Ingredients & Quantity Condensed milk – 1 can desiccated coconut – 2 cups Sugar – 1 tablespoon Preparation In a bowl, mix condensed milk and the coconut. Add sugar and stir on a low flame for about 5 minutes. Set aside until the mixture has slightly cooled down. Shape into laddoos (round balls). Roll each laddoo in a little desiccated coconut. Store in airtight jars.
Ingredients & Quantity Cashewnuts – 150 gm Sugar – 400 gm Powdered Elachi Silver foil – optional Khoya – 500 gm Preparation Dry grind the cashewnuts Mix grated khoya and sugar Heat in a heavy pan, stir continuously. Once the sugar dissolves, add the powdered cashew and elaichi Cooking, constantly stir till a soft lump is formed and does not stick to sides Roll on a flat surface to the desired thickness and apply the silver foil.
Ingredients & Quantity Milk – 1 litre White Vinegar ½ cup Lemon juice – ½ cup Preparation Heat milk and stir constantly to prevent a layer of cream from forming on the top. Remove from heat when it boils and slowly add white vinegar and lemon juice. This sours the milk. Strain through a muslin cloth or a double layer of cheese cloth and squeeze out the whey (liquid). Hang to drip dry for 2-3 hours (or overnight). Then lay out the cheese in a rectangle in a tray and place a weight (the more the better for 4 hou…
Ingredients & Quantity Urad dal – ½ cp Moong dal – ½ cup Yogurt – 1 cup Salt – to taste Chili powder – to taste Chat masala – to taste Coriander leaves – a few Spice to taste (cumin and paprika) Oil for frying Milk – ¼ cup Preparation Clean dal, wash and soak in water for 4 hours. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely and add salt. Start heating oil. Drop spoonful of batter in the hot oil using a large tablespoon. Fry until golden b…
Ingredients & Quantity (serves 4) Wheat flour – 1 cup Water - ½ cup Preparation Put four in a bowl with 1/4th water. Blend the two together until it holds. Beat and knead until it forms a compact ball. Knead dough until it is elastic and smooth. Set aside for 20 minutes. Knead and divide the dough into 5 to 6 parts. Roll each ball into a tortilla-like at, about 1/8" thick. Heat an ungreased skillet (pan). Put phulka on the skillet (pan), and let it cook for about one minute. The top should start to l…
Ingredients & Quantity Coriander leaves - 1 bunch Mint leaves - 1 bunch Green chili - 2 Seedless tamarind - 1 ounce Salt - 1 tsp Water - a few drops for grinding Onion - 1 medium Preparation Wash & soak tamarind in water for a half-hour Wash the coriander and mint. Separate pulp from the tamarind, squeeze out the pulp. Grind coriander, green chili, mint, and onion into a fine paste. Add the tamarind pulp and salt. Blend well in an airtight jar. Transfer the chutney to a bowl, garnish it with a f…
Ingredients & Quantity Besan – ¼ cup Water – ½ cup Ghee – for frying Salt – to taste Pepper – to taste Chili powder – to taste Chopped coriander leaves – 2 tbsp Chat Masala – to taste Yogurt – 1 ½ cup Milk – ¼ cup Preparation Make a pouring paste of the besan and water Heat ghee and drop paste into it through a slotted spoon to get little drops that fall one at a time. (for Boondi) Remove the drops when golden brown and dry on a paper towel to remove extra oil. Soak the drops in warm water. Add m…
Dosa is believed to have originated from South India, according to historians. Dosas are extremely appetizing and relatively light. Its main ingredients are rice and black gram ground together in a fine, smooth batter with a dash of salt. One of the most popular variations of Dosa is Masala dosa. Masala Dosa has its origins from the Tuluva Mangalorean cuisine. It is made from rice, lentils, potato, chilies, methi, and curry leaves, and served with sambar and chutneys. Interesting facts about Dosa Dosa varieties have constantly been e…