ROSE FALOODA

Falooda doesn’t need any introduction to many. Falooda is a cold dessert with origins in the India subcontinent. Falooda is popular in India, Pakistan, Singapore, Malaysia and some parts of Middle East. Traditionally it is made from mixing rose syrup, vermicelli, sweet basil seeds [sabza] with milk and often served with ice cream. The vermicelli used for preparing falooda is made from wheat, arrowroot, corn starch or sago. Here I used my home made regular wheat sevai for this recipe that are used for other Indian desserts. . Falooda is not only drink but can be a meal in itself. Some ingredients like soaked basil / sabza seeds have a cooling effect on the body. Falooda is also often served with various nuts.

      The foundation of falooda goes back to Persia, where a similar dessert, faloodeh, was popular. The dessert came to Medieval India with the many Muslim merchants and dynasties that settled in the Indian subcontinents in the 16 -18 th century. The present form of falooda was developed by Mughal Empire and spread with its many conquests. Muslim rulars who succeded from the Mughals supported the dessert with their own adaptations, specifically in Hyderabad Deccan and the Carnatic areas of present-day India. This dessert is now a major part of Pakistani and Bangladeshi culture, specially served on Islamic holidays and other occasions. It is also a well-known part of Sri Lankan modern culture.
      Falooda is very similar to the Thai drink Nam Maenglak [lemon basil drink], which is made from different ingredients, such as pre-soaked lemon basil seeds, shreeded jelly, tapioca pearls and Coix Lacryma- jobi var. ma-yuen mixed with sugar, water and rose water. A famous type of falooda, called “Andrea” involves mixing various rose syrups with creamy milk and premature tapioca pearls. South Africa also has a variant known by the same name and is often served as a milkshake to be consumed with or after a meal.
   Coming back to falooda dessert, I often make this falooda during the summer with some variations which I will share in few days. Basically, falooda is prepared with falooda sev, but you can use the vermicelli or if you have sago, then add cooked sago instead of vermicelli. Out of India, Falooda sev can be easily found in shops specialising in Indian foods or go for online stores like Amazon and Ebay. Not only your kids but your friends and family will definitely like this version. Basil/ sabza seeds are the best home remedy to reduce your body heat. Served either just as a drink or as an ice cream float, it is extremely pretty to look at and tastes even better…!!! You can serve this dessert with a garnish of pistachios, almonds, cherries and other dry fruits as well to add the crunchy element in it. Try this for special occasions like kitty parties, game nights, anniversaries and family get togethers to relish this vegetarian recipe and it will unquestionably impress everyone with its luscious taste. The best part about this recipe is that it is not only simple to make but delicious in taste and visually also very appealing. So without any delay, try out this easy recipe this weekend as summer is there in India and indulge in its lip-smacking flavors…!!!

INGREDIENTS:
2 Cup Milk
1 Tablespoon Sabza Seeds
1 Cup Water to soak Sabza Seeds
2 tablespoon Sugar
4-5 tablespoon Rose Syrup
1 Cup Rice Noodles/ Falooda Sev/ Wheat Vermicelli
6-8 Ice Cubes
Vanilla Ice cream
METHOD:
STEP 1 – In a small bowl, add 1 cup water and 1 tablespoon sabza seeds and keep aside. Allow the seeds to bloom. They will begin to swell with 10 minutes of soaking. They turn transparent with a jelly like coating over the seed. That means they are ready to use.

STEP 2 – Boil some water in a vessel. Add falooda sev [here I used vermicelli for making falooda], let it cook for 5 minutes until soft.

STEP 3 – Drain it and rinse it with cold water, add some cold water in it and keep it in fridge until used.

STEP 4 – Take a mixer pot, add ice cubes, sugar and milk in it and blend until sugar is completely dissolved. [or you can add sugar in milk, dissolve and keep in fridge to chill]

STEP 5 – Add 3 tablespoon rose syrup and whisk again once or twice for a minute.

STEP 6 –  Place the serving glasses in the freezer and let them chill for 10-15 minutes. Then take the serving glasses, add the remaining rose syrup in each glass.
STEP 7 – Then add some sabza seeds followed by falooda sev.

STEP 8 – Slowly and gently pour the rose milk till ¾ th level of the glass.

STEP 9 – Float a scoop of vanilla ice cream.

STEP 10 – Then add some more sabza seeds, falooda sev and drizzle some more rose syrup on the top. Your falooda is ready to serve. Serve it immediately to enjoy.

