delicious desserts

[ayeshasadique]

Gul e firdaus

sago - 1/2 cup
bottle gourd - 1 no. (about 1/2 kg)
unsweetened condensed milk - 1 tin
sugar -2 cups
milk - 1 litre
cardamom powder - 1/2 tsp
rose essence - 1 tsp
skinless almonds - 1/4 cup
pistachios - a few chopped
rose petals - a few

1. cook sago in 1/2 litre milk till done.
2. grate bottle gourd and cook in 1/2 litre milk till done.
3. mix together and add sugar ; stir till sugar dissolves.
4. add condensed milk, cardamom powder , almond paste and essence; cook till it thickens. remove from heat and chill in individual bowls.
5. garnish with pista and petals.

[ayeshasadique]

khubani ka meetah

dry apricots - 250 gms
sugar - 100 gms
fresh cream - 1 cup . whipped
almond slices - to garnish

1. soak and boil apricots in water till cooked; remove any seeds.
2. strain and add sugar; cook till sugar dissolves.
3.chill in individual bowls.
4. add fresh cream on top and sprinkle with almond slices.
5. serve cold.

[RedPepper]

Wow! These recipes sound delicious indeed. Thanks for sharing.

[ayeshasadique]

had forgot to add the almond paste.(gul e firdaus)....so made a correction :)

[ayeshasadique]

SHAHI TUKDA

bread slices - 6 nos.,cut into traingles
sugar - 200 gms
sweetened, condensed milk - 2 tbsp
milk - 500 ml, simmer and reduce it to 200 ml
cardamom powder
saffron - a few strands
cashew nuts - 2 tsp, fried and chopped
pistachios - 2 tsp, chopped
ghee/oil - 100 gms

method
1.heat ghee/oil and fry the bread till golden brown. remove and place on paper napkins.
2. make a sugar syrup with 100 gms sugar in 1 cup of water.
3. place slices on a platter and add the sugar syrup.
4. To the reduced milk add the remaining sugar, cardamom powder, condensed milk, saffron. simmer to thicken.
5. when warm, pour on the slices.
6. garnish with cashew and pista.

[bingleguy]

Mouth watering threads :-)..

[dsath]

Hi ayeshasadique,
Since the day i tasted Khuabni ka metha in Hyderabad i have been a great fan of it. And i miss it very much.
In your recipe, should i blend the apricots after cooking it and then strain? Also how long do i cook the apricots for.
I was of the opinion that Khuabni ka metha was made from dates and so was surprised to see apricots in your recipe.
Thanks for the recipe .....planning to try it out this weekend.

[ayeshasadique]

hi
khubani is the urdu name of apricot !!
the apricots are washed and then soaked in water....then cooked in the water to get a jelly like consistency;then strained.
at this point a few drops of lemon juice and a pinch of salt may be added.
some like to add a knob of butter too!!
the traditional recipe calls for the fresh cream, but nowadays it is also served with custard or ice cream.
garnished with blanched, skinless almond slices.; some serve it with the blanched apricot kernels too!!
i hope i have helped with ur questions :)

[dsath]

Thanks for the clarification. Its just that i haven't handled fresh apricots before and was not sure how to.
Can i used dried apricots and how long do i soak the apricots.
I will try the recipe and let you know the results sometime next week. Thanks again. Kubhani ka Metha reminds me of some pleasant memories of my days in Hyderabad.

[ayeshasadique]

sorry i forgot thr sugar........the khubani is cooked in water with sugar to a jelly like consistency.....


heres one more....

