Posts filed under ‘Saffron’

Modur Pulav for Regional Indian Home cooking series#1- a guest post by Anshie of Spice Roots

We are celebrating Nine years of Homestyle cooking at My Foodcourt! I have always been fascinated by the variety of the regional delicacies cooked in Indian homes. When I started blogging, we had a few events like the RCI that showcased regional cooking and which also introduced me to the different delicacies cooked in Indian homes. Instead of hosting an event, I thought of  inviting my blogger friends from all over India and the world to share their classic, homestyle recipes.

Narli Bhaat 054

I haven’t been fortunate enough to experience much of Kashmiri homestyle cooking, so I thought of kick-starting this series on Regional Indian Home cooking, with the heavenly Kashmiri cuisine. When I thought of picturesque Kashmir and its rich cuisine, I thought of my gorgeous friend, Anshie who blogs at Spice roots -where she writes about made from scratch recipes, immersed in spices and stories in order to help making eating home cooked food a lifestyle. I have been eyeing some of her recipes like Monji Hakh or the Monji Achar and plan to make them soon! Anshie was kind enough to accept my invitation instantly and brings to you a celebratory dish Modur Pulav from her homeland.Thank you Anshie for your lovely post, the fabulous recipe and the gorgeous photos.

Dear Readers, Please welcome  Anshie and I hope you all enjoy discovering India’s culinary diversity through this series on Regional Indian Home cooking.

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Hi I am Ansh and I blog at Spiceroots. I write about made from scratch recipes, immersed in spices and stories in order to help making eating home cooked food a lifestyle. I hope to inspire a love for spices & home cooking and through my blog I try to stay connected to my roots.

Madhuli invited me over to be a guest at her cozy, beautiful blog space to celebrate Regional Indian Home cooking. She requested that I make a home style Kashmiri dish to introduce to you all. Since she is celebrating completing NINE years of food blogging, I decided to make a special dish from my home – Modur Pulav or the Sweet Pulav.

Modur Pulav-2

In Kashmir, Modur Pulav is how a feast begins. It is served as the first dish in any celebratory meal. Infused with cinnamon, cardamom, cloves and bayleaves, flavored with aromatic saffron; cooked in ghee and sugar and bejeweled with dried fruits and nuts and a heavy dash of peppercorns. The dish looks, feels and tastes celebratory! A little goes a long way, since it is really sweet and  since it’s not a main dish.

I wanted this dish to hit all the right notes and though I have cooked the Modur Pulav a few times, I always thought it didn’t taste like my mom’s. So I looked up Anita’s Blog, A Mad Tea Party and found the missing ingredient from my dish. I was cooking it all along without the dried coconut.  Once I found the missing link, I made it again and voila! So don’t skimp on the dried fruits and nuts. They are essential to the dish.

Modur Pulav-6

What better way to celebrate a friend and her accomplishments than share a treasured recipe from the place I celebrate everyday. I am glad to have connected with Madhuli through social media and her blog. Her love for food is showcased through her pictures and recipes. Thank you for having me over to share your space, Madhuli.

Modur Pulav Recipe:

Equipment – A Medium size pot with a tight fitting lid

Ingredients

2 c basmati rice

6 c water

1/3c Ghee

4 green cardamoms

½ Stick of cinnamon

4 cloves

½ C almonds

1/4 C sliced dried coconut

½ C raisins

4- 6 sliced dates

2 tej patta ( Indian bay leaf)

1 tsp peppercorns

2 C sugar

a big pinch of saffron

a pinch of sugar

3/4 C warm milk

Instructions

Wash the rice until the water runs clear. Drain and keep aside for a few minutes.

While the rice is resting, bring 6 cups of water to a rolling boil in a 5- 6 Qt pot.

Meanwhile, grind the saffron with the pinch of sugar and then add it to the warm milk.

Add in the rice into the boiling water and cook it to al dente (about 5 – 7 minutes)  like you would for a biryani.

Drain and keep the rice aside.

Heat the ghee and add in the cloves,  peppercorns, cardamom, bay leaves and cinnamon. Saute for a bit and then add in the nuts , dates and raisins. Add in the sugar and then add in the milk with the saffron. Cook until the sugar dissolves and you have a milky sugar syrup.

Using the same 6 qt pot as before, add the rice back into it. Now add the sugar syrup and nut mix into the rice. Stir to combine.

