Type 1 Mint Sharbaat
Procedure
..Take mint leaves
..Grind them,make a juice
..add little water,sugar,cumin powder,salt
..Serve chilled
Type 2 Kokam Sharbaat
Type 3 Green Mango jelly Sharbaat
Type 4 lemon Sharbaat
Type 5 Falsa Sharbaat
Type 6 Orange sharbaat
Type 7 Jaal Jeera
Type 8 Kaala Khatta
Type 9 Pineapple
Type 10 Rose Sharbaat
Type 11 Khaas Sharbaat
Type 12 Tropical Paradise
Ingredients
1 cup orange juice
1 cup pineapple juice
2 cups mango juice
half cup strawberries-semi crushed
2 tbsp honey
7-8 ice cubes
Orange or lemon rind and mint for garnish
Method
You can use fresh juices or the Kerns ones. We used the latter and they worked out just great. Blend the strawberries on Pulse for 2-3 times so that they are not entirely liquidised. Fill this in a tall glass. Mix all the remaining ingredients and blend with ice. Fill the glass upto the brim. Garnish with an orange or lemon rind and a sprig of mint. Enjoy with your spouse on a relaxing sunny day settled in your patio chairs (that's what we did), or serve this as a starter drink when you invite your friends.
Type 13 Angoor Sharbaat
Ingredients:
1/2 x 3-inch piece of Orange Zest
1/4 tsp Cardamom Seeds (Elaichi)
4 whole Cloves (Lavang)
6 cup Grape Juice (Angoor Ka Raas)
1/4th cup Honey (Shahad)
3-inch piece of Cinnamon (Tuj/Dalchini) Stick
2 cup sparkling Water
How to make angoor sharbat:
* Tie the zest, cardamom seeds and cloves in a small piece of cheese cloth.
* Place the juice and honey in a large stainless steel pan and bring it to near
the boiling point over moderate heat.
* Remove the pan from the heat, add the spice bag and cinnamon stick, cover, and
set aside until the juice has cooled to tepid.
* Remove the spice bag and cinnamon stick and chill.
* Add the water before serving.
Type 14 Ginger Fruit Punch
Ingredients:
3 oz 8-inch piece of fresh peeled and chopped Ginger (Adrak)
1 cup Sugar (Cheeni)
1 cup fresh Lemon Juice (Nimbu Ka Raas)
11/2 cup fresh Orange Juice (Santra Ka Raas)
3 cup Cold Water or Club Soda
Ice-cubes
How to make ginger fruit punch:
* Combine ginger, sugar and 1 cup of water in a heavy deep-pan and bring to boil.
* Lower the heat and simmer, uncovered, for about 15 minutes.
* Strain the mixture into another pan and allow to cool.
* Now add lemon juice and orange juice and refrigerate until needed.
* Just before serving, add cold water or club soda and ice-cubes.
Type 15 Gulab Sharbaat
Ingredients:
11/2 cup freshly picked Rose Petals (Gulab Ke Patti)
3/4 cup boiling Water
1/4th tsp Cardamom Seeds
3/4th cup Sugar (Cheeni)
1/4th cup strained fresh Lemon Juice (Nimbu Ka Raas)
2/3rd cup Pomegranate Juice
5 cup cold Water
How to make gulab sharbat:
* Crush the rose petals with mortar and pestle and place them in a large bowl.
* Add the boiling water, then pour the mixture to a metal container and add
cardamom seeds. set aside for 8 hours or overnight.
* Pour the rose-cardamom water through a muslin lined strainer set over a bowl.
* Add the sugar, and float the bowl over a hot water filled sink until the sugar
dissolves.
* Remove from the hot water and filter it again.
* Cool it to room temperature.
* Combine all the ingredients in a pitcher and stir well.
* Serve in a glass half filled with crushed ice.
Type 16 Kharbooja Sharbaat
Ingredients:
4 small or 2 large Honeydew Melons (Kharbooja)
1/2 cup strained fresh Orange Juice (Santra Ka Raas)
1/4th cup fresh Lemon Juice (Nimbu Ka Raas)
4 drops Khus Essence
How to make kharbhooja sharbat:
* If using small melons, slice off the top of each as a lid, if using large
melons, cut them into half.
* Cut the edges into zigzag pattern.
* Cut a thin slice off the bottom so that the melon stands upright without
tipping (take care not to cut through the shell).
