Thursday, March 31, 2016

Maharaja Magic


BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Alphonso ice cream
Frooti or parle mango drink
Chopped mangoes
Mint leaves ( for garnishing)

Method:

Take a fresh mango drink or frooti in a glass. 
Add the alphonso ice cream scoop. 
Top it with chopped mangoes and mint leaves for decoration. 

Casanova Choco Delight



BISMILLAH HIR RAHMAN NIR RAHEEM

Master Chef Sadu Shettigar, Rodas, Powai, says, "This is an unusual combination of strawberry flavoured rabdi, layered with sliced gulab jamuns and tender coconut topped with dark chocolate marmalade."

Ingredients:

1 cup rabdi
30 ml strawberry crush, 
8 pieces gulab jamuns, 
2 tender coconuts, 
1/2 cup dark chocolate
15 gm choco chips
10 - 12 mint leaves
1/2 cup whipped cream
50 ml cream

Method:

Mix the strawberry crush with the rabdi and chill. 
Cut open the coconut and, with the help of a spoon, take out the coconut cream. 
Slice the gulab jamuns. 
Melt the chocolate in the microwave for 10 - 15 seconds. 
Thin it down by adding cream till it is creamy and of a dripping consistency. 
To assemble the dessert, spoon in 2-3 tbsp of  the rabdi in a champagne saucer and arrange a layer of sliced gulab jamuns on it along with a generous sprinkle of the tender coconut. 
Finally, spoon in the melted dark chocolate sauce. 
Garnish with the choco chips and a sprig of mint leaves, whipped cream and serve chilled.

Wednesday, March 30, 2016

Lauki Kheer



BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

Lauki grated - 1 cup
Milk - 1 ltr
Sugar - 3/4 cup
Ghee - 3-4 tbsp
Fried Kaju - 4 -5 
Raisins

Method:

Drain the water from the lauki, fry it in the ghee till little brown. 
Boil the milk on slow fire and bring to 1/2 litre. 
Put the lauki in it, stir continuously until it is done.
Add sugar. 
Prepare a thick consistency, put 10 raisins in it boil for few minutes. 
Put off the flame. 
Cool it and decorate it on a plate with crushed kaju fry.


Sakarai Pongal (Sweet Rice)


BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

1 cup rice
1/2 cup moong dal
1 cup milk
3 cups jaggery (powdered)
4 tbsp ghee
2 tbsp cashewnuts
2 tbsp raisins
5 cardamoms pods powdered
2 cloves powdered
1/2 tsp powdered nutmeg
Saffron

Method:

Dry roast rice and dal separately for five minutes. Pressure cook rice and dal with 2 cups of water and 1 cup milk and keep aside.

Heat 1/2 cup of water in a pan and add jaggery. With a sieve, filter the melted jaggery to remove impurities.

Heat the syrup again till it becomes slightly sticky. Continue stirring while you heat it. Add the cooked rice and dal.

In another pan, heat ghee and fry cashewnuts and raisins. Add it to the rice, dal and jaggery mixture.

Add powdered cardamom, cloves, nutmeg and saffron.

Mix well and serve hot.


Tuesday, March 29, 2016

7 Cups Cake



BISMILLAH HIR RAHMAN NIR RAHEEM

For 25 pieces


Ingredients:


Besan 1 cup

Ghee 1 cup
Grated coconut - 1 cup
Milk - 1 cup
Sugar - 3 cups
Cardamom powder - 1/2 tsp
Cashew nuts/ Raisins - few

Method:


Pour all the ingredients in a big bowl and mix well. 
Transfer this mixture to a pan and stir it continuously on a low flame. 
When the mixture starts to leave the sides of the pan, transfer the same to a ghee coated tray and cut into pieces. 
The pieces can be decorated with cashew nuts and raisins.

Tip:

By adding one more cup of ghee and by substituting maida for gram flour, one can make another yummy sweet with the same method and the same ingredients.


