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• 400ml fresh cream
• 5 bananas
• a pinch of green food color
• Beat cream in a bowl for 2-3 minutes at high speed until stiff peaks form.
• Add condensed milk and mix well with beater.
• Cut bananas into this and add food coloring and beat for another 2-3 minutes until soft peaks form.
• Fill into a container and let sit in refrigerator overnight.
ENJOY :)
• 3 bay leaves
• 5 cloves
• 1 tbsp. black cumin
• 2 black cardamom
• 5 green cardamom
• 1 tsp. black pepper corns
• 5 inches cinnamon sticks
• 1 kg rice (pre-soaked)
• Nutmeg half
• 3 black cardamom
• 5 cinnamon sticks
• 2 tbsp. cumin seeds
• 1 mace
• 1 kg mutton
• 1 tsp. salt
• 2 tbsp. papaya paste
• 2 tbsp. green chilli paste
• 2 tbsp. ginger garlic paste
• 1 tsp. turmeric powder
• 2 tbsp. red chilli powder
• 1 cup yogurt
• 4 tbsp. lemon juice
• 1 cup fried onion
• 1 cup oil or desi ghee
• 1/4 cup water
• 1/2 bunch of coriander leaves
• 1/2 bunch of mint leaves
• 10 green chillies
• 1 cup milk
• a pinch saffron
• 2 tbsp. kewra water
• a pinch of orange food color (zarday ka rang)
• ghee, coriander leaves, mint leaves, fried shallots for garnishing
• any non-inked papers to seal pan during dum
• Take a pan and roast black and green cardamom, mace, nutmeg, cinnamon, cumin until fragrant and grind.
• Take mutton in a bowl, add salt, papaya, ginger and garlic paste, green chilli paste, turmeric powder, red chilli powder, yogurt, lemon juice, fried onions and ground spice mix.
• Mix and leave for marination over night.
• Add soaked rice and all spices specified for rice preparation into hot boiling water.
• Cook on medium-high flame until 50% done.
• Drain water after and set aside.
• Put ghee into the pan, let melt a little and add marinated meat, add mint and coriander leaves and green chillies.
• Rinse marination dish with water and add into pan.
• Now spread rice over the marination in pan.
• In a separate bowl mix milk, saffron, kewra and food color. Pour the mixture over spread rice.
• Garnish with ghee, coriander, mint leaves and fried shallots.
• Soak 3-4(or as required) papers in water and completely seal the pan and cover with lid.
• Let cook 30 minutes.
Here goes the most delicious ever dum biryani.
Happy Meal :)
• 4 cups Plain flour
• 1 tsp. ajwain (carom seeds)
• 1tsp. salt
• 1 cup Ghee
• 1+1/4 cup water
• 1 kg potatoes (boiled and peeled)
• 1/4 cup oil
• 1 cup onions (chopped)
• 2 tbsp. green chillies
• 2 tbsp. achari masala
• 1/4 cup mint leaves
• Cover and rest the dough for 30 minutes.
• Take oil in a pan and saute onions for 5 minutes, add green chillies, achari masala and mint leaves.
• Mash boiled and peeled potatoes in a separate bowl and mix into spice mixture.
•Aaloo filling is ready.
• Cut the rested dough into two equal halves to be used in samosa and paratha.
• Cut samosa dough into eight equal portions, roll each portion flat and cut approx. 6 inch circle.
• Cut the circle into two equal halves.
• Make a cone combining two pointed ends, seal the edges using flour glue, overlapping one over the other.
• Stuff the cone with aaloo filling and seal the bottom.
• Fry over medium-high flame until golden brown.
• Make 8-10 portions of the dough and roll wide enough to accommodate a spoonful of aaloo filling.
• After filling in bring all the edges together and twist combine to seal completely.
• Roll flat into parathas.
• Cook parathas over medium flame until golden spots appear.
Serve hot with your favourite chutneys and sauces.
ENJOY !!!
• 1 tbsp. ghee
• 1 cup khoya (sweetened)
• 1/4 cup raisins
• 1/4 cup cashew nuts / kaju (chopped)
• 1/2 tsp. cardamom powder
• 2 tbsp. condensed milk
• 500 gm. plain flour
• 1 tsp. salt
• 1 cup melted ghee
• 1 + 1/4 cup water
• red food color
• green food color
• Take plain flour and salt in a kneading bowl, add ghee and knead to form crumbs. Add water bit by bit to form a soft dough.
