…lated Sugar 1 tsp. Salt 1 tsp. Nutmeg (grated or pwd.) Vegetable Oil – for deep frying Procedure : Melt butter or margarine in a bowl with warm milk. Set aside. In another large bowl, sprinkle yeast over warm water, dissolve and set aside to foam. After it foams, add the lukewarm butter and milk mixture, eggs, sugar, salt, nutmeg and half of the flour. Mix until well combined. Add the remaining flour and mix well again. Beat until the dough pulls…
…a essence or rose water. Stir to combine well. Set aside. Assembling & Deep Frying the Chandrakalas: Divide the dough into 20 equal parts or roll out chapattis and use round cookie cutters or round steel tiffin covers to cut out uniform round discs/puris. Place one heaped teaspoon or tablespoon depending on the size of your rolled dough disc in the centre of the disc. Wet the edges of the disc and cover with another disc. Seal firmly so that t…
…ce on a cookie tray or plate. Form chaklis until all the dough is used up. Deep fry the moong dal chaklis in medium hot oil. Fry the chaklis in batches. Do not over crowd. Adjust heat if 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…
…tter, keeps the batter thick & lumpy and the lumps become crunchy when deep fried. Heat oil in a hot wok/kadhai until the surface of the oil seems to shimmer slightly. Lightly toss prawns in dry flour. Use a zip lock bag… it helps to coat the prawns evenly. Hold each prawn by the tail and dip it in the prepared batter, one at a time to coat completely, letting any excess batter to drain off. Fry prawns in small batches in hot oil and deep fry…
…of water and strain to separate impurities if any. Then in a sufficiently deep and thick bottomed pan, heat ghee or oil. Sauté lightly for a few seconds; poppy seeds, dry fruit if using. Add scraped coconut, thick jaggery syrup and stir continuously on medium heat to cook until the mixture is thick but sufficiently moist. Stir in rice flour. Make sure the mixture is not too thick and hard. The stuffing will thicken further on cooling so keep this…
…rve the stock & the chicken to be used later in the curry. Heat oil in deep vessel till hot. Add bay leaves, star anise & black cardamom. Then add in the onions & fry till golden brown. Add tomatoes & turmeric pwd. & sauté well. Next add the ginger-garlic-coriander paste & sauté once again. Add the kanda-lasun masala chutney which instantly changes the contents in the pan to a rich maroon color. Saute till you see specks of…
…ot. Reduce heat to med. & drop small blobs of the batter either with a deep spoon or with your fingers in small batches. Do not over crowd. Maintain the temperature of the oil or the fritters will turn soggy. Deep fry the banana fritters evenly & uniformly till golden brown. Baste the top of the fritters with hot oil so that they puff up. Adjust heat if they are browning too quickly. Lift the cooked banana fritters using a slotted spoon &a…
…tida) A handful of fresh Coriander (roughly chopped) Salt to taste Oil for deep frying Method: Wash & soak the urad dal in water for 4 hrs. Drain all the water & grind to a thick fine paste without adding water in a masala grinder/blender. Add water sparingly if required. The batter should be thick as possible as this helps in retaining the shape of the vada & ensures that the vadas do not absorb too much oil. Transfer the paste in…
…lt to taste Vegetable Oil for deep frying For Dipping & Rolling before Deep Frying : 2 Eggs (lightly beaten) Corn Flour Bread Crumbs For the Surprise Filling : A mix of finely minced onion & mint leaves Procedure : Rinse the mutton mince quickly, just once; if it is freshly bought. If it is packaged hygienically then there is no need to rinse the mince. In a masala grinder/processor, add the first eleven ingredients & pulse till it is…
…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…