GULAB-E-AAB

Impressed by Lata's recipe, I also tried it out, as I always love the baby pink colour. I used paalkhova as it was easily available. Yes. It was really fantastic and rich, creamy and easy to make. I wanted to give it a dim light effect. Arabian nights?!!!!

INGREDIENTS:

Milk - 1/2 ltr.
Paal khova - 50 gms
Rose syrup - approx. 6 tsp.
Saffron - 2 strands
Pistachios - 1 tsp.
Almonds- 4

METHOD:

Boil and cool the milk.

Add the rose syrup little by little till you get a baby pink colour. You may not need sugar as rose syrup has high sugar in it.

Scramble the paalkhova into the milk and whip it in a blender.

Blanch pistachios and almonds, peel the skin, and grate.

Garnish the milk with these grated pistas, almonds and saffron strands while serving.
Serve chilled. Vah-Re-Vah. Gulab-E-Aab is ready.
Easy way to blanch almonds: Boil half-a-cup of water, add badam and pistachios and microwave for 30 sec. in "High".

MAKAI KI KHARI (CORN CURRY)

INGREDIENTS:

Cooked corn (fresh) kernels - 1 cup
Onion - 1 (optional)
Garlic - 2 pods (optional)
Cardamom - 2
Cinnamon stick - 1" piece
Cloves - 3
Pepper-Jeera powder - 1 tsp.
Garam masala - 1 tsp.
Fresh cream - (optional)
Oil - 1 tablespoon
Salt

To grind :

Green chillies -3
Coconut (scraped) - 1 tablespoon
Ginger - 1/2" piece
Khus khus(poppy seeds) - 1 tsp.
Cashews - 1 tablespoon
Fresh coriander leaves - a handful

METHOD:

Grind the items"To grind" to a fine paste.

In a heavy-bottomed pan, heat oil and fry cinnamon, cloves, & cardamom(If using onion and garlic add it now & saute till translucent). Add the ground paste, cooked corn, garam masala, pepper-jeera powder and salt. Add a cup of water, cover with a lid and cook well for 10 - 15 minutes, stirring in between. Add fresh cream while serving. Serve hot with chappatis and naan.