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@muscleprotein

Inactive

Posted: 17 years ago

#1321

oh thanks !!

any desseret recipes??

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@Ranbirrocks

Stunner

+ 4

Posted: 17 years ago

#1322

DAL PINNI

Served with piping hot steamed rice, this is a complete, healthy and filling meal in its own right.

Cooking Time : 25 mins.
Preparation Time : 10 mins.

Serves 4 to 6.

Ingredients

	2 tbsp split (moong dal) green gram
	2 tbsp split (chana dal) bengal gram
	2 tbsp split (masoor dal) red lentils
	cup kabuli chana (chick peas)
	tsp turmeric powder (haldi)
	cup chopped tomatoes
	cup chopped cabbage
	1 tbsp green chilli paste
	3 cups finely chopped spinach (palak)
	tsp dry ginger powder (soonth)
	2 tbsp lemon juice
	1 tsp sugar
	2 tbsp oil
	Salt to taste

For the paste

	3 whole dry red chillies, broken into pieces
	1 tsp coriander (dhania) seeds
	2 to 3 cloves (laung/lavang)
	1 tsp poppy seeds (khus-khus)
	2 tbsp freshly grated coconut
	2 tbsp broken cashewnuts
	2 tbsp oil

For the paste

1.	Heat oil in a pan and add all the ingredients.
2.	Saut on a low flame till well roasted.
3.	Cool and blend till smooth. Keep aside.

How to proceed

1.	Clean, wash and soak the dals and kabuli chana for about 2 hours. Drain.
2.	Pressure cook with 3 cups of water, turmeric powder, tomatoes, green chilli paste and salt till done.
3.	Heat the oil in a pan, add the spinach leaves and cabbage and saut for about 5 minutes.
4.	Add the cooked dals, kabuli chana, sugar, dry ginger powder, prepared paste and cup of water and bring to a boil.
5.	Simmer for 10 minutes on a low flame.
6.	Add the lemon juice and serve hot.

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Don't worry, be happy.

@Ranbirrocks

Stunner

+ 4

Posted: 17 years ago

#1323

Originally posted by: muscleprotein
oh thanks !!
any desseret recipes??

Good idea.....i am coming with sweet dishes now😆

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Lata

@muscleprotein

Inactive

Posted: 17 years ago

#1324

lovely!!

am compiling all of them !!!

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Don't worry, be happy.

@Ranbirrocks

Stunner

+ 4

Posted: 17 years ago

#1325

MAVA KESAR ROLL

Another variation of mava peda which resembles a Swiss roll.

Cooking Time : 10 to 12 mins.
Preparation Time : 10 mins.

Makes 16 slices.

Ingredients

	2 cups grated Khoya (mava)
	1/2 cup powdered sugar
	teaspoon cardamom powder
	4 to 5 saffron strands, dissolved in 1 tablespoon milk
	2 to 3 saffron food colour
	2 edible silver leaves (varq)
	2 to 3 slivered pistachios

Method

1.	Combine the mava and powdered sugar in a heavy bottomed pan and cook on a slow flame, while stirring continuously till the sugar has dissolved and the moisture has evaporated (approx. 10 to 12 minutes).
2.	Remove from the fire and divide the mixture into two equal parts.
3.	Mix the cardamom powder in one part to make the mava mixture and allow it to cool completely.
4.	Add the saffron and food colour to the other part to make the kesar mixture. Mix well and allow it to cool completely.
5.	Roll out the mava mixture between two sheets of plastic to form a rectangle of 100 mm. x 150 mm. (4" x 6").
6.	Roll out the kesar mixture in the same way.
7.	Place the mava rectangle on a plastic sheet or cling film.
8.	Place the kesar rectangle on top of the mava rectangle.
9.	Carefully lift one end of the plastic sheet or cling film and roll up the mava kesar mixtures taking care to see that there are no cracks on the surface.
10.	Roll cover tightly and refrigerate till firm (approx. 10 minutes) and then remove the plastic sheet or cling film.
11.	Cover completely with silver leaves and cut into 16 slices.
12.	Garnish each slice with slivered pistachios.

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Don't worry, be happy.

@Ranbirrocks

Stunner

+ 4

Posted: 17 years ago

#1326

Originally posted by: muscleprotein
lovely!!
am compiling all of them !!!

