The Goinkars Own Academy was established in 2000, by Maurice Coutinho, when the Goans of Pakistan joined hands with organizations/associations the world over to celebrate World Goa Day.
Goinkars Own Academy (GOA) promotes the Goan Culture, as well keeps alive our Mai Bhas Konkani. Events organised by (GOA) resultantly bring the community together socially/spiritually.
Long live this UNITY within our CommUNITY
1/4 kg. prawns
1 onion (chopped fine)
1 tomato (chopped fine)
2 or 3 tablespoons milk
a few drops of lemon juice
Wash and de-shell the prawns. Boil the prawns and then mince the boiled prawns. Using a little oil, fry the onions and tomato till brown. Add prawns and fry for a while. Add the milk and lime juice. Cook till a thick paste is formed. Remove from fire and keep aside.
For the dough:
2 cups maida (flour)
1 cup water
1 tablespoon ghee (hydrogenated oil)
1 or 2 eggs
breadcrumbs
Allow the water to boil, add salt and ghee. Stir in the flour continuously. Remove from fire and knead when warm, roll out and cut into rounds. Place a little prawn filling in each round. Press down the edges, dip in beaten egg, coat with bread crumbs and deep fry till golden brown.
Fish Rolls
Ingredients
1/2 Kg. Bangra or Surmai
3 potatoes (boiled and minced)
1 level teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon pepper powder 1
sour lime juice
2 tablespoons fish stock
1 egg (well beaten)
fine breadcrumbs
oil for frying
Clean wash and boil the fish in a little water and salt. Save the water. Remove bones if any and mash together with the minced potatoes, turmeric, chilli and pepper powders. Add lime juice and stock. Salt may be added if necessary. Form little oval rolls, dip into beaten edd, coat with bread crumbs and deep fry until golden brown. Serve hot.
Fish cooked in layers of vegetables
10 large mackerels or sardines
4 large onions (sliced)
2 large tomatoes (sliced)
1 pod garlic (sliced fine)
1 inch piece ginger (sliced fine)
3 tablespoons salad oil
1 tablespoon vinegar
1/4 teaspoon turmeric powder
4 capcicums/greenpeppers (chopped)
green chillies
2 potatoes (sliced round)
salt to taste
Spread a few slices of onions and tomatoes in a pan. Halve mackerels and place half the quantity over the onion and tomato slices in the pan. Put another layer of onions and tomatoes and cover with the remaining mackerels. Lastly, sprinkle with ginger and garlic and the remaining onion and tomato slices.
Keep the pan on the fine, pour the oil, six or seven tablespoons water and the vinegar over the fish. Add salt if desired. Close the lid of the pan and allow the fish to cook on a slow fire. Shake the pan once in a while. When the fish is half done, sprinkle the turmeric powder, add green peppers or green chillies. Serve with sliced potatoes.
GRATED CARROT SALADRecipes involve just carrots and mayonnaise.If you are looking for something you can whip up in a couple of minutes this is probably the quickest salad you can make.
Here is a basic recipe for carrot salad:1-2 peeled carrots per serving
Mayonnaise
Grate carrots and put in bowl.Add mayonnaise sparingly and mix.
That is about as basic as you can get.
Here are some variations for a little extra flair:
Add some raisins-this is the most popular addition to this salad.
Add some chopped apple and/or pineapple Crushed pineapple blends well and really sweetens it up.
Don't want to add any fruit? Try some chopped almonds,pecans, or sunflower seeds-a great way to add a little crunch and flavour.
Add a little lemon juice to the mix, not too much though.
Try substituting sour cream or yogurt for the mayonnaise. This will go great if you have added any fruit.
You could add some other vegetables such as broccoli, peas and zucchini.
Set up a double boiler and combine the butter, 1 pound of the chocolate chips, and the
unsweetened chocolate squares and melt together. Stir occasionally until they have
completely melted and are fully combined. Remove from heat and allow to cool a bit.
In a large mixer bowl add the eggs, instant coffee, vanilla, and sugar. Mix on medium
speed until fully blended. Add the warm chocolate mixture and cool to about room
temperature.
Combine the flour, baking powder, and salt and add to cooled chocolate mixture. Mix on
medium speed until all the flour mixture is incorporated. Add toasted walnuts and
chocolate chips then mix with a spoon or spatula. Pour batter into prepared pan and
bake for 15 minutes then shake pan to “deflate” the batter. Bake another 15 – 20
minutes. A tooth pick will come out with just a bit of batter on it when they are done.
DO NOT OVERBAKE.
Remove from oven and refrigerate until completely cooled, at least 2 -3 hours or
overnight if possible. Once cooled, remove from refrigerator and place a large cutting
board or baking sheet over top of brownies and flip over. Remove baking pan and then
remove aluminum foil, cut into squares
1 + 1/2 cup maida
2 teaspoon baking powder
1 cup sugar
2 teaspoon vanilla essence
3/4 cup fresh milk
3/4 cup butter
2 eggs
Beat the butter & the sugar till creamy. Add the eggs n continue beating. In the meantime add the baking powder and the maida. Add the flour n the fresh milk a little by little and contunue beating, add the essence. Make sure there are no lumps left in the batter. Pour in a greased tray and bake at 180 degrees.
SALAD & SALAD DRESSINGS
Deborah Santamaria
Pasta Salad
Basic Ingredients:1-Pasta
Shaped, colored, tubular, flavored, lots to choose from. I like to buy a bag of mixed as it adds a nice colorful look to the dish. 2-Vegetables
Anything goes here, whatever your taste buds desire. The popular ones being...
Celery
Onions-any kind
Olives
Carrots
Broccoli
Tomatoes-small cherry
Cucumber
Peppers-green, red, yellow, orange, jalepeno
3-Other
Garlic
Parmesan cheese
Salt Pepper, Spices
Chicken
Seafood
4-Dressing
You can add your favorite bottled dressing or make one from scratch. Here are 2 basic ones:
Creamy
1 cup mayonnaise
2 tbsp. wine or cider vinegar
1 clove crushed garlic
1 tsp. basil
salt and pepper to taste
You can substitute yogurt for mayonnaise or mix mayo and yogurt together for your dressing base.
Lemon juice can be used in place of vinegar.
Oil/Vinegar
1/4 cup salad oil
3 tbsp. vinegar-balsamic,wine, cider etc.
1 clove crushed garlic
1 tsp basil and/or oregano
Salt and Pepper to taste
Boil your pasta noodles for about 10 minutes or until cooked. Drain and rinse in cold water, and let cool.
