Strawberry Phirni

Another one of the strawberry experiments ! My most favourite so far though..the only thing missing was the mitti ka kulhadh (earthen pot) to set the phirni in :( and yes! some rose petals for the garnish would have added so much glamour to this super easy and really worth trying dessert.

Ingredients (serves 4-5)

1/2 litre milk (I use regular toned milk)
1/2 cup plus 2 tablespoons sugar
1/2 cup rice
8-10 ripe medium strawberries
1/2 teaspoon rose water (or kewra essence)
1 teaspoon elaichi powder

To garnish
Saffron threads
Pista

1. Soak the rice in water for half an hour. Drain most of the water and grind the rice into a coarse paste, it should feel grainy to touch.
2. Bring the milk to boil in a heavy bottomed pan. Add the rice paste and reduce the flame to sim,keep stirring so that the rice does not stick to the bottom of the pan.
3. Continue to cook till the milk becomes really thick and the rice is cooked, roughly takes 15 -20 minutes. You can taste the rice to check if it is cooked.
4. Add the 1/2 cup of sugar and the elaichi powder. Cook for another 5 minutes and turn off the gas.
5. Cool completely.
6. In another pan, chop the strawberries into small pieces and add the 2 tablespoons of sugar and keep the pan on a slow flame. Keep cooking till the strawberries turn soft and the mixture has a sauce like texture (see photo below)
7. Cool the strawberry sauce completely.
8. Mix the cooled phirni with the strawberry sauce. Add the rose essence.
9. Pour into the serving dish and garnish with saffron and pistas..for a greater effect, pour into individual pots.

The strawberry sauce

Strawberry n Burnt Garlic Raita

Adapted from a magazine recipe I read on a food special for Valentine's Day..had me thinking though..Valentine's Day and garlic ?? not the best combination, I would think! The original recipe used black grapes, I tried out mine with strawberries and carrot..a really interesting twist for a side dish that everyone loves.

Ingredients (serves 4)

2 cups curd
1 medium carrot, grated
8-10 strawberries, cut into medium sized pieces
Salt to taste (black salt preferably)
1 teaspoon white pepper
1/2 teaspoon sugar

1 tablespoon olive oil
3 garlic pods, chopped roughly (not crushed)

1. Whisk the curd to remove any lumps. Gently whisk in all ingredients except for the oil and the garlic.
2. Heat the oil in a tempering pan. Add the chopped garlic and fry on a slow flame till the garlic is brown in color.
3. Pour the tempering over the curd mixture and serve, garnished with 1-2 strawberry halves

Strawberry Muffins

With just a twist or two, sweet and savoury muffins are as fitting for an evening tea party as they are with morning coffee. Making the most of the season's favourite- strawberries! The lovely lemon flavoured butter icing just made them more perfect.
The muffins are super easy to make, don't even require a beater. The batter is a great basic muffin batter, can be tweaked with different ingredients such as berries, chocolate chips etc..

Ingredients (makes about 10 medium sized muffins)

For the muffins
1  and 3/4 cup flour (maida)
1/2 cup powdered sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg (beaten with a whisk)
3/4 cup milk
1/4 cup cooking oil
1/2 teaspoon vanilla essence
1 cup chopped strawberries (use firm strawberries)

For the frosting
50 gms butter, at room temperature
1 cup icing sugar
3/4 teaspoon grated lemon zest

1. Pre-heat oven to 180 degrees Celcius.
2. Mix the oil,egg,milk and vanilla essence in a bowl.
3. Sieve together the flour, baking powder and salt in another bowl. Mix in the sugar. Toss in the strawberries.
4. Pour in the liquid mixture into the bowl with the dry ingredients. Mix gently just till all the ingredients come together. Do not overmix.
5. Line muffin cases with muffin paper cups. Divide the batter evenly amongst the muffin cups and bake for 20 minutes or till a tooth pick inserted comes out clean.
6. For the frosting, beat the butter ,lemon zest and sugar till creamy.
7. When the muffins are cooled, top with frosting and strawberry halves.