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)

Chingari Malaikari

Chingri Malaikari
Chingri Malaikari
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 4
  • 500 gms Prawns ((big/medium size) )
  • 2 medium sized onions
  • 2 tbps Ginger-garlic paste
  • 1 slit up Green chilli
  • 3/4 cup Coconut milk
  • 2 tsp Turmeric powder
  • 2 tsp Red chilli powder
  • 1 tsp sugar
  • salt (to taste)
  • 2 tbps oil
  • bay leaves
  • 4 cardamoms
  • 2 cardamoms
  • 5-6 cloves

Wash the prawns very well before you marinate it. Add salt and a touch of turmeric powder and mix it."

Heat 1-2 tsp of mustard oil in a pan. Once the mustard oil comes to a smoking point, add a bit of salt. When the mustard oil is hot, put some mustard seeds into it and once the mustard seeds start to crackle you could add 2 pieces of cardamom, 2-3 of cloves, 1-2 pieces of cinnamon sticks, 1-2 bay leaves, 1 cup of onion paste, 2-3 tsp of ginger garlic paste, paste of 1-2 green chilies and mix it very well until it becomes a bit dry. Once the masala is ready, add 1-2 tsp of turmeric powder and 1 tsp of red chilly and mix it well. Add a little water to the mix so that the masala comes out well. Continue to stir and add 1 cup of coconut milk to the masala. Please keep the stove simmer and continue to mix it add more water if you want more gravy. Keep it covered for sometime. Let the mix get boiled, keep it for a 2-3 minutes. "

  • Coconut milk could be made at home or you could use the ready to cook instant coconut milk available in the market.
 

Prawns Ambotik

Prawns Ambotik
Prawns Ambotik
  • PREP TIME 15 MINS
  • COOKING TIME 20 MINS
  • SERVES 4
  • 500 gms prawns, peeled, deveined
  • 6 Red Kashmiri Chilies
  • 1 teaspoon Turmeric powder
  • 1 teaspoon cumin seeds
  • 20 Pepper Corns
  • 3 Cinnamon sticks
  • 2 Green Cardamom
  • 10 Garlic Cloves
  • 2 table spoon Tamarind pulp
  • 1 teaspoon sugar
  • 2 onion chopped
  • 2 teaspoon Ginger chopped
  • 2 table spoon oil
  • 1 cup Tomato chopped
  • ½ cup water or as consistency required
  • Triphala Spice ((Sichuan Pepper))
  • salt (to taste)
  • 4 to 5 Coriander and sprigs
  • To get a sweet and sour effect use tamarind and sugar in an equal proportion.
  • It’s always advisable to have the tamarind pulp stored in a bottle for convenience.  This can be made at home. Soak the tamarind in a cup of water for an hour and squeeze the tamarind into the water and a nice ready to use tamarind pulp is ready.
  • Always cook or fry masalas on a moderate heat to avoid burning the masala.

Methi Muthia

Methi Muthia
Methi Muthia
  • PREP TIME 15 MINS
  • COOKING TIME 20 MINS
  • SERVES 4
  • 1 c cup hopped fenugreek ( (methi))
  • 1/3 cup whole wheat flour ( (gehun ka atta))
  • 1/3 cup besan ((Bengal gram flour))
  • 1/2 tsp ginger-green chilli paste
  • 1 tsp sugar
  • 1 tsp lemon juice
  • 1/4 tsp Turmeric powder ( (haldi))
  • 1/4 tsp Garam masala
  • 1 tsp oil
  • oil (for greasing)

Start cooking by mixing the finely chopped fenugreek leaves (methi) with 1/3 cup of Bengal gram flour (besan) and 1/3 cup of whole-wheat flour. Add a pinch of salt, some garam masala, some chilly paste, some ginger paste, a little turmeric powder, a little bit of sugar and mix it up and add a ¼ cup of water and make a nice dough. While mixing the dough add a little lemon juice and rest the dough for 15-20 minutes."

Once the dough is ready, make small balls. Take a pan and heat ½ cup of vegetable oil. When the oil is hot, start sliding the balls to the oil and fry it. Turn the pieces once they’re cooked. It will have a little brownish colour after they’re fried."

After frying, take the balls out and place it on a tissue paper so that it absorbs all the oil. You could serve it along with some nice green chutney."

  • Washing leafy vegetable in warm water would help reduce the level of contamination of soil, water, bacteria etc.
  • Heat the oil proper before you start sliding the balls for frying.
  • Always fry the food in low simmer.
  • Do not slide anything to fry in cold oil as the food may end up absorbing more oil.
 

Chocolate Kesar Rabri Cups

These mini chocolate rabri cups are a desert lover dream come true. They are rich, creamy, kesari and chocolaty, the hardened chocolate shell pairing so well with the creamy rabri that its just Perfect for all occasions!

