Welcome aboard!
Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!
One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)
I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.
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Happy cooking!
Dershana
Good quality frozen green peas - 1/2 kg
Almonds - 1 cup
Skimmed milk - 1 cup
Low fat cream - for garnish
Salt & pepper powder - to taste
Blanch the almonds in boiling water for 2 minutes. Cool and peel the skin. Grind to fine paste.Steam cook the green peas till tender or pressure cook for 2 whistles. Let cool.Blend the cooked green peas and almond paste in a mixer bowl. When it's time to serve, simmer it to a light boil and add the pepper and salt. Take off flame and pour into bowls. Squirt a little bit of cream before serving.
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