Hosting Lunch for Friends 🍲 | Making Makhana Rabdi & Kofta Curry | Slow Living

Welcome to a little glimpse of my day. ✨ A quiet little day filled with simple joys. A morning drive with music playing softly, wandering through the streets, picking up fresh flowers, and enjoying the little moments along the way. 🌸 Back home, arranging the flowers and slowly preparing a special lunch for friends. The gentle sounds of chopping, cooking, sizzling, and setting the table filled the kitchen. Then came the best part — good food, warm conversations, laughter, and an afternoon spent together. 🤍 No rush. No plans. Just a beautiful day, good food, and lovely company. Find all recipes here: Kofta Curry and its Ingredients For the koftas •⁠ ⁠Paneer, mashed — 200 g (1½ cups) •⁠ ⁠Boiled potato, mashed — 1 medium •⁠ ⁠Green chillies, finely chopped — 2 •⁠ ⁠Ginger, finely chopped — 1 tbsp •⁠ ⁠Cashews, toasted and chopped — ¼ cup •⁠ ⁠Salt — to taste •⁠ ⁠Cornstarch — about 3 tbsp, or as needed •⁠ ⁠Oil — for air fry(180 degrees for 12–15) For the curry •⁠ ⁠Oil — 2 tbsp •⁠ ⁠Butter — 1 tbsp •⁠ ⁠Cinnamon — 2 long pieces •⁠ ⁠Bay leaf — 1 •⁠ ⁠Cloves — 4 •⁠ ⁠Green cardamom — 4 •⁠ ⁠Ginger, finely chopped — 2 tbsp •⁠ ⁠Green chillies — 2–3 •⁠ ⁠Tomatoes — 1 kg, roughly chopped •⁠ ⁠Cashews — 25–30 •⁠ ⁠Salt — to taste •⁠ ⁠Turmeric — as needed •⁠ ⁠Coriander powder — 1½ tbsp •⁠ ⁠Cumin powder — 2 tbsp •⁠ ⁠Kashmiri chilli powder — 1½ tbsp •⁠ ⁠Water — ½ cup For finishing •⁠ ⁠Oil — 1 tbsp •⁠ ⁠Butter — 2 tbsp •⁠ ⁠Green chillies, slit — 2 •⁠ ⁠Ginger, chopped — 2 tsp Fenugreek leafs as requried •⁠ ⁠Water — 2 cups •⁠ ⁠Salt — to taste •⁠ ⁠Sugar — 1 tsp •⁠ ⁠Fresh cream — ¼ cup 2 Makhana Rabdi Ingredients •⁠ ⁠Makhana (fox nuts) — 50 g •⁠ ⁠Ghee — 1 tsp •⁠ ⁠Full-fat milk — 1.5 litres •⁠ ⁠Saffron — a pinch •⁠ ⁠Almonds, chopped — 2 tbsp •⁠ ⁠Cashews, chopped — 2 tbsp •⁠ ⁠Condensed milk — ¾ cup (about 250 g) Process 1.⁠ ⁠Roast the makhana: Heat 1 tsp ghee in a heavy-bottomed pan. Add the makhana and roast on low-medium heat for 5–7 minutes, stirring continuously, until crisp. 2.⁠ ⁠Crush the makhana: Remove about ⅓ of the roasted makhana and crush it coarsely. Keep the remaining makhana whole. This gives the kheer a creamy texture while retaining some bite. 3.⁠ ⁠Heat the milk: Pour 1.5 litres of full-fat milk into a heavy-bottomed pan. Bring it to a gentle boil, then reduce the heat. 4.⁠ ⁠Add makhana: Add both the crushed and whole makhana to the milk. Simmer on low heat for 20–25 minutes, stirring frequently so the milk doesn’t stick to the bottom. 5.⁠ ⁠Add nuts and saffron: Add the chopped almonds, cashews and saffron. Continue cooking for 5–7 minutes. 6.⁠ ⁠Add condensed milk: Stir in the condensed milk and cook for another 5–10 minutes on low heat. Stir continuously and adjust the consistency according to preference. 7.⁠ ⁠Finish: Once the kheer is creamy and the makhana is soft, turn off the heat. The kheer will thicken further as it cools. 8.⁠ ⁠Serve: Serve warm or chilled, garnished with a few chopped almonds and cashews on top Thank you for watching ♡ ♡ ♡ ♡ Sending you lots of love ♡ ♡ ♡ ♡ ♡ ✨ Follow me on Instagram: @hushandsizzle 📧 Email: hushandsizzle@gmail.com 🎵 Music: epidemicsounds.com