FALUDA (CHINA GRASS PUDDING)




Faluda is a very delicious and traditional dessert that is very easy to make. I have given below the basic recipe. Variations to this can be made by adding condensed milk, essence or fruits to make it even more delicious. But this tastes perfect and can be had as it is...

SHAMI KABAB (MINCED MEAT CUTLETS)




Shami kabab is a highly flavoured and delicious dish. It differs from the normal shami due to the presence of a mixture of spices and onions. It is also made with minced meat (Kheema). It is very easy to make and goes well with almost any dish. I have given the recipe below.

Ingredients

Shami dough
1 tsp garam masala
1/2 tsp pepper powder
pinch of asafoetida
1 big onion chopped finely
1/4 tsp dry mango powder
chopped coriander leaves
oil for frying

For the shami dough

200 gms minced meat (kheema)
100 gms Bengal gram dal
2 Big onion chopped
8 cloves garlic
salt to taste
1 tbsp red chilli powder
4 tomatoes chopped
Coriander leaves
Mint leaves
4 or 5 drops of lemon juice
Rice powder (optional)

Method

Add all the ingredients of the shami dough in a pressure cooker except lemon juice and rice powder with 1/4 cup of water. Cook for 5 minutes. Do not overcook as the shamis will sputter when fried. Open the lid and add lemon juice. Cool for some time. Then grind it into a fine paste. Do not add water. In case the shami mixture is very sticky, add rice powder and mix well. Then add garam masala, pepper powder, asafoetida, dry mango powder, chopped coriander leaves and onions and mix well. Divide it into 8 or 10 equal portions; pat them into any shape and shallow fry in oil 2 or 3 at a time. Cook till the shami kababs turn brown in colour. Serve hot with tomato sauce as snack or serve hot with rice.



ANDE KA NAAN (SWEETENED BREAD)




This recipe is straight from my mother who has perfected this recipe over the years. Ande ka naan (bread dipped in egg mixture and deep fried in oil) is one of her most sought after sweet delicacies. This is very easy to make, does not consume much time and requires very few ingredients. For people with a sweet tooth this is a perfect snack which can be had any time and on the go. Even people who do not like bread simply relish this sweet. This recipe makes about 28 naans. 

BASIC PIZZA



Pizza is something which everyone likes to gorge on. Covered with veggies, herbs and a whole lot of other toppings it is a must have for many. I have given below a basic and quick pizza recipe with ingredients that are present in every home. You can also add toppings like cooked mushrooms and other vegetables.

Ingredients

Pizza base 1
1 onion chopped
1 tomato chopped
1 capsicum chopped
2 cheese slices grated or 1/2 cup grated cheese
3 tbsp tomato ketchup or sauce
1 tbsp chopped coriander leaves
Salt and pepper powder

Method

Take a pizza base, place it in the oven and cook for a few minutes till it is slightly brown on both sides. Remove from oven, allow it to cool down and cover the upper surface with tomato ketchup, then arrange chopped onions, tomatoes and capsicums over it.(I have also added chopped chicken kababs just to add an extra taste. You can omit this step and can add mushrooms or any other veggies but they have to be cooked before they can be added over the pizza base). Garnish with coriander leaves and sprinkle salt and pepper over it(optional). Then top the pizza with grated cheese and place in an oven which has been preheated for at least 10 minutes. Bake at 150 degrees celsius for 5 to 10 minutes or until the cheese melts completely. If you are making this for the first time, keep a close watch over it to prevent burning. Cut into slices and serve.




SPICY MINCED MEAT GRAVY (KHEEMA)




This traditional mouth watering dish derives its name from its main ingredient. It is a perfect accompaniment with chapathis, rotis, parathas and naan. It is also used as a filling to make delicious kheema samosa. It is very easy to prepare and does not consume much time. 

Ingredients

200 gms Minced meat (kheema)( This is directly available in the market, if not take 200 gms of boneless mutton pieces and grind it coarsely)
1 big onion chopped
1 tbsp garlic paste
1 tbsp ginger paste
2 tomatoes pureed
1 cardamom
1 cinnamon
¼ tsp lemon juice
1 tbsp oil
1 tsp chilli powder
½ tsp Salt
Coriander and mint leaves
½ cup water

Method

In a pressure cooker, heat oil then add cardamom, cinnamon and the chopped onions. Saute till they are golden in colour. Then add garlic paste, ginger paste and cook for sometime. Then add tomato paste, red chilli powder, salt and minced meat. Mix well and cook for some time. Finally add water, coriander and mint leaves. Mix well and close the lid. Cook for 10 minutes. Then transfer to a pan and add lemon juice and water if necessary and bring the gravy to a boil. Cook in a low flame for 5 minutes. When it reaches the desired consistency, switch off the gas. Serve hot.


FIRNI/ PHIRNI



Firni is one of the most famous sweets in India. It is slightly different from rice kheer as it uses lesser quantity of rice. There are several methods of making this delicacy. I have given below a traditional recipe as made by my mother. It is simply delicious and takes about 40 minutes to prepare. 

EGG CARAMEL PUDDING



This is one of the simplest and tastiest desserts from my mother’s kitchen. It requires a preparation time of about 15 minutes and steaming time of about 30 minutes. It tastes best when served cold. For detailed recipe with step by step photos click here.

Serves: 4
Ingredients

3 eggs
3 cups of milk
8 tbsp sugar
1 tbsp sugar (for caramelizing)

Method

Boil 3 cups of milk in a pan, then reduce the heat and cook till the milk reduces to half. Allow the milk to cool.

Then take a bowl and beat the eggs using an egg beater or a fork till frothy and air bubbles are seen. Then add sugar and continue beating. Finally add milk and mix well. All ingredients must have been mixed well and the mixture should be completely covered with bubbles.

Then take a pudding bowl and add 1 tbsp sugar, place it in the stove and heat. The sugar will start melting and changing colour. Heat till it gets a golden colour. Remove from stove and add the egg mixture to it.

Finally take a steamer, place a ring bowl (stand) inside it to increase the height and then place the pudding bowl. Close a lid over the bowl and place weight over it. Then add water to the steamer such that it fills up to half the height of the pudding bowl. Close the lid of the steamer and cook for about 20 minutes. Then open the lid, and check if the pudding is cooked. For this insert a knife, if nothing sticks to it on being removed, it is cooked. Otherwise, add some water to the steamer and steam for 10 more minutes. Once done allow it to cool, and then refrigerate it for at least 2 hours. For serving, pass a knife along the sides of the pudding, place a plate on top of the pudding bowl and turn the bowl upside down. Cut it into slices and serve.



   


SWEET RECIPES

          More recipes

RICE RECIPES

          More recipes

CHICKEN RECIPES

          More recipes
Related Posts Plugin for WordPress, Blogger...