…pped) 1 tsp. Butter 3 tbsps. Refined Flour 3 tbsps. Corn Flour 1 Egg ½ cup Mixed Bell Peppers (diced or sliced) Salt to taste Pepper to taste Vegetable Oil for deep frying Method : Clean the prawns by removing heads, peel off the shell but retain the tails. Devein the prawns on both the sides; the top & the bottom. The top one is the digestive system which needs to be completely removed. Wash the prawns well & slightly slit each prawn fr…
…ce & mix gently; preferably with a wooden spoon till the rice is well mixed with the masala. Fry the rice for about a minute on sim. Pour in water & stir gently till mixed well. Adjust salt & pepper to taste. Pressure cook for 2 whistles. Release pressure & let it sit for about a minute before opening the cooker. The cooking process is completed with the heat in the cooker. Open the cooker; let it cool slightly & then driz…
…ngredients : 4-6 Potatoes 6 fresh Garlic Cloves (sliced) Oil for drizzling Mixed Italian dry Herbs 4 tbsps. Buttter(Amul) or unsalted Butter Parmesan Cheese or Cheddar Cheese (grated) Salt to taste Procedure : Wash the potatoes well & wipe them dry. As per your preference you may peel the potatoes or retain the skin. You may even slice off a thin layer of the bottom of the potatoes to balance the potatoes better or retain them as it is if they…
…Parboiled Rice Gruel) & with Sorak (a red coconut based curry with or vegetables). I make Kismur with Sungta as well as with Galmo. For the authentic taste, the coconut oil is a must which I do use. Today, traditional cooking methods & traditional food is back in the limelight. It feels good to see the simple & humble Kismur which is a part of our daily diet & is an integral part of the day-to-day meal served in every Goan home, i…
…l the above mentioned ingredients except the olive oil in a bowl till well mixed. While whisking, slowly pour the olive oil into the dressing in a thin stream. Keep whisking until the olive oil is well mixed into the dressing. Pour the dressing in a mason jar or a bottle with a wide mouth. Place in the fridge until serving time. To Serve… Just before serving, Give the dressing a good shake & pour on the salad. Mix once again & serve garnis…
…ishing : Few strands of Saffron Few aromatic Pink Rose Petals Few slivered mixed nuts Some ice cubes Method : Soak sugar in ½ litre of water & keep aside. Wash clean all the dry ingredients & soak in 2 cups of water. Let it soak for about 2-3 hrs. or overnight. Grind all the soaked ingredients except sugar to a smooth & fine paste. Pass through a fine sieve/strainer or muslin cloth over a large deep pan/pot/bowl. Extract the liquid tho…
…ated, Mixed Cheese (I used processed Cheddar & Mozarella) 2 tbsps. dry Mixed Italian Herbs or favorite mix (optional) Salt & Pepper to taste Topping : 2 tbsps. Butter 3 tbsps. Bread Crumbs For the Bechamel Sauce/ White Sauce : Heat butter preferably in a non-stick saucepan until just melted. Add sieved maida and sauté on low heat for a few seconds until rawness disappears. Gradually add milk and stir with a whisk or a wooden spoon until sm…
…aste 100 gms. Mawa/Khoya or to taste (optional) 2 tbsp. Pure Ghee 100 gms. Mixed Dry Fruits (Raisins, Cashewnuts, Almonds, Pistachios) 1 tsp. Elaichi/Green Cardamom pwd. ¼ tsp. Nutmeg pwd. (optional) A pinch of Salt Procedure : In a thick bottomed pot/ non-stick pot or pressure cooker body, heat ghee. Lightly sauté the dry fruits for a few seconds or till they are very lightly fried. Drain & set aside. Now, add the grated dudhi, a pinch of sal…
…e Prepared Jelly as per your favorite flavor (as per packet instructions ) Mixed fresh seasonal Fruits or a combination as per choice Sugar Syrup /Sugar Water or Fruit Juice to moisten the cake slices Assemble in a large bowl or individual glasses/bowls. Garnishing: Whipped cream, dry fruits, fresh fruits, nuts, cherries. Ingredients for the Custard Layer : 500 ml. / ½ ltr. Milk 50 gms. Sugar or as per taste 3 tbsp. Vanilla Flavored Custard Powder…
…ix of mace, nutmeg & green cardamom pwd. (optional) Few drops of Kewra mixed in water (optional) Before you start assembling… Make sure that the cooked rice and gravy are proportionate to assemble the biryani. The gravy should be thick enough while serving. The gravy should not be too thin nor too dry. You can use an oven, a microwave or a tawa placed on the gas stove to dum the biryani so as to allow it to cook fully i.e. 100%. Remember the r…