Basil-Nutmeg Butter
I like to serve this butter with whole grain dishes –from steamed rice to cracked wheat, buckwheat, kasha or millet pilaf. It is equally a natural over blanched paparh or pappadam noodles. The possibilities are endless. Flavored butters are eye-catching when molded, dressing up even everyday dishes. For entertaining, take time to make individual molds, and keep any leftovers frozen for quick occasional garnishing of...
Mishti Dohi
Ingredients . Milk (full cream) – 1 liter . Green Cardamom – 4 . Curd – 3-4 tbsp . Sugar – 100 grms (1/2 cup) Preparation 1. First boil the milk till it thickens. 2. Make a powder of cardamom. 3. Keep boiling the milk on medium flame. It is important to keep stirring the milk otherwise it can burn. 4. The milk is ready for use only when half of the actual quantity remains. 5. Now...
Chickpea and Sesame Paste Dip
Ingredients: • Dried chickpeas, that's one very heaped metric measuring cup – 200g • Lemon juice – ¼ cup • Yellow asafetida powder (to replace two cloves garlic) – ½ tsp • Tahini – 6 tbsp • Salt – 1 tsp Preparation: 1. Soak the chickpeas in cold water overnight or at least 12 hours. Drain and place the chickpeas in a...
Caramel sauce dipping with fresh fruits
Caramel sauce can be used with biscuits, cakes, muffins, pies, tarts, puddings, dessert toppings, salads and sandwiches. Ingredients: 1. 1cup chopped fresh fruits like strawberry, banana, apples. Or any seasonal fruit. 2. 1tsp mix of cinnamon powder and chaat masala. 3. Warm Caramel sauce. Preparation: 1. Mix the masalas and the fruit. 2. Insert the bite sized fruits in skewers or...
Tomato Ketchup
Ingredients • Tomatoes – 3 kilo • Sugar – 300 gms • Garam masala – 5 – 10 gms • Salt – as required • Acetic acid – 9 ml • Sodium benzoate – 2 ml • Corn flour – 3 gms Preparation 1. Take fresh, fully ripe, red and medium sized tomatoes. 2. Wash and chop tomatoes. 3. Boil until all the tomatoes are cooked. 4. Sift through a fine sift. 5. Boil...