Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 3 to 4 servings
Ingredients
1 tbsp custard powder
1 cup milk
4 tbsp sugar
1 piece vanilla cup cake
1 cup red jelly
1 cup green jelly
3 cups whipped cream
1 chopped orange
1 chopped apples
1 cup chopped grapes
1 cup chopped pineapple
Method
Combine the custard powder in a little milk.Boil the remaining milk in a deep pan and add the custard mixture gradually and stir continuously for 5 minutes on a slow flame.Add the sugar and stir continuously till fluffy.Remove from the flame and cool to room temperature.Blend the liquid in a mixer to a fluffy cream. Keep aside.In a large bowl, combine the cake, custard, half jellies, half cream and fruits and mix well.Set the mixture in the refrigerator for 2 hours.Serve cold and garnish with remaining jelly and cream.
Friday, February 1, 2013
Methi Muli Makka Ke Parathe
Preparation:15 min
Cook: 10 min
Total Time: 25 mins
Servings:
Ingredients
250 gms maize flour (makai ka atta)
1 cup fresh fenugreek (methi) leaves
1 cup grated radish (mooli)
ginger-green chilli paste
chopped coriander (dhania)
asafoetida (hing)
1 tbsp oil
chilli powder as required
1 tsp carom seeds (ajwain)
1 tsp cumin seeds (jeera)
1 tsp coriander (dhania) powder
salt to taste
water to prepare the dough
oil for cooking
Method
Mix all the ingredients, add enough water to prepare a soft dough.Prepare round rotis by patting the batter on a wooden board with hands.You can also roll by keeping the batter in between 2 sheets of polythene.Place on a pre heated griddle.Apply oil on both sides and fry on the griddle.Parathas are ready.Serve hot with aam ka achar and green chutney.
Cook: 10 min
Total Time: 25 mins
Servings:
Ingredients
250 gms maize flour (makai ka atta)
1 cup fresh fenugreek (methi) leaves
1 cup grated radish (mooli)
ginger-green chilli paste
chopped coriander (dhania)
asafoetida (hing)
1 tbsp oil
chilli powder as required
1 tsp carom seeds (ajwain)
1 tsp cumin seeds (jeera)
1 tsp coriander (dhania) powder
salt to taste
water to prepare the dough
oil for cooking
Method
Mix all the ingredients, add enough water to prepare a soft dough.Prepare round rotis by patting the batter on a wooden board with hands.You can also roll by keeping the batter in between 2 sheets of polythene.Place on a pre heated griddle.Apply oil on both sides and fry on the griddle.Parathas are ready.Serve hot with aam ka achar and green chutney.
Kesar Ghevar
Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 8 to 10 servings
Ingredients
1 cup plain flour (maida)
1/4 cup ghee
2 tbsp saffron milk masala
water as required
ghee for deep frying
For The Sugar Syrup
2 cups sugar
2 cups water
1 tsp milk masala
Method
For sugar syrup
For sugar syrupCombine the water, milk masala and sugar in a deep kadhai and boil it to make one thread consistency syrup.
For the ghevar
For the ghevarMix all the ingredients and make a thin flowing batter.Heat ghee in around 9\" tall vessel. Fill the vessel with ghee for deep frying up to 4\".Once the ghee is ready for frying. Pour the batter in a thin continuous stream in to the ghee.Follow the center line. Mesh will be formed. Fry it until set. Drain and keep aside.Dip the ghevar in the above prepared sugar syrup and place it on a wire rack to let the excess drip off.Do not leave the ghevar soaking in syrup.Just dip it and take it off. Handle carefully so that ghevar doesn't break.It is delicate, brittle and has a mesh formation.Garnish it with milk masala and serve fresh with hot dal-rice.
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 8 to 10 servings
Ingredients
1 cup plain flour (maida)
1/4 cup ghee
2 tbsp saffron milk masala
water as required
ghee for deep frying
For The Sugar Syrup
2 cups sugar
2 cups water
1 tsp milk masala
Method
For sugar syrup
For sugar syrupCombine the water, milk masala and sugar in a deep kadhai and boil it to make one thread consistency syrup.