In a scorching heat of summers serve it chill and enjoy.
 NOTES: *You can boil the milk with sugar over medium flame and reduce it a little. Add rose syrup , mix well and take it off the flame. Chill it and then use it.

VEG MANCHURIAN

Veg Manchurian Gravy is a very popular Manchurian recipe in Indo Chinese cuisine and is made using Manchurian balls in manchurian gravy. This recipe needs different sauces like soya sauce, chilli sauce to make a gravy consistency. Veg Manchurian can be served as it is or you can enjoy it along with a bowl of fried rice. Most people don’t try these Manchurian at home thinking that its pretty difficult and complicated. I must admit I used to be of them too, until the day I made an effort and tried making it at home. It is very comfortable making restaurant style food at home which gives me full satisfaction. And I bet this Manchurian tastes better than restaurant ones and if you prefer add little MSG but it is totally optional. Here I skipped adding MSG, Ajino Motto and colour which also fine either way. Traditional vegetable Manchurian is always fried, which of course adds to the yummilicious taste but you can skip frying instead for a healthy option you can make the Manchurian balls using Appe Pan which also turns good.  Adding lots of garlic is important in this recipe as it’s bring wonderful flavour not only fried rice but also with plain rice.  So try this recipe and if you like share me your views and suggestions below in the comment box.  

  

INGREDIENTS:
For Manchurian Balls:
1 Cup Cabbage, grated
1 Cup Carrot, grated
1 Onion, finely chopped
1 Capsicum, finely chopped
½ Cup French Beans, finely chopped [optional]
¼ teaspoon Black Pepper Powder
1 teaspoon Ginger-Garlic Paste
1 teaspoon Butter [optional]
¼ Cup Corn Flour
 ½ Cup Refined Flour
1 teaspoon Soya Sauce
Salt as needed
For Making the Sauce/ Gravy:
1 tablespoon Oil
2-3 tablespoon Spring Onion Bulbs
1 teaspoon Ginger, chopped very fine
1 teaspoon Garlic, chopped very fine
2-3 tablespoon Spring Onion Greens
2 Green Chillies, chopped finely
½ Capsicum, finely chopped
2 tablespoon Soya Sauce
1 tablespoon Red Chilli Sauce
1 tablespoon Tomato Ketchup
100 ml Water
 Salt as needed
1 teaspoon Sugar
¼ teaspoon Black Pepper Powder
2 tablespoon Corn Flour slurry [ corn flour mixed with sufficient water]
1 Sprig of Spring Onion, chopped for garnishing
METHOD:
For Making Manchurian Balls:
STEP 1 –  In a bowl, add all the veggies required for making Manchurian Balls and mix them very well.
STEP 2 – Then add butter and again mix well.

STEP 3 - Add both the flours, salt and other ingredients

and mix well to form a smooth dough.

STEP 4 – Now grease your hands with oil, take little dough mixture and try to make small lemon size balls with it.

STEP 5 – Heat oil in a wide pan on medium heat.

STEP 6 – Make all the balls from the prepared dough.
STEP 7 – Drop 2-3 balls at one time and deep fry them until golden in colour.

STEP 8 – Remove, keep aside for 5 minutes and then re-fry the Manchurian balls once again in the same oil.

STEP 9 – You can see dark golden coloured Manchurian balls here. Drain excess oil from it and keep aside until we make the gravy.
For Making Gravy :
STEP 1 – Heat oil in a wide fry pan. Add chopped onion, spring onion, capsicum, ginger and garlic, mix all the veggies and cook for 1-2 minutes.

 STEP 2 – Add sugar and mix it.

STEP 3 – Add all the three sauces, mix well and season it with salt.

STEP 4 – Then add corn flour slurry

and cook with stirring it continuously to make a semi thick gravy.

STEP 5 – When the gravy becomes little thick,

add fried Manchurian balls in it, stir it very nice and cook for another 2-3 minutes.

STEP 6 – Garnish with some chopped green and whites of spring onion

and serve hot.

