SUFI MALPUA

Ingredients:

1 litre Milk
1/4 cup Maida
1/4 cup Suji
Ghee
Water

Method:

• Boil the milk till it reduces to ½ its quantity.
• Roast the rava till light brown.
• Add to the milk along with maida. There should be no lumps.
• It should be a smooth pouring consistency. Heat the ghee.
• Take the batter in a glass. Pour in circular movements into the ghee to form a small pan cake. Turn over.
• Take care that it does not become crisp and hard.
• Make a sugar syrup of 1 thread consistency. Dip the malpura's in the syrup and lay out on a plate.

Seviyan

Ingredients:

50 grams of Vemicelli Noodles (Seviyan)
2 tbsp. of Raisins (Kishmish) (optional)
2 tbsp. of Nuts (Almonds & Pistachios) (optional)
2 Cardamoms (Ilaichi) (powdered)
1/2 tin of Condensed Milk
1/2 liter of Whole Milk
1 tbsp. of Pure Ghee or Butter

Method:

• Heat pure ghee or butter in a pan, fry the Vermicelli until light brown.
• Bring milk to a boil. Add condensed milk, vermicelli and cardamom powder.
• Cook for 2 to 3 minutes or until soft and top with raisins and nuts.

SHEER KORMA

SHEER KORMA



Ingredients:

1 packate Vermicelli
1 gallon fresh whole milk
1 cup sugar
20 cloves whole cardamom pods
1/2 teaspoon cardamom powder
1 cup slivered almond, cashews and pistachioes
1/2 cup fresh cream
1/2 teaspoon saffron strands
3 tablespoons charoli nuts
1/2 cup light brown raisins
1/2 teaspoon rose water
1 tablespoon butter

Method:

* Fry the vermicelli in the butter until well browned but not burnt.
* Fry on low heat until all the butter is dried.
* Add in 1/4 cup sugar and fry again.
* Add in the whole milk cup by cup, stirring constantly, and bring to boil.
* Add in the raisins, whole cardamon, and 1/2 cup slivered almonds, cashews and pistachioes, and the remaining sugar.
* Reduce the heat and thicken the SHEER KORMA to three-strand consistency, letting the milk boil until it is halved.
* The vermicilli must be very soft by now.
* Quikly add in the rose water, charoli and fresh cream and let simmer covered for 10 minutes.
* Garnish with the saffron strands and powdered cardamom, and serve immediately.

Note:The dish remains fresh for up to one week if kept in the fridge.

Tandoori Fish

Ingredients:

• 1 Cod fish • 7 Garlic flakes • 5 Green chillies • 1/2 Cup curd • 2 tbsp Lemon juice • 1 Inch ginger • 5 Drops of red colour • 2 tbsp Oil • Salt to taste • Grind the following: • 1 tsp Coriander seeds • 1 tsp Turmeric powder • 1 tsp Cumin seeds • 1/2 tsp Red chilli powder • 1/2 tsp Garam masala • 2 Dry red chillies

How to make Tandoori Fish:

• Clean the fish properly. Remove its eyes and gills. • Make slits on either side of the fish. • Apply lemon juice and salt over the fish. Keep it aside for half an hour. • Make paste of ginger, green chillies and garlic. • Beat the curd thoroughly. • Add ginger-garlic paste and the powder of spices. • Mix oil and colour into it and strain the mixture through sieve. • Fill the batter in slits and smear all over the fish. • Leave aside for about 5 to 6 hours. • Put the fish in tandoor till it turns golden brown. • Tandoori fish is ready to serve.

Palak Kofta

major influence on Indian cuisine is the Muslim method of cooking, the Mughlai style, which is distinct in the fact that a lot of stress is laid on cooking the food over slow fire and the use of rich spices and nuts like saffron, almonds, cashewnuts, poppy seeds,e lachi, dalchini and jaiphal to name a few, liberal use of desi ghee and tandoor. Most traditional Mughlai food preparations include the use of curds and cream to produce a rich creamy gravy and the most important part of Mughlai cuisine is the perfect blending of the spices using the right proportions bringing a distinct aroma and flavor to the dish, be it the paneer kebab or meat kebabs.

Palak Kofta is one such rich Mughalai dish where koftas which are balls made with spinach, potatoes and paneer are deep-fried and cooked and served in a rich creamy sauce prepared with spinach, onions, tomatoes and cashewnut paste. Its a labor intensive dish but its worth the effort and makes a great main course party dish and goes well with butter naan and rotis.

