Foodie Delights

Phirni is a delectable dessert... light, creamy and delightful. Easy to prepare, phirni is a delight to serve on any occasion. The beauty of this dessert is that it can take several flavours and still taste unique. I have tried flavouring the dish with rose water, Cardamom, Saffron, Kewra and also with vanilla on different occasions and each time the taste was awesome. Presented below is the traditional Gulaab phirni, which is my favourite. Ingredients Rice - 75 g ( Dry ground) Alternately, use rice soji. Milk ( full cream) - 2 litres Ghee - 2 tsp Sugar - 250 g Condensed milk - 1/2 cup or 100 g Khova or Mawa Almonds - handful, blanched and sliced Rose water - 3 tsp Cardamon pods - Powdered , 1/2 tsp Rose petals for garnishing Method : Wash and dry the rice grains. Dry grind the rice ( texture similar to Soji). Heat ghee in a thick bottomed pan Add the ground rice or rice soji and sauté until it changes colour. It should take about 1-2 mins. Add milk and stir well.

One word that sums up the taste of the authentic Shammi Kabab  is "DELICIOUS". The recipe is simple and easy to make. Try it to taste this velvety, melt in the mouth delicacy. Ingredients Minced Meat ( Kheema)- 300 g ( washed) Channa Dal - 1/4 cup ( about 50 g) Green chili - 1-2, finely chopped Onion - 1 small, finely chopped Ginger Garlic paste - 1 tablespoon Red chili powder - 2 tsp Dhania Powder - 1/2 tsp Turmeric Powder - 1/2 tsp Garam Masala Powder - 1 tsp Black Pepper Powder - 1/2 tsp Salt to taste. Lemon juice -1-2 tablespoon Egg - 2 nos, beaten well Coriander leaves - finely chopped ( few springs) Oil for shallow frying   Method   In a pan combine the Kheema with all other ingredients ( from Sl.no 2- 11). Add 1/2 cup water Cook on a slow fire in a pressure pan until the channa dal is well cooked Cook further until the mixture is dry. Cool Blend to a fine paste after adding the chopped cor