…to seal the samosa by mixing 2 tbsps. of maida with 1 tbsp. of water in a small bowl. Take one of the prepared strips of dough & apply this glue on one side; along the length of the strip. Place the filling on one edge; enclose by lifting the strip & enclosing the filling in such a way that it forms a triangle. Keep following the lead of the triangle & fold till you reach the end of the strip. Apply some glue on the open end & fol…
…tively, you can roll out the dough into a large rectangle & then use a small tumbler or a cookie cutter to cut out circles. This method is quick & neat! Cover the rolled out wrappers with a cloth to prevent them from drying out. It is better to roll out the wrappers in small batches. To assemble the Momos : Take a momo wrapper & place it in the palm of your left hand. Use your finger to wet the edges of the wrapper with a little water….
…l. Let it rest for about 45 mins. After giving it a good knead, make small balls of the dough & roll out the dough evenly into thin small rounds. Heat the pan or tawa on med. heat. Put the rolled out roti on the tawa & cook the roti by flipping gently on both sides from time to time. Pick the roti with a pair of tongs & place directly on the gas flame. The roti will puff up immediately. Flip on th…
…Coriander Leaves (roughly chopped) Note : For this preparation, very fresh small prawns are used which do not need de-veining. But if you are unable to get them then make sure you de-vein the prawns. I did not get very small prawns so had to devein them. Procedure : Wash the prawns & drain completely. Marinate the prawns with ginger-garlic paste, lime juice, ¼ tsp. red chilli pwd., ½ tsp. turmeric pwd. for about 20 mins. Heat oil in a kadhai/w…
…guessed it could be hers. I initially selected a bunch but since they were small size ones, I picked another. She insisted I buy three bunches but I explained that it would be just me who would eat. When I came home and started the pre-preparation, I realized she had given me an extra bunch and had hardly charged me much. How generous she was. God Bless her. The leaves were tender and I had to snip of the central vein of just two medium sized leav…
…Konkannim. It is also popularly known as Bangada. Fairly large, medium and small mackerels can be used to stuff them with the delicious Goan Recheado Masala paste. We like medium sized fish and prefer the small ones as they are very tasty. Some years ago, I posted my recipe for Goan Stir Fry Prawns with my Recheado spice paste. Later I posted my Goan Pomfret Recheado. Even though we eat Stuffed Recheado Mackerel so often, I realized that I have no…
…ped Coriander 2 Eggs (lightly beaten) 2 tbsp. dry Mixed Italian Herbs or a small bunch of fresh herbs To Marinate the Chicken : Mix all the ingredients mentioned above for the marinade in a small bowl. Empty the cavity of the chicken, wash & drain well. Rub in the marinade inside out. Cover with foil or cling film & place it in the fridge for a few hours or preferably overnight. To Stuff the Chicken : Take the marinated chicken out of the…
…ciently large kadhai/wok till hot. Test the right temperature by sliding a small bit of dough in the oil. It should rise up & start turning brown. Very gently & carefully slide the neurios one by one into the hot oil. Depending on the size of your kadhai/wok slide them in small batches. Gently baste the tops of the neurios with hot oil with a slotted spoon. If they are browning too quickly reduce the heat accordingly. The neurios will star…
…time leaving the rest of them covered so that they don’t dry out. Place a small ball of dough on the roller/fork/comb. Using your fingers, press down lightly & flatten the dough into a uniformly thin rectangular shape that covers the roller. Roll the rectangle from one end to another with your fingers. Seal the edges well with the fork without losing the indentations formed by the ridges on the mould/fork/comb. This indented rolled piece of d…
…#038; keep aside. Take a small amount of mashed potato & shape like a small cup. Place a little corn mix with 2 tiny cubes of cheese & cover with mash & roll into a ball between your palms. Make cheese balls out of the remaining potato mash & place on a plate. Refrigerate for 10 mins. Ingredients for Dipping & Rolling the Cheese Balls : · 2 tbsps. Corn Flour · &nbs…