Pepper, Chilli and Vanilla

Mutton khicda/Mutton Khichda a wholesome delicious dish made with pulses lentils mutton and coconut milk cooked together till mushy then served with fried onions lemon wedge and pudina or mint leaves .Its a filling and wholesome dish with lots of flavors.
This recipe is very dear to me and I dedicate this post to my late Aunt my Mom's elder sis who was an expert cook be it biryani sheer khurma /khichdakhicda or any kabab yes she was married to a Muslim and was a pious Muslim till she breathed her last .I have been a fan of her cooking and have saved many of her recipes in my dairy ..will share them all.

Now hyderbadi khicda or khichda is different than this there is no coconut milk used .
Coming back to this post Khichda is now a regular feature in our kitchen And I'm proud to replicate it exactly the way my Aunt made it .We love it and make it quite often. The recipe I'm sharing serves 8 to 10 people adjust accordingly if making in a small quantity.

Ingredients
125 rice

125 lapsi/broken wheat

100 g vatana ( dried peas) i used yellow and green mixed

100 gm tur dal

100 mung dal

100 chana dal

50 gm chavli/black eyed beans/lobia

750 gram mutton

coconut milk extracted from 1 coconut

2 to 3 onions chopped finely

3 onions fried till golden brown for garnish

1 tbsp red chilli powder or meat /mutton masala

1 tbsp and 1t!sp ginger garlic paste

3 to 4 green chillies and 1/2 cup coriander leaves and hand full mint or pudina ground to paste

1 tsp jeera or cumin powder

2 tsp garam masala powder

1 and 1/2 tsp coriander powder

1/2 cup mint leaves

handful coriander leaves

1 tbsp ghee

3 tbsp oil

2 bay leaves

salt to taste

Method

soak the rice and lapsi separately for 3 hours if using wholewheat soak the wheat for 6 to 7 hours
soak all the dals for 2 to 3 hours
soak the chavli for an hour

Boil the dals in the pressure cooker
Extract the milk from freshly grated coconut,keep both the thin and thick extract
Also cook the chavli and the vatanas together inn pressure cooker
cook the lapsi and rice in pressure cooker
Boil the mutton with the green paste salt and 1/4 tsp turmeric powder reserve the stock too
Fry the sliced onions till crisp golden brown and keep aside
Heat a wide thick bottomed pan/vessel add ghee and oil

Then add the bay leaves .
add the finely chopped onions and saute till pinkish brown
then add the ginger garlic paste and saute till raw smell goes off
then add 2 chopped tomatoes and saute
Add the chilli powder or meat masala and the coriander cumin powder and mix .
then add the cooked dals and the rice and lapsi and mix well

add the cooked mutton with the stock and mix all well ,you got to keep stirring it with a spoon in regular intervals .
Add 1 to 2 glasses water and the thin coconut milk extract let it cook over medium flame
You may need to add more chilli powder and salt check and add.
add the garam masala powder and mix
Lastly mix int the thick coconut milk
you will need to cook it for 30 to 45 minutes overall stirring occasionally
switch off the flame and squeeze lime juice as needed
once its ready dish out in a deep bowl sprinkle the fried onions ,serve with lemon wedge and mint leaves

notes
the above mentioned quantity serves 8 to 10 people
you may use beef or mutton
you can use ghee alone but i prefer ghee and oil
tomatoes are optional you may skip i make it without tomatoes too and it taste awesome as well

Rasmalai Cake or the Indian version of tres leche the most trending fusion cake is absolutely delicious and melt in mouth .Saffron or Kesar sponge soaked in the rich rasmalai syrup/sweetened milk flavoured with saffron and nuts filled with rasmalai slices then topped with richand delicious cream which is flavoured with kesar and sandwiches and topped with soft and spongy Rasmalai/Rasgullas and garnished with pista ..Simply divine.

Rasmalai is one of my personal favourite Indian sweet and tres leche cake is another favourite flavoured cake so when these two are combined in a single cake its definitely a delicious treat.Had been wanting to share this classic cake since many months finally its up here..do try this Im sure you will defintely love it

for the cake

1 cup flour/maida

100 gm/1/2 cup butter

2 eggs/see eggless option in the notes

2 tbsp milk

1/2 tsp kesar essence/rose essence or 1tsp vanilla essence

3/4 cup powdered sugar

1/2 cup milk powder

1 tsp baking powder

Method

Sift the flour ,milk powder, baking powder and keep aside
In a bowl take soft butter and sugar and whisk /beat till creamy
Add eggs and beat till mixture is well combined

add essence and the milk and beat for a minute
Add in the sifted flour in two to three additions

