This is the most common sweet dish in North India and known as “Payasum” in South India.It is a sweet dish of rice cooked with milk, raisins ,cardamom and garnished with almonds.The recipe is very simple and easy to make…Here goes the recipe..
5 cups full cream milk
4-5 saffron threads
1/4 cup rice – washed
1/2 cup sugar
4 green cardamoms
10-12 almonds – blanched, shredded
Soak rice in water for an hour.
Drain the rice and place it in a large, heavy saucepan with the milk over low heat.Add Saffron thread and cook for 50 minutes, stirring occasionally, until tender.
Add sugar and cardamom and cook 20 minutes more.
Remove from the heat. Serve topped with almonds and pistachios.
A beautiful food presentation can trigger ones appetite as much as the aroma of well cooked food. I hope you will enjoy this video as much I liked
Another simple yet authentic paneer recipe. In north India if a vegetarian person comes for dinner then paneer dish is a must in the meenu. So everyone prepares according to their own taste and do little bit of variation here and there and make that as their signature dish. I am sharing another variation of paneer that I prepare during lunch or dinner.I think it is close to Paneer Jalfrazie dish found in most of Indian resturants
3 tbsps vegetable oil
2 lbs paneer (cut into cubes)
2 onions (roughly chopped)
2 green bell peppers (cut into strips)
1 tbsp ginger (minced fresh)
1 tbsp minced garlic
1 tsp garam masala
2 tsp ground turmeric
2 tsp fennel seed (ground)
2 tomatoes ( chopped)
1 tbsp ketchup
fresh cilantro (chopped)
Heat oil in a large skillet over medium heat. Fry the paneer in the hot oil until golden brown, 7 to 10 minutes. Remove the paneer to a plate lined with paper towels, reserving the oil in the skillet.
Add oil to the skillet if reqd. Fry the onions, bell peppers, ginger, and garlic in the hot oil until the onions are browned.
Add garam masala, turmeric, and fennel seeds. Cook and stir until fragrant.
Add tomatoes, ketchup, and salt into the mixture and continue to cook until oil separates from the gravy and tomatoes are tender.
Pour the water into the skillet and stir.
Add the paneer to the skillet.
Cook until the gravy is thick. Garnish with cilantro to serve.
I love south indian dishes. I have already posted another version of quick idli that is Sooji idli. But today I am posting traditional recipe.Idli is a savory cake of south Indian origin popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.
4 cups idli rice (U can take any rice but it is better to take idli rice)
1 cup whole urad daal
1 tbsp fenugreek seeds
1 tbsp salt
Clean the Rice and urad daal in cold water .Add fenugreek seeds and soak it for 5-6 hours.
Then grind the mixture .Use as little water as possible to grind the batter to a smooth consistency.
Once you see a nice consistency place it in a vessel that has some space for fermentation.
Preheat the over at 200 F for 10- 15 minutes. Turn off and place the vessel in the rack. After 5-6 hours, remove the vessel, pre-heat again for 10 minutes and put back for fermentation.
Once it is fermented you are ready to prepare idli as shown in 3rd image
GARLIC MUSHROOMS tastes amazing and can be added to any meal as an entrée or even as a sidedish.Following are the ingredients
350 gm whole mushrooms: they should be fresh and very clean.
Some olive oil
1 Tbsp shredded spring onions
2 tsp chopped garlic
3 shredded green chillies
1 Tbsp thick tomato puree
1 Tbsp cream
2 Tbsp herbs mix (mix parsley , thyme and oregano)
You take your mushrooms and you pull the stalks away, then you rinse then in water and take all the dirt out of them.
Heat olive oil and add spring onions, garlic and chillies.Saute it for few seconds then add mushrooms to the pan. Cook for 2 minutes.
Stir in tomato puree and cream. Season well and finish with herbs.
Serve hot garlic mushrooms.
Preparing yogurt at home is not a big deal in India. Setting the yogurt is a daily chore in Northern India. My mom use to boil milk and add a spoonful of the day’s leftover yogurt to it before going to bed. The next day we have a perfectly creamy yogurt. So, I also followed the same steps but I never got same consistency that my mom use to get. I went to my friend’s place for dinner and she suggested Yogourmet culture. I decided to give it a shot and went to the Wholefoods . There were a couple of yogurt starters. As soon as I saw a packet of Yogourmet, I jumped on to it 🙂
5 cups whole milk
1 Yogourmet culture (5gm)
1) Boil the milk either on stove or microwave it.(If you are microwaving it will take around 8-10 min).
2)Let it cool down and based on your judgement add yogourmet to warm milk(not to boiling milk). For me warm milk means – when i microwave a cup of milk for 1 minute 30 seconds.
3)Place it in oven and let it sit it for 6-7 hours.
4)If after 6-7 hours you don’t see any results warm the oven for 5 minutes and see the results after an hour.