…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…
…rolling ¼ tsp Pepper pwd. ¼ cup Water Salt to taste Vegetable Oil for deep frying Method : Clean the fish ( remove scales, gills etc.).Wash the fish well. Place the whole fish in a wok or deep pan with water. To this add the sliced onions, green chillies, garlic, ginger, turmeric, lime juice, a pinch of salt & boil on med. heat till the fish is cooked & tender. Take it off the heat & cool. Separate only the f…
…er pwd. to taste · Salt to taste Method: In a deep pan place chopped tomatoes, onion, garlic, a pinch of salt & sugar with 4 cups of water. Place the pan on high heat & bring the ingredients to a boil. Reduce heat to med. & let it simmer for about 10 mins. Strain the liquid & keep aside. Then blend the tomato mix to a puree & strain again. Discard the solids. In a deep pot mix the puree alongwi…
…our) 50 gms. Ghee Salt to taste Water to knead the dough Vegetable Oil for deep frying Assembling the Tuvar Cone Shells : Add ghee to the flour & mix well. Then add enough water to bind to a stiff smooth dough. Divide the dough into seven to eight portions & roll out each portion into a thin chapati; 15 cm. in diameter. Cut the chapati into four pieces. Put one tsp. tuvar filling on one side of each rolled piece & cover with the other…
…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….