Sweet Jaipur Mewa Chaval

Sweet Jaipur Mewa Chaval
Sweet Jaipur Mewa Chaval
  • PREP TIME 10 MINS
  • COOKING TIME 20 MINS
  • SERVES 3-4
  • 2 cups Long grained white rice
  • 2 cups sugar
  • 1 cup ghee
  • 1/2 cup chironji coarsely ground
  • 25 almonds blanched and chopped
  • 25 Pistachios chopped
  • 1 teaspoon cardamom powder
  • 1/4 teaspoon nutmeg powder
  • 1/2 teaspoon saffron soaked in 1teaspoon milk
  • 4 cups milk

In a Pan add 1 cup of ghee, bring to melt add 2 cups long grained white rice. Mix it up nicely. Add 4 cups of milk. Give gentle mix with rice and milk. Don’t over stir the mix otherwise the long rice will break. Cover it; allow cooking for 5 to 10 minutes."

Once the rice is almost cooked and the milk is reduced then add the seasoning ¼ tablespoon nutmeg powder, 1 tablespoon cardamom powder, ½ tablespoon saffron milk. Give a gentle mix. And finally add the 2cups of sugar in to this."

Make sure that, the rice is fully cooked, the milk is reduced. It’s time to add the nuts, cashew, blanched almonds, chopped pistachios and some kismis. Mix it gently. Plate it. Garnish with nuts, cardamom and nutmeg powder."

Enjoy the Sweet Jaipur Mewa Chaval"

  • Don’t add sugar in the beginning of cooking, otherwise the sugar will get caramelized and will change the colour of dish.
 
  • Give a gentle mix otherwise the long rice will break and lose the look and feel of the dish.
 
  • Take a proportionate quantity of rice and milk for the proper cooking. (i.e. one and a  half cup of rice then milk should be two and a half cup of milk)

Kadhi Gujrati

Kadhi Gujrati
Kadhi Gujrati
  • PREP TIME 10 MINS
  • COOKING TIME 10 MINS
  • SERVES 4
  • 500 ml Butter milk
  • ½ tbsp chickpea flour
  • 1 tsp ghee
  • 1 tsp cumin seeds
  • 5-6 curry leaves
  • 2 tsp ginger chili paste
  • Pinch hing
  • Pinch Garam masala
  • ½ tbsp coriander leaves ((fine chopped))

Take 2-3 cups of buttermilk and beat it very well. Add 1 tbsp of chickpea flour (basen) into it and blend it."

Take a pan and add 1-2 tbsp of ghee to the pan. Give the pan a little swirl until the ghee start melting. While the ghee is melting in the pan add some curry leaves, a pinch jeera seeds, 1 tbsp of ginger, 1 tbsp green chilly paste, a pinch of Asafoteda (hing), 1 tbsp garam masala."

Once the basic tempering is ready add the premixed buttermilk into the pan and whisk it very well. Give it a nice gentle stir until it becomes smooth. Add salt to taste and some chopped coriander. Keep the kadhi in low simmer for 2-3 mins. Please do not boil it. The Gujarati Kadhi is ready to be served."

 
  • Do not boil the kadhi.  If you boil the kadhi it will start splitting.  So please heat up the kadhi for a maximum of 2-3 minutes.
 
  • Stir the kadhi very well after adding to the masala to avoid getting stuck at the bottom of the pan.
 

Chicken Biryani

Chicken Biryani
Chicken Biryani
  • PREP TIME 15 MINS
  • COOKING TIME 10 MINS
  • SERVES 2
  • 16 pieces chicken (750 grams of chicken)
  • 1.5 cups Basmati Rice (Soaked and drained)
  • 2-3 black cardamom (Salt to taste)
  • 1 inch Cinnamon
  • 1 bay leaves
  • 2-3 Green Cardamom
  • 3-4 cloves
  • 2 tbsp ghee (Plus for drizzling)
  • 1 tbsp caraway seeds (shahi jeera)
  • 2 medium onions (sliced)
  • 1 tbsp Ginger-garlic paste
  • 1/4 teaspoon Turmeric powder
  • 2 teaspoon Red chilli powder
  • 1 teaspoon coriander powder
  • 1 tbsp biryani masala
  • 3/4 cup Yogurt
  • 1/2 cup chopped fresh coriander leaves
  • 1 cup fresh mint leaves
  • 1 cup browned onions + for garnishing (A generous pinch of saffron, soaked in warm water)
  • 5-6 Green Chillies (slit)
  • 1 inch fresh ginger (cut into juliennes )
  • 2 teaspoons rose water (Whole wheat dough (atta) to seal)

