Shahi Tukdas

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Third year of married life begins 🙂 And we are excited to see what Daddy God has in store for us 🙂
Reading each other, Understanding each other, learning each other is totally an everyday process. I am so happy that our love has grown year after year, Of course God is the third chord holding our covenant beautifully 🙂

Relationship is a heart matter and not about following a set of norms or points to make it stronger. I know that, still I am happy to share few points that I have learnt on my own in this 2 years journey 🙂

– Investing time in him, makes me efficient in any other work in the world out there.

– Marriage is about learning each other again and again.

– “Sorry” and “I love you” are two magic words in marriage.

– Tiny actions of love are easy way to keep connections strong.

– God shall give the wisdom to talk or do things at right time, right place.

– Overall, marriage is a covenant and it’s so important to make every effort to keep strong connections in our relationships.

I am sure I will revisit this post and update with more points next year 🙂 God has always been interested in relationships. Triune God – Holy Spirit, Father God and Son were in perfect harmony and relationship that they were all one. Husband and wife are designed to be like the Triune God 🙂

“They are no longer two, but one flesh. What therefore God has joined together, let no man separate.” says Matthew 19 :6

Today, I speak joy and restoration in every relationship of yours in Jesus name, Amen 🙂

Presenting today to you, is what I surprised him with on our second anniversary special lunch – Shahi Tukda/Shahi Tukre, A classic Indian dessert I will be ever proud of. Such a simple recipe but a grand taste. Do try this out and surprise your valentine 🙂

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Shahi Tukda/Shahi Tukre

Preparation time : 10 mins                                               |                                  Cooking Time : 20 mins

Here is what you will need..

1 packet Bread ( brown bread or wheat bread )

Pistachios crushed for garnishing

Oil or Ghee for frying

Heart shaped cookie cutter

For Rabri

1 Ltr Full fat milk

3 tbspns of sugar

salt, a pinch

saffron strands

Pinch of elaichi powder

For Sugar syrup

1/2 cup sugar

1/4 cup water

Pinch of elaichi powder

Preparations

Use cookie cutter to make heart shaped bread slices.

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Method

1. Heat a wok, add oil  or ghee for shallow frying. Once the oil is hot, add the bread slices. Fry on both sides until they turn golden brown.

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2. Drain the golden bread hearts on a tissue paper.

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3. Preparing the rabri – Meanwhile heat a thick bottomed pan. Boil the milk with continuous stirring until it is reduced to 1/4th portion. When it is half reduced, add 1/4 cup sugar, pinch of salt saffron strands and pistachios crushed.

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4. Mix well, Once it is 1/4th reduced, switch off the stove and let it cool.

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5.  Meanwhile mix 1/2 cup of sugar with 1/4 cup water in a pan. Boil them to a light sugar syrup in medium heat. Add elaichi powder, mix well and switch off the stove. Once it is cooled, dip the roasted/toasted bread slices for a minute in the sugar syrup.

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6. Using a tongs or spoon, gently remove the bread slices arrange them on a plate and pour the rabri over it. Top the deesert with pistachios.

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Notes:

1. The dish is extremely rich 🙂 Eat, enjoy, workout.

2. You can toast the bread slices too, instead of frying.

3. Assembling the shahi tukdas can be done just before serving, so that they remain crunchy and crispy.

Please do try out and let me know your comments. Your comments help me grow. You can reach out for any doubts via mail or FB msg. Also, do not forget to send a picture when you try them, so that I can feature your creation on my FB page 🙂

Love & Shalom,

Jofy

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Era Elai Biriyani, Prawn Biriyani cooked in Banana Leaf

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Necessity is the mother of invention.. And Here is what a hardcore biriyani lover invented – Era Ela Biriyani ( Prawn Biriyani cooked in Banana Leaf )..I have never heard or seen anyone cooking biriyani in banana or plantain leaf, however made a absolutely fluke attempt which the whole family applauded..Presenting the recipe today with you, with all the excitement and love 🙂 I chose prawns since it cooks in jiffy and this biriyani is truly truly lipsmacking, comes packed with all the aroma and vitamins from the banana leaf.. Banana leaves are excellent for steaming as it allows the steam to penetrate the food inside.. Lets go to the making..

