Name: How to make Royal Falooda | Rose Falooda
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 persons
Ingredients: 1/2 cup chilled milk (you can use vegan milk); 6 tbsp rose syrup; 1 packet raspberry/ strawberry jelly/ Jell-O; 2 tsp sweet basil/ sabja seeds; 1/2 cup rice vermicelli, uncooked; 2-3 scoops vanilla ice cream (you can use vegan ice cream); chopped nuts as per your preference (suggested serving); cherries, optional (fresh or glazed )

18
May
2020

How to make Royal Falooda | Rose Falooda

categories: Asian, Desserts, Drinks, Festive Recipes, Ice Creams, Kid Friendly, No Onion No Garlic Recipes, Street Food, Vegetarian Recipes

Today I’ll share an easy recipe on How to make Royal Falooda | Rose Falooda at home with just a few ingredients and even fewer steps! Royal Falooda is a popular South Asian dessert drink, loaded with so many delicious elements that it is absolutely irresistible. It is a popular street food and also served in restaurants. But, making it at home is very easy, takes very little time a bit of planning ahead!

I wanted to share a recipe on How to make Royal Falooda | Rose Falooda at home since forever but we usually have it outside, we have a few favorite spots for this delicacy and we are loyal customers! But ever since the lockdown started, it is but obvious that we are cooking a lot more at home and eating out/ ordering in is not advisable. And this Falooda happens to be one thing the hubby and I both craved a lot. So, I decided to do things at home and made some for ourselves over the weekend. Well, the entire week feels like a weekend except when I see my hubby working away on his laptop, lol!! Making it for the weekend meant hubby would spare a few minutes to actually sit down and enjoy his favorite treat!

The best part was I found some fresh cherries just a day before I had planned for Royal Falooda at home! I was so excited because I detest the candied/ glazed cherries on my Falooda. But a fresh cherry is literally “the cherry on the icing” kind of thing for me!! Apart from these cherries there wasn’t anything that I needed to get from the stores. Since Falooda is made up of layers, it uses a different ingredients for different layers.

Rose Syrup – You can make your own syrup at home or use store bought. I use Rooh Afza for this as I always it at home. Adding this is very important for that fragrance and the gorgeous pink hue.

Vanilla Ice Cream – I made my own ice cream, at home 2 days ahead of making this Royal Falooda | Rose Falooda. Click here for the recipe of 3 ingredient vanilla ice cream. Or make Kulfi Falooda, tastes just as good! Use my Kesar Pista kulfi recipe for the same. You can use vegan ice creams too if you prefer plant free versions.

Sabja Seeds – Sweet basil seeds or Tukmaria seeds, are easily available in stores. They are easily confused with chia seeds based on appearance but they are different.

Falooda Sev – The vermicelli (sev) is store bought here as I had some at home. You can make it from scratch with corn flour and arrowroot flour. Alternatively, wheat flour can be used to make them too. I have never made it at home so I am not sure about the texture. I like the store bought ones and used them.

Milk – Use chilled milk. Milk at room temperature will definitely not taste good. You an use vegan milk for a plant-free version.

Nuts – You can add sliced pistachios, almonds or some cashews too. We just like pistachios, so I didn’t add any other nut.

Jelly – Jelly has to be my favorite add-in! You can use any flavor you prefer. I have used raspberry jelly/ Jell-O premix and it tastes so good! Strawberry, rose or mixed fruit flavored jelly/ Jell-O will work well for Royal Falooda.

Let’s see How to make Royal Falooda | Rose Falooda at home! I have tried to take stepwise pictures as always but I couldn’t for the assembling bit because, well you know! You need to be real fast when layering because the elements can quickly blend into each other, not the best thing if there is a shoot already planned and is underway. So that’s that!

Preparation –

Take 1/2 cup of chilled milk in a bowl, add 3 tbsp. of rose syrup. Mix well. Refrigerate it until needed.

Prepare the jelly as per the instructions on the pouch. It usually sets in about 30 minutes. Once it has set, cut into cubes before adding in the Falooda.

Soak the Sabja seeds in 3-4 tablespoons of water. It take about 20 minutes for it to hydrate. Set it aside while that happens.

Ice cream was homemade. So that was made the day before.

