May 2010 ~ Easy Recipes

Sandal Ka Sharbat (Sandal Juice) Recipe

Ingredients

125 grams Sandal wood,powder,dust
1 1/2 kg sugar
1 1/2 Ltr rose water
50 ml fragrant water(roh kewra)

Directions

Soak the sandal wood's dust into rose water for 24 hours, then keep it on the fire.
When the water remains only 1 liter after heating take it out and strain to collect the dust.
Now add sugar into this water and heat or cook it again.
When it cooks to one third draw it and on cooling add fragrant water in it and fill it into bottles.
In this sugar 2 bottle sandal wood sharbat will be prepared.

Ingredients:-

1 kg Falsay (washed)
1 Kg Suger
Black salt pinch
3 Cups water

Method:-

1. Boil the falsay with 3 cups water. Strain through a medium fine sieve and extract all juice and pulp by pressing down with a spoon.
2. pour into a pan add sugar and cook till the sugar dissolves.
3. Cool and add juice of four lemons and black salt.
4. pour in freezer container and cover the freeze.
5. For one medium glass of juice use 1 tsp of frozen falsay and cold water with ice and siter.
6. Falsa pulp may also be served with ice cream.

Ingredients:

Crust:

1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
6 tablespoons (3/4 stick/3 oz/85g) unsalted butter, melted

Filling:

3 large very ripe mangoes (each about 13 ounces), peeled, pitted, coarsely chopped
3 (8-ounce) packages cream cheese, at room temperature
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs

Serve with:
Sliced, peeled and pitted mangoes

Instructions:

For Crust:

Preheat oven to 325°F/160°C. Lightly butter a 9-inch-diameter spring form pan with 2 3/4-inch-high sides.
Stir cracker crumbs and sugar in medium bowl to blend.
Add melted butter and stir until evenly moistened.
Press crumb mixture firmly onto bottom (not sides) of prepared pan.
Bake until crust is set, about 12 minutes.
Cool completely. Maintain oven temperature.

For Filling:

Puree mangoes in processor until smooth.
Set aside 2 cups mango puree (reserve any remaining puree for another use or use to spread over top of cheesecake).
Beat cream cheese, sugar, and vanilla in large bowl until smooth.
Add eggs one at a time, beating well after each addition.
Add the reserved 2 cups mango puree and beat until well blended.
Pour filling over crust in pan.
Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes.
Cool cake 1 hour. Refrigerate uncovered overnight.
Run small knife between cake and sides of pan to loosen.
Remove pan sides.
Transfer cake to platter.
Cut into wedges and serve with sliced mangoes.

Ingredients

1 pound ground pork
1 egg
1 tablespoon cornstarch
2 teaspoons sesame oil
1 tablespoon minced fresh ginger root
1/4 teaspoon monosodium glutamate (MSG) (optional)
1 teaspoon salt
2 green onions, chopped and divided
1 tablespoon vegetable oil
1 head napa cabbage, cored and cut into chunks
2 cups low-sodium chicken broth
2 cups water, or as needed
1 tablespoon soy sauce
2 teaspoons sesame oil

Directions

Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.

Ingredients

2 tablespoons millet flour
2 tablespoons soy milk
1/2 teaspoon vegetable oil
1 teaspoon water, if needed
1 tablespoon Chinese black bean sauce
1 teaspoon water
1/2 teaspoon Asian chile pepper sauce, or to taste
1 teaspoon water
cooking spray
1 egg, beaten
1/2 green onion, sliced
1 tablespoon torn fresh cilantro leaves
2 whole crackers

Directions

Whisk together millet flour, soy milk, and vegetable oil in a bowl to make a batter the consistency of heavy cream. Add a teaspoon of water to thin the batter, if necessary.
Mash the black bean sauce in a small bowl with 1 teaspoon of water to make it easy to spread. In a separate small bowl, mix the hot chili sauce with 1 teaspoon of water. Set the sauces aside.
Spray a large skillet generously with cooking spray, and heat over medium-low heat. Pour the batter into the skillet, and spread evenly to make a thin crepe. Cook the crepe for 1 to 2 minutes, until firm. Pour the egg evenly over the crepe. Cook an additional 1 to 2 minutes, until the egg is set. Sprinkle the crepe with green onion slices and cilantro leaves, pressing them firmly into the cooked egg.
Flip the crepe and spread with bean sauce and chili sauce. Place the crackers in the center of the crepe, leaving about 1/4 inch of space between the two crackers. Flip the top third of the crepe down over the crackers, flip the bottom third up, and then fold the crepe in half so the crackers are stacked on top of each other in a tidy package. Serve hot.

