As the name suggests, this is not a spicy baked doi. It just contains some Milk masala i.e. cardamom powder, saffron & dry fruits. Its so tasty, I cant describe it. You must make it now to taste this heavenly dessert.
Preparation Time: 10 minutes
Baking Time: 10 - 12 minutes
Ingredients:
- Condensed Milk 1 cup
- Yoghurt 2 cups
- Fresh Cream 3/4 cup or Milk 2 tbsp
- Cardamom Powder 1/2 tsp
- Almonds - Cashews - Pistachios Crushed 3 tbsp.
- Saffron few strands for garnishing
Method:
- Preheat oven to 180 degree Celsius.
- Mix condensed milk, yoghurt, cream, cardamom powder & crushed dry fruits in a mixing bowl till there are no lumps left.
- Pour this mixture in small bowls or glasses (oven proof).
- Garnish it with few saffron strands.
- Place this bowls in a oven tray. Fill the oven tray with some water.
- Place this water filled tray of bowls in the preheated oven. Bake for around 10 - 12 minutes.
- Remove them & refrigerate for at least 2 hours.
- Serve Chilled !!
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COPYRIGHTS BY SHARU'S KITCHEN FUNDAS !!!
Sometimes we have a little bit of various veggies. But how about transforming them into a simple flavorful veg pulao. This is my take on veg pulao. Actually its my hubby's idea to make pulao from veg stock. I gave it a try. & Wow, it was just so tasty. The rice was full of flavors. One should definitely try it.
Ingredients:
- Rice 2 cups soaked in water
- Potato 1 medium - peeled & diced
- Cauliflower - cut into small florets 1/4 cup
- French beans - cut into inch size pieces 1/4 cup
- Peas - 1/3 cup
- Carrots - slit & cut into inch size pieces 1/4 cup
- Onion 1 large - sliced
- Ginger garlic paste 1 tbsp
- Salt to taste
- Turmeric 1/3 tsp
- Red Chili powder 1/4 tsp
- Green Chilies 4 - Slit
- Mustard Seeds 1/3 tsp
- Cumin seeds 1/2 tsp
- Curry leaves few
- Ghee 1 tsp
- Oil
- Bayleaf
- Cinnamon stick 1 inch
Method:
- Boil 3 cups of water in a vessel. When the water starts boiling, add to it salt to taste, diced potato, cauliflower florets, cut French beans, peas, cut carrots & slit green chilies. Add ghee to it. Boil it for 7 - 8 mins. The vegetables will be almost cooked. Now drain the vegetables. Reserve the vegetable stock for cooking rice.
- Cook the soaked & drained rice with the vegetable stock. Add to it salt to taste.
- In a nonstick pan, heat oil. Add to it mustard seeds. when they crackle, add cumin seeds, bayleaf, cinnamon stick, sliced onions, turmeric powder, ginger garlic paste & curry leaves. Saute for 2 - 3 minutes. We don't want the onions to be cooked fully. We need a little bit crunch in the veggies. Add red chili powder & the boiled veggies to it. Saute for a minute.
- Add the cooked rice to it. Stir well. Cover with a lid & cook on low flame for 7 - 8 minutes. This helps in mixing the flavors of veggies & rice with each other & also if the veggies & rice needs cooking, it will be done.
- Once done, don't open the lid immediately. let the pulao rest for 10 minutes.
- Garnish with pomegranate seeds or roasted cashewnuts. Serve with pickle or papad or raita.
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COPYRIGHTS BY SHARU'S KITCHEN FUNDAS !!
