July 28th, 2011
Today we are making doodhi ka halwa. I am learning how to make it from my MIL.
2 large doodhis,
3-4 cups of sugar,
about 1 or 2 cups milk,
3-4 tbsp fresh cream (malai),
2 tbsp ghee
for garnishing: cashews cut in halves (sliced lengthwise)
I peeled, grated the doodhi (2 big ones), core removed because of the seeds.
Now put it in a large pot (non-stick preferably) and put about 3 cups sugar for 2 large doodhis. Put lots of malai, ghee, and milk.
I think the milk will curdle to form little balls.
Cook on high heat for sometime stirring constantly. Towards the end, when all the liquid has evaporated, it will start looking shiny, and the ghee will separate out. That’s when its done.
Stir in the cashews. Yummy! One of my favorites!
This can be relished hot or cool.
July 25th, 2011
We made chicken biryani last night using Bombay Biryani Masala of Shan. It is my favorite for making biryani.
I pretty much follow the recipe on the pack. And while making layers at the end of rice and the chicken masala, I add a couple more layers of yogurt mixed with some cinnamon powder and garam masala and another layer on top of that of fried onions.
What this does is that, you get moist clumps of fried onions in your every bite. Delicious!
July 23rd, 2011
Last night we had a bunch of bananas which had over ripe. Now we didnt have the heart to trash them, so I just remembered my friend Shilpa’s mothers recipe for banana chaat. I did not have all ingredients, but even then it turned out superb. And best part, no guilt about wasting.
Bananas (use 1 1/2 per person),
salt as per taste,
sugar as per taste,
black pepper powder as per taste,
lemon juice (freshly squeezed, again as per your preference – generally you will need 1/2 lemon for 1 banana)
black salt (kala namak) and cumin powder (jeera powder) / or chaat masala
Chop bananas. Sprinkle the other ingredients. Toss. Serve!
July 20th, 2011
When in Rome, do as the Romans do. I am in Kashmir now. Well this is where Kashmiris hang out in the afternoons and evenings.
So about Gulf Royal. This is the best hotspot for young, not-so-old (I put myself in that criteria), and everybody in between. On by pass, this is near Sannat nagar and Qazi Bagh, other popular landmark stores in vicinity are 7/11 and Hat trick.
Craving for Chicken Shawarma roles, or Chicken Tikka, or Seekh kebab, or fried chicken hmmmm…. I am drooling, well, then come on, get there quickly. Moderately priced, hip crowd, re-decor plans in near future, always fresh food guaranteed (I love the mayo they prepare themselves and the small portion of salad they serve on the side).
Reminds me of ‘Bademiyan’ in Mumbai city. Or atleast it has the potential to be one soon.
July 20th, 2011
I have been to Switzerland, and no offense, but Dubjan kicks Switzerland’s b@#$ big time. Dubjan is in Kashmir, where the Silk route once existed and now soon you will be able to travel across to neighboring countries quickly by Mughal Road (originally the Silk Route).
We accidentally arrived at Dubjan last weekend, or more like our Driver tricked us into it. It is beautiful!!! It has the lovely fog covered mountains on all sides, a small flowing creek with cold water, that you can easily cross over to go trekking (not really trekking, but for lazy people like me, it felt like trekking a huge mountain) . Reminded me of Switzerland, and ofcourse the best part, it was FREE! (you know how I love bargains, especially free stuff).
We could not go any further because of our little companions, but on top of the small hill, there was a lake, where everyone was heading. Not too many people, so it made it a path less traveled more exciting.
I will update this post more in sometime, with more information on Silk Route, Mughal Road and some pictures of our outing. Till then, stay happy!