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FareShare Gazette -- November 2005 Recipes

FareShare Gazette -- November 2005 Recipes comes together with Salt, Baking Soda, Baking Powder, Canned Coconut Cream, and Canned Thick Coconut Milk. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tsp
• 1/4 tsp
• 1/2 tsp
• 2 tbsp
• 1/2 tsp
• 1 cup
• 1 tsp
• 1/4 cup

Method (preview)

1. 1

   Put the coconut, chili, garlic, ginger, salt and cardamom seeds in a food processor and blend until fine.

2. 2

   Add the coconut milk and blend again.

3. 3

   Heat the oil in a skillet.

4. 4

   Add the two dhaals, mustard seeds, chili, curry leaves (if using) and asafoetida.

5. 5

   Stir until the seeds pop and the mixture smells aromatic.

6. 6

   Beat well, then let the mixture rest for 30 minutes.

7. 7

   Stir in the mustard seeds, coconut cream (from the unstirred top of the can) and 4 to 6 tablespoons of water.

8. 8

   Oil 20 idli molds or large muffin pans.

9. 9

   Put 1 1/2 tablespoons of batter into each one.

10. 10

    Steam for 10 minutes - no longer or they may overcook, discolor and spoil in flavor.

11. 11

    Serve warm or cool with the coconut chutney and a sweet or savory yogurt lassi.

12. 12

    True rabdi is simply milk that has been brought to a boil and then simmered until most of the water evaporates, and it is thick and creamy.

13. 13

    It is also used to make other Indian desserts.

14. 14

    When frozen, it transforms into Kulfi (Indian ice cream.) To make flavored kulfi, start with the recipe for Traditional Thickened Milk Pudding, which is more time-consuming but more authentic, then choose any of the following flavors.

15. 15

    Freeze as directed in Quick and Easy Indian Ice Cream.

16. 16

    This green- tinted kulfi is one of the most popular.

17. 17

    The ground pistachios add to the overall taste and the chopped ones, a delicate punch.

18. 18

    To make the pudding: Place the milk in a large, heavy wok or skillet and bring to a boil over high heat.

19. 19

    Continue to boil, stirring, 2 to 3 minutes.

20. 20

    Reduce the heat to medium-low and simmer, stirring and scraping the bottom and sides of the wok often, until the milk is reduced by at least 3/4, about 45 minutes.

21. 21

    Mix in the sugar, cardamom seeds, ground pistachios and food coloring, if using; cook, stirring, until the sugar melts and thins down the pudding, then the pudding thickens again, 5 to 7 minutes.

22. 22

    Transfer to traditional kulfi molds or disposable 5 1/2-ounce plastic souffl� cups.

23. 23

    Cover and place in the freezer until completely frozen, at least 4 hours.

24. 24

    To serve, dip each mold in hot water about 10 seconds, run a knife around the inside of the mold and transfer immediately to a dessert plate.

25. 25

    Serve whole or cut into smaller pieces, garnish with chopped pistachios and serve.