…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…
…or about 15-30 minutes or till you see bubbles appearing on the top of the batter. Lightly grease an aluminium tray or a steel tiffin which will fit in your steamer. Pressure cooker trays will also do. Pour the fermented & will risen batter in the trays up to ¾ full; leaving sufficient space for the dhokla to rise while steaming. Cover & steam in a pressure cooker without the vent or in a steamer for about 20-25 mins. Once the dhoklas are…
…solution & combine well. Add enough water to make a thick & light batter which is soft & pliable. The flour dough should be such that you should be able to form balls. Keep the batter overnight to rise well. On the next day before frying, mix it up once & keep aside to rise again for about 30 mins. Do not knead again once it has risen. Pour sufficient oil in a wok/ kadhai & heat it till hot. Wet your palms & fingers &…
…milk (if using). Turn the speed to medium & continue beating till the batter is smooth. Pre-heat the oven to 180C. Divide the batter in the prepared cupcake moulds or any variety of cake moulds or in cake tins. Bake for 20-25 mins. if using cake tins & for 12-15 mins. if using cupcake moulds/muffin tins. The top of the cakes/cupcakes should be lightly golden & a toothpick inserted in the centre should come out clean. Do not overbake o…
…; stir well to combine. Add the flour & cocoa mixture a little at a time & gently fold in to form a thick batter. Do not over mix. Line with parchment paper an 8X8 sized square baking pan with about an inch of overhang. Pour the prepared brownie batter into the prepared baking pan. Level the batter & bake in a pre-heated oven for 20 minutes or do the toothpick test. Remove & cool thoroughly. Slice into equal squares. Your fudgy cho…
…letely used up. Beat the egg white till fluffy & add it to the bolinha batter. Give it a good mix to combine well. Place the batter in the fridge to firm up for about 15-20 mins. Meanwhile, prepare your baking trays by greasing with some ghee or line the trays with parchment/butter paper or aluminium foil. It’s time to shape the bolinhas with the dough… Dust a little maida on the rolling board. Take out the dough from the fridge & then tak…
…; deep fry the prawns in small batches. To deep fry, dip each prawn in the batter & gently slide in the hot oil. Fry on both sides till golden & crisp. With a slotted spoon drain completely & transfer onto paper towels. Alternatively, you can pan fry prawns using butter & garlic. You can eliminate deep frying with batter if you so wish. Next, heat butter in a fry pan & fry chopped garlic to a light golden brown. Then add t…
…a. Allow the mixture to fizz & then working quickly fold into the cake batter. Divide the cake batter evenly among the lined muffin cups & smoothe the tops with an offset spatula or the back of the spoon. Bake in a pre-heated oven for approx 18-20 mins or until a toothpick inserted in the centre comes out clean. Cool the cupcakes in their pans for about 10 mins. & then remove them from their pans. Let it cool completely before frosting…
…a large bowl, whisk the bananas, sugar, egg, oil and vanilla. Sift flour, baking powder, baking soda and salt. Gradually, fold in the sifted dry ingredients into the wet ingredients until well combined and then add the pecans. Be gentle; do not overbeat. Fill cupcake liners ¾ full with prepared batter. Top each cupcake with 1 teaspoon chocolate spread and swirl it into the batter with a toothpick or wooden skewer. Bake the swirled cupcakes for 15…
…he cream cheese, sugar, eggs and vanilla until smooth and creamy. Pour the batter over the top of the berries. Drizzle some blueberry crush with a teaspoon on top of the batter at intervals and swirl designs with a toothpick or a skewer. Bake in a pre-heated oven at 180C for 40 minutes or until pale golden and a little wobbly when you gently shake the pan. Turn off the oven and leave the door ajar for about 20 minutes. Remove and cool the cheeseca…