Basundi is one of most popular Indian dessert.Basundi is usually made on festive occasions like Diwali dasshera weddings or any special occasions in Gujarat.Usually served with pooris . Basundi is made with just few ingredients. Basundi is easy to make but requires a little patience. Milk is slowly simmered till it reduces and then sugar and nuts are added.There is a quicker version which is done with milkmaid but I prefer the tradtional method of simmering the milk and sharing the same with you all today.
all you need is
1 litre full fat milk
6 to 7 tbsp sugar
1/2 tsp cardamom powder
1/4 cup chopped almonds and pistachios
1 tsp rose water

Method
  • Take a wide open pan with thick bottom add milk
  • Let the milk come to a boil then reduce the flame to med low
  • Keep stirring the milk occasionally 
  • Scrape the sides with spatula 
  • Once it reduces to half its quantity add sugar cardamom powder and also the chopped nuts
  • Add rose water and few strands of kesar 
  • Simmer and cook for  few more minutes
  • The consistency of the basundi should be thick but still runny .
  • Serve warm with pooris or enjoy it chilled






Dahi Malai Murg or Cream Chicken absolutely lipsmacking dish ..Mild spiced creamy chicken chunks are just too tempting..I have made a dry version of this dish ..Usually its a thick gravy kinda dish and the gravy is nothing but thick yogurt marinade and lots and lots of fresh cream or malai ..I have kept it semi dry with just little cream to just coat the succulent chicken.


creamy dry chicken
You can serve this semi dry version as appetizer or even as a side dish with naan or paratha ..With just few ingredients you can make a supremely delicious and yummy dish in the comforts of your home..



Ingredients
Chicken 1/2 kg cut in pieces
3 green chillies crushed
Fresh Cream /Malai 2 to 3tbsp
Ginger garlic paste 1 1/2 tsp
Black pepper powder 1tbsp
Kasuri methi 1tsp
Oil 1 tbsp
Butter 1 tbsp
1/2 cup curd
Black pepper powder
Salt
dahi malai murgh recipe

Method

  • Wash the chicken make small gashes/cuts.
  • Mix curds black pepper and salt in a bowl
  • Whisk till smooth
  • Add ginger and garlic paste and crushed green chillies to this 
  • Add the chicken cover n marinate for few hours.
  • Heat oil and butter in a pan 
  • Add the marinated chicken ,fry well over medium flame
  • Cover and cook till done 
  • Add kasuri methi along with the cream.
  • Serve with parathas or naan

chicken in cream and yogurt
You can add upto 1/2 cup cream to this 
Feel free to add more green chillies or adjust the pepper according to your taste.
I love slightly brown chicken so i have fried it on med high flame for 2 minutes after  its cooked to get the light brown colour.
gil e firdaus recipe
Gil -E -Firdaus is Hyderabad's famous kheer/dessert .Gil E Firdaus means clay of paradise...A Sweet made from bottle gourd/lauki/dudhi rice and milk,dry fruits and khoya .Its a very delicious dessert which can be enjoyed cold or warm.Usually served in earthern pots in most of Hyderabad weddings and festive occasions
The best way to feed bottle gourd to your kids .I have not added any artificial colour here.After trying and posting the famous mirchi ka salan from Hyderabad which was a super hit post in the blog. I thought of sharing some more recipes from the famous Hyderabad cuisine.Saty tune for much more exciting recipes in the blog soon..For now let's enjoy this delicious dessert . Do try this amazingly rich and delicious dessert .Your family will definitely love it..
gil e firdaus recipe
Ingredients
1 litre milk
1 cup grated lauki/dudhi
5 tbsp basmati rice
Evaporated milk tin/100 gms khoya/mawa
5 tbsp sugar
1 tsp ghee
6 to 7 green cardamom crushed
1 tbsp rose water
15 almonds chopped
10 pistachio chopped

Method

  • Soak the basmati rice for 20 to 30 minutes,drain it and grind it in a mixer,we don't need a paste just a coarse kind of texture.
  • Heat a pan add ghee ,then add the grated lauki and saute for 4 minutes over medium flame until the moisture evaporates.
  • Add milk and bring to a nice boil
  • Add the crushed rice and keep stirring continuously to avoid any lumps
  • Add evaporated milk /khoya (evaporated milk solids)
  • Cook well over medium flame until the rice is cooked.
  • Add sugar ,cardamom powder and chopped nuts.
  • Once the kheer reaches medium thick consistency add rose water
  • Switch the flame off
  • Serve warm or chilled
  • If serving in earthen pots pour the kheer when it comes to room temperature ,chill it and then serve.




rice lauki /bottlegourd payasam
I have added half tin ,around 200 gm evaporated milk instead of khoya/mawa
I have not used sago to thicken this ,usually sago /sabudana is added to thicken this kheer ,you can add about 3 tbsp soaked sago along with rice while cooking.
Keep stiiring the kheer and cook it on med /low flame .
Rose essence can be added ,just use few drops after mixing sugar.
You can also add a pinch of green food colour to this dessert .
The sweetness was perfect for us ,feel free to adjust it according to your tastebuds


Chocolate cupcakes with chocolate  Butter cream frosting who doesn't love cupcakes that too if frosted with some delicious chocolate frosting.
Super delicious moist chocolaty cupcakes with luscious chocolate buttercream ..These little cuppies are extremely delicious and soft melt in mouth types..These moist cupcakes are so delicious and super easy to make ..you don't need a electric blender or a whisk for this just mix it in a bowl and bake...
Try these delicious cupcakes you are going to love them I'm sure..


