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Tovar washed 100gm cup Red Gram (split) Masoor dal washed 75 gm Ghee 30 gm Chopped onion 150 gm Ginger garlic paste 2tbsp Red pumpkin peeled & diced 100gm Brinjal peeled & diced 100 gm Potatoes diced 100 gm Sweet potatoes diced 50 gm Fenugreek leaves chopped/spinach 30 gm Coriander leaves chopped 30 gm Tomatoes chopped 200gm Pepper corn 8 nos Green chilli chopped 2-3 nos Red chilli powder 1tsp Turmeric powder 1/2 tsp Cumin powder 1/2 tsp Dhania powder 1/2 tsp Water 1.5lit Tamarind pulp 30 gm == Dhansak masala (grind to paste ) == Garlic 2 pod Ginger 60 gm Kashmiri dry chilli 6 nos Cumin 1tsp Coriander 1 tsp Cinnamon stick 1stick Cardamom 2 nos Cloves 3 nos == Garnish == Brown onion slices 1 no Chopped coriander 10 gm Slit green chilli 2no
- Heat 50 gm ghee in cooker, add chopped onions and saute. - Add ginger and garlic paste saute over slow heat for 2 minutes. - Then add both dals and vegetables dices, cook for 10 minute, - Also add salt, turmeric, red chilli powder, green chilli, peppercorn and cook for 2-3 minutes. - Add around 1 1/2 litre of water and pressure-cook till one whistle. - Then simmer and again cook for 15 min - Pass the vege tables &dal through straines/blender. - In a separate pan heat 20gm ghee, and add dhansak paste and stir for 30 seconds. - Add strained dal and tamarind pulp. - Cook for 5 min or correct consistency - Garnish with coriander leaves, slit green chilli and brown sliced onions. - Serve hot with brown rice & kebabs.
3 bottles milk (1 1/2 litres) 200g sugar (1 cup less 1 desert spoon) 5 tea spoon tukmuri seeds soaked overnight in 1 1/2 cups water 3 table spoon rose syrup or 1/2 tea spoon rose essence or desert spoon rose water 1 heaped table spoon cornflour (optional) vanilla ice cream or cream if desired
- Add sugar to milk and bring it to boil. Lower flames and simmer, uncovered, on very slow fire 50 to 60 minutes. - Cool thoroughly. - Mix cornflour with 1 1/2 cups water and cook on low fire till it begins to look transparent. Immediately pour mixture into a colander which should be placed over a pan containing ice and 1 cup water. stir vigrously with a back of a round spoon or ladle till cornflour mixture is seived through. It will fall into the iced water in drops and solidify. After 1/2 hour strain water. - To cooled milk add rose syrup (if using rose water or essence add a few drops red food colouring to make pink Falooda) Also add tukmuri seeds and cornflour drops. - Chill in refrigerator. - Serve chilled glasses and add a desert spoon vanilla icecreamor 1 teaspoon cream per glas of Falooda if desired. Make 8 glasses.