Off the flame. Rasgulla is ready (less)

Off the flame. Rasgulla is ready (less)

Chop the fruit and add to the gelatine mixture. When it is cooled put in a mould and set it in the freezer.

Take it out of the freezer just before serving. RELATED RECIPES Mango salad Eggless dry fruits cake Khamang kakdi Spicy Guava Salad Jackfruit halwa Ingredients: 1 small tin - pineapple, chopped 1 tin - peaches, chopped 5 - oranges 5 - bananas 1/4 cup - water (cold) 1 1/3 cups - water (boiling) 1 tbsp - gelatine 2 tbsps - lemon juice 1 1\2 tbsps - sugar (less)

After boiling keep aside. For Tempering: Heat oil.

Add chopped garlic flakes, hing, cumin seed & red chilly whole. After getting the brown color, add to the dal.

Served with boiled rice. RELATED RECIPES Paneer jalfrezi Tur dal rice Chinese chicken and prawns combo curry Sindhi dry masala fish Chow chow kurma Ingredients: 50 g - moon dal 50 g - masoor dal turmeric powder salt to taste For Tempering: 4 flakes - garlic 2 tbsp - mustard oil 2 g - cumin seed 2 - red chilly, whole 1 pinch - hing (less)

Stir continuously on high heat for 2-3 minutes. Add boiling water and salt, stir well and cook covered on low heat until the water has been absorbed.

Gently stir the rice with a fork and keep aside. Preparing the mutton korma: Cut mutton to medium pieces and clean properly and keep aside in a colander (to remove mutton smell, add some salt, lime juice and yogurt to mutton pieces and leave it for 5-10 minutes and then wash properly).

Mince onions, chillies, ginger and garlic together in a food processor. Chop tomatoes and coriander and keep aside.

Soak poppy seeds in 2tbsp of water, for 15 minutes and grind it to a smooth paste. Heat a little ghee in a pressure cooker and stir fry the minced onion mixture till golden brown.

Add curry powder, tomatoes and salt and saute till tomatoes are cooked well. Into this add ground poppy seeds or cashew nuts and saute.

Add mutton and saute well. Add a little boiling water and pressure cook the meat till done and the gravy thickens (about 20 mints).

Finally add curd and coriander leaves mix well and let the curry a nice boil turn off the heat and keep aside. Assemble the biriyani: Grease an ovenproof baking dish with some ghee.

Divide the rice into three portions. Spread one portion to the bottom of the dish.

Cover the rice with half of the cooked mutton. Spread another layer of rice on top, and then cover with the rest of the mutton.

Finally top the mutton with the last portion of rice. Drizzle some saffron or turmeric soaked in milk and ghee on the rice.

Pre-heat oven to 180 deg C and bake for 10-15 minutes or until heated thoroughly (can microwave it for 6-8 minutes too). Garnish biryani with some golden fried onions, cashews and raisins.

Serve with onion and yogurt salad,lime pickle, dates pickle and papad. RELATED RECIPES Kuska biryani Vegetable biryani Mutton pulao Appams with mutton stew Malabar chemeen biryani Ingredients: For the rice: 3 cups - basmati rice 6 cups - boiling water 3 tbsp - ghee 6 - 1-inch piece cinnamon sticks 8 - cloves 4 - cardamom Salt to taste For the mutton korma: 3/4 kg - mutton/lamb 2 tbsp - curry powder 3 - onions (big) 5 - green chilies 2 - 2-inch piece ginger 15 big cloves - garlic 4 - tomatoes (medium) 2 tsp - poppy seeds/khus khus (if khus khus is not available substitute it with ground cashew nuts) 1 bunch - coriander leaves 2 tbsp - yogurt, whisked 1/4 cup - ghee Salt to taste (less)

Remove from the flame and drain. Remove the skin of the almonds and grind to a fine paste.

Boil the milk in a thick bottomed pan. When the milk begins to boil add the almond paste and the sugar and cook for 5 minutes over a low flame stirring continuously.

Remove from the flame..

Add the dissolved saffron and the crushed cardamoms. Allow to cool and serve chilled.

RELATED RECIPES Badam ragi malt Khajoor chawal ki kheer Moong dal kheer Badam ki barfi Carrot kheer Ingredients: 1/2 cup Almonds 2 cups Milk 3 tblsp Sugar 5 crushed Cardamoms A pinch of Saffron (Kesar), soaked in lukewarm milk (less)

In a blender grind together the boiled Soya nuggets, onion (if using), leftover rice, chillies and coriander. Add salt to taste.

The above mixture will have a dough-like consistency. Shape into cutlets.

Coat with breadcrumbs or rava (semolina). Shallow fry on both sides till crisp.

Serve with ketchup or pudina chutney. RELATED RECIPES Hariyali cutlets Soya chunks vegetable curry Bread cutlet Paneer potato cutlet Jackfruit cutlets Ingredients: 1 cup Soya Nuggets 1 small onion (optional) Half cup cooked rice (leftover) 2 to 3 green chillies A few sprigs coriander leaves Salt to taste Dry bread crumbs or 1/4th cup rava Oil for shallow frying (less)

Add khoya and a pinch of saffron and sugar accordingly. Boil until it becomes of thick consistency and ready to fill.

Now make a dough of maida and make small puris of it. Then add 2 spoons of filling to each puri and fold over to make a semi circle.

Now in another pan heat rest of the ghee and fry the puris in it. Remove the puris once they turn golden brown.

In another pan make some sugar solution by boiling water and sugar; add a pinch of saffron to it for taste and colour, put the fried puris into this sugar solution and take it out after 10-12 seconds. Put it on a plate and garnish it with chopped almonds and serve hot.

RELATED RECIPES Besan Badam Ladoo Wheat puri with besan sabzi Bhelpuri sandwich Badam ragi malt Masala puris Ingredients: 250gm - maida 100gm - almond saffron, a pinch 100gm - khova 1/2 cup - sugar 1 cup - ghee (less)

Add spinach to boiling moong, simmer covered for 2-3 minutes. Take off fire, allow to cool a little.

Heat oil in a deep saucepan, add seeds, allow to splutter. Add curryleaves, asafetida, ginger, garlic chilly, stirfry for a minute.

Add all other masalas, salt, 2 tbsp. water, stir to boil.

Add in boil moong/spinach, stir gently. If the is extra moisture, allow to evaporate.

Let a little moisture be left behind, do not make too dry. Take off fire, stir in lemon juice.

Pour into serving dish, while piping hot. Serve hot with rice, phulkas, bhakri, etc.

Making time: 20 minutes Makes: 3 servings Shelflife: 1 day RELATED RECIPES Egg Kothu Parotta Kashmiri chapathi Vegetable dal fry Hyderabadi Fish Curry Onion marmalade with pumpkin and cherry Bavarian Ingredients: cup whole green gram (moong), soaked in water for 30 minutes 1 bunch spinach, cleaned, chopped finely 1 tsp. lemon juice 1 green chilli slit vertically " piece ginger, grated 2 flakes garlic, crushed 1 stalk curry leaves tsp.

turmeric powder tsp. coriander seed powder tsp.

red chilli powder 2-3 pinches asafetida tsp. each cumin & mustard seeds salt to taste 1 tbsp.

oil or ghee (less)