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Sheer Khurma Recipe

SHEER KHURMA RECIPE

Sheer Khurma is a delicacy, made up of milk, nuts, and saavis (sivai). It is also made especially in the form of 'Iftar' in the Happy Eid or in the Pak days of Ramadan. You can also make it, and you will be pleased with its delicious taste. Then do not waste time on things and note that sheer khurma recipes.

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Ingredients:

  • 500 ml milk OR 2 cups full fat organic milk
  • 1 tablespoon ghee
  • 1 to 1.5 tablespoon sugar or as you want (the dates and raisins add a lot of sweetness to the milk, so keep in mind before add Sugar.)
  • ½ cup broken seviyan (whole wheat vermicelli)
  • 7 to 8 cashews, chopped (Kaju)
  • 8 to 9 almonds, sliced (badam)
  • 8 to 9 unsalted pistachios, sliced (Pista)
  • 8 to 9 dates seedless, chopped
  • 4 green cardamoms - crushed to a powder in a mortar-pestle.
  • ½ or 1 tablespoon chironji (charoli seeds)
  • 1 tablespoon golden raisins (kishmish)
  • ½ to 1 teaspoon rose water

HOW TO COOK SHEER KHORMA | SHEER KORMA RECIPE.
Roast the seviyan till golden and keep aside. You can roast the seviyan in ghee or oil (vegetable oil) also.
Take a pan (you may use the same pan). Heat ghee/oil and add chopped dry fruits and sauté for 3-4 minutes stirring often.
Heat milk in a saucepan and let it come to a boil. Lower the flame and simmer for 8-10 minutes till the milk slightly thickens (Thickens of milk give some creamy texture to it).
Add the roasted seviyan and sugar to the milk and simmer till the seviyan are cooked and have become soft, for about 8-10 minutes on a low flame.
The milk will also thicken and reduce in volume.
Add the whole dry fruit mixture and cardamom powder.
Switch off the fire and stir.
Serve the sheer khurma hot or chilled.
You can also garnish sheer khurma with saffron strands or rose petals or dry fruits.

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Veg Fried Rice recipe

Veg Fried Rice recipe

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Fried rice is a dish of cooked or steamed rice that has been stir-fried in a frying pan and is usually mixed with other ingredients such as eggs, chicken, seafood, or meat( NON-VEG),  different vegetables, cottage cheese ( Veg variation). 

It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East, Southeast and certain South Asian cuisines. As a homemade dish, fried rice is typically made with ingredients leftover from other dishes, leading to countless variations. Being an economical hodgepodge, the same approach is often taken with fried noodles or pattypan as well.

There are varieties of fried rice in the world but most of Famous one that is Veg fried rice, we are going to cook today. It is a very easy recipe and outstanding in taste. Veg Fried rice is loved by both vegetarian and non-vegetarian. 

Veg Fried rice is the best dish for your launch if you are a non-vegetarian then you can have any non-veg like chicken or mutton as a side dish or if you are a vegetarian then you may have some superb Paneer dish (cottage cheese). So, enough intro I have delivered to you, now, let's jump into the recipe- How to cook veg fried rice.

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Ingredients
  • 1 cup long grained rice or basmati rice
  • 4.5 to 5 cups water
  • ½ teaspoon salt or as required
  • 2 to 3 drops of oil
  • ¼ cup finely chopped spring onion (scallions), carrots, French beans, cabbage, mushrooms, capsicum (bell peppers - green, red or yellow if available), green pea.
  • ¾ teaspoon finely chopped garlic
  • 3 teaspoon naturally fermented soy sauce or add as required
  • 1 teaspoon rice vinegar or regular vinegar
  • ½ teaspoon black pepper powder if you like spicy or add as you want.
  • 1-star anise
  • 2 to 2.5 tablespoon oil 
  • Salt to taste

How to cook Veg Fried Rice

How to cook rice
  • Rinse rice very well till the water runs clear of starch. Soak rice in water for 30 mins. Drain and keep aside.
  • In a skillet, bring to a gentle boil 4.5 to 5 cups of water with salt and 2 to 3 drops of oil.
  • Add the soaked and drained rice to the hot water.
  • On a low to medium flame cook the rice without the lid.
  • When the rice becomes al dente or just cooked, remove the pot from the fire and drain the rice.
  • You can also gently rinse the rice in water so that they stop cooking and don't stick to each other. Cover the rice and keep aside till the rice cools completely.

