…e process till you use up all the dough. Heat a tawa/griddle on med. heat. Dry roast each dough rectangle for a few seconds on each side. Do not overcook the rotis/chapattis. This process is to give it strength & flexibility. Stack the partially cooked rotis on a tray lined with paper towels. Cover with a moist kitchen towel so that they do not dry out. When all the rotis are done, cut them into rectangular strips (about 6 inches by 3 inches)….
…id of excess starch from the potatoes that can impede the fanning process. Dry the potatoes well before baking. Next slide the garlic clove slices in between potato slices. You may have to push in the garlic slices as the sliced potato will be tight. Be careful not to break slices. Place/arrange the potatoes in an oiled baking dish/tray/sheet. Generously sprinkle potatoes with salt. Top each potato with one tablespoon butter & drizzle with oli…
…rcles (about 1/16 inches thick & 4 inches in diameter). Dust with some dry flour to ensure easy rolling. 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…
…ut and further sauté until the coconut turns brown and gives a good aroma. Dry roast all the whole spices on a low flame until well roasted and aromatic. Grind together the coconut mixture, dry roasted spices, chilli powder and sugar with water to a thick, smooth masala paste. Rinse the grinder with some more water and use to make the gravy. Heat the remaining oil and sauté the chopped onions until it turns lightly brown. Add the ground spice past…
…Tamarind Extract or paste (optional) For the Masala / Spice Paste: Lightly dry roast for a couple of minutes; separately each of the spices mentioned below: 50 gm dry Kashmiri Chillies (destem, deseed & break into pieces) 8 Cloves 8 Green Cardamom 8 Peppercorn 2 inch piece Cinnamon Stick / Cassia Bark 1 tbsp Cumin Seeds / Jeera Soak and grind to a fine thick paste; the above mentioned dry roasted spices along with the tamarind extract, using s…
…in flour a little at a time and stir in milk. Dust some tutti frutti with dry flour and add to the mixture. Mix in gently. Fill the cake batter into prepared pastry tarts about ¾ full. Sprinkle nuts and dry fruit if using on top of each tart. Bake in a preheated oven at 180C for about 20 minutes until baked and lightly golden or until a tooth pick inserted in the centre comes out clean. Cool and unmould them from the vatis / tarts. Serve them war…
…e water through a sieve and wipe each leaf with a kitchen towel or tissue. Dry under a fan to remove any extra moisture. Combine both the flour, all the dry spices, baking soda and salt. Mix well. Dissolve melted or grated jaggery in fresh tamarind extract. Dilute further with some water, if necessary. There should be no jaggery lumps in the solution. Gradually mix into the dry mixture; ginger-garlic paste if using and also the tamarind – jaggery…
…ste good in rolls, burgers and sandwiches. It is a good option as a picnic lunch too. They taste fabulous with Goan Fenny and with cocktails. Be it breakfast, brunch, lunch, snack or dinner…These croquettes make a perfect soul satisfying meal along with fries and a salad. Are you hungry but too tired to fix an elaborate meal? Does your child feel hungry too often but is fed up of the routine? Make a large batch and freeze. You will be amazed how h…
…sala pwd. A pinch of Sugar (optional) Salt to taste 5 tbsps. Vegetable Oil Dry roast separately & blend together in a masala grinder into a fine powder the following ingredients : 1 tbsp. Coriander Seeds 1 tbsp. Cumin Seeds 1 tbsp. Peppercorns Procedure : Marinate the prawns with ginger-garlic paste & a pinch of salt for about 10 mins. Heat 2 tbsps. of oil in a kadhai/wok till hot; add the marinated prawns & sauté till they turn lightl…
…r to cook for another 10 mins. Check in between. The mince should be quite dry. Add freshly chopped coriander leaves & stir once. Take it off the heat & let the mince stuffing cool down completely. Your stuffing is ready to be filled in the snake gourd tubes. Preparation of Snake Gourd : Wash & dry the snake gourd. Cut off the ends & scrape off the white waxy surface lightly with the edge of a knife. (Do not use a peeler). Chop the…