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....

Soya Chunks Biryani....Special Recipe

Soy is a good source of protein for vegetarians and vegans or for people who want to reduce the amount of meat they eat. Soy protein products can be good substitutes for animal products because, unlike some other beans, soy offers a 'complete' protein profile. Soy protein products can replace animal-based food which also have complete proteins but tend to contain more fat, especially saturated fat without requiring major adjustments elsewhere in the diet.100 grams of raw soybeans supply 446 calories and are 9% water, 30% carbohydrates, 20% total fat and 36% protein. Source taken from https://en.wikipedia.org/wiki/Soybean 

Soya Chunks are known for its various health benefits. It's good source of Omega-3 Fatty Acid and Fiber, it can benefit in lowering down Cholesterol levels in a body. It enhances Bone health and Digestibility. It's also a good source of Vitamin B, Vitamin K, Riboflavin and Folate (Vitamin B 9). It's a good source of Minerals namely Manganese, Iron, Calcium and Magnesium. Due to good Fiber content, it helps you keep a close check on your body weight and fight Diabetes. Its high content of Magnesium has shown results in fighting Insomnia. In some people, Soy products may suppress Thyroid function, cause Flatulence and Diarrhea, and lead to allergic reactions.

Soya Chunks Biryani is one of the easiest, delicious and flavorful Biryani. The main ingredients of Soya Chunks Biryani are Soya Chunks, Basmati Rice, Curd and Spices. Hope you will give this a try and let me know how it turns out for you.

Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr and 30 mins
Servings: 3-4
Course: Lunch and Dinner
Cuisine: Indian
Author: Ayesha Md

Ingredients:

For Soya Chunks and Layering:

100-150 gm Soya Chunks
2 tbsp ginger and garlic paste
150 ml beaten yogurt
1 tbsp red chilli powder or (as per taste)
1 tsp kashmirilal mirch powder
2 medium size onions, thinly sliced
salt as per taste
2 bay leaves
2 small cinnamon sticks
3 cloves
4-6 black peppercorns
1 black cardamom
2 green cardamoms
1 tsp cumin seeds
100 ml oil
a cup of fresh mint leaves
2-4 green chillies whole (remove the stems)
1 star anise
3-4 tbsp Shan/Al-Aziz/Rehmat Biryani Masala
1 tbsp Kewra water to sprinkle
a pinch of saffron color mix with 2 tbsp of milk
2 tbsp of ghee
some dry fruits (as per your choice)
50-75 ml of water (1/2 cup)
2 medium size tomatoes, chopped

For Boiling rice:

500 gm Basmati (White or brown) rice
Water required for boiling the rice
salt as per taste
2 bay leaves
2 small cinnamon sticks
2 cloves
2 green cardamoms
1 black cardamom
4-6 black peppercorns
1 star anise

Instructions:

1) Wash and soak basmati (white or brown) rice for 1 hr at least.

2) Take an empty vessel, boil water with some salt and add the Soya Chunks. Cook on medium flame for 15 minutes. Turn off the flame. Drain the excess water, and rinse with cold water and squeeze it till dry. Keep aside.

3) Heat oil into a pot vessel, then add bay leaves, cinnamon sticks, green cardamoms, black peppercorns, star anise, black cardamom and cumin seeds cook till they crackle.

4) Add onion and saute till they turn golden brown, add tomato and some salt, saute for another 5 minutes, then add ginger and garlic paste, red chili powder, kashmirilal mirch powder, Shan/Al-Aziz/Rehmat Biryani Masala, beaten yogurt. Fry for 2 more minutes and add the previously cooked Soya Chunks, add water, if required and cook for 5-10 minutes or until the oil separates.

5) Take an empty vessel, add water as required for boiling the rice, add salt, bay leaves, cinnamon sticks, cloves, green cardamoms, black peppercorns, star anise and black cardamom, bring it to a boil.

6) Add soaked rice into the boiling water and cook further for 10-15 minutes or till rice is cooked about 85%-90%. Now, drain the excess water and set aside. As shown in the picture.

