Almond Cream Sweetmeat Recipe (Barfi Badam)

Almond Cream Sweetmeat Recipe (Barfi Badam)
Ingredients : (Makes about 16 pieces)
4 cups 3/4 cup 125 g 2 tablespoons	Milk Sugar Blanched almonds pulverized in blender, or 1 cup ground almond Blanched pistachio nuts Pinch of ground cardamom
Method : In a heavy-based saucepan or large frying pan, boil the milk over fairly high heat, stirring all the time until it is reduced and very thick. Add sugar and stir for 10 minutes on low heat. Add the ground almonds and continue to cook and stir until the mixture comes away from sides and base of pan in one mass. Remove from heat, sprinkle cardamom over and mix well. Turn on to a greased plate. Smooth top with back of buttered spoon. Cool slightly, mark in diamond shapes with knife and decorate with halved pistachio nuts. Before it is quite firm, cut with sharp knife along the markings. Allow to get quite cold before separating into pieces.

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Banana Sweetmeat Recipe (Kela Halwa)

Banana Sweetmeat Recipe (Kela Halwa)
Ingredients : (makes about 24 pieces)
5 2 1/2 tablespoons 1 1/4 cups 3/4 cup 1/4 teaspoon 1/2 teaspoon	Large ripe bananas Ghee Water Sugar Rose essence Ground cardamom
Method : Peel bananas and cut them into small pieces. Heat ghee in a heavy frying pan and fry the bananas for 5 minutes or until they are soft, stirring frequently so they do not brown. Move pan away from heat and mash the bananas. Add quarter cup water to bananas and cook over low heat, stirring for 3 minutes. Add remaining water and the sugar and stir constantly over medium heat until sugar melts. Then continue cooking and stirring for 15-20 minutes until mixture is quite thick. When mixture comes away from sides of pan in one mass, remove from heat and sprinkle in the flavoring and spice. Stir well, turn into a buttered dish. If any ghee separates from the mixture, pour it off. When sweetmeat is cool, cut into small squares. Could also be served warm.

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Carrot Pudding Recipe (Gajjar Kheer)

Carrot Pudding Recipe (Gajjar Kheer)
Ingredients :
250 g 4 cups 1/2 cup 2 tablespoons 1/8 teaspoon	Carrots Milk Sugar Ground almonds Ground cardamom Pinch of saffron strands
Method : Wash and scrape the carrots and grate them coarsely. In a large heavy saucepan, bring milk to the boil. Then take out 2 tablespoons of the boiling milk and soak the saffron strands in it. Add the grated carrots to the boiling milk and cook until carrots are soft and the mixture has thickened. This takes about 30 minutes or longer. Add sugar, almonds, cardamom and the saffron soaking in the milk. Stir until sugar dissolves. Then cook, stirring occasionally until the mixture is the consistency of a creamy rice pudding. Serve warm or cold.

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Carrot Pudding Recipe (Gajjar Kheer)

Carrot Pudding Recipe (Gajjar Kheer)
Ingredients :
250 g 4 cups 1/2 cup 2 tablespoons 1/8 teaspoon	Carrots Milk Sugar Ground almonds Ground cardamom Pinch of saffron strands
Method : Wash and scrape the carrots and grate them coarsely. In a large heavy saucepan, bring milk to the boil. Then take out 2 tablespoons of the boiling milk and soak the saffron strands in it. Add the grated carrots to the boiling milk and cook until carrots are soft and the mixture has thickened. This takes about 30 minutes or longer. Add sugar, almonds, cardamom and the saffron soaking in the milk. Stir until sugar dissolves. Then cook, stirring occasionally until the mixture is the consistency of a creamy rice pudding. Serve warm or cold.