While noddles are cooling, chop up any vegetables you are adding, and make dressing.
Once cool, add all other ingredients you have chosen from the above list, adding the dressing last.
Cool in the refrigerator for about 2 hours before serving.
Kheema with Goan Sausages & Peas
500 gm Minced mutton/beef, 1 Medium onion, 2-3 green Chilli, 1" ginger,
3-5 flakes garlic, 2 tomatoes, 1/4 cup green peas, goan sausages
(Chorizo) 4 no.s (deskinned and crumbled)
Seasoning：2" inches
cinnamon stick, 1 star anise, 2 tbsp Ketchup, 1 tsp Ground Cumin, 1 tsp
Turmeric Powder, 1 tsp Garam Masala, 1/2 tsp Chilli Powder, 1/2 tsp
Mustard seeds, 1 tsp Salt or to taste, 1 1/2 cups stock
Grind green chilli, ginger, onion and garlic with little water into a
paste, pour it out. Cube tomato and grind it onto tomato paste, keep it
aside. In a cooking pan, add 3 tbsp of cooking oil, fry cinnamon stick
and star anise until fragrant, fry choriza for two minutes and minced
meat, cook until it changes colour. Pour in chilli/ginger/garlic paste,
mix well and cook at medium heat until oil separates. Add all spices
under seasoning (beside ketchup) into pot, stir well, cook for 1-2
minutes. Pour in tomato paste, bring to boil and cook until oil
separates again. Add stock, bring to boil, and turn to medium and cook
for 15-20 minutes. Finally season with tomato ketchup, when the gravy
thicken, add frozen peas and cook for 1 minute. Serve hot.
Balchao preserve
1 kg galmbo (absolutely fine shrimps)
1 bottle palm feni
1 pod garlic
12 peppercorns6 dry red chillies
3 tablespoons salt
2 clean dry empty bottles
Preparation :
Clean the shrimps thoroughly, wash and tie in a muslin cloth.
Allow to hang for about 12 hours till all the water has drained out. Squeeze out any water that may be left.
Grind the shrimps, salt, garlic and peppercorns (on a dry grinding stone) with palm feni only. Mix dry chillies (whole).
If any feni is left, it may be added to the shrimps paste. Fill in the bottles and cap tightly.
This preserve is used in the preparation of fish, prawns and pork balchao.
Gladys Rebelo Stuhlpfarrer
Green Chutney (for sandwiches)1 bunch fresh coriander1 coconut, grated
9 green chillies (more if you want it hotter)1/2 inch ginger
2 garlic pods
1/2 teaspoon turmeric
1/2 teaspoon jeera
1/4 teaspoon salt
1 tablespoon sugar (more if required)
1 red onion, (sliced and roasted in dry frying pan)
Tamarind ball, size of small lime, (soaked in 1/2 cup hot water [squeeze tamarind and retain liquid])
Put all ingredients into food processor and grind using the water from the tamarind. Don't use too much liquid. Check for seasoning. Enjoy.
Adventure Gourmet Master Chef Demonstrations are designed for both the professional and neophyte cook, a chance to learn the secrets of some of the greatest...
Authentic Goan Recipes with step by step pictures and instructions are just a click away. Our recipes are handed down from our ancestral cook book to spread delight into your home!
Set in a century old colonial Goan home in the most serene part of Panjim, in the vicinity of the phoenix fountain, we serve a great mix of Goan food influenced by the Portuguese and the other colonie...
This grilled fish is very simple & can be fixed in a jiffy...
Ingredients:
1 can mixed beansOlive oil (about1/3cup)
Balsamic vinegar(about 50/50 with oil)
1-2 slices red onion
1/4 orange pepper
1 celery stick
1/2-1 clove garlic
Oregano-1 pinch
Basel-1-pinch
1/4 cup sugar(optional)
Drain can of beans and put in large bowl
Chop vegetables, mince garlic and mix with beans
Mix oil and vinegar with oregano and basel. The oil/vinegar should be about 50/50 but mix it to your preference.
Add dressing to bowl, stir and marinate in the refrigerator for a few hours or overnight. Drain dressing and transfer salad to a smaller bowl. If you prefer a stronger flavor just keep the salad in the dressing until it's eaten.
Goa gets First cookbook exclusively on Desserts ‘Desserts First’, Goa’s first cookbook exclusively on desserts, was released by Vijayadevi Rane, at a glittering, largely attended function in Panjim recently. Written by Pallavi Salgaocar and published by Printer’s Devil, ‘Desserts First’ is Pallavi’s gift to fellow foodies with the proverbial ‘sweet tooth’. The paperback contains over a hundred recipes of cheesecakes, puddings, pies, ice-creams, fruity desserts, cookies, pancakes, Indian sweets, drinks and more. The author, Pallavi Salgaocar addressed the gathering saying, “Essentially ‘Desserts First’ a collection of my favourite recipes, is simple yet delightful. They don’t have fussy decorations nor are they too time-consuming. I have borne in mind the needs of the modern woman.” This book is Pallavi’s tribute to all home cooks who experiment, innovative and serve delightful desserts. It also contains basic recipes and tips to fill the reader on everything she/ he needs to know to make that ‘ special dessert’. Chief Guest of the function, Vijayadevi Rane expressed joy at releasing such an interesting all-desserts book. And Guest of Honour Sanjeev Kadkade of the Institute of Hotel Management, Goa congratulated the author on her efforts. http://www.epaperoheraldo.in/Details.aspx?id=2516&boxid=184623484&uid=&dat=11/17/2011 Goanet A-C-E! Arts ~ Culture ~ Entertainment
Butter
Cookies (A simple recipe of melt-in-mouth Butter biscuits with an edge.
These butter biscuits are coated with corn flakes before baking for
extra crispiness)
Butter 8 tbsp, Sugar 8 tbsp, Egg 1, Flour 12 tbsp, Baking powder 1/2 tsp, Salt to taste Cornflakes, as required.
Mix all the ingredients into firm dough. Make small flat balls. Roll in
cornflakes. Bake in the oven at 315 degrees F for 20 minutes. Let them
cool slightly in baking dish, then move to cooling rack to cool
completely.
