Today,23rd aug 2010 is my darling hubbys bday.
But working weekday and no lunch @home..so i packed his lunch with all his fav goodies along with his strawberry cake(recipe coming next) for him as well for his colleagues..But as its saawan month we dont eat eggs/meat,i baked 2 rounds(both cakes vanished but hv a post with pictures to b edited in my drafts) and all his collegues enjoyed with cup of morning coffee..poor hubby he just got to cut the cake..dont worry bday boy i also baked a tutty fruity eggless tea cake for him...as he like(wihout icing)..
He truly enjoyed his veggie treat with his fav Pooris,Shrikhand,Basundi,Aloo sabji and eggless tutty fruity cake..u wont believe but i rolled and fried approx 120 puris early in the morning @6am..and he said it all vanished before lunch time.No pain when u r cooking for some1 special ,satisfied belly with a Happy Burp is the way to a mans heart.No garnishings today just religious sign symbol of Swastika to start his day and year ahead with good luck) ......The food was so yummy n delicious tht even my 21month old son enjoyed it..
All the treasure on the land
All the treasure in the sea?
All the World's gems and jewels
Priceless they would be?
And if all were brought together
So that we could compare
The brightest gem could not outshine
The true love that we share.
You are priceless to me
My precious darling Husband..Happy Bday Dear. For Poori U need
Wheat Flour : 1 Cup( can use half All Purpose Flour)
Salt : To Taste
Oil : 2 Tbsp + Oil for Deep Frying.
Warm water : To knead the dough
Mix Flour,oil & salt, by hand or in food processor.
Knead well by adding warm water to make a hard dough.
Cover it with a wet cloth. keep aside fro 15-20mins.Heat oil for Deep Frying.
Divide the roll into lime sized balls. Brush oil to ur rolling pin and surface on which u r rolling puris..With the help of rolling pin .. roll each to disc/circular shape without using flour.
Deep fry poori's in hot oil ,turn side & fry till puffed & golden in color.For Saffron Yoghurt Dessert /Kesar Srikhand U need
2 lb Low fat Yogurt/Sour Cream, (can make with all sour cream or half yoghurt/half sourcream)
Milk, 1 Tblsp warm
Sugar, powdered, 1/4 cup or less
Slivers Almonds, 1 Tsp ,Pistachio powdered-1 tsp
Cardamon powder-1 tsp(i love it,u can add less)
Saffron, a few strands
Tie yogurt (curd) in a muslin cloth and hang it in a cool place for 3-4 hours or more the better is the end result...preferably i keep overnight in the refrigerator.until all the whey has drained off. Untie the cloth and transfer the hung curd/yogurt in a bowl. Dissolve the saffron in warm milk.
Mix together the yogurt, sugar, saffron milk and cardamom powder in a bowl with a hand blender til smooth and til u see peaks.
Garnish Srikhand with silver almonds and pista.Serve cold.
1)Add chopped fruits like mango,strawberries,blueberries,pineapple or simply add fruit pulps(mango,strawberry,blueberry) to enjoy the gorgeous colors with flavor..use Vanilla or any flavored yoghurt to enhance the taste more...i simply use yoplait sometime...
2)For Amrakhand,use 1/2 cup of mango pulp,strain the water and add to the hung curd.
3)Can use walnuts aswell.For Saffron Pistachio Milk Pudding/KesarPista Basundi U need
3 cups milk or half & half(keep an eye and stir so tht the milk doesnt stick to the bottom of the pan)
1/2 to less sugar(approx)-adjust according to taste
powdered pistachio nuts-1/4 cup
few saffron strands
1 tsp cardamom powder
Dissolve Saffron in warm milk and keep aside.Heat milk in a thick bottomed pan. Keep the heat on medium and cook till the milk reduces to half. Add the sugar and cook till the sugar is dissolved. Add powdered pista.Now add saffron strands diluted in little warm milk .The consistency of the milk should be very thick.
Take out from heat, add cardamom and almonds. Serve hot or cold.Potato Stirfry/Aloo Sabji-
u can find the recipe for Potato Stirfry HERE..( Adjust spicyness accordingly if giving to kids)
sending this to Paris Only-Kids Delight
Nehas Kids Menu Event
and Shrikhand and Kesar Pista basundi entry goes to
BSI event-92nd week hosted by Sanchita and started by Biz
and Shrikhand and Kesar Pista Basundi goes to
Nayna's Flavours of Gujrat
SANYUKTA GOUR(BAYES) http://creativesanyukta.blogspot.com/
DONT FORGET TO CHECK AWESOME CSN AND COOKBOOK GIVEAWAY
@ SIG SPACE AND ALSO DO CHECK HER SIMPLY AND MOUTHWATERING RECIPES...