…se. 😀 Ingredients : 1 litre Milk (I used low fat cow’s milk) 1 tbsp. Curds/Yoghurt (should not be sour) 1 tbsp. Lime Juice or Vinegar (I prefer using lime juice) Procedure : Boil milk, add lime juice; stir gradually, continuously until it curdles and you can see separation of cheese and whey. Strain through a fine sieve or use a cheese cloth/muslin cloth. Wash the cheese twice with normal water to get rid of the lemon flavor. Leave the cheese bund…
…ling during the hot summer months. Curd Rice is also known as Dahi Bhaath, Yoghurt Rice, Thayir Saadam, Daddojanam, Mosaranna. Curd Rice is light, healthy, soothes and aids easy digestion. Even though one may feel that adding cream and butter makes it rich and heavy, these two ingredients helps the curd rice to retain its smooth, moist and creamy texture. You may skip these two ingredients if you so prefer. Addition of garnishes suggested below br…
…e Flour) (optional) 2 tbsps. fresh Cream (optional) 2 tbsps. whipped curds/yoghurt 3 tbsps. Vegetable Oil Salt to taste Procedure : In a sufficiently large handi/pot; preferably a clay pot, heat oil till hot. Add chopped onions and fry till lightly golden. Set aside to cool. Crush the cooled onions and reserve to be used later. Add chicken pieces to the same pot and sauté with ginger-garlic, turmeric pwd., red chilli pwd. for about 5 mins. Add in…
…Lime 1/3 cup Unsalted Butter (frozen; cut into cubes or grate) 1 cup Plain Yoghurt/Curds 1 cup Craisins 1 Egg (lightly beaten for egg wash) A few tablespoons of Sugar Crystals for garnishing Procedure : Pre-heat oven to 204C. Line a baking tray with parchment paper. In a large bowl, combine flour, baking pwd., baking soda, salt, sugar & lime zest. Add cubed butter & use a knife or pastry blender to cut it into the dry ingredients until the…
…arlic paste 3 tbsps. fresh Ginger paste 2 med. fresh Tomatoes ½ cup Curds (Yoghurt) 1 Star anise 1 tbsp. Red Chilli pwd. 1 tsp. Turmeric pwd. 3 tbps. Coriander pwd. 1 tbsp. Garam Masala pwd. 1 tbsp. fresh Mint paste 2 tbsp. fresh Coriander paste ½ tsp. Green Chilli paste ¼ tsp. Nutmeg & green cardamom pwd. (freshly ground) A handful of fresh Coriander leaves (chopped ) 2 tbsps. fresh Mint (chopped) A pinch of Sugar A few strands of Saffron /ye…
…rite restaurant. The mildly spiced smoky chicken pieces in a tangy tomato, yoghurt & soft buttery gravy will not only leave a lingering aromatic aftertaste but will soothe your senses! You will be amazed and your guests will be surprised that it was prepared at home with ease. When prepared at home you can control the amount of butter in your gravy & relish it without feeling guilty! Enjoy it with any of your favorite Indian breads or try…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….
…1 tsp. All Purpose Flour (Maida) ½ tbsp. Kashmiri Chilli pwd. 1 tsp. Curds/Yoghurt (thick) ½ tbsp. Lime/Lemon Juice 1 tsp. Refined Oil Oil for deep frying 1 tsp. Chaat Masala for sprinkling Procedure : Peel and devein the prawns; wash well and pat dry. In a bowl, combine the ingredients for the first marinade. Marinate the prawns in this mixture for about 30 mins. Next, whisk the ingredients for the second marinade in a bowl. Squeeze out th…
…. Turmeric pwd. 2 fresh Green Chillies (slit) (optional) ½ cup thick Curds/Yoghurt (lightly whisked) A large pinch each – Mace (Javitri) & Nutmeg (Jaiphal) pwd. 1 cup each fresh Coriander & Mint Leaves (chopped) A pinch – Sugar ½ cup Cooking Oil/Pure Ghee Salt to taste To prepare the Gravy : Heat oil/ghee in a sufficiently large & deep pan/dekchi/pot. Add the whole spices. Let it splutter/crackle. Remove the fried whole spices from the…
…cream (malai) if you like. Serve with your favorite Indian bread or jeera rice/pulao/steamed rice. Tips & Variations : If you like the gravy to be low fat & light then simply replace cream with yoghurt/curds, instead of cashewnuts add more onion paste, or green pea paste to thicken the gravy. It is better to add a little sugar to mellow the slightly bitter taste of methi….