Tuesday, July 20, 2004
1 cup Rice flakes (thin variety)
1 cup sugar
10 cashew nuts
1/2 cup grated coconut
2 cups milk
10 nos. pista roasted in ghee
1/4 tsp. cardamom powder
A pinch of salt (very little)
Method: Clean the rice flakes once and soak for 5 mts.
Soak the cashew in hot water for 15-20 mts.
Grind the cashew and rice flakes with milk
Grind the coconut with the remaining milk
Mix both the pastes and sugar and a bit of salt.
Start boiling this mixture with the ghee in a non-stick kadaai or vessel.
Keep stirring. The flame should not be very high.
Once the mixture starts leaving the edges of the vessel, add the cardamom powder and pista. The mixture should not become very hard. It can be a bit lose - it will start hardening in 5-10 mts. in the plate.
Pour in a plate with edges which is smeared with ghee.
Let it cool for 5 mts.
Make diamond or square pieces.
Enjoy the sweet!
Monday, July 19, 2004
2 cups wheat flour, 2 tbsp. butter or oil, enough water to knead the flour for chapathi dough with enough salt and a tsp. of sugar.
Method: Make the chapathi dough and keep aside for half an hour at least.
For stuffing: Apply little oil on the capsicum hold it in a fork or grilling pin and roast it directly on the gas flame for a few seconds. The raw taste will be lesser in this method. Deseed and chop finely. Mix it with the other ingredients.
Make a ball from the dough and press it in the middle to make a cup like shape. Fill it with enough stuffing. Close the top and roll it slowly into parathas. Fry on a non stick pan applying butter/oil.
Serve them with pickle or any hot chutneys.
Tip of the day: Capsicum is a good source of vitamin C, A and potassium and it should not be over cooked as it loses its flavour, colour and nutrients.