4 Tbsp olive oil, 2 large onions finely chopped, 2 cloves of garlic
crushed, 250g chorizo sausages cut into rounds, 6 large potatoes cut
into quarters, 8 cups water, 2 tsp salt
500g spinach finely shredded
In a large pot heat the oil and fry the onion and garlic until the
onion is translucent. Add the chorizo and fry for 2 minutes. Add the
potatoes and stir so that the potatoes are coated with the oils. Add the
water and salt and bring to the boil. Reduce the heat and cook until
the potatoes are soft. Once the potatoes are cooked through and soft,
remove the potatoes and mash them until there are no lumps and return to
the pot. Add the spinach and simmer for another 10 minutes.
Green Peas-1/2cup, Cashewnuts-1cup, Big onion-2, Tomato-1,
Ginger-garlic paste -1tbsp, Chilly powder-1/2tsp, Coriander powder-2tsp,
Turmeric powder-1/4tsp, Garam masala -1/4tsp, Green chilli-1, Curry
leaves-10, Thick Coconut milk-1cup, Coconut oil-1tbsp
Soak cashew nuts in hot water for an hour and cook the green peas and set aside.
Heat oil in a pan. Add ginger-garlic paste and saute for 1 minute. Then
add sliced onion,green chilli, curry leaves and pinch of salt. Saute
them till the onion become light brown in colour. Mix all the powders in
2tbsp of water and add this mix to the onion. Cook it until the raw
smell goes.Now add tomato pieces and stir well. Saute them well until
the oil began to separate. Add cooked peas and cashewnuts to this mix
and stir well. Allow to boil. Finally add thick coconut milk to this and
boil for 1 minute by stirring continuously. Add salt to taste.
According to my recipe the Garam Masala is made up of the
following ingredients. You can prepare a small quantity in
advance and store in an air tight jar. Some recipes vary according to ones taste bud.
45g / 3 tablespoon of black pepper 20g / 2 “ of cloves 2 x 3” cinnamon pieces 15 pods of cardamom 60g / 4 tbsp coriander seeds 2.5g / 1 tsp fenugreek 2.5g / 1 tbsp mace 9 g / 1 tbsp cumin 5 dried bay leaves
Grind the above ingredients into dry powder and add 1 teaspoon of nutmeg powder. Mix thoroughly and store in an airtight jar.
Simple Goan chicken curry
by Gavin D'Lima
This mild Indian-style dish is spicy rather than hot
and relatively low-fat. Marinate the chicken slowly for more flavour.
1.Mix
together all the marinade ingredients to give you a loose, smooth paste. Add
the chicken pieces and coat them in the paste. They are best left to marinate
for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will
do.
2.Heat
the oil in a deep frying pan and add the mustard seeds. When they start to pop
and jump about in the pan, add the onion and garlic. Cook until they're golden
brown before adding the chicken and any extra paste from the marinade. Fry over
a gentle heat for about 8 minutes before adding the coconut milk. Increase the
heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the
sauce has thickened slightly before seasoning with salt if necessary and
serving with rice or naan bread.
Green Peas-1/2cup, Cashewnuts-1cup, Big onion-2, Tomato-1,
Ginger-garlic paste -1tbsp, Chilly powder-1/2tsp, Coriander powder-2tsp,
Turmeric powder-1/4tsp, Garam masala -1/4tsp, Green chilli-1, Curry
leaves-10, Thick Coconut milk-1cup, Coconut oil-1tbsp
Soak cashew nuts in hot water for an hour and cook the green peas and set aside.
Heat oil in a pan. Add ginger-garlic paste and saute for 1 minute. Then
add sliced onion,green chilli, curry leaves and pinch of salt. Saute
them till the onion become light brown in colour. Mix all the powders in
2tbsp of water and add this mix to the onion. Cook it until the raw
smell goes.Now add tomato pieces and stir well. Saute them well until
the oil began to separate. Add cooked peas and cashewnuts to this mix
and stir well. Allow to boil. Finally add thick coconut milk to this and
boil for 1 minute by stirring continuously. Add salt to taste.
SERRADURA
(Meaning sawdust in Portuguese), this remarkable dessert originated in
Macau and is made up of layers of sweetened, vanilla whipped cream and
crushed biscuits. The combination of biscuits and whipped cream is
divine; the biscuits provide texture while the cream is light and airy.
Crush digestive biscuits finely. Whip whipping cream. Add vanilla
essence and condensed milk (add 2/3 first, taste, then add more if it
needs sweetening). Continue whipping until cream stiffens. Transfer the
cream into a piping bag fitted with a plain 1 or 2 cm nozzle. Place a
layer of biscuit into your vessel (individual moulds, mousse rings or
cups) and pipe a layer of cream on top. Repeat until vessel is filled.
Chill in the freezer for two hours. When serving, leave it out for a bit
(around 10 minutes) for it to soften.
Juicy Beef Steak Sandwich (For all the beef lovers out there! A truly moist and meaty sandwich to whoop your taste-buds. )
Beef steaks (undercut) 250 gm, Salt and pepper to taste, Mustard paste ½
tsp, Garlic paste ½ tsp, Worcestershire sauce ½ tsp, Oil 1 tbsp, Bread
slice 3 (toasted), Mayonnaise 1 tbsp, Onion as required (sliced), Tomato
2 (sliced), Cucumber 2 (sliced)
Lettuce leaves as required (torn)
Lightly hammer the beef steaks. Marinate the steaks in garlic paste,
Worcestershire sauce, oil, salt and pepper for 30 minutes. Grill or fry
the beef steaks till cooked through. Now spread mayonnaise on a toasted
bread slices. Now place a cooked steak over one slice of bread. Put some
onion over it, sprinkle a pinch of salt and pepper, cover with the
second another bread slice, place the second steak over it, followed by
tomato and cucumber slice. Cover with third slice. Slice off the edges
and grill it till golden brown. Cut the sandwich in triangles and serve
the steak sandwich hot with french fries.
4 Big Mackerels (cleaned and kept whole), 2 big Onions, 1 big Tomato,
2-3 Green Chillies (or more), 1 tbsp Ginger-Garlic paste, 1 tsp Turmeric
Powder, 1 tsp Pepper Powder, 1 Egg, 2-3 bread slices, 2 tsp Vinegar, 1
tbsp Oil, Coarsely ground rice flour
Chopped Green Coriander, Salt to taste
Add salt and 1/2 tsp turmeric powder and vinegar to mackerels. Add about 1 cup water and boil the mackerels for about 10 mins.
Clean the mackerels well and mash. Finely chop the onions, tomato and green chillies.
Heat oil in a pan and fry the onions till soft and light brown. Add the
ginger garlic paste, tomato and green chillies and fry till the tomato
is cooked.