Pour the batter in the prepared cake pan
preheat oven at 180 for 10 minutes
bake for 35 to 40 minutes or until skewer or toothpick inserted comes out clean

allow the cake to cool completely
Then slice into two using a knife or thread
meanwhile prepare the cream ,
keep the bowl and beaters in the fridge for 15 to 30 minutes

take 1 and 1/2 cup whipping cream add 2 tbsp milk form the rasmalai and few drops of kesar essence or powdered cardamom and saffron infused milk
Beat till stiff peaks are formed.

on one slice of the cake add 3 to 4 tbsp rasmalai milk and also top it with few rasgullas
take a dollop of the prepared cream and cover the cake
keep it in the fridge for 30 minutes
then cover it with the other half
soak the 3 tbsp rasmalai on the upper part of the cake facing toward you
keep it in the fridge for 15 minutes
then cover the cake totally with the cream
garnish with with nuts and also place some rasgullas
cool for 2 to 3 hours and enjoy

notes

for homemade rasmalai follow this recipe

to make this cake eggless replace eggs with 1/2 cup curds/yogurt mixed with 1/4 tsp baking soda and add in place of eggs

You can add 3/4 to 1 cup of sugar to the cake

Mixed fried rice is an all time favourite at my place,Like every other Indian we too prefer indo Chinese version of fried rice .If you are familiar with my blog you must have come across some indo Chinese dishes like schezwan noodles,schezwan lollipops and some fried rices This is how much we love Chinese but always prefer homemade .

Since I don't like eggs in rice or noodles i place a fried egg for my hubby who is an ardent egg lover .so try this delicious and super easy mixed fried rice for your loved ones.

ingredients
2 cups Cooked basmati rice or any grain
1 cup chicken cut in small chunks
8 to 10 shrimps or prawns
2 tbsp homemade schezwan sauce
1 tsp soy sauce
2 to 3 tbsp red chilli sauce
1 carrot
1 capsicum
3 to 4 spring onions both green and onions chopped
2 tbsp to 3 tbsp Oil
Egg
Salt and pepper to taste .

Method

Cook rice till done and spread it on a tray and keep aside in the fridge for 1 hour .
Chop all the veggies and keep ready .
Marinate the chicken with salt lime and pepper powder
Also marinate the shrimps with salt pepper and lime juice .
Once you are ready to cook heat a wok or a pan add 2 tbsp Oil
Once the oil is hot add the crushed garlic and saute
Then add the chicken and saute till it's tender once cooked remove it in a plate
In the same oil add the prawns and saute till they turn pink ,remove them in a plate.
If the oil is less add 1 to 2 tsp once hot add the garlic and saute
Then add the spring onions not the green part saute for a while
Add the carrots and saute
Add the capsicum and saute for 3 to 4 min
Now add the sauces and give it a mix then add the chicken and shrimps
Add the cooked rice and saute till it's mixed well.
Check if you need to add more chilli or soy sauce
Mix in the spring onion green .
Also add salt and pepper if required .
Just before serving break a egg in a pan add salt and a dash of pepper
Serve hot with the fried egg and some butter garlic prawns or chicken lollipops.

Notes
A day old rice works best as it has no moisture so if you have leftover cooked rice keep it in the refrigerator and make some fried rice.
If using fresh rice make sure you cook the rice at least 2 hours before you start making fried rice and spread the rice in plates and keep it in the fridge .
Make sure the rice is drained well if there is moisture the rice grain will break while frying .
You can use boiled or left over roasted chicken shred to pieces before using.
Add more veggies if you prefer .
Also the sauces can be added as ones preference .

Kalakand is a delicious Indian sweet /dessert made from milk and cottage cheese .Its super delicious juicy,soft and yummy fudge ..The texture is supposed to be grainy/danedar .I have shared a quick kesar kalakand in My early blogging days ..Since its Summers now and the king of fruits Mango is available in plenty , I thought of sharing Mango kalakand this time.

If you have never tried or tasted mango kalakand you should be trying this soon .I can't describe in words how delicious this is.The flavour of the fresh mango pulp is simply amazing

It was just too good,do give it a try You sure gonna love it..

ingredients
3 cups full fat cream milk
100 gm paneer

1/2 cup fresh mango pulp

3 tbsp milk powder
1/2 cup sugar or 3 tbsp condensed milk

1/2 tsp cardamom powder
nuts to garnish

method

Heat a wide pan /thick bottomed pan add milk and let it thicken
Add the crumbled paneer and keep stirring it over low flame
Add the milk powder and continue to stir
Once it thickens add the condensed milk or sugar and continue stirring so that it doesn't stick to the bottom and gets burned.

You will see the grainy texture ,this is when you need to add the mango pulp and stir with a spatula.
Also add the cardamom/elaichi powder
Cook till the mixture starts leaving the sides of the pan .
Grease a tray or thali with ghee