2 ripe avodaos
2 green chillies
1/4 red onion
1 pod of garlic
1/4 large tomato
1 tsp cumin seeds
3 tbsps yogurt
salt to taste
1/2 to 1 bunch of coriander leaves
Scoop out the insides of the avocados and dicard the pit and shell. Grind this along with the other ingredients. Adjust salt to taste.
Rice Kheer
This was my second attempt at rice kheer. The first time, I googled a recipe off the net and followed it from start to finish.It turned out to be a tasty mismash of cooked rice, milk and elaichi-but not kheer. A final post mortem was conducted. The verdict: Rice needs to be cooked before it is finally added to the milk.
A few months later, I tried again. This time I opted for one which sounded like a good combination of the phirni and rice kheer. I must say I struck gold with this one.
Rice kheer
Ingredients
Rice - 1/2 Cup +1 tbsp
Milk 4 cups
Condensed Milk 1 cup
Sugar - 1 to 1 1/2 cups
Cashews, Elachi powder and Saffron
Method :
Pressure cook 1/2 cup rice with 1 cup water and 1/4 cup milk.
Meanwhile, boil milk, in reduced flame, add condensed milk.
Soak one spoon of raw-rice and 10-15 cashews in milk for 10 minutes. Grind it to a coarse paste. Add to the boiling milk. Add the sugar, stir till it dissolves.
Then add the cooked rice, and boil for a few more minutes. Finally add Saffron, Elachi powder and cashews and almonds (fried in butter/ghee)
Can make this kheer in any consistency you want. Can be served hot or chilled.
A few months later, I tried again. This time I opted for one which sounded like a good combination of the phirni and rice kheer. I must say I struck gold with this one.
Rice kheer
Ingredients
Rice - 1/2 Cup +1 tbsp
Milk 4 cups
Condensed Milk 1 cup
Sugar - 1 to 1 1/2 cups
Cashews, Elachi powder and Saffron
Method :
Pressure cook 1/2 cup rice with 1 cup water and 1/4 cup milk.
Meanwhile, boil milk, in reduced flame, add condensed milk.
Soak one spoon of raw-rice and 10-15 cashews in milk for 10 minutes. Grind it to a coarse paste. Add to the boiling milk. Add the sugar, stir till it dissolves.
Then add the cooked rice, and boil for a few more minutes. Finally add Saffron, Elachi powder and cashews and almonds (fried in butter/ghee)
Can make this kheer in any consistency you want. Can be served hot or chilled.
Fish Cakes
Salmon 1 fillet
Haddock1 fillet
Potatoes 4 big
Green Chillies as per taste
Garlic 3 pods
Ginger 1 inch
Coriander Powder 2 tsp
Cumin powder 1 tsp
Mustard (optional)
Coriander leaves 1/2 bunch
Haddock1 fillet
Potatoes 4 big
Green Chillies as per taste
Garlic 3 pods
Ginger 1 inch
Coriander Powder 2 tsp
Cumin powder 1 tsp
Mustard (optional)
Coriander leaves 1/2 bunch
Banana Bread
With the influx of overripe bananas in my fruit bowl, I set out to bake a healthy banana bread.
This one is a really easy recipe and can be finished within an hour from start to finish (by finish I mean eating the last crumb).
It is a bread recipe but its more like a cake, only mildly sweet.
I have made this over and over again since the most memorable of them all was for our trip to Berlin when I forgot to add the quitessential ingredient from the recipe---the bananas. Must say it is a forgiving recipe and even that turned out quite good.
Wet ingredients:
2 over-ripe bananas mashed
2 tablespoons melted butter
1 tablespoon milk,
1 egg
1 tsp vanilla essence (optional)
Nuts and raisins (optional)
Dry Ingredients:
1½ cup plain flour
½ teaspoon bicarbonate of soda
¼ teaspoon baking powder
½ cup sugar
¼ teaspoon salt
Mix the wet ingredients and dry ingredients separately. The add the dry ingredients in the wet ingredients and pour into a well greased bread tin.
Bake in a preheated oven for 30 minutes or till done.
This one is a really easy recipe and can be finished within an hour from start to finish (by finish I mean eating the last crumb).
It is a bread recipe but its more like a cake, only mildly sweet.
I have made this over and over again since the most memorable of them all was for our trip to Berlin when I forgot to add the quitessential ingredient from the recipe---the bananas. Must say it is a forgiving recipe and even that turned out quite good.
Wet ingredients:
2 over-ripe bananas mashed
2 tablespoons melted butter
1 tablespoon milk,
1 egg
1 tsp vanilla essence (optional)
Nuts and raisins (optional)
Dry Ingredients:
1½ cup plain flour
½ teaspoon bicarbonate of soda
¼ teaspoon baking powder
½ cup sugar
¼ teaspoon salt
Mix the wet ingredients and dry ingredients separately. The add the dry ingredients in the wet ingredients and pour into a well greased bread tin.
Bake in a preheated oven for 30 minutes or till done.
Semolina delight
Thats what I call it. When I was a kid, I was invited to an Aunt's house who had made this. I loved it instantly and probably scoffed off a whole lot of it. i never thought that one day I would make it myself. It might not be the exact same possibly because the aunt had steamed it rather than baked it but I cant be bothered to go through the whole steaming process as it would take just too much time. Baking is very easy and quick. The best bit about the cake is that it can get whipped up in minutes with ingredients readily available at home at all times.
I finally found the recipe on a fellow blogger's site. Here is the recipe: http://annaparabrahma.blogspot.com/2006/12/shravani-cake.html.
The only thing I changed is replaced saffron with cardamom and added a bit more sugar.
A bit fancier than sheera?..whot say!
Baked Patra ni Macchi
I love parsi food. This recipe is inspired by Patra ni Macchi but is really my way of finishing off leftover Coriander Chuntney.
2 Salmon fillets
for the chutney
One bunch Coriander
handful of dessicated coconut
green chillies
1 clove garlic
Jaggery
salt
jeera powder
Lemon
Rub the salmon with lemon and salt and keep aside.
Gring all the other ingredients for the chutney.
Rub the chutney into the salmon and bake in a preheated over for 20 minutes.
2 Salmon fillets
for the chutney
One bunch Coriander
handful of dessicated coconut
green chillies
1 clove garlic
Jaggery
salt
jeera powder
Lemon
Rub the salmon with lemon and salt and keep aside.
Gring all the other ingredients for the chutney.
Rub the chutney into the salmon and bake in a preheated over for 20 minutes.
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