Ingredients:
Ricotta Cheese - 15 oz
Mava/Milk Powder - 15 oz
Sugar-8 oz
Butter - 1/2 stick
Cardamom powder-1/4 tsp
Method:
For this recipe we need microwavable bundt pan.
Melt butter in a pan, add ricotta cheese and fry for 8-10 on medium heat. Add milk powder, mix well and fry for 4-5 minutes more, until raw milk powder smell goes away. Add cardamom powder and sugar, mix quickly everything (Sugar should not melt), and pour this in microwavable bundt pan, and immediately microwave for 3 minutes with 3-4 intervals. To avoid too much continuous boiling, after 1 1/2- 2 minutes stop the microwave and start again, every 30 seconds until total microwave time becomes 3 minutes. Let it cool the milk cake and cover the plate on bundt pan , turn over, so cake will detach and set on plate. Before serving, slice the cake and serve as dessert.
Tuesday, June 2, 2009
PalaK Paneer
Ingredients:
Frozen Spinach-1pkt
or Fresh Spinach- 3 lbs
Fried Paneer cubes-1cup
Grated onions-3/4 cup
Green chillies-2
Ginger and garlic paste-1Tbsp
Turmeric-1/4 tsp
Grated Tomatoes -3/4cup
Coriander powder-1Tbsp
Chilli powder-1tsp
Garam masala powder-1tsp
Amchur- 1/2tsp
Heavy Cream or Whole Milk- 1/2cup
Cumin seeds-1/2 tsp
Oil-2-3 Tbsp
Salt -3/4 tsp or as per taste
Water-1cup
Method:
Wash and clean fresh spinach, add water and boil for 5-6 minutes or until it becomes soft.Let it cool and make a puree in a blender and set aside. Heat oil in a pot, add cumin seeds, Grated onions, ginger, garlic paste, green chillies and saute until onions turn golden brown. Add amchur powder, turmeric, coriander powder, chilli powder, grated tomatoes and saute until you see the oil separates from the mixture. Add pureed spinach and salt, cook in medium heat for 4-5 minutes and add fried paneer cubes and garam masala powder and cook for 3-4 minutes, at the end add heavy cream or milk and mix well and cook for 2 more minutes, and serve hot with Roti, Naan, Chapati or Rice.
Frozen Spinach-1pkt
or Fresh Spinach- 3 lbs
Fried Paneer cubes-1cup
Grated onions-3/4 cup
Green chillies-2
Ginger and garlic paste-1Tbsp
Turmeric-1/4 tsp
Grated Tomatoes -3/4cup
Coriander powder-1Tbsp
Chilli powder-1tsp
Garam masala powder-1tsp
Amchur- 1/2tsp
Heavy Cream or Whole Milk- 1/2cup
Cumin seeds-1/2 tsp
Oil-2-3 Tbsp
Salt -3/4 tsp or as per taste
Water-1cup
Method:
Wash and clean fresh spinach, add water and boil for 5-6 minutes or until it becomes soft.Let it cool and make a puree in a blender and set aside. Heat oil in a pot, add cumin seeds, Grated onions, ginger, garlic paste, green chillies and saute until onions turn golden brown. Add amchur powder, turmeric, coriander powder, chilli powder, grated tomatoes and saute until you see the oil separates from the mixture. Add pureed spinach and salt, cook in medium heat for 4-5 minutes and add fried paneer cubes and garam masala powder and cook for 3-4 minutes, at the end add heavy cream or milk and mix well and cook for 2 more minutes, and serve hot with Roti, Naan, Chapati or Rice.
Sivaleela's Banana Nut Muffins or Bread
Ingredients:
Regular All Purpose Flour - 2 cups
Sugar or Brown Sugar -1cup
Chopped nuts -1 cup
Baking Soda-1Tbsp
Eggs-4
Butter-1Stick
Mashed well ripe bananas-6-7
Lemon Juice(Optional)-1tsp
Method:
Preheat the oven to 300 C. Mix butter (Softened), and sugar with egg beater, then add eggs and mix very well. Add flour, baking soda, mashed bananas and nuts, mix every thing well. Place this dough in a greased muffin pans or in a bread loaf pan. Bake for 20-25 minutes for muffins and 30-35 minutes for bread. Check with tooth pick, before take out from oven. Let them cool and serve.
