Coconut Burfi

Wish you all a Happy New Year 2010

Ingredients:
1.Coconut - 1
2.Sugar - 4 to 5 Tbsp
3.Elachi powder - 3/4 tsp
4.Ghee - 3 Tbsp
5.Cashew - 6 nos ( fried and broken)

Method:
Grate the Coconut.
Heat a heavy bottomed vessel and fry the coconut till the moisture vanishes.
remove the coconut from the flame and transfer it to another vessel.
Heat the Sugar immersed in water on the vessel and keep stirring until it reaches the syrup consistency.
now add the coconut to it and mix well and stir frequently, add ghee and elachi powder, cashews and check if the mixture has reached a little tighter state.
Grease a plate with ghee and spread it on the plate and cut them in to square shaped pieces.
separate the pieces after it is cooled and store them on an airtight container.

Meen Kulambu / Fish Curry

Ingredients
1.Fish - 1/2 Kg(Preferrably Vanjiram - King Fish)
2.Small Onion - 15 to 20 nos
3.Tomato - 2
4.Tamarind - 1 marble sized
5.Coconut - 4 pieces
6.Green Chilli - 2
7.Saunf - 1/4 tsp
8.Fenugreek - 1/4 tsp
9.Mustard seeds - 1/2 tsp
10.Kulambu milagai podi - 2tbsp
11.Chilli powder - 1 tsp
12.Coriander powder - 1/2 tsp
13.Refined oil - 3 tsp
14.Gingelly oil - 2tsp.
15.Salt as required.
16.Curry leaves - 1 spring.

Precooking steps:
1.Grind together 5 to 6 small onions with the coconut in to fine paste.
2.Cut the remaining onions to long finley sliced pieces.
3.Clean the fish with rock salt and water neatly.
4.finely chop the tomatoes too.
5.Extract the tamarind juice.

Method:
Heat refined oil, add mustard seeds, fenugreek, saunf once it splutters, add green chilli and curry leaves.
then the onion and cook until it becomes transparent and soft, now add the tomatoes and salt as required and cook till it becomes a well blended mixture, then add the kulambu milagai thool, red chilli powder and coriander
powder and the tamarind juice and coconut paste and sufficient water and bring it to boil.
While it is boiling add the gingelly oil, when the gravy becomes thick, add the cleaned fish pieces and cook it covered for few mins.
fish gets cooked very soon. Now it is ready to serve with rice.

Achovies Dry Fish fry

Nethili Karuvaadu Fry

It is one among amma's special.my mom never used to eat dry fish, but i keep wondering how can someone be so damn good at cooking it.Cleaning it is a big process in fact. It needs be soaked in warm water for atleast 30 mins, after which you can peel the fish and clear out the  bones and wash with water again so that it loses the odour and becomes neat.

Ingredients
1.Nethili Karuvaadu(Dry fish) - 100 gms
2. Small onion - 15 nos
3. tomato - 2
4.Tamarind - 1 marble sized
5.Green Chilli - 2
6.Red Chilli powder - 1/2 tsp
7.Coriander powder - 1/2 tsp
8.Kulambu powder - 2 tsp(this can be substituted with more of chilli powder and coriander powder.
9.Oil - 3 Tsp
10.Gingelly oil - 2 tsp.
11.Salt.
12.Curry leaves.
13.Mustard seeds - 1/2 tsp.

Precooking steps:
Clean the dry fish and keep aside.
cut the small onion length wise and finely chop the tomatos, split the green chilli in to halves.
Extract the tamarind juice.

Method:
Heat oil in a Kadaai, add mustard seeds, curry leaves and green chillies.
Add onions, saute well until it gets transparent and add tomatoes. it should be finely cooked.
add chilli powder, salt, coriander powder and kulambu powder and mix well.
add water and tamarind extract and bring this mixture to boil.
once it thickens, add the cleaned dry fish pieces and cook covered for a while.
Then add the gingelly oil and mix, wait until the oil separates.
Now it is ready to serve with rice.

