- Apple Chutney
Ingredients :
1.
Sliced Apples - 1cup
2.
Orange Juice - 1/2cup
3.
Green Chilly - 3nosSliced Ginger - 1/2tspSalt - to taste
Method of Preparation :
Peel and slice the apples into small pieces. Put this in orange juice. Mix with the other ingredients and grind to a thick paste. This chutney can be had with ghee rice or any pulav. - Curry Leaf Chutney
Ingredients :
1.
Curry Leaves - 2cups
2.
Grated Coconut - 2cups
3.
Dry Chillies - 50gm
4.
White Gram Dal, Raw Rice - 2tsp each
5.
Coriander - 2tsp
6.
Fenugreek - 1/8tsp
7.
Salt, Tamarind - to taste
Method of Preparation :
Fry all the ingredients except salt and tamarind in coconut oil and dry grind each one separately. Mix well all the ground ingredients with salt and tamarind. Curry leaf chutney is ready and it can be stored for a long period. - Dry Coconut Chutney (Chammanthi Podi)
Ingredients:
Grated coconut, roasted
-
1 Cup
Sliced shallots
-
5 no
Sliced ginger
-
¼ inch piece (1tsp)
Tamarind
-
a small ball
Red chillies
-
3-4 no (cut into half's)
Curry leaves
-
one sprig
Salt
-
to taste
Method of Preparation :
Grate roast evenly in a mixer. Make sure that that the Coconut is fresh. Roast coconut, red chillies, ginger, curry leaves and shallots in a non stick pan until golden brown. Keep on stirring so that it is evenly roasted. It will take around 3-4 minutes. Towards the end add a little bit of tamarind. Add required salt, grind all the above ingredients to a powder. If oil come outs add some shallot so that oil is absorbed. The chutney will stay for around 3-4 weeks. It can served with rice, iddly or Dosa. - Pineapple Sweet Chutney
Method 1
Ingredients :
1.
Pineapple Jam - 2cupsLime Juice - 1/2cup
2.
Chilly Powder - 1tspGround Ginger - 1tspGround Garlic - 1tspMustard, ground in Vinegar - 1/2tspWhite Vinegar - 1cupSalt - to taste
3.
Steamed Garlic - 1cup
4.
Sliced Cherries - 1cup
5.
Sodium Benzoate - 2 pinch
Method of Preparation :
Boil 1st and 2nd ingredients in a thick bottom pan. When its quantity reduces to 3/4, add steamed garlic and mix with a ladle, without crushing the garlic. When it boils, remove from fire and allow to cool.
Mix 2 pinch sodium benzoate in 1/4cup of chutney. Pour this to the remaining chutney and mix well. Add cherries and store in air tight containers.
Method 2
Ingredients :
1.
Pineapple - 2kgLemon juice - 1/2cup
2.
Sugar - 2kgWater - 2cups
3.
Garlic flakes - 1/2cup (with skin)Ginger - 8 pieces (1" square piece)1" long Cinnamon - 6nosClove - 24nosSeeds of Dry chillies - 1dsp
4.
White Vinegar - 1cup
5.
Steamed Garlic - 2cups
6.
Cherries - 1/2cup
Method of Preparation :
Mince the pineapple. Sprinkle water and squeeze juice from it. Add lemon juice to the pineapple juice. Crush the 3rd ingredients together. Boil 2 cups water with sugar and the crushed ingredients. Boil well and strain. Add this to the pineapple and lemon juice.
Keep the content again on fire. When it thickens, add white vinegar and boil well. Add steamed garlic just before removing from fire. Add cherries when it cools.
Monday, September 1, 2008
Banana Cake
Method 1
Ingredients :
Bananas - 3 nos
Milk - 1 cup
Soda powder - 1/2 tsp
Refined flour - 1 cup
Sugar - 1 cup
Cardamom powder - 1/2 spoon
Method of Preparation:
Mix milk, sugar and bananas finely in a vessel. Sieve the soda powder and flour together. Add this to the banana mixture and mix well. Also add the cardamom powder. Transfer the contents into a greased vessel and bake in an oven for 1/2 an hour
Black Forest Sponge Cake
Ingredients :
Egg - 4 nos
Sugar - 1 cup
Brandy - 2 tsp
Vanilla essence - 1/2 tsp
Finely ground orange skin - a little
Butter - 1 dsp
Cocoa powder - 4 dsp
Warm milk - 1/4 cup
Refined flour - 1 cup
Soda bicarbonate - 1/2 tsp
Method :
Mix brandy, vanilla essence and the ground orange skin together. Beat the eggs well adding sugar intermittently. Add the brandy mixture to it and beat again.
