KQB

Navratan Korma

2011-09-05T22:44:00.000-07:00

Ø INGREDIENTS:

· 2 cups peas boiled

· 1 large carrot chopped and boiled

· 1/2 cup tomato sauce

· 1/4 cup curd

· 1/4 cup malai (cream)

· 3 tbsp butter

· 1 small sweet lime

· 1 small apple

· 1 banana

· 2 slices pineapple

· 10-15 cashew nuts

· 20 raisins

· 2 glanced cherries for decoration

· 1 tbsp coriander chopped

· 1 tbsp ghee

· salt to taste

Ø Dry Masala:

· 1 tsp cuminseeds

· 2 tsp khuskhus (poppyseeds)

· 1 tsp cardamoms

Ø Wet Masala:

· 1 large onion

· 1/4 cup coconut shredded

· 3 green chillies

Ø METHOD:

· Grind the dry and wet masalas separately

· Chop all the fruit fine Heat ghee and fry cashews, drain and keep aside

· Add butter to ghee and heat, add the wet masala and fry for 2 minutes

· Add the dry masala and salt and fry 2 more minutes

· Add the carrots and peas, mix together curd and cream and add to gravy

· Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.

· Garnish with grated cheese, coriander and chopped cherries

· Serve hot with naan, roti or paratha

Ø Making time: 45 minutes

Ø Makes for: 6

Ø Shelf life: Best fresh

Kalakand (Milk Burfi)

2011-08-24T05:04:00.000-07:00

Ø INGREDIENTS:

· 2 liters milk

· 1/2 to 3/4 cup sugar

· Chopped nuts to decorate (pista, almonds)

· Silver foil (optional)

· 1/2 tsp citric acid dissolved in 1/2 cup water.

Ø METHOD:

· Boil half the milk and add the citric solution as it comes to boil

· Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down.

· Do not knead.

· Put the remaining milk in a heavy pan and boil to half.

· Add the chenna and boil till the mixture thickens, stirring continuously.

· Add the sugar and continue to cook, stirring all the while till softly thickens in a lump.

· Set in a tray, apply silver foil and sprinkle the chopped nuts.

Khajur Burfi or Rolls

2011-08-24T05:00:00.000-07:00

Ø INGREDIENTS:

· 1 tin condensed milk

· 1 kg khajur deseeded (dates)

· 250 gm mixed dry fruits (badam, cashew, pista)

· 1/2 cup desiccated dry coconut

Ø METHOD:

· Break up khajur coarsely.

· Add milkmaid and dry fruit all in a heavy, non-stick pan.

· Cook on slow flame, stirring continuously.

· Do not allow to stick to bottom.

· It takes a while to cook

· Stir gently till a soft lump forms.

· Spread some of the coconut on a butter paper sheet.

· Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it.

· Chill the rolls in the fridge

· Cut into slices or set in a tray and cut into squares.

Kaju Barfi

2011-08-24T04:56:00.000-07:00

Ø INGREDIENTS:

· 150 gm cashew nuts

· 400 gm sugar

· Elaichi powdered

· silver foil (optional)

· 500 gm khoya

Ø METHOD:

· Dry grind the cashew.

· Mix khoya (grated) and sugar.

· Heat in a heavy pan, stirring continuously.

· Once the sugar dissolves, add the cashew (powdered) and elaichi.

· Cooking, constantly stir till soft lump is formed and does not stick to sides.

· Roll on a flat surface to desired thickness and apply silver foil.

Gulab Jamoon

2011-08-24T04:52:00.000-07:00

Ø INGREDIENTS:

· 500 Gms. khoya

· 125 Gms. plain flour

· 1/4 tsp. baking soda

· 1/4 cup milk

· 1/4 tsp. cardamom powder

· 1 pinch saffron strands

· 250 Gms. sugar

· Ghee to deep fry

Ø METHOD:

· Crumble the khoya. Sieve in the flour and soda together.

· Mix in the cardamom powder and crushed saffron.

· Mix well to form soft dough.

· Use as much milk as required for kneading.

· Make balls of even size. Makes about 25-30.

· Heat the ghee very well.

· Take off fire and cool a little. Let in some of the Jamoon.

· When they rise up put back on fire and fry till medium brown.

· Remove from ghee and put in the syrup.

· Soak for 10 minutes. Drain and transfer to a glass bowl.

