Paneer Kheer

 

If you have paneer in hand, this delicious kheer can be made in a jiffy. Store bought paneer works very well for this recepi as much as homemade. I have a block of homemade paneer i prepared a day ago and put it together to dish out this delectable kheer during Vinayagar chahurthi as prasadham for Lord Ganesha.

I'm a person who seasoned all my desserts or sweet well. Trust me, a pinch of salt will go a long way in dessert. It will bring out a real flavour of the dessert or sweets. Kheer tend to get thickened while cooling thus, make sure you have enough liquid or milk for a right consistency to avoid a mass or clumpy kheer.

Well sweetened,rich and creamy this paneer kheer is sinfully delicious to serve for speacial occasion such as weddings,birthday celebration or as neiveidhyam for the Almighty.  Garnish with rose petals or safflower as feast for eyes.

Ingredients

1/2 cup paneer,crumbled

2 1/4 cup whole milk

1/3 cup sugar

Pinch of salt

1/4 tsp cardamom powder

7-8 saffron strands

7-8 cashews, broken

7-8 almonds,coarsely chopped

1 tbsp ghee

Rose or safflower petals for garnishing

Methods

Heat ghee in a pan, fry the cashews and almonds till golden. Remove from pan and keep aside.

In a heavy non stick pan, boil milk and simmer till the milk reduces to half.

Add the sugar and stir till completely dissolved. 

Add the saffron strands,salt, roasted cashews and almonds.

 Boil for another minute. Add the crumbled paneer and cardamom powder.

Cook for another 2-3 minutes. Turn off flame and transfer to a serving bowl.

Garnish with rose or safflower petals. Serve hot or warm.

Bun Dosa

 

Bun dosa it looks like one of those buns we get in bakery or bread shops. I had this fluffy and soft dosa during my visit to Karnataka, India. We tried this beautiful dosa in our hotel where we stayed for breakfast, and i was hooked to the look of it. It does look like a bun made with yeast and flour. Out of curiosity, i tried and the first bite of the delicious dosa are truly amazing.

Despite of it's thickness, the dosa was spongy and thanks ge  the fermentation process. Another interesting part of this yummy dosa is, unlike regular dosa urad dhal not required in this recepi. So, next time when you're craving for dosa and no access to urad dhal, this bun dosa makes an ideal menu. 

The tempering always depend on individual preferences. I took it easy with basic tempering. You may add, finely chopped onion,grated carrot or cabbage to enhance the taste. Serve with sambar and chutney for a satisfying breakfast or even dinner.

Ingredients

2 cups raw rice

1 cup grated coconut

1 cup aval

1 tsp salt

1/2 tsp fenugreek

Water as needed

For Tempering

2 tbsp coconut oil

1 tsp mustard seeds

1 tsp urad dhal

2 sprig curry leaves

1 green/red chilly chopped

Methods

Wash and soak the raw rice and fenugreek seeds for 4-5 hours.

Drain water and using grinder, blend into smooth paste with water as needed. Transfer to a deep large vessel.

In the same blender, grind the poha and coconut with 3/4 cup water. Grind into smooth paste.

Transfer the mixture into the ground rice vessel. The batter shouldn't be too thick or too runny. It shall be like dosa batter consinsteny.

Cover and place in warm place to ferment for 8 hours.

After 8 hours, add salt to the batter and stir.

Heat oil in a pan and add mustard seeds. Once splutters add the urad dhal,curry leaves and chilly.

Pour the tempered ingredients over the dosa batter and stir well.

Heat appam pan and grease lightly with oil.

Pour a ladleful of the batter,cover with lid and cook on medium heat for approximately 3 minutes.

Gently flip over the dosa and cook till golden.

Transfer to plate and repeat the process with remaining batter.

Serve with sambar and chutney.

Sri Lankan Dhal

 

I had this Sri Lankan dhal in one of the Sri Lankan restaurant here. I shall say it's love at first sight or first bite. They serve with Indian flatbread, naan and it goes really well. The soft and spongy bread soaked all the goodness of the rich and creamy dhall for a perfect mouthful of deliciousness.

That's how it's all started with this gorgeous looking lentil dish. Since then, i made this dhall countless time and its always a hit in my household. It's not spicy which is perfect for kids. Pour a generous ladleful of dhal over steamed rice or roti and top with a dollop of ghee. This combination are totally out of the world and that's how my Dandelions have it. 

