Its been long that I’ve written something and no better come back than today’s recipe. Its Eid-Al-Adah today, a festival celebrated by all my fellow Muslim brothers and sisters. This is the 2nd Eid of the year and the most important one. Eid-Al-Adah is a sacrifice feast where in it is believed that if you make any kind of offering, you are brought closer to Allah (as per Wikipedia).
It was indeed a great start to the day when my neighbour rang the door bell at 9 am and gifted me a bowl of Sheer Khurma. Here’s a picture of it!
Sheer Khurma is mughlai dessert specially made during Eid. And believe me, there is no sugar in this delicacy. It is made rich with nuts, milk and it gets all its sweetness from dates. I’ve made it a couple of times and here’s my recipe. Do try.
1 Litre Full Cream Milk
3 Tbsp Ghee
1 Cup Vermicelli
10 Cashews (chopped)
10 Almonds (slivers)
1 Tbsp Chironji Seeds (Buchanania Lanzan is the name of the tree that produces this wonderful seed)
15 Dates (soaked and made into a paste)
10 Dates (deseeded and chopped)
10 Raisins (Chopped)
1 Tsp Cardamom Powder
1/2 Tsp Rose Water
1/2 Tsp Kewara Water
Heat a heavy bottom pan and add 2 Tbsp of ghee to the pan. Roast the seviyan , dry fruits and chironji till golden and keep aside.
In the same pan, heat the remaining ghee and add the date paste. Saute for a a minute or two.
Add milk to the date paste and allow let it come to a boil. Let the milk simmer for 5-10 mins.
Add the roasted vermicelli and dry fruit mixture to the milk and allow it to simmer till the vermicelli is cooked – another 8-10 mins. The milk will eventually thicken a bit.
Add the cardamom powder for the amazing aroma and flavour.
Remove the pan from heat and cool for 15 mins. Add the rose water and kewara water.
Garnish with silver leaf and few roasted chironji seeds. Serve the Sheer Khurma hot, warm or chilled.
May Allah bless you all with happiness and good health, always! Eid Mubarak!
Poha is a popular Maharashtrian breakfast recipe. Even back home in Kolkata, my mum used to make Veg Poha, often for breakfast or evening snack.
Poha is nothing but rice that has been parboiled, rolled, flattened and then dried to produce flakes. They have uneven edges and a rough texture. Rice flakes have no particular aroma and a bland gentle taste. Depending on the method of cooking, they can be soft or crunchy.
Last evening was windy and it was about to rain. I decided to call over my cousins for a game of Monopoly Deal (my new addiction)..To munch in between games, i made crunchy Poha Cutlets and Chai.
Poha cutlet is an easy snack and quick to prepare. This is a great recipe to use left over Veg Poha as well.
Here’s the recipe.
3 Medium Sized Potatoes (boiled and skinned)
1 Cup Poha (washed and drained) – On washing, poha softens and puffs up a little
2 Slices of Bread
2 Green Chillies – finely chopped
1 Large Onion – finely chopped
1 Carrot – grated
½ Capsicum – finely chopped
½ Cup Fresh Coriander – finely chopped
1″ Piece of Ginger – grated
¼ Tsp Black Pepper
½ Tsp Chilli Powder
½ Tsp Cumin Powder
½ Tsp Black Salt
Salt to taste – do taste the mixture before adding more salt
Oil for Frying
Mash the potatoes with the help of a fork or use hands. Whatever is convenient. You can even grate them.
Add the washed poha to the mashed potato. Tear the bread into tiny bits and add in as well.
Add in the veggies, spices, salt and knead the mixture well until everything comes together.
Take small portions of the mixture and shape it like a cutlet or a nugget (or however your heart desires).
Heat oil in a pan. Gently slide the cutlets into hot oil and fry until golden brown. Keep flipping the cutlets so they brown evenly on both sides.
Take it out on a kitchen towel to drain off the excess oil and serve hot with Ketchup/Chutney
I thoroughly enjoyed making these golden beauties. Hope you like the recipe too. Give it a try and share your feedback.