Daawat

Lapsi

noreply@blogger.com (KoolKap) — Wed, 11 Nov 2009 03:09:00 -0800

Ingredients:

1 cup Broken wheat
2 1/2 cups Hot water
2 tablespoon Almonds
3/4 cup Sugar
15 nos. Raisins
1 teaspoon Cardamom powder
3/4 cup Ghee

Method:

* Soak the raisins in 1/2 cup water and keep aside.
* Heat ghee in a heavy bottomed pan, add the broken wheat. Saute on a high flame till it turns pinkish brown. Add hot water, partly cover and cook on a medium flame till most of the water has evaporated. Add more water if the wheat is not tender enough.
* Once all the water has evaporated, add the sugar, ghee and 1/2 cup water. Stir. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. The lapsi is ready when the ghee starts oozing out from the sides of the pan.
* Serve hot garnished with blanched almonds and pistachios.

Kheer

noreply@blogger.com (KoolKap) — Wed, 11 Nov 2009 03:08:00 -0800

Ingredients:

1/4th cup Long grain Rice (washed and drained)
4-5 cups Milk
2-3 cardamom seeds (crushed)
2 tbsp. almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3tbsp. sugar or as desired

Method:

* Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
* Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
* Add the sugar and stir until completely dissolved.
* Remove from heat and serve either warm or chilled.

Gajar Ka Halwa: II

noreply@blogger.com (KoolKap) — Wed, 11 Nov 2009 03:07:00 -0800

Ingredients:

1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar

Method:

* Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
* Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
* Add the milk. Cook on a low flame for 1 hour stirring occasionally.
* Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
* Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins.
* Mix well. Remove from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

Doodh Pak

noreply@blogger.com (KoolKap) — Wed, 11 Nov 2009 03:05:00 -0800

Ingredients:

1/2 cup Almonds
1 litre Milk
250 grams Sugar
1 teaspoon Cardamom powder
1 teaspoon Saffron
1 tablespoon Pistachios
11/2 tablespoon Raisins

Method:

* Soak the almonds in warm water for 1 hour. Peel and grind to a fine paste. Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
* Boil the milk in a heavy bottomed pan, stirring constantly. Add the almond paste and simmer for 30-35 minutes, stirring regularly.
* Add the saffron, sugar, pista and raisins. Cook on a very low flame till thick. Sprinkle cardamom powder.
* Serve hot or chilled.

Tip: You can use 1/2 cup rice instead of almonds. If using rice, soak it in warm water for 45 minutes and grind to a fine paste.

KESAR BHAT

noreply@blogger.com (KoolKap) — Mon, 28 Sep 2009 02:16:00 -0700

Ingredients :

1 cup rice,
1/2cup sugar,
1/4 tea spoon kesar,
50 gms raisins,
50gms cashew nuts,
1/2 cup ghee,
5 pods cardamom

Preparation :

* Wash and cook rice in four cups water.
* Add ghee and sugar and continue cooking on low flame.
* Stir continuously. powder cardamom and add to the rice..
* Keep cooking till the rice mixture leaves the sides of the vessel.
* Grind kesar and add to rice.
* Finally add raisins and chopped cashew nuts and mix well.

SITAPHAL RABDI

noreply@blogger.com (KoolKap) — Mon, 28 Sep 2009 02:11:00 -0700

Ingredients (Serves 7-8)
1 cup: Sitaphal (Pumpkin) Pulp,
2 litre: Whole milk
4 no: Green pistachios, unsalted,
4 no: Almonds
1 tsp: Chopped fragrant red rose petals
1/4 tsp: Saffron strands,
1/4 tsp: Cardamom powder
3/4 cup: Sugar

Preparation:

* Crush almonds and pasta coarsely or cut into thin slivers.
* Boil milk in a clean heavy pan.
* Simmer for ten minutes after it starts boiling.
* Stir occasionally while boiling.Add sugar.
* Stir till dissolves.Take the pan off fire.
* Add saffron, cardamom, almonds and pistas. Cool to room temperature.
* Add sitaphal pulp. Chill for 3-4 hours till very cold.
* Put in individual serving bowls sprinkle a few chopped rose petals to garnish.
* Serve chilled.

