Falooda/Faluda

Falooda/Faluda~

Falooda/Faluda is a popular South Asian cold and sweet dessert that is prepared with combination of many ingredients. Falooda/Faluda is a dessert, if you look at it technically, but practically it is an any-time snack! Homemade falooda/faluda recipe is easy to make and cheaper too.

Ingredients for falooda/faluda:

• 1 tablespoon of basil seeds or ‘tokma’, 
• 1 tablespoon of sago grain, 
• 2-3 tablespoons of any red color juice as you like, 
• 2 cups of liquid milk, 
• 1 cup of boiled noodles, 
• ½ cup of milk powder, 
• 2 scoops of any kind of ice cream as your choice, 
• 1 packet of jell-o, 
• various chopped nuts for garnish.

Directions for falooda/faluda:

1. Soak the basil seeds or tokma & sago grain in 2 separate bowls. Now boil the noodles and drain out the water properly and keep aside. 
2. Then cook the jell-o following the instructions written in the packet and put 2 tablespoons on one bowl and pour rest of the jell-o on another plate and keep aside to get frizzed. 
3. Mix the milk powder with liquid milk and boil it. Then pour the sago grain and stir it properly, take it out when the sago grain is properly boiled. 
4. Now mix the red juice with the milk sago mixture very and well when it is cool keep it in the refrigerator for 2 hours to get chilled. 
5. Then pour the soaked basil seeds or tokma on the jell-o bowl and pour the cooked noodles on the basil seeds or tokma and then pour the cold milk. 
6. Now cut the jell-o into cubes and pour the jell-o cubes & chopped nuts on top of the falooda/faluda for garnish. 
7. Now serve it with the 2 scoops ice cream on the top of the falooda/faluda and simply enjoy :) :)

Sizzling Vegetables

Sizzling Vegetables~

This is a long time favorite in my house! I found this recipe from one of my friends years ago. Still make it from my now faded and wilted copy! Vegetable sizzler is the sizzling and yummy assortment of various vegetables along with the spices :) :)

Ingredients for sizzling vegetables:

• 4 cups of carrots, capsicum, cauliflower, cabbage, green beans, 
• ¼ cup of barbeque sauce, 
• 1 teaspoon of chopped ginger, 
• 1 teaspoon of chopped garlic, 
• 2 tablespoons of coarsely chopped onion, 
• 2 tablespoons soya sauce, 
• 2 tablespoons of olive oil, 
• oil according to need for frying, 
• 1 table spoon of sugar, 
• ½ cup of cube cut onion, 
• 1 tablespoon of butter, 
• 1 tablespoon of chopped green chili, 
• 1 teaspoon of corn flour,
• salt according to taste.

Directions for sizzling vegetables:

1. Cut the vegetable into same size and fry it with a steel sieve each vegetables one by one and fry onion cubes also.
2. Then fry the ginger, garlic & chopped green chili with 2 tablespoons of olive oil on a pan and stir it some time.
3. Now pour the fried vegetables on the pan and add rest of the spices on it and stir it properly.
4. Now mix the 1 teaspoon of corn flour with ¼ cup of water very well and pour it on the vegetables and stir it.
5. Then pour the barbeque sauce and stir it some time and take it out.
6. Heat the sizzling dish 10 minutes before and pour the onion & butter and stir it some time on the sizzling dish and pour the cooked vegetables.
7. Serve the sizzling vegetables quickly and enjoy :) :)

Fresh Fruit Chaat

Fresh Fruit Chaat~

Contrary to what one would think, fruit chaat is not your average fruit salad, and it's not served as a dessert. It's a savory snack. This is a bright, colorful and refreshing fruit chaat that can also be used as a fruit salad :)

Fruit chaat recipe made in South-Asian style with fresh fruits & chaat spices. Learn how to make fruit chaat or fresh fruit salad that's a healthy summer snack. Instant and quick healthy chaat made using fresh fruits. You can add any kind of fruits according your choice :) :)

Ingredients for fresh fruit chaat:

• 1 piece of large ripe guava, 
• 1 piece of large apple, 
• 3 pieces of ripe banana, 
• 1 piece of large pear, 
• 2 pieces of orange, 
• 2 pieces of plum, 
• 2 pieces of ripe mango, 
• 6 pieces of strawberries, 
• 10-12 grapes, 
• 2 tablespoons of lemon juice, 
• 1 teaspoon of paprika, 
• 1 teaspoon of black salt, 
• 2 tablespoons of spearmints, 
• 1 tablespoon of sugar or according to taste, 
• ½ teaspoon of white pepper powder, 
• 2 teaspoons of chaat spices, 
• 1 teaspoon of dry fried red chili powder, 
• 2 tablespoons of tamarind sauce, 
• 1 tablespoon of olive oil, 
• 2 tablespoons of honey, 
• salt according to taste.