SHEER QORMA

rumali sewain (very fine vermicelli) - 100 gms
milk - 2 litres
sugar - 250 gms
cashew - 50 gms (soaked and very thinly sliced)
almonds - 50 gms (soaked, skinned and very thinly sliced)
dry dates - 50 gms (chopped)
cardamom powder - 1/2 tsp
ghee - 2 tbsp

1. heat ghee and fry the nuts till golden brown;keep aside.
2. in the same ghee , fry the vermicelli till golden ;keep aside.
3. dissolve sugar in 500ml of water and make a syrup by heating
4. add boiled milk to this and add cardamom powder. simmer a few minutes more.(the total 2 liters ie.,1500ml milk and 500 ml water, should reduce to 1500 ml) and turn off the flame.
5. add the vermicelli without forming lumps and the dates.
(no need to boil further, as the thin vermicelli gets cooked in the milk's heat itself)
6. serve hot/cold with the fried nuts on top.

[Sowmya]

Hi Ayesha
Your "gul e firdaus" recipe looked so tempting..I tried it.. It's superb! :clap: Simply loved the taste.

BTW I did not have bottlegourd so substituted it with zuchini. :wink:

Are you presenting all hyderabadi delicacies in this thread?Keep up your good work.

Regards
Sowmya :D

[ayeshasadique]

hi sowmya ...thats a nice idea...i must try it with zucchini:)
well iam not a hyderabadi...iam from chennai, but my daadi was from hyderabad!!

[ayeshasadique]

dear dsath,
it is indeed made from dried apricots and u can soak it in warm water till it swells up!

[ayeshasadique]

GAJAR KA HALWA

carrots - 2 cups, grated
ghee - 5 tbsp
milk - 1 litre
sugar - 1 cup (add more if u like it sweeter)
khoya - 1 cup
cardamom powder - 1/2 tsp
cashew and raisin fried - 1/2 cup

method
1. heat ghee and fry the grated carrot till golden
2. add milk and cook till it is dry.
3. add sugar, cardamom powder
4. when sugar dissolves, add the rest of the items.keep stirring till the ghee separates.
5. serve.
the khoya and sugar may be substituted with sweetened, condensed milk.

[dsath]

Hi Ayesha,
Out of topic request :
Do you have a layered Biryani recipe please. I make the ordinary one and have tried the layered type twice without success. The first time my husband called it onion briyani. :)
Thanks
dsath

[ayeshasadique]

dear dsath
even in the same region, each kitchen will have a different type of biriyani made :) !!

though we use the same recipe, my mom in law's biriyani comes out better than mine :? ...its all in the experience...my hubby keeps telling me to make biriyani every weekend!!

anyways, heres the biriyani recipe...

for rice:
basmati rice - 4 cups, soaked for 1/2 an hour
oil/ghee - 1/2 to 3/4 cup
whole garam masala- 2 cardamoms, 6 cloves, 1 cinnamon stick, 1 bay leaf, 1/4 tsp saffron strands.
green chilli -3 nos
salt

for masala:
oil - 5 tbsp
onion - 2 cups, finely sliced
tomato -1 cup , chopped (not in the traditional recipe, but i use tomatoes)
mint leaves -1/4 cup chopped
coriander leaves - 1/4 cup chopped

marinate the following:
mutton - 1 kg
ginger paste - 4 heaped tbsp
garlic paste - 2 heaped tbsp
yogurt - 1 cup
red chilli powder -3 tsp
salt

dry roast and powder the following:( add half of this prepared powder to the marinade)
green cardamom - 3 nos
cloves -6 nos
cinnamon - a small stick
peppercorn - 5 nos
coriander seeds -1/2 tsp
cumin - 1/2 tsp
shah zeera - 1/4 tsp

first start the masala:

1. heat the oil and fry onion till golden.
2. add tomatoes and mint , coriander leaves. continue frying till tomato is cooked and mashed up
3. now add the meat along with the marinating mix.fry and cook till meat is done; must be almost very dry.

meanwhile , when meat is nearly done, start rice.
1.heat oil and add the garam masala items and chilli
2. add 8 cups of water, salt and boil
3. add rice and cook till rice is almost done.

serving:
1. layer half the rice, spoon the meat masala, then finish the layer with the rest of the rice.
2. sprinkle with the prepared dry spice powder (the half that was left)
at this point u can sprinkle with a little red orange food colour dissolved in a tsp of water
3. garnish: deep fried onion, fried cashew, boiled eggs, etc

another method is making a number of layers using the rice and masala

do give me ur feed back :) !!

