…rom 1 lemon & extract juice from the 3 lemons. Combine sugar, butter, lemon juice & rind in a saucepan. Place on low heat & cook till the sugar is melted. Remove from the fire & cool. Beat the egg till it is frothy but not too stiff. Mix the beaten egg thoroughly into the lemon mixture & simmer on very low heat, till it is thick like custard but of spreading consistency. Cool the mixture & chill in the fridge for a fe…
…tida, green chillies, ginger, sugar & sauté for a few seconds. Add the lemon juice, salt and mix in the cool rice and stir gently or it is better to toss as you would a fried rice. Turn off the heat. Adjust seasoning if needed. Serve garnished with chopped coriander. Enjoy hot or cold with pickles, papad. Tips : It is best to use leftover rice to prepare Lemon Rice as the starch settles down and the grains retain better shape while it cools in…
…chopped) 2 fresh Green Chilli (deseeded & finely minced) 5 tsps. Lime/Lemon Juice 1 tsp. Sugar A pinch of Ajinomoto (optional) 1/3 tsp. White Pepper pwd. 4 tsps. Corn flour( mix with ¼ cup water) ½ cup cooked Chicken( chopped) ¾ cup Coriander Leaves (chopped) Salt to taste Here’s how you prepare the Lemon Coriander Soup… Boil the prepared sieved stock till it comes to a rolling boil & then add the vegetables & boil for about 2 mins. A…
…make it look glamorous. Use wooden skewers to thread fancy edible cut outs and alternate with grapes or as you wish to make it look pretty. Note: Always drink fresh juice; the moment it is prepared. The juice will separate with time so just stir it up when it happens….
…Egg Noodles can be used too. For a hint of tangy fresh fragrance, add lime/lemon peel but if you prefer a stronger flavor then use zest of lemon/lime. For a lighter version of the pudding you may use low fat milk, boiled & drained pasta/vermicelli/noodles but then you may need to set it in individual bowls. This will not be the classic traditional pudding! Aletria is set and served in a large bowl/dish at Christmas and decorated elaborately wi…
…ts : 250 gms. Boneless Chicken Breasts First Marinade : 1 tbsp. fresh Lime/Lemon Juice Salt & Pepper to taste Second Marinade : ¼ cup Hung Curds (strain ½ cup curds in a muslin cloth or in a fine strainer) 1 tsp. fresh Ginger paste 1 tsp. fresh Garlic paste 1 tsp. Red Chilli pwd. 1 tsp. roasted Cumin pwd. 1 tbsp. Coriander pwd. 1 tbsp. Tandoori Masala ( I used Everest) ¼ tsp. Garam Masala pwd. A drop of Orange Food Color (optional) Vegetable O…
…ggs @ room temperature 125 ml Milk @ room temperature 1 ½ tsp Lime Juice / Lemon Juice 35 gm Corn Flour 75 gm Cake Flour 120 gm Caster Sugar Procedure: Line the base and sides of an 8 inch round spring form pan with parchment paper. For the sides; extend the height of the parchment by about 1 ½ inches to allow room for expansion of the cake. Place softened butter and cream cheese in a sufficiently large mixing bowl. Stir to melt over a double boil…
…yellow masala paste using a sieve/strainer to obtain a nice thick caldinho juice & keep aside. Next mix the residue with some more water & extract thinner juice. Keep it aside for further use. To prepare the Caldinho curry : Heat a deep pan with vegetable oil & saute the chopped onions till soft. Then add the chopped tomatoes, grated ginger & cook till tomatoes turn soft. Add the second extraction thin juice; stir well &#…
…n milk or biryani color (making sure that some of the rice remains white), lemon juice, kewra essence (optional). You can arrange a few tikkas on top if you like. Close and seal the lid tightly either with a foil or tie the dekchi with a cloth (if you intend to cook it on the gas top with a tawa). Let it simmer for about 20-25 mins. until the rice is fully cooked. You will get a good aroma after the biryani is cooked. Let the biryani rest to allow…
…e on a platter garnished with fries or baked potato wedges, quartered lime/lemon and salad. Tips & Variations : A pinch or two of sugar helps to balance the flavors, cut the acidity & gives a sheen to the fried fish. Use oil sparingly to avoid the fish from turning soggy. Remember the fish will release its own moisture and so will the stuffing. Instead of tamarind you may use lime/lemon or vinegar. You may add more chillies if you like it…