Prawn Biriyani Cooked in Banana Leaf

Preparation Time : 20 mins             |          Marination Time : 1 hour              |      Cooking Time : 30 mins

Here is what  you will need..

For marination

500 gms Prawn cleaned

1/2 tspn salt

few fresh mint leaves

1/2 tspn red chilly powder

Few drops of Lemon

1/2 tspn ginger garlic paste

For Biriyani

2 cups Basmati Rice

20 Small onions cut half, You can replace them with big onions too, I prefer shallots or small onions

3 medium sized Tomatoes finely chopped

2 tspn ginger garlic paste

A handful of chopped mint leaves

A handful of chopped coriander leaves

1/2 cup of Tamarind extract

1 cup coconut milk

1 tspn red chilli powder ( You can adjust to suit your heat tolerance )

1/2 tspn garam masala powder

2 Big Onions

1/2 cup milk

saffron

Turmeric powder

3 cloves

3 cardamoms

1 cinnamon stick

1 bayleaf

4 to 5 tbspns of Cooking Oil

Coconut oil ( optional )

Water

Salt

A thick and big banana leaf with no blemishes or tears

please note that the ingredient measurements can be scaled according to your wish.

Preparation:

1. Finely slice the big onions. Deep fry them and keep them aside.

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2. Drop 10 to 12 saffron strands in lukewarm milk and let it rest for 15 mins. If you do not have saffron strands, feel free to replace them with turmeric powder. There is not much difference in taste.

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3. Soak a small gooseberry sized tamarind in hot water for 15 mins. Remove the extract.

4. Clean the rice. Add 2 cloves, 2 cardamom, rice, few drops of coconut oil, water and cook until the rice is cooked for about 75%.

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5. Marinate the prawns with the marination ingredients for an hour

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Method:

1. Heat oil in a pan, fry the prawns in high heat just for 3 mins so that surface turns crisp. Remove them and Keep them aside.

2. In the same oil which has prawn flavours infused, add whole garam masala spices, onions. Saute them until light golden brown. Add ginger garlic paste and saute until the raw smell goes off.

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3. Add the chopped tomatoes, mint and coriander leaves, little salt. Mix well. Cover and cook them.

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4. Once the tomatoes are mashed, add red chilli powder, garam masala powder and turmeric powder. Saute the mix until the masalas are well blend.

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5. Add the tamarind water, cover pan. Let it boil for 2 minutes. Then add coconut milk. Check seasoning. Add salt if required.

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6. Add the saute-ed shrimps or prawns to the gravy and allow the gravy to boil in a medium flame until the oil separates well. The gravy thickens and becomes rich red in colour.

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7. Take the banana leaf. Smear drops of coconut oil(optional). Add little gravy –> rice —> Saffron milk —> crisp fried onions.

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8. Eyeball and compare the size of the leaf and the contents and keep repeating the layers. The top most layer should have gravy and onions.

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9. Carefully gather sides of the banana leaf and tie it with a thick thread. You definitely need someone’s help here, to ensure the leaf does not tears.

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10. Meanwhile boil water in a idli cooker in high heat for about 10 minutes. Place this biriyani pouch on the innermost idli plate and close the idli cooker. Steam the biriyani in medium heat for the next 10 mins.

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11. Once done, switch off the stove. Open the lid after 5 minutes. Let the banana leaf pouch cool for 5 minutes again.

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12. Open and gently mix with a fork. Serve immediately right from the banana leaf 🙂 It is heavenly 🙂

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I made two batches, since my cooker is not big enough to hold the full content and believe me  It is worth the efforts 🙂

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Please do try out and let me know your comments. Your comments help me grow. You can reach out for any doubts via mail or FB msg. Also, do not forget to send a picture when you try them, so that I can feature your creation on myFB page 🙂

Love & Shalom,

Jofy

Homemade Chunky Fig Jam ~ DIY Tuesdays

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Homemade chunky Fig Jam with Fresh figs.. Once you make this for your kids & Family, you will definitely search for the chit where you jotted down this recipe 😉 It is a delicacy!! The jam goes well with chapathis, crackers, breads.

