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    LifeFood7 Swadisht Main Course Recipes Using Rose Water
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    NATURE NUSKHA 3-STEP HAIR FITNESS SOLUTION (2)

    7 Swadisht Main Course Recipes Using Rose Water

    For those who are a novice in the kitchen, gulab jal used in cooking is different from the one that is meant for your skin care routine. Much like olive oil. Cuisines from the world over make the best use of rose water for the distinctly different aroma that it brings to the food. Although mostly used for delicious dessert recipes, there are also a plethora of main course dishes that remain adhura without the refreshing flavour of rose water. 

    So, here are 7 such main course recipes with gulab jal for you to #BeALittleMore experimental with your food. 

    1. Kashmiri Fresh Fruit Rice

    Preparation Time: 20 minutes

    Cooking Time: 30 minutes

    Ingredients:

    • 2 cups steamed rice
    • 1 cup mixed fresh fruit cubes (apples, guavas, pears, pineapple, oranges, etc.)
    • 2 tbsp chopped mixed nuts (cashew nuts, walnuts, almonds, raisins)
    • 1 tbsp fresh cream
    • 2 tbsp rose water
    • ¼ cup milk
    • 3 laung (cloves)
    • 1 tejpatta (bayleaf)
    • 1 dalchini (cardamom)
    • 1 tbsp ghee
    • 1 tsp sugar
    • Salt to taste

    Steps:

    • Take a pan and ghee in it. 
    • Add cinnamon, cardamom, cloves, and bayleaf and saute them for a few seconds.
    • Add the mixed fruits and saute them for another minute.
    • Next, add rice, rose water, mixed nuts, cream, milk, sugar, and salt. Mix well and cook for 4 to 5 minutes.
    • Serve hot.

    2. Mumawash Rice

    Preparation Time: 15 minutes

    Cooking Time: 45 minutes

    Ingredients

    • 1¼ cups basmati or any other long grained rice
    • ½ cup masoor dal (split red lentils)
    • ¼ cup sliced onions
    • 2 tbsp ghee
    • 2 dalchini (cinnamon) sticks
    • 2 laung (cloves)
    • 4 elaichi (cardamoms)
    • 4 peppercorns
    • 2 tbsp rose water
    • Oil
    • Salt to taste

    Steps

    • Take a kadhai and heat oil in it. Add half of the onions and deep fry them in oil over medium heat till they turn golden brown. Pour them on a tissue paper to soak the excess oil. Keep this aside because this will be needed for garnishing at the end. 
    • Clean and soak the rice and masoor dal in separate bowls. Drain the water and keep aside.
    • Boil 4 cups of water.
    • Heat the ghee in a broad, heavy-bottomed pan.
    • Add the remaining onions and garlic, and keep sauteeing till the onions become translucent.
    • Pour the hot water on the translucent onions and let it simmer for 5 minutes.
    • Add all the remaining ingredients, except the fried onions. Cover the pan with the lid and cook till the lentils and rice are done.
    • Dispose of the cinnamon and cardamom.
    • Garnish with the fried onions and serve.

    3. Apricot Almond Pilaf

    Preparation Time: 15 minutes

    Cooking Time: 45 minutes

    Ingredients

    • 1 cup basmati rice
    • 1 small finely chopped onions
    • 1 small finely chopped carrots
    • ¼ cup dried apricots, diced
    • ¼ cup slivered almonds
    • ¼ tsp crushed saffron threads
    • 1 tablespoon rose water
    • 1 ⅞ cups water
    • 2 tbsp butter
    • Salt to taste

    Steps

    • Take a large saucepan and melt butter in it over medium heat.
    • Add onions and carrots and saute for 5 minutes or till the onions turn translucent.
    • Add basmati rice and salt, and cook for 3 minutes or till it is slightly opaque.
    • Pour water and stir well to combine the ingredients.
    • Next, add apricots, almonds, rose water, and saffron threads and bring them to a boil.
    • Cover the pan and cook the rice on low heat for 5 minutes or till the rice has completely absorbed the liquid content.
    • Switch off the heat and allow the rice to stand for 10 minutes before serving. 

