Baklava

Baklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire and those of Central and Southwest Asia. Sticky sweet, flaky and nutty, a small slice of baklava goes a long way, especially with a tiny cup of strong coffee. Serve after a mezze feast. This could be the apt recipe for my 100th post and because of its resemblance with Indian sweets will be very suitable to celebrate the festival of colors i.e "Holi"

HAPPY HOLI !!!!

Serve:                      8-10

Preparation time:      1 hr (including baking time)


Ingredients

Ready-made filo pastry:                    14 sheets (unwrap and keep under a damp tea-towel)
Unsalted butter:                                225 grams
Almond and walnuts:                        225 grams , roughly grounded
Granulated sugar:                              2 tablespoon
Cardamom powder:                          1 tsp
Pistachio:                                          2 table spoon (chopped to garnish)

For the syrup
Granulated sugar:                              350 grams
Water:                                              300 ml
Lemon juice:                                     1 teaspoon

Method
1) Preheat the oven to 180 degree C.
2) Grease a 17cm x 28cm baking tray with butter.
3) Melt the remaining butter in a saucepan over low heat or in a microwave.
4) Lay 4 sheets of filo pastry, one at a time, into the tray, brushing each sheet with butter before adding the next.
5) In a clean bowl, mix together the nuts, sugar and cardamom and spread the 1/3 mixture over the pastry in the tray.
6) Layer up the another 2 sheets on top of the nut mixture, brushing each sheet with butter, as before.
7) Repeat the step 5 and 6 twice and after that layer the remaining 4 sheet over it brushing each sheet with butter.
8) Using a sharp knife, cut a criss-cross pattern into the layers of the pastry.
9) Place baklava in the preheated oven for approximately 20 minutes, then decrease the oven temperature to 150C and cook for an additional 20-30 minutes, or until the pastry is slightly puffed and golden on top. Do not allow the top to burn. Remove and allow to cool slightly.
10) For the syrup, heat the sugar, water and lemon juice in a small, heavy-bottomed saucepan and cook over a medium heat until the sugar has melted and a syrup is formed. Cook for another 5 minutes after the sugar is dissolved.
11) Pour the syrup on to the baklava and leave to cool. Garnish it with pistachio and serve.

BON APPETIT..

Jewish Challah Bread ( Six Strand Braided)

"Challah" is a special Jewish braided bread eaten on Sabbath and holidays. It is also named khale, berches, barkis, bergis etc. According to Jewish tradition, the three Sabbath meals (Friday night, Saturday lunch, and Saturday late afternoon) and two holiday meals (one at night and lunch the following day) each begin with two complete loaves of bread. Each single loaf is woven with six strands. Together, both loaves have twelve which represent each tribe of Israel.

Traditional Challah recipes use numerous eggs, fine white flour, water, yeast, and sugar. Modern recipes may use fewer eggs (there is also an egg less versions) and may replace white flour with whole wheat, or oat. Sometimes honey or molasses is substituted as a sweetener. The dough is rolled into rope-shaped pieces which are braided and brushed with an egg wash before baking to add a golden sheen. Sometimes raisins are added. Some bakers like to sprinkle sesame or poppy seeds on top for flavor.

Serve:          6 to 8

Preparation time:          4 hrs (Including raise and baking)

Ingredients:

All purpose flour:                   3 1/2 cup
Warm water:                         1 1/4 cup
Active dry yeast:                   2 tablespoon
Sugar:                                   1/3 cup
Egg:                                      4 small
Vegetable oil:                        1/4 cup
Salt:                                      1 teaspoon
Sesame seed:                        1 tablespoon (optional)
Raisin and walnut:                  1/2 cup (optional)


Method:

1) Add 1/4 cup on flour, warm water, 1 tsp sugar and yeast in a large bowl. Let it stand for 15 minutes until yeast become active.
2) Whisk together sugar, 3 eggs, salt and oil to the bowl.
3) Add in the remaining flour, one cup at a time kneading it in. Knead for about 5 minutes until smooth. You can add more flour if the dough is sticky.
4) Cover the dough with a cling film and let it rise at a warm place for about 1 and half hour.

5) Punch the dough down and transfer it to a lightly floured surface.
6) Knead for about 5 minutes. You can add raisin and walnut here to the dough. It definitely adds flavours to the bread.

7) Divide it into six equal part and roll to make long strands approximately 9 inch long. You can make three or four strand bread as well.

