Grilled Marinated Vegetables

Ingredients

1 red pepper

1 yellow pepper

1 aubergine

1 zucchini

3 cloves garlic

1 Tbsp olive oil

1 Tbsp chopped basil for seasoning

Salt to taste

Method

Prepare the vegetables. Slice the aubergine and zucchini. Cut the peppers into four.

In a bowl, mix olive oil, salt, garlic and parsley.

Coat the vegetables with the dressing.

Grill in a preheated oven for about 20 minutes.

Garnish with basil and serve hot.

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Baby Corn Fritters

Ingredients

10-12 baby corn (blanched)

200 gm fish cut into thin fingers

Salt and pepper to taste

2 lemons

1 Tbsp light soy sauce

1 Tbsp sweet chilli sauce


For the batter:

1 cup flour

1/2 cup corn flour

Club soda

Yeast

Sugar

1/2 tsp salt     

1/2 tsp cumin

1/2 tsp ajwain

1/2 tsp red chilli powder

Method

Marinate the baby corn and fish cubes with lemon juice, light soy, sweet chili sauce, salt and pepper.

Whisk flour, corn flour, yeast, sugar, salt, cumin, ajwain and red chilli powder for a smooth batter.

Dredge the fish and baby corn into flour; dip into the batter and fry until crisp.

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Banana Pancakes With Caramelized Apples

Ingredients

For caramelized apples:

2 cups chopped apples

2 Tbsp brown sugar 

1/4 tsp salt 

2 tsp butter


For pancakes:

5 ripe bananas

2 Tbsp white sugar

1/4 tsp salt 

1 1/2 cup flour

1/2 cup corn flour 

1 tsp baking powder 

1/2 cup milk


Method

For caramelized apples:

In a pan add apples, salt, sugar and butter.

Add 1 tsp of lemon juice. Cook over low heat.

Stir occasionally until the apples are soft and done.


For pancakes:

Mash bananas with a fork.

Add sugar, salt and baking powder in both the flours. Mix in both the flours. 

Stir the milk to a pancake consistency. 

Pour 1 tsp butter in a non-stick pan. 

Pour a ladle of pancake mixture into the pan. 

Cook over medium heat till brown. Flip the pancake to cook both the sides. 

Serve with caramelized apples. 

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Oats Kheer

Ingredients

1 cup oats

1/2 liter milk

Sugar (optional) 

4-5 dates

6-7 almonds 

2 cardamoms 

1 banana

6-7 raisins

Method

Roast oats for 4 to 5 minutes. 

In a pan add milk, sugar, cardamom, dates, almonds and raisins. Boil for about 5 minutes.

Add oats and let it boil until it becomes thick. 

Once the kheer is done add fruits if you like and serve hot or cool. 

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Fruity Crush

Ingredients

45 ml fresh lime juice 

20 ml sugar syrup 

Pinch of salt 

Pineapple crush or fresh pineapple puree 

30 ml crushed ice sweet rim 

Note: For a sweet rim, cut a slice of pineapple and drench it in castor sugar. 

Then turn a glass upside down and put the rim of the glass on the sugared pineapple slice so that the sugar sticks onto the rim of the glass.

Method

Add lime juice in a container.

Then add pineapple puree or crush, sugar syrup and salt into a shaker.

Mixed the mixture properly. 

Chill and serve over ice.

Key Ingredients: lime, sugar, salt, pineapple, castor sugar

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Aloo ka Bharta

Ingredients

250 gm boiled and mashed potatoes 

1/4 cup chopped onions 

Chopped green chillies to taste 

2 Tbsp chopped coriander leaves 

1 tsp salt or to taste 

1 Tbsp mustard oil 

Method

Mix all the ingredients, reserving some coriander leaves for garnish. 

Transfer on to a serving bowl, garnish with the coriander leaves and serve (cold or at room temperature).

Key Ingredients: potatoes, onion, green chilli, mustard, coriander leaves, salt, green chillies, mustard oil

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Khakra Canapes

Ingredients

12-16 mini khakra crisps

1 medium potato, boiled and peeled

1 medium onion, finely chopped

Salt to taste

1/2 tsp roasted cumin powder

1 tsp red chilli powder + for garnishing 

1 tsp chaat masala

1/4 cup boiled corn kernels

2 Tbsp mint chutney 

2 Tbsp tamarind chutney 

Fresh coriander sprigs

Juice of 1/2 lemon

Yogurt for garnishing

Fine sev for garnishing

Mixed bell pepper juliennes for topping


Method

Chop potatoes and place in a bowl.