Directions for fresh fruit chaat:

1. Cut all the fruits into pieces and rub the fruits with 1 tablespoon of lemon juice & sugar lightly and keep in the refrigerator for some time. 
2. Now mix rest of the ingredients with the fruits mixture except the ½ teaspoon chili powder, 1 teaspoon chaat spices & tamarind sauce together very well. 
3. Then pour the tamarinds sauce over the fruits and sprinkle the chili powder & chaat spices on it. 
4. Serve the fresh fruit chaat and enjoy :) :)

Blue Mojito

Blue Mojito~

There are many mojito variations and you can make one with almost any fresh fruit. So here I thought, I should add a spin and share this spearmint-lemon juice blue mojito recipe. It’s very easy and so fresh.

Ingredients for blue mojito:

• ½ cup of sugar syrup, 
• ½ teaspoon of blue food color, 
• 2 teaspoons of spearmint, 
• 2 tablespoons of lemon juice, 
• 1 cup of lemon slices, 
• 1½ liter of drinking white soda water.

Directions for blue mojito:

1. Mix the blue food color with the sugar syrup very well.
2. Then blend all the ingredients except the lemon slices.
3. Now pour the mixture on the serving glass and garnish it with the lemon slices & ice.
4. Serve the blue mojito cold drink and enjoy :) :)

Chocolate kulfi

Chocolate kulfi~

Kulfi is best described as South-Asian style ice cream. However, unlike ice cream, kulfi is not churned. This is a fantastic summer dessert. This is seriously easy. Kulfi traditionally made in tube-shaped terracotta containers. Although chocolate is not an authentic ingredient, it makes the ice cream even more of a treat. This chocolate kulfi is a super cool dessert for kids actually for everyone in summer party :) :)

Ingredients for chocolate kulfi:

• 1 cup of condensed milk, 
• ½ cup of black and white cooking chocolate, 
• ½ cup of cream, 
• 2 tablespoons of sugar, 
• 1 teaspoon of corn flour, 
• 2 slices of bread (cut the side), 
• pistachio nuts, chocolate chips and chocolate sauce (accordingly for garnish).

Directions for chocolate kulfi:

1. Mix the corn flour with the milk and boil it properly. 
2. When it is boiled, add the chocolate and stirring occasionally. 
3. Soaked the bread in water and press it by the hand for draining out the water and give it on the milk and stir it very well. 
4. Blend this mixture to a blender with the cream & nuts, when it is cool. 
5. Pour this mixture in the molds and place it in the freezer for 12 hours to freeze. 
6. Take it out and serve it with the chocolate sauce, on a serving dish and enjoy :) :)

Pakistani Sindi Biryani

Pakistani Sindi Biryani~

From the Sind Province of Pakistan, this briyani uses a generous quantity of yogurt, spices and chili to enhance the flavors. Usage of kewra instead of rose water is another differentiating factor. Sindhi biryani recipes also use potatoes, prunes and are always garnished with slices of fresh tomatoes and green chilies :) :)

Ingredients for pakistani sindi biryani:

• 3 tablespoons of clarified butter,
• 3 pieces of onions, sliced and deep-fried,
• 1 kg mutton of with bones, cubed,
• 3 tablespoons of grated ginger,
• 1 tablespoon of crushed garlic,
• 100 g of yoghurt,
• 2 tablespoons of turmeric,
• 1 teaspoon of chili powder,
• 2 teaspoons of paprika powder,
• 1 teaspoon of ground coriander,
• 2½ teaspoons of ground cumin,
• 2 teaspoons of cumin seeds,
• 10 pieces of dried plums,
• 10 pieces of dried prunes,
• 10 pieces of cloves,
• 5 pieces of bay leaves,
• 4 pieces of cinnamon sticks,
• 14 pieces of green cardamom pods,
• 3 pieces of brown cardamom pods,
• salt according to taste,
• 8 pieces of peppercorns; ground,
• 4 pieces long green chilies; 3 left whole, 1 finely sliced,
• 3 pieces medium potatoes; parboiled and cut into half.