 8) Braid the rope together and pinch the ends. (Got a nice pictorial tutorial on web. You can also find lots of video online.)

 9) Put the braided bread on the baking tray and cover it with a kitchen towel. Let it rise again for about 45 minutes to an hour in a warm place.
10) Preheat the oven at 190 degree Celsius

11) Beat the remaining egg and brush it over the bread. Sprinkle some sesame seeds over the bread.

12) Bake the bread till golden brown about 30-35 minutes. Cover the top with a sliver foil if its browning too fast.

 13) You can enjoy this little sweet bread in you morning breakfast as a French toast with some honey.

BON APPETIT..

Mediterranean Red Lentil Soup

As promised in my earlier post I am here with the Mediterranean Red Lentil Soup. This is a perfect time to share this warming recipe since we are now ready to set in the winter soon. Red lentil soup is a Turkish/ Greek favorite and served in most restaurants. Most households in Mediterranean region consume this soup. This is another simple, yet delicious recipe. Red lentils are a good source of protein, dietary fibre and iron similar to beans. Lentils are great soup material, adding wonderful richness and protein.

Ingredient:
For two serving


Red lentils:                               1/2 cup               
Onion:                                     1/2 medium sized
Carrot:                                    1 small
Tomato or pepper paste:         1 tablespoon (substitute:  1 small tomato)
Garlic:                                     1 small clove
Butter:                                     1/2 tablespoon
Salt to taste
Crushed white pepper
3 cups of water
Lime juice

For the garnish sauce:
Olive oil/ butter:                         1 tablespoon
Paprika Powder:                       1 teaspoon

Lemon wedges

Method:

1) Heat some butter in a saucepan/ pressure cooker. Add garlic, onion and toss for a minute till it sweats. Add tomato or its paste.  Stir it for half a minute.

2) Add the other ingredient like carrot and red lentil. Season it with salt and pepper. Add water and let it cook till soft. In pressure cooker the process is faster.

3) Let it cool and blend it in a food processor. 

4) Adjust the consistency of soup if required. Boil it in the pan again. Add lime juice.

5) Before serving garnish it with the chilli oil. 

6) For the garnish heat some butter in a pan. Once fuming close the flame and add paprika powder. Spoon it over the hot soup. Serve it hot with some lime wedges.

BON APPETIT...

Baked Yogurt with Spiced Fresh Fruit

It is an easy and quick recipe to make you lunch or dinner a healthy yet exotic finish. It’s just three ingredients , takes barely any preparation time and tastes so good, especially with fresh fruit. The twist here is with the complemented spiced fresh fruit.  Let's get cooking :)

Ingredient: ( For 1 serving)

Heavy Cream:             3 tablespoon
Condensed Milk:        3 tablespoon
Greek Yogurt:            4 tablespoon
Fresh Fruit:                 Green Apple(sliced), Strawberry, Grapes
Cinnamon Powder:      1/2 teaspoon
Pink peppercorn:         2 crushed
Sugar:                         1 tablespoon
Vanilla essence:           1/2 teaspoon

Method

1) Combine cream, condensed milk and yogurt. Mix well
2) Bake in a bake-and-serve dish at 120 degree celsius for 12 minutes.
3) Chill it in a refrigerator.
4) Boil all the fresh fruit, and sugar in a saucepan. Add cinnamon, peppercorn and vanilla essence. Cook it for a minute.
5) Serve it cold with chilled baked yogurt.

BON APPETIT...

Rustic Rice with Oven Grilled Vegetables

Today its raining since morning, a cold and wet day feel like cooking something more earthy and rural. I am planning for a brown rice recipe which is considered to be more healthy yet rustic. In much of Asia, brown rice is associated with poverty and wartime shortages, and in the past was rarely eaten except by the sick and the elderly because as it has high fiber content. This traditionally denigrated kind of rice is often now more expensive than common white rice, partly due to its relatively low supply and difficulty of storage and transport. I am making a herb brown rice and layering it with boiled potato tossed in homemade pesto sauce. Serving it with some low fat oven grilled vegetables.

