12
Cook-n-Serve Bowl (continued)
Sooji Halwa (Semolina Pudding)
Serves 12
3
⁄
4
cup / 180 ml
ghee
1
1
⁄
2
cups (8
1
⁄
2
oz / 240 g)
sooji
(finely ground)
3
3
⁄
4
cups / 900 ml
water
2 tbsp
(
1
⁄
2
oz /
15 g
)
raisins
15
almonds
blanched, skins
removed and slivered
1 tbsp
(
1
⁄
6
oz / 5 g)
green cardamoms
husks
removed, seeds powdered
1
3
⁄
4
cups (12
1
⁄
2
oz / 350 g)
sugar
1.
Heat ghee in The Bowl on medium heat about 3 minutes. Add
sooji
. Stir fry till light brown (about 15 minutes).
2.
Reduce heat to medium-low. Add water, raisins and half each of
almonds and cardamom. Cook till water is absorbed, stirring
constantly.
3.
Add sugar. Cook, stirring constantly, till ghee just begins to show
on sides (about 10 minutes).
4.
Sprinkle remaining almonds and cardamom. Cover and serve
hot.
h
Curry Pan (Sauté Pan)
Capacity
2 Litre
3.25 Litre
Maximum Preheating
Time on medium heat 3 minutes 4 minutes
Suitable for:
•
Sautéing vegetables, seafood, chicken, meat
•
Stir-frying vegetables, rice, seafood, chicken, meat
•
Gravies, curries, sauces
•
Rice, pilau
•
Halwa
The quantity of the following recipe is for the 3.25 litre
pan.
When using the 2 litre pan, reduce the quantity of ingredients
by one-third.
Bengali Fish Curry
Serves 6
2
1
⁄
2
tsp / 12.5 ml
salt
1
⁄
2
tsp / 2.5 ml
turmeric
12 (1
lb 11 oz / 760 g)
fish steaks
1
⁄
2
inch / 1.3 cm
thick
2 medium (7 oz / 200 g)
onions
chopped
1 x 1 inch / 2.5 cm piece
(
1
⁄
3
oz / 10 g)
fresh ginger
10 small cloves
garlic
2
green chillies
2 cups / 480 ml
water
