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Ingredients
4cups mild black tea
1cup chopped apple
1tsp fresh grated ginger
1/2tspcinnamon powder
1/2tsp clove powder
sugar to taste
2-3 tsp honey
1cup black grape juice
1tsp vimto syrup (optional)
2tsp lemon juice
basi sprigs for garnishing
METHOD
1)Boil black tea, apples, clove and cinnamon powder for 10mins.
2)When cool, add lemon juice, honey, black grape juice and vimto syrup.
3)Chill and serve with ice cubes. garnish with basil sprigs.
Wednesday, September 17, 2008
Monday, September 15, 2008
DATES AND ANJEER KARANJI
Ingredients
For outer layer
Refined flour (maida) 1 cupSemolina (rawa) 2 tablespoons
Ghee 2 tablespoons
Milk ¼ cup
For stuffing
Seedless dates, chopped ¾ cup
Dried figs, (anjeer), chopped ¾ cup
Cashewnuts, crushed 15-20
Pistachios, crushed 15-20
Green cardamom powder 1 teaspoon
Roasted poppy seeds (khus khus) 1 tablespoon
Milk 2 tablespoons
Ghee, melted 2 tablespoons
Method
1.Take refined flour in a bowl. Add semolina, ghee and milk and knead into a semi soft dough. Divide into equal
portions and shape them into pedas. Keep them covered with a damp cloth.
2. Preheat oven to 180°C.
3. To make the stuffing take dates and figs in a bowl. Add crushed cashewnuts, pistachios, green cardamom powder,
roasted poppy seeds and mix. Mash lightly with fingers and add a little milk.
4. Roll out a dough peda. Place it in the karanji mould. Put a small portion of the prepared filling in the hollow. Apply a
little water on edges, close the mould and press firmly.
5. Remove the excess dough and use again. Similarly make the remaining karanjis.
6. These can be made without the mould too.
7. Place the karanjis on a greased baking tray. Brush them with a little ghee and bake at 180°C for twenty to twenty five
minutes. Cool, store in an airtight container.
For outer layer
Refined flour (maida) 1 cupSemolina (rawa) 2 tablespoons
Ghee 2 tablespoons
Milk ¼ cup
For stuffing
Seedless dates, chopped ¾ cup
Dried figs, (anjeer), chopped ¾ cup
Cashewnuts, crushed 15-20
Pistachios, crushed 15-20
Green cardamom powder 1 teaspoon
Roasted poppy seeds (khus khus) 1 tablespoon
Milk 2 tablespoons
Ghee, melted 2 tablespoons
Method
1.Take refined flour in a bowl. Add semolina, ghee and milk and knead into a semi soft dough. Divide into equal
portions and shape them into pedas. Keep them covered with a damp cloth.
2. Preheat oven to 180°C.
3. To make the stuffing take dates and figs in a bowl. Add crushed cashewnuts, pistachios, green cardamom powder,
roasted poppy seeds and mix. Mash lightly with fingers and add a little milk.
4. Roll out a dough peda. Place it in the karanji mould. Put a small portion of the prepared filling in the hollow. Apply a
little water on edges, close the mould and press firmly.
5. Remove the excess dough and use again. Similarly make the remaining karanjis.
6. These can be made without the mould too.
7. Place the karanjis on a greased baking tray. Brush them with a little ghee and bake at 180°C for twenty to twenty five
minutes. Cool, store in an airtight container.
Saturday, September 13, 2008
SIZZLING BROWNIES
For the brownies
1 cup plain flour (maida)
¼ cup cocoa powder
¾ cup powdered sugar
½ teaspoon soda bi-carb
½ teaspoon baking powder
6 tablespoons curds
5 tablespoons milk
5 tablespoons melted butter
½ cup chopped walnuts
½ teaspoon vanilla essence
To be mixed together for the marinated fruits
1½ cups mixed fruits (strawberries, grapes, cherries etc.)
1 tablespoon rum
1 teaspoon castor sugar
½ teaspoon lemon juice (optional)
½ teaspoon lemon rind
For the marbled chocolate sauce
1½ cups grated dark chocolate
½ cup cream
Other ingredients
2 scoops of vanilla ice-cream
For the brownies
1. Pre-heat the oven to 180 C (350 F).
2. Mix all the ingredients in a mixing bowl using a wooden spoon, making sure there are no lumps.
3. Pour this mixture into a greased and dusted 200 mm. x 200 mm. (8" x 8") baking tray.
4. Place in the oven and bake for 20 to 25 minutes.
5. Cool and cut into 50 mm. x 50 mm. (2" x 2") pieces. Keep aside.
For the marbled chocolate sauce
1. Keep aside 2 tablespoons of the cream and pour the rest into a pan. Bring it to a boil and remove from the fire.
2. Add the chocolate and mix well till it is of a sauce like consistency. Keep aside.
How to proceed
1. Lightly heat 2 sizzler plates till they are hot(but not red hot as for other sizzlers) and place them on their respective wooden trays.
