Rabdi
Ingredients1/4 cup condensed milk
2 cups milk
2 bread slices
A few safforn strands
1/4 tsp elachi powder
Method
Discard crusts from bread slices.
Grind these slices in a processor and prepare fresh bread crumbs.
Boil milk in a pan.
Add bread crumbs, condensed milk and sugar altogether.
Simmer on a high flame, stir continuously for about 10 minutes.
Remove from the fire.
Add safforn and cardamon powder and mix well.
Keep it in a refrigerator for 2-3 hours.
Rabri is ready to serve.
Allo Sabji
Ingredients
4 Potatoes (boiled and peeled)
2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1 tsp Cumin Seeds
Salt to taste
1-1/2 tbsp Oil
2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1 tsp Cumin Seeds
Salt to taste
1-1/2 tbsp Oil
For the puree
2 Onions
4 Cloves garlic
2 Green chilies
2 Tomatoes
1 Piece very small ginger
Method
Cut the potatoes into small chunks and slightly mash them. Keep it aside.
Blend all the ingredients of puree to form a smooth paste, keep it aside.
Heat oil over medium heat in a non stick heavy base skillet and add cumin seeds.
Allow spluttering and then add turmeric powder, red chili powder, salt and wait for 10 seconds.
Now mix the puree and saute for 2-3 minutes until the raw smell is gone and oil appears on the sides of the skillet.
Add potatoes and 2 cups of water.
Simmer it for about 15 minutes.
Aloo curry is ready to serve with rice or roti.
Blend all the ingredients of puree to form a smooth paste, keep it aside.
Heat oil over medium heat in a non stick heavy base skillet and add cumin seeds.
Allow spluttering and then add turmeric powder, red chili powder, salt and wait for 10 seconds.
Now mix the puree and saute for 2-3 minutes until the raw smell is gone and oil appears on the sides of the skillet.
Add potatoes and 2 cups of water.
Simmer it for about 15 minutes.
Aloo curry is ready to serve with rice or roti.