Kheer Anand

Kheeranand is a Rajasthani dessert. It is basically a sweet rice cooked in milk. It has double the quantity of rice as to that of kheer and rice is fried in ghee which enhances the taste of this dessert.. An authentic rajasthani  flavour...

Ingredients

Basmati chawal - 250 gms
Ghee - 200 gms
Sugar - 250 gms
Milk -  1 kg
Kesar - a few strands soaked in milk
Almonds -  25-30 chopped
Cardamom powder - 1/2 tsp 

Method

Heat ghee in a heavy bottomed pan and keep the flame from low to medium and put the basmati chawal and stir fry  till the rice becomes white opaque.
Then we add milk and and keep stirring it for sometime.
Now add cardamom powder and almonds and cook on medium heat for some more time.
Then add sugar and mix properly and cook till the milk is absorbed.

Stuffed buns..

Stuffed Buns

 

The step by step process of making these buns with flour, yeast, butter and other ingredients. Nobody can beat the taste of these freshly baked buns which comes right out of the oven to your plates... These buns are an ideal snack for your teatime or picnic times... I have tried them with different kinds of stuffings and shapes.. I bet... u cannot stop at one.. HAPPY EATING..

 

Makes: 6 stuffed buns

 

Ingredients

11/2 cups flour, maida

1/2 cup warm milk

1/2 tsp salt

1/2 tsp sugar

3/4 tsp yeast

1 tbsp butter

Sesame seeds

Little milk to brush the top of the bun

 

Method

Mix warm milk and sugar, add yeast, give a gentle stir with spoon.

Cover and leave it for 5 to 10 mins until it froths.

Add butter to the flour,mix.

Add yeast and start mixing with your hands.

Knead this for 10 mts till soft

Cover the dough with a wet cloth and keep it in a draft free place. (In a switched off oven or some warm place).

Take it out after an hour or two depending upon the weather. It should be double in size.

Punch down all the air from the dough and knead again for 5 mts.

Divide into 6-7 equal balls.

Place in a greased tray and cover with a wet cloth and leave for 10 mins.

Spread some dry flour on the surface , and roll each one into a rectangle.

At one end put little sauce, stuffing and the cheese.

Leave space in between.

At the other end , leaving the edge intact make cuts with a sharp knife.

Start rolling from the stuffing side into a tight roll, tucking the sides,so that the filling does not come out.

The cut side should come on top of the roll.

Touch the edges with finger dipped in water or with a brush.

Tuck the edges well.

Put it on greased tray, with the cut side on top.

Repeat the same method for all.

Milk wash the rolls and sprinkle sesame seeds.

Cover and keep for another 30 mts .

Preheat the oven and bake them at 180 c for 20 - 25 mins till they turn golden.

STUFFINGS

1.POTATO FILLING..

For this we make the masala as that of samosa filling..
Ingredients

1 tbsp. oil
1/2 cup finely chopped onions
1 cup boiled , peeled and mashed potatoes1 cup boiled green peas
1/2 tsp green chilli paste
1/2 tsp ginger (adrak) paste
2 tsp lemon juice
salt to taste
2 tbsp chopped coriander (dhania)

1/2 tsp amchur

 

Heat the oil in a pan, add the onions and sauté till they turn translucent.

Add all the remaining ingredients, except the coriander, and mix well.

Cover and cook for 5 minutes on a slow flame.

Remove from the flame, add the coriander and mix well.

 

 

2. TAWA PANEER FILLING

Ingredients
1 tbsp oil
1tbsp butter
1/2 cup finely chopped onions
1 cup boiled , peeled and mashed potatoes
1 cup grated paneer
1/2 cup chopped tomatoes
1/2 tsp green chilli paste
1/2 tsp ginger (adrak) paste
1 tbsp pav bhaji masala
2 tsp lemon juice
salt to taste
2 tbsp chopped coriander (dhania)

Heat the tawa, add chilli ginger paste, add the onions and sauté till they turn golden.

Add tomatoes,and mix well till they are soft.

Add some butter and pav bhaji masala and mix well.

Remove from the flame, add the coriander and mix well.

In a bowl mix potatoes and paneer and the prepared tawa masala and mix well.

 

Note: If we donot want to make these fillings we can just spread some ketchup, cheese, seasonings and chilli flakes and roll...

Kheer

INSTANT KHEER


Kheer is a traditional dessert in India and no one can ever imagine a festive season without it. It involves a long process of simmering milk with rice till the rice is cooked and milk turns pink and thick. But here is a simple way to make kheer with the left over rice and condensed milk..... Giving  out the same aroma and flavours....

Preparation time-5 mins
Cooking time- 10 mins
Makes- 4 serves

Ingredients
Milk --1 glass
Amul mithai mate - 1/2 cup
Sugar - to taste
Kesar - few strands
Elaichi powder - 2 pinches
Cooked rice- 1/2 cup
Almonds(chopped)- 5-6 pcs

Method

1.Heat the milk in a heavy bottomed pan. 2.Add kesar.
3.Boil for 8-10 mins.
4.Add amul mithai mix and boil for another 5 mins.
5.Add elaichi  powder and chopped almonds.
6.Add cooked rice and boil for 2 mins.
7.Garnish with almonds and serve

Pitta breads..

PITTA BREADS

I was never good at baking.... but now it seems soo easy and i just enjoy baking with these simple recipes... it is low calorie and it tastes yummm.... i will let u know about its variations in my next post...we can fill these pitta breads and even eat them baked with butter or dips of your choices.... it is a wonderful snack..
Pitta bread is served at about every meal in Middle East.It can be used to make delicious sandwiches in the pockets... they r usually baked or made inbrick ovens but this recipe helps u to make them on tava... 



Makes:12-13 pitta breads

Ingredients 

11/2 cup maida
11/2 cup atta 
1/2 tsp salt

11/4 cup warm water
1 tbsp dry yeast
1 TSP sugar

1 tbsp refined oil

Method:

Take 1/2 cup warm water, add sugar, add yeast, stir it and cover it till it forth
Cover and keep till it froths. 

Take a big bowl, add the flour , salt , refined oil and ready yeast,add warm water and make a soft dough.  Add little extra flour if required. 

Knead it well for 5 minutes

Oil the bowl and put the dough in it . Cover with a wet cloth. 

Leave it for 1-2 hours in a warm place. it will be doubled depending on the weather.

Once doubled..take out, punch and deflate the air . Make medium sized balls . 

Cover with a wet cloth and leave for 15 mins.

Dust the working area and roll out like thick chapatis. 

Preheat oven...micro or normal ..at 250 c  and  bake till it fluffs up and have a light golden brown color.
We can store them for 2-3 days in a fridge wrapped in a plastic bag.
We can griddle them on tava also with butter and serve.

Chola kulcha... (Homemade stuffed pita bread with chola..)

Ingredients:
For the cholla

Kabuli chana- 2 cups