Thursday, 21 March 2019

Kesar Phirni with Thandai Crust

Happy Holi to all my viewer here !!! 

In Odisha, the Holi festival'll celebrate tomorrow. And for the celebration, I have prepared again a sweet dessert as Kesar Phirni with Thandai Crust. Phirni is a very popular North Indian sweet delicacy particularly from Punjabi cuisine, made with rice flour and milk as the main ingredients. Phirni is usually prepared during festivals like Holi, Lohri, Diwali, Baisakhi, Eid etc. This traditional sweet dish is a simple yet delicious recipe, which can be prepared in just a few minutes if all the ingredients are in place. What makes this rice delicacy different from Kheer and other Indian desserts is the rich & creamy texture of the delicacy that is prepared with rice blend and infused with aromatic essence. Actually there are several versions of this such as Badam Phirni, Sooji phirni, Kesar Phirni, Apple Phirni and many more. I have prepared kesar phirni with some rose flavor here.





Since the colorful festive time is going on, so instead of serving this sweet dessert in a serving platter I have filled this phirni in a crust made out of thandai powder. For the crust I don't prefer to use any other flour, just use only my homemade thandai powder. But if the binding of crust seems difficult then 1-2 tsp wheat flour can be added to the thandai powder. The process is so easy and this delicious and flavorful dessert will be loved by all age group. So do try this indulgent dessert today and relish with your loved ones.

Some other Holi special dishes which you may have interest to try are Thandai Lassi, Rasmalai, Puran Poli, Thandai (Boiled milk + thandai masala powder), Kiwi Pistachio Lassi, Apple Pie Gujiya, Thandai Rabdi, Bhune Chukandar Masala Chaas etc.





Recipe Card for 'Kesar Phirni with Thandai Crust' :
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Kesar Phirni with Thandai Crust

kesar phirni with some rose flavor filled in a crust made out of thandai powder
prep time: 10 minscook time: 45 minstotal time: 55 mins

ingredients:

For Thandai Crust
  • Thandai powder 1 cup
  • Butter 1/3 cup
  • Brown sugar 1 tbsp
  • Salt 1 pinch (optional)
For Keshar Phirni
  • Milk 500 ml
  • Rice flour 2 tsp
  • Sugar 2 tbsp
  • Rose water 1/4 tsp
  • Saffron strand 8-10 no.

instructions

  1. In a heavy bottom pan, take first milk and start boiling.
  2. Put saffron strands and 1 tbsp milk in a small bowl and mix well. Keep aside.
  3. Then add sugar and simmer for 10 minutes, stirring occasionally.
  4. Next add rice flour little by little and stir continuously using a hand whisk so that no lumps will form.
  5. Cook till the desired consistency of the phirni reached.
  6. Finally add rose water, saffron milk.
  7. Give a nice stir and turn off heat.
  8. Cover the pan and keep aside to cool completely.
  9. Now in a mixing bowl take thandai powder, brown sugar, salt and butter.
  10. Rub everything with fingertips and mix well to make a dough like structure.
  11. Put some portion of the dough in the greased tart pan and press all around starting from side to bottom of the pan.
  12. Prick the bottom of the tart with a fork.
  13. Meanwhile, preheat the oven at 200 deg C.
  14. Put tart pan in the refrigerator for 10 minutes and then bake for 15 minutes or till the crust is firmed up well and golden brown in color.
  15. Remove the tarts from the oven and cool down completely on a wire rack.
  16. Fill the tarts with keshar phirni and refrigerate for 30-45 minutes.
  17. Sprinkle some rose petals, chopped nuts and saffron strands on top and serve !

NOTES:

If still any issue is there while making the tart, then add 1-2 tsp of wheat flour to the dough.


If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly rate the recipe below, give your valuable feedback either in the comment box below or tag me as @firsttimercook on Instagram.


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Wednesday, 20 March 2019

Lembu Pudina Pakhala | Lemon-Mint flavored Water Rice

20th March is celebrated as 'Universal Pakhala Day' aka 'Pakhala Dibasa'.

