Mint Pulav
Ingredients • Basmati rice – 1 cup • Potatoes – 2 diced • Peas (shelled) – ¼ cup • Mint leaves – 1 small bunch • Grated fresh coconut – 3 tbsp • Green chilies – 3-4 • Ginger – ½ inch piece • Turmeric powder – ¼ tsp • Lemon – ½ • Salt – as required • Cloves – 2 or 3 • Cardamoms...
Whole Cabbage Stuffed with Carrot Coleslaw
A large, crinkly-leafed Savoy cabbage makes an ideal cabbage bowl, though red or green cabbage can be used as well. In this variation, the cut-away inner portion is trimmed, shredded and jazzed up with herbs, spices, carrots and a creamy dressing. The outer shell serves as a salad bowl. For a summer backyard salad banquet, select several types of cabbage vary the fillings and use small cabbages for dressings they are sure crowd...
Ekadasi Cauliflower Pakoras
Ingredients: • Each of buckwheat and arrowroot flour – 1 cup • Baking powder – 2 tsp • Salt – 2½ tsp • Pure asafoetida powder – 2 tsp • Cayenne pepper – 2 tsp • Ground coriander – 1½ tsp • Nigella seeds – 2 tsp • Cold water, or enough to make a smooth batter – 2½ cups ...
Shankarpali
Ingredients • Maida (Refined Wheat Flour) – 500 gms • Rava (Semolina) – 250 gms • Milk – 1 ½ cup • Dalda or Ghee – 1 cup • Sugar – 300 gms • Salt as per taste • Oil (around 3 cups) – 300 gms Preparation 1. Take a small pan, heat the Dalda and keep aside. 2. Now mix maida, rava, sugar, salt, warm dalda and milk. 3. Start kneading to form soft and...
Zucchini Pakora with Crushed Peanuts
Any type of summer squash can be substituted for green zucchini: yellow crookneck, Pattypan, yellow zucchini or Indian bottle gourd (louki). Cut them into rounds ¼ inch (6 mm) thick straight across or on the diagonal. The batter should be thick enough to completely coat the slices and keep the peanut bits from sliding off. Stir the batter before dipping each batch of zucchini. Preparation time (after...