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.


Atta Sheera



BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

100 gms wheat flour
75 gms ghee
100 gms jaggery
200 ml water
5-6 almonds


Method:

Heat the ghee in a pan. 
Add the flour and keep stirring till it turns brown in color. 
In another pan, boil the jaggery and water to form a smooth mixture. 
Pour the jaggery mixture into the pan that contains the flour. 
Stir well and cook till it becomes thick and semi-solid. 
Garnish with almonds and serve hot. 

Saturday, April 16, 2016

Shahi Rabri



BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

1 ltr milk
1 tbsp curd
1 can milkmaid
1/2 cup dried fruits - almonds, raisins, pistachios
1tsp elaichi powder
Kesar to garnish

Method:

Put the milk in a thick vessel and bring it to a boil. 
At the same time, add milkmaid to it. As soon as it boils, add the curd. 
Keep stirring. Cook the mixture for 10 to 15 minutes, till it becomes thick and creamy. 
Add elaichi powder and dry fruits. Garnish it with almonds, pistachio flakes and kesar. Serve warm. 

Lichur (Litchi) Payesh



BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

2 kg litchi, 
3 ltr milk (full cream)
200 gms sugar
150 gms khoya (grated)
15 gms small cardamom powder

Method:

Boil the milk on low heat, stirring continously. 
Boil till the quantity is reduced to half.
Add khoya to the boiling milk. Stir well. 
Once the milk has thickened considerably add sugar and mix well. Take it off the gas. 
De seed the litchi and keep aside. 
Cool the thickened milk, stirring it continously. 
Add the deseeded litchi and mix with a spoon. 
Add cardamom powder and keep it to chill in the refrigerator. 

Friday, April 15, 2016

Fortune Cookie Recipe



BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

3 egg whites
3/4 cup sugar
1/8 tsp salt
1/2 cup butter - melted
1/4 tsp vanilla
1 cup flour
1 tbsp instant tteapowder
2 tbsp water


Method:

Preheat oven to 350 deg. F.
Combine ingredients in order , mixing well after each addition. 
Chill 20 minutes. Make cookies 2 at a time. 
On greased cookie sheet, drop a spoonful of dough for each cookie. 
It is very important to spread dough very thin with back of spoon to about three inch diameter. Bake for about 5 minutes or until edges are lightly brown.
Working quickly, place a fortune**  in the center of each cookie. 
Fold cookie in half enclosing fortune, to form a semi-circle. 
Grasp rounded edges of semi-circle between thumb and forefinger on one hand. 
Place forefinger of other hand at center of folded edge,and push in, making certain solid sides of cookie puff out. Place each cookie in small size muffin tin, open edges up until cookie is set. Store in airtight container.

**Beforehand:
Cut some paper into 2 inch x 1/2 inch strips. Type or write fortunes on them, to insert in cookies. 






   

Mochar Chop ( Banana Flower Cutlets)


BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

1 medium sized mochar (banana flower)
1/2 medium sized grated coconut
3 medium sized boiled, peeled and mashed potatoes
2-3 green chillies
1 tsp ginger paste
1 tsp zeera powder
Turmeric powder
Red chilli powder
1 stick cinnamon
2-3 small cardamoms 
2/3 cloves

For Outer Coating:

Cornflour
Breadcrumbs

Method:

Peel outer skin of mocha and cut into small pieces and soak it in turmeric powder and salt water for about 6 to 7 hours. 
Boil this mixture for about 4 to 5 minutes and drain out water from it.
Heat some oil in a kadhai. Put zeera, ginger paste and fry. 
Add the boiled mocha, turmeric powder, red chilly powder, finely chopped green chillies and cook for about 10 minutes. 
Add salt according to taste, then mashed potatoes and cook for about another 10-12 minutes. 
Take this off theflame and add coconut, cardamom powder, a little of cinnamon, cloves and zeera powder . 
Allow the mixture to cool. 
Make small balls from this mixture, coat with a little solution of corn flour mixed in water and breadcrumbs. 
Deep fry. Serve with mustard sauce. 


Thursday, April 14, 2016

Almond Rocks



BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Make sure that you have your double boiled chocolate paste in place.

Almonds - 250 gms
Chocolate moulds of different shapes
Butter Paper - 1 sheet
Wrapping Paper


Method:

Roast the almonds until they appear a tad pinkish in color when broken into two halves. 
Now drop each almond into the chocolaty paste and scoop out a spoonful,before dropping it into your chocolate mould. 
Repeat until all the moulds of the tray are done. Keep the platter in the refrigerator. And not in the freezer compartment. 
They will now take around 25 minutes to set. 
Once set, take the platter out. Tilt over a plate. 
Wrap each nugget in a silvery wrapper immediately.