· Repeat for all the balls. When done pour the remaining syrup over the jamoons.

· Microwave lightly or warn over boiling water before serving.

To make the syrup:

· Take the sugar in a heavy pan and add water to just cover the sugar.

· Boil and add a tbsp. of milk to separate the dirt. Strain and boil again.

· The syrup is done when, while dropping from a spoon it falls in a thin single thread.

Serves: 25-30 helpings

Time required: 1 hr.

Shelf life: 2-3 days, (1 week refrigerated)

Coconut Burfi

2011-08-24T04:50:00.001-07:00

Ø INGREDIENTS:

· 250 Gms. finely grated coconut

· 250 Gms. sugar

· 150 ml. water

· Ghee for greasing plate

Ø METHOD:

· Prepare syrup with sugar and water to 2 1/2 thread consistency.

· Warm coconut in heavy saucepan, pour in the syrup.

· Stir well and cook till soft lump forms.

· Spread in a greased plate.

· Cool.

Badusha

2011-08-24T04:49:00.000-07:00

Ø INGREDIENTS:

· 2 cups bisquick, sour cream

· 2 cups sugar

· 1 cup water

Ø METHOD:

· Make one thread consistency syrup with sugar and water.

· Make dough with bisquick and sour cream.

· Roll it into balls and flatten slightly.

· Score a circle on the patty with a knife or small cap.

· Deep fry in Crisco or oil on low fire till a med brown.

· Dip in syrup by pushing it deep down, remove and set aside.

· Can place a walnut or pecan in the center immediately after dipping.

Imarti

2011-08-24T00:31:00.000-07:00

Ø INGREDIENTS:

· 2 cups urad dal

· 3 cups sugar

· 300 ml. water

· saffron colour

· 1/2 tsp. cardomom ground

· 500 gms. ghee to fry

Ø METHOD:

· Soak urad dal overnight in plenty of water.

· Wash and drain. Grind to fine thick batter. Put water little by little.

· Add color and mix very well.

· If using a mixie, beat the dal well by hand till fluffy after grinding.

· Keep aside for 3 hours. More is weather is cold.

· Make 1 tar sugar syrup

· Add cardamom powder to syrup.

· Using either an imarti bottle (with nozzle) or cloth as shown in note, form imarti in the hot ghee.

· Lower flame and allow to crisp turning once.

· Remove from ghee, drain and dip in hot syrup.

· Soak for 3-4 minutes, drain and serve.

· Repeat for remaining batter.

· Make 4-5 imartis at a time, depending on size of frying pan.

· Use a flat bottomed frying pan.

· The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.

· If not available, take a 12"x 12" thick cloth; make a buttonhole type hole in centre.

· Place over a tumbler and pour in some batter.

· Hold like a pouch and press out imartis like icing.

· Shape the imartis as follows, make a ring first, then form small ringlets all along the ring.

· Till you come to the start.

· Making time: 1 hour (excluding soaking and keeping time)

· Makes: 20 imartis

· Shelf life:

(1) Keep unsoaked in syrup for a day.

(2) Soak in syrup as required.

Atte Ka Seera

2011-08-24T00:08:00.000-07:00

Ø INGREDIENTS:

· 2 tbsp. wheat flour

· 2 1/2 tbsp. ghee

· 3/4 to 1 cup sugar or molasses (jaggery)

· Elaichi powder

· chopped pista and almonds

Ø METHOD:

· Add flour and roast on slow fire, stirring continuously.

· Side by side add to sugar 2 1/2 cups water and keep to boil

· When the atta becomes a golden brown, add the boiling sweet water

· Stir gently and continuously till excess water evaporates and the ghee separates.

· Decorate with chopped nuts.

Dal Ka Seera

2011-08-24T00:06:00.000-07:00

Ø INGREDIENTS:

· 1/2 tea cup milk

· 500 gm Moong dal (green)

· 500 gm sugar

· 500 gm ghee

· saffron soaked in a little milk

· Elaichi powder

· Water about 250 ml.

Ø METHOD:

· Soak the dal for 5-6 hours.

· Wash and remove the skins well.

· Grind dal fine either in a stone grinder or electric grinder or mixie.

· Use as little water as possible.

· Put sugar and water in a pan and put to boil.

· Once sugar dissolve add a few tblsp. Of milk.

· As the syrup boils the scum will rise.

