Its Falsa (or Phalsa) season these days and I would like to share a wonderful Falsa sherbet recipe. Falsa is a kind of fruit with lots of health benefits. Read its wiki page for more knowledge about it, here just enjoy this simple recipe:
Take about 500 gms of falsa. Before buying check that most of the falsa should be fully ripe, fully ripe ones will be soft and not hard. Now take this falsa in a bowl, wash it well and then smash them with your hands. Do not use any food processor for this job because they grind the seeds as well and spoil the taste. Once smashed well, it will look like jam. Don’t worry about the seeds, let them be there. Now take 500 gms of sugar (since we had 500gms of falsa) and mix the sugar in smashed falsa. Just mix it well and leave it for few hours, all the sugar crystals will dissolve itself. Always remember that quantity of sugar will be equal to quantity of falsa. You can keep this mix in a clear jar and put it in refrigerator.
Now to make sherbet, put two spoon of falsa jam in a glass of ice cold water. Mix it well and filter it in another glass. Enjoy the drink.
Yesterday I was thinking of making fried potatoes with dip and ended up making this unique dish. I don’t know how I started putting this all together randomly selecting the ingredients but end result was awesome. As you can see in the photo only that much was left for taking photograph. Enough talking and here is the recipe:
What you need:
- 6 medium sized potatoes
- 5 – 6 spinach leaves
- 3 – 4 mint leaves
- 2 fresh lemon leaves
- 150ml fresh cream
- cheese spread – 2 spoon
- ginger paste – 1 tea spoon
- tomato ketchup – 1 tablespoon
- chilli sauce – 3 tea spoon
- chat masala
- lemon juice – 2 tea spoon
- honey – 2 tea spoon
- salt to taste
How to make it:
Half boil the potatoes. I just kept them for 3 minutes in microwave and they were good enough. Now peel them and cut in cubes. Heat oil and fry these until golden brown and keep it aside.
In a grinder put cream, cheese, mint leaves, spinach leaves and lemon leaves, salt and make a smooth paste. Heat little oil and put ginger paste, tomato sauce and chilli sauce. Now fry it for sometime and add the paste we made above and fry till oil separates.
Now add friend potatoes and sprinkle chat masala and mix. Add lemon juice and honey as well and mix. Dish is ready for serving!
Mom was not at home and I had two choices, go eat outside or cook at home. I decided to cook. With not much time in hand and already feeling hungry I decided to make something simple,, quick and delicious. Since I don’t know much about spices combination I just buy ready to use spice mix. Usually these packed spices are not the best option if you are trying to get the best out of your dish but for some recipes it just works equally well. For example if you want to make a chicken recipe, stay away from packed spices. Anyway sticking to our topic here are the stuff that you will need for shahi paneer:
- MDH Shahi Paneer masala – 4 tea spoon
- Amul Malai Paneer – 250 gms
- Cooking oil – 1 cup
- Two medium size onions
- Tomato puree 150gms
- Cashew nuts - 4
- Heavy Milk Cream – 1 cup
I had paneer packet kept in freezer so if you are also using a frozen packet, cut open the packet and fill it with lukewarm water and keep it aside for 30 minutes. Make paste of onions in a grinder and keep it in a bowl. Now heat cooking oil in shallow pan and fry this onion paste till it start changing color and becomes slightly orange. Now put tomato puree and fry for few minutes. Now put shahi paneer masala and again fry, here you can put little water if the gravy becomes too thick. Add salt according to your taste, 1 tsp works for me. Let it cook and in mean time make the paste of cashew nuts with little water. Once the masala is cooked well, the oil will separate from gravy. At this point add the cashew nut paste and mix gravy well. Now add some water (about 2 cup) and let the gravy cook for 5 minutes. Once done, put paneer and milk cream and let it simmer for 5 minutes.
Your delicious shahi panner is ready! Enjoy it with naan or plain rice.