…paste 1 tsp. fresh Ginger paste Salt to taste Cooking Oil – as needed Fine dry Rawa/Semolina – as needed Dry Spice Mix: 1 ½ tsp. Red Chilli pwd. or to taste 1tsp. Cumin/Jeera pwd. 1 tsp. Turmeric pwd. ¼ tsp. Black Pepper pwd. (optional) Procedure: Wash & drain the fish slices. Combine ginger- garlic paste with salt to taste and lightly rub into the fish slices. Marinate for about 15 minutes in a bowl. Combine dry spice mix ingredients and spri…
…ke which is regal in all its splendour. Persian dry fruits, nuts, aromatic dry rose petals are well known. Commercial bakeries are known for their plain Mawa Cake while home fresh cakes and other goodies are made with a lot of love and one can take the liberty of including exclusive and quality dry fruits, nuts, rose water, rose petals, etc. Enjoy this gorgeous Mawa Cake / Irani Mawa Cake made with love in the shape of a heart and a touch of royal…
…ver the mouth of the jar with a cheese cloth or muslin. Keep it in a dark, dry place in your kitchen. On the 5th day, taste to check the sweetness. Adjust sugar if necessary. Then add the beaten egg white to the jar and give it a good stir with a wooden spoon. Cover again and keep in the same place for another 5 days. On the 10th day; decant very slowly and carefully without disturbing the sediments into a sterilized pan through a fine sieve lined…
….Add curds & mix & fry till oil separates.Then add the marinated prawns, biryani masala pwd. & fry till the prawns are cooked.Keep aside 3 tbsps. of rice & add the remaining cooked rice to the wok & toss & fry well.Add salt to taste & stir. Add lime juice & toss again.Before serving gently sprinkle the reserved rice & mix very gently.Serve hot sprinkled with freshly chopped coriander. Tip : Fresh paste…
…cken or vegetables instead of prawns.. the original recipe calls for fresh Prawns. Do try these delicate finger eats.. I’m sure you will love it!! J Ingredients for Filling : 1 cup Milk 3 tsps. Refined Flour (Maida) 1 tsp. Butter ½ cup Prawns (shelled, deveined, boiled & chopped) Salt, Pepper & grated Processed Cheese to taste A pinch of fresh Nutmeg powder 1 tsp. Parsley/celery/coriander (chopped finely) 2 cloves fresh Garlic (fin…
…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…
…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…
…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 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…