Add onion, salt, cumin powder, red chilli powder and chaat masala, mix well.

Add corn kernels and mix.

Add together mint chutney and tamarind chutney, mix well.

Add finely chop coriander sprigs and lemon juice.

Place khakra crisps on a serving platter.

Top each with a spoonful of chaat, garnish with yogurt, mint chutney, tamarind chutney and sev. 

Sprinkle some red chilli powder on top and crown with pepper juliennes.

Serve immediately. 

Key Ingredients: potatoes, onion, salt, cumin seeds, red chilli, corn, mint leaves, sev, tamarind, coriander leaves, yogurt, lemon juice, bell pepper

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Greek Salad with Lemon Dressing

Ingredients

1 medium cucumber, peeled and cut into triangles

2 medium tomatoes, cut into triangles

2 medium onions, cut into quarters and layers separated

1 small green capsicum, cut into triangles

1 small yellow bell pepper, cut into triangles

1 small red bell pepper, cut into triangles

6-8 black olives, seeded

20 gm feta cheese, cut into cubes

5-6 lollo rosso lettuce, torn 


For the dressing:

2 Tbsp lemon juice

1 tsp chopped fresh oregano

1/2 Tbsp white wine vinegar

1 tsp chopped garlic

Salt to taste

1 tsp black pepper powder

1 Tbsp olive oil

2 Tbsp chopped fresh parsley


Method

Combine lemon juice, oregano, vinegar, garlic, salt, pepper powder, olive oil and parsley in a bowl and mix well.

Mix together cucumber, tomatoes, onions, capsicum, yellow and red bell pepper and olives in a bowl and toss well.

Pour the dressing on top, add lettuce and toss well.

Add feta cheese and mix gently.

Serve chilled. 

Key Ingredients: cucumber, onion, tomato, capsicum, bell pepper, olives, feta cheese, lettuce, oregano, lemon juice, white wine, garlic, salt, black pepper, olive oil, parsley

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Spaghetti Shot

Ingredients

500 ml orange juice

5 gm agar

90 ml gin

15 ml red wine

15 ml cointreau

cold water

Grapes cooked in red wine for garnish

Method

Heat 500 ml of orange juice with 5 gm of agar as the mix is boiled.

Then add 90 ml of gin in it.

Mix it properly and fill in spaghetti mold and leave it for 5 minutes in cold water.

After that release it by the help of air pressure through a syringe then fill it in to a shot glass.

Pour 15 ml of red wine reduction and 15 ml of cointreau.

Serve with grapes cooked in red wine over the top.

Key Ingredients: orange, agar, red wine

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Sarson Ki Gilawat with Corn and Cheese Tostadas

Ingredients

200 gm saag

50 spinach paste

10 gm crushed coriander seeds

5 gm cumin

15 gm achaar masala

15 gm desi ghee

10 gm ginger garlic paste

25 gm channa powder

Salt to taste

60 gm refined flour dough

30 gm chopped corn

5 gm chopped coriander leaves

Method

Take desi ghee in a pan, add crushed coriander seeds and cumin. 

Add saag and spinach and cook on slow flame. 

Add achaarmasala and salt to taste. Keep the mixture aside to cool. 

Add roasted chana powder for binding and make small patties. 

Cook the sarson ki gilawat on hot griddle to form a crust on gilawat. 

For corn tostadas, add coriander to chopped corn and stuff inside small dough to make tostada.

Serve sarson ki gilawat with corn tostadas. Key Ingredients: mustard leaves, spinach, coriander seeds, cumin seeds, clarified butter, ginger, garlic, bengal gram, salt, flour, corn, coriander leaves

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Egg Kurma

Ingredients

Eggs - 6 (Hard Boiled/ Raw)
Red Chilly Powder - 1 tsp
Corriander Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala Powder - 1/2 tsp
Cilantro - for garnish
Salt - to taste
Oil - 2 tblsp

List I
Fried Onions (store bought) - 1/2 cup 
Ginger Garlic Paste - 1 tsp
Tomato - 2

List II
Grated Coconut - 1/2 cup
Fennel seeds - 1 tsp
Poppy seeds (kus kus) - 1 tsp
Cashew nuts - 5

