Deep-Fried Batter-Coated Mixed Nuts
Use large plump nuts-cashews, almonds and Brazils for ease in handling. The chickpea flour rice flour batter puts a crisp crust on the nuts. Preparation and cooking time: about 40 minutes Ingredients • Sifted chickpea flour (Sifted before measuring) – 3 table spoons (45 ml) • Rice flour – 1 tablespoon (15 ml) • Turmeric – ¼ teaspoon (1...
Moong Dal Payasam
Ingredients • Moong dal – 1 cup • Jaggery grated – 1 ½ cup • Coconut pieces – ½ cup • Ghee – 2 tbsp • Cashew – 8-10 • Cardamom – 2 • Raisins – 10-12 • Milk – 2 cups • Soaked Poppy seeds – ¼ cup • Almond nuts – 5 Preparation 1. Heat 1 tbsp ghee in a pan; roast yellow Moong dal to light red color,...
Melon Bowl Supreme with Honey-Lime Dressing
This is a good dish for summer entertaining –a buffet showstopper, an appetizer, an appetizer at a party, or a fruit dessert for a garden party. Watermelons are best at the height of the summer season. Vine-ripened sweet melons have a glossy thick skin with juicy scarlet or yellow flesh. Honeydew, casaba, Ogden, charentais and cantaloupe are excellent choices. The fruit is served in a melon bowl –a hollowed-out watermelon...
Aamrakhand – Mango Shrikhand
An extremely popular sweet dish from the western part of India2 Ingredients • Yogurt – 2 cups • Powdered Sugar – ½ cup • Mango Puree – ½ cup • Chopped Pistachios,almonds – 1 tsp ( for garnishing) Preparation 1. Transfer the yogurt in a clean muslin cloth and squeeze to drain out as much water as possible. Then tie the cloth securely and hang the yogurt overnight to drain...
Greens and plantain with Toasted Almonds
Plantains, unlike their ubiquitous smaller cousins, bananas, must be cooked before eating. When they are not available, a good alternative is parsnips. Choose young, tender parsnips –about 8 inches (20 cm) long. In the North Indian style, the coarsely shredded plantains or parsnips and greens are cooked separately, then assembled. They are then thickened into a puree and flavor-enriched with spices and fine cornmeal or...