GISWA PARANTHA

(Traditional lucknowi bread made with milk, ghee and saffron)

INGREDIENTS:

200 ml milk
50 g sugar
A pinch of saffron
1 tsp cardamom powder
300 g refined flour
Salt to taste
200 g desi ghee

METHOD:

1) Heat milk in a heavy-bottomed pan.
2) Add sugar, saffron and cardamom powder to it.
3) Bring the milk to a boil. Remove and cool.
4) Mix flour and salt in a bowl.
5) Add milk to the flour and mix well into hard dough.
6) Add ghee and knead well. cover it for 30 minutes.
7) Roll out into paranthas and fry them
8) Serve hot with dum korma

KEBAB

(PATTIES OF YAM STUFFED WITH YOGURT, MINT AND SHALLOW-FRIED SPRING ONION GREENS)


INGREDIENTS:

500 g yam, peeled and cleaned
1 tsp red chilli powder juice of one lemon
50 g roasted chana powder
50 g yogurt
20-25 mint leaves, chopped
50 g spring onion greens, chopped salt to taste
Desi ghee, as per requirement

METHOD:

1) Boil yam in a vessel. Cool and mash it and keep it aside
2) Add chilli powder, lemon juice and roasted chana powder and make small balls of it. Keep aside.
3) In a bowl, mix in the yogurt and mint leaves, along with spring onions and salt.
4) Place the stuffing in the yam balls and shape them like parties heat ghee in a pan and shallow. Fry on both the sides until crisp.
5) Serve hot with fresh lime wedges and laccha onions.

COFFEE PHIRNI

Indian people are always tries new things in foods and they succeed in various thing. Their food habit is rich when compared to other countries food habits.

(TRADITIONAL INDIAN RICE PUDDING FLAVORED WITH SAFFRON AND COFFEE)

INGREDIENTS:

100 g rice flour
1 lit milk
150 g sugar
3 tsp coffee powder
A pinch of saffron
1 tsp green cardamom powder
10 pistachios, for garnish water as per requirement

METHOD:

1) Soak rice flour in a vessel for 10-15 minutes.
2) Heat milk in a pan till it comes to a boil.
3) Add the soaked rice flour and cook till the mixture thickens.
4) Now add sugar, coffee and finish with saffron and green cardamom powder.
5) Transfer to a small bowl, cool and refrigerate.
6) Garnish with pistachios and serve chilled.

GOLDEN TEMPEST

ITEM REQUIRED:

White beads
Shells
Candle
Golden spray can
An old, outdated porcelain plate
Golden, dried flowers

HOW TO DO IT:

STEP 1: spray golden` color all over the plate evenly so that the entire area is covered with it. Leave for about half an hour for the color to dry.
STEP2: place the candle on the centre. Cover it with shells on the sides
STEP 3: lightly spray some golden hue onto the topmost portion of the candle, taking care not to cover the candle completely.
STEP4: spread pearly white beads on the outer periphery of the shells
STEP5: place dried flowers attractively on the shells.
STEP6: your golden tempest is ready.

GUCHI PULAO

People are more craze about the food. Now a day’s there is lot of changes in food habit. People are more eager to dry new foods.

(AROMATIC RICE COOKED WITH DRIED NUTS AND SAFFRON)

INGREDIENTS:

1kg basmati rice
200 ml milk
100g ghee
10 g sugar
2 g saffron strands
50 g raisins
100 g morel mushroom
1 tsp green cardamom powder
Salt to taste

METHOD:

1) Wash the rice and soak it for 30 minutes.
2) Boil the milk along with ghee, sugar and saffron for a while and keep it aside.
3) Sauté the dry fruits till brown in color.
4) Soak the morel mushroom and wash it thoroughly.
5) Now boil water with salt and ghee. Add the soaked rice in it and half-cook it.
6) Remove rice from the heat and put it in a heavy-bottomed pan
7) Pour the mixture of milk into it and spread dry nuts, morels and cardamom powder on top.
8) Cover with lid and put on low heat for 12-15 minutes.
9) When rice is cooked, remove from heat, mix well and serve hot.