Method

1. First of all, grind all the ingredients under 'List I' and keep it aside.
2. Similarly, grind the ingredients under 'List II' and set aside.
3. You can make this kurma in two ways - (i) Hard Boil the eggs and add it to the gravy.
(ii) Break a raw egg into the gravy and cook it.
     The recipe is the same for both the kurmas.
4. Heat oil in a heavy bottomed pan/kadai and add the ground paste of 'List I'.
5. Saute for 2 minutes on medium high flame and then add the dry spice powders.
6. Next add the ground paste of 'List II', about 2 cups of water and required salt.
7. Boil this for about 7-8 minutes till everything is cooked and oil separates.
8. Add the egg at this stage and simmer for 4-5 minutes.
        - If you are adding hard boiled eggs, make few slits for the gravy to be absorbed 
        - If using raw egg, break open the egg and gently add to the simmering gravy for the egg to get poached.
9. Garnish with cilantro and serve with pulao, chappatti or dosa.

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bisi bele bath recipe

PREP TIME
1 hour
COOK TIME
20 mins
TOTAL TIME
1 hour 20 mins

INGREDIENTS 

for the rice:

1 cup regular rice (i used sona masuri rice)
¼ cup raw peanuts
¼ tsp rock salt
2.5 cups water for cooking the rice.
for the dal:
¾ cup arhar dal/tuvar dal/pigeon pea lentils
½ tsp turmeric powder
2 cups water

for the vegetables:

1 medium carrot, 100 to 120 gms
18 to 20 french beans, 80 to 100 gms
½ cup peas, 60 to 70 gms
3 to 4 gms small brinjals, 80 to 100 gms
1 medium onion or 3 to 4 shallots, 80 to 100 gms
1 medium tomato, 80 to 100 gms
1 tbsp tightly packed seedless tamarind soaked in ½ or ⅔ cup water
2 to 2.5 cups water for cooking the vegetables
1 cup water added later
3 tbsp bisi bele bath masala dissolved in 1 cup water
¼ tsp rock salt for cooking the vegetables
1 tsp rock salt added later or add as required
2 tbsp unsweetened desiccated coconut

for tempering:

3 to 4 tbsp ghee or oil
1 or 2 marathi moggu (optional)
1 tsp mustard (rai or sarson)
2 to 3 dry byadagi/bedgi chilies or dry red chilies
12 to 15 curry leaves (kadi patta)
¼ tsp asafoetida (hing)
18 to 20 cashews (kaju)

INSTRUCTIONS

cooking the rice:

rinse the rice and peanuts first. add 2.5 cups water.
soak both rice and peanuts for 20 to 25 mins. add salt.
keep on the stove top and cook the rice.
if required, then you can add some more water while cooking the rice.
bring to a boil and then lower the flame. simmer till the rice grains are cooked well. the peanuts would also cook well. cover and keep aside.
preparing the lentils and veggies:
soak 1 tbsp tightly packed tamarind in ½ or ⅔ cup warm water for 25 to 30 mins.
later squeeze and extract the tamarind pulp.
in a pressure cooker, add rinsed tuvar dal/pigeon pea lentils, turmeric powder and 2 to 2.5 cups water.
pressure cook for 8 to 9 whistles or till the dal is cooked soft.
once the pressure settles down on its own, mash the dal and keep aside.
in another pan, take the chopped veggies and ¼ tsp salt. pour 2 cups water and stir.
cover and allow the veggies to cook till they are cooked and still retain their shape.

mixing:

now in the cooker with the mashed dal, add the cooked rice and peanuts.
then add the cooked vegetables along with its stock. stir lightly.
add 1 cup water. add tamarind pulp. mix everthing well taking care the rice grains do not break.
now in another pan or bowl, take the 3 tbsp bisi bele bath masala and 1 cup water.
stir very well. the masala tend to stick to the back of the spoon while stirring, so scrape it off and add to the mixture.
now add this bisi bele bath + water mixture in the cooker.
add desiccated coconut. add 1 tsp salt or as required. stir well.
keep the cooker without the lid on the stove top and simmer on a low flame for about 20 to 25 mins. add more water if required. keep on stirring often. the raw aroma of the tamarind has to go away and all the flavors should be blended well. cover and keep aside once done.

tempering:

in a another pan or the tadka/tempering pan, heat ghee or oil first. crackle the mustard seeds and then temper the curry leaves, marathi moggu, dry red chilies, cashews and asafoetida till the dry red chilies change color and the cashews turn a light golden. don't burn the spices.
pour this tempering in the prepared bisi bele bath. stir and cover the cooker with its lid for about 5 mins, so that the tempering flavors infuse in the bisi bele bath.
later serve the bisi bele bath with potato or banana chips/wafers or fried papads. while serving bisi bele bath you can top with some ghee if you prefer