Hyderabadi Chicken - Dry

There used to be a hotel called The Indus at Jayanagar 4th Block in Bangalore.
Me and my sister suhi used to treat ourselves there whenever we get a chance.
I have ordered this Hyderabadi Chicken dry with all smiles many times.
When i started hunting for new kind of recipes, i suddenly thought about this and Guessed the ingredients and it came out the way it should be, except for the Commercial Colour and Liberal Oily nature of the food in restaurants...
Here we go...
Hyderabadi Chicken Dry

Ingredients

Chicken - 250 gms
Curd - 2tbsp
Curry masala powder - 1 1/2tsp
Ginger garlic paste - 1 tbsp
Food color - Red - 2 pinch
Salt - as required.
Lemon - 1
Oil - 3 tsp
Curry leaves - 1 spring

For Masala:
Red Chilli - 5
Pepper - 1/2 tsp
Jeera - 1/2 tsp
Coriander seeds - 3/4 tbsp.

Precooking steps:
Marianade chicken with curd, ginger garlic paste, food color, Lemon and curry masala powder and leave it aside for nearly half an hour.
On a kadaai, heat few drops of oil, fry the ingredients for masala on a medium flame and dry grind it on the mixer till it becomes a coarse powder.

Method:
On a Pan heat oil and add the marianated chicken and stri fry.. sprinkle water if needed.
Once it becomes soft add the curry leaves and fry for a while til the aroma gets blended.
Now add the Masala powder and stri fry, it should get coated on the Chicken
add a little more oil if it is expected to be a bit crispy.
It is an excellent side dish for Ghee rice or Chicken Biriyani or Rice with Chicken/Mutton curry.

Veg Pasta and Chicken Pepper Bits

I have coined the name for Chicken Pepper Bits, for it goes good with the Veg Pasta.

Chicken Pepper Bits:

Ingredients

1.Chicken Boneless pieces - 1 cup(made in to small bits)
2.Garlic paste - 1/2 tsp
3.Crushed Pepper Powder - 1/2 tsp
4.Salt - as required.
5.Oil - 2 tsp

Method:
1.Make small bits of the boneless chicken.
2.Marianade with salt, garlic paste and pepper powder.
3.Heat a pan, add oil and add this chicken and fry till it becomes soft and well cooked.

Veg Pasta

Ingredients:
1.Pasta - 100 gms
2.Big Onion - 1
3.Tomato - 2 (cut in to cubes)
4.Garlic - 8 to 10 (chopped in to fine pieces)
5.Capsicum - 1
6.Oregano seasoning - 2tsp.
7.Butter - 1 tbsp.
8.Olive oil - 1 tbsp
9.Cheese spread - 1 tbsp
10.Green chillies - 4
11.Coriander leaves - 1 spring

Precooking steps:
1.Boil water in a vessel and add pasta when the water boils also add 2 tsps of oil.
Once it is neatly cooked drain half of the water and keep aside. make sure that the pasta doesnt gets sticky.
2.Chop garlic finely and slice the green chillies to small circles..
3.Cut the Capsicum, Tomato and onion to cubes.
Method:
Heat a pan, melt butter and add olive oil along with it, Now add the garlic and green chilli, after few seconds, add the onion tomato and capsicum, saute for few mins.
add salt and add coriander leaves.
Now add the cooked pasta with the water.
mix well, add the oregano seasoning and the cheese spread or grated cheese. Stir till it reaches a cream coated consistency.
serve hot with chicken pepper bits.

Green Beans Curry

Pachai Mochai/Avarai kulambu

Avarai kaai or pachai mochai is a seasonal vegetable, people are really crazy about it and keep buying it very frequently during the season. In karnataka they add it in Akki Roti or Uppit(Upma).
But i always relished this kulambu the better.

Ingredients
1.Pachai mochai/Green Beans - 250gms
2.Small Onions - 10 nos
3.Tomato - 1
4.Chilli powder - 1 tsp
5.Coriander powder - 2 tsp
6.Jeera - 1 Tsp
7.Coconut - 4 to 5 pieces
8.Curry leaves - 1 spring
9.Oil - 3 tsp.

Precooking steps:
1.Grind Coconut, jeera, chilli powder and coriander powder to a coarse paste initially
2.On the same mixer add onions and Tomato and make a very smooth paste.
3.Peel the avarai and wash it and cook in pressure cooker for 2 whistles with little salt.
Method:
On a vessel add the beans,then the masala paste and sufficient water salt and put it on the stove.
once the curry comes to boil, add the 3 tsps of oil and then curry leaves and let it boil for a while until it reaches a good curry consistency.
It goes well with rice.

