…excess water from the boiled peas & cauliflower may be used to prepare soup or use sparingly in the stir fry to moisten the vegetables if it is too dry. Heat a wok/kadhai or fry pan with oil till hot. Add mustard seeds, green cardamom and a sprig of curry leaves. Let it splutter. Saute the ginger and garlic on low heat till rawness disappears. Add the onions and sauté till soft and translucent. Add all the dry spice powders except the garam ma…
…whole spices (garam masala) usually bound together in a muslin cloth & tied with a string & dropped in the cooking pot containing any liquid i.e. soup, broth, stew etc. with other ingredients, but it is removed prior to consumption….
…need : Roce/Rosette/Rose Cookie Iron mould/form A wide & shallow bowl/soup plate A balloon whisk preferably A wide & heavy bottomed kadhai/wok A slotted/meshed spoon/ladle Ingredients for the Roce/Rosette/Rose Cookie Batter : 100 gms. Maida (Refined Flour) 100 gms. Rice Flour 1 Egg (very lightly beaten) 200 ml. fresh Coconut Milk 70 gms. Caster Sugar/Sugar pwd. 1tsp. Vanilla Essence or ¼ tsp. fresh Cardamom pwd. 100 ml. Water ¼ tsp. Salt…
…eamed chicken pieces in another bowl. The stock may be reserved to prepare soup or curry. Let the steamed chicken pieces cool down completely. Heat a wok/kadhai with oil till hot. Meanwhile, add a dash of pepper & salt to taste to the lightly beaten eggs. Mix well. Place the breadcrumbs in a tray or plate. First dip each piece of cooked chicken in the egg mixture & drain to remove excess. Lightly roll each piece of chicken in breadcrumbs t…
…If there is any stock remaining in the pot then strain & reserve for soups or gravy if desired & transfer the boiled chicken to a bowl. Let the chicken cool completely. Shred or chop the chicken roughly & pulse in a food processor/grinder till fine with celery . Transfer the contents to a bowl & combine well with mayonnaise, mustard paste, fresh cream, grated cucumber, salt & pepper. Blend well to form a fine thick paste….