SilverFalcon and CB's Kitchen Experiments .. :lifey: - Page 3

Aisha Dubaiwali · Mar 29th, 2009, 04:43 PM

LMAO I was wondering how come the recipe is not here in this thread yet

Yeah Silver my mom came on GS Chat and while everyone was engaged in voice chat she chitchatted with CB and stuff and then dictated the recipe to her as well.

Funny enough she actually loved talking to CB and Sheyn.

LOL first let's process this recipe then we will go on to the shami kebabs

Silver Falcon Of Kashmir · Mar 30th, 2009, 03:12 AM

Quote:

Originally Posted by uetian2k1

add me in also..i also live in duabi:P

Welcome to the club Uetian

Please share some of your recipes.And CB is right, you don't have to be a Dubaiite to join the club. (I mean I am not even exactly ín Dubai)

This club is for those who aren't afraid to try and fail(:

Silver Falcon Of Kashmir · Mar 30th, 2009, 03:41 AM

Ras Malai(Espcially for CB and Sindra)

Ingredients:
I cup nido(or any powdered milk, waise I always use nido)
1 egg
1/4 teaspoon baking powder
a little ghee...about 1 teaspoonful
Green cardamoms 5-6
Sugar 1-2 cups. Depends on how sweet you want it to be.
And of course Milk (I like to use fresh milk, I don't like 'processessed'or condensed milk).About 1 litre.(the problem is that I never measure it, I just add as much as I feel like)

Method:

In a bowl, mix one cup of nido with 1/4 teaspoon of baking powder. Add one egg to it. I use whole egg, and have never bothered to beat it before adding it. Turns out okay.But if you are paranoid about the egg being rotten then you can use a separate bowl to see if the egg is okay

Now mix them together and add a little ghee. But don't knead it, because we don't want to make a dough of it. If the mixture is too soft,add a little bit more nido. Now make small balls of it, round or oval that is up to you. But please do press them slightly in the middle, because my mom always does it(: Remember that they are going to expand and grow almost 3 times in size so make small balls.Also, make sure that the 'surface' of the balls is really smooth, I mean there are no crack etc, warna they will break. Usually this can happen if you put too much baking powder.

Boil the milk and sugar in a wide pan (so that there is room for the ras malai to expand). crack cardomom pods and add them to the milk.Once the milk starts to boil, add the ras malai balls to it. You will immediately see that they will start to expand, lower the heat, cover it with a lid and let it cook for approximately 10 minutes or so.

Garnish with pistachios(finely chopped). Enjoy!

Do tell me if you try it, and how they turned out. The trickiest part for me is to decide how much baking powder to use, because when I was in Pakistan, the same amount of baking powder wasn't adequate.

P.S. Ayesha, that's so sweet of your mom. I hope we will finally master the tricky art of ballooning the gol guppas. Please tell her that we are very grateful for her help.

uetian2k1 · Mar 30th, 2009, 07:47 AM

Quote:

Originally Posted by Silver Falcon Of Kashmir

Welcome to the club Uetian

Please share some of your recipes.And CB is right, you don't have to be a Dubaiite to join the club. (I mean I am not even exactly ín Dubai)

This club is for those who aren't afraid to try and fail(:

dats so sweet of u falcon

thank u soo much

...i just read ur ras malai recipe..i didnt get any idea regarding pressing it in the middle:$? like if they r elongated then what u mean by pressing in the middle ?

Silver Falcon Of Kashmir · Mar 30th, 2009, 08:06 AM

Umm...I guess just applying a little bit of pressure in the middle area, if you are making round balls. But if they are already elongated then I guess you just leave this part

uetian2k1 · Mar 30th, 2009, 11:57 AM

ok thanks dear

alishaht · Mar 30th, 2009, 05:21 PM

Quote:

Originally Posted by Silver Falcon Of Kashmir

Ras Malai(Espcially for CB and Sindra)

Ingredients:
I cup nido(or any powdered milk, waise I always use nido)
1 egg
1/4 teaspoon baking powder
a little ghee...about 1 teaspoonful
Green cardamoms 5-6
Sugar 1-2 cups. Depends on how sweet you want it to be.
And of course Milk (I like to use fresh milk, I don't like 'processessed'or condensed milk).About 1 litre.(the problem is that I never measure it, I just add as much as I feel like)

Method:

In a bowl, mix one cup of nido with 1/4 teaspoon of baking powder. Add one egg to it. I use whole egg, and have never bothered to beat it before adding it. Turns out okay.But if you are paranoid about the egg being rotten then you can use a separate bowl to see if the egg is okay

Now mix them together and add a little ghee. But don't knead it, because we don't want to make a dough of it. If the mixture is too soft,add a little bit more nido. Now make small balls of it, round or oval that is up to you. But please do press them slightly in the middle, because my mom always does it(: Remember that they are going to expand and grow almost 3 times in size so make small balls.Also, make sure that the 'surface' of the balls is really smooth, I mean there are no crack etc, warna they will break. Usually this can happen if you put too much baking powder.

