Sheer Khurma or Sheer Khorma(literally means “milk with dates in Urdu) is a festive vermicelli pudding prepared by Muslims on Eid ul-Fitr in India, Pakistan and Bangladesh. It is a traditional Muslim breakfast, and a desert for celebrations. Sheer (in Sunskrit has a same meaning as Milk), is Persian for milk and Khurma is Persian for dates. This dish is made from dried dates.
This special dish is served on the morning of Eid day in the family after the Eid prayers as breakfast, and throughout the day to all the visiting guests.
You will find a few different recipes for this. This is my mum’s recipe. This was dinner served with Puri and Batata no Shak
1 tbsp butter
2 oz sev(vermicelli)
1 lt homo milk
1/4 cup sugar
1/4 tsp crushed cardomon seeds
1/4 tsp nutmeg powder
A few strands saffron
1/4 cup chopped finely, almonds and pistachio
2 tbsp finely chopped dates(optional)
1 tbsp raisins (optional)
In a large saucepan, melt the butter and fry the vermicelli till it golden brown in colour, about 5 min.
Add the milk, bring it to a boil, reduce the heat to mark 4, add the sugar, and spices and let it cook on low heat stirring frequently till the vermicelli is soft and the mixture is thick, about 15 minutes.
Dosa is fermented crepe made from rice and black lentils(urad daal) batter. It is a staple dish of south India. It is also popular in other parts of India, and other countries like, Sri Lanka, Malaysia and Singapore.
You will find a lot of different recipes of the dosa filling.
3 cups idli rice
1 cup urad daal
1 tsp fenugreek seed
1 tsp salt
1/4 cup vegetable oil
1 tbsp urad daal
1 tsp mustard seeds
10 curry leaves
1 lb thinly sliced onions
1 tbsp green masala*
1 tbsp corriander powder
1/2 tsp haldi (turmeric powder
1/2 tsp Garam Masala
1 tsp salt or to taste
1 lb potatoes, peeled and diced to 1/2″
Juice of 1 lemon
2 tbsp chopped cilantro
Red Chilly Paste
2 tbsp chopped cilantro
2 tbsp chopped onions
Rinse the rice and daal seperately and soak it in water overnight. Add the fenegreek seeds with the daal.
In the morning drain the daal and reserve the water.
Drain the rice.
In a liquidizer or food processor grind the daal to a fine paste using the daal liquid as needed.
Grind the rice to a fine paste using the daal liquid
Mix the two together, the consistency should be like a pancake mix, quite thick.
Leave this to ferment in a warm place overnight. In cold places it will take 24 hours. The mixture should have doubled in size.
Heat up the tawa to medium hot(if you drop some water on it, and the water disappears rightway, you know the tawa is ready). brush the tawa with oil.
Pour 1/2 cup mixture on the tawa and with the back of the laddle in circular motion, spread the mixture into a 10″ round. the crepe should be thin.
Brush the top with oil, turn it over, cook for 1 min, turn it over again, spread it with red Chilly paste, sprinkle it with chopped onions and cilantro.
In the middle of the crepe put in about 3 tbsp of potato filling and roll it over.
Serve it with the chutney and Sambal.
In a medium saucepan heat the oil, add mustard seeds, curry leaves and urad daal. When the seeds start to pop, add the sliced onions and fry till they are transperent, about 5 minutes.
Add the green masala, coriander powder, haldi, garam masala and salt. Cook for about 5 minutes, stirring frequently.
Add the diced potatoes, mix and let it cook on medium heat, about 15 minutes or till the potatoes are cooked.
Add lemon juice and cilantro and mix.
Red Chilly Paste
1/2 cup roasted chana daal (daria)
5 red chili pepper
5 cloves garlic
1 1″ ginger piece
1/2 tsp salt
Juice of 1 lemon
In a food processor, grind everything to a fine paste.
1 tsp oil
1/2 cup peanuts
1/4 cup fresh coconut
4 green chillies(or to taste)
1 1″ piece ginger
2 dried red chillies(optional)
1/2 tsp salt
1 tsp vegetable oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
4 curry leaves
In a frypan heat the oil.
Add the mustard seeds, cumin seeds. curry leaves and Hing.
Add the rest of the chutney ingredients, when the seeds start to pop and fry for 3 minutes.
Make a smooth paste in a food processor.
5 loves garlic
1 1” ginger
1/2 bunch cilantro
10 leaves mint
Rinse with cold water and puree it in a blender or food processor.