Making veg fried rice
  • Chop the veggies finely and keep aside. French beans take little more time to cook than other veggies. You can also blanch them first and then cook. Another option is to add the beans first and then add the other vegetables.
  • Heat oil in a pan. First, add the star anise and fry for some seconds or till the oil becomes fragrant.
  • Add the garlic and sauté for some seconds. No need to brown the garlic. At this stage.
  • Add the spring onions (scallions) and sauté for about 2 minutes.
  • Now add all the finely chopped veggies including the celery. Increase the flame to a medium or high and stir fry the veggies.
  • You have to continuously toss and stir while frying so that the veggies are uniformly cooked and do not get burnt.
  • The veggies have to be stir fried, till they are almost cooked and yet retain their crunchiness and crispiness.
  • Add the soy sauce, salt, and pepper. Stir quickly and add the rice. Stir-fry for a few minutes till the sauce has coated the fried rice well. Keep a check when adding salt, as soy sauce already has salt in it.
  • Serve the veg fried rice hot plain or with any side dish that you want.
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Sponge Cake with jam and cream

Sponge Cake with jam and cream

Sponge cakeSponge cake is a cake based on flour (usually wheat flour), sugar, butter and eggs, and is sometimes leavened with baking powder.It has a firm yet well aerated structure, similar to a sea sponge.
In the United Kingdom, a sponge cake is produced using the batter method, while in the US cakes made using the batter method are known as butter or pound cakes. Two common British batter-method sponge cakes are the layered Victoria sponge cake and Madeira cake.

Sponge Cake with jam and cream Recipe

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INGREDIENT
Serves 7
  • 4 eggs
  • 1 teaspoon vanilla essence
  • 125 g (½ cup) caster sugar
  • 60 g (½ cup) self-raising flour
  • 60 g (½ cup) corn flour
  • 2 tablespoons raspberry jam
  • 300 ml (1¼ cups) whipping cream
  • Icing sugar, to dust
  • Colored cachous, to decorate

HOW TO MAKE SPONGE CAKE WITH JAM AND CREAM

  1.  Preheat the oven to 180°C (350°F/ Gas 4). Grease two shallow 20 cm sponge tins and line each base with baking paper. Beat the eggs, vanilla and sugar with electric beaters for 5 minutes, or until pale and creamy — the beaters should leave a trail in the mixture.
  2. Sift the flours together on a sheet of baking paper. Gently tip the flour into the egg and sugar mixture and fold quickly and lightly using a large metal spoon — do not overmix or it will lose volume. Divide the mixture evenly between the tins. Bake for 20 minutes, or until a skewer comes out clean when inserted into the center of each cake. Leave in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
  3. Spread one cake with the raspberry jam and whipped cream, then place the other cake on top. Dust with icing sugar to serve, and if desired, decorate with colored cachous.
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Ginger tea Recipe

Ginger tea Recipe


Ginger tea is an Asian herbal-beverage that is made from ginger root. It has a long history being used as an herbal medicine in East Asia, South Asia, Southeast Asia and the Middle East
Ginger is native to Southeast Asia and grown in China and India since ancient times. It is believed that ginger was introduced to Europe by Arab traders during the spice trade days. Today, ginger is also grown in Central America and Africa. Ginger tea now comes out in different variations which can be served with milk, orange slices or lemon

SOME HEALTHY FACTS OF GINGER TEA

Ginger tea is usually used to prevent colds and to aid digestion, stomach upset, diarrhea, and nausea, and also as a home remedy for cough and sore throats. Ginger tea was also purported to aid blood circulation.





INGREDIENT
·         4 cups water
·         3 to 4 teaspoon black tea leaves or
·         2 inch ginger for a strong taste or 1 inch ginger for a milder taste, peeled and either crushed or grated.
·         3-4 cardamom crushed or powdered in a mortar-pestle (for aroma and flavor)
·         ½ to ¾ cup regular milk or you can use soy milk - add more if you want a milky tea
·         8 teaspoon unrefined organic cane sugar or just according to your taste

How to make Ginger Tea

1.   Crush or powder the cardamoms in a mortar-pestle.
2.   Take a saucepan or kettle, add 4 cups of water, 2 inch ginger grated and the crushed cardamom.
3.   Boil this water-ginger-cardamom mixture for 5-7 minutes, till the color of the water changes to a mild yellowish hue. The ginger releases its juices & flavors in the water and thus the color of the water changes.
4.   Add 7 teaspoon sugar or it depend on you how much sweet you want and simmer for a more of 1-2 minutes.
5.   now add 3-4 teaspoon of tea leaves (if you don’t have tea leave you can use any tea which are available to you or you may also go for the brand like- Tata Tea or Taj) and simmer for about 1 to 2 minutes till the water gets a deep hue of red or golden (the color is depend upon the quality of or type of tea which you use).
6.   Simmering makes the tea strong. If you prefer a light version, then just add the tea leaves to the water. Cover and allow the tea leaves steep in the hot spiced water for 3 to 4 minutes.
7.   Adding cold milk, then simmer for a minute or two. If using cashew milk or almond milk, then just stir the cashew milk with tea and remove from pan as otherwise heating further would cause the cashew or almond milk to become slimy and separate.
8.   Strain the tea through a strainer right into the cups.

