Monday, August 19, 2013

Rabri Falooda

  Chitra Pal Rabri Falooda


1. 1 litre of half n half

2. ½ cup of sweetened condensed milk

3. ½ tsp of saffron

4. 2 tbsp of sliced pistachios/pista unsalted

5. 2 tbsp of sliced unsalted almonds

6. 1 pack of falooda sev

7. Rose water/kewda water

8. 1 tbsp of basil seeds

9. 1 cup of fresh fruit mixed ( strawberries, mango, kiwi, blue berries, grapes)

10. 1 cup of jelly

11. 2 tbsp of roohafza syrup ( rose or khas)

  Chitra Pal Rabri Falooda1  Chitra Pal Rabri Falooda2


  Chitra Pal Rabri Falooda3Chitra Pal Rabri Falooda4Chitra Pal Rabri Falooda5

1. For Rabdi:- Boil Half n Half in deep dish heavy non stick pan, cook with condensed milk till it thicken and reduces in half. Add Saffron leaves soaked in some water and sliced almonds and pista. Cool it down for 2 three hours in fridge.

2. Boil 3 cups of water and cook falooda sev for 5 minutes. After it is cooked, take it out in cold water and let it cool down for 3-4 minutes. Strain the water and add little rose water and 1 tbsp of sugar syrup and dip in it.

3. Soak Basil seeds in 1 cup of water for 2 hours. They will grow in double size.

4. Let everything cool down and make it ready and keep in refrigerator before serving.

5. In the serving glass, add jelly on bottom, add falooda and then rabdi, keep on layering with fruits, rabdi and falooda and on the top you can drizzle some roohafza and serve.

-Enjoy Chitra

Wednesday, August 7, 2013

Chicken Tikka Masala



For Curry:

1. One can of diced tomato

2. 1 tbsp of tomato paste

3. 1 tbsp of minced garlic

4. 1 tbsp of minced ginger

5. ¼ cup of heavy whipping cream

6. 2 green chilies

7. Salt to taste

8. ½ tbsp of sugar

9. 1 tbsp of onion powder

10. 2 tsp of red chili powder

11. 1 tbsp of coriander powder

12. 1 tsp of garam masala powder

13. 2 tbsp of clarified butter

14. Oil

15. 2 tbsp of cilantro leaves for garnish


For Marinating Chicken:

1. 3 chicken breasts cut into bite size pieces

2. ½ cup of plain yoghurt/curd/dahi

3. Salt to taste

4. 1 tsp of turmeric powder

5. 1 tsp of red chili powder

6. 1 tsp of cayenne pepper/red kashmiri mirch powder

7. 1 tbsp of minced ginger and garlic



1. Marinate the chicken with all ingredients above, at least 8 hours and cook in oven for 15 minutes at 350F.

2. In a non stick pan add 2 tbsp of oil and add ginger and garlic. Let it cook until light pink.

3. Till then crush the diced tomatoes in a blender and mix in with ginger garlic paste.

4. Let it cook for five minutes, add all the spices and cook for 10 minutes.

5. When the curry has thickened and tomatoes have been cooked add cream and stir.

6. Now add chicken pieces and cook for 5 minutes. Garnish with cilantro leaves.

7. Serve hot with white/brown boiled rice and naan.