· Remove with a strain.

· Further boil till the syrup become sticky between the fingers.

· (One thread should fall when poured from a tilted spoon) keep aside.

· Heat the ghee in a heavy kadai (vessel) and add dal.

· Keep stirring rigorously to avoid burning.

· Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.

· Pour the hot syrup, add elaichi and dissolved saffron.

· Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed.

· Decorate with chopped dry fruit.

· Serve hot especially on a cold day.

Chickoo Halwa

2011-08-24T00:04:00.000-07:00

Ø INGREDIENTS:

· 6 chickoos

· 1/2 tea cup milk

· 1/4 - 1/3 cup sugar

· 150 gms khoya or milk powder made paste.

· 2 - 3 drops cochineal (essence)

· 1 tbsp ghee

Ø METHOD:

· Peel and mash chickoos or blend.

· Add milk and boil in heavy saucepan.

· When slightly thick add khoya and cook, stirring continuously.

· Add sugar and ghee. Cook on low turning continuously till ghee oozes.

· Garnish with almond or walnut in centre of the halwa.

Doodhi Halwa

2011-08-24T00:02:00.000-07:00

Ø INGREDIENTS:

· 1 kg doodhi

· 1 1/2 liter milk

· 400-500 gm sugar

· Elaichi powder (cardamom)

· Saffron few flakes

· 1 tbsp ghee

Ø METHOD:

· Peel and grate Dudhi

· Put milk and dudhi in a heavy saucepan.

· Boil till thick, stirring occasionally.

· Once it starts thickening, stir continuously.

· Add sugar and cook further till thickens.

· Add ghee, Elaichi, saffron and color.

· Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.

· Serve hot, decorated with a chopped almond or pista.

Carrot Halwa

2011-08-24T00:01:00.000-07:00

Ø INGREDIENTS:

· 1 kg juicy orange carrots

· 1 1/2 liter milk

· 400-500 gm sugar

· Elaichi powder (cardamom)

· saffron few flakes

· few drops orange color (optional)

· 1 tbsp ghee

Ø METHOD:

· Peel and grate carrots

· Put milk and carrots in a heavy saucepan. Boil till thick, stirring occasionally. Once it starts thickening, stir continuously.

· Add sugar and cook further till thickens.

· Add ghee, elaichi, saffron and color.

· Stir on low heat till the mixture collects in a soft ball or the

· Ghee oozes out.

· Serve hot, decorated with a chopped almond or pista.

Badam Ka Seera

2011-08-23T23:59:00.000-07:00

Ø INGREDIENTS:

· 1 1/₂ cup almonds soaked overnight

· 3 cups hot milk

· 250 gm ghee

· 1/2 to 1/3 cup sugar

Ø METHOD:

· Mix well and heat in a fry pan until it becomes soft

· Peel the almonds, wash and grind to fine paste.

· Heat ghee in a heavy pan

· Add paste and cook on first high then slow flame, stirring continuously.

· After a while it should turn a light brown and aromatic.

· Carefully pour hot milk and stir.

· Use a long-handled spatula as the mixture tends to splatter.

· When thickens, add the sugar and cook, stirring continuously and gently till ghee begins to separate.

· Decorate with chopped nuts and serve hot.

Simple Potato Cake

2011-08-20T05:09:00.000-07:00

INGREDIENTS:

3 large potatoes

1 capsicum

1/2 cup grated cheese

1/2 cup bread crumbs

1/2 cup milk

1red chilli crushed

2 tsp butter

1 tbsp. plain flour

METHOD:

The potatoes will turn out best if boiled and refrigerated overnight before using.

Do not peel potatoes. Slice into thin rounds or grate coarsely.

Deseed capsicum and slice into thin rounds

Heat a thick nonstick pan about 5" diameter.

Meanwhile mix cheese, milk, crumbs, flour and chilli.

If mixture feels thin, add some more bread crumbs.

Add salt to taste. Apply 1 tsp. on bottom of pan.

Arrange potatoes to cover the pan. Top with capsicum.

Pour the mixture all over evenly. Level to cover all the potatoes.

Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.

Flip over very carefully with a wide sharp spatula, and roast the other side.

Let in the remaining butter around the edges to seep down.

Let other side become golden brown too.

Flip on serving plate and make sections with a knife.

Serve hot and crisp.

Variation: Bake the same if desired, instead if roasting.

