Cooking Time : 20 mins.
Preparation Time : 10 mins.Serves 4.
Ingredients
24 nos. (200 grams) dried figs (anjeer)
3 tablespoons ghee
1/2 cup almonds, blanched, peeled and powdered
1/3 cup milk powder
4 tablespoons sugar
1/4 teaspoon cardamom powder
For the garnish
2 tablespoons slivered almonds
Method
1.
Cook the figs in boiling water for about 3 to 5 minutes. Drain and puree them in a food processor. Keep aside.
2.
Heat the ghee in a heavy bottomed pan, add the powdered almonds and saute over a medium flame for about 2 minutes.
3.
Add the pureed figs, milk powder, sugar with 1/2 cup of water and cook for about 5 minutes till the sugar has dissolved, stirring continuously.
4.
Add the cardamom powder and mix well.
5.
Serve hot, garnished with slivered almonds.
Thursday, October 9, 2008
APRICOT BARFI
Cooking Time : 5 mins.
Preparation Time 10 mins. Makes 8 pieces.
Ingredients
1/2 cup apricot puree
1/3 cup dry fruits (almonds,pistachio,cashewnuts)
1 tablespoon ghee
1/4 teaspoon cardamom powder
For the garnish
2 edible silver leaves
Method
1.
Combine all the ingrdients in a bowl and knead to form a soft dough.
2.
Roll out into a rectangle of 100 mm. x 50 mm. (4" x 2").
3.
Garnish with varq.
4.
Cut into 25 mm. x 25 mm. (1" x 1") squares.
Preparation Time 10 mins. Makes 8 pieces.
Ingredients
1/2 cup apricot puree
1/3 cup dry fruits (almonds,pistachio,cashewnuts)
1 tablespoon ghee
1/4 teaspoon cardamom powder
For the garnish
2 edible silver leaves
Method
1.
Combine all the ingrdients in a bowl and knead to form a soft dough.
2.
Roll out into a rectangle of 100 mm. x 50 mm. (4" x 2").
3.
Garnish with varq.
4.
Cut into 25 mm. x 25 mm. (1" x 1") squares.
MALPUA WITH SHAHI RABADI
MALPUAS WITH SHAHI RABADI
A sinful combination, simply irresistible.
Preparation Time : 10 mins.
Cooking Time : 40 mins.Serves 4.
For the malpuas
1 cup whole wheat flour
½ cup juggery
½ teaspoon saunf
½ teaspoon cardamom powder
ghee for cooking
1 cup water
For the shahi rabadi
1 cup milk
1 cup paneer (cottage cheese), grated
½ cup condensed milk
¼ teaspoon cardamom powder
a few strands saffron
1 teaspoon ghee
a few drops rose essence
For the garnish
1 tablespoon pistachios, chopped
rose petals
For the malpuas
1.
Dissolve the gud in 1 cup of warm water and mix well till it dissolves.
2.
Add all the other ingredients and mix well.
3.
Smear a little ghee on a non-stick pan and spread a small amount of the batter on it to make a round of 75 mm. (3") diameter.
4.
Cook on both sides using a little ghee until golden brown. Drain on absorbent paper.
5.
Repeat to make 8-10 more malpuas.
For the shahi rabadi
1.
Mix all the ingredients together in a large heavy bottomed pan and simmer for 10-15 minutes.
2.
Layer the rabadi between malpuas and serve immediately. Garnished with rose petals and pistachios.
A sinful combination, simply irresistible.
Preparation Time : 10 mins.
Cooking Time : 40 mins.Serves 4.
For the malpuas
1 cup whole wheat flour
½ cup juggery
½ teaspoon saunf
½ teaspoon cardamom powder
ghee for cooking
1 cup water
For the shahi rabadi
1 cup milk
1 cup paneer (cottage cheese), grated
½ cup condensed milk
¼ teaspoon cardamom powder
a few strands saffron
1 teaspoon ghee
a few drops rose essence
For the garnish
1 tablespoon pistachios, chopped
rose petals
For the malpuas
1.
Dissolve the gud in 1 cup of warm water and mix well till it dissolves.
2.
Add all the other ingredients and mix well.
3.
Smear a little ghee on a non-stick pan and spread a small amount of the batter on it to make a round of 75 mm. (3") diameter.
4.
Cook on both sides using a little ghee until golden brown. Drain on absorbent paper.
5.
Repeat to make 8-10 more malpuas.
For the shahi rabadi
1.
Mix all the ingredients together in a large heavy bottomed pan and simmer for 10-15 minutes.
2.
Layer the rabadi between malpuas and serve immediately. Garnished with rose petals and pistachios.