Chicken Biriyani

Chicken Biriyani

Ingredients
1.Chicken - 300 gms
2.Basmathi rice - 300gms (on an average 1 and a half cups)
3.green chilli - 6.
4.Pudhina - 1 bunch
5.coriander leaves - 1/2 bunch
6.curd - 3 tbsp(set curd/yogurt)
7.red chilli powder - 1 tsp.
8.Curry masala powder - 2 tsp.
9.Turmeric powder - 1/2 tsp.
10.coconut - 4 pieces.
11.oil - 5 tsp
12.Ghee - 3 tsp
13.small onion - 15 nos or big onion - 2
14.tomato - 1
15.Ginger garlic paste - 3 tbsp.
16.Salt as required.
17.Water - 2 1/4 cups(1 cup of basmathi rice needs 1 1/2 cups of water)


Pre cooking steps:
1.marianade the chicken pieces with curd for 30 mins.
2.chop the onions and cut the tomato to just in to 4 pieces.
3.clean and chop the pudhina and coriander leaves
4.make a smooth paste of coconut, half of the cleaned pudhina and coriander leaves.
5.split the green chilli length wise.
6.Soak the basmathi rice for 30 mins.
7.Wash the basmathi rice once with water(do not over wash it)

Method:
Heat oil and ghee on a Pressure Cooker, add green chilli and pudhina coriander then followed by onion and tomatoes.
saute well until the onion turns transparent and tomatoes are partly cooked.
Then add the marianated chicken and stir fry adding salt.now add ginger garlic paste, curry masala powder,red chilli powder,turmeric powder and mix.
once the chicken is partly cooked and it gives out fat, add the paste prepared using coconut,pudhina and coriander leaves and mix well..
a good aroma of pudhina and spices will arise.
Now add 2 1/4 cups of water to it and wait until it comes to boil.
add the washed rice and stir once.
put the weight and wait until u get one whistle.
keep it on sim flame for 5 to 7 mins and turn off the stove.
serve it with onion or cucumber raitha.

Liver - Pepper Fry

Eeral milagu varuval
As far as i have heard, Goat's Liver is a good source of Iron.
This recipe is so simple with minimal ingredients.

Ingredients:
Liver - 100 Gms
Pepper - 1 tsp
Salt - 1/2 tsp or even less
Oil - 2 tsp
Curry leaves - 1 spring

Method:
Cut the liver to bite sized pieces clean and keep aside.
heat oil on a pan, add the curry leaves and then the Liver pieces.
stir for a minute till it becomes pale.then add the pepper powder and fry for 3 to 4 mins. add a little salt and check for the taste..
wait until the salt and pepper gets blended on the liver and it should become soft.
Now it is ready to taste.

Japanese Quail - Chettinad Fry

Kaadai Chettinaad Pepper Fry
I have had Kaadai in restaurants like Anjappar, Karaikudi from time to time.
Though the Bird Japanese quail is not very fleshy.. it has its own significance and turns to be tasty when cooked in the exact authentic way of chettinaad delicacies.
I had guessed the ingredients on my own and i believe that i was cent percent sucessful too.. haa haa....
It does not need strong garam masala.

Ingredients
1.Kaadai - 1
2.Garlic - 5 pods
3.Ginger - 1/2 inch
4.Jeera - 1 tsp
5.Saunf - 1 tsp
6.khus khus - 1 tsp
7. Red Chilli - 4
8. Pepper - 1 tsp
9.Coriander seeds - 1 tbsp
10.Salt to taste
11.Oil - 3 tsp
12.Curry leaves - 1 Spring.
13.Small Onion - 10 nos(lengthwise thin sliced)
14.Lemon - 1/2 rind.


Pre Cooking steps:
1.Wash and clean the kaadai and cut it in to four parts such that, legs and breast are separated.
2.On a pan, pour 1/2 tsp of oil and fry the ingredients from 2 to 9 on a medium flame and make a smooth paste.
3.Finely slice the onions and keep aside.


Method:
Heat oil on a Vessel and add curry leaves followed by the onions. saute until the onions turn transparent.
then add the cleaned kaadai. and stir.
now add the masala made in to a smooth paste, add salt and stir occasionally.
cook it covered after sprinkling a little water on a medium flame.
once the kaadai gets cooked the oil would separate and consistency of the masala would thicken.
make sure that the masala gets coated completely. serve as a side dish for rice.
Its such an yumm...

