Sweet taste of freedom

There is rejoicing in the subcontinent as Pakistan marks its Independence Day on August 14 and India on August 15.

The two nations are bound by history, a rich heritage and a love of cricket. Although bickering and heated arguments erupt during the time of matches, it's all part of the fun.

Towards the north, the countries share the same language and cuisine.

Let us join in the celebrations by tucking into some sweets that are popular on both sides of the border.

Desi gajar ka halwa

Peel and grate the carrots. Heat the ghee, fry the almonds and remove from heat. In the same ghee, fry the carrots for a few minutes, then stir in the milk and sugar. Keep stirring till the milk dries up.

Add the raisins and cardamoms and spoon into a flat, serving dish. Decorate with vark when cool.
Kesri nariyal burfi

Combine the sugar and coconut in a heavy-bottomed pan and place on low heat.

Stirring continuously, cook the mixture for about 15 minutes. Break the cardamoms and remove the seeds, crush lightly.

Add this along with the cream and khoa to the coconut mixture.

Heat the saffron slightly and crush. Mix this with a little warm milk and add to the coconut.

Pour this mixture into a lightly greased, flat dish. Decorate with vark and leave for a few minutes, till it sets. Cut the barfi into diamond shapes and serve.

N.B. You can make your own khoa by boiling milk till it dries up and khoa is formed. Or better, save time and energy and simply buy it from an Indian sweetmeat shop.

Badami sooji halwa

Heat the ghee on low flame and add the semolina and gram flour, stir rapidly till golden.

Combine the sugar, cardamoms and water, bring to boil, then pour on to the semolina while stirring to make sure that there are no lumps and the mixture thickens.

Stir in half the almonds, spoon the halwa into a dish, garnish with the remaining almonds and vark.

Sandesh

Bring the milk to boil and stir in the yoghurt. Wait till the milk curdles, then remove from fire.

Cool, then pour into a muslin cloth and wait for the whey to drain out completely.

Rinse the remaining paneer with cold water, then press to remove the liquid.

Turn out the paneer on to a flat dish and knead till smooth. Put into a heavy-bottomed pan with the sugar and cardamom and cook on low heat for about 15 minutes.

Spread this on to a greased tray to set, then cut into shapes or spoon into sandesh moulds. Decorate with slivered pistachios.

Kewara kulfi

Boil milk till slightly thick. Stir in the condensed milk, sugar and cardamoms and cook for about 15 minutes, stirring all the time.

Pour in the dissolved cornflour, stir till thick and add the almonds, pistachios and kewra. Remove from heat and cool. Spoon into kulfi moulds, freeze till firm.

Unmould and serve with a spoonful of readymade faluda or sprinkle with nuts.

N.B. Kulfis can also be made without cornflour, in which case, the milk has to be boiled till thick. You can then add extra cream.

— Nirmal Khanna is a UAE-based freelance writer who has family, friends and guests eating out of her hands

Glossary of French phrases and terms

Today we conclude our glossary of French words and phrases used in gourmet cooking.

As mentioned earlier, this glossary is meant to make it easier for you to order a meal at a restaurant without having to ask the maître de or follow a gourmet cook book that uses a number of French culinary terms.

Noisettes: Refers to a cut of meat in medallion shape, generally lamb.

Paner: To coat with egg and crumbs before frying.

Papillote: A wrapping of parchment paper around fish or meat used for cooking. The paper retains moisture in the food.

Parisienne: Refers to potatoes moulded into balls with a melon scoop and fried or roasted.

Parmentier: The Frenchman Antoine-Augustin Parmentier, responsible for popularising the potato in the 18th century, has left his name on many a menu!

Pate: A basic mixture or paste. Often refers to uncooked dough or pastry.

Pâté: A paste made of liver or game.

Pâte brisée: Shortcrust pastry

Pâte feuilletée: Flaky pastry

Patisserie: A sweet or pastry, it also refers to a cake shop.

Paupiette: A thin slice of meat wrapped around a stuffing and then cooked; often braised.

Piperade basquaise: Scrambled eggs with peppers and tomatoes.

Pistou: A Mediterranean sauce very much like the Italian pesto.

Poile: A pan like a frying pan.

Potage: Soup.There are several basic groups. The thick soups are velouté (purée enriched with cream and egg yolk); creme (creamy soups with a base of béchamel sauce). A consommé is a clear soup.

Pot au feu: Beef, vegetables and broth cooked together for an extended period of time but served separately.

Poussin: A young chicken.

Praline: Toasted almonds and caramelised sugar, blended.

Quenelles: Minced fish or meat mixture that is cut and made into small shapes and poached. This term may also refer to a shape that the minced mixture is made into.

Quiche: A savoury, open tart.

Rafraîchir: Refresh, plunge hot food into cold water.

Ragout: A stew.

Réchauffée: Reheated food.

Reduire: To reduce in quantity by rapidly boiling or by just simmering.

Remoulade: Mayonnaise along with assorted ingredients that may include capers, anchovy, tarragon, chervil, onion and gherkins.

Rosbif: Roast beef.

Roux: Melted butter to which flour has been added.
Used as a thickener for sauces or soups.

Sabayon: A sauce made by beating egg yolk with a liquid over simmering water until thickened and increased in volume and may be sweet or savoury.

Sauté: Cooked in very little fat.

Savarin: A rich yeast cake baked in a ring mould and soaked in a an alcoholic syrup.

Soubise: A brown or white sauce containing strained or puréed onions, which is served with meat.

Tartare: A preparation of finely chopped raw meat or fish optionally with seasonings and sauces.

Terrine:Pâté or mixture of minced ingredients, baked or steamed in loaf-shaped container.

Tournedos: Fillet of beef.

Vol-au-vent: A large pastry case made of puff pastry that is usually used as a container for creamed dishes, such as creamed chicken.