2. Pour some of the chocolate sauce over 1 sizzler plate and drizzle some fresh cream over.
3. Using a toothpick, streak the cream into the chocolate sauce to create a marbled effect.
4. Place half the brownies and then the marinated fruits on the sides. (Reheat the brownies if cold).
5. Serve hot with a scoop of vanilla ice-cream and the chocolate sauce.
6. Repeat with the remaining ingredients to make another sizzler.
7. Serve immediately.
Though it is a lenghty recipe it is worth trying.
1 cup plain flour (maida)
¼ cup cocoa powder
¾ cup powdered sugar
½ teaspoon soda bi-carb
½ teaspoon baking powder
6 tablespoons curds
5 tablespoons milk
5 tablespoons melted butter
½ cup chopped walnuts
½ teaspoon vanilla essence
To be mixed together for the marinated fruits
1½ cups mixed fruits (strawberries, grapes, cherries etc.)
1 tablespoon rum
1 teaspoon castor sugar
½ teaspoon lemon juice (optional)
½ teaspoon lemon rind
For the marbled chocolate sauce
1½ cups grated dark chocolate
½ cup cream
Other ingredients
2 scoops of vanilla ice-cream
For the brownies
1. Pre-heat the oven to 180 C (350 F).
2. Mix all the ingredients in a mixing bowl using a wooden spoon, making sure there are no lumps.
3. Pour this mixture into a greased and dusted 200 mm. x 200 mm. (8" x 8") baking tray.
4. Place in the oven and bake for 20 to 25 minutes.
5. Cool and cut into 50 mm. x 50 mm. (2" x 2") pieces. Keep aside.
For the marbled chocolate sauce
1. Keep aside 2 tablespoons of the cream and pour the rest into a pan. Bring it to a boil and remove from the fire.
2. Add the chocolate and mix well till it is of a sauce like consistency. Keep aside.
How to proceed
1. Lightly heat 2 sizzler plates till they are hot(but not red hot as for other sizzlers) and place them on their respective wooden trays.
2. Pour some of the chocolate sauce over 1 sizzler plate and drizzle some fresh cream over.
3. Using a toothpick, streak the cream into the chocolate sauce to create a marbled effect.
4. Place half the brownies and then the marinated fruits on the sides. (Reheat the brownies if cold).
5. Serve hot with a scoop of vanilla ice-cream and the chocolate sauce.
6. Repeat with the remaining ingredients to make another sizzler.
7. Serve immediately.
Though it is a lenghty recipe it is worth trying.
Friday, September 12, 2008
CHOCOLATE MILK SHAKE
Method
1.you can make mlik shake with chocolate.
2.Take any chocolate like 5star or dairy milk etc.
3. Melt chocolate in a low flame. add milk and sugar according to ur taste.
4. Mix the milk shake in the mixer,and put the milk shake in the fridge.
1.you can make mlik shake with chocolate.
2.Take any chocolate like 5star or dairy milk etc.
3. Melt chocolate in a low flame. add milk and sugar according to ur taste.
4. Mix the milk shake in the mixer,and put the milk shake in the fridge.
Thursday, September 11, 2008
KAJU KATLI
KAJU KATLI
Ingredients
Cashewnut powder 3½ cups
Sugar 1 1/3 cups
Liquid glucose 2 tablespoons
Ghee 1½ tablespoons
Silver warq as required
Method
1.Cook sugar and one and one third cups of water together till the syrup reaches three string consistency and 118?C.
Add liquid glucose and stir well.
2. Remove from heat and add cashewnut powder stirring continuously. If necessary add one tablespoon of water and
keep stirring till the temperature comes down to 65?C. Add ghee and mix well.
3. Knead lightly to make a soft dough. Roll out on a flat greased surface to one centimetre thickness.
4. Rub a butter paper over the surface to smoothen it evenly. When it cools down to room temperature, apply silver
warq and cut into diamond shapes. Store in an airtight container.