Sandwich Bread


BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

1 kg refined flour
20 gms salt
40 gms sugar
20 gms fat
30 gms yeast
10 gms bread improver
650 ml water


Method:

Sift the flour. 
Mix all the ingredients in a bowl. 
Add water to it. 
Knead the dough well. 
Keep it aside for 30-35 minutes, so that it becomes fluffy. 
Grease the mould with margarine and bake for 45 minutes at 240 degree centigrade. 

Yields: 2 loaves

Wednesday, April 13, 2016

Fruit Sandesh


BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

1 cup paneer (grated)
5 tsp sugar
2 tsp milk powder, 
1 tbsp low fat milk
1/4 cup chopped fresh fruits (oranges, strawberries etc)
1/3 of cup of fresh orange juice
1/4 tsp cornflour
2-3 drops lemon juice


Method:

Take the paneer, sugar, milk powder and milk in a bowl, and mix it well to form a thick batter. 
Spread this mixture evenly in a serving dish and chill for atleast 35 minutes to make sandesh. 
In another bowl take some orange juice, cornflour and sugar and add the lemon juice to it. 
Heat it till the sugar dissolves completely. 
Garnish the sandesh with chopped fruits and serve chilled.

Panna


BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Keri - 2
Sugar - 25o gms
Cardamom and cumin powder ( for flavor)
Black Pepper - to taste
Salt - to taste


Method:

Boil keri in pressure cooker. 
Peel the skin out. Grind sugar and keri pulp in a mixer. 
Then add, crushed cardamom, cumin, black pepper and salt. 
Refrigerate. Garnish with rose petals. Serve cold.

Tuesday, April 12, 2016

Icy Watermelon Drink



BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

2 teacups watermelon pieces
2 tsp skim milk powder
1 1/2 tsp sugar

Method:

Blend the ingredients in a liquidiser. 
Pour into ice cube trays and freeze in the freezer compartment of a refrigerator. 
When you want to serve, put the frozen mixture in a liquidiser, churn and pour into three glasses. 

Rasmalai



BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

250 gms fresh paneer
6 cups water
2 1/2 cups sugar
1 ltr milk
1/2 tsp elaichi powder
thinly sliced pista and badam
a pinch of kesar

Method:

Start by dissolving 1 1/2 cups of sugar in boiling water. 
Take another vessel and put the milk to boil. 
Then, add one cup sugar to the mixture. 
Next crumble the paneer and make palm sized patties and gently drop into the boiling sugared water, you can lightly cover it to cook faster. 
This is done to cook the paneer. You will know it is ready when the texture is sponge like and it bounces back when you press and leave it. 
It should take around  15 minutes to cook on medium flame. 
While the paneer is being cooked, keep an eye on the boiled milk and after it thickens to half the size of the original amount, add the elaichi powder, saffron and the sliced badam and pistato make the ras. 
Now remove the paneer patties, drain the water and drop it into the milk mixture. 
Continue cooking for about five minutes, then remove it from the gas and cool it to room temperature. 
Serve the rasmalai chilled.

Recipe by sector 17, Vashi based ACO sweets.




Monday, April 11, 2016

Coconut and Paneer Surprise


BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:


Paneer - 150 gms

Khoa - 200 gms
Petha - 5 pieces
Desiccated coconut - 50 gms

Method:


Grate khoa. 
Mix paneer and mash well. 
Grate petha inta the mixture. 
Mash everything well.
Make equal sized balls from the mixture and flatten. 
Decorate with tutti fruity.

Mishti Doi




BISMILLAH HIR RAHMAN NIR RAHEEM



Ingredients:

Milk    1 ltr
Sugar   6 tbsp
Jaggery   50gms
Curd        2  tsp


Method:

Boil the milk at low flame till it reduces to half the quantity. 
Stir occasionally. When the milk turns light brown in color, turn off the gas. 
Keep the hot milk aside for some time. 
When it becomes warm, add curd, sugar or jaggery and mix well. 
To get that foamy outer layer, beat the milk and the other ingredients in the mixture and then keep it for setting. While setting, you can choose either one vessel or choose six or seven bowls and cover it. 
After six to seven hours, the curd will have set properly. 
When it is keep it in the refrigerator for a couple of hours. The mishti doi is ready.


Sunday, April 10, 2016

Rice Pudding



BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

9 cups milk
4 tbsp broken basmati rice
1 tbsp ghee
1/2 cup sugar or to taste
1/2 cup chopped cashew nuts and sultanas (kishmish), fried in ghee (optional)
1/2 tsp powdered seeds of green cardamom

Method:

Boil milk till reduced to one litre and set aside. 
Wash rice, drain and set aside. Allow rice to dry completely. 
Heat ghee in a pan and fry rice till it turns a pale golden colour. 
Add just enough water to cook rice. Cook till very soft. Mash with a wooden spoon. 
Add thickened milk, bring to boil and add sugar, cashew nuts and sultanas. 
Allow to cook for a few minutes and remove from heat. 
Add cardamom powder. Serve hot.