Ingredients :

2 cups - Rice flour
3 cups - Sugar
1 tbsp - Lemon juice
1/2 tsp - Orange food colour
1 tsp - Cardamom powder
½ tsp - Saffron
Ghee as needed

Cooking Instructions :

- Mix flour with enough water to make a sticky pouring consistency batter.
- Beat well and leave covered for 24 hours.
- Boil 3 cups of water add sugar and simmer till the syrup is thick.
- Remove the scum on top of the syrup with a wire sieve or spoon and add lemon juice, crushed saffron, orange water and colour and cardamom powder.
- Heat ghee in a pan and when hot, lower the flame.
- Beat the overnight batter and pour it through a piping bag or a similar device into the hot ghee in a circular motion, making four or five circles for each jalebi.
- Fry on both sides till just crisp and remove, draining out all ghee.
- Soak in the syrup and remove after five minutes. Serve Hot.

Moong dal ka Halwa

Ingredients :
2 cups - Yellow gram (moong) dal
2 cups - Sugar
1 cup - Khoya or unsweetened condensed milk
1 cup - Ghee (Clarified Butter)
1 tsp - Cardamom powder
½ cup - Mixed almond and pistachio slices
1 n0 - Silver leaf

Cooking Instructions :
- Soak the dal in water for 12 hours, drain and grind to a coarse paste.
- Heat ghee in a pan, add dal paste and saute on a low flame till the mixture is light brown and aromatic.
- Add khoya or milk and cook for a while.
- Add sugar and saute till it is mostly but not fully absorbed by the dal mixture.
- Add cardamom powder, mix and garnish with nuts and silver leaf

Kesar Kheer

Ingredients :

4 Cups - Whole Milk
1/4 cup - Sugar
1/4 cup - Rice
3/4 cup - Water
1/2 cup - Condensed Milk
2 tbsp - Golden Raisins (Kishmish)
Small Piece of Nutmeg, powdered
15 nos - Almonds, blanced and silvered
4 nos - Green Cardamoms, powdered
1/2 tsp - Saffron, soaked in little warm milk

Cooking Instructions :

- Soak rice in water for an hour and cook the rice in the same water until the rice is fully cooked and water has dried up.
- To the cooked rice add milk, when the milk starts boiling, simmer and leave the kheer to cook till the milk starts thickening, stirring occassionally.
- Mash the rice a little, add sugar and condensed milk.
- Add raisins, almonds and saffron. Boil the mixture one more time. Remove from flame, add cardamom powder and nutmeg powder.Keep aside.
- Allow to cool and then referigerate. Serve well chilled.

Masala Bhindi


1/2 Kg - Okra (bhindi)
1 no - Onion, chopped finely
1 tsp - Ginger-garlic paste
1 tsp - Red chilly powder
1/2 tsp - Turmeric powder
1 tsp - Garam masala powder
2 Tbsp - Dessicated Coconut
2 tbsp - Oil
Salt to taste

Cooking Instructions :

- Heat oil in a pan and add the chopped onion and fry till it's brown in colour.
- Add ginger garlic, turmeric, garam masala, chilli powder and salt to taste.
- Saute for a minute. Add coconut and steam for 1 minute.
- Add okra and steam till the okra changes color and becomes soft.
- Serve hot with parathas and raita.

Khaste Mathura Aloo

Ingredients :

6 nos - Potatoes, boiled, peeled and cubed
3 nos - Green chillies, finely chopped
1/2 tsp - Dry ginger powder
1 tsp - Mango powder (amchur)
1 tsp - Red chilli powder
1 tsp - Turmeric powder
2 tsp - Sugar
1 tsp - Cumin seeds
1/4 tsp - Asafoetida (Hing)
1 cup - Corriander leaves, chopped
4 tbsp - Oil/3 Tbsp - Ghee (Clarified Butter)
Salt to taste

Cooking Instructions :
- Heat oil/ ghee in a heavy pan or wok and add asafoetida and cumin seeds.
- When they splutter, add turmeric, ginger, mango powder, sugar, chilli and salt.
- Add potatoes and mix to coat the potaoes with the spices.
- Heat till potatoes brown but turn freqently.
- Sprinkle cilantro or coriander leaves.
- Serve hot with Indian pooris and raita.

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