Jalabi (Jlaibbi) Recipe



Ingredients
1 cup maida½ cup rice flour2 cup water2½ cup sugar1 tsp. soda¼ tsp. cream of tartar6 green cardamom (Chhoti Ilaichi)2 tsp. Rose waterSaffron (Zafran)Yellow/orange food colourOil/ghee for frying
Instructions
  1. Mix maida, rice flour, soda and water and keep the mixture overnight in warm place.
  2. Mix sugar, water, ilaichi saffron cream of tartar and cook to make it into thick syrup.
  3. Deep fry the mixture in the curls using a nozzle like the one used for icing of cakes.
  4. Fry till light brown and pour into the syrup. (DO NOT OVER SOAK.)
  5. Remove and let the excess syrup drain out.

Serving: 10 to 12 persons

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Ras Malai (Rus Mallai) Recipe


Ingredients
  • 1 cup powdered milk
  • 1 egg
  • 1 tsp. oil
  • 1 tsp. baking powder

Syrup:

  • 1 liter milk
  • 6 tbs. sugar
  • 1 green cardamom (Chhoti Ilaichi)
  • 1 tbs. chopped pistachio (Pistay)
  • 1/2 tsp. Kewra essence

Instructions

  1. Mix together the ingredients into a dough and form into small oval, slightly flattened balls.
  2. Meanwhile boil the milk with sugar and ilaichi seeds.
  3. When the milk starts to boil add the malai balls.
  4. When they start to swell up lower the heat and cook for 10 minutes.
  5. Just before removing from heat add kewra essence.
  6. Garnish with pista.
  7. Chill and serve.

Serving: 24 pcs. for 8 to 10 persons




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Khajur ki Chutney (Khajuur ki Chatni) Recipe


Ingredients
  • 50 grm. pitted dates
  • 15 grm. seedless raisins
  • 1 tsp. cumin seeds (Zeera) powder
  • 1 tsp chili (Lal Mirch) powder
  • 1 heaped tsp. tamarind (Imli) concentrate OR 3 tbs.lemon juice
  • 125 ml water
  • 3/4 tsp salt
  • 1 tsp soft brown sugar

Instructions

  1. Put all the ingredients in a blender and mix well.
  2. Sieve and throw out the residue.
  3. Serve the strained chutney with kababs, tikkas.
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Pasanday (Pasandday) Recipe


Ingredients
  • ½ Kg beef filets
  • 1 tbs. Roasted Chana powder
  • 2 tbs. poppy seeds (Khaskhash)
  • 3 medium sized onions chopped
  • 8 whole dried red chilies
  • 2 tbs. peanuts
  • 1 tsp. garam masala
  • 250 grm. yogurt
  • 3-4 tbs. oil
  • 1 tsp. ginger (Adrak) paste
  • ½ tsp. salt (according to taste)
  • 1 tsp. cumin seeds (Zeera)

Instructions

  1. Grind all the dry ingredients and mix with the yogurt.
  2. Apply this mixture to the meat and leave to marinate for at least 2 hours.
  3. Heat the oil in a pan.
  4. Fry the onion till brown.
  5. Add meat and leave to cook on low heat till tender.
  6. Add a little water, if necessary.
  7. Serve with chapati

Serving: 2 to 3 persons

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Anday ka Halwa (Unday ka Halwa) Recipe


Ingredients
  • 12 eggs
  • 1 cup sugar
  • 4-5 green cardamom (Chhoti ilaichi) - seeds
  • 1 cup ghee (not oil)
  • dry fruits - pistachio (Pistay), almond (Badam), raisins (Kishmish)

Instructions

  1. Mix all into a pot and cook over a low flame stirringconstantly till the mixture is light brown and dry.
  2. Put onto a plate and flatten into a 1" layer.After it cools down cut into small pieces.

Serving: 6 to 8 persons

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Gajrela (Gajar Ka Halwa) Garaila Recipe


Ingredients
  • 1 liter of milk
  • ½ kg carrots peeled and grated
  • 5-6 green cardamom (Chhoti Ilaichi)
  • 1/2 cup rice
  • 1/2 cup sugar (more according to taste)
  • a few drops of Kewra essencedry fruits for garnishing (pista, almond, coconut grated)

Instructions

  1. In a pot add the milk and put on very low heat to boil.
  2. Add the ilaichi seeds and the rice.
  3. Cook till milk starts to thicken and the rice becomes very soft.
  4. Add the carrots and sugar and cook more till the water from the sugar has dried and the carrots have become soft.
  5. Take a hand mixer and lightly mash the contents.
  6. Just before removing from heat add the few drops of kewra essence.
  7. Garnish with the chopped dry fruit.Serve chilled.

Serving: 6-8 persons

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