…Poaching Vegetable Oil for deep frying For Binding the Cutlets : 4 tbsps. White Sauce (Refer Mixed Vegetable Cheese Bake) 2 tbsps. freshly chopped Coriander Leaves (optional) 2 tbsps. Breadcrumbs or moistened bread slice without the edges For Dipping &Rolling; the Cutlets : 1 Egg (lightly beaten) 1 cup Breadcrumbs 2 tbsp. Corn Flour Procedure : In a sufficiently large & deep pan place the washed tuna fillets with enough water to just cove…
…lace Icing: To be used for glazing and piping spider webs. 3 cups powdered White Sugar ¾ cup Confectioner’s Sugar /Icing Sugar 6 tbsps. Milk or Water 6 tbsps. Corn Syrup 1 tsp. Vanilla Essence Procedure: In a sufficiently large bowl, whisk together powdered sugar and icing sugar with milk or water until smooth. Stir in corn syrup and vanilla essence. This mixture will be smooth and thin and will easily run in a thin drizzle when you lift up the wh…
…: Wash, wipe & slice the bell peppers horizontally; discard seeds and white membranes. Blanch the bell peppers in boiling salted water for about 2-3 mins. Drain and set aside. Heat a pan/skillet/wok/kadhai, with butter/olive oil. Sauté the onions till soft and translucent. Add the tomatoes, garlic paste, chilli pwd. and cook till tomatoes turn soft and rawness disappears. Add in the boiled/steamed corn kernels/nibs; sauté for about 2 mins. Sw…
…soft ball stage before you add other ingredients. Remember to add the egg whites after you take the pan away from the heat. Mix in the egg white very briskly to avoid scrambling. The addition of liquid glucose is my take on it to avoid crystallization of the coconut cordial. To keep the Coconut Cordial fresh it is better to store in an airtight container in the fridge. For the shortcrust pastry, please refer to my Lemon Tart recipe. Serve Coconut…
…1 fresh Pineapple 1 ½ cups Sugar ¼ tsp Active Dry Yeast 4 cups Water 1 Egg White (lightly beaten) Procedure: Before you start remember to sterilize and dry your ceramic jar / bharni / buyaon / glass jar If you intend getting the pineapple peeled by the fruit vendor, it is advisable to carry along a bottle or enough water to wash the pineapple before he starts peeling it for you. Discard the crown and trim off the top and bottom of the pineapple. R…
…esh Spinach Leaves with tender stalks(pick, wash, blanch & puree) 1cup White Sauce Salt & Pepper to taste Water as required To Serve : 1/3 cup fresh Cream Bread Croutons Procedure : Blend spinach puree, white sauce with enough water in a saucepan/soup pot. Bring to a boil and then reduce heat to minimum. Add salt and pepper to taste and give a good stir. Simmer for a few minutes. Serve hot with a swirl of fresh cream and croutons. To prepa…
…between the thigh & the drumstick so you end up with four portions of meat. Arrange on a serving platter. Carve the rest of the chicken by angling the knife along the breastbone. Carve one side off, then the other & use your fingers to pull off the rest of the bits of chicken which cannot be done with a knife. Turn the chicken over to get all the tasty, juicy bits from underneath. You should have a platter full of lovely chicken meat &…
…eve perfection. In fact, pigs are reared in the backyards for good quality meat for Vindalho / Vindaloo, Sorpotel and of course the famous and familiar Goan Choris / Sausages. The natural fat in the meat makes the cooked sausages succulent. Smoking and drying the choris in natural sunlight enhances the flavor and shelf life. The process of making sausages from scratch is often lengthy and time consuming but once ready, those gorgeous beads make li…
…alized in North Indian, Mughlai and Pakistani cuisine. Mincemeat or ground meat and green peas are made for each other and make a great combination with aromatic spices like cinnamon, cloves, cardamom, mace and nutmeg. The kinds of aromatic spices used may differ in combination and quantity depending on personal taste or cuisine. The Goan preparation has a few aromatic spices and vinegar is also used. Kheema Pav has been a great favorite among fri…
…the traditional and classic soup. In the absence of sausages, you can use meat stock / broth or include shredded meat which is not the original way. Again, it’s a matter of preference and personal choice. Caldo verde is simple, easy and quick. The important ingredient in this soup is potatoes which is an essential thickener. Unfortunately, diabetics and people having health issues cannot partake of Caldo verde. This is a non-spicy soup and very g…