…ted. Divide the batter into 3 portions. To one portion of the cake batter, mix in the mango pulp. To the next portion add ½ tsp. vanilla essence. Finally to the third portion, mix in the cocoa paste and ½ tsp. vanilla essence. Place spoonfuls of alternating batter in your cake pan. Top again with spoonfuls of alternating cake batter until you use up all the batter. Tap the pan lightly on your kitchen counter to release air bubbles, if any. Bake in…
…are used. Add the marmalade or apricot preserve and beat in until blended. Mix in the ground almonds. Whisk in the flour a little at a time until all the flour is incorporated. Mix in all the soaked chopped dry fruits. If the batter is too stiff, stir in a few tablespoons of milk to get a dropping consistency. Spoon the batter into a 8 inch spring form cake tin. Smoothen and level the batter in the tin. Tap the tin very lightly to release air pock…
…x butter and sugar till soft and smooth. Next add egg and vanilla essence. Mix well to combine. Slowly, add in the flour; a little at a time until combined. Wrap half the dough in cling film/plastic and place in the fridge. Add espresso/Instant coffee, melted chocolate, cocoa powder to the remaining dough and mix well to combine. Pat and shape the chocolate dough into a rectangular block (2 inches in width & height , 6 inches in length). Do th…
…na puree into the bowl containing the dry ingredients & stir gently to mix well. Do not over mix. Stir in the chocolate chips gently making sure it is distributed well. Fill the muffin cups to ¾ capacity uniformly & evenly using an ice-cream scoop or a round spoon. Bake in a pre-heated oven for about 20-25 mins. till the tops turn to a light golden color or do the tooth pick test. Remove from the oven & cool on a wire rack. Serve warm…
…ture will start thickening. Add the cardamom powder (if using) and stir to mix well. As the mixture starts thickening further; it is time for vigorous and intense stirring. Make sure it does not burn at the bottom. With time, the mixture will start turning dark, thick and glossy. You need to be very brisk and quick. It is important for the mixture to have minimum moisture so it needs intense cooking and stirring to allow maximum evaporation. Stir…
…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 sprinkle on to the marinated fish slices. To…
…kadhai and mix well. Next, add salt to taste and sugar and give it a good mix. Stir in whisked curds or milk. Cover and cook on simmer for 2 to 3 minutes in its own steam; stir in between and sprinkle some water over it if necessary to avoid sticking to the bottom. Cook until Sabudana Khichdi is soft and translucent. Serve hotSabudana Khichdi in bowls garnished with freshly chopped coriander and accompanied with KhamangKakdi (Cucumber Raita) or w…
…nd mix with your fingers to combine well. Add the chilled butter cubes and mix it into the flour mixture using your fingertips. Do not allow the butter to melt but must break down into small pieces. Add the egg white and stir to evenly distribute it. Knead lightly into a dough. Do not over work the dough. Roll out the dough on a floured board / kitchen counter; preferably between two sheets of plastic without dry flour. Using a serrated or a plain…
…d bananas. Add vanilla essence & enough milk; a little at a time & mix to form a lumpless thick batter. Mix gently taking care that you do not mash the banana completely… they should be slightly lumpy. The batter should be of dropping consistency but like a thick cake batter. Set aside for about 10 mins. so that the flavors meld & the rawa soaks through. Heat sufficient oil in a wok/kadhai till hot. Reduce heat to med. & drop small…
…sp Vanilla Extract or Essence For Topping: Tutti Frutti or Dry Fruit / Nuts Procedure: Cream butter and sugar until light and fluffy. Mix in one egg at a time; add in vanilla and combine well. Fold 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…