South Mumbai the new Aviary

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South Mumbai the New Aviary






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8 different types of Salad Dressings

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Home Made Salad Dressings Ingredients For Greek Yogurt Ranch Dressing 3/4 cup whole milk plain Greek yogurt 1 clove garlic, finely minced OR 1 teaspoon garlic powder 1/4 cup fresh minced parsley OR 1 tablespoon dried parsley 1/4 medium onion, diced (about 2 tablespoons) OR 2 teaspoons onion powder 2 tablespoons fresh minced chives OR 1 tablespoon dried chives 1 teaspoon salt 1/4 teaspoon black pepper 2 teaspoons dijon mustard Juice of 1/2 lemon (about 2 tablespoons) 1/4 cup—1/2 cup buttermilk For Chili-Lime Salad Dressing Zest and juice of 2 limes (about 4 tablespoons juice and 3 teaspoons zest) 1/4 cup red wine vinegar 1 tablespoon soy sauce 1 tablespoon honey 1/3 cup extra virgin olive oil 1 clove garlic, finely minced OR 1 teaspoon garlic powder 1/2 teaspoon red pepper flakes 1 teaspoon ground cumin 1/2 teaspoon salt For Honey Mustard Salad Dressing 1/4 cu...
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Pic de Gallo

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Pico De Gallo INGREDIENTS 1 cup  finely chopped white onion (about  1  small onion) 1  medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat) ¼ cup  lime juice ¾ teaspoon  fine sea salt, more to taste 1 ½  pounds ripe red tomatoes (about  8  small or  4  large), chopped ½ cup  finely chopped fresh cilantro (about  1  bunch) INSTRUCTIONS In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing. For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato ju...
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Stuffed Tinda Ingredients   Tinda  1 inch  Ginger  , chopped 1/2 teaspoon  Turmeric powder (Haldi) 1 teaspoon  Red Chilli powder 2 teaspoon  Coriander Powder (Dhania) 1 teaspoon  Garam masala powder 1 teaspoon  Cumin powder (Jeera) 1/2 teaspoon  Amchur (Dry Mango Powder) 1 pinch  Asafoetida (hing) Salt  , to taste Sunflower Oil 2 sprig  Coriander (Dhania) Leaves  , chopped  Instructions To begin making the Stuffed Bharwa Tinda Recipe, heat a kadai with oil, add ginger and garlic and saute until it softens. Add all the spice powders and keep sautéing until the masala combines well. Switch off the heat. Allow the mixture to rest for some time.. In the meanwhile, peel the tinda , slit them on the top cross wise. Do the same for the rest of the tinda. Grind the mixture in the grinder to form a smooth paste and start stuffing the mixture into the cut tinda as much as possible. Heat a pressure cooker, drizzle some oil ...
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