KADDU KI KHEER- A PUDDING MADE OF BOTTLE GOURD AND DRY FRUITS!!

Kaddu ki kheer- This dessert is a very famous dish of Hyderabadi cuisine.A humble vegetable like Bottle gourd/white pumpkin can be turned in to a rich delectable dessert,prepare it and you will know.A good variation of the traditional kheer.
Heres the recipe:
Cooking time:40mins.
Preparation time:15mins
Serves:8-10persons.

Ingredients:

• Bottle gourd/White pumpkin/Lauki-300gms
• Milk-1litre
• Sugar-3tbsp
• Cardamom powder/Elaichi powder-1/2tsp
• Sabudana/Tapioca pearls-2tbsp
• Basmati rice-3tbsp
• Condensed milk-3tbsp
• Almonds/Badam-8 no(chopped)
• Cashewnuts/Kaju-10no(chopped)
• Pistachios/Pista-10no(chopped)
• Green color-2 drops(optional-I dint use)

Cooking method:

• Wash and soak the rice in water for atleast half an hour and then grind to a coarse paste with little water.Keep it aside.
• Soak the sabudana in water for 15-20mins.Drain and keep aside.
• Grate the pumpkin.keep aside.
• In a deep pan Boil milk,once the milk comes to a boil add the rice paste and cook for about 5-6 mins on a medium flame stirring occasionally to avoid burning and sticking to the bottom.
• Now add the grated pumpkin  and cook for another 5 mins.keeping the flame always medium.and stirring occasionally.
• Add sabudana and cardamom powder and cook for another 10mins.
• At this stage the pudding will be thick and all the ingredients well cooked,if its too thick you may add 1/2 cup of milk.
• Add condensed milk,sugar and chopped dry fruits(keep little for garnish) and the green color if u r using.Stir and cook for another 2 mins.turn off the flame

NOTE:IN ANY SWEET PREPARATION ALWAYS ADD SUGAR TOWARDS THE END THIS AVOIDS BURNING AND STICKING TO THE BOTTOM.

• Chill and serve garnished on top with dry fruits.

    

GAJAR KA HALWA- CARROTS AND NUTS MAKE UP THIS AMAZING DESSERT!!!

Gajar ka halwa-This Carrot delight can make anybody's mouth water,a very common part of formal dinners,special occassions or just cooked up to please your taste buds.
Of all the sweets made up of vegetables or fruits this delight can easily top the list of favourite sweets.Easy to prepare the only hard part is grating the carrots but in this age of machines,the work becomes easier but a simple grater to serves the purpose well.Heres the recipe:

Cooking time:25-30mins
Preparation time:20mins
Serves:8

Ingredients:

• Carrot(grated)-1kg

• Sugar- 200gms
• Milk- 500ml
• Whole dried milk/Khoya/Mawa- 200 grams
• Ghee- 2tbsp.
• Cardamom powder -1/2 tsp
• Cashewnuts/Kaju-50gms
• Almond/badam-50gms
• Raisins- 50gms

Cooking Method:

• In a deep pan put the ghee and warm it,add the grated carrots,250ml of milk and sugar.
• Cook on medium heat stirring in between to avoid sticking and burning.
• Cook till the mixture becomes dry.
• Now add Khoya,Cardamom powder,rest of the milk and half of the dry fruits.
• Cook till all the milk is absorbed and the khoya is mixed well.
• Serve garnished with rest of the dry fruits.Relish!!!

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KHUBANI KA MEETHA


SWEET VERMICELLI

ARISELU

KHUBANI KA MEETHA-DELICIOUS APRICOTS DESSERT!!!

This very famously called the "KHUBANI KA MEETHA", A very famous sweet dish of the city of Hyderabad which every Hyderabadi would swear by, made up of dried Apricots, served with Ice cream, cream, fruits or plain custard.
Simple to prepare and yet so exquisite can sum up this rich dessert.
Heres the recipe:

Cooking time :15-20mins.
Preparation time :15-20mins
Serves-5-6


Ingredients:

• Dried apricots-500gms

• Sugar-1cup
• Vanilla essence-few drops
• Rose essence-few drops

Cooking method:

• Wash and soak the apricots in enough water for about 7-8hrs.
• After soaking in the water the apricots will nicely swell up.