Add turmeric powder, pepper powder and salt. Cool this mixture and add it to the mashed mackerels.
Add the egg, green coriander and bread (which has been soaked in water and squeezed). Mix well.
Shape into cutlets, roll in the rice flour and shallow fry till brown on both sides.
Button Mushrooms 15 to 20 (quartered), Fresh Green Peas ¾ cup, Dry Red
Chillies 3 to 4 (broken), Onion 1 cup, finely chopped, Tomatoes 3 large
(pureed), Cashewnut paste 3 tbsp, Garlic Flakes 3 to 4 (thinly sliced),
Ginger 1" piece (shredded), Cumin Seeds 1 tsp, Garam Masala ½ tsp, Cumin
powder ½ tsp, Coriander powder ½ tsp, Lime Juice ½ tsp, Sugar 1 tsp,
Oil 1½ tbsp, Salt to taste
Heat
½ tbsp of oil in a pan and add a teaspoon of cumin seeds to it. When
cumin starts to crackle, add finely chopped garlic and ginger to it.
Sauté on medium flame till the garlic turns light golden. Then add
finely chopped onions and broken red chillies and sauté till onion turns
golden in colour. Let it aside to cool. Once the onion mixture has
cooled a bit, grind it into a smooth paste without adding water. Heat a
tbsp of oil in a pan. Add ground onion paste to it and fry on medium
flame till the whole mixture becomes dry and light brown in colour. Now,
add garam masala and fry for half a minute. Mix quartered mushrooms and
sauté for 2 to 3 minutes. Add tomato puree, green peas, cashewnut
paste, cumin powder, turmeric powder, coriander powder and salt to
taste. Mix well. (Add ¼ cup of water if required) Cook covered for
10 minutes on low flame, stirring occasionally. Add little more water if
required for the gravy consistency. Then, remove the lid and let it
cook for another 5 minutes so that the flavours to blend well. Serve it
hot, garnish with finely chopped coriander leaves.
1 kg boneless pork 1 pork liver, 1 heart, 1 tongue, 2 kidneys 3 cups water 12 dried red chillies/peppers 12 peppercorns 12 cloves garlic 1 inch piece ginger 1 tsp cumin seeds 8 cloves 2 one-inch pieces cinnamon ¼ cup vinegar ½ cup oil 1 peg coconut feni Salt to taste 6 green chillies/peppers, chopped 4 medium onions, chopped fine
Preparation :
Wash and pat dry the meats. Put in a deep pan with the water on medium
heat. Cover with a lid and parboil the meats, (approx. 20 minutes).
Remove from the fire, cool and dice the meats fine. Keep aside the
water.
Put all the spices except the green chillies/peppers and
onion, into the blender/grinder with the vinegar and grind to a fine
paste. Heat the oil in a deep pan on medium heat and lightly fry all the
diced meat, stir frying continuously till it is lightly browned.
To the fried meat add the ground spices in vinegar and stir fry for 5
minutes. Add salt to taste, coconut feni, any remaining vinegar, the
stock of the boiled meat , chopped onions and green chillies. Lower the
heat and let the sorpotel simmer fro 45 minutes or more. Take care to
stir it occasionally. When the oil comes to the top and the sauce is
thick, remove from the heat.
Remember the sorpotel tastes
better on the 3rd or 4th day, after it has been warmed up once a day
till the day it is served. It is customary to serve sorpotel with sannas
for special occasions.
Golden Stir-Fried Crispy Shrimps (Goan Style)
1/2 kg fresh cleaned prawns, 5tbsp oil, 1tsp turmeric, 1tbsp red chili
powder, curry leaves, 2tbsp lime, green chillies 4 no.s, finely chopped,
a pinch freshly ground black pepper, salt, per taste, 1 tbsp coriander,
chopped, for garnish
Clean shrimps, marinate with turmeric,
red chili powder, salt and lime juice for 30 mins. Heat pan and add
shrimps to it when hot, close the lid of the pan, water emits from the
shrimps and gradually evaporates when the shrimps are cooked completely.
Then add oil to the shrimps, shred fine curry leaves, green chillies,
freshly ground black pepper and shallow fry until golden golden. Garnish
with coriander.
Sprinkle salt into the sliced onions
and split open the onions as you blend the salt into them. Heat oil in a
pan, add the curry leaves, ginger juliennes and fry the salted onions
and green chillies. Add tomatoes once the onions are translucent. Grind
together the starred (*) ingredients and add to the sautee. Fry until
the raw masala smell is gone. Add required amount of water/coconut milk
and let it boil. Add the sugar and reduce the fire.
Now crack
the egg one by one into a bowl and drop it into different corners of the
simmering curry to get the scramble consistency. Sprinkle salt if
required and let it simmer for about 15 minutes.
Baked Crispy Fish Sticks
1 cup bread crumbs, 1 cup bran, or crushed corn flakes, 1 tbsp finely
grated lemon zest, Salt and freshly ground black pepper to taste, 1/2
tsp paprika, 1/2 cup all-purpose flour, 2 large egg whites, beaten, 500
gms fish fillets, cut into 3" even finger strips.
Preheat oven to 230 degrees C. Set a baking tray and coat with cooking spray. Place bread crumbs, corn flakes, lemon
zest, salt, pepper and paprika in a food processor and process until
finely ground. Transfer to a shallow dish. Place flour in a second
shallow dish and egg whites in a third shallow dish. Dredge each strip
of fillet in the flour, dip it in the egg and then roll in the
breadcrumb mixture to coat completely. Generously coat both sides of the
fish with cooking spray. Bake for 10 minutes or until the fish is
cooked through and the breading is golden and crisp. Serve with garlic
sauce or any dip of your choice.
Dry
roast the powders lightly, followed by the whole spices. Dry roasting
increases the shelf life of the masala powder. Allow it to cool and
grind all the above ingredients to make a powder. You will get around 5
tbsp of spice powder with the above measurements. Increase the
proportions accordingly. You can store this masala powder for a few days
in an airtight container.
In a pan dry roast fennel seeds,
cinnamon, cloves, cardamom on medium heat until you get the aroma of
spices and colour slightly changes. Cool and then grind it. Marinate the
beef with the above spices, 1 tbsp chilly powder, 1 tbsp turmeric
powder, 1 tbsp coriander powder, 1 tbsp meat masala, 3 tsp each of
ginger and garlic paste and salt. Keep the marinated meat for 15 min.
