…d make sure you maintain the temperature of the oil to get well cooked and non soggy doughnuts. Fry until golden brown on both the sides. Drain completely and transfer to a cooling rack. Cool for 20 mins. or until completely cool prior to glazing. Make your doughnuts fun, decorative and attractive with sprinkles or dust with cinnamon sugar when just warm. If you like chocolate, vanilla or strawberry then here are some delicious glaze options for y…
…alt & pepper to taste. Stir to mix well. Heat a frying pan (preferably non-stick) with a few drops of oil or ghee till hot. Dip each slice of bread in the egg masala mixture. Just make sure the slice is covered with some chillies, cheese & coriander. Dip only one side to coat with the egg mixture quickly & immediately place the dipped slice on the hot pan. You may even use a spoon to moisten the slice. Do not soak in the egg mixture fo…
…ble. They are so handy when you have unexpected guests, excellent as a dry non messy lunch or to enjoy on a long journey. They keep well when frozen so it is really great as a snack or a light lunch or mid morning snack. They taste wonderful in a sandwich or in buns. A nice way of including vegetables and getting enough vitamins in your regular diet is to utilize leftover raw vegetables lying in your fridge to make these lovely cutlets. Cutlets ar…
…stuffing does not spill out or ooze out. Roast on a hot griddle, iron tawa/non-stick tawa till done on both sides & lightly golden. Apply some ghee while roasting on both sides. Roast till done. Serve hot with pure ghee & amti. You may even serve the puran polis with sweetened milk. Enjoy!!!! Ingredients for the Katachi Amti : Reserved strained Chana Dal Water(about 3 cups) or prepare fresh in case you do not have the reserved one. 4 fresh…
…er to the fridge for about 15 mins. Roll into small balls & place on a non-stick baking sheet or on a baking tray lined with parchment paper. Lightly press the dough balls with wet fingers to flatten a little. Place the dough balls about 2 inches apart on the baking tray as the dough will spread out while baking. Bake in a pre-heated oven for about 8-10 mins or till the edges start turning lightly brown. Cool for about 5 mins. & then trans…
…: Always grease & line your baking tins/trays. In case you do not have non-stick baking parchment or butter paper, do not worry just grease your baking tin with butter & lightly dust with some maida. Your baking pans are ready for baking. To dust pans with flour : Put some flour in the greased pan/tin/tray. Gently roll the pan from side to side so that the flour gets evenly distributed to the greased pan & clings to it. Lightly tap the…
…er until syrupy in a sufficiently wide and thick bottomed dekchi/handi/pot/non-stick pot or in a pressure cooker body. (I used the pressure cooker body as it helps to grip the handle comfortably and firmly while stirring). Add the fresh coconut paste, a pinch of salt and stir to combine. Gradually, whisk in the roasted rawa; making sure that the mixture is smooth and without any lumps. It is preferable to use a wooden spoon with a long handle to s…
…ure you cover all sides & the sesame seeds should coat the cutlet. Prepare all cutlets in this way & place on a plate or tray. Chill the cutlets in the fridge for about 20 mins. Pan fry the cutlets on a non stick pan till lightly crisp & brown. Place on a serving tray lined with absorbent tissue paper. Serve fresh & piping hot with your favorite chutney or sauce/ketchup or dipping sauce….
…texture and color of the mango ice cream, the mangoes should be pulpy and non– fibrous. You may use canned or ready pulp sold in the market if you are unable to get fresh fruit but fresh seasonal fruits are the best. Using juicy mangoes may turn your ice cream crystalline. To enjoy smooth and creamy ice cream always use creamy milk and thick cream. It also helps the ice cream to be firm and solid. Remember ripe mangoes are very sweet so adjust an…
…utmeg 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 salt and sauté on low heat for about 10 mins. Add the mawa & gently sauté for another 10 mins. Then, add the hot milk, sugar and give it a good stir. Let it cook on low heat til…