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| Makhan Mishri |
Ghee - 2 tbsp
Mishri / Crystalized Sugar / Rock Sugar powdered- 2 tsp or as needed
Saffron strings - few
Ice cubes
Add ice cubed and ghee in a bowl using hand or whisk mix till butter forms.
Discard the ice cubes add sugar mix well.
Garnish with saffron strings. Serve it to Lord Krishna.
This prashad is served at Shri Banke Bihari temple in Vrindavan
Thanks for visiting !
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| Kerala Matta Rice Upma |
Mustard - 1 tsp
Urad dal - 1/2 tsp
Channa dal - 1/4 tsp
Red chilly -1
Chopped onion - a handful
Chopped green chilly - 2
Chopped ginger - 1/2 tsp
Curry leaves few
Water - 2 cups
Salt to taste
Grated coconut - a handful
Curry leaves few for garnish
Wash the rice and drain out the water, add the wet rice into a pan.
In medium high flame roast the rice till they splutter. Make sure you don't over fry and burn the rice then the upma will taste bitter.
Cool the mixture and dry grind to a coarse rava consistency and keep it aside.
Heat coconut oil in a pan and temper it with above ingredients.
Add onion , green chilly, ginger and curry leaves fry till onion changes it's colour.
Now pour the water add salt and grated coconut when it starts to boil reduce flame and add the ground rice rava stir it to make sure there are no lumps.
Close it with a lid and in low flame cook till it's done, switch off the stove.
Garnish with few curry leaves mix and serve hot with any chutney or pickle.
Thanks for visiting !
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| Mutton Soup |
Mutton with bones - 250 gms
Salt to taste
Pepper to taste
Ginger and Garlic paste - 1/2 tsp
Water - 7 to 8 cups
Take all the ingredients in a pressure cooker or Instant pot and cook for 30 minutes.
Once cool remove the mutton from the broth. your broth is ready to use.
Don't throw away the mutton use it in making mutton kurma / fry or gravy.
Sesame oil - 2 tsp
Fennel seeds / Somph - 1/2 tsp
Barley - 2 tsp
Thur dal - 1 tsp
Pepper powder - 1 & 1/2 tsp
Jeera/cumin powder - 1 tsp
Salt to taste
Coriander powder - 1/2 tsp
Chopped onion - a handful
Chopped tomato - 1 small
Chopped mint.curry and coriander leaves - 1 tbsp
Ginger and garlic paste - 1/2 tsp
Heat oil in a pressure cooker temper it with fennel seeds.thur dal and barley fry till its light brown.
Now add onion,tomato,mint,curry leaves,ginger and garlic paste.Fry till raw smell has disappeared.
Add the dry masala powders and saute for couple more minutes.
Pour the broth and in low flame cook for 10 minutes.Once cooked mash the ingredients well.
Filter the soup this step is optional garnish with coriander leaves and serve hot.
Thanks for visiting!
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| Steamed Purple Cabbage Tofu |
Shredded firm tofu - 1 cup
Finely chopped capsicum - 1
Chopped onion - a handful
Ginger/ Garlic paste - 1 tsp
Chilly sauce - 1 tsp
Soy sauce - 1/2 tsp
Pepper and Salt to taste
Chopped basil leaves - a handful
Oil - 1 tsp
( Heat oil in a pan in high flame sauté everything till combined, too much cooking not needed as we are going to steam or fry the momos. Switch off the stove and let it cool )
Purple cabbage leaves
( Any colour cabbage can be used but make sure no tears . Boil the leaves in hot water with little salt till they are soft to handle. Remove from water and let the leaves cool)
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| Fried Purple Cabbage Momos |
Take a leaf place 2 tsps of the tofu filling and close it all four sides. Make sure they are folded well otherwise the filling will come out.
Steam these momos for 2 to 3 minutes or fry them on a pan with little oil till they are crisp on all sides.
Enjoy them with any spicy dip you like.
Thanks for visiting !