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Buffalo Chicken Chili

PREP 15 mins
COOK 1 hr 15 mins
READY IN 1 hr 30 mins

Ingredients 
 1 tablespoon extra-virgin olive oil
 2 tablespoons butter
 2 pounds ground chicken breast
 1 large carrot, peeled and finely chopped
 1 large onion, chopped
 3 stalks celery, finely chopped
 5 cloves garlic, chopped
 5 tablespoons chili powder
 2 tablespoons ground cumin
 1 tablespoon ground paprika
 salt and pepper to taste
 1/2 cup hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
 2 (15 ounce) cans tomato sauce
 1 (15 ounce) can crushed tomatoes
 1 (15 ounce) can white kidney or cannellini beans, drained
 1 (19 ounce) can red kidney beans, drained



 Directions
Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir 7 to 10 minutes, until chicken is no longer pink. Stir in the carrot, onion, celery, garlic, chili powder, cumin, paprika, and salt and pepper, and cook and stir until the onion is translucent and the vegetables are beginning to soften, 3 to 4 more minutes.
Stir in the hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, and simmer over medium-low heat about 1 hour, until the vegetables are tender and the flavors have blended.

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Baked Garlic Parmesan Chicken

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Ingredients 
 2 tablespoons olive oil
 1 clove garlic, minced
 1 cup dry bread crumbs
 2/3 cup grated Parmesan cheese
 1 teaspoon dried basil leaves
 1/4 teaspoon ground black pepper
 6 skinless, boneless chicken breast halves


Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

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Slow Cooker Butter Chicken

PREP 15 mins
COOK 4 hrs 15 mins
READY IN 4 hrs 30 mins 

Ingredients 

 2 tablespoons butter
 2 tablespoons vegetable oil
 4 large skinless, boneless chicken thighs, cut into bite-sized pieces
 1 onion, diced
 3 cloves garlic, minced
 2 teaspoons curry powder
 1 tablespoon curry paste
 2 teaspoons tandoori masala
 1 teaspoon garam masala
 1 (6 ounce) can tomato paste
 15 green cardamom pods
 1 (14 ounce) can coconut milk
 1 cup plain yogurt
 salt to taste


Directions

Melt the butter and vegetable oil in a large skillet over medium heat. Stir in the chicken, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato paste remain. Pour into a slow cooker, and stir in the cardamom pods, coconut milk, and yogurt. Season to taste with salt.
Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Remove and discard the cardamom pods before serving.

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Muhammara (Hot Pepper Dip)

INGREDIENTS

3 medium onions, finely chopped
1/2 cup plus 1 tablespoon olive oil
3/4 cup crushed walnuts
3/4 cup breadcrumbs blended with cold water to a pur?
2 tablespoons paprika (or 1 teaspoon chili powder for a very hot muhammara) or 1 small can hot pepper pur?
a pinch of ground cumin
salt
1 tablespoon pine nuts saut?d in a little oil

METHOD
Using a deep skillet, saut?the onions gently in the oil until soft and golden. Add the walnuts, the breadcrumb pur?, the pepper (chili or pur?), the cumin and salt to taste. Continue to saut?gently on a low heat until the ingredients are well blended - about 12 minutes.

Remove from the heat, place in a bowl and garnish with pine nuts.

Muhammara is eaten as a dip with bread. It can also be used as a spicy dip with kebabs, grilled meats and fish. The Lebanese also eat it as a spread on toast.

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Baba Ghannouj (Eggplant Dip)

INGREDIENTS

1 large round eggplant (aubergine)

2 or 3 cloves of garlic

60 milliliters (3 oz., 4 Tbs.) tahina

60 milliliters (2 oz., 4 Tbs.) lemon juice

salt, red pepper

olive oil

chopped parsley

slices of red bell pepper to garnish

METHOD

Cook the eggplant in a hot oven or on a fork over the flame of a gas stove. When it is well cooked through and the skin is blackened, douse with cold water, peel and chop into small pieces. Mash two or three cloves of garlic to a paste with about the same volume of salt. Add eggplant, mash to a smooth consistency and blend the tahina and lemon juice to make the Arab version of this dish; omit the tahina for the Turkish version. Serve in a bowl with little olive oil on top and garnish chopped parsley, red pepper slices and a dusting of red pepper. Serves five.

