Vermicelli Payasam (Kheer) Recipe

Vermicelli Payasam is known by various name in various part of India. It is also known as 'kshirkorma', among our Muslim folks. I guess 'Kshir' is derived from Sanskrit and it means Milk and I assume Korma is from Arabic or Persian meaning blend of various spices. Kheer is definitely derived from the Sanskrit word Kshir. Nevertheless, for me this godly delicacy is one of the greatest gift of mankind to mankind. 


Ingredients: 

Chilled Vermicelli Kheer

• Vermicelli or Semiya or Sevaiyan - 1/4cup 
• Milk - 750ml
• Almonds - 5 to 6
• Pistachios - 10
• Cashew-nuts  - 6 to 7
• Kishmish or Raisins - 1tbs
• Elaichi (Cardamon) - 4
• Saffron Strands or Kesar - A pinch
• Ghee (Clarified butter) - 1tbs
• Sugar to taste

Procedure:

1. Finely crush the vermicelli 
2. Coarsely crush cashewnuts and pistachios 
3. Soak the almonds in water for few minutes and peel the skin
4. Finely powder the Cardamom 
5. Heat the ghee in a heavy bottomed pan roast the crushed dry fruits along with raisins (medium flame)
6. As soon as the dry fruits turns golden brown  and raisin swells, add the crushed vermicelli and roast it until it turns golden brown
7. Now add the milk, cardamom powder and kesar 
8. Keep stirring the mixture continuously until the quantity becomes 3/4 on a medium-high flame
9. Now add the sugar and keep stirring it for another 5-7 minutes 
10. Garnish the Payasam with almonds and Pistachios 
11. Refrigerate it for 3-4 hours 

Serve the chilled Kshirkorma as a desert.  

Sabudana Vada (Deep Fried Tapioca Chips) Receipe

Ingredients: 

Sabudana Vada or Patties before deep frying

• Sabudana (Sabaki, Sagoo or Tapioca seeds) medium - 1 cup
• Water - 2.5 to 3 cups
• Finely Chopped Green Chili - 1big stk
• Curry Leaves - 4 to 5
• Coriander Leaves - 0.5cup
• Crushed Raw Groundnut - 3tbs 
• Half or Parboiled Potatoes - 3 medium size 
• Lemon Juice - 1tbs
• Salt to taste
• Oil for deep fry 

Procedure: 

Deep Fried Sabudana Vada or Patties

1. Soak Sabudana in warm water for 3 to 5 hours or until it becomes fluffy and doubled in size
2. Add groundnut, green chili, coriander leaves, curry leaves, lemon juice and salt to the Sabudana
3. Lastly, grate the parboiled potatoes into the Sabudana mixture and knead  it into a soft dough 
4. Apply oil into your palms and take a small ball from the dough and pat it flat like that of a patties 
5. Heat the oil to the maximum in a deep bottomed pan. Ensure that the oil is very hot before you deep fry the flat patties otherwise the Tapioca seeds will disperse in the oil
6. Once the oil is very hot put 4-5 patties in the oil and deep fry it until it turns golden brown. 
7. Once its fried, drain the oil and put it on a kitchen tissue so that excess oil can be absorbed 
8. The frying time will take anywhere between 4 to 15 minutes depending on your stove model 
9. The vada must be crispy outside and soft like a sponge from inside 

Serve the hot vada with lassun chutney or simply relish it before it becomes cold :P

Karela (Bitter Gourd) Fry

Karela or Bitter Gourd is such a vegetable that either you will love it or simply hate it. The later consumers outnumbers the Karela lovers. I'm Karela loyalist since the day I tasted it! Karela has several medicinal values...does wonders for diabetic patients. Its anti-bacterial properties makes it favorable among the Ayurveda practitioners. The more its bitter, its better for the health. However, some people like to get ride of its bitterness. 

There are three ways one can get ride of its bitterness (but not completely). 

Karela Fry

• Scrape the crock skin
• Soak the bitter gourd in salt water after cutting it 
• Simply add some jaggery or sugar.

So, here lemme share the recipe. 

