Sheera

Ingredients: 

• 1  cup semolina (or cream of wheat)  
• 1/4 cup sugar or more to taste 
• 1/2 cup  ghee (clarified butter)  
• 3  cups water  
• 1/2 tsp. cardamom powder, chopped nuts (like cashew nuts and almonds) and  raisins   

Method: 


Heat ghee (clarified butter) in a pan on medium level till it is hot. Add
semolina. Stir well and fry on low heat for 7  minutes or till the semolina is
lightly roasted. Keep aside
Mix the sugar, cardamom and water in a vessel. Bring to boil and keep on
medium / low heat uncovered for 2  minute(s) stirring periodically.
Now add the water mixture. Stir well. Bring to boil and turn heat on low
immediately.   Keep on low heat, stirring periodically (after every minute), till
the mixture is dry.
Sprinkle chopped nuts and raisins.  Serve with a dollop of ice-cream.  

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Seviyan

Ingredients 

• 6 nos. Dry dates 
• 1 tablespoon Raisins 
• 1 tablespoon Cashew nuts 
• 1 tablespoon Sunflower seeds 
• 1 tablespoon Blanched almonds 
• 1 tablespoon Blanched pistachio 
• 21/2 tablespoons Ghee 
• 1/4 cup Vermicelli 
• 4 cups Milk 
• 2 teaspoons Cardamom powder 
• 3 1/2 tablespoons Sugar  

 

Method: 


Soak the dates overnight. De-seed and chop into 4 pieces.
Heat ghee and sauté the raisins, cashew nuts, chironji seeds, almonds and
pistachios for 2-3 minutes. Drain and mix with the chopped dry dates. Set aside.
In the same ghee, fry the vermicelli on a low flame for about 2 minutes, stirring
continuously. Remove from heat and keep aside.
Boil the milk in a deep bottomed pan and add the vermicelli and sugar. Stir until
the sugar dissolves. Cook uncovered on a low flame for about 10 minutes, stirring
often. Add the fried dry fruits and cardamom powder, cover and cook for 3
minutes.
Serve hot or cold in individual bowls.

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Rice Pudding (Payesh)

Ingredients 

• 1/2 gallon full fat milk  
• 2 cups cooked rice 
• 1 cup raisins 
• 1/2 cup sugar 

Directions

Boil milk in a heavy bottomed saucepan until it reduces to half. The key to this
dessert is vigilant, constant stirring to ensure that the contents do not stick to the
bottom of the vessel. Add cooked rice, raisins and sugar and mix well till it attains a
thick sticky consistency

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Rasagulla

Ingredients: 

• Milk 1 gallon  
• Lemon Juice 1 cup  
• Sugar 1 cup  

Method 


•  Bring one gallon of milk to a boil. When boiling add one cup of either whiter vinegar or lemon juice.
Turn the stove off. Milk should separate into whey and curd.
•  Pour into collander, leaving only the panir/curd. Leave curd in strainer until cold and dry. This will
take at least an hour (you can leave it overnight).
•  Place curd in food processor and process for one minute. It should be soft but not sticky.
•  Form small balls from the curd. Using vinegar usually re- sults in about 80 to 100 rasagollas.
•  Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Place 20-25 rasgoolas in syrup.
Turn off the heat to place the cover on the pressure cooker. Turn heat on high. When cooker begins to
whistle wait for a couple of minutes, then turn it off.
•  When pressure cooker depressurizes, remove cover and re- peat previous step with the rest of the
rasgoolas. Do not use the same sugar syrup more than once.

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Ras Malai

Ingredients:

• Ricotta Cheese 2 lb.  
• Half and Half 2 qts.  
• Sugar 2 cups  
• Cardamon pods 5  
• Bay leaf 1  
• Vanilla 1 tsp.  
• Rose Water To taste (opt.)  