Ingredient:

Brown rice:                 1 cup (soak in water for 1 hr)
Spring onion:               2 medium long stems
Potato:                        1 large
Fresh Basil
Fresh Parsley
Parmesan cheese:        2 table spoon
Pine nuts:                     2 table spoon
Olive Oil
Garlic:                          4 large cloves
Garlic powder:             1/2 tea spoon
Butter:                         1 tea spoon
Lemon Juice
Seasonal Vegetables:    2 cups cut in medium size chunks (I an using beans, broccoli, onion, eggplant, carrot & capsicum)   
Kosher salt to taste
White pepper

Method:
1) Wash and dry all cut seasonal vegetables. Add salt, pepper, 1 table spoon olive oil, 1 tsp butter, garlic powder and 4 table spoon finely chopped parsley and basil leaves. Mix well and grill it for 20-25 minutes turning the vegetable twice in between. Keep it hot.
2) Peel a large potato and slice it. Boil it till fully cooked.
3) For pesto sauce, grind together 1 cup fresh basil,  2 table spoon parmesan, 1 tablespoon olive oil, 2 garlic cloves and 1 table spoon lightly roasted pine nuts.
4) Toss the boiled potato slices in pesto sauce and season it with salt and pepper. Set aside
5) For herb brown rice, heat some olive oil in a pan and add 1 table spoon minced garlic. Add finely chopped spring onion. Toss it for a minute and add the rice. Pour 4 cups of water and season it with salt. let it cook until the water run dry and rice is well cooked. Turn off the heat and mix 1 cup of finely fresh basil and parsley leafs. Season it with white pepper. Mix well and cover it for 2 minutes.
6) To assemble use a bowl or a mould put some rice at the bottom then layer it with pesto potato in between and again cover it with rice. Take out the mould and top it up with grilled vegetable and sprinkle some lemon juice.

BON APPETIT..

Green Fish (Spinach and mushroom stuffed fish fillet on bulgur base)

I got these long fish fillet from a nearby supermarket. I was thinking to experiment with these fillets in a different way. Opened my fridge and saw some blanched spinach and mushroom.. EUREKA let do it this time with spinach and mushroom. To give it more volume, I am using bulgur to make a base to place my fish roll. This recipe is a feel good for eyes and stomach. It looks yummy and low on fat.

Ingredients:

White Fish Filet:                 2 Long
Spinach:                            1/2 Cup (blanched and cut in small pieces)
Mushroom:                        1/2 Cup ( Cut in small cube)
Dried Oregano:                  Small pinch
Dried Basil:                        Small pinch
Garlic:                                1 clove
Vegetable stock:                1/2 cup
Bulgur:                               1/2 cup
Ricotta cheese:                   2 table spoon
Black pepper
Salt to taste
Olive oil

Method:
1) Heat some oil in a pan. Add oregano and minced garlic. Stir for 10 sec and add blanched spinach and mushroom. Season it salt and pepper. Divide it in two portions.
2) Add dry ricotta cheese to 1 portion and mix well. Place this mixture on the wider end of the fish fillet and roll it.
3) Put the rolls with open end below, in a oven proof dish and sprinkle with dried basil and some butter. Bake it for 10 minutes at 200 degree Celsius. Grill it for 5 more minutes on grill and fan mode at 250 degree Celsius. Keep it warm.
4) Mix the vegetable stock with the second half of spinach and mushroom mixture and let it boil. Add bulgur and cook for 2 minutes. Cover the pan using a kitchen towel for 10 minutes.
5) Spread the bulgur in the serving dish and place the hot stuffed fish over it.

BON APPETIT..

Revani ( Greek Semolina Yogurt Cake with Lime Syrup)

Lime and sugar soaked semolina cake is moist & mouth melting dessert. This recipe for Revani (also spelled Ravani) is sure to please your sweet carving soul. Its an easy recipe to make and a delightful end of any meal. This cake has multiple identities scattered throughout the Middle East, Turkey and Greece. Coconut, pistachio, almonds are some popular addition. The syrup may also optionally contain orange flower water or rose water.

Ingredient:

Semolina:                       3/4 cup
All purpose flour:           1/4 cup
Sugar:                            1/2 cup
Oil:                                1/2 Cup
Yogurt:                          1/2 Cup
Egg:                               2eggs
Baking powder:             1-2table spoon
Salt:                               1/2 tea spoon
Vanilla essence:              1tea spoon
Lime juice:                     1/4 cup
Lemon Zest:                   1tea spoon