Besan ki Barfi

noreply@blogger.com (KoolKap) — Mon, 28 Sep 2009 02:06:00 -0700

Ingredients :

Besan - 1 kg
Sugar - 1 kg
Water - 1/2 liter
Ghee - 1 kg
For garnishing: Pistas, Almonds

Preparation :

* Fry besan in ghee on low flame for about 30 min till it becomes pink and ghee separates.
* Mix sugar and water into a syrup.Add this syrup to the besan and mix well.
* Pour this mixture into a greased tray.
* When it cools cut into cubes and garnish with pistas and almonds.

Karanji

noreply@blogger.com (KoolKap) — Mon, 28 Sep 2009 01:52:00 -0700

Ingredients :
For Filling:1 cup grated Dry Coconut,1 cup Powdered Sugar
1 pinch Nutmeg Powder,1 pinch dry Ginger Powder
4 Elaichi,2 tsp Maida,2 tsp Poppy Seeds
2 tbsp Mixed Dry fruit pieces

For Dough:
1 cup maida,1 tsp Ghee,Salt to taste,Warm milk to prepare dough

Preparation :
1. Roast Dry coconut.
2. Roast maida in ghee.
3. Roast poppy seeds. 4. Mix all the above ingredients & grind them.

For Dough:
Mix all the dough ingredients & prepare dough (a little hard).

For Karanji:
. Make small oval shaped puris from dough.Fill the prepared stuffing inside. Apply some water or milk so that it will seal properly (don't apply too much of water as it will not seal properly). Deep fry it till it becomes brownish colour. Serve it hot or cold.Karanjis can be stored for weeks.

Capsicum Pasta

noreply@blogger.com (KoolKap) — Mon, 28 Sep 2009 01:48:00 -0700

Ingredients

* 3 cups cooked pasta
* 1 cup chopped red-bell-pepper
* 2 whole red chillies
* 2 cloves garlic(chopped)
* 1/2 cup tomato - chopped
* 6 almonds(skinned and little roasted and ground as a powder)
* 1 tsp chili sauce
* 2 tsp mayonnaise
* 5 no.s peppercorns
* 1 tsp or needed salt
* 1 tbsp olive oil
* 2 tsp butter

Directions

1. Grind tomatoes, red chillies, peppercorns, add salt and finally add olive oil to make it like a sauce.
2. Add almond powder,cooked pasta to the sauce and mix them well.
3. Heat butter in a kadai,add chopped garlic,capsicum pieces and little salt and saute for 3 min at-least so that the capsicum pieces are half-cooked.
4. Now add the mayonnaise and mix well for a min.
5. Add the pasta in sauce to the capsicum mixture and salute well for 2 mins.
6. Serve it hot with Fruit Drink

Mutton Biryani.

noreply@blogger.com (KoolKap) — Thu, 24 Sep 2009 07:37:00 -0700

Ingredients

Mutton, 1 1/2 inch pieces :- 1 kilogram
Basmati rice :- 1 1/2 cups
Ginger:- 4 inch piece
Saffron (kesar):- 7-8 strands
Milk , warm :- 1/2 cup
Yogurt:- 2 cups
Salt:- to taste
Turmeric powder:- 1 teaspoon
Garlic paste:- 1 1/2 tablespoons
Oil:- to deep fry
Onions, thinly sliced:- 4-5 large
Cloves:- 4-5
Cinnamon:- 1 inch stick
Green cardamoms:- 4-5
Black cardamoms:- 1-2
Peppercorns:- 6-8
Ghee:- 5 tablespoons
Green chillies, chopped:- 2
Coriander powder:- 2 tablespoons
Cumin powder:- 1 tablespoon
Red chilli powder:- 1 teaspoon
Tomatoes, chopped:- 4 large
Garam masala powder:- 2 teaspoons
Fresh coriander leaves, coarsely chopped:- 1/2 bunch
Fresh mint leaves, coarsely chopped:- 1/2 bunch
Butter:- 3 tablespoons

