Desi News Corp - Index

Desi News Corp - Desi News - March 2009 - Index

Exquisitely
yours!
CRYSTAL
CHANDELIERS
DRESSED WITH
SWAROVSKI
CRYSTALS
OVER 120 STYLES!
PLUS DECORATIVE
MIRRORS
& CRYSTAL LAMPS
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CALEDONIA
36 Desi News March 2009
401
BRIDGELAND
CARTWRIGHT
DUFFERIN
kitchen TABLE
Gujiya
500 gms flour (maida)
6 tblsp ghee
For the filling :
500 gms khoya
¼ cup each almonds,
cashews, broken
into pieces
¼ cup raisins
¼ cup desicated
coconut
½ tsp green
cardamom powder
½ cup sugar or more,
to taste
Oil to fry
Sieve the flour and
rub in melted ghee. Using
a little water, knead into
a firm dough. Set aside,
covered with a damp
cloth. Place khoya in a
heated wok. Mash gently
and fry until the colour
changes to a golden
brown. Add sugar and
cardamom powder. Mix
well and add almonds,
cashews, raisins and
coconut. Cook for another
minute. Set aside to cool
slightly. Divide the dough
into small balls and roll
each into a small puri.
Place a heaped tablespoon
of khoya filling and fold
over to form a crescent
shape. Pinch the edges
together to seal tightly.
Keep covered under damp
cloth as you prepare all the
gujiyas in a similar manner.
Deep fry in hot oil and
drain on a paper towel.Try
substituting soft brown
demerara sugar for regu-
Sweet celebrations!
These traditional treats set the mood for
a sweet Holi celebration
lar sugar for added flavour
and texture.
Mathri
2 cup flour (maida)
1/4th cup fine
semolina (sooji)
4 tblsp ghee
½ tsp ajwain
¼ tsp baking powder
2 tblsp yoghurt
Salt to taste
“Madras Palace is your to taste buds
what A.R.Rahman is to your ears. Jai ho!”
AUTHENTIC CUSTOMER APPRECIATION
M ADRAS PALACE
Oil to fry
Sieve the flour with the
sooji, baking powder and
salt. Add ajwain and rub in
the ghee. Mix a little water
with the yoghurt and add
to flour. Knead to form a
firm dough. Set aside,
covered, for half an hour.
Divide dough into small
balls and roll each into a
small, thick puri. Deep fry
in hot oil. Remove and
drain on paper towels.
Meetha Pooda
4 cups flour
2 cups sugar
½ cup yoghurt
Oil to fry
Mix all the ingre-dients
into a thick batter with a little
water. Set aside, covered, for
a couple of hours. Shape
into small balls and deep fry
in hot oil until deep golden
in colour. Drain on paper
towel. Serve hot with fresh
cream or thick yoghurt.
More recipes
Recipes in the past issues of
Desi News are archived at
www.e-desinews.com
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