- The syrup must cover the Murabba.
- Within one of preparation, boil the Murabba three to four times.
- Cool and again put it in an airtight jar.
- The jar should be narrow so that the syrup will cover the Murabba completely.
- Murabba can be taken with any meal except with tea.
- It is also served as dessert with plain cream.
- Put cut apples, pears and raw mangoes in salted water as this prevents them from discolouring.
1 kg firm and under-ripe mangoes (peeled and de-seeded)
750 grams sugar
3 cups water
¼ teaspoon citric acid
A pinch of saffron
3 big cardamoms
Cut mangoes into big even pieces. Put them in a muslin cloth and dip the in boiling water for 10 minutes till they are soft. Put them in a basket to drain water completely. Prick the pieces with a fork. Make syrup of sugar, water and citric acid. Cook the mango slices in the syrup until the syrup is 3 or 4 threads when it is drawn between the two fingers. Remove from the fire. Cool the mango murabba and pour in a sterilised jar. Continue reading
Chaats are conglomerates of crispy and luscious ingredients with a generous dash of peppy chutneys, flavourful condiments and attractive toppings. Spicy, piquant, sweet and sour, chatpata chaats are all-time favourite, which can be a starter for some, a full meal for many. You can serve them at parties and picnics, as tea-time accompaniments or side dishes during meals. Whenever and wherever you choose to serve them, they tend a special flavour and are delectable and exciting to savour.
DAHI BATATA PURI…
10 large puris (golgappas)
1 ½ cups thick curd
1 teaspoon sugar
4 medium potatoes (boiled)
2 teaspoon chaat masala
Salt to taste
Sweet and spicy chutney
For garnishing: thin sev, fresh coriander leaves (chopped)
Peel and mash potatoes. Add salt and chaat masala. Mix well, and keep aside. Beat curd and add sugar and a pinch of salt. Add water to get the desired pouring consistency. Arrange puris on a serving plate. Make a hole in the centre of each puri and fill it with mashed potato and curd. Top it with sweet and spicy chutneys. Garnish with sev and coriander leaves and serve immediately. Continue reading
PICKLES AND CHUTNEYS…PART 2
TIPS FOR PICKLES:
Oil, salt and vinegar preserve the pickle.
Oil should cover the pickle, otherwise it will be spoiled.
Do not keep the pickle in a damp place.
Always try to keep the pickle in a narrow jar as it takes less oil.
½ kg turnips
1 cup mustard oil
15 cloves garlic
1 cup vinegar
1 cup sugar
15 dry dates
6 teaspoons seedless golden raisins
1 teaspoon peppercorn
2 teaspoons chilli powder
1 teaspoon onion seeds
1 teaspoon cumin seeds
2 tablespoons salt
Grind the spices and sugar together. Grind dates and vinegar with a little vinegar. Peel and cut the turnips into thick round slices and rub salt on them. Keep for 8 hours. Grind garlic. Heat oil and fry the ground garlic till golden. In it, fry turnips till dry. Add vinegar, ground spices and sugar and ground dates and onions. Put in a jar and keep in the sun for 6 days. Continue reading
Normally fruits and vegetables- grated, chopped or sliced immersed in beaten and seasoned yoghurt make a Raita. They form an attractive way of eating yoghurt as well as the fruits and vegetables, retaining their natural flavour completely. Raitas are prepared with a distinctive flavour- achieved by using spices, lemon or sugar. In some Raitas, a particular flavour is used to complement the other. The result is unique and absolutely delicious. Thus raita is an inevitable delicacy for a complete Indian meal.
2 ripe Bananas, peeled and cut into thin rings/ 2 cups beaten curds/ ½ teaspoon mustard seeds/ a few mint leaves/ handful of coriander leaves/ ½ piece ginger minced/ a pinch of asafoetida/ 1 teaspoon sugar/ salt and chilli powder to taste.
Grind the mustard to a fine powder. Mix together all the ingredients with the exception of coriander and mint. Garnish with coriander and mint leaves and serve preferably chilled.
MIXED VEGETABLE RAITA.
2 cups beaten curds/ 1 small firm tomato/ 1 small onion/ 1 small tender carrot/ 1 small cucumber/ 2 teaspoons peeled and shredded beetroot/ 1 green chilli minced/ handful of coriander leaves/ ¼ teaspoon dry ginger powder/ ½ teaspoon roasted and ground cumin seeds/ 1 teaspoon sugar/ salt and chilli powder to taste.
Cut all the vegetables finely and mix into curds along with the other ingredients except the beetroot. Garnish with beetroot and serve. Continue reading