7) Take an empty vessel, now place 1/3 of rice to it and spread it evenly, then add 1/2 of Soya Chunks gravy, 2 green chillies and some mint leaves. Repeat this process for the rest of the Soya Chunk gravy, rice, green chillies and mint leaves.

8) Add food color at the top of the layer. And sprinkle some kewra water. Cover the lid of the vessel and cook the Biryani for 10-15 minutes on very low flame.

9) Take a pan, heat ghee and add peanuts and fry till it turns golden brown. Pour it into the cooked Biryani.

10) Yours Soya Chunks Biryani is ready to serve. Serve hot with Rita or Chutney. 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...

कड़ा प्रसाद / Atta Halwa (Wheat Flour Dessert)...4 Ingredients Recipe

कड़ा प्रसाद / Atta Halwa (Wheat Flour Dessert) The recipe was given by Guru Gobind Singh which is offered to all visitors to the Darbar Sahib in a Gurdwara, the experience of receiving the Guru's Parshad is a reminder that all blessings come by Guru's kirpa (grace) and that everything we receive in life is sweet to us because it comes from the Guru. कड़ा प्रसाद / Atta Halwa (Wheat Flour Dessert) is made from equal parts, by weight of, Ghee, Sugar, water and Wheat Flour. कड़ा प्रसाद / Atta Halwa (Wheat Flour Dessert) is the one of the easiest and simple recipe. Now, I'm going to show you how to make कड़ा प्रसाद / Atta Halwa (Wheat Flour Dessert) step by step. Do try this recipe once, I'm sure you, your family and friends would love to eat.

Prep Time: 5 mins
Total Time: 25 mins
Servings: 2-3
Cuisine: North Indian and Punjab
Course: Desserts, Sweets or Tea Time
Author: Ayesha Md

Ingredients:

1 cup wheat flour
1 cup sugar
1 cup Ghee
2 cups of water

Instructions:

1) Take an empty pan, heat ghee and add the wheat flour (atta). Now, roast on medium heat and mix very well to get a mixture without lump, cook till it turns golden brown. It took me 5-10 minutes for the atta to get cooked. It should smell nutty and toasty. Set aside.

2) Take an another saucepan, add sugar and water and bring it to a boil. It should be kept in mind, there are no thread consistencies formed in the sugar syrup. Just boil the sugar syrup.

3) Now, add the wheat flour (atta) mixture in the hot sugar syrup and mix well. Keep stirring continuously and cook till whole mixture becomes a mass and leaves the side of the pan.

4) It will thicken, cook till ghee separates.

5) Serve कड़ा प्रसाद / Atta Halwa (Wheat Flour Dessert) hot or warm. As shown in the picture.

Note:

Keep both the pans hot, it means the roasted wheat flour (atta) and sugar syrup should be enough hot, while mixing them together.

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...

Methi (Fenugreek Seeds) Pulao...4 Ingredients Winter Special Recipe

For thousands of years, Fenugreek has been used in alternative and Chinese medicine to treat skin conditions and many other diseases. Recently, it has become a common household spice and thickening agent. It can also be found in products, such as soap and shampoo. Fenugreek Seeds and powder are also used in many Indian dishes for their nutritional profile and slightly sweet, nutty taste. Fenugreek may also reduce cholesterol levels, lower inflammation, help with appetite control and fenugreek has benefits for lowering blood sugar levels also. Source taken from https://www.healthline.com/nutrition/fenugreek

Methi (Fenugreek Seeds) Pulao is a healthy and one of the easiest recipes. Methi (Fenugreek Seeds) has multiple health benefits and winter is the best time to be eaten. Both Methi (Fenugreek Seeds) and Fenugreek Leaves can reduce fat mass and help with weight loss. In this recipe, Methi (Fenugreek Seeds) Pulao, I'm using only four ingredients, namely, Fenugreek Seeds, Rice, Ghee and Onion. So, do try this recipe once in this winter and I'm sure you and your family would love to eat.