Method

* Soak rice for half an hour in five to six cups of water. Drain and keep aside.
* Cut half the ginger into julienne and make a paste of the rest.
* Soak saffron in warm milk and keep aside.
* Marinate mutton in yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes.
* Marinate for about four hours in a refrigerator.
* Heat sufficient oil in a kadai and fry half of the sliced onions till brown and crisp. Drain and keep onto an absorbent paper.
* Cook rice in salted five cups of boiling water along with cloves, cinnamon, green and black cardamoms and peppercorns till rice is almost cooked.
* Strain and keep rice warm. Heat ghee in a thick-bottomed pan or pressure cooker. * Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown.
* Add remaining ginger paste and garlic paste and mix well.
* Add marinated mutton and cook on high heat for seven to eight minutes.
* Add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked.
* Add tomatoes, salt, half the garam masala powder and fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally.
* In case you are cooking the mutton in a pressure cooker, add chopped tomatoes, salt, garam masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices. Pressure cook till mutton is almost cooked. It normally takes two to three whistles to cook. Ensure that the cooked mutton does not have a thin gravy. If that is the case cook on high heat to reduce.
* Preheat oven to 180ï‚°C. Arrange half the quantity of cooked mutton in an ovenproof dish and spread half the quantity of cooked rice on top of the mutton. * Sprinkle a little of the remaining garam masala powder, half each of ginger julienne, saffron dissolved in warm milk and mint leaves.
* Dot the rice with half the quantity of butter. Spread the remaining mutton on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter.
* Cover it with aluminium foil and cook in the preheated oven for fifteen to twenty minutes at 180ï‚°C.
* Garnish with fried sliced onions and serve

Preparation Time :4-5 hours

Cooking Time :40-45 minutes

Servings :4

Njoy food!

Batata Vada

noreply@blogger.com (KoolKap) — Wed, 2 Sep 2009 04:24:00 -0700

Ingredients :-
600 gms of potatoes
1 one inch piece ginger
10-12 cloves of garlic
4-5 green chillies
1 ½ cups of gram flour (besan)
1 tspn of red chilli powder
Salt to taste
A pinch of soda bi-carbonate (baking soda)
¼ tspn turmeric powder
2 tbl spns of chopped coriander leaves
Oil to fry

Method :-
Boil, cool, peel and mash the potatoes and keep aside.
Make a paste of ginger, garlic and green chillies.
Prepare a thick batter of besan with water, red chilli powder, salt and soda bi-carbonate.
Heat a little oil.
Add ginger-garlic-green chilli paste.
Add mashed potatoes and turmeric powder and mix well.
Add chopped coriander leaves and salt to taste.
Let the mixture cool.
When cold, form lemon sized balls
Heat oil in a kadai.
Dip the potato balls into the besan batter and deep fry in hot oil till light golden brown.
Serve hot with chutney or sauce of your choice.

Fried modak

noreply@blogger.com (KoolKap) — Wed, 26 Aug 2009 09:02:00 -0700

Fried Modak

Ingredients :
Maida (plain flour)- 2 small cups.
Salt - according to your taste.
Oil - 2 spoon.
Pure Ghee - for frying

Stuffing :
Coconut - Grated 2 cups.
Sugar - 1 cup.
Cashew nut and almond - 1/2 cup cut into small.
Cardamom powder - 2 spoon.

Method :
Mix maida with salt and Heat up 2 spoon oil and pour on maida. Make it into soft dough. Keep aside for sometime.

Make small round puri's.

Stuffing :
Mix coconut and sugar and cook for sometime in the pan. Add Cashew nut , almond and
Cardamom powder. keep aside.

Stuff the above mixture in the puri's and make small balls out of it.

Fry it in Pure Ghee.

Instant Rava Idili

noreply@blogger.com (KoolKap) — Sun, 10 May 2009 09:50:00 -0700

Ingredients:
1. 2 bowl - Rava (Semolina)
2. 2 bowl – Curd / Yogurt
3. 4 to 5 - Green chillies
4. ½ Inch – Ginger
5. 10 to 12 - Curry leaves
6. 3 to 4 – Coriander strands (chopped finely)
7. 1 tsp - pure ghee
8. ½ tsp - cooking soda
9. Salt for taste

Method:
1. Take Green chilies , Ginger , Curry leaves and grind together to make a paste.
2. Take Rava (Semolina) in a big bowl; add the paste, Ghee, Salt, Coriander and cooking soda.
3. Add Curd / Yogurt slowly to make a thick paste. You may not require two bowls.
4. Take idili maker. Apply oil to it.
5. Pour the prepared batter in the idili maker.
6. Steam for 15 min in a pressure cooker.
Or In microwave cook for 10 min on high.
7. Serve with Green chutney or it will taste good without chutney also.