Ingredients:

• Bitter Gourd (Karela) - 4 medium size
• Red Chili (Mirchi) Powder - 1tsp
• Turmeric Powder (Haldi) - 0.5tsp
• Asofoetida (Hing) - A pinch
• Oil - 1.5 tbs 
• Mustard Seeds (Rai) -1tsp 
• Salt to taste
• Jaggery (Gud) or Sugar -2-3tbs (Optional)

Procedure:

1. Cut the bitter gourd into thin vertical slices 
2. Heat the oil in a heavy bottomed flat non-sticky pan and add mustard seeds
3. When the mustard seeds splutters, add hing and the bitter gourd
4. Stir fry it for a minute on medium-high flame and add red chili powder, turmeric powder and salt
5. Stir fry it for another 2 minutes
6. Close the lid  and cook it for 3 minutes or until it gets cooked 
7. Stir fry it again and now add the jaggery 
8. Mix it well and do not close the lid at this point as it will become mushy and soft
9. Stir fry it until it becomes crisp and cooked. 

Serve the Karela fry as a side dish with Chapati, Roti or simply steamed Rice. 

Italian Tomato-Mozzarella Salad Recipe

Italians are excellent in making salads. Every time I visit an Italian restaurant, I ensure to order some of their special salad. Over a period of time I started observing the ingredients they put it in the salad. So, herez what I had churned out.
Ingredients: 

• Tomato - 2big   
• Cucumber (Aguark)- 1 
• Mozzarella Cheese - 150gms
• Green Olives - 2tbs
• Oregano - 1tsp
• Olive oil - 1tbs
• Fresh Basil or Dry Basil Powder - 1tsp
• Pepper Powder - a pinch 
• Lemon slice for garnishing
• Salt for taste (Optional)
• Sunflower Seeds -1tbs
• Chili Flakes - 1tsp (Optional)

Procedure: 

1. Cut the tomato, cucumber and mozzarella cheese into cubes 
2. Add all the above 
3. Add the above ingredients in the bowl and mix it well
4. Garnish it with a lemon slice  

Goddu Saaru (Pepper-Tamarind Soup) Recipe

Saaru or Rasam simply means any juice derived from Tamrind or Tomato. Goddu Saaru is one of the many kinds of saaru. The soup is known as Rasam in Tamil Nadu and Saaru in Karnataka. Its fame also extended to Andhara as well as Kerela.

My mother used to make Goddu Saaru (we call it Goddu Saar), when one of us used to get sick with sour throat, cold and fever - the time, when our nose and tongue used to experience aversion towards food. And the next day, we used to be our usual self :-) So, lemme share this simple medicinal recipe with you.


Ingredients:

Hot n Sour Goddu Saaru

• Finely Chopped Tomato - 1 
• Toovar Dal (Green Pea or Pigeon Pea) -  1tbs
• Dry Red Chilies - 2-3 (as you prefer)
• Curry Leaves - 3-4
• Asafoetida (Hing) - 0.5tsp
• Freshly Chopped Coriander Leaves - 1/4cup
• Mustard Seeds (Rai) - 1.5tsps
• Oil - 1tbs
• Turmeric Powder (Haldi) - 1tsp
• Cumin Powder - 2tsp
• Pepper Powder -1tsp 
• Tamarind Pulp- lemon size
• Water - 2-3cups




• Salt to taste

Procedure: 

1. Soak the tamarind in the water for 20-30minutes
2. Squeeze and squash the tamarind pulp until it blends in the water. Then remove the veins and the seeds thus filtering it into a plain tamarind juice. If its your first, don't hesitate to use a new tea filter.
3. Heat oil a heavy bottomed pan 
4. Add mustard seeds, when it splutters add toovar dal, hing, dry red chilies and curry leaves
5. Once the toovar dal and the chili turns into golden color, add the tamarind juice 
6. Add tomato, turmeric powder, cumin powder, black pepper powder and salt to the above mixture
7. Boil the mixture for about 10-15minutes on medium-high flame
8. Garnish it with coriander leaves 

Serve the hot Goddu Saaru with steamed rice with a blob of ghee and deep fried  or roasted rice papad. 

