raredreams
VIP
Rabdi
Ingredients
1/4 cup condensed milk
2 cups milk
2 bread slices
A few safforn strands
1/4 tsp elachi powder
Method
1. Discard crusts from bread slices.
2. Grind these slices in a processor and prepare fresh bread crumbs.
3. Boil milk in a pan.
4. Add bread crumbs, condensed milk and sugar altogether.
5. Simmer on a high flame, stir continuously for about 10 minutes.
6. Remove from the fire.
7. Add safforn and cardamon powder and mix well.
8. Keep it in a refrigerator for 2-3 hours.
9. Rabri is ready to serve.
Dum Aloo (Potato)
Ingredients
Potato : 250 gm
Garam masala : ½ tsp.
Tomato : 100 gm
Jeera : ¼ tsp.
Dhaniya powder : 1½ tsp.
Hing : 1 pinch
Red chilly powder and Haldi powder : ½ tsp. each
Oil for tadaka : 2 tbsp.
Salt : 1 tsp.
Coriander leaves : For flavour
Method: Peel the potatoes. Cut them into small cubes. Grate the tomato and keep aside. Heat oil in a pressure cooker. Add jeera and hing together. Add tomato and cook till done. Add potatoes and fry for 2 minutes. Add dhaniya, red chilly, haldi, salt and garam masala. Add two glassfuls of water. Cover it with lid. After one whistle, simmer the gas for 5-7 minutes. Transfer it to a bowl. Sprinkle some coriander leaves. Serve hot with Bedmi Puri.
Aloo Tikki
Ingredients
6 potatoes
1/4 tsp green chilli paste
1/4 tsp garam masala
Salt as per taste
1/2 cup bread crumbs
1/4 tsp turmeric powder
1/4 tsp ginger paste
Oil for frying
Method: Microwave potaoes for 7 mins. Peel and smash the potatoes. Mix in potatoes rest of the ingredients except oil and make small patties. Heat oil in a frying pan and deep fry till golden brown and serve hot with wafers.
Badam Puri
Ingredients:
All purpose flour or Maida 2 cups
Salt 1/2 tsp
Ghee 4 tbsps
Orange food color
Grated dry coconut(copra)
Chopped nuts
Oil for frying
For syrup (chashni / paka ):
Sugar 1 cup
Water 1 cup
Cardamom powder 1 tsp
Method: In a large bowl, combine flour, food color and salt. Add water and make a soft dough (like chapathi). Keep covered for 20 minutes. Now prepare sugar syrup or chashni. Add 1 cup of water to 1 cup of sugar. Bring it to boil. Keep boiling till you get a thread like consistency. Add cardamom powder and keep aside.
Make small lemon size balls out of the dough and keep them covered. Dust the working surface with little flour. Take a ball and roll into round shape. Smear ghee on the surface. Now fold it into half and again half. It should look like a triangle. Then press lightly with the rolling pin. Follow the same procedure for the remaining balls. Heat oil in a frying pan, dip prepared trianglular puris one by one. Deep fry in a medium flame till golden brown.
As soon as you take out from the oil, dip it in the sugar syrup. Let the syrup cover all side. Remove with the help of tongs and keep aside on the plate. Decorate with grated dry coconut (copra) and chopped nuts on top of each puri
Broken Wheat Kheer
Ingredients
Broken wheat 1 cup
Water 2 1/2 cup
Jaggery 1 cup
Cornflour 2 tsp
Cardamoms powder 2 tsp
Coconut milk, from one cup freshly grated coconut
Method:
Prepare broken wheat in dry grinder. Then cook broken wheat in pressure cooker, with water, till very soft. It normally takes about 8 minutes. Add jaggery to nearly boiling cooked wheat and let simmer for a minute more, uncovered, stirring all the time to avoid burning. Remove from heat. Mix coconut milk with cornflour and add to porridge on the low flame. Allow it to almost boil but do not keep boiling for any length of time. Add cardamom powder, and serve hot or cold.
Whole wheat and fenugreek parathas
Ingredients
Whole-wheat flour [atta]-2 cups
Salt to taste
Ghee/oil- 2 tbsp
Chopped fenugreek leaves [methi]-2 tbsp
Roasted crushed saunf[fennel]seeds- 1tsp
Water-as required to make the dough.
Method: Mix together the wheat flour, salt, saunf, ghee/oil together, using warm water make a smooth, soft and pliable dough. Rest it for 10 mins. Mix in the chopped methi leaves. Divide into equal portions. Roll each portion into flat parathas. Cook them on a tava. Smear ghee/oil on both sides. Remove when done. Serve hot.
