…il the dip is smooth. Store in an airtight container in the fridge. To serve, pour out the hummus in a serving bowl & garnish with a sprinkling of paprika, cumin pwd.,& chopped parsley. Drizzle olive oil generously & decorate with some boiled chickpeas & olives. Serve with crisp pita triangles or with your favorite chips or crudités. Crisp Pita Triangles : Pre-heat the oven to 200C. Using a pair of kitchen scissors or a knife, cut…
…fry. When used in a curry the fish is very tender & soft. Enjoy this crisp fried fresh Bombay duck with fries; very light on spices and tastes amazing. This recipe is an all time favourite with my family & I just can’t wait to share this one with you…Happy Bombay Ducking! J Ingredients : 12 fresh Bombay Duck (boneless or retain bone) 1 tsp. Red Chilli pwd. 1 tsp. Cumin pwd. ¼ tsp. Tumeric pwd. 1 tbsp. Lemon juice/ vinegar 3 tbsps. Corn…
…Ladle the prepared hot sauce with vegetables & chicken over the bed of crisp fried noodles. Top with more crisp noodles if you like… Finally top with the fried egg. Sprinkle some pepper on the egg. Serve immediately. Tips & Variations : Add only vegetables to the sauce for a vegetarian chop suey. You may include vegetables of your choice with various combinations. Though the flavor is better with fresh stock, you may use stock cubes instea…
…o triangles if using a baking dish or break into pieces. Arrange the bread triangles or pieces of bread in the baking dish or ramekins. Place the milk, cream and chocolate pieces into a heavy bottomed saucepan and gently heat until the chocolate has melted. Bring the temperature of the chocolate milk to lukewarm. Stir in whisked eggs, sugar and vanilla essence into the chocolate milk to dissolve the sugar and pour over the bread. Leave to soak for…
…l Salt to taste For the Garnishing : Coriander & Mint Leaves (chopped) Crisp fried Onions For the Bouquet Garni /Potli Masala : In a small piece of muslin, bundle & tie up with a string; 1 large stick of Cinnamon 16 Cloves 20-25 Peppercorns 2 Black Cardamom(lightly bruised) 3 Green Cardamom (lightly bruised) 1 tsp. Cumin Seeds 2 tbsp whole Coriander Seeds 2 Bay Leaves (Tej Patta) Soak in a little water. Procedure : Wash, drain & marina…
…s (Kadipatta) Garnishing : 1 med. Onion (peeled, finely sliced & fried crisp) 1 tbsp. freshly chopped Coriander Leaves Proceed to prepare the Tadka (Tempering) … Heat oil/ghee in a tempering pan. When hot add the cumin and fry them on low heat. Keep stirring till they are well fried. Do not burn them. Add the dry Kashmiri chillies, curry leaves, hing and chopped garlic. Fry on low heat till the garlic turns lightly golden. Pour the tadka on th…
…can fry this fish without rawa if you so like but the rawa makes the fish crisp on the outside and delicately soft and juicy on the inside. Remember not to over fry the fish to retain its moist texture. My hubby and I relish Korli so thought of sharing this recipe for all those who like it. Do give it a try… you may like it as well! 😀 Ingredients: 10 slices Korli/Karli/Silver Bar Fish 2 tsp. fresh Garlic paste 1 tsp. fresh Ginger paste Salt to ta…
…risper, when cooked in med. hot oil. Using a fork & knife drop gently blobs of the pakora batter in the hot oil. Wait until they sizzle to the surface & then turn them over frequently until they turn evenly golden brown & crisp. Using a slotted spoon, drain out the oil completely & turn out on absorbent paper. Serve hot with your favorite chutney or ketchup and a steaming hot cup of masala chai. Tip : Let the pakora batter rest…
…pan fry or grill them if you wish but I prefer them deep fried to get them crisp and lightly golden. It is good to enjoy a little piece of deep fried heaven once in a while. Yes, good health is a priority and if it is made in your own kitchen then one is conscious about optimum hygiene and also quality and methods of preparation. Besides, homemade ones are made with utmost care, using good quality oil so they will always be fresh and healthy. Anot…
…her side. Fry till the fish is cooked through and the fish is golden & crisp. (Take care not to burn). Adjust the flame if needed. Lift the fish with the help of spatulas (you may need two spatulas). Drain the oil completely by turning the fish on the side away from the pockets. Transfer to a plate. Serve as a starter or enjoy with your favorite fish curry rice, traditional xitt kodi, sorak and rice, pulao or steamed rice & dal fry/tadka….