Ingredients
Cashewnut powder 3½ cups
Sugar 1 1/3 cups
Liquid glucose 2 tablespoons
Ghee 1½ tablespoons
Silver warq as required
Method
1.Cook sugar and one and one third cups of water together till the syrup reaches three string consistency and 118?C.
Add liquid glucose and stir well.
2. Remove from heat and add cashewnut powder stirring continuously. If necessary add one tablespoon of water and
keep stirring till the temperature comes down to 65?C. Add ghee and mix well.
3. Knead lightly to make a soft dough. Roll out on a flat greased surface to one centimetre thickness.
4. Rub a butter paper over the surface to smoothen it evenly. When it cools down to room temperature, apply silver
warq and cut into diamond shapes. Store in an airtight container.
Wednesday, September 10, 2008
FRUIT CANDY
Ingredients
Mangoes, 1 cm cubes 2
Fresh cherries, stoned 10-15
Orange juice 2 cups
Sugar ½ cup
Mango pulp 1 cup
Lemon juice 2 tablespoons
METHOD
1. Take orange juice in a pan, add sugar and cook till sugar is dissolved.
2. Take mango pulp in a bowl. Add the orange juice and lemon juice.
3. Add mango cubes and cherries and mix.
4. Pour the mixture into the candy moulds and place them in the deep freezer to set overnight. 5. De-mould and serve immediately.
Mangoes, 1 cm cubes 2
Fresh cherries, stoned 10-15
Orange juice 2 cups
Sugar ½ cup
Mango pulp 1 cup
Lemon juice 2 tablespoons
METHOD
1. Take orange juice in a pan, add sugar and cook till sugar is dissolved.
2. Take mango pulp in a bowl. Add the orange juice and lemon juice.
3. Add mango cubes and cherries and mix.
4. Pour the mixture into the candy moulds and place them in the deep freezer to set overnight. 5. De-mould and serve immediately.
Tuesday, September 9, 2008
KESAR RASMALAI
For the rasgulla discs
1 recipe chenna
1 teaspoon plain flour (maida) for dusting
For the sugar syrup
5 cups sugar
1/2 cup milk
For the saffron flavoured milk
1 litre full fat milk
1/4 cup sugar
a few saffron strands, dissolved in milk
1/4 teaspoon cardamom (elaichi) powder
Other ingredients
2 teaspoons plain flour (maida)
For the garnish
2 tablespoons slivered pistachios
For the rasgulla discs
1.Divide the chenna into 16 equal portions and gently shape each portion into a flat round (disc) of 25 mm. (1”) diameter and 6 mm. (¼”) thickness. Take care to see that there are no cracks on the surface.
2.Dust back of a flat plate lightly with flour and place the chenna discs on it.
For the sugar syrup
1.Combine the sugar and milk with 3 cups of water in a large pan approximately 200 mm. (8”) in diameter and 150 mm. (6”) in height and heat while stirring continuously till the sugar dissolves. When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer.
2.Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break and it will not clarify the syrup.
3.After about 5 minutes, slowly drizzle 1 cup of water from the sides of the pan with the help of a ladle. Water added at this stage will bring down temperature of the sugar syrup and will not allow it to boil and break the grey layer.
4.Continue to simmer the syrup over a medium flame for about 10 minutes and then gently remove the grey layer using a slotted spoon.
5.Bring the syrup to the boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle. Remove all the remaining impurities from the syrup, again using a slotted spoon.
6.Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.
For the saffron flavoured milk
1.Heat the milk in a broad non-stick pan and bring it to a boil. Add the sugar, saffron milk and cardamom powder and mix well.
2.Remove from the fire.
For the rasgulla discs
1.Mix 2 teaspoons of the plain flour with ¾ cup of water to make a flour solution. Keep aside.
2.Heat sugar syrup in a deep pan over a high flame and allow it to boil vigorously.
3.When it boils, sprinkle half the flour solution in the sugar syrup and then add the chenna discs by upturning the plate on which they are kept. (Do not touch the chenna discs at this point as they are fragile).
4.When the flour solution is added,a frothy layer is formed on the surface of the syrup.
5.If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution.
6.After this, keep on sprinkling water (mini 1 cup) on the surface of the sugar syrup. Ensure that the syrup froths all the time while cooking the rasgulla discs.
7.Cook for about 15 minutes,continuously sprinkling water to enable the froth to form.
8.Check if the rasgullas are cooked. This is determined by touch. If the rasgulla springs back and retains its shape when pressed, it is cooked. Another way of checking is to drop a rasgulla disc in pan of cold water. If it sinks to the bottom, it is cooked.