Regular All Purpose Flour - 2 cups
Sugar or Brown Sugar -1cup
Chopped nuts -1 cup
Baking Soda-1Tbsp
Eggs-4
Butter-1Stick
Mashed well ripe bananas-6-7
Lemon Juice(Optional)-1tsp
Method:
Preheat the oven to 300 C. Mix butter (Softened), and sugar with egg beater, then add eggs and mix very well. Add flour, baking soda, mashed bananas and nuts, mix every thing well. Place this dough in a greased muffin pans or in a bread loaf pan. Bake for 20-25 minutes for muffins and 30-35 minutes for bread. Check with tooth pick, before take out from oven. Let them cool and serve.
Lydia's Rose Cookies
Ingredients:
Enriched, bleached, pre sifted all purpose flour-2cups
Eggs-2
Sugar - 1/2 cup
Butter-1/4 stick(Room temp.)
Salt- 1 pinch
Water - 1cup & o.5dl
Oil -For deep frying
Cardamom powder-1/4 tsp
Rose cookie mold
Method:
In a mixing bowl, add eggs, sugar, butter, salt and water and mix very well, and add slowly flour little at a time, to make smooth batter. Make sure, there won't be any lumps.
Heat oil for deep frying in a pot, dip the cookie mold in hot oil, when it is still hot dip the mold half way in the batter, place the mold in hot oil. Using fork slowly detach the flower shaped batter from mold, fry until they turn golden brown in color. Make all the rose cookies in same manner. Serve as dessert.
Malai Kofta
Ingredients:
For Koftas:
Boiled potatoes - 2
Paneer - 1/2 cup
Chopped green chillies-1tsp
Raisins-3tsp
Corn flour-1/2 cup
Oil -for deep frying
Salt-1/4tsp or as per taste
For Gravy:
Onion Paste-1cup
Garlic Paste-1Tbsp
Ginger Paste-1Tbsp
Mava/Milk powder -1/4 cup
Heavy cream-1/2 cup
Turmeric- 1tsp
Coriander powder-1tsp
Garam masala powder-1tsp
Tomato puree-1/2 cup
Red pepper powder-3/4 tsp
Salt-1/2 tsp or as per taste
Oil- 2Tbsp
Method:
Grate boiled potatoes and paneer in a bowl. Add chopped green chillies, corn flour and salt. Mix well everything together. Divide into 15-16 equal size balls, stuff few raisins in each ball. Deep fry these koftas in hot oil until they turn light brown, and set aside.
Heat oil in a pan, add onion paste and saute for 5 minutes. Add ginger, garlic paste, coriander powder, turmeric and salt, cook for 1 minute, add tomato puree, red chilli powder, saute for 6-8 minutes on medium heat, and add garam masala powder. Dissolve milk powder in one cup of water, and add to the gravy, and bring to a boil and simmer for 5 minutes on a low heat. Add heavy cream to the gravy and mix every ting very well. Place all the koftas in a serving dish and pour hot gravy on top of them. Serve hot with Roti, Naan,Chapati and Rice.
For Koftas:
Boiled potatoes - 2
Paneer - 1/2 cup
Chopped green chillies-1tsp
Raisins-3tsp
Corn flour-1/2 cup
Oil -for deep frying
Salt-1/4tsp or as per taste
For Gravy:
Onion Paste-1cup
Garlic Paste-1Tbsp
Ginger Paste-1Tbsp
Mava/Milk powder -1/4 cup
Heavy cream-1/2 cup
Turmeric- 1tsp
Coriander powder-1tsp
Garam masala powder-1tsp
Tomato puree-1/2 cup
Red pepper powder-3/4 tsp
Salt-1/2 tsp or as per taste
Oil- 2Tbsp
Method:
Grate boiled potatoes and paneer in a bowl. Add chopped green chillies, corn flour and salt. Mix well everything together. Divide into 15-16 equal size balls, stuff few raisins in each ball. Deep fry these koftas in hot oil until they turn light brown, and set aside.
