…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….
…alt, crushed kasuri methi (dry fenugreek leaves) is all a matter of personal preference. Use of vegetable oil, mustard oil, peanut oil, sesame oil, pure ghee (clarified butter), homemade ghee, olive oil and butter for basting and boosting the flavor depends on personal preference….
…of Papad Khar Salt to taste Enough Water for the batter Refined Vegetable/Peanut Oil for deep frying Procedure : In a sufficiently deep bowl, mix together besan, rice flour, red chilli pwd., turmeric pwd., ajwain, jeera, soda bicarb, papad khar & salt to taste. Add enough water & mix thoroughly with a balloon whisk or a spoon to form a thick, smooth, lumpless pakora dipping batter. The batter should be sufficiently thick so as to able to…
…s. Corn flour (mix in a cup of water) Salt to taste 3 tbsps. Sesame Oil or Peanut Oil Preparation of Sauce : Heat oil in a sufficiently large wok/kadhai till hot. Add the onions, capsicum, cabbage & sauté on high for a few seconds. Then add in the boiled chicken strips, blanched carrots, red chilli sauce, soya sauce, tomato sauce, brown sugar, pepper pwd., vinegar & stir fry for another few seconds. Next, pour in the chicken stock & wa…