¼ cup yellow miso ¼ cup rice wine vinegar 1 tablespoon fresh lemon juice ¼ cup extra-virgin olive oil 2 ½ tablespoons maple ...

Add fennel, milk and fennel seed. Increase heat to high and bring to a boil. Reduce heat to low and simmer until fennel is tender, about 10 minutes. Transfer soup to a blender and purée until ...

The combination of fennel Yogurt and Jalebi along with mint leaves is just ... Drain and soak in cardamom sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot. Make as big as possible ...

Take the pan off the heat and allow the syrup to cool completely. 3. To make one portion, Take a glass and add ½ tablespoon fennel syrup, fresh mint leaves, black salt, salt, ½ tsp roasted fennel ...