…thick bottomed pan; preferably a pressure cooker body or a non-stick pan, roast crumbled mawa until lightly pink and fragrant. Transfer to a bowl. In the same pan, melt pure ghee on medium heat. Lightly fry nuts; if using and set aside to cool on a plate lined with tissue paper. 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 ma…
…tsp. grated Nutmeg Procedure : Heat a tawa/wok/pan on med. heat & dry roast all the spices (except the nutmeg & turmeric pwd.) till they begin to release their aroma. Cool the roasted spices & then grind to a fine powder in a spice blender/grinder. Transfer to a bowl & then mix in turmeric pwd. & grated nutmeg. Combine & blend well. Your very own Dhansak Spice Powder (Masala Pwd) is ready to be used in the Dhansak preparat…
…d, thick bottomed pan; preferably a pressure cooker body or non-stick pan, roast crumbled khoya until lightly pink and fragrant. Transfer to a bowl. In the same pan, melt pure ghee on medium heat. Add the grated beetroot and sauté until almost dry. Add sugar and cook further until moisture evaporates. Stir in the roasted khoya and mix until well blended. When the beetroot mixture is sufficiently thick; add sweet condensed milk; if using and stir t…
…nd further sauté until the coconut 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 an…
…or to taste 4 tbsp Water or just 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 sufficient…
…dure: Crush the saffron strands with a pinch of salt to a fine powder. Dry roast the rava and set aside. If using fresh pineapple it is advisable to boil it in water with some sugar until tender. Adjust the sugar according to the sweetness of the fresh pineapple. Add crushed saffron, color and essence if using. Stir well. Let this mixture simmer on low heat. It will be used in the sheera. I used canned pineapple in the sheera so skipped the above…
…Roll out circular moderately thin chapattis/parathas with the dough. Half roast the chapatti on both sides on a tawa or griddle without oil & place in a casserole to keep soft & warm. It will be used later to assemble the roll. Alternatively you can prepare the dough using a food processor like the way I did. Ingredients for the Filling : · 2 Chicken Breasts (boneless) · &…
…pdi Puris (or ready made) Procedure to make Bhel Paapdi Puri First lightly roast the kurmura if it is not crunchy. In a sufficiently large bowl, put in kurmura,crushed paapdi puris, nylon sev, mixed farsan, chopped onions, tomatoes, potatoes, raw mango, a pinch of red chilli pwd., chaat masala & salt. Mix well quickly with a spoon. (Preferably wooden spoon). Add green chutney, garlic chutney & sweet imli chutney. Again, mix together quic…
…) 2 fresh Green Chillies/or to taste (finely chopped) 4 tbsps. Groundnuts (roasted, dehusk & crush coarsely) (optional) A pinch of Sugar A handful of fresh Coriander Leaves (chopped) 1 tsp. fresh Lime Juice Salt to taste Water as required Vegetable Oil for deep frying Method : Wash the sabudana & soak it in about 3 cups of water for about 5 to 6 hrs.; preferably overnight. The sabudana will have increased in volume (puffed up). Drain exc…
…s (destem & deseed) 4 tsp. Coriander Seeds 2 tsp. Cumin Seeds Lightly roast the above & grind to a fine powder. Keep aside to use later. For Garnishing : 2 tbsps. Desi Ghee (Clarified Butter) 5-8 Whole Cashewnuts (optional) A handful of fresh Coriander Leaves (chopped) ½ cup fresh Coconut (scraped) Procedure : Drain the soaked rice & the soaked vegetables & keep aside. Heat oil in a pressure cooker till hot. Reduce heat &…