Welcome your kids by stirring up this quick and tangy drink to refresh them after a tiring game day.
Salt to taste
For the Rice
For the seasoning
Soak saffron in a tbsp of milk for 10 minutes.
Wash and soak basmati rice for 20 minutes. Drain the water completely. Heat butter, add shahjeera, when it sizzles, add cinnamon, cloves, cardamom, bay leaf and the rice. Saute for 2-3 minutes on medium low flame. Add 1 cup water, sugar and 1 cups milk to the rice. Add salt to taste and cook covered until the rice is soft. Fluff it with a fork and mix in the saffron along with the milk. Check out how to cook basmati rice for more details.
Boil carrot, beans and peas.
Peel the skin and chop pineapple and apple into cubes. You can add pear also.
Now the cooked rice, vegetables, nuts and fruits are all ready. Now making the pulao is a breeze.
Heat butter in a pan, add caraway seeds, when it splutters, add cardamom, cinnamon, cloves, star anise and bay leaf.
Saute for 2 seconds and add slivered ginger pieces.
Saute the ginger for 2-3 minutes, then add the par boiled vegetables, cardamom powder, fennel powder, raisins and all the nuts.
Mix in the rice and cook on low flame for 2 minutes and switch it off. Add the chopped fruits, mix well and serve. Do not cook after adding fruits.
Garnish with a little fresh cream and 2-3 edible rose petals or a tsp of rose water if preferred.
If preferred, you can also add a few paneer cubes sauteed in butter to the pulao.
You can also add 1 or 2 slit green chillies after frying the ginger. It is optional.
For Pizza Bread
For Pizza Sauce
Dissolve yeast in warm water in 3 quart bowl. Stir in sugar, oil, salt & i cup of flour.
Beat until smooth. Mix enough remaining flour to make dough easy to handle.
Turn dough on lightly floured surface; knead until smooth, about 5 minutes. Place on greased cookie sheet.
Cover & let rise until almost double; about 30 minutes.
After it has risen; punch & press dough down on cookie sheet; covering all corner & up sides.
Then apply pizza sauce on pizza base.
Then add toppings chicken sausages, chicken pepperoni, mushrooms, capsicum, onions, olives, tomatoes, baby corn, basil fresh, oregano, grated cheese.
Cook it for 12-15 minutes till brown & bubbly.
2 tablespoons unsalted butter
1 medium onion
Neck and giblets from your turkey
8 cups low-sodium chicken broth
3 sprigs thyme, parsley, rosemary and/or sage
1 bay leaf
1/2 cup all-purpose flour
salt and freshly ground pepper
2 tablespoons cold Flavored Butter
Put the turkey into the oven
Melt the butter in a large saucepan over medium-low heat.
Add the onion and turkey neck and giblets; cook, stirring, until the giblets are browned, about 15 minutes.
Add chicken broth, sprigs and bay leaf; cover and simmer while the turkey roasts, about 2 hours.
Strain the broth and keep warm; reserve the neck and giblets, if desired.
When your turkey is done, transfer it to a cutting board and pour all the pan drippings into a degreasing cup.
Add 1/2 cup of the prepared broth to the roasting pan and scrape up the browned bits with a wooden spoon.
Add the bits and liquid to the degreasing cup.
Make a roux: Sprinkle the flour into the pan and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes.
Gradually add the hot broth to the roux, whisking constantly to prevent lumps.
Bring to a boil, then reduce the heat to medium low.
Pour the dark roasting juices from the degreasing cup into the gravy, discarding any remaining fat. If desired, chop the giblets and shred the neck meat; add to the gravy.
Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the sauce and season with salt and pepper. Stir in the flavored butter, if desired.