Note: The tomato is optional and one can also use 2-3 pods Garlic or Lassun in the tamarind juice before cooking it. 

Curd Rice or Natural Yogurt Rice Recipe

Curd rice is the most simplest yet supremely delicious dish of southern India. I guess the dish was invented due to the hot tropical weather. Nevertheless, its a wonderful gift to all the vegetarians. There are various ways in which one can dish out this recipe. I'm going to share the one such variety, which I like the most.

Ingredients: 

Chilled Curd Rice

• Curd or Natural Yogurt - 1.5cups 
• Milk - 0.5cup
• Pomegranate seeds - 3tbs
• Steamed Rice - 4-5cups 
• Cashew-nuts - 2tbs or 6-7nos
• Grated Ginger - 1tsp 
• Salt to Taste

For Seasoning and Garnishing: 

• Freshly Chopped Coriander Leaves - 1/4cup
• Finely Chopped Green Chilies - 2nos  
• Mustard Seeds - 1tsp
• Curry Leaves .  4-5
• Urad dal (Split Black Gram)- 1tsp (Optional)
• Asafoetida or Hing - 1tsp
• Oil - 1tbs

Procedure: 

1. Add the above ingredients in a bowl and mix it well.
2. Heat oil in a pan add mustard seeds, hing, green chilies, urad dal and in the end the curry leaves
3. Pour this seasoning into above curd rice mixture and mix it well
4. Garnish the curd rice with the coriander leaves

Serve the cool curd rice with a piece of Mango or any kind of pickle. 

Note: One can also use cucumber or grapes or apples instead of pomegranate seeds. And green chilies can be substituted by dry red chilies. 

Vegetarian Lasagna / Veggie Lasagna Recipe

My knowledge about Italian food was limited to Pizza and Pasta. Mumbai, though known as Mega City in the world,  has somehow failed to attract authentic ethnic restaurants. The international fast-food giants like Pizza Hut, Dominos, McD have infected the city but they sells Indianised or custom made food to attract the customers. So, in the process the authentic taste is gone. As far as I know, Mumbai has just few ethnic restaurants but they are meant for upper middle class and rich people. So, people think 100 times before entering such restaurants, which are meant for upper class. I was definitely one of those! 

 I was introduced to Lasagna in Italy - the birth place of the cuisine- by a very dear friend of mine. The moment I scooped the cheesy dish and had it my mouth, it simply melted like a butter. I never ate such a fine lasagna until today. Today, the dark-gloomy-rainy atmosphere outside has what inspired me to bake lasagna. 

Ingredients: 

Sauce: 

• Mushroom - 300gms
• Red Pepper Fruit or Green Capsicum - 1 big
• Zucchini . 1 (optional) 
• Onion - 2
• Pasta Sauce - 500ml
• Olive oil to make sauce - 1tbs
• Oregano -  1tsp

For Roasting: 

• Egg Plant (Brinjal or Baingan) - 1 big
• Olive oil to roast egg plant

For Baking: 

• Lasagna Sheets or Noodles - 1pkt
• Mozzarella Cheese -  300 gms 

Procedure: 

For Sauce: 

1. Finely chop onions, zucchini and mushrooms
2. Cut Red Pepper Fruit long and thin
3. Heat oil in a heavy bottomed pan and fry onions until it becomes translucent
4. Now add red pepper fruit and Zucchini and cook it on a medium high flame by closing the pan for good 4 minutes
5. Add mushroom and cook it for another  4 minutes 
6. Add the 3/4 bottle of pasta sauce and the oregano 
7. Cook the sauce mixture for another 5 minutes by closing the lid

For Roasting: 

1. Cut Egg Plant into spherical slices 
2. Smear oil in a heavy bottomed flat and roast egg plants and keep it aside

For Baking:

1. Smear the oven tray with the rest of the pasta sauce evenly 
2. Lay lasagna sheets or noodles over the sauce without a gap
3. Add roasted egg plant and smear it with the sauce that we prepared earlier
4. Now again lay the lasagna sheets or noodles without a gap
5. Add the rest of the egg plant and smear it with the sauce and top it with the slices of Mozzarella cheese
6. Bake it in the oven at 280 degree C for 20 minutes or until the lasagna preparation gets baked

Serve the hot lasagna with fresh french bread. The entire process takes around 1hour and serves 4 people.

