Sweet Rice or Zarda or Muttanjan

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Hello! Hope you are all well!

Today I am sharing with you a long due recipe of Muttanjan or in other words multi coloured sweet rice. These are made the same as zarda or yellow rice. The only difference is in the way of introducing colour in the rice. It is a very easy recipe and after a couple of attempts you can make it even without looking at the recipe book!

There are so many ways this sweet rice is made and people use different type of rice to make it. But for me the best rice to use in this is basmati rice.

Today is also the Independence Day of Pakistan so what better way to celebrate this occasion than to make some dessert! Happy Independence Day to all!

Let’s begin!

Ingredients:

Basmati rice 1.5 cup rice (soak for 30 mins)

Sugar 1 cup (add a little more if you like sweeter)

Cooking oil ¾ cup

Yogurt 1 tbs

Cardamom pods 3-4

Blanched almonds and pistachios flakes (or any other dry fruits you like)

Method:

In a wide saucepan put sugar, cardamoms and 1 -1.5 cup water and cook until water is reduced to get thick syrup.

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Meanwhile boil the soaked rice till almost cooked. If you want yellow rice or zarda then put yellow food colour in the water while the rice is boiling.

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Keep your colours ready by adding half a pinch of different food colours in ½ tsp of water separately.

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When sugar syrup is cooked add the ghee or cooking oil to it and cook some more. You can add any dry fruits of your choice at this stage or with rice later.

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Add the boiled rice to sugar and ghee and mix thoroughly. Cook on high to evaporate any extra moisture. Then add 1 tbs of whisked yogurt and mix. Yogurt helps in keeping the rice soft.

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Then lower the heat and add multiple colours at different spots on the rice. Cover with lid tightly and cook the rice in steam for about 20-30 mins.

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Mix up the rice to disperse the colours when done. Enjoy!

P.S. You can decorate your muttanjan with small multi coloured ras gullas as well!

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First Year Blog Anniversary Giveaway

 

Isn’t it exciting news!
I am planning to do something nice for you guys for the love and support you have given me in past 1 year!
My Instagram anniversary was a couple of days ago but I couldn’t plan ahead to celebrate that for some reasons. But my blog anniversary is on 8th of August so will do a double celebration!
Its my first experience so it will be limited to Pakistan only but I promise to include other countries in next giveaway!
I would be glad to get any ideas, suggestions, advice and support that you lovely people could give!
Contact me on superduperyummcooking@gmail.com
_____

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Vanilla & Chocolate Custard Trifle

 

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Eid Mubarak in advance to all of you lovely people!

Eid-ul-fitr is the festival that marks the end of the holy month of Ramadan. As we have been fasting the whole month and usually break our fasts with lots of savory snacks so it is natural that on Eid day we make lots of sweet dishes and desserts to compensate the lack of sugar intake in Ramadan!

I guess it is our love for sweets that Eid-ul-fitr is more affectionately also known as ‘meethi Eid’ or sweet Eid!

So keeping this sweet tradition alive I am sharing a dessert recipe with you today! I feel really excited as I am taking part in this virtual potluck #EidEats2016 being hosted by lovely Sarah of Flour & Spice Blog, Henna of My Ninja Naan and Asiya of Chocolate & Chillies.

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When it comes to sweets let me make a confession that I do not have a sweet tooth at all! For all of you sugar addicts out there this may sound strange but I literally run at the sight of sweet treats! My sugar level increases by just looking at sweet things! Having said that there are a few desserts that I really adore provided they are mildly sweetened. And custard is one of them! But a plain custard is kind of boring so I like to mix other things with it to make a simple dessert look a bit fancier!

Today I am sharing a simple recipe that looks so pretty, is yummy and is really easy to make as well! With all those food preps for Eid, one easy and simple dessert saves a lot of time! And  you can do so much more with it according to your taste. Just let your imagination run wild!

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This post is going to be a little different than my usual posts where I do a step by step guide. The recipe is so simple that I decided to skip this part. I hope you all would agree!

So let’s begin!

Ingredients used:

  1. Vanilla & chocolate custards: I made thick custards using ½ litre milk each for both flavours
  2. Candi biscuits 1 packet (You would need more if serving in a big dish)
  3. Coarsely crushed walnuts
  4. Whipped cream
  5. Cadbury Dairy Milk chocolate shavings for garish (use any chocolate you fancy)

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Method:

You can serve in a big dish or in dessert glasses whichever is convenient for you. Pour room temperature custards in separate piping bags for easy pouring if you are serving individually in dessert glasses. Crush the biscuits if serving in glasses as it is easy to layer. You can use whole biscuits for layering if serving in a big dish.

First make a layer of biscuits in a flat dish or in case of glasses put some crushed biscuits. Then some walnuts. Then spread vanilla custard. Then again the biscuits and walnuts. Now spread chocolate custard. Finally spread whipped cream on the top. Garnish with chocolate flakes and more walnuts.

Serve chilled!

Tip:

You can use different flavored custards. Use fresh fruits instead of biscuits. Include sponge cake or jelly for some color. Be creative and enjoy!

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Rasmalai & Gulab Jamun

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Hi everyone! As Eid is just a few days away I wanted to share a very special recipe with you all! This is one of my most favourite dessert and I simply love a homemade rasmalai!

My mother used to make rasmalai on special occasions and hence I always associate it with happy moments and consider rasmalai a perfect dessert for festive occasions such as Eid-ul-fitr!

This recipe is also doubly special as I use the same recipe for both gulab jamun and rasmalai. It may sound strange but this recipe works fine for both!

