ROSE MILK - BANDUNG ROSE SYRUP

HOW TO MAKE ROSE MILK - INDIAN STYLE

ROSE MILK - BANDUNG ROSE SYRUP

INGREDIENTS:

For Rose Milk:

Optional Ingredients:

For Garnishing:

METHOD:

• Chill the Milk in the refrigerator for a few hours. 
• Fill a Boston Shaker with some Ice Cubes.
• Pour in the Rose Syrup & Chilled Milk into it.
• Shake well until well combined.
• Pour in the Rose Milk/Bandung into a tall glass.
• Garnish Rose Milk with soaked Basil Seeds & fresh/dry Rose Petals (Optional).
• Serve Rose Milk chilled, immediately.

NOTES: 

• I usually chill the Milk in the refrigerator before making Rose Milk.
• Can add more Ice cubes if you prefer to.
• Traditional Rose Milk is not watery.
• Adjust the amount of Rose Syrup to suit your preference and sweet level.
• Garnishing the Rose Milk with Basil Seeds & Rose Petals are truly optional.
• Can simply mix all the ingredients in a big bowl, too.

HOW TO MAKE BANDUNG ROSE SYRUP - MALAYSIAN STYLE

ROSE MILK-BANDUNG ROSE SYRUP

INGREDIENTS:

For Bandung Rose Syrup:

Optional Ingredients:

For Garnishing:

METHOD:

• In a large bowl, combine the Rose Syrup, Evaporated Milk.
• Pour in the Water and stir well until well combined.
• Top it up with few Ice cubes.
• Pour in the Bandung Rose Syrup into a tall glass.
• Garnish Bandung Rose Syrup with few teaspoons of cooked Barley/Rajma/Red Bean, few teaspoons of Sweet Corn or with few pieces of Grass Jelly(Cincau) (Optional).
• Can add all the above garnishing or play around with one or two of your preferred ingredient.
• Serve Bandung Rose Syrup chilled, immediately.

NOTES: 

• Traditionally, Bandung Rose Syrup is slightly thinner than Rose Milk.  Adjust the consistency to suit your preference.
• Can substitute Evaporated Milk with Condensed Milk (use about 2-3 Tablespoons).
• Condensed Milk & Rose Syrup have added sugar in it.  Adjust accordingly.
• Adjust the amount of Rose Syrup to suit your preference and sweet level.
• Can add more Ice cubes if you prefer to.
• Garnishing Bandung Rose Syrup with Barley or Rajma/Red Bean or Sweet Corn or with few pieces of Grass Jelly(Cincau)are truly optional.
• If preferred, serve Bandung with all the above garnishing, or play around with one or two of your preferred ingredient.

• Wash, clean & peel the Potatoes.  Cut them into medium-sized cubes.
• Add enough water & Cook Potatoes along with Turmeric Powder and a dash of Salt.
• Cook until Potatoes turn soft & cooked.
• If there is any excess water, drain the Potatoes and keep it aside.

• Heat oil in a Pan, splutter Mustard seeds.
• Immediately add Curry Leaves and give a quick stir.
• Add finely chopped Onions & Garlic cloves to the above and sauté until onions turn translucent.
• Now add Red Chilli Powder, Fennel Powder and Curry Masala Powder and fry this on a low flame until the raw flavour goes.
• Add Cooked Potatoes and gently mix it until all the pieces are well coated with the Masalas.
• Cook this on a low flame for about 5–7 minutes until the Potatoes are roasted well with the Masalas.
• Stir the ingredients occasionally.
• Care should be taken while stirring the Potatoes, make sure not to break or mash the Potatoes.
• Switch off the flame and serve Urulai Kizhangu Varuval hot as a side dish.
• This Urulai Kizhangu Varuval goes well with both Roti & Rice.

• I have used 4 Big Potatoes in the recipe.
• Can cook the same recipe with Baby Potatoes.
• Do not overcook the Potatoes.
• Adjust the amount of Spices to suit your spice level.
• Can Substitute Curry Masala Powder with Garam Masala Powder/Mutton Masala Powder/Chicken Masala Powder.
  

Royal Nawabi Egg Korma - Rich Awadhi Delight

Discover the Rich Flavours of Nawabi Egg Korma: A Royal Indian Delight

When it comes to the quintessential curries of India, the Korma stands out as a regal choice. This indulgent dish, with its velvety texture and aromatic spices, is a true feast for the senses. Let’s dive into the world of Nawabi Egg Korma, a rich and creamy curry from Awadhi cuisine that is deeply rooted in Mughal culinary traditions.

What is Nawabi Egg Korma?

