Shahi Falooda or The Royal Falooda

Falooda is said to be an adaptation of the Persian dessert 'Faloodeh' and was brought to the Indian subcontinent during the Mughal period. It is a very popular cold dessert or beverage in India now. My mom used to make this for us every summer. Open the refrigerator and there will be this tall glass jar filled with pink milk n' I used to fall in love with it. I could never get enough of it. The best part of it was just not the color but the sabza seeds (basil seeds), I mean I had never seen anything like it before. When dry its all black n' dry n' the moment you pour some water over it, it just transforms. Not many children or adults even had heard about sabza seeds back when me n my sister were in school n' it became a popular drink with our friends n' cousins who would visit home.


This time when my nieces came over for vacation, I kept some ready for them along with the Mango Ice Lollies n' needless to say they loved it. Rj didn't get more than a sip or two n' its one of his favourite summer drinks too. So once my chechi (sister) n' the kids left, I had to make it again just for amma n' Rj. That's when I asked amma for the first time, how she used to add the sabza seeds back then. My mom is a home science major n' have always liked cooking. She says the popular Indian magazine, FEMINA was a galore of awesome recipes n' tips in the 70's n 80's. I think, maybe even the early 90's, but now, sadly, its mostly pages n' pages of articles on make up n' gossip....(which I have no use of). So for the first time, my mom had Falooda at a northindian restaurant in Kottayam Main Bus Stand (her older brother (my uncle Thuppan) had taken her there before heading home from college one day). This was when she was 15-16yrs old, and the drink had Sabza seeds in it.


Years later, after she got married, she found this recipe for Falooda in a Femina. She found the sabza seeds in a traditional ayurvedic herb shop in Kottayam Chandha/Market. That's how this was a popular drink at a small Keralite, South Indian household in the 80's. (the recipe itself is going to occupy only half the space my ranting has taken up...lol) So here you go...



Ingredients:

1. Milk: 1 Ltr
2. Sugar: 1 cup
3. Cornflour- 2tsp
4. Rose Essence- 1tsp
5. Red Color- 1pinch or a little more (feel free to decide how dark or light you want it)
6. Sabza/ Basil Seeds: adequate
7. Vermicelli: 4tsp (optional)
8. Long grain Rice (pan fried n' coarsely ground): 2tsp (optional)
9. Jelly: 4tsp (chopped) (optional)
10. Ice cream of your choice: 3-4scoops

Method:

Step 1: Cook the vermicelli in boiling water. Strain and keep aside to cool. Then chill in refrigerator till needed.

Step 2: Add water to Sabza Seeds n' keep it aside. They will soon start to swell and look transparent with a small dot-like, black center. Strain and keep it aside in a small bowl.

Step 3: Keep aside 1/4cup of milk. Add sugar to the rest of the milk and boil it. Add the milk kept aside to cornflour and mix it well to dissolve it completely. Once the milk and the sugar mixture boils, add the cornflour mixture to it along with the fried ground rice. Stir the milk to thicken the milk. Keep it aside to cool completely.

Step 4: Add the rose essence and color to the milk. Chill in refrigerator till needed.

Step 5: To assemble the Falooda, in each glass, put a tsp of jelly, vermicelli, pre-soaked Sabza seeds. Now the falooda over them. Add a scoop of ice cream to this.

Garnish it with some slivered almonds and pistachios, if desired (i didn't do so). Add a straw and long-handled spoon and serve! Happy Cooking!!!

Grapes and Banana Smoothie- My 'Remember Me by Smoothie'

Ok...i realise i made a big mistake by telling who ever was asking me that it isn't all that hot out here in Bahrain yet....this was last week n' this week it's scorching hot n' humid out here n' RJ is travelling for 5 Days...that means i'm cooking for one...normally it's with great difficulty that i reduce the ingredients and make a meal for 2...

Now that i have to reduce to a serving of one...i'm failing miserably n' that also means i'm sorta overeating...;)...but i'm blissfully making things i love to have n' hence i refuse to notice the fat on my thighs...;)...during this week's shopping RJ was commenting that 'i'm like a girl in a candy store' next to the vegetable n' fruits counters...which he doesn't understand...you see...he is an affirmed meataholic.

Leaving all that aside...i decided to make a smoothie...when i utter the word smoothie what comes into my mind are those extremely beautiful berry drinks in amazing colors...but berries other than strawberry are so expensive out here...i won't be able to justify my overindulgence...we get blueberry, raspberry, blackberry and redcurrants...they all look pretty in their cozy small box... a box the size of my palm will cost nothing less than USD 6 or roughly Rs.270/-.

As usual i'm digressing....so i wanted to make a smoothie for RJ before he leaves n' decided to make do with some really ripe sweet black grapes n' extra ripe bananas....i saw some smoothie recipes were asking for it to be served in Hurricane glasses..didn't have a clue what they were n' decided to look it up only to realise that the glass we got when we ordered a cocktail in Hard Rock Cafe- London was a Hurricane glass...quickly made up my mind to serve this smoothie in that glass....this was sorta of my version of "Remember Me by Smoothie" for RJ... was pretty nice...quick fix, tasty n' cheap...Oolala...

