Rabri
Sweet Milk Paste
Ingredients
- 6 cups water
- 2 cups powder milk (full cream)
- 150 ml evaporated milk (optional)
-1\2 cup sugar
- 2 pieces white bread, crust removed,cut into pieces
- 2egg, slightly beaten
- 100 g. butter
- 11\2 tsp. ground cardamom
- 3 tbsp. chopped pistachio nuts
1. Combine water, powder milk, evaporated milk, if using, and sugar in a large bowl. Stir to dissolve sugar and powder milk. Keep aside.
2. Combine bread and eggs in a food processor or blender and blend to paste.
3. Melt butter in a large heavy based sauce pan, add cardamom powder and bread paste. Stirring constantly fry mixture over medium-low heat for about 3-5 minutes.
4. Add milk, stir and cook over medium-high heat until thick, stirring constantly, about 20-25 minutes. Transfer to a serving bowl and chill about 6 hours or overnight. Garnish with nuts if desire.
Jalaibi
Round Coil Sweet
Ingredients
- 1 cup white flour (maida)
- 1\2 level tsp. bicarbonate of soda
- 1 tbsp. plain yogurt
- 2\3 cup water
- few drops of jalaibi (orange red) colour
For syrup:
- 11\2 cup sugar
- 11\2 cup water
- ghee or oil for deep frying
1.Sieve flour and bicarbonate of soda together in a bowl. Add yogurt, food colour and water. Whisk to a smooth batter. The consistency should be like thin pancake batter. Add little more water if necessary. Leave aside to rest for about 5 hours at room temperature or overnight in the refrigerator.
2. Put sugar, water and cardamoms in saucepan. Bring to boil, stirring until the sugar has dissolved. Boil rapidly for about 10-15 minutes or until a thick syrup has formed.
3. Heat ghee or oil in a deep frying pan or karahi to 170C or 325F. Pour batter in polythene bag or in a muslin cloth and hold it like a piping bag, make about 3mm hole at the base. Pipe jalaibi shape (pretzel shape ) into hot oil. Fry both sides for about 3-5 minutes or until crisp.
4. Remove with a slotted spoon, drain on absorbent kitchen paper and then place in the hot syrup for 3-5 minutes, remove with a slotted spoon and transfer to serving dish.
Sweet Bread with Cream
Ingredients
- Sandwich Bread 6 slices
- Milk 2 cups
- Fresh Cream 3/4 cup
- Mava crumbled 100 gms.
- Sugar 4 tbsps.
- Green elaichis 6 nos.
- Saffron crushed 2 pinches
- Cashewnuts A handful
- Kewra & Rose essence Few drops
- Ghee For frying
- Silver Foil For garnishing
1. Remove crust and cut one slice into two. Fry the bread pieces in ghee till golden brown, then arrange on a plate.
2. Heat milk, adding the sugar and saffron and a few drops essence. Pour over the bread slices.
3. Allow the bread to soak up the milk, then arrange the bread pieces on a decorative plate.
4. Heat 2 tsps. of ghee and lightly fry the crumbled mava, elaichi powder and 2 tsps. of sugar.
5. Spread the mava layer over the soaked bread pieces.
6. To the cream, add essence.
7. Cover the mava with a cream layer and decorate with varakh and nuts.
8. Serve hot or cold.
Ingredient
- 1 kg. flour (maida)
- 1 tsp. salt
- 2 tbsp. sugar
- 4 tsp. dry yeast
- 50 gm. ghee
- 400 ml water
1. Mix the flour, salt and ghee into a bowl.
2. Dissolve the sugar in the warm water and sprinkle in the yeast. Leave to stand in a warm place for about 10 minutes until frothy.
3. Add yeast to the flour mixture and knead to a firm and elastic dough. This will take about 15- 20 minutes.
4. Shape into a ball, place in a greased bowl and leave in a warm place for 3-4 hours or until double in size.
5. Knock the risen dough down, then knead again on a lightly floured surface for 3-4 minutes until smooth.
6. Divide the dough in half. Shape each piece into a long roll and place in a lightly greased 900 g. (2 lb) loaf tin.
7. Cover the dough with oiled cling film or wet cloth and leave in a warm place to rise. The dough should rise to the rim, this will take about 45 minutes.
8. Brush the loaves with water or milk. Bake at 450F for 10 minutes. Reduce the temperature to 375F and bake for a further 30- 40 minutes. Cool in the tins for 3-4 hours.
9. Slice the loaf into thick pieces. Arrange the rusks in single layers on baking sheets and bake for a further 10- 15 minutes or until all moisture dries up. Cool and store in a airtight container.
