Thursday, 17 January 2013

Murgh pasanda

I am sure that you guys would have read this in many restaurant's  menu card.. So, what is this Pasanda??  It is a meal that originated at court of ancient Mughal Emperors. 'Pasanda' name was derived from Pasand, meaning desire in hindi.  This indirectly shows that it should have been emperor's ulitimate/desired dish.  Here, the meat from lamb leg (or chicken pieces) were marinated with yoghurt, chilly powder, other selective spices and were grilled to perfection.  What initially started as a kebab/grilled starter gradually transformed itself into mild creamy sauce with addition of cream, coconut milk and almonds.  Vegetarians can also replace chicken with mixed vegetable to have this dish which is 'full of desires' ;)

Crunchy choclate rolls

This instant rolls can be prepared in a jiffy.  Serve this for ur kid with a glass of milk. They will luv it like anything!!!

Ingredients required

For the rolls/batter

  • Cornflour-1/4 cup
  • Maida-1/2 cup
  • Powdered sugar-  2 tsp
  • Baking powder -1/2 tsp
  • Vanilla essence- 1 tsp 
  • Pinch of salt
  • Water, as required

For the filing

  • 4-5 Marie biscuits crushed/powdered
  • 1 cup dark/white choclate grated finely
  • Roasted almond slices- 2 tsp

Kichi bhajji

Kichi bhajji  is one of our authentic dish prepared during Sankranti/Pongal.  We accompany this with Bhakri, or dhapaatya.   This healthy finger-licking gravy is an composition of spinach, veggies, and all sorts of dry pulses like chana, double beans, soya, green peas etc.

 I still remember in my childhood days, where my granny used to prepare it in large vessel and she used to store it for about ten days without even  refrigerating it.  And the best part of kichi bhajji is that the taste gets better day by day, after everytime it is heated.  Though i made it in large quantity for this pongal, bhajji got over by the end of third day.. such is its excellance.... I wish I had prepared more and had it now  .... :(  :(

Preparation time mostly takes an hour, and back at home, I chopped  all vegetables previous day,  to make my tomorrow's work little easier.  Cooking time would be some three to four hours.  

Ingredients required

Pressure cooking part one (Combine spinach with imli, green chilly  and pressure cook for one whistle, keep aside)
  • 2 bunches of palak spinach, cleaned and finely chopped 
  • 2 bunches of amaranthas leaves/molai keera, cleaned and finely chopped
  • 2 bunches of small methi leaves, cleaned and finely chopped
  • 2-3 slit green chillies
  • one cup of water
  • 4 tsp of thick tamarind extract

Pressure cooking part two (Combine chopped vegetables with 11/2 cup of water and pressure cook for one whistle, keep aside)
  • 100 gm of cauliflower
  • 100 gm of carrot
  • 100 gm of beans
  • 100 gm of raddish
  • 100 gm of potato
  • 100 gm of capsicum
  • 50 gm of cabbage

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