Safna's Cook Book

Ingredients Vermicelli (Semiya )                - 1 cup Sago (chewer/sabudana)        - 1 cup Milk                                          - 1/2 litre Condensed milk                       - 1 cup Raisins & cashew nuts            - 1/2 cup Cardamom powder                  - a pinch Ghee                                        - 2 tbsp Sugar                                        - to taste Preparation Boil water in a pan and add sago.Allow it to cook. When it is cooked,drain excess water. Roast the vermicelli with ghee. Add milk and allow the milk to thicken. when it starts thicken, add condensed milk and sago. Cook till semiya is done and the kheer gets the consistency. Switch off the stove. Roast cashew nuts and raisins. Add this nuts and cardamom powder to the kheer and mix well.

First of all, I am sorry to those who does not like beef.This is one of the best dish I ever cooked. In my last post, I had mentioned about beef roast that I had from Lathika chechi and after that, some of my friends requested me the recipe. I thought, rather than giving the recipe to them directly, it is better to post here. So, here is special beef roast Achayan's style.

Ingredients Refined flour              - 225 g         Butter                         - 250 g Sugar                          - 250 g Eggs                            - 4 vanilla essence            - 5-6 drops Milk                            - 1/2 cup Whipping cream        - for decorating Sugar paste                - for decorating     Preparation Preheat oven at 180c. Break eggs and add vanilla essence. Beat for 8-10 minutes until ribbon stage. In other bowl beat butter and sugar until fluffy for 2-3 min. Sieve flour into creamed mixture and add half the egg using cut and fold method. Add remaining egg and mix well. Add milk and mix well. Preheat oven and bake fro 25-30 min. Remove from heat and let the cake stand for 15 min. Decorate the cake with whipping cream and sugar paste.

You may wonder what combination is this, but believe me it is fantastic. The items in the picture are Bhatura, Chicken masala and chicken dry fry. I used to note Chole Bhature from the Menu of north Indian restaurants. You might have also noticed the same. It is a heavy breakfast served in Punjab, Delhi and nowadays in most of the northern states. Chole Bhature is generally accompanied with curd and is served with onions, carrot / lemon pickle. I had tried  chole Bhature from restaurants several times and was searching for a perfectly light, fluffy bhatura recipe.Much to my surprise,one day I had it from one of our very close family friend Mrs. Lathika Dunsten's home. She is really a wonderful cook. We love to eat whatever she cooks in Trivandrum style, especially the beef roast. I got that perfect recipe of bhatura from her and tried. It is almost close to what i have tasted from her home.As you all know, I am more biased towards non vegetrarian dishes and hence I tried Bhatura