Beetroot Fudge

Beetroot Fudge

From   Ladies First

Prep: 30 minutes

Cook: 20 minutes

Method: Easy

Course: Mithai

Type: Fusion

Ruby red delicious fudge made with beetroot

Ingredients

  • Beetroot, grated 1½ cups
  • Ghee 1½ tbsps
  • Khoya/mawa, grated ½ cup
  • Sugar 1½ tbsps
  • Condensed milk ½ cup
  • Almonds, chopped 1½ tbsps
  • Pistachios, chopped 1½ tbsps
  • Milk 1½ cups
  • Edible silver foil 1 sheet
  • Mixed nuts, chopped 1 tbsp

Methods

  • Heat ghee in a kadai and add grated beetroot and saute, stirring continuously to avoid sticking to the bottom. Add khoya and saute well.
  • Add sugar, condensed milk, pistachios, almonds and milk. Mix well and cook, stirring, till the mixture thickens and starts leaving the sides of the kadai.
  • Pour the mixture into a greased plate and spread it evenly. Sprinkle mixed nuts, decorate with the edible silver foil.
  • Once the fudge cools down, cut it into squares or diamond shaped pieces and serve or store in airtight container.
Cherupayar Payasam

Cherupayar Payasam

Prep: 10 minutes

Cook: 35 minutes

Method: Easy

Course: Mithai

Type: Fusion

Key Ingredients:

  • Split skinless green gram (dhuli moong dal)
  • Coconut milk
  • Jaggery

A must in the Onam menu, this is a dal payasam which the locals of Kerala love

Ingredients

  • Split skinless green grams (dhuli moong dal) 1 cup
  • Coconut milk 1 cup
  • Jaggery (gur), grated 3 tbsps
  • Ghee 2 tbsps
  • Green cardamom powder ½ tsp
  • Dried ginger powder (soonth) ½ tsp
  • Dried coconut, grated 1 tbsp
  • Cashewnuts 8
  • Coconut cream to drizzle

Methods

  • Melt jaggery in a non-stick pan with little bit of water.
  • Heat 1 tbsp ghee in a cooker and add split green gram and saute till it becomes golden brown.
  • Add 2 cups water, cover the cooker and cook under pressure till 3 whistles are given out.
  • Open the lid when the pressure reduces completely. Add jaggery syrup, cardamom powder and dried ginger powder and mix well. Cook for 3-4 minutes.
  • Add coconut milk and mix. Cook till it just comes to a boil. Switch off the heat.
  • Heat remaining ghee in a small non-stick pan, add dried coconut and cashewnuts and saute till they are golden. Put half of this mixture into the cooker and mix and cook till the payasam is semi-thick.
  • Transfer it into a serving bowl and garnish with sautéed coconut and cashewnuts and drizzle coconut cream.
Chicken Farcha

Chicken Farcha

Prep: 2 hours

Cook: 30 minutes

Method: Easy

Course: Mithai

Type: Fusion

Key Ingredients:

  • Chicken drumsticks
  • Eggs
  • Breadcrumbs

A popular Parsi deep-fried chicken drumsticks

Ingredients

  • Chicken drumsticks 7 to 8
  • Red chilli paste 2 tbsps + 1 tsp
  • Browned onion paste 2 tbsps
  • Salt to taste
  • Black pepper powder 1 pinch
  • Ginger paste 1 tsp
  • Garlic paste 1 tsp
  • Coriander powder 2 tsps
  • Cumin powder 1 tsp
  • Oil 3 tbsps + for deep frying
  • Lemon juice 1 tbsp
  • Fresh coriander leaves, chopped 2 tsps
  • Breadcrumbs 1 cup
  • Eggs 2

Methods

  • Make some incisions on the chicken drumsticks and put them in a bowl. Add 2 tbsps red chilli paste, 1 tbsp browned onion paste, salt, black pepper powder, ginger paste, garlic paste, coriander powder, cumin powder, 1½ tbsp oil and lemon juice and mix till all the drumsticks are well coated. Keep the bowl in the refrigerator to marinate for 2 hours.
  • Heat remaining oil in a deep non-stick pan, add remaining browned onion paste and remaining red chilli paste and saute till fragrant.
  • Add the marinated chicken drumsticks and a little water and mix well. Cover and cook till the gravy becomes thick, and the chicken is cooked.
  • Add some coriander leaves and turn off the gas.
  • Heat sufficient oil in a kadai.
  • Take breadcrumbs in a bowl and roll chicken drumsticks in it till they are well coated.
  • Take eggs in another bowl, add a little salt and whisk well. Dip the chicken drumsticks in whisked egg and deep fry till golden. Drain on absorbent paper.
  • Serve hot along with the gravy if any left.
Jaipuri Mewa Pulao

