…rawns 2 tbsps. Refined Flour (Maida) Vegetable Oil for deep frying For the Beer Batter : ¼ cup Beer ¼ cup Refined Flour (Maida) 4-5 Ice Cubes Procedure : Wash, peel, de-vein and butterfly the prawns, leaving tails intact. Prepare the beer batter just in time to eat .. When ready to fry the prawns, combine the batter ingredients in a sufficiently large bowl with a slotted spoon. Using a spoon instead of a whisk to mix the batter, keeps the batter t…
…too long or the mould will turn cold. Dip the mould very carefully in the batter until the batter coats the mould about ½ or ¾ depends on your preference but make sure it does not cover the upper surface of the mould. If it covers the top then the cookie will not release in the oil. It is also important not to leave the hot mould dipped for too long into the batter as the heat from the metal mould will cook the batter in the bowl. So be alert, qu…
…r in the middle of the baking pan. Immediately scoop & pour the cocoa batter on top of the plain batter. Do not stop & wait until the previous batter spreads. Keep pouring & alternating each batter continuously. Do not attempt to spread the batter or tilt the pan to distribute the mixture. It will automatically spread itself on its own & fill the pan gradually. Continue layering & alternating the batter till you finish bot…
…ou roll the batter will spread further. Arrange the second leaf on the wet batter and spread the next spoonful of batter. Stack all the leaves alternating with batter and thereby sandwiching them. You can use a set of 4 leaves to make each roll or as per your comfort but I divided my 17 leaves into two rolls. If you have few torn leaves; you may use them in between or use them to make patal alu bhaji or prepare pakoras later. Fold the sides of the…
…se to the top. Reduce heat to medium. Dip to coat each spinach leaf in the batter. Drain off excess batter & gently slide in each leaf into the hot oil. Depending on the size of the wok, deep fry 2-3 battered leaves at a time. Always fry in small batches. Gently baste the top of the leaves with hot oil till it puffs up. Turn them occasionally. Fry on both sides until crisp & lightly golden. It takes about 3-4 mins. Drain the excess oil &am…
…o be really patient & follow it… Then, spoon in 6 tbsps. of Green cake batter in the middle of the pink batter. Try to get it as close as possible in the centre. You will notice that the batter will spread & it will be quite easy to aim for the middle. Do 2 rounds of 6 tbsps. then lessen it to 5 tbsps.for 3 rounds & after that 4 tbsps. for another 3 rounds & finally 3 tbsps. until the batter is finished. Bake in a water bath at 150…
…with salt. Add the beaten eggs & water to prepare a sufficiently thin batter. The batter should be of dropping consistency like dosa batter which can spread easily. You may even use a smaller or even a larger pan; depending on the size of the pancake you would like to prepare. Heat a med. size frying pan till hot & add/brush just enough oil to coat the pan. Do not add too much oil. Pour a ladle of the batter & immediately roll the pan…
…bowl; add salt to taste and water if necessary and stir well. Ferment the batter overnight. The next day; stir the fermented batter well and adjust the consistency with water if necessary. Heat the dosatawa until hot. Lightly brush with oil or use half and onion lightly dipped in oil and smear the entire surface of the tawa. Sprinkle some drops of water on the tawa to prep it well. Pour gently a ladle or two of the dosa batter in the center of th…
…pare a thin batter without lumps. Heat one tablespoon oil & add to the batter. Stir the batter well. Place the pan on med. heat & keep stirring continuously & vigorously to avoid lump formation. Cook till the rawness disappears, stirring continuously. Let it cook for about 7-8 mins. When done, pour a ladleful of the cooked batter preferably on an inverted steel or aluminium plates. Spread out the batter evenly & as thin as possible…
…balloon whisk or a spoon to form a thick, smooth, lumpless pakora dipping batter. The batter should be sufficiently thick so as to able to coat & hold on/cling to the chillies. Keep aside for about 5-7 mins. for the batter to rest. Meanwhile, rinse the chillies in water & wipe dry. Slit the chillies along its length, keeping both the ends intact. Gently remove the seeds & the ribs. Rub just a little salt inside each chilli, taking car…