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Chickpea and Olive Appetizer

INGREDIENTS

1 cup dried chickpeas, washed and soaked overnight in 8 cups water
1/2 cup black olives, chopped
1/4 cup scallions, finely chopped
2 tablespoons finely chopped fresh coriander leaves (cilantro)
1 clove garlic, crushed
salt to taste
1/2 teaspoon paprika
1/8 teaspoon chili powder
1 tablespoon olive oil
2 tablespoons lemon juice

METHOD

Place the chickpeas with their water in a saucepan, and bring to a boil, then cook over medium heat for about 2-1/2 hours, or until the chickpeas are tender. Drain; then place the chickpeas in a salad bowl and allow to cool. (Or, substitute half a 19 oz. can of chickpeas, drained.) Add the remaining ingredients and mix thoroughly. Serve immediately.

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Hard-Boiled Egg Chicks

Hard-Boiled Egg Chicks

Introduction

Turn hard-boiled eggs into a cute, veggie-filled snack.

Minutes to Prepare: 15
Number of Servings: 4

Ingredients

1/2 red pepper
4 hard-boiled eggs
1 black olive, cut into eighths
1/2 cup green pepper strips, thinly sliced

Directions

Slice the red pepper into strips 1" long by 1/2" wide. Use a paring knife to cut small triangles into the top of each strip. These will go on top of the egg "heads." Reserve the triangles.
Carefully slice a shallow slit on top of each egg, then poke a small hole for two eyes and a beak, then two holes in the back for the tail.
Place the red pepper strips you trimmed into the slits on top of each egg.
Place two bit of olive into each eye hole. Place one of the reserved triangles of red pepper into the hole for the beak. Finally, place two strips of green pepper in the back of each egg as the tail.
Repeat with the remaining eggs.
Arrange on a plate with micro greens. Refrigerate until ready to serve. 

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A Visual Guide To The Perfect Boile

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Perfect Boiled Eggs

Introduction

The best boiled eggs are simmered gently then steeped to keep them tender, not rubbery.

Minutes to Prepare: 1
Minutes to Cook: 10
Number of Servings: 4

Ingredients

4 large eggs


Tips

Having trouble peeling your eggs? Try using not so fresh eggs; they peel easier.

Bonus: Soak the eggs in water overnight with various infusions to create naturally-dyed Easter eggs.


These infused eggs are a pretty, tasty addition to steamed asparagus, salad Nicoise, or an antipasto platter.

Why simmer and not boil eggs? Boiling eggs will produce tough rubbery eggs that run the risk of breaking while cooking. Simmering them cooks them gently and allows residual heat from the boiling water to do most of the work. Your eggs will be tender, and they won't have that unsavory gray-green ring around the yolk.


Directions

Place the eggs in the medium saucepan full of water set over medium-high heat.

When the water begins to boil, cover the pan and remove it from heat. Leave the eggs in the water for 8-10 minutes.

Use a slotted spoon to remove the eggs from the water.

Tip: Peel the eggs under cold running water.

1 egg per serving

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Udaipur food channel News

Russia stops buying Chinese AJC

The latest data shows that Chinese AJC exports to the US fell by more than 45% in February 2015, to 10,450 tonnes.

INTERVIEW: Frozen food will 'outperform' rest of the market

27 March 2015 - By Davide Ghilotti

The outlook for the frozen food market in the UK is looking positive as economic conditions are improving and consumers’ perceptions are more in line with the offerings of frozen food suppliers. In conversatio...

US scrutinises Thai Union after labour scandal

27 March 2015 - By Lorena Ruibal

AP’s report on forced labour in Thailand’s fishing industry has hit Thai Union Frozen Products, which is still awaiting approval for the acquisition of California-based Bumble Bee by US antitrust authorities.

California revises further tomato forecasts

27 March 2015 - By Davide Ghilotti

California has revised further its production intentions for this year’s processing tomato crop to a range of 13.9-14.3 million (short) tons, equivalent to 12.6-13.0 mln tonnes.

Argentine peanut harvest in 'good' shape

26 March 2015 - By Julian Gale

Heavy rains have hampered Argentine peanut harvesting operations in recent weeks, agricultural experts have reported.

Heinz and Kraft enter merger agreement

25 March 2015 - By Davide Ghilotti

Two of the major US food groups, HJ Heinz Company and Kraft Foods Group, have agreed to merge into a new company that will have combined revenues worth a total USD28 billion.

