pista barfi,pista mawa barfi,pista mava barfi
Pista Burfi/Pista Barfi is super delicious and popular Indian sweet/Mithai made with pistachio and mawa /khoya/milk solids. Pista Burfi is not only easy to make but taste amazing too. I love Indian sweets/mithai ,you can check a variety of homemade Indian mithai in the blog I will share them at the end of the post .Indian sweets like burfi/barfi peda ,katli, ladoo are easily available in the sweet shops but making them at home is always welcomed ,you know what all ingredients go in not to mention the purity and hygiene too .With festivities around the corner I thought of sharing this super easy and delicious treat which can be prepared at home in just 15 minutes with handful of ingredients easily available .


how to make pista burfi
Pista burfi/Pista mawa barfi is loved by all at my place I even make another version which needs no mawa/khoya I will share that too some day soon .You can use almonds and pista in equal quantity to make almond badam pista burfi .
pista khoya burfi,pista burfi recipe
ingredients

250 grams mawa/khoya/mava
100 grams pistachio/pista 
4 tbsp milkpowder 
1/2 tsp cardamom powder
1/2 cup sugar 
1 tsp ghee
how to make pista burfi,pista khoya burfi
Method

Powder the pistachio and keep aside 
Take a nonstick/thick bottomed pan,add ghee and  mawa/khoya and saute till mawa starts to melt
Add in powdered pista and a tiny drop of green colour
Add cardamom powder and sugar and mix well 
The mixture will look loose keep stirring with a spatula until sugar dissolves completely
Add in milk powder and give it a nice mix
The mixture will be ready and will leave sides of the pan. 



Remove the mixture in a greased tray/thali 
Level it with a spatula and allow it to cool
Dab the silver warq/varal/edible silver leaves or chopped pista if you want to avoid warq
Cut into desired shapes and enjoy homemade delicious Pista burfi/barfi.

best pista burfi recipe,best pista barfi recipe,pista burfi with khoya

some other Indian sweets/mithai for you to try




 

 

palak corn dhokla
Palak Corn dhokla/Spinach Corn Khatta Dhokla  is super soft ,spongy  and delicious healthy dhokla and a perfect breakfast option. We love dhoklas I  always try adding vegetables to make it more healthy. Adding Spinach/Palak puree gives this dhokla a lovely colour and also adds to nutritious value  .This Palak Corn Dhokla /Spinach and Corn Dhokla is so soft and delicious and easy to make..

palak corn dhokla recipe
you can check other easy breakfast options in the blog 
rava idli 
how to make palak corn khatta dhokla
ingredients
3/4 cup rice (I use 1/4 cup kolam and 1/2 cup idli rice ) 
1/4 cup moong dal 
1/4 cup urad dal /split black gram
6 to 7 fenugreek/ methi seeds
1 small bunch palak/spinach
1/4 cup boiled sweet corns 
1 inch ginger
2 green chillies 
1/2 cup curds 
1/2 tsp sugar
1 tsp oil
salt 

easy palak corn dhokla recipe
Method 
Soak rice and dal separately for 5 to 6 hours.
Grind rice adding little water 
Grind dal together adding water to a smooth paste .
Mix ground dal and rice together in a bowl
Add sugar ,salt ,oil and mix 
Add curds and methi seeds  mix well. 
Allow it to ferment over night or for 8 to 9 hours.
Blanch the spinach/palak leaves and puree it .
When you are ready to steam add palak/spinach puree and boiled corns to it.
Grease thali/steel plates or any vessel in which you are going to steam the dhokla.
Place the thali on the steamer .
Add in eno fruit salt and quickly mix the batter .
I sprinkled a little chilli powder on top

 
Pour the batter in the greased thali and cover with a lid and steam for 18 to 20 minutes . 



This dhokla tastes great on its own but if you prefer you can  add tadka/temper of sesame seeds and mustards seeds and serve it with any chutney or ketchup.

notes
You may add corns to the batter while steaming it too or use previously boiled corn kernels.
This above measurement gives you 2 thalis ,you can keep half batter int he fridge and mix curds and the rest pf the ingredients and allow it to ferment when you plan to make.


