Ginger Ghee
My friend Saragini Devi, whose cooking has always fascinated me, includes ginger in many of her dishes. The first time she deep-fried pastries in ginger ghee, I became aware of the nuances possible with this wonderful oil. It is, hands down, my favorite of all seasoned ghees. Prepare ghee by either the stove-up or oven method, with the following addition for every 3 pounds (1.5 kg) of butter: Preparation 1. 2-inch (5 cm)...
Pea and Broccoli Soup
Ingredients •1 stalk of celery, diced •2 C potatoes, peeled and diced •300g broccoli florets •2 C peas •1 bay leaf •5 C vegetable stock/water •2 Tbsp chopped fresh parsley •1¼ Tsp salt •½ Tsp ground black pepper Preparation 1.Combine all the ingredients in a saucepan except the salt and pepper. Bring to the boil; simmer until the vegetables are tender. Or alternately, you can pressure cook the vegetables. 2.Discard the bay...
Peach Cobbler
Ingredients: • All purpose flour – 1 cup • Brown sugar – 1/2 cup • White sugar – 1/2 cup • Baking powder – 2 tsp • Salt – 1/2 tsp • Vanilla extract – 1 tsp • Milk – 3/4 cup • Margarine, melted – 1/2 cup • Sliced canned peaches, drained – 1 (29 ounce) can ...
Mung Dal
Ingredients •Yellow mung dal ………………….250 ml •Ghee or oil………………………….1½ Tbsp •Water………………………………..1½ liter •Turmeric powder………………….½ Tsp •Tomatoes, chopped………………2...
Pistachio Milk Fudge
Plain milk marries well with chopped pistachios and rose water. The mixture can be left just marbled with nuts or tinted a pistachio green color. For a classic look, garnish with a piece of edible silver foil (varak) and slivered pistachios. Preparation time (after assembling ingredients): 30 minutes Ingredients • Sugar – ½ cup (110 g) • Water – 1 cup (240 ml) ...