Ingredients
1) 1 tbsp of tukmaria (basil seeds/ sabja/ falooda seeds)
2) 2 tbsp of rose syrup
3) 3/4 cup cold milk
4) 2 tbsp of vermicelli (falooda sev)1 scoop of vanilla ice cream
Recipe:
1) Place tukmaria in a bowl, cover with just enough water and refrigerate for at least an hour or two.
2) Break the noodles into tiny pieces and boil in hot water (or as per directions) until done, about 3-4 minutes. Cool.
3) Beat milk until it is frothy.
4) Take a tall transparent glass, add 2 tbsp of rose syrup, then gently spoon in the noodles and the seeds (they should be swollen by now). Pour the milk over this layer slowly. Top with a scoop of vanilla ice cream and serve immediately.
Thursday, November 20, 2008
VEGETABLE BIRYANI
Servings: ~6 people
Ingredients:
1) Potatoes – 4
2) Cauliflower - 1
3) Carrots – 4 big carrots
4) Capsicum/Bell pepper – 3-4
5) Beans – 400 gm
6) Peas – 400gm
7) Mint Leaves – 2 bunches
8) Coriander leaves – 2 bunches
9) Onions – 4
10) Green Chillies - 12
11) Ginger Garlic Paste – 4 tbsp
12) Curd – 800gm/16cups
13) Milk – 32tbsp/ 2cups
14) Cashews – 60gms
15) Rice – 1.2 kg (6.15cups)
16) Shahi Jeera
17) Cloves - 15
18) Cardamom - 15
19) Cinnamon
20) Bay Leaf
21) Pepper Corns - 10
22) Saffron
23) Javatri
24) Cumin Powder
25) Coriander Powder
26) Salt
Soak 6 cup rice in 12 cups of water.
1) Fry oil, Khada masala, Green chillies, Coriander, Mint leaves..Grind them.
2) Take 300gm curd, 1 bowl add milk, 1 lemon, salt, red chilli powder, ginger garlic paste, grinded paste.. Boil it
3) Fry onions, cashews. Keep aside.
4) Fry all vegetables.
5) Boil curd mix and then add vegetables to the mix. Boil them.
6) Soak rice for half n hour.
7) Boil water. Add oil, cloves, cardamom, shahi jeera, javatri, salt then add rice. Half cooked.
8) Grease a big utensil.
9) Add 1 layer of rice. Pour curd mix and then add onions/cashews.
10) Add rice again repeating step 8.
11) Cover tightly. Simmer for 15-20 minutes.
12) Take saffron and heat it in a small pan. Once its hot, crush it with yor hands and pour water over it. Then add this saffron water over cooked rice.
Ingredients:
1) Potatoes – 4
2) Cauliflower - 1
3) Carrots – 4 big carrots
4) Capsicum/Bell pepper – 3-4
5) Beans – 400 gm
6) Peas – 400gm
7) Mint Leaves – 2 bunches
8) Coriander leaves – 2 bunches
9) Onions – 4
10) Green Chillies - 12
11) Ginger Garlic Paste – 4 tbsp
12) Curd – 800gm/16cups
13) Milk – 32tbsp/ 2cups
14) Cashews – 60gms
15) Rice – 1.2 kg (6.15cups)
16) Shahi Jeera
17) Cloves - 15
18) Cardamom - 15
19) Cinnamon
20) Bay Leaf
21) Pepper Corns - 10
22) Saffron
23) Javatri
24) Cumin Powder
25) Coriander Powder
26) Salt
Soak 6 cup rice in 12 cups of water.
1) Fry oil, Khada masala, Green chillies, Coriander, Mint leaves..Grind them.
2) Take 300gm curd, 1 bowl add milk, 1 lemon, salt, red chilli powder, ginger garlic paste, grinded paste.. Boil it
3) Fry onions, cashews. Keep aside.
4) Fry all vegetables.
5) Boil curd mix and then add vegetables to the mix. Boil them.
6) Soak rice for half n hour.
7) Boil water. Add oil, cloves, cardamom, shahi jeera, javatri, salt then add rice. Half cooked.
8) Grease a big utensil.
9) Add 1 layer of rice. Pour curd mix and then add onions/cashews.
10) Add rice again repeating step 8.
11) Cover tightly. Simmer for 15-20 minutes.
12) Take saffron and heat it in a small pan. Once its hot, crush it with yor hands and pour water over it. Then add this saffron water over cooked rice.
Friday, November 7, 2008
Nankathai- Indian shortbread cookies
Nankhatai are easy-to-make semolina “cookies”...This recipe is pretty foolproof.
You Will Need
* 1/2 cup Semolina
* 1 cup All Purpose Flour
* 3/4 cup Sugar
* 3/4 cup Butter
* 1⁄2 tsp. Baking Powder
* 1⁄2 tsp. Cardamom (Ground)
* 1 tsp Vanilla essence
* sugar sprinkles for decoration
Step 1: Preheat Oven
Preheat oven to 350 F/180 C
Step 2: Cream butter and sugar
Until pale yellow.
Step 3: Add and combine ingredients in two steps
Add egg. Combine. Add flour, baking powder, cardamom and nutmeg. Combine.
Step 4: Knead dough and flatten into walnut sized balls. Make small size dough balls as they will spread during baking. Make design with a fork by pressing it down.
Place on nankhatai on a greased baking sheet.
Step 5: Bake for 20 minutes or until golden brown
Once done, cool nankhatai on baking racks.
Tuesday, June 3, 2008
Bread Cutlet
Ingredients: (2-3 servings)
4-5 slices of bread
red onion, cabbage, capsicum and green chilli (you can add other veggies too like carrot etc)
Milk
salt and black pepper to taste
Instructions:
Chop onion, cabbage, capsicum and green chilli and keep aside
Take a bowl and put bread slices in it, add some milk and mash the bread
Now add cut veggies, salt, black pepper and mix everything
Make cutlets form above mixture
Spread oil throughout the frying pan as you do for a dosa & keep 6 to 7 cutlets & on a slow flame fry it.
Enjoy it with green chutney and ketchup
4-5 slices of bread
red onion, cabbage, capsicum and green chilli (you can add other veggies too like carrot etc)
Milk
salt and black pepper to taste
Instructions:
Chop onion, cabbage, capsicum and green chilli and keep aside
Take a bowl and put bread slices in it, add some milk and mash the bread
Now add cut veggies, salt, black pepper and mix everything
Make cutlets form above mixture
Spread oil throughout the frying pan as you do for a dosa & keep 6 to 7 cutlets & on a slow flame fry it.
Enjoy it with green chutney and ketchup
Monday, June 2, 2008
Mango Onion Raita
Ingredients
1 mango, peeled, diced
1/2 red onion chopped
salt to taste
1/2 cup curd
1/2 tomato chopped
1/2 teaspoon amchur
Instructions
Mix curd with water and beat to desired viscosity
Mix all ingredients into curd. Enjoy zesty mango onion raita with chappati & sabzi.
:) Enjoy!
Chilli Paneer
Ingredients
Paneer
Onions
Bell Pepper
Jalapenos
Instructions
Cut the panner into small cubes.
Fry the Jalapenos
Cut onions and bell pepper into long strings.
Saute the onions first and then bell pepper.
Allow it to turn red.
Then add panner to the mixture. Add masala as per discretion.
Enjoy this appetizer. Woo Hoo
Me making this awesome dish
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