…cocktails and mocktails. These prawns are coated in a beer batter and deep fried which makes them light, crispy & golden. This is a quick & easy recipe which is ideal for special occasions. You may consider making this special treat for for any occasion to enjoy with your drinks or even as a main with salad. 😀 Ingredients : 24 Prawns 2 tbsps. Refined Flour (Maida) Vegetable Oil for deep frying For the Beer Batter : ¼ cup Beer ¼ cup Refined…
…hole pomfret stuffed with green chutney and rawa fried is divine. This pan fried Goan preparation is as good as the Rechado. The fish and the stuffing ingredients have to be very fresh to bring out the best flavors. Pomfret is a delicate textured fish and needs tender care while handling. The green chutney needs to have a perfect balance of spices and condiments to compliment the fish. Unfortunately, pomfret is so expensive and highly priced in th…
…o not fully agree with this thought. The puris & the sev used is deep fried but the chutneys & the fillings used are healthy as it is free from cooking oil. It also has fibre, vitamins, proteins.The ingredients used in the various chutneys are valued in Ayurveda & helps in bringing about a balance in vata, pitta & kapha. It is important & necessary to add the right amount of punch, zing & tang to the “Chaat.” To achie…
…ty… Fresh sardines can be prepared in numerous ways… they can be crisp pan fried, deep fried, grilled, steamed or curried. They just taste fabulous! You can have your pick in the canned ones as well… sardines in tomato sauce, in brine, in olive, sunflower or soya bean oil, in chilli or in mustard sauce. Fresh sardines are a favorite in Kerala & Goa. They are popular all over the world. Sardines are rich in vitamins, minerals & are a natura…
…kadhai using a slotted spoon. You will see the top sizzling with a slight fried coat. Fry both sides of the vada till well cooked & lightly golden & crisp. Flip the vadas occasionally to fry evenly. It may take about 2 mins. of frying on each side. Adjust the flame if it is too much. Fry few vadas at a time to maintain the temperature of the oil & to avoid soggy vadas. Leave sufficient space for the vadas to fry or they will stick…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….