Faculty of Allied Health Sciences > Nutrition and Food Engineering

Tasty Veg Recipe

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nusrat-diu:
Rasmalai Recipe

Ingredients
4 Measuring cup milk for channa (2% milk)
3 measuring cup milk for Ras
4 - 4 1/2 tbsp. sugar for Ras
1 cup sugar
3 cups of water
saffron, cardamom, pista, almonds
lemon juice
Method
First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.
Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously.
Then drain it in a thin muslin cloth or handkerchief.
Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining.
In a pressure cooker take 3 cups of water and 1 cup of sugar.
Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it
Toss that balls in the pressure cooker and bring two whistles.
In the mean time see the milk for ras may be ready.
Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside
As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
When the milk is cool add channa balls to it.
Refrigerate it.
And it is ready to serve.

nusrat-diu:
Masala Cashew Recipe
With big cashew nuts and a little bit of masala Masala Cashew can be prepared instantly for your guests.

Ingredients
500 gms. Whole big cashew nuts
Salt to taste
1/2 tsp. red chili powder
3-4 pinches garam masala
2 pinches citric acid powdered
3 tbsp. ghee
Method
Heat ghee in a deep frying pan.
Add cashews few at a time.
Fry till light brown on low flame.
Drain, keep aside in a colander.
Repeat for remaining cashewnuts.
Sprinkle all other ingredients over them.
Toss with hand till masalas are well blended with cashewnuts.
Cool completely to room temperature before storing in airtight container

nusrat-diu:
The recipe of Shahi Pulao
There are different kinds of Pulao. But Shahi Pulao is really rich in taste.

Ingredients
3 cups basmati rice, wash & soaked for 30 minutes.
Layer 1

Grind to a paste
1" piece ginger
3 green chilies
2 tbsp. coconut grated
2 sprigs mint leaves
½ cup coriander leaves
4 flakes garlic
1 carrot
1 capsicum
6-7 french beans
1-sprig sping onions greens chopped
Layer 2

Grind to a paste
1 tbsp. sesame seeds
1 tsp. soaked khuskhus seeds
1 onion
5-6 blanched green chilies or white pepper
1 cardamom
1 clove
1 bay leaf
1/2" piece cinnamon
1 potato
1 onion
Other ingredients
6-7 whole shelled walnuts
15 cashew nuts halved
15 almonds, blanched and halved
1 tbsp. raisins
1 tbsp. cheese or paneer grated
1 tbsp. coriander leaves finely chopped
2 bay leaves
1-cup milk
Salt to taste
Pepper to taste
3 tbsp. ghee or oil
Method
Put plenty of water to boil, add salt and bay leaves, bring to boil.
Add rice and cook till done but not mushy.
Drain water, cool in large plate.
Heat half ghee in a heavy pan , add carrots.
Fry till tender, drain, add French beans to same fat.
Repeat frying till tender, drain, add capsicum.
Fry, drain, add paste for layer 1.
Fry paste for 3 minutes, add salt, spring onions, stir.
Take off fire, add fried vegetables back, and keep aside.
Heat remaining ghee in another pan.
Fry and drain cashews, almonds, potato slices.
Add onions , stir fry till light golden.
Add raisins, salt, half the milk, and paste for layer 2.
Add fried dry fruit, stir and cook for 3 minutes,
Take off fire , keep aside.
To proceed
Take a deep casserole about 6-8 inches wide.
Divide rice into 3 parts.
Grease insides of casserole; spread one part of rice at bottom.
Spread layer 1 mixture evenly over the rice.
Spread second layer of rice over mixture.
Mix layer 2 mixtures with the remaining rice.
Spread evenly over 2nd rice layer.
Sprinkle milk over layers.
Sprinkle cheese evenly to cover casserole.
Cover the casserole with a lid or clingfilm, making cuts for steam to escape.
Bake in preheated oven at 250°C for 9-10 minutes.
Garnish with fresh ground pepper, coriander and walnuts before serving.
Serve hot with pakodi kadhi or raitha

nusrat-diu:
Lemon Rice Recipe
Lemon Rice is a very popular South Indian dish. Here is Lemon Rice recipe.

Ingredients:
2cups boiled Rice
1/3rd cup Lemon Rice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts
Method:
Heat oil in a pan and add mustard seeds, allow it to splutter.
Add turmeric powder and peanuts, fry till brown.
Now add green chilies, curry leaves, salt and fry for 2 minutes.
Take it off from the flame and add lemon juice and mix well.
Now add this to the boiled rice and mix well. Lemon rice is ready to be served.

nusrat-diu:
Recipe of Mini Samosa
Here is the recipe of Mini Samosa that can add a flavour as snacks.

Ingredients
2 cups of all purpose flour (maida)
1 cup of vegetable oil
Salt (depending upon the taste)
moong daal (soak 6-8 hrs in Plenty of water with baking soda)
1 tbs red chili powder
1 tbs garam masala
1 tbs coriender powder
1 tbs salt
tbs amchur
3-4 pinches asafoetida powder
tbs cumin seeds
Vegetable oil for frying
Method
Grind the moong daal with minimum quantity of water.
Add oil in heavy pan.
Add cumin seeds, asafoetida powder and daal paste in it.
Stir it properly. Add salt,garam masala,coriender powder,chili powder and amchur powder.
Stir it until the mixture dried very well.
Preparation for cover
Sieve all-purpose flour, add salt.
Add vegetable oil (so that you can make bowls) and mix it very well.
Then add small quantity of water and make smooth dough.
Make small round rolls with dough.
Roll it like chapatti (chapatti should be around 4-5 inches in diameter).
Cut it into 2 equal halves along the diameter.
Put small water along the diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the mini samosas will turn out oily and soggy.
Drain on rack or kitchen paper
Serve hot with green chutneys.

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