Sheer Khurma शीर ख़ुर्मा....Eid Special Recipe

When the Moon of Eid arises, it brings happiness and excitement with itself. May your life always stay filled with such amusing excitement and happiness. Eid is the time of year when you should amend your mistakes and forgive others mistakes. No matter where you are or what you are doing, remember that Allah is always with you to help and guide you in every important step of your life. Eid Mubarak!

Sheer khurma or sheer khorma is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr and Eid al-Adha in Afghanistan, Indian subcontinent and parts of Central Asia. It is a traditional Muslim festive breakfast, and a dessert for celebrations. This special dish is served on the morning of Eid day in the family after the Eid prayer as breakfast, and throughout the day to all the visiting guests. It is very popular throughout the Indian subcontinent and Central Asia. The main ingredients used in Sheer khurma are vermicelli, whole milk, sugar and dates. Depending on the region, cardamom, pistachios, almonds, cloves, saffron, raisins, and rose water are also added. Vermicelli is fried in clarified butter. Then milk (sheer) is added and the vermicelli are allowed to cook further. As the mixture thickens, sugar and dates (khajoor) are added along with any other dried fruits. Source taken from https://en.wikipedia.org/wiki/Sheer_khurma

Sheer means "Milk" in Persian and Khurma means "Dates". Today I'm going to show you how to make a delicious Sheer Khurma.

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins
Servings: 4-6
Cuisine: Hyderabad
Course: Dessert
Author: Ayesha Md

Ingredients:

1 litre or 5 cups whole milk
50 grams vermicelli (broken into small pieces), roasted
2 tbsp ghee/clarified butter
1/2 cup sugar or (as per taste)
8-10 almonds, sliced
8-10 pistachios, sliced
6-8 cashew nuts, chopped
8-10 dates seedless, chopped lengthwise
1 tbsp chironji (charoli)
10-12 raisins
5 green cardamoms powder
1 tsp rose/kewra water

Instructions:

1) Take a pan, heat a tbsp of ghee and add 50 grams of fine seviyan/vermicelli. Roast on low flame till they turn aromatic and golden brown. Keep aside.

2) In the same pan. Heat a tbsp of ghee. Add chopped dry fruits (chironji, pistachios, almonds, cashews, raisins and dates) and saute for 4-5 minutes.

3) Take a large heavy saucepan, now add 5 cups of milk and let the milk come to boil. Lower the flame and simmer for about 5-10 minutes till the milk slightly thickens. Stir occasionally, to prevent milk from burning.

4) Add the roasted seviyan/vermicelli and sugar to the milk and mix them well. Simmer for 8-10 minutes, reducing the quantity or till the seviyan/vermicelli are cooked and softened. 

5) Now, add cardamom powder, roasted nuts and rose/kewra water and mix well. Cook for another 1-2 minutes. Turn off the flame.

6) Now, pour Sheer Khurma into a serving bowl and garnish it with more dry fruits. As shown in the picture.

7) Yours delicious and yummy Sheer Khurma is ready. Serve hot or cold. As shown in the picture.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....

Sweet Curd Rice With Mango....Ramadan Special Recipe

That time of the year has come. A month to repent of our wrongdoing and sin. May all of us find peace on this Ramadan. May this Ramadan bring the blessings for the entire humanity that we can walk in the way of peace and harmony!

During Ramadan, we are always in search of some Chatpata as well as healthy dish. When we are taking Suhoor or Sehri (the pre-dawn meal) we should always keep a wholesome meal that provides long-lasting energy throughout the day. Foods that are rich in fiber and are also digested slowly such as vegetables and fruits. Complex carbohydrates are found in foods such as peas, beans, rice, whole wheat and oats, that are rich in energy but release this energy slowly throughout the day. Foods to avoid during Iftar (the post-dusk meal) such as fried pakora, fried spring rolls, oily curries, fried fish, fried chicken, fried chips, fried samosas, Gulab jamun, jalebi and greasy pastries. Avoid foods high in fat, salt and sugar. Instead of making your Ramadan recipes healthier by grilling or steaming, roasting, stewing, baking and whenever possible, avoid frying.

Today, I'm going to show you how to make Sweet Curd Rice With Mango, the main ingredients of this recipe are curd, rice, fruit, dry fruit and some sugar. Curd has many essential benefits, like other dairy products, curd contains calcium and strengthening your bones and teeth. It can help you lose weight, boost immunity, improve your skin and improve your digestion. It is a great substitute for milk. It is a great substitute for people who find it hard to digest milk. So, let's move to the recipe of the day Sweet Curd Rice With Mango, this is one of the healthiest and delicious recipe. If you love curd, fruit and dry fruit, then this recipe Sweet Curd Rice With Mango is for you. So, at least try this recipe once and I'm sure you, your family and your children would love to eat.

Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins

Servings: 2-3

Course: Side Dish
Cuisine: South Indian Recipe

Author: Ayesha Md

Ingredients:

1 cup cooked rice
1-1.5 cup thick curd (Yogurt)
2 tbsp sugar, more or less (as per taste)
6-8 almonds
6-8 cashew nuts
8-10 raisins
4-6 walnuts
8-10 peanuts
1 cup Mango (peeled and chopped)

Method:

1) Take a large bowl, whisk curd nicely using hand beater.

