Kesar Badam Falooda

-




INGREDIENTS FOR FALOODA SEV:
1/2 cup corn flour
1.5 cups water
 1.5 tblsp sugar

 PROCEDURE:

  • In a bowl mix corn flour with 1/2 cup water with sugar , Mix well and keep
  • Heat the remaining 1 cup water in a pan, once it comes to boiling point simmer the flame and put the corn flour mixture ,stirring constantly ( mix the cornflour mixture well before adding it to the water)
  • The mixture will begin to thicken.  Stir the mixture  till turns transparent, thick and glossy
  • Keep ready a bowl with sufficient water and icecubes
  • Grease the chakli mould with the thin sev / bhujiya plate, put the hot corn flour mixture in the mould
  • Press the hot mixture through the  bhujiya maker into the cold water such that the thin strands of noodles are immersed completely in the cold water
  • after 5 mins drain the water and refrigerate the sev.
  • You can store this for 3-4 days in the refrigerator
INGREDIENTS FOR KESAR BADAM FALOODA:
2 cups milk
2 tblsp sugar
5-6 soaked almonds
4-5 saffron strands soaked in little milk
2-3 tblsp sabja seeds soaked in water for 20 mins
Vanilla ice cream (you can use any ice cream of your choice)
Almon slivers for garnishing

PROCEDURE:
  • Peel the almonds and grind with little milk
  • Heat milk in a vessel with sugar, once starts boiling add the almond paste and cook for 5 mins
  • Add the saffron soaked in milk to the hot milk , keep the milk in the fridge once it becomes cool
  • To assemble falooda ic cream put bloomed sabja seeds in the tall serving glass, followed by falooda sev, chilled almond milk and two scoops of ice cream
  • Garnish with chopped almonds 
  • Serve immediately and enjoy.


Comments

Post a Comment

Popular posts from this blog

Methi Khakra/Gujarati Savory Crispy Flat Bread

-
Image
  Khakhra is a thin cracker common in the Gujarati cuisines of western India, especially among Jains. It is made from wheat flour, chopped methi/fenugreek leaves, some spices, and oil. It is served usually during breakfast. INGREDIENTS: 2 cups wheat flour/ Gehun ka atta/ Godhi Hittu 3/4 cup finely chopped methi/ fenugreek leaves 1 tbsp white sesame seeds/ til 1/4 tsp turmeric powder/ Haldi 1/2 tsp red chilli powder  Salt to taste 3 tsp oil Oil for roasting Wheat flour for dusting PROCEDURE: Put wheat flour, chopped methi, salt, red chilli powder. turmeric powder, sesame seeds, in a bowl. Mix with your hands, add 3 tsp oil and mix again. Combine all the ingredients and knead into a semi-soft dough using enough water. Divide the dough into equal portions and make balls Roll out a portion of the ball and make a thin roti using little flour for dusting Heat one pan/ griddle and cook rolled khakra on a low flame till pink spots appear on both sides Continue cooking the khakra on a ...
Read more

Cheesy Garlic Pull-Apart Bread

-
Image
  INGREDIENTS:  For the bread  1.5 cups all-purpose flour/maida 1/2 cup lukewarm water 2 tbsp milk (vegan can substitute with coconut milk) 1/2 tbsp active dry yeast 1 tsp salt 1 tbsp sugar For the filling 4-5 tsp unsalted butter 5 tbsp grated cheese 2 tbsp finely grated garlic A hand full of chopped coriander leaves 1 tbsp red chilli flakes 1/2 tsp salt 1/2 tbsp milk for brushing PROCEDURE: Firstly activate the yeast in a bowl by dissolving it in lukewarm water and sugar. If you are using instant yeast skip this step.  Cover the bowl with a lid and set aside for 10 minutes. Once the yeast is proofed (it turns foamy and rises up), add flour, salt, and milk. knead well until smooth. Roll into a tight ball, cover bowl with cling wrap or a wet towel, and let it rise in a warm spot for one hour or until doubled in size FILLING AND ROLLING THE DOUGH: Mix softened butter, salt, garlic, red chilli flakes and chopped coriander leaves. Set aside. Grease an eight-inch round ti...
Read more

Udupi style Sihikumbalakayi Huli / Pumpkin Sambar and Thondekayi palya

-
Image
INGREDIENTS: 250 gms yellow pumpkin/ doodhi/ sihi kumbalkayi 1/2 cup cooked toor dal 1 tomato 3 tbsp fresh grated coconut Salt to taste jaggery to taste (optional) Chopped coriander leaves For the masala paste: In 1 tsp oil roast  3 tsp coriander seeds / daniya 1 tsp cumin seeds  / jeera 6-7 fenugreek seeds / methi Chana dal size hing/ asafoetida 4-5 red chillies Roast these ingredients on a low flame till they turn brown and you get a nice aroma Grind it with the coconut and little tamarind. For the tempering: 3 tsp oil 2 tsp mustard Curry leaves Pinch of Hing PROCEDURE: Wash and cut the pumpkin into big chunks, add a little salt and 1 cup water and cook till it is cooked (don't cook in cooker) Transfer the pumpkin pieces, cooked dal, in a vessel, add the masala, salt, and water to adjust the consistency Boil it for 5 mins, add the chopped coriander leaves and turn off the flame Temper with the mentioned ingredients and serve hot with rice and papad ...
Read more