…k ¼ tsp. Salt Garnishing : Cinnamon Powder Procedure : Lightly grease with butter a 7 x 10 inch glass baking dish with butter. Break the pasta into reasonably small pieces. Reserve ½ cup milk and blend in the egg yolks. Set aside. In a sufficiently wide and deep saucepan; preferably non-stick, combine the remaining milk, water, sugar, butter, cinnamon stick, lime/lemon peel and salt and bring to a boil. Give it a stir. Reduce heat and let it simme…
…stic bag & allow it to rest in the fridge for about 10 mins. Shape the butter into a flat square. Roll out the dough to a 1inch (30 cm) square, place the butter in the centre & wrap the dough neatly around it, pinching the edges well together. Roll out the dough to a large rectangle about twice as long as it is wide. Fold the short sides to the middle, then fold in half again. Seal the edges by pressing them together with the rolling pin….
…be able to lift the naan easily with the spatula. Flip the naan & again cover with the lid & roast for another 2 mins. Transfer the naan on a serving plate. Brush liberally with butter, if desired. Serve & enjoy hot garlic tawa naan, plain naan or butter naan with prepared vegetables, dal or gravy/curry of your choice….
…; refrigerated for up to 2 months. Use whenever needed. For the Strawberry Butter Cream Frosting : 8 tbsps. Unsalted Butter 3 cups Confectioner’s Icing Sugar (sifted) 3-5 tbsps. Milk 4 tbsps. Strawberry Jam with whole strawberries 1 tsp. Vanilla Essence In a sufficiently large bowl, cream the butter with an electric hand mixer until smooth & well blended. Add in the icing sugar, a little at a time with few tbsps. of milk. Add the vanilla essen…
…Whole Wheat Flour 50 gms. Refined Flour (Maida) 250 ml. Water 2 tsps. Ghee/Butter 1 tsp. Salt Preparation of the Pastry Dough : Sift both the flours together & keep aside for later use. Bring to a boil water, salt & ghee/butter in a sufficiently large & deep pan. (I used my pressure cooker without the lid). Remove the pan from the heat & add the sifted flour it to the boiling water. (It should not be lumpy) Mix it quickly &…
…ce flour over it. Place the second disc on the first one, again brush some butter on it & sprinkle rice flour on it. Place the third disc but do not apply butter & rice flour on it. Instead, place one tbsp. mince filling on the disc. Seal the inside edges with a little water carefully. Fold over diagonally to form a triangle. Press the two edges a little inside the border. Similarly, prepare all the puffs. Deep fry in hot oil on a low he…
…rs in the centre. Deglaze the pan by using a teaspoon of water & pour it over the bell peppers. By deglazing, you get all the goodness of fried garlicky butter. Relish these butterfly prawns as a snack or a starter or on the side with fried rice or pulao….
…uld hold together & not separate & dissolve in the water. Add some butter & reserve some to butter the moulds. Stir again till the mixture holds together but separates a little & you can see the bottom of the pan while stirring with the spoon. Turn the mixture on a plate & let it cool thoroughly. When completely cool, then butter the rubber mould & mould the milk cream. Place them on a tray & let it dry overnight. Store…
…mix well. Keep aside to use later. In a sufficiently large bowl, beat the butter till soft using a spatula/electric hand blender/blender with a stand. Cream butter & sugar till light & fluffy. Scrape down the bowl from time to time. Add the eggs, one at a time, beating well after each addition. Pour in the milk & caramel; mix well. Fold in the flour a few tbsps. at a time till all the flour is incorporated. Add in the soaked fruits &a…
…stic bag & allow it to rest in the fridge for about 10 mins. Shape the butter into a flat square. Roll out the dough to a 1inch (30 cm) square, place the butter in the centre & wrap the dough neatly around it, pinching the edges well together. Roll out the dough to a large rectangle about twice as long as it is wide. Fold the short sides to the middle, then fold in half again. Seal the edges by pressing them together with the rolling pin….