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Chick Pea Flour Sweetmeat Recipe (Mysore Pak)

Chick Pea Flour Sweetmeat Recipe (Mysore Pak)
Ingredients :
2/3 cup 1/4 cup 60 g 185 g 1/2 teaspoon 1/2 teaspoon	Sugar Water Chick pea flour (besan) Ghee Almond essence Ground cardamom
Method : Put sugar and water into a pan and dissolve over low heat. Then boil for 5 minutes. Set aside. Sift the chick pea flour. Put 2/3 of the ghee into a heavy-based saucepan and heat. Add the chick pea flour gradually to the ghee and fry, stirring over low heat for 5 minutes. Add the syrup, stirring constantly and continue to cook and stir for a further 5 minutes. Add remaining ghee gradually, stirring all the time. After adding the ghee, the mixture should be cooked for a further 7-10 minutes, but should not allowed to brown. Pour into a greased plate and cut into diamond shapes before it hardens.

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Condensed Milk Dessert Recipe (Rabri)

Condensed Milk Dessert Recipe (Rabri)
This condensed milk does not come from a can as it is made by boiling down pure fresh milk until most of the water content has evaporated. It may sound like a lot of trouble, but the end result is so vastly different from any short-cut method that it is worth trying at least once. Ingredients :
6 cups 1/3 cup 2 drops 1 tablespoon 1 tablespoon	Fresh milk Caster sugar Kewra essence or rose essence Slivered blanched almonds Slivered blanched pistachios
Method : Put milk into a heavy-based saucepan and bring to the boil, stirring constantly. Keep it cooking steadily and continue stirring until it is reduced to about 2 cups and is thick. Reduce heat, add sugar and stir until dissolved. Remove from heat and stir well, scraping in particles of dried milk from side of pan and mixing them in. Add flavoring when it is lukewarm. Pour into a pretty bowl and sprinkle top with nuts. Chill before serving. Note : Use unsalted, un-toasted pistachios and boil them for 1 minute to bring out their green color and make it easy to slip off their skins.

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Crisp Semolina Shortbread Recipe (Nan Khatai)

Crisp Semolina Shortbread Recipe (Nan Khatai)
These little shortbread biscuits made with ghee have a delightful melting texture. Ingredients : (makes about 24)
125 g 1/2 cup 1 cup 1/4 cup 1 teaspoon	Ghee Sugar Fine semolina Plain flour Ground cardamom
Method : Cream ghee and sugar together until light. Add the sieved semolina, flour and cardamom and mix well. Allow mixture to stand for 30 minutes. Take a scant tablespoon of the mixture and roll into a ball. Then flatten slightly and put on an un-greased baking tray. Repeat process with remaining mixture, leaving a little space between biscuits. Bake in a slow oven until biscuits are pale golden, approximately 30 minutes. Cool on a wire cooling tray. Store in an airtight container.

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Cumin and Tamarind Drink Recipe (Zeera Pani)

Cumin and Tamarind Drink Recipe (Zeera Pani)
Cumin is reputed to be a digestive, and this refreshingly sour drink is served as an appetizer. Serve it chilled, with crushed ice, a sprig of mint and a slice of lemon to garnish. Ingredients :
1/2 cup 2 cups 3 teaspoons 2 teaspoons 1/2 teaspoon 3 teaspoons	Dried tamarind pulp Hot water Finely grated fresh ginger Ground cumin Garam masala Sugar or to taste Pinch chili powder, optional Salt to taste Iced water and crushed ice for serving Mint sprigs, lemon slices to garnish
Method : Soak tamarind pulp in the hot water and leave for 2 hours or overnight. Squeeze to dissolve the pulp and separate the seeds. Strain through nylon sieve. Add remaining ingredients, stir well. Then strain again through very fine sieve or muslin. Chill. Dilute with iced water at serving time. Add ice and garnish.

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Deep Fried Semolina Savories Recipe (Soojee Vadai)

Deep Fried Semolina Savories Recipe (Soojee Vadai)
Ingredients :
1 cup 1 cup 1 1 1/2 teaspoon 3/4 teaspoon 1/2 teaspoon 1 teaspoon	Semolina Boiling water Small onion, finely chopped Fresh green chili, finely chopped Finely grated fresh ginger Salt Ground cumin Finely chopped fresh coriander leaves Oil for deep frying
Method : Put semolina in a bowl and pour on the boiling water, stirring with a wooden spoon. Add all the seasonings and mix. Dough should be stiff but not dry. Take a tablespoon of dough and pat to a circle about 7.5 cm (3 inches) across. Push a finger through to make a hole in the center like doughnuts. Fry in hot oil until golden. Turn to fry both sides. Serve warm with fresh chutney.

