Badam Custard

Sweet Dishes Leave Sweet Memories! And If you are Health Conscious, Please Stop Reading Here Itself! ūüôā

Lets begin…

This Recipe Serves 8 medium bowls

Ingredients :

  • 1 Litre Full cream Milk
  • 400gms condensed milk
  • 1 tsp Vanilla essence
  • 2 tsps cardamon and nutmeg powder
  • 6 eggs
  • 20-30 pieces almonds [soaked overnight]
  • Some rose water to grind

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Preparation :

Time for Preparation : 10 min

Time for Baking : 40-45 min

  1. Add all milk to a pot and bring to a boil and then let it simmer on low flame till it leaves the sides
  2. You may add the condensed milk while it is simmering, mix well and switch of the gas
  3. Grind pealed soaked almonds with rose water
  4. Add this paste to the cooled off mix of milk
  5. Now in a bowl, mix 6 eggs, cardamon and nutmeg powder, vanilla essence and beat it well
  6. Mix this egg mixture along with the milk mixture and stir it well
  7. Pre heat your OTG or Oven at 170¬ļ C
  8. Now take round bowls or aluminium foils and grease them with little butter on all sides
  9. Pour the mix evenly into each bowl [about 3/4 of the bowl as it will rise while baking]
  10. Place all the bowls in your baking tray and push it in the oven for 40-45 min
  11. After about 30 min, when the mix has become a bit firm, garnish all bowls with chopped almonds and put it back for another 10-15 min for baking
  12. Once the top of the mix turns golden brown, thats you cue for Job Done!

You need to cool the same at room temperature first and then refrigerate them overnight to taste best

Garnish with some Rose Petals before serving!

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Prawn Pulao with Dhansak Dal

My Love for Prawns once again!!

A Very Simple Dish which you could make in the morning and pack in your dabba for Friday lunch!

This recipe serves 4

Ingredients :

  • 1 1/2 cup Basmati Rice (soaked for 2 hrs or overnight preferably)
  • 12-15 small or mid sized prawns cleaned and deveined
  • 2-3 medium onions sliced
  • Ginger Garlic Paste
  • 1-2 tsps Cumin Seeds, Cinnamon sticks, peppercorns, Star Anise, Black Cardomon
  • 1 Bay Leaf
  • Some freshly chopped mint and coriander leaves
  • Turmeric, Red Chilly and Kitchen King Masala
  • 1 tblsp Curd
  • 2-3 Green Chillies
  • Oil to Cook, Salt to Taste

3

Preparation :

Time to Prepare : 10 min

Time to cook – 15 min

  1. Add oil to you pot and heat it for a while
  2. Add Bay leaf, all dry spices and cook for a while
  3. Add Onions and Slit Green Chillies
  4. Once the onions are translucent, add the prawns and sortè for 2-3 minutes
  5. Now add all the masalas along with salt
  6. Mix curd and stir till the masalas leave corner of the pot
  7. This is the time to add soaked rice and mix very well
  8. Add water [double the quantity of rice] and mix again
  9. Let it cook for 8-9 min and when the water has soaked half, add mint and coriander leave and give it a light stir [ensure the rice doesn’t break much]
  10. You can cover the pot for another 6-7 minutes and switch off the flame
  11. Once the flame is off, let it cool for 10-15 min while you get ready and then pack your dabba with huge quantity for yourself and colleagues

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This dish is best served with some Dhansak Dal and a Squeezed Lemon

Prawn Curry Parsi Style

It is one of the Yummiest and the Easiest to Cook in No time. The orange colour is so real yet not too spicy!

Often prepared with Prawns or Surmai Fish [if you reside in coastal areas], or Boiled Eggs or even just Boiled potatoes. However, Curry and Prawns are just synonyms for a Mumbaiite and thus, we shall read about the preparation of it below :

This Recipe Serves 4

Ingredients :

  • 12-15 Mid Sized Prawns, cleaned and deveined
  • 7-8 Red Kashmiri Chillies
  • 2 medium sized Onions Chopped roughly
  • 2-3 pods of garlic
  • 2-3 tsps each – cumin seeds, mustard seeds, methi seeds, sesame seeds, khus khus, coriander seeds
  • 1 Cup Fresh Coconut
  • 5-6 cashewnuts
  • 1 tsp Turmeric Powder, Red Chilly Powder
  • Oil to Cook, Salt to Taste
  • 4-5 curry leaves
  • 1 tblsp wheat flour/gram flour