Curried Mix Vegetables
Ingredients
Potatoes-2 small, diced
Cauliflower florets-1/2 cup
Diced carrots-2 small
Diced green capsicum-1 no
Green peas-1/4 cup, boiled
Diced mushrooms-1/2 cup
Baby corn-6-8 nos. slit into 2
Chopped garlic- 1 tsp
Tomato puree-2 cups
Ghee/oil- 2 tbsp
Salt to taste
Green cardamom powder [elaichi]-1/4 tsp
Cumin [jeera] powder- 1tsp
Coriander [dhaniya] powder-2 tsp
Red chilli powder- ½ tsp
Cinnamon stick [dalchini]-1 stick
Cloves [lavang]3-4 nos.
Turmeric powder-1/4 tsp
Garam masala powder-1/2 tsp
Chopped coriander-2 tbsp
Method: Prepare all the vegetables as per the list. Deep fry them individually just until done and crisp. To prepare the gravy, heat oil in a pan. Add the cloves and cinnamon. Add the garlic and onion saute for a minute. Add the tomato puree and the powdered masalas. Mix well. Simmer until the oil leaves the sides of the gravy. Add the fried vegetables. Mix well. Add salt to taste. Simmer for 10 mins. Remove. Serve hot garnished with chopped coriander leaves
Malpua
Ingredients:
1 cup milk
1 tsp aniseeds
1 tbsp poppy seeds
1 tsp black cardamom
4 tbsp flour
2 tbsp powdered sugar
Method: Mix the sugar and milk well and when the sugar is dissolved add the flour and form a batter. Beat the batter till smooth and add the rest of the ingredients. Heat enough ghee for deep-frying and put two tablespoons of the batter in it and spread it into a thin round shape. Fry till golden brown and drain the excess ghee. Serve when hot.
Kheer
Ingredients:
1 litre milk, 1 tbsp basmati rice(washed), 1 cup sugar, 2-3 bay leaves, 1/4 tsp cumin seeds, 5 cardamoms, 4 cm cinnamon, 4 cloves, a pinch of salt, 1 tsp ghee.
For Garnishing:
6 almonds(sliced), a handful of raisins, 8 cashewnuts(chopped), a little ghee.
Method: Heat ghee in a pressure cooker.Add bay leaves and cuminseeds.When they splutter add 2 tbsp sugar.Lower the heat and stir the sugar.When it caramelises to a dark brown colour, add milk, When the milk comes to a boil, add rice.Stir well.Pressure cook for 10-15 minutes.When cool, mix the rice and milk well with a hand beater.Add sugar and simmer for 5 minutes.Remove from heat.Powder cinnamon, cardamoms and cloves finely, and add to the milk.Stir well. Heat a little ghee and fry the raisins, cashewnuts and almonds lightly.Add to the milk and serve.
Ingredients
1/4 cup condensed milk
2 cups milk
2 bread slices
A few safforn strands
1/4 tsp elachi powder
Method
1. Discard crusts from bread slices.
2. Grind these slices in a processor and prepare fresh bread crumbs.
3. Boil milk in a pan.
4. Add bread crumbs, condensed milk and sugar altogether.
5. Simmer on a high flame, stir continuously for about 10 minutes.
6. Remove from the fire.
7. Add safforn and cardamon powder and mix well.
8. Keep it in a refrigerator for 2-3 hours.
9. Rabri is ready to serve.
Ingredients
Potato : 250 gm
Garam masala : ½ tsp.
Tomato : 100 gm
Jeera : ¼ tsp.
Dhaniya powder : 1½ tsp.
Hing : 1 pinch
Red chilly powder and Haldi powder : ½ tsp. each
Oil for tadaka : 2 tbsp.
Salt : 1 tsp.
Coriander leaves : For flavour
Method: Peel the potatoes. Cut them into small cubes. Grate the tomato and keep aside. Heat oil in a pressure cooker. Add jeera and hing together. Add tomato and cook till done. Add potatoes and fry for 2 minutes. Add dhaniya, red chilly, haldi, salt and garam masala. Add two glassfuls of water. Cover it with lid. After one whistle, simmer the gas for 5-7 minutes. Transfer it to a bowl. Sprinkle some coriander leaves. Serve hot with Bedmi Puri.
Ingredients
6 potatoes
1/4 tsp green chilli paste
1/4 tsp garam masala
Salt as per taste
1/2 cup bread crumbs
1/4 tsp turmeric powder
1/4 tsp ginger paste
Oil for frying
Method: Microwave potaoes for 7 mins. Peel and smash the potatoes. Mix in potatoes rest of the ingredients except oil and make small patties. Heat oil in a frying pan and deep fry till golden brown and serve hot with wafers.
Ingredients:
All purpose flour or Maida 2 cups
Salt 1/2 tsp
Ghee 4 tbsps
Orange food color
Grated dry coconut(copra)
Chopped nuts
Oil for frying
For syrup (chashni / paka ):
Sugar 1 cup
Water 1 cup
Cardamom powder 1 tsp
Method: In a large bowl, combine flour, food color and salt. Add water and make a soft dough (like chapathi). Keep covered for 20 minutes. Now prepare sugar syrup or chashni. Add 1 cup of water to 1 cup of sugar. Bring it to boil. Keep boiling till you get a thread like consistency. Add cardamom powder and keep aside.
