Batter for All Pakoras
Mixed vegetables pakoras are one of the most popular of all finger-food snacks. At home, they are not only a late-afternoon favorite at Tiffin time, but are also frequently served on entertainment menus, from holidays to wedding buffets. If you are frying several types of vegetables with one batter, here is a good choice. Made with chickpea flour, ground spices and ice water, the batter puts a crisp crust on fried foods. If you...
Gujrati Kadhi
Ingredients • Buttermilk – 2 cup • Urad Dal flour – 2 tsp • Green chili paste – 1 tsp • Curry leaves – 1 tsp • Sugar – 2 tbsp • Cilantro leaves – 3 tbsp For The Tadka: • Ghee – 2 tbsp • Cumin seeds – 1 ½ tsp • Cloves – 3-4 • Cinnamon – 2 • Kashmiri red chilies – 1-2 • Salt – as required...
Mohanthal Besan Burfi
Ingredients • Besan – 200 grams • Sugar -200 grams • Khova -100 grams • Ghee -150 grams • Milk -½ cup • Almonds, pistachios and cashew nuts slivered -10 pieces of each • Powdered Cardamom (Elaichi) Seeds -10 pods Preparation 1. Add 2-3 tablespoons of ghee to besan and mix well. 2. Knead the dough with hot milk as hard as possible and make balls of about 4 inches. 3. Heat the ghee...
Sattvic Vegetable Lasagna
Description This recipe is very mode of goodness using fresh vegetables, garden herbs and pure homemade paneer and yogurt cheese. Exquisite flavor! Ingredients • 1 box dried lasagna pasta • 1 1/2 cup crumbled paneer • 1 1/2 cup firm yogurt cheese • 8 small tomatoes • 1 large carrot or 3 small • 1 bell pepper • 2 green chile • 2 small zucchini • 1 sprig of fresh rosemary...
Ven Pongal
Ingredients • Raw rice – 2 cups • Green gram dal – ½ cup • Fresh ginger – 2 pieces • Jeera – 1 tsp • Pepper – 1 tsp • Ghee – 4 tbsp • Curry leaves – 8-10 leaves • A pinch of Asafetida • Cashew nuts – 5-6 Preparation 1. Wash the rice and dal together and add six cups water to it. 2. Add grated ginger, salt and asafetida and pressure cook it till three whistles. 3. In a kadai, heat four...