Tuesday, November 9, 2010

Rangeela Chawal

I m kinda lazy to cook these days and the main reason is My Amma…. Now m sure all are wondering is there any relation to laziness and my mom…. It relates so much…. These days Amma is been cooking and m enjoying her delicacies…. That has made me lazy to cook…..
That doesn’t mean I don’t cook I do but rarely…. Nd about blogging I am less active…. and that’s y my dear friends I cannot visit each and every blog and drop a comment of appreciation… But all thanks to u sweet people who mail me or ping me and ask me how am I??? And so on……
Lets come up to today’s recipe……
Whenever I think of Capsicum the only thing I can think is using them in a stir fry, tikka bajjis, or rice…. I rarely add them in curries and subjis.. that’s becoz no one prefers them much in subjis….


Rice - 1 cup 
Capsicum(yellow, green and red) - 1/2 of each 
Cumin seeds/Jeera- 2 tsp 
Ginger - 1/2 inch pieces 
Garlic - 4 pods 
Green Chillies -2 slit 
Salt - for taste


Dice capsicum into cubes and keep it aside. Now in a pan heat one tsp of oil and crackle cumin seeds/Jeera. Add fnely copped ginger garlic to it and fry. Once done add the chopped capsicum,green chilly and salt and sauté for five min. Add rice,to this and fry till everything gets mixed well. Colorful capsicum rice is ready to eat. Serve it hot with raitha of your choice.
J J J. I served it with capsicum onion raitha……

Tastes Yum Yum Face Eating Yellow Smiley Decoration Images when u add lozza loveYellow Smiley Face In Love Decoration Images in it.


I love the capsicum a bit crunchy. So I just boil them half way.
With a sizzling recipe…. It’s time to say
Cya All Soon,

Monday, November 1, 2010

Celebrate This Deepavali With Some Sweet - Kuch Meetha Ho jaye with Chiroti Kheer

Its just a 4 days for Deepavali… and m sure all are busy preparing sweets and savories for this Deepavali…. I m posting the wishes and a sweet today itself as I may not be able to blog for some time.

Deepavali is the festival of Lights. The word 'Deepavali' is made up of two simple words. 'Deepa' means light and 'Avali' means a row. Hence 'Deepavali' means a row of lights. The festival is associated with many legends and beliefs. One of them is to commemorate the killing of Narakasura, a notorious demon, by Lord Krishna.  Narakasura, because of his previous store of virtue, had been granted a boon at the moment of his death. He asked that his death might ever be, commemorated as a day of feasting. Hence Deepavali is known as 'Naraka Chaturdashi.

So this Deepavali, as you shop for Diyas, ponder upon its flame's spiritual nature. It will not only beautify and brighten your home, but will remind you of the transformations that it is meant to bring within.


Ingredients: (for around 30 small chiroti)
     For The Chiroti:
½ cup All purpose Flour
½ cup Rawa (very fine rawa)
Butter (unsalted and at room temperature)
Coconut Oil & Ghee for frying( use half oil nd half ghee)
For the Payasam:
     Chiroti - 10
Milk - 2 Liters( Full Cream milk tastes best)
Ghee- 1 teaspoon
Rawa -1/4th cup
Granulated Sugar(adjust according to taste) - 1 Cup
A few strands  of saffron, dissolved in warm milk
Cardamom powder 1/4 teaspoon 
Cashew nuts roasted in ghee few
Almonds to garnish

    In a bowl mix rawa, semolina, and mix together. Mix it well. Add water and make soft dough. (Like a chapati dough) Let the dough sit for 5 hours.
Once the dough is ready roll the dough by dusting some flour. Make 3 Chapati from one ball. Roll as thin as possible. But don not pressure more. We are going to layer them on top of each other
On first layer (first chapati) brush some butter, layer another chapati over it. Repeat the same process applying butter/ ghee.
Once they are ready, roll completely. Cut into small sizes as shown in pieces. Repeat the same process with rest dough.

Roll them gently without much pressure.
Fry them on medium heat in Ghee/ Oil on both the side. Till they turn a light brown color. They will puff up.( the rest of the chiroti can be stored in a air tight container for the next use.. or dipped into sugar syrup and it will turn into a Phenori).

Now for the paysa:
Heat ghee in a pan add rawa and roast it well. Add milk bring to a boil. Keep stirring in between, making sure the milk does not get burnt over at any point. Add the crushed chiroti to the milk and simmer for about 15 minutes, now add the sugar, saffron, cardamom and the fried cashew nuts. Stir well till the sugar dissolves. Serve warm or chilled garnished with saffron strands and almonds.


Have a Happy and Safe Deepavali.
With a sweet note, 
Signing Off,