Saturday, 13 January 2018

Gud Ki Kheer/Jaggery Rice Pudding- Makarsankranthi Special

Gud Ki Kheer/Jaggery Rice Pudding- Makarsankranthi Special

Wish you all a happy "Makar Sankranti/Lohri/Pongal"!!
The festival is known as Makar Sankranti in Odisha where people prepare makar chaula (Odia: ମକର ଚାଉଳ): uncooked newly harvested rice, banana, coconut, jaggery, sesame, rasagola, black pepper powder,Khai/Liaa and chena(cottage cheese) puddings for naivedya to gods and goddesses. ...This puja us performed near Tulsi plant (in our home and ma used to put lots of fruits and dry fruits too ,to enhance the taste and flavour) Therefore, this festival holds traditional cultural significance.
In Jagannath temple at puri this festival is observed as Uttarayana Yatra and Uttarayan Vandapana of Lord Jagannath. People offer a special kind of newly harvested rice and sugarcane mixed with jaggery, grated coconut, banana, molasses, chenna (cheese), Khua, various fruits, dry fruits and milk called “Makara Chaula” to the presiding deity, the Sun God & lit solemn pyre for satisfying the evil elements plaguing household. This day is also observed in Jagannath temple, Puri with two popular Veshas (costumes) of Lord Jagannath i.e. Nabanka Vesha (one day before Makar Sankranti) and Makara Chaurashi Vesha (on the day of Makar Sankranthi)
While in the cities like Cuttack , Bhubaneswar celebrates the festivals by flying kites . In some places Kite competition is held among peoples of different sahi’s (Colonies).People start purchasing kites much before the festive and keep everything ready for the eve.(source from Google).
In our childhood day's me n my brother both literally wait for the evening to eat makar chaula/prasad.We keep on watching maa when she is going to start puja and prepare the prasad.We both literally seat next to her with our plates and spoon ready to grab the prasad.Till now it's my favourite prasad and after a long time last year (Dec)had this prasad prepared by my Bou(sasau maa/mother in law) , prepared on Eve of sambardashami(sun puja).

Course: Dessert
Cuisine: East India
Servings:4 person

1 liter milk
1/2 cup Guud/Jaggery
1/4 cup condensed milk 
6 Cardamom
Few saffron strands
1/4 cup Gobind bhog rice(coarsely grind ed)

  • Rinse the rice till water run clear of starch.
  • Dry the rice by using a clean towel(let the rice completely dries)
  • In the mean time take heavy bottom pan pour 1 ltr milk let it boil then add jaggery 
  • Let all the gud/jaggery break down
  • Then add crushed cardamom( crush it using hand pestle)
  •  Keep stiring in interval of 5 mins
  • Now grind your dry rice coarsely and add it to milk
  •  Add a pinch of salt
  • Let it cook for 20 minimum shimmer
  • Time to add condensed milk and keep stirring in regular intervals. 
  • Wait till rice cooked and milk has reduced to half.
  •  You can keep consistency according to your choice
  • Off your gas stove
  • Your Yummy and delicious kheer is ready!!
  • Serve it warm or cold as per your choice!
Thank you all for visting my blog!!
Will be back soon with a few more sweet dish with my twist!!!

Thursday, 11 January 2018

Sesame N' peanut Chutney/Til aur munhfali ki chutney

Sesame N' peanut Chutney/Til Aur Munhfali ki chutney

Preparation Time: 30 minutes
Cooking Time:20 Minutes
Total Cooking Time:50 minutes
Chutney is very popular accomplishment in South India!. There are varieties of chutney prepared in South India and it's served with all breakfast and snack item's. I have came with sesame n peanut chutney, which is very rich, delicious with an unique taste of sesame/til and peanut.It also can be served with steam rice, pokoda or any other snack items.

I have gave twist it by replacing toasted tomatoes with tamarind as wit will give a good color, tangy taste with thick consistency to the chutney/dip.

Course: Dip
Cuisine: South India
Servings:5 person's


Sesame seeds(white)/Til -1 tbsp
Peanut/Munhfali-1 tbsp
Coconut( grated/desiccated)-1/4 cup
Tomato-1 no(toasted in fry pan)
Garlic pods-2 No
Red chilly-2 nos
Vegetable oil-1/2 tsp


  • Place kadhai/fry pan and dry roast sesame seeds and peanuts in batch
  • Keep it aside to cool completely
  • Now add 1/2 tsp of oil in fry pan once the oil is heated add tomato(whole or cut into half)
  • Once tomato is toasted, keep it aside to cool completely
  • Once all item are cool, place all ingredients to mixie jar and grind into fine paste
  • Your sesame n peanut chutney is ready to serve!
Thank you all for visting my blog!!
Will be back soon with a more recipes with my twist!!!

Butter Cookies/Nankhatai

Butter Cookies/Nankhatai

Preparation Time: 30 minutes
Cooking Time:20 Minutes
Total Cooking Time:50 minutes

Hello all and let me wish happy new year to all my viewer's!.I know m late to wish you all but what to do,I was on my vacation. Back on 7th January 2018, as you all know after vacation there will be some hangover and need time to settle again.
Butter cookies at their most basic have no flavoring, but they are often flavored with vanilla, chocolate, and coconut, and/or topped with sugar crystals. They also come in a variety of shapes such as circles, squares, ovals, rings, and pretzel-like forms, and with a variety of appearances, including marbled, checkered or plain. Using piping bags, twisted shapes can be made.
I don't have to give any more introduction for butter cookies/nankhatai. It's popular among all age group!.Let's start my version..

Course: Dessert
Cuisine: India
Servings: 10 person's

All purpose flour-1 cup
Besan/gram flour-1/4cup
Icing sugar-1/2 cup
Butter-1 cup(@room temperature)
Baking pwdr-1tsp
Baking soda-1/4 tsp
Nut meg powder-1 pinch
Cheery and sprinkler
  • Sieve all the dry ingredients 2-3 times, it helps in mixing all ingredients properly 
  • Now take mixing bowl and mix the butter and sugar using hand blender( can be done with hands also) until it's white and fluffy 
  • Now add one portion of dry ingredients and mix with help of spatula/hands
  • Follow the process till all dry ingredients finished 
  • Combine all into a soft dough shouldn't knead too much ,only need to combine)
  • Keep it fridge for 20 minutes to set
  • Give desired shapes using cookie cutter/ can make blogs by rolling into a blog on flat surface and cut it into equal portion
  • In the meantime, pre-heat your microwave
  • Transfer all your cookies on baking try( no need to grease with butter as the dough itself has lots of butter)
  • Maintain some distance between each cookies as it will rise size
  • Bake it 180℃ for 15 min to 20 minute.
  • Once done transfer to rack and let it cool completely( it will be soft while you transfer it to rack , so be very careful and it will crisp once cool)
  • Cookies ready to serve and preserve it for many days by storing it in air tight container.
Thank you all for showing your interest in my blog!!!
Will be back soon with a more recipes with my twist!!!