…ok with oil on med. heat. Put the marinated chicken in the wok & stir fry. Now add green chilli, garam masala pwd., chaat masala pwd., cumin pwd., coriander pwd., pepper pwd., red chilli pwd. & stir well. Then add curds, sugar, nutmeg pwd. & mix well. Let it cook for about 5 mins. Transfer to a bowl. To the same wok add the sliced onions & capsicum & stir fry & toss from time to time & cook for about 2 mins. Then…
…heat. Sprinkle dry wheat flour on a plate & roll the fish in it till the flour covers the fish on both sides & gently slide in the fish into the fry pan. Fry till well cooked & crisp. Serve with onion rings & wedges of lime. …
…n 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 the mixed bell peppers & toss. Add salt & pepper to taste. Arrange the butterfly prawns on a platter & place the pan fried bell peppers 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 garli…
…p. Tips & Suggestions : Always test the temperature of oil before deep frying by just dropping in a few breadcrumbs in the hot oil. It should rise up immediately. Then fry the cutlets. When the oil is very hot, reduce the heat & then lower the cutlets in oil. Maintain the temperature or adjust accordingly. Let the cutlet fry well on one side before turning over. This way they will not break. Frozen cutlets should be first defrosted & t…
…or and accentuates the spice factor. You can adjust the use of fresh green chilli, red chilli sauce, ginger and pepper powder to bring a perfect balance of spice in the finished soup according to your preference and personal taste. The vegetables, chicken, chicken stock and eggs make it highly nutritious and delicious. The Manchow soup served in restaurants and on street carts are usually very spicy but can be adjusted if made at home. For those w…
…d., red chilli pwd., chaat masala, lime juice, sugar & salt to taste. Fry green chillies lightly in a few drops of oil & add to the above & mix well gently. Make sufficient balls of the stuffing equivalent to the number of dough balls. Make sure the stuffing is just enough or it may spill out while rolling out the paratha dough discs.Your aloo stuffing is ready.. For the Dough : 3 cups Whole Wheat flour (Atta) ¼ cup Soya Bean flour…
…n med. heat in a kadhai (wok). Add onions garlic, ginger & stir fry for a minute. Then add turmeric, red chilli pwd., coriander pwd., cumin pwd. garam masala pwd., kasuri methi & stir fry well for another minute. Add tomato puree, capsicum, sugar, nutmeg pwd. & fry for a minute. Now add paneer, cream & toss well. Sprinkle water & stir. Add salt to taste. Toss for a minute. Garnish…
…jias soggy. Fry in small batches… few at a time… depending on the depth of oil in the kadhai. Baste with hot oil so that the bhajias puff up & then turn them on the other side from time to time. Adjust the heat occasionally to med. while frying to allow them to fry well & crispy. Fry well on both sides till they are lightly golden & crisp. Drain the pakoras completely with a slotted spoon & transfer on a plate lined with absorbent…
…needed. Fry on both sides, flipping occasionally and basting with hot oil. Fry all the chaklis in this way. Deep fry until lightly golden brown and crisp. When they are done they will float and sizzle. Drain completely with a slotted spoon and transfer onto a tray lined with absorbent paper. When cooled completely, they will turn crisp and crunchy. Store in an airtight container. Enjoy at tea time or as an anytime snack. They are good to serve on…
…Reduce heat & gently slide few samosas at a time in the hot oil. Deep fry in hot oil. Reduce heat to med. if the samosas are browning too quickly. Fry on both sides evenly by turning the samosas carefully from time to time till the samosas are deep golden brown. Drain completely using a slotted spoon. Transfer on to absorbent kitchen towels/tissue paper. Serve the hot samosas with your favorite chutney, sauce, ketchup. Tips & Variations :…