…innamon, poppy seeds, white & black pepper, rose water & above all creamy milk & saffron. All these aromatic spices, nuts & rose petals provided by nature combines together to make a wonderful coolant to calm & soothe the digestive system which is essential in the hot summers. Many commercial concentrates are easily available to make Thandai but homemade ones always taste better & above all is pure! My family thoroughly enj…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….
…u can fill them in pita pockets, fix sandwiches/kathi rolls, make chapatti/naan/roti wraps with salad. Children as well as adults will love it as it is a wonderful dry non messy lunch or a mid morning snack. I make Chicken Tikkas using a charcoal grill and also an electric oven. I made this Chicken Tikka which was so succulent and just the right amount of spice. We enjoyed it with cocktails and mocktails. My home was filled with lovely aromatic sp…
…Add salt to taste. Toss for a minute. Garnish with chopped coriander leaves. Serve hot with phulkas, roti, or naan….
…not matter if the kheema is dry or curried, served with rice, pav, bread, naan, roti, chapatti or phulka… it just brings your taste buds alive as it is super delicious. Simple and quick which can be prepared in a pressure cooker but tastes best when slow cooked over the stove top as slow cooking brings out the best flavors. It is a good lunch or dinner option for busy mothers, working people and bachelors. Curried leftovers taste fabulous as the…
…liced onion rings & quartered limes. Serve hot with bhature or rotis, naan, parathas, phulkas…. Bhature Ingredients : 3 cups Maida ( Refined flour) ¼ cup Rava (Semolina) ½ cup Curds (slightly sour) ½ tsp. Baking pwd. 1 Egg (lightly beaten) ¼ tsp. Sugar Salt or to taste Sufficient water to make dough. Vegetable Oil for deep frying Method : In a sufficiently large bowl, sieve maida with baking pwd. To this add semolina & mix together…
…serving bowl and garnish with freshly chopped coriander leaves. Serve with naan, kulcha, roti, paratha or steamed rice. Tips & Variations: Deep fry the potatoes for a richness and texture. For a Shahi flavor you may drizzle cream and add dry fruit. To get a deeper red gravy use dry Kashmiri chilli paste. Tomato paste and tomato puree also enhances the rich red color of the gravy. For a well balanced and smooth taste always use curds which are…
…It is good to allow the flavors to meld for about 10 minutes before serving. Serve hot with pooris, jeera pooris, phulkas, chapatis, rotis, naan or with jeera fried rice, pulao or steamed rice….
…to a boil then lower the heat & let it simmer for a few minutes. Take off the heat & garnish with chopped coriander leaves & a dash of lime. Serve hot with rice or with naan, phulkas, parathas, chapattis or rotis. Note : To retain the green of the spinach, do not over cook the dal with the spinach/palak….
…n Dodol has a unique, sweet flavor of Goan Pyramid Jaggery and a luscious, creamy taste of fresh coconut milk. The rice flour is the binder of this sweet ‘halwa’. It is rich in flavor and high in calories and should thus be enjoyed in moderation. Even though Dodol is available commercially, it makes a home maker feel proud to make her own to serve at Christmas (even though it is quite a back breaking task). It is a little difficult to prepare trad…