Food

MAKING 1 Reserve one cup of milk. 2 In a pan, bring rest of the milk to a boil. 3 In a bowl, combine the reserved milk and rice powder. 4 Gradually, blend into the boiling milk stirring constantly. 5 Cook on low heat until the mixture is thick. 6 Add in sugar and cook until dissolved. 7 Remove from the heat. 8 Stir in the kewra essence. SERVING 9 Serve hot or cold in...

MAKING 1 Roast whole brinjals over a charcoal fire or grill in an oven placed on a wire rack. 2 Turn them frequently until the skin is burnt and the brinjal is tender. 3 Immerse in cold water and carefully peel the skin. 4 Mash well. 5 In a pan, heat the ghee. 6 Add in the chopped onions and fry until light brown . 7 Add in mashed brinjals and chopped tomatoes. 8 Cook,...

Not too long ago a reader asked me if I had ever combined avocado and goat cheese in a pasta dish, which I had not, but since I am a huge fan of both ingredients I was immediately intrigued. I have used avocado and goat cheese in a lot of recipes together but mostly where other ingredients were the star of the show with the avocado and goat cheese there as backup and it was about time to let them shine together. I already had plans for dinner that night but I had both avocado and goat cheese on hand so I threw them into the salad that I was having with the meal and that only confirmed that the two ingredients are indeed truly magical together! I had avocado and goat cheese pasta on my mind for the next few days as I ruminated various pasta recipes and in the end I decided to go with a simple alfredo style pasta. An alfredo pasta is a pasta with a sauce made from butter and parmesan to which I like to add cream and I figured that that would be a great base to melt the goat cheese into. On the avocado side of things I knew that I would have to add some lime juice to brighten things up and from there it seemed only natural to continue with the theme and add some cilantro and jalapeño pepper. (At this point I was thinking that this was almost like a guacamole and goat cheese pasta!) I did not want to cook the avocado too long so I pureed it in a food processor and mixed it into the goat cheese sauce and heated it just until it was warm before tossing it with the pasta. This avocado and goat cheese pasta is super easy to make and all things said and done this recipe takes less than 20 minutes to make so it is definitely doable on a busy weeknight. I had some pretty high hopes for this goat cheese and avocado pasta and they were easily exceeded! The creamy avocado and tangy goat cheese is an amazing combination and it goes fabulously well in this pasta! Read the recipe »

Remove the stones and cut the mangoes into big pieces. Rub all the ground spices salt, red chillies, mustard oil and turmeric on mango pieces. Put in a jar and keep it for two days in the sun and shake daily. Then pour the rest of the oil and leave for 15 days but not in the sun and shake it every other day. Serve after 20 days. This pickle can be kept for one to two years. Be careful to...

Coconut Cakes is an amazing recipe which you really have to try at home. I served it at the last party I hosted and the guests loved it. Try this Coconut Cake recipe and you will understand why.

MAKING 1 In a pan, add the potatoes along with water. 2 Boil the potatoes until soft. 3 Carefully peel the potatoes. 4 Pass the boiled potato through a sieve. 5 In a soup pan, melt butter. 6 Add in chopped spring onion, coriander leaves, ginger and carrots, cook until light brown. 7 Add in the tomato ketchup, salt, pepper, warm water and potatoes. 8 Simmer for about 15...

Fruit Salad is a simple fruit dish which is very easy to make. The explosion of the lovely flavors makes this dish a personal favorite. Try this Fruit Salad recipe and you will understand what I am talking about!

GETTING READY 1 In a bowl, fill water. 2 Soak chana in it along with tea leaves tied in a muslin cloth and soda bicarbonate overnight. MAKING 3 In a pan, boil the chana with salt until tender. 4 Put it in a strainer to drain water. 5 Cut the ginger into long strips. 6 Grind pomegranate seeds finely with one cup of water and strain. 7 In a pan, put the pomegranate paste along...

MAKING 1 In a pan, add in the whole tomatoes, whole spices along with water. 2 Gently simmer for 45 minutes. 3 Rub through a wire sieve. 4 Return to the pan and cook. 5 In a small bowl, blend the cornflour with stock or water. 6 Stir into the soup and gently boil for about 8 minutes. 7 Add in sugar, salt and pepper. SERVING 8 Serve hot in individual soup bowls with croutons...

GETTING READY 1. Drain and slice the peaches, reserve the juice, set aside. 2. Preheat the oven to 400 degree. 3. Prepare a greased casserole dish. MAKING 4. Place the sliced peaches in the casserole dish forming a single layer. 5. In a mixing bowl combine 6. In a saucepan combine peach juice, packed brown sugar, cornstarch, salt and mace. 7. Over medium heat simmer the syrup until the...