Boil the milk and sugar in a wide pan (so that there is room for the ras malai to expand). crack cardomom pods and add them to the milk.Once the milk starts to boil, add the ras malai balls to it. You will immediately see that they will start to expand, lower the heat, cover it with a lid and let it cook for approximately 10 minutes or so.

Garnish with pistachios(finely chopped). Enjoy!

Do tell me if you try it, and how they turned out. The trickiest part for me is to decide how much baking powder to use, because when I was in Pakistan, the same amount of baking powder wasn't adequate.

P.S. Ayesha, that's so sweet of your mom. I hope we will finally master the tricky art of ballooning the gol guppas. Please tell her that we are very grateful for her help.

I make them just like so except that I add 1 teaspoon of baking power....they always turn out perfect!

redvelvet · Mar 30th, 2009, 11:00 PM

Hey CB,

For the shortcut biryani recipe you posted, could you use other biryani masala mixes besides the sindhi one. Have u tried the others?

Silver Falcon Of Kashmir · Mar 31st, 2009, 01:28 AM

Aloo Suji ka Paratha

1 cup suji
1 cup maida
salt to taste
1 cup boiled and mashed potatoes
luke warm milk to knead the dough
zeera 1 teaspoon or as much as you like

Just knead a medium soft dough with the above ingredients. And cook it like you would cook a normal paratha.Tastes great. I eat it on its own. But I think this will taste good with qeema, or sufaid channey etc.

CB, Ayesha where are you?Why are there no new recipes in this thread?

Silver Falcon Of Kashmir · Mar 31st, 2009, 01:30 AM

Quote:

Originally Posted by alishaht

I make them just like so except that I add 1 teaspoon of baking power....they always turn out perfect!

If I put one teaspoon of baking powder, then the rasmalais just break up! I don't know why. For me, 1/4 teaspoon of baking powder works fine. Maybe it depends on which baking powder one is using?

Aisha Dubaiwali · Mar 31st, 2009, 02:36 AM

Silver once I go home I will post a new recipe, right now I am in university!

Chicken Biryani · Mar 31st, 2009, 06:27 AM

Quote:

Originally Posted by redvelvet

Hey CB,

For the shortcut biryani recipe you posted, could you use other biryani masala mixes besides the sindhi one. Have u tried the others?

Hi RV ... yeah i have tried the bombay biryani mix as well ... but it just doesnt have the biyani khushboo that we get from sindhi biryani ... unfortunately i bought lots of packets of bombay biryani and ended up buying biryani essence separately which i add a few drops of when i cook with Bombay spice...

good luck ...

PS: there is one that is named only as shan biryani masala .... even that is rocking .. you can try that...

Chicken Biryani · Mar 31st, 2009, 06:37 AM

GOL GAPPA RECIPE .. COURTESY OF Aisha's Wonderful MOM ...

Guys , I tried it, and yes got wonderful results ... Silverfalcon , this recipe will also need to apply pressure on the gppa as soon as put in the oil.. but i got a better percentage of balooned up ones with this recipe .. so about 4 in 5 gappas balooned up ...

Sooji ( semolina ) = 3 cups
Maida = 2 cups
Salt = 2 teaspoon
oil =two teaspoon
Soda water = just enough to mix the above things in a hard dough.

soak the semolina in a bit of soda water. after a few minutes add all the other things and make a hard dough. Leave it aside for a good 20 minutes and then roll t into very very thin sheets.

the dough should be hard so dont make it too liquidy ... Aunty said that the alternative to soda water is either sparkled water or carbonated water or even baking powder ...

I felt the results from soda water are better then the baking powder ...

so guys try it and good luck...

uetian2k1 · Mar 31st, 2009, 06:51 AM

Quote:

Originally Posted by Chicken Biryani

GOL GAPPA RECIPE .. COURTESY OF Aisha's Wonderful MOM ...

Guys , I tried it, and yes got wonderful results ... Silverfalcon , this recipe will also need to apply pressure on the gppa as soon as put in the oil.. but i got a better percentage of balooned up ones with this recipe .. so about 4 in 5 gappas balooned up ...

Sooji ( semolina ) = 3 cups
Maida = 2 cups
Salt = 2 teaspoon
oil =two teaspoon
Soda water = just enough to mix the above things in a hard dough.

soak the semolina in a bit of soda water. after a few minutes add all the other things and make a hard dough. Leave it aside for a good 20 minutes and then roll t into very very thin sheets.

the dough should be hard so dont make it too liquidy ... Aunty said that the alternative to soda water is either sparkled water or carbonated water or even baking powder ...

I felt the results from soda water are better then the baking powder ...

so guys try it and good luck...

soda water means...may i use diet 7-up...?wud that work?