9.   Your Ginger tea is ready, Serve the hot ginger tea with snacks or cookies.



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Garam Masala Recipe

GARAM MASALA RECIPE

Garam masala - Garam ("hot") and masala (a mixture of spices)) is a blend of ground spices common in India, Pakistan, and other South Asian cuisines.[1] It is used alone or with other seasonings. The word garam refers to "heating the body" in the Ayurvedic sense of the word, as these spices are believed to elevate body temperature in Ayurvedic medicine.

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The composition of garam masala differs regionally, with many recipes across India according to regional and personal taste and none is considered more authentic than others. Sometimes the components of the mix are toasted, then ground together.
A typical Indian version of garam masala contains:
·         Black and white peppercorns
·         Cloves
·         Cinnamon or Cassia bark
·         Mace (part of nutmeg)
·         Black and green cardamom pods
·         Bay leaf
·         Cumin

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Some recipes call for the spices to be blended with herbs, while others call for the spices to be ground with water, vinegar, or other liquids, to make a paste. In some recipes, ingredients including nuts, onions, or garlic may be added. Some recipes also call for small quantities of star anise, asafoetida, chili, stone flower (known as dagadphool), and kababchini (cubeb). The flavors may be carefully blended to achieve a balanced effect, or a single flavour may be emphasized. A masala may be toasted before use to release its flavours and aromas.

·        ½ cup whole coriander seeds (sabut   dhania)
·        ¼ cup whole cumin seeds (sabut jeera)
·        ¼ cup Black Cumin seeds ( Shahi jeera)
·        9 pieces cinnamon sticks (dalchini), each having an approx. a size of about 2.5 to 3 inches
·        2 tbsp. cloves (lavang, laung)

·        10 black cardamoms (badi elaichi)
·        2 tablespoons small cardamoms (choti elaichi)
·        1.5 tablespoons whole black pepper (sabut kalimirch)
  ·        1 piece whole dry ginger of 1 inch (saunth)
·        1 nutmeg (jaiphal)
·        10 Indian bay leaf (tejpatta leaves)

How to make Garam Masala Recipe

  1. Take the coriander and cumin seeds.
  2. Spread the whole spices on a plate. Keep in the sun for 2 to 3 days. Or you can use micro oven-our motto is to make the whole seeds hard and crunch without the roast.
  3. Grind the dry ginger first.
  4. Then add the broken cinnamon sticks and nutmeg. Grind to a fine powder and keep aside.
  5. Now add the rest of the spices and grind to fine powder.
  6. Mix both the spice powder batches well.
  7. Store Garam masala powder in an air-tight container or jar.
  8. You can also refrigerate garam masala powder.



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Chicken Finger with Oats

Chicken Finger with Oats

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Chicken Finger- Chicken fingers, also known as chicken tenders, chicken goujons, chicken strips or chicken fillets. Chicken fingers prepared from the pectoralis minor muscles of the animal. These strips of white meat are located on either side of the breastbone, under the breast meat, sometimes just pulverized chicken flesh. They may also be made with similarly shaped pieces cut from chicken meat, usually the breast.
Chicken fingers are prepared by coating chicken in a breading mixture and then deep frying , grilled or baked them, in a manner similar to the preparation of Schnitzel. Chicken fingers are a common snack in the U.S.
In the Northeastern United States or the Midwest, chicken strips are often made by way of egg batter and have smooth texture. Elsewhere, however, chicken strips may lack egg batter and the texture can be rather coarse. Chicken strips are provided to customers in certain restaurants, including KFC, McDonald's and Wendy's fast food networks.
                                                                             But today we are going to giving chicken finger a new twist, I got this idea from Chief Rushina Munshaw Ghildiyal, Thanks Rushina Munshaw Ghildiyal. I am going to use oats in place of Bread crumbs. Oats added few more nutritious value to the Chicken finger recipe, but if you want then you can use bread crumbs too.
Let’s start our Chicken Finger snack Recipe.


