Chik/Cheek/kharwas or posu /bali is a delicious sweet made using Cows colostrum .Its healthy and very yummy.Kharvas/Cheek is a steamed milk pudding that taste like china grass but very yummy and requires no setting agent.The colostrum is a bit difficult to find ,we need the first day milk .

I have been a fan of kharvas or cheek from childhood days .Loved to have this delicious dessert  any time.You can still find carts selling cheek they keep a slab of ice and serve it on a leaf but there are very few who serve the real cheek ,people add china grass and sell this .If you ever happen to find Cow's Colostrum of the first day  in your nearby dairy , do grab your share and prepare this delicious dessert.

ingredients
1/2 litre colostrum
1/2 cup to 3/4 cup milk
1/4 to 1/2 cup sugar*
1/4 tsp nutmeg powder
6 to 7 cardamom crushed
few strands of kesar/saffron

Method

• In a bowl Mix milk ,colostrum add sugar and mix till it dissolves
• Add cardamom powder and mix well
• Pour the mixture in a thali/vessel in which you are steaming it
• Pour saffron strands and sprinkle the nutmeg powder all over 
• Steam for 20 to 25 minutes
• Prepare the pot to steam the kharvas,you can use pressure cooker too
• I have used my idli steamer ,added water then placed the vessel
• after 18 to 20 minutes check with a knife,if knife inserted comes clean it means the kharvas is ready.
• Take the thali/vessel out of the steamer and allow it to cool well
• Refrigerate for 3 to 4 hours.
• cut in desired shapes and serve chilled.

Adding fresh milk depends upon how thick the colostrum is,if the colostrum is of the first or second day it will be thick and you will need to dilute it accordingly.
If you using  a pressure cooker to steam ,remove whistle and cook it on high flame for 5 minutes then reduce flame and cook it on low flame for 15 minutes
you can mix the saffron to the milk as well 
*adjust sugar as per taste

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Shami Kabab/Shaami Kebab a mouthwatering kebab made from mutton/beef and lentils..Shami Kababs are soft melt in mouth kebabs which taste absolutely sumptuous .Shami Kababs are easy to make and you can freeze them for later Best option for kids lunch box or for sudden unexpected guest.

shami kebab makes a great appetizer and sure a crowd pleaser Popular in \India and Pakistan you will find them in Muslim weddings .I personally love them You can enjoy them with naan/bread or just have it with some mint chutney ,lime wedge and some onion,

ingredients
1/2 kg beef/mutton mince
1cup chana dal/bengal gram
6 to 8 Kashmiri dry red chillies
a small potato
1 medium onion
3 to 4 green chillies
9 to 10 garlic cloves
1 1/2 inch ginger chopped
7 to 8 black peppercorns
1/ tsp fennel
3 to 4 cloves
3 to 4 green cardamom
1 black cardamom
1/2 tsp turmeric powder
1 1/2 tsp cumin
1 and 1/2  inch cinnamon
salt to taste
oil to shallow fry
1 egg
1 cup coriander leaves
1/2 cup mint leaves
2 tsp lime juice/as needed

• in a cooker add mince/meat cubes along with  chana dal ,all whole spices,potato sliced onion ,ginger garlic little coriander and mint leaves the remaining leaves we will add while grinding.
• add about 1 and 1/2  cup water cover the pressure cooker lid and let it cook
• cook till done it may take 15 to 20 minutes
• Let the mixture turn dry ,cook with open lid to dry up any water left.
• allow it to cool then add coriander and mint leaves and  grind to smooth paste.
• Add egg and mix well.
• also add lime juice 

• Wet your palms ,take a small mixture flatten it to shape it  to round kababs
• You can refrigerate the kababs before frying it helps them maintain shape and fry better.
• Heat a non stick frying pan add oil,once hot shallow fry the kababs on medium flame on both side till done
• Serve hot with some mint chutney ,lemon wedges and onion

Notes
I have used mince here you can use mutton or beef chunks 
adding potato gives super soft shami kababs,a tip given by my friend,you can skip this step.
you can cook this in an open pot for 25 to 30 minutes or till the mince and lentil is cooked.
The boiled ground mixture stays well in the freezer,you can store it in an air tight container in freezer or make kababs and freeze it keeping parchment paper in between ,fry when you need

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Chicken Tikka Masala Chicken roast and Plain pulao was our lunch yesterday .. Chicken Tikka Masala turned out awesome.Even better than restaurant style I must say ..