khatta dhokla with spinach/palak corn khatta dhokla






 

eggless mango pudding recipe

Mango Pudding is delicious and easy to make dessert. After posting my Coconut pudding which was a huge hit in the blog I have been getting many requests to post more pudding recipes. I had promised to share the same in the last post. 
As already mentioned we love desserts made with china grass or agar agar and keep swapping the flavours. 
In summers when Mangoes are available in plenty I make sure we make most out of it besides enjoying mangoes and mango milkshake I always make Eggless Mango CheesecakeMango Icecream ,Mango kulfi ,kheer and puddings .Making Mango Pudding is super easy and requires very little ingredients .Mango Pudding/Mango China Grass is  loved by all at my place. I sometimes add coconut milk with mango the combo is amazing. 
Make some now before the mangoes disappear from the market 
how to make mango pudding

There are many recipes which call for cornflour to thicken the pudding ,I somehow do  not like using cornflour the texture is not that great and the pudding never sets as beautifully as it does with china grass/ agar agar .I prefer using Alphonso mangoes it gives lovely colour and the taste is unmatchable .You may use any variety of mango fresh or frozen works well too .Also the sweetness can be adjusted ,you may add more sugar according to your taste buds.

mango agar agar,mango china grass pudding


Ingredients
1cup water to soak china grass
8grams China grass 
1 cup mango pulp
3 to 4 tbsp sugar /as needed 
2 cups fresh cream
2 cups milk 



mango china grass,mango agar agar pudding
Method
Cut china grass strands to small pieces. 
Soak it in 1 cup water for 15 to 20 minutes . 
Cook over medium flame while stirring continuously until it is dissolved completely. 
Meanwhile heat milk and cream together over low flame,add sugar to it keep stirring. 



Mix in the china grass mixture to the milk and stir well with a whisk. 
Add mango pulp and mix well. 
Pour the mixture in moulds and allow it to set for 20 minutes at room temperature and refrigerate for 3 to 4 hours . 
Unmould and enjoy. 
mango china grass pudding recipe,how to make mango pudding





 

pesto chicken pasta recipe



Chicken Pesto pasta is my favorite pasta I love this and lasagna the most.. My homemade Pesto is such an amazing Basil pesto sauce flavourful and  taste so good.. I love how pesto enhance s the flavour when  mixed with everything. I prefer making fresh pesto everytime rather than storing it in the refrigerator. 

chicken pesto pasta with mushroom and bell pepper
 This easy to make Pesto Pasta tastes amazing you can use your favorite pasta .I have used mixed pasta here.. Added some chicken ,red bell pepper and mushrooms too. Such an amazing one pot dish which can be devoured anytime. This time I have used half almonds and pine nuts to make pesto.. Almonds have a nice creamy texture to my pasta. 

Ingredients
Pasta 250 grams 
Pesto sauce 1 /2 cup click here for recipe
250 grams chicken 
1 small red bell pepper
7 to 8 mushrooms
4 to 5 garlic minced 
Pepper 
1 tsp Mixed herbs /as needed 
1/2 cup Grated cheese 
Salt to taste 
1 tbsp Olive oil. 



Method
  • Boil pasta till aldente, mix  2 tsp oil and keep aside 
  • Boil chicken with salt and pepper and shred to pieces. 
  • Heat a Pan /wok add oil once hot add garlic and saute for few minutes. 
  • Then add bell peppers and saute for sometime. 
  • Add in the pesto sauce, lower the flame and let it simmer for few minutes ,add in mixed herbs,pepper.
  • Add in boiled pasta, chicken and mix well. 
  • Add grated cheese 
  • Serve hot.. 





Coconut pudding recipe,elaneer pudding ,tender coconut pudding

 Coconut Pudding /Tender Coconut  is rich and delicious ,silky smooth pudding made using coconut milk, coconut flesh and china grass or agar agar.. Coconut pudding is also called as Elaneer pudding which means tender coconut. Snow White delicious wobbly Coconut pudding is our family favorite dessert. We are fan of China grass, be it any flavour we just love to devour it after meals.  Mom always made it every Sunday and we still make it . I will share different flavours of China grass pudding/Blancmange in the blog later. 

elaneer pudding,tender coconut pudding


Coconut pudding is made using tender coconut flesh/pulp, coconut water ,milk or coconut milk or coconut cream and setting agent like agar agar, china grass or gelatine is used.. I somehow do not like the taste of gelatine so I always make it with China Grass. You can use condensed milk for extra richness I love it like this.. To make it completely vegan you can use coconut milk coconut cream and skip the regular dairy milk and condensed milk. 

