The base recipe is along the lines of the Slovenian Easter Buns – Velikonocni Kruhki which I had done last year during the spring time. Yes this time in spirit of the advent of spring; of the light, bright, and the cheerful; hoping to bring it on soon with these blooming flavors.
Makhani Masala is the very aromatic butter based tomato cream sauce seasoned with spices and herbs – the base gravy for most of the tomato based creamy dishes in the Indian restaurants. If you are familiar with the lip smacking, finger licking Paneer Makhani/Paneer Butter Masala (Indian Cheese in a Butter Sauce), Malai Koftas [...]
Easter is the celebration of the Ressurection of Christ. The word Easter however was taken from the goddess of spring, Eostre. Sacrifices were made to the Goddess Eostre, whose festival was celebrated in the spring around the time of the Passover.
Ghee is Clarified butter.
It is used extensively in India and other South Asian cuisines and also in Hindu religious rituals. It is made by simmering unsalted butter, until the moisture has evaporated and all the milk solids separate and deposit at the bottom. The scum floats on the top and the butter turns [...]