Cook Without Book

Jamun Shahi Tukda Jamun jam adds a new dimension to the much liked shahitukda. Cooking Time:  10-15 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg   Ingredients • Kalajamun jam 6-8 tablespoons • Bread slices,cut into roundels 12 • Sugar 1/2 cup • Saffron (kesar) a few strands • Oil to deep fry • Rose water 2 tablespoons • Rabdi 4 tablespoons • Pistachios,slivered a few for garnishing • Jamun wedges a few for garnishing Method Cook sugar with 1 cup water in a non stick pan to make syrup. Add saffron strands and mix. Heat oil in a in a kadai. Deep-fry bread roundels till golden brown. Drain on absorbent paper.Dip the bread slices in the saffron flavored sugar syrup till they soften. Add rose water to the bread slices in the pan. Spread the jamun jam in the centre of a serving plate.Place 2 slices of bread and spread jam over it. Repeat it with one more slice. Spread ra...

Corn Ki Kheer Corn cooked with milk, sugar and dried fruits Cooking Time:  10-15 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Veg Ingredients   • American corn kernels,Blanched and coarsely ground 1 cup • Milk 4 cups • Sugar 1/2 cup • Cashewnuts,broken 10 • Almonds,broken 10 • Saffron (kesar) a few strands Method Boil milk in a deep non-stick pan. Add ground corn and sugar and mix well.  Add cashew nuts and almonds, mix well and cook for ten to twelve minutes on medium heat.  Serve hot garnished with saffron strands.

                        Shahi Navratna Korma                                                       A mouthwatering, rich, creamy indian vegetable. . Straight from the royal palaces of jaipur. A hit in parties and full of vegetables. . . Taste, looks and nutrition. . All in one! Preparation Time:  10 mins Cooking Time:  10 mins Makes 4 to 5 servings Ingredients 2   chopped carrots 1 cup   chopped french beans 1/2 cup   chopped potatoes 1 cup   chopped cauliflower 2 tbsp   poppy seeds (khus-khus) 5 tbsp   cashewnuts (kaju) 4 to 5   bayleaves (tejpatta) 2   whole dry kashmiri red chillies 2 tbsp  fresh  cream 1 tsp   turmeric powder (haldi) 1 tsp   coriander (dhania) powder 1 tsp   sugar 1 tsp   saffron (kes...

Malpuas Hot malpuas are irresistible, whether had plain or with a topping of cold rabadi. Try making this delightful treat at home itself, and with a slight twist. In this version, i have avoided deep-frying the malpuas and cooked them with minimal ghee in a frying pan. They turn out as soft as ever. Preparation Time:  10 mins Cooking Time:  20 mins Makes 8 malpuas Ingredients 4 tbsp   plain flour (maida) 1/2 cup   fresh cream ghee  for greasing and cooking For The Sugar Syrup 3/4 cup   sugar 2 tsp   rose water 2  pinches  saffron (kesar) strands  dissolved in 2 tsp  milk For The Garnish 1 tbsp   almond (badam) slivers 1 tbsp   pistachio slivers Method   For the sugar syrup Combine the sugar and ¾ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes or till the sugar syrup is of 1 thread consistency. Add the rose water and switch off the flame. Add t...

Sweet Rice Try this simple version of the popular meetha chawal. You do not need to prepare any syrup for this version of sweet rice, as the rice and sugar are cooked together. With the addition of saffron, cinnamon, cloves and bayleaves, a sweet, spicy aroma fills the whole house kindling everybody’s appetite! Preparation Time:  5 mins Cooking Time:  6 mins Makes 6 servings Ingredients 7 cups   cooked rice (chawal) 1 1/2 cups   sugar 4 tbsp   ghee 50   cinnamon (dalchini) 2   cloves (laung / lavang) 2   bayleaves (tejpatta) 2  pinches of  saffron (kesar) strands  dissolved in 2 tbsp warm  milk a few drops of  saffron colour For The Garnish 1 tsp   almond (badam) sli vers    1 tsp   pistachio slivers Method Combine the rice and sugar in a bowl, mix well and keep aside. Heat the ghee in a broad non-stick pan, add the cinnamon, cloves and bayleaves and sauté on a mediu...

                               Jalebi Who can resist the temptation of fresh, deep-fried jalebis garnished with aromatic saffron strands? for all of you jalebi fans, here is a quick and tasty version that can be prepared without long hours of fermentation. Preparation Time:  15 mins Cooking Time:  25 mins Makes 15 jalebis Ingredients For The Batter  1/2 cup   plain flour (maida) 1/2 tsp  dry  yeast For The Sugar Syrup 1 cup   sugar 1 tsp   saffron (kesar) strands 2  pinches  saffron colour Other Ingredients   ghee  for deep-frying For The Garnish  1/2 tsp   cardamom (elaichi) powder 1 tsp   almond (badam) slivers 1 t sp   pistachio slivers Method   For the batter Combine the yeast with 2 tbsp of warm water in a bowl and keep aside for 5 to 7 minutes. Combine this yeast mixture with th...

