Boil 3 cups of milk and let it simmer for 10 minutes. Soak 7 strands of saffron in 2 tbsp of hot milk. Add 1/2 cup fresh cream and 6 tbsp condensed milk. Cook for 2 min. Add 1/4 tsp cardamom powder and saffron milk. Arrange 12 pieces of bread in a shallow bowl and pour cool milk on it. Refrigerate for 40 min. Garnish with almonds and pistachios.
Add 2 tbsp coconut oil, 4 cloves of garlic, 2 tbsp ginger, 1/2 cup of carrot and 1/4 cup of onion to a hot saucepan. After 4 minutes, add 3 1/3 tbsp green curry paste. Add 425-gram chickpeas. Cook for 4 minutes. Add 2 1/2 cup coconut milk, 4 tbsp coconut sugar, and 1 tsp lime zest. Once simmering, add 3/4 cup of couscous and cook for 15 minutes.
Roast 2 red bell peppers, 2 tomatoes, and large garlic cloves with 2 tbsp olive oil for 20 minutes. Saute 1/2 tsp cumin seeds, 1 onion, and 1 chilli for 5 minutes in a pan. Blend with 200 ml of coconut milk to make a puree. Cook the puree for 4 minutes with 1/2 tsp chilli powder, 1/2 tsp coriander powder, 2 tsp Kasuri methi. Add 200 gm paneer.
Peel, core and slice 8 apples. Toss with 1/3 cup of cane sugar, 2 tsp cinnamon and 1/2 tsp nutmeg and layer in a baking dish. Bake at 350 degrees for 25 minutes. For the topping, cream 1/2 cup of butter. Add 3 cups of oats, 1/2 cup of cane sugar, 3 tsp cinnamon and 1 tsp nutmeg. Slowly beat in the 1/2 cup of maple syrup and 1 tsp vanilla extract.
Beginners often struggle with dosa sticking to the cast iron. To prevent this, slightly heat the new Tawa, sprinkle salt on it and saute until golden brown. Once it cools, clean the Tawa with a cloth, apply a light coating of oil and store it. Before making dosa, make omelettes a few times. And always bring the batter to room temperature.
Cook diced portobello mushrooms in olive oil on a skillet for 8 minutes. Add in the liquid smoke and salt, then mix together. Cook the pasta al dente. Saute onions, bell peppers, jalapeno, and garlic cloves until golden. Add diced tomatoes. Mix in Italian seasoning and brown sugar. Puree the sauce. Mix all together and bake. Top with Parmesan.
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