3

Preparation :

Time to Prepare – 5-10 min

Time to Cook – 10-15 min

  1. Marinate the prawns with turmeric, chilly powder and salt for 10 minutes while you prepare the mix
  2. In a Grinder add, onion, kashmiri chillies, all dry masalas, coconut, cashewnuts, garlic, some oil and water
  3. Grind to a smooth fine mid consistency paste
  4. Now heat the pan with oil and roast some wheat/gram flour [this is basically to keep the consistency of the curry thick and not make it watery]
  5. Now add the marinated prawns to it and stir for 2-3 min
  6. Once the prawns turns slightly golden, add the curry paste and quote each prawn well
  7. Add a pinch of turmeric and red chilly powder, 4-5 curry leaves and salt to taste
  8. Keep stirring the mixture until it leaves the sides of the pan
  9. Now add water as per your liking, cover the lid and let it cook for 8-10 min [prawns or fish do not take more than 10 min to cook]

1

Serve the curry, with Hot Steamed rice and

some onion, tomato, green chilly and coriander salad

 

DHANSAK [dhan=rice AND sak=mixed vegetable dal]

The first thing I am asked to prepare each time I have a guest coming home! Dhansak, a popular Parsi dish which is not that unique, but somehow, has appealed to the tastebuds of many many people. Infact, the dish¬†is so popular that I even had a friend who never tasted it, narrated just how he loved it!! ūüôā

This is basically a Sunday Must in every Parsi home, usually prepared with Mutton/Tender Lamb as the first option, or alternately with Chicken or simply Veg. We shall learn the Veg option below as one has the option of adding meat of their choice as they desire…

This Dish Serves 5-6 persons

Ingredients : 

  • 2 cup toor dal
  • 1 cup moong dal
  • 1 cup orange masoor dal
  • 2 small onions
  • Ginger-garlic paste
  • 2 teaspoons each of turmeric, red chilli, garam masala, and dry dhansak masala powders
  • 2 tsp of methi seeds
  • 1 small slice pumpkin
  • 1 small capsicum
  • 2 small brinjals (about 1 cup chopped)
  • Salt to taste, 3-4 tblsp oil
  • Juice of 1 lemon

2

Preparation :

Time to Prepare : 15 minutes

Time to Cook : 20-25 minutes [since this is veg, else for mutton could take 45-50 minutes]

  1. Soak all 3 dals together for at least 30 minutes
  2. Heat the pressure cooker and add some oil to it
  3. Once the oil is hot, at medium flame, add the onions and sortè for 1 min
  4. Next add the ginger garlic paste and cook for 2 minutes till the onions are cooked well
  5. Now add all your masalas to the cooker and stir well until your kitchen starts emitting the aromas
  6. This is the time you need to add all your other chopped veggies to the cooker and mix well
  7. Once the veggies are mixed well, add the soaked dal along with 3-4 cups of water and salt to taste
  8. Close the lid and let it cook until 3-4 whistles [if you are cooking meat, please cook it with oil in a separate pan so it doesn’t get overcooked in the cooked]
  9. Remove the cooker from the gas, cool down, and then give it a good stir with a hand beater, you would love the thick rich consistency of this dal

 

Tip for Dhansak Rice : Use good Basmati Rice. In your pot, add oil, cumin seeds, 2-3 peppercorns, cinnamon stick and sliced onions. Once the onions get translucent, add 1 tsp of sugar and stir until it caramelises. Then add the rice and salt to taste with water and allow it to cook as per normal process.

For Veggies – You may serve this dish with Veg Cutlets or Veg Balls

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Voila! Time for me to leave and dig into my Dhansak Pot already. What about you?

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Patra Ni Machhi

For all living in Mumbai, this may sound familiar, but for all my Non-Mumbaiite friends, Patra Ni Machhi is a steamed fish quoted with Green Chutney. You can serve this just as a Starter or even as a Side Dish.

Lets begin the show!

