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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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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Falafel

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Falafel Ingredients 2 cups  dried chickpeas (Do NOT use canned or cooked chickpeas) 1 cup  fresh parsley leaves, stems removed 3/4 cup  fresh cilantro leaves, stems removed 1   small onion, quartered 7 – 8  garlic cloves, peeled Salt to taste 1 tbsp  ground black pepper 1 tbsp   ground cumin 1 tbsp   ground coriander 1 tsp  cayenne pepper, optional Oil for frying Direction (One day in advance)  Place the dried chickpeas in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 16-18 hours (more if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry. Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture. Transfer the falafel mixture to a container and cover tightly.  Refrigerate for at least 1 hou...
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