Hot Chilled Recipes

Gajar Ka Halwa

Ingredients:
1 kg Grated carrot
1 litre Milk
200 grms khoya
2 cups Sugar
2 tbsp Ghee
1/2 cup Dry fruits (sliced almond and cashew nuts, raisin )
1/2 tsp Cardamom powder

Method:
Put milk and grated carrots in a heavy base kadhai / deep saucepan and bring it to boil. Cook over medium heat until all the milk gets dried up. You should stir the mixture occasionally to prevent any sticking.
Add sugar, cardamom powder, 1/4 cup dry fruits and continuously stir for 5-7 minutes.
Add ghee and khoya. Stir well and fry on low heat until ghee starts separating.
Decorate with remaining dry fruits and serve hot.
Add lemon juice and paneer pieces. Mix well so that all the paneer pieces gets properly coated with sugar. Allow it to cool.

Kheer

Ingredients:
1/4 cup Rice
1 litre Milk
4 tbsp Sugar
1/2 tsp Cardamom powder
1/4 cup Sliced almonds and cashew nuts
2 tbsp Raisins

Method:
Boil milk in a heavy base saucepan.
Add rice, cardamom powder, raisins and half quantity of sliced almonds and cashew nuts. Bring one boil and then reduce the heat to medium. Cook until it becomes thick and creamy. Stir occasionally.
Add sugar and cook for 5 minutes.
Put kheer in a serving bowl and decorate with the remaining dry fruits.
Refrigerate and serve.

Sooji Ka Halwa

Ingredients:
1/2 cup Sooji
1/4 cup Sugar to taste
1/4 cup Ghee
1 cup Water
1/4 tsp Cardamom powder
1 tbsp Raisins
2 tbsp Sliced almonds

Method:
Mix sugar and water in a pan and heat over low flame. Bring it to boil and set aside.
Heat ghee in a kadhai. Add sooji, raisins and cardamom powder and fry until it is very lightly golden brown in color. Constantly stir it to ensure even browning.
Add sugar water and mix rapidly to prevent lump formation.
Cook over medium heat until the water gets completely absorbed.
Decorate with sliced almonds and serve hot.

Angoori Petha

Ingredients:
2 kg. White pumpkin
¼ tsp slaked lime
3 cups sugar
a few drops yellow food colour
1 cup dried coconut

Method:
Peel and deseed the pumpkin.
Scoop out balls from the pumpkin by using a melon scoop.
Prick each pumpkin ball with a fork at close intervals.
Rub the slaked lime on the pumpkin balls and keep aside for 5 minutes.
Wash the pumpkin balls thoroughly. Drain and keep aside.
In a heavy bottomed pan, mix the sugar and yellow food colouring with 2 cups of water and bring to a boil.
Remove any impurities floating on the surface, using a slotted spoon.
Put the pumpkin balls and cook on a high flame for 10 to 15 minutes.
Take out from the fire. Cool completely.
Drain from the sugar syrup and roll the petha balls in dried coconut.

Caramel Custard

Ingredients:
400 ml milk
4 eggs
100 gm sugar
a few drops of vanilla essence
little cold water

Method:
Have ready a warm plain mould and a thickly folded band of newspaper to encircle it so that the mould can be firmly held in one hand.
Prepare the caramel by heating the sugar and water together, stirring until it boils.
Remove the spoon and allow to boil without stirring until is golden brown.
Pour the caramel into the warm mould and twist round until the sides and base are well coated with caramel.
Mix together the eggs and sugar without beating them and pour on to the warmed milk. Add the vanilla essence. Strain the custard into the mould and cover with greased paper.
Steam, very slowly for about ¾ hour, until the custard is firm in the middle.
The caramel custard may be baked by leaving it uncovered and standing in a tray of warm water.
Bake it until the custard may be baked by leaving it uncovered and standing in a tray of warm water. Bake it until the custard is set in the centre.
Turn out carefully, so that the caramel runs off and serves as sauce.

