GIL-E-FIRDAUS & CHETTINAD EGG GRAVY

19 Mar

GIL-E-FIRDAUS

gul-e-firdause

A dessert extravaganza, Gil-e-firdaus is truly an amazing sweet dish with bottlegourd  cooked with thickened milk, sugar and then served garnished with elaichi and chopped dried fruits.

Kaddu ki Kheer is also referred to as Gil-e-Firdaus (or Gul-e-Firdaus or Dil-e-Firdaus).  This is famously served in hyderabadi weddings in small eartthly containers chilled and also made during eid festivals.

kaddu ki kheer

Low in calories (100gms has 12 calories) and low in fat, bottlegourd is a wonderful vegetable to include in any weight-loss diet. Regular use of cooked bottlegourd is considered an effective remedy for tuberculosis, and for boosting immunity. This is one of my fav indian vegetables, everyone at my mother’s place loved eating kaddu…more loved when we got to know it is favoured by the Holy Prophet. Just add a slice of it to your bland dal ,curry or sambar and it transforms into a mouth watering tasty dish.

“It has been stated by Hazrat Anas Radiallahu Taâala Anhu ,Once a tailor invited the Holy Prophet Sallallahu Alaihi Wasallam for a meal, and I had also accompanied him to go there. He presented us with bread and a curry which had pieces of meat and kaddu (calabash) in it. I saw Rasoolullah Sallallahu Alaihi Wasallam searching for the pieces of kaddu to eat, and from that day, I
always loved to eat kaddu. [Bukhari Shareef]

gil-e-firdose

Kaddu Ki Kheer 

serves 6
cooking time;- 30 mnts

INGREDIENTS:

  • Grated Bottle Gourd – 2 cups
  • Full fat milk – 1 lt
  • Sabudana/Tapioca pearls – 1/2 cup
  • Chopped Pistachios/almonds for garnish – 1 tbsp
  • Khoya/milk powder – 1/4 cup
  • Sugar – 1 full cup
  • Ground Cardamom seeds – 1/2 tsp
  • coarse rice flour – 2 tsp
  • Saffron strands/Zafraan – a pinch
  • green food colour – 2 drops

making kaddu kheer

METHOD:

  • Wash and soak the tapioca/sabudana for 15-30 mnts.
  • Wash, peel and remove the seeds from the bottle gourd, reserve only the flesh. Shred it either in a food processor or using a grater and keep aside.
  • Pour the milk into a saucepan and bring to a boil. Add the drained sabudana , rice flour and simmer on low heat , let it cook uncovered for 10 mins. Keep stiring every minute or half to avoid sticking and not boil away.
  • Add khoa or milk powder, whatever using in 1/4 cup milk and add this to the simmering milk.  Also add the shredded bottle gourd, ground cardamom seeds, sugar,green food colour and chopped nuts.
  • Let it cook for 10 more minutes on simmer. As the milk cooks it begins to  get more concentrated and cremier. Once done, remove from heat and serve warm or chilled garnished with pista or almonds.

gil-e-firdouse

Notes:

  • To make it more rich or when cooking for more,  you can even use Unsweetened Condensed milk/Evaporated Milk in the recipe
  • Using of rice is optional, to give thickness. If you think the sago or tapioca and khoya gives enough body and creaminess avoid rice flour.
  • To make this even more rich and creamy, soak a handful of cashews in hot water for half an hour ,then grind and add this cashew paste to the simmering milk.

CHETTINAD EGG GRAVY

egg curry

Eggs in Spicy Chettinad Masala is an exotic dish made with some freshly roasted aromatic spices; shallots cooked in a spicy gravy and boiled fried egg dunked in and cooked for few minutes.

Cooking Time : 25 mins 
Serves : 4-6

chettinad egg gravy

INGREDIENTS:-

  • Eggs – 6-8
  • Garam Masala powder – 1 tsp
  •  Onion- 2 chopped finely
  • Tomato- 3
  • Coriander leaves – 1 tbsp chopped finely
  • Salt- as required
  • oil – 3 tsp
  • turmeric – 1/2 tsp
  • chilli powder – 1 tsp
  • ginger garlic paste – 1 full tbls

For the chettinad masala:-

  • Grated coconut- 3 tbsp
  • poppy seeds – 2 tsp
  • Coriander seeds- 1 tbsp
  • Red Chilli- 3-4
  • Pepper corns- 1 tsp
  • Fennel seeds – 1 tsp
  • Cumin seeds- 1 tsp
  • whole garam masala – 1 tsp

boiled egg gravy

METHOD:-

Take a pan add red chilies, pepper corns, whole garam masala, coriander seeds, fennel seeds, poppy seeds….all the ingredients for chettinad masala except poppy seeds and coconut. Roast well till you smell nice aroma out of it. Towards the end of roasting, add poppy seeds and coconut.  After cooling a bit,grind to make  a powder. Add 1/4 cup water and grind again to make a smooth paste. Keep aside.

egg-gravy

Hard boil eggs for 5-7 minutes.Cool them and then break the shells and remove carefully. Then slit on 3 sides using a knife. This is done so that the egg absorves the flavours from the gravy.

Take a kadai,heat oil and add finely chopped onions. After they are browned add the ginger garlic paste and cover the lid. After a few sec open the lid and add the ground paste. Bhuno or dry roast for a few seconds and add the chopped tomatoes, put the lid on and simmer for 5 minutes. Add salt,turmeric,chillipowder and add 1 cup water. Add the slit hard boiled eggs and cook for 5 more minutes on very low flames,when the gravy is thick enough. Taste and adjust the sesonings. Switch off the flame and garnish with fresh chopped coriander leaves.

Serve this hot with naan or  chapattis or rice.

egg gravy

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated… .

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2 Responses to “GIL-E-FIRDAUS & CHETTINAD EGG GRAVY”

  1. nandoo March 21, 2014 at 8:43 am #

    both dessert and egg curry looks yumm..

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