Prep Time: 10 mins
Total Time: 45 mins
Cuisine: Indian
Course: Lunch and Dinner
Servings: 2-3
Author: Ayesha Md

Ingredients:

100 gm Methi (Fenugreek Seeds)
500 gm Brown Rice
1 medium size onion, thinly sliced
salt as per taste
50 ml ghee
500 ml water

For Chutney:

1 bunch/cup coriander/mint leaves
3 green chillies
1 tomato
2-3 garlic cloves
salt as per taste

Direction for cooking:

1) Wash and let Methi (Fenugreek Seeds) soak for overnight or at least 8-10 hours. As shown in the picture.

2) Wash and soak brown rice for at least 2 hours. As shown in the picture.

3) Take a blender, add tomato, green chillies, garlic cloves, coriander/mint leaves and salt. Now, blend it to make a coarse paste. Remove this paste to a serving bowl. Yours Spicy Chutney is ready to serve.

4) Now, Methi (Fenugreek Seeds) has been soaked. Drain the excess water and wash two to three times to avoid the bitterness of Methi (Fenugreek Seeds). As shown in the picture.

5) Take an empty large vessel, heat ghee, add sliced onion and saute till they turn golden brown. Now, add soaked Methi (Fenugreek Seeds) saute for a few seconds, add salt, rice and water. Then, bring it to a boil and let it be cooked on medium flame for about 10-15 minutes or until rice completely cooked and the water evaporated. Now, lower the flame and simmer the rice for 5-10 minutes. As shown in the picture.

6) Yours delicious Methi (Fenugreek Seeds) Pulao is ready to serve. Serve hot with your favourite Spicy Chutney or Achar (Pickle) and Ghee. 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...

Layered Meat And Potato Biryani....At Home

Biryani is a very popular dish in all parts of India. Biryani is a spicy rice mixed with meat (Chicken, Mutton, Beef, Prawn and Shrimp) and Vegetables. The main ingredients are rice, spice, dahi, meat and vegetables. Everyone loves to eat Biryani, whether it is a chicken biryani, beef biryani, vegetable biryani or mutton biryani. I would love to post this simple and an easy Layered Meat And Potato Biryani recipe. Here, I'm going to show you how to make a Layered Meat And Potato Biryani step by step......



Prep Time: 45 mins
Cook Time: 1hr
Total Time: 1 hr 45 mins
Servings: 5-6
Cuisine: Indian
Author: Ayesha Md

Ingredients:
For Meat And Layering:

1 kg meat (Beef/mutton) with bone cut into small size of your choice
2 tbsp ginger and garlic paste
250 ml beaten yogurt
1 tbsp red chilli powder or (as per taste)
3 medium size onions, thinly sliced
2 tbsp lemon juice
salt as per taste
4 bay leaves
3-4 small cinnamon sticks
6 cloves
8-10 black peppercorns
2 black cardamoms
1 tsp cumin seeds
100 ml oil
a bunch of freshly mint leaves
6-8 green chillies whole (remove the stems)
1/2 tsp mace powder
1 star anise
25-30 gm Shan/Al-Aziz/Rehmat Biryani Masala
2 tbsp rose water to sprinkle
a pinch of saffron color mix with 2 tbsp of milk
2 tbsp ghee
a cup of water
4-6 small potatoes (boiled)
2 lemon, thinly sliced

For boiling rice:

750 gm - 1 kg basmati brown rice
Water for boiling the rice
salt as per taste
2 bay leaves
2-3 small cinnamon sticks
4 cloves
4 green cardamoms
6-8 black peppercorns
2 black cardamoms
1 star anise

Instructions for cooking:

1) Wash and soak basmati/brown rice for 2 hrs or more.

2) Clean and wash the meat (beef) and set aside. Heat oil into a pressure cooker and then add bay leaves, cinnamon sticks, green cardamoms,  black peppercorns, star anise, black cardamoms and cumin seeds cook till they crackle.

3) Now add onion and saute till they turn golden brown, then add the meat (beef) and mix them well and saute for 5-10 minutes till meat (beef) changed its colour and turns golden brown.

4) Now add some salt, ginger garlic paste, red chilli powder, mace powder, lemon juice, Shan/Al- Aziz/Rehmat Biryani Masala, water and beaten yogurt.

5) Cover the lid of the pressure cooker and reduce the flame and cook for 2-3 whistles or until meat (beef) get tendered. Switch off the stove and open the pressure cooker, if there is excess water in the gravy, then evaporates it, by cooking on high flame for sometime, and keep it aside.

