Saiyun ji kheerni - Vermicelli Kheerni - Sindhi Dessert

Kheerni is a Sindhi Kheer made using Vermicelli/Seveiyan or Rice. I chose to make a Dessert for the Last day of Week 3 and was going through some blogs for a Sindhi Dessert. Guess what, i found a Copy-Cat Blog and informed Shobha Keshwani and some other bloggers whose recipes and pictures were copied, An adventurous Sunday i would say.

After all these, i thought of two sweets, kind of stuck between them. Again i checked(read troubled) Vaishaliji for some Clarification and then i thought it would be safer to make Kheerni, instead of making something else that is not Sindhi!!! :)

Ingredients
1 tbsp Thin Vermicelli,Crushed a little
2 Cups Milk
2 tbsp Sugar
2 pods of Green Cardamom, Crushed

1 tbsp Silvered Almonds

1 tbsp Silvered Pistachios
Generous pinch of Saffron

Method

• Heat a Pan, add a spoon of Ghee, add the silvered nuts and roast them until brown. Drain on a Kitchen Towel, Keep Aside.
• In the Same pan, add the Crushed Vermicelli and roast in a Slow Flame until golden brown. Take care not to burn it.

• Once the Vermicelli Turns brown, take the pan out of the flame, add the milk and return it back to the stove. This is because, the pan will be very hot and adding milk to it might cause the milk to sizzle and spill out, Why unnecessary accident while making something sweet!!!! So, take care while adding milk to the hot pan.
• Let the Milk Boil in a Medium Flame, Once it boils, reduce the flame. Allow the vermicelli to cook, it might take about 5-10 minutes depending upon the thickness of the vermicelli used.

• Once the vermicelli is cooked, add Sugar, crushed cardamom, saffron to the milk. Let it Cook again for 10-12 minutes for the flavors to infuse well. Keep Stirring frequently or else the milk might burn @ the bottom and will spoil the kheerni.
• When the Milk reduces to almost 1 Cup, add the roasted nuts, Stir well and take it off the stove.
• Serve it Warm or Refrigerate and serve it Chill, either ways it tastes yum!!!

Sending this to Kids Delight - Sweet Treats, happening @ Nivedhanams, Event by Srivalli
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#28

Koki - Karee Mirch Waree/Black Pepper Flavored Koki with Apple-Carrot Raita and Tri-Daali - A Sindhi Breakfast Spread

The Next on the wagon is Pepper Koki. Koki is a Sindhi Style Flatbread, served as Breakfast or as a Snack. I Chose this recipe from Vaishaliji's Blog!!! Such a sweet person she is, i messaged her twice or thrice asking doubts on the 2/3 recipes, she was very kind and answered my doubts patiently. Thanks a lot vaishaliji!!!! 

I saw two varieties in Vaishali's post. One is Pepper Koki aka Kari Mirch Waree Koki and another one is Masala Koki. I tried the pepper koki yesterday. Turned out great. They are Thick and Crisp, like a biscuit. So, we had some for our evening coffee yesterday with our guestand today morning packed some for my hubby's breakfast with Apple-Carrot Raita and Tri-daali Dal. These Koki's/Flat-bread stay good for 2-3 days, so apt for travel. The taste of pepper here and there in a bite, gives a nice kick to this Flat-bread!!!

Ingredients

1 Cup Whole Wheat Flour

1/2 tsp Black Pepper

1 tsp Ghee

Salt to taste

1/4 - 1/2 Cup of Water to make the dough

Method

• Take the Flour in a wide bowl, add Pepper, Salt and Ghee to it.
• Mix the ghee into the flour and it will start to resemble a coarse mixture, Now add water little by little to make a tight dough. Do not add all the water at the same time

• Divide the dough into two balls, Roll each ball into a thick Disc, using a knife make diagonal cuts on the disc. Since these bread's are rolled thick, the criss-cross markings on them , make sure they are cooked from the inside too!!!
• Heat a tava, cook the disc on the both the sides until brown spots appear on them. Smear ghee on both the sides and cook. Keep the flame in medium and cook both sides until crisp.

• We had it with our evening tea. The Koki stays good for 2 days.

Apple-Carrot Raita

Ingredients

1/2 an Apple

a handful of baby carrots or 1/2 a medium normal Carrot

1/2 Cup Whisked yogurt

1/2 tsp Ginger shredded

1/2 a green chili

a pinch of red chili and cumin powder

Salt to taste

Method

• Chop the apple into small pieces, Chop the baby carrots into 2/3 pieces each carrot.
• Whisk the yogurt, add ginger, green chii and the chopped apples and carrots. Add Salt and Mix well.
• Serve with Koki or any other Indian Flat bread.

