Cooking Recipes

This blog is all about Indian Cooking recipes.
Here you can get online cooking recipes for free.
If you want any recipe, let me know.

Tuesday, January 20, 2015

Ice Halwa

Ingredients
1 cup very fine white semolina (rava)
1 cup ghee
4 cups milk (cool)
4 cups sugar
1/2 tbsp. each almond and pistas slivers (very thin)
8-10 cardamoms
2 pinches saffron flakes
1 tsp. rose water
2 thick large sheets of clean thick polythene for rolling.
Method
1.      Deseed cardamoms and crush seeds coarsely. Keep aside.
2.      Grease sheets on one side and keep aside.
3.      Mix rava, ghee, milk and sugar in a large heavy pan.
4.      Place on high flame, and stir continuously, bring to boil.
5.      Reduce flame and go on stirring till a very soft lump is formed.
6.      Add rose water and top with 2 tbsp. ghee.
7.      Take off flame and knead (temper) well with a spatula.
8.      Place lump between the greased sides of the sheets.
9.      Roll evenly as fast as possible. Remove top sheet.
10.  Sprinkle all the toppings evenly. (ie. slivers, saffron broken and cardamom seeds)
11.  Replace sheet and reroll quickly till very very thin.
12.  Cut in 4" squares, store in airtight container when cool.
13.  (Place pieces of butter paper between layers for avoiding sticking.
Making time: 45 minutes
Makes: 500 gms. (approx.)
Shelflife: 3 weeks refrigerated; 1 week at room temperature

Note: The tempering must be done well, since this bring the shine to the end product. 

Monday, January 19, 2015

Scrambled Egg with Chinese Chives

INGREDIENTS
· 75-100 g (3-4 oz) Chinese chives
· 6 large eggs
· 120 ml (8 tbsp) groundnut or corn oil
· 2.5 - 4 ml (½ - ¾ tbsp) salt
· several turns pepper mill
· Serves 6 with 2-3 other dishes

Method

1. Pick over the Chinese chives, snip off and discard both the hard top ends and the wilted tail ends. Wash and dry them well. Cut into 2.5 cm (1-inch) lengths.
2. Beat the eggs lightly in a large bowl with 15 ml (1 tbsp) of the oil until well blended and frothy. Add the salt and pepper and beat a few more times.
3. Heat a wok over a high heat until smoke rises. Add the remaining oil, swirl it around and heat until very hot. Add the Chinese chives, stir for about 20 seconds, then pour in the egg. Sliding the wok scoop or metal spatula to the bottom of the wok, keep turning and letting the egg go under to blend with the oil and chives. Continue in this way until all the egg has just set.
4. Remove from the heat while you scoop the egg and chives mixture on to a warm serving plate. Serve immediately.

Note: a small bunch of chives can be used as a substitute for Chinese chives.