This popular dessert from India’s Maharastra state is simple to prepare. Yogurt is hung in a cloth to remove excess liquid. The solid residue, called yogurt cheese, or dehin, is sweetened, flavored with saffron, nuts, cardamom, and rosewater, beaten until silky smooth, and served ice-cold in little cups. As an alternative, replace the saffron, nuts, […]
Resource Library
Succulent Milk Balls in Rose-scented Syrup (Gulab Jamuns)
Gulab Jamuns are ideal confections for festive moments and entertaining. When guests are confronted with them for the first time they invariably ask, “What are they? ” Guesses then range from preserved fruits to doughnuts. In fact, Gulab Jamuns are made from just milk powder and flour. They’re fried slowly in ghee until the lactose […]
Pesto (Italiano Sauce)
Equal amounts of (one good bunch): Fresh Basil leaves Fresh Mint leaves Fresh Parsley leaves 200 grams + of Parmasen Grated Cheese 200 grams Almonds 4 table spoons Virgin Olive Oil 1 tsp salt 1 tsp whole black peppercorns 2 tsp sweet basil 2 tsp paprika 1 cup water squirt lemon juice (half lemon)Put it all into a blender and blend […]
Spinach – Saak
Ingredients: For a serving size of 4-5 2 packets frozen spinach, thawed 1″ cube of ginger, finely diced 3 Shukhno lonka (dry red chilli) Dash of Hing (Asafoetida) (omit on Ekadasi as most hing is cut with whole wheat flour.) Potatoes – about 4 medium-large ones Kasoori Methi (Dried fenugreek leaves) Mouri/Saunf (Fennel seeds) Salt to tasteMethod: Cut the potatoes […]
Alu Posto (Potatoes & Poppy Seeds)
A dry accompaniment to a meal of rice and curries.INGREDIENT : Potatoes – 500 gm. Nigella seeds – a pinch. Green chilies – 6 gm. Sugar – 4 gm. Poppy seeds – 20 gm. (heaped) Oil – 30 ml. Ghee – 25 gm. Red chili powder – 5 gm. Salt to taste.METHOD : Heat oil and add nigela seeds. Add diced potatoes and […]
Cucumber Pachadi – Raita
Ingredients Cucumber washed, peeled & finely chopped Yogurt 2 cups Cilantro (coriander leaf) washed and finely chopped Green chillies 1-2 finely chopped Coconut grated 1 t.spoon Salt 1/2 t.spoon Mustard seeds less than 1/4 t.spoon Hing a small pinch (omit on Ekadasi as hing is usually cut with whole wheat flour.) Cooking Oil 1/2 t.spoon Method […]
Avial – Curried Vegetables – South Indian style
Ingredients Vegetables – Carrots, Potatoes, Pumpkin, Eggplant . Coconut 1 cup Green chillies 8 Red chillies 2 Cumin seeds 1 t.spoon Tamarind paste 1/4 t.spoon Salt 1 t.spoon (or to taste) Coconut oil 2 t.spoon Yogurt 1/2 cup Curry leaves a few Method Chop all the vegetables evenly, and cook it with little water. Add […]
Paneer Delight
Ingredients: Sachamoti Sago: 250 GMS. Paneer : 250 GMS. Milk : 200 ml AppleOne Mango (Ripe)One watermelon1 Slice Sugar 4-Tablespoon Strawberry Milkmaid : 1 Tin jelly crystals : 85 GMS. ** Moshams chain stores throughout NZ carry bona-fide jelly from Pakisthan Desiccated Coconut : 50 GMS. Food Colour: Red & Green Ghee : Small amount to fry Decorative : Almonds, Cashew and […]
Sweet Potato Kheer
Ingredients: 1 cup grated sweet potatoes (ratali) 1/4 cup sugar 1/2 cup fresh coconut scraped 5 cardamoms, ground 4 cups full cream milkWhat you do: Wash, peel and grate sweet potatoes. Cook in milk till it turns soft and the mixture thickens. Then add sugar, cardamom powder and coconut and cook for a few minutes. Serve hot or cold. […]
Sabudana (Tapioca) Khichli
Ingredients: 2 cups sago (sabudana) 1 cup roasted, coarsely pounded peanuts 1 tsp. cumin seeds 6 green chilies 4 tbs. ghee 1/2 lemon finely chopped fresh coriander for garnishing 1/2 cup freshly scraped coconutWhat you do: Wash sago, drain and set aside for one hour. Heat ghee. Add cumin seeds. Then add green chilies, letting it fry briefly. Mix in sago, peanuts, salt […]