* Scoop out the seeds and discard.
* Scoop out the flesh and process in a blender, along with the remaining
ingredients, until smooth.
* Chill well and serve in the shells, if desired, with reversed lids and a straw.
Type 17 Tarbooja Sharbaat
Ingredients:
1 Pint Strawberries
3 cup fresh Watermelon Juice (Tarbooj Ka Raas)
1/2 tsp pureed Ginger (Adrak)
3 tbsp Sugar (Cheeni)
How to make tarbooj sharbat:
* Wash and stem the berries in cold water.
* Force through a food mill to separate seeds from the puree.
* Alternately place a nylon sieve over a bowl and, using a pestle or outstretched
fingers, push to extract the fruit puree, discard the seeds.
* Combine all the ingredients in a jug, stir well and refrigerate for few hours.
* Stir and serve in glasses with crushed ice.
Monday, October 15, 2007
D..Diwali Sweets(Photographs)
Type 1 Gole ne Puri
Ingredients
1 bowl Rava
1 bowl Grated coconut
1.bowl Grated Jaggery powder
jaifal
Elaichi powder
luke warm water + milk
Maida
Salt
Oil/Ghee
Stuffing
roast rava in ghee,mix jaggery powder n coconut,add jaifal n elaichee Make small balls
Aata
Make a dough of maida,add salt,ghee/oil mohan n luke warm water+milk
Saatha
Mix maida n ghee,make a foamed paste
Procedure
..make a a big puri,apply saatha
..make a role
..cut into pieces
..again make small puris
..stuff like a kachori with stuffing
..make small puris
..shallow fry in ghee
Type 2 Gunja
Type 3 Lavang Latika
Type 4 Khaja
Type 5 Balushai
Type 6 Champa Kali
Type 7 Thore
Type 8 Ghevar
Type 9 Gole ne panjiri
Type 10 Sakhar ne Panjiri
Type 11 All chashnis
Type 12 Modak
Type 13 Ukdi che modak
Type 14 Lapshee
Type 15 Gole no Khichado
Ingredients
1 bowl Rava
1 bowl Grated coconut
1.bowl Grated Jaggery powder
jaifal
Elaichi powder
luke warm water + milk
Maida
Salt
Oil/Ghee
Stuffing
roast rava in ghee,mix jaggery powder n coconut,add jaifal n elaichee Make small balls
Aata
Make a dough of maida,add salt,ghee/oil mohan n luke warm water+milk
Saatha
Mix maida n ghee,make a foamed paste
Procedure
..make a a big puri,apply saatha
..make a role
..cut into pieces
..again make small puris
..stuff like a kachori with stuffing
..make small puris
..shallow fry in ghee
Type 2 Gunja
Type 3 Lavang Latika
Type 4 Khaja
Type 5 Balushai
Type 6 Champa Kali
Type 7 Thore
Type 8 Ghevar
Type 9 Gole ne panjiri
Type 10 Sakhar ne Panjiri
Type 11 All chashnis
Type 12 Modak
Type 13 Ukdi che modak
Type 14 Lapshee
Type 15 Gole no Khichado
D.. Puran Poli(Photographs)
Ingredients
1 Bowl Chana Daal
2 Bowl Sugar & (milk) if required
Procedure for Puran
1..Boil daal in a pressure cooker using more than double water than the daal.
2..Darin extra water
3..Add sugar
4..Grind them into paste
5..Put in a microwave or boil the paste in a pan.If the paste doesnt stick to ur fingure then puran is ready.
6..add cardimom powder into the puran,store in refrigerator,use when required.
Type 1 Regular
1/2 bowl wheat flour
1/2 bowl maida
1 table spoon oil
maida seave
salt
1..seave the flour,mix them together
2..Add oil n salt
3..Add water n make a dough.
4..put puran ball into it ,make a kachori,extend the kachoti to form a circular paratha
5..Roast it like a roti into the pan or tava
6..Add ghee n serve hot.
Type 2 Maava
1..Add maava along with puran
2..make balls
3..use them a stuffing inside the poli.
Type 3 Puran Saar/curry
1..Make a mixture of 1 table spoon puran,a pinch of besan and water.
2..Mix well
3..add salt,jaggery,kokam.
