Food World

  THINGS YOU NEED 1 ⁄ 2 kg  beef salt 1 teaspoon  pepper 1 ⁄ 2 teaspoon  turmeric powder 1 teaspoon  coriander powder 4 tablespoons oil 3 tablespoons  flour 1 teaspoon  ginger paste SPICE MIX 2 teaspoons  fennel seeds 1 ⁄ 2 teaspoon  whole black peppercorn 1 ⁄ 2 teaspoon  cumin seed 2 small  cardamom pods , seeds of 10 cloves 2 whole  black cardamom pods 1 cinnamon stick 1 bay leaf 1 ⁄ 4 teaspoon  nutmeg 2 teaspoons coriander seeds METHOD  Heat oil in a heavy based pot. Add meat and fry it a little. Add salt, chili powder, turmeric, coriander powder and ginger paste. Mix well. Add a little water. Dissolve flour in half a cup of water and add this to the meat and bring to boil. Grind all the whole spices ( spice mix). Put all the ground spices in a fine cotton cloth bundle. and add to meat. OR grind them till powdery fine and add them to the meat. Add 3-4 cups of water; cover and ...

THINGS YOU NEED For Halwa: Semolina ½ kg Sugar ½ kg Clarified butter 1 cup Cardamom 4 to 5 Kewra essence few drops Almond pistachio as required Food color 1/3 tsp For puri: White flour ½ kg Baking soda 1 pinch Oil for fry Salt as required Clarified butter 2 to 3 tbsp METHOD To make the puris take a mixing bowl and add white flour(maida), ghee, a pinch of baking soda and a pinch of salt. Mix well till a smooth dough is formed. Divide the dough into equal portions and roll into small balls. With the help of a rolling pin, roll each ball into thin circular discs. Deep fry the puris on a high flame until they turn light brown. To make the halwa take a pan and cook semolina on a medium flame till it changes color. Add ghee, small cardamoms and sugar. Mix well until the sugar dissolves. Then add chopped almonds and pistachios followed by yellow food color. Continue stirring until the semolina is fully cooked and its texture turns smooth. Lastly add a few drops of k...

INGREDIENTS Buffalo sauce: 1 tablespoon unsalted butter, melted 1/4 teaspoon cayenne pepper 1/4 teaspoon freshly ground black pepper 1/4 teaspoon kosher salt 1/4 cup hot pepper sauce  Ginger-soy glaze: 1/4 cup honey 2 tablespoons soy sauce 3 large garlic cloves, crushed 1 2x1" piece of ginger, peeled, sliced Wings: 5 pounds chicken wings, tips removed, drumettes and flats separated 2 tablespoons vegetable oil 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper PREPARATION For buffalo sauce: Mix first 4 ingredients in a medium bowl; let stand for 5 minutes. Whisk in hot sauce; keep warm. DO AHEAD:  Can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using. For ginger-soy glaze: Bring all ingredients and 1/4 cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7–8 minutes. Strain into a medium bowl. Let s...

INGREDIENTS Crust: 7 tablespoons unsalted butter, melted 1/3 cup sugar 1/4 teaspoon vanilla extract 1 cup plus 1 tablespoon all purpose flour Pinch of salt Filling: 1/2 cup sugar 2 large eggs Pinch of salt 1/4 cup all purpose flour 1 teaspoon vanilla extract 1/2 cup (1 stick) unsalted butter, diced 2 6-ounce containers fresh raspberries PREPARATION For crust: Position rack in center of oven and preheat to 375°F. Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl. Add flour and salt and stir until incorporated. Transfer dough to 9-inch-diameter tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan. Bake crust until golden, about 18 minutes (crust will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature. For filling: Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla; whisk until smooth. Cook butter in hea...

THINGS YOU NEED For The Pakodas 1 cup  besan (bengal gram flour) 2 tbsp finely  chopped coriander (dhania) 1/4 tsp  turmeric powder (haldi) a pinch of  baking soda 1 tsp  cumin seeds (jeera) 1 tsp finely  chopped green chillies salt  to taste oil  for deep-frying For The Kadhi 2 cups  whisked curds (dahi) 3 tbsp  besan (bengal gram flour) 1/4 tsp  turmeric powder (haldi) salt  to taste 1 tbsp  oil 1/2 tsp  cumin seeds (jeera) 2  cloves (laung / lavang) 1 small stick  cinnamon (dalchini) 1/4 tsp  fenugreek (methi) seeds 1/2 tsp  coriander (dhania) seeds 4 to 6  curry leaves (kadi patta) 2  whole dry kashmiri red chillies  , broken into pieces 1/2 tsp  ginger (adrak) paste 1/2 tsp  chilli powder For The Garnish 2 tbsp finely  chopped coriander (dhania) Method   For the pa...

THINGS YOU NEED 1 kg carrots 1 1/2 litre milk 8 green cardamoms 5-7 Tbsp ghee 5-7 Tbsp sugar 2 Tbsp raisins 1 Tbsp shredded almonds 2 Tbsp chopped dates METHOD  Peel and grate the carrots. Simmer in milk with the cardamom until liquid evaporates. Heat ghee in a heavy pan and add the carrot mixture. Cook over a gentle flame for 10-15 minutes. Stir in sugar and continue cooking until the halwa turns deep reddish color.