…you abundantly my dear friend. Ingredients: 1 litre pure creamy Milk 1 tin sweetened Condensed Milk 100 gmssoftened; Khoya / Khoa / Khava Sugar to taste (optional) 50 gm fresh Cream 3 tbsp Corn flour + 4 tbsp Milk A pinch of Salt (optional) 5 tbsp Rose Syrup or to taste 1 tbsp Rose Water Garnishing: A few dry aromatic Rose Petals A few slivered Pistachios (optional) Rose syrup (drizzle as desired) Procedure: First, combine corn flour and milk in a…
…meric leaves & steamed in a steamer called “Komfro” in Konkannim. This sweet is steamed in turmeric leaves which impart its distinct aromatic flavor into the sweet pancake. While steaming, the entire house is enveloped with the fragrance of turmeric leaves. I remember the times when my grandmother would also use jackfruit leaves which are called “Kholle” or “Dhonne” which is another variation of patoleo. Jackfruit leaves would be shaped into a…
…t before taking the wok off the heat. You can use a combination of various vegetables as well as Chinese vegetables & different stir fry sauces of your choice. You can use seafood or chicken if you so wish. If the noodles are too dry before adding to the wok for stir fry, you must quickly pass through running water, drain & add to the wok so they will not be sticky. Rinsing in water removes the excess starch from the noodles & makes…
…at is known as Tamdi or Lal Bhaji. Healthy and rich in anti oxidants, this vegetable is so simple, easy and super quick to prepare. This vegetable is good for all as it is not very spicy. You can actually refrain from adding chillies, if you wish to prepare it for children, elderly and those who are exempt from spice. This preparation of Tamdi Bhaji requires a spice or two to accentuate the flavor and a generous amount of freshly scraped coconut t…
…riander. Let it cool completely before using to fill in the puffs. For the Vegetable Puffs I used an Aloo Matar (Potato & Peas) Filling… For this you can replace the chicken with 2 boiled, peeled, lightly mashed potatoes and ¼ cup boiled, lightly mashed fresh green peas. Adjust the spices according to personal taste. You may use any combination of vegetables for the filling of your choice. Assembling the Savory Puffs: Divide the Danish p…
…latter… On a serving platter or individual plates, arrange the chicken medallions encircled with sautéed vegetables & cherry tomatoes. Pour saffron sauce over the medallions & sprinkle some more dill if you like. Serve immediately. Tips & Variations: Do not discard the chicken & vegetable stock as it can be used for soups or even in pulaos, biryanis or any dish which calls for stock. Use dill/sua/shepu sparingly as the flavor of th…
…r of the Chandrakala and Lavang Latika even though they are both soaked in sweet flavored syrup. The filling in the Chandrakala consists of mawa/khoya/unsweetned condensed milk where sugar and nuts are added whereas in Lavang Latika you can include rawa/suji/semolina and coconut gratings along with mawa and nuts. The Lavang Latika is folded like a small packet/envelope/purse and sealed with a clove so it is clove flavored but Chandrakala is moulde…
…rious types of dates which can be selected for medicinal and culinary use. Sweet dry dates are eaten plain and pitted dates can be stuffed with nuts to create a variety of sweet and savory fillings, which can then be cooked or baked. Date Rolls are very popular at Christmas and those who love them always include them on their festive platter. Dates and Walnuts are well known since time immemorial and are used in desserts, puddings, bread, sauces,…
…the taste with this combination, then you may add it. We like our neurios sweeter with a soft & succulent filling & I thought I should share this with you. So how about trying my version this Christmas? … Enjoy! 😀 Wishing all a ‘Very Merry Christmas’ & Happy Holidays… For the Filling: 1 cup Dessicated Coconut 1 cup Sugar pwd or Caster Sugar (or to taste) 1 tbsp. White Poppy Seeds (Khuskhus) ¼ cup broken unsalted Cashewnuts (roug…
…d the outer sugar crust and the crunch when you bite just like ice and the sweet nectar oozing deliciously with flavor in your mouth. I prefer the dry petha just the way my Mama did. 🙂 All gourds have high water content and is bland by itself. If you are making savouries or sweets with it; you need to fortify with flavouring to make it appealing to your vital senses and inviting to your tastebuds. Kewra and rose are pleasing to the senses and brin…