[dsath]

Thanks a lot ayesha for the recipe. Planning to prepare Briyani this weekend for Easter after sobering up a little with veggie stuff for Tamil New Year. :)
Will let you know the results.

[Noodles]

Dear Ayesha!


Can u please post KULAMPU MASALA, CURRY MASALA, KOOTU PODI

recipes for me

[ayeshasadique]

madras curry powder

dry whole red chilli - 200 gm
coriander seeds - 300 gm
cumin seeds - 20 gm
toor dal - 30 gm
chana dal - 30 gm
urad dal - 30 gm
mustard - 1 tsp
fenugreek - 1 tsp
pepper - 20 gm
rice - 20 gm
turmeric - 1 tsp
curry leaves - a handful
asafoetida - 1 tsp
dry roast red chilli separately.cool, and powder
dry roast the rest of the items, cool and powder.
add together, cool and store in airtight container.

[ayeshasadique]

kootu podi

red chilli - 6 nos
pepper - 1 tsp
cumin - 2 tsp
asafoetida - a few pinches
urad dal - 2 tbsp
curry leaves
dry roast , cool and powder

[Noodles]

Dear Ayesha!


Madras Curry powder is suitable for Veg and Non Veg?

[cynthia_a02]

Dear Ayesha,
Can you post the brinjal gravy that is used as the side dish for Briyani? I ate it in a Muslim college.I liked it very much.But i don't know how to prepare.If u know please post it for me.Thanks in advance.

[ayeshasadique]

hi noodles
madras curry powder is suitable for veg
for non veg, u can use it in making fish gravies and prawn....sea food in general..

but for other meat dishes it is not suitable

[ayeshasadique]

dear cynthia
the dish is called bagare baigan... and there are a few number of recipes for making it.

BAGARE BAIGAN

baby brinjal - 1/2 kg, slit in the centre with the stem
tamarind - lemon sized, soaked in water

fry in oil and grind:
onion - 2 nos, sliced
ginger - 2 inch piece
garlic - 15 to 20 pods

fry in 1 tsp oil and powder the following:
cumin seeds - 1 tbsp
sesame seeds - 3 tbsp
peanuts - 4 tbsp
cashewnuts - 1 tbsp
grated dry coconut - 3 tbsp
coriander seeds -3 tbsp

chilli powder - 3 tsp
turmeric - 1/4 tsp
salt
oil - 30 ml

1. heat oil, fry the brinjals till brown.
2. add all the items except tamarind.
3. when masala is fried ,add little water and cook the brinjal....take care not to over cook and mash it.
4. add the tamarind pulp, boil and remove from heat.
5. serve with biriyani.
note:
some like to splutter some mustard seeds , jeera and black pepper corns in the oil and then fry the brinjal in it.

the same ingredients and method is used for making MIRCH KA SALAN...only substitute brinjal with mirch (chillies which are not hot...those which we make bhajjis) and reduce the chilli powder.

[ayeshasadique]

BANANA CUSTARD

banana - 1 no, roughly diced
cold butter - 60 gms, cut in to squares
eggs - 2nos
milk - 250 ml
prepared custard - 250 ml
sugar - 40 gms
chocolate chips - 30 gms
french loaf - 1/2 no, cut into slices

1. in a bowl beat eggs, with milk , sugar, custard and chocolate.
2. add banana and butter.
3. in a greased baking dish, arrange the bread and pour the mixture on top
4. bake at 160 degree C until set
5. cool and serve topped with whipped cream.


kids love this one!!:)

[cynthia_a02]

Dear ayesha,
Thank you for ur receipe.i'll try it and let u know the result.thanks again.

[ayeshasadique]

dear noodles
did u try the black eyed beans curry?

[ayeshasadique]

hi folks
my computer had crashed and couldnt post anything for the past few days.....

