Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
Ethnicity:
Afghan cuisine Arab cuisine Armenian cuisine Australian cuisine Bulgarian cuisine Canadian cuisine Chinese cuisine Croatian cuisine French cuisine German cuisine Great Britain Greek cuisine Hungarian cuisine Icelandic cuisine Indian cuisine Italian cuisine Japanese cuisine Jewish cuisine Mexican cuisine Moldovan cuisine Portuguese cuisine Roman cuisine Romanian cuisine Russian cuisine Serbian cuisine Spanish cuisine Turkish cuisine US cuisine
Time:
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Ingredients Recipes Restaurants Utilities Rezepte Cooking Directory Recipes from all over the world
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Ingredients: 1 Cup(s) Fresh curds 1/2 Cup(s) Fresh cream 1 Teaspoon(s) Grated cheese or paneer 3/4 Cup(s) Milk 1 Tablespoon(s) Cashewnuts broken 1 Tablespoon(s) Peanuts husked & roasted 1 Teaspoon(s) Khuskhus seeds soaked 3 Green chillies 1 Piece ginger 1 Teaspoon(s) Coriander finely chopped 1 Slice(s) Dayold bread white 1 Teaspoon(s) Sugar 3 Glazed cherries 1/4 Teaspoon(s) Cinnamon-clove powder 3 Tablespoon(s) Ghee or oil |
Directions: Grind together in a dry mixie, cashew, peanuts and bread.
Grind together in a wet mixie, onion, ginger, chillies, khuskhus with milk.
Heat fat in a heavy pan, add onion mixture, saute for 3-4 minutes.
Add curds and cook, stirring continuously till whiteness of curds disappears.
Add milk, bring to a boil, add sugar, salt, dry mixture, spice powder, cream.
Stir gently till boil resumes. Add vegetables, etc. at this stage.
Cook covered for few minutes till thickened.
Garnish with grated cheese, coriander and cherries.
Goes well with: Paneer chunks, mixed vegetables with a few pineapples bits, potato and peas, etc.
Making time: 30 minutes
Makes: 3 -3 1/2 cups
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