FALUDA DESSERT

FALUDA DESSERT

 

 

1 cup milk

1 teaspoon agar agar powder

2 tablespoons sugar

In a sauce pan combine milk, agar agar powder and sugar. Bring to boil stirring continuously. Turn the heat off, pour the mixture into silicon molds and set aside.

 

 

second layer

1 cup mango pulp

1 teaspoon agar agar powder

1 tablespoon sugar

1 cup fruits of your choice ( mango, kiwi, strawberries )

In a sauce pan, stir mango pulp, agar agar powder and sugar. Simmer for about 2 minutes ot just long enough to dissolve the powder and sugar. Turn the heat off, gently pour the mixture over the prepared first layer. ( Make sure the faluda is firm enough.) Distribute fruits pieces on the top and let cool completely. Place in the refrigerator and serve cold.

 

TURMERIC MILK / HALDI DOODH

 

TURMERIC MILK/ HALDI DOODH

 

 

I thought I would write and share my recipe for Haldi milk as haldi, (Turmeric) is now becoming a must have spice.  I have grown up with this golden yellow sunshine that has healing anti inflamatory properties and in our home, we use it almost everyday in one form or another.  The most comforting way to use haldi is to add it to warm milk and sip it slowly. In our homes haldi pretty much figures as a cure to most ailments:

coughing away – use haldi milk

had a fall or injury – use haldi milk

cold and tired – use haldi milk

can’t sleep – drink haldi milk

want to have beautiful skin – use a haldi mask

The best form of haldi to use is the turmeric root, freshly dug up.  If that is not easily available, then the dried powdered version is also good but just ensure it is purchased from a reputable grocer whose produce you can trust.  As with all spices, don’t go overboard as haldi can have a slightly bitter taste and be careful of the yellow, difficult stains that this humble spice can create.

I hope that you will make up my version of haldi doodh and use it to bring comfort to you and your loved ones.

2 cups almond milk

1 teaspoon turmeric powder

1/4 teaspoon  dried ginger powder

pinch cinnamon powder

few strands saffron

1 teaspoon honey

Combine all the above ingredients in a saucepan except honey. Simmer on a low heat stirring well and the milk is heated through. Turn the heat off and serve hot. Enjoy haldi dudh.

 

 

SCHEZWAN SAUCE

SCHEWAN SAUCE

 

1 cup ginger paste

1 cup garlic paste

1 cup green chili paste

1 cup onion paste

1 cup celery paste

2 cups tomato sauce

1 cup chili sauce

2 teaspoons Ajinomoto

2 teaspoons salt

3/4 cup oil

3 teaspoons white vinegar

3 teaspoons sugar

1 teaspoon red food color

 

 

Heat the oil in deep  heavy bottomed pot. Add onion’s and sauté until transparent. Add garlic paste, ginger paste, celery and sauté till oil separate’s from the mixture. Turn the heat on low and add chili sauce, tomato sauce, Ajinomoto,  salt, food color, vinegar and sugar. Stir well and let cook for about 10 minutes. Turn the heat off and let the mixture cool down completely . Spoon the sauce into a jar . Store up to a week in the refrigerator and up to 6 months in the freezer.

Szechuan sauce can be used for chili paneer ,  fried vegetables, fried noodles and many more possibilities.

 

 

 

 

 

 

 

 

 

SZECHUAN FRIED RICE

SZECHUAN FRIED RICE

 

1 cup cooked plain rice

1/2 cup diced vegetables

carrots hand full

French beans hand full

spring onion’s handful

bell paper

2 tablespoons Szechuan  sauce

 

Heat the oil in a skillet or wok. Add all the vegetables and fry on high heat stirring and tossing continuously for about a minute. Add Szechuan  sauce and mix well. Add the cooked rice and toss gently. Turn the heat off, place in serving plate and garnish with  onion’s.