The actress made the declaration on social media while sharing a workout video.
city times4 years ago
Savour these treats prepared at Aryaas, or order a mixed box of sweets to share with family and friends. If not, try making them yourself with these recipes below.
BOONDHI LADDU
INGREDIENTS:
Milk : 1/3 cup
Pistachios : 1 tbsp
Orange colour : few drops
Pure ghee: for frying
Raisins : 1 tbsp
Baking powder: a pinch
Sugar: ½ kg
Bengal gram flour : 1/2kg
METHOD:
· Sieve the gram flour with baking powder so that it mixes well.
· Mix the ghee with enough water to make a batter of thick consistency. Heat up the ghee in a kadhai and with a perforated spoon drop the boodhis into the ghee mixture.
· Rub the batter on the perforated spoon, so that the small drops of batter get dropped into the oil. Simultaneously, tap the spoon on the rim of the dish.
· Fry boodhis until they appear golden brown. Remove and keep them aside.
· Meanwhile, make sugar syrup of three string consistency.
· Put the fried boodhis in this syrup and mix with the pistachios and raisins.
· When the mixture cools down, use buttered hands to make the ladoos.
JELEBI
INGREDIENTS:
Flour (maida): 4 cups
Fine grained semolina/rice flour: 3 tbsp
Baking powder : ½ tsp
Plain yoghurt (curd): 2 tbsp
Warm water: 2 cups
Saffron threads (dry roasted and powdered): 1 tsp
Sugar: 5 cups
Water: 4 cups
Green cardamom seed powder : 1 tsp
Kewra water or rose water: 3 tbsp
Ghee/vegetable oil: for frying
Kitchen paper
METHOD:
· In a bowl, take ¾ cup of water and mix well with flour, semolina/rice flour, baking powder and curd. Mix well using a whisk.
· Add the remaining water and saffron powder to the mixture and mix well until smooth. Leave the mixture to ferment for two hours. Whisk again before use.
· Make one string of syrup by mixing sugar into water and add the dry roasted saffron and cardamom powder.
· Heat the oil in the kadhai on a low flame. Gently pour the batter in a steady stream into the kadhai to form coils.
· Fry deeply until they turn into a light brown colour.
· Take out the mixture and drain on kitchen paper, and immerse them in the syrup.
· Leave for at least 4- 5 minutes, until they soak the syrup.
· Take them out of the syrup and serve either hot or cold.
KAJU KATLI (BARFI)
INGREDIENTS:
Kaju (cashews): 250 gms
Water: 50 ml
Sugar: 125 gms
Ghee: 1 tbsp
Cardamom powder: ½ tbsp
Varak (silver foil): 3-4 sheets (optional)
METHOD:
· Grind dry kaju (cashewnuts) in a grinder to a fine powder (due to oil in cashews, it may become a paste or lump). Do not add any water while grinding. Keep aside.
· Take sugar in a pan and add water. Boil till single thread syrup is formed, about 3-4 minutes after the syrup starts boiling. Cook on slow to medium heat.
· Switch off the burner but do not remove the pan. Mix kaju paste into the syrup, break the lumps with a spoon, pressing it and moving it in circular motion, stir well. Let it cool so that it becomes thicker.
· Transfer it on a greased surface and roll it with a rolling pin to about 1/8 inch thickness.
· Let it cool and apply silver foil gently.
· After about 1-2 hour, cut the katlis/ barfis into diamond shape.
MILK PEDAS
INGREDIENTS:
White khoya or mawa: ½ kg soft
Powdered sugar: 2 ½ cups (approx 300 grams)
Cardamom powder: ½ tsp
Semi crushed cardamom seeds : 1 tbsp
Crushed pistachios: 1 tbsp
METHOD:
· Grate the khoya or mawa with a steel grater. Add powdered sugar and mix well.
· Pour the mixture in to a large non-stick pan. Heat on high for the first few minutes – then reduce the temperature when done.
· Stir continuously while the pan is being heated. Add cardamom when the mixture becomes thick.
· Use cookie moulds or shape the pedas with the palms of your hand into small patties.
· Mix the cardamom seeds and pistachios. Press them on top of each patty.
· If you are using moulds, sprinkle the cardamom seed and pistachio mixture at the bottom of the mould. Pour the mixture from the pan into the mould. When set well, invert moulds.
WHERE TO GO AND WHAT TO EAT
Options by Sanjeev Kapoor, World Trade Centre, Dubai
A dazzling décor, warm Indian hospitality and handpicked recipes from Chef Kapoor, Options encompasses the ultimate dining experience . Explore the exhilarating menu with a fine selection of Indian appetisers, main courses, desserts and chef’s specials. Enhance the cascade of delicate and fresh flavours with the skillfully selected beverage menu.
Call: 04 329 3293
Mumtaz Mahal at the Arabian Courtyard Hotel & Spa, Dubai
Chef Glen who is known for creating authentic and delectable Indian dishes has specially prepared a Diwali Set Menu for the occasion which is available for lunch (from 12 noon to 3pm) and dinner (from 7.30pm to 2am) from October 26 to 29.
Aside from the delectable meals, diners get a chance to win prizes such as a gold necklace worth up to Dhs5000 and two tickets for a Sea Wings Dubai trip worth Dhs1,200 per person. Simply dine with family and friends and a minimum purchase of Dhs500 (for food and beverages) will put you in the draw. .
Call: 04 3519 111
Rasoi at the Coral Deira, Dubai
Rasoi, the restaurant that has become synonymous with the real taste of what gets cooked in Indian kitchens, will be a hosting a special Diwali buffet so that you can relive all your gastronomic fantasies.
For Dhs99 per person diners will be able to enjoy signature dishes from north as well as south India. Children below the age of six get to dine free, while those aged between six and 12 eat half price.
The lip-smacking menu available on October 26 will feature delicacies such as seekh kebabs, dum biryani, fish tikka, kadai gosht, tandoori murg, chicken korma, dal makhani, palak paneer and bhindi masala.
Visit: www.coral-deira.com
The actress made the declaration on social media while sharing a workout video.
city times4 years ago
The Bollywood actor says the casting is the most Inclusive he has ever seen
city times4 years ago
Filmmaker Kabir Khan reveals the film was designed for a big screen experience
city times4 years ago
The Grammy award-winning singer-songwriter says his battle with the illness left him temporarily paralysed
city times4 years ago
The blockbuster that released in 1998 marked the directorial debut of Karan Johar
city times4 years ago
Fans share scenes from her iconic movie to wish the actress
city times4 years ago
The Bollywood actress says the filmmaker is a master when it comes to capturing emotions
city times4 years ago
The duo had worked together in films such as 'Soldier', 'Jhoom Barabar Jhoom' and 'Heroes'
city times4 years ago