Rasamalai

Rasamalai an easy Indian Dessert :

Whole cream milk - 1/2 ltr or two cups.
Sweetened condensed milk - 2 full spoon.
Crushed cardamon - 1/4 tbsp
Dry Milk powder - 1/2 cup (use full cream ones)
Egg white - 1/2 - a small spoon full egg white.
Baking powder - 2 pinch
Any flouring of your choice like Vanilla essence, rose water etc.. - 1 or 2 drops.

Method.
1.Mix the egg yolk, baking powder and milk powder together with a drop of flouring agent (if you are using any) and make a small lemon size balls. Flatten this gently on palms. Keep this flatten pieces on a tray lightly dusted with flour.

2.In a heavy bottom pan boil milk with cardamon.

3. Once this started boiling, reduce heat and carefully place our prepared discs to this. You can use a spoon and transfer the discs using a fork.

4. Keep some space between the discs, because they will expand once they cooked. Reduce the heat and allow this to cook for 15 - 20 minutes in low flame. ( I keep a wooden spoon in the milk)

5.Don't mix or stir.

6. Check one disc to see it is properly cooked.

7. Once you feel it is cooked add condensed milk as per your taste.

Taste best when it is served chilled...so enjoy this and let me know...:)

Butter Paneer/ Paneer Curry

Butter Paneer/ Paneer Curry a photo by {deepapraveen very busy with work..back soon on Flickr.

Paneer Curry:

Paneer - 250 gm
Onion (small) - 2
Tomato chopped - 1
Ginger & garlic sliced - 1 Tsp
Red chilli powder - 1/2 tsp or Kashmiri chilli powder - 1 tsp
Garam masala - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp.
Pepper powder - 1/4 tsp.
Dry fenugreek powder - 1/2 tsp
Cumin seed - A Pinch
Mustard seed - A pinch.
Butter - 1 tsp.
Fresh curry leaves - few.
Salt
Hot water -1 cup
Optional items:
Coconut flesh cut length wise few.
Fresh cream - 1 tsp.
Cashew nut paste - 1 tsp.
Potato thin slice- few

Method.

Heat oil in a pan add butter and once it is hot add mustard seeds once
it pop up add cumin seed, ginger and garlic( coconut flesh and
potatoes-optional) fry for one or two mins, add curry leaves.
Add sliced onion with a pinch of salt cover it with a lid and cook for
6 mins in low flame.
Add all the powder and stir well for 2 mins in medium flame.
Add chopped tomato, stir well, cover and cook for further 2, 3 mins
(add cashew nut paste and fry for 2 mins- optional) or till the oil
starts separating .
Add the cubed paneer stir well for another 2, 3 mins.
Add hot water ( you can reduce the amount of water if you want) Cook
the curry in low flame for further 6- 8 mins.
Once it is done remove from heat and garnish with fresh cream. Serve warm.
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Prawns Biriyani/chemeen biriyani

Prawns Biriyani/chemeen biriyani a photo by {deepapraveen very busy with work..back soon on Flickr.

Prawns Biryani / Chemmeen Biryani.


1. Prawns: 250 gm.
2. Rice : 1 cup.
3.Cinnamon /cloves/cardamom crushed - 1 tsp.
4.Bay leaf- 1
5.Butter - 1 tsp
6.Lime juice - 2 tsp
7.Water - 2cup
8.Onion thinly sliced - 2 medium ones
9.Green chili - 1
10. Ginger and Garlic paste- 1 1/2 tsp
11.Tomato small chopped - 1
12.Yogurt - 4 tsp
13.Chili powder - 4/3 tsp
14. Coriander powder - 1/2 tsp
15. Turmeric powder - 1/4 tsp
16.Garam masala - 1 tsp
17. Coconut milk thin - 1/4 cup.
Oil

Method:


1.Marinate the prawns with chilli powder, coriander powder, turmeric powder, garam masala, lemon juice tsp, salt leave in room temperature for 30 mnts.

2.Soat rice for 15 mnts and drain.

