Just a couple of days ago was Janmashtami (Lord Krishna's birthday), so I decided to make this sweet and offer him. I remember that a few years ago, I was in Vrindavan and Mathura, places where Lord Krishna was born and grew up, and I was not able to see the temple then, as the doors were shut in the afternoon. That trip is still due...hopefully some day in the near future I will go back...Ingredients4 cups chick pea flour, sifted1.25 cups warm ghee2 cups granulated sugar1 teaspoon cardamom powder15 cashewnuts, roughly choppedInstructionsIn a wide saute pan, heat ghee over medium heat. Add chick pea flour and saute for about 20 - 25 minutes on medium low heat, stirring constantly....
Ingredients1 cup toor dal (yellow split pea), soaked in double the water for an hour1 tsp turmeric powder1 jalapeno, finely chopped1 tablespoon black mustard seeds1 tablespoon cumin seeds10 curry leaves, torn into 2 OPTIONAL2 tablespoons fresh minced ginger2 tablespoon fresh coconut or 1/2 cup light coconut milk2 tablespoons ghee2 tablespoons chopped cilantroSalt to tasteInstructionsPressure cooked soaked dal (along with its water in which it has been soaked) in 2 cups additional water, turmeric and jalapeno. 3 whistles in a pressure cooker would work. Let the pressure cooker cool, this will take about 15 minutes.In the meanwhile, in a small pan, heat ghee over medium heat.When the ghee is hot, add mustard seeds and allow it to crackle. Once the crackling...
This is a simple Shrimp Pulao that Mummy makes on special occassions, I have seen many complicated shrimp pulaos but personally I like this the best. It is easy and is a great way to please family!IngredientsMarinade1 cup shrimp, peeled, deveined (16 - 20 count)6 garlic cloves, finely chopped1 large egg, beaten1 cup white basmati rice, rinsed 3 times in cold running water, drained1 cup red onions, thinly sliced3 tablespoons ghee / unsalted butter6 cloves1 tablespoon coriander powder1/2 teaspoon cayenne powder1/2 teaspoon turmeric powder2 bay leaves, dried1 large potato, cut in wedgesSalt to tasteInstructionsIn a mixing bowl, mix in the marinade ingredients and set aside.Heat ghee over medium heat in a wide bottom pot, preferably 4 - 5 qt pot....
Ingredients8-10 baby corn, each cut into two pieces3 cups tomatoes, finely chopped1 teaspoon mustard seeds1 teaspoon fresh ginger, grated7-8 curry leaves, each torn into two pieces1 tablespoon curry powder2 tablespoons oilSalt to taste2 tablespoons cilantro, for garnishInstructionsHeat oil over medium heat in a 3 qt pot, once the oil is hot add mustard seeds and allow it to crackle. Add curry leaves and mix.Add curry powder and tomatoes, mix well, and cook covered about 10 minutes, stirring every couple of minutes until tomatoes have pulped down.Add baby corn pieces and a cup of water, bring it to a boil and cook on low heat for 10 minutes. Adjust salt and serve with a garnish of cilantro.
Ingredients2 cups corn kernels, from raw corn off the cob (pureed in a blender)1/4 cup sugar1/2 teaspoon cardamom powder1/2 cup whole milk1 pinch saffron strands2 tablespoons gheeInstructionsOver medium heat in a 3 qt pot, heat ghee and when ghee is hot, add corn and saute for 10-12 minutes, stirring constantly.Add whole milk, saffron and mix, cook covered for another 10 minutes, stirring every couple of minutes. Add sugar, cardamom powder and mix until all sugar has been dissolved. Serve warm!
