The Evolution of Sherbets (video)

Ever wondered why there are places named “Baraf Khana” in several North Indian towns?? And.. Did You Know .. Something as household as a SHERBET (sorbet/softdrink/mocktail) has been associated with advancements in Technology, Transportation and the coming together of Yunani and Ayurvedic medicine learnings over past 1400 years ?? All this and more in this second episode “The Evolution of Sherbets” of our new series “Sherbets from the bygone era“!! 🙂 🙂 Happy Exploring!

Macaroni :)

Some moments captured on the camera..while we prepared some Indianized Macaroni 🙂 Might prove to be a visual recipe for some..and for other..simple tasty fun 🙂

Aataa Laddoo Recipe

aataa ladoo collage

Was fun making these..and even greater fun to eat these awesome laddoos 🙂 Am trying to scribble a quick recipe below:

Ingredients:

  1. 1kg aatta
  2. 800gm powdered sugar
  3. 750gm (or around 1lt.) ghee/refined oil for frying dry fruits and roasting the aatta (aataa bhoon-ne ke liye)
  4. 400gm safed til
  5. 150gm magaj (kharbooje/ tarbooje ke beej)
  6. almonds, cashew nuts – 150gm each
  7. 200gm kishmish
  8. 100gm makhana

Quick meanings of Hindi names used above:

Aataa = wheat fluor

Ghee = commonly used Indian clarified butter;

Safed Til = white sesame seeds

Magaj = dried seeds of melon and water-melon

Kishmish = raisins

Makhana = Euryale ferox (foxnut)

makhana
makhana

Process:

  • in a dry frying pan, roast the safed til.
  • grind (dardara/mota) around 300gm of the roasted til in a mixer/grinder to make a paste with coarse granules (not a fine smooth paste). Keep aside around 100gm of the roasted til for adding to the mixture later.
  • heat refined oil/ghee for frying the almonds and cashew-nuts.
  • crush the fried almonds and cashew-nuts after they cool down a bit.
  • also fry the magaj in heated oil
  • roast (not deep fry) the makhana using very small amount of oil.
  • crush the roasted makhana

crushed ingredients

  • heat 200gm ghee and 300gm refined oil. (The ghee helps in binding the mixture for making laddoos)
  • add the aatta in the heated ghee/oil. Cook on a medium flame constantly mixing the contents well thoroughly..till the color of the mix deepens and a mild fragrance of the cooked mix rises. (Medium flame pe aataa achhe se bhunein. Jab sondhi khushbu aane lage aur aate ka rang badal jaae to aata ready hai.)

mixing aataa

  • once the aataa cools down a bit, properly mix with it all the other ingredients (kishmish, crushed dry fruits, crushed makhana, safed til (crushed as well as whole), fried magaj, powdered sugar). Sugar can be added as per taste.
  • make small laddoos picking small portions of the mix in your palms

making laddoos

aataa laddoo

 

Enjoy… MERRY CHRISTMAS 🙂 Here’s a special Christmas Greeting from our musical kitchen 🙂 Cheers!

Recipe for making Thekua (Khajoor)

Some of my friends had asked for the recipe to make Thekuas/Khajoors (a sort of Indian home-made cookies) 🙂 Just scribbled some quick notes below. Hope it helps 🙂 Special thanks to my mom and sis for helping me out with this! Enjoy !!

thekua

INGREDIENTS

#600gm wheat flour
#300gm maida
#600gm powdered sugar (add or reduce as per taste)
#250gm refined oil (for the dough)
#more refined oil- enough for deep frying the thekua
#4 tbsp safed til (white Sesame seeds)
#4 tbsp saunf – badi or chhoti, any (Fennel seeds)
#3 tbsp magaj (kharbooze ke beej) – (dried Melon seeds)
# (Optional) Around 4 tbsp (100-150gm) of crushed dry fruits – baadaam, kaaju (Almonds, Cashews)

METHOD

1. Mix all the dry ingredients together in a bowl

2. Mix refined oil (kept for the dough) in the dry mixture

3. Prepare a relatively dry/hard  dough by gradually adding very small amounts of water and mixing well. The final dough should feel somewhat like the dough used for making Namakpaara/Matthri. (Adding more water will tend to make the dough soggy, since the sugar content also adds to the moisture. Hence, be mindful about not adding more water than what is required.)

4. Pick small portions of the dough in your hands and press them gently to give shape as desired or as illustrated in the pictures. (Try not to leave the dough unused for long, fry it soon after it gets prepared. If we leave this for a long time, the dough might start becoming soggy esp due to all the sugar content)

5. Now deep fry the thekuas in hot refined oil, stroking (if needed) gently so as to avoid breaking the thekua. DO NOT fry more than 4-5 pieces at once. The oil should be very hot when you put these pieces for frying, otherwise the thekuas will tend to break. Cook on a high flame. In case the thekuas still tend to break, add 1-2 tbsp of maida to the dough and mix well. Use gentle hands when stroking/flipping the thekua pieces while being fried.

6. As the thekuas appear cooked and the surface becomes light brown in color, take them out of the oil and spread on sheets of clean newspaper to soak the oil out

7. Leave the thekuas on the newspaper for air-cooling for a while, so that they become firm and crisp at room temperature.

8. The thekuas are ready to be finished off or to be stored in air-tight containers! 🙂

Katahal ki Sabzi – Recipe (katahal = Jackfruit)

katahal 1

We prepared my fav katahal ki sabzi yesterday. A friend had asked me for the recipe..and I wrote a quick one for him. Just sharing the same below..just in case some one else finds it useful as well 🙂 Best wishes!

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Here’s a qik recipe for you : pre-heat some cooking-oil in a kadhaai .. katahal pieces add karo with some salt (bhoon-ne ke liye…not to “fry”..type and quantity of oil shud be watever ur usual preference for daily cooking is) .. ..5mins bhoono so much so that u dont let it “soften” at this stage .. now transfer this stuff in a cooker ….in the same kadhaai take some oil (for tadka) ..add some methi seeds and jeera .. thoda onion-pieces/paste bhoono (1-2 medium sized pyaaz for a kg of katahal).. add tomato-puree OR fresh paste of 6 tomatoes (for a kg of katahal) some Garlic paste + Ginger paste + Garam Masala + dhaniya powder + Haldi powder + Salt + little Heeng + 2-3 cloves/laung (koote hue) – (all spices as per ur taste and color preferences). stir all this while heating to prepare gravy (time of cooking..by ur experience 🙂  ) .. when done.. decant all this over the katahal in the cooker .. pour a little water in this kadhaai (stir to heat ..and also picking those last traces of gravy) and transfer this into the cooker (amount of water…just a little…enuff to generate steam in the cooker) .. mix the stuff in the cooker ..place the lid and the weight (seeti)..and cook untill the 2nd whistle is about to sound…switch the gas-burner off… open the cooker-lid after a while..switch the burner on… and add a little aamchoor (to taste)..stir it all well..but with tender hands if u want to retain the shape of the katahal pieces…switch the gas-burner off. (u cud also have “aaloo” in this sabzi..just add pieces of aaloo with the katahal since the beginning.).

Happy Cooking..Serving and Eating  cheers! 

katahal 2