Heat oil in a pan, add onion paste and saute for 5 minutes. Add ginger, garlic paste, coriander powder, turmeric and salt, cook for 1 minute, add tomato puree, red chilli powder, saute for 6-8 minutes on medium heat, and add garam masala powder. Dissolve milk powder in one cup of water, and add to the gravy, and bring to a boil and simmer for 5 minutes on a low heat. Add heavy cream to the gravy and mix every ting very well. Place all the koftas in a serving dish and pour hot gravy on top of them. Serve hot with Roti, Naan,Chapati and Rice.
Mutter Paneer
Ingredients:
Frozen Green Peas - 1cup
Onions -2
Ginger - 1 inch piece
Garlic Cloves-2
Tomatoes - 3 or Tomato Puree - 3/4 cup
Fried paneer cubes- 1cup
Cardamom-1
Cloves-4
Yogurt or sour cream-1/2cup
Coriander powder-1Tsp
Cumin powder - 1/2 tsp
Cashew powder-1Tbsp
Red chilli powder-1/2- 3/4 tsp
Turmeric-1/2tsp
Garam masala - 3/4Tbsp
Oil or Ghee(Clarified butter) - 4Tbsp
Salt-1/2 tsp. or as per taste
Chopped Coriander leaves - 1tsp
Water-1/2 cup -3/4 cup
Method:
Blend the onions, tomatoes, ginger, cloves, ginger, garlic and cardamom to a puree and set aside.
Fry the paneer cubes to a golden brown color. Heat the oil or ghee in a pot add tomato, onion puree, cook until it becomes thick and dry. Cook on a medium low heat until oil or ghee separates. Add the yogurt or sour cream mix well and cook until the ghee or oil separates. Now add the red chilli powder, coriander powder, cumin powder, turmeric, cashew powder and green peas and cook for 2 minutes. Add 1/2cup-3/4 cup of water to make a thick gravy and add salt and cook for 4 minutes. Add the fried paneer pieces and garam masala powder, mix well and cook on a medium low heat until the oil or ghee separates, add chopped coriander leaves at the end, serve hot with Roti, Naan, Chapati or Rice.
Frozen Green Peas - 1cup
Onions -2
Ginger - 1 inch piece
Garlic Cloves-2
Tomatoes - 3 or Tomato Puree - 3/4 cup
Fried paneer cubes- 1cup
Cardamom-1
Cloves-4
Yogurt or sour cream-1/2cup
Coriander powder-1Tsp
Cumin powder - 1/2 tsp
Cashew powder-1Tbsp
Red chilli powder-1/2- 3/4 tsp
Turmeric-1/2tsp
Garam masala - 3/4Tbsp
Oil or Ghee(Clarified butter) - 4Tbsp
Salt-1/2 tsp. or as per taste
Chopped Coriander leaves - 1tsp
Water-1/2 cup -3/4 cup
Method:
Blend the onions, tomatoes, ginger, cloves, ginger, garlic and cardamom to a puree and set aside.
Fry the paneer cubes to a golden brown color. Heat the oil or ghee in a pot add tomato, onion puree, cook until it becomes thick and dry. Cook on a medium low heat until oil or ghee separates. Add the yogurt or sour cream mix well and cook until the ghee or oil separates. Now add the red chilli powder, coriander powder, cumin powder, turmeric, cashew powder and green peas and cook for 2 minutes. Add 1/2cup-3/4 cup of water to make a thick gravy and add salt and cook for 4 minutes. Add the fried paneer pieces and garam masala powder, mix well and cook on a medium low heat until the oil or ghee separates, add chopped coriander leaves at the end, serve hot with Roti, Naan, Chapati or Rice.
KULFI -Various Recipes
Verity #1
Ingredients:
Condensed Milk-1can
Evaporated Milk - 1can
Cool Whip - 8oz
Pistachio Powder-2Tbsp
Cardamom Powder- 1/4tsp
Method :
Mix everything together and fill in Kulfi makers and freeze them overnight.