Chocolate Kesar Rabri Cups
Chocolate Kesar Rabri Cups
  • PREP TIME 30 MINS
  • COOKING TIME 1 HR 0 MINS
  • SERVES 4-5
  • Dark Chocolate
  • 2 litre Milk for rabri
  • kesar
  • 1 cup sugar
  • Whipped cream
  • Few roasted Almonds & Pista
  • 1 teaspoon Green cardamom powder

Chocolate Cups 1) Melt the chocolate in the microwave. 2) Brush a thin layer of chocolate into each cup. Refrigerate cups until chocolate is firm, about 5 minutes. Repeat chocolate layers until cup is thickened, 2-3 more times if needed. 3) Carefully separate chocolate from the silicon cups. "

Rabri 1) Blanch the almonds and pistachios and slice them thinly. Bring the milk to the boil then cook slowly on low heat for at least two hours. Stir frequently and let the cream thicken at the edge of the pan. "

Final Recipe Method 1) Fill each chocolate cup with delicious thick rabri. Fill the pastry bag with kesar frosting and garnish it on the rabri. Add dry fruits and place it on shot glasses filled with flowers. 2) Place each shot on floral ice cube bed. "

Presentation The cups will be placed on small glasses, these glasses will be placed on tray or bowl of floral ice cubes. "

Must Have Silicon Mold, small shot glasses, big tray or bowl, flower ice cubes, rose/mogra/marigold flower petals, piping bag with nozzles, heavy bottom nonstick pan "

  • Do not store chocolate in the refrigerator or freezer because when it's brought to room temperature condensation will form on the surface of the chocolate and effect it's ability to melt smoothly. Add a few drops of olive oil to the chocolate when  you are melting it which will allow it to relax enough that other ingredients can be mixed in.

Mutton Pepper Fry

A simple delicious fry recipe with mutton that goes beautifully with rotis, rice and dal or even dosas.

Mutton Pepper Fry
Mutton Pepper Fry
  • PREP TIME 15 MINS
  • COOKING TIME 25 MINS
  • SERVES
  • 500 grams boneless mutton (cut into 1 inch pieces)
  • ¼ teaspoon Turmeric powder
  • 1 teaspoon Ginger-garlic paste
  • to taste salt
  • 6-7 curry leaves
  • 2 tbsp oil
  • 1 Onion (sliced)
  • to taste Crushed black peppercorns
  • 1 pinch sugar
  • 1 tbsp chopped fresh coriander leaves
  • 1 tbsp scraped fresh coconut
  • 1 tbsp oil
  • 10-12 curry leaves
  • 1 teaspoon caraway seeds
  • 4-5 Garlic Cloves
  • ½ inch ginger
  • 8-10 black peppercorns
  • 1 star anise
  • 3-4 green cardamoms
  • 1 black cardamom
  • ½ inch Cinnamon
  • 4-5 cloves
  • 1 tbsp coriander leaves
  • 1 onion, sliced
  • 1½ tbsp scraped fresh coconut
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder

1. Heat some water in a deep non-stick pan. Add mutton pieces, turmeric powder and ginger-garlic paste and mix. Add salt, mix, cover and cook till mutton is done. Drain in a bowl and reserve the stock."

2. To prepare paste, heat oil in a non-stick pan. Addcurry leaves, let it crackle and drain in a bowl. Switch off heat. "

3. To prepare the paste, slice garlic cloves and ginger."

4. Place the oil pan back on heat, add caraway seeds, peppercorns, star anise, green cardamoms, black cardamom, broken cinnamon, cloves, coriander seeds, remaining curry leaves, sliced ginger and garlic to hot oil and sauté for 1 minute."

5. Add onion and coconut and sauté for onion and coconut turns golden brown. Add turmeric powder and chilli powder and mix well. Transfer on a plate and cool. "

6. Heat oil in another non-stick pan. Add onion and sauté. Add dried red chillies and sauté till onion turns golden brown. "

7. Grind the sautéed spice mixture alongwithsomewater into fine paste. "

8. Add ground paste to the sautéed onion, mix and cook till the mixture slightly dries. Add cooked mutton pieces, mix and cook for 1-2 minutes."

9. Add salt and mix. Add crushed peppercorns, tamarind pulp, sugar and coriander leaves and mix. Add 1 cup reserved stock, mix and cook till the mixture boils. "

10. Add fried curry leaves and coconut, mix and cook for 1-2 minutes. "

11. Serve hot. "

Cooking Tips
  • Rinse the muttons pieces with salt and turmeric before cooking so that it becomes soft and tender.
  • Leave the meat in curd or papaya paste to tenderize the meat for at least 2-3 hours, and if you have enough time, leave it for about 6-7 hours. For making the prefect Mutton Pepper Fry, meat is left to marinade overnight. You could also use acidic fruits like lemon or kiwi with salt and pepper, which help in breaking down the solid fibers of meat. Once these fibers break down, that's when the meat becomes tender and ready to devour. Marinating not only makes the meat tender, but also adds moisture to it, further making it juicy.