Kitchen and Home Making

Join with us in the EFM - Parathas and Gravies/ Curries Series and for further details, click HERE ! Its Very happy for me to announce you all that my blog is today celebrating its 2nd anniversary! It all happened because of your great support and encouragement. I like to thank my dear husband, mom, bloggers, readers and all who made this to happen! Thank you so much friends!!! So, i like to share this "Thank You Award" with you all my blogger friends at this moment! Ingredients: Milk - 2 liters Sugar - 1/2 to 3/4 cup (adjust according to your taste) Ghee - 1 tbsp Cooking Instructions: Heat milk in a heavy bottom pan in high flame. When it starts to boil, reduce the flame to sim and let it to boil well until the milk reduces to 1/4 of its consistency. At this time, the milk will slightly changes in its color and now add sugar and keep on stirring continuously now and then to avoid sticking to the pan. Once it forms like a ball and starts to leave the sides ...

Ingredients: Milk – 600ml Water – 750ml Sugar – 150gms or to taste Lime – 1 (extract juice from it) Cooking Instructions: Heat the milk in a heavy bottomed pan on a high flame. Once the milk starts to boil, add the lemon juice slowly and stir the milk gently. The milk will start to curdle slowly and keep stirring it in a slow flame for 3 minutes, until the milk fat is separated completely from the whey. Now strain the paneer in a thin muslin cloth. Pour some cold water over the paneer to take out the flavor of the lemon juice. Now strain the water out, squeezing the cloth. The water in the paneer needs to be squeezed just enough so that the paneer is not too dry. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball. If the paneer is too dry, add a few drops of water, using the water squeezed from the paneer. Once the paneer...

Ingredients: Vermicelli – 50 gms (crush it to small pieces) Milk – 400 ml Sugar – 10 tbsp or to taste Cardamom – 4 (grind it to fine powder) Ghee – 3 tbsp Cashew Nuts – 12 Silvers of pistachios Service For: 2 People Cooking Time: 15 minutes Cooking Instructions: Heat ghee in a pan and fry the vermicelli till it turns golden brown and keep it aside. Heat a tbsp of ghee and fry the cashews and keep it aside. Bring the milk to boil in a pan. Do not add water in the milk. When the milk starts to boil well, add fried vermicelli to it and keep stirring it for a while or for about 10 minutes in a simmer flame. Now add cardamom powder and required amount of sugar and mix it well and stir for some more 5 minutes or until it gets thick / payasam consistency. If it becomes very thick in consistency, add some more boiled milk to it. Switch off the stove and transfer it to the serving bowl and garnish it with fried cashews and silvers of pistachios. One more closer look of the Kheer

Whenever I go to restaurants, I love to order basundi/basandhi/ basandi, whatever it may be. Its my favorite dessert ever. My dad use to get sweet, every Sunday evening, in my childhood days. I ever order a cup of basundhi for me. Really I can’t forget those days. During my college days also, I go with my friends to hotels for taking basundhi beofre attending the computer classes. When i take the last sip of basundhi, really I feel too sad. I like to have some more but it is little bit costly in hotels. So no way, I have to walk out from there. A week before, my hubby has brought basundhi for me. Really, it tempted me to do at home. After a long while, I prepared it in my home. That’s awesome. The taste was really perfect. And now am very happy to do it at home, since I can have any amount without any limit. And fortunately, when i saw the visitors hit of my blog, it has crossed 20000 and wow! this post has become something special for me with my favorite Basandhi. Let’s come strai...

Ingredients: Raw Rice Flour(Pulungal Arisi) – 1 cup or Rice Flour (Pacharisi Maavu which is available in stores) – 1 cup Milk – 600 ml Sugar – to taste (10 to 12 tbsp) Cooking Instructions: Wash and clean the raw rice and dry it well. Grind it to a fine powder using your food processor or mixie. You can store this flour in an air tight container and can use whenever you require, if you prepare in large quantity. We can prepare this dish using the rice flour available in stores also but it will be little hard when cooked. Or else otherwise the taste will be same. Take a cup of flour and mix enough water gradually to make it dough. The dough should be very thick in consistency like the chapatti dough. No need for fermentation. Wrap the dough in a clean towel for about 15 minutes so that the excess water in dough will be absorbed by the towel. Sevi dough is shown in the picture. Now make number of small balls from the dough and press it a little by keeping the ball in your...