Verity #2
Ingredients:
Half & Half -1/2 quart (2 cups)
Whipping Cream-1/4 quart (1cup)
Condensed milk - 1can
Sugar-3Tbsp
Cardamom powder-1/4 tsp
Coarsely grounded Pistachios & Almonds -1/4 cup each
Food colors - Green & Red (Few drops ea.)
Note: Once you add the food colors with milk product, red color one become pink, green one turn light green.
Method:
Mix all the above ingredients in one bowl except food colors and nuts, and take out half the amount into different bowl. Add green color in one half and add red color in second half. Keep green mix in refrigerator.Take the rectangle glass tray, place saran wrap on the bottom of the tray, pour pink mix in the tray, and freeze it for 3 hours. Take out the tray from freezer, sprinkle half of the coarsely grounded nuts evenly on frozen pink mix block, and pour the green mix which kept in refrigerator on top and freeze again overnight. Next day morning takeout the tray freezer, sprinkle remaining nuts. Takeout the frozen kulfi blocks from tray carefully using saran wrap roll out the layers, by using hands. Avoid wrapping saran wrap while rolling the block. After the rolling is done refreeze the kulfi in freezer. Whenever ready to serve cut into pieces.
Verity #3
Ingredients;
Evaporated Milk - 2 cans
Condensed Milk - 2cans
Cool Whip - 12 oz (Bring to room temp.)
Pistachio Powder or Mango Pulp - 1cup
Cardamom - 1/4 tsp
Method:
Mix all above ingredients together, pour in kulfi makers and freeze overnight.
Verity #4
Ingredients:
Cool Whip- 16 oz
Condensed milk-2 cans
Evaporated milk-1can
Bread Slices-5 (Cut the edges)
Method:
Put all above ingredients, in blender grind together and pour in kulfi makers and freeze over night.
Ingredients:
Condensed Milk-1can
Evaporated Milk - 1can
Cool Whip - 8oz
Pistachio Powder-2Tbsp
Cardamom Powder- 1/4tsp
Method :
Mix everything together and fill in Kulfi makers and freeze them overnight.
Verity #2
Ingredients:
Half & Half -1/2 quart (2 cups)
Whipping Cream-1/4 quart (1cup)
Condensed milk - 1can
Sugar-3Tbsp
Cardamom powder-1/4 tsp
Coarsely grounded Pistachios & Almonds -1/4 cup each
Food colors - Green & Red (Few drops ea.)
Note: Once you add the food colors with milk product, red color one become pink, green one turn light green.
Method:
Mix all the above ingredients in one bowl except food colors and nuts, and take out half the amount into different bowl. Add green color in one half and add red color in second half. Keep green mix in refrigerator.Take the rectangle glass tray, place saran wrap on the bottom of the tray, pour pink mix in the tray, and freeze it for 3 hours. Take out the tray from freezer, sprinkle half of the coarsely grounded nuts evenly on frozen pink mix block, and pour the green mix which kept in refrigerator on top and freeze again overnight. Next day morning takeout the tray freezer, sprinkle remaining nuts. Takeout the frozen kulfi blocks from tray carefully using saran wrap roll out the layers, by using hands. Avoid wrapping saran wrap while rolling the block. After the rolling is done refreeze the kulfi in freezer. Whenever ready to serve cut into pieces.
Verity #3
Ingredients;
Evaporated Milk - 2 cans
Condensed Milk - 2cans
Cool Whip - 12 oz (Bring to room temp.)
Pistachio Powder or Mango Pulp - 1cup
Cardamom - 1/4 tsp
Method:
Mix all above ingredients together, pour in kulfi makers and freeze overnight.
Verity #4
Ingredients:
Cool Whip- 16 oz
Condensed milk-2 cans
Evaporated milk-1can
Bread Slices-5 (Cut the edges)
Method:
Put all above ingredients, in blender grind together and pour in kulfi makers and freeze over night.
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