Cook the vermicelli as per the instruction on the pouch or use homemade. I used rice vermicelli. I cooked them for 5-6 minutes in 1.5 cups of boiling water. Drained them and washed them with chilled water to stop them from cooking any further.

Keep the ready vermicelli aside.

Assemble –

In a dessert/ tall glass, add 2 tsp. of soaked Sabja seeds. Top it with 1 tbsp. of rose syrup.

Next, add 3 tbsp. of the cooked vermicelli (Falooda sev)

Add cubed jelly/ Jell-O. Add 1/2 tsp of soaked Sabja seeds again.

Repeat the above mentioned layers once again.

Add 1/4 cup of chilled rose milk. Add some jelly/ Jello-O cubes and some more soaked Sabja seeds. Pour 1/2 tsp of rose syrup.

Top it all with a scoop of ice cream. Garnish with cherries, nuts, etc. as per your preference. Make another portion following the same steps.

Serve immedietely.

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How to make Royal Falooda | Rose Falooda

Royal Falooda is a delicious dessert drink from South Asia, popular as a street food. It is made with flavored milk, sweet basil seeds, rose syrup, cubes of jelly/ jell-o, some nuts and vermicelli. It gets a final flourish of a large scoop of ice cream on the top, thus making it a beautiful mélange of textures and flavors!

Course Dessert, Drinks

Cuisine Asian, Indian

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Servings 2 persons

Author Shreya Ashish Tiwari

Ingredients

1/2 cup chilled milk you can use vegan milk
6 tbsp rose syrup
1 packet raspberry/ strawberry jelly/ Jell-O
2 tsp sweet basil/ sabja seeds
1/2 cup rice vermicelli, uncooked
2-3 scoops vanilla ice cream you can use vegan ice cream
chopped nuts as per your preference suggested serving
cherries, optional fresh or glazed

Instructions

Preparation -

Take 1/2 cup of chilled milk in a bowl, add 3 tbsp. of rose syrup. Mix well. Refrigerate it until needed.
Prepare the jelly as per the instructions on the pouch. It usually sets in about 30 minutes. Once it has set, cut into cubes before adding in the Falooda.
Soak the Sabja seeds in 3-4 tablespoons of water. It take about 20 minutes for it to hydrate. Set it aside while that happens.
Ice cream was homemade. So that was made the day before.
Cook the vermicelli as per the instruction on the pouch or use homemade. I used rice vermicelli. I cooked them for 5-6 minutes in 1.5 cups of boiling water. Drained them and washed them with chilled water to stop them from cooking any further.
Keep the ready vermicelli aside.

Assemble -

In a dessert/ tall glass, add 2 tsp. of soaked Sabja seeds. Top it with 1 tbsp. of rose syrup.
Next, add 3 tbsp. of the cooked vermicelli (Falooda sev).
Add cubed jelly/ Jell-O. Add 1/2 tsp of soaked Sabja seeds again.
Repeat the above mentioned layers once again.
Add 1/4 cup of chilled rose milk. Add some jelly/ Jello-O cubes and some more soaked Sabja seeds. Pour 1/2 tsp of rose syrup.
Top it all with a scoop of ice cream. Garnish with cherries, nuts, etc. as per your preference. Make another portion following the same steps
Serve immedietely.

Love,
Shreya

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03
Jul
2018

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

categories: Breads, Breakfast, Indian Snacks, Kid Friendly, Lunch Box, Street Food, Vegetarian Recipes

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast is my all time favorite sandwich!! It’s spicy, filled with gooey cheese and a bit of crunch from the capsicum makes it so filling and irresistible!

