Ingredients: • 1/2 kg – fish • 2 tbsp – oil • 1/2 tsp – mustard • 2 sprigs – Curry leaves • 1 – Onion • 2.5 cm – Ginger • 7 Cloves – Garlic • 2 tbsp chilly powder • 2 tsp – coriander powder • 1/2 tsp – Turmeric powder • 2 pinches – Fenugreek • 4 pieces – Tamarind (kudampuly) soaked in water • 1 cup – water • 1/2 tsp – Coconut oil • salt Method: Cut and clean the fish. Heat oil in a frying pan and splutter mustard and add curry leaves, chopped onion, ginger and garlic and fry for 2-3 minutes. Add in

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Ingredients: • 1/2 kg – fish • 2 tbsp – oil • 1/2 tsp – mustard • 2 sprigs – Curry leaves • 1 – Onion • 2.5 cm – Ginger • 7 Cloves – Garlic • 2 tbsp chilly powder • 2 tsp – coriander powder • 1/2 tsp – Turmeric powder • 2 pinches – Fenugreek • 4 pieces – Tamarind (kudampuly) soaked in water • 1 cup – water • 1/2 tsp – Coconut oil • salt Method: Cut and clean the fish. Heat oil in a frying pan and splutter mustard and add curry leaves, chopped onion, ginger and garlic and fry for 2-3 minutes. Add in

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Posted in Non Vegetarian

Ingredients: • 20 gm – Chicken minced • 2 tbsp – Corn flour • 250 ml – stalk • 2 tbsp – Lemon juice • 1 Egg • 2 tbsp – coriander sauce • Salt • Pepper Method: Heat stalk in a wok. Add all ingredients except corn flour, egg and lemon juice. Check seasoning. Mix corn flour with water into a paste and add to boiling soup. When soup thickens add lemon juice and beaten egg through sieve. Serve hot. You can buy readymade coriander sauce or blend 100 gm. coriander with 5 gm ginger, 5 green chillies, 5 gm celery, 5-10 spring onions, 5-10 ml lemon juice and 5

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Ingredients: • 20 gm – Chicken minced • 2 tbsp – Corn flour • 250 ml – stalk • 2 tbsp – Lemon juice • 1 Egg • 2 tbsp – coriander sauce • Salt • Pepper Method: Heat stalk in a wok. Add all ingredients except corn flour, egg and lemon juice. Check seasoning. Mix corn flour with water into a paste and add to boiling soup. When soup thickens add lemon juice and beaten egg through sieve. Serve hot. You can buy readymade coriander sauce or blend 100 gm. coriander with 5 gm ginger, 5 green chillies, 5 gm celery, 5-10 spring onions, 5-10 ml lemon juice and 5

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Posted in Non Vegetarian

Ingredients: • 1 cup – fresh cabbage, shredded • 1 carrot, peeled, chopped like matchsticks (juliennes) • 1 stick of celery, cleaned sliced into juliennes. • 8-10 cherry Tomatoes • 2 canned Pineapple slices, chopped • 1/2 cup – peanuts, salted, roasted • 1 tbsp – Soft Raisins • 1 tbsp – Pine Nuts • 1/2 cup – Cream • 1 tbsp – Mayonnaise or cheese spread • 1/4 cup – thick (tied) Curd • 2 tbsp – Pineapple syrup (from can) • 1/4 tsp – Pepper powdered • salt to taste Method: Take a large glass salad bowl. Cream together cream, cheese, curd, syrup, salt and pepper. Add all other

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Ingredients: • 1 cup – fresh cabbage, shredded • 1 carrot, peeled, chopped like matchsticks (juliennes) • 1 stick of celery, cleaned sliced into juliennes. • 8-10 cherry Tomatoes • 2 canned Pineapple slices, chopped • 1/2 cup – peanuts, salted, roasted • 1 tbsp – Soft Raisins • 1 tbsp – Pine Nuts • 1/2 cup – Cream • 1 tbsp – Mayonnaise or cheese spread • 1/4 cup – thick (tied) Curd • 2 tbsp – Pineapple syrup (from can) • 1/4 tsp – Pepper powdered • salt to taste Method: Take a large glass salad bowl. Cream together cream, cheese, curd, syrup, salt and pepper. Add all other

