…he process of making this superb cheese, your home will be filled with the sweet, heady aroma of guavas. My recipe will give you delectably soft guava cheese which will just melt in your mouth. Of course, you need to select good quality, ripe and sweet guavas. The quality of the fruit determines the end product. If you use red guavas, then you will not need to use any food coloring. If you prefer the natural yellow color of guavas then go ahead an…
…w days before Christmas to enjoy the fresh taste. Goan Dodol has a unique, sweet flavor of Goan Pyramid Jaggery and a luscious, creamy taste of fresh coconut milk. The rice flour is the binder of this sweet ‘halwa’. It is rich in flavor and high in calories and should thus be enjoyed in moderation. Even though Dodol is available commercially, it makes a home maker feel proud to make her own to serve at Christmas (even though it is quite a back bre…
…yummy ladoos. A perfect ball of melt in the mouth goodness to satiate that sweet craving. A ladoo is an incredible, timeless Indian mithai and is on the top of the festive and celebratory list of Indian sweets. In this recipe, highly nutritive and healthy carrots and coconut make a super pair in a ladoo and is a sure winner especially during festive occasions. There are quite a few colors and varieties of carrots but the bright and deep orange car…
…g Dal is considered very healthy in Ayurveda too. My hubby and I love this vegetable but this preparation is one of our favorites. When I see fresh Ridge Gourd in the vegetable market, I make sure to buy enough to make pakoras, stir fry and gravies as well. Do try this easy and simple preparation which can be cooked in a jiffy and is a good option as a work lunch with chapattis and rotis or even better as a light dinner. 😀 Ingredients : ¼ kg Ridge…
…with sugar i.e. carrots, french beans, cauliflower, peas. Drain the vegetables & reserve ¼ cup of the liquid. Refresh the blanched vegetables in cold water & drain. Chop the carrots & french beans finely & the cauliflower in tiny florets. Keep aside. Preparation of the White Sauce : Melt butter in a pan on low heat. Add the flour & mix with the butter. Stir carefully till the rawness of the f…
…s of cooking Karela. You can stir fry, convert into chips, stuff them with vegetables or with mutton or beef mince, make a dry vegetable, cook in a thick masala, a simple sauce or curry. You can have a red, brown or green masala. The pre-preparation and the right blend of sweetness and tanginess is extremely important to cut out the bitterness and get a smooth and palatable taste. My family enjoys the way I cook Karela and always look forward to e…
…adds depth of flavor. Corn meal is a binder and 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 p…
…sauce on a plate or place some fried noodles on a deep plate preferably a soup plate. Ladle the prepared hot sauce with vegetables & chicken over the bed of crisp fried noodles. Top with more crisp noodles if you like… Finally top with the fried egg. Sprinkle some pepper on the egg. Serve immediately. Tips & Variations : Add only vegetables to the sauce for a vegetarian chop suey. You may include vegetables of your choice with various com…
…tray for a few minutes so that the water in the paneer is absorbed by the corn flour. ( which I did). Alternatively, you may prepare a thick corn flour batter and deep fry. Heat a few tablespoons of oil in a sufficiently large frying pan until hot. Reduce heat to medium. Gently pan fry the sandwiches for a few seconds until very lightly golden. Do not over fry or the paneer will turn hard! Drain off excess oil and gently transfer to a plate. Just…
…per & keep aside. Now make a thick dipping batter with refined flour, corn flour, egg, salt & pepper. Heat a wok with vegetable oil till hot. Reduce heat & deep fry the prawns in small batches. To deep fry, dip each prawn in the batter & gently slide in the hot oil. Fry on both sides till golden & crisp. With a slotted spoon drain completely & transfer onto paper towels. Alternatively, you can pan fry prawns using but…