doctor advices healthy and delicious food recipe and food stuff in live doctor website

By Live Dr - Mon Feb 02, 12:59 pm

Master Chef Sanjeev Kapoor, India’s best known chef, is also the celebrity host of TV show Khana Khazana, author of best selling cookbooks, has restaurant franchisees in India and abroad and is the winner of several culinary awards. His mission is evident: to make Indian cuisine the number one cuisine in the world.

Semolina (rawa/suji), roasted          ½ cup
Almonds (badam)                           2 cups
Pure ghee                                    6 tablespoons
Sugar                                          1½ cups
Milk                                             2 cups
Saffron                                        a few strands
Green cardamom powder                 ½ teaspoon
1. Roast the almonds.  Set aside eight to ten for garnish and coarsely powder the rest.
2. Heat pure ghee in a kadai and roast the semolina till light brown.  Add almond powder and continue to sauté for two to three minutes.
3. Add sugar, milk and saffron. Cook on medium heat, stirring continuously, till the sugar dissolves and the mixture gets the halwa consistency.
4. Add cardamom power and mix well.  Remove from heat, garnish with reserved almonds and serve hot.
Cashewnut powder                3½ cups
Sugar                                  1 1/3 cups
Liquid glucose                       2 tablespoons
Ghee                                   1½ tablespoons
Silver warq                           as required
1.Cook sugar and one and one third cups of water together till the syrup reaches three string consistency and 118?C.   Add liquid glucose and stir well.
2. Remove from heat and add cashewnut powder stirring continuously.  If necessary add one tablespoon of water and keep stirring till the temperature comes down to 65?C.  Add ghee and mix well.
3. Knead lightly to make a soft dough. Roll out on a flat greased surface to one centimetre thickness.
4. Rub a butter paper over the surface to smoothen it evenly.  When it cools down to room temperature, apply silver warq and cut into diamond shapes. Store in an airtight container.
For outer layer

Refined flour (maida)                              1 cup
Semolina (rawa)                                    2 tablespoons
Ghee                                                   2 tablespoons
Milk                                                     ¼ cup
For stuffing

Seedless dates, chopped                         ¾ cup
Dried figs, (anjeer), chopped                    ¾ cup
Cashewnuts, crushed                             15-20
Pistachios, crushed                                15-20
Green cardamom powder                          1 teaspoon
Roasted poppy seeds (khus khus)              1 tablespoon
Milk                                                      2 tablespoons
Ghee, melted                                         2 tablespoons
1.Take refined flour in a bowl.  Add semolina, ghee and milk and knead into a semi soft dough.  Divide into equal portions and shape them into pedas.  Keep them covered with a damp cloth.
2. Preheat oven to 180°C.
3. To make the stuffing take dates and figs in a bowl.  Add crushed cashewnuts, pistachios, green cardamom powder, roasted poppy seeds and mix.  Mash lightly with fingers and add a little milk.
4. Roll out a dough peda.  Place it in the karanji mould.  Put a small portion of the prepared filling in the hollow. Apply a little water on edges, close the mould and press firmly.
5. Remove the excess dough and use again.  Similarly make the remaining karanjis.
6. These can be made without the mould too.
7. Place the karanjis on a greased baking tray.  Brush them with a little ghee and bake at 180°C for twenty to twenty five minutes. Cool, store in an airtight container.
Chickoos, peeled and pureed                         3 ripe
Roasted walnut kernels, coarsely crushed        ½ cup + a few for garnishing
Brown rice, soaked                                      ½ cup
Milk                                                           4 cups
Sugar                                                       1/3 cup
1.Take rice and milk in a deep pan and cook on medium heat, stirring continuously, ensuring that the rice does not stick to the bottom. Cook till the rice is soft and the milk reduces.
2. Add sugar and stir till it dissolves.
3. Add crushed walnuts and stir.  Transfer into a bowl and when it is cool add chickoo pulp and mix.
4. Pour into individual bowls.  Place a walnut kernel in the centre and serve.


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