Baking with Advay - Star and Moon Sugar Cookies

Wish all the readers of Asan Khana Happy Eid,

to explain Advay about Eid Festival

we baked together Sugar Cookies

shaped them star

,moon and sun shape

iced,sprinkled and they were ready ,..
Recipe of Sugar Cookies blogged here
Recipe of Royal Icing blogged here
to decorate and ice the cookies
royal icing
edible colour yellow,orange and blue
edible silver balls
orange,yellow and colourful sprinklers
this one is decorated by advay

Linking this post to
Joy from Fasting to Feasting Season 4 hosted by Kitchen Flavours
Weekly Story 46 hosted by Colours Dekor
Wish you all Happy Festival again

Weekend Baking - Cappuchino and Chocolate Cupcakes

This weekend i baked

and baked cupcakes
and then iced,

sprinkled

rolled fondant

and
then gifted my friend

Nothing elates me more than giving my friends home made baked goodies ;-)
DIY for cupcake box blogged here
recipe for cappuchino cupcake blogged here
recipe for chocolate cupcake blogged here
recipe for royal icing blogged here
yellow fondant is store brought
linking this post to
The Weekly Story 46 hosted by Patricia of Colours Dekor

Lal Maas - spiced goat meat curry

I had this last when we went Jaipur in year 2008
Somas post brought back memories
so when i saw the recipe in a cookbook
i had to try this ,..;-)

Recipe name Lal Maas
Recipe source cookbook
Preparation time 30 mis
Cooking time one hr
Ingredient
Goat meat 500gm
onion chopped three
garlic clove chopped eight
green cardamom four
balck cardamom six
dried red chili 12
cumin  seed one tsp
turmeric powder half tsp
coriander powder half tsp
curd half cup
salt as per taste

Preparation
- soak dried red chili in water 15 mins
deseed and keep aside.
- In a mixing bowl mix dried red chili,cumin seed
turmeric,coriander,curd and salt
keep aside for 10 mins.
Procedure
Heat one tbsp oil in non stick wok
add garlic and fry for 2 mins
followed by chopped onion and cardamom
once onions start changing colour add
goat meat and fry for 10 mins
remove the pan from heat add curd mixture
mix and return to the flame
keep stirring till oil is seen along the sides
add oen and a half cup and cover and cook
or pressure cook for two to three whistles till meat is cooked.
serve warm with Naan or Rice.

This platter os joining
- Iftar Night hosted by Jabeens Corner
- Joy from Fasting to Feasting Season 4 hosted by Kitchen Flavours
Thats all friends,wish you all happy weekend ,.;-)

Janmashtami Celebration with Poori and Spiced Stir fried Potato

Wish all the readers of Asan Khana Happy Shri Krishna Janmashtami
Sharing with you all Janmashtami Jhanki pic decorated at my mothers place

I did this simple rangoli for the festival

and prepared meal of Poori and Aloo Sabzi

Recipe name - Spiced potatoes/Masaledar aloo/Heeng Jeera wale aloo

Recipe source cook book

Preparation time 30 mins

Cooking time 15 mins

Ingredient

Boiled potato six

dried red chili three

ginger chopped one fourth inch

cumin seed one tsp

asafoetida pinch

red chili powder half tsp

turmeric powder one fourth tsp

grounded pomegranate seed powder one tbsp

salt as per taste

oil to cook

Procedure

Heat oil in non stick wok

lower the flame and add asafoetida and cumin seeds

once it starts spluttering add ginger and dried red chili

fry for a minute and add boiled potato followed by

salt,red chili powder ,turmeric powder and pomegranate seeds powder

keep stirring till everything mixes together

fry for 5 to 7 minutes

serve warm with pooris.



Thats all friends,take care,see you all soon

Linking this post to

Weekly wrap up 45 at Colours Dekor.

