Kesar Falooda

Falooda or Faluda is a cold and sweet beverage containing many ingredients very popular in South Asia. Traditionally it is made by mixing rose syrup with vermicelli, basil seeds, jelly pieces and tapioca pearls along with either milk, water or ice cream. Faloodeh, originally Paloodeh or Pālūde  is a Persian cold dessert consisting thin vermicelli noodles made from corn starch mixed in a semi-frozen syrup made from sugar and rose water. It is often served with lime juice and sometimes ground pistachios. It is a traditional dessert in Iran and also in neighbouring Pakistan. Paloodeh is originally from Shiraz and in Iran it is especially famous as Shirazi Faloodeh.[1] Paloodeh is one of the earliest forms of cold desserts, existing as early as 400 BCE.[citation needed] The name originally means smoothy (filtered). In Iran paloodeh (faludeh) is sold in ice cream stores (bastani) and in shops which specialize in preparing this dessert. The vermicelli used are often made from arrowroot rather than wheat. The rose syrup may be substituted with another flavoured base to produce kesar (saffron), mango, chocolate or fig flavour.

My mom and MIL are falooda lovers. Even I Iove falooda.. So thought of making a perfect dessert at home in this summer. I wanted to make everything at home. Usually we buy ice cream from stores.this time I didn't want store bought ones. So made it  myself. Everybody at home  loved it.

Serves 3-4

Ingredients :

• Vermicelli - one cup 
• Basil /sabja seeds - 1 small cup
• Fresh fruits chopped- one bowl..( Iused only pineapple)
• Strawberry Jelly- 100 gms
• badam Ice cream - 500 ml
• Chopped nuts
• Vanilla Milk - 300 ml

Method/ Assembling of Falooda:

• Badam Ice cream  - Recipe here
• Strawberry Jelly - Recipe here

 

• Take the require glasses in which you are going to serve Falooda.
• Bottom layer would be boiled vermicelli. (
  Just boil the semiya in hot water, strain it and add cold water to it and keep it aside).
• Next layer is soaked sabja seeds( soak the basil seeds in water for about 10 mins)
• Above that chopped fruits.
• Above that If you want to add some more semiya , you can add. I have added in my glasses.
• Now pour the Vanilla milk.( add vanilla essence to the boiled milk and required sugar). Add little extra sugar to this milk as I have not sweetened the vermicelli.( You can also add rose milk.
• Next layer add the jellies.
• Top most layer is ice cream. scoop the ice cream and place it on top.
• Garnish with nuts.

Enjoy!!!

Almond Ice cream/ Badam Ice cream

Ice cream is a frozen dessert usually made from dairy products, such as milk and cream and often combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavourings and colourings are used in addition to, or instead of, the natural ingredients. The mixture of chosen ingredients is stirred slowly while cooling, in order to incorporate air and to prevent large ice crystals from forming. The result is a smoothly textured semi-solid foam that is malleable and can be scooped.



Who wouldn't love o have this ice cream in this hot summer? when I thought of ice cream flavor.. I was planning to make kesar badam falooda. So went in for Badam ice cream. A simple process and recipe. No machine required for making this ice cream..



Ingredients:

• Full cream - 300 ml ( I used Amul)
• Milk - 250 ml 
• Badam Mix powder - 100- 125 gms( Contained sugar in it

Method:

• Boil 250 ml milk in a heavy bottomed vessel and make it shrink till it becomes 150 ml.
• Add the badam mix little by little , by continuously stirring it.
• When its mixed well and started toboil, add the full cream fully. Stir continuously.allowit to boil once. 
• Check for sugar and allow it to cool. If you want to make it more richer you can also add chopped almonds to it. ( I did not add since I made it for falooda.
• After its cooled or  warm. Pour it in the  box , to freeze it.
• Before you scoop the ice cream for serving, keep the box outside for 10 mins and then scoop.

 

Yummilicious Almond ice cream is ready!

Strawberry Jelly

The garden strawberry is a widely grown hybrid species of the genus Fragaria(collectively known as the strawberries). It is cultivated worldwide for its fruit. The fruit (which is not a botanical berry, but an aggregateaccessory fruit) is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in such prepared foods as preserves, fruit juice, pies, ice creams, milkshakes, and chocolates. Artificial strawberry aroma is also widely used in many industrial food products.

 Technically, the strawberry is an aggregate accessory fruit, meaning that the fleshy part is derived not from the plant's ovaries but from thereceptacle that holds the ovaries. Each apparent "seed" (achene) on the outside of the fruit is actually one of the ovaries of the flower, with a seed inside it.

Strawberry Jelly prepared for making falooda.. Kids will definitely love it. Loved making it for my kid.

Strawberry Jelly Recipe:

Ingredients:

• Strawberry -  200 gms
• Sugar- required acc to the sourness of strawberry
• Unflavored Gelatine - 2 tsp

Method:

• Make 200 gms strawberry into purée, strain it in mesh strainer.
•  Add required sugar according to its sourness.. 
• Allow it to boil. Mix 2 tsp of gelatine in little wAter. Pour this mixed gelatine in the boiling mixture and stir well. Switch off . 
• Allow it to cool down. Pour it in the mould or any plate where you want to set . Refrigerate it for 2-3 hrs. It will set.

Enjoy the jellly with desserts or as jelly itself!

