Happy Father's Day & A Sweet Dish

I have seen now days we celebrate Valentine day , Mother's day , Woman's Day & so on .... But we don't celebrate Father's day with that much enthusiasm . I don't know why . But I think for every child their parents are very special . So I want to say everybody to celebrate Father's day with same motivation & love . Express your love towards your father . Not only this particular day , but also the whole life . & express them how special they are ( express also your mother , In laws & others ) .

So here is a sweet dish for this special occasion :-





Ingredients :-

1. 250 gm Semolina / Suzi .
2. 200 gm sugar
3. 2 1/2 cup milk
4. 4-5 tsp ghee
5. 1tsp cardamom powder
6. 3-4 saffron
7. 1 cup water ( optional , you can add milk instead of water )
8. Chopped nuts ( cashew nuts , almonds , pistachio )


Method :-

1. In a heavy bottom pan add the ghee & semolina . Fry till it start becoming light brown in colour & your kitchen full with nice aroma .

2. Now add 2 cup milk , sugar & cardamom powder .

3. Let it boil & stair continuously .

4. Add some more milk if needed . Once it start leaving the sides of the pan add the saffron .

5. When it become thick remove from the heat & garnish with chopped nuts .

6. Let it cool & serve with some paratha or by itself .

Bombay Biriyani & My First Post For Event

Couple of days back when I visited Nags food blog , I came to know that she is hosting Meeta's Monthly Mingle Event : Ravishing Rice . Since this is a new blog & I never send any recipe for any event .I thought to send one recipe for this event . So this weekend I made Bombay Biriyani . Biriyani is all time favourite food at our home & is alaways hit .

& at the meantime I came to know that in Viki's kitchen also one event is going on " The Potluck - Chicken " . So I am sending this recipe to Viki's Kitchen also .


Here is the recipe :-



Ingrediants :

1. 500-750gms Chicken , small cubes with bones .
2. 500gms Basmati Rice washed & soacked for 30 mins .
3. 3 tsp ginger-gerlic paste .
4. 5 medium onion finely sliced .
5. 3 Medium tomatoes chopped .
6. 3 medium potatoes peeled & halfed
7. 1 cup plain youghut
8. 3 tsp ghee
9. 5 tsp oil
10. 5 tsp biriyani masala ( homemade / Shan / Mehran / any other )
11. Handful coriender leave
12. Handful pudina leave
13. Handful cashew nuts
14. 2 tsp rose water
15. 2 tsp kewra water
16. 4 Green chillis slited
17. Whole garam masala ( cinnamon , green cardamom , black cardamom , aniseed , bay leaf, cloves , shahi jeera ).
18. Salt
19. 4 tsp milk
20. pinch of saffron
21. 3 tsp lemon juice



Method :

1. Fry the onions in oil until golden . Keep them separate .

2. Now in a heavy bottom pan add the whole garam masala . Now add the onion & potatoes, fry till golden brown .

3. Add tomatoes & fry till the oil separates .

4. Add meat , ginger , gerlic , youghut & the biriyani masala . Fry for 15min .

5. Now add 2 cups water & cook on low heat until meat is tender . Then increase the heat & stir fry until oil separates from the gravy .

6. Separately in 10 glasses of hot water add whole garam masala & salt . Now add the soak rice . When the rice 3/4 cooked , remove from heat & throughly drain the water .

7. In a cup mix milk & saffron , keep for 30 min .

8. Now in a heavy bottom vessel spread the cooked meat & curry . Put thr rice over it & make layers . In between every layers add fried onion , chopped coriender , chopped pudina , cashew nut , rose water , kewra water , saffron , slited green chilles & lemon juice .

9. Cover the pot with the aluminium foil or with the lid .

10. Let it cook on slow heat for 30min . Remove from the heat & your delicious "Bombay Biriyani" is ready to serve . We had ours with fried Papad , raita & salad .


Note : If you will close the layered pot with lid then place the atta dough around the ild . It helps biriyani to cook properly & make more delicious .
Make the dough as you make for chapati .

Paneer Stuffed Aloo Dum & Venice Trip ....

No .... Don't think that I am going to Venice or came back from Venice . Last weekend we went to the "Festival City" in Dubai . I really surprised when I saw the canals like Venice & was thinking how romantic it is ...
Dubai is well known for their amazing architectual buildings . but this was really new for me . Here is the picture :








I thought to make something special , since my husband took me some special place to visit . He loves paneer . So I made Paneer paratha , Paneer stuffed Aloo Dum & Some sweet dish .Here is the recipe of Paneer stuffed Aloo dum ......

Ingredients :-

1. 3-4 Big potatoes .
2. 300gm Paneer
3. 1" piece of ginger
4. 3 medium red onion
5. 5 pod garlic
6. 4 green chilles
7. 2 Tomatoes pureed
8. 1 tsp turmeric
9. 12-15 cashew nuts paste
10.3 tsp youghut
11. 1-2 tsp red chilli powder
12. 1" piece of cinnamon
13. 2 Bay leave
14. 1 tsp garam masala
15. salt to taste
16. 1/2c water
17. 3 tsp Oil
18. handful Coriender leaf
19. 1 tsp sugar ( optional )



Method :-

1. Clean & cut the potato in half .Now pressure cook the potato pieces with some salt . Make sure that the potatoes are not over cooked .

2. Peel the potatoes & keep aside .

3. Now in a small bowl mix paneer , 1 finely chopped onion , 2 green chillies , finely chopped coriender , salt & 1 tsp garam masala powder .

4. Once potatoes become cool take a spoon & scoop the potatoes carefully to make a hole in the middle of the potato . For this you need patience so that the potatoes don't break otherwise you can't stuff them .

5. Now put the paneer mixture in the scooped potatoes & keep aside .

6. Grind ginger , garlic in a food processor till smooth . Separately grind onion .

7. In a heavy bottom vessel add oil . When oil become hot add the sugar . Now add the cinnamon piece & bay leaves .

8. When the masala crackle add onion & Saute until onions gets soft.Add ginger-garlic paste & fry till raw smell goes .

9. Now add the tomato puree , turmeric powder , chilli powder . Fry in slow heat with occassional Stir to avoid from sticking to the bottom .

10. when oil start leaving add the cashew nut paste & youghut . At this point add salt

11. Now add 1/2 cup water & bring it to boil .

12. Once the gravy become slightly thick add the potatoes carefully so that it won't break . Let it cook for 7-10 min each sides . If needed add some more water . When gravy become thick remove from heat .

13. Garnish with some fresh chopped coriender & serve hot with some paratha or even rice & fresh salad .


Note : Handle the potatoes very carefully when you will place them in the gravy , or else it will break or stuffing will come out .
& when you will scoop the potatoes make sure the outoer wall of the potatoes should be thick enough to hold the stuffing .