Red Chilli Chicken

Red chilli chicken:




Ingredients
Chicken - 1/2 kg
Masala
1.Red Chilli - 6 to 8.
2.Ginger Garlic Paste - 1 1/2 tbsp.
3.cinnamon - 1 inch stick
4.avinaasi poo/star aniseed - 1
Onion - 1
Green chilli - 2
curry leaves - 1 spring
oil - 3tsp
Lemon - 1/2 rind.
Salt to taste



Pre cooking Preparation

1.Wash and cut the chicken in to bite sized pieces.
2.chop the onion in to fine pieces.
3.Split the green chilli.
4.Grind the ingredients for masala in to a smooth paste.
Method:
Heat oil in a pressure cooker/Pressure pan/ kadaai.
add the green chilli and followed by the onion, saute well. then add the cleaned chicken and stir. Now pour the contents of the masala made prior in to the pressure cooker, add a little salt and saute well till the raw smell goes off and add salt.
now sprinkle a little water such that the chicken is partly immersed.cover it with lid and put in pressure for one whistle and keep in sim for 5 mins.
turn off the stove.
open the pressure cooker put it back on flame and add a spring of curry leaves and lemon juice and stir it occasionally, let the consistency become thick and the masala should coat over the chicken.
with the aroma of red chilli, spice and curry leaves added, it would taste great
best combination for dal rice and rasam.
my mom who is a best critic of my cooking had seriously enjoyed eating it and kept appreciating it. she herself who is an awesome cook, one fine sunday had asked me to tell how this recipe goes.

Rice Crisps Balls

Karthigai Pori

Ingredients:
1.Rice crisps (Pori) - 1 cup
2.Jaggery - 5 tbsps
3.Elachi powder - 1/2 tsp.
4.Water - 1/4 cup

Method:
On a vesssel immerse the jaggery in water and heat it for few mins.
Once the jaggery starts melting, keep stirring occasionally and add elachi powder. As it reaches a fair consistency, less watery and it should not be too thick. Add the content to the Rice crisps and mix well with a spoon. before it gets cold. make medium sized balls with it.
Serve as you like.

Green chilli Chicken

Pachai milagai kozli:

Ingredients
Chicken - 1/2 kg(cut,deskinned and cleaned).
Lemon - 1/2 rind
Curry leaves
salt
oil - 2 tsp.
Masala:
onion - 1
curry masala powder - 1 tsp.
ginger garlic paste - 1 1/2 tbsp.
green chilli -6
coriander powder - 1 tsp.
Salt to taste

Pre Cooking Steps:
Grind all the ingredients for masala in to a smooth paste.
cook the chicken on microwave for 4 mins.
(Place chicken in a bowl add a little water, add 2 pinches of table salt and turmeric powder, cover and cook.)
Method:
Heat oil in a pan(preferrably non stick)
add curry leaves and then the masala that was prepared.
let the raw smell go off.. then add the cooked chicken and keep stir frying.add salt if needed.
the masala should get coated over the chicken.
now add the lemon juice and mix then wait until the chicken gets roasted on the pan with the oil given out.
its such an yummy chicken. preparation time is less than 15 mins.

It can also be done by directly adding the chicken to the pan, without cooking on the microwave.
just that, i was able to prepare in very less time, i have mentioned it.

Mutton Kulambu (Mutton Gravy)

This is my Amma's style mutton kulambu.
We used to Eagerly wait for Diwali day, becos this kulambu coupled with Hot and Steaming Idly would be diwali day's breakfast at home. she has a simple but very Tasty way of making it.
It can be served with Rice as well..
Mutton as it is considered to be highly fat contended, we prepare it less frequently, but Mutton Bones are preferred than meat. This kulambu can be made with either of these.
Kulambu milagai thool is the important ingredient.
I swear on God's name, i am not as great as mom who is perfect in proportionating the ingredients, so that all kulambus at home is superrrrrrrrrrrrrrr.....
She gives me the kulambu podi every month(Sometimes it lands at my doorstep through courier too) and I keep using it happily, One fine day i should also try doing it on my own getting ideas from Mom without messing up, But cant wait to share this recipe with you.