Chocolate Fudge



BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Sweetened condensed milk - 400 gms
Sugar - 1/4 cup
Cashewnuts -100 gms
Cocoa - 1/2 cup
Butter  - 50 gms

Method: 

Pour the condensed milk into a thick botttomed pan. 
Add butter, sugar, cocoa and nuts. 
Stir gently on medium heat till the mixture leaves the sides of the pan.
Pour evenly into a buttered dish and allow to cool and set. 
Cut into squares and serve. 

Monday, March 28, 2016

Summer Sips - Honey Lemonade, Watermelon Slush, Iced Coffee



BISMILLAH HIR RAHMAN NIR RAHEEM


Honey Lemonade

Ingredients:

1 cup lime juice
5 cups water
2/3 cup white   sugar
2 tbsphoney
mint leaves

Method:

In a pitcher, mix lime juice, water, sugar and honey. Stir until sugar is dissolved. Chill in refrigerator and add a dash of mint for flavour.


Watermelon Slush

Ingredients:

6 ice cubes
2 cups cubed unseeded watermelon
1 tsp honey

Method:

Place the ice cubes in a blender. Mix till it is well crushed. Add the watermelon and blend for about 1 minute, until slushy. Add few teaspoons of honey and mix for about 10 seconds. 


Iced Coffee

Ingredients:

2 tsp instant coffee powder
1 -2 tsp sugar
1 cup warm water
1 glass cold milk

Method:

In a sealable jar or a mixer, mix instant coffee, sugar and warm water. Cover the jar and shake until it is foamy. Pour into a glass full of ice. Fill the glass with cold milk. Shake again. Add sugar to taste and pour it in tall glasses. Add some chocolate flakes for added flavour.


Tri Colour Float



BISMILLAH HIR RAHMAN NIR RAHEEM

No celebration is complete without sweets. This is a special drink made using ingredients that form the colors of the indian flag. Saffron sauce for the saffron colour, milk and cream depicts the white colour and pista ice cream for the green colour.

Pista Ice Cream

1/2 glass of milk
3 tbsp of cream
2 tbsp of sugar

Method:

Blend milk, cream and sugar. Chill it in the refrigerator. Pour the mixture in a serving glass, add in cubes of pista ice cream. Pour some chilled saffron sauce and serve immediately.

Saffron Sauce

1 tsp of saffron
1/2 cup milk
1 tsp cornflour
1 tbsp sugar
few drops of orange color

Method:

Boil milk with cornflour and sugar till the mixture gets sauce like consistency.
Mix saffron with little water and add to the prepared sauce.
Add some orange colour to adjust the tri color shade. Chill in the refrigerator.


Sunday, March 27, 2016

Mint Mango Panna



BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

2 fully developed raw mangoes (250 gms approx)
5 tbsp ground sugar
600 ml water
1 tsp salt
3-4 pinches black salt
1/4 tsp ginger powder
1/4 tsp black pepper powder
1/4 tsp cumin powder
1 pinch asafoetida
10 - 12 mint leaves crushed fine

Method:

Wash, wipe and roast whole raw mangoes on a mesh over a gas stove flame. 
The skin of mangoes should get somewhat charred, and its insides, soft and pulpy. 
Cool a bit, carefully remove the peel and mash its pulp well. 
Add some water, mix and strain. 
Then add black salt, ginger and black pepper powder. 
Add a pinch of asafoetida and garnish with the crushed mint leaves. 
Chill this mix in the refrigerator. 
Just before serving, put crushed or fruit ice cubes in tall glasses and pour. 
Mango panna tastes best if consumed on the day of preparation and works as a natural heat buster.


Minty Delight



BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

A bottle of mint flakes 
Condensed milk - 1  tin
Deep one inch moulds
A chocolate brush

Method:

Keep your double boiled choco paste ready
Take around 7 to 8 tablespoons of condensed milk in a cup
Pick around 4 to 5 flakes of mint from the bottle and crussh it under a belan. Drop it into the condensed milk.

