Ingredients
1 kg. firm white pumpkin
800 gms. sugar
2 tsp. calcium hydroxide (kitchen lime)
1/2 tsp. alum powder
1 tsp. rose water
3-4 drops kewra essence
2 cups water
Method
Dissolve alum in 1/2 cup water, keep aside. Dissolve lime in 1 litre water, strain with a
clean cloth, twice if required.
Peel pumpkin, discard seeds, mushy centre. Cut into 1"x2"x1" rectangular blocks or as
desired.
Prick all over with a metal skewer or fork. Put pieces in lime water. Soak for 30-35
minutes.
Drain, wash under clean running water for 2-3 minutes. Put in a bowl, sprinkle alum
water, shake to coat all pieces evenly.
Drain, boil pieces in a large heavy pan, till a little soft and exuding water. Make a syrup of
sugar and water, till 2 1/2 thread consistency (refer syrup method)
Put drained pumpkin pieces in syrup, boil till syrup becomes thick again. Keep covered
with a mesh, overnight.
Drain, boil syrup again till thick, add pieces, reboil for 3-4 minutes. Drain out excess
syrup, sprinkle essence and rose water. Cool completely, refrigerate.
Friday, October 17, 2008
Almond Seera
Ingredients
1 cup coarse wheat flour
1-1/2 cups blanched almonds (refer note)
1 cup sugar
3 cups water
1 tsp. cardamom powder
1/4 tsp. saffron strands crushed
1 tbsp. warm milk
1-1/4 cup ghee
8-10 blanched almonds chopped into slivers or halved
Method
Rub and dissolve saffron in milk, keep aside. Dry and powder blanched almonds, saving
10 for garnishing.
Melt ghee in a large heavy pan. Add flour, stir fry for 2-3 minutes.
Add almond powder, stir fry till golden and aroma exudes. Take care to stir continuously.
Add water, stir and cook. Add sugar, and cook further, stirring gently.
When ghee starts to exude, add cardamom and saffron. Stir, and take into serving dish.
Garnish with chopped almonds. One may put it in hotcase to keep hot, reheat in
microwave, or in a pan.
Note: To blanche almonds soak in water for 5-6 hours, peel skin, dab and air on clean
towel, till dry. Powder or use as required.
1 cup coarse wheat flour
1-1/2 cups blanched almonds (refer note)
1 cup sugar
3 cups water
1 tsp. cardamom powder
1/4 tsp. saffron strands crushed
1 tbsp. warm milk
1-1/4 cup ghee
8-10 blanched almonds chopped into slivers or halved
Method
Rub and dissolve saffron in milk, keep aside. Dry and powder blanched almonds, saving
10 for garnishing.
Melt ghee in a large heavy pan. Add flour, stir fry for 2-3 minutes.
Add almond powder, stir fry till golden and aroma exudes. Take care to stir continuously.
Add water, stir and cook. Add sugar, and cook further, stirring gently.
When ghee starts to exude, add cardamom and saffron. Stir, and take into serving dish.
Garnish with chopped almonds. One may put it in hotcase to keep hot, reheat in
microwave, or in a pan.
Note: To blanche almonds soak in water for 5-6 hours, peel skin, dab and air on clean
towel, till dry. Powder or use as required.
Festive Pedas (Basic Recipe)
Ingredients
1/2 kg. soft white khoya
2-1/2 cups (approx.300gms) sugar powdered
1/2 tsp. cardamom powder
1 tsp. cardamom seeds semi crushed
1 tbsp. slivered or crushed pistachios
Method
Grate khoya with a steel (not iron) grater. Add powdered sugar and mix well.
Put mixture in a large heavy or nonstick pan. Heat first on high for few minutes.
The on slow till done. Make sure to stir continuously, while on heat.
When mixture thick and gooey, add cardamom. Mix well, and take off fire.
Allow to cool, gently turning occasionally. Use cookie moulds, or shape pedas with palms
into patty rounds.
Mix pistachios and cardamom seeds and press a bit on top of each. If using moulds, first
sprinkle some at bottom.
Take some mixture and press into mould. When set well, invert and carefully, unmould.
Note: Above is the basic recipe.
Any colour ( yellow, orange, green, cochineal), essence (pineapple, orange, pista,
chocolate), topping (almonds, walnuts, cashews), can be added. To above recipe add
any of following for varied flavours: cashew powder 1/2 cup, cocoa 2 tbsp.(then increase
sugar by 1/2 cup), walnuts powdered 1/2 cup, etc. Add when the mixture is half cooked.