Boil sufficient water in a deep non-stick pan. Add salt, black cardamoms, cinnamon, bay leaf, green cardamoms, cloves and Daawat Biryani Basmati Rice, cover and cook till the rice is fully done. Strain and set aside"

Heat ghee in a deep non stick pan, add caraway seeds and onions, mix and sauté till onions turn golden."

Add ginger-garlic paste and mix. Add turmeric powder, red chilli powder and coriander powder, mix well and sauté for 2-3 minutes."

Add chicken pieces, salt, biryani masala, mix well and cook for 3-4 minutes. Add yogurt and mix. Add half the chopped coriander, half the mint leaves, half the browned onions and cooked rice. Spread the rice evenly."

Drizzle saffron water on top and add green chillies, ginger juliennes, remaining browned onions, remaining chopped coriander and remaining mint leaves. Drizzle some more ghee and rose water and top."

Roll the dough into a long cylinder and press onto the edges of the pan. Place the lid on top, press to seal and cook on low heat for 15-20 minutes."

Let it stand for 5 minutes. Open the lid and transfer the biryani onto a serving plate. Serve hot garnished with browned onions and mint sprig"

Cooking Tips • In order to keep the rice fluffy with each grain separate, pre-soak the rice for about an hour and drain. When ready to cook, heat a pot, add 75g ghee (clarified butter), followed by the rice. Sauté for 3-4 minutes. Add 1.5 litres of water, cover and cook till al dente. • Instead of cooking oil, use ghee as it will make the biryani tastier and flavorsome. • If cooking with meat, marinate with spices, salt and yoghurt to tenderize and to ensure the meat is well flavored. • To avoid the biryani from sticking to the bottom of the serving dish, place sliced tomatoes as the bottom layer, and then top with biryani. • When adding saffron, soak in a small quantity of hot water for about 10-15 minutes. When ready, use the strands as well as the water, which will add yellow color. • If you burn the biryani, turn off the heat immediately. Transfer the good portions into a different dish, and add dried lemon to balance out the charred flavor. • When cooking dum style, use pastry sheets to cover the clay or copper pot. It is faster than rolling out the dough yourself. • A mistake most people make when making biryani is overcook it. Turn off the heat at the right time. (This tine varies depending on whether you are cooking meat, vegetable or fish.) • Lamb will result in the most flavorsome biryani, but takes the longest to cook. For quick biryanis, use shrimp or vegetable.

Mutton Do Pyaza

Mutton cooked with plenty of onions, as the name suggests, is simply delicious

Mutton Do Pyaza
Mutton Do Pyaza
  • PREP TIME 1 MINS
  • COOKING TIME 15 MINS
  • SERVES 2
  • 12 chops mutton
  • 4 pieces Whole dry red chilies
  • 6 pieces green chilies
  • ¾ cup ghee
  • 2 teaspoons Fenugreek seeds (methi dana)
  • 2 tablespoons coriander seeds
  • 2 tablespoons Pomegranate seeds (anardana)
  • 1 tablespoon cumin seeds
  • 2 tablespoons lemon juice
  • 8 onions
  • 2 piece Ginger chopped
  • 2 tablespoon Fresh mint leaves, chopped
  • 1 teaspoon Turmeric powder
  • to taste salt
  • ½ teaspoon Garam masala powder
  • 2 tablespoons Fresh coriander leaves, chopped

1. Soak red chillies in half a cup of hot water. Chop two green chilies and slit the remaining. Sauté slit green chillies in one tablespoon of ghee, drain and set aside. Roughly chop four onions and slice the remaining."