For the ghevar
For the ghevarMix all the ingredients and make a thin flowing batter.Heat ghee in around 9\" tall vessel. Fill the vessel with ghee for deep frying up to 4\".Once the ghee is ready for frying. Pour the batter in a thin continuous stream in to the ghee.Follow the center line. Mesh will be formed. Fry it until set. Drain and keep aside.Dip the ghevar in the above prepared sugar syrup and place it on a wire rack to let the excess drip off.Do not leave the ghevar soaking in syrup.Just dip it and take it off. Handle carefully so that ghevar doesn't break.It is delicate, brittle and has a mesh formation.Garnish it with milk masala and serve fresh with hot dal-rice.
Tamarind Chutney with Jaggery
Preparation:45 mins
Cook: 10 mins
Total Time: 55 mins
Servings: Makes 8 to 10 servings
Ingredients
100 gms tamarind (imli)
100 gms jaggery (gur)
3 cups water
To Be Dry Roasted and Blended Into A Masala
coriander (dhania) seeds
1 tbsp cumin seeds (jeera)
1 tbsp fennel seeds (saunf)
2-3 whole dry kashmiri red chilies
pinch of asafoetida (hing)
Other Ingredients
1 tsp chili powder
1 tbsp dried ginger (soonth) powder
1/2 tsp black salt (sanchal)
salt to taste
Method
Soak tamarind in water for an hour.Boil 2 cups of water and mix tamarind into it.Take it off the heat and mash tamarind in water.When tamarind is soft and pulpy, drain the water and take out the tamarind pulp. Keep this water for later.Now put this pulp in blender to make a smooth paste.Put a pan on gas, add the strained water and one more cup of water. When water comes to boil add jaggery and let it melt.Add grinded tamarind paste in the pan.Also add the roasted masala powder, chili powder, dry ginger powder, black salt and salt and let the mixture boil for almost 5-7 minutes.Give it a taste and add more sugar or salt if required as per your taste.Cool and store.
Cook: 10 mins
Total Time: 55 mins
Servings: Makes 8 to 10 servings
Ingredients
100 gms tamarind (imli)
100 gms jaggery (gur)
3 cups water
To Be Dry Roasted and Blended Into A Masala
coriander (dhania) seeds
1 tbsp cumin seeds (jeera)
1 tbsp fennel seeds (saunf)
2-3 whole dry kashmiri red chilies
pinch of asafoetida (hing)
Other Ingredients
1 tsp chili powder
1 tbsp dried ginger (soonth) powder
1/2 tsp black salt (sanchal)
salt to taste
Method
Soak tamarind in water for an hour.Boil 2 cups of water and mix tamarind into it.Take it off the heat and mash tamarind in water.When tamarind is soft and pulpy, drain the water and take out the tamarind pulp. Keep this water for later.Now put this pulp in blender to make a smooth paste.Put a pan on gas, add the strained water and one more cup of water. When water comes to boil add jaggery and let it melt.Add grinded tamarind paste in the pan.Also add the roasted masala powder, chili powder, dry ginger powder, black salt and salt and let the mixture boil for almost 5-7 minutes.Give it a taste and add more sugar or salt if required as per your taste.Cool and store.
Mooli Methi Paratha
Preparation:10 mins
Cook: 5 mins
Total Time: 15 mins
Servings: Makes 5 parathas
Ingredients
For The Filling
1 cup grated radish (mooli)
1 cup mashed potato
3 tbsp ginger-green chilli paste
salt to taste
2 tsp dried fenugreek leaves (kasuri methi)
1 cup chopped fenugreek leaves
1 tbsp oil
2 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
To Be Kneaded Into A Soft Dough
1 cup whole wheat flour (gehun ka atta)
1/4 cup plain flour (maida)
salt to taste
1 tbsp oil
water as required
Other Ingredients
ghee for cooking
grated processed cheese for garnishing
Method
For the filling
For the fillingHeat oil in a pan and add the cumin seeds.When the seeds crackle, add the radish and fenugreek leaves and cook till all the water evaporate.Add the remaining ingredients and mix well and remove form the flame and keep aside.and potatoes. Mix well. Keep aside.