Ingredients

1 cup red lentil

1/2 cup coconut milk

2 1/2 + 1 cups water

1 sprig curry leaves

1 tsp cumin powder

1/2 tsp coriander powder

1 tsp chilly powder

1/2 tsp turmeric powder

1 medium onion,sliced

1 green chilly,slitted

1 tomato,chopped

1"inch ginger,julienned

2 cloves garlic,crushed

Pinch of hing

Salt to taste

For Tempering

1 tbsp coconut oil

1/2 tsp cumin seeds

1 tsp mustard seeds

1 tsp chilly flakes

1 tbsp chopped onion

1 dry chilly,broken

Methods

Wash red lentils and drain.

Add lentils in a pot with onion,2 1/2 cups water,green chilly,tomato,garlic,ginger,curry leaves,turmeric powder,chilly powder,cumin powder,coriander powder,hing and salt.

On medium heat, stir and cook the lentil for 15 minutes or till soft.

Add the remaining 1 cup water and coconut milk. Stir and simmer for 5 minutes.

For Tempering

In a pan heat coconut oil, add mustard seeds.

Once mustard seeds splutters add cumin seeds,curry leaves, chopped onion,dry chilly and chilly flakes.

Pour the tempering over the cooked dhal.

Serve dhal with rice or roti.

Modak With Chana Dhall Stuffing

 

There are so many do and don't when it comes to preparing modak. The dough is the most important part of modak and i shall say trick as well. It should be too stiff or too soft both could lead to a disaster in the outer layer of the modak. Modak or mothagam is Lord Ganesha's favourite delicacy and preparing them for Vinayagar chahurthi is quite challenging. Nightmare lies in the dough which quite often become too soft or too hard after steaming.

Different rice flour requires different amount of water. Do adjust the water according the required consistency. Dough shall be soft and smooth without any cracks. If you added too much of water, stir the dough on medium flame for the water to evaporate. If too little, add water gradually.

As for the filling, it's one of the traditional modak filling. It's not too sweet or too bland and goes really well with the subtle outer layer. The filling was smooth,rich and well balanced. Hope Ganesha was as happy as i am with the outcome. Happy Vinayagar chahurthi all.

Ingredients

For The Dough

1 cup rice flour

1 & 1/2 tsp ghee

1/4 tsp salt

1 1/2 cup water

1 tsp gingely oil

For Stuffing

1/2 cup chana dhall, boiled and mashed

3/4 cup grated jaggery

1/2 cup freshly grated coconut

1 tsp cardamom powder

Ghee for greasing

Methods

For The Dough

In a bowl add flour and salt. Mix to combine. Add ghee and mix.

Boil water till bubbles appear. Turn off heat and gradually add to the flour mixture in batches. Stir and rest the mixture for 10 minutes with lid on.

Knead the dough to soft and smooth dough. Smear the surface with a teaspoon of gingely oil, cover with lid and rest for 10 minutes.

For The Filling

In a pan, add jaggery and water. Once the jaggery completely melted. Strain to remove impurities.

Add back the melted jaggery to the pan and boil for a minute. Add the coconut and mashed dhal. Stir and add cardamom powder. Cook till moisture leaves. Transfer to a plate.

Take a lemon size of the dough, grease the modak mould & your palm with ghee. Stuff the dough into the mould. 

Fill with 1 teaspoon of the filling and close the edges. Repeat the process with remaining dough and filling.

Steam for 7-8 minutes. Remove from heat.

Musakhan-Palestinian Chicken

 

Palestinian chicken or sumac onion chicken is a popular Palestinian street food. I got this chiclen idea dish, after getting my sumac stock ready. Sumac is a spice widely used in Mediterranean dish. It's gaining popularity in Western countries and too sad not much known in Asian cuisines. Hope the time will come soon for us to get familiarize with this beautiful spice.

Sumac gives slightly tangy and unique taste on it's own or when add to dishes. It goes well in salad,poultry dishes,seafood especially fish and even in making sumac tea. Rich in antioxidants which helps to fight free radical to fight cancer,heart disease and sign of ageing. There are vibrant red sumac,brown and maroon which available in Middle Eastern groceries.