Add 1 tbsp coconut oil and saute the meat at high heat until it attains
light brown colour. Remove it from pan. Cook the marinated beef in a
pressure cooker. Add coconut oil to the pan and saute onions until it
turns brown. Remove from pan. In the remaining oil fry coconut pieces
till it changes its colour and remove. Heat 1 tbsp coconut oil to the
same pan and splutter mustard seeds. Add curry leaves and then the
chopped big onions. Add the remaining amount of ginger and garlic paste
and chopped green chillies. Saute till onion turns brown. Add tomatoes
and saute for a while till it turns mushy. Add 1 tbsp each of chilly
powder, turmeric powder, coriander powder, meat masala and salt. Saute
till the raw smell goes. Check for salt at this stage. Add the cooked
beef and cook till almost 3/4 of the water has evaporated. At this
stage add spring onions and coconut pieces. Turn heat to high and roast
till the meat has turned dark brown and dry as shown in the picture.
Please bear in mind that the roasting process requires you to keep
stirring as this dish is cooked on high heat in order to avoid it
sticking to the bottom of the pan.
Fiery Hot Prawns Balchao
1 kg king prawns, 750 ml white vinegar, 4 onions, chopped, curry leaves
20, shredded fine, 1 tsp black peppercorns, 1 tsp turmeric powder, 3
dozen kashmiri dry red chilies, 4 tsp cumin seeds, 1" piece ginger, 20
cloves of garlic, chopped finely, 10 tbsps oil, Salt to taste, 2 tbsp
sugar.
Clean and devein the prawns. Pat them dry with a paper towel. Mix in some salt and the
turmeric powder and rub into the prawns. Keep aside to marinate for an
hour. Grind the whole spices with ginger and vinegar into a thick,
smooth paste in a food processor by adding the vinegar little at a time.
Heat 5 tbsp of oil on a medium flame and stir fry the prawns till
golden. Drain onto a plate. In the same oil, fry the chopped garlic,
curry leaves and then fry the onions until translucent, add the spice
paste and the other 5 tbsp of oil, and fry till the oil begins to
separate from the masala. Now add the fried prawns and mix well to coat
completely. Season with remaining vinegar and sprinkle the sugar. Cook
on a slow flame for 15 minutes more. Allow it to cool fully. Place the
balchao in a glass pickling jar and allow to “pickle” for a few days
before serving.
Golden Mozzarella & Ham Sticks
Fried mozzarella sticks, has a buttery crunch flavor plus a saltiness from the ham, which makes a perfect appetizer.
Mozzarella chunk 300 gms, thin slices of turkey ham, 1/2 cup flour, 2 eggs, breadcrumbs, salt, oil for frying
In a small heavy saucepan, heat 3 inches of oil, meanwhile cut
mozzarella into 1/2 inch square sticks and about 3 inches long. Wrap ham
around the cheese, dip in flour, then in egg, with and then coat
breadcrumbs. Fry 2 to 3 at a time, until golden brown, be sure to
maintain 350 degrees. Place on paper towel, salt and toss.
Mooli stuffed Paratha
3 Mooli (Radish), Salt To Taste, 1/2 tsp Red chilli powder, 1/2 tsp
Coriander powder, 2 Green chillies, chopped finely, 2 tbsp Coriander
leaves
For Mooli paratha Dough: 2 cups Wheat flour, Salt To taste, Water as needed, Ghee for frying parathas
Preparation: Sieve the wheat flour and salt. Add water and knead to
stiff dough. Cover and keep aside. Peel and grate the radish. Squeeze
and drain all the water. Heat the pan and fry the radish to light brown.
Add salt, red chilli powder, green chillies, corainder leaves and mix
well. Allow it to cool. Take some dough and roll into small puri, put
2tsp of stuffing and cover all the sides. Roll again into a thick, round
paratha. Heat a tava and fry the mooli ka paratha both sides to crispy
and brown. Put some ghee over the paratha. Serve the mooli paratha hot
with raita and pickle.
Bhindi Paratha
250 grams ladies finger (finely chopped), 1/2 tbsp geera, 1 tbsp chilli
powder, 1/2 garam masala, Salt to taste, 100 gm onion finely chopped,
green chillies 2 finely chopped, 250 grams of wheat flour
How to make Bhindi Paratha:
Heat oil in a pan and saute geera. Fry lady fingers and then add and
onion, green chillies, chilli powder & garam masala powder. Take a
big bowl, knead the wheat flour, salt and the bhindi mixture. Mix
gradually, and keep it aside for 1 hour. Make small balls of it and roll
them and roast them on a tava. Serve with Raita.
Chilli Chicken (Dry) - The Indian Chinese way
Chicken Breast (thin 1" slivers) 500 gm, Green/red fresh chilies (slit)
4 nos, Ginger 1" piece, finely chopped, Garlic flakes 10 nos, finely
chopped, Reddish orange color 1/2 tsp,
Red chili powder 1 tbsp,
White vinegar 1 tbsp, Soya sauce 1 tbsp, Tobasco sauce 1 tbsp, Ajinomoto
1tsp, White pepper 1 tsp, Coriander leaves 1 tbsp, finely chopped,
Spring onions 2 sprigs, finely chopped, oil for deep frying
For Marination:- All purpose flour 1 tbsp, Cornflour 1 tbsp, Egg 1, black pepper powder 1/2 tsp, reddish orange color, Salt as per taste
Marinade chicken in the marination ingredients for atleast an hour.
Heat oil in a deep pan. Deep fry the chicken pieces on medium flame,
until they are golden brown and keep them aside. Heat 1 tbsp of oil in a
wok. Saute ginger and garlic pieces for half a minute. Toss in the
fried chicken pieces. Add Vinegar, Soya sauce, tobasco sauce and mix
well. Add 1/2 cup of water to it. Add red chili powder, ajinomoto, salt
(if required) and cook. When is evaporated, add green/red chilies to it
and fry. Sprinkle white pepper and garnish with coriander leaves and
spring onions to it. Serve hot.
Heat oil in a small pan, add mustard seeds and when they splutter add
curry leaves, onions and mix well. Add the chilli powder, grated carrot,
ginger, green chillies and chopped coriander leaves and mix until they
slightly cook and the leaves fry.Add this and salt to the prepared Idli
batter. Mix well and check for seasonings. Steam idlis. Serve hot.