Here is what you will need..

250 grams fresh figs
½ tsp Cinnamon powder
1 1/2 cups Sugar
1 cup Water

Preparation

Wash & Chop the fresh figs into quads.

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Method

1. Heat a pan with water. Add sugar, mix well until the sugar is dissolved.

2. Add the fig pieces and let them cook in the sugar syrup for 5 minutes.

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3. Add the cinnamon powder. Mix well. Cook until all the water is evaporated and the desired consistency is reached.

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4. Once cooled, refrigerate the jam.

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Notes

1. Sugar level can be adjusted according your palette choice. I usually replace 1/2 cup sugar with honey.

2. You can chop the figs into tiny pieces too.

3. Jam thickens well upon refrigeration.

Please do try out and let me know your comments. Your comments help me grow. You can reach out for any doubts via mail or FB msg. Also, do not forget to send a picture when you try them, so that I can feature your creation on my FB page 🙂

Love & Shalom,

Jofy

Vanjiram or Seer Fish Fry

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God created you in HIS own image. Did God lie? Did God steal? Did God feel jealous? No, But why man created in HIS own image alone ends up doing such things ? Such questions come to you anytime? Yes I did have such questions until I knew about God’s Doxa.. A honored opinion about you is God’s Doxa. No matter what, HIS “D-O-X-A” does not change, because He chose to love us for eternity 🙂

So, here is the good news.. Sin is not breaking a set of laws or rules. Sin is having lost focus on Doxa of God about you. In a nutshell, Sin is malfunctioning not fulfilling the purpose. More on “The Sin” in the coming days 🙂

This message is an excerpt from Jesudian Silvester‘s sermons..

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Ok So, now to a sinful dish 😉 Vanjiram or Seer Fish Fry. Who does not love this ? Seer fish is rich in Omega-3 fatty acids. Given fish or red meat, fish is my choice anytime!!

Here is what you will need..

250 g sliced seer fish

Oil for frying

For marination

1 to 2 tspn red chilly powder ( depending on spice level )

salt

Generous pinch of Jeera Powder

Curd 1 to 2 tbspn

Preparation

Mix marination items into a thick paste. Coat all fish slices with the marinade. Allow it to rest for two hours.

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Method

Heat Oil in a pan and shallow fry them. Sea food fried in coconut oil tastes the best.

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And you cant stop with one, definitely 🙂 Hereby I show my love for vanjiram fry 😀

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Please do try out and let me know your comments. Your comments help me grow. You can reach out for any doubts via mail or FB msg. Also, do not forget to send a picture when you try them, so that I can feature your creation on myFB page 🙂

Love & Shalom,

Jofy

Chinese Mixed Veg Curry

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I love recipes less than 30 minutes. I sort them under my lunch box menu. And here is our healthy, easy-to-do Chinese mixed veg curry. Absolutely delicious. Do try it out.

Preparation time : 5 mins                                         |                            Cooking time : 15 mins

Here is what you will need..

1/4 kg Mixed veg chopped or diced ( Preferred veggies – Baby corn, Cauliflower, carrots, Beans, Broccoli, Celery, Onions )

25 garlic pods chopped into fine pieces

2 to 3 red chillies

2 tspn Oil

1 tspn Honey

1 tbspn Soya sauce

2 tspn corn flour

pepper powder

Chopped spring onions

salt

water

Preparations:

1. Clean & Chop veg into cubes. I chose as much as healthy veggies – broccoli, cauliflower, baby corn, bell peppers, carrots. Blanch broccoli and cauliflower. Check how to blanch here.

2. Mix 1/2 cup water, corn flour, honey, soya sauce in a bowl. Keep this honey sauce mix aside.

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Method:

1. Heat a pan. Add oil. Saute red chilies and chopped garlic for a minute.

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2. Add the veggies, sprinkle water, salt. Cover and cook until the veggies are cooked for 90%. Once the veggies are cooked, sprinkle pepper powder.