Tips: cut the idili into thick stripes like French fires and fry it crispy. Eat with ketchup as fried idli . A bit oily but tasty snack. You can do this with left over idilies..

Cooking Time: 20min.
Preparation Time: 15 min.

Njoy food..!

Punjabi Rajma

noreply@blogger.com (KoolKap) — Wed, 6 May 2009 04:56:00 -0700

Ingredients:
1. Rajma – 2 cups
2. Turmeric – 1 small spoon
3. Garlic pod – 5 to 6
4. Ginger – 1 ½ inch
5. Green chilies – 3 to 4
6. Onion – 2 small
7. Tomatoes – 3 small
8. Coriander powder - 2 to 3 tsp
9. Red chili powder – 2 tsp
10. Garam Masala – 1 tsp
11. Cooking oil – 2to3 tsp
12. Coriander strands – 3 to 4

Method:
1. Cook Rajma in Pressure cooker.
2. Take pan and add oil.
3. Add ginger and garlic paste.
4. Slit green chilies and add to pan.
5. Add onion and tomatoes. Fry till golden.
6. Add salt, Coriander powder, Red chili powder, Garam Masala.
7. Add one cup water and boil.
8. Add rajma and cook.
9. Add water if required.
10. Add chopped coriander.

Tip: Serve with Rice.

Cooking Time: 35min.
Preparation Time: 15 min.
Serves: 3 to 4

Njoy food ...!

Gajar Halwa

noreply@blogger.com (KoolKap) — Wed, 6 May 2009 04:37:00 -0700

Ingredients:
1. Gajar – 1Kg
2. Milk - 1 liter
3. Ghee – 3 to 4 tsp
4. Dry fruits – ½ cup cut into small portion.
5. Ilaichi (Cardamom (small)) powder – 2 to 3 tsp
6. Sugar – 1 ½ cup sugar ( you can add or reduce sugar according to your taste)
7. Khoa – 500gms

Method:
1. Wash, peel and grate Gajar.
2. Add milk to a pan and reduce it to half.
3. Add grated gajar and cook till the milk is full absorbed.
4. Add ghee and stir till golden fry.
5. Add Khoa and cook till it is cooked till dry.
6. Add sugar and stir.
7. Add Ilaichi powder and cook till dry.
8. Remove in big bowl and sprinkle dry fruits .

Tip: Roast dry fruits in ghee.

Cooking Time: 45min.
Preparation Time: 15 min.
Serves: 4 to 5

Njoy food ...!

Puran poli

noreply@blogger.com (KoolKap) — Wed, 6 May 2009 03:59:00 -0700

Ingredients:
1. 4 small bowl - Chana Dal (split chickpeas without seed coat)
2. 3 1/2 small bowl - sugar ( you can reduce or add more sugar)
3. 1 small bowl - Rava (Semolina)
4. 1 small bowl - Maida (All purpose flour)
5. 10 to 12 - ilaychi (Cardamom (small)) powder
6. Saffron for color and flavor
7. ½ small bowl - oil
8. 2 small bowl – rice flour
9. ½ Tsp – Salt
10. ½ - Nutmegs (Jaifal) powder

Method for Stuffing:
1. Cook Chana dal in open pan. Add more water. Cook chana dal till it turns soft.
2. Once it is cooked drain out excess water until the dal absolutely becomes dry
3. Add ilaychi, Nutmegs and cooked Dal. Grind it all in Mixer grinder and make a thick paste.
4. Take a pan and add the paste and add sugar.
5. Cook till the sugar dissolves and paste becomes thick.
6. Divide into 20 equal portions.

Method for the outer layer or paratha or poli:
1. Mix refined Maida, Rava, warm oil, and warm water. Make very soft, sticky dough. Knead very well. Use oil to knead. Divide into 20 equal portions
2. With greased palms, take one portion of dough and flatten it into a disc of the size of the palm. Place a ball of Chana Daal stuffing paste in the centre and fold the disc from all sides to cover the paste completely.
3. On a well-floured board gently roll out each poli. This can get tricky as the paste does try to slide out. Roll out with a light hand. Use a little flour if that happens.
4. Roast each poli on a hot pan. Cook both sides well. Apply ghee on both sides when done. Serve warm with bowl of milk.