They all are from good source and if u follow it ....you can make good food !!

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Lata

@muscleprotein

Inactive

Posted: 17 years ago

#1327

makes me hungry!! do you hae for rasmalai??

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Don't worry, be happy.

@Ranbirrocks

Stunner

+ 4

Posted: 17 years ago

#1328

Originally posted by: muscleprotein
makes me hungry!! do you hae for rasmalai??

Yes...but first these Peada.....its yum !!

Makes 7 pedas.

Ingredients

	1 litre low fat milk
	a few saffron strands
	teaspoon citric acid
	2 level teaspoons cornflour
	teaspoon cardamom (elaichi) powder
	4 sachets sugar substitute

For the garnish

1 teaspoon pistachios, chopped (optional) or a few saffron strands

Method

1.	Keep 4 teaspoons of milk aside and boil the remaining milk in a heavy bottomed pan, stirring throughout, until it reduces to half.
2.	Warm the saffron in a small vessel, add 4 teaspoons of milk and rub until the saffron dissolves. Add to the boiling milk.
3.	Mix the citric acid in 3 teaspoons of water. Add this mixture very gradually to the boiling milk until it curdles slightly. This may require anything from half to the entire quantity of the citric acid mixture.
4.	Mix the cornflour in the balance 4 teaspoons of milk and add to the boiling mixture.
5.	Continue stirring till the mixture becomes thick and resembles khoya. Add the cardamom powder and mix well. Allow to cool. Add the sugar substitute and mix well.
6.	Shape into 7 small balls and serve, garnished saffron or pistachio

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Don't worry, be happy.

@Ranbirrocks

Stunner

+ 4

Posted: 17 years ago

#1329

Modak......

MODAK

Makes 6 modaks.

Ingredients

	1 cup rice flour
	1 cup water
	1 teaspoon oil
	oil for greasing
	a pinch of salt

For the filling

	1 cup grated jaggery (gur)
	1 cup greated fresh coconut
	teaspoon cardamom (elaichi) powder
	1 tablespoons ghee

Method

1.	For the filling, in a non-stick pan, add grated coconut and jaggery and cook over a slow flame till the jaggery melts and the mixture comes together. Add the cardamom powder and mix well.
2.	In another non-stick pan boil the water. Add 1 teaspoon oil and a little salt in the boiling water and stir. Reduce the flame, add the rice flour while stirring continuously.
3.	Whisk well so that no lumps remain. Cover with a lid and keep aside for about 5 minutes.
4.	Grease your palms with a little oil and knead the dough while it is still warm; if the dough cools it will get lumpy, if it is not kneaded. You could even use a hand blender to knead the dough.
5.	Make even size small balls of the dough (2 inch in diameter) using oil. Then roll each of them into a round shape, 3" in diameter.
6.	Make 8 to 10 folds in rolled dough with 1 cm. distance in between. To make a fold pinch the outer line of rolled dough a little bit ahead making 1-2 mm thick fold.
7.	Add a spoonful of the filling into the dough.
8.	Bring all the ends together and press to seal. Prepare a steamer by adding water, a teaspoon of oil and heat it till the water comes to a boil. While the water is simmering, place the modaks on a greased steamer plate and steam for 6 to7 minutes.
9.	Once the modaks are cooked they will turn translucent. Serve hot drizzled with pure ghee.

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Lata

@muscleprotein

Inactive

Posted: 17 years ago

#1330

remeber you gave eh shahi tukda recipe

here is another variation

Ingredients:

White bread - 6 slices
Milk -1 1/2 cups
Sugar - 1 cup
Water -1/4cup (for sugar syrup)
Heavy Cream - 1/2 cup
Butter/Ghee - 2 tbsp
Raisins - 2 tbsp
Peacons - 2 tbsp
Cardamom -1/4 tsp

Preparation:

1. Roast the bread slices (edges cut off if desired) in butter until they turn brown on both sides. Arrange them in a baking pan or any flat pan.
2. Mix sugar and water in a sauce pan. Heat and make sugar syrup out of it.
3. Boil milk with cardamom powder for few minutes. Keep aside.
4. Now, roast the raisins and peacons in butter and sprinkle over the bread slices.
5. Then pour sugar syrup, heavy cream and milk evenly over bread slices.
6. Serve it chilled or hot... Its just irresistible until the last morsel...:))

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