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast is so easy to make, with simple, everyday ingredients. Perfect for breakfast or quick lunch/ brunch. Or even to pack some for your kids lunchbox, etc. I can practically have these everyday 🙂 and there was a time I really did it almost everyday.Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast as I said is my favorite sandwich after Bombay Masala Toast Sandwich. These chilli cheese grills were my staple snack back in day when I was in my college days. My college was in Fort, Mumbai and we had some of the best street food right around my college. My friends and I were regulars around this particular sandwich stall and this sandwich was my go to order. In fact that vendor knew I’d order these more often than any order sandwich! Lol!! I was so in love with it that I watched him make them every time and even learnt it quickly!I came home on one such occasion and I was keen to give this recipe a go, not myself though 😉 I gave the recipe to my Mom, and she nailed it, it tasted so good, I knew I’d have them at home too! I was glad my Mom always had the basic ingredients for any snack at home! She can practically still whisk up anything I like to eat, all I need to do is ask :)…Moms are this way, aren’t they!?Anyways, let’s get on with the recipe.In a bowl, add finely chopped onion, green chilies and green bell pepper (capsicum).Add grated cheese, black pepper powder, salt to taste, green chutney, sandwich masala and chat masala.Mix these well.Apply butter on two slices of bread, apply some green chutney as well.Spread the mixture evenly on one of the buttered slices. Spread the mixture till the corners too.Grate more cheese if you like. Place the other buttered slice over the slice with the mixture.Heat the griller, apply butter and place the sandwich. Apply more butter on the top.Grill until golden brown and crisp. Apply some more butter and serve hot with some ketchup/ mayonnaise or any chutney.

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Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 2-3 sandwiches

Spicy, buttery, filled with the goodness of fresh veggies and oozing with cheese, Chilli Cheese Toast is yummiest sandwich! Enjoy these for breakfast or for a light meal, it's very filling and healthy.

Ingredients

1 nos. large red onion, finely chopped
1 nos. large green bell pepper (capsicum), finely chopped
2 tsp chopped green chili
salt to taste
1/2 tsp sandwich masala (available in local stores)
1/4 tsp black pepper powder
1/2 tsp chaat masala
butter, as needed to butter the bread and grill the sandwiches
6 slices of bread (I used white sandwich bread)
green chutney green chutney as needed

Instructions

In a bowl, add finely chopped onion, green chilies and green bell pepper (capsicum).
Add grated cheese, black pepper powder, salt to taste, green chutney, sandwich masala and chat masala.
Mix these well.
Apply butter on two slices of bread, apply some green chutney as well.
Spread the mixture evenly on one of the buttered slices. Spread the mixture till the corners too.
Grate more cheese if you like. Place the other buttered slice over the slice with the mixture.
Heat the griller, apply butter and place the sandwich. Apply more butter on the top.
Grill until golden brown and crisp. Apply some more butter and serve hot with some ketchup/ mayonnaise or any chutney.

Notes

Sandwich masala is an optional ingredient.

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Love,
Shreya:)Pin it here for later??!

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

02
Mar
2017

Kothmir Wadi | Kothambir Wadi – Maharashtrian Delicacy

categories: Appetizers, Breakfast, Festive Recipes, Glutenfree Recipes, Indian Snacks, Kid Friendly, Lunch Box, Maharashtrian Recipes, No Onion No Garlic Recipes, Regional Indian Cuisines, Starters, Street Food, Vegan Recipes, Vegetarian Recipes

I am a proper Mumbai (Bombay) girl…born, raised, educated, worked and then married in Mumbai….when I say home, I always mean Mumbai❤….and saying that obviously means I love…just lurrvvvveeee my Mumbaiya (meaning typical) street food and snacks! The hubby and I visit every happening joint, cafe …etc, etc around our city but having some of the most delicious street food is something we can never give up!

Mumbai isn’t only about Wada Pav and Bombay Pav Bhaji in terms of authentic Maharashtrian snacks. If you have ever been to Maharashtra (any part of the state), you’d be familiar with Kothambir Wadi or Kothmir Wadi (spiced, coriander and chickpea flour nuggets). Kothmir or Kothambir literally means fresh coriander leaves in Marathi and Wadi translates to nuggets. Such an easy language… I am almost too proud that I can speak it rather well…(well, I do make grammatical errors here and there but I never quit speaking the language!) 😃

The flavours are fresh and very earthy, green chillies and ginger along with other spices and ingredients make these Wadis lip smacking. Although, these are available in most local shops that sell Wada Pav or bhajias (batter fried onion or potato fritters), I always wanted to make them at home too. I probably wouldn’t have if my hubby wasn’t so crazy about them…

So I looked up a few recipes and found one which was easy and sounded a whole lot like what we usually got from outside…and they turn out quite good and crisp! I have been making there for over 2 years now…and a glass of hot lemon tea is all that I need to polish these off!

