Cook Without Book

Gatte Aur Tomato Ka Pulao Tomatoes add a new dimension to these flavourful gatte ka pulao. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg Ingredients Gatte • Gram flour (besan) 1 cup • Yogurt 2 tablespoons • Salt to taste • Baking soda a pinch • Ginger,chopped 1/2 teaspoon • Red chilli powder 1/4 teaspoon • Garam masala powder 1/4 teaspoon • Asafoetida a pinch • Ghee 1 tablespoon • Fresh mint leaves a few Pulao • Tomato,chopped 1 medium • Basmati rice,soaked 1 1/2 cups • Ghee 3 teaspoons • Cinnamon 2 stick • Green cardamoms 3-4 • Black cardamom 1 • Cloves 3-4 • Cumin seeds 1 teaspoon • Bay leaf 1 • Ginger 1 inch piece • Garlic 3-4 cloves • Coriander powder 2 tablespoons • Red chilli powder 2 tablespoons • Turmeric powder 1/4 teaspoon Method To make gatte, place gram flour in a bowl,...

Carrot Kheer Carrot kheer flavoured with cardamom powder and screwpine water. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg Ingredients • Carrots,peeled and grated 250 grams • Ghee 3 tablespoons • Cashewnuts 15 • Milk 5 cups • Sugar 1/2 cup • Green cardamom powder 1/2 teaspoon • Screw pine (kewda) water 1 teaspoon Method Heat the ghee in a non-stick pan, add the cashewnuts and sauté till lightly browned. Drain and set aside. Add the grated carrots in the same pan and saute for two to three minutes and set aside. Bring the milk to a boil in a deep non-stick pan and simmer till it is reduced to three-fourth its original quantity. Add the sautéed carrots and mix well. Add the sugar, mix well and cook till the sugar dissolves and the mixture thickens slightly. Add the cardamom powder and screwpine water and mix well. Pour into four individual serving bowls, g...

                                 Kala Jamun Black is beautiful as you will see when you fry regular gulab jamun till they turn a fierce black, but lose none of their sumptuous charm! Cooking Time:  30-40 minutes Servings:  4   Preparation Time:  20-30 minutes   Category:  Veg Ingredients • Hariyali khoya/mawa 3/4 cup • Paneer (cottage cheese) 1/2 cup • Refined flour (maida) 3 1/2 tablespoons • Cornflour/ corn starch 3 1/2 tablespoons • Sugar 1 1/2 cups • Milk 1 tablespoon • Green cardamom powder 1/4 teaspoon • Ghee to deep fry • Silver warq as required Method Grate the khoya and cottage cheese separately and mix. Add the refined flour and cornflour, and knead well till smooth. Divide into twenty-five equal portions. Take each portion in your palm, press and roll into a smooth ball. Ensure there are no crac...

Jau ki Kheer Barley kheer made special with rooh afza. Cooking Time:  20-25 minutes Servings:  4   Preparation Time:  20-25 minutes   Category:  Veg Ingredients • Barley,soaked 1 cup • Milk 4 cups • Ghee 1 teaspoon • Almonds 3 tablespoons + for garnishing • Khoya/mawa,grated 1/2 cup • Sugar 5 tablespoons • Green cardamom powder a pinch • Rooh Afza 2 tablespoons Method Heat ghee in a non stick pan, add 3 tbsps almond slivers and sauté for a minute. Add barley and milk, mix and let it come to a boil. Cover and cook for 20-25 minutes, stirring at intervals, till the barley is completely cooked. Add khoya, sugar and cardamom powder and mix till sugar dissolves. Cook till the kheer comes to a boil.Switch off the heat, add rooh afza and mix well. Cool and transfer into a serving bowl. Garnish with almond slivers and serve chilled.

Almond Pistachios Praline Triangles A delicious praline made of nuts and poppy seeds. A great snack for any time of the day. Preparation Time : :   10 mins. Cooking Time : :   15 mins. Serves 4.  Ingredients 1/3 cup  coarsely  powdered almonds (badam) or  pistachios 2 tbsp   melon seeds (charmagaz) 2 tbsp   poppy seeds (khus-khus) 1/4 tsp   cardamom (elaichi) powder 1/2 cup   sugar oil  to grease Method In a heavy bottomed pan, add the sugar and melt it over gentle heat, stirring continuously till the sugar is light brown in colour (caramelised). Remove from the fire, add the rest of the ingredients and mix well. Pour this mixture onto a greased marble or stone surface. Using a large greased rolling pin, roll out the praline as thinly as you can. While it is still warm, cut into triangles. Allow it to cool completely. Store in an air-tight container. Tips Sugar burns very quickly, so ...

Besan Sheera Since gram flour is generally known for its thickening properties, besan sheera is very easy and quick to make. You can easily prepare it for functions, party or for sudden but special guests. Just ensure you roast the gram flour well to avoid a raw smell. Also, take care to serve hot. Preparation Time:  15 mins Cooking Time:  20 mins Makes 4 servings Ingredients 3/4 cup   besan (bengal gram flour) 3/4 cup   milk 5 tbsp  melted  ghee 3/4 cup   sugar For The Garnish 1/4 tsp   cardamom (elaichi) powder 3 tbsp   blanched and sliced almonds  (badam) Method Combine the besan, 2 tbsp of milk and 1 tbsp of ghee in a bowl and rub thoroughly and knead like a dough and keep aside for 10 minutes. Using a grater, grate it very thinly and keep aside. Heat the remaining ghee in a broad vessel, add the grated dough mixture and cook on a slow flame for approx. 8 to 10 minutes, while stirring continuously. Keep as...

Apple Rabadi A fruity twist to the popular rabadi! apple not only contributes its unique flavour to this sweet, it also helps to thicken the rabadi very quickly thereby adding to the convenience too. Apple rabadi tastes fantastic all by itself, or can be used as a topping for hot malpuas too. Preparation Time:  5 mins Cooking Time:  30 mins Makes 4 servings Ingredients 3 cups  full-fat  milk 2 1/2 tbsp   sugar 3/4 cup  peeled and  grated apples 3 tbsp   blanched and sliced almonds  (badam) 1/2 tsp   cardamom (elaichi) powder Method Heat a broad non-stick pan, add the milk and cook on a medium flame for 20 to 25 minutes, while stirring occasionally or till the mixture reduces to half. Add the sugar and apples and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Sprinkle almonds and cardamom powder and mix well. Refrigerate for at least 2 hours and serve chilled. Handy tip: Make sure y...