By: Kusum
Special Notes:
[Notes]
Ingredients:
1 cup basmati rice
1/2 cup moong daal, dhooli or whole (green)
3 cups water
1 tsp salt
1 inch grated ginger
1 tsp jeera or mustard seeds
1 pinch hing
1 grated carrot
2 tsp ghee
Directions:
Heat the pan pressure cooker with oil.
Add jeera or mustard seeds.
When they crackle add hing followed by ginger and grated vegetable.
Add washed dal and rice to the mixture.
Stir for a while, add salt and water.
Cover the cooker and put pressure weight on the lid.
Pressure cook for 5 minutes on high heat and 5 minutes on low.
Shut off the heat.
Let the cooker cool down.
Remove the weight before opening the cooker.
Serve hot with a little drizzle of butter or ghee on top.
Tips:
Use pressure cooker
30 minutes to prepare
Serves 4
Tuesday, July 6, 2010
Lemon Rice
By: Kusum
Special Notes:
[Notes]
Ingredients:
1 cup basmati rice
2 cups water
1 whole lemon
1 tsp salt
1/4 tsp haldi (turmeric) powder
1 tsp urad daal (split)
1 tsp chana daal
1 chopped onion
Some peanuts
Some cashews
2 tbsp vegetable oil
1 tsp mustard seeds
Directions:
Wash and soak rice in 2 cups of water in a corning dish and microwave it for 12 min, uncovered.
Cover it immediately with the lid and leave it undisturbed for 15 mins.
Meanwhile heat a heavy bottom sausepan with oil.
Add mustard seeds. When they crackle add the two daals. Fry till they are brown.
Add nuts and when they turn golden, add chopped onion.
Cook for 3 min.
Add turmeric powder and immediately add cooked rice followed by salt and lemon juice.
Mix the rice and cover it for another 3 minutes.
Serve hot.
Tips:
Use heavy bottom pan
30 minutes to prepare
Serves 4
Special Notes:
[Notes]
Ingredients:
1 cup basmati rice
2 cups water
1 whole lemon
1 tsp salt
1/4 tsp haldi (turmeric) powder
1 tsp urad daal (split)
1 tsp chana daal
1 chopped onion
Some peanuts
Some cashews
2 tbsp vegetable oil
1 tsp mustard seeds
Directions:
Wash and soak rice in 2 cups of water in a corning dish and microwave it for 12 min, uncovered.
Cover it immediately with the lid and leave it undisturbed for 15 mins.
Meanwhile heat a heavy bottom sausepan with oil.
Add mustard seeds. When they crackle add the two daals. Fry till they are brown.
Add nuts and when they turn golden, add chopped onion.
Cook for 3 min.
Add turmeric powder and immediately add cooked rice followed by salt and lemon juice.
Mix the rice and cover it for another 3 minutes.
Serve hot.
Tips:
Use heavy bottom pan
30 minutes to prepare
Serves 4
Vegetable Pulao
By: Kusum
Special Notes:
Rice pilaf
Ingredients:
1 cup basmati rice
1/4 cup peas
1/4 cup diced carrots
2 tbsp ghee
1/4 cup raisins
1/4 cup cashews
1 stick cinnamon
2 whole black cardamom
1 tsp salt
1/2 tsp garam masala
1/2 tsp jeera
2 cups water
Directions:
Pick and soak the rice for 15 min. Drain.
Heat a heavy bottom pan with ghee.
Add jeera, cinnamon, cardamom and let it crackle.
Add cashews and let them turn golden.
Add soaked rice and fry for 2 min.
Add the vegetables and rest of the ingredients.
Add 2 cups water.
Cover the pan and lower the heat to medium.
Cook undisturbed for 10 minutes or until the water has been absorbed by the rice.
Lower the heat to low for 10 minutes.
Pulao is ready to eat.
Tips:
Use heavy bottom pan
30 minutes to prepare
Serves 4
Special Notes:
Rice pilaf
Ingredients:
1 cup basmati rice
1/4 cup peas
1/4 cup diced carrots
2 tbsp ghee
1/4 cup raisins
1/4 cup cashews
1 stick cinnamon
2 whole black cardamom
1 tsp salt
1/2 tsp garam masala
1/2 tsp jeera
2 cups water
Directions:
Pick and soak the rice for 15 min. Drain.
Heat a heavy bottom pan with ghee.
Add jeera, cinnamon, cardamom and let it crackle.
Add cashews and let them turn golden.
Add soaked rice and fry for 2 min.
Add the vegetables and rest of the ingredients.
Add 2 cups water.
Cover the pan and lower the heat to medium.
Cook undisturbed for 10 minutes or until the water has been absorbed by the rice.
Lower the heat to low for 10 minutes.
Pulao is ready to eat.
Tips:
Use heavy bottom pan
30 minutes to prepare
Serves 4
Gajar (Carrot) Halwa
By: Kusum
Special Notes:
[Notes]
Ingredients:
2 lbs carrots
1/2 gal milk
1 stick unsalted butter
2 cups sugar
Directions:
Wash, peel and grate the carrots.
Heat a heavy bottom pan with milk and grated carrots.
