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Zeera pulao recipe

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  How to make zeera pulao recipe  Ingredients A pinch - saffron strands soaked in in 3 tbsps of water 1 cup - basmati rice 1 tbsp - vegetable oil or ghee 1.5 cups - water 2 - large bay leaves 2 tsp - cumin seeds 1/3 cup - frozen peas 1/4 cup - sliced almonds or salted cashews 1/4 cup - golden raisins How to Make zeera Pulao Soak the saffron strands for about an hour. Wash the basmati rice and soak for about half an hour. Then drain. Heat oil on medium-high heat and saute the drained rice for about 3 minutes. Transfer rice to a rice cooker and add 1.5 cups of water with the bay leaves and saffron water, then cook. Once the rice starts cooking, heat a small pan and toast cumin seeds and nuts. Remove from heat and mix with the raisins and the frozen peas. When rice is about 1/2 to 3/4 cooked, mix the toasted cumin seeds, nuts, raisins and peas. Allow cooker to complete cooking cycle. To serve, remove rice to serving dish and fluff with large fork and spoon. Garnish with chopped c...
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Ras Malai Recpie

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  How to make Ras Malai  Method: Boil milk in a heavy bottom pan. Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit. Wait for 5-10 minutes and then start adding lemon juice till milk curdles. Point No.1 :   Use full cream/whole milk to make rasmalai. Low fat or fat free will not give good results. The rasmalai balls are nothing but milk fat so you need to use full fat milk for making this sweet. Point No. 2:   Don’t curdle the milk as soon as it comes to a boil. Add 1/2 cup water and wait for 5-10 minutes till the milk temperature comes down a bit. If you curdle the milk when it’s not “super hot”, the resulting chena will be softer. Add lemon juice till the milk curdles completely. Using a strainer drain the water and collect the chena. Rinse it under tap water so that there’s no trace of lemon juice in it. Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze o...
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Vanilla ice cream

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How to make vanilla ice cream Ingredients: ¾ cup white sugar 1 cup heavy whipping cream 2 ¼ cups milk 2 teaspoons vanilla extract Instructions: Step 1 Stir sugar, cream, and milk into a saucepan over low heat until sugar has dissolved. Heat just until mix is hot and a small ring of foam appears around the edge.      Step 2 Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.) Step 3 Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes. Step 4 When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3 hours. Nutrition Facts Per Serving:   425 calories; protein 5.8g; carbohydrates 45.8g; fat 24.7g; cholesterol 92.5mg; sodium 79.1mg.   Full Nutrition
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White Chicken kurahi

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  How to make white Chicken kurahi  INGREDIENTS: ▢ 500   grams   bone-in chicken   you may also use boneless chicken cubes ▢ 3-4   tablespoons   oil ▢ 1/2   tablespoon   ginger garlic paste ▢ 4   green chillies grinded into a paste ▢ Salt to taste ▢ 3/4   cup   yogurt ▢ 1   teaspoon   black pepper   freshly ground is best, but you may also use powder ▢ 1   teaspoon   roasted cumin seeds   roughly grounded ▢ 1   teaspoon   roasted coriander seeds   roughly grounded ▢ 2   inch   ginger   julienned or thinly sliced ▢ 5   tablespoons   heavy cream   or tetra pack cream ▢ 1   tablespoon   butter ▢ 2   green chillies   finely sliced INSTRUCTIONS: Heat oil in a wok, add the chicken and fry until its golden brown. Add the ginger garlic paste, green chilli paste, and salt. Cook for 5-7 minutes on medium heat. While the chicken is cooking, mix ...
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