…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…
…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…
…whisk in the flour mixture a little at a time so that you get a lump free batter. Strain to get a smooth batter. Pre-heat the oven at 180 C. Pour about 3 tablespoons of melted ghee in a round 7 inch baking pan and then pour 1 cup of the prepared batter over the ghee. Bake for about 10 to 15 minutes or until the batter is set and the top is golden. Bake all the layers with the oven door slightly ajar (open). Next, pour a tablespoon of ghee over th…
…e tawa & let the water evaporate completely. Pour a ladle of the dosa batter & spread out the batter thinly & evenly with a ladle in a circular motion. You will see fine bubbles on the surface of the dosa & it will be turning brown gently.Sprinkle oil/ghee on the top. Be a little generous with oil/ghee. Cook on a low flame. After a few seconds, you will see that the dosa has cooked & there is no raw batter on the surface o…
…oughly chopped) Water as required Procedure : Mix the cleaned & washed prawns with red chilli powder, turmeric powder & salt for about 10 mins. Heat 2 tbsps. of vegetable oil in the pressure cooker body till hot. Add the marinated prawns & fry for about 5 mins. Set aside. Pick & wash the basmati rice till the water runs clear. Set aside to soak for about ½ an hour. Heat the cooker body again with another 2 tbsps. of oil. Add all th…
…oya sauce for 20 mins. In a large wok heat vegetable oil till hot. Add the prawns & stir-fry till the prawns are just cooked & keep aside. To the same wok add carrots, cabbage & shallots (reserving few for garnishing), a pinch of sugar & stir-fry briefly. To this then add cooked & cooled rice & toss for a while. Now add light soya sauce, dark soya sauce, rice vinegar & keep tossing on high heat. Reduce the heat t…
…s which are easily available. You will also find heaps of dried fish & prawns displayed in cane baskets as well. You just need to pick as per your requirement. Dry fish & prawns are a delicacy & can be used to prepare different types of pickles,curries, chilli fry & stir fries using raw mango, bimlis, bindi sol, vinegar & also combined with various vegetables too. Today’s goan dried prawn curry recipe is a favorite with my fami…
…ingly and adjust according to the required shade of color. Spoon the cocoa batter into one side of the baking tin and the pink batter on the other side. Use a spatula to smooth the batter to distribute evenly. Tap the baking tin lightly on the kitchen counter to release air bubbles if any. Bake in a pre-heated oven at 180C for 30 minutes or an inserted wooden skewer should come out clean. The cake should be well risen, spring back when lightly tou…
…ns : If you have plans to make the vadas later, refrigerate as soon as the batter is ready, so that the batter does not turn sour or becomes runny. Refrigerating the batter also helps the vadas to retain its shape. Do not crowd the vadas in the kadhai; it requires space for expansion or they may stick together. Always make sure your palms & fingers are wet while shaping & releasing them in the oil. Maintain the temperature of the oil; if…
…and reserve for the curry. In the same pot, first lightly sauté the fresh prawns till it turns to a pale pink. Drain and set aside. In the same pot, fry the remaining onions till soft and translucent; then add and sauté the spice paste (masala) for a minute, Add the reserved masala water and ¼ cup water to get sufficiently thick curry. Add the remaining ¼ tsp. turmeric, tamarind paste or pulp, sugar and slit green chillies.. Give it a stir and le…