Pistachio Phirni

pistachio phirni

Ingredients :

• Basmati rice /Gobindo bhog rice : 1/2 cup
• Milk : 1/2 litre + 1/4 cup
• Pistachio : 1/4 cup blanched,peeled and sliced 
• Saffron / kesar : pinch soaked in little warm milk
• Sugar : 7 tbsp ( you can add more or less sugar as per your taste)
• Elaichi powder / cardamom powder : 1 tsp
• Rose water : 1tsp

Procedure :

1) Soak rice for half an hour. Drain and grind it with 1/4 cold milk  to a
    coarse paste.
2) Take a pan and bring milk to boil.
3) Add rice paste dissolved cold milk. Cookand stir  constantly in medium
    -low heat, till rice is completely cooked.
4) Add sugar, saffron soaked in milk, green cardamom powder and cook
    till sugar is completely dissolved. cook till you get thick consistency.
5) Add rose water ,mix well. Turn off the heat.
6) Put it in a bowl and garnish with sliced pistachios.
    Chill in a refrigerator for an hour or two before serving.  

Potato Curry / Aloo r Torkari

potato curry

Ingredients:

• Potato : 1 large cut into small cubes
• Onion : 1 small ,cut into small cubes
• Tomato : 1 medium cut into small cubes
• Green chilies : 2-3 chopped
• Kalonji/ kalo jeera : 1/2 tsp
• Vegetable oil : 3-4 tbsp
• Salt to taste
• sugar : 1tbsp
• Turmeric powder : 1/2 tsp

Procedure :

1) In a pan heat oil, add kalonji and green chilies.  Stir fry till the seeds
    start crackling.

2) Now add potato , onion, tomato, salt and turmeric powder. Mix well.

3) Cover and cook in medium heat till all vegetables becomes soft. Mix
    them well.

4) Add sugar mix well. Turn off the heat.

    Serve hot with luci, paratha .