Cook uncovered over medium heat stirring all the time till it boils and milk starts to get thickened.
Add butter and sugar.
Keep stirring constantly till the mixture is thick enough to leave the sides of the pan.
Tips:
Use heavy bottom pan
60 minutes to prepare
Serves 10
Special Notes:
[Notes]
Ingredients:
2 lbs carrots
1/2 gal milk
1 stick unsalted butter
2 cups sugar
Directions:
Wash, peel and grate the carrots.
Heat a heavy bottom pan with milk and grated carrots.
Cook uncovered over medium heat stirring all the time till it boils and milk starts to get thickened.
Add butter and sugar.
Keep stirring constantly till the mixture is thick enough to leave the sides of the pan.
Tips:
Use heavy bottom pan
60 minutes to prepare
Serves 10
Besan ki Burfi
By: Kusum
Special Notes:
[Notes]
Ingredients:
3 cups besan
1/2 lb unsalted butter
3 cups Carnation milk powder
2 cups sugar
1/2 pint whipping cream
Few almonds
Few pistachios
Directions:
Grease a 8"-10" pan lightly with butter. Set aside.
On medium heat place a heavy bottom pan.
Add butter and besan, and mix it slowly.
Lower the heat slightly and let the mixture roast stirring constantly for 45 min.till it is golden brown.
While the besan is roasting in another pan, boil cream and sugar.
Add mild powder to the besan followed by sugar-cream mixture stirring constantly.
Be careful at this point as the mixture tries to boil over so keep a lid handy.
Shut the heat off and pur the mix in a greased pan.
Shake the pan so the mix spreads evenly.
Decorate it with chopped nuts.
Cut in even square sections.
Tips:
Heavy bottom pan
50 minutes to prepare
Serves 20
Special Notes:
[Notes]
Ingredients:
3 cups besan
1/2 lb unsalted butter
3 cups Carnation milk powder
2 cups sugar
1/2 pint whipping cream
Few almonds
Few pistachios
Directions:
Grease a 8"-10" pan lightly with butter. Set aside.
On medium heat place a heavy bottom pan.
Add butter and besan, and mix it slowly.
Lower the heat slightly and let the mixture roast stirring constantly for 45 min.till it is golden brown.
While the besan is roasting in another pan, boil cream and sugar.
Add mild powder to the besan followed by sugar-cream mixture stirring constantly.
Be careful at this point as the mixture tries to boil over so keep a lid handy.
Shut the heat off and pur the mix in a greased pan.
Shake the pan so the mix spreads evenly.
Decorate it with chopped nuts.
Cut in even square sections.
Tips:
Heavy bottom pan
50 minutes to prepare
Serves 20
Sooji and Spinach Dhokla
By: Kusum
Special Notes:
[Notes]
Ingredients:
2 cups sooji
1 packet spinach (frozen)
4 cups sour buttermilk (otherwise add 1/2 tsp lemon)
1 inch ginger (grated)
2 whole green chilis (grated)
2 tsp salt
2 tsp baking soda or Eno fruit salt
1 tbsp chana daal
1 tbsp urad daal (split)
1 tbsp sesame seeds
2 whole red chilis
2 tsp mustard seeds
2 tsp vegetable oil
2 tbsp coconut (grated)
1/2 cup water
Directions:
Roast the suji lightly.
Pre heat the oven to 350'F.
Microwave spinach in a covered dish for 7 min.
In a big mixing bowl add suji, spinach, buttermilk, ginger, chillies, salt and mix every thing to a smooth batter.
Slowly add baking soda.
Do not stir too much.
Add the mixture to a well gresed flat pyrex dish and bake in a pre-heated oven at 350 deg F. for 25 minutes.
In a pan, heat oil, add mutard seeds till they splutter, add daals and roast till golden.
Add sesame seeds and dry red chilli (broken).
Fry for 1 minute and then add 1/2 cup water.
Put this over the baked dish.
Cut into squares and garnish with coconut and serve.
Tips:
Use pyrex baking dish
30 minutes to prepare
Serves 10
Special Notes:
[Notes]
Ingredients:
2 cups sooji
1 packet spinach (frozen)
4 cups sour buttermilk (otherwise add 1/2 tsp lemon)
1 inch ginger (grated)
2 whole green chilis (grated)
2 tsp salt
2 tsp baking soda or Eno fruit salt
1 tbsp chana daal
1 tbsp urad daal (split)
1 tbsp sesame seeds
2 whole red chilis
2 tsp mustard seeds
2 tsp vegetable oil
2 tbsp coconut (grated)
1/2 cup water
Directions:
Roast the suji lightly.
Pre heat the oven to 350'F.
Microwave spinach in a covered dish for 7 min.
In a big mixing bowl add suji, spinach, buttermilk, ginger, chillies, salt and mix every thing to a smooth batter.
Slowly add baking soda.
Do not stir too much.
Add the mixture to a well gresed flat pyrex dish and bake in a pre-heated oven at 350 deg F. for 25 minutes.
In a pan, heat oil, add mutard seeds till they splutter, add daals and roast till golden.
