This was my first attempt in cooking a wild boar and it turned out to be really good as my hubby just couldnt stop eating…..almost reminded me of Obelix !!! 😉
Wild Boar cut in pieces 2 kgs, ginger garlic paste 2 tabsp, 2 whole lemon squeeze, salt to taste, pepper crushed 1 tabsp, some parsley, thyme and butter 4 tabsp.
Marinate the boar with the above ingredients. In a heavy bottom pan heat butter and in batches pan roast the marinated boar till brown. Then Pressure cook it with 4 to 5 whistles of steam letting out.
And the boar is ready….can serve with pepper sauce and rice.
Kanda Bhaji is a very popular snack all over Maharashtra / India. Spicy n crunchy one just cannot stop at one. Kanda Bhaji is enjoyed most in the rainy days as evening snack.
Onions 3 large sliced, curry and coriander leaves finely chopped a handful, red chilli powder 2 to 3 tasp( depending on how spicy one wants), turmeric powder 1 tsp, cumin powder 1 tsp, seasme seeds 2 tabsp, Ajwain (Bishops seed) 2 tsp, salt to taste, chickpea flour 1 1/2 cups, rice flour 2 tabsp and some oil for deep-frying.
In a bowl take sm sliced onions, and add the above ingredients, with around 1/2 cup of water. Heat oil in a frying pan and deep fry the mixture dividing into very small marble size portion. The oil shouldnt be too hot and smoky. Deep fry in small batches till it turns red and crunchy.
Serve hot with chutney.
Sheera is a dessert which is made normally on birthdays and for pooja’s as prasad. Made from Semolina, milk, sugar and banana…is very filling and satisfying. Sheera is served in Silver bowl if possible….I made it for my hubbys birthday so sharing this recipe…..
Semolina 2 cups, sugar 2 cups, full cream hot milk 1 litre, ghee 4 tabsp, 1 grated banana, cardamon powder 1 tsp, saffron a pinch, a handfull of chopped dry fruits.
In a heavy bottom pan, heat ghee and roast the semolina (rava) till it turns pink, then add the banana and pour the milk….as soon as you pour the milk cover it with lid for a minute, let the semolina absorb the milk, then add sugar, cardamom, saffron and nuts. Mix it well and let it cook for 10 mins….serve hot…
Since this is a sweet dish, i prefer to serve it with some kanda bhaji….which is spicy and crunchy….recipe in next….
Falooda is an adaptation of Persian dessert. This is a very delicious Ice cream float, which has boiled vermicelli, basil seeds which are supposed to be soaked for a few minutes and drained…..they look like fish eyeballs but extremely good when consumed in summers especially with rosemilk. The recipe can be made in any flavours like rose, saffron, and all possible….one can think of. It is a layered drink….and topped with a scoop of ice cream either the same flavour of the syrup used or vanilla…
1 1/2 cups of milk (whole cream), 4 to 5 tabsp of syrup (saffron i have used in this one), 2 tabsp boiled and drained vermicelli, 2 tabsp basil seeds soaked and drained 1 tsp finely chopped dry fruits and a large scoop of saffron ice cream and a tall glass.
In a tall glass first pour the syrup, then add chilled milk, the add the vermicelli and basil seeds , if one wants some cubes of ice and lastly top it with a large scoop of ice cream and nuts (dry fruit). Before one drinks stir, mix and blend with a spoon…ENjoy !!!
(In Mumbai /India one should not miss the Badshah cold drinks bar at Crawford Market – South Mumbai where you get the best Falooda. )
This is a real quick easy to make recipe….you can call it a quick moghulai especially made when the maids are away… 😉
Chicken 1 1/2 kg, 100 grams of butter, 3 onions, 2 large tomatoes, 2 tabsp ginger garlic paste, 1 tabsp kasuri methi ( dried fenugreek leaves), 25 to 30 almonds, 1tabsp seasame seeds, 1 tsp turmeric powder, 2 tsps garam masala, 3 tsp coriander cumin powder, 1 tabsp chat masala, 2 tabsp jaggery, salt to taste, 3 tabsp tomato ketchup and 1 tabsp cream for garnish.
Really really simple as I grinded all the above ingredients except chicken, butter and cream into a fine paste. Then in a heavy bottom pan pour the mixture , add butter and saute it till it gives out the fat. Then add the chicken and 2 cups of water. cover it and cook it. Serve it with Jeera rice or roti and garnish it with cream. Easy, Quick and Rich ……. NJOY !!!!