Making time: 40 minutes

Beetroot Halwa

2011-08-19T21:48:00.000-07:00

INGREDIENTS:

1 kg beetroot

1 1/2 litre milk

400-500 gm sugar

Elaichi powder (cardomon)

Saffron few flakes

1 tbsp ghee

METHOD:

Peel and grate beetroot.

Put milk and dudhi in a heavy saucepan.

Boil till thick, stirring occasionally. Once it starts thickening, stir continuously.

Add sugar and cook further till thickens.

Add ghee, elaichi, saffron and colour.

Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serve hot, decorated with a chopped almond or pista.

Apple, Banana & Carrot Halwa (ABC Halwa)

2011-08-19T21:46:00.000-07:00

INGREDIENTS:

1 cup chopped apple (without skin)

1 cup chopped banana

1 cup grated carrot

1 cup milk or 1/2 cup milk powder

1 cup coconut

3/4 cup ghee

2 cups sugar

METHOD:

Grind carrot & milk.

Mix all the ingredients together except ghee.

Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass.

Then add ghee, cardamom powder.

Remove from the stove top & decorate with nuts of your choice.

Appam

2011-08-19T21:43:00.000-07:00

INGREDIENTS:

2 cups of white rice

Half a coconut

1 table spoon of yeast

Sugar

Salt

2 table spoon of partially ground, cooked rice

METHOD:

Soak the washed rice for 3 to 4 hours.

Wash and drain. Grind the soaked rice in a blender with just enough water so that the ground material will be thick.

In the early stages of grinding take out about two table spoon of the partially ground rice and keep it apart for cooking and later mixing.(This will be called KURUKKU).

Mix separately 1 teaspoonful of yeast, quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise.

Grind the coconut to a milky emulsion. Mix your ground rice, 'Kurukku' (cook the partially ground rice saved earlier like a thick porridge) the yeast mixture and ground coconut.

Allow the mixture to ferment for about 6 hours.

Add sugar and salt as your taste dictates.

You can add a little coconut milk to adjust the consistency. (You can add one beaten up egg at this stage if you fear appams sticking to the pan.

Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan.)

Now put the mixture in a warm oven for 2 hours just before you make the Appams

After it rises DO NOT STIR.

Use a cast iron pan and use the same technique that one uses for pancakes.

Adai

2011-08-19T21:28:00.000-07:00

INGREDIENTS:

200gm rice

2 tsp cow gram

Coconut pieces

100g jaggery

2 tsp of ghee

METHOD:

Roast 200gm of raw rice and powder it into a nice rava.

Dry roast 2 tsp of cow gram.

In a thick vessel, heat water, and add the roasted cow gram,

Coconut pieces (cut into very small pieces),

100g jaggery and a pinch of salt.

When they are cooked, add the rava and stir into a paste.

Add 2 tsp of ghee to it and flatten this flour into round shape (the size of urud vadai),

Place in idli plates and cook.

7-cup sweet

2011-08-19T21:27:00.000-07:00

INGREDIENTS:

Milk - 1 cup

Gram flour - 1 cup

Sugar - 3 cups

Grated coconut - 1 cup

Ghee - 1 cup

METHOD:

Mix well and heat in a fry pan until it becomes soft

Vegetable Pie

2011-08-03T23:53:00.000-07:00

Ingredients:

2 cups plain flour (maida)

100 gms. chilled butter

1/2 tsp. salt

chilled water

For Filling:

2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)

2 onions

1 tomato

2 green chillies

1/2" piece ginger

1 tbsp. oil

1/2 tsp. red chilli powder

1/2 tsp. curry masala (or garam masala)

1 tbsp. cream

1 tsp. corn flour

salt to taste

Method:

· Sieve together flour and salt.

· Add chilled butter. Mix with fork till mixture is crumbly.

· Sprinkle chilled water over it.

· Quickly, with light hand mix the dough into a lump.

· Do not over knead.

· Chill dough for 15 mins. in a plastic bag.

· Roll dough into 4" thick round.

· Place over a greased pie plate.

· Prick with a fork all over.

· Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.

Filling:

· Grate tomato, onion, ginger.

· Finely chop green chillies.

· Chope and boil other vegetables.

· Heat oil in a skillet, add the grated vegetables and chillies.

· Cook for 4-5 mins. Stirring occasionally.