Add sesame seeds and dry red chilli (broken).
Fry for 1 minute and then add 1/2 cup water.
Put this over the baked dish.
Cut into squares and garnish with coconut and serve.
Tips:
Use pyrex baking dish
30 minutes to prepare
Serves 10
Upama
By: Kusum
Special Notes:
[Notes]
Ingredients:
1 cup sooji (coarse)
1 tbsp urad daal (split)
1 tbsp chana daal
1 tsp mustard seeds
1 tsp salt
1/2 tsp sugar
1 tbsp lemon juice
1 onion (chopped)
1 green chili (chopped)
1 inch ginger (chopped)
cilantro (garnish)
1 tsp sambar powder (optional)
2 tbsp vegetable oil
3 cups water
1 tbsp peanuts or cashews
Directions:
In a pan roast the suji over medium heat for 5 min.
Take it out.
Heat oil in the same pan and add musterard seeds.
When they crackle add both dals.
Fry till golden brown.
Add nuts and fry till roasted.
Add chopped onion, chillies, ginger and sambar powder if using and saute for a while till onions are wilted.
Add water, lemon juice, salt and sugar, and let it come to a boil.
Reduce the heat and slowly add the sooji stirring all the time so no lumps are formed.
Cover it with a lid for 5 minutes.
Garnish with chopped cilantro.
Tips:
Use heavy bottom pan
25 minutes to prepare
Serves 6
Special Notes:
[Notes]
Ingredients:
1 cup sooji (coarse)
1 tbsp urad daal (split)
1 tbsp chana daal
1 tsp mustard seeds
1 tsp salt
1/2 tsp sugar
1 tbsp lemon juice
1 onion (chopped)
1 green chili (chopped)
1 inch ginger (chopped)
cilantro (garnish)
1 tsp sambar powder (optional)
2 tbsp vegetable oil
3 cups water
1 tbsp peanuts or cashews
Directions:
In a pan roast the suji over medium heat for 5 min.
Take it out.
Heat oil in the same pan and add musterard seeds.
When they crackle add both dals.
Fry till golden brown.
Add nuts and fry till roasted.
Add chopped onion, chillies, ginger and sambar powder if using and saute for a while till onions are wilted.
Add water, lemon juice, salt and sugar, and let it come to a boil.
Reduce the heat and slowly add the sooji stirring all the time so no lumps are formed.
Cover it with a lid for 5 minutes.
Garnish with chopped cilantro.
Tips:
Use heavy bottom pan
25 minutes to prepare
Serves 6
Mathri
By: Kusum
Special Notes:
[Notes]
Ingredients:
4 cups maida flour
1 cup vegetable oil
2 tsp ajwain
2 tsp black pepper (whole)
2 tsp salt
vegetable oil (frying)
water (making firm dough)
Directions:
Add all the dry ingredients in a bowl with 1 cup of oil and add enough water to make a firm dough.
Set aside for 1/2 hour.
Make small balls and roll each of them 1/4"" thick.
Prick the matharis with a fork several times.
Heat oil in a karahi to medium heat.
Fry 5-6 matharis at a time turning them several times till golden brown.
Tips:
Use deep frying pan
60 minutes to prepare
Serves 20
Special Notes:
[Notes]
Ingredients:
4 cups maida flour
1 cup vegetable oil
2 tsp ajwain
2 tsp black pepper (whole)
2 tsp salt
vegetable oil (frying)
water (making firm dough)
Directions:
Add all the dry ingredients in a bowl with 1 cup of oil and add enough water to make a firm dough.
Set aside for 1/2 hour.
Make small balls and roll each of them 1/4"" thick.
Prick the matharis with a fork several times.
Heat oil in a karahi to medium heat.
Fry 5-6 matharis at a time turning them several times till golden brown.
Tips:
Use deep frying pan
60 minutes to prepare
Serves 20
Falafal
By: Kusum
Special Notes:
[Notes]
Ingredients:
3 cups chana daal, soaked overnight
1/4 bunch spinach
5 cloves garlic
1 inch ginger
5 whole green chillis
2 tbsp dhaniya (coriander) seeds
10 pcs pita bread
2 onions (chopped)
Vegetable oil (frying)
Salt
Garnishing:
Lettuce
Tomato
Cucumber
Ranch dressing
Chili sauce
Directions:
In the food processor coarsly grind channa dal with spinach, garlic, ginger, chillies, and corriander seeds, add chopped onion and salt.
Heat oil.
Make small round balls of the mixture and fry them till golden brown.
Warm the pita bread cut in halves, stuff them with balls and salad.
Pour a generous amount of Ranch dressing and chilli sauce according to taste.
Tips:
Use deep frying pan
30 minutes to prepare
Serves 8
Special Notes:
[Notes]
Ingredients:
3 cups chana daal, soaked overnight
1/4 bunch spinach
5 cloves garlic
1 inch ginger
5 whole green chillis
2 tbsp dhaniya (coriander) seeds
10 pcs pita bread
2 onions (chopped)
Vegetable oil (frying)
Salt
Garnishing:
Lettuce
Tomato
Cucumber
Ranch dressing
Chili sauce
Directions:
In the food processor coarsly grind channa dal with spinach, garlic, ginger, chillies, and corriander seeds, add chopped onion and salt.
