…r in the middle of the baking pan. Immediately scoop & pour the cocoa batter on top of the plain batter. Do not stop & wait until the previous batter spreads. Keep pouring & alternating each batter continuously. Do not attempt to spread the batter or tilt the pan to distribute the mixture. It will automatically spread itself on its own & fill the pan gradually. Continue layering & alternating the batter till you finish bot…
…ment, so I make it on a grill pan. You could consider making these amazing prawns for your sweet heart on Valentine’s Day… Enjoy! 😀 Ingredients : 12 Large Prawns (cleaned, shelled & deveined) For the Marinade : 4 tbsps. Olive Oil 3 tbsps. Lime/Lemon Juice 40 gms. fresh Dill (chopped fine) 1 tbsp. fresh Garlic paste 2 tsps. fresh Ginger paste 1 tsp. light Soya Sauce Salt to taste Procedure : In a sufficiently large bowl, mix all the marin…
…he prawns makes a world of difference to the taste and flavor of the fried prawns. These spicy, deep fried prawns are highly addictive! If you are calorie conscious, you can just broil/grill them in the oven; but they taste best when they are deep fried! If you are planning a week end get together or a celebration party, Prawn Koliwada would be ideal to serve and I’m sure your guests and family will relish them. If you have regularly enjoyed them…
…n a clean sterilized bottle. Use as required. To prepare the Goan Stir Fry Prawns: Marinate fresh prawns with 1 tbsp. masala paste for 10 mins. Heat cooking oil in a wok on med.heat. Add marinated prawns, 2 tbsps.masala paste & stir fry on high heat for 3 mins. Keep aside in a bowl. To the same wok add onions & capsicum & stir fry for another 2 mins on high heat. To this add the prawns from the bowl & again stir fry & toss for…
…ou roll the batter will spread further. Arrange the second leaf on the wet batter and spread the next spoonful of batter. Stack all the leaves alternating with batter and thereby sandwiching them. You can use a set of 4 leaves to make each roll or as per your comfort but I divided my 17 leaves into two rolls. If you have few torn leaves; you may use them in between or use them to make patal alu bhaji or prepare pakoras later. Fold the sides of the…
…se to the top. Reduce heat to medium. Dip to coat each spinach leaf in the batter. Drain off excess batter & gently slide in each leaf into the hot oil. Depending on the size of the wok, deep fry 2-3 battered leaves at a time. Always fry in small batches. Gently baste the top of the leaves with hot oil till it puffs up. Turn them occasionally. Fry on both sides until crisp & lightly golden. It takes about 3-4 mins. Drain the excess oil &am…
…o be really patient & follow it… Then, spoon in 6 tbsps. of Green cake batter in the middle of the pink batter. Try to get it as close as possible in the centre. You will notice that the batter will spread & it will be quite easy to aim for the middle. Do 2 rounds of 6 tbsps. then lessen it to 5 tbsps.for 3 rounds & after that 4 tbsps. for another 3 rounds & finally 3 tbsps. until the batter is finished. Bake in a water bath at 150…
…st for a few mins. to allow the flavors to be absorbed. Before serving, add lime juice & stir once. Serve hot with your favorite Indian bread or as a side with your favorite rice preparation. Tips & Variations : Use white prawns preferably. Do not overcook prawns or they will turn tough & rubbery. You may retain the tails of the prawns as per your preference. Adjust spice according to taste. I prefer Kashmiri as they are milder & r…
…with salt. Add the beaten eggs & water to prepare a sufficiently thin batter. The batter should be of dropping consistency like dosa batter which can spread easily. You may even use a smaller or even a larger pan; depending on the size of the pancake you would like to prepare. Heat a med. size frying pan till hot & add/brush just enough oil to coat the pan. Do not add too much oil. Pour a ladle of the batter & immediately roll the pan…
…bowl; add salt to taste and water if necessary and stir well. Ferment the batter overnight. The next day; stir the fermented batter well and adjust the consistency with water if necessary. Heat the dosatawa until hot. Lightly brush with oil or use half and onion lightly dipped in oil and smear the entire surface of the tawa. Sprinkle some drops of water on the tawa to prep it well. Pour gently a ladle or two of the dosa batter in the center of th…