Besides, making them is no big task either….it takes less than 15 mins of prepping and just another 30 minutes of cooking! Glutenfree (uses chick pea flour along with rice flour) and vegan (has no clarified butter or yogurt), one can easily include them in their special diets without any fuss. Serve them with a dip if choice or have them on it’s own…delish! I love serving these with this spicy red chutney.

Let’s begin….

In a mixing bowl, add the sifted flours. Season with salt. Add hing at this point. Whisk well and add little water to make a thick batter. Add the ginger paste, lemon juice, chilies, red chili powder, turmeric powder, oil, toasted sesame seeds and chopped coriander leaves, whisk again. Add the baking soda and mix gently (don’t whisk). Grease the baking tin with some oil. Pour the batter into the greased tin and set it aside.

Heat about 2 cups of water in a large pot or pressure cooker. Keep a metal plate at the bottom of the pot/ cooker to use as a seperator.

Once the water starts boiling a bit, place the tin with the batter inside the pot/ cooker on the separator plate. Cover with a lid if you are using a pot. In case you are using a pressure cooker, remove the weight (whistle) off the lid and then secure the lid on the pressure cooker.

Cook on low flame for about 15-18 mins. Then turn off the flame and open the lid carefully. Remove the tin from the pot/ pressure cooker and using a sharp knife check if the batter has cooked, to do that, simply insert the knife in the centre of the tin, if it comes out clean, the batter has cooked (just aswe do for any cake).

Let this cool down completely. Once it has cooled, run the knife on all four sides of the tin and gently unmould it on a chopping board. Using the same sharp knife, cut it into squares. Keep them aside.

This is what it looks like post steaming. Have them just as it is or pan fry.

To pan fry:

Heat 4 tbsp. oil in a frying pan, place the squares in the pan once the oil is hot, keep turning them around and let them crisp up on all sides. Once done, remove on absorbent kitchen paper. Serve them hot with a dip if your choice!

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Kothmir Wadi | Kothambir Wadi – Maharashtrian Delicacy

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 16 small Wadis (nuggets) using a square baking tin of 5"X 5"

Maharashtrian snack - Kothmir Wadi or Kothambir Wadi is spicy, healthy and very flavorful! Perfect to go with your tea/ coffee!

Ingredients

1/2 cup sifted chick-pea flour (besan)
2 tbsp. sifted rice flour (chawal ka atta)
salt to taste
water as needed
1/4 tsp turmeric powder
1/2 tsp red chili powder
a pinch of hing (asafoetida)
2 tsp chopped green chilies
1 tsp ginger paste
1 tsp toasted white sesame seeds
1 tsp lemon juice
1/2 cup finely chopped fresh coriander leaves
1/4 tsp baking soda
1 tbsp. flavor less oil (like canola or sunflower)

To pan fry: (optional, have it steamed if you wish to avoid pan frying. Also, deep frying is yet another option but I tend to avoid deep frying) - 4 tbsp. oil

Instructions

Batter

In a mixing bowl, add the sifted flours. Season with salt.
Add hing at this point. Whisk well and add little water to make a thick batter.
Add the ginger paste, lemon juice, chilies, red chili powder, turmeric powder, oil, toasted sesame seeds and chopped coriander leaves, whisk again.
Add the baking soda and mix gently (don't whisk).
Grease the baking tin with some oil. Pour the batter into the greased tin and set it aside.

Steam

Heat about 2 cups of water in a large pot or pressure cooker.
Keep a metal plate at the bottom of the pot/ cooker to use as a separator.
Once the water starts boiling a bit, place the tin with the batter inside the pot/ cooker on the separator plate.
Cover with a lid if you are using a pot. In case you are using a pressure cooker, remove the weight (whistle) off the lid and then secure the lid on the pressure cooker.
Cook on low flame for about 15-18 minutes.
Then turn off the flame and open the lid carefully.
Remove the tin from the pot/ pressure cooker and using a sharp knife check if the batter has cooked, to do that, simply insert the knife in the center of the tin, if it comes out clean, the batter has cooked (just as we do for any cake).
Let this cool down completely.
Once it has cooled, run the knife on all four sides of the tin and gently unmould it on a chopping board.
Using the same sharp knife, cut it into squares. Keep them aside.

