ROSE PHIRNI / GULAB PHIRNI

This fragrant Sweet Rose Phirni is sure to melt in your mouth. Top it with crushed pistachios and rose petals for added texture.
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This Phirni or firni is very easy to make and comes out so rich and creamy even with fewer efforts. As rice thickens the kheer you need to stand long stirring to get the creamy consistency.

The key to a good Phirni is to grind the rice well. Phirni and that too Rose Phirni is an ultimate comfort dessert in a bowl. The main star of this dessert is the Rose flavour which is added to the basic Phirni recipe lending it an aromatic fragrance. You too can try this Phirni Recipe to create magic in your kitchen and enjoy a delectable dessert at home. What’s best, it’s not too difficult to make it.

Rose Phirni recipe a creamy dessert made with rice, milk and rose essence.

INGREDIENTS:

3 cups of milk
1 heaped tbsp basmati rice
11/2 tbsp sugar
1/2 tsp rose essence/ rose syrup
2 drops pink food colour
2 tbsp pistachio Nuts

INSTRUCTIONS :

  1. Wash the basmati rice in water and let in remain soaked in water for a few hours.
  2. Now grind the basmati rice in blender/ mixture until it becomes a smooth paste with no crumbles.picsart_10-18-098892431595544938774.jpg
  3. While the rice paste sets aside, simultaneously heat the milk on medium flame until it comes to a boil.
  4. Add 1/2 tsp pink food colour and fresh rose petals to the milk while you are at it.
  5. Now add the rice paste into the boiling milk and keep stirring it until there are no lumps to be seen for approximately 15-20 minutes on medium flame again.picsart_10-18-092509976402702864095.jpg
  6. Next, add the sugar rose syrup/ essence to the pudding and keep stirring until sugar crystals are dissolved completely.
  7. Turn off the flame and let the pudding cool for a few minutes, while ensuring it doesn’t set to the edges of the utensil.
  8. Now serve the Phirni into small serving bowls and let it cool to room temperature. Now refrigerate it so that it sets properly.
  9. Garnish it with crushed pistachio Nuts and dried rose petals and serve chilled.
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MAKHANA CUTLETS/ LOTUS SEEDS HEARTS

A perfect starter for any day, and best you can have it during Navratri and while fasting.
Makhana Cutlets is a tasty way to stay full during the fasting season. It is super easy and super delicious.

Makhana is a very unique ingredient used during the fasting season of Navratri. The lotus seeds are a good nutrition to the heart and Kidney thus providing a healthy dish.
Serve your Makhana Aloo Tikki (Spiced Lotus Seed Patties ) with Dhaniya Pudina No Onion No Garlic Chutney to relish your tea time snack.

When you observe fast next time, try out this recipe and you will find how filling these small cutlets can be and you never know you may just be wow’d by this.

Even a beginner can prepare this dish and we promise, you would not be disappointed. You just need to find the magic in your hands and leave the rest on us.
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INGREDIENTS :

1cup Foxnut/ lotus seeds/ Makhanas
2 Boiled potatoes medium size
2 green chillies finely chopped
2 tbsp Coriander leaves
1/2 tsp black pepper powder
1/2 tsp rock salt as per taste
1 tbsp Buckwheat flour / kuttu aata /Rajgira flout
oil for deep frying
1//4 cup peanuts crushed
Dryfruits cashews and raisins ( optional )

INSTRUCTIONS:

  1. Soak Makhana in one cup of water for 2 hours. After that strain them in a strainer.
  2. In a mixing bowl grate/ mash the boiled potatoes. Now add soaked Makhana, coriander leaves, Chopped green chillies, salt and black pepper powder.
  3. Mix it well with the help of your hands while mashing the Makhanas.
  4. Add Rajgira flour and peanuts mix it well. This will help in binding the mixture.
  5. Divide the mixture into equal parts and make heart cutlets using a cookie cutter.
  6. You can fill kishmish and cashew in between the cutlets.
  7. Heat oil in a pan/kadhai over medium flame and deep fry them till they are nice golden in colour.
    ( You can shallow fry too)
  8. Serve them hot and enjoy with mint Coriander chutney or yoghurt or masala chai.
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STUFFED MATHRI / MASALA MATHRI

Masala mathri recipe is a twist to the traditional mathri. This masala mathri has besan stuffing and it is one of the delicious spicy Indian crackers that I’ve tried in the recent days.
I have learned this recipe from my sister-in-law, she makes it every Diwali. My children love it. She called it Bishnoti .

