Wednesday, April 20, 2016

Kaju Katri


BISMILLAH HIR RAHMAN NIR RAHEEM



Ingredients:

250 gms kaju
200 gms sugar
1/2 glass water
5-6 elaichis
1/2 tbsp zaiphal powder
silver wark for decoration

Method:

Crush kaju to get powder in a mixer.
In a non stick pan, boil sugar with water for 15-20 minutes till it thickens.
Add all the ingredients and mix.
Flatten on a dish. Cut into diamond shape after cooling.

Aam Poda Sherbet


BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Raw mango - 1
Jaggery - 100 gms
Black rock salt - to taste


Method:

Grease the mangoes with oil and burn it using a griddle. 
Then steamed it so that the burnt taste penetrates into it. 
Peel off the skin and extract the pulp. 
Next grind the pulp with jaggery and add salt. 
Pass the mixture through a muslin cloth and mix with plenty of water to make it syrup like thin consistency. 
Enjoy cold in hot afternoons.


Tuesday, April 19, 2016

Coco Sheera


BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Coconut Powder - 100gms
Sugar - 50 gms
Ground dry fruits - 1 tbsp
Milk - 1 cup
Ghee - 2 tbsp
Raisin - 
Cardamom - for flavour

Method:

Heat pan and put ghee in it. 
Then add coconut powder to it. 
Also put the ground dry fruits. 
Put ground sugar to it. 
After it turns brown, add milk to it. Then mix well and cook for some time.  
Next, add two teaspoons ghee, chironjee and raisins to garnish.

Kheer Puda



BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

1 ltr buffalo's milk
250 gms sugar
30 gms shredded blanched almonds
15 gms sultanas (kishmish), optional
Silver leaves, optional
1 tsp crushed green cardamom seeds
60 gms rice
3 to 4 drops kewra essence or 1 dessert spoonful ruh kewra.


Method:

Soak the rice in 120 ml water for half an hour. 
Boil the rice in the same water till it is cooked and the water dries up.  
Heat the milk, add rice and simmer on the slow fire for about one and a half hour. 
Scrape out the mixture sticking to the sides and the bottom of the pan and mash rice whilst stirring frequently. When it is of creamy consistency, add sugar and stir till this is dissolved. 
Cook so that the mixture becomes creamy again. 
Remove from the fire, add crushed green cardamom seeds, ruh kewra or essence and the shredded almonds. 
Serve hot or cold decorated with silver leaves.



Ingredients for puda

150 gms wheat flour
50 gms sugar
1 tbsp fennel seeds
ghee for frying

Method:

Make a batter of pouring consistency with the ingredients using water (3/4 cup). Keep aside. 
Heat a non stick pan or a griddle. Put a teaspoon of ghee. 
When hot, pour two serving spoonful of the batter on the griddle. Reduce the heat to medium. 
Cook the puda till golden brown on one side. 
Turn and cook, adding a little more ghee if required till this side is also golden brown. 
Continue making pudas, till all the batter is consumed.



Monday, April 18, 2016

Orange Sondesh


BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

1ltr cow milk
1 lime
100 gms sugar
100 gms cashewnut powder
1 fresh orange
Orange essence
Paper cups
Silver Foil

Method:

Boil milk. Dilute lime juice in a little water. 
Slowly pour this into boiling milk and curdle it. 
Once green coloured water appears on the curdled milk, take it off the gas and strain in muslim cloth till you get the paneer. 
Spread paneer in a thali and gently knead it with hands. 
To this add powdered sugar, cashew nut powder orange essence. 
To shape the sondesh, take the kneaded paneer in a tablespoon and softly press it to form the typical elongated cylindrical balls. 
Before this, press a small fresh piece of an orange at the centre. 
For decorations you can fix a red cherry on the top of silver foil pressed gently on the sondesh. 
Put these pieces in the paper cups and store in fridge. Serve cold.

Orange Soda


BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

1 scoop orange ripple or orange ice cream
1 bottle miringa
Fresh orange segments


Method:

Pour half a glass of mirinda. 
Add the scoop of orange ripple ice cream. 
Garnish with fresh orange segments.

Sunday, April 17, 2016

Boorelu


BISMILLAH HIR RAHMAN NIR RAHEEM

This stuffed sweet from andhra pradesh is traditionally prepared and offered on days of worship to goddess lakshmi and her various incarnations.

Ingredients:

1 kg channa dal
750 gms jaggery
100 gms dry coconut
Cardamom to taste
A few leaves silver leaf(warq)
15 gms almond silvers

For the Batter
100 gms maida
salt to taste
1 ltr water

Method:

Boil channa dal and mash. 
Add jaggery, grated coconut and cardamom. 
Make round dumplings and keep aside. 
Make a batter with the above mentioned ingredients. 
Dip the dumplings in batter and deep fry. 
Garnish with silver leaves and almond silvers.