6) Take an empty pressure cooker, add potatoes, salt and water. Turn on the flame and bring it to a boil, cover the lid of the pressure cooker and simmer for about 10-15 minutes or till it completely tendered. Turn off the flame, remove the potatoes from the water, run them under cold water and peeled them off, if required cutting into two pieces. As shown in the picture.

7) Take an empty vessel, add water as required for boiling, add salt, bay leaves, cinnamon sticks, cloves, green cardamoms, black peppercorns, star anise, black cardamoms and lemon juice bring the water to a boil.

8) Add soaked rice into the boiling water and cook further for 30-40 minutes or till rice is cooked about 85-90%. Now, drain the excess water and set aside. As shown in the picture.

9) Take an empty vessel, now place 1/3 of rice to it and spread it evenly, then add 1/3 of meat (Beef) gravy, 2-3 potatoes, 1 lemon slices, some mint leaves and 3-4 green chillies. Repeat this process for the rest of the meat, rice, potatoes, mint leaves, lemon and green chillies. As shown in the picture.

10) Add some ghee and food color at the top of the layer. And sprinkle some rose water.

11) Cover the lid of the vessel and cook the Biryani for 10-15 minutes on very low flame. Yours Layered Meat And Potato Biryani is almost done. Serve hot with Rita or chutney. 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...

Lauki or Dudhi (Bottle Gourd) Ka Halwa ....Diwali Special

Diwali or the Festival of Lights. One of the most popular festivals of Hinduism, Diwali symbolizes the spiritual "victory of light over darkness, good over evil and knowledge over ignorance. It is celebrated in October or November each year. So what is Diwali without Diwali Food or Sweets. While talking about Diwali Recipes, the first thing that comes to mind is Diwali Sweets or Mithai which include Diwali Sweets like Gulab Jamun, Kaju Katli, Soan Papdi, Barfi and Gajar ka Halwa. So let's try this Lauki or Dudhi (Bottle Gourd) ka Halwa which is similar to the Gajar ka Halwa. You may not like Lauki ki sabzi, like me, but you will surely like this Lauki or Dudhi (Bottle Gourd) Ka Halwa. It is quite easy to prepare and at the same time it is a very nutritious dish. The main ingredients are Lauki or Dudhi (Bottle Gourd), Milk, Khoya, Sugar, Ghee and Dry fruit. Let's prepare this Lauki or Dudhi (Bottle Gourd) Ka Halwa and let's make this Diwali bright and happy.



Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 4-5
Cuisine: Indian
Course: Lunch, Dinner or Tea Time
Author: Ayesha Md

Ingredients:

2 Cups Lauki or Dudhi (Bottle Gourd) (peeled and grated)
1 Cup Milk
2 tbsp Ghee
1 Cup Khoya or Mawa (broken into small pieces)
1/2 tsp Cardamom powder
1/2 Cup Sugar (as per taste)
6-8 Almonds (thinly sliced)
6-8 Pistachios (thinly sliced)
1 tbsp Rose water or Kewra water

Methods of Cooking:

1) Take a non-stick pan, heat the ghee on medium heat. Then add grated lauki or Dudhi (Bottle Gourd). Cook for 10-12 minutes or till all the moisture from Lauki or Dudhi (Bottle Gourd) is evaporated, keep stirring occasionally.

2) When it will reduce in size and becomes soft, then add milk and bring it to a boil and cook on high flame, do stir in between and scrape the sides and the bottom of the pan, until all the milk is evaporated.

3) When the milk is reduced and all the moisture is evaporated, then add sugar and cook for some times, as the sugar melts, it will again become watery or runny. So, keep cooking and stirring at this stage, until all the water is gone.

4) Now, add Khoya or Mawa, cardamom powder, Rose water or Kewra water, sliced almonds and pistachios, mix well, cook for 30 seconds or until all the moisture is evaporated.

5) Turn off the flame and transfer it to a serving bowl and garnish with some almond and pistachio. Yours delicious Lauki or Dudhi (Bottle gourd) Ka Halwa is ready. Serve hot or chilled. 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...