Now slowly dip you chocolate brush into the chocolate paste. Paint the inside of each mould until the paste forms a fairly thick external shell inside your mould. 
Allow to set in the refrigerator. Take it out when done. Now scoop a spoonful of the minty milkmaid and pour it into each shell inside each mould.
Refrigerate again. Patience please, wait another 25 minutes. Take the mould out. 
Fnally pour a covering of chocolate paste and seal the mint flavour.
Refregerate and set. A small caveat as far as mint goes. But the trick lies in a strong external lining. If the lining is too thin, the shell will crack.

Saturday, March 26, 2016

Khoya Malpua



BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Maida - 1 cup
Semolina(rawa) - 1 cup
Sugar - 1 cup
Rice flour - 1 tbsp
Khoya - 1/4 cup
Water - little
Oil - to deep fry

Method:

Smoothen the khoya and add along with all the ingredients in a large bowl. 
Add water and mix well till the mixture takes on the consistency of idli batter. 
Keep aside for a couple of hours. 
Now in a kadhai, heat oil and pour a ladleful of mixture and deep fry until golden yellow on both sides with brown crisp edges. 
Serve hot. 

Sweet Gunjiyas



BISMILLAH HIR RAHMAN NIR RAHEEM


(for 16 pieces)
Ingredients:

Maida (sieved) - 150 gms
Mawa - 100 gms
Almonds - 4
Pistas - 6
Kismis - 8 
Elaichi - 2
Powdered Sugar - 75 gms

Method:

Fry the mawa without oil in a pan. Wait until it cools and add the sugar and finely chopped dry fruits. Mix
Warm one tablespoonful of edible oil and add it to the flour. And knead it into soft dough adding a little water. Keep aside for half an hour.
Take a small pinch of the flour and roll it into a ball. Flatten it out into a circle with a rollingpin and carefully place a small bit of the dry fruit filling in the centre. 
Fold its edges so as to form a semi circle. Paste the two edges together by smearing a little touch of water. Finish the dough until all pieces are done. And deep fry them in oil on a slow flame. 


Friday, March 25, 2016

Tosha


BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Flour - 250 gms
Oil - 1/2 cup
Curd - 1/2 cup
Baking soda - 1/2 tsp
Oil - for deep frying

For the Syrup

Sugar - 2 1/2 cups
Water - 3 cups

Method:

Mix flour and baking soda. Add curd and oil and prepare a soft dough. Knead it till smooth. Divide into 25 equal portions. Roll each portion into an oblong roll.

Heat oil and fry the toshas on medium flame till golden brown. 

Add water and sugar, and bring it to a boil in a pan. When the syrup becomes sticky, add the fried toshas and let them stay in the syrup for 5 minutes. Remove the toshas onto a plate.

Boil the syrup until it reaches one-third consistency. Drop the toshas again in hot syrup and let them soak for another 5 minutes. Line a tray with foil and place the toshas on it. 

Again boil the syrup until it becomes very thick. With a spoon, pour the syrup onto the toshas evenly. Garnish it with sliced pistas. Allow it to dry.

Toshas cannot be handled until completely dry. Once dry, the syrup will form a coating on them, looking shiny. 

Remove from tray and flip it to dry the other side. When completely dry, serve or store in an airtight jar. 


Suji Aur Badam Ka Halwa


BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Almonds ( blanched and chopped) - 2 1/2 cups
Semolina ( suji, rawa) - 1 cup
Ghee - 1/2 cup
Milk - 1 cup
Sugar - 2 1/2 cup
Saffron - few strands 
Green cardamom powder - 1 1/2 tsp

Method:

Heat a pan and dry roast the rawa.

Blanch the almonds, peel and pat them dry. Grind to a coarse powder.

Heat ghee in a pan, add the almond powder and saute over medium heat till golden.

Add the rawa and mix well.

Add sugar and mix. Add milk and stir to mix well. Let it cook for some time.

To give it colour add saffron and stir. Continue to cook till the halwa thickens.

Add cardamom powder and stir to mix well. 

Lastly add 1 tablespoon of ghee and serve hot.


