Ingredients :
Walnuts 2 cups Sugar - 4 cups Low fat unsalted butter, 1 stick Milk, 3 cups Food color,
1 pinch Cardamom powder, 2 teaspoons.
Method
Grind the walnuts into a smooth paste by adding ½ cup of milk along with it in the
blender.
Heat a pan and the stick of butter to the pan. When the butter has melted completely,
add the ground walnut paste, remaining milk, sugar, food color, cardamom powder and
stir everything well until the sugar melts.
Keep stirring till the halwa becomes thick. The halwa will slowly become thick and
when the halwa comes along with the spatula while stirring with without sticking to the
bottom, switch off the stove.
The final halwa consistency should not be too thick, it should be a little bit runny. When
it starts cooling, it will become thick to the desired consistency
Ingredients: 1.5 tablespoon oil 1 bay leaf 4 green cardamoms 4 whole cloves 6 black peppercorns 1 teaspoon cumin seeds 1 medium red onion, sliced 1 green chilli sliced â?¢ 12 California walnut halves smashed 2 teaspoons ginger-garlic paste ½ cup frozen green peas soaked in warm water for 10 mins 2 medium carrots, 100 gm, sliced 1 medium potato, 185 gm diced into 1-inch pieces 1/3 cup cilantro chopped ½ teaspoon garam masala ½ teaspoon smoked paprika ¾ teaspoon salt for taste 1 cup basmati rice 1.25 cups water Method Wash and rinse the basmati rice until water turns clear. Then soak it in 2 cups of water for 20 mins. While the rice is soaking, chop all the vegetables and soak the frozen green peas in warm water for 5-10 minutes. After 20 minutes, drain the water from the rice and set it aside. Also, drain the water from the green peas and set it aside. Heat oil in a pan. To this, add bay leaf, green cardamom, whole cloves, black peppercorns and cumin seeds. Saute for 30 seconds until the spices are fragrant. Then add sliced onions, along with green chilli and California walnuts. Cook for 3-4 mins until the onion turns light brown. Then add ginger-garlic paste and cook for a minute. After this, add the vegetables - potato, carrots and green peas. Also add choppedcilantro, garam masala, smoked paprika and salt. Then put the drained rice into the pan and toss it in gently with a spoon. Now add water to the pan. Do not stir anything at this point. Close the pan with a lid and cook on high pressure for 5 mins. Open the pot and fluff the rice with a fork. Garnish with California walnuts and serve.
Ingredients: For The Vadas (makes 8) ¾ cup urad dal (split black lentils) ¼ teaspoon asafoetida (hing) 1 teaspoon ginger-green chilli paste â?¢ Salt to taste â?¢ 2 cups finely chopped California walnuts To be mixed into a Curds Mixture 1 cup whisked curd (dahi) 2 tbsp sugar A pinch of black salt Salt to taste Oil for deepfrying Chilli powder for sprinkling Roasted cumin seeds (jeera) powder for sprinkling 2 tablespoon finely chopped coriander Method For the Vadas Clean, wash and soak the urad dal in enough water in a deep bowl for 2 hours. Drain well and blend in a mixer to a coarse paste using ¼ cup of water. Transfer the mixture into a deep bowl, add the asafoetida, ginger-green chilli paste, salt, finely chopped California walnuts and 1½ tablespoon of water and mix well. Wet a deep ladle with little water, pour 1 tablespoon of the batter in it and drop it in hot oil. Deep-fry on a medium flame till it turns golden brown in colour from all the sides. Upto 2 to 3 such stuffed vadas can be deep-fried at a time in a batch. Soak the deep-fried vadas immediately in a bowlful of water for 20 mins. Squeeze out and drain all the excess water by pressing the vadas gently between your palms. Keep aside. Repeat steps 5 and 7 to make more stuffed vadas. Just before serving arrange 2 vadas in a serving dish and spread 1 portion of the curds mixture evenly over it. Finally sprinkle a little chilli powder and cumin seeds powder evenly over it. Serve immediately garnished with coriander
* Akhrot (Walnut) ka Halwa is a premium dessert delicacy or halwa from Pakistan * Delicious, rich, and nutty walnut dessert pudding * Made with desi ghee * Premium quality and best taste * Good source of all-important Omega-3 fatty acid * Winter delicacy * Customized product weight and packaging available Product of Pakistan
Aloo Mutter is a classic Indian curry made with potatoes and green peas. Using basic Indian spices like cumin, coriander, turmeric.
Paneer Tikka Masala is a popular Indian curry where cubes of paneer (Indian cottage cheese), onions and peppers are marinated with yogurt and spices, grilled and then tossed in a creamy tomato based curry.
This creamy curry is made with onion, tomatoes, cashews, cream and butter. That has a mild sweet taste.
READY TO COOK MIX: Dosa is ready in 15 minutes and delicious in taste GOODNESS OF NUTRIENTS: Dosa is a nutritious meal because it is rich in protein and fiber NO ADDED PRESERVATIVES: It contains no added preservatives & colours AMAZING MEAL: Can be enjoyed at anytime of the day for a deliciously healthy and light meal
READY TO COOK MIX: Idli is ready in 15 minutes and delicious in taste GOODNESS OF NUTRIENTS: Idli is a nutritious meal because it is rich in fiber NO ADDED PRESERVATIVES: It contains no added preservatives & colours, It contains no added preservatives & colours AMAZING MEAL: Can be enjoyed at anytime of the day for a deliciously healthy and light meal
READY TO COOK MIX: Rava Dosa is ready in 15 minutes and delicious in taste GOODNESS OF NUTRIENTS: Rava Dosa is a nutritious meal because it is rich in protein and fiber NO ADDED PRESERVATIVES: It contains no added preservatives & colours AMAZING MEAL: Can be enjoyed at anytime of the day for a deliciously healthy and light meal
