July 26, 2014

Royal Falooda...

Falooda... the name itself brings a lot of memories. I tasted first when my aunt made I kept wondering about the basil seed underneath . I had the best Falooda from Mumbai.I used to try all types falooda available there pista, badami,royal to name a few.
Falooda is Persian brought to India by Mughals. Emperor Akbar was said to be an avid addict to frozen dessert.At that time they bring ice from Himalayas to freeze Ice cream.



  • Falooda sev / Rice  Vermicelli – 1/4 cup
  • Boiled Milk – 1 cup
  • Basil seeds / sabza / takmania seeds – 3 tbsp
  • Roohafsa / Rose syrup - 3 tbsp (cheak the bottom for the recipe)
  • Strawberry jelly – 4 tbsp
  • Vanilla Ice cream  - 2 scoops
  • Chopped nuts – 1 tbsp (optional)
Method
  1. Soak the basil seed in water to minimum of 30 min.
  2. Make the jelly as per the instruction in the packet.refrigerate it
  3. Boil the water  and add rice vermicelli cook for 2-3 min or until cooked.
  4. Stain the rice vermicelli and basil seeds.
  5. Once the jelly is ready cut that into small cubes.
Assembly 
  1.  In a tall glass add the cubed jelly,over that add the vermicilli and basil seed.
  2. Add the 2-3 tbsp of rose syrup. and milk and give it a good stir.
  3.  Now top it with a scoop of vanilla icecream.
  4. Garnish it chopped nut and serve immediately.

Recipe for rose syrup
Sugar - 2 cups
Rose essence- 1-2 drops
Water - 1 cup
Red food colour -3 drops(optional)
Boil water and sugar until becomes bit syrupy.then add rose essence and colour and remove from fire and bottle it once cooled.

July 2, 2014

Lemon Squash/ Lemon Cordial

It is officially summer here but unofficially summer started long ago.The heat is soaring up and feeling exhausted very fast.So I need sugar boost on those days.We got a surplus quantity of lemon from uncles place.So made a batch of lemon squash aka concentrate aka cordial.My makes suash with even weird fruits.I am not that extreme.If you need to keep unrefrigerated and need long self add the preservatives but i am not adding since i intend to keep it in refrigerated and we drink it in the daily basis.This is a  basic recipe for any citrus fruit so can be adapted in the case of other fruits.



Recipe


Water -1 liter
Lemon Juice - 1 liter
Sugar - 2.5 - 3 kg of Sugar
Potassium meta bi-sulphite(KMS) (preservative) - 1/2 tsp {optional}
Citric acid - 1 pinch. {optional}

Method


  1. Heat sugar with water in a heavy bottom pan till it boils.
  2. Turn off the heat and add citric acid. If you find froth on the surface extract and discard it. Thats the impurity in sugar that citric acid helps to collect.
  3. Once the sugar syrup is cool add the lime juice, PMS and mix well.
  4. Store in clean, dry bottle.
  5. Keep it refrigerated if no preservative is added .If the preservatives are added it can be stored in the room temperature.

 

 

 

Serve

Take a serving glass and fill in 1/4 with lemon squash and rest with cold water. Stir well garnish with mint spring and enjoy!!!


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April 6, 2014

Nikunjam Style Chilly Chicken

Being from Trivandrum the name "Nikunjam" rings some bells in our heads. The taste of the delicious food that cannot be reproduced easily. Nikunjam is a very small restaurant in Trivandrum in vazhuthacaud, but food from there is phenomenal. They are very popular for the chilly chicken and chilli beef. It is not prepared in the usual method with soy gravy with capsicum and onions. After a lot of trials i have perfected the recipe .Comparing with the taste in memories with my own version it comes close.Beware it is spicy, do not attempt to eat it you cannot handle :)


Ingredients

Onion - 3 large
Chopped Green Chilies - 3nos
Chicken - 1/2 Kg (cut in to small pieces)
Red chilly powder - 4 tsp
Green chillly sauce - 1 tbsp
Ginger garlic paste - 1 1/2 tsp
Soy sauce - 1 tbsp
Tomato sauce - 4 tbsp
Lime - 1/2 of small sized
Oil - as required
Salt - to taste
Pepper powder - to taste


Method

  1. Marinate the chicken with salt, pepper,lime juice of lime, 1 1/2 tsp of chilly powder,1tbsp of tomato sauce, 1 tsp of soy sauce and ginger garlic paste.
  2. Keep it aside for half an hou. In the mean time make a fine paste of onions..yes a fine paste .. not need to add water.
  3. Deep fry the chicken pieces until cooked. Drain and set it aside
  4. Now heat a heavy bottomed pan or a wok and add some oil.
  5. Once the oil in hot add the chopped green chillies and fry.Add the onion paste and saute until all the water content vaporized and is not raw any more.
  6. Add the tomato, green chilli sauce and the soy sauce and mix.
  7. Add the chicken peices and mix well until coated.
  8. Check for seasoning if need more salt add salt and pepper powder if needed.
  9. Remove from fire and enjoy ... this dish goes very well with everything.