Besan Burfi

Ingredients

1 c Besan
1 c Shortening
1 c Sugar
4 seeds Cardamom
Nuts (optional)
Directions

Melt shortening in a pan. Turn down heat and add cardamom and Besan. Fry, stirring constantly to prevent burning until it has changed to a brown color and smells done. (Test: a few drops of water sprinkled on it sputters instantly).
Turn off the heat and stir in the sugar. Spread 1/2" thick onto a platter. Cut into diamond shapes after it has cooled down.

Almond Cashew Burfi

Almond Walnut Cashew Burfi is a healthy, quality substitute for candy that your entire family will enjoy.

Recipe will make 24 pieces.

Ingredients:

1/2 cup almonds
1/2 cup walnuts
1/2 cup cashew nuts
1 1/4 cup sugar
1/2 cup water
1/2 teaspoon cardamom powder
1 tablespoon sliced almonds to garnish
Method

Dry grind the walnuts, cashews and almonds in a food processor.
Dry roast the groundnuts in a frying pan on low medium heat.
Roast them just enough so that the nuts start to give off an aroma. It will take about 4 to 5 minutes. Remove from heat and set aside.
Put the sugar and water together in a saucepan on medium heat. Bring to a boil to make the 1 thread syrup or on the candy thermometer it should reach 230 degrees F.
Turn off the heat and stir in the cardamom powder.
Add the nuts to the syrup and mix, and then spread over a greased 8-inch plate. Note: don’t let the syrup cool off. It must be spread while still hot.
Wait a few minutes until burfi is set but still soft.
Then cut the burfi into any shape you like (such as square, diamond, triangle).
Garnish each piece of burfi with sliced almonds while the burfi is still soft.
Allow the burfi to cool for about an hour to dry and hold its shape. Now you can remove the burfi from the plate.
Burfi can be stored for a month.

Gulab Jamuns

Gulab Jamuns


Ingredients

1 c Bisquick
2 c Carnation powder
2 c Water
1 1/2 c Sugar
4 pods Cardamom
few drops Rose water
1/2 stick Butter (4 T)
1/8 c Yogurt
Milk
Oil for frying
Directions

Heat butter and pour in a bowl. Add Bisquick, carnation powder and yogurt and blend together. Knead well adding milk if necessary. Make a smooth ball, cover and let rest (30 minutes?). Make 12-14 small balls.
Heat the water, add sugar, bring to boil, add cardamom seeds and simmer. Boil, then simmer to reduce the water by half. Heat the oil until hot and fry the balls to a golden brown or until they are dark brown---almost black.

Soak in sugar syrup until they double in size (1 hour or overnight). Serve hot or cold.

Rice Flour Pudding

Ingredients

4 1/2 c Milk
3/4 c Sugar
2 oz Rice flour
6-8 drops Rose water
1 oz Almonds
1/2 oz Pistachio nuts
Directions

Blanch (optional) and shred nuts. Mix rice flour into the milk and mix until smooth. Cook over medium heat until a creamy consistency is achieved (20-30 minutes?). Simmer and add sugar and stir for 2-3 minutes more.
Cool (in refrigerator for 30 minute) add the rose water, almonds and pistachios (maybe before it cools). Pour into individual dishes and serve.

Kheer

What makes this dessert unusual is that it is not as sweet as most Pakistan desserts. It is fairly simple to make. Make sure that the vermicelli is very fine (angel hair pasta is ok but the very fine vermicelli that can be bought at chinese stores is the best).
Ingredients

1 stick Butter
2 handfuls Very fine vermicelli
4 cups Milk
1 pint Whipping cream
1 handful Raisins
3 tblsp Sugar
4 Almonds (optional) peeled and thinly sliced
Directions

Melt butter in a 4 qt pot. Break vermicelli into 3" pieces. Over low heat stir vermicelli into butter until it turns light brown. Pour in the milk and stir over medium heat until it boils. Put in the raisins, almonds and sugar.
Continue to cook under low heat for 10 minutes. Add whipping cream and continue to cook for a couple of minutes. Remove from heat and, when cool, chill in the refrigerator before serving

Spicy Eggplant In Ginger-Tamarind Sauce

Masala Vangi)

