…cranberries) 200 gms. Glace Cherries (rinsed & halved) 50 gms. candied Orange Peel (finely chopped) To arrange on the top of the Cake: 50 gms. Whole Almonds (blanched, peeled & dried with absorbent towel) For the Glaze : Mix together one tablespoon caster sugar with one tablespoon milk. For soaking & Feeding: 4-5 tbsps. Whiskey (optional) Pre-preparation : Grease an 8 inch spring form pan with butter. Line the tin with parchment if you…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….
…e bubbling hot masala. Now the gravy will turn from a deep red to a mellow orange-yellow. After a few stirs, add garam masala, goda masala & let it simmer without the lid. Add the chicken stock occasionally to maintain the consistency of the curry. It should neither be too runny nor too thick. Add the reserved cooked chicken pieces. Let it simmer for another 10 mins. Garnish with fresh coriander, wedges of lime & sliced raw onions. Serve p…
…lavor the 3 chocolate fillings with flavors of your choice. I used Cherry, Orange & Vanilla – a few drops each. To get the right flavor always taste. Just a touch goes a long way! Preparation of the Filling : Sprinkle gelatin over water and let it bloom for about 5 minutes. Microwave the gelatin for a few seconds or dissolve in a double boiler. Stir well to dissolve. Set aside. Soften the cream cheese with a blender. Add milk and blend again t…
…o slow cook it. You can use two edible colors if you like. i.e. yellow and orange. Mix the color with some water & then pour on the rice. Saffron strands may be used directly or you may roast is lightly, crush & use or mix with milk and use. Usually the proportion of chicken to rice is 1:1 but you can have your own ratio. Always use good quality rice, oil/ghee, fresh spices and sufficient quantity of fresh mint & coriander. This is wha…
…mes? Citrus fruits clean your palate and refreshes your taste buds. I used orange and sweet lime peels to make candied peels. You can select your favorite variety of oranges and sweet limes to make them, Just remember the right weather conditions are the key to make good qualityones. Humidity is not its friend dry weather is! Rich Fruit Cake is loved all over the world and prepared and served especially at weddings and almost all celebratory occas…
…world. In India, they are known as Gajar. Most of us are familiar and love orange carrots but they are also cultivated and sold in beautiful colors viz. red, purple, white and yellow. Carrots are used in cooking, baking, roasting, grilling, in salads, etc. Many do not love carrots in savouries but prefer them in sweets and cakes. If you like salad and savouries then you could try my popular carrot recipes; Carrot & Apple Muffins,Fresh Carrot &…
…ctacular when sliced. The lovely fresh green of the spinach and the bright orange of the dried apricots looked so pretty. We admired it for awhile before we relished it. The Chicken Roulade was succulently moist and delicious. It tasted wonderful with a simple crunchy salad and a light mushroom sauce. I must say it would really be lovely for a celebratory party or any festive occasion. You can even consider it for a light dinner. This recipe is re…
…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 fried Onions Lime quarters or wedges For the Bouquet Garni: 3 Peppercorns 2 Green Cardamom 1 Black Cardamom 3 Cloves ½ inch Cassia Bark / Cinnamon 1 Bay Leaf /TejPatta The Bouquet Garni: Place all the ingredients in…
…bundance of organic brown eggs. Often the eggs contained two gorgeous deep orange yolks and so we did not have to wait for festive and celebratory occasions to enjoy traditional sweets or desserts but it was celebration almost every day with an abundance of eggs. In Goa, we had the luxury of both coconuts and eggs but in Pune we had eggs and often brought coconuts from Goa. I am very fond of eggs and never get fed up of them. Being a weak child, m…