Indian Sweets (MITHAAS…)
1/2 kg. Curds/yoghurt
1/2 tsp. cardamom powder
A few strands of saffron
1/2 tbsp. Pistachios & almonds crushed
Tie curd in a clean muslin cloth overnight. (6-7 hours).
Take into a bowl, add sugar, and mix.
Keep aside for 30 minutes to allow sugar to dissolve.
Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
Beat the sugar-curd mixture.
Pass through a big holed sieve, pressing with hand or spatula.
Mix in cardamom powder and dissolved saffron and half of the nuts.
Empty the shrikhand into a glass serving bowl, top with remaining nuts.
Chill for 1-2 hours before serving.
Variations: To make fruit flavoured shrikhand, eg. Mango, strawberry, etc., add pulp at the stage of adding cardamom and saffron.
Indian Vegetable Dish – DIL SE…
125 grams Cream
75 grams Khoya or paneer
150 ml. milk
50 grams cashew nuts
3 tsp. White pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
Salt to taste
3 tbsp. ghee
50 grams khoya
50 grams paneer
5 medium potatoes
20 grams cashew nuts
20 grams raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
Salt to taste
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander
Boil the potatoes, peel and smash them.
Mix together all the ingredients except raisins and cashews.
Take small ball-sized dough in hand.
Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
Repeat for the remaining dough. Keep aside. Continue reading
Au gratin………. dish topped with breadcrumbs or grated cheese, cooked in the oven and/or finished off under the grill until golden brown and toasted.
Beat……….to beat with a rotary beater, fork or a spoon any liquid or semi-liquid food with the purpose of mixing that particular item of food thoroughly and making it smooth and free of any lumps.
Blend………..to combine several ingredients together till smooth.
Boil…………to heat liquid until bubbles appear on the surface and vapour starts rising.
Blanch………cover nuts or tomatoes or whatever you want to blanch with boiling water and then after some time put it in cold water so the skin breaks. Then peel off the skin.
Batter………..is a mixture of flour and liquid. The consistency of the batter is such that it can be stirred with a spoon and is thin enough to pour or drop from the spoon.
Chill………to cool food by placing it either in the fridge or on the ice.
Chop……..to cut food into pieces.
Combine………..to mix two or more ingredients together.
Dissolve……..to melt required ingredients in liquid.
Drain……..to free the food completely from liquid
Deep fry…………to fry in plenty of oil or fat
Dough……… a mixture of flour and liquid and other ingredients as required. A dough is thick is thick enough to knead or roll, but it is too stiff to stir or pour. Continue reading
Medium size boiled and peeled potatoes 250 grams
Curd or yoghurt -250 grams
Oil for frying potatoes
Ghee -2 tablespoons
Red chilli powder -2 teaspoons
Coriander powder -2 teaspoons
Turmeric powder -1 teaspoon
Powdered cloves- ¼ teaspoon
Cinnamon powder -¼ teaspoon
A pinch of cardamom powder
Black pepper powder -¼ teaspoon
Coarsely powdered fennel seeds- 1 teaspoon
2 bay leaves
Salt to taste
Fry potatoes in oil. Pour two tablespoons of oil and ghee into a deep pan. When heated, add chilli powder, turmeric powder, coriander powder and bay leaves. Stir for few seconds. Pour potatoes and curd. Stir for five minutes. Add water to the mixture and cover the pan and cook for 10 minutes on low fire. Before removing the pan from fire, stir in the other ground spices and salt. Serve hot dum aloo
with chapatties or parathas. Continue reading