Thursday, March 24, 2016

Churma


BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Baatis - 4
Hot melted ghee - 1/2 cup
Almonds and cashewnuts - 7 to 8
Cardamom powder - 1/4 tsp
Powdered sugar - 1 to 3/4 cup

Method:

Grind the baatis in a blender into a fine powder. 

Add the rest of the ingredients and mix well.

Add ghee and form laddoos.

Serve with dal baati.

Singhar Ji Mithai (Sev Ki Mithai)


BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Unsalted sev (vermicelli) - 250 gms
Mawa - 250 gms
Sugar - 250 gms
Water - 1 1/2 cup
White rose essence - a few drops
Yellow food colour - two pinches (if using powder form) or a few drops if using liquid colour
Almonds/non salty pistachios - a few
Varq (thin edible silver foil sheet) - for garnishing

Method:

In a thick bottomed pan, take approximately one and half cups of water and add sugar. Heat it and mix properly until the sugar melts. 

Add yellow colour. Now add the sev and mix gently, taking care not to mash the vermicelli. Then add unsweetened mawa and mix again, until a thick mixture is formed. 

Finally add a few drops of essence. Mix and immediately take off from the stove. Pour the mixture on the greased thali and spread out evenly.

Decorate with chopped almonds/unsalted pistachios and silver varq to garnish the surface of the mithai. Let it cool properly, then cut into desired shape. Consume it within a day or two. 


Wednesday, March 23, 2016

Panettone


BISMILLAH HIR RAHMAN NIR RAHEEM


"The origins of the cake (literally paneton) are controversial; some legends say that this tasty bread was born out of love. This christmas cake originated in Milan but did not make it to the dinner tables. The uniqueness of this cake is its dome shape. The ingredients are very simple, the dough which is soft and rich, is made from flour, eggs, milk and sugar and it is flavored with raisins and candied fruit," explains Aditya. 

Aditya cautions that it needs patience to bake this cake as it takes a whole day to prepare it because the cake needs enough time to rise, but he adds that the recipe is not complicated.

In the version we present to you, the cake was prepared using yeast as this speeds up the process. While baking his cakes, Aditya avoids butter or margarine and eggs; instead he uses curd and jaggery - which contains proteins and minerals.

Ingredients:

Refined flour - 500 gms
Baking powder - 10 gm
Yeast - 25 gms
Butter - 160 gms
Milk - 100 ml
Sugar - 110 gms
Eggs -6
Salt - 10 gms
Candied fruits - 120 gms

Method:

The candied fruits need to be soaked in wine overnight to make them juicy.

Separate 100 gms of flour and add 10 gms of sugar and milk to make a thick liquid which needs to be kept in hot place to ferment.

Mix this ferment liquid with remaining 400 gms of flour and rest of the ingredients and knead to prepare smooth and soft dough.

This ready dough needs to be fermented for 30 minutes, so place it somewhere near oven or gas stove for rapid fermentation. 

Knead it again with the wine soaked fruits and mold it according to the panettone - literally molding into multiple rounds and form: 

Place this dough in round cake tin with lined butter paper and allow it to ferment and reach 3/4 height of the tin, keep on applying the egg and water mixture to maintain the softness of the crust.

Once it is fermented, place the tin in preheated at 180 coven for 20 to 25 minutes till it becomes golden brown.

Panettone is ready to serve.


Fusion Fruit Salad


BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Pineapple (cubed) - 10 to 12 pieces
Apple ( peeled and cubed) - 10 to 12 pieces
Papaya (peeled and cubed) - 10 to 12 pieces
Pomegranate - 1
Salt and sugar to taste
Fresh cream - 1 tbsp
Black pepper - 1 tsp
Thousand island sauce - 1 tsp

Method:

Mix pineapple, apple, pomegranate, papaya, salt, sugar, black pepper, fresh cream and thousand island sauce.

To present, cut a pineapple vertically into half and use one half after removing the pineapple with a scoop, so as to make a hollow bowl and put the fusion fruit mixture into it. Serve chilled.