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Desserts Easy Recipes Festival Recipes Indian Streetfood Pasta/Noodles Vegetarian

Rabdi Falooda With Rose Jelly (Vermicelli Dessert)


Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)This recipe is my take on the popular indian dessert called ‘rabdi falooda‘, which is basically vermicelli (falooda) soaking in sweet thickened milk(rabdi) and consisting of a burst of texture in every bite, for it is studded with chopped nuts & soaked basil seeds and is usually topped with a big scoop of ice-cream. To me this dessert brings with itself the memory of my college days. When we set out in the wee hours of the morning for a tour of the city. Shopping in our minds and skipping breakfast so that we could start as early as possible, hopping on to three or four buses (the Delhi metro was not operational back then) and changing routes as per bus schedules that day, we measured length and breath of the city to reach our favorite area in the south of Delhi. If you reached the place by 11 in the morning, the day presented myriad way to shop, eat and relax.Not only you could choose and bargain with the vendors over your favorite chunks of bohemian jewelry at length but reaching early would also mean that the time spent in queue at the eating joints would be less. What I would have on my mind since morning were the silky smooth milk shakes and dense rabri falooda in the tallest tumbler available there, I always made sure to ask for an extra serving of that leathery cream from the earthern pot to chew on. After a tiring day, I inhaled the chilled rabri falooda like a portion of ambrosia – full of textural bites and smelling of rose and cardamom.

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)Prepare the ingredients before you start layering. Add as much or as little of whatever you want.

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)The weather in my part of the world has already touched 80 F and we could not have asked for a better dessert for Holi (indian color festival) last week. This dessert, or if you want, call it a thick sweet cold beverage is served with a straw as well as a spoon.It is an immensely popular as a street food in Delhi but maybe not so much in the rest of India since it was the husband’s first time sampling it.There are many flavors and combinations that can be done – talk strawberry, talk vanilla or butterscotch but my favorite has always been the rose.So exotic and extremely cooling on a warm day. It is something you are bound to like. I made it last week and served along with nuggets of homemade rose jelly thrown in. It was well received and all I could say is that I wish I could have made a little more.

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)

Sinfully Spicy- Rabdi Falooda With Rose Jelly (Sweet Vermicelli dessert)Before I hop on the recipe, we are already into the last few days of nomination for Saveur Blog Awards. Please help my blog reach the shortlists if you enjoy my work. You can cast your vote here. Thank you.

Printable Recipe

Ingredients (Makes 2-3 servings)

  • 1 package falooda sev ( 2 oz, or use vermicelli)
  • Rabdi, as much as you like (recipe below)
  • Whipped Cream, as much as you like (recipe below)
  • Rose Jelly, as much as you like (recipe below)
  • Rose Syrup, as much as you like
  • Chopped pistachios or almonds, as much as you like
  • Chopped fruits, any kind, as much as you like
  • Soaked basil or chia seeds, as much as you like

For the Rabdi

  • 1 no 12 oz evaporated milk can
  • 1.25 cups whole milk
  • 2 no green cardamom pods
  • 2-4 tablespoon sugar (adjust quantity depending on how sweet you desire)
  • 1.5 tablespoon rose-water

For the Rose Jelly

  •  3 tablespoon water, room temperature
  • 1.5 tablespoon unflavored powdered gelatin
  • 4 tablespoon rose syrup (easily available in indian/pakistani/middle eastern stores, I use this )
  • 3/4 cup hot water
  • 2 tablespoon granulated sugar
  • 2 teaspoon fresh lime juice

For the Whipped Cream  

  • 1/2 cup cold whipping cream
  • 1.5 tablespoon powdered sugar
  • pinch green cardamom powder (optional)

Notes

  • Use a dollop of Cool Whip or your favorite ice cream on top.
  • You can add chia, sunflower seeds for extra crunch.
  • If you do not get rose syrup, use strawberry syrup at the bottom layer and for making jelly.

