This is another delicacy from Goan Cuisine, which is easier to make with available ingredients basic ingredients found in our kitchen and taste great with some spicy side dishes
Since we have made a stiff dough, the resting will make it a bit soft. Once during the Mango Season, we definitely make Puris to relish it along with Aamras
The uncooked noodles is brittle and must be handled gently to avoid it from breaking to pieces. During a ladies confinement period, just after child-birth, this noodles are cooked in soup, with lots of ginger and Chinese wine, and usually with some meat, added
This burfi is very easy to make and a must to have sweet for this Diwali. -). Yields - 10-11 Burfis. Fine Besan Flour/Gram Flour - 1. Ghee - 7 Tbsp. Regular Sugar - 1. Cardamom Powder - 2tsp. Kewra Water - 1tsp or Vanilla Extract - 1/2tsp. Chopped Pista/Almond Nuts - 1/4 Cup. *Milk Powder - 1/4 Cup (Optional). In a wide pan add flour with 4 Tbsp ghee like shown in Picture 1. In low flame fry the mixture, after 5 minutes it should be like shown in picture 2 with big lumps. Break the lumps in laddle and keep frying for another 10 minutes, by this time it looks like shown in picture 3. So 15 minutes later add the remaining 3 Tbsp ghee (Pic 4) and keep mixing in low flame for another 5 minutes, keep aside. In the same pan melt sugar in 1/2 cup water and when it attains 1 string consistency add cardamom powder, Kewra or Vanilla essence and simmer the flame. Add half of chopped nuts (Pic 6) and mix all together. In a wide pan add flour with 4 Tbsp ghee like shown in Picture 1. In low flame fry the mixture, after 5 minutes it should be like shown in picture 2 with big lumps. Break the lumps in laddle and keep frying for another 10 minutes, by this time it looks like shown in picture 3. So 15 minutes later add the remaining 3 Tbsp ghee (Pic 4) and keep mixing in low flame for another 5 minutes, keep aside
Bake in preheated oven until a toothpick inserted near the center comes out mostly clean. I haven't been too impressed with my previous coconut flour baking attempts
My sister-in-law, Vasanthi is a great foodie and keeps experimenting with new foods. Take a ball of dough and place on a greased banana leaf or butter paper
Now add water little by little and make a smooth, non-sticky dough. I will make it As I say in all my poori posts, thickness ofpoori while rolling and the proper temperature(heat) of oil is the secret to get nicely puffed up poori
They will love the taste of the olive oil and the coriander mixed in the bread. Turn off the heat and serve this delicious appetizer before the main course
Put the flour, baking powder and salt int a bowl. The bread will be done in less than a minute Remove excess oil on a paper towel before you role the bread in a plate of sugar
Add in milk, eggs, and vinegar until it's about the consistency of thick pancake batter. Whisk together almond flour, coconut flour, flaxseed meal, salt, baking soda, and pea protein in a bowl
Kuttu one day asked me, why i don't bake a white bread. Kuttu happy and Mummy too very happy. I tried my best explaining him that why we don't use refined flour at home for baking these days, though he understood, he asked me to bake a white breadat-least once with healthiest option available
(Well, they are a part ofNikita’s lunch but she cannot not share it with us, can she. Last week I had posted the recipe for Aani Basar by Nikita Jhanglani
Enjoy the freshly bakedbread with bone broth in the cold morning is a Divine. Also, In HFLC magnesium is (a very important mineral) recommended to take as supplement, as it’s not available in the regular food
They do have a delicate coconut taste, so if you want to use them as a sandwich wrap use a filling that would compliment the coconut flavour, perhaps some shredded chicken, lemon mayonnaise and lettuce
Flatten each and role into a pancake. Put the flour, baking powder and salt int a bowl. Remove excess oil on a paper towel before you role the bread in a plate of sugar
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