…af A pinch of Asafoetida / HIng A pinch of Sugar (optional) 2 tbsp Cooking Oil or Virgin Coconut Oil Salt to taste Water as required A handful of freshly scraped Coconut Procedure: Wash the eeril /yard long beans. De-string the beans and chop off both ends. Cut the beans or break into reasonably small pieces. Heat oil in a clay pot or kadhai until hot. Add cumin seeds, asafoetida, green chillies, curry leaf and cook for a few seconds. Add t…
…s helps the cookie to release itself from the mould & float in the hot oil. Once the cookie is released in the oil, the process of frying & gentle browning continues. In case it is difficult for the cookie to release completely then use a long tooth pick & pry the sides gently to release it. Repeat the process & allow about 3-4 cookies to fry in the oil. This depends again on how many can be accommodated in your kadhai. Fry the coo…
…8; roughly chopped) 4 cloves fresh Garlic (crushed & minced) 3 tbsps. Olive Oil 1 tsp. dried Oregano/ a few fresh sprigs 1 tsp. dried Basil/ few fresh leaves Few Celery leaves 2 tsps. Sugar Salt & pepper to taste Preparation of Tomato Sauce : Heat olive oil in a pan till hot. Add the minced garlic & saute lightly. Do not brown. Then add the onions & saute till soft, about 5 mins. Keep stirring frequently. Add in th…
…ce ½ tsp Honey 1 tsp red Chilli flakes 1 tsp dried Oregano 4 tbsps. Virgin Olive Oil 2 tbsps. Butter Salt to taste Pepper to taste Ingredients for the Pizza Sauce : 2 med. Onions (chopped finely) 4 med. firm red Tomatoes (chopped finely) 4 flakes Garlic (crushed & chopped finely) 4 tbsps Olive Oil + 3 tbsps for drizzzling 1 tsp. dried Oregano ½ tsp Sugar Salt to taste Preparation of the Pizza Sauce : Heat olive oil in a pan on medium heat. Ad…
…reek leaves) is all a matter of personal preference. Use of vegetable oil, mustard oil, peanut oil, sesame oil, pure ghee (clarified butter), homemade ghee, olive oil and butter for basting and boosting the flavor depends on personal preference….
…pinch of dough.The dough should sizzle & rise immediately in the hot oil. Reduce the heat. The oil should not be smoking hot. Roll out discs with small balls of dough, the size of your palm or depending on the size of your wok. Gently slide the disc one at a time & keep basting gently with the oil from the wok so that the bhature puffs up like a poori. Gently flip the bhature to fry on the other side. Fry till light golden brown &…
…generously between the strips & pack them in cling film or aluminium foil. Place the foil packet in a ziploc or plastic bag & freeze. Thaw overnight in the fridge before using. You may use your favorite filling for the samosa. The samosas are darker in color than the regular samosas. Deep fry on med. heat to get crispy & crunchy samosas. Samosas will turn soggy if you over crowd the wok/kadhai or if the oil is not sufficiently hot. So…
…r pwd. 1 tsp. Lime juice ¼ cup Besan paste (Chick pea flour) Salt to taste Olive oil for grilling 1 each of colored Bell peppers (Red, Yellow, Green) Method : Cut fillets of rawas into thick rectangle pieces. (I get it cleaned & filleted by the fishmonger). Wash the fish & drain completely. In a bowl, mix together ginger-garlic pastes, red chilli pwd., turmeric pwd., cumin pwd., pepper pwd., lime juice & salt to taste. Marinat…
…e on a plate/tray. Now heat a grill pan/non stick frying pan with a little olive oil or vegetable oil. Arrange or gently slide in the stuffed snake gourd. Grill on each side for about 5 to 7 mins. or pan fry. You may bake in the oven if you so wish. Drizzle or brush with olive oil if required while grilling or pan frying. Transfer to a platter and serve garnished with prawns/shrimp as a starter or on the side with rice & dal, pulao or with cha…
…able oil in a deep wok/kadhai/pan on med. heat. There should be sufficient oil in the wok for deep frying. To check if the oil is ready for frying, drop a tiny piece of dough into the oil. The dough should rise to the surface immediately & should not change its color. Gently lower the vadas into the wok/kadhai & gently baste them with hot oil from the wok with a slotted spoon. Fry few vadas at a time to avoid overcrowding or the temperat…