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Posted in Vegetarian

Ingredients: • 1 cup – cooked Rice • 2 – eggs • 2 pieces – Chicken fillet • 3/4 cup – water • Salt to taste • chilli flakes • 1 tbsp – Milk • 2 tbsp – oil Method: Boil the chicken fillet in water with a bit of salt and half a tsp of chilli flakes. (Chicken will take about 5 minutes to cook). Reserve the chicken stock left after boiling. Shred the chicken and keep aside. Beat 2 eggs with a bit of salt, chilli flakes and milk. Scramble in 2 tsps of oil in a hot pan and set aside. In a pan, take 2 tbsp of

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Ingredients: • 1 cup – cooked Rice • 2 – eggs • 2 pieces – Chicken fillet • 3/4 cup – water • Salt to taste • chilli flakes • 1 tbsp – Milk • 2 tbsp – oil Method: Boil the chicken fillet in water with a bit of salt and half a tsp of chilli flakes. (Chicken will take about 5 minutes to cook). Reserve the chicken stock left after boiling. Shred the chicken and keep aside. Beat 2 eggs with a bit of salt, chilli flakes and milk. Scramble in 2 tsps of oil in a hot pan and set aside. In a pan, take 2 tbsp of

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Posted in Festive

Ingredients: • 100 g – thick poha. • 100 g – pasta. • 50 g – rajma. • 1 tbsp – Pasta sauce. • Salt to taste. • 1 cup – coriander or Parsley leaves. • oil for cooking. Method: Soak the poha. Boil the pasta and rajma separately. Heat 1 tbsp oil in a pan, add pasta sauce. Then add poha, rajma, and pasta. Add salt and mix well. Garnish with coriander leaves. Recipe courtesy of Mrs.Jyotsna Solanki

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Ingredients: • 100 g – thick poha. • 100 g – pasta. • 50 g – rajma. • 1 tbsp – Pasta sauce. • Salt to taste. • 1 cup – coriander or Parsley leaves. • oil for cooking. Method: Soak the poha. Boil the pasta and rajma separately. Heat 1 tbsp oil in a pan, add pasta sauce. Then add poha, rajma, and pasta. Add salt and mix well. Garnish with coriander leaves. Recipe courtesy of Mrs.Jyotsna Solanki

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Posted in Vegetarian

Ingredients: • 1.5 cup – Milk • 4 tbsp – filter coffee decoction or 2 tsp instant coffee • 3 tsp – Sugar ground • 4 tsp – hot water (if using instant coffee) • 2 scoops – vanilla ice-cream • 1/4 tsp – vanilla essence Method: Beat together sugar, coffee and hot water. When it gets foamy, add milk. Mix and keep in refrigerator till required and quite chilled. Before serving, add vanilla essence, beat till frothy with an electric whopper or egg beater. Pour coffee in two glasses. Put vanilla ice-cream into glass (one in each). Serve cold. Recipe courtesy of Saroj Kering

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Ingredients: • 1.5 cup – Milk • 4 tbsp – filter coffee decoction or 2 tsp instant coffee • 3 tsp – Sugar ground • 4 tsp – hot water (if using instant coffee) • 2 scoops – vanilla ice-cream • 1/4 tsp – vanilla essence Method: Beat together sugar, coffee and hot water. When it gets foamy, add milk. Mix and keep in refrigerator till required and quite chilled. Before serving, add vanilla essence, beat till frothy with an electric whopper or egg beater. Pour coffee in two glasses. Put vanilla ice-cream into glass (one in each). Serve cold. Recipe courtesy of Saroj Kering

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Posted in Kiddies Corner

Ingredients: • 4 – Brinjals (small size) • 3 tbsp – Coriander seeds • 1 tbsp – Methi seeds • 1 tbsp – Cumin seeds • 1 tbsp – Channa dal • 4 tbsp – sesame seeds • 1/2 cup – shredded Coconut • 2 – Red Chillies • Tamarind – A small ball • 4 Cloves – Garlic • 1 – Onion (big size) • Coriander leaves – A small bunch • Turmeric powder – A pinch • Salt as per taste • 2-3 – small pieces of Jaggery • Curry leaves • 1/4 cup – water • Oil – 1/4 cup Method: Cut the brinjals lengthwise and make 2

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Ingredients: • 4 – Brinjals (small size) • 3 tbsp – Coriander seeds • 1 tbsp – Methi seeds • 1 tbsp – Cumin seeds • 1 tbsp – Channa dal • 4 tbsp – sesame seeds • 1/2 cup – shredded Coconut • 2 – Red Chillies • Tamarind – A small ball • 4 Cloves – Garlic • 1 – Onion (big size) • Coriander leaves – A small bunch • Turmeric powder – A pinch • Salt as per taste • 2-3 – small pieces of Jaggery • Curry leaves • 1/4 cup – water • Oil – 1/4 cup Method: Cut the brinjals lengthwise and make 2

