Recipes

Ingredients Moong dal 100 gm Sago 200 gm Jaggery 600 gm Cashewnuts 100 gm Sultanas 100 gm Ghee 200 ml Coconut milk 4l Cardamom powder 1tsp Preparation:- Clean, dry roast moong dal to a light brown colour. Wash & soak for 2 hours. Clean wash & soak sago for 1 hour. Boil each of them separately until well cooked & mashed. Mix them together & bring to a boil. Add melted & strained jaggery. Bring to a boil. Add cardamom powder. Just before service add coconut milk. Add cashew nuts & sultanas fried in ghee.

Clean & cut beef into thin strips. Marinade with salt, chili powder & turmeric. Slice coconut thinly, apply little turmeric.

Ingredients Pomfret 500 Gm Salt to taste Lime juice 2 tbsp Turmeric 1 Tsp Oil 100 ml Onions 200 Gm Ginger 1 Inch Garlic 8- 10 Cloves Green chilly 5-8 No’s Coconut 119 Gm Tamarind 2 Tsp Green coriander 1 Bunch Pre-Preparation:- Clean, wash and cut fish into 1-inch thick pieces – on the bone. Apply salt, lime juice and half the turmeric. Slice onions thinly. Slit green chilies. Cut ginger and garlic in juliennes. Chop green coriander finely. Prepare tamarind pulp. Preparation:- Grate coconuts. Grind to a smooth paste and take out two extracts. Heat oil. Sauté onions. Add...

Ingredients Button Mushroom 500 Gm Oil 100 ml Onions 200 Gm Green Peas 200 Gm Spring Onion 14 Gm Red chili powder ½ Tbsp Garlic 6-8 Cloves Tomato Puree 125 ml Salt to taste Almond 35 Gm Garam Masala 1 Tsp Preparations:- Wash and quarter mushrooms. Boil peas till tender, chop garlic, make almond paste. Slice onion and spring onion. Chop green part of spring onion finely for garnishing and keep aside. Heat oil in a saucepan and sauté chopped garlic till brown. Add sliced onion and sauté till golden brown. Add salt, chili powder, tomato puree and water and...