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food
Serving
Ingredients
Size
100-150 g Milk - 200 g, boiled rice
6. Banarasi
Kheer
- 1/3 Cup (crushed),
condensed Milk - 4 tbsp,
cardamom powder - ¼ tsp,
kewra Essence - 2 drops,
badam paste - 1 tbsp,
cottage cheese - ½ Cup
(grated), Saffron - 4 strings,
Pista to garnish
7. Goan Fish
600-650 g pomfret - ½ kg, cumin
curry
Seeds - 1 tbsp,
coriander Seeds - 1 tbsp,
coconut scraped - ½ cup,
Ginger paste - 1 tsp,
Garlic paste - 1 tsp,
tamarind - lemon sized
ball, oil - 4 tbsp, fried
onion (medium) - 2,
tomato puree - 4 tbsp,
Red chilies - 3~4, Green
chilies - 3~4, Salt to
taste, Water - 200 ml
Recommendations
food
In a microwave safe
8. stuffed
glass bowl mix all the
eggplants
ingredients and cook
and chill for 1 hour.
Garnish with Chopped
Pistachio and serve
chilled.
Clean wash and cut fish
into pieces. Dry roast
cumin seeds, coriander
seeds & whole red chilies,
make a fine paste of all
the roasted spices along
with coconut, ginger,
garlic and tamarind
9. Dhokla
and fried onions.
In a microwave safe
glass bowl mix all the
ingredients add salt to
taste and ½ cup water
cover with lid or plastic
wrap. Make a small
hole to release steam
and cook. Serve hot
10. Veggie
with steam rice.
16
Serving
Ingredients
Size
500-600 g Eggplants - 250 g, oil -
250 g, onion (medium)
- 2, tomatoes (medium)
- 2, Green chilies - 3~4,
Red chili powder - ½ tsp,
Garam Masala - ½ tsp,
coriander powder - 2 tsp,
dry mango powder - ¾
tsp, turmeric - ½ tsp,
Sugar powder - ½ tsp,
Lemon juice - ½ tsp,
Salt to taste
Gram flour - 75 g,
250 g
Semolina - 25 g, Water
- ¾ cup, Salt to taste,
Regular Eno - 1 tbsp, oil
for Greasing
400-450 g Semolina - 100 g, curd
Idli
- 200 g, capsicum - ¼
cup (fine chopped), onion
- ¼ cup (fine chopped),
tomatoes - ¼ cup (Fine
chopped), Salt to taste,
Regular Eno -1 ½ tsp,
curry Leaves - 3~4,
Mustered Seeds - ½ tsp,
oil for greasing, Water for
steaming
Recommendations
Slit eggplants from the
middle in to four equal
portions and keep aside.
Blend onion, tomato,
green chili in to a fine
paste add salt, and other
ingredients, Oil and remove
the extra juice of tomatoes,
make it a thick paste. Fill
eggplants with paste
and place it in a flat
microwave safe dish
and cover it with with lid
or plastic and make a
small hole to release the
steam.
Mix all the ingredients
in bowl with light hand
and in one direction
to circulate air. Batter
should have dropping
consistency. In a
greased microwave
safe container pour the
Dhokla batter and set it.
Mix all the ingredients
in a bowl, make the
batter of dropping
consistency. Grease
the moulds and fill with
batter. Pour ½ cup
water in rice container
and place the idli
stands. Serve hot with
coconut chutni.
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