Hosting my first event-Holi Hai

Hello Friends, for the first time at My Cook Book I am hosting an event "Holi Hai". I hope all will love this theme and be a part of it. Holi is on March 8th and we will be busy celebrating it and cleaning post holi so 2 more days to submit the recipes. And by 15th it will be rounded up.

Rules for the Event:

1. As the theme is HOLI HAI remember it and just cook any thing starter,main course, deserts, mocktails..."Veg & Non-Veg" related and post it in your blog from Feb 5th to Match 10th. "NO ALCOHOL"
2. Please post your link below and usage of the logo is mandatory.
3. Must follow the Blog or at Facebook. (U ppl will be updated)
4. Archives are welcome only if re-posted and linked back to the announcement page(only 2).
5. As many entries are allowed.
6. If u are having any problems linking up,just send me my email surabhishri2003(at)gmail (dot)com
   • Your Name:
   • Blog Name:
   • Recipe Name:
   • Recipe URL:
7. Non-Bloggers can also send me an email with the details as below:
   • Your Name:
   • Recipe Name:
   • Email Address:
   • Recipe Photo:
   • Recipe in .doc format or .pdf format

from my kitchen

Re-Posted cake with cinnamon streusel topping

Re-posting cake-with-cinnamon-streusel-topping 

for Zesty Palette @ Bake Fest
for Zesty Palette @ Sweet Luv

from my kitchen

Gajar Halwa-The Ultimate Dessert

First time when Jeet ( my husband ) came with his parents to ask my hands to my parents, he had a demand."I need Gajar Halwa". (It's a Love Come Arrange Marriage) At that time I really didn't how to prepare it. I asked my mom and any how prepared it. But after that I have prepared many times both over flame and in microwave, taste doesn't differ irrespective of which medium it is cooked. But I feel easier and time saving in microwave. 

Ingredients:

Carrot - 1 kg (finely grated)

Sugar - 3/4 cup

Milk - 1 cup

Nestle Milkmaid - 1/2 tin (instead use Khoya 100 gms)

Ghee - 2 tbsp

Green Cardamom - 3 ( only seeds powdered)

Cashew - 2 tbsp (chopped)

Raisins - 2 tbsp

Procedure:

1. Finely grate the carrots and keep it in a MSW bowl.
2. Add 1 cup milk and 3/4 cup sugar and microwave it for 15 minutes, stirring twice in between.
3. Add the milkmaid and ghee and microwave again for 10 minutes, stirring once in between.
4. Now add the chopped nuts, raisins and elaichi and microwave it for 5 minutes.
5. Serve hot with garnishing.
   
   
   

Linking it to Edible Entertainment  @ Kids Delight :)

& Teenz' Yummy Delight @ Valentine Day Event :)

& Sizzling Tastebuds @ Microwave Cooking :)
& Taste of Pearl City @ Any One Can Cook :) 
& Recipe Junction @ Spotlight:Winter Vegetables :)

from my kitchen

Matar Panner in my Microwave Safe Bowl

Cooking in Microwave is too easy, healthy and time saving. Same matar panner when prepared over flame needs a pressure cooker & a kadai( just kidding). And cooking with microwave makes life simpler with a single Microwave safe bowl. :)

Subz Biryani...

The recipe is from Master Chef India Cook Book - by Pankaj Bhadouria. I am a big fan of her. She is my inspiration.
It was awesome in taste, my mother and my husband just loved it. Hope you will love it too.

Ingredients:

Basmati Rice - 200 gms

Ghee- 2 tbsp

Onions - 1 large( Sliced)

Carrot - 1/2 cup

Beans - 1/2 cup (cut into 1-inch pieces)

Green Peas - 1/2 cup

Cauliflower Florets - 1/2 cup

Mint Leafs - 1/2 cup(chopped)

Kewra water - a few drops

Sahi jeera - 1/2tsp

Cloves -6

Cinnamon - 2 (1-inch)

Mace - 1 (1/2 of it)

Grated Nutmeg -1/4 tsp

Black peppercorns -1/2 tsp

Ginger Paste - 1 and 1/2 tbsp

Garlic Paste - 1 and 1/2 tbsp

Black Pepper powder - 1 tsp

Yoghurt - 1/2 cup

Black Cardamom -2

Green Cardamom - 2

Bay Leaf - 1

Salt to taste

Procedure:

1. Wash the rice and soak it for 30 minutes.
2. Heat 1 tbsp of ghee in a pan and fry the sliced onion till golden brow an remove to a plate with a spoon.
3. In the same pan, sauté half the sahi jeera till they begin to sizzle. add 2 cloves, 1 cinnamom stick, half the mace, nutmeg and peppercorns till fragrant.
4. Add the ginger-garlic paste and sauté it for 1 minute. Now add the vegetables and cook it for 2-3 minutes over low flame. 
5. Add salt, pepper and the yoghurt and cook till the vegetables get tender.
6. In a large pan, boil 4 cups of water with 1 tsp salt.
7. In a piece of muslin cloth tie the remaining cloves, cinnamon stick, mace, sahi jeera, black cardamom, green cardamom and add to the water with the bay leaf.
8. Cook the rice till half done and let all the flavors infuse into it.
9. Drain the rice and reserve the strained water. Add the remaining ghee an mix with the help of a fork to the rice and keep aside.
10. Now to assemble the biryani, take a deep base Handi and spread half of the fried onion then half of rice over the onion. Add  the vegetables and again a layer of rice along with the chopped mint leafs. Cover the top with the remaining fried onions. Sprinkle Kewra water on top of it.
11. Pour 1 cup of the strained water and cover the lid and allow to cook for more 3-5 minutes at a low flame.
12. Serve the biryani with any variety of raita and enjoy... take compliments from your family and friends :)

Linking to Kaarasaaram

@Royal Feast Biryani

& to Tickling Palates

@ Let's Cook -Rice

from my kitchen