…reshly chopped Coriander leaves for garnishing Procedure: Lightly wash the prawns and set aside. In a sufficiently large kadhai/wok, heat oil until hot. First lightly fry the brinjals and then the potatoes. Cook until tender but firm. Set aside. Then fry the washed dry prawns until lightly crisp drain and set aside. Sauté the onions until lightly brown. Add turmeric powder and then ginger garlic paste. Sauté on low heat until rawness disappears. A…
…stir in a few tablespoons of milk to get a dropping consistency. Spoon the batter into a 8 inch spring form cake tin. Smoothen and level the batter in the tin. Tap the tin very lightly to release air pockets if any. Arrange the whole blanched almonds on the cake in a pattern before baking or after baking for 40 mins. It depends on your preference. To get the lovely pattern, start arranging the rounded ends of the almonds outwards, beginning from t…
…tie up the vessel with a warm cloth/flannel/blanket to help fermentation. Fermentation plays a very important role to get the right texture & form of the idli. The fermented batter requires gentle handling. A well fermented, risen & porous batter makes the idli light, fluffy, soft & spongy. …
…a smooth paste with water. Do not add too much water. It should be of idli batter consistency. Pour the batter in a sufficiently large & deep pan. Add salt to taste to the batter & mix well. Let it ferment overnight. Stir the batter well the next morning along with the sugar. In a sufficiently large bowl, mix the chopped onions, coriander leaves, green chillies & grated ginger or place each ingredient in separate bowls. To prepare onio…
…amp; lady fingers. Stir gently & let it come to a boil. Reduce heat add a pinch of sugar & salt to taste; stir gently again & let it cook for about another 2-3 mins. Do not over cook the prawns & lady fingers. It is better to have the lady fingers slightly firm. Serve hot with steamed rice & fried fish or prawns on the side or with bread/pav/sannas….
…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…
…r, salt to taste & baker’s yeast which is dissolved in warm water. The batter should be thick but of pouring consistency. Leave the batter in a warm place to ferment & rise for at least 4 hrs. or preferably over night. When the batter is well risen, ( it will look porous & like a honey comb) do not stir but gently ladle the batter using a deep spoon into greased moulds filled to ½ capacity. Steam for about 15 to 20 mins. in a steamer/k…
…the bowl with cling film and set aside to rest for about 8 hours. Let the batter rest overnight in the fridge or keep outside if the climate is cool and bake the next day. Before baking, stir in baking powder. Mix well. Grease your palms with melted ghee; and roll small portions of batter into balls and place on a baking tray dusted with dry flour or use parchment or butter paper. Make sure there is enough place in between for expansion. Create d…
…ith Lattice: Randomly, drop tablespoons of alternating coloured baath cake batter in the prepared chilled pastry tart until you finish up all the cake batter. Tap the pan lightly on your kitchen counter to release air bubbles if any. Level the top and arrange the cut strips of pastry in a lattice pattern. Bake in a pre-heated oven at 165C for 45-50 minutes or bake until a skewer or toothpick inserted in the centre of the cake comes out clean. Cool…
…ting batter in your cake pan. Top again with spoonfuls of alternating cake batter until you use up all the batter. Tap the pan lightly on your kitchen counter to release air bubbles, if any. Bake in a pre-heated oven at 180 C. for 45 minutes and then check with a wooden skewer (it should come out clean). Let the cake stand in the pan for about 15 minutes before turning onto a cooling rack. Cool the cake completely before slicing. Slice to reveal t…