Butter chicken and Chicken Tikka Masala our most favourite dish and happens to be the most ordered dish as well Chicken tikka masala is nothing but chicken tikkas in a creamy tomato based gravy that is a tad bit spicy compared to butter chicken ..Chicken Tikka Masala goes well with Naans Tandoori Rotis or Jeera rice  Try this for dinner parties or for weekend meal you and your folks will love it ..This is my style of preparing this dish and we love it more than the one served in restaurants.

ingredients
500 gm boneless  chicken(for tikka recipe follow link given below)
2 large tomatoes
2 large or 3medium onions sliced
1tsp ginger garlic paste
8 to 10 almonds
6 to 7 cashews
1 tsp meat masala( you may use any brand)
1/2 tsp Red chilli powder
1/2 tsp garam masala powder
1tsp kasoori methi
1 tbsp Butter
1 tbsp fresh cream
2 tbsp Oil
2 bay leaves
salt to taste

method 
First of all make chicken tikka Follow this recipe for chicken tikka recipe
Fry the sliced onions till light brown and grind to paste with almonds and cashews.
Also grind the tomato to paste.
Take a Pan add oil ,once hot add the bay leaves and ginger garlic paste,saute till raw smell goes off.
Then add the onion paste and saute for 5 to 6 minutes over medium flame.
Add the tomato puree and saute well till the oil releases .
Add the red chilli powder meat masala  and little salt and 1/2 tsp sugar (optional) mix and saute for few minutes.
Add kasoori methi and mix.
Now add about 1/2 to 3/4 cup water and mix well ,bring to a nice boil.
Add butter and kasoori methi.
Check for salt add if needed.
Add the chicken tikka and simmer the flame and let it cook for 5 to 6 minutes.
Add the fresh cream and mix well.
Switch the flame off and serve hot.

Enjoy Chicken Tikka Masala with naan roti or rice with some chicken roast/chicken tikka and some salad.

I have only mentioned chicken and the rest of the gravy ingredients here 

For chicken tikka refer to this recipe

I have used fresh cream you could use malai as well

Adding kasoori methi is optional but it adds a lovely flavour to the dish 

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Palak Paneer one of the most popular vegetarian dish across the globe..Soft homemade paneer in spinach gravy ..Mild spiced creamy and delicious which goes well with naan roti or rice..I prefer relishing palak paneer with soft homemade butter naans. I have shared palak paneer in early days of blogging wanted to revisit the recipe with new pics hence decided to make a fresh post.

I love my palak paneer with garlic /lehsun ka  tadka ,garlic goes well with spinach/palak..

ingredients
palak/spinach a medium bunch
3 to 4 green chillies
1 tsp ginger garlic paste
1/2 tsp jeera/cumin
3 to 4 garlic cloves crushed
200 gm paneer
salt to taste
1/2tsp garam masala powder
1 tsp ghee
1 large oor 2 medium onion
tomato 1 medium
kasuri methi 1 tsp
bay leaves 2
1 tbsp oil

Method

• Blanch palak /spinach drain and grind to paste with green chillies
• In a mixer grind onion tomato to a puree
• Heat a kadhai or pan add ghee once hot add cumin seeds let it splutter
• Then add crushed garlic cloves and saute for 2 minutes
• Now add the ginger garlic paste and saute till raw smell goes off
• Add the onion tomato puree and saute for 8 to 10 minutes on low flame
• Add the blanched palak/spinach and mix well
• Add in garam masala powder and salt
• Add water according the gravy consistency you want and bring it to a  nice boil
• Add kasoori methi by crushing it in your palm
• Add malai or cream and mix
• Lastly add paneer and cook for just 2 to 3 min
• Switch the flame off ,garnish with more cream or malai and serve hot with naan/roti or pualo

Always blanch the palak for a  brighter green colour

You may add fried paneer cubes ,fry the cubes and soak it in warm water ,squeeze out the water and then add i prefer adding it without frying.

I have added fresh malai collected from milk ,you can add amul fresh cream too
Be careful while adding salt ,palak /spinach is salty add little first later if needed add more.
Use homemade garam masala powder for maximum flavour and taste
recipe link for homemade paneer

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Gulab Jamun a favourite sweet/dessert of most of the  Indians and Pakistanis ..Gulab Jamuns is a Classic Sweet Often served during wedding and festive ocassions ,melt in mouth balls that are so delicious .I have already shared 2 versions of gulab jamuns .the khoya gulabjamun and the milk powder khoya gulab jamun ones but I had to share these Milk Powder ones which were as good as the ones made with khoya .

