July 21, 2012

Saffron Pistachio Kulfi

A craving for kulfi has got inside me since the summer started. In have been searching for a perfect recipe for some time. This recipe which I got from "journey kitchen" was perfect.I have slightly altered the recipe for me.

Ingredients

Milk - 5 cups
Condensed Milk - 1/2 can
Saffron - 5-6 stands
Shelled pistachios - 1/2 cup
Cardamom - 2 pods
Heavy cream - 1 cup
Rice flour - 1 tbsp

Method

  1.  Heat the milk with cardamom pods and reduce into 3 cups.
  2. Remember to cook in low heat and stir continuously.
  3. Add heavy cream and saffron strands.
  4. Once they come to a soft boil add the rice flour, mix well so that no lumps are formed.
  5. Cook for 5 - 6 minutes stirring continuously.
  6. Add in the chopped pistachios and condensed milk.
  7. Once it thickens remove from heat source and pour into the kulfi molds or Popsicle molds
  8. When the molds cools down, freeze them for atleast 6-8 hours.
  9. Unmold and enjoy.
  10. To unmold ,just dip the mold into hot water.


July 19, 2012

Mulaku bajji / Batter fried chilly Fritters

Finding "Bajji mulakku" in US amazed me , so I decided to buy them.Usually I am not a fan deep fried of snacks but once i saw Bajji mulakku I couldnt resist.


Ingredients

Chillies - 6-8 nos
Besan/Chick pea flour - 2 cups
Rice powder - 1/4 cup
Chilli powder - 1/2 tsp
Asafoetida - 2 pinch
Salt - to taste
Oil - For Frying

Method

  1. Slit the chillies into two if too big.
  2. Remove the seeds if you dont want chillies to be spicy.
  3. Mix in Besan ,rice powder, chilli powder, asafoetida , salt in to a coating consistency.
  4. It the batter is to runny add more besan
  5. Heat oil in a deep dish pan.
  6. Once the oil is hot , coat the chillies with batter and drop in to oil
  7. Fry in medium heat until golden brown.
  8. Serve hot with tea or coffee.


Bajii... kallan.....


July 12, 2012

Besan Capsicum Masala


This is a Maharastrian recipe, a very different curry. Needs very few ingredients , try it out you wouldn't be disappointed.

 


Besan /Chickpea Flour- 1 cup
Capsicum - 2 nos
Cumin - 1 tsp
Chilli powder - 2-3 tsp
Cumin powder - 2 tsp
Salt - to taste
Coriander powder - 2 tsp
asafoetida - 1 pinch
Minced Ginger and Garlic - 1 tbsp
Slit green chillies- 2 nos
Coriander leaves- for garnish
Mustard seeds- 1 tsp

 

 

   Method

  1. Mix a teaspoon of cumin powder, garam masala, chilli powder, asafoetida, coriander powder and 2 tsp of oil to besan and mix well.
  2. Roast the besan in a frying pan ,until you get a nice aroma of roasted flour.Stir occasionally to avoid burning.
  3.  Once roasted remove the besan to another plate.
  4. Chop the capsicum into small cubes.Use differrent coloured bell peppers to bring out visual interest.
  5.  Heat oil in a frying pan and splatter mustard and cumin seeds, add minced ginger garlic and slit green chillies.
  6. Then add cubed bell pepper(capsicum).Cook the bell peppers until tender by stirring occasionally.
  7. Mix in the chick pea flour until incorporated.Add Salt
  8. Cover and cook for almost 2 min.
  9. If the curry is dry sprinkle some water and cook.
  10. Check for seasoning and garnish with chopped coriander leaves.
  11. Serve along with rotis.


Parvati