Celebrating Second Anniversary With Gulkand Kulfi

Hi Friends,
Today is the second anniversary of my blog. It has been a slow(still waiting for my 100th post) but steady journey. I like to thank this blogging world and all my blogger friends for giving us so many options and making our everyday food different and special.
In these two years I learnt a lot, tried lot many recipes and amazed my husband many times with some instant treats.
So today I want to share this quick no-work wonder recipe, that always gets WOW and 100% will impress your guests.
It works for me so hope will work for you too.

GULKAND KULFI



2 Cups Heavy Cream- Whipped
1 Can Condensed Milk
1 Can Evaporated Milk
3 Tbsp Gulkand
Few drops Rose Essence
Crushed Saffron
Crushed Pistachios

Mix gulkand in evaporated milk. Mix well cream, condensed milk and evaporated milk. Add essence and pistachios. Pour it in to a setting dish. Garnish with saffron and put it in to a freezer for overnight.
Serve next day and be ready to share the recipe.

Tip-1. can also add scoops to the cold milk, blend and quench the thirst with gulkand shake.
2. Add Mango Puree in place of gulkand for Mango Kulfi.

I will like to send this recipe for the Event:Festive Food~Raksha Bandhan hosted by Priti- Indian Khana and Purva-Purva's Daawat.

Thank u very much for celebrating this bond of scared thread.

Imarti...Thank You Rak's Kitchen

There are some recipes that have kind of invisible force that can push you hard enough in the kitchen and make you to try it. This is one of them. I was not a big fan of Imarti back home in India. I like Jalebis but after such a long time (probably 5 years) looking at pictures of JANGRI in Rak's kitchen made me homesick. I had no other options so I went ahead and made them. The results were really good, my son repeatedly saying this one word---More. Rk's recipe is really good and Pictures are making it more easier and simple.
Thank u Rak's Kitchen for your recipe and making are life sweeter.

Dal Dosa with Suji Upma and Peanut Chutney

When I came to US, all I know about food from south India was Sambhar Idli, Sambhar Vada, Sambhar Dosa and Uttapam. Thanks to my wonderful friends and acquaintances for helping me to discover food from south other than Idli and Dosa. Now I can proudly talk about Bisi Bela Bhat, Bhagare Baigan, lemon rice, Kesari halwa and many many more.

Today I'm talking about Dal Dosa (Pesarattu) with Upma and Peanut Chutney. This is something special for my family as this is not in regular menu. We enjoyed it, its healthy and absolutely delicious.

Just to make it "jara hat ke" I made them with mixed Dal.

Mixed Dal Dosa with Upma
1/4 cup each, Toor Dal, Chana Dal, Moong Dal, Urad Dal, Masoor Dal
(Wash and soak in water overnight or at least 4-6 hours)
Ginger- 1 tsp chopped
Green Chillies- 2
Cumin seed Pd
Hing- just a pinch
salt
Oil
Drain the soaked Dal and grind it in the grinder with ginger and green chillies, adding sufficient water to make it in to a smooth dosa batter. Later add salt, cumin pd and asofetida pd. Heat flat pan, pour spoonful of batter in the center and spread it round in shape. Pour little oil on top and edges of dosa. When you can see golden color flip it in to other side. Cook that side for 30 seconds and serve hot with suji upma and peanut chutney.

Suji Upma

1/2 cup Roasted Suji
1 Onion Chopped
1 green Chilli chopped
2 tbsp roasted peanut coarsely grounded
1 tsp Chana Dal
1 tsp Urad Dal
1/2 tsp Mustard Seeds
5-6 Curry Leaves
Chopped ginger
salt
Lemon Juice
2 tbsp Oil
1 1/2 cup water

Heat oil in a pan add mustard seeds, both dal and curry leaves. Fry for sometime till dal becomes golden in color. Now add onion, ginger and green chillies. Fry until onion is soft. Add peanuts and suji. Mix them well and add water in it.(Be careful while mixing there should be no lumps in it)
Give it a boil and now add salt and cook till it becomes thick.
Serve hot garnished with chopped onion and coriander.

This is super easy and super delicious. We can have it for breakfast, lazy lunch or quick dinner.(If the batter is in the refrigirator)