KALAKAND

paneer - 2 cups
sweetened condensed milk - 400 ml
cardamom powder - 1/2 tsp
milk powder - 2 tbsp
piatachios - for garnish

1. In a non stick pan ,on slow flame, heat all items together except pistachios.
2. pour into a greased plate and cool.sprinkle with chopped pista nuts.
3. when cool cut into squares and serve.

[ayeshasadique]

COUS COUS CUSTARD

cous cous - 100 gms
milk - 100 ml
evaporated milk - 25 ml
sugar - 75 gms
cardamom powder - 1/2 tsp
rose water - 1 tsp
saffron - a few strands
pistachios - for garnish

1. soak cous cous in hot water.
2. boil milk, and add all the items, except rose water and pista nuts.
3. when it thickens, add the rose water and remove from heat.
4. pour into bowls and garnish with pistachios.
5. serve chilled.

[dsath]

Dear ayesha,
I tried your Kubhani ka Metha last weekend and it was a success. But the dried apricots i brought were a little bit sour and the end product even though sour tasted great with ice cream.
Thanks Ayesha.

[Inimai]

hi ayeesha,

for Gul e firdaus, u havr used bottle gaurd . is that surakkai u mean?we have to remove the skin and the pith inside right?

thanks!

[ayeshasadique]

bottle gourd is also called "lauki" in hindi
or "kaddu".....it is the long green poosani...not the surakkai

[ayeshasadique]

hey.....sorry dear iam not sure what the tamil name is! i will check and let u know

[ayeshasadique]

Dear inimai
sorry for confusing you.....
it is indeed surakkai...u are right:)

[ayeshasadique]

ZARDA

skinless almonds - 10, sliced finely
ghee - 1/2 cup
basmati rice - 250 gms
cinnamon - 1 stick
cardamoms - 5 nos
cloves - 6 nos.
raisins - a spoonful
sugar - 200 gms
saffron strands - 2 pinches
orange food colour - optional

1. fry almonds in ghee till golden and remove.
2. soak rice.
3. fry the cinnamon, cardamom, cloves, saffron and raisins in ghee, add water double the amount of rice.
4. when water is boiling , add rice.
5. when 3/4th done, add sugar and when it dissolves, give 'dum' like biriyani.
6. before serving, sprinkle the fried almond slices on top.

[ayeshasadique]

SUTHRIYAN

wheat flour - 200 gms
ghee - 3 tbsp
salt - a pinch
milk - 500ml
water - 200 ml
sugar - 400 gms
condensed milk - 1 tin
cardamom powder - 1/2 tsp
saffron - a pinch

1. knead together flour, ghee and salt.roll out and cut in to very small diamonds. deep fry till golden brown.keep aside.
2. boil together milk and water, add sugar and dissolve, simmer for few minutes.
3. add all items along with the fried pieces and cook till they are soft (take care not to mash them up)
4. serve warm.

[ayeshasadique]

SWEET POTATO HALWA


sweet potatoes - 250 gms, grated
milk - 500 ml
cardamom powder - 1/2 tsp
sugar - 100 gms
almond paste - 3 tbsp
ghee - 1 tsp

1. boil milk, add all items and cook till the sweet potatoes are done and the ghee comes up.
2. serve cold, garnished with chopped, fried nuts.

[Inimai]

thanks! but u forgot to answer my question fully :-(

[ayeshasadique]

o sorry dear
yes, u have to remove skin, the pith inside
then grate it :)

[ayeshasadique]

NUTS BURFEE

sweetened condensed milk - 1 tin
paneer - 1 cup
khoya - 1 cup
plain maida - 50 gms
nuts (pista, badam, cashew) - 100 gms, coarsely powderded

1. blend condensed milk, paneer, khoya and maida.
2. add the nuts and heat in anon stick pan on slow fire till maida is cooked.
3. pour into a greased plate and cut into squares when cool.

