…sh Ginger paste 2 tbsps. Coriander pwd. ¼ tsp. Turmeric pwd. ½ tbsp. fresh Cashew nut paste (optional) ½ tsp. Red Chilli pwd. or to taste ½ tsp. Garam Masala pwd. A dash each – fresh Cinnamon, Clove & Green Cardamom powder 1 Bay Leaf A pinch of Sugar 4 tbsps. Vegetable Oil Salt to taste Preparation of Gravy: In a sufficiently deep and wide pan, heat oil. Add the bay leaf, turmeric powder and then fry the boiled onion paste until rawness…
…owdered) 2 Egg Whites ½ cup Rosewater Food Color as desired Method : Grind cashewnuts to a fine powder and soak with rose water for about 15 mins. Grind cashewnuts to a fine paste. Lightly whisk the egg whites. In a thick bottomed pan, combine cashewnut paste, sugar, egg whites and mix well. (I used a pressure cooker without the lid). Place the pan on a low fire; keep stirring continuously. Make sure that the mix does not stick to the bottom of th…
…r preferably overnight. Stuff each date with slivered pieces of walnuts or cashew nuts. Do not over stuff. Make sure each date encloses the filling of walnuts or cashew nuts neatly. Place the stuffed dates on a plate or tray. Let’s proceed to the preparation of the covering for the stuffed dates… The below mentioned recipe for Shortcrust Pastry is a tried and tested no fail recipe. The same recipe is used for the Mini Lemon Tarts. You may double t…
…into these cute green crispy beauties which are studded with golden fried cashew nuts and enjoy the refreshing flavor of these kababs. If you have always ordered it at a restaurant or enjoyed it at a celebratory party; then give it a try in your home kitchen and relish the exquisite taste of home fresh ones. If you have experienced difficulty in getting your family to eat their greens, then just make and serve a platter of Hara Bhara Kabab and wa…
…reshly powdered Silver Varak/ Silver Foil for garnishing Procedure : Grind cashew nuts to a fine dry powder in a grinder without stopping the mixer/grinder. In a deep thick bottomed pan or preferably a non stick pan dissolve sugar in water & heat to bring to a one string consistency. Add the cashew nut powder, stir completely & heat on a low flame. Add green cardamom pwd. Stir continuously. When the mixture starts leaving the sides & s…
…r garnish & crush the rest with your fingers. In the same oil fry the cashew nuts & raisins till lightly brown. Drain & keep aside. Prepare a fine, smooth paste using a little water to the ingredients for the masala but reserving some chopped coriander & mint leaves for garnishing. Rinse the blender & reserve this masala water for later use. Next, in the same oil, saute the marinated chicken till the rawness disappears �…
…owdered) 2 Egg Whites ½ cup Rosewater Food Color as desired Method : Grind cashewnuts to a fine powder & soak with rose water for about 15 mins. Grind cashewnuts to a fine paste. Lightly whisk the egg whites. In a thick bottomed pan, combine cashewnut paste, sugar, whisked egg whites; mix well. (I used a pressure cooker without the lid). Place the pan on a low fire; keep stirring continuously. Make sure that the mix does not stick to the botto…
…dients: 12 baby Potatoes ¼ cup Onions (fried crisp & lightly golden) 8 Cashew nuts (powdered & soaked in some warm water) ½ tsp. Sauf (Fennel Seeds) 1 tsp. fresh Garlic paste ½ tsp. fresh Ginger paste 4 tbsps. Tomato paste or puree ½ cup thick Curds (whisked; should not be sour) 2 Bay Leaves (Tej Patta) A pinch of Asafoetida (Hing) 1 tbsp. Coriander pwd. ¼ tsp. Turmeric pwd. ½ tsp. Red Chilli pwd. or to taste ¼ tsp. roasted Cumin pwd. 1 ts…
…der together 3 leaves mace, 2 cloves, 1 inch Cinnamon, 2 Green Cardamom) 6 Cashew nuts (soak in warm water & make paste) Salt to taste 4 tbsps. Vegetable Oil Procedure : First add a little salt, sugar and water to the methi leaves in a bowl. Set aside for 15 mins. & then squeeze out the water. Set aside to be used later. Saute the onions in a tablespoon of oil till lightly brown. After it cools down make a paste & combine with curds ti…
…(roughly chopped or cubed) 6 tbsp Pure Ghee ¾ cup Sugar or to taste 50 gm Cashew nuts (halved or chopped) 50 gm Raisins A pinch of Salt 3 cups Water or as needed ¼ tsp fresh Green Cardamom powder A pinch of Saffron / Kesar (optional) A few drops of Pineapple Essence or Extract (optional) Garnishing: Slices or chopped Pineapple & few candied Cherries Procedure: Crush the saffron strands with a pinch of salt to a fine powder. Dry roast the rava…