2) Add cooked rice to the whisked curd, mix well, then add sugar and all the nuts, mix them well.

3) Refrigerate Sweet Curd Rice for 2 hours.

4) Now, pour Sweet Curd Rice into the serving bowl and garnish with chopped mango. As shown in the picture.

5) Yours Sweet Curd Rice With Mango is ready. Serve chilled. As shown in the picture.

Note:

1) You can garnish with your favorite fruit such as banana, apple, strawberry, kiwi and pomegranate seeds.

2) Mash the rice lightly with masher. If you do not like mushy rice, then skip this. 

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....

Veg Kathi Roll/ Veg Frankie...Ramadan Special Recipe

A Kathi Roll is a street-food dish originating from Kolkata, West Bengal. In its original form, it is a skewer-roasted kebab wrapped in a paratha bread, although over the years many variants have evolved all of which now go under the generic name of Kathi Roll. Today, mostly any wrap containing a filling enfolded in an Indian flatbread (roti) is called a Kathi Roll. In native Bengali, the word Kathi roughly translates to "Stick", referring to how they were originally made. In Bengal, though, the delicacy is simply known as "Roll". Kathi Rolls normally contain coriander chutney, egg, and chicken, but the types may vary. Internationally, specifically in parts of Canada and the United States, Kathi Roll has become popular fast food found in Indian take-out restaurants. The Kathi Roll is said to have started its life in the Nizam Restaurant in Kolkata, a popular eatery founded in 1932. Nizam enjoyed a virtual monopoly over this method of serving kababs for decades, but it eventually became commonplace in Kolkata and later spread elsewhere. Today, the Kathi Roll comes in a large number of varieties. Innovations tend to be in two areas—the fillings and the wrap. Common variants on the filling are egg, potato, paneer, mixed vegetables and curried chicken or mutton. More exotic versions may have different ingredient combinations, or fancy curries such as Thai or Sichuan. Source taken from https://en.wikipedia.org/wiki/Kati_roll

Veg Kathi Roll/Veg Frankie is a delicious and healthy brunch, lunch and tiffin box snack. I'm sharing a simple Veg Kathi Roll/Veg Frankie. Hope you will give this a try.

Prep Time: 45 mins

Cook Time: 1 hr

Total Time: 1 hr 45 mins

Servings: 2-3

Course: Brunch, Lunch, or Tiffin Box

Cuisine: Bengali

Author: Ayesha Md 

Ingredients:

For Veggies And Stuffing:

250 gm cauliflower, finely chopped
2 carrots (Julienne cut)
2 capsicums, thinly slice
2 medium size onions, thinly slice (set aside 1 onion for stuffing)
4-6 garlic cloves, finely chopped
salt as per taste
2 tbsp tomato ketchup + for stuffing
1 tsp black pepper powder
1 tbsp red chilli powder (optional)
1-2 tbsp dark soy sauce (optional)
1 tbsp cooking oil
1 tbsp chat masala powder
Mayonnaise for stuffing (optional)
Green chilli sauce for stuffing
water if needed

For Dough:

250 gm All purpose flour (maida)
salt as per taste
2 tbsp cooking oil

water required for kneading dough

Methods of cooking:

1) Take a large bowl and add all purpose flour, salt and cooking oil and mix them well, then add water as required and knead to make a smooth soft dough. Cover the dough and keep aside for at least 30 minutes. As shown in the picture.

2) In the meanwhile, take a kadhai/pot vessel, heat oil, then add garlic and saute for a minute or till it's golden brown. Now, add cauliflower and salt mix them well, sprinkle some water if required, and cook for about 5 minutes. Then add carrots, chat masala, tomato ketchup, soy sauce and black pepper powder, mix well, and cook for another 5 minutes. Then add capsicum, cook for a minute and turn off the flame. As shown in the picture.

3) Now, your dough is ready, remove the dough from the bowl, sprinkle some flour on the rolling board and starts kneading the dough for a few minutes. Divide the dough into 6-7 equal sizes. And make a small ball. As shown in the picture. With the help of rolling pin, flatten the dough into a small size Chapati. As shown in the picture.

4) Heat the non-stick Tawa (pan) and place the Chapati on the tawa and cook for a few minutes or until it starts bubbling, then flip the Chapati on the other side and cook till it get brown spot. Apply ghee/oil on both the side and cook for 1-2 minutes on each side. Repeat this process for the rest of the Chapatis. As shown in the picture.

5) Now take a single Chapati. Place the veg stuffing in the center. Sprinkle some chat masala on top. You can add a tablespoon of tomato ketchup, Mayonnaise and green chili sauce. Top with onion or veg salad. As shown in the picture.

6) Roll both the sides of the Chapati or roll the Chapati vertically tightly ensuring that no stuffing fall out. Now wrap them in butter paper or aluminium foil from the base, so that while eating the stuffing does not fall down. As shown in the picture.

7) Your delicious Veg Kathi Roll is ready. Serve hot. As shown in the picture.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....