Mix butter, cocoa powder and slightly warm milk and make a thick, fine batter. Add this to the egg mixture slowly. Sieve flour and soda bicarbonate together and put it over the egg mixture. Mix all the ingredients lightly with a ladle. Grease a vessel with butter and sprinkle with flour all over. Pour the cake mixture into the vessel and bake in a preheated oven.
Ingredients for Butter Icing :
Butter - 50 gm
Icing sugar - 100 gm
Lime juice - 1 tsp
Mix the ingredients finely and spread it over the cake.
Ingredients for chocolate covering :
Icing sugar - 100 gm
Butter - 50 gm
Cocoa powder - 1/4 cup
Water - 3 dsp
Make a batter with the cocoa powder and water. Beat butter and icing sugar. Add the coco mixture in it and beat again. Apply it over and around the cake.
Caramelised Cake
Ingredients :
1. Refined flour - 1/4kg
Baking powder - 1/2tsp
Soda powder - 1/4tsp 3. Egg - 4nos
4. Sugar - 1/4cup
Boiled water - 1/2cup
2. Butter - 1/4kg
Finely Powdered sugar - 1/4kg 5. Vanilla essence - 1/2tsp
Method of Preparation:
Sift the 1st ingredients together. Beat the butter and powdered sugar, adding the yolks of four eggs one by one to this. Beat well. Mix it well with the sieved flour.
Heat a thick bottom vessel. Sauté 1/4cup sugar continuously until reddish brown (do not allow to burn). Add boiled water and remove from fire when the sugar solution thickens. Allow it to cool.
Beat the sugar syrup. Add it to the cake mixture and mix well.
Beat the egg white well with the vanilla essence. Pour it into the cake mixture and beat all the ingredients together. Bake the cake in a preheated oven at 3500C, for one hour.
Ingredients for icing and decoration:
Cashew nuts cut into small pieces - 1/2cup
Sugar - 1/4cup
Soda powder - a pinch
Icing sugar - 200gm
Butter - 100gm
Lime juice - 1/4tsp
Method :
Fry the cashew nuts in some ghee and keep it aside. Make a light coloured sugar syrup (as explained above) in a thick bottom vessel. Add a pinch of soda powder to the boiling syrup. Add fried cashew nuts pieces to it and pour the contents into a greased vessel uniformly and leave it to cool. When it is done grind it coarsely or cut it into tiny cubes. Keep these pieces over the cake before the icing dries.
For Icing:
Beat the butter and the icing sugar. Add drops of lime juice while beating it. Apply the icing evenly over the cake
Method 1
Ingredients :
Bananas - 3 nos
Milk - 1 cup
Soda powder - 1/2 tsp
Refined flour - 1 cup
Sugar - 1 cup
Cardamom powder - 1/2 spoon
Method of Preparation:
Mix milk, sugar and bananas finely in a vessel. Sieve the soda powder and flour together. Add this to the banana mixture and mix well. Also add the cardamom powder. Transfer the contents into a greased vessel and bake in an oven for 1/2 an hour
Black Forest Sponge Cake
Ingredients :
Egg - 4 nos
Sugar - 1 cup
Brandy - 2 tsp
Vanilla essence - 1/2 tsp
Finely ground orange skin - a little
Butter - 1 dsp
Cocoa powder - 4 dsp
Warm milk - 1/4 cup
Refined flour - 1 cup
Soda bicarbonate - 1/2 tsp
Method :
Mix brandy, vanilla essence and the ground orange skin together. Beat the eggs well adding sugar intermittently. Add the brandy mixture to it and beat again.
Mix butter, cocoa powder and slightly warm milk and make a thick, fine batter. Add this to the egg mixture slowly. Sieve flour and soda bicarbonate together and put it over the egg mixture. Mix all the ingredients lightly with a ladle. Grease a vessel with butter and sprinkle with flour all over. Pour the cake mixture into the vessel and bake in a preheated oven.
Ingredients for Butter Icing :
Butter - 50 gm
Icing sugar - 100 gm
Lime juice - 1 tsp
Mix the ingredients finely and spread it over the cake.
