Morning hours are the craziest, preparing breakfast, lunch, packing lunch box, getting ready and hundred other things getting before heading to work. But I never miss my ‘cup of tea’. Today, as I boiled milk to add to my cup of tea, I released it’s spoiled. About two cups of milk and no time in hand….what would you do?
Here’s a simple recipe, I loved this recipe as a kid and still cherish it. By the look you can say, it’s a perfect ‘Desi Desert’!
So, Boil the milk for about 5 minutes, until water is separated from cheese, stain it and add little jaggery/ honey, smash a banana into it and that’s it!
For people like me, who are not very fond of sweets, it’s perfect! I add jaggery according to my liking and fruits for extra flavor. You can also add grated coconut or cashew nut, whatever is available. The texture and the smell of cheese will simply melt in your taste buds!
Well this one is not a planned post but since I was making samosas and I dont know, when I’ll make them next time, so, I thought why not click some pictures and share it!!💁
You know, when I was a kid we used to get one Samosa in just 25 paise, that is 4 Samosas in just 1₹! Yeah I am that ancient! And now, it’s 5₹ to 12₹ for 1 samosa now! Not just that, the size, flavor…everything has degraded. 😦
We decided to make it the old way and am very sorry for not having all the pictures, the idea struck me late, what could I do!? Anyways, I still decided to give it a go.
So, the first step, dough preparation.
White flour, salt to taste mixed, about a 1/2 tablespoon of black jeera (it depends on the quantity of flour) and water. The dough should not be sticky or very hard. Once ready cover it and allow it to sit for 15 minutes minimum. In the mean time….
Prepare the fillings.
Semi boiled potatoes, cut into small cubes, peanuts, beet root cut into small cubes, onions chopped, coconuts cut into small pieces (if available), coriander whole, green chilies chopped, green peas, jeera powder, salt to taste, turmeric powder, red chili powder.
We prepared in phases so that potatoes don’t get smashed (it’s not mandatory).
First phase: little oil was added to the pan, to which I added potato cubes, peanuts, jeera powder , whole coriander, turmeric & chili powder.
Second phase: Tossed beetroot cubes and coconut pieces in a little oil.
Third phase: to little oil in the frying pan, goes chopped onions, green chili, green peas and sauces (tomato and chili).
Finally, all this are mixed together to make the fillings.
Its time to shape samosas! In the third part, small balls are made out of the dough. which are rolled into circles. And then cut into half.
DH on duty 😛
The semi circles are then made into hollow cones for the masala or fillings to be stuffed. Then seal the open parts by applying little water to stick the open ends together.
Next… oil is heated in a wide mouth pan/kadai. Slowly and safely Samosas are dipped into the hot oil. Let it cook for some time on low to medium flame. As the color changes to golden brown , we know it’s ready!
Last stage, don’t wait, it tastes best when it’s hot, serve with tomato sauce or green chutney!
Imp point: Anything can be stuffed into Samosas like mushroom, paneer or just onions. For non- veg friends, stuff in chicken or mutton!
Here is my Sundays special! ” Dahi Jhinga” (Curd Prawn)
To start with, its so very difficult to cook a new dish for the first time and document it at the same time. And not to forget the constant fear of not getting any gravy on my camera lens…Wonder how others manage.
This recipe is originally from “vahchef”, one of my favourite chef. It is supposed to be a tiger prawn recipe but I went ahead and tried with what was available. And DH simply loved it!
So, first the ingridents:
Prawns – 750 g
Onions – 3 chopped
Ginger garlic paste -1 1/2 ts
Tomatoes – 3 medium size chopped
Turmeric- pinch
Cumin powder 1ts
Coriander powder 1 tb
Chilly powder 1tb
Salt- to taste
Mustard paste- 3 ts
Curry leaves few
Crush pepper ½ ts
Yogurt- 1 cup
Green chillies -2-3
Vegetable oil – 2 tb
Lemon- 2-3 slices
Onion- For garnishing
Directions:
First part we prepare a gravy which will be added to the main dish. Heat oil in a pan, tossed chopped onions, add ginger garlic paste then goes chopped tomatoes, turmeric powder, chilly powder, cumin powder, coriander powder, salt, mix them and cook it on low flame with lid on for 20-25 minutes.
Second part, heat oil in a pan add the prawns, sauté it, add mustard paste and then add the onion tomato gravy prepared earlier. Then goes the curry leaves, crush pepper and lastly add yogurt. Cook it for 5 minutes in a slow flame and its ready! I added a few green chillies as it was not spicy enough to our taste.
Lastly garnish it to your liking. And dont forget the lemons, they bring a whole new flavour to the dish!
Morning hours are the craziest, preparing breakfast, lunch, packing lunch box, getting ready and hundred other things getting before heading to work. But I never miss my ‘cup of tea’. Today, as I boiled milk to add to my cup of tea, I released it’s spoiled. About two cups of milk and no time in hand….what would you do?
So, Boil the milk for about 5 minutes, until water is separated from cheese, stain it and add little jaggery/ honey, smash a banana into it and that’s it!
For people like me, who are not very fond of sweets, it’s perfect! I add jaggery according to my liking and fruits for extra flavor. You can also add grated coconut or cashew nut, whatever is available. The texture and the smell of cheese will simply melt in your taste buds!
Well this one is not a planned post but since I was making samosas and I dont know, when I’ll make them next time, so, I thought why not click some pictures and share it!!💁
Just About My Life 