Sheer Khurma (My 401st Post)

No, please don't ask me why it's 401 instead of 400. No reason. Anyways, this sheer kurma is popular in Arabic countries (which are in turn popular for dates), Hyderabad, some parts in TN and Pakistan. Sheer means milk and khurma means dates. Sheer Khurma is prepared on Id. So yeah, sweet lovers can relish this for a sweet breakfast. And lastly, thanks to those who visit my blog.

Ingredients:
Sevvai/Vermicelli - 100 gm
Milk - 1/2 litre
Ghee
Chironjee nuts - 2 tbsp.
Dates - 10 (pitted)
Almonds - 1 tbsp.
Cashew nuts - 1 tbsp.
Pistachios - 1 tbsp.
Raisins - 1 tsp.
Saffron strands - a pinch + 2 tbsp. warm milk
Sugar - 150 gm or as per taste
Green cardamom powder - a pinch

Method:
Blanch pistachios and almonds and slice them. Soak chironjee nuts for 30 minutes and peel the skin. Chop the dates. Soak the saffron in warm milk and keep aside. Heat ghee and roast the vermicelli till golden brown. Remove the vermicelli and keep aside. In the same pan, fry the cashew nuts, chironjee nuts, dates, pistachios and almonds till golden brown color. Finally, add the raisins and fry till it puffs up and keep aside.

Place the sevvai/semiya in a deep thick pan and pour the milk. Bring it to a boil by stirring constantly. After few minutes(after semiya becomes tender), add sugar and stir for sometime. Add the fried nuts, soaked saffron and cardamom powder and mix well. Garnish with dates or with nuts. Serve hot or cold.

Sent off to Umm Mymoonah's "Iftar Moments: Hijri 1431" event.

Read More

Chickpeas Fry

Ingredients:
White chickpeas - 1 cup
Onions - 2 (chopped)
Ginger - 1 inch
Garlic - 5 cloves
Green chillies - 3 (slit)
Red chillies powder - 1/2 tsp.
Coriander powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Cumin powder - 1/4 tsp.
Curry leaves - 1 sprig
Salt (to taste)
Grated coconut - 2 tbsp.
Fennel seeds - 1 tsp.
Oil
Mustard seeds - 1 tsp.
Cumin seeds - 1/2 tsp.

Method:
Soak the chickpeas overnight and boil them in fresh water with little salt. Strain the chickpeas and keep aside. Mince ginger and garlic. Grind the grated coconut and fennel seeds without adding water. Heat oil in a pan and add the mustard and cumin seeds. When mustard seeds crackle, add the onions and fry till translucent. Add minced ginger-garlic, green chillies and curry leaves. Saute for a few seconds and add the powders, salt and fry. Add the chickpeas and saute till the masalas blend well. Now add the mixture of coconut and fennel seeds. Saute for 2 minutes. Serve with puri or chapathi.

Sent off to Priya's "CWS-Fennel seeds" event.

Read More

Sprouted Green Gram Dosai

Ingredients:
Sprouted green gram - 2 cups
Raw rice - 1 cup
Onion - 1
Green chillies (long) - 2
Ginger - 1 inch
Salt (to taste)
Oil

Method:
Soak rice for 3 hours. Grind all the ingredients except oil into a dosa batter. In a tawa, spread the batter (a ladleful) and cook thoroughly on both sides by sprinkling little oil. Serve with hot chutney.

Sent off to Umm Mymoonah's "Iftar Moments: Hijri 1431" and Priya's "Let's Sprout" event.

Read More

Curry Leaves Rice

Ingredients:
Curry leaves - 1.25 cups
Urad dal - 1 tbsp.
Bengal gram/chana dal - 1 tbsp.
Whole dry red chillies - 3
Tamarind - 1.5 tsp.
Salt (to taste)
Asafoetida powder - a pinch
Fried garlic - 1 bulb (peeled)
Cooked rice - as required
Oil

Method:
Dry roast the curry leaves till they turn crispy. Fry the urad and chana dal till golden color in 1 tsp. of oil. Fry tamarind and dry red chilli. Grind the dals, tamarind, red chillies, curry leaves, salt and asafoetida. Mix this powder, garlic with rice. Very perfect in a lunch box.
Note: Use fresh and tender leaves

Read More

Sprouted Green Gram Murukku

Ingredients:
Sprouted green gram - 1 3/4 cups
Rice flour - 2 cups
Urad dal - 50 gm
Cumin powder - 1/2 tsp.
Coriander leaves paste - 2 tbsp.
Red chilli powder - 1 tsp.
Salt (to taste)
Sesame seeds (white) - 1 tsp. (heaped)
Ghee - 2 tsp.
Asafoetida powder - a pinch
Oil (for deep frying)

Method:
Dry roast the urad dal till golden brown color. Cool and powder them.
Grind the sprouted green gram by adding little water.
In a bowl add rice flour, powdered urad dal, asafoetida, salt, red chilli powder, sesame seeds and mix well.
Add ground green garm, coriander leaves paste and ghee and mix. Add little water and knead into a soft dough.
Take a small dough (ball) and add it in the murukku presser. Meanwhile heat the oil in a kadai to deep fry.
When the oil is hot, press the dough directly to the oil in spiral shapes.
Fry the murukkus in medium-low flame till they turn golden brown color on both sides.
Continue with the remaining dough.
Cool the murukkus and store them in air-tight container.

Sent off to Priya's "Let's Sprout" event.

Read More

Sprouted Green Gram Salad

My children are quite fond of Kurkure, so do many of their friends. To make them eat some healthy stuff, I mixed them with few vegetables. Of course, they enjoyed the salad.

Ingredients:
Sprouted green grams - 3 cups
Kurkure - 1 packet
Red capsicum - 1/2 (chopped)
Yellow capsicum - 1/2 (chopped)
Ginger (minced) - 1/2 tsp.
Corn - 1/2 cup
Coconut (grated) - 3 tbsp.
Cumin (crushed) - 1/2 tsp.
Coriander leaves - 2 tbsp. (chopped)
Lime juice - a few drops
Salt to taste (optional)
Pepper powder to taste (optional)
Cucumber - 1 (peeled and chopped)

Method:
Combine all the ingredients in a mixing bowl. Serve immediately in separate bowls. I didn't add corn and coriander leaves.

Sent off to Priya's "Let's Sprout" event.

Read More