Note: I did not added salt in the sauce mixture as the pasta sauce itself contains the extra salt. One can also add vegetables like carrots, yellow squash, french beans etc. as per your taste.

Stuffed Okra (Bhindi) Fry Recipe

Okra is a kind of vegetable, where people either love it or simply dislike it to the core. Those who are loyal to okra, will take 1000 steps to prove that their loyalty is worth and I'm one of them ;) I observed that most of the people reject okra for its gooeyness. But there is always a solution...The below recipe is for okra lovers as well as those picky people.

Ingredients:

• Okra -  20nos medium size
• Turmeric Powder /Haldi - 1.5tsp
• Dry Mango Powder or Aamchur - 1.5tsp
• Tandori Masala Powder - 2tsp 
• Cumin Powder or Zeera Powder - 1.5tsp
• Coriander Powder or Dhania Powder - 1.5tsp
• Grated Coconut - 2tsp (optional)
• Salt to taste
• Oil -1tbs 

Procedure: 

1.  Mix all the above masala ingredients including salt 
2. Wash the okras and dry clean it with a kitchen towel or tissue
3. Cut the stalk of Okras and slit it vertically (length wise)
4. Stuff the okras one by one with the help of a knife or a spoon or simply the hands
5. Spread the oil in a heavy bottomed non-sticky flat pan and heat it on medium high. 
6. Of course one can also use heavy vessels 
7. Once the oil is ready simply spread all the stuffed okras in the pan and close the lid for about 3 minutes
8. Then roast it on the other side for few minutes until its cooked but don't close the lid.
9. Garnish the okra with the remaining masala and roast it once again for just half a minute.

Serve the hot stuffed okra fry with Chapati, Roti, Paratha or steamed rice. 

Note: I used dry coconut as it absorbs the moist and stickiness in the okra and keeps it dry. 

Samosa Recipe

As a Mumbaite, street food was always integral part my day to day life because of its stunning taste as well as the economical rate. In the mid-2000s the samosas were somewhere between Rs.6 to 8 one plate, which consists of 2 delicious pieces of samosas along with 2 types of chutnies. When I was in Mumbai, I used to relish samosas 4-5 days a week :)

Over a period of time, I realised that there is never a bad samosa in Mumbai because every stalls have their own secret recipes thus making the samosa eating episode a special experience every time you visit a road-side stall. When you land up in a country, where the restaurants doesn't understand the 'S' of Samosa, it automatically pushes you to the edge and forces you to test your street food cooking skills.


Ingredients: 
For Stuffing :-

• Potato - 2-3 big 
• Green Chilis finely chopped- 3-4 stks
• Turmeric Powder or Haldi - 2tsp
• Coriander Leaves finely chopped - 0.5 cup
• Curry Leaves - 4-5
• Shredded Ginger - 2tsp                       
• Green Peas or Frozen Peas- 1-5 cups 
• Dry Mango powder or Amchur - 1tsp
• Lemon juice - 1tsp
• Garam Masala - 1 tsp
• Salt to taste
• Oil - 1-5 tbs
• Mustard Seeds or Rai - 1tsp

For the wrap :-

• All Purpose Flour or Maida - 2 cups
• Oil - 2tbs for batter
• Oil for deep frying 
• Water (as required for the batter)
• Baking Powder - a pinch
• Salt to taste
• Rolling pin 

Procedure 

For Stuffing:-

1. Boil and smash the potatoes 
2. Boil peas separately but not very soft 
3. Heat oil in a pan and add mustard seeds 
4. When mustard seeds splutters add curry leaves and turmeric powder and fry it for few seconds
5. Now add the smashed potatoes, peas, green chilis, ginger, salt, dry mango powder, garam masala and stir fry it on medium-high for 2-3 minutes
6. Now close the lid for 1-2 minutes
7. Garnish it with lemon juice and keep it aside

