…’s preparation is lightly sweet, hot & tangy. This fresh coconut flavored red pumpkin dish tastes so good & is excellent with soft chappatis, phulkas or with any Indian bread. It goes well with rice too. This vegetable was my maternal grandmother’s favorite. Whenever I cook red pumpkin I think of her. Children will enjoy this too. In case you like it spicy then you may add chilli powder to taste. Here’s the recipe which is quick & e…
…amp; simple to bake. Enjoy them fresh & hot straight from your oven. 🙂 Hot Cross Buns! Hot Cross Buns! One a penny, Two a penny Hot Cross Buns! Since I have no daughters, I gave them to my sons One a penny, Two a penny, Hot Cross Buns. Ingredients : 20 gms. fresh Yeast 50 gms. Caster Sugar 450 gms. Maida (Refined Flour) 100 gms. Unsalted Butter ½ tsp. Salt ½ tsp. fresh Ginger paste 2 Eggs (beaten) 150 gms. Mixed Dry Fruits (currants, raisins,…
…sas until frying time… Meanwhile, heat sufficient oil in a kadhai/wok till hot. Reduce heat & gently slide few samosas at a time in the hot oil. Deep fry in hot oil. Reduce heat to med. if the samosas are browning too quickly. Fry on both sides evenly by turning the samosas carefully from time to time till the samosas are deep golden brown. Drain completely using a slotted spoon. Transfer on to absorbent kitchen towels/tissue paper. Serve the…
…of my cooking & baking I try to use minimum food coloring. I know the red food coloring does justice to the red velvet cake/cupcakes but I was happy with the final outcome of the cupcakes. Besides, this time I used vanilla butter cream frosting instead of the cream cheese frosting because the cream cheese was not available in the speciality stores. The weather conditions in Pune did give me a hard time with butter cream frosting but I was hap…
…or an iron one ( iron dosa tawa is ideal). Brush with oil. Place the prepared patties/tikkis on the hot pan and shallow fry till golden brown and crisp. This quantity should give you approximately about 18 med. sized patties. Assembling and Serving the Ragda Patties : Before serving, arrange all the ingredients so that it is quick and easy to assemble each Ragda Patties Platter. Here is the order of assembly which will help you to serve your fami…
…ng strips & marinate it with ginger – garlic pastes, dark soya sauce, red chilli sauce for about an hour. (preferably overnight). Heat oil in a wok/kadhai till hot. Gently slide in the marinated chicken & saute on high for about 2 to 3 mins. Drain the chicken using a slotted spoon & keep aside. In the same oil, saute first the baby corn for about a minute, then add the capsicum,red bell pepper; saute & toss for about 2 mins. Th…
…; used in cooking. These two spice mixes give Kolhapuri food its signature red hot color without making it too pungent. To reduce the fiery gun powder & retain & maintain the taste to suit your palate you can always replace the Lavangi with chilli powder which you are comfortable with. Whenever you think about authentic & traditional Kolhapuri cuisine, you remember it as a hot & fiery bomb… not meant for the faint hearted! But you…
…op the tentacles. Keep aside in a bowl. Heat oil in a pressure cooker till hot.Reduce heat & saute the chopped onions till soft & translucent.Then add the ambot tik masala paste & saute till the rawness disappears for about 2-3 mins.Add the squids & saute for another 2 mins.Add about 2 cups of water & pressure cook upto 2 whistles.Let the cooker cool down & then open the pressure cooker.Adjust sourness, salt to taste…
…ed. Place the prepared vadas on a plate. For the Batata Vada Covering : Ingredients : 1 cup Besan/Chick pea flour ½ tsp. Red Chilli pwd. (optional) ¼ tsp. Turmeric pwd. 1/8 tsp. Baking Soda ¼ tsp. Ajwain (optional) Salt to taste ½ cup Water Vegetable Oil for deep frying Method : In a bowl, mix together besan, red chilli pwd., turmeric pwd., baking soda, ajwain & salt. Add ½ cup water & mix well to form a smooth paste. Use a balloon whisk…
…¼ tsp. Asafoetida 1 tbsp. Vegetable Oil In a tempering pan, heat oil till hot. Reduce heat & add all the above mentioned ingredients & let it crackle & splutter. Add this seasoning to the prepared tarri/amti/kat. Assembling Procedure : In individual deep bowls or soup plates, layer in the following order; ladle 2 large spoons of matki tarri, a spoonful of dahi, a handful each of farsan, onions, tomatoes, coriander leaves. Serve with w…