Notes:-

For the crunchy filling, use any kind of savory cracker, a piece of crisp fried wonton skin, or a piece of fried pork rind.
You can substitute all-purpose flour for millet flour, and regular milk for soy milk.

Ingredients:

1 – ½ ltr water
1 cup milk
2 cups sugar
1 tbsp almonds
1 tbsp watermelon seeds skinned
½ tbsp poppy seeds (khus khus / posto)
½ tbsp aniseed (saunf / mouri)
1/2 tsp cardamom powder (or seeds of 2 black cardamoms, crushed)
1/2 tsp rosewater
1 tsp whole peppercorns, crushed
1/4 cup dried / fresh rose petals

Method:

1. Take a pan and soak sugar in ½ ltr of water. Stir till all the sugar is dissolved in water. Strain to obtain the sugar syrup and keep aside.
2. Wash and clean all the dry ingredients. Soak in 2 cups of water. Keep aside.
3. Allow all the soaked items to stand for about 2 hours.
4. Take a blender / mix and grind all soaked ingredients to a very fine paste. Add 1 cup water to the paste.
5. Strain the paste through a strainer / muslin cloth and collect the extracted liquid in a bowl.
6. Add remaining water to the extract, press and try to extract more liquid.
7. Repeat the process for 2-3 times till the residue (on the strainer / inside the muslin cloth) becomes dry and it is impossible to collect more liquid.
8. Add milk, sugar syrup and rosewater to the extracted liquid.
9. Add cardamom powder / crushed cardamom and mix well.
10. Crush the buds and leaves of Cannabis and mix in the thandai.
11. Refrigerate for 1-2 hours. Serve chilled with ice cubes in tall glasses.

Ingredients

1 glass milk (skim to full)
1-2 ounce chinese noodles (or 1-2 falooda sev)
1 1/2 teaspoons rose water (or rooafzah)
1/2 teaspoon falooda seeds (or takmaria seeds) (optional)
pista, kulfi or plain kulfi ice cream

Directions

Soak the Takmaria Seeds in water for at least 1 hour.
Boil the noodles/sev in water for about 15 minutes.
Drain the water, and boil the noodles in a little milk for about 5-10 minutes on low heat. Do not burn the noodles!
Turn off the heat and add lots of ice to the pot to cool the noodles for about 10 minute Stir them to quicken the process.
Put the noodles in the glass, add Rooafzah/Rose Water, pour in milk, add a little crushed ice and stir. (Rooafzah is a sweet syrup added to milk or water for a drink in itself).
Top it off with a scoop or two of the Pista Kulfi Ice cream and enjoy!

Ingredients:

130g self-raising flour
60g unsalted butter
60g icing sugar
1 egg yolk
20g dessicated coconut
egg yolk for brushing

Cream cheese filling:

100g cream cheese, at room temperature
30g unsalted butter, at room temperature
3 tbs icing sugar

Method:

In a medium bowl, whip butter and sugar with a mixer, follow by egg yolk. Sift flour over the batter. Using a rubber spatula, mix until just combined.
Add dessicated coconut to the batter, mix until just combine. Gather the dough into a ball shape, wrap it with cling wrap and keep in the fridge for at least 2 hours.
Pre-heat the oven to 180 deg C.
Using a 3-cm square cookie cutter, cut out pieces of cookies dough, brush one side with egg yolk.
Bake in preheated oven for 10 mins.
Let the cookies cool on wire rack while you prepare the cream cheese filling.
Place cream cheese and butter in a bowl, whip until combine. Sift icing sugar on it, stir until combine.
Spread the filling in between two pieces of cookies. Repeat with remaining cookies, serve.