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Assorted candies, sprinkles, or colored sugars, for decorating (optional)
In a large bowl, whisk flour, baking powder, and salt.
With an electric mixer, cream butter and sugar until light and fluffy.
Beat in egg and vanilla.
With mixer on low, gradually add flour mixture, beat until combined.
Divide dough in half, flatten into disks. Wrap each in plastic, freeze until firm, at least 20 minutes, or place in a resealable bag, and freeze up to 3 months (thaw in refrigerator overnight)
Preheat oven to 325 degrees
Line baking sheets with parchment paper.
Remove one dough disk, let stand 5 – 10 minutes.
Roll out to 1/8″ thick between two sheets of floured parchment, dusting dough with flour as needed.
Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.). Re roll scrapes; cut shapes.
Repeat with remaining dough.
Bake, rotating halfway through, until edges are golden, 10 – 18 minutes (depending on size).
Cool completely on wire racks.
To ice cookies, spread icing with the back of a spoon.. Let the icing harden, about 20 minutes.
Decorate as desired
Use flour on utensils to keep dough from sticking: Dip the cookie cutters, and dust the spatula before transferring uncooked dough to a sheet. Rolling dough between two sheets of floured parchment will keep it from sticking to the rolling pin.
Soak Chana in cold water for 5 hours or overnight. In the morning rinse Chana in cold water and boil it for about 15 minutes, till the chana are cooked. Drain, rinse it in cold water and leave it aside.
In a large saucepan, heat the oil, add mustard seeds, fenugreek seeds, cumin seeds and curry leaves.
When the seeds start to pop, add the chopped tomatoes, green masala, cumin and corriander powder, turmeric powder, salt and tomato paste.
Turn the heat to low and cook stirring a few times for 5 minutes. The oil should start to separate. Add 2 cups water and lime/lemon juice and the boiled chana. Bring this to boil then lower the heat to medium low (mark 4) and cook for 15 minutes. The liquid will have thickened.
12 oz cherries, stoned and tossed lightly in flour
2 oz shelled, unsaltd pistachios
Icing sugar to dust
For the syrup
Juice of 1 orange
Splash of orange blossom water
1 tbsp golden caster suger
Preheat the oven to 300 degrees.
Lightly grease and line an 8″ springform cake tin with baking paper.
Using an electric hand mixer, beat the butter in a large bowl with sugar and lemon zest for 3-5 minutes until pale and fluffy, then beat in the orange blossom water.
Beat in the eggs one by one, beating well after each addition, then beat in orange blossom water.
Beat in the eggs one by one, beating well after each addition.
Fold in flour, almonds and baking powder.
Fold in half the marzipan pieces and half the cherries, then transfer to the prepared tin and poke in the remaining marzipan and cherries, making sure they’re just covered by the cake mixture.
Transfer to the middle rack of the oven and bake for 20 minutes, then turn the heat to 290 degrees and bake for 50-60 minutes more. Check after 30 min; if it’s looking dark, cover the top with foil – not before, as opening the door will make the cake sink. It is cooked when a skewer pushed into the centre comes out clean.
About 5 minutes defore the cake has finished cooking, make the syrup.
Put all the ingredients in a pan and heat gently until the sugar has melted.
When the cake is cooked, remove from the oven, poke holes all over the top with a skewer and drizzle over the syrup.
Leave to cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack to cool completely. Don’t leave to cool on the base of the springform or the bottom will be soggy.
When ready to serve, roughly chop the pistachios, scatter over the top of the cake and dust with icing sugar
The cake will keep in an airight container for 4 days and tastes best the day after you make it.
When adding heavy ingredients to cake batter (such as the marzipan and cherries,)tossing them in flour first helps stop them sinking, as does reserving half of them to push into the top of the mixture.
Cut chicken in 10 pieces. Remove all the fat and rinse it in cold water.
In a medium saucepan boil the chicken with one cup water and 1 tbsp GreenMasala , when the water starts to boil turn down the heat and let it simmer for 10 min. The chicken should be cooked. Drain all the liquid.
In a wok heat the oil to 350 degree.
In a medium bowl beat eggs, salt and green masala.
Spread the white flour on a plate.
Roll the chicken pieces in white flour, dip in eggs and fry it till it is brown and crisp, about 3 minutes each side.
Serve with Tamarind Chutney, a salad and/or oven fries.