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My next cooking class date is:
Friday 14th June 2013 - Regional Curries and Breads
For details http://www.mistleykitchen.com/workshops/
For all you tweeters out there, keep up to dated by following me on twitter @badus_masala
If you like my sauces, why not come and buy from me directly on the 13th and 14th of April at The Suffolk Food, Drink and Music Festival. http://www.suffolkfoodfest.co.uk
This is a popular dish we make to finish most off my curry classes. Its refreshing after all those spicy dishes! Have a go, you won't be disappointed.
A simple sweet dish made with yoghurt and sugar with fragrant saffron and seasonal fruit like mango and Pomegranate
Preparation time 15 minutes and draining whey time 2 to 3 hours
Serves 8 to 10
1 kg or 1.5kg. Thick Greek yoghurt
300g /350g powdered sugar (as per taste)
Few strands saffron
2 teaspoons cardamom powder (elaichi)
½ to 1 cup crushed almonds and pistachio
For the garnish
Flakes of pistachios, fresh mango slices. And pomegranate seeds
If yoghurt is not thick it may need to be tied in a muslin cloth and hang for approximately 1 to 3 hours until all the liquid (whey) has drained off.
In a large bowl, using a hand blender or a large spoon, mix together the yoghurt, sugar, saffron, cardamom, diced mango and the crushed nuts. Transfer to the serving bowls and place in the refrigerator. Serve cold garnished with flaked pistachios and almonds.
GUJARATI KHANDVI RECIPE
I'm taking this dish for my students tomorrow as a welcome treat with a cup of coffee.
If you like the look of it, why not give it a go.
Gujarati Khandvi Recipe (by Badu Thobhani)
8oz Chickpea (Basan flour/ Gram flour)
4oz Plain Yogurt
Salt to Taste
¼ tsp Turmeric
2 tbsp Vegetable Oil
1 tsp Mustard Seeds
8 to 10 Curry Leaves
3 tbsp Desiccated Coconut
1 Green Chilli Chopped
3 tbsp Coriander Leaves Chopped
1. In a large bowl mix chickpea flour with salt and turmeric and make a smooth batter adding yogurt and water.
2. Transfer the batter into a non-stick pan and bring to boil stirring all the time.
3. Lower heat and continue stirring at all times for approximately 10 minutes until the mixture thickens and comes away from the pan.
4. Lightly grease a large baking tray and spread the cooked mixture thinly using a large spatula.
5. Now spread the coconut and chilli over this.
6. Allow to cool for few minutes them cut into 2 inch strips and roll into cigar shapes.
7. Heat oil in a pan, add mustard seeds and allow them to sizzle. Remove from heat and pour this over the rolled Khandvi.
8. Serve garnished with more coconut and coriander.
Serve cold, will keep in the fridge for 2 days
For more of these kind of recipes, why not come to one of my classes.