Tuesday, 28 July 2015

Rose Falooda for my 100th Post

Rose Falooda for my Blog's 100th post.

Firstly I would like to Thank  my family specially my Husband for all the support and help I take. Secondly a big Thank You to my Blogger Friends, and Followers for all the support I have been receiving from them from the 1st post. 

Just last month, I celebrated One year of my blog and today its the occasion of my blog reaching 100th post. So thought of making some dessert / sweet and what better than Rose Falooda, wow sooooo delicious and really tasty. Falooda is a very old traditional classic drink being rich with flavors and having the ingredients in it are also sooo exceptional. Falooda is made with Falooda Sev / Vermicelli, Tukmaria / Sabja Seeds / Basil seeds and topped with ice - cream. In flavors, there are many varieties like - royal falooda, kesar falooda, rose falooda, and so on. Today I am making Rose Falooda as its my Husband and my favorite flavor.

My recipe Yields 4 Big Glass servings...

Milk 1 ltr
Tukmaria / Sabja Seeds / Basil seeds 2 tbsp
Falooda Sev / Vermicelli 1 packet 
Rose Syrup 5  - 7 tbsp
Strawberry Jelly Powder 1 packet
Vanilla Ice - Cream 4 scoops
Sugar 3 tbsp
Water as and when needed

Step 1:
Soak Tukmaria / Sabja Seeds / Basil Seeds in water for around 1 hour. Keep Ready aside.

Step 2:
Making the Jelly...
Follow the instructions given in the jelly packet and make the jelly accordingly.
I am explaining the instructions that I followed in making the jelly. Boil 500 ml water. Once boiled, cool for 2 minutes.

In a bowl add the sachets containing jelly powder and gelatin powder. Now pour boiled water into the powder bowl and stir until the powder is dissolved fully.

Leave the jelly in room temperature for an hour or until it sets.

Refrigerate until chill.

Once the jelly is set and chilled, transfer it to a plate and cut into cubes as per needed and keep ready.

Step 3:
Boiling the milk...

In a pan boil milk. As it boils, add sugar and stir continuously. Boil until milk is reduced little of its quantity. Let it cool.  

Refrigerate and keep ready aside.

Step 4 :
Boiling Falooda Sev....

Follow the instructions given in the sev packet.
I am explaining the instructions I followed from my falooda sev packet.

Firstly cut the sev into desired length. I kept it little long, as in falooda long sev is generally better.

In a pan boil 1 cup water. Add falooda sev into it and cook it for about  8 - 9 minutes or until soft. 

Immediately transfer to a bowl of chill water and keep ready aside.

Step 5:
Layering / Assembling Rose Falooda......
Firstly keep ready all the ingredients - chill milk, chilled - cubed set Jelly, boiled falooda sev, tukmaria / sabja seeds / basil seeds, rose syrup and vanilla ice-cream.

Now in a tall glass add tukmaria / sabja seeds / basil seeds. 

Upon it pour 1 to 2 tbsp of rose syrup.

 Now layer with a generous heap of falooda sev.

Now our next layer will be that of cubed jelly. Layer with almost 2 tbsp of cubed jelly pieces.

 Now again topped it up with few tukmaria / sabja seeds / basil seeds.

Now pour milk until the glass is almost filled.

Now our last layering is topping our falooda with a scoop of vanilla ice - cream. 

Our Rose falooda is ready to be served.

Enjoy this wonderful flavorful drink with your family....

Thursday, 16 July 2015

Kanda Bhajiya

Kanda Bhajiya - onion bhajiya's - one of the best mouth watering snack had during monsoons accompanied with a cup of hot tea. These bhjiyas are made with simple ingredients and made in just few minutes and is tooo delicious.

Onion 2, sliced thinly
Gram Flour / Besan 1/2 to 1 cup
Green Chili 1, finely chopped
Salt as per taste
Turmeric powder 1 tsp
Red Chili Powder 1 tbsp
Carom Seeds / Ajwain 1 tsp
Freshly Chopped Coriander Leaves few
Water to make the batter
Oil for frying
Tissue paper 

In a bowl, add sliced onion, chopped green chili, freshly chopped coriander leaves, salt, turmeric powder, red chili powder, ajwain and besan and mix. 

Now add needed water until a perfect batter is made. The batter consistency should be little thick, and not runny. 

