Shugar N Spices

This is one of my favorite things to make and keep. Super simple but very diversely useful. Top it on yogurt, french toast, ice cream, panna cotta, cheesecake, toast, waffles, pancake, oatmeal, crackers etc. the possibilities are endless. Follow  @shugarNspices  on Facebook Follow  shugar_n_spices  on Instagram Ingredients : Mixed berries - 1.5 cups ( I used frozen)  Sugar : 2 - 3 tbsp Lemon zest - 1/2 tsp  Method :  In a sauce pan heat the berries. bring to boil.  Add sugar and mix. Reduce the heat to medium and cook for few minutes. Using a potato masher or fork or your spatula, mash a few berries. but leave a few chunks.  add lime / lemon zest and mix.  Now simmer and keep stirring.  Cook till you are left with half the quantity (3/4 cup) Remove from heat and let it cool completely.  Notes : No need to thaw or chop frozen berries. from freezer to pan.  If using fresh berrie...

Veg Cabbage Rolls Follow  @shugarNspices  on Facebook Follow  shugar_n_spices  on Instagram Ingredients : Cabbage large leaves : 5 Water for boiling and steaming Carrots : 1 cup (finely chopped or grated) Cabbage : 1 cup (finely chopped or grated) Beans : 1/4 cup (finely chopped) Ginger + garlic + green chili paste : 1 tsp Noodles or spaghetti  - 5-6 strands *optional  Salt and pepper as per taste Oil : 2-3 tsp + for greasing For Serving :  Garlic soy dip -  Recipe here Tomato ketchup / hot sauce Method : Before cutting the cabbage peel of few large leaves for the rolls.   Heat a huge pan filled with water, boil the noodles in it.  In a pan heat 1 tsp oil and add ginger garlic chili paste.  Next add finely chopped carrots, cabbage, beans. Add salt and pepper. Saute for few minutes to dry out the moisture.  Simultaneously boil the big cabbage leaves in the pan we used fo...

Dhokla  Follow  @shugarNspices  on Facebook Follow  shugar_n_spices  on Instagram Ingredients : Rice : 1 cup Chana dal : 1/2 cup Poha : 2 tbsp *Optional Curd : 1/2 cup Salt : 1 tsp or as per taste Ginger + green chili paste : 1 tsp Lemon juice : 1/2 tsp Water as required Oil to grease Tempering oil :2 tbsp Asafoetida a pinch Mustard seeds : 1 tbpsp Curry leaves a handful Water+sugar (1 tbsp water + 1 tsp sugar) *optional  Method :   Rinse well and soak rice and dal separately.  Soak for 6-8 hours.  Rinse and soak poha 30 minutes before grinding Drain the water. Grind rice, poha and dal to a paste with curd. Add water if required, but not too fine. Little coarse like semolina is okay.  After grinding mix well preferably with hands ( or with whisk or fork). Leave for fermenting the batter. In colder areas it can take 12-13 hours, otherwise 5-6 hours should be enough.  After ferm...