Method

Making Rabdi (This can be done 1-2 days in advance)

Pour evaporated milk whole milk and cardamom pods into a heavy, deep bottom pot (preferably non stick) and put on stove on medium low heat. Let the milk cook till it is reduced to half the quantity.You will need to stir every few minutes or so, make sure that it does not stick to the bottom of the pot. You can scrape the sides as you stir. The milk will thicken and change color to pale. After about 30-40 minutes, you will see that the milk is thickened.Put off the stove.Pick out and discard the cardamom pods.

Let cool down slightly (about 5-8 minutes). Add sugar and mix well. Let sit to cool down completely. Once cold, stir in the rose-water.

Refrigerate for at least 4 hours or till ready to use.

Making the Rose Jelly (This can be done 1-2 days in advance)

In a small bowl, add 3 tablespoon water and sprinkle the gelatin on top. Let bloom.

Meanwhile, in a small jug/tumbler, mix together hot water, rose syrup, sugar and lime juice. Stir so that sugar has dissolved. Add the bloomed gelatin to it.

Let stand at room temperature for 15 minutes to cool down.

Pour into a small square glass dish and refrigerate for at least 5 hours. Once chilled and set, unmold (by running a sharp knife along the edges and tapping the bottom of inverted dish) and using a sharp knife cut into squares.

Refrigerate until ready to use.

Making the Whipped Cream (This can be done 1 day in advance)

In a cold bowl, using a whisk or hand mixer, whip up the cream to soft peaks. Add powdered sugar 1/2 tablespoon at a time and whip to incorporate.

Refrigerate until ready to use.

Making Rabdi Falooda

Cook the falooda sev or vermicelli as per package instruction.Let cool completely. Toss the noodles with rose water.Chill for at least 30 minutes.

Start with 1 tablespoon rose syrup at the bottom of a tall glass. Add the chilled faloooda(or vermicelli). Add 2-3 tablespoon of cold rabdi. Top with 1 tablespoon chopped nuts and 1-2 cubes of rose jelly.

Repeat 2-3 times to make a layered dessert. Top with a dollop of whipped cream or ice cream.

Serve chilled.

Enjoy & Thanks for stopping by!

 

 

 

 

Categories
Breakfast Brunch Easy Recipes Eggs General Indian Streetfood Indo Chinese Pasta/Noodles Side Dishes

Green Chili & Garlic Noodles With Eggs

Sinfully Spicy : Green Chili & Garlic Noodles #indochinese #recipeWhen I posted the pictures of these noodles on Instagram, a few of you asked for the recipe. Well,to be true these are such a casual thing in my kitchen on days when I am a lazy ass to cook that I never cared to put together a recipe. There is hardly any fixed way I make these noodles because in real, I toss them together with any kind of vegetables, protein or spice mix I can lay my hands on from the refrigerator or kitchen cabinets. However, they always leave us wanting for more. I always end up telling myself to-make-a-larger- batch-next-time.The leftovers are better than freshly made,something so typical with asian flavors. I don’t even remember how and when these became a regular in our kitchen, but now they are usually a mid-week dinner and lunch the following day. For the last few of times I am noticing that our little girl is reaching out for a couple of strings so I make a chili and soy sauce free version for her. Looks like these are slowly lining up to be a family favorite.

Sinfully Spicy : Green Chili & Garlic Noodles #indochinese #recipe

Sinfully Spicy : Green Chili & Garlic Noodles #indochinese #recipeYou know the thing about noodles – thin or thick, whole wheat or buckwheat, stringy or tubular, hand pulled or knife cut, I have hardly met anyone who doesnt like these little carb packs. There is no denying the versatility with which they marry vegetables, meat, seafood and soak up any kind of sauce you toss them with.Most of the time you will find me mixing them with a tomato based sauce loaded with spices which is a typical example of the kind you will find on indian streets.