Vanilla Panna Cotta with Strawberry Coulis

Vanilla is a flavor derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia). The wordvanilla, derived from the diminutive of the Spanish word vaina (vaina itself meaning sheath or pod), simply translates as little pod. Vanilla is the second most expensive spice after saffron,^[9][10] because growing the vanilla seed pods is labor-intensive.^[10] Despite the expense, vanilla is highly valued for its flavor, which author Frederic Rosengarten, Jr. described in The Book of Spices as "pure, spicy, and delicate"; he called its complex floral aroma a "peculiar bouquet".^[11] As a result, vanilla is widely used in both commercial and domestic baking, perfume manufacture and aromatherapy. - acc to Wiki..




In the peak summer, I am in a spree to make  something to beat the heat. This dish is a longtime pending dish.I wanted to try this panna cotta for a long time. Tried this simple recipe and strawberry sauce.



Vanilla Panna Cotta Recipe:


Ingredients :

• Whole milk - 300 ml
• Unflavored powdered gelatin - 3 tsp
• Full cream - 300 ml
• Sugar - 2  tbsp or required
• Vanilla extract - 2 -3 tsp

 

Method:

• Pour the milk into the saucepan or vessel and place over medium heat on the stove. 
• Next, add the cream, sugar. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar has dissolved 5-7 minutes.
• Remove from heat, allow it to sit for a few minutes to cool slightly. 
• In another bowl stir the gelatin powder in little water. dsouble boil it in a vessel. stir well without the lumps. When the geltin is dissolved nicely, pour it to the milk mixture .
• Stir nicely, add vanilla extract and allow it to cool. Then pour into the glass or mould.
• Refrigerate at least 6 hours or overnight. Add garnishes and serve.

Strawberry Coulis  Recipe:

Ingredients

• Strawberries - 100 - 150 gms
• Sugar  - according to the sourness of strawberry( I required more)
• Lemon juice - 1/2 lemon
• Water - 2tbsp

Method:

• Make a puree of strawberry by adding water and strain the seeds.
• In a medium saucepan, combine all the ingredients and bring to a boil. Once the sugar has been dissolved, turn off the heat.
• Store in a sealed container in the refrigerator and use as garnish for the dessert.

Drool worthy Panna cotta was dug by my lil one, when I was clicking.

Recipe courtesy: BarbaraCakes

Pineapple Shahi thukra

Blogging or posting after a very long time...  Here is a sweet and it wa absolutely delightful... This recipe is for a challenge given by a fellow blogger, Vimala Lakshmi from cooking club... 


5 ingredients challenge goes like this , she would give 5 ingredients with which we have to prepare a new dish.. For more details visit her page herehttp://lakshmi17.blogspot.in/2014/01/5-ingredient-fix-challenge.html    ...

Coming to the event :

Given ingredients were : milk products, nuts, sugar, butter , any fruit...

Ingredients:


Pineapple - half chopped finely
Pineapple juice or essence - 1 cup or 1 tsp
Bread - 6 slices
Butter - 2 tsp
Ghee - 2 tsp
Sugar - 4 tsp
Milk - 200 ml
Almond - 5 chopped

Method:

• Heat a Tava, apply ghee on both sides of the bread slices liberally.
• Toast on both sides.I did not deep fry the bread for health purposes.
• For Rabri : 
• Bring the milk to boil in a deep heavy pan.
• Add the sugar and over a low heat for 20 mins to 30 mins until the milk is reduced and the color changes.
• Remove from the heat. Add the pineapple juice or essence to it.
• Saute the pineapple pieces in butter.
• In a plate, place the toasted bread slices , add the sauted pineapple and the rabri on top of it
• Garnish the chopped almonds.

Divinely taste of the crunchy pineapple along with the rabri and thukra..... A must try friends ....

Linking it to Vimala's event :

chicken biryani - a flavorful one!

This chicken biryani is a flavorful biryani , made with the freshly ground masala.. A super flavor to the chicken biryani . Do try the variation.



Ingredients:

• Basmati rice - 1 cup
• Chicken -250 gms
• Coconut milk - 1 cup
• Water - 1 cup
• Salt
• Ghee
• Oil
• Onion - 1 cut into julienne 
• Cinnamon -1"
• Cloves - 2

To grind:

• Green chilly -3
• Coriander leaves - one handful
• Cinnamon - 1"
• Cloves - 4
• Cardamom - 3
• Ginger garlic paste - 1 1/2 tsp

Method:

• Heat the pressure cooker,add oil and ghee, season cinnamon,cloves.
• Add onions and the chicken. Fry well.
• Add the ground paste,salt. Sauté till the raw smell and the paste is fried well.
• Add rice and lastly coconut milk and water.
• Switch off after 2'whistles. Aromatic flavorful biryani would be ready.
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  Relish the yummy biryani! I served it with onion Raitha and chicken chukka!
  
  
  
  
  
  
  
  
  
  

Lotus seed kheer / tamarai vidhai payasam

Hi all,

Wishing you all a wonderful year 2014! Hey new year friends...  

Let me start with a kheer this year..  It's a simple sweet, different from a regular kheer.


Ingredients:

• Lotus seeds - one handful or one cup
• Sugar - 1 cup
• Ghee - 2 tsps
• Cashews
• Milk - 1/2 liter
• Cardamom powder
• Raisins

Method:

• Heat a pan, add a tsp of ghee, fry the cashews and raisins and keep it aside.
• Add another tsp of oil, add the lotus seeds and fry it for 5 mins. Keep stirring 
• Boil milk in a vessel. Add sugar to the milk.
• Add the fried lotus seeds to the milk. Allow it to boil for 10mins.
• Add the cardamom powder.
• The kheer is ready with the fine soaked lotus seeds.

                                                                         Relish it hot!