I bought mine in a Middle Eastern grocery near my neighbourhood. This time i managed to get this beautiful vibrant sumac. I used sumac to make tea and this chicken dish is my first attempt in adding them in cooking. I shall say this is an absolutely delicious chicken which gained me tons of praise from my family. I placed the onion and chicken on my homemade Naan. The recepi for Naan can be found in my blog. Musakhan or Palestinian chicken indeed juicy,full of flavor and sumac enhanced the flavour of the dish.

Ingredients

4 pcs chicken breast with skin intact

2 1/2 tbsp sumac

3 yellow onion, coarsely chopped

1 tsp ground cumin

1 tbsp all spice

1/2 tsp cardamom powder

1/2 tsp cinnamon powder

2 tbsp paprika

1/2 tsp turmeric powder

1/2 cup slivered almonds

1/3 cup olive oil

1 tsp ground black peppercorns

Salt to taste

1 lemon,juiced

2 Indian flatbread or Naan

Garnishing

Lemon wedges

Olives

Sprinkling of sumac

Methods

Add lemon juice and turmeric powder to the chicken breast and stir well. Cover and rest for 15-20 minutes.

In a bowl, add olive oil, paprika,all spice,cardamom powder,cinnamon powder,sumac, ground black pepper,salt and ground cumin. Mix well.

Reserve a tablespoon of the spice mix for sauteeing the onion.

Rub the remaining spice mixture to the chicken to coat well.

Heat pan with olive oil sear the chicken with skin upside down for 2-3 minutes. Remove from pan.

Heat oven to 180'C or 350'F. Lined a baking tray with parchment paper. Place the chicken on the prepared baking tray and bake for 1 hour or till the chicken are done.

Meanwhile, in the same pan used to sear the chicken, add onion and sautee in low heat till translucent. Stir frequently to avoid the onion from burning. 

Add the reserved spice mixture and sautee for another 20-25 minutes till the onion are soft. Remove from pan and keep aside 

To asemble, take a flatbread, top with sauteed onion & baked chicken.

Sprinkle with sumac and garnish with lemon wedges,simple salad and olives.

Ghee Naan

When we can have butter naan or ghee dosa, why not give ghee naan a try. They key is to use a good quality ghee for a maximum flavor. I used my homemade ghee in this recepi and the whole house smells divine. Ghee lends a beautiful aroma to the soft and spongy naan. It's rich,aromatic and burst with flavor.

Dandelions love the ghee naan. I packed some for my parents and mom commented it tastes heaven with the generous smearing of ghee. Do use ghee and not ghee blend which is derived from vegetables or palm oil. 

I made this for our Saturday lunch and i shall say it's a hit. I'll definitely will make this delicious ghee naan again as requested by Dandelions. Do not taken aback with sprinkling of Kashmiri chilly powder, tiny sprinkle enhanced the taste of the naan. As we all aware of as fiery it might look, Kashmiri chilly powder are not spicy for the palate. Serve it with gravy of your preference and enjoy.

Ingredients

2 cups all purpose flour
1 tbsp granulated white sugar
1 1/2 tsp active yeast
1/2 tsp salt
1/2 cup warm water
1/2 cup whole milk
1/4 cup ghee

Pinch of Kashmiri chilly powder
3 tbsp Nigella seeds

Methods

In a large bowl combine flour,yeast and sugar. Stir.

Add the yeast and stir. Pour in the warm water and give a mix. Add the milk and knead to form a soft dough. Cover with a clean kitchen towel and rest the dough for 30 minutes.

Divide the dough into equal sized balls and using a rolling pin, roll the dough into a 1/4 inch" oval shape.

Heat tawa on medium flame lightly greased with butter.

Cook the naan for 1 till little bubbles formed. Flip to cook for another 1 minute on the other side.

Brush generously with ghee and sprinkle with Nigella seeds and Kashmiri chilly powder.

Serve warm or hot with gravy of your gravy

Notes

• Do use warm water to activate the yeast. The temperature of the water shall be 107' thermo or just a little above your body temperature

Andhra Fish Fry

 

This is on of the recepi i learnt from my late paternal grandma. This humble fish fry is my childhood memories well spent in my paternal grandparents house during my school holiday. I remember asking her tons of question as a curious child everytime she's busy cooking. One of those are why adding ghee to the masala and she replied this is what she has been taught my her late mother in law. The point is here is to add rich and unique flavor to the fish fry.