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3. Add the honey sauce mix. Stir well. Cook with lid open in medium flame for the next 3 minutes. Check seasoning and switch off stove. Garnish with some chopped spring onions.

mix (5 of 1)Tadaa.. A easy peasy chinese curry ready. This healthy curry goes well with fried rice.

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Please do try out and let me know your comments. Your comments help me grow. You can reach out for any doubts via mail or FB msg. Also, do not forget to send a picture when you try them, so that I can feature your creation on my FB page 🙂

Love & Shalom,

Jofy

Kamban Koozh or Bajra Porridge ~ Millet Mondays

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One of the most important decisions for 2015 is to add millets into my meal every week. And I thought, I can share the hits in my family with my dear readers. So, here is “Millet Monday” Series 🙂 What is so special about these (forgotten) millets that you wanna add it to your regular meal ? I am going to share the answer for this question with every post 🙂 So, today we start with Pearl millets or Bajra ( in Hindi ) or Kambu ( in Tamil ).

Pearl millets 

– Iron content is 6 times greater in pearl millets than in Rice.

– Ease digestion.

– Helps to keep your body cool.

– Helps to avoid constipation and stomach sores.

Starting the series with the most easy to make dish – A simple porridge with pearl millets. They make an excellent morning drink, Keeps your body cool. Add them to your meal today and have a healthy week ahead 🙂

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Here is what you will need..

1/2 cup coarsely ground bajra/kambu/pearlmillet

water

salt

1 finely chopped onion

1/2 green chilly deseeded and  chopped

Finely chopped curryleaves

4 to 5 tbspn beaten curd

My chopping board..

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Method:

1. Pressure cook coarsely ground bajra or kambu with enough water, 1/2 tspn salt for 3 to 4 whistles on medium flame. Kambu : water has to be 1:3 ratio.

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2. Mix curd and the cooked bajra mix well to make sure that there are no lumps. Add salt if required.

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3. Refrigerate the porridge for an hour and Serve them chill in mud pots or glasses, top them with green chillies, curry leaves and onions chopped.

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Please do try out and let me know your comments. Your comments help me grow. You can reach out for any doubts via mail or FB msg. Also, do not forget to send a picture when you try them, so that I can feature your creation on my FB page 🙂

Love & Shalom,

Jofy

Bbq Nation’s Cajun Spiced Potatoes

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His eyes twinkled, saying “BBQ Nation cajun potatoes on my plate!! Oh yummmyyy!! Please do not stop serving, like the Bbq Nation guys”.. I know you too cannot stand the excitement.. So, lets straight away go to the recipe.. Cajun Potatoes are not a rocket science.. Simplest preparation, Yet a grand delicious starter on your party table, Just hunt for the ingredients in your local market.. They are easily available these days.. Thanks to Fork-it-UP for bringing out this wonderful recipe.. I have added few changes to it and found it to be more delicious 🙂 So, here we go..

Here is what you will need..

1/2 kg Baby Potatoes

1tbspn Cajun spice powder

1 tbspn red chilli powder

salt

Oil

For the dressing

1 cup Thousand island salad dressing (by Fun Foods) or if you want to make your own, refer here

1/4 tbspn red chilli powder

1/4 tbspn chat masala

1 tbspn Cajun spice powder or if you want to make your own, refer here

Pinch of pepper powder

1 finely chopped onion

Preparations

1. Parboil the baby potaoes with salt.

2. Gently mash them with a flat spoon. Do not break them into pieces.

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3. Sprinkle 1 tbspn of red chilli powder & Cajun spice on them and let them marinate for half an hour.

Method

1. Heat a pan with oil. Deep fry the flat mashed potatoes until they are golden brown.

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2. Mix the ingredients for sauce, add salt if required. You can add two to three drops of olive oil for the glossiness.

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3. Serve the fried potatoes hot dipped in the dressing. Tadaa!! You cannot stop with a plate. Have a nice workout 😉

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Please do try out and let me know your comments. Your comments help me grow. You can reach out for any doubts via mail or FB msg. Also, do not forget to send a picture when you try them, so that I can feature your creation on my FB page 🙂

Love & Shalom,

Jofy