A Twist for Your Tastebuds
DRUNKEN PRAWNS
Brandy: – 60 ml
Salt and pepper to taste
Basil: – few leaves
Prawns (deshelled and de-veined): – 20nos (medium)
Pine nuts: -50 gms
Olive oil: -60ml
Salad leaves: – 1 bunch
Lemon juice: – 1 no
Garlic: – 1 clove
Red Pepper: – 1no
Yellow Pepper: – 1 no
Sattu is coarse flour made from dry roasted Bengal gram/ kala chana. It is difficult to assign it an English name, so I will just call it sattu.
Continue reading “Sattu Ka Paratha – Makuni/Makooni Paratha”
Aloo Ka Chokha – to be served with Makooni.
The cuisine and food habits of the Indians, especially in the north of India, were vastly influenced by the Mughals.
Yakhni basically is a yogurt saffron based mutton broth in which rice is cooked.
Source – Debanand Da Style…Mutton Pulao.
Relaxing weekend mornings, after dinner dessert or late evening night cap, fresh brewed coffee dressed with spirits or maybe otherwise, creamy add-ins and fluffy toppings, sprinkled spice – hit the spot.
The thought of hot coffee laced with favourite spirits – that fill us with warmth.
Irish Coffee or Dancing Coffee – Perhaps the most famous Irish drink is the Irish coffee. Over 100 versions of this popular drink exist, including non-alcoholic Irish drink recipes.
Continue reading “Irish Coffee and Dancing Coffee (Alcoholic/Non-Alcoholic)”
This recipe is one of my favorite recipe’s since my childhood and was cooked at by one of the people I grew up with; NilimaGoswami Aunty. When I got married this recipe was given to me from a hand – written diary of hers and since then has been a favorite of all at my place and most favorite of my nephew Sunny.
The liking of this recipe went up to the extend that every person who would be the care-taker in the kitchen with Sunny had to pass the exam of learning to cook KHOWSUEY.
Thank you so much Nilima Aunty
The recipe… KHOWSUEY
Surprise your guests with a simple recipe by serving hot coffee cover chilled ice-cream, which is simply divine to taste.
1 scoop vanilla ice-cream
1 teaspoon instant coffee powder
1 teaspoon brandy – optional
½ teaspoon sugar
3 sticks celery, diced
1 red pepper, diced
6 spring onions, chopped
1 medium cucumber, peeled and diced
3 tomatoes, diced
1 yellow pepper, diced
6 spears asparagus
1/5 cup sliced carrots
• 1 kg. carrots
• 200-300 gm. sugar (adjust to taste)
• 500 gm. Khoya or Mawa or 400 gm. dry milk powder, if khoya is not available. You can also use double cream or condensed milk instead. Adjust sugar then.
• 50-60 gm. ghee
• a few strands of saffron
• 1 tsp. cardamom powder
• 100 gm. chopped pistachio/almonds/cashews
• 50 gm. raisins.
Continue reading “Carrot Halwa – Gajar ka Halwa (And Carrot barfi)”
* Vermicelli – 2 cup
* Milk – 2 litres
* Ghee – 4 tablespoon
* Cashew nuts – 50 grams
* Raisins – 50 grams
* Sugar – 1 cup
* Condensed milk 1 tin – optional
* Green cardamom powder – 1 teaspoon