3. Heat butter in a pan and add bay leaf and powdered spices. After one or two mnt add the rice and fry for 3-4 mnts.

4. Add water (preferably boiling water) then add one tsp lime juice and bit salt cook this covered till done.

5. Once it is cool keep this refrigerated for 2 hours. (optional)

6. Heat oil in a pan and fry the marinated prawns for 3- 6 mnts. Remove the prawns then add onion and saute for 3 mnts, then add crushed ginger, garlic paste fry for 2 mnts, then add chopped tomatoes fry for another 4 mnts or then add the fried prawns back to it and mix well for further 2 mnts or till the masala is dry. Once it is dry mix yogurt with coconut milk and add this to the masala.

For baking.

a) Microwave: Layer the masala first in a bowel then add spread rice as next layer repeat the process till rice and masala is over and microwave in high for 4 mnts.

b) Pan : Heat 1 tsp gee in a pan Layer rice and masala. Cover it with lid and cook in low flame for 4 mnts stir once.

Garnish with fried onions,raisins, nuts.
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Holi greetings 2011/Gujia Recipe

Holi greetings 2011/Gujia Recipe a photo by {deepapraveen very busy with work..back soon on Flickr.

Holi is a Hindu religious festival. It marks the arrival of spring, so it is celebrated during the month of march. As per Hindu calender it falls on Phalgun Purnima which comes in February end or early March. As many other Indian traditional festivals it is also celebrated to please the gods for good harvest and fertility of land. It is also time for spring harvest in india. It is famous for bonfire, throwing colors and mouthwatering food. It is observed by hindu community all over the world.In West Bengal and Orissa of India it is known as Dolyatra (Doul Jatra) (Bengali: দোলযাত্রা), or Basanta-Utsav ("spring festival")(Bengali: বসন্তোৎসব). The most popular story associated with this festival is the one with Prince Prahlad a strong devotee of Lord Vishnu. It is also associated with the everlasting love of Radha and Krishna.

Major days or activites: Dhuli Vadana: Throwing colors at each other.
Bonfire lit : Little Holi: Holi ka Dahan or kama Dhanam, the story says, Prince Prahalad was carried to fire by Holika to destroy him but he escaped from the fire because of Lord Vishnu"s Blessings.

As mentioned earlier it is a festival of food( like all the other Indian festivals) and the sweet you can see here in the first picture is called Gujia. One of the main sweets of Holi. A pretty simple and sweet snack. The chemistry behind this is simple make a pastry base, fill that with sugar+dry fruit and fry it. Well the traditional recipe is an elaborate version of this with some must need elements.
As some one away from home I don"t have access to all the essential elements,so my gujia is a bit different from the traditional version. But it taste the same.

Here we go:
For 10 Gujia
Ingredients:
Maida/all purpose flour: 1 cup.
Khoya/,mava(or burnt milk):(which I avoided: essential element of traditional recipe)=1/2 cup or
Condensed milk=1 table spoon(I used: not an element of traditional recipe).
Clarified butter= 3 Table spoon.
Ghee or oil= For frying.
Powdered sugar=1/2 cup
or
Jagari (crushed)=4 Tablespoon.
Mixed dry fruits(crushed)=3 Tablespoon.
Cardamom powder=1/4tsp
Roasted suji=1 Table spoon.
Dedicated coconut=1 table spoon.
Method:
1.Combine the flour with ghee/oil,bit sugar and pinch of salt using your fingers.
2.Make soft dough and knead it lightly. Add water if needed. Cover with a damp cloth and leave aside for half an hour.
3. In a frying pan fry the dry fruits and turn the gas off and add suji rava +jagari + cardamom powder and mix well and make small balls(7-10) and roll it in the condensed milk Now reserve it to cool.
4.Prepare equal amount of small and thick chapati from the kneaded dough.
5.Stuff the chappathi with our sweet balls. (keep it in the middle,fold it to one side, seal the edges with bit water,roll the edges a bit using your fingers and press the edges with a fork).(or you can use a gujia mold which is available in Indian stores and markets)
5.On slow fire, deep fry this gujia till golden brown.
6.Drain and leave to cool. Our gujia is ready to be served...Enjoy it.
Happy holi again to all.
....................................

Well I am surprised to see two lovely bloggers shared two awards with me, first experience for me. ~Thanks dears.

