Shir khurma

Instructions                                                                                                                 

Ingredients

• 2 tbspneutral oil (e.g. sunflower)
• 75 gsawayyan (vermicelli), broken into small pieces by hand
• 5-7green cardamom pods, seeds extracted, pods discarded
• 2 litresfull cream milk
• ¾ litrefull cream
• 170-350 gsugar (adjust depending on the intensity of sweetness preferred)
• 200 gslivered almonds (extra for serving)
• 100 ggolden or green raisins
• 2dried dates
• edible gold dust (optional) or varak (see Note) 

Instructions                                                                                                                 

You will need a large, heavy-bottomed pan to prepare the pudding as the sugar and milk burn rather easily if using a light-bottomed pan.

Place pan on medium-high heat and add the oil. When hot, add cardamom seeds and vermicelli. Let the spices cook for 3-5 minutes, stirring constantly, till the cardamom is fragrant and the vermicelli begins to change colour slightly.

Add the milk, cream, sugar, almonds, raisins and dried dates. Stir.

Turn the heat to a low temperature and let the mixture cook, uncovered, for 1-1½ hours. The pudding will need to be monitored and stirred every 10-15 minutes. Be sure to stir all the way into the bottom of the pan so the base of the pudding doesn’t burn.

When the mixture reaches the desired consistency, turn the heat off. Allow it to cool at room temperature for 1 hour then refrigerate overnight.

Serve the pudding with a dusting of edible gold (optional) or a layer of varak (see Note), and a sprinkling of slivered almonds. Serve immediately.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Falooda

Ingredients                                                                                                                  

• 60 g(⅓ cup) basil seeds (takmania) (see Note)
• 60 gfalooda sev noodles (see Note), broken into 8 cm lengths
• 250 ml(1 cup) rose syrup (rooh afzah) (see Note), or to taste, plus extra, to serve
• 8scoop vanilla ice-cream or kulfi (see Note)
• 500 ml(2 cups) cold milk
• 4basil sprigs, to serve

Instructions                                                                                                                 

Soaking time 2 hours

You will need four 350 ml glasses for this recipe.

Place basil seeds in a bowl and cover well with water. Soak for 2 hours, then strain through a fine sieve or muslin-lined bowl.

Meanwhile, cook noodles in a small saucepan of boiling water for 3 minutes or until tender. Drain, refresh, then drain again.

Divide noodles among serving glasses. Evenly spoon over rose syrup, then reserved basil seeds. Place 2 scoops of ice-cream in each glass and pour over milk. Drizzle over extra rose syrup, then top with a basil sprig and serve immediately.

Note
• Basil seeds (takmania), falooda sev noodles and rose syrup (rooh afzah) are from Indian and Middle Eastern food shops.

• Kulfi is a type of ice-cream made from sweetened, evaporated milk. You can make your own or use regular ice-cream.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

delicious cake

Aaloo or Qeemay Kay Kabab - Recipe by Chef Zakir

   Ingredients                                                                                                                     

Mince 300 gm
Potatoes boiled 3
Onion 1
Egg 1
Bread crumbs as required
Coriander leaves½ bunch
Chili powder 1 tbsp
Ginger garlic paste 2 tbsp
All spice powder 1 tsp
Cumin powder 1 tbsp
Salt to taste
Oil for fry

   Method                                                                                                                              

Boil and grate 3 potatoes, put in a bowl. Add a little salt, ½ tbsp chili powder, ½ tsp all spice and ½ tbsp cumin powder. Mix well and keep aside.
In chopper put together 300 gm mince, 1 chopped onion, 2 tbsp ginger garlic paste, ½ tsp all spice powder and salt to taste. choppers finely and then remove mixture in a bowl.
Finely chop ½ bunch of coriander leaves, add half of the chopped coriander leaves to mince mixture while remaining half to the boiled potatoes mixture.
 Now make patties small patties with both the mixtures separately.
Join one potato patty with one mince patty. Dip in beaten egg, coat with bread crumbs and shallow fry till golden brown.
Remove in a serving platter; serve with chili garlic sauce or ketchup.