1/2 kg. soft white khoya
2-1/2 cups (approx.300gms) sugar powdered
1/2 tsp. cardamom powder
1 tsp. cardamom seeds semi crushed
1 tbsp. slivered or crushed pistachios
Method
Grate khoya with a steel (not iron) grater. Add powdered sugar and mix well.
Put mixture in a large heavy or nonstick pan. Heat first on high for few minutes.
The on slow till done. Make sure to stir continuously, while on heat.
When mixture thick and gooey, add cardamom. Mix well, and take off fire.
Allow to cool, gently turning occasionally. Use cookie moulds, or shape pedas with palms
into patty rounds.
Mix pistachios and cardamom seeds and press a bit on top of each. If using moulds, first
sprinkle some at bottom.
Take some mixture and press into mould. When set well, invert and carefully, unmould.
Note: Above is the basic recipe.
Any colour ( yellow, orange, green, cochineal), essence (pineapple, orange, pista,
chocolate), topping (almonds, walnuts, cashews), can be added. To above recipe add
any of following for varied flavours: cashew powder 1/2 cup, cocoa 2 tbsp.(then increase
sugar by 1/2 cup), walnuts powdered 1/2 cup, etc. Add when the mixture is half cooked.
Wednesday, October 15, 2008
Karanjia
Ingredients
For Filling:
1/2 cup coconut flakes fine
1/2 cup khoya
1 tbsp. poppy seeds (khuskhus)
1 tsp. cardamom powder
1 tbsp. crushed almond
1/4 cup sugar ground
10 to 15 raisins
Method
For Cover:
Roast khoya to a light pink by stirring continuously over low heat. Cool and break in fine
crumbs with fingers. Mix flour and ghee well. Add enough water to make soft pliable
dough. Keep aside.
For Filling :
Roast coconut flakes lightly. Cool. Mix all other ingredients. Check for sweetness. Make
small (4 ") rounds, not too thin not too thick.
Place 1 tsp. filling in one half of round. Fold over the other half, sealing in the mixture.
Seal edges by twisting or pressing together. Make all in t he same way.
Dry on clean cloth for 30 minutes. Deep fry in hot ghee on low till light brown on both
sides. Drain and cool completely before storing. Note: You may use a karanjia mould forfilling them if available.
For Cover:
1 cup plain flour (maida)
1 tbsp. ghee
water to knead
For Filling:
1/2 cup coconut flakes fine
1/2 cup khoya
1 tbsp. poppy seeds (khuskhus)
1 tsp. cardamom powder
1 tbsp. crushed almond
1/4 cup sugar ground
10 to 15 raisins
Method
For Cover:
Roast khoya to a light pink by stirring continuously over low heat. Cool and break in fine
crumbs with fingers. Mix flour and ghee well. Add enough water to make soft pliable
dough. Keep aside.
For Filling :
Roast coconut flakes lightly. Cool. Mix all other ingredients. Check for sweetness. Make
small (4 ") rounds, not too thin not too thick.
Place 1 tsp. filling in one half of round. Fold over the other half, sealing in the mixture.
Seal edges by twisting or pressing together. Make all in t he same way.
Dry on clean cloth for 30 minutes. Deep fry in hot ghee on low till light brown on both
sides. Drain and cool completely before storing. Note: You may use a karanjia mould forfilling them if available.
For Cover:
1 cup plain flour (maida)
1 tbsp. ghee
water to knead
Lapsee
Ingredients
1 cup wheat germ (dalia)
1 1/2 cup sugar or 2 cups jaggery
1 cup ghee
1 tbsp. chopped almonds & pistachios mixed
3 cups water
1/2 tsp. cardamom powdered
Method
Warm ghee in a heavy pan, add wheat germ.
Stir and cook till germ is golden in colour and aroma exudes.
Meanwhile melt sugar or jaggery in 1 cup water.
Keep aside hot.
Boil and add remaining water to roasted wheat germ.
Stir gently now, and cook till the grain of the germ is soft on pressing.
Now add sugar or jaggery, add cardamom and chopped dry fruit.
Stir and simmer covered, stirring occasionally.
Cook till ghee separates along the sides. Serve hot.
