…rs in the centre. Deglaze the pan by using a teaspoon of water & pour it over the bell peppers. By deglazing, you get all the goodness of fried garlicky butter. Relish these butterfly prawns as a snack or a starter or on the side with fried rice or pulao….
…Whole Wheat Flour 50 gms. Refined Flour (Maida) 250 ml. Water 2 tsps. Ghee/Butter 1 tsp. Salt Preparation of the Pastry Dough : Sift both the flours together & keep aside for later use. Bring to a boil water, salt & ghee/butter in a sufficiently large & deep pan. (I used my pressure cooker without the lid). Remove the pan from the heat & add the sifted flour it to the boiling water. (It should not be lumpy) Mix it quickly &…
…e heat. Fill in the mini savoury baskets. Garnish with cheese & coriander & serve. Variations : Mushrooms & peas, flaked tuna/sardines(tinned), boiled & flaked chicken & mayo, Russian salad, chopped ham/bacon & cheese, chicken pineapple, boiled & grated eggs & cheese… etc….
…he prepared hakka noodles & toss well till well mixed. Serve hot with Chicken Pineapple Oriental or gravy of your choice. Tips & Variations : Julienned vegetables cook faster; retaining the crunch enhances the taste of the stir fry. While adding vegetables to the wok, maintain the order i.e. veggies which take longest to cook should be added first to the wok. It is better to add spring onion greens last; just before taking the wok off th…
…stic bag & allow it to rest in the fridge for about 10 mins. Shape the butter into a flat square. Roll out the dough to a 1inch (30 cm) square, place the butter in the centre & wrap the dough neatly around it, pinching the edges well together. Roll out the dough to a large rectangle about twice as long as it is wide. Fold the short sides to the middle, then fold in half again. Seal the edges by pressing them together with the rolling pin….
…l & then roughly chop them. Put the chopped chocolate, condensed milk, butter & salt in a heavy based sufficiently deep pan on low heat & stir to melt. Then add the chopped pistachio nuts & dried apricots to the melted chocolate mixture. Stir to combine well. Pour the mixture into a square tray lined with foil/cling film/ butter paper with overhang Smoothen the top of the fudge. Let the fudge cool thoroughly & then refrigerate…
…r 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 take a small portion/ball of the dough depending on the size of the bolinha you like. Roll the dough ball on the rolling board with dry flour & shape like you would a cutlet… round, oblong, etc. Make them…
…Unsalted Butter ¼ tsp. Salt ¼ cup Milk 2 Egg Yolks 1 tsp. Vanilla Essence Butter for greasing the baking pan/Parchment paper Procedure : Pre-heat the oven at 175C. Sift together maida, cocoa powder & salt in a sufficiently large bowl. Break the chocolate into small pieces in a bowl & microwave or melt it with butter using the double boiler. Stir well till the chocolate is melted & smooth. Allow to cool for a few minutes. Whisk egg yol…
…ring consistency & starts crystallizing. Reduce to low flame & add butter. Stir to incorporate butter completely. Add the reserved milk-cocoa powder mixture a little at a time & stir while doing this to avoid lumps. Mix & combine thoroughly. Add the chopped dry fruits & mix well to form a nice thick paste. Cook till the mixture starts leaving the sides. Switch off the flame & beat the mixture with a spoon for about a minute…
…ng : Ingredients : 1 Egg ½ cup Sugar or as per taste 3 med. Lemons 1 tbsp. Butter Procedure : Grate rind from 1 lemon & extract juice from the 3 lemons. Combine sugar, butter, lemon juice & rind in a saucepan. Place on low heat & cook till the sugar is melted. Remove from the fire & cool. Beat the egg till it is frothy but not too stiff. Mix the beaten egg thoroughly into the lemon mixture & simmer on very low heat, till i…