Tri-Daali Dal

Ingredients

1 Cup Split green Moong Dal/Dhuli Moong

1/4 Cup Split Black Dal/Dhuli Urad with Chilka

1/4 Cup Gram Dal/Chana Dal

1 Large Tomato

1 tsp ginger

1-2 green chilies

1/4 tsp Turmeric powder

Salt to taste

Tempering

1-2 tsp oil

1/2 tsp Cumin Seeds/Jeera

4-5 Garlic Cloves, Chopped

Handful of Fresh Coriander for Garnishing

Method

• Wash and Soak the dal for 30 minutes. Take the dal in a pressure cooker, add the tomatoes, ginger, chili, turmeric powder and salt. Add about 3 cups of water and pressure cook for 4-5 whistles.
• When the pressure releases, Open the cooker and mash the dal roughly with the back of a laddle.
• Heat the oil given under "Tempering", add the cumin, chopped garlic cloves, wait until garlic roasts and turn brown, add this sizzling tempering to the dal, add Coriander leave, mix Well and Serve Hot with Roti/Rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#28

Saayi Dal/Split Green Moong Dal with Garlic Tadka

The Third Week of Blogging Marathon, I chose Sindhi Cuisine, Wanted to Move out of my comfort zone and try out other cuisines too. So in the order, first comes Sindhi Saayi Dal. A Mild, Comforting Dal, Love the Garlic Tadka in it. Kuttu is a big fan of Dal-Rice, he loved this Saayi dal more than us.

Ingredients

1.5 Cups of Dhuli Moong/Split green gram dal

1 Large Tomato, Chopped

2 nos green chilies, chopped into two

1 tsp shredded ginger

1/4 tsp turmeric

Salt to taste

Fresh Coriander for garnishing

Tempering

1-2 tsp Oil

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds

4-5 cloves of garlic, chopped

2 sprigs of curry leaves

Method

• Wash and soak the dal for 15 minutes in water.
• To this Dal add chopped tomatoes, green chilies, ginger, turmeric and salt. Add 3 cups of water to this and pressure cook for 4-5 whistles.
• When the pressure releases, mash the dal roughly with the back of a laddle.
• Heat the oil given under "Tempering", Splutter mustard seeds, cumin seeds, add curry leaves and chopped garlic.

• Let the garlic roast and turn brown, add this sizzling Tadka to the Dal and Serve Hot with Rice.
• We Enjoyed this Dal with Hot Rice, Accompanied by Pickle and a Glass of Spiced Buttermilk, Lunch Settled

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#28

Coriander Pesto Vegetable Pizza with Multi-grain Pizza Base for Home Baker's Challenge

Home Baker's Group, a group of Home Baker's having fun and learning to bake. Every month a host will give her choice of bake and bakers from this group will bake the posted recipe within a month, between 10th -12th of each month we will post our tried recipes in our respective blogs. 

For the Month of April, Divya Prakash of Divya's Culinary journey, suggested baking Pizza. We were given 4 different recipes. I chose to bake the Pesto Pizza with veggie topping.

The Joy of Baking something from scratch, it is unexplainable!!! When it turns out so good and everybody @ home enjoys it with oohh and ahh!!! Then all the sweat and toil in the Kitchen, Vanishes into thin air!!!! Loved this Challenge totally. Loved Experimenting with the base and the sauce. Thanks for a lovely challenge.

I Chose to make the base with Multi-grain Atta and since i didn't have time to get basil, i made coriander pesto inspired from Sanjeeta's Lite Bite.

Ingredients

For the Base

2 Cups Multi-grain Atta/Flour

1 Cup Wholemeal Flour

1 packet Instant yeast (2.5 tsp)

1 tbsp Sugar

1 tsp Salt

1.5 Cups Warm Water

3 tbsp Olive Oil + Some more for coating the bowl

For Stuffing

1 Capsicum, thinly sliced

1 Onion, Chopped

1 Medium tomato, deseeded, Chopped

1/2 tsp Oregano

1/2 tsp Rosemary

1/2 tsp Red Chili Powder

1 Cup Shredded Mozzarella cheese

For Coriander Pesto : Recipe Inspired from Sanjeeta's Lite Bite

1 Bunch of Fresh Coriander leaves/Cilantro

handful of Walnuts

2 green chilies

4-5 Garlic Cloves

1/4 Cup Olive Oil

Method

Preparing the Dough

• Take the Flours, yeast, sugar and salt in a Large Bowl. Whisk well to mix. Add Warm Water to this mixture and start kneading the dough. Add Olive Oil as and when required and make a Smooth dough.
• The temperature of water is more important while working with yeast. Hot water might kill the yeast and Cold water too does the same. How i determine whether it is in correct temperature? I pour a tsp of water on my wrist, it must be warm enough, but shouldn't scald the skin. The Temperature on the thermometer must read (95-110F).