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Lassi Recipe (Yoghurt Drink)

Lassi Recipe (Yoghurt Drink)
Ingredients :
1/2 cup 2 1/2 cups	Yoghurt Iced water Ice cubes
Method : Put yoghurt into a deep jug and beat with a spoon to take any lumps out of it. Add the water, gradually at first, mixing well. Serve with ice cubes in each glass. A more popular drink, especially with children, a sweetened version. For each serving, beat 2 tablespoons yoghurt with 2 teaspoons or more of sugar in a tall glass. Gradually add iced soda water. This will froth and look like a milk shake, and is generally acceptable even to those who do not like yoghurt by itself.

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Milk Sweetmeat Recipe (Perhas)

Milk Sweetmeat Recipe (Perhas)
Ingredients :
5 cups 1 teaspoon 1/2 cup 1/4 teaspoon	Milk Ghee Caster sugar Ground cardamom Few slivered almonds or pistachios
Method : Put the milk into a large, heavy-based frying pan and make khoa. In a small aluminum saucepan, heat the ghee. Add the cooled khoa, which has been crumbled into small pieces. Stir over low heat until khoa is heated through. Add sugar and stir constantly with wooden spoon until sugar is incorporated and mixture is hot. Remove from heat and add spices. Beat until mixture is smooth. Shape into small balls by rolling between palms, then flatten slightly to a disc. Put on a buttered dish to cool and firm. The discs will not get hard, and are not supposed to - a soft fudge-like texture is correct. If liked, decorate each disc as it is made with a few slices of almond or pistachio.

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Pakoras Recipe (Savory Vegetable Fritters)

Pakoras Recipe (Savory Vegetable Fritters)
Served in India at tea time as a savory. Try them as an accompaniment to a meal instead of plain cooked vegetables, or serve as a party savory. Use small pieces of raw potato, onion, cauliflower, eggplant, zucchini and green pepper or a combination of your own choice. Ingredients :
1 1/2 cups 1 teaspoon 2 teaspoons 1/2 teaspoon 1/2 teaspoon 1 clove 4 cups	Besan (chick pea flour) Garam masala Salt Ground turmeric Chili powder, optional Garlic, crushed Mixed chopped vegetables Oil for deep frying
Method : Sieve besan, garam masalam salt, turmeric, chili powder (if used) in a bowl. Add water gradually, mixing to a thick batter. Stir in garlic and beat well. Allow batter to stand for 30 minutes, then beat again. Add vegetables to batter and mix thoroughly. Heat oil in a deep pan. Drop teaspoons of mixture into oil and fry over moderate heat until pale golden on both sides. Lift out with a slotted spoon and drain on absorbent paper. Just before serving, heat oil again. When almost smoking hot, return pakorhas to pan, a few at a time. Fry for about 30 seconds or until golden brown on both sides (the second frying makes them very crisp). Drain on paper and serve immediately. Note : If you prefer to lighten the batter and lessen the strong chick pea flavor, use half besan and half self-raising flour.

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Potato Slices Recipe (Alu Chat)

Potato Slices Recipe (Alu Chat)
Ingredients :
6-8 1 teaspoon 1 teaspoon 1/2 teaspoon 1/2 teaspoon 1 tablespoon	Small potatoes Salt Ground cumin Chili powder Garam masala Lemon juice
Method : Wash potatoes and cook them in their skins. Do not overcook. Drain, cool, peel and cut into slices. Sprinkle with mixed salt and ground spices. Then add lemon juice. Toss lightly to mix. Serve as a snack.

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Potato Straws Recipe (Alu Lachche)

Potato Straws Recipe (Alu Lachche)
Ingredients :
4 1 teaspoon 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon	Large potatoes Salt Chili powder Ground cumin Garam masala Ice-cold water Oil for frying
Method : Peel potatoes and cut into thin slices. Then cut slices into matchstick strips. Soak in ice-cold water. Drain and dry well on paper towels. Heat oil until very hot and fry the potato straws, a handful at a time. Fry until they are crisp and golden. Lift out of oil with a perforated spoon and drain well on absorbent paper. When they are all fried sprinkle with the salt and spices mixed together.

