Harshi's cookbook

kulfi ice cream recipe is a popular indian ice cream dessert recipe. Ingredients Milk 1.5 ltr Sugar free powder 5 tab Khoya/mawa 150 grm Green cardamom powder 1/2 tsp Saffron 10-12 strings Almonds chopped 12-15 Pistachios chopped 15-20 Method Bring milk to a boil in a deep non-stick pan and cook till reduced half now add saffron and stir well. Cook again on low flame until to one third its volume. Keep stiring otherwise milk will stick to the bottom of the pan. Then add sugar free powder and khoya and mix well and cook for another 15 minutes. Add green cardamom powder, almonds and pistachios and mix again. Now turn off the flame. And let it cool down the mixture at room temperature. Fill the mixture into kulfi cones and cover them with lid. Keep the cones in the freezer for at least 6-8 hours or till well set. Unmould and serve immediately.

SAMYAK RICE KHEER Ingredients: 1 LTR full cream milk 4 tab samyak rice or bhagar 1/2 cup sugar or u can adjust sugar according to ur taste 5-6 chopped almonds 1/4 tsp green cardamom powder Recipe: Firstly wash and soak sema for half an hour and keep aside. Take milk in pan and cook for 20-30 min. Give a nice boil on high flame and then cook on simmer flame after that add samyak rice and again cook for 10-15 min. Or until smayak rice is cook properly then add sugar and cardamom powder and mix well and cook for 10 min. Now the kheer is ready switch off the flame. Garnish with chopped almond, pomegranate and apple or u can take any nut and fruits u like. Serve chilled.

Soya granules bhurji Soya bhurji is a protein rich dish can be served with chapati, parantha or bread. Ingredients: - 3/4 cup soya granules 1 tsp oil 1/2 cup finely chopped onions 1 tsp chopped garlic 1/4 cup boiled green peas 2 finely chopped green chillis 1/2 tsp turmeric powder 1 tsp chilli powder 1/2 tsp garam masala 1/2 tsp cumin seeds 1/8 tsp asafoetida salt to taste Method Firstly soak 3/4 cup soya granules in warm water for 10 to 12 minutes. Squeeze thoroughly and use as required. Heat the oil in a non-stick kadhai, add asafoetida, cumin seeds allow it crackel for 1 to 2 seconds. Add onions and garlic, green chillis and saute till they turn light brown in colour. Add the turmeric powder, chilli powder, garam masala, and salt and mix well and cook on a medium flame for another 5 minutes while stirring continuously, sprinkle little water to prevent the masalas from burning. Add the green peas , and soya granules mix well cover the pan and cook on simmer fl...