Method 


•  Mix 1.5 cups of sugar with the Ricotta cheese and bake it in a 400o F oven for about 1hr and 15
minutes in a flat dish covered with aluminum foil. The cheese should have hard- ened and turned a
pale brown.
•  Thicken the Half and Half by simmering over low heat for a long time. This is best done in a
microwave; if a microwave is not available, do it over low heat and stir frequently. Thicken until the
volume drops to around half of the origi- nal volume.
•  Add the remaining 0.5 cup sugar, cardamon pods, bay leaf, vanilla and rose water (and any other
flavouring that you may want) to the Half and Half. Heat for a few minutes.
•  After the cheese has been baked, cut it into 1 inch squares and add to the hot thickened half and half.
Cool for a few hours in the fridge.

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Raabdi

Ingredients: 

* Whole Wheat/Plain Wheat flour -- 1 cup 
*Sugar -- 6-7 tbsp 
* Milk -- 4 cups 
*Ghee/Unsalted Butter -- 4 tbsp 
* Chopped Almonds -- 1 tbsp or to taste 
* Chopped Pistachio nuts -- 1 tbsp or to taste<BR. strands * Raisins -- 1 tbsp or to taste 

Method:  

1. Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter.
2. Now add wheat flour to this
3. Stir till the flour is very very light brown in color. ( At this point of time you can smell the aroma around!)
4. Add milk to wheat flour
5. Add sugar to mixture
6. Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick)
7. Add Almonds, Pistachio, Saffron (extremely good for winter)

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Kheer

For 1 or 2 per person.  

Ingredients 

• 1/2 cup basmati rice  
• 2 cups water  
• 2 quarts milk  
• 5 green cardamom pods ground 
• 1 1/4 cups sugar  
• 1/4 cup slivered blanched almonds  
• 1/2 tsp. ground cardamom  
• 1/4 tsp. ground nutmeg  
• 1 Tbs. rose water   

Method: 


1 Wash the rice and boil in the water over medium heat for 5 to 6 minutes, until
the rice is one quarter done. Drain in a colander.
2.  In a saucepan, bring the milk and cardamom pods to a boil over medium heat.
Add the rice and cook for 30 to 40 minutes, until the rice is soft and the milk is very
thick. Stir occasionally at first and then constantly when the milk begins to thicken,
to prevent the ingredients from sticking to the bottom of the pan.
3.  Add the sugar, almonds, ground cardamom, and nutmeg and cook for another 5
minutes, stirring constantly.
4.  Remove from the heat and set aside. Sprinkle with the rose water.
5.  Serve warm or chilled in dessert bowls.  
 

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Kalakand

Ingredients: 

• 2 cups full fat milk  
• 1 cup cottage cheese 
• 1/2 cup sugar 

Directions:  


Boil milk in a heavy bottomed saucepan until it reduces to half. Add cottage cheese
and sugar and mix well till it attains a semi solid consistency. Preheat the oven.
Transfer the mixture to a square shaped oven proof dish and bake at 425F for 10
minutes. Let stand in the oven for half and hour. Cut into squares and serve.

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Cream of Tomato Soup

• 1½ lb ripe tomatoes,chopped  
• 1 tbsp chopped lemon grass  
• 2 curry leaves  
• 2" fresh ginger,peeled & chopped  
• 1 tsp salt  
• 4 fl oz water  
• 4 fl oz single cream  
• 1 pt milk  
• 1 tsp ground roasted cumin seeds  
• pinch ground black pepper  
• pinch cayenne pepper  
• 2 tsps lime or lemon juice  
• 1 tbsp chopped coriander leaves  

Put the tomatoes,lemon grass, curry leaves,ginger, salt and water into a saucepan and bring to the boil. Lower
the heat, cover and simmer gently for 15 minutes.
Uncover, increase the heat and simmer more rapidly for another 15 minutes.Puree in a liquidiser then sieve.
You should have about ¾ pt thick tomato juice.
Add the cream, milk, cumin seed, black and cayenne pepper and the lime or lemon juice. Stir together well
and reheat gently without boiling.
Serve garnished with freshly chopped coriander.