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Rice Pancakes Recipe
Ingredients : Makes about 10
1 1/2 cups 1 1/2 cups 2 tablespoons 2 1/2 cups 1 teaspoon	Rice flour Plain white flour Yoghurt Water Salt or to taste Ghee or oil
Method : Sift both kinds of flour into a bowl. Add yoghurt mixed with water and salt and beat with a wooden spoon to make a thick, smooth batter. Leave in a warm place overnight or until mixture ferments. Heat a pancake pan or heavy frying pan and grease base with very little ghee or oil. Pour in just enough batter to cover base of pan. Pancakes should be about the size of a small plate. Cook until golden brown on underside, turn and cook other side. Serve hot with dry vegetable preparations, fresh chutneys and sambals.

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Rice Pudding Recipe (Kheer)

Rice Pudding Recipe (Kheer)
Ingredients :
1/2 cup 8 cups 4 1 1/4 cups 2 tablespoons 1/4 teaspoon 1/4 teaspoon 1 tablespoon	Short or medium grain rice Milk Cardamom pods Sugar Slivered blanched almonds Ground cardamom Freshly grated nutmeg Rose water or a few drops rose essence
Method : Wash the rice and boil for 5 minutes in water. Drain well. Bring milk to the boil with the cardamoms in a large saucepan, add rice and simmer, stirring occasionally for 1 hour or until rice is very soft and milk quite thick. As milk thickens it will be necessary to stir frequently with a wooden spoon, scraping thickened milk from bottom and sides of pan. Add sugar and almonds and continue cooking until the consistency is like that of porridge. Remove from heat and pick out the cardamom pods. If you think the flavor needs intensifying, add ground cardamom. When half cool, stir in the rose water. Serve warm or chilled, in a large bowl or individual sweet dishes. Sprinkle the top with a little grated nutmeg.

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Rose Flavored Cold Drink Recipe (Sharbat Gulab)

Rose Flavored Cold Drink Recipe (Sharbat Gulab)
Ingredients :
3 cups 2 cups 20 drops 1 teaspoon 1 teaspoon	White sugar Water Rose essence Liquid red food coloring Tulsi seeds Iced water and crushed ice for serving
Method : Put sugar and water in a saucepan and cook over gentle heat until sugar dissolves. Cool. Add rose flavoring and red coloring. It should be a strong color, for it will be mixed with a large proportion of water. Soak the tulsi seeds in a cup of cold water. After a few minutes, they will develop a jelly like coating. At serving time, put 2 tablespoons of syrup in each glass and fill up with iced water and crushed ice. Syrup can be increased or decreased according to taste. Add a spoonful of soaked tulsi seeds. Serve

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Rose Flavored Sweetmeats in Syrup Recipe (Gulab Jamun)

Rose Flavored Sweetmeats in Syrup Recipe (Gulab Jamun)
Ingredients : (makes about 20)
8 tablespoons 3 tablespoons 1/4 teaspoon 1/4 teaspoon 1 tablespoon Syrup 2 cups 4 cups 5 2 tablespoons	Full cream milk powder Self-raising flour Bicarbonate of soda Ground cardamom Soft butter or ghee Approximately 3 tablespoons water Ghee or oil for frying White sugar Water Bruised cardamom pods Rose water or a few drops rose essence
Method : Sift milk powder, flour, bicarbonate of soda and ground cardamom into a large bowl. Rub in butter or ghee. Then add enough water to give a firm but pliable dough which can be molded into balls the size of large marbles, or into small sausage shapes. Fry slowly in hot ghee (or oil flavored with ghee) until they turn the color of un-blanched almonds. The frying must be done over gentle heat. Drain on absorbent paper. Have ready the syrup, made by combining sugar, water and cardamom pods and heating until sugar is dissolved. Put the fried sweetmeats into the syrup and soak until they are almost double in size, soft and spongy. Add rose water when they have cooled slightly. Allow to cool completely and serve at room temperature or slightly chilled.

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