Gajar Kismis Salad (ISKCON)
Gajar Kismis Salad
Ingredients:
Carrots, 4-5 large
Raisins, 1/2 cup
Walnuts 6 to 8, broken small
Lemon juice, 2 tablespoons
Black salt (kala namak), 1/4 teaspoon
Salt to to taste
Green chili, minced, 1
Black pepper to taste
Honey, 1 Tblsp.
Fresh Mint leaves, a handful
Thickly grate the raw carrots. Soak and plump the raisins, then squeeze all excess water, and add to the carrots. Add walnuts and mix. In a separate bowl, combine the lemon juice, black salt, salt, green chilli, black pepper, and honey. Add a few torn mint leaves and mix well. Just before offer, add the dressing to the grated carrots and raisin mixture and toss.
Kaju Kismis Cake (ISKCON)
Kaju Kismis Cake
Ingredients:
Flour 1 cup
Condensed Milk 1 cup
Butter, melted ˝ cup
Milk ˝ cup
Cashews 2 Tblsp.
Raisins, chopped 2 Tblsp.
Vanilla, 1 tsp.
Baking Powder 1 tsp.
Baking Soda ˝ tsp.
Mix together the milk, condensed milk, melted butter, and half the cashews and raisins. Sieve the flour, baking powder and baking soda. Mix the wet and dry ingredients together and get the batter to a medium-thin consistency, like idli batter.
Flour and butter a round glass baking dish and pour in the batter. Sprinkle the remaining raisins and cashews on top, and bake at 375 degrees F until golden brown on top, and a toothpick comes out clean. Sprinkle with a little powdered sugar, and offer.
Panner Peas Masala (kugan)
[tscii]PANNER PEAS MASALA
Ingredients:
500 grms panner , cut into cubes .
250 grms frozen green peas. Defrosted
2 tbs ghee
1 inch cinnamon stick
3 cloves
2 cardamom pods
6 whole pepper corns
1 tsp cumin seeds
5 cashew nuts
2 big onions sliced
3 tomatoes chopped
(A)
1 tsp coriander powder
1 tsp chillie powder
˝ tsp turmeric powder
1 tbs ginger julienned
1 tbs garlic julienned
4 green chillies sliced
˝ cup curds
˝ tsp garam masala powder
1 tsp lemon juice, more if needed
Salt to taste
Little coriander leaves for garnishing
Method:
Heat a pan with 1 tbs ghee.
Shallow fry the panner, remove keep aside.
In the same pan, add little bit oil if needed.
Add in the cinnamon, cloves, cardamom ,black pepper,
cumin seeds and cashew nuts. Fry a bit.
Now add in the sliced onions, and fry till golden brown.
Now add in the chopped tomatoes and cook till mushy.
Lastly add in all the ingredients in (A).
Give one good stir, and remove.
Let it cool and grind the mixture to a thick paste.
Heat the remaing ghee, add in the ginger, garlic,
and the green chillies. Sauté for a minute.
Now add in the ground paste and sauté well.
Sauté well till the oil separates from it.
Add in the yogurt, green peas, salt and the panner.
Allow to simmer for about 10 minutes.
Add in the garam masala powder.
Mix well and remove.
Add in the lemon juice, garnish with coriander leaves.
Before serving, add in a tbs of butter if you like.
Serve hot.
NOTE: You can use all ghee or half oil, half ghee.
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