KHOYA

KHOYA


Khoya is made by boiling fresh milk in a non stick pan preferably having a large surface area.when the quqntity of the milk is reduced to approxmately 60 prsntage ,it should be stirred constantly.Then bottom and the sides of the pan should be scraped frequently to remove the milk sticking on the sides .when ready ,it will have the consistency of uncooked pastry a litre of milk should yield around 175 gms of khoya.

A faster way of doing it is to take one cup of mlik powder add 1 1/2 tbsp ghee and a little water to make it into a dough .tie this dough in a muslin cloth and steam it for 20-25 mnts.
RECIPE COURTESY :RAKESH PURI

SAMBAR POWDER

SAMBAR POWDRE
cumin seeds 5 tbsp
coriander seeds 7 tbsp
roasted split chick peas 2 tbsp
black pepper corns 30 gms
mustard seeds 2 tsp
whole red chillies 15 nos
fenugreek seeds 2tbsp
asafoetida pwdr 2 tsp

grind all seeds and the whole red chillies above in a grinder to make a fine pwdr .add the other pwdr and mix well .store in an air tight container,,


RECIPE COURTESY :RAKESH PURI

CHAT MASALA

CHAAT MASAALA
cumin seeds 4tbsp
black salt 1tsp
black pepper corns 1 1/2 tbsp
ajwain 1 tsp
asafoetida pwdr 1 tsp
lemon salt 3/4 tsp
dry mango pwdr 2 tbsp
salt 
ginger pwdr
yellow chilli pwdr 1 tsp

put all seeds in a dry grinder and make a fine pwdr .add the pwdrs and mix well .store in an air tight container..




RECIPE COURTESY ;RAKESH PURI

GARAM MASALA

Basic Garam masala powder


ingredients


cumin seed- 25gms
black pepper corns--10 gms
cloves--15 gms
brown cardamom --25 gms
cinnamon --6 stick of 2 ''
green cardamom--20gms
mace 1 tsp
nutmeg --1 whole
bay leaves --10 medium sized

just roast all these ,,grind all in a dry grinder to make fine powder ,sieve and store in an airtight container..

ICE CREAM

My son Sanan is one of the biggest McDonald's- McFlurry fan around. So for his sake, I decided to try out this dessert. It's very easy to make and delicious at the same time too.
I dedicate this to all moms who have naughty sons like mine. ;) 

INGREDIENTS;
KITKAT CRUNCHY -1
M&M'S                       -1
VANILLA ICE CREAM-2 OR 3 CUP
MILK              -1/4 CUP

INSTRUCTIONS


1-First of all, start off by crushing a CHOCOLATE bar . Like a Kit Kat and  M&M's, 


2.Mix the 2 cups ice cream with the 1/4 cup of milk, you will get a nice creamy texture if it is much  thicker then  ADD milk and slightly thinner the ice cream.
3.Sprinkle the crushed chocolate bar onto the ice cream mixture, mix, then spoon them into bowls,  This is delicious, 

BIRTHDAY CAKE FOR MY BEN-TEN BOY[ MAHER]

My son Maher is a big fan of Ben-Ten. He used to watch Ben-Ten cartoon. When he was about  turn to six I thought of  giving him a big surprise.I planned to prepare b'day cake with edible picture. But I didn't have any idea of it's availability. I goggled for this and inquired in couple of bakeries in Abudhabi. At last I found this one in Mister- Baker. Chocolate collar decoration idea was  from Youtube . I  made  9'' chocolate cake layered with some chocolates.

                                               check here  for collar decorations .
                                             Chocolate collar

                                                    

MATHI &VENDAKKA /SARDINE &LADIES FINGER CURRY

A simple fish curry, traditional recipe of Kearala,i got this recipe from Food-path ,Asianet. My hubby loves any kind  of fish curry  . So i decided to try this and he loved it! .

MATHI &VENDAKKA /SARDINE &LADIES FINGER CURRY

1.       mathi /sardine                -15

2.       vendakka /ladies finger  -5

3.       onion      sliced                 -1

4.       tomato    diced                -1

5.       ginger    crushed             - 1’’

6.       green chilly                       -2 to 3

7.       curry leaves

8.       tamarind pulp                   -2 to 3 tbsp

9.       coconut oil                         -3 tbsp

10.   fenugreek seed                  -1 tsp

For paste

1 . coconut  -1cup

2 . chilli powder- 2tsp

3 .coriander powder -1 tsp

4 . turmeric                 -1/2 tsp

5 . shallots/ulli            - 5

In a frying pan first add coconut sauté for 4 to 5 mnts then add shallots , curry leaves sauté again ,lastly add all powders mix well ,turn off the burner ,grind it well ,

METHOD;

 Clean and cut the fish into 2 pieces . Discard the head part of each. Heat coconut oil in chatty/vessel. splutter the fenugreek seeds sauté onions then ginger ,green chilly , tomato, sauté. then add cubed vendakka sauté well ,pour tamarind pulp then grind paste pour enough hot water ,let it  boil ,add fish , curry leaves ,simmer the gravy for 5 mnts till the fish pieces  turn soft and  the oil separates.

The curry tastes better if prepared at least 4 hours before serving and the best in second day. Goes well with hot rice or pathiri.