Ingredients

6 eggs, hard boiled and peeled
2 tablespoons mayonnaise
1 teaspoon mustard
Salt & Pepper
2 tomatoes, sliced
Red onion slices
4 lettuce leaves
Pickle slices
8 slices wheat bread

Method

Place peeled eggs into a bowl and mash with a fork. Add the mustard and mayonnaise. Season with salt and pepper. Mix well.

Toast the bread. Place 1/4 of the egg salad on one slice of bread. Top with the tomatoes. Season the tomatoes with salt and pepper. Top with sliced onion and sliced pickle. Finish with lettuce leaf and cover with remaining piece of bread. Enjoy!

Ingredients

3 hard-boiled eggs
4 spring onions, finely chopped
1 tablespoon fresh chives or 1 teaspoon dried chives (heaped)
1/2 teaspoon butter
1 tablespoon mayonnaise or allergy-free mayonnaise

Directions

Peel eggs and chop roughly.
Chop spring onions very finely and use most of the green. I used up till the leaves spread.
Throw the eggs, spring onions, and chives in a bowl. Mash thoroughly with a fork.
Add the butter and mayonnaise and mix.
Substitution information: Instead of mayonnaise I used Elimination Salad Dressing (http://www.recipezaar.com/162646) without the garlic or herbs.
The mayo is mostly to add moisture to the filling, so extra butter should work in a pinch.

Ingredients

1 cup suji

1/2 cup ghee (make it less fat by adding a little less)

3/4 cup milk

1/2 cup sugar

nuts to decorate

How to make Suji Halwa

Heat ghee in a pan and mix the suji in. Keep stirring on low heat until suji becomes brown and the aroma fills the room.
Mix the milk and let dry.
Divide the suji into two parts and add the sugar equal to one part.
Mix well.
Garnish with chopped nuts of choice.
Serve with puri or just as a dessert in itself.

Ingredients

2 lbs carrots, grated
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
5 cardamom pods
4 tablespoons ghee
5 tablespoons powdered milk

How to make Gajar Ka Halwa

1.Cook evaporated milk, cadamom pods, and carrots in
a heavy deep saucepan and bring it to boil then
reduce heat.
2. Cook over medium heat until all the milk gets
dried up.
3. Stir the mixture occasionally to prevent any
sticking.
4. Add sweetened condensed milk and ghee and let the
mixture dry.
5. When it is close to dry and carrots are soft add
powdered milk. Mix with a little water to make a
paste.

Note: This can be garnished with nuts or soaked raisins or fresh cream.

Ingredients

Ghee 1/2 cup
Sugar 1, 1/2 cups
Milk 3 cups
Semolina 1, 1/2 cups
Khoya as per taste

Method

Mix the milk and semolina and keep it for some time.
Put the sugar and ghee in pan and mix it.
When its gets melt then add semolina when its gets thick then add khoya and dish out it.
serve

Ingredients

Butter 1 tbsp
Virgin Olive Oil 2 tbsp
Onion(sliced) 1
Garlic Cloves 2
Chicken thighs(Skinned) 12
All-Purpose Flour 2 tbsp
Grape Juice 1 cup
Caned Toamtoes(crushed) 400 gms
Tomatoe Paste 1 tbsp
Sugar 1 tsp
Salt & Ground Pepper to taste
Prawns(Peeled) 225 gms
Fresh Coriander(chopped)1/4 cup

Method

Melt butter with oil in a large flame proof casse-role, add onion & garlic, & saute gently until soft.
Add chicken & sprinkle flour, then saute over moderate heat, turning chicken constantly, until it is golden brown on all sides.
Add grape juice and stir to loosen the sediments from the pan,then add tomatoes and bring to a boil, stirring.
Lower heat and add tomato paste, sugar, and salt and pepper to taste.
Cover & simmer for 40 minutes.
Add prawns to the pan, stir well until coated in sauce, and heat through for a few minutes.
Remove pan from heat and stir in coriander.
Taste for seasoning.
Serve hot, straight from the casserole.

