Ask Your Recipe ! - Page 50

Originally posted by: dp_p

would you like Indian or western less time taking? You can check in my blog there are lot of vegeterian recipes. see my blog address under this post.

i need anything veg......i m vegetarian

Originally posted by: sweet rati

i need anything veg......i m vegetarian

I am a vegetarian too. I have besibeli baath in my blog which is a short cut to a lengthy process and some good vegetarian dishes which won't take too long to cook. I post one recipe every day. You can subscribe to the blog under blog archives and you will get them every day instead of checking out every single time :-)

does anyone have a recipe of sweet and sour soup that they make in indian chines restaurants. please help
thanks in advanc

Ingredients:

* Coconut powder - 2 cup
* Ricotta cheese - 1 lb (15 - 16 ounces)
* Sugar - 1cup
* Butter/Ghee - 1/2 cup
* Milk powder - 1 cup
* Cardamom - 1 teaspoon
* Pistachio powder - 1 tablespoon

Process:
Melt butter in a heavy sauce pan at medium high temperature. Add ricotta cheese, stir continuously for 2 -3 minutes.

Add milk powder to the cheese mixture. Stir continuously for 3 minutes, make sure there are no lumps.

Add sugar and cook well until water evaporates. Takes about 8- 10minutes.

Add coconut, cardamom powder and mix it well. Cook for 1 - 2 minutes.

Grease a plate with butter/ghee and transfer the coconut-cheese mixture. Spread it evenly with a buttered spatula or grease your hand to avoid getting the mixture stuck to your hand.
Decorate the top layer of the burfi with pistachios powder, and cut to desired shapes. Tip: Let the burfi cool down before you separate the pieces. Otherwise you will get uneven shapes.

To make ladoo, instead of setting the mixture in a plate, let the mixture cool. Make small lemon size cheese balls out of the dough. Roll them in the pistachio powder.



Preparation time - 15 - 20 minutes.
# Servings : 25 - 30 pieces (depending on the size)

@dp_p, don't you call ricotta cheese as paneer in India?

Originally posted by: nazmul

@dp_p, don't you call ricotta cheese as paneer in India?

Yes, you can use paneer. Paneer is more in crumbs form and ricotta cheese is more soft. But will have the same taste in the end result.

Recipe Baghara Baingan

Ingredients:

* Eggplant/Baingan - 10
* Tamarind- 2-3 pods (soaked in warm water)
* Curry leaves - 1 stalk(if you are not using mint)
* Oil - 2 tablespoons



Seeds mixture:

* Sesame seeds - 4 tablespoons
* Peanuts - 3 tablespoons
* Cumin seeds - 2 teaspoons
* Methi/Fenugreek seeds - 6 seeds
* Coconut powder - 4 tablespoons

Roast all the seeds seperately, sesame seeds, peanuts, cumin seeds, methi seeds. Grind roasted peanuts first, then grind rest of the roasted seeds and coconut powder together.


Wet Onion mixture:

* Onions - 1 big ( 1 and 1/2 cup chopped)
* Mint - 6 to 8 leaves(this is optional)
* Garlic - 3 pods
* Green chillies - 5 - 6 (according to taste)

Preheat oil in a pan at a medium high temperature, add green chillies and then onions. Fry the onions till golden brown, add mint\curry leaves and garlic pods and fry for 5 - 10 seconds. Turn off the stove, let the mixture cool, grind them to a thick paste adding some water.


Make 4 slits in the eggplants vertically. Microwave them by adding 1/2 tsp salt on high for 5 minutes.

Fry them in 2 tsps of oil till they are a little crispy. We can cut down on the oil and time by microwaving the eggplants before frying them in oil. Preheat the skillet with 1 tbsp of oil, add the wet onion mixture fry for 5 - 6 minutes. Add the roasted seeds mixture

Add 1 and 1/2 teaspoon salt (according to taste),turmeric powder,chilli powder(optional). Saute for 2 minutes, mix roasted seeds mixture and wet onion mixtures well. Add tamarind pulp. While adding the tamarind pulp add a little initially and increase according to taste as too much pulp would change the flavor. Add 2 cups of water to get the desired consistency to the gravy.

Finally add eggplants to the gravy. Cook the eggplants in the gravy for 8-10 minutes, make sure egg plant is cooked well and the spices are all mixed well.

Garnish with cilantro.You can eat baghara baigan with biryani, roti or plain rice.


Preparation time: 30 - 45 minutes
# Servings: 2 - 4

can any one give a recipe for chocolate burfi (specially from Milk powder)

Recipe - Kalakandh burfi

Milk Cake with dry fruits
Summary:
Milk cake reminds me of the Indian sweet stores. My whole family loves Kalakandh. The shelf life of this sweet is not more than 7 days even in a refrigerator. Tastes delicious eaten fresh.

Kalakandh is typically made with paneer as the base. Ricotta cheese can replace paneer to save time. Paneer is high in protein. Kalakandh is very rich calories. Addition of almonds and pistachio makes it rich and delicious. Anything eaten in moderation is the secret of good health. So do not worry about the calories when you are enjoying delicacies like these...
Ingredients:

* Paneer - 2 cups ( 2 litres milk to make paneer crumbs )
* Dry milk powder - 2 cups
* Heavy whipping cream - 1/2 pint(250 ml approx)
* Sugar - 1 and 1/2 cup
* Ghee - 2 tablespoons (optional)
* Cashew - 1/2 cup (coarsely grinded)
* Almonds - 1/2 cup (coarsely grinded)
* Pistachio - 1/2 cup (coarsely grinded)


Process:
Boil whipping cream in a heavy sauce pan at medium temperature.

Add paneer to whipping cream. Mix well, cook for 5 -7 minutes, stir continuously, till paneer cooks well. Can fry/cook it for longer time, to get light golden brown color.

Add dry milk powder, mix well. cook for 8 -10 minutes.

If you find the mixture too dry, add little ghee. Add cashew, almonds and pistachio, mix well for 2 minutes.

Let the mixture come down to lukewarm temperature (not too cold). Add sugar to the mixture, mix well. Adding sugar to the mixture at the right temperature yields best results.

Grease a plate with butter/ghee and transfer the kalakandh/milk cake mixture. Spread it evenly with a buttered spatula or grease your hand to avoid getting the mixture stuck to your hand.

Decorate the top layer of the burfi with pistachios powder, and cut to desired shapes.

Let the burfi cool down before you separate the pieces. Otherwise you will get uneven shapes. Store burfi in the refrigerator and serve cold/chill.


Preparation time - 30 - 45 minutes (apart from paneer preparation)
# Pieces - 35 - 40 (depending on the size)

Tips:
Refer Paneer preparation for paneer crumbs.