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Diwali is a time for sharing with friends and family. #HappyDiwali

These Pineapple Laddoo’s are the perfect sweet treat for Diwali. I use canned pineapple rather than fresh as it’s a simple yet convenient ingredient which is bursting with fruity flavour. Easy recipe!

 

Ingredients

 

  • 1 x 415g can Del Monte Pineapple Chunks in Juice
  • 1 tbsp ghee (or butter)
  • 100g desiccated coconut
  • 125g milk powder
  • 80g caster sugar
  • ¼ tsp cardamom powder
  • 2 tbsp ground almonds

Method

 

  1. Place a can of drained Del Monte® pineapple chunks into a food processor. Mix until smooth and reduced to a paste.
  2. Over a medium-low heat, heat the ghee or butter. When melted, add the pineapple puree and cook for 1-2 minutes, making sure you do not burn the puree.
  3. Slowly add the sugar and desiccated coconut and sugar. Mix well and cook for a further 2 minutes, making sure it’s on a low heat.
  4. Add milk powder, cardamom powder and ground almonds to the mixture and continue to stir.
  5. Cook for a further 2 minutes, or until the mixture becomes thick. Transfer into a bowl and allow to cool in the fridge for 10 minutes.
  6. Now it’s time to make your laddoos! Using your hands, roll the mixture into small golf-sized balls.
  7. Roll into a little desiccated coconut for decoration get them ready to serve at your Diwali celebrations!

NB: You can even make these laddoos in advance and store in an airtight container in the fridge for up to 3 days.

 

‘This recipe has been created by The Petite Cook to celebrate Diwali with Del Monte. https://www.thepetitecook.com/

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Asharaf Valappil, head chef at London’s Daawat Restaurant at the Strand Palace Hotel dawat1

Asharaf’s nomination comes at an exciting time for the Daawat Restaurant. A revolutionary summer menu with inspirations drawn from all over the sub-continent has been rapturously received by both critics and guests, many of whom have returned several times to make sure they have tasted the whole menu.

One recent trip advisor reviewer described Daawat as “The best Indian I’ve ever eaten” and a “hidden gem.” Now the team are hard at work planning a menu re-fresh for the winter months.

Another hit has been the Indian Afternoon Tea – believed to be the first in London – which sits alongside a traditional English Afternoon Tea available elsewhere in the hotel.

Food at Daawat includes fiery Chilli Mili Chicken Wings, Sea Bass with flavours taken from chef’s native Karala province and his take on a classic Chicken Tikka Masala. Lamb Biryani sits on the menu alongside Grandma Kodi Kura (Andrha-style chicken curry) based on a family recipe.

“Tiffin” style Indian afternoon tea features the Bombay burger, which was recently named as one of the best burgers in the UK, Paneer bread pakora, mango burfi and chocolate samosas with mango coulis.

Two-course Thali lunches from £9.95

Three-course pre-theatre dinners from £22.00

Afternoon tea from £29.95 pp.

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Kheer

Creamy rice pudding delicately flavoured with cardamom and nuts, a must during festivals.

Ingredients: 1 cup of Kohinoor Platinum Basmati Rice (available at Asda, Morrisons & Sainsbury’s) soaked in plenty of water for 30 minutes then washed and drained,

10 cups of milk,

5 green crushed cardamoms,

1/2 cup of raisins soaked in water for 30 minutes and then drained,

400g of condensed milk and 1/2 cup of blanched, peeled and sliced almonds.

Serves: 4 – 6
Preparation time: 40 minutes
Cooking time: 30 minutes

1. Bring the milk to the boil.
2. Add the rice and the green cardamoms. Cook, stirring continuously, until the milk is fully absorbed and the rice is tender and broken.
3. Add the raisins and condensed milk. Cook, stirring, regularly until the consistency is thick, and the mixture sticks to the ladle.
4. Garnish with almonds.5. Refrigerate and serve chilled.

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