Firs one I got from Ediblearts.one lovely blog award( the one above). Thanks dear.
It is my turn to pick 15 lovely blogs..tough choice, I had more than 150 I think in my mind because all you people are so wonderful and talented. Hopefully I will get a chance to include all you people in coming days..

My lovely bloggers:

1.Taste of pearl cityTaste of pearlcity.
2.Divyas easy recipeDivyazeasyrecipe
3.Authentic Food delights.Authenticfooddelights.
4.Vidhyas food blog.http://vidhyas-goodeats.blogspot.com/
5. Zen can cook.http://www.zencancook.com/
6. My wonderful world of cooking.Mywonderfulworldofcooking.
7. Fun wid fudFunwidfud.
8. Jishaskitchenhttp://www.jishaskitchen.com/.
9. Not quite nigellahttp://www.notquitenigella.com/.
10. Yummy yo yummyhttp://www.yummyoyummy.com/.
11. Spoonful of delight.Spoonfulofdelight.
12. Kitchentantra.http://www.kitchentantra.com/.
13 Vimitha"s Blog.vimithaa"s blog.
14. Divya"s blog.divya"s blog.
15. Vegcultural creatives.Vegculturalcreatives

And the second  award I got from neenu praveen http://mywonderfulworldofcooking.blogspot.com/.

Thanks Neenu. Now I can share this with few more lovely bloggers.

1.Ediblearts.http://ediblearts.blogspot.com/.
2.Indiankhanna.http://indiankhanna.blogspot.com/.
3.My experiments with foodhttp://myexperimentswithfood.blogspot.com/.
4. Angiesrecipes.http://angiesrecipes.blogspot.com/.
5.Michaeltoahttp://michaeltoa.blogspot.com/.
6. Minisoven.http://minisoven.blogspot.com/.
7.Krithiskitchenhttp://krithiskitchen.blogspot.com/.
8.Sravscc.http://sravscc.blogspot.com/.
9.Colloborativecurryhttp://www.collaborativecurry.com/.
10.Kitchenswathi.http://kitchenswathi.blogspot.com/.

would u like to have a look at my website: www.deepapraveen.com.All my images are copy righted so write to me first (madhudee@gmail.com) if you want to use them.

spinach potato samosa Recipe

spinach potato samosa Recipe, originally uploaded by {deepapraveen very busy with work..back soon.

A Friend asked me for a friday snack..just remeber it now..This one is
from my archive..

"spinach potato samosa". Sorry for the shape i prepared this one like
this..I was in a hurry..I didn"t fry it i baked it instead, in the
oven...so different from the normal fried version but more healthy :P.

Floks I was browsing all your wonderful blogs...will be back with my
feed backs soon..enjoy your week end.
Love
Deepa


1. Small potatoes, boiled=3
2.Fennel seed=1/2tsp
3.Garam masala=1/2tsp.
4.Green chilli=1(finely chopped).
5. Turmeric powder=1/4 tsp
6. Vegetable oil=1/4cup (if you are frying).
(For oven bake=2 tsp.)
7.Onion=1chopped
8.Fresh ginger=peeled and grated finely=1 inch
9.Garlic cloves= minced=2.
10. Pepper =1/4 tsp
11.Fresh spinach= coarse stems discarded and leaves washed and drained =2cups.

Method

1.Sprinkle salt over boiled potatoes break it into small cubes using hand.

2.Set the potatoes aside.

3.Heat a heavy skillet over moderate heat, and then add 1 spoon oil to this once oil is hot add the fennel seeds,then add onion.

4.Stir this occasionally for 3-4 mnts.

5. Then add chili ,gingerroot, and garlic, and garam masala, stir for few more minutes.

6. Now add the potatoes and spinach to the skillet and sauté over moderately high heat then cover it with a lid every now and then stir this for the next two to three minutes.

7. Season with salt and pepper, then set aside to cool.

8. Heat oven to 400F and lightly grease a baking sheet.

9. To assemble samosas make a chapathi base then brush butter or oil lightly over the corners.

10. Put 1 teaspoon of potato/spinach mixture in the middle then fold it(Easy way).

11. Bake samasos in the middle of oven for 10 minutes or until it is golden.

P.S :You can also pan fry.(deep or shallow)