Mix the evaporated milk and the condensed
milk and bring to a boil. Cool the mixture and then whisk in whipped
cream and mango pulp. Mix in the chopped nuts. Freeze the above mixture
for about an hour or two. When it is just about to solidify, remove and
whisk again so that ice crystals don't form. Now pour into popsicle
moulds and cover and freeze them overnight. To unmould, run in hot water
or dip in hot water and slowly twist off and remove.
Mix flour and sugar. Add ghee spoon by spoon and form a soft dough.
Now, make even balls and shape as desired. You may also use a mould or
cutter to shape them. and place them on baking tray. Bake in a preheated oven at 150°C for 20 minutes. Leave it cool at room temperature.
Aaloo Kurma
Potatoes Cubed 2 large, Milk 1/2 cup, Turmeric 1/4 tsp, Dhania-Jeera
Powder 1 tsp, Amchur Powder (Dry Mango Powder) 1/2 tsp, Salt as per
taste, Oil and Jeera for seasoning, Chopped coriander leaves for garnish
Grind all the ingredients in the 'For Gravy' list. In a
hot pan, pour some oil and jeera. After the jeera is a little brown,
pour the gravy mixture and saute till oil oozes out. Add Turmeric,
Dhania-Jeera Powder, Amchur Powder, Salt to the above mixture. Also add a
little water if it starts getting burnt. Add the cubed potatoes to the
mixture and cover with a lid so all the flavors get into the potato
cubes and they get cooked well. When the gravy comes together and oil
oozes out, add a little milk and let it boil for a couple of minutes to
get a nice silky gravy! Turn off the flame , garnish with chopped
coriander leaves.
Subz Kurma
Mixed vegetables (cauliflower, potatoes, peas, broccoli, carrots &
corn), Coconut milk 2 cups, Water 1 cup, 2 Tbsp oil, Salt to taste
Grind to paste:
1 medium onion, 5 cloves garlic, 1" ginger, 4-5 green chillies, 3-4 red
chillies, 1 tsp each saunf, jeera, dhania, turmeric, 1/4 tsp tamarind
paste, Asafoetida
Heat oil & fry the ground masala the raw
smell of onion is gone. Add the mixed vegetables, salt and water. Cover
& cook until almost done. Add the coconut milk and cook until well
done. Garnish with cilantro.
Bombay Aloo / Bombay Potatoes
Bombay Aloo (Bombay Potatoes) is a popular North Indian side dish. Now
how did it get this name is a mystery - Bombay is a city in India which
is now called as Mumbai. Maybe this version originated in Mumbai and so
the name - anyways this is a delicious way to make Potatoes colourfull!
The left overs can be mashed and used to make stuff Parathas.
Serves: 4
Preparation Time: 10
Cooking Time: 20 mins
Ingredients: Potatoes peeled and cut into pieces - 500gms
Oil - 2 Tbsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Ginger grated - 1 tsp
Turmeric Powder - ¼ tsp
Red Onions thinly sliced - 1
Coriander Powder - 1 tsp
Chilli Powder - ½ tsp
Salt to taste
Mango Powder / Amchur - ½ tsp
Coriander Leaves / Cilantro finely chopped for garnishing
Method: • Place the Potatoes in boiling Water and cook until done. Make sure its cooked well but firm.
• Heat Oil in a pan, add the Mustard Seeds, Cumin Seeds and allow it to splutter.
• Then add Ginger and Onions and sauté for few minutes.
• Next add all the Masala Powders along with the Salt and fry for two
minutes. Add little water if you prefer to get a gravy consistency.
• Now add the Potatoes and stir fry till it is coated well.
• Garnish with Coriander Leaves / Cilantro and serve hot with Naan bread
Maggie Noodles Cutlets
1 packet instant Maggi noodles, ½ cup finely chopped mixed boiled
vegetables (carrots, cauliflower, green peas), ¼ cup boiled, peeled and
mashed potatoes, ½ tsp finely chopped green chillies, ¼ cup finely
chopped coriander, 1 tsp jeera, ½ cup chopped onions, 1 tsp Garam
masala/chat masala, 1 tsp dry mango (amchur) powder, Salt to taste, Oil
for shallow frying
Cook the instant
noodles in boiling water without the tastemaker. Drain the water (if
any) completely and allow to cool. Combine all the ingredients with
tastemaker including the noodles in a bowl and mix well using your
hands. Check taste and adjust salt accordingly. Divide the mixture into
small portions. Now take a portion of the mix and place it on the hot
pan. After a minute flatten the top and make into small pattis. Cover
with lid and cook on medium flame. Fry on a greased pan on both sides
till golden brown using a little oil till crispy. Serve hot with tomato
ketchup.
Mutton Chettinad (A south Indian special)
Mutton 1/2 kg, Pearl onions 15, Garlic flakes 10, Tomato 1 medium,
Coriander Powder 1 tsp, Sambar Powder 2 tsp, Paprika powder 1 tsp, Chili
Powder 1 tsp, Turmeric powder ½ tsp, Ginger garlic paste 2 tsp, Oil 3
tsp, dhania 3 tbsp, Curry leaves 8, Salt to taste
Sambar powder: Cumin 1/2 tsp, fenugreek seeds, a pinch, red chilli whole 2, coriander seeds 1tsp, black peppercorns 6, asafoetida 1/4 tsp, curry leaves 8 / Dry roast all these spices and grind.
Chop the onions in half. Heat oil in the pressure cooker and add the
seasoning and when its crackles, add onions and garlic and sauté well
and add the ginger-garlic paste and now add the tomato and sauté until
the tomato is mushy. Next add mutton and fry on low flame for 10 mins.
Add all dry powders one by one and mix well and add sufficient water and
pressure-cook for 10 mins. When its done check the consistency and add
little water if needed and let it boil. Now add the ground coconut paste
and curry leaves and when its starts to boil turn off the flame and
garnish with dhania.
Precyla's Spicy Dry Prawns Special
Dried prawns, 1 cup, Curry leaves 4 sprigs, green chillies 4, thinly
sliced,black pepper powder, 1/2 tsp, Paprika 1 tsp, Salt to taste,
Coconut oil, 3 tbsp.
Wash dried prawns and drain it. Heat oil
in a non-stick pan and add the dried prawns. Fry on a low flame. Stir
continuously while frying so that the prawns don’t get burnt and all the
liquid is gone. When half done, green chillies, black pepper powder
and curry leaves. Add salt and fry till the prawns are crisp. Turn off
flame and add paprika powder. Mix well and allow it to cool for
sometime. This is a fantastic appetizer with drinks!