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Dum Aloo

Ingredients: 

• Oil 3 tbsp. 
• Bay leaf 1 
• Onion 1 
• Ginger 1/2 tsp. 
• Garlic 1/2 tsp. 
• Cumin Seeds 1/2 tsp. 
• Turmeric 1/4 tsp. 
• Chili Powder 1 1/2 tsp. 
• Yogurt 2/3 tsp. 
• Salt 1/4 tsp. 
• Coriander powder 2 tsp. 
• Potatoes 1 lb. 
• Tomato 1 
• Capsicum 1 

Method 

•  Heat oil, add bay leaf and onion. Fry for 3-4 minutes. Add ginger and garlic and fry for another 
minute. Add mustard and cumin seeds. 
•  The potatoes should be sliced, and the tomatoes and cap- sicum cut up. Add these, mix well, and 
cook for 4-5 min- utes, continuously stirring. 
•  Sprinkle with turmeric, coriander and chili powder. 
•  Beat the yogurt and blend into a smooth mixture. Add yo- gurt and salt. 
•  Mix gently, cover and cook for about 10 minutes on low heat. 

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Chole

Ingredient 


•  1 teacup kabuli channas  
•  2 chopped onions  
•  2 potatoes  
•  2 tomatoes  
•  2 tablespoons dhana-jira powder  
•  2 tablespoons chilli powder  
•  1 tablespoon amchur power  
•  1 tablespoon garam masala  
•  ½ teaspoon soda bi-carb  
•  ½ teaspoon black pepper powder  
•  3 tablespoons ghee  
•  salt to taste  
•  Slices of tomatoes and ginger, chopped coriander and a few whole green chillies for decoration. 


Procedure 

•  Soak the channas for at least 6 hours  
•  Add ½ teaspoon of soda bi-carb and cook in a pressure cooker  
•  Cut the potatoes and tomatoes into big pieces  
•  Heat the ghee in a vessel and fry the potatoes until soft  
•  Remove the potatoes. In the same ghee add the onions and cook for a little time.  
•  Add the dhana-jira and chilli powder and fry again.  
•  Add the boiled channas and salt.  
•  After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes.  
•  Add the potatoes and tomatoes and cook for 2 minutes.  
•  Decorate with coriander, chillies and slices of tomatoes and ginger. 

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Biryani

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Yogurt Mint Drink (Lassi)

Mix together:

• 1 quart milk 
• 1 quart plain yogurt 
• to cup sugar, or a combination of sugar and honey 
• 4 teaspoons vanilla 

Yogurt Mint Drink Recipe Directions:
Immerse into lassi: 6 to 8 fresh mint stalks (bruise leaves and tie ends of stalks
together) or 2 to 3 tablespoons dried mint in a tea ball or cheesecloth. Let stand in
refrigerator at least 5 hours to allow the mint to flavour the lassi. Remove mint
before serving.
Makes 2 quarts.

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Sweet Lassi

Ingredients:  

• Plain yogurt- 1 cup  
• Sugar- 2 tablespoons  
• Ice Cubes- 4 

Method: 

Blend all the ingredients in an electric blender. Serve cold.

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Nut Milk or Thandai

When North India is bristling under its hot summers and one is not inclined to cook
or eat much families enjoy Thandai.  It is both a healthful and refreshing drink.  It is
also popular for festive occasions and served while entertaining guests.  It is a
popular drink at elaborate Indian weddings.

Ingredients: 

• 2 glasses of whole milk  
• 1 cup water 
• 1 tablespoon blanched almonds 
• 1 tablespoon Pistachios 
• 1 tablespoon Poppy Seeds 
• 6 cashew nuts 
• Powdered cardamom, Cinnamon, Nutmeg- a pinch each 
• Honey as per taste 

Method 

Bring the water to boil in a small sauce pan.  Add the spices.  Remove from heat
and set aside to cool for 10 minutes.
Make a fine paste of all the nuts and poppy seeds along with the heated spices.
Pour into a strainer lined with a damp cloth and set over a clean bowl.  Squeeze
all the milk out of the nuts by tightening the cloth by wringing it.  You may use
the nut pulp for thickening Indian curries or in baking.
Mix this paste with the other spices into the milk and stir well. Mix the honey and
chill. Serve in glasses with crushed ice.

