Monthly Archives: December 2013

Anarsa !!!

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Anarsa is a rice based sweet snack. Traditionally made during Diwali. The whole process to get perfect results takes around 25 days. The taste of this delicacy is addictive and worth the wait.

Ingredients:

Rice 3 cups, Sugar 3 cups, Ghee for deep-frying, poppy seeds 3 – 4 tabsp,cardamom and nutmeg powder 2 tsp each and a ripe banana.

Method:

Soak rice in water for 5 days. Change the water daily to avoid fermentation. On the 6th day drain off the water n dry the rice on a thick cloth so that it retains minimum moisture. After 8 hours of drying grind the rice into a fine powder.Now add the cardamom and nutmeg powder also the powdered sugar in equal amount of the rice powder. Bind it into balls and store it in an airtight container for 20 days. On the 21st day Heat some ghee for deep-frying, Knead this rice mixture with 1/4th of ripe banana. Pat these small circle of rice dough on the poppy seeds and very carefully slide into moderately hot ghee. Do not turn the anarsa, on low heat deep fry till it changes colour to light pink.

Njoy this rare authentic delicacy.

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Prawns Achaari !!!

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Prawns Achaari is the pickled prawns. To be purely enjoyed with drinks. Very simple and few ingredients…..but surely loaded full of taste. ūüôā

Ingredients:

Prawns ( shelled and de- veined) 250 grms,  Oil 4 tabsp,  fenugreek seeds 1 tsp, ginger garlic grated 1 tabsp, turmeric powder 1 tsp, red chilli powder 2 tsp, pickle masala  3 to 4 tsp, salt to taste and 3 to 4 kokum (Garcinia). Coriander leaves for garnish.

Method:

Heat oil in a wok, and tamper fenugreek seeds. Add turmeric, ginger and garlic, saute for a minute. Now add the prawns and stir fry, add the red chili powder and pickle masala. Salt to taste. Cook till the prawns are tender…Garnish with coriander leaves and Serve hot.

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Mutton Pulao !!!

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Mutton Pulao is like meat incorporated into Rice pilaf. This is a typical North Indian / Pakistani dish. Similar ingredients like Biryani but totally different style of cooking.

Method:

Mutton 1 kg, Basmati Rice 3 cups, Ginger garlic paste 2 tsp, grated ginger 1 tsp, chopped chilies 1 tsp, curds 1 1/2 cups, tomato chopped 1 large, turmeric powder 1 tsp, coriander cumin seeds powder 3 tsp, Kashmiri red chilli powder 4 tsp, chat masala 1 tsp, garam masala 2 tsp, Roasted coconut onion paste 2 tabsp, salt to taste, onions sliced 4, oil 4 tabsp, Ghee 2 tabsp, chopped coriander leaves, bay leaves 2,  crispy fried onions 1 cup for garnish.

Method:

Heat oil in a deep pan tamper bay leaves and saute onions till it turns brown. Now add the tomato and  meat, stir fry for 5 to 8 mins. Add the ginger garlic paste, grated ginger, chilies, roast coconut onion paste and all the dry spices. Now add the curd and continue pan roasting the meat in the spices. Now add 7  cups of water and cook the meat 3/4 tender on low heat. Add salt. Now add the washes Basmati rice to the boiling mutton curry. Cover the meat and let the rice and meat continue to cook till tender. Garnish with ghee, coriander leaves and fried onions.

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Dal Khichdi !!!

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When you party too much…. Dal khichdi is one of the best option to keep your tummy in peace. This is one of the favorite comfort food my family enjoys.

Ingredients:

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Basmati rice 1 1/2 cups, toor dal (Bengal gram) 1 cup, finely chopped onion 1, Ghee 4 tabsp, asafoetida 1 tsp, cumin seeds 1/2 tsp, mustard seeds 1/2 tsp, curry leaves 8 to 10, tomato 1 finely chopped, ginger grated 1 tsp, green chilies finely chopped 1 tsp, turmeric powder 1 tsp, salt to taste, coriander leaves chopped for garnish.

Method:

Wash and drain the dal and rice. In a pan heat 3 tabsp ghee and tamper it with asafoetida, cumin, mustard seeds and curry leaves. Saute onion and tomato for a minute and add the turmeric, ginger, chilies,  dal n rice. Now add the salt to taste and water  6 to 8 cups as per the consistency one prefers. Pressure cook it.  Garnish it with chopped coriander leaves and a tabsp of ghee.

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