Kheer / Khiri (Rice Pudding)

Hi Guys!! In addition to our “Dessert Category”, we will discuss about one of an ancient Sweet dish called “Kheer”or”Khiri”. As per history, the terms Kheer is derived from Sanskrit words “Kheeram” (which means Milk). Kheer is believed to be originated from Puri about 2000 years ago and ever since, it has been cooked for his devotees who come for Darshan almost every single day in Srimandir at Puri (Lord Jagranath Dham),  which is world’s biggest and largest kitchen.  In eastern part of India, Kheer is considered as an auspicious food and being associated with all festivals and special occasions. This is a very delicious and healthy dish as Milk is one of the main ingredients along with Rice and Sugar. As we are aware the health benefit of Milk that almost all important nutrients that necessary for healthy life are being found in the Milk. Milk is an excellent source of Vitamin A & B, Calcium, Carbohydrate, Protein, Riboflavin, etc and daily consumption of Milk can keep us fit and fine. There are many variance of Kheer available these days. Here is the recipe for one of the variance, in case you would like to try…

Ingredients:

·         Rice (Basmati / Scented) – 50 gms

·         Milk – 750 gms

·         Sugar – 5-6 tbsp (as per your taste)

·         Condensed Milk – 4 tbsp

·         Cardamom (Elaichi) – 4

·         Bay Leaf (Tejpatta) – 1

·         Cashew (Kaju) – ¼ Cup (for Garnishing)

·         Raisin (Kishmis) – 1 tbsp (for Garnishing)

·         Salt – 1 Pinch (to balance the sweetness)

·         Ghee – 1 tbsp

Preparation Method:

Ø  Wash Rice and keep aside

Ø  Heat Ghee in a Pan; fry Cashew and Raisin and keep aside for garnishing.

Ø  In the same pan, fry the Bay Leaf along with the Rice for a while and take it out.

Ø  Take a heavy bottom Pan; boil Milk with Sugar, Salt & Cardamom for 5 mins.

Ø  Then add Rice and allow it to boil with Milk at least for 45 mins in low flame or till the rice becomes soft. Ensure that we must stir the mixture continously, otherwise it will stick to the base of Pan.

Ø  Then, add Condensed Milk and again cook it for 5 mins or till it achieved a thick consistency.

Ø  Now “Kheer” is ready. Finally, Garnish with Cashew and Raisin. It can be served Hot or Cold as per your choice.

Chandramukhi Baingan

Hi Guys!! As mentioned earlier, I always love to keep on experimenting different recipes since I realized the magical taste of spices. Out of my innovation, I would like to unveiled one of my favorite vegetarian dish called “Chandramukhi Baingan”. You may be wondering about the name but the fact is that it took me lot of time to name this dish. For the first time when I prepared this dish, I found that the Brinjals / Egg Plants were looked like moon shape, as if the small moons were appeared on my plate and I finally decided to name it “Chandramukhi Baingan. One thing is pretty sure that as name suggests this dish not only looks good but very delicious as well. Whenever, I serve this dish to my Guests, there is always a positive response. The cooking procedure of this dish is very easy. Here is the recipe in case you would like to try…

Ingredients:

·         Long Brinjal/ Egg Plant (Purple/ Green) – 2

·         Onion (Chopped) – 3 (Medium)

·         Tomato (Chopped) – 3 (Medium)

·         Ginger (Chopped) – 1/4 inch Piece

·         Garlic Cloves (Chopped) - 2

·         Turmeric Powder – ½ tsp

·         Red Chilly Powder – 1 tsp

·         Cumin Powder – ½ tsp

·         Sambhar Powder – ½ tsp

·         Garam Masala – ¼ tsp

·         Salt as per taste

·         Cooking Oil – 5 tbsp

Preparation Method:

Ø  Cut Egg Plants / Brinjals in Round shape and keep aside.

Ø  Heat Oil in the Pan and deep fry cut Egg Plants till they turn golden brown.

Ø  Drain out excess Oil and put them in an Oil shocking paper / Tissue paper.

Ø  Heat the rest 1 tbsp of Oil in the same Pan; add Chopped Onion and sauté for 3 mins.

Ø  Then add Chopped Ginger & Garlic and sauté for 3-4 mins on medium flame.

Ø  Add Chopped Tomatoes and cook for 5 mins in medium flame.

Ø  Add Turmeric Powder; Red Chilly Powder; Cumin Powder; Sambhar Powder; Garam Masala; Salt and cook for 2 mins.

Ø  Finally add the Fried Egg Plants in the mixture and cook for 5-7 mins by covering the lid on medium flame too.

Ø  Now the “Chandramukhi Baingan” is ready. Before serving you may take out the excess oil from the dish.

Chandramukhi Baingan is well served with Steamed Rice and Roti.