Jaipuri Mewa Pulao

Prep: 20 minutes

Cook: 15 minutes

Method: Easy

Course: Mithai

Type: Fusion

Key Ingredients:

  • Rice
  • Almonds
  • Pistachios
  • Chironji

Sweet rice preparation enriched with saffron and dried fruits

Ingredients

  • Almonds 4 to 5
  • Pistachios 4 to 5
  • Chironji/charoli 1 tbsp
  • Rice, cooked ½ cup
  • Ghee 1 tbsp
  • Milk 200 ml
  • Sugar ½ cup
  • Saffron, mixed with milk a few strands
  • Fresh cream 3 tbsps
  • Silver warq for garnishing
  • Nutmeg powder to sprinkle
  • Green cardamom powder to sprinkle

Methods

  • Heat ghee in a deep non-stick pan, add rice to it and saute.
  • Add milk, sugar and saffron mixed with milk and mix well.
  • Keep aside a few almonds, pistachios and charoli for garnish and add the rest to the rice and mix.
  • Cover and cook till all the milk is absorbed. Don’t stir too much as it may break the rice grains.
  • Add cream and mix well.
  • Transfer onto a serving plate and garnish with silver warq. Sprinkle nutmeg powder, green cardamom powder and reserve dried fruits and serve hot.
Mahrashtrian Gujiya

Mahrashtrian Gujiya

By Hi Tea

Prep: 35 minutes

Cook: 35 minutes

Method: Moderate

Course: Mithai

Type: Fusion

Key Ingredients:

  • All-purpose flour
  • Semolina
  • Fresh coconut
  • Jaggery

Gujiyas stuffed with fresh coconut filling are so very tasty that they get consumed in no time

Ingredients

  • All purpose flour (maida) 2 cups + 1 tbsp
  • Semolina (suji / rawa) ¾ cup
  • Ghee 6 tbsps
  • Sesame seeds (til) 3½ tbsps
  • Poppy seeds (khuskhus) 4 tbsps
  • Fresh coconut, scraped 1 cup
  • Jaggery, grated 2 cups
  • Green cardamom powder 2 tsps
  • Salt to tasgte
  • Oil to deep-fry

Methods

  • To make the dough take all-purpose flour in a bowl, add ¼ cup semolina and 3 tbsps ghee and mix well. Add sufficient water and knead into a semi soft dough.
  • To make the filling, heat the remaining ghee in a non-stick pan, add sesame seeds, poppy seeds and remaining semolina and saute till golden brown.
  • Add coconut and mix well. Saute for 2-3 minutes and remove it from heat.
  • Add jaggery, cardamom powder and salt and mix well. Set aside to cool.
  • Divide the dough into small equal balls and roll them into small puris. Place some stuffing mixture in the centre of each puri and fold it in half and press the edges to seal.
  • Twist the edges with your fingers to make gujiyas.
  • Heat sufficient oil in a kadai. Gently slide in the gujiyas, a few at a time, and deep-fry till light golden.
  • Drain on absorbent paper. Cool and serve or store in airtight container.
Sweet Gujiya

Sweet Gujiya

By Hi Tea

Prep: 35 minutes

Cook: 35 minutes

Method: Moderate

Course: Mithai

Type: Fusion

Key Ingredients:

  • All-purpose flour
  • Semolina
  • Desiccated coconut
  • Powdered sugar

These gujiyas are usually made during festival or a special occasion

Ingredients

  • All-purpose flour 2 cups + 1 tbsp
  • Semolina (suji / rawa) ¼ cup
  • Ghee 3 tbsps
  • Poppy seeds (khuskhus) 3½ tbsps
  • Cashewnuts, chopped 10
  • Raisins (kishmish) 20
  • Desiccated coconut 1 cup
  • Green cardamom powder 1 tsp
  • Nutmeg powder ½ tsp
  • Powdered sugar 1 cup
  • Oil to deep-fry

Methods

  • To make the dough, take all-purpose flour in a bowl, add semolina and 3 tbsps ghee and mix well. Add sufficient water and knead into a semi-soft dough. Let the dough rest while you make the stuffing.
  • To make the stuffing, heat remaining ghee in a non-stick pan, add poppy seeds and saute them till light golden brown.
  • Add cashewnuts, raisins and desiccated coconut. Mix well and cook on medium heat for 2-3 minutes.
  • Add cardamom powder, nutmeg powder and powdered sugar and mix well. Set aside to cool.
  • Divide the dough into small equal balls and roll them into small puris.
  • Place each puri in a gujiya mould, place some stuffing in the centre, close the mould and shape into gujiya.
  • Heat sufficient oil in a kadai, gently slide in the gujiyas, a few at a time, and deep-fry till light golden.
  • Drain on absorbent paper and let them cool.
  • Serve or store in an airtight container.