An Odia'll surely love to have pakhala / water rice on this day wherever he / she stays in the world. 'Pakhala' is an Odia word which means cooked rice in water or slightly fermented in water. And accordingly the dish is named as either Saja Pakhala (Fresh Water Rice) or Basi Pakhala (Fermented Water Rice). Hence the liquid part names are either Saja Torani / Basi ToraniPakhala is widely eaten in the eastern part of the Indian subcontinent, particularly in Odisha as it is a part of the daily diet in most Odia households. Although the par-boiled rice is the main varieties of rice used to get much flavor as well as smooth pakhala, still any other rice still can be taken.





These days there are a lot of varieties of pakhala one can have like dahi pakhala, saja pakhala, paghara  pakhala, basi pakhala etc. Today's post is all about a different kind of pakhala as Lembu Pudina Pakhala / Lemon-Mint flavored Water RiceThe base of this pakhala is the fresh pakhala, not the basi pakhala. That means one doesn't need the fermentation part like basi pakhala. Just cook the rice slightly softer than the normal cooked rice. Allow to cool a bit and then add drinking water. Then add finely chopped mint leaves and lemon juice along with some grated mango ginger. Mix and serve 😉 It is that much simple dish, but the flavor is just WOW !! This is also completely vegan and gluten free dish.






I have already shared another variety of pakhala, Dahi Pakhala. As the summer is approaching soon, I do make variety of pakhala at my place. And each member of my family thoroughly enjoy pakhala. The accompaniments for this water rice can be either vegetarian or non-vegetarian dishes particularly dried fish (sukhua), fried fish (fried slices of fish coated with turmeric and salt) etc. I have come up with some vegetarian side dishes as badi chura, aloo chakta, vada, mixture, gota bhendi bhaja. So do try this soul satisfying dish for upcoming hot days.



Recipe Card for 'Lembu Pudina Pakhala | Lemon-Mint flavored Water Rice' :
pakhala, lemon, mint, mango ginger, summer dish, Odia cuisine, Odia food, Authentic food
main dish, vegan, gluten free
Odia Cuisine
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Lembu Pudina Pakhala / Lemon-Mint flavored Water Rice

a traditional dish from Odia Cuisine with the flavors of lemon, mint leaves along with mango ginger
prep time: 10 minscook time: 30 minstotal time: 40 mins

ingredients:

  • Par-boiled rice 2 cup
  • Mint leaf (finely chopped) 2 tbsp
  • Mango ginger (grated) 1/2 tsp
  • Lemon 1 no.
  • Salt as needed
  • Water as needed

instructions

  1. In a bowl, take rice and wash properly using normal water.
  2. Take sufficient water in a deep bottomed pan and start boiling.
  3. Then add washed and clean rice to the boiling water.
  4. Give a nice stir and allow to cook. Remember to cook this rice slightly more soft than the normal cooked rice.
  5. When it is cooked perfectly, turn off heat.
  6. Drain off extra water from the pan. Keep aside to cool a bit.
  7. Now add normal water to the warm rice till 1-2 inch above the level of rice in the pan.
  8. Keep aside for at least 30-40 minutes.
  9. Meanwhile, in a small bowl take finely chopped mint leaves, grated mango ginger and the juice squeezed from the lemon.
  10. Mix well and pour onto the cooled water rice.
  11. Using a spoon, mix everything.
  12. At the time of serving, transfer to the serving bowl, add salt and mix and then serve along with some accompaniments like badi chura, aloo chakta, vada, mixture, gota bhendi bhaja etc or some non-veg like fried fish, dried fish as well !

NOTES:

Mango ginger is optional, but it gives an aromatic flavor to the pakhala (whole water rice).


If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly rate the recipe below, give your valuable feedback either in the comment box below or tag me as @firsttimercook on Instagram.


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Monday, 18 March 2019

Farfalle Chaat | Pasta Chaat




Monday is here and this time the 187th theme of the Foodie Monday Blog Hop is decided to 'Desi Twist' which is suggested by Kalyani who blogs at Sizzling Tastebuds. It means we have to make an Indian dish, but with an international twist. And for this, I have prepared the most popular Indian street food Chaat using some farfalle (bow tie pasta) as Farfalle Chaat.




