…ice in summer when the appetite is not very good and the digestive fire is low. It peps up the appetite and tastes real good with an accompaniment of mixed pickles or tangy mango or lemon pickle. Curd Rice is just right for persons recovering from an illness and even for children as it is not spicy. You can adjust your tempering (tadka) accordingly for kids and ailing persons. I made this Curd Rice the other day when I did not have a good appetite…
…Glaze : ¼ cup Whole Milk 1 tsp. Vanilla Essence 2 cups Confectioner’s Sugar or to taste For Strawberry substitute with strawberry essence and a few drops of red color. Procedure : Combine milk and vanilla essence in a saucepan and heat over low heat until warm. Sift confectioner’s sugar into the milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip each doughnut into the glaze and pl…
…ra and use to make many other eats. Give this simple, fast and tasty Cauliflower with Green Peas Stir Fry a try and enjoy it with rotis, phulkas or your favorite Indian bread. 😀 Ingredients : 2 Cups Cauliflower Florets ¼ cup fresh or frozen Green Peas ¼ tsp. Mustard Seeds 1 sprig fresh Curry Leaves 2 pods Green Cardamom (lightly bruised) 1 med. Onion (peeled & finely diced) 2 med. fresh Red Tomatoes (blanched, peeled & diced) or puree/past…
…mp; translucent. Add the above prepared masala paste & stir to cook on low heat till rawness disappears & you start getting a good aroma. Then add the reserved masala water & let it come to a boil. Add slit green chillies, a pinch of sugar & the tamarind paste/extract & stir well. Gently slide in the fish slices, evenly distributing in the pot. Do not stir. Let it cook on med. heat for about 2 mins. First pour in the thin cocon…
…enough to melt the jaggery Procedure: Dry roast rice on a tawa/griddle on low heat in batches until it turns lightly brown, crisp and gives a good aroma. Make sure it does not burn or it will turn bitter. Cool the rice and grind into flour. Grate the jaggery and heat it in a pan with water. Stir to dissolve completely on low heat. Strain the jaggery syrup to separate impurities and sediments if any. In a sufficiently large bowl, first combine ric…
…ut turns brown and gives a good aroma. Dry roast all the whole spices on a low flame until well roasted and aromatic. Grind together the coconut mixture, dry roasted spices, chilli powder and sugar with water to a thick, smooth masala paste. Rinse the grinder with some more water and use to make the gravy. Heat the remaining oil and sauté the chopped onions until it turns lightly brown. Add the ground spice paste and fry for a few seconds on low h…
…per. Now add the grated carrots and sauté for about a couple of minutes on low heat. Stir in the dessicated coconut, green cardamom powder and again sauté for a minute. Add mawa / khoya and stir until well combined. Add sugar; stir to melt and sauté until the mixture is almost dry. Mix milk powder with condensed milk until smooth and without lumps and add to the carrot mixture and stir well. Stir in the rose water. Continue stirring the mixture on…
…sufficiently broad, deep and thick bottomed pan; dry roast rava / rawa on low heat until lightly pink and fragrant. Keep stirring, be alert and make sure it does not brown or burn. Adjust heat if necessary. Transfer the roasted rava to a bowl and in the same pan heat ghee and roast the besan on low heat until golden brown and fragrant. On roasting and melding with the ghee, the besan will turn to a paste. Stir in the roasted rava. Combine well an…
…nions on medium heat until translucent. Add ginger and garlic and saute on low heat until rawness disappears and you get a good aroma. Add tomato puree, ketchup if using or add a pinch of sugar and sauté on low heat for a minute. Then add all the powders one by one except nutmeg and cardamom powder. Stir well add a tablespoon of water if the masala is drying out. Cook until you see the oil separating from the masala. Drain out the water and add th…
…mer and add vinegar and stir to combine well. Cook for about 20 minutes on low heat. Stir after adding salt to taste. Cook for another 5 minutes on low heat and switch off the flame. Let it rest for about an hour. Taste to adjust seasoning, vinegar and sugar; only if necessary. Cover and set aside. Heat once or twice every day for 3 days. Give time for the Sorpotel to mature. It is advisable to eat after 4 to 5 days. Serve and enjoy Sorpotel with…