As for me, the ghee brings all the masala together and adds a beautiful aroma to the fish. I call it Andhra fish fry as my paternal grandla hailed from Andhra Pradesh and this is how his mom fry fish for the family. I love how the masala coated well the fish which rendered a tantalizing flavor. Serve hot with white rice and fish gravy.

Ingredients

500g fish vanjaram blocks,wash and cleaned

6 tbsp lemon juice

1 tsp turmeric powder

2 tbsp Kashmiri chilly powder

1 tbsp chilly powder

1 1/2 tsp garam masala 

1 1/2 tbsp ginger garlic paste

Pinch of cardamom powder

1 tbsp ghee

Salt to taste

Oil for frying

Methods

In a large bowl, add turmeric powder,chilly powder,Kashmiri chilly powder,ginger garlic paste,salt,lemon juic, ghee,cardamom powder and garam masala. Mix well to a paste.

Add the fish and gently coat with the masala. Cover and marinate for 30-40 minutes.

Heat tawa or girdle pan, add oil and pan fry on both sides till golden and fish are done.

Serve hot.

Barnyard Millet Milk Kesari

Kuthiraivali or Barnyard millet tastes similar to broken rice and can be easily bought from Indian groceries. Low in calories,rich in fibre and iron. This gluten free millet can made into porridge,idli or thosai batter or uppuma and even to feed babies above 1 year.

I used Barnyard millet in my paal kesari. Barnyard millet works great for kesari. It's soft and easily absorp flavours. You may double up the recepi and adjust sweetness according to your preference. Use only fresh or whole milk for the best paal kesari. Skimmed milk is not an option here, you may try but the richness of this dish comes from the combination of fresh milk and ghee. Instead of jaggery you may use vellam or karupatti as sweetener and both goes well to enhance the taste of this simple kesari.

Ingredients

1 1/4 cup barnyard millet/kuthiraivali

3 tbsp ghee

10-12 raisins

10-12 cashews,broken

1 cup boiled milk

1/2 cup jaggery

3 cardamom pods,crushed

3 + 1 tbsp ghee

Pinch of kesari food coloring

Pinch of salt

Methods

Wash and drain the barnyard millet. Boil for 10 minutes or till soft.

Add 1 tbsp ghee to a pan and fry the cashews & raisins till golden. Transfer to a plate.

In the same pan, roast the for few minutes.

Add boiled milk and stir. Add jaggery and cook till jaggery completely dissolved.

Season with salt and crushed cardamom pods. Stir well.

Add 3 tbsp ghee and stir. Add kesari food coloring and stir.

Add the fried nuts and raisin. Stir and cook for 6 minutes.

Serve warm.

Red Rice Puttu

I bought a kilo of red rice from an Indian grocery having puttu in mind. Simply because i want to try a new version rice puttu instead of ordinary white rice flour puttu. Actually, it has been almost three weeks since i bought the red rice which i totally forgotten about till, suddenly it striked my mind. The next day,  red rice puttu in the making 😁.

If you manage to find red rice flour that will save a lot of your time on the preparation. Just cut off the package and dry roast the flour. I used raw red rice thus, the preparation a bit lenghty though. As we all know red rice has it's own benefit. It's high in fiber,zinc,calcium and iron. Rich in antioxidants it helps in preventing cancer and renew damage cells. 

This puttu makes a perfect healthy breakfast even dinner. It's quite filling and hearty dish to serve for the whole family. I serve with banana for extra kick and flavour.

Ingredients

3/4 cup red rice 
1/4 cup freshly grated coconut
1/2 cup jaggery powder
1/4 cup water
1 tsp ghee/clarified butter,melted
1/4 tsp salt
1/4 tsp cardamom powder

Methods

Wash and soak the red rice for an hour. Drain and spread on a clean kitchen cloth to absorp water till completely dry.

Grind to a fine flour. Heat a pan and dry roast the ground rice flour for 1-2 minutes on low flame. Cool completely.

Boil the 1/2 cup water and add salt. Stir well and keep aside.

Transfer the roasted flour to a bowl and add cardamom powder.