Jalebi

Ingredients:
Maida -2 cup
Besan ( gram flour ) - 2 teaspoon
Yeast( crumbled ) - 1/2 teaspoon
Ghee ( melted) - 1/2 tablespoon
Sugar(for batter) - 2 teaspoon
Food colour(Yellow) - 2 drops
Sugar(for syrup) - 4 cups
Lemon juice - 1/4 teaspoon
Refined oil( for deep frying )
Water - 2 cup

Method:
Dissolve the yeast in 1 tablespoon of water. Mix Maida and besan together.
Now add yeast solution, ghee, sugar and yellow food colouring with 2/3 cup of water to make a thick batter. Keep aside for 10 minutes till the yeast ferments.
Meanwhile prepare sugar syrup. Dissolve the sugar in 1 cup of water.
Cook the solution by keeping it almost at boiling point for 5 minutes till the syrup is of 1 string consistency. Add the lemon juice and mix. Remove from the fire and keep aside.
Heat the oil in a kadai. Fill the jalebi batter into a thick cloth with a small hole in the centre.
Press out round whirls of the batter into the hot oil working closely.Make a spiral shape, moving the batter from centre to the outside of the whirl.
Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.
Drain immediately and serve hot.

Rabdi

Ingredients:
2 cups milk
2 bread slices
¼ cup condensed milk
¼ tsp elaichi powder
a few saffron strands

Method:
Remove the crusts of the bread slices and throw it away.
Grind the bread slices in a food processor and make fresh breadcrumbs. Keep aside.
Boil the milk in the bottomed pan. Put the fresh breadcrumbs, condensed milk and sugar and cook on a high flame. Keep on stirring continuously for approximately 10 minutes.
Take out from the fire, put the cardamom powder and saffron and mix properly.
Store it in a refrigerator for 2 to 3 hours.
Serve chilled.

Vanilla Ice Cream

Ingredients:
1 litre milk
2 tbsp sugar
10 tsp vanilla essence

Method:
Boil the milk till it becomes thick.
As soon as it is cooled add the sugar and vanilla essence and blend well using a blender or mixie.
Cool it in the refrigerator and again blend well.
Keep it in the freezer and your Vannila Ice Cream will be ready with in two hours.

Pineapple Orange Ice Cream

Ingredients:
6 eggs
2 cups milk
1 1/3 cups sugar
3 cups fresh pineapple puree
2 cups whipping cream
1/4 cup frozen orange juice concentrate
2 teaspoons grated orange peel
1 teaspoon vanilla

Method:
n medium saucepan, beat together eggs, milk and sugar.
Cook over low heat, stirring constantly, until mixture reaches 160 F and coats a metal spoon with a thin film. Cool quickly by setting pan in ice or cold water and stirring for a few minutes. Cover and refrigerate until thoroughly chilled, at least 1 hour.
When ready to freeze, pour chilled custard, puree, whipping cream, juice concentrate, peel and vanilla into 1-gallon ice cream freezer container.
Freeze according to manufacturer’s directions.
Transfer to freezer and freeze.

Coffee Ice Cream

Ingredients:
1 cup milk
1 cup cream
4 tablespoons cornstarch
2/3 cup sugar
2 teaspoons unsweetened cocoa powder
3 tablespoon instant-coffee granules
2 teaspoons vanilla

Method:

Stir together 1/2 cup milk and cornstarch.
Whisk together sugar, cocoa, cream and remaining 1 1/4 cups milk in a small heavy saucepan and bring to a boil over moderate heat, stirring.
Whisk in coffee granules. Stir cornstarch mixture again and whisk into coffee mixture. Return to a boil, whisking, then remove from heat.
Add vanilla to saucepan, stirring. Set saucepan in a large bowl of ice water to cool, whisking frequently.Freeze coffee mixture in ice-cream maker.
Transfer to an airtight container and store in freezer.