How to proceed
How to proceedDivide the dough into 10 portions and roll them into a circle of 5\" diameter and 2mm thickness.Place one roti on a clean dry surface. Moisten the edges. Spread 2 tbsp of the filling on it evenly.Leave the moistened edges blank. Grate the cheese on the filling.Cover it with another layer of roti.Press the edges and press them with fork to give nice design and seal them well.Roast them on hot tava smearing little ghee until light brown and crisp.Sprinkle some grated cheese, coriander and serve fresh with hot soup.
Cook: 5 mins
Total Time: 15 mins
Servings: Makes 5 parathas
Ingredients
For The Filling
1 cup grated radish (mooli)
1 cup mashed potato
3 tbsp ginger-green chilli paste
salt to taste
2 tsp dried fenugreek leaves (kasuri methi)
1 cup chopped fenugreek leaves
1 tbsp oil
2 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
To Be Kneaded Into A Soft Dough
1 cup whole wheat flour (gehun ka atta)
1/4 cup plain flour (maida)
salt to taste
1 tbsp oil
water as required
Other Ingredients
ghee for cooking
grated processed cheese for garnishing
Method
For the filling
For the fillingHeat oil in a pan and add the cumin seeds.When the seeds crackle, add the radish and fenugreek leaves and cook till all the water evaporate.Add the remaining ingredients and mix well and remove form the flame and keep aside.and potatoes. Mix well. Keep aside.
How to proceed
How to proceedDivide the dough into 10 portions and roll them into a circle of 5\" diameter and 2mm thickness.Place one roti on a clean dry surface. Moisten the edges. Spread 2 tbsp of the filling on it evenly.Leave the moistened edges blank. Grate the cheese on the filling.Cover it with another layer of roti.Press the edges and press them with fork to give nice design and seal them well.Roast them on hot tava smearing little ghee until light brown and crisp.Sprinkle some grated cheese, coriander and serve fresh with hot soup.
Jhat Pat Kalakand
Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 6 servings
Ingredients
2 cups thick curds (dahi)
2 cups freshly made paneer (cottage cheese)
2 cups sugar
3 to 4 cardamoms (elaichi) , powdered
1 tbsp chopped mixed nuts (optional)
Method
Hang the curds up in a muslin cloth till all the whey has dripped out.For small quantity of curds normally it takes 15-30 minutes.Put the drained curds into a blender with the paneer and sugar.Blend smooth and pour into a greased shallow dish.Sprinkle over the cardamom and nuts.Microwave at 100% power for 8 minutes.Stir once after 2 minutes. Stand 2-3 minutes.Cool and cut into desired shapes.
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 6 servings
Ingredients
2 cups thick curds (dahi)
2 cups freshly made paneer (cottage cheese)
2 cups sugar
3 to 4 cardamoms (elaichi) , powdered
1 tbsp chopped mixed nuts (optional)
Method
Hang the curds up in a muslin cloth till all the whey has dripped out.For small quantity of curds normally it takes 15-30 minutes.Put the drained curds into a blender with the paneer and sugar.Blend smooth and pour into a greased shallow dish.Sprinkle over the cardamom and nuts.Microwave at 100% power for 8 minutes.Stir once after 2 minutes. Stand 2-3 minutes.Cool and cut into desired shapes.
Coconut and Spinach Raita
Preparation:5 mins
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 6 to 9 servings
Ingredients
2 tsp olive oil
1 cup chopped spinach (palak)
1 tsp cumin seeds (jeera)
salt to taste
1/2 cup grated coconut
1/2 tsp freshly ground black pepper (kalimirch) powder
2 cups beaten curds (dahi)
To Garnish
1 tbsp rose petals
Method
Heat olive oil in a pan and the cumin seeds.When the seeds crackle, add the spinach and coconut and saute for a minute.Keep aside and cool.Take beaten curd. Mix salt and pepper well.Mix the above mixture to it and serve fresh.
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 6 to 9 servings
Ingredients
2 tsp olive oil
1 cup chopped spinach (palak)
1 tsp cumin seeds (jeera)
salt to taste
1/2 cup grated coconut
1/2 tsp freshly ground black pepper (kalimirch) powder
2 cups beaten curds (dahi)
To Garnish
1 tbsp rose petals
Method
Heat olive oil in a pan and the cumin seeds.When the seeds crackle, add the spinach and coconut and saute for a minute.Keep aside and cool.Take beaten curd. Mix salt and pepper well.Mix the above mixture to it and serve fresh.
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