Ingredients for chocolate covering :
Icing sugar - 100 gm
Butter - 50 gm
Cocoa powder - 1/4 cup
Water - 3 dsp
Make a batter with the cocoa powder and water. Beat butter and icing sugar. Add the coco mixture in it and beat again. Apply it over and around the cake.
Caramelised Cake
Ingredients :
1. Refined flour - 1/4kg
Baking powder - 1/2tsp
Soda powder - 1/4tsp 3. Egg - 4nos
4. Sugar - 1/4cup
Boiled water - 1/2cup
2. Butter - 1/4kg
Finely Powdered sugar - 1/4kg 5. Vanilla essence - 1/2tsp
Method of Preparation:
Sift the 1st ingredients together. Beat the butter and powdered sugar, adding the yolks of four eggs one by one to this. Beat well. Mix it well with the sieved flour.
Heat a thick bottom vessel. Sauté 1/4cup sugar continuously until reddish brown (do not allow to burn). Add boiled water and remove from fire when the sugar solution thickens. Allow it to cool.
Beat the sugar syrup. Add it to the cake mixture and mix well.
Beat the egg white well with the vanilla essence. Pour it into the cake mixture and beat all the ingredients together. Bake the cake in a preheated oven at 3500C, for one hour.
Ingredients for icing and decoration:
Cashew nuts cut into small pieces - 1/2cup
Sugar - 1/4cup
Soda powder - a pinch
Icing sugar - 200gm
Butter - 100gm
Lime juice - 1/4tsp
Method :
Fry the cashew nuts in some ghee and keep it aside. Make a light coloured sugar syrup (as explained above) in a thick bottom vessel. Add a pinch of soda powder to the boiling syrup. Add fried cashew nuts pieces to it and pour the contents into a greased vessel uniformly and leave it to cool. When it is done grind it coarsely or cut it into tiny cubes. Keep these pieces over the cake before the icing dries.
For Icing:
Beat the butter and the icing sugar. Add drops of lime juice while beating it. Apply the icing evenly over the cake
Hyderabadi Samosa
Ingredients :
For the dough :
Flour - 500gm
Salt - 1/2tsp
Ginger juice - 1tsp
Garlic juice - 1tsp
Ghee - 3tbs Milk - 1cup
For the Mince :
Minced chicken - 500gm
Ginger-garlic paste - 1tbs
Minced onion - 2nos (large)
Ghee - 2tbs
Coriander leaves - a handful Chopped
mint leaves - 1tsp
Groundnut oil - for frying
To be ground :
Green chillies - 6nos
Peppercorns - 5
Coriander seeds - 1tbs
Cumin seeds - 1/2tsp
Cinnamon - a small piece
Green cardamom - 4nos
Method of Preparation :
Grind all the ingredients to be ground to a fine paste and keep aside. Boil the mince with ginger-garlic paste and salt till done.
Heat ghee in a pan and fry onion. Add ground masala and sauté well for 3-4minutes. Add the mince and fry till dry. Mix in the coriander and mint leaves. Keep aside.
Sieve the flour and salt together. Rub in the ghee till the mixture resembles breadcrumbs. Make a bay in the centre and put in the milk, ginger, garlic juice. Mix well and knead to a soft, but not sticky dough.
Divide the dough into 6-8 portions. Roll each portion into a thin chapati. Place a heaped tablespoon of the mince filling at the centre. Cover with another chapati. Seal the edges by pressing down. Cut into triangles and deep fry in hot oil
Malai Korma
Ingredients :
Fresh cream (malai) - 2 cups
Finely chopped onions - 2nos
Finely chopped tomato - 1no
Garlic - 10 flakes
Peeled ginger - 1" piece
Split green chillies - 5nos
Finely chopped coriander leaves - 1tbs
Sliced cashew nuts - 10-12nos
Turmeric powder - 1/4tsp
Salt - to taste
Ghee - 3tsp
Method of Preparation :
Grind ginger and garlic to a smooth paste.
Heat ghee and fry cashew nuts. Drain and keep aside. Sauté onions in the same ghee. When it is done, add ginger-garlic paste, salt, green chillies and turmeric powder. Add tomatoes and sauté well till oil separates. Add fresh cream, stir and cook. Simmer for 2 minutes.
Garnish with chopped coriander and fried cashew nuts. Serve hot with chapatti, roti etc.
