…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…
…r unmixed and slightly clumpy. Using a spoon instead of a whisk to mix the batter, keeps the batter thick & lumpy and the lumps become crunchy when deep fried. Heat oil in a hot wok/kadhai until the surface of the oil seems to shimmer slightly. Lightly toss prawns in dry flour. Use a zip lock bag… it helps to coat the prawns evenly. Hold each prawn by the tail and dip it in the prepared batter, one at a time to coat completely, letting any exc…
…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…
…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…
…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…
…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…
…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. …
…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…
…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…