Pan fry

Heat 4 tbsp. oil in a frying pan, place the squares in the pan once the oil is hot, keep turning them around and let them crisp up on all sides.
Once done, remove on absorbent kitchen paper.
Serve them hot with a dip if your choice!

Notes

The steamed nuggets keep fresh in the refrigerator for up to 2 days. The pan fried nuggets keep fresh in the refrigerator for up to 3 days.

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They keep fresh for a few hours although I have never tried to store them for very long. These make for a great party snack or even as a side dish to go with your meals!

Love,

Shreya💖

Adapted from Nisha Madhulika

15
Jan
2016

Vada Pav

categories: Breakfast, Indian Snacks, Kid Friendly, Lunch Box, Maharashtrian Recipes, Main Course, Regional Indian Cuisines, Spice Box, Street Food, Vegan Recipes, Vegetarian Recipes

A typical Mumbaiiya staple….if you’ve ever been in Mumbai or lived here for as long as I have…Vada Pav will be your go-to meal on the move! It’s famous as an Indian Burger…but I don’t like calling it that…for me, it’s Aamchi Mumbai’s Vada Pav with Spicy Dry Chutney! 😊👌😋😋

It brings a smile on my face each time I have had one! Ever since schooling days…till date, it’s happens to be one of my absolute favourites! And the best part is…my hubby loves it too! 😀 So, that way I can even make some at home whenever I like…and he enjoys it just as much😎..almost every Mumbaikar knows how to make these at home! It’s too easy😜

This spicy..dry garlic chutney is a must with Vada Pav along with fried green chillies! And making this chutney at home barely takes 5 mins! The Pav that you see here is store bought…..what do you expect from me?!! 😬😬

Doesn’t that look deliciously inviting! Spicy potato mash coated with a light batter…deep fried until crispy, served between soft Pav with some chutney….I could live on this stuff👌👌

Let’s get cooking…

Yield: 7-8 vadas

Equipment: a wok, a coulpe of mixing bowl, a slotted spoon, measuring cups/ spoons, a blender.

Ingredients:

For the Vada:

5 nos. large, boiled & mashed potatoes

2 tbsp oil

3 tbsp on ginger-garlic-green chilli paste

7-8 nos curry leaves

1/2 tsp mustard seeds

1/4 tsp asafoetida (hing)

1 tsp lemon juice

1/2 tsp turmeric pwd

salt to taste

For the batter:

1 cup Besan (gram flour)

water as needed

1/4 tsp baking soda

salt to taste

oil to deep fry

Method:

To start with the vada, heat oil in a wok, add hing, mustard seeds, curry leaves. Once they crackle, add ginger-garlic-green chilli paste. Sauté for 2 mins, then add the lemon juice, turmeric pwd & salt to taste. Stir and add the mashed potatoes. Mix everything well. That’s it. Set it aside to cool. Once it’s cool enough, make equal sized balls and set them aside.

Now, to get the batter ready, mix salt & besan with some water and make smooth, thick batter. Add the soda too and mix again. The consistency should be thick so that it coats the potato balls.

To fry them, heat enough oil in a wok, once it’s hot enough, reduce the flame to medium. Now, dip each potato ball in the batter and coat it well all over and drop it in the oil. You can drop 2-3 balls at one go, fry them until golden and crispy on all sides. Drain on kitchen paper. The vadas are done.

For the chutney:

2 tbsp red chilli pwd

9-10 cloves of garlic

4 tbsp dedicated coconut pwd

2 tbsp raita boondi

salt to taste

2 tbsp oil

Method:

Grind all the ingredients except the oil in a blender to a coarse texture. Now, heat oil and sauté the ground mixture for 3-4 mins. That’s it. The chutney is ready too.

To assemble:

Take a Pav, slit it in half and sprinkle some dry chutney and place a Vada in between & press it down…enjoy with some fried green chillies! 😊👌

Grab one…you’ll be hooked😉

Love,

Shreya💓

Recipe of the chutney is Adapted from Sanjeev Kapoor.

Polka Puffs

Tag: mumbai street food

How to make Royal Falooda | Rose Falooda