Sheer Korma
Ingredients :
Vermicelli - 100gms
Milk - 1.5litre
Sugar - 250gms
Chopped cashew nuts - 50gms
Chopped almonds - 50gms
Chopped dates - 50gms
Powdered cardamom - 6nos
Butter - 4tsp
Water - 250ml
Method of Preparation :
Fry nuts in 2tsp butter till light golden colour, drain and keep aside. Fry vermicelli in the remaining butter until golden brown. Make a sugar syrup (one string consistency).
Boil the milk until it is thickened to half the quantity. Add the fried vermicelli to the milk and cook. Do not allow lumps to form. Add sugar syrup and cook for a while until it comes to a homogeneous consistency. Sprinkle cardamom powder. Garnish with fried nuts.
Serve hot or refrigerated.
Hyderabadi Pucci (Chicken) Biryani
Ingredients :
Basmati rice - 400gms
Chicken - 1kg
Sliced onions - 100gms
Onion paste - 100gms
Garam masala - 5gms
Yogurt - 50gms
Ginger-garlic paste - 10gms
Crushed pepper corns - 5gms
Lemon juice - 1large
Chopped mint leaves - 2sprigs
Saffron - a pinch
Milk - 2tbs
Cardamom - 4nos
Cinnamon - 1"piece
Cloves - 4nos
Cumin - 1/2tsp
Ghee - 100gms
Salt - to taste
Chopped tomatoes - 2nos
Red chilli powder - 5gms
Flour - 1/2cup
Method of Preparation :
Clean and cut the chicken into 8 pieces. Marinate it with yogurt, garam masala, half quantity of onion paste, 1/2tbs of ginger- garlic paste, crushed peppercorns, lime juice and salt for 11/2hours.
Clean and soak rice for 30 minutes. Boil 1litre water in a vessel and put one clove, one cardamom and 1/2cinnamon in it. Add soaked rice. When it is half cooked add 1tsp oil and salt. Drain and keep aside.
Heat some ghee and fry the sliced onions till golden brown and keep aside. Knead the flour to a smooth dough by adding enough water.
Heat 50gm ghee in a thick bottom vessel. Add cumin and the remaining cardamom, cinnamon and clove and sauté for a while. Sauté by adding the remaining onion paste, followed by ginger-garlic paste. Add chopped tomatoes and red chilli powder and sauté till it is slightly cooked. Add marinated chicken and cook till the gravy leaves the sides of the container. Adjust the seasoning.
Remove half the curry from the vessel and spread half quantity of boiled rice over the curry. Garnish with half quantity of chopped mint leaves and deep fried onion kept aside. Place the second layer of curry over the rice and repeat the same. Pour the remaining ghee on the edges of the layered biryani.
Seal the container with the dough and cook on low flame for 10-15 minutes. Break the seal just before serving.
An alternative method is that a griddle is put on the flame and the biryani container over it with a weight on top. Or the container can be put in an oven and baked for 10-15 minutes on medium heat.
Shahi Tukre
Ingredients :
Slices of bread - 4nos
Condensed milk - 6tbs
Milk - 1/2litre
Ground cardamom seeds - 1/2tsp
Nutmeg - 1/4tsp
Almonds, pistachios, Charoli, walnuts, cashew-nuts, raisins - 15gms each
Method of Preparation :
Trim and cut each slice of bread into four pieces and deep fry to a golden brown colour. Drain thoroughly and keep aside. Fry all the nuts and pound coarsely. Also fry the raisins. Take a wide pan and put in milk, condensed milk, 2 tablespoon sugar, cardamoms and nutmeg. Cook on a low fire till the mixture turns a little thick, then put the fried bread side by side in the pan. Let it cook till all the moisture is absorbed by the bread. Serve cold garnished with nuts and raisins and covered with foil.
Ingredients :
For the dough :
Flour - 500gm
Salt - 1/2tsp
Ginger juice - 1tsp
Garlic juice - 1tsp
Ghee - 3tbs Milk - 1cup
For the Mince :
Minced chicken - 500gm
Ginger-garlic paste - 1tbs
Minced onion - 2nos (large)
Ghee - 2tbs
Coriander leaves - a handful Chopped
mint leaves - 1tsp
Groundnut oil - for frying
To be ground :
Green chillies - 6nos
Peppercorns - 5
Coriander seeds - 1tbs
Cumin seeds - 1/2tsp
Cinnamon - a small piece
Green cardamom - 4nos
Method of Preparation :
Grind all the ingredients to be ground to a fine paste and keep aside. Boil the mince with ginger-garlic paste and salt till done.
