Dates Burfi is a delicious and healthy treat to make for Diwali. It is made using dates and other dry fruits.
250 grams Super Premium dates
50 grams cashewnuts
25 grams almonds
25 grams pistachios
1 tablespoon ghee (clarified butter)
2 tablespoon khus khus (poppy seeds)
Cut the dates into small pieces. I have used seedless ones. Cut the dry fruits into small pieces and keep each of them seperately. Blend the dates to a puree. Roast each dry fruit separately until crisp. Dry roast the poppy seeds until they are crunchy. Take oil in a pan and put the dates pulp. Saute it for sometime. Then, add the roasted dry fruits, heat for a few seconds and remove it. Make cylindrical shaped fudges and roll them the roasted poppy seed. Keep it in the refrigerator for half an hour. Cut into round discs.
1/4 cup Bajra , soaked for 5 hours and drained, 1/4 cup moong (whole green gram), 1/2 cup green peas,2 tsp oil,1 tsp cumin seeds (jeera),a pinch of asafoetida (hing), 1/2 cup finely chopped onions,1 cup chopped tomatoes, 1 tsp garlic (lehsun) paste, 1/2 tsp ginger (adrak) paste, 1/2 tsp green chilli paste, 1/2 tsp turmeric powder (haldi),1 tsp chilli powder, salt to taste
1 cup whole masoor (whole red lentil), 2 tsp oil, 1 cup sliced onions, 3/4 cup chopped tomatoes, salt to taste To Be Ground Into A Smooth Paste(using Little Water) 8 garlic (lehsun) , 1 tsp cumin seeds (jeera), 2 tsp coriander (dhania) seeds,1 tbsp roughly chopped ginger (adrak), 8 whole dry kashmiri red chillies
3t of loose Darjeeling Tea 2-3 Tea bags, follow recommended directions on the box Boiling Water 2% Milk Honey to taste
Warm your spotlessly clean teapot with hot water. (10 oz teapot for one person and a 20oz teapot for 2) Pour away the water. Fill the teapot with fresh boiling water. Add 3 teaspoons loose tea or the recomended number of Teabags to the boiling water Leave to brew 3 to 5 minutes before serving. Stir before serving. Add milk and/or honey to taste.
Preparation Time: 15 mins Cooking Time: 51 mins Total Time: 1 hours 6 minutes
Ingredients for The Rice -
1 1/2 cups rice (basmati) , soaked and drained, 1 bayleaf (tejpatta), 25 mm (1") stick cinnamon (dalchini), 1 clove (laung/lavang), 1 cardamom (elaichi), salt to taste
Other Ingredients -
1/2 cup finely chopped onions, 2 cups beaten rice (poha) flakes, 2 tbsp oil, 1/4 cup raw peanuts, 1/2 tsp mustard seeds ( rai / sarson), 1/2 tsp cumin seeds (jeera), 4 curry leaves (kadi patta), 2 tsp finely chopped green chillies, a pinch of asafoetida (hing), 1/2 tsp turmeric powder (haldi), salt to taste
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations. Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 16-20 minutes Cook time : 26-30 minutes Serve : 4 Level Of Cooking : Easy Taste : Mild Ingredients for Quinoa Poha Recipe Quinoa 1 cup Oil 2 tablespoons Mustard seeds 1/2 teaspoon Curry leaves 2-10 Onions chopped 2 medium Turmeric powder 1/4 teaspoon Green chillies chopped 2 Potatoes boiled, peeled and cut into 1 cm
2 small Salt to taste Peanuts roasted and crushed 2 tablespoons Fresh coriander chopped 1 tablespoon Fresh coconut scraped 2 tablespoons Method Step 1 Rinse the quinoa well. Transfer the quinoa in a deep nonstick pan. Add two cups water. Allow to boil. Cover and and cook on low heat for eighteen to twenty minutes. Step 2 Heat oil in a nonstick pan. Add the mustard seeds. Once they start to splutter, add curry leaves and sauté for a few seconds. Step 3 Add onions and sauté till golden brown. Add turmeric powder, green chillies and sauté well. Step 4 Add boiled potatoes and mix well. Add the cooked quinoa, salt and mix well. Step 5 Take the pan off the heat. Transfer in a serving bowl. Step 6 Sprinkle roasted peanuts, coriander and coconut and serve hot.
Besan and Almond Ladoo Adapted from Easy Food Smith 2 cups besan (chickpea flour, coarse-ground if possible) 1/2 cup ghee (store-bought or homemade) 1 cup powdered sugar 1/2 cup almonds, toasted and ground (you can make them either chunky or fine to your preference) seeds of 3 cardamom pods 1 teaspoon rosewater optional: sugar mixed with a small pinch of well-crumbled dried rose petals for rolling, dried rose petals for garnish In a large dry pan or wok, on low heat, toast besan until it smells fragrant, about 15 minutes. Stir constantly to avoid burning.
Add ghee and cook, stirring, another 20 minutes or so until the mixture smells nutty and fragrant and has deepened slightly in color. Stir in sugar, almonds, cardamom and rosewater. When the mixture is cool enough to handle, shape approximately 1 1/2 tablespoons into small balls. Mine were still a little melty and didn't hold their shape well, so you can stick them in the fridge and try again. Optionally you can roll in sugar and rose petals, and garnish with rose petals, but only if you are obsessed like me and like eating food that tastes like perfume.