Heat oil.
Make small round balls of the mixture and fry them till golden brown.
Warm the pita bread cut in halves, stuff them with balls and salad.
Pour a generous amount of Ranch dressing and chilli sauce according to taste.
Tips:
Use deep frying pan
30 minutes to prepare
Serves 8
Kalmi Bada
By: Kusum
Special Notes:
[Notes]
Ingredients:
3 cups chana daal, soaked overnight
2 cup urad daal (whole), soaked overnight
5 whole red chillis
2 tbsp dhaniya (coriander) seeds
1 tsp hing
2 tsp salt
vegetable oil (frying)
Directions:
Put the soaked dal in food processor and grind it coarsly with all dry ingredients.
Heat oil.
Make small flat rounds on a wet cloth and slide gently into the oil.
Fry on both side, but not too much.
Cut the round pieces into fingers and refry them till golden brown and crisp.
Tips:
Use deep frying pan
30 minutes to prepare
Serves 10
Special Notes:
[Notes]
Ingredients:
3 cups chana daal, soaked overnight
2 cup urad daal (whole), soaked overnight
5 whole red chillis
2 tbsp dhaniya (coriander) seeds
1 tsp hing
2 tsp salt
vegetable oil (frying)
Directions:
Put the soaked dal in food processor and grind it coarsly with all dry ingredients.
Heat oil.
Make small flat rounds on a wet cloth and slide gently into the oil.
Fry on both side, but not too much.
Cut the round pieces into fingers and refry them till golden brown and crisp.
Tips:
Use deep frying pan
30 minutes to prepare
Serves 10
Dhokla
By: Kusum
Special Notes:
[Notes]
Ingredients:
1 cup besan
1 cup water
1 tsp sugar
1 tsp salt
1 tsp citric acid
1 tsp baking soda
1/4 bunch cilantro
1 tsp coconut (grated)
1 tsp vegetable oil
1 tsp mustard seeds
1 tsp sesame seeds
Directions:
Mix first five ingredients in a bowl making sure there are no lumps.
Set aside.
Heat 2 cups of water in a 8 qrt. saucepan to boiling.
Place a 2" high ring in it.
Grease a round pan from all sides.
Place it over the ring in the pan.
Slowly add baking soda in the mixture and stir it very gently so you can see the mixture become frothy and rise.
Immediately add the mixture in the steamed dish.
Cover the pan and steam the dhokla for 12 minutes.
Meanwhile in a small pan, heat 1 tbsp oil and add mustard seeds.
When they splutter, add sesame seeds and 1-1/2 cup water.
Take the dhokla out, invert it onto a platter and add the mustard water over it.
Cut into squares and decorate with chopped cilantro and grated coconut.
Tips:
Use steaming pan
20 minutes to prepare
Serves 10
Special Notes:
[Notes]
Ingredients:
1 cup besan
1 cup water
1 tsp sugar
1 tsp salt
1 tsp citric acid
1 tsp baking soda
1/4 bunch cilantro
1 tsp coconut (grated)
1 tsp vegetable oil
1 tsp mustard seeds
1 tsp sesame seeds
Directions:
Mix first five ingredients in a bowl making sure there are no lumps.
Set aside.
Heat 2 cups of water in a 8 qrt. saucepan to boiling.
Place a 2" high ring in it.
Grease a round pan from all sides.
Place it over the ring in the pan.
Slowly add baking soda in the mixture and stir it very gently so you can see the mixture become frothy and rise.
Immediately add the mixture in the steamed dish.
Cover the pan and steam the dhokla for 12 minutes.
Meanwhile in a small pan, heat 1 tbsp oil and add mustard seeds.
When they splutter, add sesame seeds and 1-1/2 cup water.
Take the dhokla out, invert it onto a platter and add the mustard water over it.
Cut into squares and decorate with chopped cilantro and grated coconut.
Tips:
Use steaming pan
20 minutes to prepare
Serves 10
Kulfi Falooda
By: Kusum
Special Notes:
[Notes]
Ingredients:
Kulfi:
2 cans evaporated milk
1 can condensed milk
1 pint heavy whipping cream
1/2 cup almonds (blanched and soaked)
2 tbsp pistachios (chopped)
Falooda:
1 packet syfun bean noodle
Syrup:
1 cup sugar
1/4 cup water
Rose water
Directions:
Place almonds in the blender add little evaporated milk grind till smooth.
Little by little keep adding cream, condensed milk and evaporated milk alternating at slow speed.
When the mixture seems frothy pour in a plastic container.
Decorate with chopped nuts.
Put in the freezer for 1 hour.
Pressure cook noodles for 2 minutes and cool immediately under cold water.
Make the sugar syrup.
For serving cut the cubes of kulfi, place a handful falooda, put syrup, top with rose water and nuts.