2. Coarsely grind fenugreek seeds, coriander seeds and pomegranate seeds separately. "

3. Grind together cumin seeds and red chillies with one tablespoon of lemon juice. Apply this paste to the chops and marinate for one hour preferably in a refrigerator."

4. Heat the remaining ghee in a pan and add chopped green chillies, chopped onions and ginger. Sauté till light brown. If required, sprinkle water. Drain, cool and blend to a paste. Strain the ghee and heat it again. Add fenugreek seeds, sliced onions and mint leaves. Sauté well and add the marinated chops. Sauté till dry."

5. Add coriander seeds and one-fourth cup of water. Mix well and simmer till dry. Add pomegranate seeds, turmeric powder, salt and half a cup of water. Once it boils, lower the heat and simmer till almost dry. "

6. Add garam masala powder, fried green chillies and coriander leaves. Cover and cook on low heat for five to seven minutes. "

7. Add fried onion paste, mix well and cover and cook on low heat for fifteen to twenty minutes."

8. Sprinkle the remaining lemon juice, mix and serve hot."

Cooking Tips
  • The most difficult and important task for a perfect mutton dish is to make the mutton tender and soft. There are many ways to do so.  Slice the mutton in small and thin pieces and mix it with curd and keep aside for 1-2 hours.
  • Cooking mutton with raw papaya in it would help the mutton cook well and become soft and tender
  • Cooking slowly would also help mutton to become tastier, soft and tender.

Khajoor Truffle

A quick fix for your cravings. Sweetened rolls loaded with dates and variety of nuts. It’s a very nice and a simple recipe without any added sugar as the Khajoor (dates) are sweet enough. You can happily give this one to your kids and as chocolate in it is much easier to sell to the little ones also you can carry few to your office for instant energy boost!

Khajoor Truffle
Khajoor Truffle
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 6-8
  • 1.5 kg Seedless Khajoor
  • Roasted Kaju (chopped)
  • Roasted Kaju (chopped)
  • Roasted Pista (chopped)
  • Roasted Peanuts (chopped)
  • Roasted Sesame Seeds
  • 1 teaspoon nutmeg powder
  • 1 teaspoon cardamom powder
  • Melted Chocolate (white and semi-sweet)
  • Sprinkles (heart shaped)
  • 1 tbsp ghee

Method 1. Roast sesame seeds and all the dry fruits including peanuts on a nonstick pan to give it a little crunch. "

2. Slightly churn the chopped dates / khajoor in a chopper or mixer to make it easier to handle"

3. Mix the roasted nuts, seeds together, add nutmeg & cardamom powder and knead well"

4. Apply little ghee on both the palms and start making small balls."

5. Take few balls and fix it on a loolipop sticks/wooden sticks and dip it in melted chocolate, add sprinklers and its ready. "

6. Take the remaining balls and pack it in fancy chocolate wrappers place each ball neatly in a gift box."

Plating / Presentation We will plate chocolate pops in a jar and wrapped ones in small gift box. Must Have Butter paper, jar, thermacol sheet, lollipop sticks or wooden sticks, fancy chocolate wrappers, gift box "

Cooking Tips  
  • Dates are a good source of various vitamins and minerals. It’s also a good source of energy, sugar, and fiber. Essential minerals such as calcium, iron, phosphorussodium, potassium, magnesium and zinc can be found in them.
 
  • Health Benefits Of Dates ; Dates are often categorized as a laxative food. This is why they are so frequently eaten by people suffering from constipation. In order to achieve the desired laxative effect of dates, soak some of them in water overnight, then consume in the morning when they turn into a syrup to get the most optimal results. They have high levels of soluble fiber, which is essential in promoting healthy bowel movements and comfortable passage of food through the intestinal tract, which can relieve the symptoms of constipation.
 
  • A royal combination of dates with chocolate truffle will add up to the taste and flavor. It is the rich taste of dates and chocolate which will help you deliver the best.