Pistachio Milk Fudge
Plain milk marries well with chopped pistachios and rose water. The mixture can be left just marbled with nuts or tinted a pistachio green color. For a classic look, garnish with a piece of edible silver foil (varak) and slivered pistachios. Preparation time (after assembling ingredients): 30 minutes Ingredients • Sugar – ½ cup (110 g) • Water – 1 cup (240 ml) ...
Quick and Easy Milk Fudge
For centuries, Vedic cooks have been making milk fudge burfi from the same ingredients: milk reduced to pasty-dough, and unrefined sugars –either cane jaggery or palm gur, Burfi has changed very little since its beginnings, but with the twentieth century came powdered milk and shortcut procedures. Rather than boiling milk to reduce it to a paste, modern cooks can stir powdered milk into a flavored syrup and cook it very...
Melon Bowl Supreme with Honey-Lime Dressing
This is a good dish for summer entertaining –a buffet showstopper, an appetizer, an appetizer at a party, or a fruit dessert for a garden party. Watermelons are best at the height of the summer season. Vine-ripened sweet melons have a glossy thick skin with juicy scarlet or yellow flesh. Honeydew, casaba, Ogden, charentais and cantaloupe are excellent choices. The fruit is served in a melon bowl –a hollowed-out watermelon...
Glazed Carrots
In India, carrots are more often used raw in salads, as crisp pickle spears or in sweet halvas than as a cooked vegetable. They are brilliant orange-red roots, harvested both young and sweet or oversized as giants. Most Americans have three choices: baby carrots 2-3 inches (5-7.5 cm) long, medium-sized carrots and large tapered carrots with a fibrous core. You can use any of them with slightly different preparation....
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...