Potato Payasam

POTATO PAYASAM

S.NO	INGREDIENTS	QTY	UNIT
1	Potato raw peeled	2	Medium size
2	Ghee	1	Tbsp.
3	Sugar	1	Cup
4	Milk	3	Cup
5	Cardamom Powder	a	Pinch
GARNISH
6	Saffron	2-3	Pieces for garnish
7	Sliced Almond	2	no’s
8	Sliced Cashewnuts	2	no’s
9	Sliced Pista	2	no’s
10	Raisin	2	no’s

METHOD:

* Grate the raw potatoes and wash it in running water. Keep a side

* Heat Ghee in a non stick pan. Add the grated potatoes and sauté it for 4-5 minutes in slow flame. Add milk and let it boil for 10-12 minutes.

* Once Potato is cooked add sugar and mix it well. Allow it to boil it for 10-12 minutes in a slow flame by adding a pinch of Cardamom powder.

* Remove it from the range. Make it cool, Serve in a glass bowl.

* Garnish it with Sliced Almond, Cashewnuts, raisin, Pista and Saffron. Serve Cold

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http://www.fusionindianfoodbychefnisikant.blogspot.in

Aval Halwa (Beaten Rice)

AVAL HALWA (BEATEN RICE)

S.NO	INGREDIENTS	QTY	UNIT
1	Aval(Beaten Rice)	500	gm
2	Ghee	75	ml
3	Jaggery	200	gm
4	Cardamom green	10	gm
5	Roasted Cashew nuts	40	gm
6	Melon seeds	15	gm

METHOD:

* Boil water in a steel vessel and add grated Jaggery. Mix it thoroughly and make a semi liquid consistency. Add Green cardamom sticks in to it. Add mashed khoya, and boil it for 2- 3 minutes.

* Heat ghee a frying pan, Add cashew nuts and Melon seed. Sauté it for 2-3 minutes, and keep a side.

* Wash the Beaten rice (Aval or Poha) and add in to the vessel of Jaggery and khoya mix. 

* Cook it for 20-25 minutes in a slow flame. Mix it thoroughly. 

* Once Beaten rice is mixed together with Jaggery and khoya and ghee and nuts in to it.

* Again mix it thoroughly, and garnish with cashew nuts.

Copyright ©fusionindianfood.blogspot.in

http://www.fusionindianfoodbychefnisikant.blogspot.in

Mango Rabri

MANGO RABRI

S.NO INGREDIENTS QTY UNIT 1 Milk 500 ml 2 Mango pieces (Riped) 3 no. 3 Sugar 50 gm 4 Almond flakes 2 Tspn 5 Pistachio (For garnish) 6 no. 6 Saffron 6 stands 7 Cardamom Powder A pinch METHOD: * Soak saffron is a little warm milk. * Chop pistachio into small pieces. * Puree the mango pieces in a blender with a little milk. * Boil milk till it reduces to half the quantity. * Add sugar and let it dissolve. Remove from flame and let it cool. * After it cools, add mango puree, powdered cardamom, chopped pistachio, almond flakes and saffron. Refrigerate it and serve chilled.

Baked Gulab Jamun Cheese cake

BAKED GULAB JAMUN CHEESE CAKE

COLOUR: Yellow

GARNISH: Tulips

PORTION: 6 portions

S.NO	INGREDIENTS	QTY	Unit
1	Gulab Jamun halved	6	no’s
2	Sugar	100	gm
3	Butter	110	ml
4	biscuits crushed(preferable Marie gold)	10	pcs
5	Philadelphia cheese	70	gm
6	Cream Amul	150	ml
7	Condensed milk	50	ml

METHOD:

*Melt butter in the Microwave oven for a minute. Add it to the crushed biscuits in a bowl and mix.

* Mix other ingredients together and keep a side.

* Cut Gulab Jamun in to 4 pieces and arrange on crushed biscuit.

* Pour the mixture on the top of that and bake it in double boiling process.

Double Boiling Baking process--

* Take water in a big flat pan. 

* Keep the Gulab Jamun container inside the flat pan and bake in the oven at 150*c.

Orange Malpua

ORANGE MALPUA

CLOUR: Light orange

GARNISH: Chopped pista

PORTION: 4 portions

Accompaniment:

S.NO	INGREDIENTS	QTY	UNIT
1	Milk	1	ltr
2	Khowa	300	gm
3	Refine flour	100	Gm
4	Fennel seed	1	Tsp
5	Oil for frying	1	Ltr
6	Orange crush	2	Tbl sp
7	Sugar  for syrup	1	kg
8
9

METHOD:

1.       Bring milk to boil. Add khowa ,flour and fennel seed and cook until become smooth paste

2.       Cool the mixture down. Put oil for frying. Fry the batter in small pan cake shape and dip it in sugar syrup.

3.       Mix khowa and orang syrup for malpua stuffing.

4.       Remove malpua from the sugar syrup, roll the malpua by using the orange mixture made earlier.

5.       Cut the roll into 2 piece serve cold. Garnish with chopped pista