…& smiles.. J Ingredients : 100 gms. China Grass (Strawberry) 500 ml . fresh Milk 100 gms. Strawberry Jelly Crystals 250 ml. Boiling water 250 ml. Cold Water Whipped Cream for topping Whole strawberries for garnish/decoration To prepare Strawberry China Grass Pudding : Boil fresh milk. Add China grass to boiling milk & stir vigorously till completely dissolved. Take the pan off the heat. While still hot pour into a flat dish or in individ…
…il ¼ cup grated Parmesan Cheese 5 cloves Garlic 1/3 tsp. Black Pepper pwd. Fresh juice of ½ Lime or Lemon Salt to taste Procedure : Separate the fresh basil leaves from the stems. Wash & drain thoroughly. Dab with a kitchen towel or use a salad spinner to remove excess moisture. Grind all the above mentioned ingredients to a medium coarse paste. Do not add water to grind. Taste to check and adjust seasoning. Use the prepared pesto sauce in pas…
…o include fruits of the season in your regular diet. We relish milkshakes, ice creams and fruit salads, fruit pies, tarts, cakes, etc. throughout the year but make a conscious effort especially in summer. Throughout summer we try and include fresh fruit milkshakes, juices to help us cope with the heat. This definitely keeps us fresh and healthy. My family is always in a rush in the mornings & fresh pulpy milkshakes come to our rescue whenever…
…nce! I used one cake which I split into two and sandwiched it with whipped fresh cream frosting and cherries. For Assembling the Black Forest Cake: For the Soaking Syrup: 1/3 cup Water 1/3 cup Sugar 1 tsp. Kirsch/Cherry Syrup/Vanilla Essence (use one of these) Combine the above mentioned ingredients to prepare a syrup to brush and moisten the cake layers. Cherry Filling: 2 cups pitted Cherries with syrup (I used canned) Sugar to taste 1 small stic…
…he final outcome of the cupcakes. Besides, this time I used vanilla butter cream frosting instead of the cream cheese frosting because the cream cheese was not available in the speciality stores. The weather conditions in Pune did give me a hard time with butter cream frosting but I was happy with the final look even though I had to do several rounds to the fridge & back. Above all, my experimentation with the red velvet paid off… the cupcakes…
…djust salt to taste and a tablespoon of coriander leaves. Keep stirring from time to time; cook for 3 to 4 minutes. In case it is dry then sprinkle water sparingly just to moisten a little. Cover if you so like to cook in its steam. Squeeze fresh lime juice and give a nice stir. Serve garnished with palak sev / spinach sev, grated coconut and coriander leaves with hot cups of tea; Adrakwali, if you please. Alternatively, you can serve palak sev, g…
…aste or extract of Lime sized ball of Tamarind 2 med. fresh Red Tomatoes (diced or sliced) A pinch – Sugar Garnishing: A handful – chopped fresh Coriander Procedure: Lightly dry roast one ingredient at a time on a tawa/skillet/pan/wok/kadhai; kashmiri chillies, coriander seeds, coconut, cinnamon, cloves, peppercorns and green cardamom. Then combine all the ingredients for the spice paste and grind to a fine, smooth, thick paste with enough water….
…2 tbsps. fresh Carrots (peeled & julienned) 2 tbsps. Cabbage (thinly sliced) 2 fresh Green Chilles (minced) 2 tbsps. Sesame Oil/Olive Oil/Cooking Oil A sprinkling of Pepper pwd. Salt to taste Water as required Garnishing Suggestions : Freshly chopped coriander leaves, spring onion greens, lemon wedges, basil leaves, finely sliced chillies. Procedure : Marinate washed and drained fillets of fish with ginger-garlic paste, turmeric pwd, lime juic…
…pasta with sundried tomatoes, bell peppers or mix in some chicken. The choice is unlimited! 😀 Ingredients : 200 gms. dried Mini Shell Pasta (Conchigliette) Boiled & shredded Chicken as needed (optional) Fresh Basil & Walnut Pesto as needed 150 gms. grated Parmesan Cheese or Processed Cheddar Knob of Butter Olive Oil as needed Salt & Pepper to taste Procedure : Bring a large pan of salted water to the boil. Add the mini shells and cook…
…ically the dried peels (skins) of the Kokum fruit. The fresh Kokum fruit juice is very popular as a refreshing summer drink but can be enjoyed & relished throughout the year. The dried peels or Kokum/ Amsol/Solan are stocked with salt as a preservative & few peels are used as & when required throughout the year in all major cuisine of Goa. They are dark pink in color, tangy with sour taste but very rich in Vitamin C. They lend a nice p…