Tip: You can make daal with the water that you drained.

Cooking Time: 45min.
Preparation Time: 15 min.

Makes 12 to 15 puran polis.

Baby Potato – Gravy

noreply@blogger.com (KoolKap) — Wed, 22 Apr 2009 03:39:00 -0700

Ingredients:-

1> 12 to 15: Baby Potatoes
2> 1 pinch – turmeric.
3> 1 tsp Chilli powder
4> ½ cup tomato paste or puree
5> 1 inch ginger (Paste)
6> 3 to 4 Garlic cloves (paste)
7> 2 to 3 Green Chillies. (Slit)
8> 2 to 3 coriander strands.
9 > ½ cup yogurts
10 > salt to taste
11 > ½ tsp Garam Masala

Method:-

1> Heat oil in a pan.
2> Add Ginger and garlic paste, fry for 1 min.
3> Add tomato paste, turmeric, chilli powder and salt. Fry for 5 min
4> Add pealed Baby potatoes. Cook for 5 min, add water if required.
5> Beat yogurt and add it to a pan.
6> Boil till potatoes are cooked.
7> Add chopped coriander leaves and sprinkle Garam Masala.

Prep time: 10 mins
Cook time: 15 to 20 mins
Serves: 2

Tip: - Serve it with jeera rice or puri .

Njoy food..!

Tandoori Chicken - Easy Way

noreply@blogger.com (KoolKap) — Wed, 15 Apr 2009 05:49:00 -0700

Ingredients:

1. Chicken legs or Breasts - 4 to 5 pieces
2. Lemon's juice - 1 big
3. Red mirchi powder - 3 to 4 Tsp
4. Yogurt - 4 to 5 Tbsp
5. Ground jeera powder- 1 to 2 Tsp
6. Garam masala- 1 Tsp
7. Turmeric - 1 Tsp
8. Ginger Garlic paste - 2 to 3 Tbsp
9. Dhania powder - 1 to 2 Tsp
10. Black pepper - 1 Tsp
11. Salt

Method:

1. Cut Chicken legs or Breasts where the chunk of the meat is maximum and give cuts.
2. Prepare a marinate :- Of big lemon's juice + red mirchi powder + salt.
Mix it well and rub it across the chicken so that the mixture percolates into the cuts. Now leave it for a while.
3. Prepare a separate marinate, using a spoon of yogurt for each piece of chicken + ground jeera powder + little bit of lime juice + garam masala + turmeric + ginger garlic paste + dhania powder + black pepper. Mix it well.
4. Add the chicken to the main marinate. Mix them well. Add a few drops of Oil. So that the marinate holds on to the chicken.
5. Keep an aluminum foil ready, rub the floor of the foil with a small chunk of salted butter and after placing the same in the oven, put the chicken on it and set the oven at 400 deg C.Let 1 side cook for 20 mins. Now place the chicken with the cooked side down.Let it cook for another 10 mins.
6. Ttake a pan and put 1 teaspoon oil on it. Let it spread.Transfer the cooked chicken from the oven on the pan One by One , cooking each side for few seconds.

Prep time: 30 mins
Cook time: 30 to 45 mins
Serves: 2

TIP: Serve with longitudinally chopped onions.
And chaat masal/jaljeera masala sprinkled on the chicken.
.

Njoy food…!

Prawns curry – Marathi style I

noreply@blogger.com (KoolKap) — Mon, 6 Apr 2009 08:25:00 -0700

Ingredients:

Prawns - 500 grms
Coconut – ½ cup grated
Onion – 2 medium
Green chili – 3 to 4
Red chili powder – 1 Tbsp
Coriander leaves – 5 to 6 strands

Method:

1> Take green chili + coconut + Coriander leaves. Grind it together to make chutney
2> Cut onion and fry it in frying pan till it becomes golden brown.
3> Add red chili powder and salt.
4> Add the chutney to the frying pan; cook it for 2 min so that raw smell goes.
5> Add 1 and ½ cup water. Let it boil.
6> Add Prawns and let it cook for 5 min.

Prep time: 10 mins
Cook time: approx 20 min.
Serves: 4

TIP: Don’t not cook fish for a long time as it cook very quickly.

Njoy food…!