4..Give a tadka of oil,mustard,cumin,red chilly,curry leaves
5..Add this juice into it
6..Boil for a while
7..serve with hot puran poli n ghee.
Note: add turmeric n kaala masala into the hot oil of tadka n then add juice(saar). The color of haldi will be bright when u will add it into the oil.
D..Ladoo Types
Type 1 Besan Ladoo
Serve 10 ladoos
Ingredients
..2 cup Besan
..1 cup ghee
..1 1/2 cup sugar powder
Procedure
1..Add ghee in a pan,add besan n roast till it becomes brown in color.
2..Allow it to cool
3..Add melted ghee,sugar powder,elaichi powder .
4..Mix well,bit it till it becomes soft,moist.
5..Add dry fruits
6..Make ladoos
Type 2 Churma Ladoo
Ingredients
1 Bowl Rava
1/4 Bowl Ghee
1 Bowl Sugar powder
2 Cups milk+water boiled n hot.
Procedure
1..Add ghee into rava,mix well(mothi padta mohan).
2..Add boiling water into rava make dough
3..Make mothiya/cutlets and deepfry them into ghee
4..Grind the mothiya .
5..Use seave n make a fine powder
6..add elaichi,sugar powder into that powder.
7..add melted ghee n make ladoos.
Type 3 Rava Ladoo
Type 4 Dry Fruit Ladoo
Type 5 Darabu
Type 6 Bundhi Ladoo/Motichur Ladoo
Type 7 Daaliya Ladoo
Type 8 Shengdana/Peanut Ladoo
Type 9 Mamra/murmura Ladoo
Type 10 Rajgeera dhaani ladoo
Type 11 Dates /Geeli khajoor Ladoo
Typed by mummy in Gujarati
khajurna laddumate khajur ne kapine tena bi kadine ghima seki lenani ne miximati thodi farai levani tetluj khobru kisine sekine nakhavanu
drayfrut nakhva hoy tar nakhvana tukda karine ne galyo joiyetar thodo gol nakhvano ne vali levana sakhar nai nakhvani
Type 12 Coconut Ladoos
Ingredients
1 can condensed milk
2 cups dessicated coconut
2 tsp cardamom powder
2 tbsp sugar
1/4 cup nuts - chopped (pistachios, almonds, cashews)
A few strands of saffron - to decorate
Method
Keep a little coconut and a few pistachios aside for garnishing. Mix the condensed milk and the remaining coconut in a bowl. Add the sugar and elaichi powder and stir on a low flame for about 4-5 mins. The milk is already thick, so don't over-heat else it may get burnt. Remove from flame, then add the chopped nuts and set aside till the mixture has cooled down enough to handle with your hands.
Shape into small laddoos(round balls). Roll each laddoo in a little dessicated coconut. Garnish each with a slit of pistachio and saffron. Alternately, you can spread the mixture after removing from flame into a slightly greased plate or thali which has edges. Then use a knife to cut into squares or diamonds if you want to make Burfis instead of laddoos.
Serve as a delicious treat or Store in airtight jars. This was quick, right? and without compromising your urge for a sweet dessert!!
Tip: You can dissolve saffron (kesar) in 1 tsp warm water and add it to the mixture while heating to make yellow-colored Saffron Coconut burfi or laddoos. I just love the pure white coconut color with a little green/orange garnish at the top!:)
Type 13 Khoa Ladoo
one packet (200 to 250 gms) fresh unsweetened khoa
gratings of a small coconut
jaggery : one cup
cardamom : two (powdered)
cashew : four (minced )
raisins : four
Mash and make a pliant dough of the khoa.On a pan melt the jaggery along with the coconut
and the rest of the ingredients till it becomes a sticky filling.Let it cool.
Make small balls of the khoa, flatten to place the coconut filling and cover it into a neat ball.Smoothen it into a laddu by just rolling over your palm!
Serve 10 ladoos
Ingredients
..2 cup Besan
..1 cup ghee
..1 1/2 cup sugar powder
Procedure
1..Add ghee in a pan,add besan n roast till it becomes brown in color.
2..Allow it to cool
3..Add melted ghee,sugar powder,elaichi powder .
4..Mix well,bit it till it becomes soft,moist.
5..Add dry fruits
6..Make ladoos
Type 2 Churma Ladoo
Ingredients
1 Bowl Rava
1/4 Bowl Ghee
1 Bowl Sugar powder
2 Cups milk+water boiled n hot.
Procedure
1..Add ghee into rava,mix well(mothi padta mohan).