Cover and cook on low heat for 45 min to an hour. Alternately you can bake it in the oven at 350*F for 20 – 25 minutes.

Modur Pulav-8

September 17, 2015 at 1:11 pm 1 comment

Kesar Phirni

I am not a great fan of sweets, specially the Indian sweets, most of which are way too sweet for my taste. My Husband on the other hand loves sweets .He recently had Kesar Phirni and was raving about it. The little girl shares daddy’s sweet love.

Phirni has been on my to-do list for ages. I found a recipe for ‘Strawberry Phirni’ in Sanjeev Kapoor’s cute booklet ‘Sunday Specials’ . I did not have strawberries at home and so I chose the royal ‘Kesar/Saffrom’ for flavor.

The recipe is very easy and quick (except for the refrigeration time). The only change I would like to make next time is either use a little more rice or use some evaporated milk (milkmaid) while cooking the Phirni. After 5-6 hours of refrigeration the Phirni was still on the ‘runny’ side. I was expecting a pudding like thicker consistency. The taste was fabulous all the same.

I would recommend making it previous night chill and have it next day. Tastes much better.

Here’s the recipe for Kesar Phirni (original recipe: Strawberry Phirni by Sanjeev Kapoor in Sunday Specials )

Ingredients

4 Tablespoons Rice (I used Basmati)

1 Litre milk

¾ cup Sugar

6-8 Almonds (I used readymade Almond flakes)

8-10 Pistachios

Few strands of Kesar/ Saffron

Method

Clean wash and soak the rice in sufficient water for ½ hour.

Drain and grind the rice to a coarse paste. Add ½ cup water to the paste.

Soak Pistachios (and almonds too if using whole) in hot water for 5 mins ; drain, peel and slice finely.

Warm the Kesar/Saffron strands and lightly crush in a small mortar-pestle.

Heat the milk and bring it to a boil.

Stir in the rice paste, lower the heat and cook for 5-6 minutes until the milk thickens, stirring continuously.

Add the sugar and saffron and continue to cook till the sugar dissolves.

Remove from heat, cool to room temperature.

Pour the mixture into earthenware/ ceramic bowls.

Garnish with Pistachios, Almonds, few strands of Kesar.

Chill in the refrigerator for a few hours and serve.

April 6, 2012 at 4:39 pm 11 comments

Vegetable Tagine with Harisa

This is a warm up to the 7-day recipe marathon initiated by Nupur, at One Hot Stove. Just making sure I haven’t forgotten writing posts!  Nupur has provided the much needed push for My Foodcourt and hope to reach the finish line, even though I shall be travelling.

Harisa Seasoning was not a very familiar spice to me till recently. My dear brother picked up some free samples for this from a trade fair in Berlin last month. Some Google research and I was tempted to use it immediately; Hit the bulls eye with this recipe for Vegetable Tagine with Harisa. Loved this recipe since I had all the ingredients that were required (a very rare coincidence!).

All the veggies used for this Tagine are in season now. I did not have the traditional ‘Tagine pot’ but slow cooked it on the stove top for the flavours to mingle and the result was a scrumptious spicy-sweet and tangy stew. Traditionally served with couscous, I served this with rice. As usual I tweaked the recipe a little bit to suit our taste.

Here’s the recipe:

Vegetable Tagine with Harisa

2 onions, sliced

½ tsp ginger-garlic paste

1 tsp sugar

3 tsp Harisa seasoning

a pinch of saffron (optional)

1 tsp cumin seeds (roasted and crushed)

1 cinnamon stick

1 bay leaf

250ml vegetable stock or water

3 ripe tomatoes, skinned and chopped

2 large carrots, cut into chunks

2 sweet potatoes, peeled and cubed

1 red pepper, seeded and cubed

1 yellow pepper, seeded and cubed

2 brinjals, cubed

400g chickpeas soaked overnight and cooked

1 tsp dry red chilli powder or pepper (optional)

Salt

2 tsp Oil

Chopped fresh parsley for garnish

Heat the oil and fry the onion, ginger-garlic and sugar over a low heat until onions begin to caramelise.

Add harissa powder and spices and cook until fragrant.

Add the veggies, season with salt, Cover and simmer for 40 minutes or until the vegetables are tender.

Garnish with chopped fresh parsley.

Serve hot with couscous or rice.

