…then measure the coffee. Now it is time to assemble the tiramisu… Quickly dip each lady finger cookie in the espresso liquid (lightly dip each cookie do not soak completely), arrange & layer the bottom of the serving dish. Top with mascarpone mixture & spread to level evenly. Dust lightly with cocoa. Alternate layers of biscuits, mascarpone mixture, cocoa & build up the tiramisu. Lastly, sift cocoa evenly over the top layer of mascarp…
…ar with water. Boil the sugar syrup until you reach a soft ball stage i.e. dip a teaspoon in the syrup and dip it in ice cold water. You should be able to form the syrup into a soft ball. Now add the coconut, rose water, liquid glucose (if using) and stir well. Continue stirring until the mixture starts leaving the sides of the pan. Take the pan away from the heat and stir in lightly beaten egg whites very briskly and quickly to avoid scrambling….
…. Decorate the prepared Easter Eggs with royal icing if you wish or simply dip them into melted chocolate of your choice and decorate with sprinkles, colored or sparkling sugar, edible shimmer, marzipan or sugar paste flowers, etc. Dark, milk and white chocolate can be used to add assorted beauty. It is all a matter of personal creativity. In case you wish to make full eggs then seal the two halves together with chocolate or royal icing. If you in…
…tly beaten eggs. Mix well. Place the breadcrumbs in a tray or plate. First dip each piece of cooked chicken in the egg mixture & drain to remove excess. Lightly roll each piece of chicken in breadcrumbs till well coated. Deep fry few pieces at a time until they are uniformly crisp & golden in color. Drain with a slotted spoon & transfer on plate lined with absorbent towels. Serve as a starter with a dip, chutney or sauce or as an accom…
…y then its time to fry the pakoras. Stir the besan batter well once again. Dip each potato slice in the batter to coat well & gently slide it in the hot oil. Fry all the slices in this way on med. heat… Make sure that the temperature of oil is steady. Cool oil will make the bhajias soggy. Fry in small batches… few at a time… depending on the depth of oil in the kadhai. Baste with hot oil so that the bhajias puff up & then turn them on the…
…upon you. Mix together breadcrumbs & corn flour on a plate/tray. First dip each cutlet in the lightly beaten egg. Drain to remove excess & immediately roll into the breadcrumbs mixture. Place on a tray. When all cutlets are done, cover up with a cling wrap and put in the refrigerator for at least an hour. This helps the bread crumbs to set well on the cutlets. Heat oil in a kadhai/wok till hot. Reduce heat to medium & gently lower few…
…ith absorbent paper. Serve hot with your favorite sauce/ketchup/chutney or dip. Tips & Variations : To add more nutritive value, you can add vegetables like carrots and capsicum while cooking the mince. You can dip the prepared balls into lightly beaten egg before coating/rolling in rawa or bread crumbs. Uncooked croquettes may be frozen to use at a later date. Adding dry bread pieces helps to absorb excess water, if any. If the mince has drie…
…e kababs. Kababs can be served as an appetizer with cocktails along with a dip/chutney or as a side with Indian breads. We love kababs at our home just the way you do and enjoy them at restaurants or eat/pick up from dhabas (roadside eateries). We have excellent restaurants in Pune & we sometimes do order home delivery. The joy of making kababs at home is something to be experienced. The novelty of making your very own kababs is that you get t…
…er chaat raises the flavor by leaps & bounds. This zesty & tangy dip adds a new dimension to any fried Indian snacks & oomph to your meal too. Ingredients : 50 gms. Dates 100 gms. Tamarind 200 gms. Jaggery 1 litre Water Dry Roast & Grind to a fine powder : 1 large Cinnamon Stick 1 tbsp. Cumin Seeds 2 Black Cardamoms 1 tbsp. Coriander Seeds ½ tsp. Peppercorns 3-4 Cloves 1tsp. Saunth (dry Ginger Powder) 1 tsp. fresh Ginger (grate…
…it interesting to use their creativity skills to decorate with sprinkles, dip in the warm glaze or just roll in sugar or cinnamon sugar. Homemade ones are much better because you fry them in fresh oil and they do not turn soggy if you maintain the oil temperature when you deep fry. I enjoyed making these delectable donuts and my family relished them. They were light and airy, golden and crispy on the outside, pillowy soft inside and the glossy gl…