[ayeshasadique]

ALOO KHEER


potato - 2, grated and kept in water
ghee - 1 tbsp
milk - 1 litre, boiled
cardamom powder - 1/2 tsp
sugar - 1 cup
condensed milk - 5 tbsp
rose water
fried nuts and raisins

1. drain potato and fry in ghee till the raw smell goes off.
2. add milk , sugar, cardamom powder and cook till potato is done and mashed.
3. when cool, add rose water and sprinkle with nuts and raisins.

[dev]

Herez an easy recipe I came across...Microwave Mysore Pak Recipe...

Gram flour(Kadala mavu) - 1 cup
Ghee - 1 cup
Powdered sugar - 2 cups
Milk - 2 tbsp

Preparation Method:

1)Mix ghee and flour in a microvable dish.

2)Keep this mixture in microwave high for a minute.

3)Add powdered sugar to the above mixture and mix well.

4)Keep it again for 2 mins in microwave high.

5)Add milk and keep it in microwave again for 1 min.

6)Finally, add this content into a greased container and allow it to set.

:- Usually, this sweet tastes very good after 4 - 5 hrs.

Source:
http://pachakam.com/recipe.asp?id=1819

[solona]

[tscii:a36192796b]Here a simple receipe for coconut custrad

1. milkmaid tin (condensed milk)
1 and 1/2 of the same amount (tin measure) of milk
3 eggs
caramel (thick sugar syrup)
250g of shredded coconut

Beat the eggs add milk and coconut to them and the the tin of milkmaid and mix well. Coat the custard mould generously with caramel. Pour water into a big hollow tray and place the custard mould and pour the pastry prepared with milk mix. bake at 180° for 1/2 an hour[/tscii:a36192796b]

[ayeshasadique]

thnx for ur contributions dev and solona :)

[ayeshasadique]

BTW dsath
did u try the layered biriyani?

[solona]

Blanc manger (french carribean isles dish)

1 cup of milkmaid
1cup of coconut milk
1cup of fresh thick milk
8 strips of gelatine
Vanilla or coconut flavour(u can replace it by grated lemon skin)

Leave the gelatine strips soaked in cold water (say 2 tablespoons) for 10 minutes in a bowl and then microwave them, now the gelatine will disappear in the watermix well and add to the remaining of the ingredients in a big bowl and put in the freezer for 5 hours You will have a delicious coconut jelly

[ayeshasadique]

thnx solona....sounds yummy...will try

[ayeshasadique]

instead of gelatine , i use china grass...kadal paasi,, ,the recipe is the same :)
if u want a dash of colour instead of blanc, u can add a few drops of food colour...kids love colour :)

[Alan]

dear dsath
even in the same region, each kitchen will have a different type of biriyani made :) !!

though we use the same recipe, my mom in law's biriyani comes out better than mine :? ...its all in the experience...my hubby keeps telling me to make biriyani every weekend!!

anyways, heres the biriyani recipe...

for rice:
basmati rice - 4 cups, soaked for 1/2 an hour
oil/ghee - 1/2 to 3/4 cup
whole garam masala- 2 cardamoms, 6 cloves, 1 cinnamon stick, 1 bay leaf, 1/4 tsp saffron strands.
green chilli -3 nos
salt

for masala:
oil - 5 tbsp
onion - 2 cups, finely sliced
tomato -1 cup , chopped (not in the traditional recipe, but i use tomatoes)
mint leaves -1/4 cup chopped
coriander leaves - 1/4 cup chopped

marinate the following:
mutton - 1 kg
ginger paste - 4 heaped tbsp
garlic paste - 2 heaped tbsp
yogurt - 1 cup
red chilli powder -3 tsp
salt

dry roast and powder the following:( add half of this prepared powder to the marinade)
green cardamom - 3 nos
cloves -6 nos
cinnamon - a small stick
peppercorn - 5 nos
coriander seeds -1/2 tsp
cumin - 1/2 tsp
shah zeera - 1/4 tsp

first start the masala:

1. heat the oil and fry onion till golden.
2. add tomatoes and mint , coriander leaves. continue frying till tomato is cooked and mashed up
3. now add the meat along with the marinating mix.fry and cook till meat is done; must be almost very dry.