Coconut Ice Cream

Ingredients:
2 cans chilled unsweetened coconut milk
1 cup plus 3 tablespoons sugar
1 cup chilled half and half

Method:Whisk coconut milk, sugar, half and half in medium bowl until sugar dissolves. Transfer mixture to ice cream maker. Process according to manufacturer's instructions.Transfer ice cream to container; cover and freeze until firm, about 3 hours.

Hot Tasty Rice Dishes

Chicken Biryani

Ingredients:
1 kg basmati rice
1 kg chicken
3-4 onions, chopped into long slices
8 green chilies, sliced long
1 cup coconut, grated
A pinch of saffron
2 cups ghee (butter) or oil
Salt to taste
1 tsp chili powder
1 bunch cilantro, mint leaves
6 each cloves, cardamoms, cinnamon
2 tbsp coriander and khus khus seeds
4 garlic flakes, sliced long
1 cm ginger piece
2 bay leaves
Few cashew nuts

Method:
Wash the rice, drain off all the water and keep aside.
Mix coconut, coriander and khus khus seeds, 2 cloves, 2 cinnamon, 2 cardamoms, 2 onions and blend them to a fine paste.
Heat ghee in a pan, fry the remaining spices, chopped onions, green chilies and garlic for a few minutes.
Cut the chicken into desired pieces and add to this mixture with coriander and mint leaves.
Also add salt, chili powder, turmeric, ginger-garlic paste and cook the chicken by covering the pan. Add water if required.
Now add ground paste to the pieces and cook until it is done.Boil water in another pan, add washed rice to the water with saffron and cook until it is tender. Remove from heat and drain off all the water.
In a separate wide pan, place the rice at the bottom as a layer and above this, place the chicken pieces as another layer. Repeat this process until the rice and chicken ends.
Sprinkle the lemon juice on top and allow it to cook on low heat for about 10 minutes.

Egg Biryani

Ingredients:
500 gms Basmati rice,soaked for half an hour
4 large onions, finely chopped
4 garlic cloves
Little ginger
8-9 green chilies
1 medium sized onion, chopped
1 tsp coriander leaves
1 tsp garam masala & chili powder
2 bay leaves
6 tsp ghee
6 eggs, hard boiled
1/2 tsp yogurt
10 cardamom
1/2 cup grated coconut
Salt to taste

Method:
Wash and soak rice for 1/2 hour to 45 minutes. Blend the ingredients 3 - 7 in a blender until they become a smooth paste.
Shell the boiled eggs and give four long cuts on the white portion of each egg without separating it.
In a kadai, heat ghee. Fry onions until they become golden brown and keep them aside. In the same ghee, add the blended paste and fry a little. Then add chili powder, salt, eggs and fry till the eggs get coated with the masala. Remove the eggs and keep them aside.
To the same masala paste add the drained rice, garam masala, cardamoms, bay leaves and fry till the rice changes its color. Add sufficient water and bring to boil
When the air holes appear on the rice surface, reduce heat to low and then add the yogurt, coconut and mix well with rice. Cook till all the water is absorbed and rice is tender.
Cut the eggs into halves and garnish with the fried onions. Cover the pulao with a heavy lid, reduce heat and allow to cook for 30 to 45 minutes. Serve hot with Raita, Pickles, Pappad.

Mutton Biryani

Ingredients:
1 kg basmati rice
1 kg mutton
200 gms ginger
150 gms garlic
3 tsp garam masala
500 gms oil
500 gms finely chopped onions
250 gms thick yoghurt
2 lemons
2 sprigs of coriander
1 1/2 tsp turmeric powder
Salt to taste

Method:
Cook mutton with salt, turmeric and ginger-garlic paste for 15 - 20 minutes in a cooker or in a thick-bottomed vessel.
Heat oil in a wok and fry finely chopped onions until golden brown. To this add the cooked mutton pieces and fry for 15 minutes. Add the beaten yogurt, chopped coriander and juice of two lemons.
Take one-and-a-half measures of water for each measure of rice. Bring the water to a boil and add washed and presoaked (for 30 minutes) rice and cook until done.
Add the mutton pieces and cook for 10 minutes. Serve hot with raita.

