Saffron trails by Smita

Home
Saffron trails by Smita

The happy faces and content compliments give me unbound joy. Come along and experience my passion for food through this page.

Julia Child, the famous American chef who brought French cuisine to American public, once quoted

"Find something you're passionate about and keep tremendously interested in it"

Cooking is my passion and I love spreading this love for food to my dear ones. I am sure you will love to follow the "saffron trails" for the rest of your life 😊

10/08/2020

Malai pedha ( made of 1 litre milks paneer)- makes about 19-20 pedhas depending on the size
Ingredients:
1 litre milk
1 lemons juice
3/4th cup milk powder
5tsp milk
3 tsp fresh malai
2tsp thick ghee
3/4th katori- powder sugar
Elaichi powder
4 pistachios chopped
1 litre milk( boil, switch off the burner.. let it rest for 2-3 mins and then add 1 lemons juice slowly. Use only how much ever required to curdle.. strain and wash the paneer with running water to remove traces of lime). This paneer comes to around 1 regular katori used at home- about 150gms
In another vessel mix 3/4th cup milk powder, 5tsp milk and 3tsp fresh cream.. mix and make a paste.
Heat 2tsps of thick ghee.. let it melt on low flame. To this add this paste and roast till it gets khoya consistency. Grind the paneer and add it to this mixture.. keep roasting.. add powder 3/4th katori powder sugar, elaichi powder and roast till all of this leaves the pan and forms like one ball consistency.. pour it out on a flat plate.. let it come to slightly warm temperature.. knead it nicely till smooth and make small balls and gently flatten them. Press in small pieces of pistachios for garnish.. let it cool completely at room temperature and then serve.

28/09/2017

With the festive season around the corner, it's time to gift your loved ones the joy of love ❤.Handcrafted chocolates 🍫 with exotic flavours is exactly what you need.

Please inbox me or call me if you wish to place your orders( for your loved ones or for corporate gifting) Share the joy of love!!!

P.S : feel free to share this or tag your friends.

25/09/2017

Hey there!! Today I will share with you all the recipe of Poached pears in red wine with a sauce reduction which is served with vanilla ice cream.

Ingredients:
Pears(small)-6
Sugar- 125 g
Red wine-500ml-( I have used a Cabernet Sauvignon)
Cinnamon stick-1 large or 2 small
Star anise-1
Vanilla bean-1 OR vanilla essence-1/2 tsp
Vanilla ice cream- 1 ltr

Recipe:
Wash and Cut the Pears into halves and scoop out the core gently till the end of the stem. Peel the skin of each pear.Place the wine in a thick bottom vessel on a low flame. To this add the sugar and the spices and the vanilla bean. Stir, once the wine is hot add the Pears. If you have a butter paper or baking sheet, cut into a circle and place it on the pears inside the vessel to keep all the juices intact in slow cooking. Cook the pears for about 25-30 mins. Remove them gently in a serving dish. Also remove the butter paper and the spices and further reduce the sauce till a slightly thicker consistency, say about 1/3rd. Serve the pears, pour in the sauce over at room temperature with a chilled Vanilla icecream.
Tip 1: The wine can be replaced with beetroot slices.
Tip 2: The poached pear can be served with cinnamon icecream or mascarpone cheese too.
Tip 3: Any fruity red wine can be used ( Pinot noir, merlot).
Tip 4: The pear can be served in various ways. If you want to serve it whole then peel the skin, cut the base slightly so that it can stand in the serving dish and remove the core with core cutter or remover before you poach. OR when you cut them into halves, after you poach give slits vertically and spread it like a feather in the serving dish.

19/09/2017

Hello everyone! Since Navratri is approaching and many of us fast, so thought would share a recipe of raw banana dahi vada. The recipe given has a small option for both fasting and non fasting friends. Happy cooking!

Raw banana dahi vada
Ingredients:
Raw bananas-3-4
Potato medium sized-1
Gram flour(besan) optional-2 tbsp
Cumin powder-3 tsp
Red chilli powder -2 tsp
Sugar-1/2 tsp
Yoghurt- 300 ml
Milk- 75 ml
Handful fresh coriander- chopped
Green chillies finely chopped-2
Tamarind or dates chutney-1 tb sp
Salt to taste

*Preparation for the vadas
Wash and dry the bananas and potato. Cut the stem, keep the skin of both. Make a small slit in the Centre of the potato. Add about 2 cups water and give them a whistle in pressure cooker. Once done, de-skin and keep it aside.

Preparation for the yoghurt/dahi:
Take yoghurt in a bowl, blend well, add 1 tsp cumin powder, 1/2 tsp chilli powder, salt to taste, sugar, milk and blend well. Keep aside.

Recipe:
1. Vada
Grate the bananas and potato in a bowl. Add 1 1/2 tsp of cumin powder, green chillies, 1/2 tsp of red chilli powder, 2 tbsp gram flour( optional), salt to taste and kneed all the ingredients together. Make lemon sized balls, slightly flatten them and keep aside. Heat oil in a thick bottom pan or kadhai/ wok, and deep fry the vadas till golden brown from both sides. Keep aside.

Dahi vada recipe:
Dip each vada once at room temperature in the yoghurt / dahi and keep in a serving dish. Once all done, pour the dahi on top of all the vadas equally and garnish with a pinch of cumin powder, red chilli powder, chopped coriander and sweet and sour tamarind chutney. Happy cooking!
* Tip 1 : these dahi vadas can be eaten on any Indian fasting day if gram flour is not used in the recipe.
*Tip 2 : minus the dahi preparation and the vadas can be served as appetizers by sprinkling 1 or 2 pinches of chat masala.
#

18/09/2017

This is my first ever blog post and I am very excited to begin this journey. Being a Maharashtrian, I thought of sharing one of the maharashtrian dessert recipes in my first blog post.
Today I am sharing the recipe of coconut kheer. A very simple yet delicious kheer. Enjoy making it.

Ingredients :
1 coconut scraped-(3-4 cups tightly filled)
1 litre milk
1/2 cup- sugar
2 tbsp-rice flour
1/2 tsp cardamom powder OR 1/2 tsp Everest milk masala
Pinch of saffron
*Tip.1- you can replace the rice flour with 1/4th cup washed, dried and then powdered rice.
*Tip.2- mix the rice flour in a separate bowl with little quantity of milk to make it into a runny paste.keep aside

Recipe:
Keep the milk to boil in a thick bottom pan. Once it starts boiling add the scraped coconut and stir continuously on medium to low heat. Reduce the milk till it's 3/4 th(750ml) quantity. At this point add the rice flour paste. Stir continuously to avoid the rice flour sticking to the bottom of the pan. Cook on low flame for 10-15mins. Now add the sugar and keep stirring until it's dissolved. Cook for 10 mins and switch off the burner. Once at room temperature add the saffron and cardamom powder Or the milk masala powder. keep the kheer and refrigerate for 2-3 hours. Serve chilled.
Happy cooking !

Address

Oshiwara

400102

Website

facebook.com

Alerts

Be the first to know and let us send you an email when Saffron trails by Smita posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Want your practice to be the top-listed Clinic?

Country:

City: