…ients : 50 gms. Dates 100 gms. Tamarind 200 gms. Jaggery 1 litre Water Dry Roast & Grind to a fine powder : 1 large Cinnamon Stick 1 tbsp. Cumin Seeds 2 Black Cardamoms 1 tbsp. Coriander Seeds ½ tsp. Peppercorns 3-4 Cloves 1tsp. Saunth (dry Ginger Powder) 1 tsp. fresh Ginger (grated or paste) 1 tsp. Rock Salt For the sweet chutney: Clean & wash dates & tamarind. In a deep pan boil dates, tamarind & jaggery in one litre of water…
…gs out the flavor in the Kismur. Kokum adds a good flavor & enhances the taste of the Kismur but you can substitute with tamarind or use a mix of tamarind & Kokum as per taste. If you do not like raw onions in the Kismur, you may use lightly roasted onions in oil. To retain the crispness & freshness of the Kismur it is important to mix the roasted prawns & onions just before serving. If you do not have tamarind or Kokum at hand the…
…ocess till you use up all the dough. Heat a tawa/griddle on med. heat. Dry roast each dough rectangle for a few seconds on each side. Do not overcook the rotis/chapattis. This process is to give it strength & flexibility. Stack the partially cooked rotis on a tray lined with paper towels. Cover with a moist kitchen towel so that they do not dry out. When all the rotis are done, cut them into rectangular strips (about 6 inches by 3 inches). Cov…
…Hence, the perfection of the ladoo depends on perfect & continuous dry roasting & this is the real test of one’s patience. Traditionally, you need to dry roast on a metal tawa/wok/kadhai but now it can be done in a brief span of time & very little effort is needed if you use a microwave. This is the first time I have made a traditional sweet in a microwave. I was hesitant but wanted to give it a go… I must say it was a success! Above a…
…mp; 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 what determines the excellent taste of a biryani. Some like their biryani very spicy and others like it mild. It is al…
…about 30 mins. or until the custard thickens and coats the back of the spoon. Cover the surface of the custard with a damp greaseproof or waxed paper. When cool, chill the custard for about 2 hrs. Meanwhile, line a baking tray with foil. Pierce the bananas through their peels at intervals and roast in the oven at 180C for about 30mins to an hour depending on how ripe the bananas are. Puree the roasted bananas in a blender and then chill it before…
…om (powdered) A pinch – Salt Water – as needed Pre-preparation: Gently dry roast the rawa until rawness disappears but try & keep it as white as possible. Do not brown. Transfer to a bowl. Grind the fresh grated coconut to a very fine and smooth paste with minimum water possible. Transfer to a bowl. Grease your marble/granite counter or wooden board with liquid ghee. Procedure : Heat and dissolve sugar with a little water until syrupy in a suf…
…ad consistency and set aside. To prepare the filling: Heat ghee and gently roast the rawa till light brown. Add crumbled or grated mawa and gently fry for a few seconds. Add milk and sugar and stir till the mixture forms a ball. Remove from heat. Stir in cardamom and nutmeg powder. Cool the mixture and then divide into 12 portions. For the covering: Sieve the flour with the baking powder in a sufficiently large bowl. Rub ghee into the flour and th…
…to prepare. Even a beginner will be able to mold the kabab with ease & roast/bake/grill with confidence and relish them just the way you would in a restaurant. You can even make the Kababs and freeze them to be used at short notice. If you like the flavor of smoky charcoal in your kababs then check out the Butter Chicken without the tandoor recipe or click here. These chicken seekh kababs have always been appreciated well & I make them oft…
…gar Garnishing: A handful – chopped fresh Coriander Procedure: Lightly dry roast one ingredient at a time on a tawa/skillet/pan/wok/kadhai; kashmiri chillies, coriander seeds, coconut, cinnamon, cloves, peppercorns and green cardamom. Then combine all the ingredients for the spice paste and grind to a fine, smooth, thick paste with enough water. (I prefer to grind the tomatoes along with the spice paste ingredients.) Transfer the red masala paste…