…all the mixture is formed into a dough. Then take small portions of this dough and roll into balls or small cylindrical shape just like the way we shape croquettes/croquetas or any desired shape. These are “Goan Pinaca.” Roll them into dry rice flour and then place the finished deep dark balls of Goan Pinaca on a tray/plate/platter. Leave to dry for a couple of hours or set until firm at room temperature. Serve and relish fresh or ref…
…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…
…ly relish each time…every time… 🙂 Ingredients: 1 ½ cups Semolina/Rawa/Suji(dry roasted) 1 ½ med. Onions (peeled & finely chopped) 1 Green Chilli (finely chopped) or to taste 1 sprig Curry Leaf 1 tsp. Mustard Seeds ½ tsp. Cumin Seeds ½ tbsp. Urad Dal (split & skinless) ½ inch fresh Ginger (scraped & grated) ½ fresh Carrot (peeled & cubed) ¼ cup frozen Green Peas 1 tbsp. Sugar or to taste 3 tbsp. Vegetable Oil ½ tbsp. Pure Ghee/Homem…
…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…
…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…
…the nuts are very lightly brown. Now add the mustard seeds, curry leaves, dry red chillies, turmeric, asafoetida, green chillies, ginger, sugar & sauté for a few seconds. Add the lemon juice, salt and mix in the cool rice and stir gently or it is better to toss as you would a fried rice. Turn off the heat. Adjust seasoning if needed. Serve garnished with chopped coriander. Enjoy hot or cold with pickles, papad. Tips : It is best to use leftov…
…h Garlic cloves ¼ inch piece fresh Ginger 4 tbsps. fresh grated Coconut or dry dessicated Coconut 4 tbsps. freshly chopped Coriander 1 tsp. Kanda Lehsun Masala (Onion-Garlic Masala) 1 tbsp. Goda Masala or made at home ½ tsp. Kala Masala (Black Masala available in select stores in Pune/Maharashtra)/homemade 2 fresh sprigs of Curry Leaves ½ tsp. roasted Jeera Pwd. (optional) ¼ tsp. Turmeric Pwd. ½ tsp. Vegetable Oil or pure Ghee Salt to taste Jagger…
…wder. Stir occasionally & sprinkle some water if the mince is turning dry quickly or add a little more oil. Add vinegar & adjust salt to taste. The mince should be a dry filling. Sprinkle chopped coriander, mix well & keep aside to cool. Meanwhile, wash potatoes well & boil them in their jackets in a pressure cooker till soft & tender. (Do not over cook or the potatoes will get mashed & soggy). Peel & mash the po…
…hands or with the help of cutlet moulds. For Crumb Coating: Combine 1 cup dry Bread Crumbs + 2 tbsp. Corn Flour – for rolling Roll each cutlet in the above dry crumb coating mixture and arrange on a tray/plate. Chill for about 20 mins. or until firm. If you wish to store them, then freeze and thaw before frying. Deep fry the vegetable cutlets in sufficient hot oil in batches until lightly golden and crisp. Drain completely with a slotted spoon an…
…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…