2..Add boiling water into rava make dough
3..Make mothiya/cutlets and deepfry them into ghee
4..Grind the mothiya .
5..Use seave n make a fine powder
6..add elaichi,sugar powder into that powder.
7..add melted ghee n make ladoos.
Type 3 Rava Ladoo
Type 4 Dry Fruit Ladoo
Type 5 Darabu
Type 6 Bundhi Ladoo/Motichur Ladoo
Type 7 Daaliya Ladoo
Type 8 Shengdana/Peanut Ladoo
Type 9 Mamra/murmura Ladoo
Type 10 Rajgeera dhaani ladoo
Type 11 Dates /Geeli khajoor Ladoo
Typed by mummy in Gujarati
khajurna laddumate khajur ne kapine tena bi kadine ghima seki lenani ne miximati thodi farai levani tetluj khobru kisine sekine nakhavanu
drayfrut nakhva hoy tar nakhvana tukda karine ne galyo joiyetar thodo gol nakhvano ne vali levana sakhar nai nakhvani
Type 12 Coconut Ladoos
Ingredients
1 can condensed milk
2 cups dessicated coconut
2 tsp cardamom powder
2 tbsp sugar
1/4 cup nuts - chopped (pistachios, almonds, cashews)
A few strands of saffron - to decorate
Method
Keep a little coconut and a few pistachios aside for garnishing. Mix the condensed milk and the remaining coconut in a bowl. Add the sugar and elaichi powder and stir on a low flame for about 4-5 mins. The milk is already thick, so don't over-heat else it may get burnt. Remove from flame, then add the chopped nuts and set aside till the mixture has cooled down enough to handle with your hands.
Shape into small laddoos(round balls). Roll each laddoo in a little dessicated coconut. Garnish each with a slit of pistachio and saffron. Alternately, you can spread the mixture after removing from flame into a slightly greased plate or thali which has edges. Then use a knife to cut into squares or diamonds if you want to make Burfis instead of laddoos.
Serve as a delicious treat or Store in airtight jars. This was quick, right? and without compromising your urge for a sweet dessert!!
Tip: You can dissolve saffron (kesar) in 1 tsp warm water and add it to the mixture while heating to make yellow-colored Saffron Coconut burfi or laddoos. I just love the pure white coconut color with a little green/orange garnish at the top!:)
Type 13 Khoa Ladoo
one packet (200 to 250 gms) fresh unsweetened khoa
gratings of a small coconut
jaggery : one cup
cardamom : two (powdered)
cashew : four (minced )
raisins : four
Mash and make a pliant dough of the khoa.On a pan melt the jaggery along with the coconut
and the rest of the ingredients till it becomes a sticky filling.Let it cool.
Make small balls of the khoa, flatten to place the coconut filling and cover it into a neat ball.Smoothen it into a laddu by just rolling over your palm!
D..Barfi types
Type 1 Mango Barfi
Type 2 Rava Barfi
Ingredients
..2 cup rava
..1/3 cup sugar
..1/4 cup maida
..1/4 cup ghee
Procedure
1..Melt ghee n milk together
2..Add rava maida together,add milk ghee into it,seave it
3..Add 1 cup ghee in a pan,add this flour in roast till it becomes brown
4..1 1/2 cup sugar chashni(jhukka wali,till sugar dries)..add rava into it
5..Mix well
6..Make barfis
7..Add elaichi
Note: can make 2 color barfi,layers of diff colors.
Type 3 Monthaal
Ingredients
..2 cup Besan
.. Ghee
.. Milk
.. Maava
.. 1 1/2 cup sugar chashni(jhukka wali chashni)
Procedure
1..Take besan
2..Use seave
3..Roast the besan using ghee
4..Add Maava
5..add milk
6..add this into hot chashni
7..Stir well
8..Make barfi
Type 4 Adadiyu
Type 5 Sukdi/Gol papdi
Ingredients
Wheat flour
ghee
Jaggery
Type 6 Maysore paak
Type 7 Sohan papdi
Type 8 TChocolate Barfi
Type 9 Coconut Barfi (Dry n fresh)
Type 10 Orange Barfi
Type 11 Strawberry Barfi
Type 12 Maava Barfi
Type 13 Anjeer Barfi
Type 14 Tomato Barfi
Type 15 Milk/Kharwas Barfi/Wadi(Bali)
D..Pudding
#..Cake n Mango Pudding
Ingredients
..Cake slices
..mango,banana,chikoo all fruite pieces
..Fruit salad milk base
..lemon juice
..boiled water
..jelly
..Brown sugar
..vanilla essence
Procedure
1..Add lemon juice in water,deep the cake slices into it.