• After making the smooth dough, oil it well and the bowl, cover with a kitchen towel and keep it in a warm place to proof. I kept it in my Oven, with the light on. Let it sit this way for an hour. Since i was using Multi-grain Atta, i kept it for 1.5 hours. 
• After the said time, it will be doubled in size. Punch down the dough, to release the air inside, and fold it inside from all the sides and keep the folded side down and let it rest in a warm place for another 30 minutes.

Making Coriander Pesto

• Wash and Chop the Coriander leaves, Keep the stalks, just remove the roots, if any.
• Take all the ingredients into the mixer, except the olive oil.
• Grind the ingredients to a paste and at the end add olive oil and run it again for a second for it all to combine well.
• Transfer it to another bowl. 

Preparing the Stuffing

• Wash Capsicum and Tomato. Chop them thin.
• Chop the Onion thin, 
• Take everything in a bowl, add the oregano, Rosemary and red chili powder and Toss it well.
• I did this for the flavors to infuse well with the veggies also. Keep it aside until use.
• You can skip this step and add the veggies straight to the Pizza separately as topping and the herbs also can be added separately.

Making the Pizza

• After the second rise, Take the dough out on a kneading platform/Kitchen Counter top.
• Preheat the Oven to 220C.
• Knead for 5 minutes and Weigh the dough. My dough weighed 900 gms. So i divided the dough into 3 parts each weighing 300 gms.

• Take one portion of the dough out and keep other two portions covered.
• I don't have a pizza stone, so used my Pyrex pan (20 cm) for baking the pizza. Grease the pan with a tsp of olive oil and sprinkle little cornmeal/Sooji.
• Take the dough and spread it on the Pan using your hands. Or else you can also roll it out using a Chapati  Roller. 
• The base will be thick, if you want a thinner base, then stretch it more.  Wanted to try the Good Thick-Crust pizza first. Poke the Pizza-base with Fork allover to avoid puffing-up while baking.
• Bake the pizza base for 12 minutes. Since i was using Multi-grain base, so i blind-baked the base first.
• After the blind bake, take it out. Spread 2 tbsp of Pesto generously over the top. Sprinkle little red chili powder.
• Next Spread 3- 4 tbsp of Veggies marinating in the spices. Top it with generous amount of Shredded Mozzarella Cheese on top of the veggies. 
• Preheat the oven to 200C and bake it for 15-18 minutes until the cheese melts.Let it sit in the hot oven for  a minute, then take it out. 
• Let it cool for 2-3 minutes. Slice it up and Serve with Tomato Sauce.

Verdict/Notes

• Since it was a Multi-grain base, we didn't feel like having junk food.
• If you want you make it using All Purpose Flour too, then that case, you will need only one Cup of water.
• The Pizza Dough can be refrigerated for 3 days maximum. If you are planning to make the pizza within that time, then Roll out the base and Freeze them in Freezer Bags. 

Spiced Buttermilk/Neer Mor - Perfect Coolant for Summer

The main concern during Summer is keeping ourselves hydrated. With the type of Climate here, we have Sand Storm and Dry Day many times in Summer. As Adults, we know how to manage,  But Kids, even the small Water bottle you put  to school everyday, comes back half-full. 

Recently Kuttu got affected with Urinary Infection. The Cause being not drinking enough water/fluids. The Doctor is a Good friend of us and knows kuttu very well. So, he spoke to kuttu and advised him to drink water regularly and drink lots of  fluids/juices/thin buttermilk whenever possible. After listening to him, kuttu now drinks water properly, Never say No to fruits/Fruit juices.

I tried this Spiced Buttermilk/Neer Mor for him, he loved it. If your kid prefers you can even add HALF A GREEN CHILI to this quantity and Serve it chill.

Ingredients : Makes One Glass

1/2 Cup Thick Buttermilk/Whisked Curd, CHILLED

1/2 Cup Water

handful of Fresh Coriander leaves, finely Chopped

1/4tsp ginger julienne 

1/4 tsp hing

Salt to taste

Method

• Take all the ingredients into a blender and blend until frothy. Serve immediately. 
• If your kiddo doesn't prefer floaty things in his/her drink, then first grind coriander and ginger in a Mixer, then take it to the blender along with other ingredients.
• Incase serving for adults, you can add half a green chili to the above quantity of ingredients and blend.

Sending this to Kids Delight - 5 ingredient Fix, hosted by Pavani, Event by Srivalli

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#28

Vanilla Pannacotta with Raspberry Coulis

We are Pannacotta fanatic. So, here is another pannacotta rcipe with aromatic Vanilla. Got some good quality vanilla extract, so decided to try Vanilla Pannacotta with Rosy Raspberry Sauce,ohho, it was a Match Made in Heaven!!!
Only Complaint from Kuttu was the Color of the Raspberries, why is it pink amma? Pink is for Girls, give me without that Pink on top!!! grrrrr, boys-na, i don't even remember when did he started this color coding?? Even for his brother, nothing should be in pink, not even his rattle!!!! 

