NONALCOHOLIC (for alcoholic version, add white wine, rum, tequila or vodka to the finished drink).
BLEND:
- 1/2 c cubed fresh ripe mango
- 1/4 tsp tamarind paste
- 1 tsp Cholula hot sauce
- 1/2 tsp salt
- 1/2 c water
- juice of 1/2 lemon
Enjoy on ice.
NONALCOHOLIC (for alcoholic version, add white wine, rum, tequila or vodka to the finished drink).
BLEND:
Enjoy on ice.
I first had this at Modern in Bombay, and it was soo soo soo good. So good.
If you like things that are chewy and sweet, you will love this! (This is very similar IMHO to Chi Chi Dango Hawaiian mochi, and less chewy than most types of other traditional mochi). I think it is also similar to Turkish Delight.
Recipe adapted from Yummy Tummy.
Preparation Time : 2 mins
Cooking Time : 15 to 20 mins
Makes : 12 pieces
Dish: 3 cup pyrex (the smallest size from this set)
Ingredients:
Sugar – 1 cup
Boiling water – 1 cup
Cornstarch – 1/2 cup
Cold water – 1/2 cup
Ghee – 3 tbsp
Cardamom Powder – 1/2 tsp
Pistachios, whole – 1/4 c (I use WOW)
Green Food Coloring – 2-3 drops
Khus extract – 1/4 tsp
Directions:
VARIATION:
NOTE: Remember when purchasing extracts to make sure they are for COOKING!!! They do sell extracts which are topical or medicinal or perfumes. DO NOT USE THOSE!!!!! I’ve seen little bottles of different flavored extracts at just about every Indian grocery store I’ve been to for a few dollars. I have not seen these extracts online. If you can’t find the fancy extracts, never fear, use lemon or orange extract, the recipe will still taste good. 🙂
Aka: Ghol Dosa
From: Dakshin
This recipe is EXCELLENT for breakfast.
Think of it as a sweet breakfast crepe.
Ingredients:
1 c powdered jaggery
2 c boiling water
2 c wheat flour
1 c rice flour
1 tsp sesame seeds, toasted (optional)
oil for shallow frying
Directions:
Ingredients:
half cup couscous
1/4 c orange juice
a little boiling water
chopped red sweet apple
1/4 tsp cinnamon
1 tsp honey
6 chopped almonds
Directions:
I mix the honey in the hot water first to ‘loosen up’ the honey. Prepare couscous in usual way, adding orange juice, water and honey, then stirring in cinnamon chopped apples and almonds. Try it, it’s really nice.
Recipe (a more exact one) will be added if anyone is interested, otherwise I’m just posting pictures.
I used two crusts from my “Easy Pie Crust” recipe (also on this blog).
I mixed strawberries (one big carton) and blackberries (three small cartons) with corn starch, sugar, a twist of lemon, and a dash of salt, and let it sit for an hour. TASTE YOUR BERRIES. If they are tart (and I was baking in the off season, so of course the berries were tart), add more sugar. If they are sweet, add less sugar.
Baked at 350 F for about an hour (55 minutes, I think).
Served with whipped cream (my recipe: whipping cream, vanilla extract, bourbon (optional – Maker’s Mark), and sugar (confectioner’s)). Beat on high speed until fluffy and awesome. DO NOT OVERBEAT – otherwise you will make butter (if you do this by accident, don’t throw it out, that’s wasteful — sub it in for oil or butter in a recipe for cake or bread or scones or cookies or biscuits).
Otherwise serve with Haagen Daaz (yes, I’m specifying the brand, because it DOES matter) Vanilla Ice Cream.
Enjoy with a stiff coffee.
BEST EVER Dinner Rolls / Indian Pav Bread / Indian Dabeli Bread
(Water Roux / Tongzhen Method)
HALF RECIPE
STARTER
3 tbsp flour (King Arthur bread flour or all purpose flour)
1/2 c liquid (1/4 c water + 1/4 c milk)
Mix in saucepan over medium heat. Stir constantly until it becomes of pudding-like consistency. Let cool.
DOUGH
2.5c flour
1/4 c sugar
1/4 c milk powder (Carnation nonfat dry milk powder) (optional – if you don’t have it, add that much more milk to the recipe)
1/4 c half and half (or whipping cream) (if you don’t have this, just sub with plain milk)
3/8 c milk
1 egg
2 tbsp (1/4 stick) butter
2 tsp (or one packet) yeast
1/2 tsp salt
All the STARTER
DIRECTIONS
Using stand mixer, mix all dough for 15 min. Dough will be sticky and stringy, silky and smooth.
Cover. Let rise until double in size, about 1 hour.
TO MAKE DINNER ROLLS
Traditional rolls: Roll dough into 6 equal-sized balls. (Add stuffing to the rolls now if you want, for example red bean paste, or potato onion mixed vegetable, or meat). Cover loosely. Let rise 30 min. Rolls will smush together.
WHAT I DID: You know around Thanksgiving, stores sell that candied lemon and orange peel fruit cake mix? I dumped a half cup of that into the dough and then proceeded as below:
Bundt: I put the little balls into a 2 small bundt pans, four to a pan, and let rise. I did this with half the dough. The other half, I put in a small loaf tin. When the balls in the small bundt pan rise, they smush together and spread all the way to the top of the pan.
Small loaf tin: Take the other half of the dough, and cut into three equal sized balls. Roll out flat. Fold into thirds (like an enchilada). Then roll up the enchilada (basically make two folds from either end again). Do this for all three balls, and place into the small loaf tin. When the balls in the small loaf tin rise, they smush together and spread all the way to the top of the pan.
Glaze with milk or egg wash (1/4 c milk or water and 1 egg, mixed well). The egg wash gives a shiny finish to the rolls, the milk wash makes the rolls brown but not shiny. I used an egg wash in the pictures above.
Preheat oven to 350 degrees. Cover loosely. Let rise 15 min to 30 min.
Bake at 350 degrees for about 40 min.
Enjoy!