…r about 25 mins. Take sufficient wheat flour on a plate. Roll each fish slice in the flour making sure it coats each slice well. Heat a fry pan with oil on med. heat. Slide the slices gently into the pan & fry well. Flip gently & fry well on both sides. Make sure it cooks through. Serve with wedges of lime. Note : The Goan Rechado Masala Paste Recipe is posted earlier for Goan Stir Fry Prawns….
…n the following order …first gently roll each cutlet in dry corn flour; shake off the excess … then dip in the egg mixture to give a thin coating so again shake off the excess… finally roll in bread crumbs to coat evenly. Chill the cutlets for another 15 mins. before deep frying. Deep fry the cutlets in small batches in hot oil in a sufficiently deep and broad wok/kadhai on medium heat until uniformly golden brown and crisp. Drain excess oil compl…
…mpering : ¼ tsp. Hing (Asafoetida) ½ tsp. Cumin Seeds 2 Whole dry Kashmiri Chillies A sprig – fresh Curry Leaves (Kadipatta) 1 tsp. Cooking Oil Procedure : In a sufficiently deep pan/pot, combine tomatoes, ginger, peppercorns, mint, tamarind, green chilli, jaggery, sugar and a little salt. Add 3 cups of water and bring to a boil. Lower heat to a medium and cook for about 10 minutes or till tomatoes are soft. Cool and blend in a grinder. Strain the…
…CheesePakoras, Corn & Oregano Cheese Balls, Creamy Chicken Kabab, Fish Chilli Dry, Fish Cutlets, Goan Stir Fry Prawns, Grilled Fish with Bell Peppers, Mini Savory Baskets. Here is a Christmas Special menu that you could consider for Lunch & Dinner… Goan Mackerel Croquetas Prawn Pulao Goan Pork Vindaloo & Sannas Fresh Mint Chicken Curry Stuffed Roast Chicken Marzipan Chocolate Pistachio & Apricot Fudge Crème Caramel Rainbow Cake Ric…
…#038; toss. Add 3 tbsps. of béchamel sauce & toss again. Reserve some chilli flakes & herbs & cheese for garnish & add the remaining to the pasta & toss. Sprinkle pepper & adjust salt to taste. In case the pasta is too thick add some reserved liquid to get the desired sauce consistency. Serve hot garnished with the reserved herbs, chilli flakes, cheese, celery & a drizzle of olive oil accompanied with garlic brea…
…fry the lady fingers, about 2-3 mins. Drain & transfer to a bowl. Then fry the prawns briefly for about 2 mins. Do not over fry. Drain & reserve in another bowl. Now add the masala paste to the pot & fry till rawness disappears. Add the reserved masala water & more fresh water or coconut milk depending on the consistency of the curry you prefer. Give it a good stir; add bindi sol, slit green chillies & let it come to a boil. Ad…
…Heat a wok/kadhai with sufficient oil till hot. Reduce heat to med. & fry in small batches the par boiled noodles. Deep fry on both sides till crisp & lightly golden brown. Drain completely with a slotted spoon & place on absorbent paper. Fry all the noodles in this way. To serve : Prepared Sauce Crisp Fried Noodles Fried Eggs (Sunny Side Up) either pan fried or deep fried (optional) Assembling & Serving of the American Chop Suey…
…nge all the pomfrets on a tray. Heat a pan/skillet with enough oil for pan frying till hot. Reduce heat to medium and gently slide the pomfret in the hot pan. Cover the pan with a lid to speed up cooking and to avoid spluttering. Fry for at least 5 minutes on each side. Use two spatulas to get a better grip and flip the fish with ease. Lift the lid and check in between to ensure even browning. Fry until both sides of the fish are cooked through an…
…a tea towel and let it prove (rise) for 30 mins. Pre-heat the oil for deep frying. When hot, reduce heat and gently slide in the doughnuts in oil. Depending on the size of the wok/kadhai, fry few at a time. Do not overcrowd and make sure you maintain the temperature of the oil to get well cooked and non soggy doughnuts. Fry until golden brown on both the sides. Drain completely and transfer to a cooling rack. Cool for 20 mins. or until completely…
…Coriander Seeds 1 tbsp. Cumin Seeds ½ tsp. Fenugreek Seeds 2 dry Kashmiri Chillies/1 tbsp. Kashmiri Chilli Pwd. ½ tsp. Turmeric Pwd. 1/3 tsp. grated Nutmeg Procedure : Heat a tawa/wok/pan on med. heat & dry roast all the spices (except the nutmeg & turmeric pwd.) till they begin to release their aroma. Cool the roasted spices & then grind to a fine powder in a spice blender/grinder. Transfer to a bowl & then mix in turmeric pwd. &…