AWARD OF PARTICIPATION ( Priya - Now Serving )

From Priya - Now Serving

For contributing in - FAST FOOD NOT FAT FOOD

AWARDS OF PARTICIPATION ( Akila - Learning to Cook )

From Akila - Learning to Cook
For participating in - Dish name starts with G


From Akila - Learning to Cook
For participating in - Dish name starts with F


From Akila - Learning to Cook
For participating in - Dish name starts with D


From Akila - Learning to Cook
for participating in - Dish name starts with C

AWARD - 17 ( COOKING VARIETIES )

This beautiful award is from COOKING VARIETIES

Thank you dear Maznah for honouring me with The Reader Appreciation Award.

Wow ! It is such a pretty one with all the 3 medals, GOLD, SILVER & BRONZE.

I feel like a real winner in a Marathon.

SITAFAL KULFI

Ingredients:
Milk powder ( full cream)...... 5-6 tbsps.
Water ............... 5 cups
Sitafal pulp ...... 1 cup
Sugar .............. 2-3 tbsps
Cardamom powder ... a pinch ( optional)

Method:

1. Mix the milk powder in water and boil it, stirring from time to time until it thickens to almost half the quantity like the consistency of rabri. Add the sugar and cardamom powder at this stage and mix well. Let it cool.( I prefer using milk powder for all my desserts. However you may use the fresh milk if you like.)

2. Stir in the sitafal pulp and mix well.

3. Fill the kulfi moulds and set them in the freezer.
If you don't have kulfi moulds you can also use muffin moulds.

To remove the pulp from sitafal is tedious process. Here is a tip:
To remove the seeds easily, scoop out the fruit into a bowl, add a little milk and crush or knead with the hand. Discard the seeds.

Use RAMFAL which is a fruit of the same family, tastes exactly like Sitafal and has more pulp than seeds. I have used Ramfal in this recipe. It is much easier.

HARIYALI PULAO

Ingredients:
Rice : 4 cups

Fenugreek leaves (methi) : 1/4 - 1/2 cup
Mint leaves (pudina) : 1/2 cup
Coriander leaves (kothmir) : 1 cup
Ginger Garlic paste : 1 tbsp each
Green chillies : 4
Green Cardamoms : 6
Cloves : 6
Cinnamon : 2" stick
Bay leaf : 3
Caraway Seeds : 1 tbsp
Turmeric pd : 1/4 tsp
Salt to taste

For the balls:
Cottage cheese (Paneer) : mashed
Boiled potato : 1
Bread crumbs : 3 tbsp
Food colours : Red, Green, Yellow

Method:
1. Mash cottage cheese along with the boiled potato, bread crumbs and salt.
2. Divide it into 3 portions. Add red, green and yellow colours to each portion, make balls, deep fry and set aside.
3. Heat oil in a pan, saute the dry garam masalas, add ginger garlic paste, green chillies and the green leafy vegetables. Add salt to taste and turmeric powder. Stir fry for a while and set aside.
4. Boil the rice in a separate vessel with salt, till almost done, and drain it.
5. Now, layer it with the prepared green vegetables and the paneer balls, making 4 or 5 alternate layers, sprinkling caraway seeds and hot oil over each layer.
Cover and leave on very low flame for a few minutes.
Serve hot with raita.