Kulfi

Sunday, October 25, 2015

Kesar Pista Kulfi
Author: Alka
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Rich, creamy dessert made from reduced milk and flavored with cardamom and saffron
Ingredients
  • 500 ml Milk (I used Amul's pasteurized milk)
  • 200 ml sweetened condensed milk (half tin)
  • 1 tsp cornflour dissolved in 2 tbsp of milk
  • 6-7 saffron strands soaked in 2 tsp of milk
  • 3 green cardamoms (only seeds)
  • 12-15 unsalted pistachios
Method
  1. Boil the milk, along with condensed milk, stirring frequently to avoid scalding of milk.
  2. In the meantime, powder the pistachios and cardamom seeds together, using a grinder.
  3. Add this powder to the milk and let it simmer for a while.
  4. When the milk is almost reduced to half, add the cornflour dissolved in milk. Stir well. Add the soaked saffron and simmer till milk reduces to half of it's original volume.
  5. Let the creamy milk cool for a while. Pour in moulds (Aluminum or plastic), or in earthen pots (Kullhar). Always soak the earthen ware in cold water for at least 30-60 minutes before using them.Cover the mouth of matka/kullhar with aluminum foil.
  6. When the mixture cools down to room temperature, transfer the moulds to the freezer and let the Kulfi set for minimum 5-6 hours..
  7. For un-moulding, just place the moulds (with secured lids) under running water for few seconds or 'rub' them between your palms and then insert a clean icecream stick or toothpick and pull out the Kulfi.
  8. Serve immediately.
  9. Serving suggestions: You can serve it with a dash of rose syrup.
  10. The kulfi tastes awesome when paired with strawberry or raspberry jelly, some falooda ( type of sweetened vermicelli),rose syrup, basil seeds and crushed ice (optional).
Notes
From the given quantity of ingredients, I could fill 3 aluminum moulds, 5 plastic Popsicle moulds and one kullhar.
Recipe by Sindhi Rasoi |Sindhi Recipes at http://sindhirasoi.com/2014/02/kesar-pista-kulfi-2/

Toori Chanadal

Toori Chanadal |Smooth Gourd with Bengal Gram |Sindhi Recipe
Author: Alka
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Ingredients
  • Smooth gourds (I always prefer smooth ones than ridged, but you can choose any !) 250 gms
  • Onion 1
  • Tomato 1 large
  • Green chillies 1-2
  • Ginger just a little
  • Soaked Chanadal , a handful ( Pick, rinse with water several times and soak for at least half hour)
  • Salt
  • Turmeric powder ¼ tspn
  • Coriander powder ½ tspn
  • Garam masala powder ¼ tspn
  • Oil 1 tbspn or more
Method
  1. Peel, rinse and chop toori into small chunks (as those of onion)
  2. Peel and chop onion  finely.
  3. Now take a pressure cooker, pour about 1 tbsp or more of oil, add chopped onion and cook them till brown in colour (not too dark)
  4. Then add chopped tomato, chillies, ginger, salt, all the masalas and mix properly.
  5. Then add toori and mix well. Let it boil for few moments and then add soaked
  6. chanadal.
  7. Since fresh toori have lots of water content, so these hardly require extra water to be added to cook them,but if it is not fresh or if you do not want to take a chance, then add few spoons of water and close the lid of cooker and wait for 4-5 whistles.Put off the gas and wait till the pressure of cooker subsides.
  8. Check the consistency, it should be semi dry, so simmer further, if needed,  till all the extra water evaporates.
  9. Garnish with fresh coriander leaves and serve it with Khichdi  and/ or Roti.
Recipe by Sindhi Rasoi |Sindhi Recipes at http://sindhirasoi.com/2010/12/toori-chanadal-smooth-gourd-with-bengal-gram-sindhi-recipe/

Alu Dum - Gangtok College Canteen Style

Sunday, August 2, 2015


Recipe of the Month: Alu Dum, also known as Shogok Khatsa



This dish is a favorite with all people who have had some association with Darjeeling, India. A lot of the Himalayan people — Tibetans, Sherpas, Yolmos, Walungs, etc. — have had a legacy of sending their children to school in this small hill station to the east of India. Some of the well-reputed schools in this town include St. Josephs (NP), Loreto Convent, Mt. Hermon, St. Pauls, St. Augustines, Dr.Graham's Homes, etc. This dish — or rather a snack in Darjeeling — is served everywhere in this town in small teashops with "puris" bread, or with potato wafers as a snack.

Any girl from Darjeeling will swoon at the mention of "Bhola's alu-dum" known for its famous Alu, bhujia chips combination. It is served in a Tibetan version of the dish as " Shogok Khatsa" in the Tibetan Yak Restaurant in Jackson Heights.


Ingredients

  1. Potatoes
  2. Cooking oil
  3. Salt
  4. Red chilli powder
  5. Panch puran masala Cooking

  1. In a utensil, add a pound of potatoes. Cover with water and add two teaspoons of salt (the salt adds a bit of a flavor to the potato and also helps in cooking it faster) and boil. Check with wooden spatula to check when the potatoes are done.

  2. Peel the potatoes and cut into 4 or 8 pieces depending on the size of potato.

  3. In a small bowl add 3 teaspoons of red chilli powder (you can add more if you want it very spicy) and 2 tablespoons of salt. Add π cup of water and mix thoroughly.

  4. In a small utensil, heat 5 tablespoons of cooking oil. Add a tablespoon of panchpuran masala and fry till the seeds turn brown. Add the mixture in the bowl to the oil and cover immediately (One needs to be very careful when you do this — the water in the hot oil leads to a lot of hot steam forming and also the chilli powder gets roasted at once and lends to the spicy smell in the room). Let the mixture boil for 2 minutes.

  5. Add the potatoes to the gravy and stir. One can turn down the flame after 2-3 minutes and let the potatoes simmer for 5 minutes. The potato dish is done and can be served with "pooris" for a meal or with potato wafers and "bhujia" as a snack.


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