cashew nuts 3/4 cup
sugar 3/4 cup
Milk 2 tbsp
Ghee 2 tsp
vanilla essence 1 tbsp
water 1 cup (boiling)
silver leaf 2 sheets
* Soak the cashew nuts in boiling water for 1 hour.
* Combine the sugar, milk and cashew nut(drained) in a food processor to create a smooth paste.
* Heat the ghee in a large pan, add the cashew nut paste and cook over medium heat, stirring constantly until the mixture becomes thick.
* Then, add vanilla essence and mix thoroughly.
* Put this mixture in a greased tray and spread it evenly and press the silver leaf on the top.
* Let it cool. After it is cooled, cut into diamond shaped pieces.
4-5 medium pomfrets cleaned
1 tsp turmeric powder
2-3 tsp lemon juice
3 dried red chillies
1 tsp cumin seed
2 tbls coriander seeds
1 tsp black peppercorns
6 cloves garlic
1-1/4 inch piece peeled fresh ginger
2-1/2 cups freshly grated coconut
1 large onion chopped fine
2 tbls veg. oil
small lump of tamarind
juice 5 kokums or chopped flesh from 1/2 lime
1/4 kg peeled tomatoes
3 fresh green chillies
Marinate the fish fillets with the turmeric, a little salt, and the lemon juice for an hour.
Grind the seeded red chili peppers, cumin and coriander seeds, and peppercorns to a fine powder
Grind the garlic, ginger and coconut to form a smooth paste.
Fry the onion until golden brown.
Add the ground paste and cook on a low flame for 10 minutes.
Pour in 2 cups of boiling water and simmer for 20 minutes.
Now put in the fish and it’s liquid, together with the tamarind juice and the kokums.
Cook gently for 10 minutes.
Just at the very end, add the chopped tomatoes and de-seeded green chillies.
Chicken joints (legs and breast pieces) – 1 Kg
Kashmiri chilli powder – 2 tsp( or to taste)
Pepper corns – 1/2 tsp
Ginger – 4 cm
Garlic – 1 big ( whole)
Cloves – 3
Cinnamon – 2 pieces
Black cardamoms – 2
Fennel – Â½ tsp
Turmeric powder – 1/2 tsp
Lime juice – 3 tbsp
Salt – To taste
Oil – 4 tbsp
Clean the chicken joints and make deep cuts on them. Grind all the masala ingredients together, mix with lime juice salt and oil. Apply on chicken and marinate for 3-4 hrs or overnight in the frig.
Roast on barbecue or grill till cooked ( about 20 minutes), brushing frequently with the marinade
2/3 c. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
8 lg. tart apples, cored & thinly sliced, may or may not peel
2 tbsp. water
2 tbsp. lemon juice
2 tbsp. butter
1/2 c. firmly packed brown sugar
1/2 c. butter, softened
1 c. all-purpose flour
Filling: Preheat oven to 350 degrees. In large bowl combine sugar, cinnamon and nutmeg. Add apples; sprinkle on water and lemon juice. Toss until evenly coated. Spoon into a 9 inch deep dish pie pan (without pastry). Dot with butter.
Crumb Topping: Cream sugar and butter until light and fluffy. Add flour and stir until smooth. Sprinkle over apples. Bake 50-60 minutes. Serve warm. Makes 8 servings, about 375 calories each. May use cherries, peaches or apricots in place of apples.
2 cup wheat flour
3 tsp rava
Â¼ tsp salt
Soak rava in little water for 15 minutes.
Knead wheat flour, rava and salt to make a fine dough.
Make small balls, pat it on little wheat, and make thin crust with a rolling pin and deep fry in oil.
Wheat flour 2 cup
Rava 3 t.spoons
Salt 1/4 t.spoon
Cooking Oil for frying
Soak rava in little water for 15 minutes.
Knead wheat flour, rava and salt to a fine dough.
Make small balls, pat it on little wheat, and make thin crust
with a rolling pin and deep fry in oil.
Sweet Bread – 10 Slices.
Sugar – 2 cups.
Cardamom – 3 to 4
Ghee – For frying.
Remove the brown edge of the bread slices.
Cut the slices into 2 triangular halves.
Heat ghee in a frying pan.
Drop these bread pieces into the hot ghee & deep fry them until they turn golden brown.
Place the fried bread pieces on a tissue to remove excess ghee & keep them aside.
For The Sugar Syrup: Dissolve 2 cups of sugar in 2 cups of water. Boil the syrup and keep on stirring. (Add a tsp. of milk to it. The dirt that may be present in the sugar floats on the syrup. Remove the dirt using a spoon.) Remove it from the flame when the syrup is done.
Drop the fried bread pieces into the hot syrup and soak them for a few minutes, until they become tender.
Sprinkle cardamom powder on the sweets.
Garnish with raisins, cashew and pista.