Russian embargo six months on: SPECIAL

26 February 2015 - By Neil Murray

In conjunction with its sister journals Agra Europe, The Public Ledger and Dairy Markets, FOODNEWS will be spotlighting the still-current Russian emba...

Spanish pomegranate juice enters UK market

27 March 2015 - By Neil Murray

VitanGrana is a new name in the UK juice market. The company showcased its pomegranate juice, and other products, at the London IFE show.

Coca-Cola plans South American investment

27 March 2015 - By Vladimir Pekic

In spite of Brazil’s latest economic woes, Coca-Cola and its bottlers in Brazil are set to invest an unprecedented BRL2.7 billion (USD844.7 million) i...

Deal signed with world's biggest guava plantation

26 March 2015 - By Vladimir Pekic

Guava growers in Brazil’s Dom Eliseu municipality, which hosts the largest contiguous guava plantation in the world, have signed an agreement to suppl...

Big suppliers cover UK tomato market at expense of small firms

26 March 2015 - By Davide Ghilotti

Small and medium-sized tomato products companies trying to establish a presence in the UK are not succeeding due to market saturation and the weight o...

JMD eyes UK retail for tomato brand Guloso

26 March 2015 - By Davide Ghilotti

Portuguese tomato products exporter Jerónimo Martins Distribuição is looking to expand UK sales by establishing contacts with the main retailers in th...

Primex sees further slide in US almond prices

25 March 2015 - By Julian Gale

The US almond market has weakened slightly over the last month, Primex International Trading Corporation observed in its latest report on the sector.

Another fruit processing plant destroyed by fire

25 March 2015 - By Neil Murray

The Fruit d'Or cranberry processing plant in Quebec, Canada, has burned down, with losses estimated at CAD15 million (USD12 mln).

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SAGO PAYASAM / JAVVARISI PAYASAM WITH JAGGERY - PAYASAM RECIPES

INGREDIENTS

SAGO / JAVVARISI ( I used white ones ie..maavu javvarisi ) – 1/4 cup
Powdered jaggery – 1/4 cup
Cardamom – 2-3 nos (powdered)
Cashew – 2 nos (fried in ghee)
Cloves – 1 - 2 no ( fried in ghee)
Ghee – 1tsp
Coconut milk – 1/4 cup
Milk & water – As needed

METHOD :
Take a kadai and add a tsp of ghee..Fry the cashews and cloves.set aside.
In the remaining ghee , fry the sabudana for 5-7 minutes in low flame till it puffs up slightly ..(  the size of the sabudana gets bigger and becomes crispy) .Do it in medium flame.Please make sure u don’t burn it..
Now cook the roasted sabudana with water till it turns transparent..Make sure the sabudana is not over cooked and turns mushy instead it should be visible & separate.U should not see white color in the sago. It should be completely transparent

Then in a wide mouthed bowl take the powdered jaggery and add water to cover it.Melt the jaggery to make a syrup and allow it to boil till the raw smell disappears.

Add this syrup to the cooked sabudana and mix well.Let it boil for sometime..If u feel this mixture is very thick , add some water and boil it.Don’t add Milk at this point becoz it will curdle.Always Milk should be added after removing from the flame.Then add the roasted cashews, cloves and cardamom powder.
Remove from fire and add the coconut milk.Add some boiled milk to make it watery / thin.

Enjoy !!

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vegan burger

Ingredients

1 x 400 g tin of chickpeas
1 x 340 g tin of sweetcorn
½ a bunch of fresh coriander
½ teaspoon paprika
½ teaspoon ground coriander
½ teaspoon ground cumin
zest of 1 lemon
3 heaped tablespoons plain flour, plus extra for dusting
sea salt
rapeseed oil
1 small round lettuce
2 large ripe tomatoes
tomato ketchup
4 wholemeal burger buns



Method

Drain and place the chickpeas and sweetcorn into a food processor. Pick the coriander leaves, then add half to the processor along with all of the stalks. Add the spices, lemon zest, flour and a pinch of salt, then pulse until combined, but not smooth – you want to retain a bit of texture.

On a flour-dusted surface, divide and shape the mixture into four equally sized patties (roughly 2cm thick). Pop onto a tray and place in the fridge for around 30 minutes to firm up.

Heat a splash of oil in a large frying pan over a medium heat. Once hot, add the patties and cook for around 10 minutes, or until golden and cooked through, turning halfway.

Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.

Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Serve with a crisp, green salad, if you like.

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