For the wrap:-

1. Mix the wrap ingredients and knead it into a soft dough like that of Chapathi and let it sit for a few minutes
2. Divide the dough into 5-6 small balls 
3. Flatten the balls one by one by rolling pin into a spherical or rectangle shape
4. If you had flattened the dough in spherical then cut it into halves 
5. Apply water on all the corners of the flattened dough 
6. Wrap the dough from two sides like that of a cone
7. Now stuff a ball of potato mixture like that of Aalo Paratha and cover it
8. Heat oil in a heavy bottomed pan 
9. When the oil is ready, deep fry the samosa wrap until it turns light brown

Serve the samosas hot with dry Lassun (Garlic) chutney or coriander chutney or  mint Chutney or Hot n Sweet chutney or sauce or simply with tomato ketchup :P The preparation serves 3-4 people. 

Ginger Chutney Recipe

Ginger has a lot of medicinal properties. My mom used to make ginger chutney when one of us used to fall sick with an upset stomach. I fondly call it stomach cleaning agent :) Ginger is also known to thin the blood thus preventing the formation of cholesterol. The medicinal advantage is such that it will go and on...I make ginger chutney because whatever we eat in this cold continental climate, it does not get digested easily thus leading to various stomach issues. Here we go: 

Hot Ginger Chutney

Ingredients: 

• Fresh Ginger -200gms
• Green Chili - 2stks 
• Tamarind - 2 pinch 
• Salt to taste
• Oil - 1.5tbs 
• Mustard seeds - 1tsp
• Turmeric Powder - 1 pinch 
• Asafoetida or Hing - 1.5tsp
• Curry Leaves - 4-5 leaves
• Water - 4tbsp

Procedure:

1. Finely chop the ginger and green chilies 
2. Blend the ginger and green chilies along with tamarind and water and keep it aside
3. Take a heavy bottomed pan add the oil, when the oil is hot add mustard seeds
4. When mustard seeds splutters add curry leaves and the ginger mixture
5. Stir it for about a minute and add turmeric, salt and asafoetida and stir it once again for few seconds
6. Close the lid and cook it for 10 minutes on medium-high flame or until the raw ginger smell has gone

 Serve hot ginger chutney as a side dish or appetizer. Ginger chutney also goes with steamed rice but yes don't forget to add a spoonful of desi ghee :)

Ribbon Pakoda Recipe

Whenever my mom used to dish out Ribbon Pakodas, it means it was some special occasion. As a kid with curious pair of eyes, I used to observe how my mom used to make this special snack. My mom never taught me to make this south Indian snack, but I learnt it like Eklavya did :) After a huge gap of 10years, I tested my Ribbon Pakoda making skill and here it goes: 


Ingredients: 

Crispy hot Ribbon Pakoda

• Rice Flour - 2.5cups
• Gram Flour or Besan - 1.5 cups
• Red Chilli powder - 2 tsb or as per your taste
• Cumin powder - 1tsp (it gives that crispy flavor) 
• Asafoetida or Hing - 1tsp
• Turmeric Powder or Haldi - 1tsp for color but its optional
• Ghee or Unsalted Butter - 2tsb
• Salt to taste
• Lemon Juice - 1tbs (optional. I like the tangy taste so I use it)
• Water to knead the dough
• Oil for deep frying 
• Ribbon Pakoda Mould and Press

Procedure: 

1. Mix the above ingredients and knead it into a soft dough like that of chapati dough 
2. Take a heavy bottom pan and heat the oil 
3. Take the press and insert the ribbon pakoda mould and put a handful of dough in it
4. When the oil is super hot, press the dough in a circle
5. Once the ribbon pakoda becomes crispy drain the oil and place it into kitchen tissue paper to remove the extra oil 

Serve the hot and crispy snack. One can also preserve it for days in a steel or plastic container...just ensure that you add small packet with a 2tbs of salt in the container. The salt not only keeps the snack fresh but also crispy by absorbing the moisture if any.  

