Tuesday, 31 August 2010

Enhanced Basundi (બાસુંદી)-Creamy milk Dessert ~ Rose and Maple Syrup jelly Basundi and Pineapple Basundi !!

Basundi is a very traditional sweet dish in the Gujarat State...where most of the time you eat as a KK - Puri and Basundi...I think in rest of the India it's known as Rabri...and Rabri you eat with malpua..Basundi is purely made with milk,sugar and few dry nuts..  tastes very rich and creamy and with just few ingredients you can have this elaborate dessert that would leave a lasting impression...


Making it the traditional way, you have to be glued to your stove for more than an hour, but nowadays with lots of products available in a market, you can make this dish in minutes...well, I'm being a good girl, so I haven't cheated - I followed a traditional recipe...but I enhanced this dish with fresh fruit, syrups and adapted some western ideas to give this authentic dish a makeover... for a base I made a very traditional Basundi without sugar..



Basundi:-
  • 500ml milk (any)
  • 2 tbsp Milk Masala (Ground Almonds,Pistachio nuts,Nutmeg,Cardamom seeds and Saffron, always keep this in a small bottle in a fridge)
Method:-
In a heavy bottom pan heat the milk, keep it on a medium heat and cook till milk reduces to half...while stirring keep stirring the malai back into the milk..,when you see foam on the top surface add Milk Masala and let it cool completely then chill in the fridge for 2-3 hours..

Rose and Maple Syrup Jelly Basundi :-
  • 1/2 cup Basundi
  • 3 tbsp Rose Syrup
  • 2 tbsp Maple Syrup
  • 1 tsp agar agar flakes
  • few rose petals, I made with almond flakes for decorations
Method:-
In a saucepan, bring few spoons of water to boil.  Add agar agar and stir until dissolves completely..now add both syrup and mix it..bring it to room temperature..Pour into glass and let it set in fridge for about 2-3 hours or till sets.  Now pour Basundi over on a set jelly...Decorate with almond flakes...ready to serve..Enjoy  as much as we did...



Pineapple Basundi :-
  • 21/2 cup chilled Basundi (without sugar)
  • 1/4 cup Sugar
  • 3/4 cup fresh pineapple grated

Method:-
In a non stick pan mix fresh pineapple and sugar.  on a low heat mix it till all the sugar melts.  Leave it to cool completely.  Now add this mix into the chilled Basundi, mix very well and serve..

Sending both Basundi desserts to Sanyukta's event BSI-MILK started by Biz
Yasmine's Health nut Challenge 7-Tropical Temptations
Nayna's Flavours of Gujarat..

Please don't forget to send your entries to my current event Celebrate Sweets-Pedha..

Saturday, 28 August 2010

Paneer Paratha ~ Indian Cottage Cheese Flatbread !






















Many of you know by now that in my family everyone enjoys Paneer immensely...either is it savoury or sweet ...and Paneer Paratha is one of them....as soon as they are ready in no time they vanish from the dining table...Especially my daughter always requests for it.  She wouldn't eat her cereals in the morning but if there are Paneer Parathas she jumps out of bed and runs to the kitchen...and I don't mind making it for her as paneer parathas are very healthy for kids too..you will get Protein, Calcium and Carbohydrate in one meal...So what are these Paneer Parathas...?

Simple yet irresistible paratha...a Punajabi Cuisine, stuffed by spicy Indian Cottage Cheese...Making Paneer Paratha is not very difficult thing but yes if you try to make paneer at home too..but hey if you are a person like me make paneer one-two days before...just keep in a fridge and make parathas thinking you bought paneer from shop...:)



You will need:-
  • 1 cup Paneer (Indian Cottage Cheese)
  • 1 onion
  • 2-3 Green Chillies
  • 1/4 cup fresh coriander
  • Salt to taste
  • 1/4 tsp Garam Masala
  • 1 tsp Cumin and Coriander powder
For the Dough:-
  • 2 cups Wholemeal flour
  • Salt to taste
  • 1/2 tsp Carom seeds (Ajwain)
  • 1-2 tbsp oil