Gradually, add the boiled salted water and mix well to form crumbly texture. To get the right consistency, take some of the wet flour and press with your palm. It should be like a ball and when put it back into the bowl, it shall fall loosely.

Heat water in a idli pan or steamer. Grease the idli pan with little oil and spread the wet prepared flour and steam for 10 minutes. Transfer to a bowl and stir in the melted ghee grated coconut  and jaggery powder while it still hot.

Serve hot or warm.

Amma's Fish Head Curry

This fish head curry are my mother's speciality. I have tasted so many fish head curry in restaurants or within my family but, nothing comes near to mom's. I shall say all my family and relatives drool over this lip smacking curry. Fish head curry are quite popular in Malaysia with many restaurants serve their variation or family recepi. There are Indian version of fish head curry, Malay have theirs and so do Chinese.

The Indian-Muslim fish head curry are loved by many across races. It's hot,spicy,tangy and large fish head for whole family to devour. Personally, we prefer medium sized fish head to cook at home. The gigantic fish head a bit scary stuff to handle and serve. Medium sized head are much flavourful works best for this delicious curry recepi.

Why tau pok? Not sure why but mom just love the way it soaks the thick curry well and each bite of the bean curd the spicy curry will ooze out in your mouth. Do not worry about overcooked vegetables as, we are cooking the dish in low heat the vegetables are perfectly cooked and not mushy. The point of cooking on low flame is, to let all the flavours develop well and comes through together for an amazing fish head curry. Amma's fish head curry goes really well with hot white rice..heaven 😋

Ingredients

For Marination

4 pcs fish head, approximately 1 1/2 kg

1 tbsp sea salt

3 tbsp turmeric powder

1 1/2 tbsp chilly powder

2 tbsp lemon juice

For Curry Paste

3 cups thin coconut milk

1 1/2 cups thick coconut milk

1/2 cup tamarind water, dilute a lemon sized tamarind in 1/2 cup water

10 pcs okra,remove stem

3 large onions, sliced

6-8 cloves garlic, crushed

2"inches ginger, crushed

3 brinjals, cut into 4

3 large tomatoes, sliced

4-6 green/red chillies

2 sprigs curry leaves

10 pcs tau pok/dried beancurds, halved

Handful chopped coriander leaves

1 1/2 tbsp cumin powder

1 tsp turmeric powder

4 tbsp chilly powder

2 tbsp coriander powder

1 tsp mustard seeds

3 tbsp fish curry powder

1/2 tsp fenugreek seeds

6-8 tbsp coconut oil

1 cup water

Salt to taste

Methods

Coat the fish well with ingredients listed under "For Marination". Rub the marination well into the fish and marinate for 30 minutes.

In a large wok, heat oil and add mustard seeds. Once the seeds splutrers add curry leaves,fenugreek seeds and cumin seeds. Cook for 10 seconds.

Add the sliced onion and sautee till translucent. Add the crushed ginger and garlic. Sautee till fragrant.

 Add the coriander powder,cumin powder,turmeric powder,chilly powder and fish curry powder. Saute till oil separates.

Add the tamarind water and water. Cook for another 2-3 minutes with lid on.

Add thin coconut milk and cover with lid and cook on low heat for 3-4 minutes.

Add the sliced tomatoes,tau pok,okra and brinjals. Give a stir and season with salt.

Gently add the marinated fish and cook for 20 minutes. Remove the vegetables and gently flip the fish and cook for another 5 minutes with lid on.

Add thick coconut milk and the cooked vegetables. Stir gently without breaking the fish and cook for another 1 minute. Turn off the heat. Garnish with coriander leaves.

Serve hot with white rice or roti.

Charcoal Lemonade

I bought a packet of activated bamboo charcoal for my baking. Somehow, the idea came to try them in my drink. While thinking how i shall put it together, a bountiful lemon sitting in my basket, caught my attention. Charcoal lemonade it will be 😁. The sexy, classy black drink made it's way into our tummy.

Unlike ordinary charcoal made from bone or sawdust, activated charcoal heated at high temperature which packed with health benefits. It helps to with stomach flu, cholesterol,aid digestion and to treat poisoning. Reminds me why doctors prescribe charcoal for food poisoning as it's good for detoxification as well.