    4. Pan Fried Sea Bass With Harissa & Rose Water

    Preparation Time: 10 minutes

    Cooking Time: 30 minutes

    Ingredients

    • 3 tbsp harissa paste (store-bought or made at home) – It is a chilli pepper paste or North African origin, made with chilli peppers, garlic, cumin, and coriander.
    • Freshly ground black pepper
    • 4 sea bass fillets (replace with chicken or lamp if you’re not a fan of fish)
    • 1 tsp ground cumin
    • 2 medium finely chopped onions
    • 6½ tbsp red wine vinegar
    • 1 tsp ground cinnamon
    • 200 ml water
    • 1½ tbsp honey
    • 1 tbsp rose water
    • 60 gm raisins (optional)
    • 2 tbsp coarsely chopped dhaniya (cilantro; (optional)
    • 2 tsp small dried edible rose petals
    • All-purpose flour (for dusting)
    • 2 tbsp olive oil
    • Salt to taste

    Steps

    • If your harissa mix is not store-bought, mix the ingredients and use it for marinating the fish. If it is brought from a store, you can directly use it for marination. Along with half of the harissa paste, add cumin and salt and spread it out on the fish evenly. Keep the fish in the fridge for 2 hours.
    • Dust the fish with all-purpose flour and shake off the excess. 
    • Take a wide-bottomed frying pan and heat olive oil on medium heat. Fry the fillets for 2 minutes on each side. 
    • Set the fish aside and use the same oil to fry onions. Stir at regular intervals and fry them till golden brown.
    • Add vinegar, cinnamon, black pepper, salt, and the remaining harissa paste. Pour water in this mix and then lower the heat to allow the sauce to simmer for 10 minutes to 15 minutes until it reaches a thick consistency.
    • Add rose water, honey, and raisins and simmer it for a few more minutes.
    • Add the fish fillets to this sauce and then spoon the sauce over the fish.
    • Let the sauce simmer again for about 3 minutes, so that it seeps into the fillets.
    • You may add a few spoons of water if the sauce becomes too thick.
    • Garnish with rose petals and cilantro before serving it hot and fresh.

    5. Tomato Salad with Rose Water Dressing

    Preparation Time: 30 minutes

    Cooking Time: Not required

    Ingredients

    • 4 large chopped tomatoes
    • ½ cup chopped sun-dried tomatoes
    • 1 chopped red onion
    • 1 chopped cucumber, chopped
    • 1 chopped small capsicum
    • 1 tbsp chopped fresh mint
    • 2 tsp red wine vinegar
    • 2 tsp water
    • 1 tsp rose water
    • Salt and ground black pepper to taste

    Steps

    • Whisk vinegar, water, rose water, pepper, and mint in a bowl to make a smooth dressing.
    • Add the tomatoes, sun-dried tomatoes, cucumber, onion, and capsicum in another bowl. 
    • Pour in the dressing on the vegetables and give it a good stir to mix well. 

    6. Moroccan Peach Roasted Chicken

    Preparation Time: 25 mins

    Cooking Time: 35 mins

    Ingredients

    • ¼ cup butter
    • ¼ cup honey
    • 1 tsp rose water
    • About 2kg bone-in chicken pieces
    • About 2 kg fresh peaches
    • 1 tbsp white sugar
    • ½ cup toasted slivered almonds (optional)
    • Ground black pepper to taste
    • Salt to taste
    • Sugar to taste

    Steps

    • Preheat the oven to 425°F (220°C).
    • Take a glass measuring cup and mix honey, butter, rose water, pepper, and salt. Microwave this for about 30 seconds to make the butter melt.
    • Take the chicken in a baking dish and pour the butter mix. Stir to coat the chicken evenly and then place the baking dish in the oven.
    • Cook in the oven for about 15 minutes or till the chicken has browned.
    • Reduce the temperature of the oven to 350°F (175°C) and then add the peaches, and sprinkle with sugar.
    • Switch on the oven again and continue roasting for 20 minutes.
    • Remove the chicken to a serving dish and pour the sauce over it. 
    • Garnish with the almonds before serving. 

    7. Sixteenth Century Orange Chicken

    Preparation Time: Not required

    Cooking Time: 45 minutes

    Ingredients

    • 2½ pounds skinless, boneless cubed chicken breast
    • ½cup chicken stock
    • 2 peeled and segmented oranges
    • 4 pitted prunes
    • 4 pitted dates
    • ¾ cup white wine
    • 1 tbsp rose water
    • ½ cup raisins
    • ½ tsp whole cloves
    • 1 tsp black peppercorns
    • ½ tsp ground mace
    • 2 tbsp white sugar

    Steps

    • Take a large saucepan and pour chicken stock in it over high heat. 
    • Add oranges, dates, prunes, cloves, and raisins, and boil for 7 minutes to 10 minutes until the fruit has broken down slightly.
    • Pour the mace, peppercorns, sugar, wine, and rose water and simmer on low heat for about 10 minutes. Strain and keep it aside.
    • Take a large skillet and place the chicken in it. Cook till the pieces turn brown on both sides. 
    • Add the strained water and cook for about 20 to 25 minutes till the chicken is fully cooked and the juices run clear.
    • Your chicken is ready to be served. 

    Tried any other main course recipes with rose water or known about any such recipes? Share right now in the comment section below.

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