This popular leavened bread, especially enjoyed in Punjab in north-west India and Pakistan, is cooked in a traditional coal or wood-fired clay oven called a tandoor. Many versions of this flat bread are found throughout central Asia, from Iran in the East to the Soviet countries in the North. The breads, enriched with milk, yogurt […]
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Italian Fried Corn-Bread (Polenta)
Polenta is a yellow maize or cornmeal popular in northern Italy. Regarded there as a staple food, it can be used in many ways after it has been prepared as a rather thick porridge. In Australia, polenta is prepared from a special strain of corn grown in Queensland known as Yellow Dent. Plain boiled polenta […]
Herbed Bread Rolls
In this recipe, small bun-sized pieces of herbed and yeasted dough are arranged in a quiche pan or shallow cake tin fairly close together, then baked. They come to the table joined together in a singular circular cluster, and diners can break off a roll as desired. Preparation time: about 30 minutes Dough resting time: […]
Silver-coated Orange-scented Cream Cheese Fudge (Kamala Sandesh)
Bengal is the home of Indian sweet manufacturing, and of all Bengali sweets, sandesh is the most famous. It is prepared from only two ingredients: homemade curd cheese and sugar. Use one-quarter part sugar to the volume of kneaded cheese curd. Sandesh is very simple to make, provided you prepare the curd cheese properly. You […]
Pistachio Milk Fudge (Pista Burfi)
Pistachio burfi is a delightful example of a traditional Indian milk sweet, where boiling, sweetened milk is reduced gradually until it thickens to a fudge-like paste. Note that, as all burfis, pistachio burfi will firm up as it sits. If you keep it well covered, you can store it for up to 10 days in […]
Creamy, Saffron-infused Condensed Yogurt Dessert (Shrikhand)
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, […]
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 […]