Featured Main Course |
Paneer Korma |
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Cube the paneer. Finely chop the onions. Grind the cashewnuts and poppy seeds to a coarse powder.
In a deep bottomed pan heat some ghee or oil. Fry the ginger–garlic paste to a...[read more] |
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Featured Appetizer |
Hot Lentil Soup |
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Cook brown lentils in water for about 20 minutes until tender. Drain well. Cook the onion and ginger in the ghee until deep brown. Add potato and tomatoes and cook for 5 minutes, then add spices and...[read more] |
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Featured Dessert |
Carrot and Cashew Payasam |
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Soak the cashew nuts in 1 cup warm milk for 30 minutes.
Place the extra milk in a heavy saucepan. Bring to the boil, stirring continuously. Keep stirring and simmer until the...[read more] |
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Featured Bread |
Makki di Roti |
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Mix maize flour, oil and salt. Knead into a soft pliable dough, adding very little water at a time.
Shape into small balls, flatten and pat with palm or use a rolling pin, to make ...[read more] |
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