· Add all other ingredients except cream.

· Cook till the water evaporates and curry is thick.

· Sprinkle a little cornflour over the crust.

· Pour and spread the filling in the shell.

· Pour cream all over.

· Bake for 8-10 mins. in pre-heated oven.

· Slice and serve warm.

Vegetable Pulao

2011-08-03T23:42:00.000-07:00

Ingredients

3 cups of rice, boiled

A bunch of coriander leaves.

3-4 green chillies.

2 tsp of coconut, shredded

3 medium onions,sliced fine.

1/2 an onion, chopped.

A few sticks of cinammon, a few

cardommom seeds, a few cloves.

1 1/2 tsp red chilli powder.

salt to taste.

2 flakes garlic.

1 inch piece ginger.

Ghee or melted butter for frying.

1 cup of cauliflower flowerets.

Some mixed frozen vegetables like beans,

carrots and green peas.

3 tsbp ghee(clarified butter)

Method

· Grind together the 1/2 onion, coconut, garlic, ginger and coriander in the blender, to make a smooth paste. Keep aside.

· Fry the onions in a ghee or melted butter.

· Also add the cloves, cinnamon and cardommom.

· When onions are browned properly, add the red chilli powder and fry for 30-45 seconds.

· Now add all the vegetables,including the cauliflower and sprinkle some water on it.

· Keep covered and cook on a low flame till the vegetables are cooked.

· This might take approximately 15-20 minutes.

· Keep sprinkling water periodically to speeden up the process, but do not add excess water as it will ruin the pulao.

· When the vegetables are done, transfer the vegeables to a big mixing dish, add all the boiled rice, salt to taste and the blended masala.

· Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range.It is heated again to let the salt spread across the dish.

· Serve with Raita.

VenPongal

2011-08-03T23:35:00.001-07:00

· Mix rice and moong dal in the ratio 1:1.

· Add 3 times water and steam until it is overcooked.

· Cut green chillies and ginger into fine pieces.

· Take some ghee in a fry pan and add whole black peppers, and cumun seeds.

· When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder.

· Add some cashew nuts and remove the pan when the cashews are roasted and begin to smell.

· Add this to cooked dal-rice.

· Add salt, curry leaves and mix well.

· Add some ghee while serving.

Shrikhand

2011-08-03T23:23:00.000-07:00

Ingredients

1/2 kg. curds

300 gms. sugar

1/2 tsp. cardamom powder

few strands saffron

1/2 tbsp. pista & almond crushed

Method

Tie curd in a clean muslin cloth overnight. (6-7 hours).

Take into a bowl, add sugar and mix.

Keep aside for 25-30 minutes to allow sugar to dissolve.

Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.

Beat well till sugar has fully dissolved into curd.

Pass through a big holed strong strainer, pressing with hand or spatula.

Mix in cardamom powder and dissolved saffron and half nuts.

Empty into a glass serving bowl, top with remaining nut crush.

Chill for 1-2 hours before serving.

Making time: 20 minutes (excluding tieing and keeping time)

Makes: 6-7 servings

Shelflife: 3-4 days refrigerated

Variations: To make fruit flavoured shrikhand eg. mango, add pulp at the stage of adding cardamom and saffron.

Sindhi Saibhaji

2011-08-03T05:13:00.000-07:00

Ingredients:

1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)

100 gms. french beans

1/2 bunch each spinach, coriander, khatta (3 leaved) greens.

1/2 bunch any other leafy greens.

1 cup green gram dal

1/2 cup horsegram dal (channa dal)

4-5 green chillies

2-3 clovettes garlic

1 tsp. red chilli powder

1 tsp. dhania (coriander seed) powder

1 tsp. salt

1/2 tsp. turmeric

3 tbsp. oil

1/2 tbsp. ghee

2 pinches asafoetida

METHOD:

1. Clean and wash dals.

2. Clean, wash and chop spinach and vegetables except tomato.

3. Heat oil in a pressure cooker, add all the vegetables, spinach and dals.

4. Mix well, add enough water to cover the contents.

5. Add all masalas and mix.

6. Place whole tomato on top, cover and pressurecook for 3 whistles.

7. Cool the cooker, open and handblend the contents.

8. Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.

9. Serve hot with paratha or steamed rice

Ø Making time: 45 minutes

Ø Makes for: 6

Ø Shelf life: Best fresh