Navrattan Pulao

Ingredients:
500g basmati rice
50g paneer
50g peas
50 cauliflower
50g cherries
50g pineapple
60g carrots
25g cashew nuts
20g kiss miss (raisins)
150g yogurt
10g garam masala
15g green chilies
75g onions
1 tsp chili powder
1/2 tsp turmeric
75g ghee or butter
Salt to taste
1 small bunch mint leaves
1 small bunch cilantro
1 lemon
25g ginger-garlic paste

Method:
Wash the rice and soak in the water for 30 minutes.
Mix the chopped carrots and paneer and fry in oil for few minutes.
Heat ghee in another pan, fry onions until golden brown. Add ginger-garlic paste, green chilies, mint leaves, paneer, vegetables, dry fruits and fry for 5-6 minutes.
Also add garam masala, salt, turmeric, chili powder, yogurt and fry well.
Remove from heat and keep aside.
Boil water in another vessel, add washed rice and cook until it is half cooked.
Then add the above prepared curry to the rice, mix well and cook on the steam until the rice is done. Sprinkle the lemon juice on rice and serve with cherries on it.

Peas Pulao

Ingredients:
2 cups Basmati rice
2 cups peas (shelled)
1/2 cup carrots, cut into medium sized cubes
2 green chilies, chopped
1 cm ginger, chopped
1 onion, chopped
6 garlic flakes, finely chopped
2 tbsp butter
1 tsp cumin seeds
2 cloves
2 cardamom pods
1 cm cinnamon stick
Salt to taste

Method:
Wash the rice well and drain off all the water.
Heat butter in a pan, fry cumin seeds, cinnamon, cloves, cardamoms for a while until they splutter.
Add chopped onions, ginger, garlic, green chilies and fry until they are golden brown.
Add the drained rice, peas, carrots and fry till the rice gets separated.
Pour 11/2 cups of water, salt and cook until the rice gets cooked.
Stir gently once in a while so that the rice does not burn at the bottom of the pan.
Serve with any curry or raita.

Tomato Pulao

Ingredients:
1/2 kg basmati rice
350g tomatoes
1 cup coconut milk
500g onions, chopped
500g ghee
Required quantity of kiss miss and cashews
50g green chilies
Few coriander and mint leaves
1 tsp turmeric
1 tsp ginger-garlic paste
2 each of cloves, cardamoms and cinnamon
Salt to taste

Method:
Wash the rice, drain off all the water and keep aside.
Put the tomatoes in boiling water for 3 minutes, remove from water and cool them. Take off the skin from tomatoes and blend them in a mixer to a fine puree.
Heat ghee in a pan, fry the onions, green chilies, spices, ginger-garlic paste until golden brown and add coriander and mint leaves. Mix well.
Then add rice, salt, coconut milk, few water and cook for 5 minutes.
Now add tomato puree and cook until it is done.
Later add 1 tsp ghee, cashews, kiss miss and cook for another 2 minutes and remove from heat.
Serve with any curry.

Vegetable Pulao

Ingredients:
1 cup basmati rice
1/2 cup carrots, boiled and chopped
2 potatoes, boiled and cubed
1/2 cup green peas, boiled
3 tbsp tomato ketchup
1 onion, sliced
3 tbsp ghee or butter
Salt to taste

Method:
Cook rice with little salt in a rice cooker.
Melt ghee in a big vessel, fry onions until golden brown and keep aside.
Add vegetables to the remaining ghee, saute for a minute and then add cooked rice, tomato ketchup and salt to taste.
Mix well and sprinkle the fried onions on the top.
Serve hot with coconut