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Posted in Vegetarian

Ingredients: • Flour – 2-3 cups • Salt – 1/2 tsp • Red Chilli powder – a pinch • Turmeric • Coriander and Cumin Powder – 2 tsp • Oil or Butter – 2 tbsp • Water – 3/4 cup • Oil for frying Method: Mix the flour with salt, chilli powder, turmeric, coriander and cumin. Add oil/butter and knead into a medium soft dough with the addition of water. Leave it for an hour, knead again briefly and shape into small balls. Place the balls on a flat surface and roll them. Heat oil in a wok. Carefully slip them one after another into hot oil. Fry until they puff

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Ingredients: • Flour – 2-3 cups • Salt – 1/2 tsp • Red Chilli powder – a pinch • Turmeric • Coriander and Cumin Powder – 2 tsp • Oil or Butter – 2 tbsp • Water – 3/4 cup • Oil for frying Method: Mix the flour with salt, chilli powder, turmeric, coriander and cumin. Add oil/butter and knead into a medium soft dough with the addition of water. Leave it for an hour, knead again briefly and shape into small balls. Place the balls on a flat surface and roll them. Heat oil in a wok. Carefully slip them one after another into hot oil. Fry until they puff

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Posted in Vegetarian

Ingredients: • Raw bananas – 3 • Potato – 1 • Green peas – 1/2 cup • Garam Masala – 1/2 tsp • dhaniya powder – 1 tsp • Ginger & Garlic paste – 3/4 tsp • chilli powder – 1 tsp • Corn flour – 1/4 cup • bread crumbs powder – enough to apply to the cutlets • oil to fry • salt to taste Method: Pressure cook the Raw Bananas and Potato for up to three whistles. Mash the Bananas while it is still hot. Add the green peas and all the above ingredients (except bread crumbs powder) and mix well. Lastly add corn flour and mix. Make

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Ingredients: • Raw bananas – 3 • Potato – 1 • Green peas – 1/2 cup • Garam Masala – 1/2 tsp • dhaniya powder – 1 tsp • Ginger & Garlic paste – 3/4 tsp • chilli powder – 1 tsp • Corn flour – 1/4 cup • bread crumbs powder – enough to apply to the cutlets • oil to fry • salt to taste Method: Pressure cook the Raw Bananas and Potato for up to three whistles. Mash the Bananas while it is still hot. Add the green peas and all the above ingredients (except bread crumbs powder) and mix well. Lastly add corn flour and mix. Make

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Posted in Vegetarian

Ingredients: • 5 – Potatoes • 4 – dry Red Chillies • 3 Cloves – Garlic • 1 tbsp – chilli-garlic sauce • 1 tbsp – soy sauce • 2 tsp – Vinegar • 5 tbsp – cornflour • 1 tbsp – Honey • 1/2 tsp – Sugar • 1 – Onion (small) • 2 – Spring onions (greens intact) • 1 tbsp – oil + enough to deep fry Potatoes • 1 tsp – sesame seeds • Salt Method: Finely chop onion, quarter spring onion bulbs and chop greens. Soak red chillies in 1 tbsp of water and microwave for 1 minute. Let it stay in the water for 15

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Ingredients: • 5 – Potatoes • 4 – dry Red Chillies • 3 Cloves – Garlic • 1 tbsp – chilli-garlic sauce • 1 tbsp – soy sauce • 2 tsp – Vinegar • 5 tbsp – cornflour • 1 tbsp – Honey • 1/2 tsp – Sugar • 1 – Onion (small) • 2 – Spring onions (greens intact) • 1 tbsp – oil + enough to deep fry Potatoes • 1 tsp – sesame seeds • Salt Method: Finely chop onion, quarter spring onion bulbs and chop greens. Soak red chillies in 1 tbsp of water and microwave for 1 minute. Let it stay in the water for 15