Heat ghee in a pan and fry onion. Add ground masala and sauté well for 3-4minutes. Add the mince and fry till dry. Mix in the coriander and mint leaves. Keep aside.
Sieve the flour and salt together. Rub in the ghee till the mixture resembles breadcrumbs. Make a bay in the centre and put in the milk, ginger, garlic juice. Mix well and knead to a soft, but not sticky dough.
Divide the dough into 6-8 portions. Roll each portion into a thin chapati. Place a heaped tablespoon of the mince filling at the centre. Cover with another chapati. Seal the edges by pressing down. Cut into triangles and deep fry in hot oil
Malai Korma
Ingredients :
Fresh cream (malai) - 2 cups
Finely chopped onions - 2nos
Finely chopped tomato - 1no
Garlic - 10 flakes
Peeled ginger - 1" piece
Split green chillies - 5nos
Finely chopped coriander leaves - 1tbs
Sliced cashew nuts - 10-12nos
Turmeric powder - 1/4tsp
Salt - to taste
Ghee - 3tsp
Method of Preparation :
Grind ginger and garlic to a smooth paste.
Heat ghee and fry cashew nuts. Drain and keep aside. Sauté onions in the same ghee. When it is done, add ginger-garlic paste, salt, green chillies and turmeric powder. Add tomatoes and sauté well till oil separates. Add fresh cream, stir and cook. Simmer for 2 minutes.
Garnish with chopped coriander and fried cashew nuts. Serve hot with chapatti, roti etc.
Sheer Korma
Ingredients :
Vermicelli - 100gms
Milk - 1.5litre
Sugar - 250gms
Chopped cashew nuts - 50gms
Chopped almonds - 50gms
Chopped dates - 50gms
Powdered cardamom - 6nos
Butter - 4tsp
Water - 250ml
Method of Preparation :
Fry nuts in 2tsp butter till light golden colour, drain and keep aside. Fry vermicelli in the remaining butter until golden brown. Make a sugar syrup (one string consistency).
Boil the milk until it is thickened to half the quantity. Add the fried vermicelli to the milk and cook. Do not allow lumps to form. Add sugar syrup and cook for a while until it comes to a homogeneous consistency. Sprinkle cardamom powder. Garnish with fried nuts.
Serve hot or refrigerated.
Hyderabadi Pucci (Chicken) Biryani
Ingredients :
Basmati rice - 400gms
Chicken - 1kg
Sliced onions - 100gms
Onion paste - 100gms
Garam masala - 5gms
Yogurt - 50gms
Ginger-garlic paste - 10gms
Crushed pepper corns - 5gms
Lemon juice - 1large
Chopped mint leaves - 2sprigs
Saffron - a pinch
Milk - 2tbs
Cardamom - 4nos
Cinnamon - 1"piece
Cloves - 4nos
Cumin - 1/2tsp
Ghee - 100gms
Salt - to taste
Chopped tomatoes - 2nos
Red chilli powder - 5gms
Flour - 1/2cup
Method of Preparation :
Clean and cut the chicken into 8 pieces. Marinate it with yogurt, garam masala, half quantity of onion paste, 1/2tbs of ginger- garlic paste, crushed peppercorns, lime juice and salt for 11/2hours.
Clean and soak rice for 30 minutes. Boil 1litre water in a vessel and put one clove, one cardamom and 1/2cinnamon in it. Add soaked rice. When it is half cooked add 1tsp oil and salt. Drain and keep aside.
Heat some ghee and fry the sliced onions till golden brown and keep aside. Knead the flour to a smooth dough by adding enough water.
Heat 50gm ghee in a thick bottom vessel. Add cumin and the remaining cardamom, cinnamon and clove and sauté for a while. Sauté by adding the remaining onion paste, followed by ginger-garlic paste. Add chopped tomatoes and red chilli powder and sauté till it is slightly cooked. Add marinated chicken and cook till the gravy leaves the sides of the container. Adjust the seasoning.
Remove half the curry from the vessel and spread half quantity of boiled rice over the curry. Garnish with half quantity of chopped mint leaves and deep fried onion kept aside. Place the second layer of curry over the rice and repeat the same. Pour the remaining ghee on the edges of the layered biryani.
Seal the container with the dough and cook on low flame for 10-15 minutes. Break the seal just before serving.
An alternative method is that a griddle is put on the flame and the biryani container over it with a weight on top. Or the container can be put in an oven and baked for 10-15 minutes on medium heat.