    Nawabi Egg Korma is a luxurious curry that showcases the art of slow cooking. Originating from the royal kitchens of Awadh, this dish reflects the grandeur of Mughal and Nawabi cuisines. It features hard-boiled eggs simmered in a luscious sauce made from ghee (clarified butter), yoghurt, a blend of aromatic spices, and a thick paste of nuts and poppy seeds, finished with a touch of fresh cream or milk.

Ingredients That Make Korma Special

Each ingredient in Nawabi Egg Korma plays a crucial role in achieving its distinctive taste:

• Yoghurt/Curd: Adds a tender texture to the eggs and a subtle tanginess.
• Spices: Infuses the dish with its unique and aromatic flavour profile.
• Blanched Nuts (Cashews/Almonds) and Poppy Seeds: Act as thickening agents, providing a rich, creamy consistency.
• Fresh Cream/Milk: Enhances the richness and smoothness of the curry.
• Saffron: Imparts a delicate colour and fragrant undertone.

The Art of Cooking Korma

Traditionally, Nawabi Egg Korma is prepared using a technique called Dum-Pukht, where the curry is cooked slowly on a low flame with the lid on, allowing the flavours to meld without curdling the yoghurt. For ease, you can achieve a similar result by slow-cooking the curry in a pan. The hard-boiled eggs are first marinated with salt and turmeric, then shallow-fried before being added to the korma, ensuring they absorb all the rich flavours.

Variations of Korma Across India

In India, Korma is known by various names and styles:

• Mughlai Korma
• Shahi Korma
• Nawabi Korma
• Kashmiri Korma
• South Indian Kurma

    While Mughlai, Shahi, Nawabi, and Kashmiri Kormas typically use nuts and cream as thickening agents, South Indian Kurmas rely on coconut and poppy seeds. The South Indian version is a delightful curry that pairs well with both roti and rice.

Perfect Pairings for Nawabi Egg Korma

This Nawabi Egg Korma is incredibly versatile and complements a variety of dishes. Serve it with:

• Indian Breads: Parotta, Chapatis, Naan, Kulcha
• Rice Dishes: Biryani, Pulao, Ghee Rice

For a complete meal experience, enjoy it with Maida (all-purpose flour) chapati or naan.

For more delicious Korma/Kurma recipes, click here...

Cuisine: Indian (North India)
Course: Side Dish
Spice Level: Low
Difficulty: Medium
Serves: 4
Author: SM

Preparation Time: 20–30 Minutes
Cooking Time: 30–45 Minutes

For more recipes with Eggs, click here...

Nawabi Egg Korma - Rich & Creamy Awadhi Egg Curry

    Elevate your curry game with Nawabi Egg Korma, a sumptuous dish steeped in the rich culinary traditions of Awadhi and Mughlai cuisines. This recipe combines creamy yoghurt, fragrant spices, and slow-cooked eggs to create a dish fit for royalty.

Ingredients

For Cooking and Frying the Eggs

For a detailed guide on making perfect hard-boiled eggs, click here...

For Nawabi Egg Korma

Spices

To Soak and Grind

To Garnish

Method

Preparing and Frying the Eggs

• Hard Boil the Eggs: Boil the eggs until firm, then peel.
• Marinate: Rub the eggs with salt and turmeric powder. Let them marinate for 5-10 minutes.
• Shallow Fry: Heat oil in a pan. Fry the marinated eggs until they are golden brown and crispy. Set aside.

Making Nawabi Egg Korma

• Prepare Nut Paste: Dry roast poppy seeds on low heat until they pop. Soak them in hot water for 20–30 minutes. Blanch almonds and cashew nuts in hot water for 10–20 minutes. Grind the soaked nuts and poppy seeds into a fine paste.
• Make Onion-Ginger-Garlic Paste: Grind onions, ginger, and garlic into a smooth paste.
• Cook Spices: Heat oil in a wide pan. Add cardamom, cinnamon, bay leaf, and cloves. Sauté until fragrant.
• Add Paste: Add the onion-ginger-garlic paste and cook until fragrant.
• Spice It Up: Stir in turmeric powder, red chilli powder, cumin powder, and coriander powder. Pour in 1/2 cup of water and cook until the masalas are well-cooked and the oil separates.
• Add Nut Paste: Mix in the nut paste and cook on low heat, stirring frequently.
• Incorporate Yoghurt: Stir in the yoghurt and green chillies. Cook for a few minutes.
• Add Eggs: Gently add the shallow-fried eggs to the korma. Cook on low heat.
• Add Milk: Pour in the milk and simmer for 5–7 minutes, stirring occasionally. Be careful not to break the eggs.
• Final Touches: Add birista, sugar, and adjust the salt. Cook until the korma reaches your desired consistency.
• Garnish: Sprinkle garam masala, remaining birista, and ghee. Optionally, garnish with coriander leaves and saffron strands.