Method:
1) Boil 1/4 cup sugar and 1/2 cup water for 5 minutes. Add lime juice and heat for another 3 minutes at low flame. Keep aside and let it cool.
2) Preheat your oven to 180 deg C.
3) Mix egg and remaining sugar together until creamy with the help of whisk. Add oil and yogurt. Mix well.
4) Add together all the dry ingredients like flour, semolina, salt, baking powder and lemon zest in a different container. Mix well.
5) Gradually add this flour mixture to the batter mixing continuously.
6) Finally add vanilla essence and pour the batter into a well greased baking dish.
7) Bake it for 45-50 minutes or until the surface is golden and knife poked in the centre comes out clean.
8) Pour the cold lime-sugar syrup all over the cake slowly when the cake is warm. Let it sit for 5 minutes and then cut it in your favourite shape
9) Top it up with cream, powdered sugar, pistachio or almond and get ready to indulge yourself.

BON APPETIT...

Iskender Kebab

Another famous Turkish delicacy in the menu today. İskender kebab is one of the most famous meat foods of northwestern Turkey and takes its name from its inventor, İskender Efendi who lived in Bursa in the late 19th century. It is prepared from thinly cut grilled lamb basted with hot tomato sauce over pieces of pita bread and generously slathered with melted sheep butter and yogurt. Tomato sauce and boiling butter are sometimes poured over the dish, at the table. İskender meaning 'Alexander' some stories tells that it was  a favorite food of Alexander the great. I am making this recipe with chicken which is a more softer meat then lamb. A new kind of kebab with totally different marinate.

Ingredients:

Chicken breast:               2 pieces ( cut in thin long strips)
Onion:                             1 medium
Garlic:                             2 cloves
Yogurt:                            4table spoon
Tomato puree:                 2table spoon
Pita bread:                       2 large ( substitute- Indian naan bread)
Olive oil
Black pepper
Paprika powder
Salt to taste
Butter

Method:
1) Process the onion in a food blender and take out the juice. Discard the pulp.
2) Marinate the chicken strips with onion juice, 2 spoon olive oil, salt and pepper. Refrigerate it for 4-5 hours.
3) Cook the chicken with all  its marinate until all the juices run dry and chicken is cooked well.
4) Add crushed garlic and salt to the yogurt and keep aside.
5) Mix tomato puree with 2 spoon olive oil, pepper and paprika. Heat it in a small sauce pan. season it with salt.
6) Warm the pita bread from both side. Cut it in a bite size pieces.  Spread the yogurt sauce on pita bread. Stack the hot kebab over it. Drizzle it with tomato sauce and hot melted butter.
7) Serve hot and enjoy it as "Alexander the Great".


BON APPETIT...

Rolling Cabbage with Yogurt Cream Dip (Bulgur stuffed Cabbage leafs)

Yet another try of making a fusion mediterranean recipe. It is a mezze and served cold with a fascinating yogurt cream sauce. It is called "Sarma" in middle eastern region. Sarma means 'a wrapped thing' in Turkish language, from the verb sarmak 'to wrap' or 'to roll'. Besides the savory dish of leaf-wrapped filling, sarma in Greek can also refer to sweet pastries similar to baklava. Ideally meat and rice is stuffed in such kind of roll but I wanted to make it simpler and vegetarian, I am using bulgur in stuffing. In my earlier recipes I have mentioned about the bulgur, its recipes and use. Its one of the quick to make food and can be used in several ways. Bulgur is cooked with tomato/chili sauce, rolled in a fresh cabbage leaf and poached to in water and natural vinegar.

Ingredients:
Cabbage:            1 large
Bulgar:                1 cup
Boiling water:      1 cup
Tomato puree:    2 table spoon
Hot Chili Sauce:  1table spoon
Green onion:       2 pieces ( finely chopped)
Spinach:              1/4cup (finely chopped and blanched)
Salt to taste
White pepper
Olive oil:              2 table spoon
Cumin Powder:    1/4tea spoon
Fresh Parsley:      1/4 cup ( finely chopped)
Lemon juice:        2table spoon
Natural white vinegar:   2table spoon

For yogurt cream sauce:
Cucumber:           1/2 Cup ( small cubes)
Sour Cream:         2table spoon
Greek Curd:         3table spoon
Olive oil:               1table spoon
Lemon Juice:         1/2table spoon
Fresh Parsley:       2table spoon ( Finely chopped)
Salt to taste
White pepper