9.Remove from the fire.
10.Transfer rasgullas to a bowl with 2 ladles of sugar syrup and 1 cup of water.
11.Cool and chill for approximately 3 to 4 hours.
How to proceed
1.Remove the rasgulla discs from the sugar syrup and squeeze out the excess syrup
2.Place the discs in a serving bowl and top with the hot saffron flavoured milk.
3.Chill for at least 2 hours.
Serve garnished with slivered pistachios.
VARIATION1.MANGO RASMALAI : In the above recipe, add ¼ cup mango purée to the saffron flavoured milk. Garnish with fresh mango slices.
2.ANGOORI RABDI : Divide the chenna into 36 equal parts and shape each portion into a ball. Proceed as per the above recipe. Also use “Quick Rabdi” instead of the saffron flavoured milk.
1 recipe chenna
1 teaspoon plain flour (maida) for dusting
For the sugar syrup
5 cups sugar
1/2 cup milk
For the saffron flavoured milk
1 litre full fat milk
1/4 cup sugar
a few saffron strands, dissolved in milk
1/4 teaspoon cardamom (elaichi) powder
Other ingredients
2 teaspoons plain flour (maida)
For the garnish
2 tablespoons slivered pistachios
For the rasgulla discs
1.Divide the chenna into 16 equal portions and gently shape each portion into a flat round (disc) of 25 mm. (1”) diameter and 6 mm. (¼”) thickness. Take care to see that there are no cracks on the surface.
2.Dust back of a flat plate lightly with flour and place the chenna discs on it.
For the sugar syrup
1.Combine the sugar and milk with 3 cups of water in a large pan approximately 200 mm. (8”) in diameter and 150 mm. (6”) in height and heat while stirring continuously till the sugar dissolves. When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer.
2.Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break and it will not clarify the syrup.
3.After about 5 minutes, slowly drizzle 1 cup of water from the sides of the pan with the help of a ladle. Water added at this stage will bring down temperature of the sugar syrup and will not allow it to boil and break the grey layer.
4.Continue to simmer the syrup over a medium flame for about 10 minutes and then gently remove the grey layer using a slotted spoon.
5.Bring the syrup to the boil once again and then slowly drizzle another cup of water from the sides of the pan using a ladle. Remove all the remaining impurities from the syrup, again using a slotted spoon.
6.Increase the flame and boil vigorously for 1 to 2 minutes. Keep aside.
For the saffron flavoured milk
1.Heat the milk in a broad non-stick pan and bring it to a boil. Add the sugar, saffron milk and cardamom powder and mix well.
2.Remove from the fire.
For the rasgulla discs
1.Mix 2 teaspoons of the plain flour with ¾ cup of water to make a flour solution. Keep aside.
2.Heat sugar syrup in a deep pan over a high flame and allow it to boil vigorously.
3.When it boils, sprinkle half the flour solution in the sugar syrup and then add the chenna discs by upturning the plate on which they are kept. (Do not touch the chenna discs at this point as they are fragile).
4.When the flour solution is added,a frothy layer is formed on the surface of the syrup.
5.If the frothy layer begins to subside, sprinkle the remaining half portion of the flour solution.
6.After this, keep on sprinkling water (mini 1 cup) on the surface of the sugar syrup. Ensure that the syrup froths all the time while cooking the rasgulla discs.
7.Cook for about 15 minutes,continuously sprinkling water to enable the froth to form.
8.Check if the rasgullas are cooked. This is determined by touch. If the rasgulla springs back and retains its shape when pressed, it is cooked. Another way of checking is to drop a rasgulla disc in pan of cold water. If it sinks to the bottom, it is cooked.
9.Remove from the fire.
10.Transfer rasgullas to a bowl with 2 ladles of sugar syrup and 1 cup of water.
11.Cool and chill for approximately 3 to 4 hours.
How to proceed
1.Remove the rasgulla discs from the sugar syrup and squeeze out the excess syrup
2.Place the discs in a serving bowl and top with the hot saffron flavoured milk.
3.Chill for at least 2 hours.
Serve garnished with slivered pistachios.
VARIATION1.MANGO RASMALAI : In the above recipe, add ¼ cup mango purée to the saffron flavoured milk. Garnish with fresh mango slices.
2.ANGOORI RABDI : Divide the chenna into 36 equal parts and shape each portion into a ball. Proceed as per the above recipe. Also use “Quick Rabdi” instead of the saffron flavoured milk.
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