In a pan heat oil for frying. Once hot, reduce the flame to medium. Take small portions of onion batter and drop into oil. 

Fry both sides until golden brown and transfer onto the tissue paper. Do this for the rest of the onion batter.

Once done transfer to a plate. But I have served with the tissue paper.

Enjoy with a nice hot cup of tea in monsoon rains...

Thursday, 9 July 2015

Paneer Tikka Masala

Paneer Tikka Masala is an spiced gravy dish, in which paneer is tandoored / smoked / barbecued along with tomatoes, onion and capsicum and served with gravy made with spicy masala's. I am adopting the paneer tikka from Chef Harpal Singh Sokhi, and made the gravy of my version. 

You can check out my version of basic Paneer Tikka.

Paneer Tikka Masala is quite an lengthy dish, but its really worth with its end result and I am making it in a tawa. Now lets move on to the recipe.

For Paneer Tikka:
Paneer 250 gms
Onion 1 big
Tomato 1 big
Capsicum 1/2 big 
Hung Curd 3/4th bowl
Gram Flour / Besan 2 -3 tbsp
Ginger - Garlic Paste  1 tbsp
Red Chili Powder 1 tbsp
Turmeric Powder 1 tsp
Garam Masala 1 tsp
Carom Seeds / Ajwain 1/2 tsp
Lemon Juice
Salt as per taste
Butter 2 tbsp
Oil 1 tbsp


Chop paneer, onion, capsicum and tomato into perfect cubes and keep ready.

In a small pan, melt butter. Add carom seeds / ajwain and gram flour / besan and roast till a nutty flavor comes. Keep the consistency like a paste. Transfer to a bowl.

In the same bowl add hung curd, red chili powder, salt, garam masala, ginger - garlic paste and lemon juice. Mix it well.

In a pan, heat oil, once heated, witch off the flame and add turmeric powder to it and immediately add it in our bowl. Mix everything well.

Now add cubed paneer, cubed capsicum, cubed onions and cubed tomatoes and mix well correctly.

Take a toothpick / skewers and arrange paneer, capsicum, onion and tomatoes according and keep it in a plate. Do it for all.

Now we have to make the tikkas....

In a tawa, add some oil. Once heated, place the tikka sticks we have prepared. As it starts cooks on one side, keep turning all the four sides, reduce the flame and cook until a smoky flavor comes but not burning it.Remove and keep it in a plate. 
{If some paneer or any pieces are left, instead of putting in the skewer or toothpick, directly place it on the tawa and cook it}.

Now lets prepare the Masala Gravy....
For Masala Gravy:
Onion 1 big chopped roughly
Tomatoes 2 big 
Ginger- Garlic paste 1 tsp
Cashew nuts 5 - 6
Turmeric Powder 1 tsp
Red Chili Powder 1 tbsp
Coriander Powder 1 tsp
Garam Masala Powder 1 tsp
Whisked Yogurt / Curd 2 tbsp
Salt as per taste
Oil 2 tbsp
Freshly chopped Coriander Leaves few
Water as required

Method for preparing  paneer Tikka Masala:
In a pan take water and boil it. Now add onion, tomatoes{making a slit in its top part} and cashew nuts with little salt and boil until raw smell leaves. This takes almost 8 - 9 minutes. Then allow it to cool for few minutes. Now transfer to the mixer and grind to a paste.  

In a pan heat oil. Once heated add the readied paste - taking care of your hands as it splutters all over. Saute until 

Now add ginger garlic paste and mix. As its raw smell is gone, add turmeric powder, red chili powder, coriander powder and garam masala and mix well. Cook until oil leaves its sides.

Now switch off the flame, add whisked yogurt / curd.
{Be careful else curd might curdle, so remember to off the flame}.

Mix well. 

Now lets add paneer tikka...
Add paneer tikka along with toothpick as a whole, or you can remove each piece and add.
{I had made just two tikkas with toothpick and smoked the other cubed pieces as it}.

After adding the tikkas / smoked pieces, if the gravy looks thick, add needed amount of water and mix once. 

Cook for 2 - 3 minutes, as the tikkas gets incorporated with the gravy masala's. 

Garnish with Freshly copped Coriander Leaves.

Serve with roti / naan/ parata and any flavored rice.
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