Miscellaneous not to be missed !

Dear Birundha,
What I give is approximate - make your own judgement.
You can keep 2,3 in a plate at 400 deg F for about 2 mts. It will puff up.
Love,
Chithra.

 

Shrikant - Best with puris !

Thick fresh curds (hung) - 250 ml

Sugar - 1 cup (200ml), powdered very fine

Cardamom powder - ½ tsp

Saffron - a pinch, warm & powder

Almonds - 7, 8 blanched & chopped

Pistas - 5, 6 blanched & chopped.

Drain the curds thoroughly by tying in a muslin cloth or using the curd strainer. I prefer to keep this in the fridge for 6-8 hrs, to prevent it from becoming sour.

Blend finely powdered sugar with the hung curds, beating with a wooden spoon – do not use the mixie or handblender.

Add spices & mix well.

Pour into individual glass bowls.

Garnish with chopped nuts.

Chill thoroughly before serving.

For mango shrikant, add thick mango pulp with more sugar to the hung curds. Cardamom is not necessary; but saffron gives a delightful taste.

If you add less sugar, the setting will not be firm.

 

Rose Syrup & Rose Milk - Ideal for scorching heat !

Rose syrup is made & preserved, from which rose milk can be made.

Sugar - 1 kg

Water - 540 ml

Citric acid - 1 tsp

Rose essence - 2 tsp

Pink colour - little

Boil sugar and water, stirring on a low fire to prevent burning at the bottom.

Add citric acid & remove when it is just about to boil.

Remove, filter & cool.

Add essence & colour.

To make rose milk, add 3-4 parts of chilled milk to 1 part of this syrup.

 

Dear Panithuli,
Thanks for your prompt F B.
Either you have an aesthetic bent of mind or right now, this day, romance is in the air for you !:tongue Hence this interpretatiopn !
Love,
Chithra.

 

Dear Varloo,
I have tried this method, but was unsuccessful !
I don't know, where I went wrong & so, gave it up !
Love,
Chithra.

 

Club Sandwich Toast - an old recipe of the 60’s !

Select brown bread or white bread.

Bread slices - 3

Finely grated carrot - 1 tbsp

Finely grated cabbage - 1 tbsp

Tomato ketchup - 2 tsp

Paneer thin finger size slices - 5,6

Salt, pepper, mustard powder

Butter

Toast the 3 slices.

On one, spread ketchup & arrange grated carrot & cabbage.

Sprinkle salt & pepper.

Apply little butter on a second toast & keep it on the first, butter side over the vegetables.

On the plain side of the second slice, spread paneer slices & sprinkle mustard powder.

Apply little butter on the third toast & keep it on the first, butter side over the paneer.

Now the 3 slices are stacked together.

Toast them on a tawa to make them crisp, with very little butter.

Cut into triangles & serve.