Sinfully Spicy : Green Chili & Garlic Noodles #indochinese #recipeI kept it really simple and quick in this one. It hardly takes 15-20 minutes for the dish to come together.The garlic and fresh green chillies are the star flavors here and a touch of garam masala rounds it up with a spicy note. Sometime I add shredded roasted chicken or sautéed shrimp but mostly quick scrambled eggs. You could serve this alongside gobi manchurian and chicken in hot sauce or just as it is.

Sinfully Spicy : Green Chili & Garlic Noodles #indochinese #recipe

Sinfully Spicy : Green Chili & Garlic Noodles #indochinese #recipe

Printable Recipe

Ingredients (Serves 2-3)

  • 5 oz noodles (I use Ching’s brand but any egg noodle will work)
  • 1/2 tsp toasted sesame oil
  • 1 tsp oil
  • 5 garlic cloves
  • 3 Thai bird chilies (adjust to tolerance)
  • 1/2 cup thin sliced red onions
  • 4 scallion stalks (green & white part chopped separately)
  • 1.5 cups shredded vegetables (I used cabbage, carrots, green/red bell pepper)
  • 3 tbsp sunflower oil (Use any neutral oil)
  • 1.5 tsp dark soy sauce
  • 1/4 tsp garam masala
  • 1/2 tsp fresh ground black pepper
  • 1-2 tsp white vinegar (adjust to taste)
  • Salt to taste

For the Eggs

  • 4 eggs
  • 1 teaspoon oil
  • Salt & black pepper to taste
  • 1 tsp fresh cilantro, very finely chopped

Method

Cook the noodles as per package instructions. Drain, wash with cold water and rub thoroughly with both & 1 tsp regular and sesame oils and set aside.

While the noodles are cooking, you can prep the vegetables and chop the onions.Also using your mortar & pestle coarsely grind the garlic. Slit and half the green chilies or finely chop them depending on the heat level you prefer.. You could seed them if you like.

Beat the eggs thoroughly and add the salt, pepper and cilantro.In a small pan, heat up 1 tsp oil and on very low flame, cook the eggs stirring continuously. The eggs should be cooked such that they are not loose or runny.Set aside in a small bowl.

In a wok, heat up the oil to medium high. Take off the heat,add the garlic and slit green chilies.Cook for 20-30 seconds till you smell a nice aroma (this is important) and see blisters on chili skin and they crackle. Take care not to burn the garlic.

Return the wok to the stove and add the sliced onions and white parts of the scallions. Cook for 2-3 minutes on medium high till the onions begin to soften but do not brown. Add the vegetables to the wok and a pinch of salt. Saute for another 2-3 minutes till the vegetables are lightly coated in oil and soften a bit.

Next,reduce the heat to very low, add the noodles to the wok along with green parts of scallions, soy sauce, garam masala and black pepper. Toss well so that the noodles are coated well. Check the salt and adjust. Let cook for 1-2 minutes till the noodles are just warmed through. Put the stove off. Add the vinegar and the cooked eggs.

Toss well and let sit for 20-30 minutes if possible else serve right away.

Enjoy & Thanks for stopping by.

Categories
Appetizers/Snacks Breakfast Brunch Easy Recipes Indo Chinese Pasta/Noodles Side Dishes

Vegetable Hakka Noodles

Vegetable Hakka Noodles02, SInfullySpicy

‘Lets find some other place to eat ‘, I muttered, annoyingly flipping the waxy pages of the menu before I decided I did not want to eat there. Barely few days after I came to the States, eating at a chinese restaurant which did not serve chicken manchurian or hakka noodles made little sense to me. Hurriedly grabbing the handbag I got up, blatantly asking him to hunt down the Chinatown for a place which serves decent chinese food.

Vegetable Hakka Noodles04, SInfullySpicy

Four year since, as much as I enjoy american-chinese at restaurants out here, when it comes to cooking at home, we settle for indo – chinese. Growing up, I fondly ate noodles  for sunday breakfast or evening snackage. My mom made them slightly greasy, soaking in sauce and tossed them with lots of colorful vegetables, sometimes she added shredded chicken, sometimes couple of runny eggs atop did the trick.