Notes

• Poppy Seeds: Dry roasting and soaking help create a smooth paste and thick consistency.
• Spice Level: Adjust green chillies to your preferred spice level.
• Sugar: Optional, but recommended for balancing the flavours.
• Consistency: Adjust thickness as desired.
• Variations: This recipe can be adapted with chicken or lamb. Cook the meat according to your preference.
• Serving Suggestions: Enjoy with Parotta, Chapatis, Naan, Kulcha or with Rice Dishes like Biryani, Pulao, Ghee Rice or steamed rice.

Royal Nawabi Egg Korma - Elegant Awadhi Cuisine

*How to Make Birista (Fried Onions)

    Fried onions add a delightful crunch and depth of flavour to your korma. Here's how to make them:

Ingredients

Method

• Prepare Onions: Peel and slice onions thinly. Pat dry with a towel to remove excess moisture.
• Fry Onions: Heat oil in a pan to cover the onion slices. Fry on medium-high heat until golden brown, stirring regularly.
• Drain and Store: Remove from oil and drain on paper towels. Cool completely and store in an airtight container. They stay fresh for up to a month when refrigerated.

*Tips: Ensure onion slices are evenly cut and moisture-free for crispy results.

Fluffy Maida Chapati- All Purpose Flour Chapati

For a detailed recipe on Chapati with Atta/ Whole Wheat Flour, click here...

Explore a wide range of exquisite Indian Bread Recipes, here...

Mastering the Art of Maida Chapati: A Family Favourite

Fluffy Maida Chapati- All Purpose Flour Chapati

Perfect Maida Chapati Recipe: Thin, Soft, and Delicious

Understanding Maida/All-purpose Flour

    Maida is made from wheat, finely milled without any bran, refined, and bleached. It is prepared from the endosperm, the starchy white part of the wheat grain, making it rich in carbohydrates and sugar. The milling process separates the bran and germ, resulting in a white, protein-rich flour. Despite being low in protein and fibre, Maida is highly extensible and stretchable, making it ideal for various Indian breads, pastries, and baked goods.

Ingredients:

Method:

Kneading the Dough

• Take 1¼ cups of water in a large bowl.
• Add a dash of salt and optional sugar to the water.
• Drizzle a few teaspoons of oil over the water and mix well.
• Add 3 cups of Maida to the water mixture.
• Mix until no visible water remains, but do not knead at this point.
• Knead the mixture until it becomes smooth and soft, approximately 8–10 minutes.
• Cover the bowl and let the dough rest for 30 minutes.

Notes:

• Mixing Method: Add flour to the water mixture to retain the softness of the Chapatis.
• Water Ratio: Use approximately 1¼ cups of water for 3 cups of Maida, adjusting based on the flour quality.
• Kneading: Dip your fist in water if more moisture is needed and continue kneading for a softer & more pliable dough.

Resting the Dough

• Cover the Dough: Wrap the well-kneaded dough with a wet kitchen towel, cling film, or plastic wrap, or cover the bowl tightly with a lid.
• Let the dough rest for at least 8–10 minutes for the gluten to develop. For best results, rest for up to an hour, especially in cold weather.

Notes:

• Moisture: Covering the dough traps moisture, preventing it from drying out.
• Texture: Resting time tenderizes the dough, giving it a soft and springy texture.

Rolling the Dough

Notes:

• Roll the dough slightly larger than normal Chapatis as Maida Chapatis tend to spring back.
• Dust the rolling board with dry flour or well-powdered rice flour to prevent sticking and ensure soft Chapatis.
• Do not use too much flour while you roll the dough. Chapatis tend to become hard if you use more flour on either side of the dough when rolling them.

Fluffy Maida Chapati- All Purpose Flour Chapati

Cooking the Maida Chapatis

Heat the Tava/Griddle:

Cook the Chapatis:

• Wait for the colour to change slightly and the Chapatis to fluff up.
• Flip and cook the other side until brown crispy spots appear.
• Remove from the Tava/Griddle and place on a plate lined with a clean kitchen towel.

Serving Suggestions:

• Stack the Chapatis, cover with the kitchen towel, and just before serving, smear with oil, butter, or ghee.
• Serve hot with your choice of vegetarian or non-vegetarian side dishes or Raithas.

Fluffy Maida Chapati- All Purpose Flour Chapati

Notes & Tips:

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