I guess I will take this opportunity and share both desserts in the same post for your convenience.

Without wasting any time let’s get to the recipe!

Dry milk balls

The recipe for balls for both gulab jamun and rasmalai is the same.

Ingredients:

Dry milk powder (I used Nido) 1 cup
All purpose flour (maida) or self raising flour 2 tbs
Baking powder 2 tsp [If using Self raising flour 2 tbs then use 1/2 tsp baking powder]
Cardamom powder 1/2 tsp

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1. Mix these dry ingredients together.

2. Add 1 tbs cooking oil and rub in.

3. Then add 1 egg and bind the ingredients. If its dry then you can add a little milk (1 tsp at a time) or if its sticky add milk powder (1 tsp at a time). Dough should be smooth and soft.

4. Now make small balls 3/4  to 1 inch in diameter. Just press the balls a little with index finger to make a light indentation. Your balls are ready to be fried for gulab jamuns or go directly into boiling milk for rasmalai!

Rasmalai

When your balls are half way through put 1 litre milk with 1/2 cup sugar (adjust sweetness according to your liking) in a saucepan and bring it to boil. Add 1/2 tsp cardamom powder or 3-4 cardamom pods in milk for a nice flavour and aroma.

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When milk comes to a boil put in the balls. Cover the lid and lower the flame. Let the rasmslai simmer for 10-12 minutes or until the balls are doubled in size and turn all white. If they are still yellow on top it means they need more time. When ready let the rasmalai cool down in the saucepan. Then trasfer in the serving dish and garnish with lots of pistachios or almonds whatever you fancy! Serve chilled!

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Gulab Jamun

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While you are making dough put 2/3 cup sugar in 2 cups water in a wide pan (so that gulab jamuns don’t overlap when put in syrup) and bring to boil. Also put 2-3 split cardamoms. Then lower the heat (minimum) and let it simmer. Heat up oil in a wok for deep frying. It should be medium hot and put all dough balls in. Gently fry them until golden brown from all sides. When fried, directly transfer these in the sugar syrup. Put the flame on high and bring them to boil. Then lower the flame and move around the saucepan gently so that they get covered in syrup from all sides. DO NOT USE A SPOON. Now put on the lid and let them simmer for 4-5 minutes. Keep moving the saucepan after a minute. Now turn off the heat and leave the gulab jamuns in the saucepan until completely cooled down. Then transfer in a dish, garnish with pistachio flakes and serve!

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Keema Kachori

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Hi everyone! Hope you are all fine. I have been away from my blog for too long but I am back now! Hopefully you will see more of me in coming days!

Today I have brought to you a yummy recipe of keema kachori. I know most of you already make this yummy snack at home. But as its holy month of Ramadan so I decided to share my recipe as well!

Usually, shop-bought kachoris are very oily and heavy on the stomach. Hopefully you will find this recipe very light and tasty!

Earlier I used to make kachoris with normal plain flour dough but they lacked layers and flakiness. Then a couple of times I also made kachoris with readymade puff pastry sheets which were very light and crispy. But sometimes you just can’t access puff pastry easily where I live so I came across this recipe which is very easy and gives the desired result without too much work. I am very pleased with the outcome so I am sharing it with all you kachori lovers!

This recipe makes 4 medium sized kachoris

Dough:

Plain flour (maida) 1 cup

Salt ½ tsp

Water as needed

Method:

Make a medium soft dough with the above ingredients and leave for 30 minutes covered.

Keema filling:

¼ kg keema (beef/mutton/chicken)

Onion 1 medium chopped

Ginger garlic paste 1 tbs

Salt 1 tsp

Red chilli powder 1 tsp

Garam masala powder 1 ½ tsp

Oil 1 tsp

Fresh coriander chopped 3-4 tbs

Method:

While your dough is resting make the filling. You can use any filling of your choice e.g. potato, daal, different veggies etc just make sure to use minimal oil.

Saute onions in 1 tsp oil until light golden. Don’t put more oil as oil filling ruins the crispiness of kachori. Then add ginger garlic paste and sauté. Add keema and cook until it changes its colour to white. Add the seasonings and cook some more until keema’s moisture evaporates. Now add ½ cup water and put the lid on. Turn the heat to lowest and cook till keema is soft and all water evaporates. Let it cool down. Then add chopped fresh coriander. Your filling is ready!

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Ghee & flour paste:

You need this paste to apply inside kachori dough balls. It gives lovely layers and flakiness to the kachoris. Just mix 3 tbs plain flour (maida) in 3 tbs melted ghee. Please use ghee or melted butter as oil will not serve the intended purpose.

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Rolling out the kachori:

After 30 mins of making the dough give a knead to get a smooth dough. Divide into for equal balls.

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Roll out each ball one by one to make squares as in the pictures. Use the ghee & flour paste to give the layers. Keep the squares covered to avoid forming a crust on them.

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When all squares are done, roll out to square shape. Place the filling in the middle and make kachoris as shown in the pictures. After stuffing the kachoris place them on palm of your hands and gently give them a round shape. Place the kachoris seam side down and keep them covered.

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Frying:

Heat up the oil in a karahi (wok). When oil is hot, put the kachoris in. Press the kachoris gently to a flatter shape just before putting in oil. I forgot to do the step so they assumed a round shape instead of a patty and it was a little difficult to turn them over! After putting the kachoris in oil bring the heat to medium low. Do not fry on high heat as it will prevent kachoris from cooking thoroughly.

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Take out kachoris on a kitchen paper to remove excess oil. Serve hot with sweet tamarind sauce or and dip of your liking!

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