Method:-
Make the stuffing by mixing Paneer,Onion,Coriander and chillies in a blender.  Don't add salt yet. Now mix dough ingredients in a big bowl and add enogh water to make dough.  Make small portions and make them into balls.  When you are ready to make parathas add salt and Garam masala into the mixture.  Take a ball and roll it round by rolling pin. Leave it a side, now make another one and on this flattend Chappati spread the paneer mixture on it.  Now put another Chappati on top of it and lightly seal the edges.  Heat a griddle and fry both sides with little oil or ghee till brown patches appear.  Reapeat this with the rest of the dough and paneer mixture. and Serve hot with butter, Pickle or any type of Raita...Enjoy as much as my daughter did...

Sending these garma garam Parathas to Jay's Lets Relishh-Paneer with one more recipe

Chilli Paneer and Neha's Kids Menu Event

Thursday, 26 August 2010

Shrikhand~An aromatic Indian Dessert ! Kem Cho?

I' ve always associated Shrikhand with a sizzling hot summer, so naturally, I make it every year, why would this year be any different?? Every day I wake up to a beautiful summer morning, with the birds singing sweetly. Yes, I think to myself, another day of pure bliss in the lovely hot sun with nothing to stress me out...

Not....

Oh boy, who am I trying to kid? It's been raining and making my dreams of a wonderful summer get blanketed over by huge grey clouds. But I remained optimistic and made shrikhand to the best that I could possibly have made it make up for the runaway summer. Or maybe it was just the sun that we'd soaked up in Florida that left me refreshed but the craving for something sweet and dare I say it, properly Indian.


Shrikhand is a family favourite and praises come thick and fast around the table when I make this every year, mainly for Rakshah Bandhan. Well, I hope they are praises, it's kind of hard to tell what your family is telling you through huge mouthfuls of dessert. It originates from the Gujarati cuisine and is made of a melodic blend of ingredients. Traditionally, it is make purely of yogurt that is strained to make the creamy dessert. Aromatic flavours of saffron, pistachios and cardamom finish it off. Nowadays, it is easier to use Greek yogurt and cream to create the same desired effect without the complications of time and hard work.

I never wanted to make Shrikhand traditionally if it could be helped, so every year, I would experiment with different yogurts to find the perfect blend. Some yogurts made the dessert too sour, but I finally landed on Greek yogurt. Greek yogurt is naturally so thick that there is no need for the yogurt to be strained. It's kind of like using a cheat sheet for exams. Once tried and tested, I knew it would be the perfect yogurt to use. Since then, I can make a mean Shrikhand in less than five minutes and kid people into believing that I'd slaved over it all night long. ;)


Joy of Cooking's Joyful Tip:
  • for those who can not get hold of Greek yogurt, it is much more effective and time efficient to spread out the yogurt on kitchen towel or a clean cloth between a load of newspapers. Add a heavy weight (maybe a couple of cookbooks) and the yogurt will strain much quicker than hanging it for hours.

So shall we look at the recipe
You will need:-
  • 500g Greek Yogurt
  • 250 g Extra thick Double cream
  • 250g Sugar
  • 1/2 tsp saffron threads(soaked in a 1tbsp warm milk)
  • 2-3 tbsp dry fruit like almonds and pistachio
  • 1 tsp cardamom and nutmeg powder

Method:-
In a big bowl add yogurt and double cream blend it with hand blender for about 1/2 minute, now add sugar and blend it again for about 2-3 minutes. add all the other stuff mix well with the spoon and leave it to chill in a fridge about 1-2 hours and before serving topped with a few silvers of pistachio...

In Gujarat we have it with Puris..the way I love it, but you can have it on it's own if you want..Enjoy as much as we did...

Sending this to Nayna's event Flavours of Gujarat also sending it to Sanchita's BSI-Pistachio with these entries too..
Tri colour peda and Pistachio Halwa and Priti's Festive food~ Rakhi 2010

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