 Method:
1) Take out the whole cabbage leaf carefully and put in the boiling water with some salt. Strain it once the leafs are soft. Place the whole leaf on a clean chopping board and take the hard vein in between using a knife and split the big leaf in two parts. Keep it aside
2) Melt tomato sauce and chili sauce in 1 cup of boiling water. Add bulgur and salt. Cover it with kitchen towel for 10 minutes.
3) After 10 minutes add parsley, green onion, spinach, cumin, pepper, lemon juice and olive oil. Mix well.
4) Spread the cabbage sheet and put a spoon full of stuffing at the softer end. Roll it folding the side of the leafs so that the stuffing doesn't come out.
5) Carefully place all the rolls in a pan and pour water till half level. Bring it to boil at high flame. Add some salt and vinegar to water and cove it making the flame slow.
6) Cook it for 10-15 minutes at low flames. Take it out carefully in a serving dish and let it cool in the refrigerator.

For Dip:
1) Add all the ingredient of the dip together in a bowl and mix well. Serve this cold dip with the cold rolling cabbage as an appetizer any time of the day.

BON APPETIT...

Soybean Dolma ( Ottoman style stuffed bell pepper)

I was amazed to see the stuffed vegetable options in all the middle eastern cuisine.Common vegetables to stuff include tomato, pepper, onion, zucchini, and eggplant.The stuffing may or may not include meat. Meat dolmas are generally served warm and meatless ones are generally served cold. The filling generally consists of rice, minced meat or grains. This was the information regarding the original version. Inspired by these amazing creation, I am trying to make a vegetarian version of the Dolma with a twist. I am using Soybean nuggets with some green onion and tomato paste to stuff these colorful vegetable and cooking it in a tomato basil sauce to give it a mediterranean feel.

Ingredients:

Bell Pepper:          3 ( Red, Green or Yellow any color you like)
Soya chunks:         100grams
Tomato Puree:       4table spoon
Chili sauce:            1 table spoon
Green Onion:         2 ( Finally chopped)
Garlic:                   2 large cloves
Proceed cheese:    3 table spoon
Fresh basil:            5-7 basil leaves
Black pepper:        1/2 tea spoon
Cumin powder:      1/2 tea spoon
Dried oregano:       1/2tea spoon
Salt to taste
Olive oil

Method:

1) Cut the bell pepper from the side giving it a opening like a window. Keep it aside
2) Soak the soybean nuggets in boiling water for 5 minutes. Squeeze the water out and grind it roughly.

3) Heat some oil add oregano and crushed garlic. Stir and add green onion, and ground soybean. Mix well add  2 tsp of tomato puree. Season it will salt, pepper, and cumin. 

4) Fill in the bell pepper with soybean mixture tightly till the top.

5) Heat some oil in a pan and put the stuffed bell pepper. Cook it for 2-3 minute. Add remaining tomato puree, chili sauce and roughly chopped basil leafs. cover the pan and simmer it for 10 mins at low. Add some water if required.

6) Put it in a oven safe dish and sprinkle it with some cheese on the bell pepper. Grill it at 200 degree Celsius  for 10 minutes and serve hot with flat bread. 

BON APPETIT...

  

Shish Taouk (Mediterranean Chicken Kebab)

Mediterranean region is always famous for its rich culture and good food. During our visit to turkey finding a food with chicken and vegetable was a bit difficult in the beginning because of the language and wide use of  meat in the recipes. What we learned was taouk or tavuk (pronounced "tah-wouk") means chicken in Turkish. We got this option in a local food joint in a very famous Istiklal street. Still can't forget the taste of this dish. I tried making it today for dinner, it turned out to be a super success. Here comes the recipe.

The Turkish version is served with rice and a garlic paste along with vegetables. The Lebanese version is usually served with hummus and tabbouleh salad. The sandwich version comes in a flat bread or pita wrap seasoned with garlic paste, along with lettuce, tomatoes, and pickled turnips. It is widely eaten in Lebanon, Jordan, Syria, Iraq, the Palestinian Territories, and Israel, either as a sandwich or on a platter with vegetables, sometimes with chips French fries.

Ingredient:

Chicken breast:             2 portion ( cut in small cubes)

Yogurt:                         2 table spoon

Tomato paste:               2 table spoon

Tomato sauce:              1 table spoon

Lemon Juice:                1 table spoon

Cumin Powder:             1/4 tea spoon

Dried Thyme:                1/4 tea spoon

Sumac powder:             1/2 tea spoon (optional) Substitute is lemon zest.  