drain the water,press the slices to drain all water from the slices
2..Take a serving bowl
3..Put the slices into it,cover with milk
4..Keep the fruit pieces layer on top of it
5..Add the milk layer with vanilla essence on it
6..Continue the layering
7..add toppings of brown sugar
Serve chilled
Note: mango n chikkoo are imp fruits in it.
#..Banana & Coconut Pudding
PEEL,STEAM COOK AND MASH 3 RIPED BANANAS.
GRATE 1 SMALL COCONUT,ADD ONE AND HALF CUPS OF WATER TO MAKE COCONUT MILK.
ADD 3-4 CUPS OF WATER TO MAKE SECOND COCONUT MILK.
IN A PAN ADD 1CUP GHEE,MASHED BANANAS,AND FRY FOR 10-15 MINUTES.
ADD CRUSHED 25 GMS.JAGGERY OR SUGAR.
KEEP STIRRING TILL IT BECOMES THICK.
ADD THE SECOND COCONUT MILK TO THE BANANAS AND JAGGERY.
NOW MIX AND COOK TILL THICK AND UNTIL THE MILK REDUCES TO ABOUT HALF OR MORE OF ITS VOLUME.
ADD THE FIRST COCONUT MILK AND LET IT BOIL.
FRY 3 TABLESPOON COCONUT -PIECES,3TBLSP.CASHEWNUTS,2TBLSP.RAISINS,4POWDERED CARDAMOMS AND ADD TO THE MIXTURE.
SERVE HOT.
#..Papaya Pudding
Ingredients:
2 Teacup papaya slices
2 tbsp Skim milk
1 tsp Sugar
Methods:
Blend the milk, papaya and sugar in a liquidizer.
Pour this mixture into cups.
Papaya Pudding is ready. Serve it chilled.
Ingredients
..Cake slices
..mango,banana,chikoo all fruite pieces
..Fruit salad milk base
..lemon juice
..boiled water
..jelly
..Brown sugar
..vanilla essence
Procedure
1..Add lemon juice in water,deep the cake slices into it.
drain the water,press the slices to drain all water from the slices
2..Take a serving bowl
3..Put the slices into it,cover with milk
4..Keep the fruit pieces layer on top of it
5..Add the milk layer with vanilla essence on it
6..Continue the layering
7..add toppings of brown sugar
Serve chilled
Note: mango n chikkoo are imp fruits in it.
#..Banana & Coconut Pudding
PEEL,STEAM COOK AND MASH 3 RIPED BANANAS.
GRATE 1 SMALL COCONUT,ADD ONE AND HALF CUPS OF WATER TO MAKE COCONUT MILK.
ADD 3-4 CUPS OF WATER TO MAKE SECOND COCONUT MILK.
IN A PAN ADD 1CUP GHEE,MASHED BANANAS,AND FRY FOR 10-15 MINUTES.
ADD CRUSHED 25 GMS.JAGGERY OR SUGAR.
KEEP STIRRING TILL IT BECOMES THICK.
ADD THE SECOND COCONUT MILK TO THE BANANAS AND JAGGERY.
NOW MIX AND COOK TILL THICK AND UNTIL THE MILK REDUCES TO ABOUT HALF OR MORE OF ITS VOLUME.
ADD THE FIRST COCONUT MILK AND LET IT BOIL.
FRY 3 TABLESPOON COCONUT -PIECES,3TBLSP.CASHEWNUTS,2TBLSP.RAISINS,4POWDERED CARDAMOMS AND ADD TO THE MIXTURE.
SERVE HOT.
#..Papaya Pudding
Ingredients:
2 Teacup papaya slices
2 tbsp Skim milk
1 tsp Sugar
Methods:
Blend the milk, papaya and sugar in a liquidizer.
Pour this mixture into cups.
Papaya Pudding is ready. Serve it chilled.
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