Food
Chef Priya Krishna
Darpan News Desk, 09 Apr, 2020
Born and raised in Dallas, Priya was inspired by her mom’s cooking which featured traditional Indian recipes, with a modern American twist.
Priya Krishna is an Indian-American food writer and YouTube personality, who contributes to leading magazines and websites such as The New York Times, The New Yorker, Bon Appétit, and more. She is also the author of the college-centric cookbook Ultimate Dining Hall Hacks, and formerly worked for Lucky Peach.Her latest cookbook, “Indian-ish: Recipes and Antics from a Modern American Family.” The book has been named one of the best cookbooks of spring 2019. She lives in New York City. Photo credit: Excerpted from Indian-ish © 2019 by Priya Krishna with Ritu Krishna.
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The crème brûlées are ready to serve immediately or in two to three hours.
Heat a non-stick grill pan and grease with some oil. Place the prepared skewers and fry from all sides till golden brown. Serve hot.
Pour the lassi in the prepared glass, put cream and serve chilled garnished with some almonds, raisins, pistachios and saffron strands.
Add a little cooked grams to the pan and mix well. Add this mixture to the grams remaining in the pressure cooker and cook till the grams are completely soft and creamy.
Add cornmeal and mix and cook till the mixture blends well and thickens. Add the remaining ghee and mix.
Traditional Makki ki roti recipe! Serve hot with home-made butter and sarson ka saag.
