TIL (SESAME SEEDS) BURFI

Hello everyone

Today I am sharing a very nostalgic and my all time favorite sweet recipe. Every Makarsankranti I used to miss this sweet since I leaved my native place. Til burfi, though it looks like any other khoya sweet but if you will taste it then only can understand the depth of flavour in it.
This sweet is not so popular as some other sweets , that's why not so easy to find it everywhere you want.
So i thought , why not to give it a try at home. last year too i made it with instant khoya, made of powder milk. It was delicious too but my heart was drooling for some thing authentic. So this time I chose the traditional way of making milk solids (khoya) then using it for my sweet.
As I was not so sure of the end product So missed clicking stepwise pics, but the final output was so so delicious that you will forget the storebought ones. But don't worry, it's so easy to make that you don't need any tutorial to follow, simple instructions are enough.
Recipe is given below, hope you will enjoy making and devouring at this heavenly treat.

TIL ( SESAME SEEDS) BURFI

Time: 2-2:30 hrs
Serves: 25-30 pcs( as per size)

Ingredients

2 Lt full fat milk
300 gms white til ( sesame seeds)
1/4 cup milk powder ( optional)
1/2- 3/4 cup Sugar ( as per taste)
1/2 tsp green cardamom powder ( optional)

Method:

First of all boil milk in a heavy bottom pan. Let it cook on medium to low flame till reduce to 1/3rd, stirring in between to avoid sticking to bottom.
* Be careful while stirring when it thickened, as splutters too much.

Now cook further stirring constantly till it get idli batter like consistency. If want , add milk powder to it at this stage to thicken fast and become a semi solid mass or cook further till you get mawa consistency.

Switch off the flame and let it cool. It will get solidify on cooling.
* So if it seems little liquid when hot, don't worry.

Now dry roast sesame seeds in a pan on low flame till light golden.
Be careful not to burn it. Sesame seeds become bitter if roasted more.
Let it cool.
Grind 3/4 of it to coarse powder.

Now take khoya, sugar, sesame seeds ( ground and whole , both) and green cardamom powder in a heavy bottom pan. Cook on low flame, stirring constantly to avoid sticking to bottom .

When it starts leaving the edges of pan, transfer to a greased tray and spread evenly with help of a spatulla.
You can also sprinkle some sesame seeds all over it.

Let it cool then cut into desired shape and enjoy these delicious unadulterated delicacies.

* If you don't want to make khoya at home then can use store bought khoya too. But then don't forget to saute it well before using.

You can prepare this sweet for any festival and surprise your guests and loved ones with your cullinary skill.

Hope you will definitely give it a try and don't forget to share your experience with me. Your comments and suggestions meant a lot to me.

Happy cooking....

.

DESI STYLE CHICKEN CURRY

Hello everyone

My today's recipe is dedicated to non vegetarians who are big fan of chicken curries but don't like the lengthy preparation method. Today's recipe is no fuss, no marination, no tomatoes, no yogurt and Ofcourse no cream recipe but super delicious to relish on. Generally chicken, mutton, fish etc calls for extra oil than regular cooking that's why people hesitate to try curry dishes and end up with grill or baked ones. So I tried to come up with some healthy and lip smacking chicken curry recipe to be indulged without guilt. As I use only required amount of oil and no cream in my nov veg dishes too.

Step wise recipe is given below and hope you all will like it.

DESI STYLE CHICKEN CURRY 

Serves: 2-3

Time : 40 mins

Ingredients 

1/2 kg chicken , cubed ( I used boneless chicken breast)

2 big onions, thinly sliced

3-4 green chilies , broken in half

1/2 tsp cumin seeds

1-2 bay leaves

1/2 tsp turmeric powder

Salt to taste

1/4 cup green coriander leaves, finely chopped

For making paste:

8-10 cloves garlic

1 inch ginger, peeled and sliced

1 tbsp coriander powder

1/2 tsp garam masala powder

2 tsp Kashmiri red chili powder

1/2 tsp black pepper powder or corns

1 tsp cumin seeds

1 blade mace

1/4 tsp nutmeg powder

4 cloves

1 black cardamom

4-5 green cardamom

1 inch cinnamon stick

Method:

First of all make thick paste all the ingredients given under for paste section,using little water. Keep covered, aside for later use.

Now heat oil in a wok and add bay leaves and cumin seeds.  Let it crackle then add sliced onions and green chillies,fry till nice brown ( nearly caramalised).

Then add chicken and turmeric powder, fry on high flame to retain moisture in chicken stir repeatedly to avoid sticking to bottom and burning.

 Add prepared paste and some salt . Fry till chicken become almost tender and spices are nicely cooked and start leaving oil. Adjust seasoning and add water as per your choice of gravy consistency. 

let it cook, covered till chicken is nicely cooked .

Finally add chopped coriander leaves and mix well.

Now your tempting, lip smacking chicken curry is ready to serve with roti, naan or rice.

**You can increase or decrease water in curry according to your preference of consistency.

** Adjust chilies as per your taste.

This is very simple yet delicious dish , a must try for chicken lovers. I bet you will not get disappointed at all.

Enjoy it and please shower your precious comments and suggestions to this dish. I'll always appreciate your efforts to encourage my lil steps toward healthy cooking.

Happy cooking....