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Posted in Vegetarian

Ingredients: • 1 – whole Chicken • 1 inch – Raw papaya • 1 – whole pod Garlic • 4 – red dry seeded chillies • 3 – peppercorns • 1/2 inch – Cinnamon • 1/2 tsp – roasted Cumin seeds • 1/2 tsp – Turmeric powder • 1/2 cup – Yoghurt • Salt • 2 tsp – oil • 1/2 cup – hot water Method: Mix all the ingredients, except chicken. Apply the marinade over the chicken (and inside) and refrigerate overnight. Next day, heat oil in a kadai and saute the chicken until it turns brown. Place the chicken in a serving dish and pour 1/2 cup water on

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Ingredients: • 1 – whole Chicken • 1 inch – Raw papaya • 1 – whole pod Garlic • 4 – red dry seeded chillies • 3 – peppercorns • 1/2 inch – Cinnamon • 1/2 tsp – roasted Cumin seeds • 1/2 tsp – Turmeric powder • 1/2 cup – Yoghurt • Salt • 2 tsp – oil • 1/2 cup – hot water Method: Mix all the ingredients, except chicken. Apply the marinade over the chicken (and inside) and refrigerate overnight. Next day, heat oil in a kadai and saute the chicken until it turns brown. Place the chicken in a serving dish and pour 1/2 cup water on

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Posted in Non Vegetarian

Ingredients: • 250 g – Raw Mango • 2 tbsp – Olive oil • 1 tsp – Mustard Seeds • 1 tsp – Fenugreek seeds • 1 tsp – Cumin seeds • 1 tsp – Coriander seeds • 1.5 tsp – Onion seeds • 1.5 tsp – Fennel seeds • 1 tsp – Red Chilli flakes • 1 tsp – Turmeric powder • 2 tsp – salt Method: Soak raw mangoes in water overnight. Drain in the morning and let them dry completely in the sun. Chop the dried mangoes into 1-inch cubes. Add 1 tsp salt and all of the turmeric powder and chilli flakes. Mix thoroughly and let it

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Ingredients: • 250 g – Raw Mango • 2 tbsp – Olive oil • 1 tsp – Mustard Seeds • 1 tsp – Fenugreek seeds • 1 tsp – Cumin seeds • 1 tsp – Coriander seeds • 1.5 tsp – Onion seeds • 1.5 tsp – Fennel seeds • 1 tsp – Red Chilli flakes • 1 tsp – Turmeric powder • 2 tsp – salt Method: Soak raw mangoes in water overnight. Drain in the morning and let them dry completely in the sun. Chop the dried mangoes into 1-inch cubes. Add 1 tsp salt and all of the turmeric powder and chilli flakes. Mix thoroughly and let it

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Posted in Kiddies Corner

Ingredients: • For Kofta: • 6 – colossi, pressure cooked| 1 small bowl – bread crumbs • 1/2 tsp – Turmeric powder • 1 tsp – coriander powder • 1 tsp -cumin powder • 1/2 tsp – amchur powder • Salt • Oil • Curry • 1 cup – Milk • 2 – Bay Leaves • 2 – dry Red Chilli • 1 tsp – Cumin seeds • 2 – cardamom, powdered • 1/2 tsp – Turmeric powder • 1 tsp – coriander powder • 1 tsp – cumin powder • 2 tsp – Ghee • 2 – Tomato big sized cut into small pieces • Coriander leaves • Salt •

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Ingredients: • For Kofta: • 6 – colossi, pressure cooked| 1 small bowl – bread crumbs • 1/2 tsp – Turmeric powder • 1 tsp – coriander powder • 1 tsp -cumin powder • 1/2 tsp – amchur powder • Salt • Oil • Curry • 1 cup – Milk • 2 – Bay Leaves • 2 – dry Red Chilli • 1 tsp – Cumin seeds • 2 – cardamom, powdered • 1/2 tsp – Turmeric powder • 1 tsp – coriander powder • 1 tsp – cumin powder • 2 tsp – Ghee • 2 – Tomato big sized cut into small pieces • Coriander leaves • Salt •

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Posted in Vegetarian

Ingredients: • 1 cup – Toor Dal • 2.5 cups – water • 1 tsp – Red Chilli powder • 1/2 tsp – Coriander seed powder • 1/4 tsp – Turmeric powder • salt to taste • 1/4 tsp – Garam Masala (optional) • 2 pinches Asafoetida • 1 tsp – chopped Tamarind • 1 tsp – Jaggery crushed • 1 tbsp – Ghee • 1/2 tsp – each cumin and Mustard Seeds • 1 stalk Curry leaves • 1/2 Tomato chopped fine • 1 tbsp – chopped coriander Method: Wash and pressure cook dal till done (approx. 4 whistles will do). Cool cooker and remove dal. Beat the dal with

