…platter. Date Rolls prepared with ripe whole dates stuffed with walnuts or cashew nuts and baked wrapped in short crust pastry are a popular Christmas sweet especially among the Bombay / Mumbai East Indian Community. Dates and nuts are healthy, nutritious and has immense medicinal value. They are power packed with energy are an instant pick me up. They are a perfect combination in several interesting recipes. My friend Maria Rose from Jaipur wante…
…ches For Garnishing: (Optional) Fresh Cream Coriander Leaves (chopped) Few Cashew nuts Procedure: In a sufficiently large bowl, combine all the ingredients for the stuffing. Slice the firm paneer into ¼ cm. slices. Sandwich the slices with the stuffing. Press the sandwiches gently to keep the stuffing intact. Cut into desired shapes or into regular triangles. Place all the sandwiches onto a plate/tray. If you have any extra stuffing, you may use t…
…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…
…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…
…rnishing : A few fried Onions Chopped Coriander leaves Method : First soak cashewnuts, charmagaz & poppy seeds in warm water for about an hour or preferably overnight. Cut paneer into cubes/strips. Heat oil in a pan /kadhai / wok & fry the onions till light brown. Drain & keep aside. (Reserve a few for garnish). In a masala grinder, blend together the soaked seeds, fried onions, chopped tomatoes to a fine & thick paste. Transfe…
…sandwich spread or dip. Tips & Suggestions : Traditionally pine nuts are used to prepare pesto but you may use nuts, herbs and cheese of your choice. You can reduce or avoid using Parmesan Cheese in the pesto sauce. Instead, you can add it later while preparing the dish. If you are planning to store the pesto for a later date, make sure you top with enough olive oil to cover the pesto completely. Pesto sauce can be refrigerated for a we…
…(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…