Ingredients
  •     300g chicken breast, cut into strips
  •     1/2 tsp salt
  •     1 tbsp. garlic paste
  •     1 tbsp. ginger paste
  •     1 tbsp. green chili paste
  •         1 cup oats

·         3/4 cup refined flour
·         1/2 tsp salt
·         1/2 tsp freshly ground black pepper
·         1 tbsp. dried mixed herbs (Italian herb)
·        1 tsp garlic powder

How to Make Chicken Finger with Oat

  • We need Bone less Finger size chicken pieces in from chicken breast (2 inch thick strips horizontally). 
  • Now, take a mixing bowl put chicken finger or strips,  add green chilli paste, ginger, garlic and salt to taste, mix well, ensuring the marinade gets rubbed into the chicken pieces. Keep aside to marinate for 15-20 minutes. 
  • To make the oat crumb, take oats in a food processor, and process for 20 seconds or until coarsely ground. Add flour, pepper, garlic powder, herbs and salt.
  • Pulse to make a coarse powder and spread out in an even layer in a plate. 

To cook chicken fingers or strips:

  •  Heat a non-stick pan and brush with oil. Take each chicken strip, dredge in oat mixture and place on the hot pan, ensuring it is completely flat.  Cook until golden brown (3-5 minutes). When cooked on one side, flip over and cook on the other. 


NOTE: You can replace the oat with bread crumbs. I tried both ways now it is your turn! J

Your Chicken Finger with Oat is ready. Serve hot and crispy Chicken fingers with some dips or Tomato sauce.


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Bengali Pulao Recipes

How to cook Basanti Pulao | Sweet Rice Pilaf

Basanti Pulao Or sweet yellow Pilaf is an authentic Bengali rice recipe from Bengal (Indian). It is served with mutton curry (as a side dish). There are many variations are available in Bengal but today we will learn this recipe in an authentic way with SnacksNrecipeS. But before we move toward the Basanti Pulao recipe or Sweet yellow Pilaf Let’s try to understand few word or terms that we will be going to use this recipe.

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First, what is Pilaf?
Pilaf is a dish in which rice is cooked in a seasoned broth.In some cases, the rice may attain its brown or golden color by first being sauteed lightly in oil before the addition of broth. Cooked onion, other vegetables as well as a mix of spices may be added. Depending on the local cuisine, it may also contain meat, fish, vegetables, pasta, and dried fruits.

Second, what is Samba Rice/ Jeera Samba Rice/ Gobindo Bhog Rice?
The tiny-grained seeraga samba/ Jeera Samba Rice gets its name from its resemblance to cumin,(jeera or seeraga= Cumin) which is known as seeragam or seera in Tamil Nadu and Jeera in all over India. Seeraga Samba is an ingredient in Pulao, a traditional Indian dish. It is easily available all over the world, and it is also available in online stores



                                                
Third, what is Garam Masala?
Well, the answer of this question is quite easy, if we going through the literal meaning of Garam masala then it would be garam ("hot") and masala (a mixture of spices). It is a blend of ground spices common in India, Pakistan, and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to "heating the body" in the Ayurvedic sense of the word, as these spices are believed to elevate body temperature in Ayurvedic medicine.

IF YOU WANT TO MAKE GARAM MASALA at HOME PLEASE CLICK HERE

Last, what is the actual meaning of Basanti?
Basanti literally means a shade of yellow or light saffron color, it is the color of spring.

So, after knowing these details let’s see how to cook Basanti Pulao recipe or sweet Pilaf

How to prepare Bengali Basanti Pulao Recipe | Sweet Yellow Rice Recipe | yellow sweet Pilaf

INGREDIENTS:

  • Jeera Samba Rice(Gobindo Bhog Rice) - 1 and 1/2 cup, soaked for 1 hour,
  • Clarified butter - 2 tbsp.,
  • Garam masala powder - 2 tsp,
  • Turmeric powder - 1/2 tsp,
  • Ginger - 1 tbsp., finely grated,
  • Salt to taste,
  • Sugar - 1/4 cup,
  • Raisins - 1/4 cup,
  • Cashew nuts - 1/4 cup,
  • Bay leaves - 2 pieces,
  • Cardamom - 4
  • Cloves - 5
  • Oil - 3 tbsp.
  • Hot water - 3 cups
  • Rose water - 1 tbsp.

HOW TO COOK BASANTI PULAO

  1. Take a mixing bowl, Marinate the rice with Clarified butter, Garam masala powder, Turmeric powder, Ginger and Salt for 30 mins.
  2. Heat the oil in a pan and fry the cashew nuts when it became light brown put raisin, cardamom, and cloves, stir it for few seconds.
  3. Add the marinated rice in the pan, cook it for 2 mins.
  4. Add hot water into the rice, keep the lid off and cook it for 10 mins in medium flame.
  5. Open the lid add sugar and rose water, stir it and again cook it for 5 mins in low flame.
  6. Your Basanti Pulao or Sweet Pilaf is ready to serve.Serve Basanti Pulao with mutton curry (preferably)
  7. Please don’t forget to comment below let me know what you think about this recipe, snacksnrecipes love to listen from you J
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