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India on your plate

India on your plate. Sunday, October 13, 2013. On the occasion of Saraswati Puja and Dussehra, here's a dish I got right the first time I made it. The key to Phirni is to stir continuously so the flour doesnt catch at the bottom of the pan. It's delicious and creamy and was an instant hit at the festival lunch I hosted sometime ago. Kesar Phirni for you -. 1 ½ litre full cream milk. 100 gms or ½ cup long grained basmati rice. 189; cup condensed milk. 2 tablespoons slivered pista or almonds. Yeast is an i...

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India on your plate | indiaonyourplate.blogspot.com Reviews

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India on your plate. Sunday, October 13, 2013. On the occasion of Saraswati Puja and Dussehra, here's a dish I got right the first time I made it. The key to Phirni is to stir continuously so the flour doesnt catch at the bottom of the pan. It's delicious and creamy and was an instant hit at the festival lunch I hosted sometime ago. Kesar Phirni for you -. 1 ½ litre full cream milk. 100 gms or ½ cup long grained basmati rice. 189; cup condensed milk. 2 tablespoons slivered pista or almonds. Yeast is an i...

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1 kesar phirni

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3 1 cup sugar

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7 poornima kulathu

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India on your plate | indiaonyourplate.blogspot.com Reviews

https://indiaonyourplate.blogspot.com

India on your plate. Sunday, October 13, 2013. On the occasion of Saraswati Puja and Dussehra, here's a dish I got right the first time I made it. The key to Phirni is to stir continuously so the flour doesnt catch at the bottom of the pan. It's delicious and creamy and was an instant hit at the festival lunch I hosted sometime ago. Kesar Phirni for you -. 1 ½ litre full cream milk. 100 gms or ½ cup long grained basmati rice. 189; cup condensed milk. 2 tablespoons slivered pista or almonds. Yeast is an i...

INTERNAL PAGES

indiaonyourplate.blogspot.com

1

India on your plate: May 2011

http://indiaonyourplate.blogspot.com/2011_05_01_archive.html

India on your plate. Sunday, May 8, 2011. Moving on from Hyderabad. With the biryani, double ka meetha and khubani ka meetha under my belt, I decided I had done reasonable justice to the soul of Hyderabad. It was time to move on to the other tastes of Andhra. After some careful research, I decided on a 'pulusu', a tangy spicy, sambar like curry. I was rather intrigued by the use of jaggery in the pulusu, which was to set off the fiery chillies no doubt and the use of sesame seeds. 1 tablespoon refined oil.

2

India on your plate: Moving on from Hyderabad.....

http://indiaonyourplate.blogspot.com/2011/05/moving-on-from-hyderabad.html

India on your plate. Sunday, May 8, 2011. Moving on from Hyderabad. With the biryani, double ka meetha and khubani ka meetha under my belt, I decided I had done reasonable justice to the soul of Hyderabad. It was time to move on to the other tastes of Andhra. After some careful research, I decided on a 'pulusu', a tangy spicy, sambar like curry. I was rather intrigued by the use of jaggery in the pulusu, which was to set off the fiery chillies no doubt and the use of sesame seeds. 1 tablespoon refined oil.

3

India on your plate: Kesar phirni

http://indiaonyourplate.blogspot.com/2013/10/kesar-phirni.html

India on your plate. Sunday, October 13, 2013. On the occasion of Saraswati Puja and Dussehra, here's a dish I got right the first time I made it. The key to Phirni is to stir continuously so the flour doesnt catch at the bottom of the pan. It's delicious and creamy and was an instant hit at the festival lunch I hosted sometime ago. Kesar Phirni for you -. 1 ½ litre full cream milk. 100 gms or ½ cup long grained basmati rice. 189; cup condensed milk. 2 tablespoons slivered pista or almonds.

4

India on your plate: October 2013

http://indiaonyourplate.blogspot.com/2013_10_01_archive.html

India on your plate. Sunday, October 13, 2013. On the occasion of Saraswati Puja and Dussehra, here's a dish I got right the first time I made it. The key to Phirni is to stir continuously so the flour doesnt catch at the bottom of the pan. It's delicious and creamy and was an instant hit at the festival lunch I hosted sometime ago. Kesar Phirni for you -. 1 ½ litre full cream milk. 100 gms or ½ cup long grained basmati rice. 189; cup condensed milk. 2 tablespoons slivered pista or almonds.

5

India on your plate: January 2012

http://indiaonyourplate.blogspot.com/2012_01_01_archive.html

India on your plate. Friday, January 6, 2012. I am back after a long hiatus! I have many, many recipes to catch up on.and am starting with one of my favourite breads - Garlic butter naan, a Punjabi favourite. Team it up with a dal makhni, matar paneer, or a mixed vegetable and you have a feast on the table! Here's how you make it right in your kitchen -. 2 cups maida (all purpose flour). 188; teaspoon baking soda. 189; teaspoon baking powder. 189; teaspoon salt. 188; spoon sugar. 189; cup yoghurt. I had ...

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indiaonyourplate.blogspot.com

India on your plate

India on your plate. Sunday, October 13, 2013. On the occasion of Saraswati Puja and Dussehra, here's a dish I got right the first time I made it. The key to Phirni is to stir continuously so the flour doesnt catch at the bottom of the pan. It's delicious and creamy and was an instant hit at the festival lunch I hosted sometime ago. Kesar Phirni for you -. 1 ½ litre full cream milk. 100 gms or ½ cup long grained basmati rice. 189; cup condensed milk. 2 tablespoons slivered pista or almonds. Yeast is an i...

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