Ingredients:
Whole Milk (aka Full Cream) - 2 cups
Basil Seeds (Tukmaria) – 1/2 tsp
Vanilla Ice Cream – 1/2 cup
Falooda Sev – handful
Rose Syrup – 5 tbsp
Sugar – 1 1/2 tbsp or to taste
Cardamom (Elaichi) Powder - 1 pinch
Pistachios – 1 tsp (corsely ground), for garnish
Vanilla Ice Cream - 2 scoops, for serving
Procedure:
Soak the Basil Seeds (Tukmaria) in water for a minimum of 30 minutes, longer is better.
Meanwhile, heat 2 cups of water in a pan; let it come to a boil.
Add Falooda Sev and let it cook for 3 minutes. Take it off the flame.
Also, heat the Milk and let it come to a boil. Take it off the flame.
Add Cardamom Powder, Sugar and Rose Syrup. Mix.
Strain the Falooda Sev and add it to the Milk.
Allow the milk-mixture to chill in the refrigerator – approximately 3 hours.
Strain the Basil seeds and add to the chilled Milk.
At this time, also add the 1/2-cup of Vanilla Ice Cream and mix it in well.
In a glass, add 1 scoop of Vanilla Ice Cream and then pour the Chilled Milk.
Garnish with the coarsely ground pistachios and serve immediately.
Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
Thursday, March 18, 2010
Radish ( Muli ) ka Paratha
Ingredients:
White Radish (Muli/Daikon) – 1 1/2 pounds, peeled and shredded
Salt – to taste
Cilantro/Coriander – 5 sprigs, finely chopped
Green Chilies – to taste, finely chopped
Carom Seeds (Ajwain) – 1/4 tsp
For the dough:
Chapati Flour – 1 1/2 cups
Salt – 1/4 tsp
Oil – 1 Tbsp
Warm Water – 1/2 cup + 2 Tbsp
Extra Flour – for dusting
Oil – for pan frying
Procedure:
Mix Salt and Oil with Flour and add warm Water. Knead to form semi-firm dough.
Coat dough with few drops of Oil, cover and set aside for 15 minutes.
Sprinkle shredded Radish with Salt, mix well and set aside for 5-10 minutes. The salt will pull out the water from the Radish.
Squeeze out and discard all of the water from the Radish.
Add Cilantro, Green Chilies and Carom Seeds to the Radish. Mix well.
Divide dough into approx 8 balls. Divide Radish mixture into 8 portions.
Roll out one dough ball into a small disc using dry flour to prevent sticking.
Place one portion of Radish mixture in the center of the disc.
Wrap the dough around the Radish mixture to form a ball.
Dip the ball into dry flour once again and roll out the paratha.
Shake off any excess dry flour and place the paratha on a hot skillet or tava.
When bubbles appear, flip the paratha over.
Wait approx 30 – 40 secs and spread a little oil on the top. Flip the paratha back to the other side and gently press to cook.
Spread a little oil onto this side. Continue to flip and press until the appearance of raw dough has gone.
Store paratha in a covered or insulated container until ready to serve. Repeat with remaining dough.
Serve paratha hot with pickle, yogurt or butter.
White Radish (Muli/Daikon) – 1 1/2 pounds, peeled and shredded
Salt – to taste
Cilantro/Coriander – 5 sprigs, finely chopped
Green Chilies – to taste, finely chopped
Carom Seeds (Ajwain) – 1/4 tsp
For the dough:
Chapati Flour – 1 1/2 cups
Salt – 1/4 tsp
Oil – 1 Tbsp
Warm Water – 1/2 cup + 2 Tbsp
Extra Flour – for dusting
Oil – for pan frying
Procedure:
Mix Salt and Oil with Flour and add warm Water. Knead to form semi-firm dough.
Coat dough with few drops of Oil, cover and set aside for 15 minutes.
Sprinkle shredded Radish with Salt, mix well and set aside for 5-10 minutes. The salt will pull out the water from the Radish.
Squeeze out and discard all of the water from the Radish.
Add Cilantro, Green Chilies and Carom Seeds to the Radish. Mix well.
Divide dough into approx 8 balls. Divide Radish mixture into 8 portions.
Roll out one dough ball into a small disc using dry flour to prevent sticking.
Place one portion of Radish mixture in the center of the disc.
Wrap the dough around the Radish mixture to form a ball.
Dip the ball into dry flour once again and roll out the paratha.
Shake off any excess dry flour and place the paratha on a hot skillet or tava.
When bubbles appear, flip the paratha over.
Wait approx 30 – 40 secs and spread a little oil on the top. Flip the paratha back to the other side and gently press to cook.
Spread a little oil onto this side. Continue to flip and press until the appearance of raw dough has gone.
Store paratha in a covered or insulated container until ready to serve. Repeat with remaining dough.
Serve paratha hot with pickle, yogurt or butter.
