A very different kind of desert. This desert can be made one day before and kept in the fridge. Its taste even better.... This is my contri for Shama's Event of Kheer
2 Big size sweet potatoes (grated)
1 litre Milk
2 tbsp ghee
2 cups sugar (if you want less sweet then take sugar accordingly) (if the grated sweet potato is about 2 cups then 1 cup sugar will do)
1 tsp Cardamom powder
few pieces of cashew and pista.
1. Heat ghee in a pan and add sweet potato to it. Keep frying the potato till it becomes soft.
2. Then add milk and let it boil with the potato. Let it boil till the potato gets completely cooked and milk thickens.
3. Then add sugar and let it boil again till the sugar dissolves. Keep stirring frequently.
4. Let it boil till it is of the desired consistency. Then remove from the fire and add cardamom powder and nuts.
5. Serve hot or cold. (I liked it a bit warm)
Note: Sugar can be substituted with Jaggery. It gives a different taste and colour to the kheer.
Saturday, April 10, 2010
A quick and easy way of preparing Kashmiri Dum Aloo. It may not be the authentic way of preparing the recipe but i liked it. Its easy and a very fast recipe..... may be a few ingredients are missed out but the taste was great.. so here goes the recipe with few ingredients but yummy in taste and cooked in just 1tsp oil.... :)
Dry red chillies 6 (Take dry red chillies and make a paste in the mixer with water)
Boiled Potatoes 4 (cut into pieces) (traditionally small sized potatoes are used but i had big ones)
Seasame Seeds 3tsp ( dry roast the seasame seeds and then make a paste in mixer with little water.)
Kalonji 1/2 tsp
Salt as per taste
Onion, tomato cut into rings and coriander finely chopped for garnishing.
1. Boil potatoes in pressure cooker for 2 or 3 whistles. (do not make them too soft)
2. Heat oil in a vessel, add kalonji and fry for a min.
3. Then add dry chilli paste and fry for a min.
4. Add seasame seeds paste and fry for another min.
5. Add two cups of water. Let it boil for a while and then add the boiled potatoes.
6. Add salt cover and let it boil for another five min.
7. Serve hot garnished with onion, tomato and coriander with puri/ lucchi.
Sunday, April 4, 2010
This is the first time I have tried making this... had heard a lot from some friends that these laddus are nice and nutritious... especially for those who have a heat in the body... raagi or Nachani as they call it in marathi is very good for health in the summer season... the measurements are all my own judgements.. you can vary as per your taste....
Raagi/ Nachni Flour 2 cups
Pure Ghee 1 1/2 cups (may vary)
Icing Sugar 1 1/2 cups (or as per taste)
Cardamom powder 1 tsp
Nutmeg powder 1 tsp
1. In a non stick pan put the raagi flour and start adding the ghee 1 spoon at a time and fry the flour till it changes its colour a bit and starts giving aroma. Add ghee until the consistency till you feel it is enough to make laddoos.
2. Remove from fire and transfer it in another vessel. Let the temperature come down slightly. When it is warm add sugar, cardamom powder and nutmeg powder. If wanted you can add pieces of cashew and almonds.
3. Mix well and then make laddoos out of it.