…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….
…ce flour over it. Place the second disc on the first one, again brush some butter on it & sprinkle rice flour on it. Place the third disc but do not apply butter & rice flour on it. Instead, place one tbsp. mince filling on the disc. Seal the inside edges with a little water carefully. Fold over diagonally to form a triangle. Press the two edges a little inside the border. Similarly, prepare all the puffs. Deep fry in hot oil on a low he…
…uld hold together & not separate & dissolve in the water. Add some butter & reserve some to butter the moulds. Stir again till the mixture holds together but separates a little & you can see the bottom of the pan while stirring with the spoon. Turn the mixture on a plate & let it cool thoroughly. When completely cool, then butter the rubber mould & mould the milk cream. Place them on a tray & let it dry overnight. Store…
…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….
…top of the steamed pudding/cake. Cut in wedges to serve with remaining sauce. Tip : This is a sweet pudding/cake, so please adjust sugar according to taste. Apricot Sauce for Puddings, Pies, Ice Cream & Cake : Ingredients : 1 can Apricot Halves ½ cup Honey ¼ cup unsalted Butter A pinch of Salt Procedure : Puree apricot halves along with the syrup until smooth. Pour in a saucepan & stir in honey, butter & salt. Heat to boiling; cook un…
…mix well. Keep aside to use later. In a sufficiently large bowl, beat the butter till soft using a spatula/electric hand blender/blender with a stand. Cream butter & sugar till light & fluffy. Scrape down the bowl from time to time. Add the eggs, one at a time, beating well after each addition. Pour in the milk & caramel; mix well. Fold in the flour a few tbsps. at a time till all the flour is incorporated. Add in the soaked fruits &a…
…be able to lift the naan easily with the spatula. Flip the naan & again cover with the lid & roast for another 2 mins. Transfer the naan on a serving plate. Brush liberally with butter, if desired. Serve & enjoy hot garlic tawa naan, plain naan or butter naan with prepared vegetables, dal or gravy/curry of your choice….
…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 &…
…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…
…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….