Make small lemon size balls out of the dough and keep them covered. Dust the working surface with little flour. Take a ball and roll into round shape. Smear ghee on the surface. Now fold it into half and again half. It should look like a triangle. Then press lightly with the rolling pin. Follow the same procedure for the remaining balls. Heat oil in a frying pan, dip prepared trianglular puris one by one. Deep fry in a medium flame till golden brown.
As soon as you take out from the oil, dip it in the sugar syrup. Let the syrup cover all side. Remove with the help of tongs and keep aside on the plate. Decorate with grated dry coconut (copra) and chopped nuts on top of each puri
Ingredients
Broken wheat 1 cup
Water 2 1/2 cup
Jaggery 1 cup
Cornflour 2 tsp
Cardamoms powder 2 tsp
Coconut milk, from one cup freshly grated coconut
Method:
Prepare broken wheat in dry grinder. Then cook broken wheat in pressure cooker, with water, till very soft. It normally takes about 8 minutes. Add jaggery to nearly boiling cooked wheat and let simmer for a minute more, uncovered, stirring all the time to avoid burning. Remove from heat. Mix coconut milk with cornflour and add to porridge on the low flame. Allow it to almost boil but do not keep boiling for any length of time. Add cardamom powder, and serve hot or cold.
Whole wheat and fenugreek parathas
Ingredients
Whole-wheat flour [atta]-2 cups
Salt to taste
Ghee/oil- 2 tbsp
Chopped fenugreek leaves [methi]-2 tbsp
Roasted crushed saunf[fennel]seeds- 1tsp
Water-as required to make the dough.
Method: Mix together the wheat flour, salt, saunf, ghee/oil together, using warm water make a smooth, soft and pliable dough. Rest it for 10 mins. Mix in the chopped methi leaves. Divide into equal portions. Roll each portion into flat parathas. Cook them on a tava. Smear ghee/oil on both sides. Remove when done. Serve hot.
Ingredients
Potatoes-2 small, diced
Cauliflower florets-1/2 cup
Diced carrots-2 small
Diced green capsicum-1 no
Green peas-1/4 cup, boiled
Diced mushrooms-1/2 cup
Baby corn-6-8 nos. slit into 2
Chopped garlic- 1 tsp
Tomato puree-2 cups
Ghee/oil- 2 tbsp
Salt to taste
Green cardamom powder [elaichi]-1/4 tsp
Cumin [jeera] powder- 1tsp
Coriander [dhaniya] powder-2 tsp
Red chilli powder- ½ tsp
Cinnamon stick [dalchini]-1 stick
Cloves [lavang]3-4 nos.
Turmeric powder-1/4 tsp
Garam masala powder-1/2 tsp
Chopped coriander-2 tbsp
Method: Prepare all the vegetables as per the list. Deep fry them individually just until done and crisp. To prepare the gravy, heat oil in a pan. Add the cloves and cinnamon. Add the garlic and onion saute for a minute. Add the tomato puree and the powdered masalas. Mix well. Simmer until the oil leaves the sides of the gravy. Add the fried vegetables. Mix well. Add salt to taste. Simmer for 10 mins. Remove. Serve hot garnished with chopped coriander leaves
Ingredients:
1 cup milk
1 tsp aniseeds
1 tbsp poppy seeds
1 tsp black cardamom
4 tbsp flour
2 tbsp powdered sugar
Method: Mix the sugar and milk well and when the sugar is dissolved add the flour and form a batter. Beat the batter till smooth and add the rest of the ingredients. Heat enough ghee for deep-frying and put two tablespoons of the batter in it and spread it into a thin round shape. Fry till golden brown and drain the excess ghee. Serve when hot.
Ingredients:
1 litre milk, 1 tbsp basmati rice(washed), 1 cup sugar, 2-3 bay leaves, 1/4 tsp cumin seeds, 5 cardamoms, 4 cm cinnamon, 4 cloves, a pinch of salt, 1 tsp ghee.
For Garnishing:
6 almonds(sliced), a handful of raisins, 8 cashewnuts(chopped), a little ghee.
Method: Heat ghee in a pressure cooker.Add bay leaves and cuminseeds.When they splutter add 2 tbsp sugar.Lower the heat and stir the sugar.When it caramelises to a dark brown colour, add milk, When the milk comes to a boil, add rice.Stir well.Pressure cook for 10-15 minutes.When cool, mix the rice and milk well with a hand beater.Add sugar and simmer for 5 minutes.Remove from heat.Powder cinnamon, cardamoms and cloves finely, and add to the milk.Stir well. Heat a little ghee and fry the raisins, cashewnuts and almonds lightly.Add to the milk and serve.
