…eam (Balai) 2 to 3 cubes of Ice per glass Procedure: Combine thick chilled curds/yoghurt with sugar in a blender. Give it a quick blitz for a few seconds to smoothen the curds. Add milk or water and again whip briefly. Pour out in a jug. Add the sweet spices (cardamom, nutmeg). Stir well and chill until serving time. To serve: Pour into tall chilled glasses with a tablespoon of thick clotted cream (Balai), 2-3 ice cubes. Garnish with nuts, a pinch…
…ng or in the sieve to drain completely. Transfer to a bowl; add (non-sour) curds and mix well. Transfer this mixture into a blender and grind to a smooth paste. Transfer again in a sieve or bundle it up in a cloth to drain completely. It may take about 5-6 hrs. or preferably overnight to drain thoroughly. It is better to let it drain in the fridge with a bowl placed underneath to collect the liquid. Next day, transfer your homemade cream cheese in…
…nt & coriander pastes; saute & let it cook for about a minute. Add curds, sugar, nutmeg – cardamom pwd. & mix well. Let the mix cook till rawness disappears & you can see slight separation of oil. Add about 3 cups of water & let it come to a boil. Reduce heat slightly & slide in the marinated fish. Let the fish cook gently on simmer & the gravy is slightly thick. Mix in 1 tsp. lime juice & adjust salt to taste…
…1 Egg (lightly beaten) 2 tbsps. fresh (thick) Cream 2 tbsps. fresh (thick) Curds 1/3 tsp. fresh Green Chilli paste or as per taste ¼ tsp. Red Chilli pwd. (optional) 1 tsp. roasted Cumin pwd. ¼ tsp. All Spice pwd. ½ tsp. Nutmeg, Mace & Green Cardamom pwd. A pinch each of cinnamon & clove powder A sprinkle of White Pepper powder Salt to taste 1 tsp. Vegetable Oil Vegetable Oil/Olive Oil for basting Procedure : First, strain out excess water…
…s (peeled & finely chopped) 2-3 Tomatoes (finely chopped) 1 bowl fresh Curds/Yoghurt (well beaten & smooth) Chaat Masala to taste Salt to taste 1 bowl Green Chutney (Chutneys for Chaat) 1 bowl Meethi Chutney(Chutneys for Chaat) 1 bowl fine thin Nylon Sev 1 bowl fresh Coriander Leaves (chopped) Assembling of Dahi Ragda Puri : Punch a hole on top of each of the pani puris. Place 6 puris on each serving plate. Stuff each puri with a little bi…
…his summer with salads… 😀 Ingredients : 200 gms. Baby Potatoes 1 cup fresh Curds/Yoghurt 2 tbsps. Extra Virgin Olive Oil ½ tsp. freshly roasted Cumin Seeds (powdered) 1 tsp. fresh Cream (optional) 1 tbsp. Cheese Spread or Cream Cheese Salt & pepper to taste Grind together to form a thick smooth paste: 2 fresh Green Chillies or to taste 2 flakes fresh Garlic 1 tsp. fresh Ginger (grated) 3 tbsps. fresh Mint Leaves 3 tbsps. fresh Coriander Leaves…
…ur appetite is at its lowest, this one pot meal is a delight, mingled with curds. When you are down with fever, or have a stomach ache or just feel under the weather, it is this magic food which soothes you. The khichdi prepared in rural households & the villages of India is the most soul satisfying. The people are so pure in heart, ignorant, unaware & untouched by modern urban living. The village folk use fresh produce from their fields,…
…te) 4 tbsps. fresh Ginger Garlic paste 1 large fresh Tomato (pureed) ¼ cup Curds/Yoghurt ¼ tsp. Turmeric pwd. ¾ tsp. Red Chilli pwd. 1 tsp. Coriander pwd. ½ tsp. Cumin pwd. ( Jeera) Garam Masala pwd. (powder 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. S…
…½ tsp. Turmeric pwd. 2 fresh Green Chillies (slit) (optional) ½ cup thick Curds/Yoghurt (lightly whisked) A large pinch each – Mace (Javitri) & Nutmeg (Jaiphal) pwd. 1 cup each fresh Coriander & Mint Leaves (chopped) A pinch – Sugar ½ cup Cooking Oil/Pure Ghee Salt to taste To prepare the Gravy : Heat oil/ghee in a sufficiently large & deep pan/dekchi/pot. Add the whole spices. Let it splutter/crackle. Remove the fried whole spices fr…
…der ½ tsp fresh Ginger-Garlic paste ¼ cup fresh Tomato puree ¼ cup whisked Curds (slightly sour) ½ tsp Salt 5 tbsp Vegetable Oil / Cooking Oil 2 tbsp Pure Ghee / Clarified Butter For the Rice: 200 gms Basmati Rice 2 drops Kewra Essence or a light sprinkle of Kewra Water Few drops of edible Orange or Yellow Color (optional) Or Few Strands of Saffron soaked in a little milk Garnishing Suggestions: 3 tbsp Fresh Coriander (chopped) ¼ cup Crisp golden…