Veg Manchurian

noreply@blogger.com (KoolKap) — Mon, 6 Apr 2009 05:52:00 -0700

Ingredients:

For vegetable balls:

1 cup (maida+cornflour)
3-4 cloves of garlic chopped
1 inch ginger chopped
100 gms cabbage grated
2 carrots grated
1 capsicum chopped
pinch of soda bicarb
1\2 tsp salt
1\2 tsp ajino moto
1 tsp dark soyasauce

Method :

Make a tough dough out of the above ingredients, make balls and fry in oil.

For sauce:

Ingredients :

6-7 cloves garlic chopped
2 inch ginger grated
3-4 green chillies chopped
1 tbsp soya sauce 1tsp ajino moto
1 tsp salt
1 tbsp cornflour
2 tbsp oil

Method :

Heat oil. Fry ginger, garlic, green chilies for 1 min.
Add 1&1\2 cups of water, ajinomoto, soya sauce & salt.
Cook the water for 3 min.
Add balls & cornflour paste.
Garnish with spring onion leaves
Serve immediately

Njoy food...!

Green peas & Aloo – Punjabi style

noreply@blogger.com (KoolKap) — Mon, 6 Apr 2009 05:46:00 -0700

Ingredients:

Onion – 2-3 medium
Tomato - 2 medium
Green peas - 1 bowl
Aloo - 2 -3 medium ( cut into small cubes)
Green chilli – 3 - 4
Ginger paste – 1 tbsp
Garlic paste – 1tbsp
Jeera – 1 tsp
Red chilli powder – 1tbsp (if you want spicy add more)
Garam Masala – ½ tsp
Coriander Powder – 2 – 3 tbsp
Amchur powder – ½ tsp
Mdh Kitchen king masala – 1 tbsp
Turmeric - 1 pinch
Hing – 1 pinch
Coriander leaves - 2-3 strands
Oil

Method:

1. Cut onion and tomato into small piece.
2. Heat oil in frying pan add hing , and then jeera.
3. Add ginger garlic paste, stir till it turn brown.
4. Add onion to it, cook till it turns translucent.
5. Add tomato, fry till it turns soft.
6. Remove it from flame and let it cool.
7. Grind it in food processor and keep aside.
8. Take small pressure cooker or frying pan which has lid.
9. Add oil to it and once it is hot add the prepared paste.
10. Cook for 2 min. add red chilli powder, coriander powder, amchur powder, kitchen king masala, turmeric, garam masala.
11. Once it starts to cook, add chopped Aloo and Green Peas.
12. Cook for 2 min adds 2 to 3 cups water.
13. If you cook in pressure cooker, cook till one vistle comes.
Or for Frying pan cover with lid and cook till aloo is cooked.
14. Sprinkle Coriander leaves.

TIP: It is fast and easy to cook in pressure cooker. It is a spicy dish mainly to serve with rice.

Prep time: 10 mins
Cook time: approx 20 min to ½ hour
serves: 4

Njoy Food….!

Ras Malai

noreply@blogger.com (KoolKap) — Fri, 3 Apr 2009 04:19:00 -0700

Ingredients:

Whole Milk - 8 cups (divided)
Lemon Juice - 2 Tbsp
Water - 5 cups
(in a pressure cooker)
Sugar - 1 cup
Saffron - pinch
Cardamom Powder - 1/4 tsp
Pistachios & Almonds - 2 Tbsp
Roughly chopped
Sugar for the Ras - to taste

Method:

1. Boil 4 cups milk in a steel pan and boil the remaining 4 cups milk in a non-stick pan (The milk in the non-stick pan needs to be reduced to half the quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally. Grind saffron with a small amount of sugar and add it to the milk while boiling).

2. Once the milk in the steel pan comes to a rolling boil, slowly add lemon juice.

3. When the milk curdles (paneer), switch off the stove and strain the paneer in a cheese cloth.

4. Pour a little cold water over the paneer and hang the cheese cloth on the tap for approx 30 minutes to remove all of the liquid.

5. Remove the paneer from the cheese cloth and run it tthrough a food processor to smooth it out. You can knead the paneer by hand but it will take a long time to make it smooth.

6. Divide the paneer into 12 equal portions a little smaller than the size of a ping pong ball.

7. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.

