Kitchen Chemistry

  Ingredients Moong Dal – ½ cup Raw Rice – 1 cup Jaggery – 3 cups Milk – 2½ cups Cardamom powder – 2 tsp Cooking Camphor – a pinch (a dot) Almonds – 10 nos Cashews – 30 nos Afghan Raisins – ½ cup Ghee – 1½ cups Preparation Steps 1. Almond-Cashew Paste Soak 10 almonds and 10 cashews in hot water for 30 minutes. Peel the almonds. Grind the almonds and cashews together with ½ cup milk into a smooth paste. Set aside. 2. Cooking Dal & Rice In a kadai, dry roast moong dal until aromatic. Add raw rice and stir-fry for 5 minutes. Wash the roasted dal-rice mix thoroughly, drain, and transfer to a 3-litre pressure cooker . Add 2 cups milk and 3 cups water . Cook until 5–6 whistles . Switch off and allow pressure to release. 3. Jaggery Syrup In another kadai, add 3 cups jaggery with ½ cup water . Heat until jaggery melts completely. Filter through a tea strainer to remove impurities. Continue heating until the syrup thickens slightly. 4. Combining Base Once pressure releases, add t...

  Introduction This crisp and crunchy salad is full of fall flavors. Sweet apples, tangy goat cheese, and chewy cranberries are balanced with spicy‑sweet toasted pecans. The base of romaine lettuce and purple cabbage adds freshness and crunch, while a simple apple cider vinaigrette ties everything together. Ingredients Salad Base Romaine lettuce – 3 cups, chopped Purple cabbage – 2 cups, shredded Apples – 2 medium (Honeycrisp or similar), thinly sliced Goat cheese – ½ cup, crumbled Dried cranberries – ⅓ cup Red onion – ½ cup, thinly sliced Spiced Pecans Pecans – 1 cup Olive oil – 1 tbsp Cayenne pepper – ¼ tsp Honey or maple syrup – 1 tsp (optional, for extra sweetness) Pinch of salt Apple Cider Vinaigrette Olive oil – ¼ cup Apple cider vinegar – 2 tbsp Dijon mustard – 1 tsp Honey – 1 tbsp Salt – ½ tsp Black pepper – ¼ tsp Method Toast the pecans: In a bowl, toss pecans with olive oil, cayenne pepper, salt, and optional honey/maple syrup. Spread on a skillet or baking tray and toast...