…ns. to rest. First, dust the rolling board with some dry flour. Take out a small fistful of dough at a time & roll it using a rolling pin into a square chapatti. Cut into small squares (about 3 cm. squares). Join opposite edges of the square cut outs of dough & twist to form a bud like shape & place on a tray dusted with some dry flour. Use all the dough to make kormolas in this way. Make sure to twist the edges well or they will open…
…at sufficient oil in a wok/kadhai till hot. Reduce heat to med. & drop small blobs of the batter either with a deep spoon or with your fingers in small batches. Do not over crowd. Maintain the temperature of the oil or the fritters will turn soggy. Deep fry the banana fritters evenly & uniformly till golden brown. Baste the top of the fritters with hot oil so that they puff up. Adjust heat if they are browning too quickly. Lift the cooked…
…Place the turmeric leaf with the plain surface facing upwards. Then take a small ball of the prepared rice dough; start patting, flattening & spreading it with your fingers from the centre of the vein of the leaf to the edges. Retain a small margin i.e. do not apply the dough right till the edges of the leaf. Spread it out wards & cover the entire leaf uniformly. Make sure the dough is spread thin enough to fill. The dough should not separ…
…ke portions lengthwise in half, making four equal parts. Warm the jam in a small saucepan. Pass through a small sieve to get smooth jam. Alternate the colors in a checkered pattern as shown in the picture and sandwich them together; brushing them with warm jam. Make sure the pieces stick together. Dust a large flat surface with icing sugar. Roll out the marzipan to a rectangle wide and long enough to wrap around the entire cake. Trim the edges nea…
…ry!! Dip your palms & fingers in cooking oil or water to moisten. Take small portions of the chicken mince depending on the thickness and shape of the cutlet you desire. I used a heart shape cookie cutter. Place all the cutlets on a floured tray. Chill the prepared chicken cutlets for about 20-25 mins. to firm up. For dipping and rolling the cutlets, you need to follow a production line in the following order …first gently roll each cutlet in…
…for more… 😀 Ingredients : 113 gms. Semi-Sweet Baking Chocolate (break into small pieces) 113 gms. Unsalted Butter + to grease ramekins 2 Eggs 40 gms. Refined Flour (Maida) 75 gms. Sugar Procedure : Melt chocolate in a double boiler. Once melted & shiny, remove the pan from the heat & add in butter. Mix until the butter melts fully. Set aside to cool. Meanwhile, in a mixing bowl, whisk eggs & sugar until light & fluffy. Add the choc…
…nder leaves with 1 cm stems or as seen in the pic. It is preferable to use small and medium leaves. Wash, drain and dry the leaves thoroughly. You may use a salad spinner if you have one and then use an absorbent kitchen towel to wipe them dry. Procedure : Combine all the dry ingredients in a bowl. Whisk with enough water to form a smooth batter without lumps and of medium thickness consistency. The trick is to use a little water at a time…
…a recipe which needed quite a few kilos of beetroot but I wanted to make a small quantity before I ventured into making a big batch of wine. Besides, most of my jars and bottles were occupied with the Pineapple Wine. I had a spare jar and a glass bottle which was just enough to accommodate a small quantity for fermentation if I went ahead to make beetroot wine. It so happened that we purchased extra beetroot so I used a couple of them to make wine…
…shape Mutter Kachoris : Take a lemon sized ball of dough and roll it into small discs. Place 1 tbsp. of the prepared filling/stuffing and enclose the edges so as to form a ball. Gently roll again into a disc/poori. Make sure that it is not too thin or too thick and the filling does not spill out. You may use your hands to form the kachoris if you are comfortable shaping them. Prepare all the kachoris in this way and place on a tray. To deep fry t…
…t “Jalebi” which is pronounced as “Jilbi”. Buttermilk is usually served in small ‘vaatis’ (katori/steel bowls or small steel glasses. In Pune, there are many restaurants serving unlimited/limited Maharashtrian thali meals and they serve taak/mattha. Did I tell you that we get awesome thali meals in Pune? Irrespective of which thali you choose… Mahrashtrian, Rajasthani, Gujarati, etc. spiced buttermilk is a part of it as it helps digest heavy and s…