Ingredients
(Makes 12 to 14 cupcakes)
3 /4 cup flour
1 cup sugar*
1/2 cup buttermilk**
1/2 cup oil
1/2 cup cocoa
1/2 tsp baking soda
3/4 tsp baking  powder
1/4 tsp salt
2 eggs



Method

  • Sift flour baking powder cocoa and baking soda and keep aside
  • In a wide bowl take buttermilk to that add eggs and oil
  • Mix together with a spoon,you can use a whisk and mix well.
  • Mix sugar to this .
  • Add the sifted flour and vanilla and mix until combine.
  • Preheat the oven at 180 degree Celsius for 10 minutes and line the cupcake mould with 2 liners in each hole.
  • Fill half way and bake  at 180 degree for 18 to 22 minutes.
  • Allow them to cool completely.



Frost it with buttercream using  a piping bag with star nozzle.Check the previous post for the chocolate buttercream recipe



Notes
*Original recipe called for 1/2 cup brown and Castor sugar each ,I didn't have brown sugar at hand so used 1 cup sugar which i powdered.
**Make your own butter milk by adding 1 tbsp vinegar to 1/2 cup milk mix and let it curdle then use .
These cuppies are moist so use 2 cup cake liners in each
Eggs should be at room temperature
Fill halfway through only
It took me exact 20 minutes to bake  it may take about 18 to 22 minutes depending upon your oven temperature.
Allow them to cool completely before frosting i prefer baking them overnight and frosting them the other day
These cupcakes stay well for 3 to 4 days .
Fluffy Chocolate Buttercream ..A rich and chocolaty frosting ..perfect to frost your cupcakes and cakes .Personally I am a ganche lover but I do enjoy this delicious buttercream once a while.There's an eggless chocolate cake with buttercream frosting in the blog already but here i have already the recipe .

Ingredients
100 gm butter(unsalted)
a pinch of salt
2 1/4 to 2 1/2  cup icing sugar/confectioner's sugar
1/2 cup cocoa/coco powder
4 to 5 tbsp cream or milk
1/2 tsp vanilla essence/extract

Method
Sift icing sugar and cocoa,salt  and keep aside
In a bowl take butter at room temperature and beat till fluffy.
Add the sifted sugar and cocoa in three to four additions beat it everytime you add the sugar
Add milk and vanilla and beat till mix
The buttercream needs to be fluffy but do not over whip/beat



use butter at room temp
start with 1 tbsp liquid first then add more as required add Little at a time if you add all in one go you may end up with a creamy frosting which will be difficult to pipe
if the buttercream is whipped too stiff it will be difficult to pipe ,it needs to be fluffy and smooth
if the buttercream doesn't hold shape while piping ,keep the piping bag filled with buttercream in the fridge for 15 to 20 minutes then pipe.
you can store this frosting in air tight container in refrigerator upto a week
whip it till fluffy and frost.


Pesto grilled shrimps or prawn skewers is a great appetizer or starter which I tried in one dinner buffet ..I love pesto and i knew i had to give this a try ..At the very beginning of my blogging journey i had shared pesto and pesto pasta .After a very long I'm sharing another hit pesto dish.
The flavours of this yummy pesto marries well with prawns or shrimps and makes it was just amazing..
You can marinate these skewers ahead and just grill or pan fry them while you serve it foe barbecue party or any get togethers..your family and friends will love it absolutely.
You can serve this with garlic noodles or any herb rice..its simply sumptuous. If you have a bottle pesto made ahead then making this can be done in.no time but marinating these a little longer brings out some.lovely flavours.
Ingredients
20 to 25 prawns or shrimps
3 to 4 tbsp pesto sauce(click here for my previous post on pesto)
5 to 6 garlic minced
1 tsp pepper crushed
1 tbsp olive oil
Juice of half lime
Salt

Method

  • Devien and remove the shells of the prawns you can keep the tail intact it looks good and also taste delish.
  • Soak the wooden skewers in water for 15 to 20 minutes.
  • Apply salt lime and pepper to the prawns
  • Set aside for 15 minutes
  • Later add pesto and marinate well
  • Place the marinated prawns in skewers and keep it in fridge ..let It marinate for 3 to 4 hours.
  • When you are ready to grill them
  • Heat the grill pan
  • Drizzle little oil.
  • Once the grill pan is hot place the skewers
  • Cook on both side turning the skewers
  • You can brush some oil or butter to baste it.
  • Grill it for 3 to 4 minutes
  • Serve with any dip
  • I served it with pesto  garlic bread and herb roasted cherry tomatoes