Chocolatey Chocolate Cake
A rich gooey chocolate cake with a chocolate/cheese frosting!
Ingredients: for cake: Mix together the following dry ingredients: 1 3/4 cups flour 2 cups sugar 3/4 cups unsweetened cocoa powder 1 1/2 level teaspoon baking soda 1 1/2 level teaspoon baking powder 1 level teaspoon salt
Separately mix the following wet ingredients: 2 eggs 1 cup black coffee (1 cup hot water & 1 teaspoon instant coffee) 1 cup buttermilk (if not available, mix 1 tsp vinegar to 1 cup whole milk and leave for 30 mins) 1/2 cup vegetable oil 1 teaspoon vanilla essence
Preheat oven to 180 degrees C.
Make a well in the center of the dry ingredients, pour wet ingredients,
beat for 2 minutes on medium speed until well combined. Pour batter
equally in two 9" sandwich pans or one 12" bundt pan.
Bake for 40-50 mins or till done.
Ingredients for icing: 1 cup butter 1 cup dark chocolate 1 cup cream cheese 1/2 cup icing sugar 2 tablespoons cocoa powder (I use Cadbury's)
Melt butter and chocolate in microwave or over a pot of boiling water.
When melted remove and let it cool. Beat in cheese, icing sugar and
cocoa powder.
For sandwich cake: Spread 1/3 icing on cake, top with the other cake and frost. For bundt cake: Use 1/2 quantity of ingredients, and frost cake.
Chocolatey Chocolate Cake
A rich gooey chocolate cake with a chocolate/cheese frosting!
Ingredients: for cake: Mix together the following dry ingredients: 1 3/4 cups flour 2 cups sugar 3/4 cups unsweetened cocoa powder 1 1/2 level teaspoon baking soda 1 1/2 level teaspoon baking powder 1 level teaspoon salt
Separately mix the following wet ingredients: 2 eggs 1 cup black coffee (1 cup hot water & 1 teaspoon instant coffee) 1 cup buttermilk (if not available, mix 1 tsp vinegar to 1 cup whole milk and leave for 30 mins) 1/2 cup vegetable oil 1 teaspoon vanilla essence
Preheat oven to 180 degrees C.
Make a well in the center of the dry ingredients, pour wet ingredients,
beat for 2 minutes on medium speed until well combined. Pour batter
equally in two 9" sandwich pans or one 12" bundt pan.
Bake for 40-50 mins or till done.
Ingredients for icing: 1 cup butter 1 cup dark chocolate 1 cup cream cheese 1/2 cup icing sugar 2 tablespoons cocoa powder (I use Cadbury's)
Melt butter and chocolate in microwave or over a pot of boiling water.
When melted remove and let it cool. Beat in cheese, icing sugar and
cocoa powder.
For sandwich cake: Spread 1/3 icing on cake, top with the other cake and frost. For bundt cake: Use 1/2 quantity of ingredients, and frost cake.
Creamy Garlicky Bacon Mashed Potatoes
5 medium potatoes, peeled, boiled and mashed, 8 strips of bacon, cut
into 1" strips, 1 tsp freshly mashed garlic, 1 tsp finely chopped green
chillies, 3 spring onions, thinly sliced, 1 cup cream cheese, room
temperature, 3/4 cup butter, 1 cup whipped cream, Salt and pepper to
taste
Heat a large pan to medium-high heat. Add the bacon strips and cook until just
crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to
paper towels to drain the fat. Return the pan to the burner and add the
bacon to the skillet, then add the garlic and green chillies. Heat for
one minute, then remove the pan from the heat. Stir in the green onions
and set aside.
Place the mashed potatoes in a bowl, add the
cream cheese, butter and milk and mash until creamy and mostly smooth.
Mix in the bacon-green onion mixture, season with salt and pepper.
Ripe Mango Curry
Mangoes 5, Jaggery lime size, Red chilly powder 1 tsp,Turmeric powder 1/4 tsp, Water 1/2 cup, Salt, as needed.
To grind: Coconut grated 1/2 cup, Green chilies: 2, Cumin seeds, 2 pinch, Turmeric powder 1/4 tsp. To mix into the curry: Curd 1/2 cup, beaten.
Peel of the skin of the mangoes with ur fingers. Pour 1/2 cup water, 1
tsp red chilly powder, 1/4 tsp turmeric powder, 1 small piece jaggery,
and salt into a deep bottom vessel and cook. Once it starts boiling
reduce the flame and let it simmer for 5 to10 min. In the meantime, in a
chutney bowl , put in 1/2 cup coconut, 2 green chilies, a fat pinch of
cumin seeds, 1/4 tsp of turmeric powder. Grind it finely with little
water to make into a paste. Now pour this over the simmering hot mango
curry. Mix well for two minutes on low fire. Add the beaten curd to
this and mix well. So stir very well on low flame. Get the spices ready
for seasoning. Heat a pan with 1 tbsp of coconut oil, add the mustard
seeds, fenugreek seeds, crushed chillies, and curry leaves. Pour it over
the curry, and immediately switch off the fire.
Simple Wheat flour Halwa
Wheat Flour 1 cup, sugar 1 cup, 1/2 cup nuts chopped (almond or cashews), 1/4 cup dry fruits, Water 1 cup (boiled), Ghee 1 cup
Heat ghee in a pan, add whole wheat to it and roast till nice aroma
comes from it. The flour will change color and once it is properly
roasted, add nuts and dry fruits and toss well. Add water to it slowly
while continuously stirring. Once all the water is mixed well, add sugar
to it and mix well. Keep stirring for 3-4 minutes till it is well mixed
to get the right consistency and texture. Garnish with sliced nuts.
In a large microwave-safe bowl, cover and microwave onion on high for 1
minute or until tender; drain. Add the macaroni, cheddar cheese and
parsley; set aside. In a blender, combine the milk, cottage cheese,
mustard, salt and pepper; cover and process until smooth. Stir into
macaroni mixture. Pour into a 1-1/2-qt. baking dish coated with
cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until
lightly browned.
Goan Fiery Chicken Curry
Chicken 1kg, ginger 1" shreds, garlic flakes 10 (roughly crushed),
kashmiri red chillies* 20", turmeric powder 1/2 tsp*, geera 1 tsp*,
black pepper 15*, onion 3 sliced long, tomatoes medium 3 (chopped),
green 4 no.s, slit, sugar* 3 tbsp, cloves 4, cinnamon 1", tamarind pulp*
(1/2 lime size), vinegar 1/4 cup*, curry leaves 10, salt for marination
and chicken stock cube (to taste), Oil 3 tbsp, coriander leaves for garnish.
