…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 Flour (Maida) 4-5 Ice Cubes P…
…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….
…owave. Do not thaw the frozen cutlets completely if you intend deep frying them. Only deep fried cutlets will give you evenly crispy & golden color….
…e donuts and my family relished them. They were light and airy, golden and crispy on the outside, pillowy soft inside and the glossy glaze was velvety smooth. I made a few small ones and some large ones. If you were to make small ones I think you should get about 30 with the quantity mentioned below and about 20 large ones. It all depends on the size you wish to make. We had them at breakfast, tea, as a dessert and as a snack when we felt hungry….
…i are delicious to eat especially when they are pan fried or deep fried to crispy crunchy golden with a light coating of rawa / rulao / semolina. Today’s recipe is the Goan special with a marinade of the popular recheado masala / spice paste. They should be eaten immediately on frying to enjoy the crispness and crunch or as we Goans would say “Kurkurit.” Kurkurit Mandeli makes an awesome appetizer and a great side. It pairs well with Sorak and Uka…
…olas or Phoolancho Kalyo (Flower Bud cookies) in Konkannim are sweet & crispy dough goodies which are a part of Kuswar. Sweetened dough is shaped into flower buds & deep fried to a pale pink color. I remember vividly the hustle & bustle in our home before Christmas in my childhood. The traditional sweets were a must in our home. The thought of burning the midnight oil & the back breaking sessions of preparing kormolas, neurios, kul…
…own as “Bomla” in Gujarati and “Bombil” in Konkanni and Marathi. The word “Crispy Fried Bombil” makes you start thinking of the crunch associated with this one when deep fried with rava / semolina coating or battered, crumbed and golden fried to perfection. Even the salted and dried ones are loved by many even though they emit a strong odour. There are innumerable coastal recipes to make them delectable to eat with slight variations throughout the…
American Chop Suey is one of our favorites. We love crispy fried noodles with this sweet & tangy sauce. We enjoy this quite often in the Chinese restaurants in Pune. It is worth a mention that we are blessed with really good restaurants in Pune… you name it & we have it!! Most of the restaurants serve great food, priced reasonably & offer good service. They are spacious & clean as well. It is very rare that restaurants do not liv…
Topi Dosa is crispy, delicious & looks yummy when set up on a plate. It is ideal for children since it is a plain crisp dosa/crepe. Kids will love this because it looks like a rocket or party hat & will get attracted to it. In fact, anyone will love it. So here is today’s post of ‘Topi Dosa’ just for you.. Enjoy! J Ingredients : 1 cup Urad Dal 3 cups Boiled Rice ½ cup Thick Poha ½ tsp. Methi Seeds (Fenugreek) 1 tbsp. Chana Dal Sa…
…Just a little effort & you’re done! Here’s a version with my homemade crispy & crunchy paapdi puris for you to relish. J Home fresh Paapdi Puris Ingredients 2 cups All Purpose Flour (Maida) 1 cup Wheat Flour 1 tbsp. Vegetable Oil 1 tsp. Cumin Seeds 1 tsp. Ajwain Seeds Salt to taste Water as required for binding the dough Oil for deep frying Method : Sift the flour through a fine sieve. Mix together maida, wheat flour, cumin seeds,…