…need : Roce/Rosette/Rose Cookie Iron mould/form A wide & shallow bowl/soup plate A balloon whisk preferably A wide & heavy bottomed kadhai/wok A slotted/meshed spoon/ladle Ingredients for the Roce/Rosette/Rose Cookie Batter : 100 gms. Maida (Refined Flour) 100 gms. Rice Flour 1 Egg (very lightly beaten) 200 ml. fresh Coconut Milk 70 gms. Caster Sugar/Sugar pwd. 1tsp. Vanilla Essence or ¼ tsp. fresh Cardamom pwd. 100 ml. Water ¼ tsp. Salt…
…omatoes & cook till soft. Add the turmeric pwd., slit chillies, chicken cubes, celery, sugar & fry well. Add the corn, peas & gently saute again. Now add the drained rice & mix gently; preferably with a wooden spoon till the rice is well mixed with the masala. Fry the rice for about a minute on sim. Pour in water & stir gently till mixed well. Adjust salt & pepper to taste. Pressure cook for 2 whistles. Immediat…
…nd a thickener otherwise the vegetables without it will be mushy or like a soup. There are several variations to Sarson ka Saag. You can select your favorite leafy greens or use all or different combinations to make it wholesome and tasty. It is also popularly served in dhabas i.e. way side restaurants and the traditional way is preferred. It is best enjoyed with makki ki roti and accompaniments like pickles, salad, onions and washed down with but…
…e to rest in the fridge for about 15 mins. Meanwhile, in a deep plate or a soup plate, mix espresso & remaining 1 tbsp. of brandy/rum. To prepare instant coffee solution, dissolve instant coffee in 250 ml. water. If using espresso, then prepare your strong espresso & then measure the coffee. Now it is time to assemble the tiramisu… Quickly dip each lady finger cookie in the espresso liquid (lightly dip each cookie do not soak completely),…
…excess water from the boiled peas & cauliflower may be used to prepare soup or use sparingly in the stir fry to moisten the vegetables if it is too dry. Heat a wok/kadhai or fry pan with oil till hot. Add mustard seeds, green cardamom and a sprig of curry leaves. Let it splutter. Saute the ginger and garlic on low heat till rawness disappears. Add the onions and sauté till soft and translucent. Add all the dry spice powders except the garam ma…
…rboiled red rice (Ukade Xitt/Tandool) is used to prepare it. It is a clear soup like gruel. Traditionally, it is cooked in a clay pot (modko) over a wood fired clay stove and served hot in clay bowls with a spoon made from the hard shell of coconut. To prepare it, you need to first pick the rice, wash and soak in plenty of water and cook the rice till it becomes very tender. It is slow cooked as it is parboiled rice and thick grained. The cooked r…
…rasam and it occupies an important place in a thali meal. Rasam is a thin soup which can be enjoyed plain or combined with rice, dal, sambhar and curds (dahi). It is deliciously tangy with an element of spiciness and sweetness. You can customize it according to one’s palate. It is comforting and helps combat bouts of cold. If you are recuperating from fever and cold it helps rejuvenate the taste buds and brings back lost appetite. There are umpte…