First grind all the above starred (*) ingredients with vinegar to get a thick dark red consistency of masala paste.
Marinade chicken with salt and set aside for 1 hour. Heat the oil in
pan and add curry leaves, whole cinnamon & cloves, crushed garlic
& ginger shreds and fry for few minutes. Saute the onions until
transparent. Now add the tomatoes, the marinated chicken, stock cube and
mix well. Close the lid and allow the chicken to cook for 12 mins on
medium fire. Add the spice paste into the cooked chicken and mix well
into the dish, add about a cup of hot water and allow the gravy to
simmer for another 7-10 minutes. Garnish with fresh coriander leaves and
green chillies.
Coconut Crepes (Alle Belle)
For the pancake batter: 100g plain flour, 1 tbsp sugar, a pinch of
salt, 1 egg, 150ml coconut milk, 1 tbsp melted butter, plus extra for
brushing, a few drops of vanilla extract, a good pinch of grated lemon
zest, a little oil or butter for making the pancakes and for greasing
the pan. Maple Syrup, for garnish
Sift the flour, sugar and salt into a bowl. Make a well in the centre
and add the egg, coconut milk and melted butter. Whisk to a smooth
batter, then stir in the vanilla and lemon zest. It should have a thin
pouring consistency. Mix together all the ingredients for the stuffing.
Heat a little oil or butter in a 6-7" frying pan. Pour in enough batter
to coat the bottom thinly, tilting the pan to spread it. Cook for 1
minute, until lightly browned underneath, then flip over and cook the
other side. Make the remaining pancakes in the same way.
Divide the filling between the pancakes and roll up. Garnish with Maple Syrup.
Mac n Cheese Casserole:
Preheat the oven at 350F to bake this casserole for 30-40mins.
Pasta:
Boil water, add 2 cups of dry Elbow Macaroni with some salt and 1 tsp
oil until almost done, drain and pour it in a casserole dish.
Sausage: Cut up Hot dog and saute the sausage for a while in a pan until light brown and set aside to add this to the sauce later
For cheese sauce:
Heat a non-stick pan, add 2tbsp olive oil or butter, add 2 tbsp plain
flour, stir fry until slightly golden or until flour is cooked. Now pour
in about 2 1/4 cups of milk, gently heat. When sauce is hot, grate in a
pinch of nutmeg, sausage and take the sauce off the heat. Add 1 tsp
yellow ground Mustard, 1 cup of grated Cheddar cheese and stir gently
and quickly until cheese dissolves. Add some pepper and salt if needed.
Then add 1/4 tsp Worcestershire sauce, 1/2 tsp of mixed herbs.
Pour this sauce over the Macaroni, sprinkle some Parmesan, sausage and
1/4 cup breadcrumbs on top and bake for 30 to 40mins until sauce is
thickish. Sauce thickens as the caserrole cools, so don't bake until
Pasta and sauce is very dry. Grill just until crumbs get golden.
Grilled Cheese Sandwich with Mango Chutney
Hilda, this one's for you.. :-)
One of my favorite ways to enjoy mango chutney is in a grilled cheese
sandwich and the timing couldn't be better than. After a very High
Calorie season, I would share one of my favorite takes on a grilled
cheese sandwich. The sweet, tangy and spicy mango chutney goes
surprisingly well with melted cheese wrapped in perfectly grilled golden brown bread!
Butter the slices and assemble the sandwich with cheese on one slice
and chutney on the other, grill until the bread is golden brown and the
cheese has melted.
1 small breadfruit (about 300gm), 100gm toor dal, 1 tsp tamarind paste,
1/2 tsp turmeric, 2 large onions sliced fine, oil for frying
For the masala: 6 long dry red chillies, 1 tsp coriander seeds, 1 tsp
chana dal, pinch of hing (asafoetida), 1 cup grated coconut. For the seasoning/tempering: 1/2 tsp mustard seeds, 1 sprig curry leaves, 1 tbsp oil
Wash & cut the breadfruit into half (vertically) and remove the
skin gently. Grease your palms with a little oil to help you work
through the cleaning. Cut into small chunks. Wash the dal and pressure
cook with sufficient water and a little salt for about 2 whistles. Set
aside. In a heavy bottomed pan, heat some oil and roast the Masala
ingredients. Grind to a fine paste using a little water. In another pan
add the tamarind water, breadfruit chunks, turmeric powder, sliced
onions, salt to taste and some water & cook it on slow fire till the
breadfruit is tender (but not mushy). Add to this the ground masala and
the precooked dal and the dal water if required to achieve a gravy
consistency. Check salt and bring the curry to a boil. Temper the curry
with the seasoning: heat some oil in a pan and toss in the mustard -
when it splutters, add the curry leaves and add this mixture to the
curry.
Red lentils ¾ cup, Drumstick 15-20 pieces (cut into 3” length),
Turmeric powder ½ tsp, Chilli powder 1tsp, Onion 1, Tomato: 2 big, Cumin
powder ½ tsp (optional)
Salt, Coconut oil 1tbsp, Mustard seeds ½ tsp, Curry leaves (few)
In a pressure cooker, add washed lentils, chopped onion and tomato,
turmeric powder, chilli powder and salt. Add enough water too. Close the
lid and keep on flame. Switch off, after two whistles. Open when
pressure releases and add the drumstick pieces and switch on the flame.
When drumsticks get cooked and gravy becomes thick, add cumin powder and
switch off the flame. (Make sure you don’t overcook the drumsticks).
Heat oil in pan, splutter mustard seeds and add curry leaves and add it
to the dal.
Preheat the over to 180deg C, blend the instant
coffee powder and the boiled milk in the mixer and keep it aside. Sift
together refined flour and baking powder and
set aside. Beat together butter and castor sugar and then add the
beaten egg and whisk the mixture. Then add the flour mixture and mix
well. Grease the muffin cups with butter and align them in the muffins
mould tray and bake for 30-35 mins. Insert a toothpick into the mixture
in the middle of the muffin mould; till it comes out clean. Leave it
undisturbed for 30 minutes.
hildastouchofspice.blogspot.co
Subz Kurma
What about salpotel?
ReplyDeleteThanks
ReplyDeleteCheck out the recipes posted to our BLOG.
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