What’s Cooking


Dodol

Ingredients 90ml clarified butter or coconut oil 150gm ragi (soaked in water overnight) 500gm desiccated coconut 400gm jaggery 30gm refined flour 5gm cardamom powder 100gm cashew nuts, crushed 100gm almonds, crushed 50ml milk 750ml water 2gm salt 5ml vanilla essence Method Soak the ragi in water overnight. Grease coconut oil on the serving dish or … Continue reading “Dodol”

Chonya Doce

Ingredients (Yields 8 Portions) 300gm chana dal (split bengal gram without skin) 600gm breakfast sugar 375gm fresh coconut grated 2gm salt 10gm cardamom pwd. 25gm clarified butter Method Wash and soak the chana dal in enough water for about 3 hours. Pressure cook the chana dal until soft with just enough water to cook it. … Continue reading “Chonya Doce”

Nariel Jhinga

Ingredients 150gm prawn 100gm coconut (fresh) 20ml coconut milk 50ml yoghurt 25gm ginger and garlic paste 50gm cashew nuts, broken 5gm lemon zest One green chilli Pinch of cardamom powder Salt to taste Method Shell, devein and clean the prawns. Wash and pat dry. First marinate with ginger garlic paste, lemon zest and salt, set … Continue reading “Nariel Jhinga”

Malpua

Ingredients ¾ cup all purpose flour 5 tbsp semolina 2 tbsp fennel seeds 1 cup milk Oil for deep frying 2 cup sugar syrup For Garnish Pista Slivers For Garnish Pista Slivers Sugar syrup Saffron Method Mix all purpose flour, semolina, fennel seeds and milk in a bowl to prepare a batter. Next, deep fry … Continue reading “Malpua”

Cranberry Nut Brittles

Ingredients: 50g Del Monte Dried Cranberries 100g mixed nuts (walnuts, almonds, pistachios) 150g granulated sugar 30g butter 1 & 1/2 tbsp water Method: Chop the nuts and mix with dried cranberries. Reserve Lightly grease a baking sheet (or thaali) and keep ready Place sugar, butter and water in a heavy bottom pan. Simmer over low … Continue reading “Cranberry Nut Brittles”