Wednesday, 11 November 2009
Lapsi
Ingredients:
1 cup Broken wheat
2 1/2 cups Hot water
2 tablespoon Almonds
3/4 cup Sugar
15 nos. Raisins
1 teaspoon Cardamom powder
3/4 cup Ghee
Method:
* Soak the raisins in 1/2 cup water and keep aside.
* Heat ghee in a heavy bottomed pan, add the broken wheat. Saute on a high flame till it turns pinkish brown. Add hot water, partly cover and cook on a medium flame till most of the water has evaporated. Add more water if the wheat is not tender enough.
* Once all the water has evaporated, add the sugar, ghee and 1/2 cup water. Stir. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. The lapsi is ready when the ghee starts oozing out from the sides of the pan.
* Serve hot garnished with blanched almonds and pistachios.
Kheer
Ingredients:
1/4th cup Long grain Rice (washed and drained)
4-5 cups Milk
2-3 cardamom seeds (crushed)
2 tbsp. almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3tbsp. sugar or as desired
Method:
* Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
* Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
* Add the sugar and stir until completely dissolved.
* Remove from heat and serve either warm or chilled.
1/4th cup Long grain Rice (washed and drained)
4-5 cups Milk
2-3 cardamom seeds (crushed)
2 tbsp. almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3tbsp. sugar or as desired
Method:
* Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
* Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
* Add the sugar and stir until completely dissolved.
* Remove from heat and serve either warm or chilled.
Gajar Ka Halwa: II
Ingredients:
1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar
Method:
* Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
* Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
* Add the milk. Cook on a low flame for 1 hour stirring occasionally.
* Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
* Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins.
* Mix well. Remove from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.
1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar
Method:
* Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
* Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
* Add the milk. Cook on a low flame for 1 hour stirring occasionally.
* Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
* Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins.
* Mix well. Remove from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.
Doodh Pak
Ingredients:
1/2 cup Almonds
1 litre Milk
250 grams Sugar
1 teaspoon Cardamom powder
1 teaspoon Saffron
1 tablespoon Pistachios
11/2 tablespoon Raisins
Method:
* Soak the almonds in warm water for 1 hour. Peel and grind to a fine paste. Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
* Boil the milk in a heavy bottomed pan, stirring constantly. Add the almond paste and simmer for 30-35 minutes, stirring regularly.
* Add the saffron, sugar, pista and raisins. Cook on a very low flame till thick. Sprinkle cardamom powder.
* Serve hot or chilled.
Tip: You can use 1/2 cup rice instead of almonds. If using rice, soak it in warm water for 45 minutes and grind to a fine paste.
1/2 cup Almonds
1 litre Milk
250 grams Sugar
1 teaspoon Cardamom powder
1 teaspoon Saffron
1 tablespoon Pistachios
11/2 tablespoon Raisins
Method:
* Soak the almonds in warm water for 1 hour. Peel and grind to a fine paste. Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
* Boil the milk in a heavy bottomed pan, stirring constantly. Add the almond paste and simmer for 30-35 minutes, stirring regularly.
* Add the saffron, sugar, pista and raisins. Cook on a very low flame till thick. Sprinkle cardamom powder.
* Serve hot or chilled.
Tip: You can use 1/2 cup rice instead of almonds. If using rice, soak it in warm water for 45 minutes and grind to a fine paste.
Monday, 28 September 2009
KESAR BHAT
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.
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.
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.
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