Showing posts with label winter. Show all posts
Showing posts with label winter. Show all posts

Thursday, 16 January 2014

Dry Fruit Fried Rice or Kashmiri Pulao

Here comes the yum yum rice, Kashmiri Pulao!!! Perfect recipe for zapping a bad mood. With richness of cashews, almonds and walnuts, the Kashmir origin dish has a unique flavor of its own. The mild and sweet flavor comes from aromatic spices making the recipe simply irresistible. 
 
The aristocrat rich saffron is a perfect booster for the tingling taste buds. Dry fruits give warmth and are perfect for cold climate of Kashmir, India. Pulao is cooked with dry fruits and can be garnished with fresh fruits such as pineapple, cherries and pomegranate. So say cheers to winter with the hot and mildly sweet Kashmiri pulao.





Ingredients:-

For the Rice:-


2 Cups good quality rice, soaked for 30 mins,
1 Inch cinnamon,
1 Tsp caraway seeds,
1 Bayleaf,
3 Cloves,
3 Green cardamoms,
2 Black cardamoms,
½ Teaspoon dry ginger powder,
1 Teaspoon fennel powder,
2 Pinches of saffron,
2 Tablespoon clarified butter,
41/4 Cups water,
Salt as required


For garnishing:-


1 Medium sized sliced onion,
12 Cashews,
12 Almonds,
12 Walnuts,
2 Tablespoon oil


Preparation Method:-


1. Heat clarified butter in a deep pan. On a low or medium flame, add all the whole spices. Fry till the oil becomes fragrant.


2. Now lower the flame, add the ginger and fennel powder and stir. Add the soaked and drained rice and stir gently.


3. Add crushed saffron and saute for a minute. Pour water and salt. Stir and cover the pan tightly. When the rice is cooking, prepare the garnish.


4. Heat 2 tbsp oil in a frying pan. Add the sliced onions. Also add a pinch of salt and fry the onions till they are golden or caramelized and crisp.


5. Remove and drain on paper tissues. In the same oil, first fry the almonds till they become crisp.


6. Now fry the cashews and walnuts till they are crisp and lightly browned and cook the rice till all the water is absorbed and the rice is cooked.


7. When done, fluff the rice. Chopped stir fried seasonal fruits can be added.


8. Serve dried fruit fried rice or kashmiri pulao hot. Garnish with the fried onions and dry fruits. 

 


Enjoy the aromatic rice!!!




Sunday, 12 January 2014

Chikki with Lohri - Festival of North India


Lohri is one of the major winter festivals of North India. It is celebrated every year on January 13, to mark the day of Uttarayan or sun's journey towards north. Indian markets are flooded with “Chikki” throughout winter. Chikki is a traditional ready-to-eat Indian sweet generally made up of groundnuts, dry fruits and jaggery. There are several varieties of chikki like sesame chikki, dried chikki Maewo, peanuts chikki, gram dal chikki etc.

Chikki is very beneficial to health. It contains proteins and iron. Jaggery helps in cleansing the body and acts as a digestive agent. It satisfies the sweet tooth completely. On this joyous night, sing heartily, dance merrily on the dhol(drum) beats around the bonfire with your family and friends. Say goodbye to winter and welcome Lohri with Groundnut Chikki.


Ingredients:-

250 grams of peanut seeds,
250 grams Jaggery,
1 1/2 teaspoon Ghee/Clarified butter


Preparation method:-

1. Roast peanuts until brown. Do not roast in the microwave for more than 2 minutes. Peel off skins on cooling.

2. Put a teaspoon of ghee in a frying pan and heat.

3. Prepare the jaggery syrup. Allow the jaggery to melt in the frying pan for 4 minutes or until the completely melted and frothy.

4. Now add peanuts and mix well for around 3 minutes. Grease the plate with clarified butter. Add the mixture.

5. Cut into diamond or square shape when warm with the help of sharp knife.

6. Preserve in glass jars when cool. 

 
Say Happy Lohri with your favorite Chikki!!