Coconut pudding/Coconut China grass sets well within an hour enjoy it chilled it's light and delicious, quite addictive I must say.. 

tender coconut pudding,elaneer pudding,coconut chinagrass


Ingredients

1 cup milk /250ml 

1 cup coconut cream /250 ml

1/2 cup tender coconut flesh /pulp

1/2 cup water + 1/2 cup coconut water( you may use 1 cup coconut water ) 

6 grams China grass or 1/2 tbsp agar agar powder

1/2 cup  Sugar /as needed

how to make tender coconut pudding,easy elaneer pudding


Method

  • In a blender /mixer grind together tender coconut flesh to a puree/pulp.
  • Soak the China grass strands in the water for 15 to 20 minutes.
  • Heat the water on low flame and stir until the China grass is dissolved completely. 
  • Heat milk, coconut cream in another pan on low flame add sugar and stir until it mixes well. 
  • Once the China grass has completely dissolved add it to the milk and mix the coconut flesh puree and mix well. 
  • Pour it in the moulds you prefer. 
  • Allow it to set at room temperature for 15 to 20 minutes then refrigerate for 2 to 3 hours and enjoy chilled delicious coconut pudding. 
best coconut pudding


Notes

I have used coconut cream you may add fresh cream too. 
You can add 2 cups freshly extracted thick šŸ„„coconut milk  and skip the regular milk to make it vegan. 
I personally do not like to add any essence or flavouring agents to this coconut pudding it somehow overpowers the coconut flavour ,you may add 1/2 tsp cardamom powder if you prefer.



 


Malai Seekh Biryani/White Biryani is flavourful delicious biryani made using seekh kabab in a mild spiced creamy gravy. Malai Seekh Kabab Biryani is also called as white biryani as there is no red chilli or tomatoes used here ..This Biryani tastes amazing and is loved by kids as well ..Making this Seekh kabab biryani involves few steps..If you marinate the seekh kababs a day ahead it gets easier to assemble the biryani the next day..




This is my version of Malai Seekh Kabab Biryani which is well approved by everyone who have tasted it ..You will love it for sure do try and share the feedback



Ingredients

for the seekh you can follow this chicken malai seekh recipe  from my blog 

other ingredients
1/2 kg basmati rice
2 bay leaves
1/2 tsp shahijeera
4 to 5 cardamom crushed
2 star anise
1 inch cinnamon 
4 to 5cloves
half lemon

for the masala
3 onions sliced
7 to 8 almonds
8 to 10 cashews
1 tsp poppy seeds
4 to 5 green chillies
5 to 6 pepper 
handfull of coriander and mint leaves
1/2 cup malai/fresh cream
1 cup curds beaten

Method
firstly marinate the chicken mince and make seekh kabab and keep it ready.
In a pan add 2 tbsp oil ,then add onions and fry until they turn soft not golden 
Remove them in the plate and fry 1 arge sliced onions in the same oil until golden brown and set aside ,we will use this for layering the biryani.
Add almonds cashews chillies,4 to 5 garlic ,1 inch ginger and saute for a minute
Remove it out in a plate allow to cool then grind the onion,chillies almonds cashews poppyseeds and coriander mint leaves to a smooth paste adding some water.
Heat a thick bottomed vessel/pan add 1 tbsp oil ,add 2 bay leaves ,1 inch cinnamon ,3 to 4 cloves 3 to 4 cardamom crushed,1/2 tsp cumin seeds  and saute for a while
Then add the ground onion paste and saute for 7 to 8 minutes.
Mix the curds and malai/cream together with a whisk
Add in the beaten curds and cream mixture and mix well.
Add water to adjust the gravy consistency.
Let the gravy come to a nice rolling boil
It will release oil once its done
Switch the flame off.



Soak the basmati rice for 30 minutes
Heat enough water to cook the rice add all bay leaves,cloves cinnamom cardamom and salt
Add the soaked ,drained rice  and Cook the rice till 80% done 
Drain the Rice .

Assemble the biryani
In a thick bottomed pan add in 1 tbsp ghee/oil
Arrange half of the rice 
Add in some mint and coriander leaves ,golden fried onions  and top it with the gravy
Add the fried seekh kababs 
Throw in 3 to 4 green chillies/slitted /chopped
then repeat the rice layer 
You may add fried nuts at his time 
Using back of the spoon add some ghee 
I have added rose water you may skip or add kewra water or essence if you prefer 
Place the pot/biryani vessel on a hot tava /griddle and cook the biryani on dum for 20 minutes.
Heat 2 big pieces of coal and place the hot coal on the biryani add a drop of ghee/oil and let the smoke infuse in the biryani for 5 to 8 minutes.
Serve hot with raita or any sides.
 

OlderStories Home