December 17, 2009 at 4:39 pm 5 comments

Mango Sheera (Ambyacha Sheera)

Sheera– is a traditional Maharshtrian sweet, usually served as ‘Prasad’ for Satyanarayan puja. Sheera also is an all time favourite breakfast for many Maharashtrians.

If you have unexpected guests and have not time to cook up any other sweet Sheera is a very good way of showing them you care! And Sheera never lets you down… it always turns out to be good.

The Sheera that is made for ‘Prasad’ usually has slices of banana in it.

I made Mango Sheera (Ambyacha Sheera) for my little one on his birthday, who like me does not have a sweet tooth but enjoyed this Mango Sheera very much. 

I hope the lovely Padmaja of Spicy Andhra likes it too, since I am sending this good old Mango Sheera for her debut Event (as a host ) WBB#11 –‘Summer Fruits’. Thanks Padmaja for hosting WBB with such a sunny and fresh theme J

mangosheera.jpg

__________________________________________________________                                                            Mango Sheera recipe

Servings :5-6 _____________________________________________________ 

Ingredients:

 1 ½ cups Rava/Semolina (medium coarse)

 1 ½  cups Milk

1 ½ cups water

1 cup ripe Mango pulp

1 cup sugar

~ 2 tbsp homemade Ghee 

For the garnishing:

6-7 Cashewnuts chopped

10-12 golden raisins

Few strands of Saffron, soaked in warm milk 

(Usually we measure ingredients using Vati or Katori in our kitchens. Cups are used only for measuring ingredients for cakes. I have changed the measures here to cups since it is easy to understand for everyone.) 

In a heavy bottom Kadai/wok heat 2tsp of the ghee. Fry the cashew nut pieces and raisins in it, drain and keep aside. In the same ghee, roast the Rava/semolina till it turns golden brown and you get a nice smell of roasted Rava. Remove in a plate and cool.

In the same Kadai mix milk and water and bring to a boil. Add the roasted rava and cook stirring continuously so that no lumps are formed. Cook on low flame for some time stirring in between.

 After the Rava is half cooked add sugar. Mix properly and cook for a few minutes more, stirring in between.

Add the mango pulp ,mix nicely so that the pulp get mixed up homogenously. Cook till all the liquid has been absorbed.

Add the remaining ghee (optional) and the saffron strands dissolved in warm milk. Mix nicely. Saffron adds to the lovely ‘Mango’ colour of this Sheera.Cover and cook for a 1-2 minutes.  

Garnish with the fried Cashew pieces and golden raisins. 

Variation: You can use Pineapple instead of mango to make Pineapple Sheera.

May 24, 2007 at 10:28 am 13 comments

Sweet Sweet Pongal

The month of Shravan (5th month of the Hindu calendar) is one of the most auspicious months here in India. It also brings along number of festivals, Rakhi Purnima being one of them.

 dsc00133n.JPGRakhi Thali

The festival of Rakshabandhan (as it is called in the Northern parts of
India) or Rakhi purnima (as it is called in Maharshtra) celebrates the special bond of love between brothers and sisters.A rakhi (beautiful silk thread) is tied by the sister on her brothers wrist. 
 

Like all other festivals of India, this festival is incomplete without festivities and festive food.Though not the traditional Rakhi recipe,this Rakhi I am serving Sweet Sakkar Pongal to my brother through this blog:

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Ingredients:

2 cups rice

½ cup yellow moong dal roasted

2 ½  cups milk

1 cup water

1 tbsp dry coconut powder roasted

1 cup jaggery dissolved in little water (proportion can be changed depending on the sweetness required)

2 tbsp ghee

¼ tsp Cardamom powder

few strands of saffron warmed and crushed,

15-20 golden raisins fried in ghee

8-10 cashewnuts sliced and fried in ghee

Method:

Wash and drain the rice and roasted yellow moong dal. Pressure cook the rice and moong dal with 2 ½  cups milk and 1 cup water. In a heavy bottom pan heat 2tbsp ghee.Add the roasted coconut powder. Now add the dissolved jaggery and cook for a few minutes. Add the cooked rice and moong dal mixture. Cook nicely till water evaporates and the colour of mixture turns into a beautiful brown. Add cardamom powder,crushed saffron strands, golden raisins and cashewnut slices. Serve hot or cold.

 

 

 

August 8, 2006 at 2:42 pm 10 comments


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