Lucknowi Chicken Biryani with Onion Tomato Raita

One noon Advay slept and thus this happened
prepared Lucknowi Chicken Biryani
paired with Onion Tomato Raita
and relished the meal.
For me its really essential for Advay to be sleeping when i preparing something like this or thetime just doubles up,for me it took some two and a half hr to prepare the meal
Coming back to todays recipe

Lucknowi Chicken Biryani with Onion Tomato Raita
Preparation time one hr
Cooking time one hr
Ingredient for Chicken
chicken pieces 600gm
poppy seed paste one tbsp
almond paste one tbsp
ginger garlic paste one tbsp
boiled onion paste of two onion
salt as per taste
red chili powder half tsp
garam masala powder one tsp
cumin seeds one tsp
green cardamom two
clove two
cinnamon crushed half inch
Preparation
Almond paste
soak almonds in hot water for 30 mins
run through blender and keep aside.
Poppy seed paste
soak poppy seeds in warm water for 30 mins
run through blender and keep aside.
Boiled Onion paste
ingredient
onion two
bay leaves three
black cardamom one
boil peeled onion with black cardamom and bay leaves for 20 mins
run through blender and keep aside
Ginger Garlic paste
six clove of garlic and half inch of ginger
run through blender and keep aside.

Procedure
heat one tbsp oil in non stick wok
lower the flame and cumin,cardamom ,clove and cinnamon
once its starts spluttering add ginger garlic paste
followed by boiled onion paste
keep stirring till onion starts changing colour
add poppy seed and almond paste
keep frying till oil is seen along the sides
followed by chicken pieces,red chili powder and salt
mix everything together and fry for 5 mins
add half cup of water and cover and cook
sprinkle garam masala powder and let it simmer for 5 mins
before removing from flame .

Ingredient for Rice
Basmati rice two cup
green cardamom two
cinnamon half inch broken into pieces
Procedure
Boil water in a wok
add cardamom and cinnamon
add soaked and drained rice
let rice cook till water is absorbed.
Ingredient needed to serve
fried onions
saffron strands soaked in milk
raisin one tbsp
cooked chicken
cooked rice
Preparation
Fried Onions
Ingredient
onion one sliced
oil two tsp
Procedure
Heat oil in non stick wok
Add sliced onion and fry till onions
become caramalised and brown
drain on kitchen towel and keep aside.
Saffron in Milk
Warm one tbsp milk
add five strands of saffron and keep aside.
To serve
place a layer of rice
top it with chicken pieces ,saffron milk,fried onions and raisin
repeat the same,
serve warm with onion tomato raita.

For Onion Tomato Raita

Ingredient
curd beaten one cup
salt as per taste
pinch of red chili
onion one chopped
tomato half chopped
to temper
mustard seeds pinch
oil one fourth tsp
curry leaves five
dried red chili two
Procedure
Mix all the ingredients in the curd and keep aside
heat oil in wok
add mustard seed,curry leaves and dried red chili
after two minutes pour on raita
serve with biryani.
 linking this post to
The Weekly Story -44 hosted by Colours Dekor
Joy from Fasting to Feasting fourth edition hosted by Kitchen Flavours
For OtherChicken  Biryani recipes blogged at Asan Khana
Mughlai Biryani
Chicken Biryani
Parsi style Chicken Biryani
Hyderabadi Chicken Biryani
Thats all friends,take care and Happy Blogging.

Rasmalai for Rakshabandhan

Year 2008 shared Heena designs and Malai Wala Ladoo
Year 2010 shared Rakhi Thali
This year i thought of preparing Rasmalai for Rakshabandhan Festival
Recipe is inspired from Spice Club
I have slightly adapted the recipe ,this is how i prepared

Recipe name Rasmalai
Ingredient
Haldiram rasgulla six
milk one cup/200ml
saffron strands
chopped dryfruits almond and cashew nut one tbsp
Preparation
Heat milk in non stick pan
add saffron strands and let it simmer
till the milk is reduced to half
remove from flame and let it cool
Procedure
Squeeze out sugar syrup from rasgullas
place two rasgullas in serving dish
drizzle thickened milk on it
sprinkle chopped dry fruit and
keep in fridge
serve chilled

Other Rasmalai recipe blogged at Asan Khana 

Cranberry Rasmalai

                                                Wish you all Happy Raksha Bandhan friends
                                                  Take care and Happy Blogging.