STREET STYLE DRYFRUIT MILK

Dry Fruit Milk or Street Style Masala Milk recipe is the healthy, creamy and delicious milkshake made with various dry fruits and nuts of your choice . This can be a great nutritious breakfast or after school drink not only for kids but even for the grown ups. In India, because of hot sun and sweat in April, May, cooking lunch is a daunting task. Extra merciful sun just burns above us making cooking a real unpleasant chore. Such days insist me to try such cool and healthy drinks that can energise us from within. That's the reason sharing this chilled dry fruit milk recipe with you all where all super foods in one glass of beverage and is so very charming. You can also make this on Kojagiri and instead of serving hot you can serve it cold.My elder daughter love this street style masala milk. Even I remember we used to drink it in our childhood as there was very limited source of street food that time. This is a great drink for those fasting during festivals, for pregnant women and for those who prefer to have quick healthy breakfast option.  Dry fruit milk is an absolute delicious way to enjoy dry fruits with this very exotic dry fruit milk. No soaking of dry fruits needed for this recipe. This is an excellent drink within few minutes and boosts your energy levels and provide comfort. The subtle flavors of cashew nuts, almonds, pistachios cooked with milk taste so refreshing and addition of custard powder takes it to another level. So what are you waiting for ....try this in your kitchen this summer and enjoy it sitting on a couch and share your views about this recipe with me by commenting below in the comment box.

INGREDIENTS
2 Cup Milk
3-4 tablespoon Sugar
1 tablespoon Almonds, Cashew nuts and Pistachios, each, chopped
1 teaspoon Charoli [chironji] [optional]
Few Saffron Strands, soaked in 1 tablespoon Milk/ Water
¼ Cup Cold Milk
2 tablespoon Custard Powder
METHOD:
STEP 1 – Pour milk in a wide vessel

and heat milk on medium heat. Boil it for 10-15 minutes.

STEP 2 -Soak saffron strands in water or milk and keep aside.

STEP 3 – Take ¼ cup milk in a mixing bowl and add custard powder in it and mix well. Keep this aside.

 STEP 4 – After boiling the milk for 15 minutes, it get reduced a little, then add sugar and stir it well.

Cook until sugar dissolved completely.

STEP 5 – Now add chopped nuts and soaked saffron in it

and cook for another 2-3 minutes.

STEP 6 – Add custard milk mixture in two steps little by little to avoid lump formation.

Stir it well and mix well.

STEP 7 – Cook further until it reaches to your desired consistency.

STEP 8 – Turn off the flame and your dryfruit milk is ready to serve.

You can serve it hot or chill it in refrigerator and serve chilled garnished with some more nuts.

PIYUSH

Piyush is a smooth and creamy beverage authentic, popular, traditional in Maharashtra. This decadant Maharashtrian drink is made from shrikhand and buttermilk or curd. It is an excellent drink when you are fasting or even just to perk up on a hot day. Nutmeg and cardamom are just to add flavour and aroma to piyush. Piyush is a bit similar to the popular Punjabi drink LASSI but in comparison Piyush is more thick and creamy and sweeter than lassi. It is so because we have added shrikhand in it and shrikhand itself is thick, creamy and sweet. Piyush is very popular in Mumabi and Gujarat and served at lots of places in Dadar, Mumbai now a days. It is said that Piyush was first made and served at Tambe Aarogya Bhuvan in Dadar. Tambe Aarogya Bhuvan is one of the oldest restaurants in Mumbai. It is established in 1941 and is famous for serving Maharashtrian Food. They add only nutmeg and saffron for flavouring their Piyush. If you visit Dadar in Mumbai, do visit this place. Enjoy a classic Maharashtrian and a typical Mumbaikar’s favourite Piyush in this summer and do let me know how you liked it. Do not forget to share and like.

INGREDIENTS:
2 Cup Shrikhand [see notes]
3 Cups Buttermilk
1 tablespoon Pistachio slivers
3-4 tablespoon Sugar [adjust according to your taste]
A pinch Nutmeg Powder
A pinch Cardamom Powder
Few Saffron Strands
METHOD:
STEP 1 – In a mixing bowl, mix shrikhand and  buttermilk

and whisk together with a hand whisker or electric beater.

STEP 2 – Add sugar, saffron, nutmeg powder, cardamom powder and 

again whisk to mix it well.

STEP 3 – Refrigerate for about 2-3 hours.

STEP 4 – Pour in to individual serving glasses/ bowls. Garnish with pistachio slivers and serve.

Serve it immediately or you can also keep it in refrigerator, chill it for few hours and serve chilled.
NOTES: * Shrikhand recipe is already shared in my blog or you can use store brought shrikhand to make this.
              * A suggestion is to add 2 tablespoon sugar first, if sweetness is less, then you can add 1 more tablespoon later and mix it.