I'm attracted with the elegance black hue of the drink and trust me, there's no trace of charcoal or smoky flavor. The drink tastes lemonade 😀. You may add ice cubes for that extra kick but, i prefer to store in the refrigerator to chill. Yummy black beauty is ready to gulp.

Ingredients

3/4 cup lemon juice

4 cups cold water

1 1/4 tsp activated charcoal powder

5 tbsp honey

Methods

In a large pitcher or cocktail bowl, add lemon juice,cold water,charcoal powder and honey. Stir well.

Refrigerate for an hour.

Pour into serving glass and serve chilled.

Kuih Lopes

This is one of my favourite kuih or snack which loved by many Malaysians as well. Kuih lopes can be found in most kuih stalls. I always get my hands everytime i came across of this delicious snack. I shall say this kuih brought back my chilhood memories.

Those days, our Malay neighbour aunty used to make kuih lopes and will carry a plateful of this green beauty over to our house and we'll have tea at our home with mom's vadai. Food does brought back sweet memories. The taste of the auntie's kuih lopes still lingers in my tongue and mind. 

As much as i love spicy stuff, i can't deny my sweet tooth. Thus, no wonder this sugar syrup drizzled lopes is one of my favourite. Personally, thin sugar syrup is a biggest drawback in serving of kuih lopes. Always make sugar the syrup are thick for a perfect lopes.

Ingredients

300g glutinous rice

15-20 pcs pandan leaves

400ml water

1/3 tsp green food coloring

Salt to taste

Banana leaves

1 cup freshly grated coconut

1/4 tsp salt

For The Sugar Syrup

1 cup palm sugar/gula melaka

1/3 cup dark brown sugar

3 tbsp water

1/4 cup water

Methods

Wash and rinse glutinious rice 3 times.

Add the pandan water,green food coloring and salt. Stir and let it sit for 1 hour. Lined a 9"inch baking tin with banana leaf and pour the glutinious rice mixture.

Boil water in a steamer  and steam for 25-30  minutes or till the glutinious rice are cooked.

Turn off the steamer and let it cool completely. Press the glutinous evenly in a plate greased with cooking oil.

Cut into medium sized circle using a cookie cutter and keep aside.

For The Sugar Syrup

In a pan, add water,brown sugar and palm sugar. Cook till sugar completely dissolved and simmer till the sugar syrup thickened.

Combine grated coconut and salt. Stir.

Coat the glutinious rice disc with coconut mixture.

Pour over the sugar syrup and serve immediately.

Rava Idli

If you're looking for instant idli. No, i'm not talking about store bought instant idli flour. You can make your own soft and spongy idli in a jiffy at home. No hours of fermentation or grinding required. It's simple and easy way of making idli with everday ingredients we find at home.

If you're using unroasted rava, lightly roast in ghee over medium-low heat for few minutes till fragrant. Becareful not to burn the rava. Different brand of rava requires different amount of water. As rava tends to absorb liquid, adjust water as needed to form a batter resembles idli batter consistency.

You may add grated carrot to the batter for variation. I decided to go with the basic and love it to the core. Fruit salt and eno plays an important role in this recepi thus, do not skip. Serve with sambar and chutney. I had my rava idli with a special chutney which recepi coming soon.

Ingredients

1 cup roasted semolina/rava

2 1/2 tbsp ghee

1 1/4 cups plain yogurt,room temperature

1/3 cup water

1 tsp cumin seeds

1 tsp mustard seeds

1 tsp channa dhal

1 tsp urad dhal

2 sprigs curry leaves

1 green chilly, chopped

Pinch of hing/asafoetida

Salt to taste

1 1/2 tsp fruit salt/eno

Methods

In a bowl add semolima and keep aside.

In a pan, heat ghee and fry mustard seeds. Once mustard seeds splutters, add cumin seeds,chana dhal and urad dhal. Saute till urad dhal turns golden.

Add curry leaves and hing. Saute for 20 seconds and add into the semolina.

Add salt,yogurt and water. Mix well. Add fruit salt and stir to combine. 

Cover and rest the batter for 15-20 minutes.

Boil water in idli pan and grease idli mould.

Stir the prepared batter, add water if needed. The batter shouldn't be too thick or too thin.

Pour the batter into greased idli mould and steam for 10 minutes.

Remove from steamer and unmould.

Serve with sambar and chutney.