Spicy Pizza
Ingredients
Crust
-450 g. plain flour
- 2 level tsp. salt
- 15g fresh or 2 tsp. dried yeast
- 1\2 pint water
- 1\2 tsp. sugar
- 2 tbsp oil
For the filling
- 1 tbsp oil
- 450g. mozzarella cheese, grated
- 2 cups pizza sauce (follow recipe) or 450g. tomato sauce
- freshly milled pepper
- 1tbsp oregano
For the topping
- sliced salami
- black olives
- bell pepper, sliced
- fried onions
- sliced mushrooms
- 4-6 whole red chilies, crushed < if you like spicy >
Pizza Sauce:
- 900 g. can crushed or 1kg. fresh tomatoes, chopped
- 3 tbsp. olive oil
- 1/2 cup water
- salt and pepper to taste
1. Mix the flour and salt into the a mixing bowl. Blend the fresh yeast with the warm water and add to the dry ingredients with the oil. If using dried yeast, dissolve the sugar in the warm water and sprinkle in the dried yeast. Leave to stand in a warm place for about 10 minutes until frothy, then add to the flour as above. Mix to a rough dough in the basin. Turn the dough out on to a clean working surface and knead for about 5 minutes or until the dough is firm and elastic. shape into a ball, place in basin and leave in a warm place until doubled in bulk.
2. Turn the risen dough out on to a floured working surface and press firmly with the knuckles to knock out the air. Divide the dough into four pieces. Shape each one into a ball and roll out each to an 8- inch (20 cm) circle. Place each circle of dough on to a greased baking sheet. Brush the dough with olive oil and cover with a layer of tomato sauce and grated cheese Season with pepper and sprinkle with oregano. Decorate each one with the topping of your choice. Use salami, cooked minced meat, black olives, sliced bell pepper, fried onions and mushrooms. Set the prepared pizza aside in a warm place for about 15-20 minutes before baking.
3. Bake the pizza in a preheated hot oven (425 F., 220C., gas mark 7) for 15 to 20 minutes. Cut in wedges and serve warm.
Pizza Sauce:
In a large saucepan bring tomatoes oil and water ( if using fresh tomatoes) to a simmer. Simmer, uncovered for 20 minutes, stirring occasionally and mashing the fresh tomatoes with the back of a wooden spoon, Simmer until sauce is reduces to about 2 1/2 cups. Season sauce with salt and pepper. Cool to room temperature. (Sauce can be frozen for 2 weeks.)
Makes about 2 1/2 cups.
Ingredients:
: 3 tablespoons Worcestershire sauce
1 tablespoon mustard paste
1 tablespoon lemon juice
...1 tablespoon vinegar
1/2 teaspoon crushed black pepper
1/2 teaspoon crushed white pepper
1/4 cup oil (preferably olive oil)
1 teaspoon garlic paste
Method
White sauce:
saute 2 cloves chopped garlic in a little oil in frying pan.
add 2 tablespoons white flour and brown it partially.
add 1 and half cups of milk and remove frying pan from flame.
whisk thoroughly. put the frying pan on flame again and add pinch of oregano, pinch of black and white pepper each and 1/2 teaspoon salt.
Cook toll the sauce thickens. add 2 tablespoons cream and lower flame.
whisk.
simmer for a minute or so. pour on steaks for serving.
Garlic Bread
for garlic bread just grind a few cloves of garlic.
soften 1-2 teaspoons butter at room temp.
add the garlic paste, a little salt and pinch of oregano.
spread on pieces of french bread cut in circles.
bake in oven at high temp. for about 10-15 mins.
or till it turns brown. u can also add
shredded mozzarella cheese on top.
: 3 tablespoons Worcestershire sauce
1 tablespoon mustard paste
1 tablespoon lemon juice
...1 tablespoon vinegar
1/2 teaspoon crushed black pepper
1/2 teaspoon crushed white pepper
1/4 cup oil (preferably olive oil)
1 teaspoon garlic paste
Method
With the help of a flesh hammer, pound 3-4 chicken breast fillets (or 500 gms. undercut beef steaks). In a bowl add all the above ingredients and mix well with a whisker till oil is fully blended. add 1 teaspoon salt in it. mix well and marinate the chicken breasts (or beef steaks). marinate for 2-3 hours. Grill or fry in very little oil in non-stick frying pan.
Don't fry too much otherwise the moisture will not be retained.
Don't fry too much otherwise the moisture will not be retained.
White sauce:
saute 2 cloves chopped garlic in a little oil in frying pan.
add 2 tablespoons white flour and brown it partially.
add 1 and half cups of milk and remove frying pan from flame.
whisk thoroughly. put the frying pan on flame again and add pinch of oregano, pinch of black and white pepper each and 1/2 teaspoon salt.
Cook toll the sauce thickens. add 2 tablespoons cream and lower flame.
whisk.
simmer for a minute or so. pour on steaks for serving.
Garlic Bread
for garlic bread just grind a few cloves of garlic.
soften 1-2 teaspoons butter at room temp.
add the garlic paste, a little salt and pinch of oregano.
spread on pieces of french bread cut in circles.
bake in oven at high temp. for about 10-15 mins.
or till it turns brown. u can also add
shredded mozzarella cheese on top.
