Holiday season is upon us, and that means indulgence is beckoning. Time to succumb. One word for it – Dessert! Creamy, and loaded with tiny bites of dates, cranberries and almonds, this fudge is my ticket to the train.
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This recipe is built on the basics spices that make the north Indian pickles. The eggplants are not pickled; they are cooked in a very distinctly aromatic sauce – bold, and finger licking good.
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The light crunch and the nutty but delicate flavor of the toasted pine nuts enhances this simply sauteed chard. Just a little sprinkle of the nuts is all that it needs to tie together the taste of the earthy greens with the hint of smoky cumin and charred pepper.
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Roshogolla/Rasgulla needs to no introduction. I am sure most Indians are familiar with these lyrical, spongy balls of homemade cheese, simmered in and drunk with light sugar syrup. The story of the eastern regions of India is quite incomplete without this quintessential dessert and anyone can tune in to the “Ro-sho-gol-la“ quite melodiously.
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Gobi Makhani or Gobi Butter Masala is another of the popular “Makhani or Butter Masala” recipes. Any “Makhani” dish speaks eloquently of the magnificence of the Indian cuisine. They all have a stately aura around them. In today’s recipe, the cauliflower florets are cooked in a fragrant and silky sauce draped with cream. var linkwithin_site_id = 36113; (function () [...] |
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