This recipe serves 4

Ingredients :

  • 4 Pomphrets ideally (or any other fish available) or small fillets of basa fish (if serving as starters)
  • 30 gms Mint, Corriander
  • 1 Onion
  • 2-3 Garlic Pods
  • 2-3 Green Chillies
  • 1/2 Lemon
  • 2 tblsp Dahi
  • Some Banana Leaves and thread

Preparation :

Preparing Time : 10 minutes

Cooking Time : 10-15 minutes

  • Make a Chutney Paste out of all ingredients mentioned above
  • The consistency of the paste should not be liquid
  • Take the fish and place it on a plate
  • Quote the fish properly from all sides back and forth
  • Now take a banana leaf and place the fish on it
  • Wrap the fish with banana leaf and tie it up with a thread lightly so that it does not open up
  • Ready a steamer until you wrap all other fish
  • Place each fish in the steamer and let it cook for around 10 minutes
  • What Next???? We are done!!

Preferably serve it Hot directly from the steamer!

Kheema Par Eedu – Mutton Mince with Eggs

Its winter season and we all urge for a good weekend brunch. Tired of eating the usual grub all the time, I decided to add a twist to my mutton mince today.

Presenting to you Mutton Mince with eggs which makes a perfect recipe for a quick brunch. So invite all your friends over and serve them this for some great applause!

This recipe serves 4

Ingredients :

  • 1 kg mutton mince
  • 2-3 chopped onions, tomatoes
  • 1 chopped potato
  • 2-3 green chillies
  • 1 tsp turmeric, red chilly, coriander powder, 1/2 pav bhaji masala
  • Ginger garlic paste
  • 4 Eggs
  • Chopped Coriander to Garnish
  • Salt to Taste, 3-4 tblsp Oil

Preparation :

Preparation Time : 10 minutes

Cooking Time : 40-45 minutes

  • Heat a pan and add oil to the same
  • Add Chopped onions and green chillies and sort√® for a couple of minutes
  • Add ginger garlic paste and potato to the pan
  • Mix well for about 2-3 minutes till the potatoes get quoted well
  • Add tomatoes and all the masalas
  • Now cook for 1-2 minutes and then add the mutton mince to the pan
  • Mix everything well and add 2-3 cups of water to the mix
  • Cover it with a pressure lid [not a cooker] and cook till entire water soaks well
  • You can taste the mix once the water has soaked or add more water as desired
  • Once the mince is ready transfer the same to another pan on an aluminium foil on it
  • Heat the gas flame on low and break all 4 eggs on the mixture
  • Once again cover with a lid for 3-4 min on medium flame
  • When you see the eggs ready, garnish with some coriander
  • Serve with Pav sorted in butter

Hungry Already???? Make it this weekend and hog on it!

Akoori – Parsi Egg Bhurji

It’s a Sunday Morning! And our tummies are hungry to much some eggs. Bored of eating the regular boiled egg sandwich or the omelet or egg scramble, I decided to toss up egg in a different manner today.

Parsi Egg Bhurji or the “Akoori” as famously known in all Irani restaurants in the city of Mumbai, will surely feed you well and give you the exact feeling of a lazy relaxed holiday.

This Recipe Serves 4

Ingredients :

  • 4-5 Eggs
  • 2-3 Big Chopped Onions
  • 2-3 Big Chopped Tomatoes
  • 2 Big Green Chillies Cut
  • Ginger Garlic Paste
  • 1/4 litre milk
  • 1 tsp turmeric powder
  • 1tsp chilli powder
  • Chopped Coriander leaves
  • Salt to Taste
  • 2-3 tblsp cooking oil/ghee/butter

Preparation :

Time to Prepare : 5 minutes

Time to Cook : 10 minutes

  • Heat the pan and add oil to it. If you would like it a bit rich and heavy, you may add ghee or butter in similar proportions.
  • Now Add chopped onions and green chillies to the oil
  • Sort√® for 1-2¬†minutes on medium flame and add ginger garlic paste to it
  • After mixing well for a couple of minutes add chopped tomatoes to the pan
  • Add all spices such as turmeric, red chilli powder and salt to taste
  • Cook well for 2 minutes and then add 1/4 litre milk to the pan ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†[be careful while pouring the milk as it might spill on you from the hot pan]
  • Let it cook for a couple of minutes and when it starts simmering, lower the flame
  • Beat all eggs with a fork in a bowl and add the batter to the pan
  • Once the eggs are added, start mixing them well with a spatula until they mix with the full masala and cook well
  • Garnish with some finely chopped coriander leaves

 

Do serve it HOT right away with 2 slices of toast butter