Sweet Boondi Sweet boondi, a very easy and quick way to make these delicious boondi. . Serve them hot to your guest and they will surely relish it ! Preparation Time:  10 mins Cooking Time:  25 mins Makes 4 servings Ingredients For The Sugar Syrup 1 cup   sugar 2  pinches  saffron (kesar) strands  dissolved in tsp  water Other Ingredients 1 cup   besan (bengal gram flour) ghee  for deep-frying For The Garnish 1/2 tsp   cardamom (elaichi) powder 1 tsp   pistachio slivers 1 tsp   almond (badam) slivers Method   For the sugar syrup Combine the sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a high flame for 5 to 7 minutes or till the sugar syrup is of 1 thread consistency. Add the saffron-water mixture, mix well and keep aside. How to proceed Combine the besan and ½ cup of water in a bowl and mix well till no lumps remain. Keep aside. Heat the ghee in a kadhai and pour 3 to...

Brown Rice Kheer Brown rice is way healthier than white rice. When making rice based desserts use brown rice for healthier option. The taste is a bit nutty and harder than the white rice. Brown rice has a tough layer and so it softens slower than the white rice. Please dont compare it with the mushiness of white rice when cooking, this will remain nutty and crisp in texture with some stickiness. Preparation Time:  10 mins Cooking Time:  30 mins Makes 4 to 6 servings Ingredients 1 cup   brown rice 5 cups   milk 3 cups   water 1 cup   sugar 1 tsp   cardamom (elaichi) powder 1 tbsp   ghee pinch of  saffron (kesar) strands 2 tbsp   condensed milk 2 cups   grated carrot Method Soak brown rice in warm water for 24 hours. Now drain the rice completely, and heat ghee in a heavy bottomed pan. Fry the rice in this ghee at medium flame for 5-6 min. Transfer the rice to pressure cooker and add 3 cups of water and pre...

Ghevar with Rabdi A honeycomb shaped delicacy made using plain flour and ghee that has originated in rajasthan. Ghevars are usually large in size approx. 200 mm. Or 250 mm. (8" or 10") squares or rounds and are either sweetened with syrup or served topped with sweet rabdi (i. e. Thickened milk). Lakshmi mishtaan bhandar in jaipur is famous for their "melt in the mouth" ghevars and many other sweet shops in rajasthan also specialise in the same. Ghevars are earmarked as a traditional dish for some special rituals and festivals. They are generally prepared in january for makar sankranti, in march-april for gangaur and in july-august for the teej festival. But you can enjoy these at any time of the year by just following the recipe given below. Preparation Time:  10 mins Cooking Time:  2 mins Makes 25 servings Ingredients For The Ghevar 1 3/4 cups  (200 grams)  plain flour (maida) 1 tbsp  (10 grams)  arrowroot (paniphal) flour or 1/4 cup  m...

Rasgulla discs soaked in sweetened saffron flavoured milk. Next to rasgullas, this is the most popular Bengali sweet outside Bengal. A well made rasmalai well melt in your mouth. Preparation Time:   30 mins. Cooking Time:   60 mins. Makes 16 rasmalai.  Ingredients For the rasgulla discs  1  recipe  chenna 1 tsp   plain flour (maida)  for dusting For the sugar syrup  5 cups   sugar 1/2 cup   milk For the saffron flavoured milk  1 ltr   full fat milk 1/4 cup   sugar a few  saffron (kesar) strands  dissolved in  milk 1/4 tsp   cardamom (elaichi) powder Other ingredients  2 tsp   plain flour (maida) For the garnish 2 tbsp   pistachio slivers Method   For the rasgulla discs Divide the chenna into 16 equal portions and gently shape each portion into a flat round (disc) of 25 mm. (1”) diameter and 6 mm. (¼”) thickness. Take care to see that there are no c...

Ramadan's Date-Lamb Curry Serves 4 4 Tablespoons vegetable oil 1 2-inch Cinnamon stick 6 whole cloves 1 Tablespoon cardamom seeds 1 large onion chopped 4 cloves garlic, finely chopped 1 1/2 inch fresh ginger, peeled and chopped 1 1/2 lb lean HALAL lamb, cubed 1 1/4 cup yogurt (plain) 1 tsp saffron threads, soaked in 2 T ablespoon boiling water 1/2 teaspoon chili powder 1/2 cup pitted dried dates, coarsely chopped Salt to taste 1 1/2 cups unsweetened coconut milk Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, sauté until soft, stirring occasionally. Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, about 5 minutes. Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes. Add the dates and mix wel...

Cashew and Saffron Drink Serves 4 3 cups whole milk 6 tablspoons cashews 3 tablespoons sugar 1 teaspoon ground cardamom seeds 1 tablespoon saffron threads Blend the milk, cashews, sugar, and ground cardamom until smooth and well combined. Strain and served over ice garnished with saffron threads.

                                 Awadh’s answer to the English Bread n Butter Pudding. The cooks were so amazed at the softness of the English dessert that they took on the challenge to make a dish that surpasses the English. Ingredients • 8 nos Sliced Milk Bread                                                    • 300 ml Canola oil • 1.5 lt Full Cream milk                                                        • 400g Sugar • 1 tbsp Saunf                                                     ...