Mouthwatering dishes
December 1, 2008
Here are the recipes of some mouthwatering dishes-read them out!
Kulfi
Ingredients:
1 liter cold milk, 1 tin condensed milk, 2 tbsp corn flour, 2-3 crushed elichis, 1 tbsp shredded pistachio, 1tbsp shredded almonds, 1 inch kesar dissolved in 1 tsp milk
Method:
Dissolve the con flour in ¼ cup of cold milk ad keep aside. In a heavy bottomed pan, pour the rest of the milk and the entire tin of condensed milk while stirring continuously. When the milk starts to boil add elichi, corn flour paste, and kesar and continue boiling by lowering the flame till another boil. Now cool the milk and add pistachios and almonds. Pour the milk in kulfi mould and refrigerate it in a deep freezer for at least eight hour. Unmould the kulfi and serve.
Terrific tomato rasam
Ingredients:
150 gm tuvar dal, tbsp cumin, 4 tbsp coriander seeds, 3 tbsp black pepper, 2 tomatoes, 2 sprigs leaves, 2 tsp chopped coriander leaves, 1 bowl tamarind pulp, ½ tsp asafetida, 8 crushed cloves of garlic, 3 glasses water
Method:
Roast black pepper, cumin and coriander seeds together. Then grind them finely to make a dry masala powder. Keep aside. Boil and cook dal. Add chopped tomatoes to it. Once the tomatoes are soft, add the roasted masala, tamarind pulp and asafetida. Let it boil over high flame for 4-5 minutes. Then add crushed garlic and curry leaves. Add more water and let it cook for about 15-20 minutes so that the spices seep in the gravy. Let it simmer for 2-3 minutes. Splutter mustard seeds and red chilies a little oil and add it to the rasam for the tadka.garnish with coriander leaves.
Note: use coconut oil for tadka.ensure that the dal is well cooked; mash it to make a smooth paste before setting it on a boil.
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