Ingredients:

1. Black or Red Grapes: 2 handful (seedless)
2. Bananas : 2 large
3. Ice cubes: 1 cup
4. Milk: 1/4 cup
5. Mint Leaves: 4-5 (crushed) (optional)
6. Sugar : 3-4tsp (optional)

Method:

Step 1 : Place the bananas and grapes into a blender and mix until it is a "smooth" liquid.

Step 2: Add the ice and blend until crushed.

Step 3: Add milk and sugar n' crushed mint leaves if using, mix until smooth.

Step 4: Pour into a hurricane glasses and serve immediately.

Hot White Chocolate

My attempts at making Hot Cross Buns for this Easter failed miserably, it's depressing to even talk about it. So just to prove that some does turn out right when i bake, i tried BC's Chocolate Swirl Cake again...and came out so nice and soft. I pinned up a smile back on my face. :)

I love Hot Chocolate from almost everywhere, even the ones we get in train stations back home....but my favourite has to be from Columbus Cafe. (a special note.... i don't like the ones from Starbucks or Costa Coffee.) So when i came across this recipe i thought, i just have to give this a try....so here you go...

Ingredients:

1. White Chocolate: 175g
2. Milk: 1.5 ltr
3. Coffee Essence: 1tsp (or Instant coffee powder: 2tsp)
4. Orange Flavoured Liqueur: 2tsp (optional)

For Serving:

1. Whipped Cream
2. Ground Cinnamon (optional)

Method:

Step 1: Finely chop the white chocolates.

Step 2: Boil the milk in a heavy saucepan and bring it to boil (bubbles will form around the edge of the pan)

Step 3: Add the chopped whitechocolates, coffee essence or powder and the orange flavoured liqueur, if using. Stir until the chocolate has melted.

Step 4: Divide the hot chocolate among 4 coffee mugs. Top each with a rosette of whipped cream and a sprinkling of ground cinnamon, if using. Serve immediately.

I had to do my bit n' deviate a little....i didn't have any whipped cream so decided i could use some froth instead...so after step 3 i waited a while n' poured it into a blender and gave it a whisk....i mean i didn't do it for more than 30secs...they say pouring hot liquid into the mixer/blender is not at all recommended...so the next time i try this (in a situation like this)i will use a hand blender.

Phirni

I have never been a big fan of Phirni...but RJ just loves it. On the first night in Bhopal during this vacation, we had gone to Jahan Numa Palace in the night to have some treats from their cafe....this is one place i have to go every time we go to Bhopal. We ordered for Phirni as our dessert n' it was the best i have ever had. You know how it is served in matkas (earthen jugs/pots), it's just so Indian...n' when i came across this recipe last week i just had to give it a try. But i didn't have any matkas with me n' had to use my ramekins instead. The ingredients are a little more complex than i normally use, but i preferred this recipe to the condensed milk recipes available online.

Ingredients

1. Milk: 500ml
2. Rice: 1/2 cup
3. Khoya: 1/2cup
4. Sugar: 1 1/2cup
5. Milk: 1 ltr
6. Almond: 1/2cup (crushed)
7. Cardamom Powder: 1/2tsp
8. Kewra: few drops

Method

Step 1: Soak rice in 500ml milk

Step 2: Boil milk adding sugar.

Step 3: Grind the soaked rice and milk (rough grind not in a paste form)

Step 4: Once the milk is boiled, ground rice n' milk mixture to this n' let it cook for a while.

Step 5: Before it thickens too much, add khoya and cardamom powder into this and let it cook for a while. (thicken it)

Step 6: Add chopped almonds and kewra essence.

Step 7: Serve it directly into matkas or into individual serving bowls & refrigerate before serving.

Getting the correct consistency is important. I think i should have thickened it a little more than what you can see here. But the taste was rewarding, so i was happy.

This is my first photo that has gotten accepted on a food porn website..FoodGawker, look here . I'm thrilled to say the least. Thank you FG...;D

Finally...this image is accepted at TasteSpotting too....Oh Bliss!!!

Semiya Payasam/ Vermicelli Kheer

I have always favoured this payasam over the others. My husband who was dead set against it until i started making them at home now literally licks his bowl clean. ;)

SEMIYA PAYASAM

Ingredients
Vermicelli- 1 Cup
Milk- 2 cups (first portion)
Water- 1 cup
Sugar- 1/2 a cup
Milk- 1 cup (warm- 2nd portion)
Cardamom- 4-5nos (crushed)
Ghee- 2 tsp
Cashew Nuts- 10-15nos (cut into small pieces)
Raisins- 10nos

Method
Step 1: Add ghee into a hot pan. Lightly fry the cashew nuts and the raisins. Set them aside.

Step 2: Fry the vermicelli until light golden brown in the ghee left.

Step 3: Add the 1st portion of milk and water to this and stir occasionally and let it boil for 10-15 mins until it thickens well. (the vermicelli needs to be cooked just right for the dish to turn out right). In the mean time add the sugar.

Step 4: Add the warm milk (2nd portion) and the powdered cardamom. Leave it to boil a while. Thicken it to the desired consistency. Keeping in mind that this will thicken further once it cools down. Keep it aside to cool.

Step 5: Add cashew and raisins just before serving instead of adding them during or immediately after step 4. This will retain their crispness. (my husband doesn’t like cashews or raisins in his so this step helps me get some in mine and none in his.) Best when served cold.