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...
Melt in Your Mouth Chickpea flour Confection
This is the most popular flour-based confection in North India, where several versions are sold in sweet shops. You could use any type of solid or liquid sweetener, bearing in mind that each varies in sweetening power and that adjustments in cooking time will be necessary. This version, served at the home of the late Prime Minister, Indira Gandhi, is one of my favorites. Cooking and preparation time (after assembling...
Laddu
Ingredients • Unsalted butter – 3/4 cup • Chickpea flour, Sift after measuring – 2 cups • Chopped walnuts – 2 tbsp • Ground nutmeg – 1/4 tsp • Icing sugar, sifted after measuring – 1 cup Preparation 1. Melt the butter in a heavy-based frying pan or small saucepan over a low heat. Add the sifted chickpea flour, walnut pieces, and...
Surti ghari
Ingredients •Khoya/mawa (grated)……………2 ½ cups •Gram flour (besan)………………. 2 tsp •Almonds…………………………. 8-10 •Sugar (powdered)………………… 6 tbsp •Cashew...