Baingan Bartha or Roasted Aubergine with Natural Yogurt

Baingan Bartha is one of my most cherished dishes because lot of good childhood memories are attached to it. My mom always had a knack of making the worst vegetable to look good and may be that is one of the reasons, why I'm not fussy about eating any kind of vegetables. Baingan Bartha is one such dish, with whom I fall in love everyday. There are several methods of making Baingain Bartha and the one I like the most is the one with natural yogurt. Here goes the recipe: 

Baingan Bartha Yogurt Style

Ingredients: 

• Aubergine- 1 big 
• Natural Yogurt - 0.5 lit 
• Green Chili - 2stks
• Oil - 0.5tsp
• Salt to taste 
• Coriander Leaves for garnishing 

Procedure: 

1. Apply the oil evenly on aubergine 
2. Roast the aubergine on the high flame until its fully cooked
3. Once the aubergine is cooled, remove the burnt skins and the bottom stem and wash it in a cold water
4. Blend the aubergine pulp, yogurt, salt and green chili. 
5. Garnish the mixture with coriander leaves

Serve the smoky flavored Baingan Bartha as a side dish or even as a dip.

Note: One can also add tadka of just mustard seeds. 

PS: Green chili looses its hotness in the blending process. Thus, it gives a wonderful chili flavor without the hotness. 

 

Baked Vegetable Salad Recipe

I was ignorant about the variety of salads one can dish out until one of my Iraqi friends introduced me to this wonderful baked vegetable salad one day. He made it especially for me as I'm a vegetarian. Gosh, the moment I had a bite, it simply melted out in my mouth like a cream! That salad simply inspired me to keep on experimenting with the vegetables. Now, lemme share one such experiment here.


Ingredients: 

Baked Vegetable Salad With Mediterranean Spices

• Baby Carrots - 4-5 stk
• Mushrooms - 150 gms 
• Broccoli - 150 gms
• Brussels Sprouts - 150 gms
• Sun Dried Tomatoes - 5-6 stks
• Asparagus - 6-8 stk
• Baby Potatoes - 4stks
• Extra Virgin Olive Oil - 2-3tbs
• Oregano - 1tbs
• Red Chili flakes - 1tbs (depending on your capacity for hot)
• Black Pepper Powder - 1-2 tsp (depending on your capacity for hot)
• Salt to taste

Procedure: 

1. Pre heat the oven to 180 degree celsius for 10 minutes. 
2. Cut the potatoes into halves, carrots into four parts and mushrooms into 6 parts. Also, remove the bottom stems of Asparagus.
3. Take an oven tray and mix the above ingredients including the spices and marinate it for 5-10minutes. 
4. Now bake it in the oven with 200 degree celsius for 15-20 minutes or until all the vegetables are evenly baked.

Remove it from the oven and serve hot. You can also garnish it with a tsp of lemon juice as it will give the tangy flour.  


PS:The pic does not indicate asparagus, cheery tomatoes and baby potatoes as the pic is a bit older one. The salad recipe I had shared here is the result of my cooking evolution :)

Dal Makhani Receipe

I'm extremely picky when it comes to food and thats one of the reasons, why I never tried Dal Makhani in restaurants. The first time time I tried, it was made by me...I know its sounds snobbish. Nevertheless, enjoy the art of cooking Dal Makhani. 


Ingredients:       

• Black Urad whole - 1.5 cup
• Rajma or Kidney beans -  2tbs 
• Dal Makhani Masala - 2-3tbs (depending on your preference for hot and spicy) 
• Tomato - 2 medium size or Tomatato paste 3-4 tbs
• Onion - 1 big finely chopped
• Garlic - 4cloves medium 
• Ginger -1tbs
• Green chilies -  2stk
• Salt to taste 
• Lemon juice . 1tbs optional 
• Coriander leavers for garnishing 
• A blob of butter 
• Oil - 1tbs
• Turmeric powder -  1tsp
• Mango powder or amchur -  1tsp

Procedure: 

