…ardamom pwd. Pre-preparation: Grease with liquid ghee/oil, a loaf tin or a square baking tin or as per your preference. Grind the coconut to a fine paste with enough lukewarm water and extract thick milk. Add some more water and get a second extract of thin milk. Keep both the extracts in two separate bowls. Measure the second extract. Depending on the quantity of the second extract of coconut milk (number of cups) you need to measure the water in…
…sweet date & tamarind chutney. About Laadi Pav : Laadi Pav are small square shaped, soft white bread rolls which are baked & are available in local bakeries in the neighbourhood. The pav is arranged in slabs or “laadi” in rows of 3-4 pav or bread merged together. The big pav are 6 merged together & the regular size is 8 pav merged together. Generally they are sold in plastic polythene bags, unlabelled as they arrive directly from a…
…tastes better than red chilli pwd. You can shape parathas as you wish i.e. square, reactangle or triangle etc. Shaping parathas using your hand & less use of the rolling pin helps to retain the filling & enhances the stuffed finish. You can serve them whole or cut the parathas & serve. Cut parathas look pretty(you can see the lovely filling & easy to handle while eating. You can roll parathas fairly thick so that the stuffing i…
…chocolate, condensed milk, butter & salt in a heavy based sufficiently deep pan on low heat & stir to melt. Then add the chopped pistachio nuts & dried apricots to the melted chocolate mixture. Stir to combine well. Pour the mixture into a square tray lined with foil/cling film/ butter paper with overhang Smoothen the top of the fudge. Let the fudge cool thoroughly & then refrigerate until set. Cut the fudge into squares or desire…
…ed ones are handy and save a lot of time and trouble! You can use round or square wrappers and fold them whichever way you choose but make sure the filling remains intact. If you prefer vegetarian then you can use vegetables of your choice in the filling and in the broth to make it wholesome. Wonton soup can work as a one bowl, simple and nutritious light meal especially if you like your lunch or dinner to be light. Wonton wrappers are not readily…
…tray with butter and line it with parchment with overhang. I used a 6 inch square aluminium baking tray. In a microwave proof bowl, combine soft paneer, milk powder, maida, softened butter and condensed milk. Stir well with a wooden spoon. Microwave for about 2 minutes on medium high. Remove and give it a good stir. Repeat this process twice. Remove again and stir till it cools down a little. Microwave till you see the lukewarm mixture starts leav…
…ese traditional goodies. 😀 For the Filling: 1 cup fresh Coconut (grated) 1 cake Goa Pyramid Jaggery or to taste (scraped with a knife) 1 tbsp. White Poppy Seeds (Khuskhus) ¼ cup broken unsalted Cashewnuts (roughly chopped) ¼ cup Raisins 5 pods Green Cardamom (powdered) A pinch of Salt To prepare the Filling : Lightly pan roast the poppy seeds on very low flame till the rawness disappears & you start getting a good aroma. Do not brown. In a suf…
…overnight. To Glaze : Melt the prepared glaze in the microwave. The cheesecake should be frozen for glazing. Rub off ice crystals on the surface if any. Defrost for a few minutes. Retain the spring form. Pour the chocolate mirror glaze evenly on the surface. Reserve excess glaze; properly covered in the fridge for future use. Chill the cheesecake until well set. Release from spring form pan. Transfer on a serving platter. Decorate, slice and serv…
Khaman Dhokla is a traditional Gujarati savory snack. It is a steamed cake made of chickpea flour/gram flour which is rich in proteins & carbohydrates. It is typically served at breakfast or dinner as part of a Gujarathi Thali. It also makes a great tea time snack or even to serve at kids’ parties. Years ago I would enjoy this lovely Khaman Dhokla which was prepared on a cart in a by lane on M.G.Road in Pune. There would be a large crowd eac…
…seconds, you will see that the dosa has cooked & there is no raw batter on the surface of the dosa. Gently loosen the dosa with a spatula. To make Topi Dosa : Use a knife & cut it from the centre to the corner of the dosa. (like the way you cut a cake) transfer to a plate & then turn it into a cone/fold like a party hat using your hands. Place the wider side of the cone facing down on the serving plate. Relish it with sambar &…