FalooDa Summer Drink

 Falooda is one the best layered dessert in a glass that has its origins in Iran. This multi-textured summer drink has made its entry into many countries like India, Pakistan, Middle East, Bangladesh, Myanmar (Burma) and Turkey. The Paresis who migrated to India from Iran introduced this sweet concoction to the Indian people. It is an integral part of the menus of street food hawkers that sell drinks, ice cream parlors and restaurants which serve numerous variations to the basic falooda recipe.

The basic falooda recipe, a milk based dessert, has rose syrup, falooda sev or vermicelli made from arrowroot or corn flour, milk, falooda seeds (basil seeds) and ice cream going into it. Indian falooda recipe has evolved into various flavors like saffron, pista, mango, strawberry, chocolate, rabri etc. Fruit falooda is also very popular where the basic falooda recipe is layered with fresh cut fruits.

  

Ingredients

• Milk - 2 cups, full fat
• Jelly - 1/2 cup, cubed (raspberry or strawberry)
• Rose syrup - 5-6 tbsps (or rooh afsa)
• Falooda seeds - 1 tsp (sabja/basil seeds) soak in 1/3 cup water for 20-30 mts
• Falooda sev - 1/2 cup
• Pistachios - 5, sliced
• ALmonds - 4, sliced
• Vanilla ice cream - 4 scoops
• Cherries - 2, for garnish (optional)

Method

1. Bring milk to boil and simmer till it reduces to 1 1/2 cups. Turn off flame and bring to room temperature. Add 1 1/2 to 2 tbsps of rose syrup to the milk and mix. Chill until use.
2. Make jelly by following the instructions on the packet. Cool and refrigerate. Once cool, cut into small cubes and set aside.
3. Make falooda sev by following the link provided above. Place in cold water and refrigerate until use.
4. Soak falooda seeds in water for 30 mts and allow to bloom. Set aside.
5. Chill the serving glasses in the fridge for half an hour.
6. To assemble falooda: Take the chilled serving glass and add a generous tbsp of rose syrup or rooh afsa.
7. Add 2 tbsps of jelly cubes, followed by 2 heaped tbsps of bloomed falooda seeds.
8. Next layer with 1/4 cup of falooda sev/noodles. Slowly pour the chilled rose milk till 3/4th of the glass. Next add two scoops of vanilla ice cream on top.
9. Finally drizzle some rose syrup, garnish with sliced nuts and a cherry. Serve immediately to avoid the ice cream from melting and over flowing.

Tips

• You can add chopped fruits of your choice like apple and mango after layering with jelly cubes.
• Falooda sev can be substituted with normal wheat vermicelli. Cook the vermicelli in water and little sugar and drain the water.

Mushroom Pepper Fry

I usually make a restaurant style appetizer mushroom dish for him. One of his favorite restaurant dish is mushroom pepper fry. The earthy flavor of the mushrooms pairs beautifully with the sweet green peppers while black pepper adds a hint of spice. It can be served as a starter or a side with roti, either way it makes for a comforting stir fry. Not only is it filling but light on the stomach. Do not over cook the mushrooms, lightly saute them till soft. And you’d want to cook them just before serving as the dish tastes best, hot off the stove. Coriander leaves make for a great garnish. And I must tell you that this stir fry is addictive.

Antioxidant rich mushrooms are low fat, gluten free and full of nutrition. Mushrooms cook very quickly, absorb flavors wonderfully and its meaty texture makes it a great vegetarian alternative to meat.

Ingredients

• Mushrooms - 250 gms, white button mushrooms
• Green capsicum - 1, large, chop into bite sized chunks
• Onion - 1, large, sliced
• Green chilis - 1, slit
• Garlic - 3 cloves, finely minced
• Ginger - 1/2", finely minced
• Lemon juice - 1 tsp (optional)
• Curry leaves - a sprig
• Black peppercorns - 3/4 tsp, freshly ground
• Oil - 2 tbsps
• Salt to taste
• Coriander leaves for garnish

Method

1. Clean mushrooms of all its dirt and trim the stems. Place them in salted boiling water for a mt. Strain and pat dry with a clean towel. Slice them and set aside.
2. Add oil in a wok or heavy bottomed vessel. Once hot, add garlic and saute for a few secs. Do not burn them. Add the sliced onions, minced ginger, green chilli and curry leaves and saute for 3 mts.
3. Add the capsicum pieces and saute on medium high for 4-5 mts, tossing constantly so that they do not burn.
4. Add the sliced mushrooms, place lid and cook on medium flame until soft and cooked. Stir once in a while. If there is any liquid, cook till the liquid is absorbed. Increase flame and toss the mushrooms so that they do not burn.
5. Add black pepper powder and salt and mix. Turn off flame, add lemon juice and mix. Remove to a serving bowl and garnish with fresh coriander leaves and serve warm.

Tips

• You can add a tomato at the time of sauteing mushrooms.
• If using tomato, omit lemon juice.