Tips:
20 minutes to prepare
Serves 10
Special Notes:
[Notes]
Ingredients:
Kulfi:
2 cans evaporated milk
1 can condensed milk
1 pint heavy whipping cream
1/2 cup almonds (blanched and soaked)
2 tbsp pistachios (chopped)
Falooda:
1 packet syfun bean noodle
Syrup:
1 cup sugar
1/4 cup water
Rose water
Directions:
Place almonds in the blender add little evaporated milk grind till smooth.
Little by little keep adding cream, condensed milk and evaporated milk alternating at slow speed.
When the mixture seems frothy pour in a plastic container.
Decorate with chopped nuts.
Put in the freezer for 1 hour.
Pressure cook noodles for 2 minutes and cool immediately under cold water.
Make the sugar syrup.
For serving cut the cubes of kulfi, place a handful falooda, put syrup, top with rose water and nuts.
Tips:
20 minutes to prepare
Serves 10
Baklava
By: Kusum
Special Notes:
[Notes]
Ingredients:
Baklava:
1 packet fillo sheets (frozen)
3 sticks unsalted butter
4 cups walnuts (crushed)
1 tsp elaichi (green cardamom) powder
1/2 tsp cinnamon powder
1/2 cup sugar
For Syrup:
1-1/2 cup sugar
1 cup water
Directions:
Thaw the filo sheets at room temperature, and melt the butter.
Grease the baking trays.
Line the tray with filo sheet, spread butter over it.
Keep doing it with 5 to 6 sheets with butter in every layer.
Spread a generous layer of nuts over it.
Again, spread 5-6 layers of fillo sheet alternating with butter every time.
Again spread nuts and lastly 3-4 layers fillo.
With a sharp blade, make cuts lenghthwise, and only slits width-wise as if making marks for the final squares.
Bake at 325 deg. F for 20 minutes or till pastry is golden brown.
Let it cool.
Make the sugar syrup and pour half of it on one tray, and half on the other.
Tips:
Use baking trays (2)
60 minutes to prepare
Serves 20
Special Notes:
[Notes]
Ingredients:
Baklava:
1 packet fillo sheets (frozen)
3 sticks unsalted butter
4 cups walnuts (crushed)
1 tsp elaichi (green cardamom) powder
1/2 tsp cinnamon powder
1/2 cup sugar
For Syrup:
1-1/2 cup sugar
1 cup water
Directions:
Thaw the filo sheets at room temperature, and melt the butter.
Grease the baking trays.
Line the tray with filo sheet, spread butter over it.
Keep doing it with 5 to 6 sheets with butter in every layer.
Spread a generous layer of nuts over it.
Again, spread 5-6 layers of fillo sheet alternating with butter every time.
Again spread nuts and lastly 3-4 layers fillo.
With a sharp blade, make cuts lenghthwise, and only slits width-wise as if making marks for the final squares.
Bake at 325 deg. F for 20 minutes or till pastry is golden brown.
Let it cool.
Make the sugar syrup and pour half of it on one tray, and half on the other.
Tips:
Use baking trays (2)
60 minutes to prepare
Serves 20
Kalakand
By: Kusum
Special Notes:
[Notes]
Ingredients:
2 lbs ricotta cheese OR paneer from 1 gal milk
1 can condensed milk
1 pinch saffron
pistachios (chopped)
Directions:
Place ricotta cheese or paneer in a cheese cloth for 2 hours to take out all the water.
Place the cheese in the food processor, add the condensed milk and saffron.
Mix it until it forms a smooth paste.
Transfer the contents in a pyrex or corning dish.
Microwave for 8 minutes, stirring every 2 minutes.
Take it out and decorate with chopped pista.
When cold, cut into squares and serve.
Tips:
Use pyrex dish
60 minutes to prepare
Serves 10
Special Notes:
[Notes]
Ingredients:
2 lbs ricotta cheese OR paneer from 1 gal milk
1 can condensed milk
1 pinch saffron
pistachios (chopped)
Directions:
Place ricotta cheese or paneer in a cheese cloth for 2 hours to take out all the water.
Place the cheese in the food processor, add the condensed milk and saffron.
Mix it until it forms a smooth paste.
Transfer the contents in a pyrex or corning dish.
Microwave for 8 minutes, stirring every 2 minutes.
Take it out and decorate with chopped pista.
When cold, cut into squares and serve.
Tips:
Use pyrex dish
60 minutes to prepare
Serves 10
Badaam (Almond) Burfi
By: Kusum
Special Notes:
[Notes]
Ingredients:
1 cup almonds
1/2 cup sugar
Varak (silver foil)
Directions:
Put almonds in a glass dish, cover them with water and microwave them for 10 min.
Peel the brown skin and wash them.
Place them in a food processor along with sugar and grind them till they are ground fine.
Heat a heavy bottom non-stick pan and put the powdered mixture into it.
Keep stirring till it leaves the sides of the pan.
Pour the mixture on a wax paper sheet.
Cover with another wax paper and roll with a rolling pin till burfi is 1/2" thick.
Uncover and decorate with the silver foil and when it is cool, cut into diamond shape.
Tips:
Use heavy bottom non-stick pan, wax paper
30 minutes to prepare
Serves 10
Special Notes:
[Notes]
Ingredients:
1 cup almonds
1/2 cup sugar
Varak (silver foil)
Directions:
Put almonds in a glass dish, cover them with water and microwave them for 10 min.
