iNDIAN fOOD rECIPES iMAGES mENU cALORIE cHART tHALI pHOTOGRAPHY pICTURES phOTOS dISHES iTEMS pHOTOS : Indian Food Blogs Indian Food Recipes Images Menu Calorie Chart Thali Photography Pictures Photos Dishes Items Photos Pics Images

Saturday, 26 April 2014

Indian Food Blogs Indian Food Recipes Images Menu Calorie Chart Thali Photography Pictures Photos Dishes Items Photos Pics Images

Indian Food Blogs Biography

Source(google.com.pk)

Sooji Halwa is a very popular sweet dish all over India and is made on religious occasions, as parsad (offering to God). After prayer Halwa is served to devotees as a blessing.

Makes 4 servings.

Sooji Halwa Recipe by ManjulaIngredients:

1/2 cup sooji (rava, semolina flour)

1/4 cup ghee (clear butter)

1/3 cup sugar

1 1/2cup water

Pinch of cardamom powder

1 tablespoon sliced almonds for garnish

Method

Boil the water with sugar, and cardamom powder in a pan over low medium heat. Bring to a boil and Set aside.

Melt the butter in a frying pan on medium heat.

Add sooji and roast to golden brown color; stirring constantly this will take about 5 to 8 minutes. Sooji will be golden brown in color and will have a light sweet aroma.

Add the syrup slowly, as you add the syrup to sooji water will splatter.

Turn down the heat to medium low and let it cook for about 2-3 minutes.

Sooji will absorb the water, as the Halwa cools so keep Halwa a little more softer then you want.

Garnish with almonds.

Serving suggestion:

Serve hot for best taste. If you like, garnish with shaved pistachio, almonds or shredded coconut.

For breakfast serve with aloo poori.

Variations:

Instead of water add 1 cup of milk and 1/2 cup of water and keep Halwa a little thicker. Pour the Halwa on a greased plate, keep it about 1/2 inch thick. Garnish with shaved almonds or pistachio or shredded coconut, and let it cool for about a half an hour. Cut the Halwa in square or diamond shapes like burfee.

Summer is the best time for frozen treats and there is nothing better than ice cold Popsicle. These Popsicles are made with fresh fruits. This is a kid’s friendly recipe. This recipe is for two different fruit flavored Popsicles, orange and strawberry.

Recipe will make 12 popsicles.

Ingredients:

1 cup heavy cream

2 teaspoons cornstarch

2 tablespoons corn syrup

1/2 cup sugar

2 teaspoon lemon juice

1 cup fresh orange juice

1 cup strawberry puree

I am using 3oz of plastic cups and Popsicle sticks.

Method

Mix cornstarch with 2 tablespoons of water.

Boil heavy cream, cornstarch mix, corn syrup, and sugar over medium-high heat. Stir often otherwise cornstarch will become lumpy.

After the cream mix starts to a boil, turn off the heat and let the cream syrup cool for at least 10 minutes.

Add lemon juice and mix.

Divide the cream syrup in 2 equal parts, and then pour half into the orange juice and the other half gets added to strawberry puree.

Mix the fruit and cream syrup well and pour them into the 3 oz plastic cups or you can use Popsicle molds.

Freeze for a few hours. When it’s a half frozen add Popsicle sticks

Variations

If you prefer your Popsicles to have a smoother texture, simply strain the strawberry puree.

You may also use your choice of fruits.

The look and smell of saffron rice is delicious and tempting. It makes a perfect dessert for lunch or any kind of get together. You can serve this dish cold or warm.

Serves 4 to 6.

Sweet Saffron Rice

Ingredients:

1 cup basmati or long grain rice

2 tablespoons ghee or butter

1 3/4 cup water

2 tablespoons milk

1/2 cup sugar

1″ piece of cinnamon stick (dalchini)

1/4 teaspoon of saffron threads (kaser)

4 whole cloves (laung)

1/2 teaspoon coarsely crushed cardamom seeds (ilachi)

Pinch of salt

3 tablespoons sliced or crushed pistachios and almonds (pista, badam)

1 tablespoon raisins (kishmish)

Method:

Dry roast the almonds, pistachios and raisins in a pan on medium heat until the raisins puff and the nuts slightly change color. Set aside.

Put the rice, water, cinnamom stick, and salt in a sauce pan over medium high heat.

When the rice comes to boil, reduce the heat to low and cover.

Let the rice cook for about 15 minutes, or until the water has evaporated.

While rice is cooking, in a separate saucepan combine milk, butter, sugar, saffron, cloves and cardamom and bring to boil on medium heat, stir until the sugar has dissolved. Remove from the heat and set aside.

Add the nuts mixture and sugar syrup over the rice. Fold gently into the rice with a spoon gently to avoid mashing the rice.

Put the cover back over the rice and turn the heat on to very low. Let the rice simmer for 3 to 4 minutes. Turn the heat off and leave it covered for another few minutes before serving.