Ingredients:
1.Mutton - 500 gms(Meat and Bones)
2.Small Onions - 1 cup.
3.Tomato -1
4.Ginger Garlic Paste - 2 Tbsp.
5.Curry Masala Powder -1 tsp.
6.Chilli powder - 1 tsp.
7.Kulambu milagai thool - 2 tbsp.
8.Coconut Paste - 3 pieces.
9.Oil - 2 tbsp.
10.Curry Leaves -1 spring.
12.Coriander leaves - 1 small bunch.
13.Salt - As required.

Pre cooking Steps:
1.Cut the Mutton in to small pieces and clean the Mutton and keep aside.
2.Cut the Onion and Tomatoes in to small pieces.
3.Grind the coconut in to a smooth paste.
Method:
Heat oil in a Pressure Cooker, add curry leaves, followed by Onion and Tomato and saute well.
Once it gets cooked, add the Mutton and stir, add the Ginger garlic paste and add chilli powder, kulambu powder, curry masala powder and salt and stir fry.
Add a little water and cook in pressure cooker for Three to Four whistles. After that place in sim for ten mins. Turn off the stove and remove it from Steam.
After the steam is settled, open the cooker, add the Coconut Paste and additional water and put it back in flame and bring it to boil. The Consistency should be little watery if served with Idly.
it should be thick if it is going to be served with Rice.

Pepper Chicken

Pepper Chicken

It is the simplest and yummy pepper chicken.

I am the founder of this recipe. and i would love to share it with you all.
The speciality of this recipe is that, it needs very little oil, may be just 2 tsps or even less. since we would cook the chicken on the pressure cooker before stir frying, all the fat in the chicken is being given out and it seves as the cooking medium.Also to add a point, i would prefer using a tender chicken.. It is cooked soft
and gets blended with the masala easily.
All my family members have enjoyed eating this..
Especially my sister suhi.. she is one crazy little sweet heart, she would complain and still end up finishing it till the last bit.
Ingredients:
Chicken - 1/2 kg(with skin preferred)
Masala:
Red chilli - 5
pepper - 1 1/2 tsp
Jeera - 1 tsp
saunf - 1/2 tsp
coriander seeds - 1tbsp (or 2 tsps of Coriander Powder can be while adding the masala to the chicken before cooking.)
onion - 1.
ginger - 1/2 inch
garlic - 5 to 6 pods.
turmeric powder - 1/2 tsp.

curry masala powder - 1 tsp.
pepper powder - 1 tsp.
green chilli - 2(split length wise).
oil - 2 tsp
curry leaves - 1 spring.
Lemon - 1/2 rind.
Salt to taste
Pre cooking steps:
1.fry all the ingredients for masala(first the chilli and other spice items then follwed by onion, ginger and garlic) and grind it in the mixer to a very fine and smooth paste.
2. Wash and clean the chicken, let it be on bite sized pieces.
Method:
Now take a pressure cooker or pressure pan and add the chicken pieces, the masala then turmeric powder, salt and pour water such that the chicken is partly immersed.
put it in flame till one whistle then on simmer for 5 mins.
turn off the stove.
Once the content is free from steam, open to find out the chicken which is cooked and oil from the chicken floating on top.

Heat 1 1/2 tsp of oil on a kadai, add the split green chilli and curry leaves.
then add the cooked content from the cooker.
[As the chicken pieces will be cooked near completion it is not wise to cook it on the kadai for long time, as it would be broken and damaged which will turn out to chicken kothukari then..
so it is better to pour less water while putting it on pressure cooker as the chicken will also give out water]
Keep on high flame till the water in the chicken masala is reduced and the masala gets coated on the chicken.now add the lemon juice and stir slightly.
Add 1 tsp of pepper powder now..
the chicken would blend with the pepper powder and lemon added finally on to it. add 1/2 tsp of oil if necessary to get it roasted.
Mmmmhwahhhhhhhhh.... its such a mouthwatering food that all of you would enjoy. I swear..
My son who is just an year old nibbles the chicken fragments given to him.
I feel you would also love this.

Red Chutney for Masala Dosa

My Dad enjoys the Masala Dosa in Bangalore Hotels.

Probably that is his most favourite food to order here in bangalore breakfast or dinner eat outs.

It is usually prepared the same way everywhere as in Tamil nadu, but the red chutney that is being applied all over the dosa before placing the Potato Masala over it makes the difference.....

It adds additional flavour and aroma to the Dosa.

i dont think they add bella(Jaggery)for this Chutney.