LAVANG LATIKA
LAVANG LATIKA
Sweetened khoya and dry fruits encased in a crisp pastry and sealed with a clove.
Cooking Time :30 mins.
Preparation Time : 10 mins.Makes 12 pieces.
For the covering
1 cup plain flour
3 tablespoons ghee, melted
To be mixed into a filling
3 tablespoon grated Khoya
2 tablespoons chopped dry fruits
1 tablespoon sugar
1/4 teaspoon cardamom powder
a few saffron strands
For the sugar syrup
1 cup sugar
1/2 cup water
Other ingredients
12 cloves
ghee for frying
For the sugar syrup
1.
Combine the sugar and water in a pan and simmer till it reaches a 1 string consistency.
2.
Remove from the heat and keep warm.
For the covering
1.
Combine the flour and ghee in a bowl and make a stiff dough using enough water. Knead well.
2.
Divide the dough into 12 equal portions.
3.
Roll out each portion into a circle of 125 mm. (5") diameter.
How to proceed
1.
Place 1 tablespoon of the filling at one end of the circle. Fold the ends and seal the edges using a little water.
2.
Insert a clove on top of the sealed edge.
3.
Deep fry in ghee over a slow flame until golden brown in colour.
4.
Remove and drain on absorbent paper.
5.
Soak the lavang latikas in warm sugar syrup for about 2 to 3 minutes.
6.
Drain and serve warm.
Sweetened khoya and dry fruits encased in a crisp pastry and sealed with a clove.
Cooking Time :30 mins.
Preparation Time : 10 mins.Makes 12 pieces.
For the covering
1 cup plain flour
3 tablespoons ghee, melted
To be mixed into a filling
3 tablespoon grated Khoya
2 tablespoons chopped dry fruits
1 tablespoon sugar
1/4 teaspoon cardamom powder
a few saffron strands
For the sugar syrup
1 cup sugar
1/2 cup water
Other ingredients
12 cloves
ghee for frying
For the sugar syrup
1.
Combine the sugar and water in a pan and simmer till it reaches a 1 string consistency.
2.
Remove from the heat and keep warm.
For the covering
1.
Combine the flour and ghee in a bowl and make a stiff dough using enough water. Knead well.
2.
Divide the dough into 12 equal portions.
3.
Roll out each portion into a circle of 125 mm. (5") diameter.
How to proceed
1.
Place 1 tablespoon of the filling at one end of the circle. Fold the ends and seal the edges using a little water.
2.
Insert a clove on top of the sealed edge.
3.
Deep fry in ghee over a slow flame until golden brown in colour.
4.
Remove and drain on absorbent paper.
5.
Soak the lavang latikas in warm sugar syrup for about 2 to 3 minutes.
6.
Drain and serve warm.
Tuesday, September 9, 2008
CHOCOLATE BROWNIE
Preparation Time : 15 mins.
Cooking Time : 5 mins.
Makes 1 brownie (8 pieces).
Ingredients
1 cup plain flour
½ teaspoon baking powder
1/2 teaspoon soda bi-carbonate
2 cups 250 grams
chocolate, chopped
½ cup butter softened
¼ cup castor sugar
¼ cup curds, beaten
1 teaspoon vanilla essence
½ cup walnuts, chopped
Other ingredients
1 teaspoon butter for greasing
grease proof paper for lining
Method
1.
Grease and line a 150 mm. (6") diameter shallow, microwave safe bowl and keep aside.
2.
Sift together the flour, baking powder and soda bi-carb and keep aside.
3.
In a microwave safe bowl, add the chocolate pieces and microwave on HIGH for 1 minute. Remove and stir lightly to get a smooth mixture. Keep aside.
4.
In another bowl, add the butter and castor sugar and stir with a wooden spoon till the mixture is soft and creamy.
5.
Add the melted chocolate to the butter mixture and mix lightly.
6.
Add the curds, vanilla essence, flour mixture and walnuts and mix lightly.
7.
Pour the batter into the greased and lined dish and microwave on HIGH for 3 minutes.
8.
Reduce the temperature to 70% power and microwave for another 1 minute. Remove and keep aside.
Tips
To grease and line is to first grease the bowl with butter or vabaspati and then line with a piece of greaseproof paper.
Cooking Time : 5 mins.
Makes 1 brownie (8 pieces).
Ingredients
1 cup plain flour
½ teaspoon baking powder
1/2 teaspoon soda bi-carbonate
2 cups 250 grams
chocolate, chopped
½ cup butter softened
¼ cup castor sugar
¼ cup curds, beaten
1 teaspoon vanilla essence
½ cup walnuts, chopped
Other ingredients
1 teaspoon butter for greasing
grease proof paper for lining
Method
1.
