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Sunday, March 27, 2011

Shahi Rabri...rich n creamy milk dessert

Rabri is an Indian dessert made by boiling milk on low heat for a long time..almost 2-3hours until it reduces to half the quantity and gets thicker. Time consuming isn’t it? Not any longer..because I’ve found this quick and yummy recipe from the web and its as good as the traditional one. Do try it..you’ll love it!

Milk powder- 2 cups
Sugar- 1/2 cup
Milk- 2 cups
Condensed milk- 3/4 cup
Cardamom powder-1/2 tsp
Butter-100 gms
Eggs – 2 nos
Bread slices- 2 nos ( remove edges)
Chopped Almonds and pistachios for garnishing

Blend together bread and eggs in a food processor till both ingredients are well combined.
Heat butter, add the bread mixture into it and stir for 2-3mins. Keep aside.
In a bowl add milk powder, sugar, regular milk and condensed milk. Mix it with a hand beater. Put this mixture in a pan and heat it. Stir it continuously for about 5mins.
Once it starts to boil, add the bread mixture and cardamom pdr and and continue stirring until it starts to get slightly creamy. When the mixture cools, it will get even thicker , so be careful and let it only be ‘slightly’ thick when hot.
Garnish with almonds and pistachios and refrigerate for 2-3hrs(after it cools).

Note: It’s important to stir continuously, else the milk can stick to the pan and burn.

Suggestion: You may add a few drops rose essence(kewra) if you like the flavour. I excluded that.

Wednesday, March 09, 2011

Methi Paratha (Fenugreek flatbread)

North Indian stuffed Parathas are one of my favorites. Tried Googling the history of parathas and found that it originated in Punjab and later became popular all over India. I’ve tried almost all of them viz. Aloo(potato) paratha, Methi, Mooli(raddish), Paneer and so on and so forth. Apart from these, Kerala parathas are also very popular. They are quite different from the north Indian ones with a distinct circular, flaky appearance- sans any filling. They are easily available in bulk orders at any Malabar restaurant!(I prepare them at least once in a week).
I’ve decided to add a list of parathas to my blog and to begin with it’s Methi Paratha which is just so easy to make and delicious too. It’s a healthy idea for kid’s tiffin! Fenugreek/Methi is very common in Indian cooking. The leaves have a medicinal value and are slightly bitter. The dried leaves are popularly known as Kasoori Methi and are used to flavor a lot of dishes like Butter chicken, Shahi Paneer, Aloo Gobi etc.

Wheat flour (Atta)- 3cups
Fenugreek leaves (Methi)- 1 cup (discard stem)
Green chilli – 1 chopped finely
Coriander powder – ½ tsp
Turmeric powder- ¼ tsp
Ginger – ½ tsp paste
Ghee /Olive oil or butter

Pluck the methi leaves and discard stem. Wash and chop into small pieces.
1-Heat the oil and add ginger paste. Saute for a few seconds. Add methi leaves, green chillies and some salt. Add the coriander powder and stir until the leaves start to wilt. Saute for about 5-6mins only. Let this mixture cool.

2. Add the spiced methi mixture to the flour. Add 1tbsp of ghee/oil (optional). Add enough water and salt to make a soft, pliable dough. Leave it covered for about 30mins-1hr. Divide into equal-sized balls and roll out into thin parathas using dry flour. Cook on a tawa or griddle until both sides are slightly brown. Flip only 2-3times.

3. After removing from fire, pat ghee or butter on both side and keep covered to maintain softness.

Serve them hot with yoghurt (mixed with salt and chat masala or amchur pdr) and any pickle.
Optional: You may add ginger+garlic paste and cumin pdr while preparing the methi mixture.
Some prepare it by directly adding the methi leaves and spices to the flour, but it tastes best with the above method.