Note : Freeze and thaw as required. Before serving, take in pan, sprinkle some hot
water, Heat while stirring, till ghee again separates.
1 cup wheat germ (dalia)
1 1/2 cup sugar or 2 cups jaggery
1 cup ghee
1 tbsp. chopped almonds & pistachios mixed
3 cups water
1/2 tsp. cardamom powdered
Method
Warm ghee in a heavy pan, add wheat germ.
Stir and cook till germ is golden in colour and aroma exudes.
Meanwhile melt sugar or jaggery in 1 cup water.
Keep aside hot.
Boil and add remaining water to roasted wheat germ.
Stir gently now, and cook till the grain of the germ is soft on pressing.
Now add sugar or jaggery, add cardamom and chopped dry fruit.
Stir and simmer covered, stirring occasionally.
Cook till ghee separates along the sides. Serve hot.
Note : Freeze and thaw as required. Before serving, take in pan, sprinkle some hot
water, Heat while stirring, till ghee again separates.
Badam (Almond) Katlee
Ingredients
250 gms. almonds (soaked overnight)
200 gms. sugar powdered
few tbsp. milk
silver foil (optional)
Method
Drain and change water from almonds. Peel almonds, keep aside.
Wash once more, to remove any traces of brownishness. Grind to a fine paste, using as
little milk as possible.
In a heavy large skillet, mix paste and sugar. Cook, stirring constantly, using a large
handled spoon or spatula.
Take care of splattering in initial stages. Also, do not stop stirring, or the mixture burnt
and stuck to bottom of skillet will spoil the taste.
When a soft lump is form, which leaves sides of skillet easily, take off fire.
Grease a clean work surface and a rolling pin with melted ghee.
Put lump on it, roll quickly while still warm, to 1/5" thickness.
Apply silver foil, and press lightly with foil paper. Mark out long diamond shapes with a
sharp knife.
When almost cool, remove carefully with a sharp edged wide spatula. Cool completely
before storing in layers between sheets of butter paper.
250 gms. almonds (soaked overnight)
200 gms. sugar powdered
few tbsp. milk
silver foil (optional)
Method
Drain and change water from almonds. Peel almonds, keep aside.
Wash once more, to remove any traces of brownishness. Grind to a fine paste, using as
little milk as possible.
In a heavy large skillet, mix paste and sugar. Cook, stirring constantly, using a large
handled spoon or spatula.
Take care of splattering in initial stages. Also, do not stop stirring, or the mixture burnt
and stuck to bottom of skillet will spoil the taste.
When a soft lump is form, which leaves sides of skillet easily, take off fire.
Grease a clean work surface and a rolling pin with melted ghee.
Put lump on it, roll quickly while still warm, to 1/5" thickness.
Apply silver foil, and press lightly with foil paper. Mark out long diamond shapes with a
sharp knife.
When almost cool, remove carefully with a sharp edged wide spatula. Cool completely
before storing in layers between sheets of butter paper.
Tuesday, October 14, 2008
Sevai Kheer
Ingredients
1 litre milk
1/2 cup fine vermicelli broken to 1" bits
1 tsp. ghee
3/4 cup sugar
1/4 tsp. cardamom powder
15-20 strands of saffron, crushed in 1 tsp. hot milk
10 almonds, blanched and thinly slivered
10 pistachios, unsalted, thinly slivered
Method
Heat ghee in a heavy deep pan.
Add broken vermicelli, stir till lightly roasted.
Add hot milk, stir gently to bring to a boil.
Reduce heat allow to simmer for 5 minutes.
Add sugar, stir till dissolved.
Add cardamom, saffron, cardamom, almonds and pistachios.
Mix and take off fire.
Serve hot and wholesome.
1 litre milk
1/2 cup fine vermicelli broken to 1" bits
1 tsp. ghee
3/4 cup sugar
1/4 tsp. cardamom powder
15-20 strands of saffron, crushed in 1 tsp. hot milk
10 almonds, blanched and thinly slivered
10 pistachios, unsalted, thinly slivered
Method
Heat ghee in a heavy deep pan.
Add broken vermicelli, stir till lightly roasted.
Add hot milk, stir gently to bring to a boil.
Reduce heat allow to simmer for 5 minutes.
Add sugar, stir till dissolved.
Add cardamom, saffron, cardamom, almonds and pistachios.
Mix and take off fire.
Serve hot and wholesome.
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