Mint Soda

This is my recipe for mint soda. it's a comforting drink for me during the summer time.

Ingredients:

1 cup of mint leaves chopped

1/2 tblsp sugar

1/2 peace of ginger, grated

1 bottle soda water

1 1/2 tblsp lemon juice

salt per taste

method:

crush mint leaves, sugar and grate ginger together.

put this paste in the glass and add lemon juice and salt per taste.

now add soda water in the glass. now enjoy chilled mint soda.

Gulab Jamun

As far as i know each woman from india would know the recipe of Gulab jamun. This stuff always rocks.

Ingredients

1 cup Carnation Milk Powder

1/2 cup all purpose flour

1/2 tsp baking soda

2 tablespoons butter -melted

Whole milk just enough to make the dough
For the Sugar Syrup

2 cups Sugar

1 cup water

Oil for frying

How to make gulab jamun

Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.Sugar SyrupThe syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of “Kesar”. Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

Carrot Pudding

 

This is a perfect Indian dessert.


Ingredients:

1 kg Carrots

1 liter Milk

1 teaspoon Cardamom seeds

3/4 cup Water

3 tablespoons Ghee

2 tablespoons Raisins

2 tablespoons Almonds

2 tablespoons Pistachios

450 grams Sugar

Method:

Wash and grate the carrots.

Soak the raisins in water for 30 minutes.

Blanch and shred the nuts.
Put the water to boil, when it starts boiling add the grated carrots.

Cook for 5-7 minutes.
Add the milk. Cook on a low flame for 1 hour stirring occasionally.
Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins.
Mix well. Remove from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

Pani Puri

Pani Puri
Ingredients:

puri(crackers):
1cup semolina
1/2 cup plain flour
1/2 tblsp baking soda
1/4 tblsp salt

Method:
Mix semolina, plain flour,baking soda and salt. Knead well to make a semi-stiff dough. Cover it with clean wet cloth for about 10 minutes.
Divide the dough into forty equal portions and roll each portion into circles. Place each circle under damp cloth right after rolling.
Heat oil in a Deep pan. Deep fry these circles, slightly pressing with a slotted spoon, until they puff up and are golden brown.
Place the puffed circles ("puris") on absorbent kitchen tissue. Extra puris should be stored in an air-tight container.

potato stuffing:
4 medium potato
1 small cup of garbanzo beans
salt per taste

method:
boil potato and garbanzo beans.
add salt in potato and mash it well.
now mix mash potato and boiled garbanzo beans.

pani(water for stuffing in crackers):
5 tea cup water
1 1/2 cups Chopped Mint Leaves1 tblsp Garam Masala1/3 cup Red Chili 1 inch Coriander Powder2tblsp lemon juice1 tsp Fennel seeds1 1/2 tsp Cumin SeedsSalt to taste1 tsp black salt
mix all the ingredients and grind it .

method:
mix paste of all spices in 5 cup of water.
put some chopped coriander and chopped mint leaves.

sweet pani(everyone will like it)
3 1/2oz dates
1 1/2oz tamarindmake paste of
1 cup coriander leaves
1 cup mint leaves
1 green chilly
salt per taste.

method:
boil dates and tamarind on low heat for 10 minitues.
mash boiled dates and tamarind well now put it in strainer and take out all the pulp from it.
mix spices paste in the pulp.
if consistency of pulp is thick then you can add half cup of cold water in it.

Grilled Chicken Tandoori

Grilled Chicken Tandoori

INGREDIENTS

2 (6 ounce) containers plain yogurt

2 teaspoons kosher salt

1 teaspoon black pepper

1/2 teaspoon ground cloves

2 tablespoons freshly grated ginger

3 cloves garlic, minced

4 teaspoons paprika

2 teaspoons ground cumin

2 teaspoons ground cinnamon

2 teaspoons ground coriander

6 chicken thighs

olive oil spray

DIRECTIONS:

In a medium bowl, stir together yogurt, salt, pepper, cloves, andginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Setaside.Rinse chicken under cold water, and pat dry with paper towels. Placechicken in a large resealable plastic bag. Pour yogurt mixture overchicken, press air out of bag, and seal. Turn the bag over severaltimes to distribute marinade. Place bag in a bowl, and refrigerate 8hours, or overnight, turning bag occasionally.Preheat an outdoor grill for direct medium heat.Remove chicken from bag, and discard marinade. With paper towels,wipe off excess marinade. Spray chicken pieces with olive oil spray.Place chicken on the grill, and cook about 2 minutes. Turn, and cook2 minutes more. Then arrange the chicken to receive indirect heat,and cook approximately 35 to 40 minutes, to an internal temperatureof 180 degrees F.

Sweet Lassi

Sweet Lassi

ingredients

2 cup plain yoghurt

1 1/4 cups cold water

1/2 tsp cumin seeds

2 tsp sugar

1/4 tsp finely crumbled mint

Blend All the ingredients in a blender for 3 seconds. Serve cold.Lassi is a south indian drink, and one of the easiest things to make. There are many ways of making it, but essentially it is buttermilk and sometime you can put mango in the plain curd and make mango Lassi.