Chaat !!!! I am sure no-one can deny to have this mouthwatering snack. The chaat recipes are very common at my place that may be Golgappa chaat, Aloo tikki chaat, Sprouted moong chaat, Corn Chaat, Lilva kachori Chaat, Tomato Chaat, Papdi Chaat, Sandwich Bread Chaat etc. But today here is a different kind of chat using some farfalles / bow tie pasta. I just in love with the shape of this pasta, really looks so cute as compared to rest other pasta. Already I have shared another snack dish using this pasta as Veggie Meatball Pasta Canape.






As these are little big in size, so i prefer to cut these pasta into halved before using in the chaat. The whole assembling process is quite easy and simple. I usually mix the cooked pasta, boiled potato, chopped onion and tomatoes along with spice powders beforehand. At the time of serving just put in serving platter, drizzle chutneys, masala powders and serve. 





It is that much simple yet super tempting snack. Not only kids any age group'll surely enjoy this lip-smacking dish as a evening tummy-filler. Also this farfalle chaat is a perfect appetizer for any celebration. So do try this fusion snack for your upcoming party / even evening snack.




Recipe Card for 'Farfalle Chaat | Pasta Chaat' :
fusion snack, chaat, farfalle, appetizer
Fusion Snack
Indian
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Farfalle Chaat or Pasta Chaat

an International twist to the most popular Indian street food, chaat by using farfalle (bow tie pasta)
prep time: 15 minscook time: total time: 15 mins

ingredients:

  • Pasta (farfalle) 1 cup
  • Boiled potato (small cubes) 1/2 cup
  • Tomato (small cubes) 1/4 cup
  • Onion (chopped) 1/4 cup
  • Red chili powder 1/2 tsp
  • Chaat masala 1/2 tsp
  • Black salt as needed
  • Curd 2 tbsp
  • Green chutney as needed
  • Red chutney as needed
  • Green chili 1-2 no.
  • Coriander leaves (finely chopped) for garnishing
  • Sev for garnishing

instructions

  1. First cut each cooked farfalle into halves and transfer to a mixing bowl.
  2. Then add boiled potato cubes, chopped onion, small tomato cubes, chat masala, red chili powder, black salt and mix everything well.
  3. Take the serving plate and put this mixture depending upon the size of the serving plate.
  4. Next drizzle curd, green chutney, red chutney over the pasta mixture.
  5. Sprinkle finely chopped green chilies, coriander leaves, little more chat masala and finally sev.
  6. Serve immediately !

NOTES:

Any other variety of pasta can be used here. 
Since farfalle are little big in size as compare to other pasta varieties, so I have halved these.
The use of curd here is optional. If you want to skip then just add some lemon juice.
Few roasted peanuts also can be added.



If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly rate the recipe below, give your valuable feedback either in the comment box below or tag me as @firsttimercook on Instagram.


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Saturday, 16 March 2019

Apple Pie Karanji / Gujiya

Festival of Colours, HOLI is finally approaching this week which is a major Hindu festival in Indian subcontinent. The festival is split into two events beginning with 'Holika Dahan' on the night before the main festivities and culminating with 'Rangwali Holi' on the next day. The timing of Holi depends on the moon which means the date of this festival can vary, although it usually occurs in March to mark the end of winter and beginning of spring. According to the Hindu Calendar, it is celebrated on the full moon night of the months of Phalgun.




In exactly, Holi is a time when everyone throws off the gloom of winter and rejoices in the colors and liveliness of spring. Very simply, this is called as the festival of colors because colors are enormously used during this festival. Well, one can't imagine celebrations without some good foods. Especially, in India where the major highlight of every occasion happens to be some delicious and lip-smacking foods. And during Holi, there is no exceptions. Starting from the burst of vibrant colors to some heavenly gujiyas / karanjis, thandai, bhang pakoras; the festival is all about enjoying the good times with friends and family.