Ingredients

Chicken 1 cut into 8 pieces
Oil or ghee 3/4 cup
Yoghurt 250 gm
Cardamom 2
Cardamom 1
Cloves 2
Salt to taste
Red chilli powder 1 tsp
Ginger, garlic paste 1 tbsp
Onion 1
Cinnamon 1
Almonds 50 gms
Nutmeg 1
Cream as required

Method

Add onion and yoghurt in a blender, mix salt, red chilli powder, ginger and garlic in yoghurt and blend well.
Then heat oil or ghee in a saucepan, add cardamoms, cloves, cinnamon and nutmeg and fry a little.
Then add yoghurt mixture in the saucepan and roast well.
Now add chicken and cover and cook on low flame till chicken tenderizes and when oil/ghee floats on top, sprinkle sloced almonds and simmer on low flame.
Add cream and serve hot.

Ingredients

Olive oil 2 tbsps
Chicken, cut into 10 serving pieces 1 1/2 kg
Salt 1/2 tsp
Freshly ground black pepper
Small button mushrooms 1/2 pound
Garlic finely chopped 1 tbsp
Vinegar 1/2 cup
Chicken stock quarter cup
Juice of lemon 1
Parsley leaves chopped 4 tbsps

Method

Heat olive oil in a heavy skillet.
Sprinkle the chicken with salt and pepper.
Put the chicken in the skillet in one layer and skin down.
Cook, uncovered, until brown, about 10 minutes.
Add the mushrooms.
Turn the chicken and cook for another 5 minutes.
Remove all fat from the skillet.
With the chicken in the skillet, add the garlic and stir.
Add the vinegar and stock.
Bring to a boil.
Add the lemon juice.
Sprinkle the chicken with parsley.
Cover and cook for five minutes.
You want about half cup of liquid.
If there is more than that in the pan, reduce it over high heat.

Ingredients

Mutton or Lamb Chops 1 kg
Red chilies whole 8
Whole black pepper corns 1 tsp
Cloves of garlic 12
Ginger 1 small piece
Lemons 2
Onions,sliced 1 medium size
Green chilies chopped 2
Fresh coriander chopped 1 bunch
Salt to taste
Oil for cooking

Method

Grind red chilies, black peppercorns, garlic and ginger to a smooth paste.
Heat oil in a pan, golden fry the onions.
Add salt and chops, cover and cook on low heat.
When the chops get tender add the chilies and garlic and ginger paste to it and stir.
Squeeze lemon juice on the chops and leave to cook for another 10-15 minutes.
Sprinkle chopped coriander and green chilies on top before serving.

Ingredients

1 1/2 Kgs cooking Apples (Seb)
1 1/2 pints Water (6 teacups)
2 Cloves (Lavang)
Sugar (Cheeni)
juice of half Lemon (Nimbu)

Method:

Cut the apples in quarters and boil them in water with cloves till they become soft.
Drain through a muslin cloth.
Measure the juice and allow 2 cups sugar to each pint of juice.
Heat the juice, add the sugar and lemon juice and stir till dissolved.
Boil on a hot fire until the syrup sets quickly when tested on a cold plate.
Cool and pour into clean and dry jars.

Ingredients

Skinned chicken pieces - 3 lbs
Garlic pods(mined) - 5 nos
Onions(large & minced0 - 2 nos
Tomatoes(large & crushed) - 2 nos
Ginger(minced) - 1" piece
Milk - 4 tbsp
Spinach(Paalak/Cheera)
(chopped) - 4 bunches
Butter - 2 tbsp
Cayenne powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cardamom(Elakka) - 2 nos
Cloves(Grambu) -2 nos
Oil - 7 tbsp
Garam masala - 1 tsp
Salt - 1/2 tsp

Method

Fry the chicken lightly in 4 tbsp of oil for 3-4 minutes until light brown and set aside.
Put the spinach in a deep pan along with 1/4 cup water and bring to boil and remove from heat.
When cool, grind in blender and set aside.
Heat the remaining oil and add ginger, garlic and onions until lightly brown.
Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves and cardamom.
Sprinkle 1 tbsp of water. Cook for 10 minutes on low heat.
Add chicken and milk.
Simmer until the chicken is tender.
Add spinach and garam masala. Cook until spinach starts sticking to pan. Remove from heat.
Add butter and cover until ready to serve.