Archive for » October 16th, 2009«

16
Oct
Cashew Burfi

Ingredients:

Powdered Cashews – 1.5 cups (150gms)

Powdered Sugar – 1 cup (110gms)

Instant Non-Fat Dry Milk (Milk Powder) – 1/2 cup (60gms)

Cardamom Powder – 1/8 tsp

Water – 2 tbsp

Rose Essence – 2 drops (optional)

Method:

1. Take a double-boiler and bring the water to boil. The water from the bottom pan needs to touch the bottom of the top pan in order to be effective.

2. Once hot, add in the Powdered Sugar and Milk Powder in the top pan.

3. Stir continously for 2-3 minutes till the Sugar and Milk Powder are warm all the way through.

4. Pour the Cashew Powder in a mixing bowl.

5. Once the Sugar and Milk Powder are done, add them to the Cashew Powder in the mixing bowl.

6. Add the Cardamom Powder and mix them all well.

7. If you are using the Rose Essence, add the 2 drops to the 2 tbsp of warm Water (or two tbs of rose water).

8. Start kneading by adding a little water at a time.

9. Knead till it forms a dough and the cashew starts letting oil go.

10. Grease hands and rolling pin for easier rolling.

11. Roll out the dough to the desired thickness on to a wax paper to avoid sticking.

12. Cut the rolled-out dough into desired shapes (traditionally cut into diamond shapes).

13. Allow to set at room temperature for 1-2 hours or in the refrigerator for 30 minutes.

14. Store in the refrigerator and serve at room temperature for great taste.

Tips: Adding Varak (silver foil)  gives it a very traditional and a grand look but if you don’t have it, the burfi will taste just as good.  Powdering the cashew is best done in a coffee grinder or an appliance meant for dry-grinding. The blender/mixie does not do a very good job and it needs to be very fine powder. Instead of cashew ground almond can be used as well.

Category: Desserts, Indian, Vegetarian  Tags: , , ,  One Comment
16
Oct
Rogan Josh

Ingredients:

* 1 tbs lemon juice

* 1 cup plain yoghurt

* 1 tsp salt

* 2 cloves garlic crushed

* 1 tbs freshly grated ginger

* 1 kg boneless lean meat of lamb, trimmed cubes

* 4 tbs oil

* 1/2 tsp cumin seeds

* 2 tsp ground coriander

* 2 bay leaves

* 4 green cardamon pods

* 1 onion finely chopped

* 2 tsp ground coriander

* 2 tsp ground cumin

* 1 tsp chili powder

* 400 g chopped tomatoes

* 2 tbs tomato puree (paste)

* 3/4 cup water

* chopped fresh coriander, toasted cumin seeds and bay leaves for garnish

Method:

1. In a large bowl mix well the lemon juice, yoghurt, salt, one crushed garlic clove, ginger and lamb cubes. marinate in the refrigerator overnight.

2.Heat the oil in a large pan, fry cumin seeds until splutter, add bay leaves and cardamon and fry 2 min.

3. Add onion, one crushed clove of garlic, coriander, cumin, chilly powder and fry for 2 min.

4.  Add lamb mixture; cook 5 min, stirring constantly. Add the tomatoes, tomato puree and wateran; bring to a boil. Cover, reduce heat, and simmer 1 hour or until lamb is tender. Garnish and serve.

Category: Indian, Mains  Tags: , ,  Leave a Comment
16
Oct
Saffron Rice

Ingredients:

2 1/2 cups Basmati rice (soaked for 20 min)

3 cups Water (approx)

1/2 tsp Saffron

5 tbs low-fat milk

2 Cloves

2-3 Cardamom green pods

Salt to taste

Method:

1. Drain the rice and place in a large pan. Add water, cardamon, cloves and salt. stir, bring to the boil, then simmer for 5 min on low heat.

2. Place milk in small bowl, add saffron and heat gently (microwave 1 min on low).

3. add saffron milk to rice and cook on low for another 5-6 min.

4.Remove from heat and stand for another 5 min without opening the lid. Fluff by fork and serve.

Category: Indian, Side Dishes, Vegetarian  Tags: , ,  Leave a Comment