Mathri is a spiced Indian cracker and this masala mathri is a stuffed version of it. Mathri is made for special occasions like marriages or festivals like Karwa Chauth, Diwali, Holi etc.
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Ingredients for: Dough
• 1 cup all-purpose flour (maida)
• 1/4 cup oil
• salt as per your taste
• 1 tsp carom seeds (ajwain)
• water as required

Ingredients for: Stuffing
• 1 tsp oil
• 1 pinch asafetida (hing)
• salt to taste
• 1 tsp fennel seeds (saunf)
• 1 tsp dry fenugreek leaves (kasuri methi)
• 1/2 cup gram flour (besan)
• 1/4 tsp red chilli powder
• water as required
Oil for frying

Instructions for : Dough
1. Take 1 cup all-purpose flour (maida) in a parat (or big bowl) and sprinkle 1 tsp carom seeds (ajwain) and salt to taste.
2. Add 1/4 cup oil.
3. Mix well.
4. If you take a portion and bind it, it will hold the shape; it means oil (moyan) is sufficient.picsart_09-25-075477593080722929355.jpg
5. Gradually add water.
6. And knead the semi-stiff dough. Cover and leave it for 15-20 minutes.
7. After 20 minutes knead it again.
8. Divide into portions and make small balls and flatten them.
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Instructions for: Stuffing
1. Heat 1 tsp oil.
2. Add 1 pinch asafetida (Hing)
3. Add 1 tsp fennel seeds (saunf) and 1 tsp dry fenugreek leaves (kasuri methi
4. Stir and sauté for 30 seconds
5. Now add 1/2 cup gram flour (besan)
6. Add 1/4 tsp red chilli powder and salt to taste. Roast till gram flour is cooked and aromatic.picsart_09-25-075732782277701300307.jpg
7. Let it cool down
8. Add water and knead the dough for mathri stuffing
9. Knead semi-stiff dough
10. Divide dough into portions and shape into balls almost 1/2 the size of mathri balls prepared earlierpicsart_09-25-076548596660513184297.jpg

Instructions for:  Stuffing Mathri
1. Roll mathri dough. Keep it thick.
2. Place a stuffing ball in the centre
3. Seal it properly
4. Flatten it
5. Again roll with a rolling pin
6. Poke mathri with fork/knife from both the sides
7. Put Mathri in warm oil
8. Deep fry mathri on low to medium flame
9. Till golden brown
10. Stuffed Mathri is ready, enjoy it with a cup of masala tea

NOTES:

  • Don’t be in a hurry while deep frying. Cook in low flame with patience, flip over and cook on low flame till golden brown. This is the key to get perfect crispy flaky mathris.
  • If you deep fry in high flame, then it will turn golden brown immediately but may not have cooked inside.
  • Do not overcrowd while frying, just 2-3 will be ok, depends on your Kadai size too.
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PAAN CHOCOLATE

Paan Chocolate is a beautiful marriage of Paan and Chocolate; It’s fresh, its minty and yes its chocolatey. You have all the rich flavours together in this amalgamation of Paan and Chocolate, blended so well that it’s going to blast like an aromatic chocolate bomb in your mouth.

INGREDIENTS :

Dark Chocolate 1/2 cup (you can use milk or white chocolate too)
Sweet Paan ( Betel  Leaves ) chopped 2-3
Gulkand 2tbsp
Desiccated Coconut 1/4 cup
Grated  Sweet Supari/tutti fruity
Chocolate mould

INSTRUCTIONS :

  1. Put the  Cooking Chocolate in a double boiler. Temper it with a Spatula or microwave it for melting.picsart_08-24-12-56-565487263779239685247.jpg
  2. Put the chocolate into a Heart shape chocolate mould and then make chocolate shells by luring out the excess chocolate.  Refrigerate it for 5 min.
  3. Make a mixture of gulkand, desiccated coconut, tutti fruity and chopped sweet paan ( betel leaves)picsart_08-24-01-02-016340094831024076187.jpg
  4. Put the mixture in the chocolate shells and cover with the tempered chocolate.
  5. Let it chill for 20 Min and its ready to eat.NOTES: 
  6. You can use any mould of your choice.
  7. You can use white chocolate or Milk chocolate instead of dark chocolate.
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BESAN CHILLA CURRY/ CHILLE KI SABJI/ JAIN RECIPE

Chila / childe ki sabji /Besan chilla curry /Jain recipe
Rajasthani besan chilla curry is a traditional recipe usually made in our home. I also prefer making this dish when I am out of veggies. It is curd based gravy with savoury gram flour pancakes.

