…he two edges a little inside the border. Similarly, prepare all the puffs. Deep fry in hot oil on a low heat till crisp. Drain out the oil thoroughly with a slotted spoon & place on absorbent tissue paper. Serve with your favorite green chutney & tomato sauce/ketchup. Tips & Variations : You can fill them with filling of your choice & shape them as you wish. Make sure the oil is at the right temperature at all times while fryin…
…them on a tray and cover with a damp cloth until frying time. Heat oil for deep frying in a kadhai / wok. Deep fry the mathris in batches on low to medium heat. Adjust flame accordingly. Baste the top of the mathris with hot oil with a slotted spoon to puff up and enable the separation of the layers. Flip to fry on both sides until lightly golden and crisp. Drain completely and transfer to a tray lined with absorbent kitchen towels / tissue. Cool…
…oil & if it bubbles up & rises to the surface, then it is time to deep fry the kulkuls as the oil has reached the right temperature. Deep fry kulkuls in small batches. Once you drop them in the hot oil, they will come up. Using a slotted spoon, keep turning them over frequently so that they cook & turn to light pink uniformly. Adjust the flame accordingly. Once they are cooked & done, drain them completely using a slotted spoon. T…
…lling. Do not use excess dry flour. Roll out thin discs to ensure that the deep fried neurios are crisp. Place a heaped tsp. of filling in the centre of the circle, press down in such a way that the filling is held tightly in place & has sufficient space for cutting/trimming & decorating. Moisten the edges with water to seal well. Fold the circle over the filling into a crescent/half moon shape & seal the edges well. Use a fluted pastr…
…lotted spoon & keep turning the balls to fry them uniformly. Drain the deep fried vadas completely & gently slide them in the reserved bowl of lukewarm water. Repeat the process with the remaining dough paste. Let the vadas soak completely and thoroughly in water. Remove each soaked vada and squeeze gently and carefully to remove excess water making sure you retain the round shape. Place them in a bowl. For the Sweet Dahi/Yoghurt/Curd Sauc…
…ll the vadas/patties & place on a plate. Then heat vegetable oil in a deep wok/kadhai/pan on med. heat. There should be sufficient oil in the wok for deep frying. To check if the oil is ready for frying, drop a tiny piece of dough into the oil. The dough should rise to the surface immediately & should not change its color. Gently lower the vadas into the wok/kadhai & gently baste them with hot oil from the wok with a slotted spoon….
…and cook on simmer until the gravy is sufficiently thick. Turn off the heat and let the Punjabi Dum Aloo rest awhile for the flavors to meld. Transfer to a serving bowl and garnish with freshly chopped coriander leaves. Serve with naan, kulcha, roti, paratha or steamed rice. Tips & Variations: Deep fry the potatoes for a richness and texture. For a Shahi flavor you may drizzle cream and add dry fruit. To get a deeper red gravy use dry Kashmiri…
…hole pomfret stuffed with green chutney and rawa fried is divine. This pan fried Goan preparation is as good as the Rechado. The fish and the stuffing ingredients have to be very fresh to bring out the best flavors. Pomfret is a delicate textured fish and needs tender care while handling. The green chutney needs to have a perfect balance of spices and condiments to compliment the fish. Unfortunately, pomfret is so expensive and highly priced in th…
…and give it a good stir. If the gravy is too thick add some water. Add the fried chicken pieces and stir once again. Adjust the consistency of the gravy if necessary. Cook the chicken for another 10 minutes. If using chicken on the bone then it will take a little longer. Adjust salt to taste. Mix in the dissolved saffron. Cook for a few seconds and then transfer to a bowl. Give it a touch of royalty before serving… Drizzle fresh cream. Garnish wit…
…ix in the cool rice and stir gently or it is better to toss as you would a fried rice. Turn off the heat. Adjust seasoning if needed. Serve garnished with chopped coriander. Enjoy hot or cold with pickles, papad. Tips : It is best to use leftover rice to prepare Lemon Rice as the starch settles down and the grains retain better shape while it cools in the fridge. In case you do not like the crunch of the dals in your rice like us, then dry roast t…