meanwhile , when meat is nearly done, start rice.
1.heat oil and add the garam masala items and chilli
2. add 8 cups of water, salt and boil
3. add rice and cook till rice is almost done.

serving:
1. layer half the rice, spoon the meat masala, then finish the layer with the rest of the rice.
2. sprinkle with the prepared dry spice powder (the half that was left)
at this point u can sprinkle with a little red orange food colour dissolved in a tsp of water
3. garnish: deep fried onion, fried cashew, boiled eggs, etc

another method is making a number of layers using the rice and masala

do give me ur feed back :) !!


Can I substitute some vegetable instead of mutton?

[dsath]

You could do that Alan.Thats what i do, instead of marinating the vegies, i add it to the onion-tomato gravy along with the ginger- garlic-yougurt and spices. I always make 2 versions the vegie one for me and the non-veggy one for the rest of my family.
Hope this helps.

[Alan]

Do u add all Veggies? Instead, I was wondering if we could add one particular Vegetable? For eg: Brinjal

[Alan]

Do u add all Veggies? Instead, I was wondering if we could add one particular Vegetable? For eg: Brinjal

[ayeshasadique]

i havent tried a biriyani with brinjal, Alan...may be we can use it...iam not sure..
try adding it deep fried at the end...

but u can use any one of the following:

potato
carrot
beetroot
cauliflower
zuchhini
peas
capsicum
paneer
green beans
mushrooms
soya chunks
spinach
methi leaves
broccoli
turnips
broad beans

[ayeshasadique]

cooked chickpeas
double beans
kidney beans, etc can also be added

i have made khichdi pulao by adding brinjal, ladies finger, cucumber, pumpkin, sweet potatoes , etc :)

hope this helps you !!

[dsath]

Brinjal might not go very well for biriyani.
What i generally do is add some frozen vegetables to the gravy, works fine and saves time too.

[Alan]

I have eaten Brinjal Rice at a friend's place & enjoyed it throughly but never tried it myself, though.

[Alan]

I have eaten Brinjal Rice at a friend's place & enjoyed it throughly but never tried it myself, though.

[ayeshasadique]

PANEER WITH FRUITS AND NUTS

crumbled paneer - 250 gms
sweetened condensed milk - 1 tin
milk - 1/2 litre
corn flour - 2 tbsp
vanilla essence - 2 drops
chopped fruits - 1/2 cup, strawberry, green grapes, etc
chopped nuts - a few tbsp, almonds and pistas

1. boil milk and condensed milk together. add cornflour mixed with 3 tbsp of water and simmer a few minutes. cool.
2. when warm ,add paneer and simmer again till thick. cool.
3. when cool add essence, fruits and nuts. pour into bowls and chill.
4. serve chilled.

[sowmeia]

Hi Alan,

I found this recipe at sitagita.com long time back for Brinjal rice..let me see if I remember it correctly-

- Cut Brinjal and potatoes into squares
- Take a litlle oil in a kadai , splutter some mustard seeds, add curry leaves, then add the veggies
- lightly roast in a little oil (i usually omit the oil here, but thats up to you) some ulluthamparuppu,kadalaiparuppu,red chilies,asafoetida,corriander seeds and jeera. Powder them after cooling
- Add the above powder and salt to the veggies.
- Mix in rice once veggies are cooked.
And thats it!!

The recipe is quite easy and I usually use the big eggplant that u find in american stores for this. Namba ooru kathirikai use pannalam, I just have trouble finding them. I also dont like the taste of smoked eggplant which is probably what most people do with the big eggplants. anyone else know intresting recipes with the big eggplant?

[ash_970]

Hello Ayesha,

I have observed that your recipes are very good and well detailed.

Please let me know if you know the recipe for KALA JAAM this is something

similar to GULAB JAAMUN but is more grainy in texture and very dark brown

almost black in appearance, some times it comes coated in dry coconut

powder...this one is very juicy but is awailable as dry round pieces... kept

in paper cups instead of dipped in sugar syrup like GULAB JAAMUN .