From my Moms Kitchen - Lauki Kofta

I remember i never liked Bottlegourd in any form,but things changed after marraige or you guys can say suddenly my taste buds developed,most of the time i prepare this simple Lauki Curry and if craving for something sweet i go for this sweet dish ,thanks to my mother for both the recipes ,today will be sharing recipe of Lauki Kofta shared by mother,have altered the recipe a bit ;-)

Recipe Name - Lauki Kofta/Bottlegourd dumplings in curried sauce
Recipe source mother
Preparation time one hr
Cooking time 30 mins
Ingredient  for the Kofta
one bottlegourd
grated ginger,garlic one tbsp
salt as per taste
garam masala powder one tsp
gram flour 2 - 3 tbsp
Preparation
grate bottle gourd,squeeze out excess water and keep aside
Procedure
In a mixing bowl ,mix all the ingredient to a smooth mix
divide into equal sized round shapes
heat oil in paniyaram pan
lower the flame and fry the kofta till brown
drain on kitchen towel and keep aside.
For the Curry
Onion two chopped coarsely
tomato one chopped coarsely
green chili two chopped coarsely
garlic clove three chopped coarsely
ginger half inch chopped coarsely
asafoetida pinch
cumin seeds half tsp
bay leaves crushed two
red chili powder half tsp
turmeric powder half tsp
coriander powder half tsp
salt as per taste
oil to cook
Freshly grounded garam masala powder two tsp

Procedure
Heat oil in non stick wok,
once hot lower the flame and add
cumin seeds,asafoetida and bay leaves
let it splutter and add chopped onion
followed by ginger,garlic and green chili
keep stirring till onions become mushy
add chopped tomatoes and mix everything
add salt,red chili powder,turmeric and coriander powder
keep stirring till oil is seen along the sides
remove from flame and let it cool
once the fried mixture cools down
run through the blender and transfer the mixture to the same pan
let it simmer for two minutes,add water for gravy and bring it to boil.

Before serving
warm the curry add the fried kofta and sprinkle freshly grounded garam msala
let it simmer for 5 to 10 mins
serve warm with chapati or zafrani pulao.
For freshly grounded Garam Masala

Ingredient
Cumin seed one tsp
bay leaves two crushed
dried red chili two
clove four
cinnamon one inch
cardamom two
Procedure
Dry roast all the ingredient
transfer to a mortar and pound with pestle
or process in spice grinder
store in air tight container.

Other Kofta recipes blogged on Asan Khana
Paneer Kofta
Chicken Kofta
Thats all guys,see you all soon
take care and Happy Blogging

Weekend Cooking - Alloo Tikiya Chaat

Its been so long since i had Alloo Tikiya Chaat ,

 i was craving for the same chaat  which is sold at Prince Chaat outlet  at Greater Kailash market in New Delhi,i have already bragged about Palak Papdi Chaat sold at Prince Chaat ,so this weekend driven by my craving and so many other things i finally tried Alloo Tikiya Chaat at home and i am so glad i did or i would have to wait for my trip to Delhi to relish this,:-)

Recipe name Alloo Tikiya Chaat/
Recipe source Kitchen experiment
Preparation time one hour
Cooking time 15 mins
Ingredient
Boiled potato four
salt as per taste
red chili powder half tsp
garam masala powder
cornflour one tbsp
green pea one tbsp
cubed cottage cheese eight pieces
cumin seed one fourth tsp
oil to cook
chopped almond,cashew nut and pistachio one tbsp
Preparation
heat one tsp oil in non stick wok
lower the flame and add cumin seeds
once it starts spluttering add green pea and cottage cheese
fry for three minutes and remove from flame
keep aside and let the mixture cool

Procedure
In a mixing bowl add boiled potato
followed by salt,red chili powder,garam masala powder
mix everything together to a smooth mix
add cornflour and fried cottage cheese and green pea
divide the potato mix into equal sized disc
keep dryfruits in the centre and press the ends together
flatten the stuffed tikkis and keep aside
In a non stick pan,heat one tbsp of oil
once hot lower the flame and place the tikkis
cook on low flame till the tikkis turn brown on both side
drain on kitchen towel and keep aside.

ingredeint needed to serve the tikkis/alloo tikiya
green chutney
tamarind chutney
spiced chickpea
beaten curd
sev
chopped onion
To serve
-Tikkis can be enjoyed alone with Tea

-Tikkis can be topped with Chola as i have done here
- In a serving plate place two tikkis,top it with beaten curd,green chutney,
 tamarind chutney,spiced chickpea,sev and finely chopped onion
 and just eat it,..;-)

