EVERYONE loves falooda but no one likes to make it from scratch. Most of us prefer to order ours from local ice-cream or lassi bars, usually on a day out.
And so, full credit to my dear friend Aruna for introducing me to Royal brand falooda mix. The packet contains sabja seeds, vermicelli and pink, rose-flavoured granulated sugar. It's a one-step method. You warm a litre of milk along with a glass of water, empty the contents of the pack into it and boil for 10 to 15 minutes. Cool and then chill. Serve as it is, or topped with either jelly or a scoop of vanilla ice-cream or both. Tastes as delicious as it looks. The packaging is simple. What you see is what you get!
This is a product I’ll always keep handy. Serves six and at a mere Rs.50 for the 200gm pack, it won’t even make a dent in your pocket. Also available in flavours like vanilla, mango, strawberry and butterscotch, but traditional rose is the best. When you think falooda, you think pink.
TAMARIND is the most commonly used souring agent in Indian cooking, almost on a daily basis in curries, chutneys, sambar, rasam and even in some rice dishes.
I’ve rarely bought tamarind concentrate, always preferring to use whole, cleaned tamarind by soaking it in warm water to extract its pulp or grinding it straightaway in a masala.
Shop shelves stock many brands of tamarind concentrate, but Splitz is one that caught my eye, and one that I bought, for the first time. I guess it had something to do with the packaging. With a tiny opening (that can be closed) at the top left corner of the pouch, it’s most convenient to use. You can simply squirt the tamarind straightaway into a sambar or a rasam a little at a time and adjust the taste. True to its claim, it's cooking without mess.
The product has no added preservatives. Shelf life: 24 months. A 227gm pack costs Rs. 54.
1 comments:
I love this one,June! Other than the flavours you mentioned, pista and raspberry flavours are available at Crawford Market and the supermarkets here.
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