Peel the brown skin and wash them.
Place them in a food processor along with sugar and grind them till they are ground fine.
Heat a heavy bottom non-stick pan and put the powdered mixture into it.
Keep stirring till it leaves the sides of the pan.
Pour the mixture on a wax paper sheet.
Cover with another wax paper and roll with a rolling pin till burfi is 1/2" thick.
Uncover and decorate with the silver foil and when it is cool, cut into diamond shape.
Tips:
Use heavy bottom non-stick pan, wax paper
30 minutes to prepare
Serves 10
Nankhatai
By: Kusum
Special Notes:
Puffed biscuits
Ingredients:
1-1/2 cup maida (all purpose flour)
3/4 cup powdered sugar
3/4 cup unsalted butter
1 tsp yogurt
1/8 tsp baking soda
1/4 tsp elaichi (green cardamom) powder
10 pistachios (sliced)
10 almonds (sliced)
Directions:
Cream butter and sugar together till light and fluffy.
Add yogurt and soda, mix lightly.
Add flour and elaichi and form a soft dough.
Divide the mixture into 20 balls.
Smoothen and press each lightly between palms.
Place the nankhatai on a greased baking tray 2" apart.
Decorate each by placing nuts in the center.
Leave aside for 1/2 hour.
Bake in a pre-heated (225 deg. F) oven for 25 minutes or till firm and off-white in color.
Tips:
Use baking tray
30 minutes to prepare
Serves 20
Special Notes:
Puffed biscuits
Ingredients:
1-1/2 cup maida (all purpose flour)
3/4 cup powdered sugar
3/4 cup unsalted butter
1 tsp yogurt
1/8 tsp baking soda
1/4 tsp elaichi (green cardamom) powder
10 pistachios (sliced)
10 almonds (sliced)
Directions:
Cream butter and sugar together till light and fluffy.
Add yogurt and soda, mix lightly.
Add flour and elaichi and form a soft dough.
Divide the mixture into 20 balls.
Smoothen and press each lightly between palms.
Place the nankhatai on a greased baking tray 2" apart.
Decorate each by placing nuts in the center.
Leave aside for 1/2 hour.
Bake in a pre-heated (225 deg. F) oven for 25 minutes or till firm and off-white in color.
Tips:
Use baking tray
30 minutes to prepare
Serves 20
Sweet Gunjia
By: Kusum
Special Notes:
Made during the Holi festival
Ingredients:
1 cup flour
2 tbsp vegetable oil
1 pinch salt
water (for kneading flour)
1/2 cup sooji
4 tbsp unsalted butter
1/2 cup mixed nuts (crushed almonds, cashews, pistachios, etc.)
1 tbsp coconut
1/2 tsp elaichi (green cardamom) powder
1/2 cup sugar
Crisco shortening (for frying)
Directions:
Mix flour, salt and shortening and knead into a soft dough using enough water to form a soft dough.
Heat 4 tbsp shortening in a frying pan add suji and fry over slow heat for 10 min. and add all nuts and coconut.
Remove from heat.
Add sugar and elaichi.
Divide the dough into small balls.
Roll each ball into a thin circle.
Place a tbsp of filling in the circle.
Wet the edges with water and fold over to form a semi-circle.
Press the edges firmly.
Heat the shortening and fry 2-3 gunjias at a time over slow heat till golden brown.
Tips:
Use deep frying pan
60 minutes to prepare
Serves 20
Special Notes:
Made during the Holi festival
Ingredients:
1 cup flour
2 tbsp vegetable oil
1 pinch salt
water (for kneading flour)
1/2 cup sooji
4 tbsp unsalted butter
1/2 cup mixed nuts (crushed almonds, cashews, pistachios, etc.)
1 tbsp coconut
1/2 tsp elaichi (green cardamom) powder
1/2 cup sugar
Crisco shortening (for frying)
Directions:
Mix flour, salt and shortening and knead into a soft dough using enough water to form a soft dough.
Heat 4 tbsp shortening in a frying pan add suji and fry over slow heat for 10 min. and add all nuts and coconut.
Remove from heat.
Add sugar and elaichi.
Divide the dough into small balls.
Roll each ball into a thin circle.
Place a tbsp of filling in the circle.
Wet the edges with water and fold over to form a semi-circle.
Press the edges firmly.
Heat the shortening and fry 2-3 gunjias at a time over slow heat till golden brown.
Tips:
Use deep frying pan
60 minutes to prepare
Serves 20
Sweet Saffron Rice
By: Kusum
Special Notes:
[Notes]
Ingredients:
1 cup basmati rice
1 cup sugar
2 tbsp ghee
2 cups water
1/4 cups cashews (split and roasted in toaster oven)
1/4 tsp elaichi (green cardamom) powder
1 pinch saffron
10 almonds (sliced)
10 pistachios (sliced)
Directions:
Wash and soak rice in 2 cups of water in a corning dish.
Microwave it uncovered for 12 min.
Cover the lid and leave it undisturbed for 5 min.
