Sunday, January 1, 2012

White Powder

Just as the punjabi masala this name comes from the only cooking class I took. Some punjabi dishes are cooked in white gravy. It's good to have this powder handy so that we don't spend too much time in doing everything from scratch.
Also, every year for lakshmi pujan, we get sali lahya (puffed paddy rice). Those do not taste great as is, but they are highly nutritious and I prefer to consume them in some form at least. I use those in this recipe. If you use makhane (euryale ferox seeds) for the pooja, you can add those too. You can also add dried cantaloupe seeds.

So here goes the recipe.

  • 1/2 cup puffed paddy rice
  • 1 tsp poppy seeds
  • 2 tsp. sesame seeds
  • 8-10 cashews


Take all the ingredients and roast and low-medium flame for 5 minutes. Let it cool for another 5 minutes. Grind to a fine powder in a mixie. You can store this powder and use in various recipes that are made in white gravy.

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