…n) 3 tbsps. Bread crumbs + ½ cup crumbs for rolling 2 tbsps Corn flour for dipping & 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…
…sauce, vinegar, sprinkle salt, pepper & keep aside. Now make a thick dipping batter with refined flour, corn flour, egg, salt & pepper. Heat a wok with vegetable oil till hot. Reduce heat & deep fry the prawns in small batches. To deep fry, dip each prawn in the batter & gently slide in the hot oil. Fry on both sides till golden & crisp. With a slotted spoon drain completely & transfer onto paper towels. Alternativel…
…tato chops in this way & place on a tray. First lightly & evenly dip & coat each potato chop in the above prepared egg mixture & drain to remove excess. Roll in the prepared bread crumbs mixture & again place on a tray. Prepare all the potato chops in this way. Place the tray in the fridge for about 20 mins to set. Either pan fry or deep fry till lightly golden on all sides. Transfer to a plate lined with absorbent tissue….
…heese dips which were put up for tasting. My favorite being the smoked ham dip. The ABC Farms Lemsi (lemon flavored lassi) which is another of my favorites and some wonderful cheese cakes & quiches were on sale too. I bought cheese cakes which were so delicious. I did see people enjoying fresh pizzas & pastas which were prepared with their cheese. I was truly impressed by their products from their organic farm and herb garden. ABC Farms in…
…ng a sharp knife. Serve and enjoy! Tips : For a clean and neat cut – dip the knife in hot water. Wipe dry and then slice. Repeat the process before the next cut. This way you will be able to retain and see the beautiful shaded layers of chocolate. In case you do not get plain oreos, then just scoop out the cream and then use the plain cookies. If you like your Triple Chocolate Cheesecake with more sinful Chocolate, then here is the recipe fo…
…t is better to make it in advance to allow the flavors to meld. To unmould dip the moulds briefly in water to loosen & scoop/ease out gently with a blunt knife on to serving plates. Serve topped with basundi, rose/kewra syrup, slivered almonds & pistachios along with falooda. Eat it immediately… before it melts away! We are still enjoying kulfis… I am enjoying the process of making, serving & relishing these sweet treats almost every d…
…tantly, fresh. My homemade cream cheese was enough for the cheesecakeand a dip. It was so fresh and delicious. So here is the recipe for you to make savory and sweet desserts and to use in as many recipes that call for cream cheese. 😀 Ingredients : 1 litre Milk (I used low fat cow’s milk) 1 tbsp. Curds/Yoghurt (should not be sour) 1 tbsp. Lime Juice or Vinegar (I prefer using lime juice) Procedure : Boil milk, add lime juice; stir gradually, conti…
…alm each time you scoop the dough paste. Grease your right palm & then dip it in water to just wet it. Scoop a dollop of the urad-moong dal batter/paste and gently slip a ball of batter into the hot oil very carefully. You may use a spoon if you like to drop round balls of dough paste. Drop balls in small batches. Do not over crowd or they will stick together. There should be enough space for the dough balls to move. Deep fry until golden brow…
…it simply tastes heavenly as a starter. The spicy remoulade is a wonderful dip which is awesome! This recipe I had noted down years ago from the popular magazine ‘Femina’ and we would make these prawns on a charcoal grill. We would dig a pit and fill with lighted charcoal and place a crude grill or sometimes we would fill charcoal in a round iron dish (Gamela in Marathi) and place the crude grill in our balcony. Now we live in an apartment, so I m…
…ir well to thicken the mixture without lumps. Cool the mixture completely. Blitz the cooled rabdi/basundi/custard along with the mango pulp in a blender to a smooth mixture. Freeze in kulfi moulds or as desired for 8-12 hours or overnight. To serve, dip each mould briefly in normal water. Unmould the mango kulfi with ease on to individual plates with the help of a butter knife. Serve immediately garnished with dry fruits and saffron (if using). To…