Cellophane Noodles In Cardamom Saffron Syrup Recipes

CELLOPHANE NOODLES WITH PEANUT SAUCE

Steps:

• Place a medium pot of water on the stove to boil.
• Once the water boils, add the bean threads and carrots. Boil for one minute and then let stand for 10 minutes until the threads are transparent.
• While the bean threads are cooking, make the sauce.
• Combine the water, soy sauce, peanut butter, brown sugar, rice vinegar, ginger, oil, red pepper flakes, five-spice powder and garlic powder in a medium bowl and whisk.
• Drain bean threads and carrots and toss with the sauce.

SAFFRON PANNER CHEESE TRIANGLES

Steps:

• 1. Prepare the paneer cheese in advance. Prepare the milk pudding. Prepare the almonds. Place the paneer cheese in a food processor and process the cheese until it's smooth and starts to gather into a soft and pliable dough (just before it forms a ball). Divide the dough into 15 equal portions and shape each one into a thick, crack-free triangle. This should be done between the palms of your clean hands, applying gentle pressure as you shape them. Cover and set aside.2. Place the water, sugar, cardamom pods and saffron in a pressure cooker and bring to a boil over high heat. Turn off the heat and add the triangles. Secure the lid of the pressure cooker, place it over high heat, and cook until the regulator indicates high pressure, then cook about 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid of the pressure cooker and let cool, about 10 minutes. Transfer each cham-cham, one by one, to a tray, tilting the tray to one side to allow them to drain, 15 to 20 minutes. 3. Transfer to a serving platter. Place a dollop of the rabdi on each cham-cham, sprinkle with cardamom seeds, then top each with a pistachio. Refrigerate at least 6 hours before serving.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SAFFRON CURDLED MILK PATTIES

Steps:

• 1. In a small skillet over medium heat, dry-roast half the, saffron, stirring and shaking the pan, until crisp and a few shades darker, about 1 minute. Grind in a mortar and pestle or with the back of a spoon.2. In a heavy saucepan, bring the milk to a boil over high heat. Remove from the heat and cool about 5 minutes. Then add the vinegar and stir lightly until the milk curdles. The curds should be very tiny (unlike the big curds of paneer cheese). Drain through a very fine-mesh strainer about 1 minute. Discard the whey, transfer the curds to a bowl, and mash them with a fork until fine. If the curds are large, process in the food processor until minced.3. In a large nonstick skillet over medium-high heat, boil together the cream and sugar until it bubbles vigorously, about 3 minutes. Mix in the curds and dry milk and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring constantly, until the mixture thickens and pulls away from the sides of the pan, 7 to 10 minutes. Mix in the remaining saffron threads and the roasted saffron during the last 2 to 3 minutes of cooking.4. Let cool at room temperature about 1 hour. Shape the mixture into 30 to 40 (1-inch) balls. Then, with your thumb, press down in the center of each ball to flatten them and make a slight depression. Serve, preferably at room temperature.VARIATION: To make cardamom-flavored sandesh, do not add any saffron instead, fill each depression with a scant pinch of thinly sliced pistachios and ground green cardamom seeds.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CELLOPHANE NOODLES IN CARDAMOM-SAFFRON SYRUP

Steps:

• 1. In a small saucepan, mix together the arrowroot (or cornstarch) and 2 cups water, and cook over medium heat, stirring constantly, about 15 minutes. As it cooks, the mixture will bubble lightly andthicken considerably, then thin down and take on a gelatinous, translucent blue appearance Remove from the heat.2. Fill a large bowl with ice cold water. Pour the batter into the vermicelli press, fitted with a perforated disc with holes of about 0.1 inches. Working about 12 inches directly above the bowl of water, turn the handle of the vermicelli press. The batter will pass through the holes and the long noodles will firm up when they come in contact with the water. Keep turning the press until all the batter is used. Drain the noodles and transfer to a serving bowl.3. In a small-saucepan, mix the remaining 1/2 cup water and the sugar and., cook over high heat until thick, about 3 minutes. Cool and add to the noodles. Mix in the screw-pine or rose essence, cardamom seeds, and saffron threads and refrigerate at least 1 hour to blend the flavors.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.