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Coconut Milk
For thick coconut milk
1 large coconut, grated
1 cup warm water
For thin coconut milk
2 cups warm water
Steps to follow
For thick coconut milk
1. Pour water over the grated
coconut and let soak for 20 minutes.
2. Blend in a mixie for
one minutes.
3. Strain through a muslin
lined sieve, squeezing out all the milk.
For thin coconut milk
1. Put the already squeezed
grated coconut in the mixie.
2. Add water.
3. Blend for one minute.
4. Strain through a muslin
lined sieve, squeezing well to extract all the milk. |
Tamarind Pulp
Ingredients
1/4 cup tamarind
1 cup hot water
Steps to follow
1. Soak tamarind in hot
water.
2. When water is cool extract
juice by mixing and squeezing the tamarind by hand.
3. Strain through a sieve.
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Garam Masala
Ingredients
1 - 3 cm piece cinnamon
stick
5 green cardamoms, shells
removed
5 black cardamoms (badi
elaichi)
1 tsps whole black peppercorns
1 tsp cloves
2 tsp cumin seeds
3 small bay leaves
Steps to follow
1. Sun and dry roast over
gentle heat.
2. Dry grind and store in
an airtight container. |
Panch Phoran
1/2 tsp mustard seeds
1/2 tsp nigella seeds (kalonji)
1/2 tsp cumin seeds (jeera)
1/2 tsp fenugreek seeds
(methi)
1/2 tsp aniseed (sauf)
Steps to follow
Mix all the ingredients
and store in an airtight container. |
Paneer
Ingredients
8 cups milk
2 tsp fresh lime juice
Steps to follow
1. Bring milk to boil over
light heat. Gradually pour in the lime juice, stirring gently until the
milk separates into paneer and whey.
2. Remove from heat and
set aside to cool.
3. Strain through a muslin
lined sieve.
4. Squeeze out all the paneer
from the liquid.
5. Flatten the paneer to
about 3 cms thickness.
6. Wrap in a clean cloth
and weight it down for two hours.
7. Cut into cubes or rectangular
pieces or as indicated in the recipe. |
Khoya (Mawa)
Ingredients
8 cups full - fat milk
Steps to follow
1. Boil milk in a large
heavy - bottomed pan over high heat until thicknes.
2. Lower heat and simmer,
stirring frequently.
3. When all the water evaporates
and the milk becomes soft, sticky, doughly consistency, remove from heat.
4. Cool and refrigerate. |
Mayonnaise
Ingredients
1 egg
1 tsp sugar
1 tsp salt
1 lime, juice extracted
1 cup refined oil
Steps to follow
1. In a mixie whip egg for
15 seconds. Add sugar, salt, lime juice and whip for another 15 seconds.
2. With mixie at medium
speed add oil, one tespoon at a time until mayonnise thickens. Refrigerate. |
Saar Powder
Ingredients
1/4 cup coriander seeds
1/4 cup split red gram dal
4 tsp cumin seeds
1 tsp pepper
1/4 cup dry red chillies
Steps to follow
1. On a hot tava dry roast
all the ingredients separately.
2. Grind to a powder in
a mixie using the dry ginger jar. |
Sprouting Pulses
Ingredients
Whole pulses(Green gram,
Kabuli chana, Horse gram etc.)
Steps to follow
1. Clean and soak whole
pulses for 12 hours or overnight.
2. Drain and tie loosely
in a muslin bag for 12 - 24 hours.
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