Sharbat-e-Falsa (Grewia Juice) Recipe


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.
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Mango Cheese (Mango Chease) Cake Recipe

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:
  1. Preheat oven to 325°F/160°C. Lightly butter a 9-inch-diameter spring form pan with 2 3/4-inch-high sides.
  2. Stir cracker crumbs and sugar in medium bowl to blend.
  3. Add melted butter and stir until evenly moistened.
  4. Press crumb mixture firmly onto bottom (not sides) of prepared pan.
  5. Bake until crust is set, about 12 minutes.
  6. Cool completely. Maintain oven temperature.
For Filling:
  1. Puree mangoes in processor until smooth.
  2. Set aside 2 cups mango puree (reserve any remaining puree for another use or use to spread over top of cheesecake).
  3. Beat cream cheese, sugar, and vanilla in large bowl until smooth.
  4. Add eggs one at a time, beating well after each addition.
  5. Add the reserved 2 cups mango puree and beat until well blended.
  6. Pour filling over crust in pan.
  7. 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.
  8. Cool cake 1 hour. Refrigerate uncovered overnight.
  9. Run small knife between cake and sides of pan to loosen.
  10. Remove pan sides.
  11. Transfer cake to platter.
  12. Cut into wedges and serve with sliced mangoes.
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Lion's Head Soup Recipe

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
  1. 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.
  2. 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.
  3. 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.
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Chinese Crepes (Jian Bing) Recipe

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Sardai (Thandai) Recipe

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.

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Falooda (Faluda) Recipe

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

  1. Soak the Takmaria Seeds in water for at least 1 hour.
  2. Boil the noodles/sev in water for about 15 minutes.
  3. Drain the water, and boil the noodles in a little milk for about 5-10 minutes on low heat. Do not burn the noodles!
  4. 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.
  5. 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).
  6. Top it off with a scoop or two of the Pista Kulfi Ice cream and enjoy!
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