Chicken Veggie Soup

Hi Guys!! In addition to our Soup category, I am going to talk about one of most eatable soup called “Chicken Veggie Soup”. As you know that Chicken is very good source of protein, which provides the Amino Acid, called cysteine, a substance releases when the soup is cooked and that helps to thin the mucous in the lungs and drive the cough out. It tastes very delicious and helps especially to the older generation, who have poor protein intake. Since the Veggies are other important ingredients, the Soup contains several nutritional benefits as per the merit of each vegetable. In short, Chicken Veggie Soup is very healthy for the people of all ages that help to boost our immune system by which we can keep ourselves fit and fine.  The preparation method of Chicken Veggie Soup are varies from place to place as per the taste of each reason. However I have my own way of cooking….here is the recipe in case you would like to try.

Ingredients:

·         Chicken (Leg Pieces) – 4-5

·         Chicken Stock – 1 Cup (Optional)

·         Cabbage (Small) -1

·         Carrot (Medium) - 1

·         Potato (Medium) – 2

·         Tomato (Medium) –1

·         Onion (White) – 1 (Large)

·         Garlic Cloves – 3 (Sliced)

·         Pepper Powder – 2 tsp

·         Salt as per taste

·         Corn Soup – 1 small Packet

·         Water – 3 Cups

Preparation Method:

Ø  Cut Cabbage, Potatoes & Tomatoes in Quarters.

Ø  Cut Carrot in big size Cubes & Onion in big slices.

Ø  Clean the Leg pieces; place in a large Soup Pan and bring to boil on high flame.

Ø  Boiling after sometime skim off the scum from the top & cook for 10 minutes.

Ø  Add all cut Vegetables (Cabbage, Carrot, Potato, Tomato, Onion and Garlic), Chicken Stock and stir for 10 mins till the Vegetables and Chicken gets tender.

Ø  Add Salt; Corn Soup; Pepper Powder (1 ½ spoon) and cook for  5 mins.

Ø  Finally add Corn Flour mixed water and cook for another 5 mins.

Ø  Now “Chicken Veggie Soup” is ready. Garnish with Pepper Powder (½ tsp).

Ø  Don’t forget to serve it hot.

Rajma Curry (Kidney Beans Curry)

Hi Folks!! In addition to our North Indian Cuisine, I am going to talk about a well known delicious vegetarian dish of Punjabi household called “Rajma Curry”. Rajama, which is famous as ”Kidney Beans” because of its unique kidney like shape. Basically it came from Mexico to Indian Subcontinent and gradually became the integral part of North Indian dishes. One good thing about kidney beans is that it is easily stored and has numerous uses in cooking because they blend with varieties of spices and absorb other flavors well. As far as the health benefits are concerned,  Kidney Beans are one of world’s nutritious food. They are excellent sources of fiber contents due to which it helps to lower the Cholesterol Level and prevents from rising Blood Sugar level, which is helpful for Diabetic Patients. It also provides fat free high quality Protein.  Rajma is one of my favorites. Here is the recipe in case you would like to try…

Ingredients:

·         Kidney Beans (Rajma) – 200 gms

·         Onion(Medium) – 3 (Grated)

·         Ginger Paste – 1 tbsp

·         Garlic Paste – 1 tbsp

·         Tomato Puree – 3 (Medium)

·         Turmeric Powder – ¼ tsp

·         Red Chili Powder – 1 ½ tsp

·         Cumin Powder – ½ tsp

·         Coriander Powder – ¼ tsp

·         Rajma Masala – 1 tsp

·         Garam Masala – ¼ tsp

·         Bay Leaf (Tejpatta) – 1

·         Cinnamon Stick (Dalchini) – 1

·         Salt as per taste

·         Cooking Oil – 2 tbsp

Tips:

After boiling Rajma, don’t throw the water.

Preparation Method:

Ø  Soak Rajma overnight with sufficient water.

Ø  Boil them in a Pressure Cooker (4 whistle) with Salt tills they get tender.

Ø  Heat Oil in a Pan; add Bay Leaf; Cinnamon Stick and fry for 5 sec.

Ø  Add Grated Onion and saute till light golden color in medium flame.

Ø  Add Ginger & Garlic Paste and sauté till its raw smell goes off.

Ø  Add Tomato Puree and cook till the mixture gets separated from Oil.

Ø  Then add Turmeric Powder; Red Chili Powder; Cumin Powder; Coriander Powder; Rajma Masala; Garam Masala; Salt and cook for 5 mins.

Ø  Then add the boiled Rajma, mix well and cook for 5 mins by covering the lid.

Ø  Finally, add boiled Rajma water and cook for 10- 15 mins till the gravy thicken.

Ø  Now the “Rajma Curry” is ready.

 Rajma Curry is well served with Steamed Rice & Roti.