Shahi Tukre
Ingredients :
Slices of bread - 4nos
Condensed milk - 6tbs
Milk - 1/2litre
Ground cardamom seeds - 1/2tsp
Nutmeg - 1/4tsp
Almonds, pistachios, Charoli, walnuts, cashew-nuts, raisins - 15gms each
Method of Preparation :
Trim and cut each slice of bread into four pieces and deep fry to a golden brown colour. Drain thoroughly and keep aside. Fry all the nuts and pound coarsely. Also fry the raisins. Take a wide pan and put in milk, condensed milk, 2 tablespoon sugar, cardamoms and nutmeg. Cook on a low fire till the mixture turns a little thick, then put the fried bread side by side in the pan. Let it cook till all the moisture is absorbed by the bread. Serve cold garnished with nuts and raisins and covered with foil.
rava sheera
Serves: 4
Cooking time (approx.): 12 minutes
Style: South Indian Vegetarian
2 cup(s) (about 8 oz.) semolina (or cream of wheat)
2 cup(s) milk
10 tablespoons sugar
5 tablespoons ghee (clarified butter)
3 cups water
a little cardamom powder, chopped nuts (like cashewnuts and almonds) and raisins
Mix the milk, sugar and water in a vessel. Bring to boil and keep on medium / low heat uncovered for 2 minute(s) stirring periodically. Keep aside
Heat ghee (clarified butter) in a pan on medium level till it is hot. Add semolina. Stir well and fry on low heat for 7 minutes or till the semolina is lightly roasted.
Now add the milk mixture. Stir well. Keep on low heat for about 3 minutes, stirring periodically (after every minute), till the mixture is dry.
Sprinkle cardamom powder, chopped nuts and raisins.
Serve hot.
Serves: 4
Cooking time (approx.): 12 minutes
Style: South Indian Vegetarian
2 cup(s) (about 8 oz.) semolina (or cream of wheat)
2 cup(s) milk
10 tablespoons sugar
5 tablespoons ghee (clarified butter)
3 cups water
a little cardamom powder, chopped nuts (like cashewnuts and almonds) and raisins
Mix the milk, sugar and water in a vessel. Bring to boil and keep on medium / low heat uncovered for 2 minute(s) stirring periodically. Keep aside
Heat ghee (clarified butter) in a pan on medium level till it is hot. Add semolina. Stir well and fry on low heat for 7 minutes or till the semolina is lightly roasted.
Now add the milk mixture. Stir well. Keep on low heat for about 3 minutes, stirring periodically (after every minute), till the mixture is dry.
Sprinkle cardamom powder, chopped nuts and raisins.
Serve hot.
carrot pudding
Serves: 4
Cooking time (approx.): 19 minutes
Style: North Indian Vegetarian
200 grams (about 8 oz.) carrots grated
1 cup(s)milk
2 tablespoon(s) condensed milk
2 tablespoon(s) fresh cream
4 tablespoons fine sugar
2 tablespoon(s) ghee (clarified butter)
a little cardamom powder, and chopped nuts (like almonds and raisins).
Heat ghee (clarified butter) on medium level in a pan till hot. Add grated carrots and mix well. Fry the carrots for about 10 minutes or till they are cooked.
Mix milk, sugar and condensed milk (replace condensed milk with 4 tablespoons khoya, if available). Add to carrots and keep on low heat uncovered for about 7 minutes, stirring periodically.
Dot with fresh cream. Sprinkle cardamom powder and chopped nuts. Keep on low heat for about 2 minute(s).
Serve hot or cold.
Serves: 4
Cooking time (approx.): 19 minutes
Style: North Indian Vegetarian
200 grams (about 8 oz.) carrots grated
1 cup(s)milk
2 tablespoon(s) condensed milk
2 tablespoon(s) fresh cream
4 tablespoons fine sugar
2 tablespoon(s) ghee (clarified butter)
a little cardamom powder, and chopped nuts (like almonds and raisins).
Heat ghee (clarified butter) on medium level in a pan till hot. Add grated carrots and mix well. Fry the carrots for about 10 minutes or till they are cooked.
Mix milk, sugar and condensed milk (replace condensed milk with 4 tablespoons khoya, if available). Add to carrots and keep on low heat uncovered for about 7 minutes, stirring periodically.
Dot with fresh cream. Sprinkle cardamom powder and chopped nuts. Keep on low heat for about 2 minute(s).
Serve hot or cold.
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