1. Soak the Black Uraddal Whole and Kidney Beans for 6-7hrs. 
2. Pressure cook them and keep aside the excess water. 
3. Blend the tomato paste or tomatoes along with the 5-6 tbs of excess boiled water, garlic, ginger and green chilies. 
4. Now, pour the oil in a pan and fry the onion until it becomes translucent. 
5. Add the turmeric powder and stir fry it for one minute. 
6. Now add the tomato puree or mixture into the pan and mix it well. Cover and cook it for 3-5 minutes on medium-high. 
7. Once it starts boiling add the Dal Makhani masala, Mango Powder and salt and cover-cook it for another 5 minutes. 
8. Meanwhile, smash the Black Uraddal Whole and Kidney Beans and later add it to the tomato mixture in the pan. Cover cook the entire mixture for 5 minutes on medium-high. 
9. Garnish it with lemon juice, a blob of butter and Coriander leaves. 

Serve hot with Parantha, Rice, Chapati or Roti.  

Phirni or Firni Recipe

Phirni or Firni is a Kashmiri desert made of rice and milk. Its also known as Rice pudding among non-Indians. The first time I came across Phirni was during my train journey to Bangalore from Mumbai, where an old man with a shabby tray was selling this heavenly delicious desert in a clay pot in Kondapur. And, this made me realise that the fame of Phirni is no more restricted to four corners of Kashmir but throughout India! Phirni is traditionally kept in small clay pots or earthen ware but I'm one of those unlucky lot who has no access to clay pot. So, I chose the glass bowl. If you have access to clay pot do go for it. And, yes before using it,  its very important to soak the clay pots in water for 1hr in order to get ride of the excess soils and polish on the clay pot. Here goes the recipe:


Ingredients: 

• Milk (fatty and creamy) - 1lt.
• Sugar - little over 0.5cup 
• Cardamom powder -1tsp
• Unsalted Pista or Pistachio - 1/4 cup
• Almonds - 5nos (optional)
• Few Saffron strands  
• Rice (Jasmine or Basmati) -  1/4 cup

Procedure: 

1. Soak the rice for 30 minutes. Meanwhile, crush the Pistas and soak the almonds in water for 15 minutes. Later peel the skins of almonds and keep it aside. 
2. Now, grind the rice to a smooth paste. I generally add Saffron strands in the rice paste as it blends well with paste than the milk. 
3. Boil the milk in a heavy bottom pan preferably non-sticky even other wise its fine but you will have to be alert otherwise the milk might get burnt. 
4. After the boiling point, add the crushed pistas and cardamom powder and keep stirring the milk for 10-15minutes on a medium heat. 
5. Once the quantity becomes about one inch less, add the rice-saffron paste and keep stirring until it becomes semi-solid and don't even stop for a moment otherwise the mixture will simply burn. 
6. Once it becomes semi solid, you will notice the thick consistency and its the time to add the sugar. 
7. Keep stirring for another 5-7minutes until the rice paste is cooked. 

Now pour the mixture in a clay pot or glass bowl decorate it with Almonds and pistas and refrigerate it for good 2 hours before you eat.


Note: One can also use Rice flour instead of Rice. The flour gives the much more smoother texture. 

Paav Bhaji

Being a staunch Mumbaite, my taste buds always got attracted to street foods. Nothing can be compared to Mumbais famous Paav Bhaji (Bread and Mixed Vegetable Curry)! This unique street food have been my constant companion since the day I was introduced to it. Paav Bhaji is also known as a poor man's food in Mumbai because its easily affordable by them (poor). I learnt to make Paav Bhaji when I was 16 from my tutor. With globalization, one is no more destined to stick to their native place. And Paav Bhaji is one of the exotic street foods, which is famously available only in Mumbai. So, whenever I travel abroad I ensure to carry a packet of Paav Bhaji masala along with me.   