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Mango Milk Shake

Ingredients:  

• 2 cup mango pulp from a can or flesh of 3 ripe mangoes  
• 6 cups milk  
• 3 Tbsp. sugar for canned mango pulp.  More sugar if fresh mangoes used. 
• 10 crushed ice cubes  

Method: 


Blend all the ingredients in a blender. Serve cold.
The "mango nectar" that is widely available in grocery stores does not have
nearly enough mangoes per unit volume to make this drink.

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Mango Lassi

Mango lassi is a favourite at Indian restaurants.  Now you can make some in your
own kitchen.

Ingredients:

• 1 cup plain yogurt  
• 1cup peeled and chopped ripe mango  
• or 1/2 cup mango pulp 
• sugar or to taste (less if pulp is used) 
• 1/4th tsp. cardamom powder (optional)  
• Few ice-cubes  

Method: 

Combine all ingredients and blend until smooth in a blender.
Strain through a sieve, pushing as much liquid as possible.  If the pulp has been
used there is no need to strain.
Pour in glasses and serve.

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Cold Coffee

 Use instant coffee with chicory or Camp
coffee and the hot coffee to the milk and ice to the coffee, allowing it to cascade
through.

Ingredients: 

• 5 cups cold milk preferably whole  
• 1/2 cup boiling water 
• 6 tsp. instant coffee powder 
• 3 tbsp. sugar crushed  ice   

Method 
Dissolve instant coffee powder and sugar in boiling water and allow to cool .
Blend the coffee mixture and milk in a blender for few seconds.
Add cream and  crushed ice. Blend for another few seconds till it becomes frothy.
Serve chilled.

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Cardamom Milk- Elaichi Doodh

This drink is popular in the plains of North India and in Bengal.   Can also double
up as a light meal before bed.  Makes a healthy warming hot milk or a sweet
after dinner drink or a filling milk drink before bed (especially when one has had
an early supper).  A warm nut milkshake


Ingredients:  

• 3 tbsp. white poppy seeds dry roasted in a pan 
• 15 blanched almonds 
• 1 cup water 
• 3 cups whole milk 
• 1 tablespoon Poppy Seeds 
• 1/2 tsp. cardamom seeds 
• sugar to taste 

Method 


1. Dry roast poppy seeds in a heavy frying pan over low heat. stirring the pan
often so as not to burn it, for about 5 minutes. Combine the poppy seeds,
almonds and water in a blender or food processor fitted with the metal
blade and process for 2-3 minutes or until the nuts are reduced to a fine
puree. Add 2 cups milk and further blend on low speed for about 15
seconds.  
2. Pour the mixture through a strainer over a pan.  Press out as much liquid
as possible, then add the remaining milk and the cardamom seeds. Stirring
constantly, bring to a boil over moderately high heat. Reduce the heat to low
and simmer for 2 minutes. Add the sweetener.
3.  Indians will pour the milk back and forth from one pan to another to
make the milk frothy much like a low tech cappuccino machine. The frothy
milk is then served.

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Almond Honey Milk - Madhur Badam Doodh

In the cold winter months of North India many families wake up to an almond au
lait.   The milk is warming, protein rich and all natural and enjoyed by the whole
family - grandparents, parents and children

Ingredients:
1/2 cup blanched almonds
2 cups milk
1/4 teaspoon of cardamom powder or 1/2 tsp. vanilla.
honey or sugar to taste
Method:
1. Add almonds and water in a blender or food processor fitted with the metal
blade and process for 2-3 minutes or until the nuts are reduced to a fine puree.
Add 2 cups of milk and further blend on low speed for about 15 seconds.    Heat the
milk blend to a boil.
2. Pour the mixture through a strainer over a pan.  Press out as much liquid as
possible, then add the cardamom seeds. Stirring constantly, bring to a near boil
over moderately high heat. Reduce the heat to low and simmer for 2 minutes. Add
the sweetener.
3.  Indians will pour the milk back and forth from one pan to another to make the
milk frothy much like a low tech cappuccino machine. The frothy milk is then
served. Nice with a slice of banana as well.

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