Sheer Kurma || Sheer Korma || Sevain|| Ramadan Special

Sheer Khurma / Sheer Korma is a speciality dessert made famously during Ramadan all across India. It's an beautiful combination of Roasted vermicelli, dry fruits and Ghee. I usually make it at dinner parties or Eid feast.

Ingredients:

500 ml Full cream milk
1/2 cup vermicelli crushed
1 tbsp chopped almonds/ Badam
1 tbsp chopped cashews / Kaju
1 tbsp chopped pistachios/ pista
1 tsp raisins / kishmish
2 green cardamom pods/ elaichi
2 tbsp ghee
Sugar 3 tbsp or as per your preference


Method :
1. In a pan add 1/2 tsp ghee and roast the crushed vermicelli until golden. Take it out in a bowl.

2. In the Same pan add remaining ghee and once its heated up add chopped cashews, pasta , almonds and green cardamom. Stir quickly. Add in raisins once they pop take out the fried nuts and keep it ready with the roasted vermicelli.

3. In the same pan pour milk and bring it to a boil. Let it boil for 5 minutes. Add in sugar. And stir well.

4. Once the milk is ready. Add in the roasted vermicelli and nuts and stir well. Cook it for few minutes. ( don't let it thicken let it have a pouring consistency)

5. Transfer it into a bowl and let it cool. Sheer khurma is ready.

6. Serve it immediately, warm or at room temperature or refrigerate it. The choice is yours.

Enjoy


Note :

* Use the thin vermicelli for this recipe
* Adjust the sugar as per your preference.

Woste Haak || Red Spinach

This is one of my most favoirite leafy vegetables. In kashmir its famously cooked with eggs but I like the plain version more.

To make this delicious vegetarian dish all you need is simple basic ingredients.

Ingredients:

Red spinach/ woste Haak few bunches 

Mustard oil 5 tbsp 

Garlic cloves 3 sliced 

Green chilly 4 

Red chilly powder 1 tsp 

Turmeric powder 1/2 tsp 

Cumin powder 1/2 tsp 

Salt as per taste

Method :

1. Pluck and Clean the leaves and discard any rotten or insect damaged leaves.

2. Wash in several changes of water and drain in colander.

3. In a big cooking pot. Pour mustard oil. Let it heat. Once fumes start to arise. Add in all the red spinach or woste haak.

4. Add salt and mix well. Continue to cook on high flame.

5. It will start to release water now add all the rest of the ingredients. And continue to cook.

6. Once oil starts to leave on sides. Close the lid and simmer for 5 minutes.

7. After 5 minutes open the lid and stir well with spatula. Crush the stalks if any seen with spatula and cook for more few seconds.

8. Check for seasoning and it's done.

Pairs well with hot steamy rice.

*you can use regular cooking oil instead of mustard oil. But mustard oil makes it more healthy.

Vegetable Pulao || Sabzi Pulao || Sabzi Polav||

When you are bored of eating curries or plain rice make this delicious vegetable pulao. Can be served with kebabs or boiled egg or just plain raita. 

I have used potato , carrot and peas.

INGREDIENTS:

3 Cups Basmati rice 

1 big Onion Chopped

2 carrots chopped 

Half cup peas 

5 green chillies 

1 tbsp coriander chopped 

1 tbsp mint chopped 

2 tbsp yogurt/ curd 

2- 3 cloves

2-3 cardamom 

1 cinnamon stick 

1 star anise 

1 bay leaf 

Salt as per taste 

Water 

Oil 

Method :

1. Wash rice and soak in water in a bowl.

2. Heat a pot ,pour 4 tbsp oil ,once its hot add your dry spices. Stir fry and then add in chopped onion. Fry until translucent.

3. Add ginger and garlic paste fry until raw smell goes and then add all your veggies. Stir fry for few minutes.

4. Add yogurt and continue frying.

5. Add salt and Mix well and check for salt if less add more now and add in chopped coriander and mint leaves and whole green chillies. 

7.Now add 5 cups water( depends on what type of rice you are using kindly refer your rice pack for reference) close the lid and let it come to a boil.

8.Once its boiling high carefully open the lid and add in drained rice. Mix gently and let it cook on high flame without any lid.

9. Once the water is almost dry. Lower the flame and close the lid. Keep it for simmer for 15 minutes.

10.After 15 minutes open the lid gently fluff the rice with fork. Vegetable pulao is ready.

11.Serve and Enjoy