iss the fragrance of roasted besan. It will perfume the entire
ontainer and let them sit for 2 to 3 hours to
Use good quality besan and ghee. Sieve besan. Heat ghee. Roast besan on low till nice aroma comes. Keep stirring.
Now slowly add milk, keep stirring to avoid lumps. Add sugar, coconut. Cook 20 mins on low. Keep stirring very frequently. Taste for sugar. Add more if needed.
Grease 1 big plate or thaal. Pour mixture and flatten on top. Sprinkle almonds.
Cool and cut into squares or diamonds. This can stay and taste good for 5 to 6 days in fridge. Lasts longer in winters.
edium flame dry roast the besan flour carefully to golden brown
Wash mushrooms and cut them in quarters.
Heat the oil on a medium heatand add the garlic.
Allow the garlic to turn slightly brown and add the mushrooms.
Stir and and cook for 2 minutes.
Add the salt, chilli and coriander stir and cook for 1 minute.
Add the lemon juice and mix well.
Sprinkle the flour over the mushroom mixture, stir and mix immediately.
cook for a few seconds then add water mix well till you have a nice sauce.
ame ghee, gradually add the besan, stirring gently.
Fry on
Grind the Cashew Nut & Almonds till it become powder.
Add Cardamom Powder in water and boil it till it remains 2 tablespoon.
Melt the ghee in a heavy based pan.
Add besan and keep on stirring it till the besan turns a bit darker or golden brown.
Add Cashew Nut & Almonds powder in it and keep stirring till it mixed with besan.
Add Sugar, Milk and Cardamom Water and keep stirring till they mix well.
Keep stirring until it becomes dry and bit darker.
Add chopped almonds to garnishing.
Server Hot.
Mix the besan with the yogurt, turmeric, a
thick consistency batter, as for pancakes.
Heat a griddle
he foil. Bake at 180C for 15 minutes, remove from oven
Peel and finely grate one full carrot.
Cream together the shortening and sugar.
Mix in the egg.
Add in the flour and baking powder.
Fold in finely grated carrot until blended well.
Drop by spoonfuls onto greased cookie sheet.
Bake at 375 for 10-13 minutes.
o 3 quarts of water for the pasta. Add 1 tsp
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
Clean peppers, removing membrane and seeds; wash and pat dry.
Rough chop. (You can chop to whatever size you need when you use them.).
Place in zip top bag, removing as much air as possible, or vacuum pack.
Freeze.
Use these in chili recipes, soups or stews, anywhere you want the flavor and color of fresh bell peppers!
eep fry on either side for 2 minutes until golden brown
Sift all dry ingredients in a bowl. Make a well in the centre.
In a seperate bowl, mix the eggwhite and the beer together.
Add the liquid mix into the flour and mix until smooth. You may need to add in a little more beer if the mixture is too thick. Allow this batter mixture to sit for one hour.
Coat your fish or seafood in the batter and fry in hot oil until cooked through. Drain and serve.
rimmed baking sheet.
Bake for 15 minutes; reduce heat to
rape your bowl and mix for just another few seconds to
otatoes at 375F to 400F for about 45 to 60 minutes