Tooti Fruity Glasses Recipe | Flame On Hai | Irfan Wasti | Dessert
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Tooti Fruity Glasses are a popular dessert in Pakistan, often served at parties and special occasions. This vibrant fruit cocktail showcases a variety of fresh fruits, cream, and nuts, making it a delightful treat for all ages. Traditionally enjoyed during the summer months, this dessert has become a staple in many households, with variations including different fruits and toppings.
Ingredients
- ●mixed fruits
- ●sugar
- ●cream
- ●condensed milk
- ●fruit cocktail syrup
- ●cherries
- ●nuts
- ●mint leaves
- ●lemon juice
Instructions
- 1Chop mixed fruits into small pieces and place in a large bowl.
- 2Add sugar to the fruits and mix gently until combined.
- 3In a separate bowl, whisk together cream and condensed milk until smooth.
- 4Drizzle fruit cocktail syrup over the fruit mixture and stir gently.
- 5Layer the fruit mixture in serving glasses, alternating with the cream mixture.
- 6Top each glass with a cherry and a sprinkle of nuts.
- 7Garnish with mint leaves for a fresh touch.
- 8Serve immediately or chill in the refrigerator for 30 minutes before serving.
Ingredient Alternatives
cream
Healthier: Greek yogurt
Cheaper: whipped topping
Greek yogurt reduces calories while maintaining creaminess
Techniques
mixinglayering
Equipment
large bowlwhiskserving glassesspoon
🌶️🌶️🌶️Lowmilktree-nuts
Also Known As
Tooti FruityFruit Cocktail
Kastoori Biryani is a fragrant and flavorful rice dish that combines marinated chicken with aromatic spices and herbs, often enjoyed during special occasions in Indian cuisine.
Ingredients
- ●2 cups basmati rice
- ●500 grams chicken, cut into pieces
- ●1 large onion, thinly sliced
- ●2 tomatoes, chopped
- ●1/2 cup yogurt
- ●1/4 cup fresh mint leaves, chopped
- ●1/4 cup fresh coriander leaves, chopped
- ●2-3 green chilies, slit
- ●1 tablespoon ginger-garlic paste
- ●1/2 teaspoon turmeric powder
- ●1 teaspoon red chili powder
- ●1 teaspoon garam masala
- ●4 cups water
- ●4 tablespoons ghee or oil
- ●Salt to taste
- ●Whole spices (2-3 cloves, 2-3 green cardamom, 1-2 bay leaves, 1 stick cinnamon)
Instructions
- 1Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
- 2In a large pot, heat ghee or oil over medium heat. Add the whole spices and sauté for a minute until fragrant.
- 3Add the sliced onions and sauté until golden brown.
- 4Stir in the ginger-garlic paste and green chilies, cooking for another minute.
- 5Add the chicken pieces and cook until they are no longer pink, about 5-7 minutes.
- 6Mix in the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften.
- 7Add the yogurt, mint, and coriander leaves, stirring well to combine. Cook for another 5 minutes until the chicken is cooked through.
- 8In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice, cooking until it's 70% done. Drain the rice.
- 9Layer the partially cooked rice over the chicken mixture in the pot. Sprinkle garam masala on top.
- 10Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the flavors to meld and the rice to finish cooking.
Equipment
Large potLidStrainer
🌶️🌶️🌶️Medium
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●2 cups shaljam (turnips), peeled and cut into sticks
- ●2 cups gajar (carrots), peeled and cut into sticks
- ●1/4 cup mustard oil
- ●2 tbsp salt
- ●1 tbsp turmeric powder
- ●1 tbsp red chili powder
- ●1 tbsp fenugreek seeds, roasted and ground
- ●1 tbsp mustard seeds, roasted and ground
- ●1/2 cup vinegar
- ●1/4 cup sugar
Instructions
- 1In a large mixing bowl, combine the shaljam and gajar sticks with salt, turmeric powder, and red chili powder. Mix well and let it sit for about 30 minutes to release moisture.
- 2After 30 minutes, drain any excess water from the vegetables.
- 3In a separate bowl, mix the mustard oil, vinegar, sugar, fenugreek powder, and mustard powder until well combined.
- 4Add the oil and vinegar mixture to the shaljam and gajar, and mix thoroughly to coat the vegetables evenly.
- 5Transfer the mixture to a clean, dry glass jar, pressing down to remove air pockets.
- 6Seal the jar tightly and let it sit at room temperature for 2-3 days to allow the flavors to develop, shaking the jar gently once a day.
- 7After 3 days, taste the achar; if it needs more salt or spice, adjust accordingly.
- 8Once ready, store the achar in the refrigerator for up to 2 months.
Equipment
mixing bowlglass jarspoon
🌶️🌶️🌶️Medium
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