Ingredients for rice for pakistani sindi biryani:

• 500 g basmati rice; pre-soaked,
• 1 cup of yoghurt,
• 1 tsp of saffron; soaked in 1 cup milk & 2 tablespoons kewra water,
• 3 pieces of medium potatoes; parboiled,
• 1 handful of coriander; chopped,
• 1 handful of mint; chopped,
• 3 pieces of tomatoes; sliced.

Directions for pakistani sindi biryani:

1. Heat the clarified butter in a pan and fry ginger and garlic followed by the meat and fried onions. Next, add the yoghurt, ground spices, whole spices (reserve 8 green cardamom pods for the rice), bay leaves, dried fruits, salt and pepper.
2. Add the chilies and 350 ml water. Cover and simmer for 45 minutes. Bring sufficient water to boil, add in the salt, the reserved cardamom pods with the rice.
3. When the rice is partially cooked, drain out the water and spread onto two plates equally. Add the saffron milk onto one portion, mix evenly and set it aside.
4. Combine the tomato, coriander, mint and sliced green chilies. Add 1/3rd of the tomato mixture into the mutton curry. Cover and cook for a further 10 minutes.
5. In a heavy base pan add a layer of plain rice followed by the meat mixture. Add dollops of yoghurt and a sprinkling of the tomatoes and herb mixture.
6. Top it with the remaining plain rice and the saffron rice on top. Cover with the lid sealed with dough and cook on low heat for another 40 minutes.
7. Serve on to a plate and garnish with the tomatoes, green chilies and herb mix and enjoy :) :)

Zulbia/Jalebi/Jilapi

Zulbia/Jalebi/Jilapi~

Jalebi, Jilapi or Jilawii (and sometimes Zulbia) is a sweet popular in countries of South Asia, the Middle East, North Africa and East Africa. In a 13th-century cookbook by Muhammad bin Hasan in Iran, where the sweet was traditionally distributed during Ramadan, was referenced.

In 510 B.C., Darius, the Persian Emperor, conquered the Indian Subcontinent. He was surprised to find that the locals used a substance from a plant to sweeten their food. Until then the Persians used honey to sweeten their food. They called sugarcane ‘the reed which gives honey without bees’. The culinary art of sweets were refined in the royal kitchens and when the rulers entertained guests, they were served with a plethora of sweets.

Ingredients of batter for zulbia/jalebi/jilapi:

• 250 g of corn starch,
• 35 g of all purpose flour,
• 250 g of sour yogurt,
• 2 tablespoons of rosewater,
• Oil for deep frying,
• ¼ teaspoon of grounded saffron (soak in 1 tablespoon of rosewater),
• 1 tablespoon of butter,
• ¼ teaspoon of baking soda.

Ingredients of syrup for zulbia/jalebi/jilapi:

• 400 g of sugar,
• 1½ cups of water,
• ¼ cup of rosewater,
• 1½ teaspoon of lemon juice,
• ¼ teaspoon of grounded cardamom.

Directions of batter for zulbia/jalebi/jilapi:

1. Place the yogurt and corn starch in a bowl and let it sit for 5 minutes. 
2. Mix well, add the all purpose flour, rosewater, baking soda and dissolved saffron. 
3. Beat until the batter is smooth. 
4. Let it stand for 30 minutes :)

Directions of syrup for zulbia/ jalebi/jilapi:

1. Combine water, rosewater, lemon juice, cardamom and sugar in a saucepan and bring to a boil. 
2. Continue to simmer until the syrup thickens. 
3. Transfer the batter to a zip lock bag. 
4. Sniff of a corner to make a ¼-inch wide hole. In a skillet, heat the oil.
5. Squeeze out batter from the hole into hot oil. 
6. Swirl the batter outward in circular motion, make about 4 inches round. 
7. Fry until golden brown on both sides. 
8. Drop into the syrup and let it stand for 5 minutes.
9. Serve the hot zulbia/ jalebi/jilapi and enjoy :) :)