Linking this post to
Weekend Wrap up 43 hosted by Colours Dekor
Seasonal indulgence Monsoon Medley  event hosted by Saffron Streaks
before signin off sharing with you all post on
Fifty dishes to try in Delhi
take care guys ,see you all soon,..;-)

Creamy Vermicelli Pudding - Seviyan for Nag Panchmi

today again i felt like wearing green bangles
today again i felt like applying heena
it feels as if just few days back
i had done the same with my sisters and cousins

today again i am reminded of the hand plucked heena leaves
and of the swing on the tree
of Dadi who used to accompany us to the Gudiya ka mela
and on return being greeted by warm bowl of Seviyan
Today again,..
Today is Nag Panchami , a day devoted to the worship of Snake God,this day falls in the auspicious month of Shravan,as per tradition i applied heena and prepared Sevai .

this is how i prepared
Recipe name Creamy Vermicelli Pudding/Sevai
Recipe source hubby
Preparation time 5 mins
Cooking time 10 to 15 mins
Ingredient
100gm vermicelli
ghee one tsp
sugar as per taste
water half cup
milk one cup
chopped almond,pistachio and cashewnut one tbsp
Procedure
heat ghee in non stick wok
lower the flame and fry vermicelli for two minutes
slowly add milk and keep stirring
add water and keep stuirring
finally add sugar ,saffron strands ,
mix well and let it simmer for five minutes
serve warm or chilled garnished with dryfruits.

have blogged heena design here
thats all guys,wish you all happy weekend

Awadh meal - Zafrani pulao with Kathal do pyaza

Its been so long since i prepared Jackfruit/Kathal Curry at home , last i had this curry was when i was in Delhi,Jackfruit is seasonal vegetable which is available only during winters ,prepared by our mother we used to devour the curry with steaming plain rice,I have blogged the recipe  of Kathal Sabzi /Jackfruit Curry prepared by my mother here ,
today i am sharing the recipe of Kathal Do Pyaza

Recipe source Cook book
Preparation time one hr
Cooking time one hr
Ingredient
Jackfruit peeled and chopped 300gm
onion three chopped
baby onion six
green chili two sliced
oil to cook
salt as per taste
whole masala
dried red chili four
bay leaves crushed three
black cardamom two
green cardamom three
clove four
cinnamom half inch
powdered masala
red chili powder one tsp
turmeric powder one tsp
coriander powder one tsp
Preparation
- Boil water in a vessel ,add pinch of salt and turmeric powder followed by jackfruit
 boil for 15 to 20 minutes.
 drain and keep aside.
- Heat one tsp oil in non stick wok
  add sliced onion and fry for five to ten minutes till brown
  remove and keep aside
- In the same wok add one tbsp of oil
  fry the boiled jackfruit pieces till brown
  drain and keep on kitchen towel.

Procedure
Heat one tbsp of oil in non stick wok
once hot lower the flame and add red and green chili
followed by baby onion keep frying till onion change colour
add whole masala ,powdered masala followed by salt
fry for two minutes till everything mixes
add fried onion and fried jackfruit
fry for five minutes,transfer the content to a pressure cooker
add half cup of water and pressure cook for one to two whistle.
Serve warm with Rice.
Paired this delicious curry with Zafrani Pulao /Saffron Rice
Recipe Name Zafrani Pulao
Recipe Source Cookbook
Preparation time one hr
Cooking time 20 mins
Ingredient
Rice one and a half cup
salt as per taste
turmeric powder one fourth tsp
oil /ghee to cook one tbsp
warm milk one tbsp
saffron strands pinch
onion one chopped coarsely
garlic clove two chopped coarsely
whole masala
green cardamom two
clove three
cinnamon stick crushed half inch
Preparation
mix warm milk and saffron strands ,keep aside
soak water for 20 mins ,keep aside
Procedure
heat oil in non stick wok,once hot lower the flame
add whole masala and fry for a minute
add chopped onion ,garlic,salt and turmeric powder
fry for five minutes till onion is done
add drained rice,saffron mix and enough water to cook the rice.
reduce the heat and cover and cook for 15 to 20 mins
till rice is done.

Linking this post to

Weekend wrap up 42 hosted by Colours Dekor

Bookmarked recipes Volume 52 hosted by Mharo Rajasthan

thats all friends
see you all soon,.