Open the dish add sugar, cashews, safforn, ghee or butter mix it well.
[The rice will leave water]
Return the dish to microwave covered for another 7 minutes making sure the liquid is not overflowing.
Leave it covered for another 5 minutes.
Open the cover and add elaichi powder.
Sprinkle sliced nuts on top.
Serve hot.
Tips:
Use heavy bottom pan
40 minutes to prepare
Serves 6
Special Notes:
[Notes]
Ingredients:
1 cup basmati rice
1 cup sugar
2 tbsp ghee
2 cups water
1/4 cups cashews (split and roasted in toaster oven)
1/4 tsp elaichi (green cardamom) powder
1 pinch saffron
10 almonds (sliced)
10 pistachios (sliced)
Directions:
Wash and soak rice in 2 cups of water in a corning dish.
Microwave it uncovered for 12 min.
Cover the lid and leave it undisturbed for 5 min.
Open the dish add sugar, cashews, safforn, ghee or butter mix it well.
[The rice will leave water]
Return the dish to microwave covered for another 7 minutes making sure the liquid is not overflowing.
Leave it covered for another 5 minutes.
Open the cover and add elaichi powder.
Sprinkle sliced nuts on top.
Serve hot.
Tips:
Use heavy bottom pan
40 minutes to prepare
Serves 6
Masala Khichri
By: Kusum
Special Notes:
[Notes]
Ingredients:
1 cup basmati rice
1/2 cup moong daal (split or green)
2 inches ginger (grated)
2 inches coconut (grated)
1 tsp jeera
1 tsp garam masala
1 tsp dhaniya (coriander) powder
1 tsp mustard seeds
2 tbsp vegetable oil
1 tbsp ghee
2-1/2 cups water
1 tsp salt
1/4 tsp hing
1 tbsp brown sugar
Directions:
Pick and clean rice and dal.
Grind ginger, coconut, jeera, garam masala, dhania powder.
Heat heavy bottom pan with oil.
Add hing and mustard seeds.
When they crackle add the ground masala and fry it for a min.
Add the rice and dal followed by the water, sugar, and salt.
Cover the pan.
When it starts to boil, lower the head and let it cook for 20 min.
Leave it covered for another 10 min. before serving.
Add ghee or butter before eating.
NOTE - you can use pressure cooker also, cooking for 5 min at medium pressure.
Tips:
Use heavy bottom pan
30 minutes to prepare
Serves 4
Special Notes:
[Notes]
Ingredients:
1 cup basmati rice
1/2 cup moong daal (split or green)
2 inches ginger (grated)
2 inches coconut (grated)
1 tsp jeera
1 tsp garam masala
1 tsp dhaniya (coriander) powder
1 tsp mustard seeds
2 tbsp vegetable oil
1 tbsp ghee
2-1/2 cups water
1 tsp salt
1/4 tsp hing
1 tbsp brown sugar
Directions:
Pick and clean rice and dal.
Grind ginger, coconut, jeera, garam masala, dhania powder.
Heat heavy bottom pan with oil.
Add hing and mustard seeds.
When they crackle add the ground masala and fry it for a min.
Add the rice and dal followed by the water, sugar, and salt.
Cover the pan.
When it starts to boil, lower the head and let it cook for 20 min.
Leave it covered for another 10 min. before serving.
Add ghee or butter before eating.
NOTE - you can use pressure cooker also, cooking for 5 min at medium pressure.
Tips:
Use heavy bottom pan
30 minutes to prepare
Serves 4
Urad Daal Khichri
By: Kusum
Special Notes:
[Notes]
Ingredients:
1 cup basmat rice
1/2 cup urad daal (split)
1 tsp salt
1/4 tsp hing
2 inches ginger (grated)
2 tbsp vegetable oil
2 cups water
1 tbsp ghee
Directions:
Heat pan pressure cooker with oil.
Add hing and grated ginger.
Add washed rice and urad dal.
Add salt and water ,cover the lid, and pressure cook at medium heat for 5 min.
When full pressure is built and low heat for another 3 min.
Let the cooker cool down.
Remove the pressure weight before opening the lid.
Add 1 tbsp ghee or butter before serving.
Tips:
Use pressure cooker
30 minutes to prepare
Serves 4
Special Notes:
[Notes]
Ingredients:
1 cup basmat rice
1/2 cup urad daal (split)
1 tsp salt
1/4 tsp hing
2 inches ginger (grated)
2 tbsp vegetable oil
2 cups water
1 tbsp ghee
Directions:
Heat pan pressure cooker with oil.
Add hing and grated ginger.
Add washed rice and urad dal.
Add salt and water ,cover the lid, and pressure cook at medium heat for 5 min.
When full pressure is built and low heat for another 3 min.
Let the cooker cool down.
Remove the pressure weight before opening the lid.
Add 1 tbsp ghee or butter before serving.
