A decadent party starter, Doodh na puff is an easy-to-make parsi recipe. Packed with calcium and omega-3 this quick dessert is best enjoyed in winters.

  • Preparation Time: 5 minutes
  • Cooking Time: 10 minutes
  • Difficulty level: Beginner

INGREDIENTS:

  • Full fat milk: 1 litre
  • Sugar: 1 Tbsp
  • Green Cardamom Powder: 1 Tsp
  • Pistachios: 3-4, Sliced

METHOD:

Preheat your earthen pot on a low flame. Add milk and stir continuously. Bring milk to a boil and remove the pot from the heat. Let the milk settle down a little before turning the heat on again on a low flame and bringing the milk to boil again.

You have to repeat this process multiple times. You will observe the milk becoming foamy with every boiling repetition. When more than half the milk has foamed turn the heat off and let the milk simmer in the retained heat of the earthenware pot.

Add sugar and cardamom powder and stir till both dissolves in this creamy, foamy, frothy milk. Only spoon the milk froth in a glass (serve-ware). Enjoy this light dessert with a light garnish of chopped pistachios, almonds and a sprinkle of cardamom powder.

Relish this dessert both hot and cold.


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World Food Day: How To Minimise Food Wastage

16th of October is celebrated as ‘World Food Day’. Why not celebrate it everyday? – This year, The World Food Programme was awarded the Nobel Peace Prize. In doing so the hunger parity around the world has been brought into focus, and Hunger has been identified as a human right violation. Read more on how you can minimise your food wastage.

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Lick this directly off the bowl or prepare it as a dip / chutney to accompany your tea-time snacks and finger foods. Personally we love to load our green smoothies with mint chutney to transform its texture and taste. Rich in fiber and probiotics it’s a snack as is.

  • Preparation Time: 5 minutes 
  • Cooking Time: 5 minutes 
  • Difficulty level: Beginner 

INGREDIENTS:

  • Chopped Coriander Leaves: 1/2 Cup 
  • Mint Leaves: 1/2 Cup
  • Green Chilli: 1 Whole
  • Yoghurt: 1/2 Cup
  • Salt: As per taste

METHOD:

A healthy accompaniments for finger foods and snacks
  • Add chopped coriander leaves, mint leaves and a green chilli to a blender to make a smooth paste.
  • Mix this green blend with yoghurt. Add salt as required.
  • Serve with hot fritters, kebabs and sandwiches. Stores well in the refrigerator for a week in an airtight container.

Quick Tip: Use this preparation as a quick marinade for chicken / paneer or tofu.


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