Savour made-in-milk side dishes
Deccan ChronicleWhile there are several health benefits of consuming milk, which is rich in protein and vitamins, milk also offers those with a penchant for cooking a chance to prepare delightfully diverse dishes. In a pan or pot containing clean, 500 gms chopped mutton, add water, Kashmiri fennel powder, dry ginger powder, two green and one black cardamom, two cloves, crushed garlic, half teaspoon cumin powder, one inch piece of cinnamon, mace and four black crushed peppercorns. Andhra’s Beerakaya Palu Posina Kura For making this Andhra side dish, peeled, cubed and stir-fried ridge gourd is cooked in milk on medium to low flame with a little turmeric and salt, and tempered with oil, mustard seeds, channa, urad dal, cumin seeds, curry leaves, green chillies. In West Bengal, ridge gourd and pointed gourd are cooked in milk, flavoured with fresh ginger and mildly spiced with green chillies, and tempered with mustard seeds spluttered in mustard oil. The dish is tempered with cumin seeds, fenugreek seeds, dry red chillies, slit green chillies, crushed garlic, asafoetida and curry leaves fried in ghee.
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