…crumbs. Refrigerate for at least 30 minutes to set. Heat oil in a wok/kadhai till hot. Reduce heat & gently lower the prepared crumbed rissoles. Fry few at a time depending on the size of your wok. Adjust heat while frying; make sure they do not burn. Fry until golden brown. Drain to remove excess oil completely with a slotted spoon. Place on a plate lined with absorbent towels/paper. Serve hot with your favorite dipping sauce….
…ew seconds & then add capsicum, mushrooms , chicken, celery & stir fry. Add the sauces, nutmeg, salt & pepper & stir. Cool the mix. Lightly beat the eggs. Add cream, cheese, pepper & mix. Fill pie crust or tarts with stir fry as shown below. Top tarts with egg & cream mixture. Garnish with finely shredded onion, capsicum grated cheese & coriander. Bake in a pre-heated oven at 180˚C for 20-25 mins. or till the tops are l…
…a quick meal after a hard day at work. You can prepare a lovely stir fry/ chilli fry with this Chicken Roast & children will definitely enjoy it. You can serve this roast with French fries, baked or mashed potatoes. You may prepare it with whole chicken too. If using whole chicken, debone the chicken after roasting, shred it & enjoy! This roast is my mother-in-law’s recipe which she taught me when I was new to cooking. Besides, I learnt…
…nions (peeled & finely chopped) 3 tbsps. Ambot Tik Paste for the stir fry + 2 tbsps. for the gravy 3 tbsps. Vegetable Oil Water as required 8 Toothpicks Method : Clean the squids thoroughly. (I get it cleaned from the fishmonger). If you wish to clean at home then refer to homecooking.about.com Apply a little salt & keep aside for about 5 mins. Wash the squids well especially the pockets. Retain the pockets but cut the side flaps. Finely…
…ll. Let it sit for about 10 mins. Meanwhile heat oil in a pan till hot. Next place the wheat flour in a plate & roll each fillet in this dry flour & gently slide in the pan & fry on med. heat on both sides till cooked & golden & slightly crisp. Serve with pulao or with rice & curry or steamed rice & dal fry….
…wok so that the bhature puffs up like a poori. Gently flip the bhature to fry on the other side. Fry till light golden brown & slightly crisp. Drain the bhature completely using a slotted spoon.While doing this reduce the flame so that the oil does not burn in the wok. Increase the flame again to med. while sliding in the next bhatura. Transfer the drained bhatura on an absorbent paper. Fry all the bhaturas this way. Serve hot with pindi cho…
…large fry pan heat 3 tbsps.olive oil on med.heat. Add garlic & fry till for a minute & add chopped onions. Fry till soft. Then add the spinach puree & cook for 2 mins. Add cubed fresh cottage cheese & toss in the boiled pasta. Mix well, add oregano & stir for another minute. Serve hot with grated cheddar cheese/cottage cheese. * Al dente : Pasta should be cooked through but it should have a bite i….
… Maintaining the temperature of the oil ensures that the balls fry well from the outside & not allowing the oil to seep in. · Make sure the oil is sufficiently hot for frying otherwise the cheese balls will break & the stuffing will spill out. Also cold oil will turn the cheese balls soggy. · Always fry in small batches depending on the size o…
…e for about 7 mins. Add dry roasted ground masala, goda masala & stir fry for about 2-3 mins. Add rice & stir fry again for another 5 mins. Add in the tamarind pulp & stir very gently. Pour in boiling water so as to cover the rice & about an inch above the rice. Add the jaggery & stir till it dissolves completely. Adjust salt to taste & stir well again. Fix the cooker lid & the whistle. Switch off the heat after…
…; gently slide in the prepared vadas in the kadhai using your wet fingers. Fry 2-3 vadas at a time or depending on the size of the kadhai. Fry till golden brown, remove with a slotted spoon & drain completely. Transfer to a plate lined with tissue paper to absorb excess oil. Serve hot with sambhar & chutney. Tips & Variations : If you have plans to make the vadas later, refrigerate as soon as the batter is ready, so that the batter…