• Leave to rest 30 min.
• Put a pan over stove at low flame and add ghee to it. Upon spreading of ghee add coconut, khoya, kaju, raisins and roll in pan for 5 min. Now add cardamom powder and condensed milk and roll in pan another 5 min.
• Turn off the flame and let cool down to room temperature.
• Divide the dough into two equal parts, color one half red and the other green.
• Divide each color of the dough into ten equal portions.
• Roll out flat one portion from each color of dough, wrap roll the green flattened dough over the red, cut the roll into two equal halves, stand each part vertical up and press down to form pattern. (*follow video for guidance)
• Roll both, fill in coconut filling and sandwich cut into your desired shape. Here I used a half moon and a circle.
• Deep fry in a medium heated oil for 10 min. or until golden brown.
HAVE A HAPPY EID AND STAY SAFE, EID MUBARAK :)
• 1 kg. Toor dal / Split pigeon peas (soaked over night)
• 2 cups brown sugar
• 1 cup melted butter/ ghee
• 1 tsp. cardamom powder
• 1 tsp. salt
• 500 gm. plain flour
• 1 tsp. salt
• 1/2 cup ghee
• 1+ 1/4 cup water
• ghee for brushing on pan and rotis
• flour to dust
• Place a pressure cooker over medium-high flame, add soaked toor dal into it and pour water over it. Cover the lid and let the lentils cook for 30 min. or until lentils are completely melting soft.
• When completely done put off the stove and strain through a wide sieve to obtain uniform batter, with pressing the lentils through sieve.
• Put the collected batter over stove at low-medium flame (pan here is preferred to be non-stick), add sugar and let the sugar completely dissolve (with no granules visible) and change the color to dark brown.
• Add ghee/melted butter, cardamom powder and salt and let the mixture combine well, stir time to time to avoid sticking to pan floor.
• Filling is ready when mixture is combined and aggregates in center of the pan, and a wooden spoon can stand firm with batter holding it.(see video for proper guidance)
• Let the batter cool down completely to room temperature and make small lemon sized balls after wards.
• Take plain flour in a bowl, add salt and mix. Now add ghee into the mix and knead to form dough crumbles, Now add water in portions with kneading in between to form a soft uniform dough.
• Rest the dough for 30 min.
• Make portions of the dough and roll flat enough to accommodate filling balls.
• Roll out stuffed balls into medium sized rotis and cook on a pan over medium flame on ghee greased pan.
ENJOY ! EID MUBARAK :)
• 2 cups of water
• 125 gm. of jaggery / gur
• 2 tbsp. melted butter/ ghee
• 1/4 cup peanuts (moong phalli)
• 2 tbsps. poppy seeds (khas khas)
• 250 gm. Rice flour
• 1 tsp. of active dry yeast (khameer)
• a pinch of salt
• 1 tsp. vanilla essence
• 2 tbsp. of yogurt
• 2 eggs
• thin 1 inch. coconut slices 1 cup
• Place a pan over medium heat and add 1 cup of water and gur/ jaggery into it and let dissolve completely to form a uniform mixture. When dissolved completely after 10-15 min., turn off the flame, strain the mixture to avoid any lumps, and let the mixture cool down to room temperature.
• Place a pan over medium heat and grease with oil/ghee, roast poppy seeds and peanuts one after the other, until color changes to golden-brown, collect and cool in separate dishes.
• Take a bowl and put rice flour, yeast and salt and mix them together, then add vanilla essence, cooled down gur/jaggery syrup, and mix until combined. Now add melted butter/ghee and yogurt into the batter and mix mix mix. Add 1 cup of water in portions with mixing in between.
• Whisk the eggs in a separate bowl then mix into the batter. Rest the batter covered for 1 hour.
• Batter will be risen after an hour.
• Grease a pan (must be a non-stick) and put over low flame, pour the batter filling the pan completely to get uniform and perfect sizes, here I used a 6 inch round non-stick pan. Add coconut slices, sliced roasted peanuts and poppy seeds on top of the pancake, when the batter is still wet and can accommodate the toppings.
• Cover and cook 5 min. over low flame and then turn over to other side and cook another 5 min. Make sure to brush ghee/butter each time to the pan and to the pancakes before flipping onto the other side.
serve with tea or coffee in the evening or morning, Enjoy :)