4 tablespoons fennel seeds (saunf) 4 green cardamoms 3 tablespoons crystallized sugar, mishri 1 teaspoon black pepper
For one glass of sherbet:
1-2 tablespoons saunf premix, adjust to taste 1-2 teaspoons lemon juice Black salt, to taste Chilled water
Directions:
1. Make the Premix: Add fennel seeds, green cardamoms, mishri, and black pepper to a coffee grinder or spice mill. Grind into a fine powder. Your saunf premix is ready. 2. Prepare the Sherbet: In a glass, add lemon juice and black salt. Add 1-2 tablespoons of the saunf premix, as per your preference. Pour in chilled water and mix well until everything is combined. 3. Stir well and enjoy this refreshing, cooling summer drink.
In 2014, he moved to Canada, where he worked with the Fairmont Hotel and completed his Red Seal Chef certification requirements. He opened his first catering company, GJs’ Kitchen, in Surrey, BC and quickly learned that the Canadian food scene is quite different from that in other countries.
Try this delicious veggie spin on a meaty favourite-Kebab by Chef Kishore Rangan. Bursting with the goodness of Spinach, peas, and soya as well as khoya it is certainly a delicious appetizer.
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