Ingredients, Vegetable Hakka Noodles, SInfullySpicy

Hakka noodles or Veg Chowmein is an extremely popular (indo-chinese) street food in India.Cooke with Chinese condiments and Indian spices, it is an addictive treat.I can picture many of you scratching your heads right now. The way noodles are cooked has nothing to do with cuisine of Hakka in China. It just derives its name from there.Thin noodles are tossed in a spicy sauce and served on their own or as a side.

What is it about these? the sauce? spices? or is it the union of cuisines?

Vegetable Hakka Noodles01, SInfullySpicy

Again, like with most indian cooking, there are no set rules regarding how these have to be made. No two recipes will be the same, everyone makes them the way they like it.On my recent trip to Delhi, I was flabbergasted to see ‘chef’s special’ hakka noodles tossed with cashew nuts and sherry soaked cherries. Now beat that imaginative cooking!

Vegetable Hakka Noodles04, SInfullySpicy

You can add or skip any vegetables in this recipe. Just make sure that the vegetables have similar cooking time and they are cut in almost (similar) sizes.

Ingredients (serves 2 -4)

  • 7 oz thin egg noodles (or any other of your choice)
  • Water for boiling the noodles + 1/2 tsp salt
  • 1/2 tbsp oil (for rubbing on boiled noodles, use any neutral oil)
  • 5 tbsp oil (use any neutral oil)
  • 2 garlic cloves, finely chopped
  • 1-2 thai green chillies , slit open, seeded(if you want)
  • 1 cup sliced onions
  • 1/4 cup scallions, white parts
  • 1 cup cabbage, finely shredded
  • 1 medium carrot, finely cut into spears
  • 1/2 cup bell peppers (I have used a mix of colors)
  • 1/4 cup scallions (green parts)
  • Salt to taste

For the sauce

  • 1/2 tbsp tomato paste (or puree)
  • 1-1.5  tbsp dark soy sauce (depending on brand you can adjust the quantity, I use this brand)
  • 2 garlic cloves (minced)
  • 1.5 tbsp white vinegar (or to taste)
  • 1/4 tsp red chilli flakes (or to taste)
  • 1/4 tsp black pepper powder1
  • 1 tsp pure sesame oil ( optional but recomended for authentic taste)

Update : 01/14/2014 – I added about 1/4 tsp of black pepper powder ( reduced chili flakes to 1/4 tsp & few other changes) to hakka noodles yesterday & they tasted awesome! Maybe you want to try it if you make them. I m updating the recipe for these reasons because it was better.

Method

In a bowl, mix together the ingredients listed under the sauce and set aside for 15 minutes.

Meanwhile, cook the noodles in salted water as per package instructions. Drain the noodles, rinse under cold water and rub with 1/2 tbsp oil.Set aside to cool down.

In a wok, heat up the oil on medium – high. Using your mortar & pestle, mince garlic, and green chillies together. Add to the oil and let cook for 5-8 seconds till you smell the aroma. Add the sliced onions, scallions (white parts) and green chillies to the wok and continue cooking till onions start to turn light brown on the edges. Add the sauce mix prepared above to the wok and cook on high for 2-4 minutes till the mixture thickens and gets shiny.

Next, add the cabbage, carrots, bell peppers to the wok and saute for 1-2 minutes(just so they get coated in the sauce but retain their crunch). Add boiled noodles to next along with green parts of the scallions. Toss everything together and check the seasoning,adjust salt if required.

Serve warm with gobi manchurian or chilli chicken/manchurian.

Notes:- I highly recommend letting the noodles sit for 30-40 minutes before you serve them. Warm them up slightly and add fried eggs, tofu to them. If adding a protein (chicken, shrimp), preferably add them cooked at the point when you add vegetables so that they get coated in sauce too.

Enjoy!