Tag Archives: foodblogger

Jul1

Sheer Khurma

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Sheer Khurma or Sheer Kurma means dates with milk. It is a traditional festive breakfast and a dessert for celebrations. This is dish is served on the breakfast of the Ramadhan and throughout the day to all the visiting guests. Let me share the recipe…

In partying mood, taking it to Fiesta Friday #126 hosted by Angie@thenovicegarderner.

Sheer Khurma

Sheer Khurma

Ingredients:

  • Vermicelli/Semiya – 1 ¼ cup
  • Sugar – ½ cup
  • Pistachios – 15 nos
  • Cashew nuts – 10 nos
  • Almonds/Badam – 15 nos
  • Black Raisins – 5 nos
  • Yellow Raisins – 5 nos
  • Cardamom powder – ½ tsp
  • Nutmeg powder – ½ tsp
  • Dried Dates – 8 nos
  • Ghee/Clarified butter – 2 tbsp
  • Milk – ½ litre
Vermicelli getting roasted
Cashew nuts and Raisins getting roasted in ghee/clarified butter
Vermicelli, pistachios and almonds in milk
Finely chopped dates
Dates in milk
Getting cooked
With dates
With saffron and about to thicken
With cardamom and nutmeg powder
With roasted cashew nuts and raisins
Almost done
Sheer Khurma

Preparation:

  • Boil 2 cups of water in a vessel, add in 10 nos of almonds/badam and pistachios. Drain the water and peel the skin of the nuts, chop them into small pieces and keep it aside.
  • Finely chop the dried dates and keep it aside.
  • Heat 2 tsp of ghee/clarified butter in a kadai, add in the vermicelli and cook until it turns golden brown.
  • Boil ½ litre of milk in a heavy bottomed sauce pan.
  • Pour a cup of milk to a bowl and add in the finely chopped dates and keep it aside.
  • Add in the finely chopped almonds and ¾ th portion of pistachios along with saffron strands to the milk and cook in medium flame.
  • Add in the roasted vermicelli and cook in medium flame, until it’s cooked.
  • Add in the sugar along with the saffron strands, cardamom powder and nutmeg powder, continue cooking in medium flame, until the milk thickens.
  • Pour in the dates milk and continue cooking in low flame.
  • Heat the leftover ghee/clarified butter in a kadai, add in the cashew nuts and cook until they start turning golden brown.
  • Add in the raisins (black+yellow) and cook until they double in size. Remove from fire and pour it to the milk and cook for 5 mins in low flame.
  • Chop the pistachios and the leftover almonds, dates along with the skin. Garnish over the Sheer Khurma.

Serve hot.

For more Ramazan/Ramadhan and Iftar recipes, Click here.

May28

Mango Squash

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Mango is known as the “King of Fruits”, even though most of us hates summer there is a reason where everyone expects for summer – It’s none other than these Mangoes. Not only kids, most of us love mangoes because of its sweetness. As its seasonal fruit and we get only on summers, we can prepare squash, jam, chutney and refrigerate it for our future use.

Mango squash is a golden, pulpy and sweet liquid prepared very easily at our home. The only thing here is refrigerate them in a sterilized bottle and store them for long life. Let me share the recipe…

For other summer recipes, click here and for grapefruit squash recipe click here.

Mango Squash

Mango Squash

Ingredients:

  • Mangoes – 2 nos (medium size)
  • Sugar – 5 tbsp
  • Lemon juice – 2 tbsp.
Mango juice getting filtered
Mango juice to sugar syrup
Getting cooked
Mango squash almost done
Mango Squash
Mango Squash
Mango squash with water and falooda seeds

Preparation:

  • Peel and chop the mangoes roughly to small pieces.
  • Blend them well to a fine paste with ¼ cup of water.
  • Bring a litre of water to boil in a sauce pan.
  • Add in the sugar, stir well until it dissolves and cook for 10 mins.
  • Pour in the lemon juice and cook in medium flame for 10 mins.
  • Meanwhile, filter the mango juice in a bowl.
  • Pour in the mango juice and cook in medium flame for 15 mins or until it reaches thick or squash consistency.
  • Remove from the fire, leave it aside and bring it to room temperature.
  • Transfer the squash to a sterilized bottle and refrigerate for months.

How to serve: Mix equal quantity of squash and chilled water and serve chilled or Soak 1 tsp falooda seeds or sharbhat seeds in ½ cup of water and top it with the juice (squash mixed with water) and serve chilled.

Feb13

MADRAASI WITH KIDS

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As a mother, I would say that spending or engaging kids is totally fun. But when coming to cooking it’s fun and at the same time it’s little risky, you need to have patience, stay alert each and every second, fully dedicated, have to be strict at some times.

I love and my passion for food keeps on growing day by day, already I have mentioned in my posts that my daughter do cook and the little one my son helps me in kitchen. Inspired by these kids, my daughters friends wants me to teach them cooking. But I never took it serous, but when one of my friend asked me, “why don’t you help kids engage in cooking?” I was much confused and had tons of discussion over this to my hubby. Just like that he told “you can, go ahead”.

As I always expect for something perfect in each and every thing, I want these to kids not only to cook, but also chopping, kneading, stirring, peeling, grating, folding, cleaning not only the vegetables but also the vessels and the work area, and most important is the creativity. There should be creativity in each and everything we do.

By keeping all these in my thoughts, I have started the cooking class, starting with basic things like cleaning, chopping, grating, stirring, folding, kneading along with no-flame recipes and later to flame cooking.

Madraasi With Kids

Madraasi With Kids

Class was on live from last week – Monday, Wednesday and Thursday from 5 to 6 p.m.

Monday 1st class: Class started with the peeling and chopping of the vegetables like carrot, salad carrot and cucumber, later peeling and grating of Radish for a salad. The main thing I got to find here was kids need more attention and care for grating than chopping.

Result: The kids love the salad, also I gave them little to take back home, to make their parents taste the food. Parents too told me the salad was lovely, I would say it would be a unforgettable, most expensive, tasty and colourful salad in the world for them, as it was prepared by their Kiddos.

Recipe Link for Vegetable salad: https://madraasi.com/2016/02/13/vegetable-salad-2/

 

Vegetable Salad - by KIDS

Vegetable Salad

Wednesday 2nd Class: Class started with the cleaning of fruits (apple, banana, black grapes, green grapes, and pomegranate) few tips, chopping and mixing of fruits together with ½ tsp of sugar and 2 tbsp of orange juice.

Result: Kids loved the salad and the best way to make kids consume the fruits.

Recipe Link for Fruit Salad: https://madraasi.com/2016/02/02/fruit-salad-2/

Fruit Salad - by KIDS

Fruit Salad – by KIDS

Thursday 3rd Class: Class started with separating the pomegranate seeds from the pomegranate, squeezing out lemon juice, handling juicer, filtering the juice, mixing of juice, chopping the lemon for lemon wedges to decorate the glass.

For recipe of Pomegranate Lemonade, do click on this link: https://madraasi.com/2016/02/13/pomegranate-lemonade-2/

For recipe of Lemon Mojito, do click on this link: https://madraasi.com/2015/04/28/lemon-mint-mojito/

Lemon Mojito
Pomegranate Lemonade
Pomegranate Lemonade and Lemon Mojito – by KIDS

This Pomegranate Lemonade was prepared for Valentine’s Day Special.