Well, karanji / gujiya is a flaky fried pastry cells stuffed with either coconut filling or mawa-dry fruits filling. In different parts of India depending upon the filling the name varies. These days, so many innovative karanji are being prepared. This sweet dish is one of the must-to-be-prepared dish during Holi as well as Diwali. Here I have come up with a firangi twist to this humble Karanji / Gujiya as Apple Pie Karanji / Gujiya.






Particularly the filling here is similar to the filling of an apple pie. Simply chop the apples and coat with butter, cinnamon powder, brown sugar and also some all purpose flour to get rid of the juice while cooking the apples. The outer pastry shell is prepared using maida / all purpose flour, butter / ghee as the main ingredients. Although karanjis are traditionally prepared by using the deep frying method, but here I have followed the baked version. Some more Holi special recipes, I have shared already which you all can try for this upcoming Holi are 
Recipe Card for 'Apple Pie Karanji / Gujiya' :
gujiya, karanji, apple pie, holi 2019, apple
sweet, baked dish
Fusion Indian
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Apple Pie Karanji / Gujiya

a firangi twist to the humble Karanji / Gujiya as a filling of apple pie
prep time: 20 minsResting time: 1 hrscook time: 35 minstotal time: 55 mins

ingredients:

For the Pastry Shell:
  • All purpose flour 2 cup
  • Butter (unsalted) 3 tbsp + 1 tbsp
  • Baking powder 1 tsp
  • Baking soda ½ tsp
  • Salt ¼ tsp
  • Cold water 1/3 cup + 1-2 tbsp
For the stuffing :
  • Apple 2 no.
  • Brown sugar 3 tbsp
  • Cinnamon powder 1-2 pinch
  • All purpose flour 1 tbsp
  • Butter 2 tbsp

instructions:

  1. In a mixing bowl first take all purpose flour, baking powder, baking soda, salt and mix everything well.
  2. Then add 3 tbsp butter (unsalted) and start mixing using fingers till a breadcrumb texture obtains.
  3. Pour cold water slowly and start kneading to make a smooth dough.
  4. Cover the bowl and keep in refrigerator for at least 1 hour or overnight.
  5. Now wash the apples, peel and chop into small cubes.
  6. Heat butter in a pan.
  7. Add all the chopped apples and saute.
  8. Then add brown sugar, cinnamon powder and mix everything till sugar melts well.
  9. Turn of heat and sprinkle the all purpose flour (maida).
  10. Give a quick mix so that each apple cubes get well coated.
  11. Transfer to a plate and keep aside to cool down completely.
  12. Now take out the dough from refrigerator and make small dough balls (around 1-2 inch size balls).
  13. Take one dough ball and using the rolling pin roll into approximately 3 mm thick circle.
  14. In a gujiya / karanji mold, place the rolled dough and fill 2 tsp of the cool down stuffing.
  15. Close the mold and gently un-mold the gujiya / karanji.
  16. Meanwhile preheat the oven at 180 deg C.
  17. Similarly prepare more gujiyas from rest dough balls and stuffings.
  18. Place all the gujiyas on a baking tray lined with parchment paper.
  19. Brush each gujiya with butter and sprinkle cinnamon powder.
  20. Finally bake for 20-25 minutes.
  21. Take out from oven and transfer to a wire rack to cool down.
  22. Serve or keep in an air tight container to server later !

NOTES:

If the butter used for pastry shell is salted one, then just avoid the addition of salt from the ingredient list.
Use this gujiyas within 1-2 days by keeping in an air tight container.



If you tried my recipe and enjoyed fully, then please share some pictures of your creation with me. Also kindly rate the recipe below, give your valuable feedback either in the comment box below or tag me as @firsttimercook on Instagram.

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This 'Apple Pie Karanji / Gujiya' is contributed for the holi round up in Healthy Wellthy Cuisines where the theme is 'Gujiya Delight at HW'. Here are more similar recipes shared by our Healthy Wealthy Group members as Chocolate Gujiyas with Puff Pastry, Apple GujiyaKarchikayi, Coconut Mawa Gujiya, Nutella and Nuts Gujiya.

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