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November 09, 2010

GOBHI MUSSALLAM

GOBHI MUSSALLAM


The cauliflower is an extremely popular and versatile vegetable. It can be cooked whole or cut, dry or in gravy or pickled. It is a winner all the way. The gobhi mussallam or ‘whole cauliflower’ is a dish most appropriate for a formal menu or special occasion.

Ingredients:
Cauliflower 1 medium sized
Onion 1 large
Ginger 1” piece
Poppy seeds 1 tbsp
Cashewnuts 5
Chilli powder ¼ tsp
Turmeric powder ¼ tsp
Salt to taste
Mace 1 blade
Cinnamon 1 stick
Green cardamom 5
Cloves 5
Curd 150 gms
Ghee 100 gms
Shelled green peas 250 gms
Cumin seeds ¼ tsp

Method:

Wash the whole cauliflower, cut off the main stalk and remove the leaves.
Finely slice the onion, fry to a golden brown colour and grind to a paste using some of the curd.
Separately grind the ginger, mace, cinnamon.Cardamom and cloves.
Lightly roast the poppy seeds and cashewnuts on a griddle and grind to a paste.
Parboil cauliflower in half litre salted water. Remove.
Now in a kadhai, heat the ghee in which the onions were fried and plade the cauliflower upside down first so as to lightly brown it.
Turn and cook the stem side for 5 minutes.
Remove and place in the curd.
Mix all the ground ingredients, chilli and turmeric powder and salt and pour over the cauliflower.
In a lagan, place the cauliflower along with the marinade.
Pour ghee on the top and sides, saving 1 tbsp for peas.
Cover and place slow charcoal fire on the lid and also below the lagan.
Cook till the masala is dry but moist and the cauliflower is done.
Meanwhile in the kadhai heat a tbsp of ghee and add the cumin seeds.
When they begin to crackle, add the shelled peas, a pinch of salt and cook till tender.
When the cauliflower is done, serve on a bed of peas.


Note:
The cauliflower can be cooked in a moderately hot oven instead of the lagan.

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KESARI BHAAT

 KESARI BHAAT 



Ingredients:

1 tblsp cashewnuts
1 tblsp raisins
saffron few strands
1 cup basmati rice
1/2 tsp green cardamom powder
1 tblsp pure ghee
1/2 cup sugar
25 gms sugar crystals

Method:

Soak rice for half an hour.
Heat up ghee in a pan, fry raisins and cashewnuts, remove and keep aside.
In the same ghee mix in rice and stir fry till rice starts separating.
Dissolve saffron in warm water and keep aside.
Mix in 11/2 cup of boiling water to the rice and mix in saffron water and let it cook.
When half done mix in sugar and continue to stir fry till all the water has been absorbed and the rice is cooked.
Finally mix in the cardamom powder and decorate it with fried dry fruits and sugar crystals.
Serve hot.
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JAIPURI MEWA PULAO RECIPE (Dry Fruit Pulao)

JAIPURI MEWA PULAO RECIPE (Dry Fruit Pulao) 


Ingredients:

2 cups long grained white rice
2 cups sugar
1 cup ghee
l/2 cup chironji, coarsely ground
25 almonds, blanched, chopped
25 pistachios, chopped
1 tsp cardamom powder
1/4 tsp nutmeg powder
1/2 tsp saffron, soaked in 1 tsp milk
4 cups milk

Preparation:
 Soak rice in water for 2 hours. Drain. Heat the ghee and add the drained rice. Add milk.
Cover and cook on a low fire stirring occasionally but gently so that the rice grains do not break.
As soon as the rice is cooked, add the cardamom and nutmeg powders, dry fruits, sugar and saffron.
Mix well. Bake in a moderately hot oven till each grain is separate.
Serve jaipuri mewa pulao hot as a sweet dish.
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October 01, 2010

Cantaloupe Milk Shake

 Cantaloupe Milk Shake
Ingredients:
Cantaloupe – 1 cup
Milk – ½ cup (approx.)
Ice – 1 cup
Sugar – 1 Tbsp (to taste)
Elaichi Powder (Cardamom) – ¼ tsp

Method:
1. Fill one cup with Cantaloupe.
2. Pour Milk over Cantaloupe until cup is filled to the top.
3. Pour Milk and Cantaloupe into a blender.
4. Add Ice, Sugar and Elaichi Powder.
5. Blend until smooth and creamy.
6. Serve immediately.
7. Serves 2

Tip:
For an extra creamy version, try adding a scoop of vanilla ice cream to the mix — Yummy!
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