SAFFRON KULFI (KESAR KULFI)

Saffron Kulfi


Serves: 8 Persons
Ingredients:
• 1 1/2qt Whole milk • 1/3cup Sugar • 63/1000tsp Powdered Saffron or • 1/8tsp Saffron threads • 1tbl Boiling water • 8x Paper cups or • Cooking parchment or • Waxed paper • 8 x Ice cream sticks (optional)


Preparation :
· In a 6-8 quart pan over high heat, stir milk and sugar until simmering.·
Over medium-high heat, boil until reduced to 2 cups, 25-35 minutes, stirring often;
slide pan partially off heat if milk threaten to boil over.·
Let cool; to speed cooling, set pan in ice water.·
Place Saffron in a small bowl.
Add boiling water, stir, and let stand for 5 minutes.
Break up threads with a small spoon.
Scrape mixture into warm reduced milk mixture.·
Set paper cups in a rimmed pan. Or, to make cones, cut 8 pieces of parchment or waxed paper into 7-1/2" squares.
Fold each piece in half to make a triangle.
With long edge toward you, bring 1 of the 45' angles to the top of the triangle, then roll toward other angle.
To close hole at bottom, starting from the top, press 1 inside sheet to the opposite side.·
Tape the cone in a few places to hold it together.
Support each cone, pointed end down, in a cup slightly taller than the cone; set cups in a rimmed pan.·
Divide milk mixture among cups or cones.
Freeze until kulfi is thick but not hard, 1 to 1-1/2 hours; then, if desired, push an ice cream stick into each container.
Freeze until firm, about 2 hours longer.
To eat, peel off paper.
To store, seal kulfi (still in cups or cones) in a large plastic bag; freeze for up to 2 weeks.

TOMATO RICE

TOMATO RICE


Ingredients:

Rice 1cup
Tomatoes 3 big
Onion 2
Garlic 4 to 5 flakes
Ginger 1 inch
Garam Masala powder 3/4 tsp
Grated coconut 1 cup
Coriander leaves
Ghee 1 tbsp


Method
Heat oil in deep handi.Add lengthwise chopped onions, sliced tamatoes.fry for 4 to 5 mins.Now add salt, red chilly powder, turmeric and allow it to cook in oil. grind ginger,garlic, fresh coconut, coriander leaves. you can add little water to the mixture while grinding. pour this mixture to handi, add garam masala powder(cardomom and cinnamon powder).
add some water and cook till raw smells is not there. add required quantity of water, add rice when water comes to boil. cook till rice is done.
Garnish this with coriander leaves and fried cashew nuts. add ghee on the top.
Serve hot.


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SWEET RAVA LADDUS

Ingredients
1. 3 Cups Rava (semolina)
2. 3 tbsp Coarse ground dry nuts(cashew nuts, pistas, almonds, and walnuts)
3 . 3 tsp Ghee (clarified butter)
4. 3-4 tsp Milk
5. 1 Cup sugar
6. 2 tsp dessicated coconut
7. 3 Saffron strands
8. A few Cardamoms (crushed)
Method
Drop saffron strands in the cup of lukewarm Milk and set aside.
* Heat rava with ghee in a heavy bottom pan, and stir fry till it changes colour with nice aroma. Mix in the nuts, coconut and cardamon. Continue stirring. When aroma rises then add the powdered sugar and stir for 3 to 10 mins.
* Now pour in the saffron flavored milk and remove from heat.
* After mixture cools down a little, grease palms with some oil and make small balls out of it. Decorate laddus with dry fruits.
Optionally, you can decorate laddus with silver foil (vark).

TOMATO DOSA

Ingredients:
Rice(not basmati) 2 1/2 cups
Black gram dal 1 cup
Bengal gram dal 1/4 cup
Onion 1
Green chillies 2
Tomatoes 2
Turmeric powder 1 tsp
Salt 1 1/2 tsps
Method:
Soak rice, black gram dal and chana separately for 4 hours. Grind all together by adding water. Grind till it becomes very fine paste. Batter should not be very thick. It should be semi-liquid. Add salt.
Keep the batter for whole night. Next day add turmeric powder chopped onions , green chillies and finely cut tomatoes to the batter. Prepare dosa as usual.
Serve it with chutney.

FISH CURRY

Ingredients

1.Fish : Sardines/Mackarels/Pomfrets 4 medium sized
2.Dry Red Chillies 20-25
3. Pepper Corns 10
4. Methi seeds 1/2 tsp
5.Tamarind 1 lemon sized ball
6. Coriander seeds 2 tsp
7.Garlic 5 pods
8. Jeera 1 tsp
9.Grated Coconut 3-4 tbsp
10.Ginger 1 1/2 in. piece (grated / fine chopped)
11.Turmeric powder 1/2 tsp
12. Onion 1 large fine chopped
13. Green chillies 2-3 cut along the length into quarters
14. Lime 1 small
Method
* Cut and clean the 4 medium sized fish.
* Mix it with salt (2 tblsp) and keep aside until it's ready to go into the curry.
* Fry the red chillies in a little oil (1 tsp) and keep aside
* In the same pan, roast the coriander, pepper corns, methi and keep aside.
* Put the fried chilli, roasted pepper, methi, coriander, jeera, garlic, coconut, tamarind and the turmeric powder into a mixie and grind till a fine paste (if you have a grinding stone then there's nothing like it). You might have to add a little water (but not too much) to get the mixie going - 1/2 a cup should be enough.
* Take a large enough vessel - put in the fine ground paste, Turn on the gas, then add the chopped onions, green chillies, grated ginger. Rinse the fish in water to get the salt off and add that too.
* Add some salt (according to taste) and let the curry cook. Keep it covered and stir occasionally. Cook on a low-medium flame, once it comes to a boil.
* It should take around 20-30 minutes of cooking - you will know its done when the fish and onions are cooked.
* Finally you can squeeze the juice of a lime all over the curry.
* Serve with boiled rice.

Tomato Onion raita

Tomato Onion raita

Ingredients

1 cup skimmed yogurt
2 onion, chopped
1 tomato, chopped
2 green chilli
1 tbsp mint
1 tbsp coriander
A pinch of salt

Method
Finely chop the tomato, cucumber, onions, green chillies, coriander, mint leaves and In a bowl whip the yogurt and salt and mix well.
Serve with Garnished Coriander leaves. Goes well with both Rice and Roti

P.S. You can also add Chat Masala for more spicy raita

FRUITY BEAN SALAD

Fruity Bean Salad
Ingredients:
1/2 cup each mixed boiled sprouted pulses (green grams, chick peas, green peas etc.
1 cup chopped, apples
Segments of 1 orange
2 tbsp. cut grapes
1 cup chopped, lettuce
1/2 cup chopped, spinach leaves
1 finely chopped, green chillies
Salt to taste.

Salad Dressing:
1 cup fresh curds
2 tbsp. chopped mint leaves
1 tsp.sugar
Salt to taste.

Method:
Mix all the ingredients in a bowl (except dressing) throughly. Put to chill
Just before serving, garnish the salad with the dressing.
Serve chilled.