Rabdi/Rabri

Rabri is famous sweet of north India. It takes 2 hrs to prepare rabri.

Ingredients :

Whole milk - 1 Liter (4 1/4 Cup)

Sugar - 1/2 Cup

Cashew nuts - 8

Blanched almonds - 8

Cardamom powder - 1/4 Tsp

Method:

1) In a heavy bottom broad pan (I prefer wok) boil milk.
Tip: Always use whole milk preferably organic milk for rabri. In India prefer buffalo milk.

2) Once milk start boiling reduce flame and put perforated frying spoon in it.
    You can use any spoon but frying spoon gives nice texture to rabdi.

3) When cream forms on milk put it on side rim of pan.

4) Repeat this procedure till milk reduces to 1/3 of the quantity. It normally takes 1.5 hrs.

5) Add sugar, cashew nuts, almonds and cardamom powder, mix well. You can add saffron if you like.

6) Let the milk on stove for another 30 mins and then switch off stove.

7) Let it cool for 2 hrs and then serve.

Masala Paratha

Preparation time - 25 Min                       Cooking Time - 30 Mins          Serves - 4

Ingredients :

For dough :

Wheat flour - 2 Cup

Carom seeds - 1 Tsp

Sesame seeds - 1 Tsp (Optional)

Salt - 1 Tsp

Oil - 1/2 Tbsp

For Masala :

Red chili powder - 1 Tsp

Coriander powder - 1 Tsp

Cumin powder - 1 Tsp

Chaat masala - 1 Tsp

Dry mango powder(Amchur) -1 Tsp

Garam Masala - 1 Tsp

Salt - 1 Tsp

Ghee - to fry paratha

Method:

1) Heat 1/2 tbsp oil and add this in wheat flour and mix well.

2) Add salt, carom seeds, sesame seeds and water as required and knead the dough of medium consistency.

    Cover the dough and keep aside for 20 mins.

    Tip : If you take water exactly half of the flour amount then it makes perfect dough for paratha.

3) In a small bowl mix well all spices.

4) Take a small ball of the dough and roll it to paratha of maximum diameter possible. Apply ghee all over paratha and then sprinkle spices mix all  over.

5) Starting from one side of paratha start making fold of minimum width possible towards another side. The more folds you make more layers will form in paratha. 

You can also cut the paratha in small pieces and put the pieces on each other and then roll the paratha to form layers.

 

6) Form the pinwheel from the folds and roll the pinwheel into circle of approx 7 inch diameter.

7) Cook paratha on heated skillet from both sides adding 1 tsp of ghee. Make sure you fry both sides well

8) Serve the crispy paratha hot with raita, curd(yogurt) or pickle.

Masala Paratha

Kaju Katli

Preparation Time - 10 Min                                        Cooking Time - 10 Min

This very easy recipe makes about 18-20 Kaju Katli.

Ingredients:

Cashew Nuts (Kaju) - 1 Cup

Sugar - 1/2 Cup

Milk Powder - 1 Tsp

Method:

1) Grind cashew nuts in mixer. Sieve the cashew nut flour and keep aside.

2) In a pan add 1/4 cup water and then add sugar. Let it boil to make sugar syrup of one string consistency.

     Always use heavy bottom pan to make kaju katli.
  
3) Add in cashew nut flour and milk powder and mix well.

4) Stir continuously till mixture becomes dry.Keep the flame very low else mixture may become little brown. 

4) Let it cool for 2 mins, it should form the dough.

5) Take a plastic paper and put the dough on it.

6) Take another plastic paper and put on the dough and then roll it. Keep thickness approximately 1/4 inch.

7) Cut the kaju katli in diamond shape. If you like you can add silver foil but I avoid to use it. You can grease the cutter or knife with a drop of ghee so that it will not stick to kaju katli and cutting becomes easier.

8) Let it cool for 15 mins and then serve.

Kaju Katli

Misaliche Varan/ Mix Dal Lassoni

Preparation Time - 30 Min                           Cooking Time - 30 Min                   Serves - 4

Ingredients :

Tuvar dal - 1/4 cup

Urad dal with cover(Black gram) - 3/4 cup

Masoor dal (Red Lentil) - 1/4 Cup

Moong dal with cover - 1/4 Cup

Chana dal - 1/4 Cup

Finely chopped garlic - 8 Cloves

Finely chopped onion - 1/2 Cup

Red chili powder - 1 1/2 Tsp or to taste

Turmeric powder - 1/4 Tsp

Goda masala - 1/2 Tsp

Asafoetida - a pinch

Mustard seeds - 1/2 Tsp

Oil - 1/2 Tbsp

Method :

1) In a bowl mix together dal, wash and soak for 1/2 an hour.

2) Pressure cook dal for 20 min or 3 whistles.

3) In a pan heat oil and add mustard seeds, let it crackle.

4) Add asafoetida, garlic and saute well for 1 min.s

5) Add onions and saute well till translucent.

6) Add red chili powder, turmeric powder, goda masala and mix well.

7) Add pressure cook dal and 2 cup water and salt.

8) Let it cook for 15 mins on low flame.

9) Serve hot with chapati.

Misaliche Varan

Kashmiri Rajma Masala / Kidney Bean Curry

Preparation Time - 10 Min                 Cooking Time - 45 Min                        Serves - 4

Ingredients : 

Rajma (Kidney Bean) - 1 1/2 Cup

Finely chopped onion - 1 Big

Pureed tomato - 3

Ginger paste - 1/2 Tsp

Garlic paste - 1/2 Tsp

Chili Powder -  1 1/2 Tsp or to taste

Salt - 1 Tsp or to taste

Butter/ Ghee - 3 Tbsp

Turmeric powder - 1 Tsp

Coriander powder - 2 Tsp

Cumin powder - 2 Tsp

Sugar - 1 Tsp

Cardamom - 2 Piece

Cloves - 2

Black pepper - 1 tsp

Black cardamom - 1 (Optional)

Bay Leaf - 1 (Optional)

Method :

1) Soak Rajma(Kidney beans) overnight or for 6 hrs in 5 cup water.

2) Drain excess water. Add 1 tsp salt, 3 cup water in soaked rajma.
   Tie all whole spices (Cloves, Black cardamom, black pepper, bay leaf) in a small clean cloth (spice bag)      and put it in cooker. Now pressure cook rajma for 20 mins or up to 3 whistles.

3) Heat ghee/butter, add cumin seeds. Add ginger-garlic paste and saute well. Add chopped onion and fry till golden brown.

4) Add pureed tomato and fry for 4-5 mins.

5) Add  chili powder, turmeric powder, coriander powder and cumin seed powder and fry for 2 min.

6) Add pressure cooked rajma  and 1 tsp salt and cook for 15 mins on low flame.

7) Add 1 tbsp ghee/butter once rajma  is cooked.

8) Garnish with fresh coriander and serve hot with plain rice.

Kashmiri Rajma Masala