It’s a great side dish with roti/parantha or rice and quite easy to make.
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INGREDIENTS :
For besan chilla:
1 cup gram flour/besan
1/4tsp Carom seeds/ ajwain
1/4 tsp cumin seeds/jeera
1/4 tsp red chilli powder
salt to taste
1/2 cup water or as required
Oil for cooking

For Tempering: 
1tbsp ghee
1/4 tsp mustard seeds/rai
1/4 tsp cumin seeds/jeera
A pinch of hing
1/4 tsp red chilli powder
salt to taste
1/4 tsp garam masala

For curry :
1 cup Dahi /yoghurt
1 cup of water
1tbsp gram flour/besan
1tsp turmeric powder /Haldi
salt as per taste

INSTRUCTIONS :
For Besan Chilla :

  1. Take a large bowl and mix all the ingredients.
  2. Gradually pour little water into it, so that there should be no lumps.
  3. Add little water till it comes to a thick and smooth batter in pouring consistency.
  4. heat a pan or griddle on high flame.
  5. pour a spoonful batter and spread evenly clockwise.picsart_08-28-061061887633856089994.jpg
  6. Drizzle little oil around it and cook till it becomes brown and crisp.
  7. Turn it upside down and cook the other side till it is cooked.
  8. Your besan chilla is ready.
    * Cook the besan chilla on medium flame.

    For curry:

  1. In a big bowl, take the curd and 1cup water whisk it well to make it smooth.
  2. Add besan, haldi and salt. Mix well until it is lump-free.
  3. Now take a deep and thick bottom pan and add ghee.
  4. When the ghee is hot enough add mustard seeds and cumin seeds.
  5. Add hing and red chilli powder now pour curd mixture .stir continuously till the mixture start boiling. Keep on stirring otherwise the yoghurt will curdle.picsart_08-28-06339880535864470578.jpg
  6. Cut chilla into small pieces and add into the curry.
  7. Turn off the heat.

    NOTES :

  8. You can add green chilli and coriander into this recipe.
  9. After adding the chilla pieces the curry need not to boiled or cooked further.
  10. Do not let the curry sit for a long time The chilla absorbs the gravy and becomes very soggy.
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PINEAPPLE RAITA

Pineapple Raita is a cooling and refreshing side dish for any meal. Not only this, any raita recipe has that cooling effect on your body. During the summer, I make sure to include yoghurt based dish in my diet.
Do try this pineapple 🍍🍍raita at home and trust me, you and your family are going to relish it like anything.
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INGREDIENTS :

1 cup yoghurt
½ cup + 2 tablespoons pineapple, chopped(I used canned pineapple )
¼ teaspoon cumin powder
¼ teaspoon mint flakes, more to sprinkle
1 teaspoon sugar
¼ teaspoon black salt
10 coriander leaves
some grapes for garnish

INSTRUCTIONS:

  1. Measure 1 cup of yoghurt in a strainer and let it sit for 15 minutes. This is to drain excess water from the yoghurt.
  2. After 15 minutes, transfer the yoghurt to a bowl and add black salt, mint flakes, cumin powder and sugar.
  3. Whisk the yoghurt till spices are well mixed.
    Add the chopped pineapple pieces to the yoghurt and mix.
  4. Finally, add some chopped coriander leaves and mix.
  5. Pour the raita into a serving bowl and garnish with chopped pineapple pieces and pomegranate.
  6. Sprinkle some mint flakes on top and chill the raita before serving..

NOTES:

  • You can use fresh or canned/tinned pineapple for dahi raita.
  • Adjust the sugar level according to sweetness/sourness of pineapple.
  • Replace sugar with honey to make a healthier version of pineapple raita.
  • If you want spice in your raita then finely chop green chilli and add it for extra spice.
  • Try to use plain yoghurt/dahi which is not very sour to make raita. Sour yoghurt might not taste that great in this raita.
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