…side & soft inside. Serve hot with coriander chutney or dahi cucumber dip. Curd Cucumber Dip 2 cups thick Dahi/Curd 2 med. Cucumber (peeled & grated) 3 tbsps. Groundnuts/peanuts (roast &crush;) (optional) 2 tbsps. Sugar or to taste 1 fresh Green Chilli (finely chopped or paste) Salt to taste Whisk curds with a balloon whisk till smooth. Add all the above mentioned ingredients to it & mix well. Serve as a dip with hot crunchy sabudan…
…ll 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, quick & brisk. Be completely focused & do the steps in quick progression… Dip the hot drained mould in the batter briefly, covering it as mentioned above, shake off excess gently & immediately, carefully lower the battered mould in the hot oil. The…
…e bottled tahini or make your own in advance & use it. It is a healthy dip full of proteins iron, vitamin C & dietary fibre. Try out this recipe & enjoy as an any time snack… 😀 Ingredients : 2 cups boiled soft Chickpeas or a can of drained chickpeas (Kabuli Chana) 1 clove fresh Garlic (peeled ) 2 tbsps. fresh Lemon Juice 2 tbsps. Tahini 2 tbsps. Olive Oil 2 ½ tbsps. Chickpea water or Water Salt to taste Garnishing : A sprinkling of Pap…
…& place on a tray/plate. Heat sufficient oil in a wok/kadhai till hot. Dip each stuffed chilli the prepared dipping batter by holding the chilli by the stem & gently lower in the hot oil. Fry the stuffed chillies in small batches. Fry them evenly & uniformly on all sides on medium heat till they are well cooked, lightly golden & crisp. Make sure you drain them completely after they are fried well. Transfer the pakoras with a slotte…
…er) for dipping The final make-up for your delicious Chicken Cutlets: Roll…Dip…Roll…& Fry!! Dip your palms & fingers in cooking oil or water to moisten. Take small portions of the chicken mince depending on the thickness and shape of the cutlet you desire. I used a heart shape cookie cutter. Place all the cutlets on a floured tray. Chill the prepared chicken cutlets for about 20-25 mins. to firm up. For dipping and rolling the cutlets, you…
…s of batter; it should immediately rise 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 abo…
…20 mins. Shape into cutlets… round, oval, or whatever shape you desire. To dip & roll the prepared cutlets : Prepare the dipping solution by mixing ¼ cup water with about 2 tsps. cornflour in a bowl. Keep stirring the mixture from time to time. . Prepare the dry rolling mixture by mixing together ½ cup of bread crumbs with a tsp. cornflour & about 3 tsps of sesame seeds. First, lightly & very briefly dip each cutlet in the prepared cor…
…bsp. corn flour for rolling the cheese balls. Take each cheese ball & dip in the prepared liquid dip & then roll the ball in the dry bread crumb mix. Prepare all the cheese balls this way. Then refrigerate for about ½ hour. Heat vegetable oil in a wok on med. heat. Test by putting a pinch of bread crumbs in hot oil. The crumbs should pop up immediately. Fry the cheese balls in small batches on med. heat. Keep rolling the ball…
…seasoning. Use the prepared pesto sauce in pasta, as a sandwich spread or dip. Tips & Suggestions : Traditionally pine nuts are used to prepare pesto but you may use nuts, herbs and cheese of your choice. You can reduce or avoid using Parmesan Cheese in the pesto sauce. Instead, you can add it later while preparing the dish. If you are planning to store the pesto for a later date, make sure you top with enough olive oil to cover the pe…
…make sure the slice is covered with some chillies, cheese & coriander. Dip only one side to coat with the egg mixture quickly & immediately place the dipped slice on the hot pan. You may even use a spoon to moisten the slice. Do not soak in the egg mixture for too long or it will turn soggy & crumble. Meanwhile, top the uncovered slice with the egg masala mixture. When one side is cooked & lightly golden, flip & fry the other s…