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Rasmalai

Paneer (cottage cheese) Patties are soaked in sweetened, thickened milk and flavored with cardamom and rose water.

Serve it chilled and garnished with slivers of dried fruit.

 


Ingredients:

  • 1 gallon full cream milk / whole milk
  • ¼ cup sugar (modify according to your choice)
  • 1 tbsp cardamom powder
  • Few strands of Saffron
  • 1 tbsp rose water
  • 2 tbsp chopped nuts
  • 1 can (2.2 lb) of Rasmalai Patties (available in Indian Grocery Stores)

 


Method:

  • Bring the milk to a boil in High heat. Reduce the heat to medium-low and let it simmer. Keep stirring it every 5-10 minutes to prevent it from sticking to the sides and burning.
  • After half an hour, add the sugar and cardamom powder. Mix well.
  • Now add the Rasmalai tikia. Before dropping the Rasmalai tikia in the milk, squeeze it to remove the sugar syrup that comes in the can.
  • Let it simmer for some more time till the milk becomes thick. Its consistency should be more or less like evaporated milk.
  • Remove from heat. Add saffron strands and rose water and refrigerate it.
  • Garnish with chopped nuts, few strands of Saffron and pinch of cardamom powder.
  • Serve cold as dessert.

 


Do You Know?

Sweets have an important place in Indian traditions. Every state and region in India has its very own sweet specialties. In North India, Gajar Halwa, Kulfi and Gulab Jamun are common; in East, Rasagulla and Sandesh are traditionally made; in West, Puranpoli and Bebinca are commonly made while Mysore Pak and Payasam are traditionally served in the South.

 
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Posted by on February 6, 2012 in Swwets and Desserts

 

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CHICKEN BIRYANI

 

Ingredients:

2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil
Preparation:
  • Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
  • Marinate the chicken with this mixture and keep aside for 3-4 hours.
  • Heat oil in a pan. Fry the onions until golden brown.
  • Add the marinated chicken and cook for 10 minutes.
  • Add 4 cups of water to the rice. Mix saffron in milk and add to it.
  • Add cardamom powder. Add the chicken pieces.
  • Pressure cook the rice. Mix gently.
  • Garnish with green coriander leaves and serve hot.
 
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Posted by on January 17, 2012 in Non Vegetarian

 

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