Sevviyan Kheer

 

Since this is an auspicious Aadi month, i prepared one of the most popular kheer as prasadham or offering. Seviyan kheer or vermicelli kheer often take its place during Indian festivals or celebration like wedding. Often serve as desserts in the end of a hearty meal, kheer is an ideal choice to mellow down spicy Indian food.

During my childhood, mom used to make this rich seviyan kheer for festivals. I have sweet memories of stealing ghee fried nuts,whenever mom make us this delicious delicacy. We made it a point, the more nuts, the more yummy your kheer is 😆.

The kheer has the tendency to thickened during cooling process thus, add milk according your preference. You may substitute jaggery with sugar but, jaggery enhance the taste of the kheer. An easy yet divine tasting sevviyan kheer is ready for neiveidhyam.

Ingredients

1 tsp ghee/clarified butter

10-12 almonds, chopped

10-12 raisins

1 cup vermicelli

1 cup whole milk

4 pods cardamom,crushed

Pinch of saffron

1/4 cup jaggery

Methods

Heat ghee in a pan on medium low heat. Fry the cashews and raisins till golden. Keep aside.

On the same pan fry vermicelli till golden and add milk. Increase heat to medium and let the milk to boil.

Once boil, add crushed cardamom pods amd saffron. Stir.

Add jaggery and stir. Add fried cashews and raisins. Cook till sugar dissolved and switch off heat.

Serve warm or cold.

Fish Tikka Masala

I cooked this delicious fish tikka masala for our Saturday lunch to serve with white rice and a stir fry French beans. It was indeed a satisfying lunch which Dandelions enjoyed much. It's creamy,tangy and a spicy which cam goes well with paratha or roti. I used karam podi seasoning for the vibrant colur, you may replace karam podi with Kashmiri chilly powder.

As usual, adjust the spiciness according to your preferences. Since, i love spicy stuff the heat was just nice for me. For richer gravy, sour cream is another option to substiture yogurt. I used cod fish for the recepi, talapia or seabass will do too. Any white fish will work good for this yummy fish tikka masala.

The fish are well coated with masala and the frying method enhance the texture and taste. Since, the marination and masala use for cooking the fish are same, the flavor are top notch. Do give it a try and enjoy.

For Marination

500g cod fish, cut into 1 inches

4 tbsp seafood masala/ fish curry powder

1/2 tsp karam podi seasoning/Kashmiri chilly powder

2 tbsp lemon juice

1 1/2 tsp garam masala

1 1/2 tsp cumin powder

1 1/2 tsp coriander powder

1/2 tsp turmeric powder

3/4 cinnamon powder

3/4 cardamom powder

1 1/2 tsp ground blackpepper

2 1/2 tbsp plain yogurt

1 1/2 ginger,crushed

1 tsp salt

For Masala

200 ml tomato puree

1/2 tsp green chilly paste

2 medium onion,chopped

6 cloves garlic,chopped

1"inch ginger,chopped

2 tbsp plain yogurt

1/2 tsp red chilly flake

1 1/2 tsp cumin powder

1 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp chilly powder

1 tsp dried fenugreek leaves

1/3 tsp ground black pepper

4 tbsp milk

Salt to season

1/2 tsp lemon juice

2 tbsp chopped coriander leaves

4 tbsp ghee

2 tbsp vegetable oil

Methods

In a large bowl, add all the ingredients listed under "For Marination". Mix well and add the fish. Coat the fish well with marination and set aside for 25-30 minutes.

In a pan,add ghee and oil. Fry the marinated fish for 2 minutes on each sides. Keep aside.

On the same pan, fry the cumin seeds till splutters. Add onion and fry till golden.

Add green chilly paste,ginger and garlic. Saute for 2 till fragrant.

Add the tomato puree and leftover marination. Cook on low heat for 8-10 minutes.

Add chilly flakes,red chilly powder,coriamder powder,cumin powder and turmeric. Saute for 5 minute.

Increase heat on high and season with salt,pepper,garam masala and dried fenugreek leaves. Cook for 2-3 minutes.

Add yogurt and milk. Stir and cook for another 1 minute.

Add the fried fish and cook for another 3 minutes or till fish done.

Sprinkle with coriander leaves and lemon juice. Switch off the flame.

Serve hot with rice or roti.