Paneer Paratha
Ingredients:
For the dough:
Chapati Flour – 1 1/2 cups
Salt – 1/4 tsp
Oil – 1 Tbsp
Dried Fenugreek Leaves (Kasoori Methi) – 1 Tbsp
Warm Water – 1/2 cup + 2 Tbsp
For the stuffing:
Paneer – 14 oz, grated
Salt – to taste
Chaat Masala – 1/2 tsp
Roasted Cumin Powder – 1/2 tsp
Red Chili Powder – to taste
Green Chilies – to taste, finely chopped
Cilantro/Coriander – 5 sprigs, finely chopped
Oil – for pan frying
Method:
1. Mix Flour, Salt, Oil and Fenugreek Leaves until Oil is incorporated into the dry flour.
2. Add warm water and form a firm dough.
3. Coat the dough lightly with few drops of oil, cover and set aside for 15 minutes.
4. To the grated Paneer, add Salt, Chaat Masala, Roasted Cumin Powder, Red Chili Powder, Green Chilies and Cilantro/Coriander. Mix well.
5. Divide dough and paneer mixture into 8 portions.
6. Using a little dry flour, roll out one dough ball into a small disc.
7. Place one portion of the paneer mixture on the disc and pull up sides of the disc around the paneer.
8. Pinch the dough at the top to seal the ball.
9. Flatten the stuffed dough and dip into dry flour to coat all sides.
10. Roll out into a larger disc – continuing to dip into dry flour to prevent sticking.
11. Place paratha on a hot tava/skillet and cook until bubbles start to appear on the top.
12. Flip the paratha over and cook for 30 secs.
13. Drizzle a little Oil on the paratha and spread to coat evenly.
14. Flip the paratha over and press gently with a spatula.
15. Lightly drizzle Oil on this side and spread to coat evenly.
16. Flip paratha over and again press gently.
17. Cook paratha until the appearance of raw dough is gone.
18. Remove paratha from the tava and place in a covered/insulated container. Continue with remaining parathas.
19. Serve hot with yogurt/curd, raita or pickle.
For the dough:
Chapati Flour – 1 1/2 cups
Salt – 1/4 tsp
Oil – 1 Tbsp
Dried Fenugreek Leaves (Kasoori Methi) – 1 Tbsp
Warm Water – 1/2 cup + 2 Tbsp
For the stuffing:
Paneer – 14 oz, grated
Salt – to taste
Chaat Masala – 1/2 tsp
Roasted Cumin Powder – 1/2 tsp
Red Chili Powder – to taste
Green Chilies – to taste, finely chopped
Cilantro/Coriander – 5 sprigs, finely chopped
Oil – for pan frying
Method:
1. Mix Flour, Salt, Oil and Fenugreek Leaves until Oil is incorporated into the dry flour.
2. Add warm water and form a firm dough.
3. Coat the dough lightly with few drops of oil, cover and set aside for 15 minutes.
4. To the grated Paneer, add Salt, Chaat Masala, Roasted Cumin Powder, Red Chili Powder, Green Chilies and Cilantro/Coriander. Mix well.
5. Divide dough and paneer mixture into 8 portions.
6. Using a little dry flour, roll out one dough ball into a small disc.
7. Place one portion of the paneer mixture on the disc and pull up sides of the disc around the paneer.
8. Pinch the dough at the top to seal the ball.
9. Flatten the stuffed dough and dip into dry flour to coat all sides.
10. Roll out into a larger disc – continuing to dip into dry flour to prevent sticking.
11. Place paratha on a hot tava/skillet and cook until bubbles start to appear on the top.
12. Flip the paratha over and cook for 30 secs.
13. Drizzle a little Oil on the paratha and spread to coat evenly.
14. Flip the paratha over and press gently with a spatula.
15. Lightly drizzle Oil on this side and spread to coat evenly.
16. Flip paratha over and again press gently.
17. Cook paratha until the appearance of raw dough is gone.
18. Remove paratha from the tava and place in a covered/insulated container. Continue with remaining parathas.
19. Serve hot with yogurt/curd, raita or pickle.
Wednesday, March 17, 2010
Naan
Naan
Oil- 2 tbsp Olive
salt 1/2 tsp
baking powder 1 tsp
sugar 1tbsp
yogurt 1/4 cup
warm milk 3/4 cup
All purpose flower 3 cup
egg 1
yeast 1 packet or 7g or ( 2 tsp)
In a medium size bowl put the sugar,oil,baking powder, salt ,milk yogurt, egg mix well.
Take another bowl put the flower and the yeast packet and mix well.Then add liquid batter and make dough. Knead the dough again grace with little oil cover and leave for 2-3 hours.
Preheat the oven 550 F then turn on the broiler mode put the naan for 1 min.
Delicious NAAN Is ready to serve
Oil- 2 tbsp Olive
salt 1/2 tsp
baking powder 1 tsp
sugar 1tbsp
yogurt 1/4 cup
warm milk 3/4 cup
All purpose flower 3 cup
egg 1
yeast 1 packet or 7g or ( 2 tsp)
In a medium size bowl put the sugar,oil,baking powder, salt ,milk yogurt, egg mix well.
Take another bowl put the flower and the yeast packet and mix well.Then add liquid batter and make dough. Knead the dough again grace with little oil cover and leave for 2-3 hours.
Preheat the oven 550 F then turn on the broiler mode put the naan for 1 min.
Delicious NAAN Is ready to serve
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