I simply love the taste of fresh homemade butter. It is not something that I make every day of the week but whenever I have spare cream or crave for parathas I do make butter. It only takes 2-3 minutes to make cultured butter in a food processor. Freshly made cultured butter tastes good on a toast, paratha or over steamed vegetables or indian style cooked daal/ lentil. It keeps well at room temperature for a week, 15-30 days in the fridge and few months in the freezer.
yogurt
Soyawadi Shikampuri Kebab
Kebab is usually used as a term to describe non vegetarian pattie but we do have few vegetarian kebabs in India that are equally popular with the people. I have for you shikampuri kebab made with soya nuggets and split chickpeas, which is great for appetizer when hosting guests over. These are soft, succulent and quite delicious.
Millet “Berry Shrikhand”
Let me introduce you to a delicious creamy dessert called Shrikhand. It is a simple delicacy of strained yogurt, whipped to cream like consistency, mixed with sugar, flavorings and fruit pulp. As you can tell from the title of the post there is millet in my recipe. It is not only yummy but is virtually guilt free. The only fat here comes from whole milk yogurt cheese.
Eating Liquefy Spinach – Two Ways
We all know that leafy greens are good for us and that we should be eating more of them. But its hard to eat the required amount to get its actual benefits-unless you really want chewing the leaves like a cow. The best way I find to add more greens into my diet is to toss it in salads, add it to curries, frittatas, stews, wraps, smoothies and soups. I love spinach, its mild taste gives an edge over other greens and it blends really well with other flavors. It is great whether you eat it raw or cook in innumerable dishes.
Tandoori Chicken {No Food Color}
Tandoori chicken is a classic, simple recipe, and always a crowd pleaser. Baked in a hot oven, tandoori chicken legs emerge with wonderfully charred skin and juicy meat.
Dahi Methi Murg
An easy and delicious chicken recipe that is cooked in a fenugreek and yogurt gravy. It is favorite of most Indians and non-Indians who love the lively fresh flavor of methi.
Snap Pea Soup With Mint & Garam Masala
Today’s post is short and sweet as I am taking it easy these days by hanging out with our daughter who finally got break after summer school and Provincial exam. I was thinking about making vegetable soup ever since I tasted butternut squash soup at Seasons. And, last weekend when I was busy preparing dishes…
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