…mine from the local paanwala. This is an essential ingredient to get firm, ice like crunchy petha from within. It retains the structure and texture of the white pumpkin / winter melon / petha /ash gourd pieces. So dear visitors, if you share my sentiment of making a little something for the ones you love and share homemade joy then this long awaited post for the Agra Petha is for you. Agra Petha makes a great no mess dessert. Great to enjoy and gi…
…into the bowl containing the dry ingredients & stir gently to mix well. Do not over mix. Stir in the chocolate chips gently making sure it is distributed well. Fill the muffin cups to ¾ capacity uniformly & evenly using an ice–cream scoop or a round spoon. Bake in a pre-heated oven for about 20-25 mins. till the tops turn to a light golden color or do the tooth pick test. Remove from the oven & cool on a wire rack. Serve warm or cold…
…rry and chocolate grilled sandwiches, pizza and super delicious strawberry ice cream and milk shakes. We were lucky on that day to get to enjoy their strawberry festival with unlimited fresh strawberries to relish and so many special activities which were lined up to engage and treat their customers like royalty! 🙂 Besides, the beautiful Mapro Garden is a photographers’ delight! Special care is taken to create spots where you can click awesome pho…
…you attain the desired thickness of the gravy. Taste and adjust seasoning. Temper with hot ghee. Garnish with freshly chopped coriander leaves. Serve hot on a bed of plain steamed rice, jeera rice or with your favorite Indian bread, accompanied with green salad, pickles and with a glass of chaas (buttermilk) or lassi….
…maintains the freshness of the curry. You can pan fry the fish before sliding into the curry. Instead of tamarind & tomato, you can use kokum, bimli or sliced raw mango. You can add quartered tomatoes instead of grinding the tomatoes, if desired….
…oil or ghee and salt. When the water starts boiling, reduce heat and add rice flour gradually and simultaneously stir to mix all the rice flour in water. The dough should be lump free. Take the pan off the flame and cover with a lid. Let the dough sit for about 5 minutes in the pan. Transfer the dough to a bowl and knead it. The dough will be hot so damp your palms and fingers lightly with water and knead the dough until it is smooth and elastic….
…Turn/flip the skewers after every few minutes so that the tikkas are cooked through evenly on all sides and charred lightly. Serve straight from the grill with your favorite chutney, dip or sauce with a squeeze of lime. Tips & Suggestions: Maintain uniformity in the size of paneer cubes & diced vegetables to get evenly cooked tikkas. For basting you may use oil of your choice/ ghee or butter. Instead of making your own tandoori mix with th…
…p; it felt good to know that we both share the love for Kashmiri chillies, Fish & Seafood. He expressed his love for Indian cuisine & his hometown Calcutta. A chef with a radiant smile and a sparkle in his eyes. He expressed his quest to create new & modern dishes with Indian spices and to bring freshness to his art as he considers himself an artist. He did not hesitate to take a picture with me & I was deeply touched by his humili…
…e it look glamorous. Use wooden skewers to thread fancy edible cut outs and alternate with grapes or as you wish to make it look pretty. Note: Always drink fresh juice; the moment it is prepared. The juice will separate with time so just stir it up when it happens….
…gue stands in firm peaks when the beater is lifted. Scoop meringue with an ice cream scoop or a large spoon & float gently on simmering milk & cover. Float 3 to 4 puffs at a time or depending on the size of the skillet. Simmer over very low heat for about 5 minutes. Gently, lift each meringue puff with a slotted spoon; drain on a cookie sheet/flat plate/tray covered with an absorbent towel. Make all puffs with the remaining meringue in t…