Neverthless, he enjoyed the pannacotta less sauce!!! But the sauce definitely takes it to another level. This goes to Kid's Delight - 5 ingredients Fix, hosted by Pavani, Event by Srivalli.

Ingredients

2 Cups Whipping Cream (35% Fat)

1/4 Cup Sugar

1/4 Cup Agar-Agar/China Grass

1/2 Cup Water

2 tsp Vanilla Extract

For Raspberry Coulis

1/2 Cup Raspberries (i used Frozen)

1 tsp Sugar

Method

To Make Raspberry Coulis

• Take the Raspberries and Sugar together in a Saucepan, Cook it in a simmer flame. The berries will turn saucy with the sugar and water. Turn it off. Let it cool. Keep it refrigerated until use.
• Since i used Frozen Raspberries, i didnt add water to it, if using fresh raspberries, add a tbsp of water.

To Make Vanilla Pannacotta

• Soak Agar-Agar in 1/2 Cup Hot Water for 10 minutes.  I get Agar-Agar/China grass stalks. Whenever i make Pannacotta, i break them into small pieces and Soak them in Hot Water to ease the process of melting while cooking them.
• Take the Agar-Agar Soaked Water to stove, Cook it in a Very low flame, Do not allow the liquid to boil. Keep it low and Stir to combine and melt. It will start melting after 10 minutes on the low flame. 
• When the Agar-Agar starts melting, Heat the Whipping Cream in another sauce pan in a simmer flame, Do not allow it boil. Add Vanilla Extract to it and Stir to combine.

• Now Strain the Agar-Agar liquid into the Whipping Cream and Mix well. Let it sit on the stove for 2 more minutes. Then Take it off the stove, Let it cool for 10 minutes on the Kitchen Counter.
• Pour the Vanilla Cream liquid into smaller bowls and Refrigerate for 4-5 hours for it to set. 
• While Serving, add a tsp or 2 of Raspberry Coulis to the Pannacotta and Serve.

Dark Chocolate Peanut Fudge Using Jaggery

We all have been in this situation!!! Wondering what to cook with as much as less ingredients possible, that too when your little one is pestering for a sudden snack!!! This Week, for the next 3 days i will be posting on the theme 5 Ingredients Fix, theme for this month's Kid's Delight, hosted by Pavani. Recipes that requires only 5 or less than 5 ingredients. You will be surprised to see so many delights that can be prepped with No Fuss ingredients. Today's recipe is a delight, it has less ingredients and takes less time to cook also. When you have a sudden guest or a your kiddo's Sudden Chocolate Pang or a Sugar Rush, Make this healthy Fudge and Enjoy. These Bars make a wonderful gift too!!! No Gift is better than a Box full of Chocolate treats!!!!

Recipe Source : FoodFood Channel
Ingredients

1 Cup Grated Jaggery (see notes)
1 Cup Grated Dark Chocolate
1 Cup Skinless Peanuts
1 tsp Cinnamon (optional)
2 tbsp Butter + some for greasing the tray

Method

• Grease a Square tray with butter and keep it ready. 
• Take the Skinless Peanuts, in a Microwave Safe Pan, add half tsp of butter and Cook it @ Microwave high for 2 minutes. This is to Roast the peanuts. Take it out and let it cool.
• Once Cooled, grind it coarsely. Take care not to powder it, we want it to be coarse. you can even pound it using a Pestle only.
• Heat a Shallow pan with 2 Cups of Water. When the water starts boiling, reduce the flame (Double-Boiler Method)

• Take the Grated jaggery and butter in a heat-proof bowl and place it over the Simmering Water and let the jaggery melt.
• Keep Stirring while it melts, it will take about 8-10 minutes, depending on how fine the jaggery is grated.

• Once the Jaggery melts, add the coarsely pounded peanuts and give it a good mix. When the Peanuts are completely coated with jaggery, add the grated dark chocolate and cinnamon to it and mix well to coat.
• Take it off the stove, transfer the mixture into the greased pan, smoothen the top using a Spatula or a parchment paper.

• Let it cool in the room temperature for 10 minutes. Using a knife make light markings on top for cutting, Refrigerate for atleast 2 hours for it to set. 
• While serving take it, use a sharp knife break it along the marked lines and Gobble!!! 
• Once taken out, the chocolate will start melting, so make sure to store in the fridge.

Sending this to 5 Ingredients Fix - Happening @ Cook's Hideout, Event by Srivalli.

Notes

• If the jaggery variety you are using is bit dark and more sweet than the regular ones, then reduce the quantity to 3/4 Cup.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#28