Ingredients :
1 cup rice,
1/2cup sugar,
1/4 tea spoon kesar,
50 gms raisins,
50gms cashew nuts,
1/2 cup ghee,
5 pods cardamom
Preparation :
* Wash and cook rice in four cups water.
* Add ghee and sugar and continue cooking on low flame.
* Stir continuously. powder cardamom and add to the rice..
* Keep cooking till the rice mixture leaves the sides of the vessel.
* Grind kesar and add to rice.
* Finally add raisins and chopped cashew nuts and mix well.
Monday 28 September 2009
SITAPHAL RABDI
Ingredients (Serves 7-8)
1 cup: Sitaphal (Pumpkin) Pulp,
2 litre: Whole milk
4 no: Green pistachios, unsalted,
4 no: Almonds
1 tsp: Chopped fragrant red rose petals
1/4 tsp: Saffron strands,
1/4 tsp: Cardamom powder
3/4 cup: Sugar
Preparation:
* Crush almonds and pasta coarsely or cut into thin slivers.
* Boil milk in a clean heavy pan.
* Simmer for ten minutes after it starts boiling.
* Stir occasionally while boiling.Add sugar.
* Stir till dissolves.Take the pan off fire.
* Add saffron, cardamom, almonds and pistas. Cool to room temperature.
* Add sitaphal pulp. Chill for 3-4 hours till very cold.
* Put in individual serving bowls sprinkle a few chopped rose petals to garnish.
* Serve chilled.
1 cup: Sitaphal (Pumpkin) Pulp,
2 litre: Whole milk
4 no: Green pistachios, unsalted,
4 no: Almonds
1 tsp: Chopped fragrant red rose petals
1/4 tsp: Saffron strands,
1/4 tsp: Cardamom powder
3/4 cup: Sugar
Preparation:
* Crush almonds and pasta coarsely or cut into thin slivers.
* Boil milk in a clean heavy pan.
* Simmer for ten minutes after it starts boiling.
* Stir occasionally while boiling.Add sugar.
* Stir till dissolves.Take the pan off fire.
* Add saffron, cardamom, almonds and pistas. Cool to room temperature.
* Add sitaphal pulp. Chill for 3-4 hours till very cold.
* Put in individual serving bowls sprinkle a few chopped rose petals to garnish.
* Serve chilled.
Besan ki Barfi
Ingredients :
Besan - 1 kg
Sugar - 1 kg
Water - 1/2 liter
Ghee - 1 kg
For garnishing: Pistas, Almonds
Preparation :
* Fry besan in ghee on low flame for about 30 min till it becomes pink and ghee separates.
* Mix sugar and water into a syrup.Add this syrup to the besan and mix well.
* Pour this mixture into a greased tray.
* When it cools cut into cubes and garnish with pistas and almonds.
Besan - 1 kg
Sugar - 1 kg
Water - 1/2 liter
Ghee - 1 kg
For garnishing: Pistas, Almonds
Preparation :
* Fry besan in ghee on low flame for about 30 min till it becomes pink and ghee separates.
* Mix sugar and water into a syrup.Add this syrup to the besan and mix well.
* Pour this mixture into a greased tray.
* When it cools cut into cubes and garnish with pistas and almonds.
Karanji
Ingredients :
For Filling:1 cup grated Dry Coconut,1 cup Powdered Sugar
1 pinch Nutmeg Powder,1 pinch dry Ginger Powder
4 Elaichi,2 tsp Maida,2 tsp Poppy Seeds
2 tbsp Mixed Dry fruit pieces
For Dough:
1 cup maida,1 tsp Ghee,Salt to taste,Warm milk to prepare dough
Preparation :
1. Roast Dry coconut.
2. Roast maida in ghee.
3. Roast poppy seeds. 4. Mix all the above ingredients & grind them.
For Dough:
Mix all the dough ingredients & prepare dough (a little hard).
For Karanji:
. Make small oval shaped puris from dough.Fill the prepared stuffing inside. Apply some water or milk so that it will seal properly (don't apply too much of water as it will not seal properly). Deep fry it till it becomes brownish colour. Serve it hot or cold.Karanjis can be stored for weeks.
For Filling:1 cup grated Dry Coconut,1 cup Powdered Sugar
1 pinch Nutmeg Powder,1 pinch dry Ginger Powder
4 Elaichi,2 tsp Maida,2 tsp Poppy Seeds
2 tbsp Mixed Dry fruit pieces
For Dough:
1 cup maida,1 tsp Ghee,Salt to taste,Warm milk to prepare dough
Preparation :
1. Roast Dry coconut.
2. Roast maida in ghee.
3. Roast poppy seeds. 4. Mix all the above ingredients & grind them.
For Dough:
Mix all the dough ingredients & prepare dough (a little hard).
For Karanji:
. Make small oval shaped puris from dough.Fill the prepared stuffing inside. Apply some water or milk so that it will seal properly (don't apply too much of water as it will not seal properly). Deep fry it till it becomes brownish colour. Serve it hot or cold.Karanjis can be stored for weeks.
Capsicum Pasta
Ingredients
* 3 cups cooked pasta
* 1 cup chopped red-bell-pepper
* 2 whole red chillies
* 2 cloves garlic(chopped)
* 1/2 cup tomato - chopped
* 6 almonds(skinned and little roasted and ground as a powder)
* 1 tsp chili sauce
* 2 tsp mayonnaise
* 5 no.s peppercorns
* 1 tsp or needed salt
* 1 tbsp olive oil
* 2 tsp butter
Directions
1. Grind tomatoes, red chillies, peppercorns, add salt and finally add olive oil to make it like a sauce.
2. Add almond powder,cooked pasta to the sauce and mix them well.
3. Heat butter in a kadai,add chopped garlic,capsicum pieces and little salt and saute for 3 min at-least so that the capsicum pieces are half-cooked.
4. Now add the mayonnaise and mix well for a min.
5. Add the pasta in sauce to the capsicum mixture and salute well for 2 mins.
6. Serve it hot with Fruit Drink
* 3 cups cooked pasta
* 1 cup chopped red-bell-pepper
* 2 whole red chillies
* 2 cloves garlic(chopped)
* 1/2 cup tomato - chopped
* 6 almonds(skinned and little roasted and ground as a powder)
* 1 tsp chili sauce
* 2 tsp mayonnaise
* 5 no.s peppercorns
* 1 tsp or needed salt
* 1 tbsp olive oil
* 2 tsp butter
Directions
1. Grind tomatoes, red chillies, peppercorns, add salt and finally add olive oil to make it like a sauce.
2. Add almond powder,cooked pasta to the sauce and mix them well.
3. Heat butter in a kadai,add chopped garlic,capsicum pieces and little salt and saute for 3 min at-least so that the capsicum pieces are half-cooked.
4. Now add the mayonnaise and mix well for a min.
5. Add the pasta in sauce to the capsicum mixture and salute well for 2 mins.
6. Serve it hot with Fruit Drink
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