- 12 small Indian Eggplants (Baby baingan)
- 1 Large Onion
- 1/2 Tsp Ginger
- 3-4 cloves Garlic
- 1 green chill
- 2 tbsp chickpea flour
- 1 tsp dry mango powder or chaat powder
- 1 tsp turmeric/Haldi powder
- 1 tsp coriander powder
- 1/4 cup cilantro
Made these for a late night dessert today.
1 1⁄2 cups all-purpose flour
2 teaspoons baking powder
6 tablespoons butter
1 cup sugar
2 teaspoons vanilla
2 large egg whites
1⁄2 cup pineapple juice
1⁄2 cup milk
4 tablespoons butter
6 tsp brown sugar
1 cup fresh pineapple pieces
Fresh spring rolls are great for an evening snack during summer. They are very refreshing and great with sweet chill sauce.
8 rice wrappers (8.5 inch diameter)
Tried making some chocolate chip cookies with a twist. Unlike the traditional chocolate chip cookies, I added milk and dark chocolate (1/4th the desired quantity), and topped of the muffin with caramel and fruits.
Muffins are my favorites for a quick breakfast. Nothing is better then a warm muffin for breakfast during a hectic weekend.
Before sharing my recipe for the saffron pistachio muffin, I would like to share my recipe for a basic muffin. This can be had as in or can be topped with variety of flavors and nuts to add another dimension.
Mix all the ingredients and filling the cups to 2/3rd. Bake at 375°F for 20-25 mins. (use 15 mins for June).
For the Saffron Pistachio muffin add the following as well:
After filling the cups, sprinkle with some chopped pistachios. you can prepare a glaze by mixing some powder sugar and water and pouring over the muffin.
I wanted to try making Shrikhand at home from scratch for Piyush during summer. Shrikhand is a thick, delicious dessert made from strained yogurt. It can be had with Indian flat breads like roti, poori, paratha. I made Shrikhand with saffron, nuts & cardamom. It can be made with Mango pulp, only cardamom etc.
6 cups – yogurt
1 tsp. saffron
1 tbsp. warm milk
12 tbsp. superfine sugar
1⁄2 tsp. green cardamom seeds, crushed
1 tbsp. pistachios, almonds, chopped