Basmati rice -1cup (soak in water at least 30 minutes) Ghee-3tbsp Roasted Vermicelli -1/2cup Cinnamon -2sticks Cardamom -1 Cloves -4 Bay leaves -2 Onion(chopped)-1 Lemon juice -1tsp Salt -to taste
For garnishing Sliced onions -1 Cashew nuts - a handful Raisins - a handful
Heat ghee in a pan and fry garnished portion of onions ,cashew nuts and raisins.Keep it aside .
Fry all spices and chopped onions.
When the onions become golden add drained rice and Vermicelli .Fry for about 4 minutes.
Add 3 cups of water, lemon juice and salt.Cook till the water is dried completely and rice is cooked.
Garnish with fried onions ,cashew nuts and raisins.
Beat butter and sugar until light and fluffy.Add in eggs and vanilla essence .Beat well.Add oats and stir until just blended.Mix in walnut and chopped dates.
Preheat oven to 175 degrees.
Drop a tablespoonfuls of dough onto ungreased cookie sheet.
Peel and chop the mangoes .Then blend together mango,milk powder.condensed milk .cream and sugar to a smooth paste.
Pour blended mixture into a freezer box and freeze for about 3 hours .After 3 hours blend it again for 4 -5 minutes .Add chopped pistachio and mix well.Pour into kulfi moulds and freeze it for another 3 -4 hours.
Before serving, dip the moulds in warm water to make the frozen desserts easier to remove.
Cucumber -4 Labneh (Greek Yoghurt )-1tbsp Mint leaves (chopped)-1tbsp Pepper powder-1/2tsp Salt Olive oil-1tsp Paprika -a pinch Wash,peel and chop cucumber . For the dressing whisk together labneh,mint,pepper powder and salt. Mix dressing with cucumbers.Garnish with olive oil and paprika.
