1 bunch broccoli (flowerettes)
1 bunch cauliflower (flowerettes)
1 lb bacon
1 pkg. shredded cheese
2 cups mayonnaise
1/4 cup vinegar
sugar to taste
Cut off tops of broccoli and cauliflower, using flowerettes.
Fry bacon very crisp. Mix mayonnaise, vinegar and sugar to
taste and pour over the broccoli and cauliflower; add bacon
and cheese. Fix a couple hours before serving.
- Lauki (Doodhi or bottle gourd) – ½ of medium (1 ¼ cup), grated
- Ghee (Clarified butter) – 1 tablespoon
- Cashews – 7-8, broken
- Milk – 2 cups
- Sugar – ¼ cup
- Cardamom powder – ⅛ teaspoon
- Rose water – ½ teaspoon, optional
- Wash the lauki, peel it. Cut into the half. Remove the seeds. And grate it using grater (use bigger sized hole).
- Squeeze out all the water by pressing it between your palms
- Now heat the ghee in a pan on medium heat. Once hot fry the cashews till they are lightly browned. Remove them into another bowl.
- Now add grated lauki into the same pan. Sauté it till all the moisture from the lauki evaporates and also lauki will get cooked. Stir in between.
- While you sauté the lauki, heat the milk in a heavy bottom pan on another stove in medium heat. Let it come to a boil
- Lauki will take about 7-8 minutes. Turn off the stove and keep it aside till needed. Also keep an eye on milk.
- Once milk comes to a boil, do stir it every 2 minutes and also scrape the sides of the pan. This will help to clean the pan easily later
- Reduce the milk to ¾ of original. Means we started with 2 cups, boil till it is about 1 ½ cups
- Then add cooked lauki.
- Mix it and cook for about 4 minutes. It will become thick.
- Then add sugar
- Mix it. Kheer will become again thinner as sugar melts. Cook it with stirring in between till it thickens again (about 2-3 minutes). Turn off the stove. How to check that kheer is ready? When you take kheer in a spoon and you pour it back, thickened milk and lauki should drop together. If milk and lauki looks separated then let it thicken more.
- Finally add cardamom powder and rose water. Mix it.
- Garnish with fried cashews. Serve warm or chilled.
Rawa / Sooji / Semolina – 1/2 cup
Sugar – 1 cup
Water – 1 1/2 cup
Ghee – 1/2 cup
Cashews – 10 pieces
Sultanas / Kishmish – 10 pieces
Kesari Colour / Orange Food Colouring a pinch
Milk – 1 tblspn
Cardamom powder – 1 tsp
Heat a heavy bottom pot. Heat 2 tblspn of ghee in it and fry cashews and raisans in it till golden. Remove it and Set aside.
Bring water to a boil in a separate sauce pan. Mix food colouring with milk and set aside.
Now in the remaining ghee add sooji and fry for 3 to 4 mins till it is light golden and raw smell goes away from it.
Now pour in the boiling water and mix well so no lumps form. Keep this mixing till it gets little thickish.
Now add in the sugar and keep mixing.
Add in food colouring mixture and cardamom powder and mix well.Keep stirring till the mixture get thick.
Now add in the ghee and keep mixing till the kesari leaves the sides of the pan.
Add in the roasted nuts and mix well.
Serve this warm or hot
An easy to make Indian dessert full with the goodness of dry fruits, milk, semolina and aromatic cardamoms.
- 1 kg full cream milk
- 1/4 cup rava (semolina)
- 1/2 cup sugar
- Dry fruits
- A pinch of saffron
- 2-3 green cardamoms
- Roast rava till slightly covered.
- Add milk and bring to a boil.
- Lower the heat and simmer.
- Keep stirring to avoid scorching.
- Add sugar followed by dry fruits, saffron and cardamom.
- Cook for another 5 minutes.
- Ready to serve
Source: Food NDTV