Rabri Recipe .........

Ingredients:

1½ liters (50 oz) Milk (full fat)

2½ tablespoons Sugar

1/2 teaspoon Green Cardamom Powder

10 Almonds (badam), sliced

5-7 strands Saffron (kesar)

10 Pistachio, sliced

Method:

1) Boil milk in a broad, heavy based, pan or broad non-stick pan over medium flame.

2) When milk starts to boil, reduce flame to low. Stir at regular intervals of 3-4 minutes but not continuously. When layer of a cream appears on the surface, shift it towards the side of a pan. Do the same process for next cream layers. Cook until milk is reduced to 1/3 of original quantity.

3) Add sugar and stir to dissolve it. Add cardamom powder, sliced almonds, saffron strands and sliced pistachio; mix well.

4) Scrape small cream chunks collected on the side of pan into milk (this will make delicious small cream chunks in rabdi). Cook for 2 minutes and turn off flame. Let it return to room temperature naturally. Refrigerate it for at least 2 hours before serving.

5 )Transfer prepared sweet kesar rabri in serving bowl and garnish with sliced almonds. Serve chilled.

Mutton Korma

Ingredients:

Mutton without bone - 500 gms
Chopped Onion- 2 table spoon
Ginger Mash - 1 tea spoon
Oil - 2 table spoon
Clarified Butter - 1 tea spoon
Fried Onion - 1 table spoon
Garlic Mash - half tea spoon
Almond Mash - half tea spoon
Poppy Seeds Mash - half tea spoon
Cumin Powder - half tea spoon
Green Chili Pepper - 3 pis
Sour Yogurt - half cup
Salt - as taste
Cardamom - 1 pis 
Cinnamon - 1 pis
Cloves - 1 pis 
Bay Leaf - 1
Saffron - a bit
Rose Water - 1 tea spoon


Method:

Make thin 2 inch slices of goat meat. After wash, drain all water. Mixed with sour yogurt and keep in a covered dish for 1 hour. With chopped onion, ginger, garlic, cashew nut, poppy seeds, coriander, cumin and hot spice powder, cardamom, cinnamon, cloves, and bay leaf - mixed with 2 table spoon water in dish. Put it in micro oven, coocked it in highest temperature for two minute without covering the pot. After 2 minutes mixed the masala with meat and cover the dish. Cooked it for 8 minutes. Keep it another three minutes without power on or door open. Take out the dish and mixed with the cream. Cover the dish and wait for 5 minutes before serving.

Chicken reshmi kabab ........

Ingredients:

Finely chopped green chillies       1 tsp
Garam masala                                 1/4 tsp
black pepper                                    1/4 tsp
Chicken keema(beef ,lam etc )      2 cup
Chopped coriander leaves             2 tbsp
Chopped fenugreek leaves            2 tbsp

Garlic paste                                      1/2 tsp

Ginger paste                                    1/2tsp

Salt                                                    1tsp

Vinegar                                             1tbsp

Method:

1. Cover and refrigerate the meat mixture to marinate for at least 2 hours.

2. About 25 minutes before serving, shape the meat mixture into long 'tubes' around the (seekhs) and place the kababs on to a grill over a drip tray, or into the pre-heated oven (also on a drip tray).

3. If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly. They should take 10-15 minutes to cook. 

Brush them with oil and cook another 2 minutes.

5. granish with chaat masala, onions and the lemon and serve with a green chutney.

Sahi tukra yami yam

    

Ingredients:

Bread         :  4 slices

Milk             : 6 cups


Sugar           : 2 cups


Saffron


Almonds


Cardamom powder


Oil / Ghee

Method:


Toast the bread, both sides with little ghee or oil.


Soak saffron strands in 2tbsp of milk.


Boil milk in a heavy bottomed pan , keep heating till it is reduced to a thick consistency.


Add sugar , saffron milk ,cardamom powder and mix well.

Keep boiling until the milk has reduced.


Place the toasted bread slices on a serving plate, pour the milk mixture over the top.


Garnish with almonds and serve chilled.

fruit salad ..........1

 

 HERE’S ALL IT TAKES

serves 4

* 2 medium apples, peeled, cored and chopped 

* 2 cups red seedless grapes 

* 2 cups mandarin oranges with juice
Toss together and serve chilled.

Egg salad

Ingredients

* 6 whole eggs in shell, brought to room temperature

* 4 quarts of water

* 1 tablespoon white vinegar

* 4 tablespoons good quality mayonnaise , or if store-bought, we recommend Hellmann's)

* Pinch of salt

* Pinch of white pepper

Directions: 

1. Fill a medium pot with three to four quarts of water and bring to a boil. 

2. Add white vinegar. Gently place each egg one at a time into the pot with a long-handled slotted spoon, resting them on the bottom of the boiling water. (This will help avoid cracking the eggs.)

3. Bring back to a full boil and cook for 5 minutes. Turn off the heat and let eggs sit in the hot water for 13 minutes.

4. Drain all the water and then shake the pot with the eggs still inside to break the shells. Under running warm water, peel off shells and set cooked eggs on a paper towel to dry.

5. Roughly chop eggs into a medium bowl and add mayonnaise, salt and pepper. Stir and taste. Add more salt or pepper if needed.

6. Cover bowl and place in the refrigerator until egg salad is below 40 degrees.

7. Serve with crisp lettuce and your favorite bread.

Sponge Egg recipe ........

  
Ingredients:

• 6 medium eggs
• 1 tsp soy sauce
• 1 Tbsp sugar
• Chives, finely chopped (optional)
• Cooking oil
• Silicone brush / a square of kitchen towel
• Silicone turner
• Non-stick pan

 

 

Directions:

• Crack eggs in a large bowl.  Add soy sauce and sugar. Beat with a fork or a pair of chopsticks…but never with a wire whisk (you don’t want air bubbles in your mix!).
• Heat the non-stick pan at medium-high. Brush a thin layer of cooking oil on the surface.  Wait until the pan is hot enough (guesstimate by holding an open palm 1” above the cooking surface).
• Pour a small amount of beaten egg in the pan, letting it spread into a thin layer.  Wait until the rims set and the egg-layer is not that fluid or runny.
• With a turner (or a pair of chopsticks, or a fork), lift the nearest side of the omelet and begin rolling AWAY from you.
• Brush some oil on the now-clean surface of the pan before pouring another layer of beaten egg (lift the egg roll to let the egg mixture spread over the whole pan).  As soon as it sets, roll the egg back towards you.
• Repeat the previous three steps until you run out of beaten egg.
• OPTIONAL: if you have finely-chopped chives, sprinkle some on the egg layer before it sets, then roll.
• Slice the roll to show the spiral cross-section before servin