So it was not the best tasting sheera I have eaten but it wasn’t as bad. The very thing that was wrong with it was that I picked up a wrong vessel. But this is how you learn no? I learned that one should cook in a non-stick kadai. Anyway, since it turned out well here’s the recipe.
This is what we need
- 1 cup semolina (rava)
- 1 cup pure ghee
- 1 cup sugar
- 1 cup milk
- 1 cup water
- 1 cup raisins (kismis) and cashewnuts (kaju), almonds (badam)
- 1/2 gm saffron (kesar) strands (optional)
- 10 gms cardamom (elaichi) powder
Let’s begin –
Fry rawa in ghee on medium flame till it turns reddish.
Boil milk and water and then add to the rawa.
Keep stirring continuously. When the mixture turns semi solid add sugar. You may add sugar in milk as well. It will dissolve in hot milk.
Place a lid and let it cook for two to three minutes on low flame.
Remove and add elaichi powder. Dissolve saffron in milk and add to the rawa. (optional)
Sprinkle elaichi powder and garnish with raisins and almonds or cashewnuts.
After you are done with your dinner or when you get up in the morning you realise that there are some 7-8 rotis leftover then you can do what I did. This dish has many names. Officially it is called Vaghareli Roti. Other names are shila polichi phodni or phodni chi poli etc. Basically, this is made out of leftover chapatis.
Here’s what we need-
- Chapati/Roti – 7-8
- Oil – 2 tbsp
- Mustard Seeds – 1/2 tsp
- Cumin Seeds – 1/2 tsp
- Asafoetida – pinch
- Turmeric Powder – 1/4 tsp
- Green Chillies – to taste, finely chopped
- Curry Leaves – 1 sprig (optional)
- Onions – 1/4 med, diced
- Potatoes – 1 med, diced
- Coriander Powder – 1 tsp
- Cumin Powder – 1/2 tsp (optional)
- Red Chili Powder – to taste
- Coirander leaves – to ganish
- Salt – to taste
- Lemon Juice – to taste
Roughly chop chapati/roti in a food processor or by hand.
Heat Oil in a medium pan on medium heat.
Add Mustard Seeds and let them pop.
Add Cumin Seeds and allow them to turn golden.
Add Asafoetida, Turmeric Powder, Green Chilies, Curry Leaves and Onions. Mix well and cook until onions are light golden.
Add Potatoes, Salt, Coriander Powder, Cumin Powder and Red Chili Powder. Mix well, cover and cook until potatoes are tender.
Add in crumbled Chapati/Roti and Lemon/Lime Juice and mix well.
Cook for few minutes uncovered until chapati is slightly crispy.
Garnish with Coriander Leaves and serve hot.
Quick Breakfast Recipe
Prep time – under 5 mins
Cook time – under 10 mins
Yields – 4 small dosas
- Bengal gram flour/ kadalai mavu/besan -1 cup
- Onion -1 finely chopped
- Green chilli -1-2 finely chopped
- Coriander leaves finely chopped – 2 tbsp
- Turmeric powder – a pinch
- Cumin seeds/ jeera -1/2 tsp
- Salt as needed
- Cooking soda/ baking powder – 1/2 tsp
- Oil for preparing dosas
In a bowl, mix together, besan, onion, green chillies, coriander leaves, turmeric powder, jeera seeds, salt, cooking soda and needed water to make a batter. I added a little more than 1/2 cup of water. The batter should not be too thin nor too thick, so adjust water accordingly. Taste the batter to check for salt.
Heat a non stick tawa, when the tawa is well heated (check it by sprinkling water on the tawa), reduce the flame to medium and pour a ladle of batter and spread it in a circular motion. Drizzle a tsp of oil around the dosa.
When it is cooked, flip it over to the other side. Once the other side is cooked, remove from tawa and serve hot with any chutney of your choice. You can have it with bread like bread and omelet.
Finally, I cooked chicken!! It is a simple recipe and you have got to try it to believe how good it turns out to be.
Here’s what you need –
- 2 large onions
- 5-6 cloves of garlic
- 1 inch of ginger
- 1 tsp chili powder
- 2/3 tsp of oil
- 1 tomato
- half a tsp turmeric powder for masala
- half a tsp turmeric powder for marination
- 1 glass of water
- 7/8 pieces of chicken
- 1 tsp garam masala
- salt to taste
- pinch of sugar
First thing first:
Clean the chicken or get it cleaned when buying. Wash it thoroughly and rinse with a lot of water. Drain the water completely. Add half a tsp of turmeric and marinate it. Keep aside.
Let’s get cooking!
The base for masala is simple. You can either chop the onions, ginger and garlic finely or grind the three of them in a mixer. I grind them to save time. If you wish to grind it prepare it before you keep the vessel on the gas.
Take a non stick kadai. Add 2 tsp oil. Keep on low flame. Once the oil is hot add a pinch of sugar. You will see it caramalises in some time. It will give the curry a rich red colour. Once it caramalises, add onion-ginger-garlic paste in it. Mix it rigorously.Keep stirring and keep a watch because the mixture can stick to the pan. Add chopped tomatoes. Let it cook for 5 minutes and keep stirring.
Add turmeric and chili powder to it. Mix it well and keep stirring. If you think the mixture is too dry add a little water to it. Cook for another 5 minutes. Add chicken pieces to the masala and mix them well. Stir lightly for some time. Once you feel the masala has coated the chicken pieces add water, enough to cover chicken. Stir well and put it on high flame. Turn the flame to low after it starts boiling and put a lid over it.
Let it cook for 5 minutes. Take off the lid and add salt and garam masala powder. Put the lid back and cook for 10 minutes. Check once if the chicken is cooked well. If done, put the flame off. Serve with hot chapatis or bread.