I have guessed the ingredients of the Red Chutney, please correct me if i go wrong.

Here it is..

Red Chutney for Masala Dosa:

Ingredients:

1.Red Chilli - 4
2.garlic - 1 pod
3.Tamarind - 1 small bit.
4.Urud Dal - 1 tsp.
5.curry leaves - 1 spring
6.coconut - 2 pieces.
7.oil - 2 tsp.
8.Salt to taste


Method:
Roast all the above mentioned ingredients in few drops of oil and grind it in mixer with very less water.it should not be watery, add salt while grinding.it should be thick like a paste to spread it on the dosa before placing the aloo masala on the dosa.
it can be made a little more watery if desired and served as a chutney for dosa itself. Heat 1 tsp of oil in a small kadaai, add the grounded chutney to it and keep stirring it frequently.
The Consistency of the Chutney should be thick as illustrated on the Pic.
Apply it over the Dosa then place the Potato Masala and Serve hot.
Yummy Masala Dosa.

Potato Masala - Urulai kilangu Masala

Potato Masala

Ingredients:

1.Potato - 2 to 3(medium sized)

2.Onion - 2 (big onion).

3.tomato - 1

4.green chilli -3 (Split)

5.channadal(pottu kadalai) - 2tbsp

6.turmeric powder - 1/2 tsp.

7.curry masala powder - 1/2 tsp.
8.red chilli powder - 1/2 tsp.

9.garlic - 3pods(crushed).

10.oil - 2tsps

11.curry leaves - 1 spring.

12.coriander leaves

13. mustard.

14.Salt as required.

Pre cooking steps:

1.On a dry mixer, powder the 2tbsp pottukadalai in to a fine powder mix it with 1/4 cup water and make a mixture.

2.finely chop the onions length wise and chop the tomatoes.

3.split the green chilli.

4.boil the potatoes and peel them and partly mash them.

Method:

Heat oil in a kadai,add mustard seeds after it splutters add curry leaves then followed by green chilli, onion and crushed garlic and turmeric powder.saute well add salt while sauteying,then add tomatoes and stir fry.add water and bring it to boil.once it comes to boil, add the mixture of pottukadalai powder and water to the kadai.stir while adding.the thickness of the curry will increase then add the partly mashed potatoes and stir well and add the coriander leaves and serve with poori.
The same kind of masala can be used for masala dosai too, but the consistency should be so very tight and thick to spread it over the dosa. for that u can add very little water and reduce the amount of pottukadalai powder also.

Carrot Halwa

This is the first thing that i had cooked for kamal...

Its easy to make and cool to serve...
Hot carrot halwa coupled with vanilla ice cream is such a great combination i would say... it is a universal favourite dessert.

Ingredients:

Carrot - 1/2 Kg
Ghee - 1/2 Cup
Condensed Milk - 4 tbsp
sugar - 3 tbsp
Whole Milk - 1/2 Litre
Elachi - 2 (Powdered)
Cashew - 7-8
Method:
Grate the carrot in to fine bits and keep aside.Take a Pressure pan/cooker and add milk and bring it to boil. once it comes to boil add the grated carrot and stir well, pressure cook for ten mins. keep stirring until the mixture becomes thick, once the milk is mostly absorbed by the carrot add condensed milk and mix well, then followed by ghee. once it comes to halwa consistency add elachi powder and garnish with broken pieces of cashew.

Carrot can be replaced with Beetroot as well..
Close your eyes and taste a beetroot halwa it is just the same as carrot halwa..
i remember having it in some wedding while i was young..
why not i give a try... hence i i have tried it... made it and here we go...
all pink and purple beetroot halwa can be done by the above procedure...

Basundhi

BASUNDI

Ingredients:

Whole Milk - 1 Litre
sugar- 4 tbsp
Nutmeg - a small piece (jaathikaai or jaafal)
Nuts - Badam, Pista and cashew.
saffron - 2 small threads.
cardamom - 2 (powdered)

Method:
Take a Heavy bottomed vessel and boil the milk.
Once it comes to boil, simmer it and then keep collecting the layers of cream.
keep it aside on a bowl.
continue to do it until the quantity of milk reduces to a fraction of 1/4
then add all the cream collected to the vessel again and stir lightly.
add sugar and cardamom powder and nuts and saffron and turn off the heat.
serve chilled as a side dish for poori.