Grease and line a 150 mm. (6") diameter shallow, microwave safe bowl and keep aside.
2.
Sift together the flour, baking powder and soda bi-carb and keep aside.
3.
In a microwave safe bowl, add the chocolate pieces and microwave on HIGH for 1 minute. Remove and stir lightly to get a smooth mixture. Keep aside.
4.
In another bowl, add the butter and castor sugar and stir with a wooden spoon till the mixture is soft and creamy.
5.
Add the melted chocolate to the butter mixture and mix lightly.
6.
Add the curds, vanilla essence, flour mixture and walnuts and mix lightly.
7.
Pour the batter into the greased and lined dish and microwave on HIGH for 3 minutes.
8.
Reduce the temperature to 70% power and microwave for another 1 minute. Remove and keep aside.
Tips
To grease and line is to first grease the bowl with butter or vabaspati and then line with a piece of greaseproof paper.
Saturday, September 6, 2008
ANJEER BASUNDI
Cooking Time :15 mins.
Preparation Time :
10 mins.
Serves 4.
Ingredients
4 cups low fat milk
1½ cups finely chopped fresh figs
½ tsp lemon juice
1 tsp cornflour dissolved in 1 tbsp low fat milk
½ cup low fat mava
2 tbsp sugar substitute
For the garnish
4 fig slices
Method
1.Refrigerate the fig pieces to chill.
2.Pour the milk into a broad non-stick pan and bring to a boil. Simmer over a medium flame stirring continuously.
3.Add the lemon juice drop by drop to the milk stirring continuously. You will see tiny curdled particles, which are required for the grainy texture of basundi. Do not add the lemon juice all at once, if you do so the milk may curdle completely.
4.You will get bigger curdled particles which is not desirable.
5.Add the cornflour mixture, mava and sugar substitute and mix well and simmer for another 1 to 2 minutes.
6.Cool and refrigerate for at least 1 hour.
7.Add the chilled fig pieces to the cooled thickened milk and mix well.
8.Serve chilled garnished with fig slices.
Preparation Time :
10 mins.
Serves 4.
Ingredients
4 cups low fat milk
1½ cups finely chopped fresh figs
½ tsp lemon juice
1 tsp cornflour dissolved in 1 tbsp low fat milk
½ cup low fat mava
2 tbsp sugar substitute
For the garnish
4 fig slices
Method
1.Refrigerate the fig pieces to chill.
2.Pour the milk into a broad non-stick pan and bring to a boil. Simmer over a medium flame stirring continuously.
3.Add the lemon juice drop by drop to the milk stirring continuously. You will see tiny curdled particles, which are required for the grainy texture of basundi. Do not add the lemon juice all at once, if you do so the milk may curdle completely.
4.You will get bigger curdled particles which is not desirable.
5.Add the cornflour mixture, mava and sugar substitute and mix well and simmer for another 1 to 2 minutes.
6.Cool and refrigerate for at least 1 hour.
7.Add the chilled fig pieces to the cooled thickened milk and mix well.
8.Serve chilled garnished with fig slices.
KAJU KHOPRA SHEERA
Cooking Time :
15 mins.Preparation Time : 10 mins.
Serves 4.
Ingredients
1 cup (100 grams) cashewnuts, coarsely powdered
1 cup grated coconut
3/4 cup sugar
1/4 teaspoon cardamom powder
a few saffrom strands
4 tablespoons ghee
For the garnish
4 to 6 cashewnuts
Method
1.
Heat the ghee in a heavy bottomed pan add saute the cashewnuts and coconut in it for 7 to 10 minutes over medium heat, stirring continuously. The mixture should be very lightly browned.
2.
Add the sugar with 1/2 cup of water and cook till the sugar has dissolved (approx. 5 minutes).
3.
Add the cardamom and saffron and mix well.
4.
Serve warm, garnished with cashewnuts.
15 mins.Preparation Time : 10 mins.
Serves 4.
Ingredients
1 cup (100 grams) cashewnuts, coarsely powdered
1 cup grated coconut
3/4 cup sugar
1/4 teaspoon cardamom powder
a few saffrom strands
4 tablespoons ghee
For the garnish
4 to 6 cashewnuts
Method
1.
Heat the ghee in a heavy bottomed pan add saute the cashewnuts and coconut in it for 7 to 10 minutes over medium heat, stirring continuously. The mixture should be very lightly browned.
2.
Add the sugar with 1/2 cup of water and cook till the sugar has dissolved (approx. 5 minutes).
3.
Add the cardamom and saffron and mix well.
4.
Serve warm, garnished with cashewnuts.
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