…ugh butter and dust with all purpose flour/maida. Place half the pink cake batter in the tin and spread evenly. Arrange the chocolate cake mini hearts upside down in the batter; as close to each other as possible and make sure they do not touch the edges of the pan at all!! Cover them with the rest of the pink cake batter as well as the edges of the pan. Level the top evenly and then tap the pan several times on the counter to release air bubbles…
…etermine the texture, lightness & perfection of the finished cake. The batter should be of dropping consistency. The batter should not be too thick or runny. If it is too thick add a few teaspoons of milk & if it is runny then add a little flour. Control the use of milk & flour by adding a spoonful at a time & mixing it. Do not over mix the batter. The Cake Test : Do not open the oven in between.. you may open for testing after abo…
…you do not mash the banana completely… they should be slightly lumpy. The batter should be of dropping consistency but like a thick cake batter. Set aside for about 10 mins. so that the flavors meld & the rawa soaks through. Heat sufficient oil in a wok/kadhai till hot. Reduce heat to med. & drop small blobs of the batter either with a deep spoon or with your fingers in small batches. Do not over crowd. Maintain the temperature of the oil…
…. Meanwhile, heat vegetable oil in a wok/kadhai/deep pan till hot. Mix the batter once again & dip each vada/patty in the batter & gently lower it in the hot oil. Gently & carefully baste the top of the vada with hot oil from the kadhai using a slotted spoon. You will see the top sizzling with a slight fried coat. Fry both sides of the vada till well cooked & lightly golden & crisp. Flip the vadas occasionally to fry evenl…
…salt will help to release water so be careful while adding water. Let the batter rest for about 20-25 mins. (The batter should be able to coat the potato slices well & hold on to the slice sufficiently while sliding it in the hot oil). Meanwhile, use a colander/strainer to drain the water from the soaked potato slices completely. Dab dry preferably on a tea towel. Next, heat sufficient vegetable oil in a wok/kadhai till hot. Check the tempera…
….Add curds & mix & fry till oil separates.Then add the marinated prawns, biryani masala pwd. & fry till the prawns are cooked.Keep aside 3 tbsps. of rice & add the remaining cooked rice to the wok & toss & fry well.Add salt to taste & stir. Add lime juice & toss again.Before serving gently sprinkle the reserved rice & mix very gently.Serve hot sprinkled with freshly chopped coriander. Tip : Fresh paste…
…cken or vegetables instead of prawns.. the original recipe calls for fresh Prawns. Do try these delicate finger eats.. I’m sure you will love it!! J Ingredients for Filling : 1 cup Milk 3 tsps. Refined Flour (Maida) 1 tsp. Butter ½ cup Prawns (shelled, deveined, boiled & chopped) Salt, Pepper & grated Processed Cheese to taste A pinch of fresh Nutmeg powder 1 tsp. Parsley/celery/coriander (chopped finely) 2 cloves fresh Garlic (fin…
…e batter will not hold & the pakoras will turn soft & soggy. The batter should be sufficiently thick. In a wok, heat vegetable oil till hot. The oil is of correct temperature when a test pakora dropped in it sizzles & rises to the top of the oil quickly. The oil should not be smoking hot. Pakoras are crisper, when cooked in med. hot oil. Using a fork & knife drop gently blobs of the pakora batter in the hot oil. Wait until they…
…n. Cool thoroughly. Slice the baath & enjoy. Tips & Variations : You may use dry dessicated coconut if you like. You may add dry fruits in the batter if you prefer You may add food color to the batter if you so prefer….
…hites hold a firm peak. Gently fold in the beaten egg whites into the cake batter in 2 additions. Pour the batter into the cake tin & evenly smoothen the top. Bake in a pre-heated oven for 45 to 55 minutes or until the top of the cake is brown & starts to pull away from the sides of the cake tin. (You may even do the tooth pick test). Remove from the oven & place on a wire rack to cool for about 10 -15 minutes. Run a sharp knife around…