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Friday, September 19, 2008

Kesar Kulfi Topped with Falooda!!

Kulfi or Qulfi is a popular flavoured frozen dessert found in the Indian subcontinent made with milk. In taste, texture and preparation, it shares commonalities with ice cream.
Unlike other ice-cream, kulfi takes a very long time to melt. It comes in various flavours, including pistachio, malai, mango, cardamom (elaichi), saffron (kesar), the more traditional flavours, as well as newer variations like apple, orange, peanut, and avocado.

Here i m With Kesar Kulfi!!


Sweetened Condensed Milk - 14 oz
Evaporated Milk - 12 oz
Heavy Whipping Cream - 16 oz
Bread 2 pc
Saffron (Kesar) - 1 big pinch
Sugar - 1 tsp
Cashews, Pistachios, Almonds - 1/2 cup, coarsely ground
1 packet falooda sev
4 to 6 tablespoons rooafzah syrup (available in any Indian food store)
Chopped nuts, for garnish


With a mortar and pestal, grind together Sugar and Saffron.
In a large mixing bowl, combine Sweetened Condensed Milk, Evaporated Milk, Heavy Whipping Cream
Using an electric hand blender (or by hand), gently mix all ingredients together until frothy.
Cut the Brown sides of bread n sock in 2-3 tbs of milk.Mash it and add it to the Mixture
Add in Saffron and Sugar mixture and Nuts. Mix well.
Pour mixture into kulfi molds or u can use the simple ice tray covered it with aluminum foil
Freeze Kulfi for at least 4 - 6 hours, preferably overnight.

For Falooda:
Boil the noodles or falooda sev in water for about 15 minutes. Drain the water and Immediately transfer the noodles to an ice bath to cool.

To assemble:
Set out icecream bowl. To each, add kulfi ,a quarter of the noodles, 1 tablespoon rooafzah,(Rooafzah is very sweet, so you don't need any additional sugar.) Top off with 2 tbs of rabri and pour a little rooafzah along the sides. Garnish with chopped nuts.

Thursday, September 18, 2008

Minestrone Soup!

Hope u will enjoy it!

1 small Onion, finely chopped
1-2 Flakes of Garlic, finely chopped
2-3 large Tomatoes, finely chopped
1 Green Pepper, chopped into bite sized cubes
(u can use more veggie of ur choice like carrot,french beans,spinach)
1 cup Pasta (any,i used macaroni)
1½ cups or 1 can cooked Kidney Beans/Rajma, drained and washed
1 tbsp Tomato Paste/½ cup Tomato Puree (adjust acc to taste)
1 tsp Red Chilli Flakes (Adjust acc to taste)
1 tsp Mixed Dried Herbs/Italian Seasoning (Adjust acc to taste)
5-6 cups Vegetable Stock/2 cubes of Vegetable Stock (Optional, can use just plain Water)
1 tbsp Olive Oil
Salt and Pepper to taste
Parmesan Cheese

Heat oil in a pan and add chopped Garlic and Onions. Saute it for 1-2 minutes on a medium flame.
Now add dried Mixed Herbs or Italian Seasonings, crushed Chilli Flakes and mix well.
Mix in chopped tomatoes and sauté till it becomes pulpy, approx 1-2 mins.
Add vegetable stock or water, carrot, beans, red kidney beans, peppers, french beans, pasta and mix well. Cook on a medium flame till pasta is cooked well for about 5-10 minutes.(u can cook paste before n add it i do that)
Mix tomato puree (if using), spinach and salt and pepper to taste. Adjust the seasoning and cook for another 2-3 minutes.Top with some dried Parmesan cheese.
Serve hot with bread Stick...

Sunday, September 14, 2008

Brushetta with Tomato n Basil

Bruschetta (pron. brus'ket'ta in English, /bɾu'sketta/ in Italian) is a food whose origin dates to at least the 15th century from central Italy.
In Italian, bruschetta is pronounced [brusˈket:a], though in English-speaking countries it is commonly pronounced /brəˈʃɛtə/.

1 loaf Hard Crust Bread
8-10 Cloves garlic
4 tbs Butter
3 Roma tomatoes
5-6 basil Leaves/Italian seasoning
1 tbs Olive oil
Salt n Pepper

Cut the bread loaf diagonally into half-inch thick slices.Peel,wash and finely chop garlic.mix half of it with butter and italian seasoning and spread well on the slices.toast the slice in the oven till crisp.

Wash ,halves,DE seed and finally chop tomatoes.Wash and cut basil leaves into stripes.Keep some for garnish.

In a bowl mix together chopped tomatoes,basil strips,olive oil,remaining half of garlic,salt n pepper.Rest the mixture for about half an hour.

Spread the mixture over the toasted garlic bread and serve with strips basil.

Wednesday, September 3, 2008

Tomato Rose

An important part of any cooked dish is presentation
There are two secrets to food carving: product and practice. Having the sharpest paring knives and the best looking produce to begin the task will result in the best carvings. And, like all crafts, practice makes perfect – experiment and try a few carvings – you’ll only get better with each try.

This is my First attempt which turns out really good!!

Wanna Try???? Go here

I made rose leaves from cabbage ....but spinach leaves will give it a better look..

Veggie Sub with a Twist!


1 bell peppers-sliced
1 portabello mushroom - sliced
1 red onion - sliced
1 tomato cut in rounds
1 Cucumber cut in rounds
Mozzarella cheese - sliced/grated
Sub bread
Veggie Patti(1 per sub)

For Marination
3 garlic cloves - grated
3 table spoons extra virgin olive oil
2 table spoon white vinegar
1 tbs Italian Seasoning
salt and pepper

Make the marination mixture by adding the garlic, olive oil, vinegar,salt,pepper and Italian seasoning in a small bowl and whisking well.
Take Vegetable (bell Pepper,onion ,mushroom or any other veggie of ur choice) in a bowl and add half of the marination mixture.
In another bowl add cucumber,tomato and rest of the mixture.

Leave the veggies for at least half an hour.After that saute the sliced veggie until soft/crunchy

Bake the Veggie patti as per packet instruction and cut them into half so that they can adjust with the size of bread

Cut the Bread in half. On the bottom half of the bread pile up the patti,Mayo,round veggie(cucumber n tomato),Ranch,vegetables and lay the mozzarella cheese over the top and put into the oven until the cheeses have melted together.

Take out and enjoy warm!

I m Sending this as my entry for EC WYF-"Salad/Starters/Soups Event as a Snack

Tuesday, September 2, 2008

Masala Corn

Back in Noida,India,I used to love eating these so called "American Corns"..dont know why they called it so.Earlier i used to thought may be in America these corns are popular,but i didnt seen these anywhere here...Dont Know!!

Well as i love these so thought of trying it with all the ingredients i remember the "thela wala" used to use
1 cup sweet corn
1 tbs Butter
1 tbs lemon juice
1 tsp chilli flakes
1 tsp chat masala
1/2 tsp Black pepper
1/4 tsp Black Salt

Take 2 cup of water in a Microwave safe bowl and add Corns n keep it in MV for 4 min.
Take out n drain.(If U have microwave steamer u can steam the corn using that).
Mix all the above ingredients n serve.

Note:U can adjust all ingredients according to ur taste.