Ingredients

1.00 1/2-inch-round ball tamarind
0.25 c -Boiling water
1.00 lb Thin, long eggplant
3.00 tb Light vegetable oil
1.50 ts Minced garlic
2.00 ts Ground coriander
0.25 ts Ground cinnamon
0.13 ts Ground cloves
0.50 c Packed flaked coconut -- fresh or canned, -- unsweetened
1.00 ts Cayenne pepper (or more)
0.50 ts Coarse salt; or to taste
2.00 tb Unsulphured molasses -OR- Brown sugar
0.50 ts Black mustard seeds --GINGER-TAMARIND SAUCE---
-Tamarind residue from above
0.50 c -Boiling water
0.50 ts Cornstarch
1.00 tb Shredded fresh ginger
Directions

Put the tamarind in a nonmetallic bowl. Add 1/4 cup boiling water and let it soak for 30 minutes. Mash the pulp and extract as much juice from it as possible. Pour all liquid into a bowl, and save the fibrous residue for making the sauce.
Slit the eggplants lengthwise to within 3/4 inch of the stem end so that each eggplant remains in one piece.

Measure out the spices and place them right next to the stove in separate piles. Heat 2 tablespoons of the oil in a large frying pan or skillet over medium-high heat for 1 minute. Add the garlic and fry for 30 seconds. Add the coriander, cinnamon, and cloves; fry for 15 more seconds. Stir in the coconut and cayenne pepper; continue frying, stirring, until lightly toasted (about 2 minutes). Turn off the heat and stir in the salt, tamarind liquid, and molasses, and mix well.

Stuff the eggplants with the spicy coconut mixture. Secure them by wrapping thread around them.

Heat the remaining 1 tablespoon oil in the same pan over medium-high heat. When it is hot, add mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over. When the seeds stop spattering, add the eggplants in one layer. Fry the eggplants, turning them often, for 3 or 4 minutes. Reduce heat to medium or medium low and cook them, covered, for 10 to 12 minutes or until they are soft and cooked through. Turn off heat. Transfer them to a serving platter, pour Ginger-Tamarind sauce over them, and serve immediately.


Ginger-Tamarind Sauce:

Put tamarind residue in a nonmetallic bowl, add 1/2 cup boiling water, and let soak for 30 minutes. Mash the residue and extract as much tamarind essence as possible, squeezing it hard, into a bowl. Discard the fibrous residue.
Put tamarind water in a nonmetallic pan along with cornstarch, mix well and bring to a boil. Cook for 2 minutes. Turn off heat and stir in ginger shreds.

Note: For a hotter flavor, stir 4 chopped hot green chilies into sauce.

Alu Carrot Pickle

Ingredients

3 medium carrots peeled
1 medium caulifower stalks removed
1/2 cup salt
3/4 cup red chilli powder
1 tablespoon turmeric
1 cup vinegar
1 cup jaggery (Indian palm sugar) -- grated
                                                        Directions

Cut carrots lengthwise into four, or six, if very thick. Cut lengths into 1 1/2 inch stubs. Keep aside.
Separate cauliflower florets. Break to halves if very big. They should match size of carrot pieces.

Add chilli, salt, turmeric. Toss well. Transfer to a clean dry bowl, Keep in sun for 4 days.

Heat vinegar till warm. Add jaggery, stir. Heat further till vinegar is very hot, and jaggery has melted. Cool to room temperature. Add to sunned vegetables.

Transfer to a clean dry pickle jar, close lid tightly. Marinate in a warm dark place for 5-6 days. Turn well with a spoon;

Serve with chappatis, rices or just about anything.
Making time: 1 hour (marinating 4 + 5 days)
Makes: 1 kg pickle (approx.)
Shelflife: 3-4 months refrigerated

Vegetables in a Yoghurt and Coconut Sauce

Ingredients

100 g Green beans, cut into 1cm Pieces
50 g Carrots, diced into 5mm Cubes
50 g Peas
3/4 t Chilli powder
1/2 t Ground turmeric
3/4 t Salt
350 -ml water
250 -ml unsweetened yoghurt
2 Green chillies
1 t Ground coriander
2 T Dessicated coconut
1 T Oil
1/2 t Mustard seeds
8 Curry leaves
                                                                            Directions

Place the vegetables, chilli powder, turmeric, salt and water in a large saucepan and bring to the boil. Simmer for about 20 minutes until the vegetables are tender. Remove from heat.
Whisk the yoghurt, green chillies, coriander and coconut together and set aside.

In a large saucepan, heat the oil over medium high heat. Add the mustard seeds and curry leaves, and after 5-6 seconds add the vegetables with the liquid. Cook for 2-3 minutes. Lower the heat and add the yoghurt mixture and stirring occasionally, cook for a further 4-5 minutes. Serve with rice.

