All posts for the month June, 2011

Sweet Lassi

Published June 20, 2011 by crazyphoenix


  • 2 cups plain yogurt
  • 1¼ cups whole milk
  • 1 tbsp superfine sugar
  • Few drops of rose water
  • 1 cup crushed ice
  • A pinch of ground cardamom, to serve


1. Whisk the yogurt, milk, sugar, and rose water together until evenly combined and foamy. (Or, process the ingredients in a blender until foamy.)

2. Divide the crushed ice among 4 tall glasses, and pour in equal amounts of the lassi. Sprinkle each with a little ground cardamom and serve at once.


Salted Lassi:

Omit the rose water and sugar. Rub the rim of each glass with a wedge of lemon or lime and dip in coarse salt until coated. Pour in the drink and serve without straws.

Fruit Lassi:

Part or all of the milk can be replaced with a tropical fruit juice such as mango or pineapple. Instead of rose water, use a few drops of vanilla or almond essence.


Hot and Sour Soup

Published June 20, 2011 by crazyphoenix


  • 6½ cups chicken stock
  • 1 heaping tablespoon torn yam hot and sour paste
  • 4 kaffir lime leaves, finely chopped, optional
  • 1 stick lemongrass, tender inner part only, roughly chopped
  • Juice of 1 lime
  • 4 tablespoons fish sauce (nam pla)
  • 2–3 small jalapenos or fresh red or green chillies, finely chopped
  • 1 teaspoon sugar
  • 1½ cups plus 2 tablespoons straw or button mushrooms, halved or quartered according to size
  • 1 pound 2 ounces peeled raw shrimp, thawed if frozen
  • 5 small scallions, cut into short lengths and then into strips
  • Small bunch cilantro, chopped


  1. Heat the stock and torn yam paste in a decent-sized saucepan with the lime leaves, lemongrass, lime juice, fish sauce, chillies and sugar.
  2. Bring to the boil, add the mushrooms and simmer for a couple of minutes, then add the shrimp and scallions and cook for a further 2–3 minutes, or until the shrimp are cooked but still tender.
  3. Sprinkle with a little cilantro and put more on the table for people to add themselves as they want.


Chicken Noodle Soup

Published June 20, 2011 by crazyphoenix


  • 2 cups chicken stock (good-quality instant or canned is fine)
  • 1 boneless chicken breast, about 5oz, cut into strips
  • 1 tablespoon soy sauce
  • ¼ cup (about 4 or 5) baby corn, cut into 1 inch pieces
  • 8oz fresh or ready-cooked udon noodles
  • ½ cup sugar-snap peas
  • ½ cup slender green beans


Heat the chicken stock in a saucepan. In a frying pan, cook the strips of chicken without any oil until they have lost their rawness, giving them a stir frequently, and then add the soy sauce to the hot pan of chicken, letting it boil gently a little before tipping the contents of the skillet into the saucepan of hot stock.

Bring the pan to the boil and add the baby corn, noodles, sugar-snaps and fine beans cut in half.

Let the pan come back up to boiling point and cook for a minute or so, so that the noodles are warmed through and the vegetables tender but still crisp.


I think if you’re making this a grown-up meal, you do need to add some finely sliced hot red chilli and minced ginger to the broth, squeeze with limo and sprinkle with fresh cilantro as you serve.

Bread Halwa

Published June 20, 2011 by crazyphoenix


* Sweet Bread-1/2kg

* Sugar-3/4kg

* Ghee-1kg

* Cashew-50grams

Methods to Prepare Bread Halwa

* Pour Ghee in pan and fry Cashews in Ghee.

* Then add Bread pieces in the Ghee.

* When Bread Pieces becomes brown color add Sugar and stir continuously for some time.

* Now it will become like halwa.

* Halwa is prepared you can serve hot.

Beetroot Halwa

Published June 20, 2011 by crazyphoenix


* Beetroot-1kg

* Sugar-1kg

* Milk-800ml

* Ghee-400ml

* Cardamom-4

* Cashews-50grams

Methods to Prepare Beetroot Halwa

* Chop the Beetroot finely.

* Add Milk into an empty pan.

* Now add choped Beetroot into Milk and boil it for 10 minutes.

* Add Sugar when Milk gets dissolved.

* Stir it continuously till it becomes like Halwa.

* When it becomes like Halwa add grinded Cardamom and Ghee.

* Beetroot Halwa is prepared now pour this Halwa into Ghee applied plate.

* Spread Cashwes in Halwa and serve Hot.

Pumpkin Halwa

Published June 20, 2011 by crazyphoenix


* Pumpkin-500grams

* Sugar-250grams

* Ghee-100grams

* Cardamom-4

Methods to prepare Pumpkin Halwa

* Chop Pumpkin finely.

* Fry choped Pumpkin in an empty pan.

* Add Sugar when water gets dissolved in Pumpkin.

* Stir it for sometime.

* Now add grinded cardamom.

* And add Ghee, again and again stir till it becomes like Halwa.

* Turn off the stove and pour Halwa in ghee applied tray.

* Slice the Halwa and serve as hot or chill.

Carrot Halwa

Published June 20, 2011 by crazyphoenix


  • Carrot – 250 gms.
  • Sugar – 1 and a half cup
  • Milk – 3/4 cup
  • Cashewnut – 8
  • Cardamom – 2
  • Saffron – a pinch


  • Scrap carrot using a scraper.
  • Heat 1 tbl. sp. pf ghee and fry carrot scrapings.
  • Turn well and fry for 5 minutes.
  • Add ghee if necessary.
  • Now add 3/4 cup of milk and 1/4 cup of water.
  • Cook well.
  • When the scrapings get cooked, add sugar, ghee, cardamom powder, saffron and kesari powder.
  • Stir well.
  • When the mixture leaves the sides, fry the cashewnuts in ghee and add.
  • Remove from the fire.