Ingredients:

Mumbaiyya Pav Bhaji

• Potatoes - 4 medium size    
• Cauliflower -1 small
• Beetroot medium (optional) -1 
• Carrot medium -2
• French Beans (Optional) - 10stk
• Tomatoes - 4 big (or one can also use 3-4 tbs of Tomato paste) 
• Onion - 3 medium 
• Capsicum (Green) - 2
• Cabbage (Optional) - Appox.200gms  
• Green Peas - 200gms 
• Green Chillies - 2 stk
• Garlic - 4-6pods
• Ginger - 2tsp
• Paav Bhaji Masala - 2-3tbs
• Chopped Coriander leaves - 2tbs
• Butter one blob 
• Lemon juice - 2tbs
• Salt to taste
• Paav or Bread 

*Instead of Garlic and Ginger, one can also use ginger-garlic paste (2-3tsp)

Preparation: 

Boil or pressure cook Potatoes (separately), Cauliflower, Beans, Carrot, Capsicum, Beetroot,  Green Peas and Cabbage. While boiling add 1tsp of Turmeric powder as it will give a good color. Plus its good for the stomach as it has anti-bacterial  agent. 

Meanwhile, blend the tomatoes, onions, ginger,garlic and green chillies in a blender until it becomes a puree. Add water if required. Now keep aside this preparation. 

Peel the potatoes and mix it with the boiled vegetables and smash it smoothly. Heat butter in a heavy bottom pan or vessel and add the tomato puree along with salt to taste. Once the puree starts boiling add the Paav Bhaji Masala. I prefer hot and spicy and go for 5-6tb spoon. Boil the preparation for some time and add the smashed vegetables and mix it throughly. Cook this for 6-7mins on a medium heat. 

Garnish the Bhaji or curry with a blob of butter (optional), finely chopped onion, coriander leaves and lemon juice (optional).

To prepare the Paav or Bread:

Heat the butter in a pan and roast the Paav or Bread until it becomes light brown. Serve the roasted Paav or Bread with the hot and delicious 'Bhaji'.

The above preparation takes around 30 minutes and serve for 3-4 people. 

PS: Sometimes I don't get the exact Paav, so I go ahead with the normal white or french bread!

Aaloo Paratha (Potato Stuffed Indian Bread)

Paratha was first introduced to me during my post-graduation days. The hostel cook, Amir Khan, created magic with the minimal ingredients. Almost every day in the morning he used to make Paratha for breakfast and I used to have Paratha with chilled yogurt. The Paratha-Curd combination simply instigated my taste-buds and became one of my favorite break fast delicacy. 

After coming to Copenhagen, I was simply missing this delicious north Indian stuffed bread. This forced me to pull up my sleeves and learn the art of Paratha making. Here I'm going to share the recipe of 'Aalo (Potato)  Paratha'.

Ingredients:

Stuffing

• Boiled Potatoes (big) - 2 
• Cumin powder - 1tbs
• Coriander powder – 1ts
• Chaat Masala – ½ t spoon (optional)
• Finely chopped green chillies - 2 (depending on your preference)
• Coriander leaves finely chopped - 3tbs
• Ginger finely grated -1tbs
• Lemon juice – 2ts

Batter

• Wheat flour or all purpose flour – 2 cups
• Oil – 2 tbs
• Salt to taste
• Water to knead the dough
• Butter or oil (optional) for roasting 

Preparation:

Peel and smash the boiled potatoes and add cumin powder, coriander powder, green chilles, chaat masala, ginger, coriander leaves, lemon juice and salt to taste. Mix all the ingredients and kneed like a dough and keep it aside.

Now take the wheat flour or all purpose flour in a vessel and add a pinch of salt, water and oil. The mixture should be kneaded soft and firm same as in Chappati or Roti. Divide the dough into 4-6 balls and with the help of rolling pin flatten the dough ball around 4cm radius. Now stuff the above made potato mixture and cover the dough from all the sides. Dip the stuffed ball of dough in flour and cautiously flatten it with rolling pin. Add wheat flour on both the sides of dough ball (if required) as it will prevent the dough ball from tearing or sticking out. Now heat the pan or tawa to the maximum and start roasting the Paratha. Apply butter or Ghee or oil as per your preference and again this is an optional. Being a bit health conscious, I sometimes opt for Sukha (dry) Paratha . The hot paratha goes very well with chilled natural yogurt or pickle or chundo or with any other sabzi/fried vegetables.

The whole procedure takes around 20-30 minutes.