Pesto is one of my most favourite sauce I love the flavours the freshness of this delicious basil pesto.I have shared pesto already in my blog in the early years of blogging there I had used Amul cheese Here I  have made it the authentic way with basil pine nuts and Parmesan cheese.
This pesto is  a wonderful to add flavours to your pasta your pizza and even great as a marinade.
I will be sharing many recipes that I made with this amazing pesto

ingredients
1 cup basil leaves
1/4 cup pinenuts
1/4 cup olive oil
1/2 cup Parmesan cheese
4 garlic cloves
salt and pepper to taste 

Method
Slightly roast the pine nuts
Grind all the ingredients in a food processor or a mixer
Scrape sides with a spatula 
Blend till smooth
Store it an airtight container.
Add olive oil on top of the pesto while storing in the refrigerator.



Paneer Cheese Masala is one of most loved dish at my place.I'm a  cheese lover and for the love of cheese experimented with this recipe.I had paneer cheese masala at my friends place which was slightly different than this one.. it had capsicum and onions cut in cubes and also had grated cheese only I have added cream cheese to the gravy which makes the dish more yummy and creamy...Paneer Cheese Masala is dish Creamy delicious mild spiced gravy with soft homemade paneer.
This paneer cheese masala is simply yummy and easy to make.

restaurant style paneer
Ingredients
Paneer 200 gm
2 tomatoes
1 onion
2 bay leaves
 10 to 12 cashews
1 tsp red chilli powder
1/2 tsp garam masala powder
1 1/2 tsp fresh cream
 2 cubes cream cheese or 2 tbsp.
1 tbsp oil
1 1/2 tsp butter
6 to 7 garlic cloves
Half inch ginger
1/2 tsp cumin seeds
1/2 tsp kasuri methi
2 processed cheese cubes.amul/britannia(cut in small cubes)
1/2 tsp  sugar
Salt to taste
 Method
Blanch tomatoes and keep aside 
Heat a pan and slightly saute the ginger garlic and onion till it turns soft.
Grind the tomato onion and cashews to a smooth paste. 
Heat oil in a kadhai or pan add bay leaves 
Add cumin seeds let them crackle. 
Now add the ground paste and saute over medium flame till the side leaves oil
Add the red chilli and garam masala powder and salt.
Add 1/2 tsp sugar.
Add about 1/2 to 3/4 cup water and mix cover with a lid and let the gravy cook for 4 minutes  
Add cream cheese and mix  well.
Add the paneer 
Now add some kasuri methi 
Gently stir the gravy
Add the processed cheese cubes ,butter and coriander leaves and serve immediately. 
Drizzle 1 tsp cream and serve with naan roti or jeera rice.

You may use cheese spread or any cream cheese I have used laughing cow cream cheese.
Add the cheese cubes just when the dish us ready and when you switch off the flame else it will melt. 
You can either used grated cheese or cheese cut in cubes.



Pumpkin dinner rolls or pumpkin buns..These pumpkin shaped dinner rolls are super soft and delicious buns. Adding pumpkin puree gives a lovely flavour to this dinner rolls..Though I used the straight dough method they still turned out pillow soft and delish.

These Eggless Pumpkin dinner rolls were a show stopper at a dinner party at my place .Not only these rolls or buns look cute but taste great .Sweet soft dinner rolls were well received by all..Loved especially by kids .I also made pumpkin chocolate cinnamon rolls which were an instant hit as well..Will share it in the blog later.
To make these pumpkin dinner rolls you will need pumpkin puree I made my own by cooking it in pressure cooker it can be done in an open pan as well .After its cooked the water is drained and then you either mash it with fork I blended it in a mixer.
Ingredients
Makes 9/ 12 to  14 mini rolls
2 1/2 cups flour
1/2 cup pumpkin puree
1 tsp yeast
1/ 2 tsp salt
3 tbsp powdered  sugar
1 tsp sugar
1 tbsp milk powder
1/4 cup lukewarm water.
1/4 cup milk + or _
1 tbsp butter
1tbsp oil

Method
Add yeast and 1 tsp sugar to lukewarm water,cover let it froth .
In a bowl mix sifted flour ,salt and milk powder .
Add yeast and pumpkin puree and 3 tbsp sugar
Add milk and mix all together
The dough will be sticky

Add butter and oil and knead for 6 to 8 minutes till you get soft smooth spongy dough.
Place the dough in a greased bowl and cover with foil and allow it to double.
Once doubled knock down and knead for 3 minutes.
Apply little oil on your hands and on dusted surface divide the dough into 12 balls.

Shape it round and slightly flatten with your hand .
Using a knife make 8 cuts keep centre uncut
Place the shaped buns on a baking tray lined with parchment or butter paper.
Cover with a damp cloth and allow it to proof till double.
Preheat the oven at 180 degree Celsius for 10 minutes.

Apply milk wash.
Bake for 15 to 18 minutes or until the top is golden brown.
Brush melted butter immediately as you take it out from the oven
Enjoy it warm or have it butter or cheese or  with a cup of Coffee or tea


see how soft they are


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