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Ingredients: • 1 cup – Toor Dal • 2.5 cups – water • 1 tsp – Red Chilli powder • 1/2 tsp – Coriander seed powder • 1/4 tsp – Turmeric powder • salt to taste • 1/4 tsp – Garam Masala (optional) • 2 pinches Asafoetida • 1 tsp – chopped Tamarind • 1 tsp – Jaggery crushed • 1 tbsp – Ghee • 1/2 tsp – each cumin and Mustard Seeds • 1 stalk Curry leaves • 1/2 Tomato chopped fine • 1 tbsp – chopped coriander Method: Wash and pressure cook dal till done (approx. 4 whistles will do). Cool cooker and remove dal. Beat the dal with

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Posted in Vegetarian

Ingredients: • 2 cups – Green chillies • 1 cup – roasted peanuts, powdered • 1 cup – roasted gram, powdered • 1/2 cup – roasted white sesame seeds, powdered • 1/2 cup – grated Coconut • 3/4 cup – oil • 1 tsp – Mustard Seeds • 1 tsp – Cumin seeds • 1/2 tsp – asafetida powder • 2 to 3 tsp – Jaggery or to taste • Size of big Lime – Tamarind • salt to taste Method: Soak tamarind in 1/2 cup water and extract the juice. Wash the chillies, wipe dry and slice. Heat 1/4 cup of oil and fry chillies till they are wilted. Add

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Ingredients: • 2 cups – Green chillies • 1 cup – roasted peanuts, powdered • 1 cup – roasted gram, powdered • 1/2 cup – roasted white sesame seeds, powdered • 1/2 cup – grated Coconut • 3/4 cup – oil • 1 tsp – Mustard Seeds • 1 tsp – Cumin seeds • 1/2 tsp – asafetida powder • 2 to 3 tsp – Jaggery or to taste • Size of big Lime – Tamarind • salt to taste Method: Soak tamarind in 1/2 cup water and extract the juice. Wash the chillies, wipe dry and slice. Heat 1/4 cup of oil and fry chillies till they are wilted. Add

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Posted in Vegetarian

Ingredients: • 400 gm – small round Brinjals • 5 tbsp – oil • 2 tbsp – Ginger Garlic paste • 1/4 tsp – Turmeric powder • 3/4 tsp – chilli powder • 1/2 cup – thick Tamarind pulp • 1 – large Onion roasted, peeled and ground • Roast separately : • 1/2 cup – copra • 1 tbsp – groundnuts • 1 tbsp – sesame seeds • 1 tbsp – Coriander seeds • 1/2 tsp – Cumin seeds • 3 – Green chillies • A bunch of Coriander leaves to be included when grinding Method: Make two slits in each brinjal from top towards the stalk end, without separating

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Ingredients: • 400 gm – small round Brinjals • 5 tbsp – oil • 2 tbsp – Ginger Garlic paste • 1/4 tsp – Turmeric powder • 3/4 tsp – chilli powder • 1/2 cup – thick Tamarind pulp • 1 – large Onion roasted, peeled and ground • Roast separately : • 1/2 cup – copra • 1 tbsp – groundnuts • 1 tbsp – sesame seeds • 1 tbsp – Coriander seeds • 1/2 tsp – Cumin seeds • 3 – Green chillies • A bunch of Coriander leaves to be included when grinding Method: Make two slits in each brinjal from top towards the stalk end, without separating

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Posted in Vegetarian

Ingredients: • 1 sandwich bread loaf, not sliced • 200 g – Potato (boiled, with salt, peeled and mashed) • handful of boiled fresh Green peas • 1 Carrot medium, grated fine • 1 tbsp – chopped, Coriander leaves • 1/2 tsp – Garam Masala • 1 onion, medium, chopped fine • Haldi a pinch • salt • 2 green chillies, chopped fine • 1/2 inch – Ginger piece, chopped fine • 1.5 tbsp – Butter • 1.5 tbsp – oil • 1 tsp – Red Chilli powder • 1 tbsp – Cashew nut • 2 tbsp – Milk • 1 tbsp – Maida Method: Cut and remove a square portion