• Remove the seeds-These seeds yield small almonds, Soak the almonds in hot water for about 10-15mins, Cool and peel the skin.Keep aside.

• In a deep pan put the soaked apricots along with the water used for soaking, the water should be just enough to cover the apricots, discard excess water.
• Cook on medium heat stirring in between till apricots are soft and the mixture is thick gravy like consistency.
• Add the essences.
• At this point you can either blend this mixture after it cools down so that the apricots become mashy or you can keep the apricots whole, The way you like.
• Cool the mixture.
• Serve it topped with Cream or

• Fruits or

• Dry fruits.

• ENJOY!!!

SWEET VERMICELLI-CELEBRATE WITH THIS SPECIAL DESSERT!!!

SWEET SEVIYAAN-with out sweets any occasion or your meal is incomplete and this very easy,quick preparation is great for unexpected guests and a treat to your sweet tooth.
This dish is usually prepared by Muslims all over the World on Eid festivities apart from "SHEER_KORMA".
Heres the recipe for this simple delight.

Cooking Time:15mins
Preparation Time:10mins
Serves:7-8


Ingredients:

• Fine Vermicelli(thin)-500gms
• Ghee-6tbsp
• Sugar-1cup
• Mixed dry fruits(chopped)- 1/2cup(Cashewnuts,Almonds,Pistachios,Raisins,etc)
• Milk-250ml
• Cardamom powder-1/4tsp

Cooking method:

• In a pan heat ghee and add vermicelli and fry till you get a nice golden-brown color.

Note:Theres roasted vermicelli available, using this reduces the time.

• Simultaneously in a separate pan heat milk and add sugar and mix till all the sugar dssolves,add cardamom powder and half of the dry fruits.
• Add this millk mixture to the vermicelli ,mix well,Cover and cook on a very slow flame,in about 5-8 mins the vermicelli will  become soft.In case the vermicelli is still not cooked just sprinkle some milk on top and cook for another 2mins
• Serve garnished with dry fruits.

Ariselu- Fried indian bread with rice flour and jaggery!!!

Ariselu- a sweet dish of Andhra pradesh made during festivities.The dough made up of Jaggery(Gur),Rice flour and sesame seeds(Til) is rolled out in to small circles and deep fried.You can replace the jaggery with sugar but using jaggery makes it healthier than sugar.Srivalli  is coming up with nice challenges in her ICC event,this goes to the event.Heres the recipe.

Cooking Time:15mins
Preparation Time:15mins.
Yields: 8

Ingredients:

• Rice Flour - 1 glass (standard measurement)
• Jaggary - 1/2 glass
• Coconut grated - 2 tsp
• Cardamom powder - 1/4 tsp
• Water - 1/2 glass
• Sesame seeds - 1 tbsp
• Oil for deep frying. 

Method:

• Grate the jaggery and add water just enough to cover them. Cooked on high and remove the scum. Then add the cardamom powder. Once it starts boiling, add the grated coconut. You will see lot of bubbles coming out.
• At this stage, add the Rice flour slowly and stir it together well. You will know when the consistency is correct, so till then you got to keep adding the flour, but it will use up the entire glass of flour. 

Note:The beauty of this dough is, you can store and use whenever you want. If it becomes too hard, just add about 2 tsp of water along with 2 tsp of sugar. Get it to boil, while you keep stirring it. The mix should become soft again. When you handle it, it should come together as a soft dough. Divide it to equal balls.

• Heat a kadai with oil to deep fry these. In a greased plastic sheet, pat them down to equal sized discs. Press down the sesame seeds over the top. Once the oil is hot, gently drop these into them. Fry on both sides. Since the sesame seeds are just pressed over the top, they will get into the oil. If you want to avoid this, try adding to the dough.

• Once they are golden brown, remove and drain them on a kitchen towel.They will be soft when you remove them, will become crunchy once they are cooled.

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