This one is maharashtrian dish, special in any wedding or any other function. The best part of the dish is its simplicity and easy preparation.


Ingredients
1 cup Basamati Rice
1/4 cup Curd
1/2 cup Gherkins
1/2 Potato
1/4 cup Muttor
1/2 cup Corriander leaves
1/2 cup grated Coconut
1/2 spoon Red chilli powder
1/2 spoon Garam Masala
8-9 Cashews
A pinch of Cardamom powder
2 Cloves
1 Cinnamon Stick
1 Bay Leaf
1/4 spoon Mustard Seeds
A pinch of Asafoetida
1 spoon Ghee
Salt to taste

Method

• Wash basamati rice and let the water strain properly
• Add red chilli powder, garam masala, cardamom powder, curd to this rice and keep aside for 10 minutes
• In a cooker, heat the ghee and let the mustards sputter in it
• Add asafoetida, bay leaf, cloves, Cinnamon stick and cashews and fry for a minute or two
• Add the sliced gherkins and cubed potatoes and fry for another couple of minutes
• Add the basamati rice, muttor and salt in it and fry for another couple of minutes
• Add 2 cup of water and put a lid and let it cook with 4 whistles.
• Before serving garnish with coconut, corriander leaves and ghee

Notes
You can use even gobi or bringal instead of potato or gherkins.
Coconut and corriander garnishing gives it really different flavour than the normal pulav

The first time I had prepared this, I had messed up with the dish, then I did little R&D and found out where I went wrong. After that when I tried this on weekend, It came out well.


Ingredients
1 Liter Milk
2 Spoon White Vinegar
2.5 Cup Sugar
2 drops of Rose essence

Method

• Heat milk in a vessel
• Mix the white vinegar in a spoon of water and keep ready
• When milk starts boiling, add 1/2 spoon vinegar-water mixture
• Keep flame on high and stir the milk continuously
• Add remaining mixture too 1/2 spoon at a time
• When last dose of the vinegar-water mixture is added the milk will cuddle completely to form very soft paneer.
• Immediately take out from the heat and strain the water
• Run through the cold water so that vinegar smell and colour goes away
• Put it in a cloth and remove all excess water from paneer using this cloth
• Mean while, In a cooker, mix sugar and 6 cups of water and heat on high flame
• Knead the paneer to form soft dough. It takes around 2-5 minutes of effort to actually get the soft nice dough
• Prepare 10 small balls out of it
• By this time the sugar-water syrup will be boiling. Add the balls in it and boil for 5 minutes
• Put a lid on the cooker (without whistle) and boil for another 5 minutes
• Add 1/4 cup of water in the syrup and again boil for 5 minutes without lid
• Let the mixture cool down, do not keep a lid till it cools down
• Add rose essence and refrigerate it

Notes
When the balls are added to the sugar syrup they should float otherwise they are not kneaded well.
Also knead the mixture when it is little warm only to get softer balls.

I had prepared this long time back, around 20 days back and just forgot to post this recipe in my hectic schedule. The recipe is simple and tasty :)


Ingredients
8 pieces of Chicken Lollipops
1/2 cup Maida
1/4 cup Corn Flour
1/2 spoon Ginger Paste
1/2 spoon Garlic Paste
1/2 cup Corriander leaves
1 Spoon Red chilli powder
1/4 spoon Turmeric powder
1/4 spoon Garam Masala
1 Egg
A pinch of Edible Red Colour
Salt to taste
Oil

Method

• Marinate the lolipops with salt, ginger and garlic paste and keep for 5 minutes
• Add finely chopped corriander leaves, red chilli powder, turmeric powder, garam masala, red colour, maida and corn flour and mix well
• Add the egg and again mix well
• Keep aside for 1 hour with marination.
• Heat oil in a pan and fry the lollipops on medium heat

Notes
You can add curry leaves powder a pinch to get a different taste.
Also can wrap the bony side of the lollipop with aluminium foil, I was out of stock when i prepared this.

When I had read about this recipe I hadn't thought that it would turn out such wonderful and dellicious stuff.. You must try this :)


Ingredients
1/2 Coconut
1 Cup Chakka
8 Spoon Sugar
A pinch of Cardamom Powder
A pinch of Safron
Salt to taste

Method

• Grate the coconut and grind it mixing some water and strain to get the coconut milk
• Mix chakka, safron, cardamom powder, sugar and salt and grind it in the mixie
• Add the coconut milk to it and again grind for few minutes
• Add ice and grind if the mixture is too thick
• Garnish with Safron and Serve Chilled

Notes
Chakka can be bought readymade or can be prepared at home. Actually i kept 1 cup chakka aside when I prepared it for Shrikhand. The recipe for Chakka is present in both these recipies : Shrikhand and Amrakhand
Normally i use light coconut milk from fresh coconut hence i did not add ice, but if you are using readymade coconut milk which is very thick add either ice or water. 3 cups of ready made coconut milk, 1 cup ice/water would be sufficient for 1 cup chakka