8. In the pressure cooker with water, dissolve 1 cup sugar and add the flattened paneer.

9. Close pressure cooker lid and cook until one whistle sounds. Immediately switch off the stove and set the timer for exactly 5 minutes.

10. After 5 minutes, carefully take the pressure cooker to the sink and pour cold water over the lid to remove the pressure.

11. Remove the cooked paneer with a slotted spoon into a bowl and allow it to cool.

12. Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, cardamom powder and nuts. Switch off the stove and keep milk aside.

13. Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into a serving dish.

14. Pour the prepared reduced milk over the paneer and chill in the refrigerator.

15. Garnish with additional chopped nuts.

Prep time: 5 mins
Cook time: approx 1 hour(in various stages)
Serves: 4-6

Njoy Food..!

Baked Shankarpali

noreply@blogger.com (KoolKap) — Fri, 3 Apr 2009 04:16:00 -0700

Ingredients:

Maida- 1 cup
Rava/Suji- 1 cup
Hot Ghee- 4 tbsp(1pali)
Sugar- 3/4 cup
Elaichi powder- 1/4 tsp

Preparation:

1>> Mix rava and Maida, elaichi powder.
2>> Add little water to sugar,so much that sugar just soaks in it,dont add too much.Now dissolve the sugar completely.If it dosent dissolve just heat the mixture a bit so that the sugar dissolves.
3>> Now heat ghee and add it to the rava and maida mixture.
4>> Add sugar syrup and knead the mixture to make dough.The texture should not be too soft.
5>> Keep aside for an hour.
6>> Now roll it into a chapati with thickness of around 1/2 cm or as required and cut into diamond shapes and bake it into preheated oven at 190°C for 10-15 mins.

Serves - 4
Cooking Time - 1 hr

Njoy Food..!

Dry Aloo Sabzi

noreply@blogger.com (KoolKap) — Fri, 3 Apr 2009 04:12:00 -0700

Ingredients:

5-6 medium size Aloo
Ginger Garlic finely chopped or grated
Red chili powder : 1-2 Tsp
Coriander powder: 2-3 Tsp
Amchur powder: 1tbsp
Haldi: pinch
Jeera: 1Tbsp
Garam masala ; 1/2 Tsp
Oil for cooking

Method:

Cut aloo into small pieces
Fry aloo for 5 min in oil
Then add ginger garlic n fry for sometime.
Add all masala’s and keep lid on it an cook for 5 min
Add salt and cook
After aloo is cooked add garam masala and just cook for 1 min.

Njoy Food..!

Biryani (with biryani mix)

noreply@blogger.com (KoolKap) — Fri, 3 Apr 2009 04:10:00 -0700

Ingredients:

Basmati rice 2 cups
Onion(medium) 1
Tomato (medium) 2
Chicken 7-8 pieces or Boiled eggs 2-3 and Vegetables(potatoes, green beans, carrot) 2 cups
Shan Biryani masala 1 tbl spn
Green chili 1
Oil
Biryani color a pinch
Salt

I usually make this biryani with vegetables and eggs. The original recipe was for chicken. This also can be made only with vegetables.
Be careful not to spill the color anywhere on the cloths or floor. The mark is very hard to remove. A small pack of color came along with the biryani mix.

Method:

Add 3 cups of water, one drop oil and salt to rice and cook it till 3/4th done (do not use cooker for this). Drain water and keep the rice aside.
Cut onions into small pieces and fry them in oil until they turn brownish.
Add chicken (or vegetables) to it and fry till it changes color. Add chopped tomatoes.
Add a little salt, biryani masala(usually the biryani mix contains the whole spices, so I powder them before adding), chili cut into small rounds. Cook till chicken is tender (if using vegetables, do not cook them at this stage).
Mix the biryani color in 2 tbl spn water.
Heat 1-2 tbl spns of oil, add one layer of the chicken or vegetable mixture(and the boiled eggs if using), this layer should contain about half of the mixture. Cover this layer with a layer of rice(half of the total amount). Spread remaining mixture on the rice. Cover with the remaining rice. (If there is more quantity of rice, increase the number of layers). Spread the biryani color water on top. Add ½ cup of water and cook on a low flame. When it is almost done, keep the vessel on a tava and heat the tava. (this helps in uniform cooking).

Serves : 4-5
Preparation time: 1hr.

Njoy Food..!