Uppama

Ingredients

6 tb Vegetable oil
1 pn Asafetida
1/2 ts Whole black mustard seeds
1 Whole dried hot red pepper
1 t Chana dal
2 ts Urad dal
1/2 md Onion -- peeled and minced
1 c Finely shredded cabbage -- firmly packed
1 sm Potato -- peeled -- cut into 1/4-inch dice
2 tb Shelled peas
1 Fresh hot green chili -- minced
1/2 ts Finely grated fresh ginger
3/4 ts Salt
1 c Cream of wheat -- (15 minute variety)
1 1/4 c Boiling water
1 tb Finely minced cilantro
                                                                     Directions

Pour the oil into a medium or large skillet set over medium heat. When the oil is hot, add the asafetida, mustard seeds, red pepper, chana dal, and urad dal. When dals turn reddish in color, add to the pan the onion, cabbage, potato, peas, green chili, and ginger. Increase heat to medium-high and cook the mixture, stirring all the while, for about 2 minutes. Cover skillet, reduce heat to low, and simmer until vegetables done, about 5-6 minutes. Uncover and mix in salt. Increase heat to medium and add cream of wheat. Cook 5 minutes, stirring the mixture and being careful not to let the cream of wheat brown. Decrease heat to low.
Add boiling water, a couple of tablespoons at a time, stirring after each addition and allowing water to be absorbed before adding more. (More water may be used if a moister uppama is desired.)

Continue stirring and cooking over low heat for 10 more minutes. Garnish with minced cilantro for serving.

Rice With Potatoes, Cilantro And Mint

Ingredients

1/2 teaspoon saffron threads
1 1/2 cups boiling water
2 cups basmati rice -- or other long-grain rice -- dry measure
2 tablespoons vegetable oil
4 cloves
1 stick cinnamon
2 potatoes -- 1/2" cubes (about 8 oz/250g)
2 tablespoons chopped mint
1 tablespoon fresh ginger -- minced
1/2 cup plain low-fat yogurt
1/4 teaspoon salt
1/4 cup chopped cilantro
1 onion -- thinly sliced
                                                                  Directions

(2O minutes)
Soak the saffron in a small bowl in 1 tablespoon of the boiling water for= at least 10 minutes. Wash the rice under cold running water until the water runs clear. Drain,= then place it in a medium-sized bowl, cover with water and soak for 30= minutes.
Preheat the oven to 350=B0F (180=B0C) COOKING (25 minutes)
Bring a large saucepan of water to a boil. Add the rice, stir well, and= boil rapidly for 5 minutes. Drain.
While the rice is cooking, heat the oil in a large, flameproof casserole= dish over medium heat. Add the cloves and cinnamon and stir for 30 seconds.= Add the potatoes and cook, stirring frequently, until golden, about 5= minutes. Remove from the heat. Sprinkle the mint and half of the ginger= over the potato mixture.
Spread half of the rice over the potato mixture. Place the yogurt, salt, saffron and saffron liquid in a small bowl.= Combine well. Pour half of the yogurt mixture over the rice in the= casserole dish.
<> Sprinkle the remaining ginger, the cilantro and onion on top and cover= wiht the remaining rice. Pour the remaining yogurt mixture over the rice. <> Pour the remaining boiling water down the side of the mixture. Cover and= bake in the oven until the rice is tender and all of the liquid is= absorbed, about 15 minutes.
<> Loosen the edges of the cake from the casserole dish. Warm the serving= plate. Put plater on top of casserole and turn the rice onto the plate.

Pumpkin Soup

Ingredients

1 Small Pumpkin -- seeded, unpeeled
2 Tablespoons Oil
1/2 Teaspoon Cumin Seed
1 Each Cardamon
1/2 Teaspoon Cumin Powder
1/2 Teaspoon Coriander -- ground
1/4 Teaspoon Ginger -- ground
1/4 Teaspoon Chili Powder
1 Teaspoon Garlic -- minced, heaping
2 Cups Onion -- chopped
1 Cup Cauliflower Flowerets
1/2 Cup Carrot -- sliced
11 Ounces Corn -- can,undrained
Salt And Pepper -- to taste
1/2 Teaspoon Tumeric
                                                                        Directions

Put oil in large pot or kettle. Heat til quite warm. Add cardamon, and cumin seeds. Cook until seeds crackle. Add Onions, garlic and powders. Saute until onions are browned. Add cut up pumpkin and water til not quite covered. Cover and simmer until pumpkin is tender. Mash or puree. Return to pot and add your choice of vegetables. Cook until desired tenderness. You can add powered broth if desired. You can also add greens and can substitute acorn or butternut squash.