Pav Bhaji-2
Ingredients Pav: • 1¼ C warm water • 1½ Tsp active dry yeast • 1 Tsp sugar • 3 C all purpose flour • ½ Tsp salt • 2 Tbsp melted butter • 1 Tbsp milk Bhaji: • 3 medium potatoes, peeled and diced • ¼ C chopped bell pepper • ½ head cauliflower, break them into florets • 3 carrots, peeled and diced • 1 C green beans • ¾ C...
Caramel syrup
Caramel is a dark yellow to dark-brown confection made by heating sugars. It is bitter in taste. Caramel is used as a flavoring in puddings and desserts, as a filling in bonbons, and as a topping for ice cream, custard etc. Recipes made using Caramel syrup ...
Coconut & Coriander Chutney
Ingredients • 1½ C fresh shredded coconut • 1 bunch, fresh coriander leaves • 1 Tbsp grated ginger • 2 hot green chilies • ½ C water • ¾ Tsp salt • 1 C yogurt • 2 Tsp oil • 1 Tsp black mustard seeds • ¾ Tsp split urad dal • 8-9 fresh curry leaves • ¼ Tsp yellow asafetida powder Preparation 1. Blend the coconut, coriander, ginger, chilies, salt and water (as required) in a blender until smooth. 2. In a bowl, whisk the yogurt...
Date and Raisin Chutney
Dates are the candy-like fruits of date palm trees, and raisins are sun-dried grapes. Both are intensely sweet and, combined, have considerable nutritive value, especially in concentrated iron. Dates are sold in several states, from very soft and fresh to hard and dry. If possible, use soft organic dates in this recipe. Preparation time (after assembling ingredients): 2 ½ hours Ingredients • Fennel...
Zesty Green Tomato Chutney
Bengalis love green tomato chutney either sweet or sweet ‘n’ sourfor although it is made from a plebeian ingredient, it has a wonderfully delicate flavor. In this century-old recipe from Bir Nagar, saffron and lime juice beautifully set off a green tomato-papaya combination. Bengalis are fond of both unripened mango and papaya, and many cooks might toss in a handful of diced fruit about halfway through the...