Palak Kofta Recipe

Ingredients:

For Koftas:
2 tbsp grated paneer
1 cup palak leaves (washed and chopped finely)
1 cup of mashed boiled potatoes
2 green chillis finely chopped
1″ ginger piece minced
salt to taste
2 slices of bread
Mix all the above ingredients and make small lemon sized balls, roll them in corn flour/bread crumbs and deep fry in oil.

For the Gravy:
1 big bunch of palak (spinach)- washed,blanched and pureed
2 big onions (blanch the onions and make a paste)
2 medium tomatoes (blanche the tomatoes and make a paste)
1 tsp ginger garlic paste
1/4 tsp garam masala pwd
1 tsp red chilli pwd
2 tbsps cashewnut paste
salt to taste
2 tbsp ghee (clarified butter)
1 tsp shah jeera (caraway seeds)
cream for garnish(optional)

Heat ghee in a cooking vessel and add the shah jeera and let them pop. Add the onion paste and fry for 4-5 minutes on medium heat ensuring that it doesnt burn. Add the ginger garlic paste and fry for another 2-3 mts. Add red chilli pwd and combine. Add the tomato puree and let it cook over slow fire till the ghee separates. Add the palak paste and the cashewnut paste and combine. Add a cup of water and salt. Cover and cook for 10-12 minutes on low heat. Stir once in a while. Lastly add the garam masala and mix well. Turn off heat.

Just before serving, spread the koftas on a serving plate and pour the creamy gravy over the koftas and garnish with cream (optional). Serve with hot rotis or naan. If you are serving the dish immediately on cooking, then you can add the koftas to the gravy and simmer over heat for a minute before serving.

Mughlai Parantha

Mughlai Paratha Recipe -

If you ever visit Agra, go to Belanganj. There are some shops named Rambabu ke Parathe. These shops serve such delicious parathes that you will never forget their taste.

Let's make Mughlai Paratha for today's dinner.

Ingredients
Wheat Flour – 200 gm
Refined flour – 200 gm
Semolina – 50 gm
Baking Powder – half small spoon
Salt – Less than 1 small spoon ( or as per taste)
Oil – 1 tablespoon
Curd – Half small bowl
Ghee – for making the parathas
Cumin seed – 1 ½ small spoon (optional)

Method
Filter wheat flour in a sieve. Take Maida (refined flour) and Suji (Semolina) in a utensil. Mix baking powder and salt in the flour. Mix the curd and oil in this flour properly. Knead the flour in lukewarm water (quantity of water should be equal to half the quantity of flour). Mash and knead the flour till it turns into soft and slick dough. Leave the dough covered for half an hour.

Put the tava or pan on the burner and heat it. Break a small lump from the dough. Shape it like a ball with your hands. Roll it into a flat disk of 7 to 8 inches diameter. Put ghee on the top and sprinkle little jeera (cumin seeds). Keep the knife's point in the center and cut it straight to any corner. Lift this cut corner and keep rolling in a circle (as shown in the photograph). Press and shape it like a round ball again. Roll it again into a flat disk of 7 to 8 inches diameter. Put this flattened dough on the tava or pan and heat it without ghee till it turns light brown. Prepare all the parathas like this.

Now put one tablespoon of ghee on the tava. Put one paratha on it and cook the paratha on both the sides by turning it over. Serve this paratha hot and fresh. Whenever you feel that the amount of ghee becomes less on the pan, put another tablespoon of ghee on it. Slow fry all the parathas similarly.

The Mughlai Parathas are now ready to serve and eat hot along with your favorite vegetable preparations, curd or chutney.

Chicken Tikka

• Boneless and skinless chicken breasts • 2 tbsp Tomato paste • 2 tbsp Lemon juice • 2 tsp Ground coriander • 2 tsp Curry powder • 1/2 tsp Paprika • 2 Cups plain yoghurt • 4 Finely chopped garlic cloves • 1 Inch fresh ginger, chopped • 2 tsp Ground cumin
How to make Chicken Tikka:
• Mix all ingredients except chicken together in a bowl and refrigerate it overnight. • Add chicken (cut in cubes) and marinate it in the above-mentioned bowl. • Cover and refrigerate at least 4 hours. • Preheat oven to 350 degrees F. • Bring chicken to room temperature and skewer on bamboo skewers (soaked in water for 30 minutes). • Place on baking tray and bake in oven for 20 to 35 minutes. • 3 tbsp of butter can be drizzled over for the last 5 minutes of cooking.