Rabdi
Ingredients
1/4 cup condensed milk
2 cups milk
2 bread slices
A few safforn strands
1/4 tsp elachi powder
Method
1. Discard crusts from bread slices.
2. Grind these slices in a processor and prepare fresh bread crumbs.
3. Boil milk in a pan.
4. Add bread crumbs, condensed milk and sugar altogether.
5. Simmer on a high flame, stir continuously for about 10 minutes.
6. Remove from the fire.
7. Add safforn and cardamon powder and mix well.
8. Keep it in a refrigerator for 2-3 hours.
9. Rabri is ready to serve.
Contributed by: Rizwan
Dum
Aloo (Potato)
Ingredients
Potato : 250 gm
Garam masala : ½ tsp.
Tomato : 100 gm
Jeera : ¼ tsp.
Dhaniya powder : 1½ tsp.
Hing : 1 pinch
Red chilly powder and Haldi powder : ½ tsp. each
Oil for tadaka : 2 tbsp.
Salt : 1 tsp.
Coriander leaves : For flavour
Method: Peel the potatoes. Cut them into small cubes. Grate the
tomato and keep aside. Heat oil in a pressure cooker. Add jeera and hing
together. Add tomato and cook till done. Add potatoes and fry for 2
minutes. Add dhaniya, red chilly, haldi, salt and garam masala. Add two
glassfuls of water. Cover it with lid. After one whistle, simmer the gas
for 5-7 minutes. Transfer it to a bowl. Sprinkle some coriander leaves.
Serve hot with Bedmi Puri.
Aloo
Tikki
Ingredients
6 potatoes
1/4 tsp green chilli paste
1/4 tsp garam masala
Salt as per taste
1/2 cup bread crumbs
1/4 tsp turmeric powder
1/4 tsp ginger paste
Oil for frying
Method: Microwave potaoes for 7 mins. Peel and smash the
potatoes. Mix in potatoes rest of the ingredients except oil and make
small patties. Heat oil in a frying pan and deep fry till golden brown
and serve hot with wafers.
Badam
Puri
Ingredients:
All purpose flour or Maida 2 cups
Salt 1/2 tsp
Ghee 4 tbsps
Orange food color
Grated dry coconut(copra)
Chopped nuts
Oil for frying
For syrup (chashni / paka ):
Sugar 1 cup
Water 1 cup
Cardamom powder 1 tsp
Method: In a large bowl, combine flour, food color and salt. Add
water and make a soft dough (like chapathi). Keep covered for 20
minutes. Now prepare sugar syrup or chashni. Add 1 cup of water to 1 cup
of sugar. Bring it to boil. Keep boiling till you get a thread like
consistency. Add cardamom powder and keep aside.
Make small lemon size balls out of the dough and keep them covered.
Dust the working surface with little flour. Take a ball and roll into
round shape. Smear ghee on the surface. Now fold it into half and again
half. It should look like a triangle. Then press lightly with the
rolling pin. Follow the same procedure for the remaining balls. Heat oil
in a frying pan, dip prepared trianglular puris one by one. Deep fry in
a medium flame till golden brown.
As soon as you take out from the oil, dip it in the sugar syrup. Let
the syrup cover all side. Remove with the help of tongs and keep aside
on the plate. Decorate with grated dry coconut (copra) and chopped nuts
on top of each puri
Broken
Wheat Kheer
Ingredients
Broken wheat 1 cup
Water 2 1/2 cup
Jaggery 1 cup
Cornflour 2 tsp
Cardamoms powder 2 tsp
Coconut milk, from one cup freshly grated coconut
Method:
Prepare broken wheat in dry grinder. Then cook broken wheat in pressure
cooker, with water, till very soft. It normally takes about 8 minutes.
Add jaggery to nearly boiling cooked wheat and let simmer for a minute
more, uncovered, stirring all the time to avoid burning. Remove from
heat. Mix coconut milk with cornflour and add to porridge on the low
flame. Allow it to almost boil but do not keep boiling for any length of
time. Add cardamom powder, and serve hot or cold.
Recipe by Jessica Shapurkar