Chicken Biryani · Mar 31st, 2009, 06:59 AM

Quote:

Originally Posted by uetian2k1

soda water means...may i use diet 7-up...?wud that work?

but wouldnt that make the guppa's sweet? even diet drinks have sweetners in them ... what say?

I was thinking of using sprite coz i couldnt find soda water ... but then realized my aankhein are button i must look one more time ... and I found the soda water !

Chicken Biryani · Mar 31st, 2009, 08:47 AM

Silver's paratha recipe reminded me of this really good snack i make quiet often when friends are over .. they love it ...

Methi Patties

One packet methi ( you get in most desi shops , its frozen methi leaves )
One onion , finely chopped
2 medium sized potatoes chopped into tiny cubes ..

Heat oil, add onions , saute until browned.... add one teaspoon ginger paste and one teaspoon garlic paste ... saute for a few minutes ...

add methi and let it fry on medium heat , keep stirring, if you have to add water just add tiny bits , the dish shouldnt get watery at all ...

after 5 minutes of frying the methi , add one and a half teaspoon salt, one teaspoon red chilli powder, half a teaspoon haldi and add the potatoes in with half a cup of water.... cover and let it cook on steam ..

when the potatoes are done and the mix is dry, add some fresh corriander , 2-3 green chillies and let it cool ... and once cool mash it lightly so the potatoes kind of mix roughly into the methi..

For Naan Patties :

put in half a teaspoon of yeast in warm water , add a little sugar and keep aside for 20 minutes for the yeast to dissolve properly

soak one tablespoon suji in a little milk and leave aside for 2 minutes

take about 2 cups maida , half a teaspoon baking powder, one and a half tablespoon oil, abit of salt, half a teaspoon zeera seeds, add in the suji mix, and the yeast mix ... make a very soft dough and leave aside for 15 minutes

finally , roll out a round roti , keep aside ...... roll out another roti , put some methi mix on the roti , put the first roti on the top and with a fork press the corners of the naan all the way round ..... I usually press it from both sides about 3 times ... and the area pressed it about an inch and a half, since this will bring crispness to the patties..

preheat the oven on medium temperature for five minutes and then put the naan in on a tray ... let it cook from both sides , It usually gets done in 5 minutes ... the corners should become crispy ... make sure to check that...

as soon as you take out the naan , spread a thin layer of butter on the top to give it a gloss ... and cut it pizza style ...

Enjoy !

PS : I usually prepare the methi mix once a month and keep it in the freezer in small blobs ... when guests come , i just have to defrost it, make the dough and the naan and its ready !

Silver Falcon Of Kashmir · Mar 31st, 2009, 09:38 AM

^This dish sounds yumilicious! I am definitely going to try it soon.

I think that one can make lots of different fillings for these naan patties.Thanks for sharing CB. See, your sharing this recipe here introduced us to something new.

Chicken Biryani · Mar 31st, 2009, 09:58 AM

Quote:

Originally Posted by Silver Falcon Of Kashmir

^This dish sounds yumilicious! I am definitely going to try it soon.

I think that one can make lots of different fillings for these naan patties.Thanks for sharing CB. See, your sharing this recipe here introduced us to something new.

Ohh well ... the thought got triggered by your recipe for the sooji paratha... which i am going to serve tomorrow with tea for a friend ...

I have tried so many different fillings , but I promise you, the taste that you will get with methi aalo is out of this world ... its the best combination ...

I tried keema, vegetables, chicken mix, potatoes, every thing ... but methi is sthe best..

Silver Falcon Of Kashmir · Mar 31st, 2009, 10:08 AM

What about palak aloo as a filling? I am from a meat lovers family, and at first I was very skeptical about aloo palak. Lakin it tastes divine!

Methi is very good in parathas too.I love methi ka paratha

Chicken Biryani · Mar 31st, 2009, 10:20 AM

Quote:

Originally Posted by Silver Falcon Of Kashmir

What about palak aloo as a filling? I am from a meat lovers family, and at first I was very skeptical about aloo palak. Lakin it tastes divine!

Methi is very good in parathas too.I love methi ka paratha

ohhhhh... I love paratha with the palak ... but in naan it just doesnt give that fabulous wala taste ..

there is a vege mix that does create magic , if you wanna try it :

saute onions , add ginger garlic, two tomatoes , bring to a find paste like masala ... then add finely chopped carrots, let them cook for 30 minutes until they really soften up, dont add too much water , just enough to get the carrots to become soft, add the namak, red mirch, haldi , zeera and garam masala and then add in finely chopped potatoes .. and after a while some peas .... when almost done, add dhaniya and green chillies ...

mash it slightly so it mixes up roughly and add in the paratha ...

I normally take one thinly rolled naan , fold it in half , add the above mixture and with the fork press the corners and fry them in oil ... totally out of this world paties ....