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Ingredients: • 1 sandwich bread loaf, not sliced • 200 g – Potato (boiled, with salt, peeled and mashed) • handful of boiled fresh Green peas • 1 Carrot medium, grated fine • 1 tbsp – chopped, Coriander leaves • 1/2 tsp – Garam Masala • 1 onion, medium, chopped fine • Haldi a pinch • salt • 2 green chillies, chopped fine • 1/2 inch – Ginger piece, chopped fine • 1.5 tbsp – Butter • 1.5 tbsp – oil • 1 tsp – Red Chilli powder • 1 tbsp – Cashew nut • 2 tbsp – Milk • 1 tbsp – Maida Method: Cut and remove a square portion

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Posted in Everyday Cooking

Ingredients: • 1 kg – small potatoes, boiled, peeled • 1 tsp – Cumin seeds • 1 tsp – coriander powder • 1 tsp – chilli powder • 1/2 tsp – Turmeric powder • 1 tsp – Garam Masala • 1 pinch Asafoetida • 1/2 tsp – grated Ginger • 1 cup – Yoghurt • 1 tbsp – coriander leaves, chopped • 1/2 cup – oil • Salt to taste Method: Heat oil, add the ginger and asafoetida. Prick the potatoes all round and fry till brown. Drain and set aside. From the remaining oil, heat 2 tbsp. Add cumin seeds. Add yoghurt and the masala powders. Add salt and stir

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Ingredients: • 1 kg – small potatoes, boiled, peeled • 1 tsp – Cumin seeds • 1 tsp – coriander powder • 1 tsp – chilli powder • 1/2 tsp – Turmeric powder • 1 tsp – Garam Masala • 1 pinch Asafoetida • 1/2 tsp – grated Ginger • 1 cup – Yoghurt • 1 tbsp – coriander leaves, chopped • 1/2 cup – oil • Salt to taste Method: Heat oil, add the ginger and asafoetida. Prick the potatoes all round and fry till brown. Drain and set aside. From the remaining oil, heat 2 tbsp. Add cumin seeds. Add yoghurt and the masala powders. Add salt and stir

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Posted in Vegetarian

Ingredients: • 1 kg – fresh Spinach • 1 packet – frozen puff pastry, thawed • 250 g – Cottage cheese • 2 Onions • 2 tbsps – oil • 1 tsp – ground Nutmeg • salt and pepper • beaten Egg to glaze Method: Roll out the pastry thinly to a rectangle and cut into 10 cm squares. Fit the metal chopping blade and roughly chop the onions. Heat the oil in a large pan, add the onion and fry until soft. Add the spinach and cook for 5 minutes. Transfer the spinach mixture to the processor bow and process for 10 seconds, and then stir in the cheese, nutmeg,

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Ingredients: • 1 kg – fresh Spinach • 1 packet – frozen puff pastry, thawed • 250 g – Cottage cheese • 2 Onions • 2 tbsps – oil • 1 tsp – ground Nutmeg • salt and pepper • beaten Egg to glaze Method: Roll out the pastry thinly to a rectangle and cut into 10 cm squares. Fit the metal chopping blade and roughly chop the onions. Heat the oil in a large pan, add the onion and fry until soft. Add the spinach and cook for 5 minutes. Transfer the spinach mixture to the processor bow and process for 10 seconds, and then stir in the cheese, nutmeg,

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Posted in Non Vegetarian

Ingredients: • 1 tbsp – Ghee • 175 g – gram flour, finely sieved • 200 ml – condensed Milk • 2 pinches – Cardamom powder • Extra 2 tsp – Ghee • 12 – Cashew nut splits to garnish Method: Grease a steel plate with 1 tsp ghee and keep aside. In a pan, heat 1 tbsp ghee on medium heat and saute gram flour and stir continuously for 25 minutes. Add condensed milk and stir on a low heat for 5 minutes with the gram flour. It should leave from the sides of the pan and form a soft ball. Finally sprinkle cardamom powder. Transfer the burfi mixture into

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Ingredients: • 1 tbsp – Ghee • 175 g – gram flour, finely sieved • 200 ml – condensed Milk • 2 pinches – Cardamom powder • Extra 2 tsp – Ghee • 12 – Cashew nut splits to garnish Method: Grease a steel plate with 1 tsp ghee and keep aside. In a pan, heat 1 tbsp ghee on medium heat and saute gram flour and stir continuously for 25 minutes. Add condensed milk and stir on a low heat for 5 minutes with the gram flour. It should leave from the sides of the pan and form a soft ball. Finally sprinkle cardamom powder. Transfer the burfi mixture into

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Posted in Kiddies Corner