I have tried to explain as much I can ..hope you will get the idea for the

sweet I am inquirng for...Thanks in advance....

[ayeshasadique]

kaala jamun is made the same way as gulab jamun....only, u can add a little crumbled paneer, a little khoya to the jamun mix and mix it with milk.... u can stuff the balls with chopped pista, saffron, etc and deep fry till dark brown.
it is then soaked in the same way as gulab jamuns in a sugar syrup,....only, the syrup is drained later when well soaked and then cocnut powder is sprinkled on top.
I hope this info helps u :)

[ayeshasadique]

folks,
iam leaving for India this week....will be on vacation for a month....will try to post while in India...anyways regular posting from july...I seriously hope you people :lol2: will miss me

[Alan]

Hi Alan,

I found this recipe at sitagita.com long time back for Brinjal rice..let me see if I remember it correctly-

- Cut Brinjal and potatoes into squares
- Take a litlle oil in a kadai , splutter some mustard seeds, add curry leaves, then add the veggies
- lightly roast in a little oil (i usually omit the oil here, but thats up to you) some ulluthamparuppu,kadalaiparuppu,red chilies,asafoetida,corriander seeds and jeera. Powder them after cooling
- Add the above powder and salt to the veggies.
- Mix in rice once veggies are cooked.
And thats it!!

The recipe is quite easy and I usually use the big eggplant that u find in american stores for this. Namba ooru kathirikai use pannalam, I just have trouble finding them. I also dont like the taste of smoked eggplant which is probably what most people do with the big eggplants. anyone else know intresting recipes with the big eggplant?

Thanks for the recipe- but I don't understand ulluthamparuppu & kadalaiparuppu and "Namba ooru kathirikai use pannalam"

Could u translate these? U see, I am not a Tamilian. Thanks!

[dev]

Thanks for the recipe- but I don't understand ulluthamparuppu & kadalaiparuppu and "Namba ooru kathirikai use pannalam"

Could u translate these? U see, I am not a Tamilian. Thanks!

ulluthamparuppu- urad dhal
kadalaiparuppu- split chanan dhal
"Namba ooru kathirikai use pannalam"- can use Indian brinjal as well

[Alan]

Thanks for coming to my rescue on time, dev!


Ayesha, yes, of course we are going to miss you- I'll be trying out your recipes one by one, by the time u reach back from India & then give u a feedback. okie?

[dsath]

folks,
iam leaving for India this week....will be on vacation for a month....will try to post while in India...anyways regular posting from july...I seriously hope you people :lol2: will miss me
One month in India!!! Wow, enjoy your holidays and have fun.

[ayeshasadique]

RASMALAI

whole milk - 1 litre
(use a few drops lemon juice and when the milk is curdled, strain with a muslin/cheese cloth till dry)

double cream milk - 1 litre, boiled with a few strands of saffron, 1/4 tsp cardamom powder and 5 tbsp of sugar

1. make balls out of the paneer and simmer it for 15 to 20 minutes.
2. meanwhile , keep simmering the milk till it is reduced to 3/4th or 1/2.
3. take the balls out and squeeze them to remove water ( be careful, not to break them)
4. put the balls in the reduced milk and simmer for a few minutes.
5. cool and serve sprinkled with a generous amount of chopped pista and badam.

[ayeshasadique]

CHOCOLATE FUDGE

sugar - 1 and 1/2 cups
evaporated milk - 2/3 cup
butter - 5 tbsp
salt - 2 pinches
milk chocolate chips - 2 cups
marshmallows - 1 and 1/2 cups
vanilla extract - 1 tsp

1. line a baking pan with foil.
2. combine sugar, milk, butter and salt in a sauce pan and heat to full boil.
3. remove from heat and add the chocolate chips and marshmallows; stir till dissolved.
4. add the vanilla and pour into the pan.
5. refrigerate until set and cut into squares.

note:
chopped nuts can also be added.