…pan; roughly arrange alternate layers of bread pieces with jam, dry fruit, nuts and milk mixture. Sprinkle the aromatic sweet spice powder in between layers. After each layer, use the back of a spoon to gently press down to compress and help the bread to absorb the milk mixture. Allow the mixture to soak and settle down for about 5 minutes. Cover with aluminium foil and bake in a pre-heated oven at 200C for 45 minutes. Insert a wooden skewer after…
…to taste ½ tsp. fresh Green Cardamom pwd. 2 tbsps. slivered mixed unsalted Nuts (Almonds, Pistachios) For the Sweet Syrup: 250 gms. Sugar ¼ litre Water A few strands – Saffron/Kesar A few drops of Kewra Essence or a tablespoon of Rose Water For Garnishing: Slivered Almonds & Pistachios Edible Silver Leaf/Foil/Vark Edible Yellow or Orange food color (optional) Procedure: For the Covering: Sieve flour and salt together in a sufficiently large bo…
…alert and take care not to burn. Reduce to very low heat and then add the nuts if using & fry till the nuts are very lightly brown. Now add the mustard seeds, curry leaves, dry red chillies, turmeric, asafoetida, 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 g…
…in out the water. Mix together potatoes, paneer, corn niblets, green peas, cashew nuts, ginger, green chillies, garam masala pwd., cheese, butter, salt & coriander leaves with a fork or with your hands. Mix it up well but lightly. (Make sure you do not mash it up completely). Your filling is ready to fill in the puff pastry. To prepare the Puff : Mix flour, a pinch of salt & ghee till it resembles bread crumbs. Add enough water to…
…of Salt ¼ tsp. Baking Soda 1 tsp. Cardamom Powder For Garnishing: Almonds/Cashew nuts/ Pistachios/Mixed Nut powder Procedure: Pre-heat the oven at 170C. or as per the settings of your oven. Grease or line a baking sheet with parchment or aluminium foil. In a sufficiently large bowl, mix maida, sugar, salt, baking soda & cardamom powder & keep aside for further use. Heat ghee in a bowl till it is just melted. Add the melted ghee to the dry…
…et it sit for about 15 mins. Meanwhile heat a small pan with ghee. Add the cashew nuts fry till lightly golden. Gently transfer the masale bhaath to a serving bowl. Pour the cashew nuts along with the ghee. Garnish with fresh coconut & coriander & serve with koshimbir. Tips & Variations : The proportion of water used for cooking depends whether you are using a cooking pot/dekchi/handi or pressure cooker. The quantity of water used m…
…ed rava to a bowl & let it cool completely. Meanwhile, lightly fry the cashew nuts & raisins & keep aside to be used later. In a grinder/mixer, run the roasted rava for about a minute or till it turns into a coarse powder & transfer into a sufficiently large bowl. To this add sugar pwd., dry fruits, green cardamom pwd. & mix well. Now add the melted ghee to the rava mixture & mix with your fingertips to combine well. Finall…
…: Freshly chopped Coriander Leaves Fresh Cream (optional) Procedure: Grind cashew nuts, sauf and crisp fried onions with enough water to a thick and smooth paste. Wash the baby potatoes and boil them in their jackets until just cooked tender. Do not boil them until soft. Peel off the skin of all the boiled potatoes and lightly prick each potato with a fork or a tooth pick. Heat 4 tablespoons of oil in a kadhai/wok or a sufficiently deep and broad…
…al) 150 gm Sugar or to taste 1 tsp fresh Green Cardamom Powder Garnishing: Cashew nuts / Almonds / Pistachios – slivered or halved Chandi Vark / Edible Silver Leaf Procedure: Wash, peel and grate beetroot. In a sufficiently broad, thick bottomed pan; preferably a pressure cooker body or non-stick pan, roast crumbled khoya until lightly pink and fragrant. Transfer to a bowl. In the same pan, melt pure ghee on medium heat. Add the grated beetroot an…
