…epared patties/tikkis on the hot pan and shallow fry till golden brown and crisp. This quantity should give you approximately about 18 med. sized patties. Assembling and Serving the Ragda Patties : Before serving, arrange all the ingredients so that it is quick and easy to assemble each Ragda Patties Platter. Here is the order of assembly which will help you to serve your family or guests briskly so that each individual gets a crisp bowl of piping…
…mp; deep pan with oil till hot. Add bay leaves. Fry the sliced onions till crisp & lightly golden brown. Now add the marinated chicken & fry till rawness disappears. Add the Dhansak masala powder & sauté for a few seconds. Add tomato puree & sauté for about 3 mins. Add the thick lentil puree & stir well. Let it come to a boil & then add tamarind extract/paste & sugar/jaggery. Combine well. Adjust salt to taste & let…
…ent and moist texture on the inside but above all the uniformly golden and crisp exterior which can be achieved only with deep frying!!! I feel it is fine to enjoy a deep fried cutlet sometimes and forget about the calories. I think you can be a little liberal and not feel guilty to eat a deep fried one once in a while, if it is fried at home where we take care to use fresh good quality oil and maintain the temperature of the oil so that you do no…
…gical Sponge Dosa which is soft, fluffy, moist and very lightly golden and crisp at the edges. Tastes best when fresh and piping hot! Go ahead and try this one… Enjoy! 🙂 Ingredients: 2 cups Raw Rice ¼ cup Urad Dal 1 tsp Methi Seeds (optional) Salt to taste Water as required Oil as needed Procedure: Pick, wash and rinse rice and urad dal. Soak in enough water with methi seeds for 4 hours. Drain the water and grind with sufficient water to a thick,…
…little milk Garnishing Suggestions: 3 tbsp Fresh Coriander (chopped) ¼ cup Crisp golden fried Onions Lime quarters or wedges For the Bouquet Garni: 3 Peppercorns 2 Green Cardamom 1 Black Cardamom 3 Cloves ½ inch Cassia Bark / Cinnamon 1 Bay Leaf /TejPatta The Bouquet Garni: Place all the ingredients in a mortar and pound with a pestle to break the spices. Fold it a piece of muslin and secure with enough string for it to hang over the rim of the co…
…he glass display counters. They are baked to perfection; golden, light and crisp. Besides, they are reasonably priced and affordable. Unfortunately, the pastry dough is not sold so one is left with limited choice of fillings to choose from and the flavor also tends to get monotonous. However, if one is patient enough and willing to spend some time to make the pastry dough then you can be proud to have your very own special, unique puffs with choic…
…is very slowly. Keep flipping the kachori from time to time till they turn crisp and golden on both sides. Drain the crisp kachori with a slotted spoon to remove the excess oil and place on absorbent paper. Deep fry all kachoris in batches depending on the size of your kadhai/wok. Do not over crowd or the kachoris may remain uncooked and soggy. Serve hot or warm your favorite chutney a sprinkling of sev. You may even assemble the kachori as a chaa…
…eat with slight variations throughout the Konkan belt. Have your tried my Crisp Fried Fresh Bombay Duck and Dried Bombay Duck Chilli Fry? Every Goan will surely vouch for their special and unique recipes which is often a part of everyday meals; fresh and dried Bombil is shallow pan-fried, deep fried, dried ones cooked as a chilli fry. There is a vast variety of interesting spice pastes in Goan-Portuguese cuisine, Goan Saraswat cuisine, Mangalorea…
…s to be sliced into thin ribbons. The candy has to set just right! Lightly crisp and firm. Every piece should have the crunch but must crumble with every bite. You must feel the juicy goodness and the tenderness of the coconut. Above all the weather must be kind to the best gift of nature…the COCONUT!! 🙂 So here is the recipe for the ultimate pristine white and delicate Goan Tender Coconut delicacy…Teias de Aranhas (Gons) … pretty little bunches a…
…redients but is essential to follow the steps to get absolutely delicious, crispy and crunchy chaklis / spirals. They are not at all oily and you cant go wrong if you keep your focus right to achieve professional looking and tasting crispies. Moong Dal is light and good for digestion. Proper steaming of maida ensures you get super light, crunchy and perfect chaklis every time you make them. All the condiments used aids digestion, has cooling eleme…