Tips:
Use pressure cooker
30 minutes to prepare
Serves 4
Vegetable Fried Rice
By: Kusum
Special Notes:
[Notes]
Ingredients:
1 cup basmati rice
1/4 cup peas
1/4 cup carrots (sliced length-wise)
1/4 cup beans (sliced length-wise)
1 green bell pepper (thinly sliced)
1 onion (sliced)
1-1/4 tsp salt
1/2 tsp garam masala
1/2 tsp red pepper
2 tbsp vegetable oil
Directions:
Microwave the rice in 2 cups of water in a corning dish uncovered for 12 min.
Cover the dish leave it undisturbed for 7 min.
Meanwhile heat oil in a heavy saucepan.
Add onion ,saute for 2 min.
Add carrots and beans, cover the pan for 2 min.
Add peas and bell pepper, frying all the vegetables for another couple of minutes.
Add the cooked rice followed by the rest of the maalas, e.g. salt, red pepper, garam masala.
Stir it gently and cover the pan lowering the heat to minimum for 5 minutes.
Serve hot.
Tips:
Use heavy saucepan
30 minutes to prepare
Serves 4
Special Notes:
[Notes]
Ingredients:
1 cup basmati rice
1/4 cup peas
1/4 cup carrots (sliced length-wise)
1/4 cup beans (sliced length-wise)
1 green bell pepper (thinly sliced)
1 onion (sliced)
1-1/4 tsp salt
1/2 tsp garam masala
1/2 tsp red pepper
2 tbsp vegetable oil
Directions:
Microwave the rice in 2 cups of water in a corning dish uncovered for 12 min.
Cover the dish leave it undisturbed for 7 min.
Meanwhile heat oil in a heavy saucepan.
Add onion ,saute for 2 min.
Add carrots and beans, cover the pan for 2 min.
Add peas and bell pepper, frying all the vegetables for another couple of minutes.
Add the cooked rice followed by the rest of the maalas, e.g. salt, red pepper, garam masala.
Stir it gently and cover the pan lowering the heat to minimum for 5 minutes.
Serve hot.
Tips:
Use heavy saucepan
30 minutes to prepare
Serves 4
Moong Daal Halwa
By: Kusum
Special Notes:
[Notes]
Ingredients:
2 cups moong daal
2 cups sugar
1 cup ghee or unsalted butter
3 cups water
10 almonds
10 pistachios
1 pinch saffron
Directions:
Soak the moong dal overnight or atleast for 3 hours. Drain.
Grind the dal without the water in the food processor coarsely.
Heat ghee or butter in a heavy bottom non-stick frying pan on medium heat.
Add the ground dal and fry constantly stirring it all time till it ls light brown in color.
To this add water then sugar, and keep stirring slowly till it leaves ghee.
Turn the heat off.
Add the saffron and cover the pan for 10 minutes.
Before serving decorate it with slivered almonds and pistachios.
Tips:
Use deep non-stick frying pan
60 minutes to prepare
Serves 20
Special Notes:
[Notes]
Ingredients:
2 cups moong daal
2 cups sugar
1 cup ghee or unsalted butter
3 cups water
10 almonds
10 pistachios
1 pinch saffron
Directions:
Soak the moong dal overnight or atleast for 3 hours. Drain.
Grind the dal without the water in the food processor coarsely.
Heat ghee or butter in a heavy bottom non-stick frying pan on medium heat.
Add the ground dal and fry constantly stirring it all time till it ls light brown in color.
To this add water then sugar, and keep stirring slowly till it leaves ghee.
Turn the heat off.
Add the saffron and cover the pan for 10 minutes.
Before serving decorate it with slivered almonds and pistachios.
Tips:
Use deep non-stick frying pan
60 minutes to prepare
Serves 20
Gulab Jamun
By: Kusum
Special Notes:
This is the first desert I learned after coming to the U.S.
Ingredients:
2 cups dry carnation milk powder
Directions:
Mix first three ingredients in a mixing bowl in the form of a dough.
Make sugar syrup on medium heat.
Let the syrup boil for 2 minutes.
Remove the pan from heat.
Add the elaichi powder.
Make small balls from the dough in the size of 3/4" diameter.
Heat the shortening on medium heat in a deep frying pan.
Fry 6-7 balls at a time constantly moving them around gently till they are golden brown in color.
Soak them in warm syrup for 5 minutes.
Repeat with the rest of the balls.
Pour remaining syrup on the finished dish.
Tips:
Use deep frying pan
40 minutes to prepare
Serves 25
Special Notes:
This is the first desert I learned after coming to the U.S.
Ingredients:
2 cups dry carnation milk powder
1 cup Bisquick
1/2 pint whipping cream
2 cups sugar
1 cup water
Crisco shortening
1/4 tsp small elaichi powder
Mix first three ingredients in a mixing bowl in the form of a dough.
Make sugar syrup on medium heat.
Let the syrup boil for 2 minutes.
Remove the pan from heat.
Add the elaichi powder.
Make small balls from the dough in the size of 3/4" diameter.
Heat the shortening on medium heat in a deep frying pan.
Fry 6-7 balls at a time constantly moving them around gently till they are golden brown in color.
Soak them in warm syrup for 5 minutes.
Repeat with the rest of the balls.
Pour remaining syrup on the finished dish.
Tips:
Use deep frying pan
40 minutes to prepare
Serves 25
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