wrap one oil dough in it [you have to flatten the water dough then keep the oil dough inside and wrap just the wrap puran inside the dough]. Seal well.

Place one ball of dough on a well floured surface and shape the dough into a flat rectangular shape before rolling it.

Roll [spread] the dough as thinly as possible while trying to keep the rectangular shape equal

Place the rolled out sheet vertically and make sure the surface is well floured. start rolling the dough upwards, slowly and tightly. You will get a long spiral rope.

Flatten the rope and start rolling out into a thin rectangular sheet.

Again with the dough sheet vertically placed, roll it upwards, making sure it is very tight and secure.

With a  knife, slice the rolled dough.Then it to small small round disc or chappathi.

Roll out each discs gently and fill it with 2 tsp of fillings. Seal it well.

Deep fry in oil for till golden brown.

Your spiral curry puff is ready to taste.

Serve it will Tomato ketchup........