Red Paprika powder:    1/2 tea spoon

Chili powder:                1/2 tea spoon

Garlic Paste:                  1/2 table spoon

Salt to taste

Olive oil

Method:

1) Wash and cut the chicken breast in small cubes. Add all the ingredient. Mix well. cover it up with a cling foil and refrigerate for 4-5 hours. 

2) Use a skewer to put all the cubes in and grill it. You can use mushroom and bell pepper in between the chicken cubes in the skewer for grilling.

3) Or you can use the pan. Heat sum oil and put the marinated chicken on the skillet. Keep turning around on high flame until its dry and form a crust over the kebabs.

4) Enjoy it with you favourite pita bread or Indian naan.

BON APPETIT....

Arab Tabbouleh

I got the first hand experience of Tabbouleh in Turkey. Its Turkish variation is called Kisir locally. A fantastic cold mezze to start of your meal. Super simple and full of nutrition. Today I am sharing a kisir's recipe. Like hummus, baba ghanouj, pita and other elements of Arab cuisine, tabbouleh has become popular all over the world.

Tabbouleh  is Arab salad traditionally made of bulgur, tomatoes, finely chopped parsley, mint, onion and garlic, and seasoned with olive oil, lemon juice and salt, although there are various other variations such as using couscous instead of bulgur.Traditionally served as part of a mezze in the Arab world. Mezze has roots in antiquity, the word and usage came from Turkey. A meze is not a meal course like an appetizer (although meze dishes can be served as appetizers), but rather a dish, hot or cold, spicy or savory, often salty, that is served, alone or with other mezethes, as a separate eating experience.The purpose of the meze is two-fold: to complement and enhance the taste of the drink (wines, ouzo, raki, etc.), and to provide the backdrop for a social gathering.

Ingredients:
Bulgur:                    1 cup
Boiling water:          1cup
Tomato paste:         4table spoon
Hot chili paste:        2 table spoon
Cucumber:              1 Cup (diced in small cube without seed)
Green onion:           1/2 Cup (finely sliced)
Green Parsley:        1/2 Cup (finely chopped)
Banana Pepper:      1/4 Cup (finely chopped)
Chili flakes:             1/4 tea spoon
Mint leaves:            1 small bunch ( finely chopped)
Salt to taste
Black crushed pepper:
Cumin powder:        1/4 table spoon
Lemon Juice:           4table spoon
Olive oil:                  4table spoon
Romaine Lettuce
Cherry tomato

Method:
1) Melt tomato and chili paste with some salt in 1 cup boiling water. Add bulgur and cover it with a kitchen towel. Keep it aside for 10 minutes.
2 ) Cut all the vegetable and herbs as suggested in ingredient section.
3) Fluff the bulgur using fork after 10 mins. Add all the vegetable, olive oil, cumin, chili flakes, crushed pepper and lemon juice.
4) Mix well and refrigerate it to cool. Kisir is usually served on a lettuce bed with slices of tomato on the side.

BON APPETIT...

Royal Turkish Rice Pudding ( Fırın Sütlaç )

Went to Turkey last month and found this dish in almost all the restaurant. Amazing dessert from ancient ottoman empire. Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dessert can be boiled or baked. In this recipe rice is cooked with milk, sugar,  spices and flavors and then its broiled in an oven to get a perfect crust over the pudding. Royal family use to flavor it with rose and sprinkle it with cinnamon powder. This Authentic flavor is really hard to find now in any restaurant. After reading and hearing lot about these stories I am trying to replicate the  original version.

Ingredient:

Rice:                        1/4 cup

Full cream Milk:       1liter

Sugar:                      4-5 Spoon ( to taste)

Rose petals:             4-5 petals

Cinnamon Stick:       2 cm long

Corn flour:                1/4 cup

Cinnamon powder

Vanilla essence:         5-6 drops

Method:

1) Wash the rice and put it to boil in a pan with some water ( as much rice can soak). Add rose petals and cinnamon stick as soon as it start boiling.

2) Once the rice soaked all the water take out the cinnamon and rose petal carefully. Add milk and sugar.

3) Add corn flour mixed in cold milk to the boiling pudding.Keep stirring as long the the milk is thick and its of pudding consistency.

4) Add vanilla essence and cook for another minute.

5) You can serve it cold with some cinnamon sprinkle over it.

6) Or can put the pudding in a oven proof bowl and grill it for 10-15 minutes with the top grill and fan option. See if the surface is brown. Cool it and serve "The Royal Style".

BON APPETIT...

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