Shrikhand

Shrikhand

I always liked the name shrikhand and always wonder how to make shrikhand as the name is very royal I was thought dish is very complicated and typical dish.but when I read the recipe it was too simple that anybody can make even a kid also.
Shrikhand is very light dish oil free and healthy and due to the use of saffron its amazing.

Ingredients
Curd.                    1cup
Saffron.                5-6 strands
Powdered sugar  3-4 tbspn
cardomom            1
Muslin cloth.           1
Pistachio.              4-5

Method

1.hung curd for 1-2 hour in a muslin cloth.
2. In a small rock ground pastel powdered saffron with a teaspoon sugar  powder and elaichi.
3. Now take a bowl for adding all ingredients. Take hung curd add all ingredient except pistachio it will like fluffy creamy mix.
4.plate them in shot glasses and garnish with thinly sliced pistachios.freezee for 1hour shrikhand is ready.

Carrot &cucumber salad with mint dressing

Carrot & cucumber salad with mint dressing

Ingredient
Carrot -2 medium
Cucumber-2
Beetroot - 1/2
Mint.         -5 stems
Lemon -2 teaspoon
Jamun Vinegar-2teaspoon
Salt &pepper -1teasopoon

Method
1.cut carrots and cucumber in an angle to make big thick slices,cut beetroot in juliens.
2.now make asalad dressing in salad bowl take vinegar lemon juice lemon zest salt and pepper and beetrot juliens few leaves of finely chopped mint stir well.
3.now add carrot and cucumber using hands mix well squeeze it all so that dressing may absorbed properly.
4.sprinkle lots of fresh mint leaves.

Dum mutton biryani with mint and cucumber ghol

Dum meat biryani. With mint and cucumber ghol
Dum biryani is all about sensational aromas of mint and garam masalas,this delicay is a gift from moghals which is adopted by every state of India,each state has different methds and different varities,now a days biryani is popular all over the world and with old histories.
Rice is my favrite staple and I can't stop myself having a biryani feast anytime.so I am sharing my version of of simple biryani with a refreshing cucumber mint drink it helps in digestion also.trust me it will blow your mind.
Ingredient for biryani:
1.mutton with bones -1/2kg
2.rice basmati. -750gm
3.curd-1cup
4.onions-7-8 finely chopped
5.ginger -1inch
6.garlic-5cloves
7.cloves-5pc
8.bay leaves-4pc
9.nutmeg-1/2pc
10.cinnamon-2stick
11.cardamom-1pc
12.black peppercorns-8-9pc
13.green chillie -3pc
14.corriander-1bunch
15.mint-1bunch
16.garam masala powder-1tesp
17.rosewater-1tsp
18.kewra-1/2tsp
19.saffron color
20.oil -6tablspn
Method -
1.wash meat add half curd and leave it.
2.soak basmati for half hour.
3.in a mixer grinder take 4pc choped onions, ginger, garlic, green chillies ,mint &corriander salt make fine paste now add this paste to meat mix.  And leave it for 2hrs.
4.now heat pressure cooker add oil and 2 bey leaf and marinated meat fry meat til it leaves oil starts seperating.add liltle water and salt and pressure cook till it becomes soft and moist.if there is water after removing cooker lid don't burn water we will cook rice in same water.
5.now we will cook rice seperatly in a thick bottomed and hollow pan it ill be better for dum take pan heat it add all remaining meat water only and leave meat pieces in. Cooker boil itand add all whole remaining garam masala when water starts boiling add salt and a 1tablsppn oil. And add soaked rice into it now see the the water content it should be above 1inch from the level of rice if it is below that then add more water to maintain 1inch level ,this is very imp for cooking basmati don't over cooked put lid on pan wover with kitchen towel check rice repeatedly rice should be cooked but not over cooked.
6.fry chopped remaining onions till light brown not dark brown.
7.when rice is done remove lid gently mix rice with a big flat spoon now make a whole in rice put all meat pieces.cover meat pice with rice now on top put all fried onion and make mix of kewra ,rosewater & saffron color pour on rice all over equally and mint leaves.now cover lid for dum on a very slow flame leave it for 15 mins.
Now prepration for ghol
Take 4cups curd, a bunch of mint ,2 green chilies,1tespon roasted cumin powder,grated cucumber 1cup in a blender blender for 5mins. Ghol is ready.

NYOKI PASTA WITH PAZZATA SAUCE

Nyoki with pazzata sauce

This recipe I had tried this winter when tomatoes looks so beautiful and fresh and luckiely I had get.  Fresh organic produce from farms and I can't myself to make lovely Italian pazzata sause,Italian cousine is incomplete without tomatoes and my favrouite vegetable from childhood days just because of its RED color,talking about passta you all know about NYOKI it is shell shaped pasta made up of potaoes,and nyoki melts in mouth and it melts your heart tooo,its fun making nyokis,so let's try I am having a sweet and simple recipe for you all.

Ingredient for Nyoki pasta:
Boiled Mashed/grated  potatoes -1cup
Flour(maida)-1cup according to need
Salt
Ingredients for Pazzata sauce:
Tomatoes- 4 big
Garlic -2 cloves
Pepper- 4 fresly ground
Bell peppers/capsicum-1/2cup red n yellow green
Onion-1medium
Olive oil /refined 2tblsp
For garnish
Parsley/corriander
Parmesano cheese
Method:
Pazzata sauce
Boil. Two cups water just give a steam to tomatoes tomatoes should be hard don't over cook,cool down tomates,in a blender blend all tomatoes make a puree,in a pan heat oil fry garlic don't brown it add onions stir and fry till it becomes translucent now add lovely tomatoes puree give a boil for 5-7 mins then add bell pepers stir it should be crispy don't over cook in ITalian they call it al dante (slightly cooked)
And Add black pepper to it.the pazzata is ready.
Nyoki pasta
Take bolied mashed potatoes grated potatoes. It should be hard boiled in a kneading bowl or on a board now start adding flour accordingly and knead to make a dough it could be sticky but you can add flour but not much so because pasta may be become hard if you add too much flour the ratio will be 2:1 potatoes:flour, knead well. When it becomes ready you can check dough by pushing dough with your finger and when dough comes back it means dough is redy.now divide dough in 4 equal parts roll over on board to make long snakes 1/2 inch thick snakes now cut down it into 1/2 inch enqual pieces of each snakes. And with the help of fork roll over to make shells. Fork is used to make lines on passta so that sauce may filled into gaps. Take boiled water in a pan when it start boling pour all pasta into the boiling water and when pasta starts floating on water take out pasta with a seive spoon. And directly add to the pazzata sause. Sprinkle parsley,parmesano cheeze grate it over pasta take it out from flame.