Milk powder gulab jamuns as the name suggests are made from milk powder ,I had a big bag of Nido milk powder which my Hubby💗 dearest picked from the airport ..I had asked him to pick a  250 gm packet and he got me a 2 kg packet😲..Men I tell you 😜😛😝..Now I had to put the milk powder in use so made gulab jamuns, cakes and many more goodies which will be seen on the blog soon..But I'm glad I gave these milk powder gulab jamun a try We loved it to the core ..They turned out to be really awesome just like the khoya ones yet soft and melt in mouth.This recipe gives you super yummy soft gulab jamun so do try it if you have good quality milk powder.

 Ingredients
1 cup full fat milk powder(i used nido) approx 140 gm
2 and 1/2 to 3 tbsp maida/flour
ghee 1 1/2 tsp
a pinchof baking soda
1/2 tsp baking powder
3 to 4 tbsp milk

2 cups sugar
2 cup water
few strands of saffron
cardamom pods
ghee /dalda/oil to deep fry

Method

• In a bowl mix together milk powder ,baking powder baking soda and maida 
• Sift it and remove in a plate.
• To this add ghee and milk little at a time
• Mix  it gently  together to form a dough
• the dough needs to be smooth ,gently knead it add more milk till you get smooth soft dough.
• Divide the dough into small round balls and cover and keep aside for 10 to 15 min .
• Meanwhile prepare the sugar syrup
• In a pan add sugar and water and bring it to a boil
• Add cardamom powder and few strands of saffron
• We just need to boil the syrup for 10 to 12 minutes
• Remove the scum if any

• Heat a  kadhai with dalda/ghee or oil and fry the gulab jamuns on med flame until brown
• Put the fried gulab jamuns in the sugar syrup and let them sit in the syrup for 2 to 3 hours then serve warm or at room temperature.

See how soft and yumm it is

Use good quality milk powder
Some recipes call for curds or yogurt to knead i prefer adding milk
Always fry the gulab jamuns over medium flame,make sure the oil/ghee is not too hot else the balls will be uncooked from inside and brown from the outer side.
I had extra sugar syrup remaining you can use 1 1/2 cup sugar and  1 1/2 cup  water 
Makes 25 to 28 balls 

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Malvani chicken curry /malvani kombdi rassa is a very popular spicy and flavourful curry from the coastal region of Maharashtra kokani cuisine..Malwani/Malvani chicken curry is usually served with vade and is popularly known as kombdi wade.Here I have made this malvani curry in clay pot (tizal in our dialect ).The curry taste even more delicious when made in earthen/clay pot..I have served with simple kolam pulao and mutton chops.It taste well with bhakri as well.

Roasted coconut and spices adds in flavours to this spicy chicken curry.This taste fabulous with komdi vade..Ill soon share the recipe for the same.

ingredients
500 gm/1/2 kg chicken cut in pieces
2 inch ginger
10 garlic cloves
2 green chilli
salt
1/2 tsp haldi
hand full coriander leaves

1/2 tsp sesame seeds
1/4 tsp khas khas/ poppy seeds
4 to 5 kashmiri dry red chilli
3 medium size onions
1/2 cup dry coconut/khopra
1/2 tsp fennel seeds
1 tbsp coriander seeds
1 tsp cumin seeds/jeera
3 to 4 cloves
1 inch cinnamon
2 blades mace/javitri
2 to 3 green cardamom
1 black cardamom
6 to 7 black pepper
1 star anise
small piece of dagadphool/stoneflower
3 to 4 tbsp oil
3 bay leaves
salt to taste

Method

• Grind the chilli, coriander leaves,ginger garlic to a fine paste adding little water
• Marinate the chicken with salt turmeric powder and the green chilli- garlic  paste
• Dry roast the spices along with red chillies till fragrant and keep aside.
• Dry roast the coconut till light brown and keep aside
• In the same pan add 1 tsp oil and saute 2 onions till golden brown.
• Grind the coconut , onions and the whole spices together to a smooth paste adding water.
• Heat a pan/i used a claypot ,add oil once oil is hot add bay leaves
• Add 1 med sized chopped onion and saute till transculent.
• Now add the marinated chicken and saute for 10  minutes
• Add the ground coconut onion paste and saute 
• Add water to the desired consistency of gravy you require 
• Cover the pan with lid and cook over medium flame.
• Add more water if the gravy is too thick,you can adjust the consistency of gravy as per your taste.
• Garnish with coriander leaves 
• Serve hot with rice/bhakri or kombdi vade

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