Butternut Squash Puree with Coconut
Pumpkin is the most popular winter squash in India. It is sold in cut pieces. This bright orange squash is more often boiled than baked. In the West, we can ash-or oven-bake whole smaller varieties, such as butternut, acorn, Hubbard or buttercup. Flavor and nutrition are locked within the tough, thick skin. A delicate blend of cardamom, fennel and lime juice beautifully offsets the sweet puree. Garnish with toasted...
Green gram Laddoo
Ingredients • Green gram – 2 cups • Chopped jaggery – ¾ cup • Pure ghee – ¼ cup • Grated dry coconut – 2 tsp • Sesame seeds – 3-4 tsp • Cardamom – 6-8 • Cashews – A handful Preparation 1. Grate coconut, wash sesame seeds, peel cardamom and keep them aside. 2. Wash, drain water immediately and dry roast green gram in a skillet on low...
Ukdiche modak
Ingredients •Rice…………………………………….. 2 cups •Pure ghee……………………………….. 1 tbsp •Salt………………………………………a pinch For stuffing •Coconut...
Sweet Saffron Rice with Currants and Pistachios
This relatively simple sweet rice is made regal by the color and flavor of saffron. The success of the dish depends on the delicate balance of flavors contributed by the rice, saffron and sweetener. Jaggery, light brown sugar, or maple sugar is the best sweetener for this dish. If you use maple syrup or honey, omit 2 table spoons (30 ml) of water. Basmati rice is highly recommended. Preparation time (after...
Pineapple Chopsy
Ingredients . Chopped Pineapple – 2 Cups . Jaggery – 2tbsp . Ghee/Butter – 3tbsp . Chilly Flakes to taste . Noodles – 3 Cups (Boiled) . Corn – 1 Cup Preparation 1. Heat a non stick pan. Melt ghee/butter in it. 2. Add chopped pineapple, jaggery, chilly flakes. 3. Cook till jaggery perfectly gets melted then keep that aside for 5 minutes. 4. Then grind that and make a...