Chicken Liver Stir Fry

Hi Guys!! Today’s recipe is a variance of a famous Thai dish called “Pad Kueng Niey Gay”, in other words this is called as “Chicken Liver Stir Fry”. Before recipe, let me brief some health benefits of chicken liver. Chicken liver are very healthy as they provide excellent source of Iron, Vitamins & Minerals that needs to maintain our health and reason why the physicians all over the world has recommended it for anyone. Here is the recipe in case you would like to try…

Ingredients:

·         Chicken Liver – 50 gms

·         Sweet Chilli – 2 Nos

·         White Onion – 1 (Small)

·         Garlic Cloves – 4

·         Pepper Powder – 1 tsp

·         Soya Sauce – 2 tbsp

·         Oyster Sauce – 2 tbsp

·         Sugar – ¼ tsp

·         Thai All Seasoning Powder – ½  tsp

·         Water – 1 Cup

·         Oil – 2 tbsp

·         Salt as per taste

Preparation Method:

Ø  First boil water with Salt & cook Liver for 3-4 mins and drain out the water completely.

Ø  Slice Sweet Chilly & Onion. Either Pound the Garlic cloves or slice them.

Ø  Heat Oil in a Pan, add sliced Onion & Garlic; Sauté for 2-3 mins in low medium flame.

Ø  Add cooked Chicken Liver & Sliced Sweet Chilly; Stir for 5 mins in medium high flame.

Ø  Add Sugar; Pepper Powder; Oyster Sauce; Soya Sauce and cook for another 3 mins.

Ø  Finally add Thai All Seasoning Powder; mix well and cook for a minute.

Ø  Now the “Pad Kueng Niey Gay “or “Chicken Liver Stir Fry” is ready.

Chicken Liver Stir Fry is well served with Steamed Rice.

Cabbage Cauliflower Bhurjee

Hi Guys!! Today I am going to tell one of my secret that I am happiest when I do experiment with dishes, sometimes it works and sometimes a complete failure. Because of this practice, one good thing happened to me that I came to know about the taste of different mixture. Today I’m going to share one of such dish called “Cabbage Cauliflower Bhurjee”, which is basically a mixture of Cabbage, Cauliflower and egg. If you don’t want to use Masala much, this could be an ideal dish. Since Egg & Vegetables are main ingredients, the dish is very healthy and taste delicious. As far as the preparation is concerned, this could be one of the easiest dish one could have. Here is the recipe in case you would like to cook…

Ingredients:

·         Cabbage  – 1 Cup

·         Cauliflower  – 1 Cup

·         Egg – 1(Scramble for Bhurjee)

·         Onion (Chopped) – 1(Medium)

·         Green Chilly(Chopped) – 2

·         Ginger (Finely Chopped) – ½ inch piece

·         Garlic Cloves (Finely Chopped) – 1 (Large)

·         Cumin Powder – ½ tsp

·         Turmeric Powder – ¼ tsp

·         Red Chilly Powder – ¼ tsp

·         Salt as per taste

·         Cooking Oil – 2 tbsp

Preparation Method:

Ø  Cut Cabbage and Cauliflower into bit size (very small pieces).

Ø  Heat Oil in a frying Pan; add Chopped Onion and Green Chilly; sauté for a minute.

Ø  Add Chopped Ginger & Garlic; sauté for 2 mins in medium flame.

Ø  Then add Cabbage & Cauliflower and sauté for 2-3 mins.

Ø  Place scrambled egg in the middle of the mixture; cook for 3 mins and once the egg change its color mix it well with the mixture.

Ø  Finally, add Red Chilly Powder; Turmeric Powder; Salt and cook till the water evaporates completely.

Ø  Now the “Cabbage Cauliflower Bhurjee” is ready. Don’t forget to serve it hot.

Cabbage Cauliflower Bhurjee is well served with Steamed Rice and Roti.

Dry Chicken Masala

Hi Guys!! In addition to our non vegetarian dish category, I am going to share the recipe made of Chicken called “Dry Chicken Masala”. As you aware that chicken is considered to be one of the safest and healthiest meats compared to all red meat available. They are full of vitamins and essential nutrients that help in strengthening the immune system.   Chicken is a very good source of protein, trace mineral, selenium. Selenium is of fundamental importance to human health. Whenever I feel like eating chicken without gravy, I prefer to cook this dry chicken Masala. Here is the recipe in case you would like to try..

Ingredients:

·         Chicken Breast (Pieces) – 3

·         Onion(Sliced) – 1 (Large)

·         Garlic Cloves (Minced) – 2

·         Ginger (Minced) – ½ inch Piece

·         Cinnamon Stick (Dalchini) – 1 (Medium)

·         Turmeric Powder – ¼ tsp

·         Red Chili Powder (Preferably Deggi Mirch) – 2 tsp

·         Cumin Powder – ½ tsp

·         Salt as per taste

·         Cooking Oil – 2 tbsp

Preparation Method:

Ø  Cut Chicken in small Cubes and keep aside.

Ø  Heat Oil in a Pan; add Cinnamon Stick and fry for 5 sec.

Ø  Add Sliced Onion; Minced Ginger & Garlic and sauté for 3 mins .

Ø  Add Chicken Cubes and cook for 10-15 mins in a medium flame till the water gets evaporate.

Ø  Add Turmeric Powder; Red Chili Powder; Cumin Powder; Salt and mix well and cook for another 10 mins in medium flame.

Ø  Now the “Dry Chicken Masala” is ready.

Dry Chicken Masala is well served with Steamed Rice and Roti.