QALAQAND/ BARFI

QALAQAND/ BARFI

INGREDIENTS:

Ricotta cheese                               2 cups
Dried milk- Nido                          1 cup
Green cardamom                           3-4
Sugar                                            1- 1/2 cup
Almonds & pistachios sliced        1/4 cup


METHOD:

1.Cook all the ingredients except nuts on a medium heat for 20-30 minutes.

2. Spread the cheese mixture on a flat tray & cut shapes with cookie molds (heart or star)

3. Take the cut pieces of cheese mixture & place them in a tray & decorate with  nuts.

4. Cover the Qalaqand with plastic wrap & refrigerate. Serve them cold.

NARGISSI KOFTAY

 KOFTAY INGREDIENTS:

Minced beef               1 pound
Hard boiled eggs        6-8
Bread                         1 slice
White cumin             1 tsp
Red pepper               1/2 tsp
Salt                           1 tsp
Baking powder         1 tsp
Lemon juice             1 TBSP
Green chillies          2-3
Coriander                1/4 cup
Green Onion           3-4 strands
Garlic & ginger      1-1/2 tsp
Oil                           1 cup

GRAVY  INGREDIENTS:

Onion (white)         1 large
Tomatoes                2  Large
Garlic & ginger      1 TBSP
White cumin             1 tsp
Salt                          1 tsp
Red chillies             1 tsp
Green cardamom    2-3
Garam masala         1/2 tsp
Oil  for frying          1/2 cup

 METHOD:

1.Chop  all the ingredients  for koftay except minced beef & eggs in food processor.

2. Mix the chopped vegetables in minced beef  & cover the hard boiled eggs with it.

3. Deep fry the oval balls in oil till they turn golden brown. let them cool & then carefully cut them        in  half with sharp knife.

4. Make  gravy by frying the onions and tomatoes & adding the rest of spices . Chop the vegetables in machine to make a smooth sauce. Cook it again till the oil separates.Add one cup of water.Cook for no more than half an hour.   


5. Add the koftay in gravy & cook for 5-10 minutes. Garnish with Green chillies & coriander.

RAS MALAAI

INGREDIENTS:
Half and half milk 1 qt/4 cups
sugar 1 cup
cardamom 3-4
Dried milk 1 cup
baking powder 1 tsp
All purpose flour 1 TBSP
Sooji 1 tsp
Egg 1
Oil 1 tsp
sliced almonds and pistachios 2 TBSP

METHOD:
1. Boil milk, sugar and cardamom in a shallow pan. Lower the heat and let it slow cook for 10 minutes.
2. Meanwhile mix dried milk and rest of the ingredients in a bowl . Make 2 inched size round balls or oval pieces, about 10-12. Slightly grease hands to make them easily.
3.Raise the heat under the milk to medium and then add the dried milk balls one by one.
4. Toss the balls with a ladle and cook them for 5-7 minutes till they get double in size.
5. Turn off the heat and let Ras Malaai cool down.Put it in a shallow serving dish.Garnish with almonds and pistachios .

KHEER

INGREDIENTS:
Half and half milk 1 quart/4 cups
Rice 3/4 cup
sugar 1-1/4 cup
cardamom 2-3
Almond essence 1/2 tsp
sliced almonds and pistachios 2 TBSP each
Dried milk/ricotta cheese 2-3 TBSP

METHOD:
1. Soak the rice overnight in water then grind them in the food processor till they are in small pieces.
2.Boil milk and cardamom over medium heat and add the rice.Slow cook them for 45 minutes.
3.Add sugar in the milk mixture and cook for another 15 minutes.
4.In the end add the essence and dried milk or ricotta cheese to enhance the flavor of kheer.Cook for few more minutes.
5.Garnish with almonds and pistachios.