Showing posts with label Indian Food Recipes. Show all posts
Rubdi falooda
For the Rabadi
Milk 1 litre
Sugar 6-7 tbsp.
For the Falooda
Sugar 5 tbsp.
Falooda 50 gms.
Green cardamoms (powder) 8 nos.
Saffron colour 1/2 tsp.
Water 11/2 cup.
Procedure:
For the Rabadi :
1. Heat the milk.
2. After the first boil, let it simmer till the milk thickens to a little less than half its original quantity and turns light brown.
3. Add sugar and once it dissolves, wait for 5 minutes before switching off the stove.The rabri is ready. Let it cool and store in the fridge.
For the Falooda:
1. Break the falooda into small strands and soak in water for an hour. Cook in a pressure cooker for 10-12 minutes, till the water evaporates.
2. Add sugar, powdered cardamoms and saffron.
3. When these ingredients too are absorbed the Falooda is ready.
4. Serve in an ice cream cup, putting 2-3 tbsp. of Falooda topped by a helping of Rabri and crushed ice.
Banana almond pudding
Bananas 400 gms.
Lemon juice 1 tbsp.
Double cream 3/4 cup
Single cream 3/4 cup
Almond essence 1/4 tsp.
Flaked almonds (toasted) 60 gms.
Sugar 30 gms.
Procedure:
1. Peel and slice the bananas and toss them in lemon juice.
2. Beat the creams with the essence till they hold shape.
3. Fold in the almonds, keeping a few for decoration.
4. Cover the base of a glass dish with half the bananas and sprinkle half the sugar over them.
5. Spoon over half the cream.
6. Top with the remaining bananas and sugar. Pour cream on the top, only in the centre.
7. Decorate with toasted almonds.
8. Serve chilled.
parsi patrel
Small arvi leaves 30 nos.
Gram flour 1/2 cup
Wheat flour 1/2 cup
Whole rice flour 1/2 cup
For the masala
Red chilies 6 nos.
Green chilies 6 nos.
Ginger 1" piece
Garlic 1 pod.
Cummin seeds, roasted 1 tsp.
Coriander seeds, roasted 1 tsp.
Cloves 6 nos.
Cinnamon 1" piece
Turmeric powder 1/2 tsp.
Bananas, mashed 2 nos.
Coriander leaves, chopped 2 tbsp.
Tamarind water 1 cup
Jaggery 2 tbsp.
Oil 6 tbsp.
Salt As required
Procedure:
1. Remove the centre large stem from each of the leaves.
2. Place a large leaf upside down and mix all the ingredients together except the oil into a thick paste and add water if required.
3. Apply the mixture thinly on the leaf and place another leaf on top and again apply the mixture.
4. Continue this process for 4 or 5 leaves if they are large or else 8 or 10 leaves if they are small.
5. Tuck in the sides and roll as for a swiss roll and tie up securely with a string.
6. Make more Patrel rolls in a similar way. After they are all ready heat oil in a pan, fry the Patrels on all sides, then cover the pan with a lid.
7. Put water on the lid and cook on low flame turning occasionally for 45 minutes to 1 hour and cool.
8. Can be refrigerated for a week or so and eaten when desired.
9. When ready to eat, cut slices of the Patrel and shallow fry.
10. Serve with pieces of lemon.
Baked custard
Milk 1 litre.
Sugar 250 gms.
Eggs, beaten 4 nos.
Cardamoms, shelled and
powdered
6 nos.
Nutmeg, grated 1/4 tsp.
Rose water 1 tbsp.
Almonds, slice and blanched 12 nos.
Vanilla essence 1 tsp.
Procedure:
1. Boil milk with sugar and bring it down to half the quantity and cool.
2. Add the rest of the ingredients and mix well and pour it into a pyrex dish leaving space for it to rise.
3. Bake in an oven 300 C for 1/2 an hour until the top is brown.
4. Cool and refrigerate.
Pistachio kulfi
Milk 4 cups
Sugar 1 cup
Cornflour 1/2 tbsp.
Khoya 3 tbsp.
or Thick cream 1/2 cup
Blanched pistachios 2 tbsp.
Saffron A pinch
Procedure:
1. Boil the milk till it is reduced to 1 1/4 cup Add cornflour dissolved in a little cold milk and cook till the consistency is a thick sauce.
2. Add sugar and stir till completely dissolved. Remove from heat and add crushed Khoya or chopped pistachios and saffron.
3. Fill the kulfi moulds with the mixture and screw the tops securely. If kulfi moulds are not available, use ice-trays.
4. Place the moulds, on their side, in the deep-freeze of a refrigerator and leave for 3-4 hours.
5. Before serving, dip each mould in warm water, unscrew top and turn out on to individual plates.
