This will prevent it from getting brown when exposed to air as well as reduce the bitterness from the brinjal. 1.5 tablespoon yeast ( I use active dry yeast) 2.5 tablespoon sugar 1. Do not use Indian chapati flour as the bread will turn out very dense. Note: If this is your first time making bread, please use all purpose flour/maida. Saute 1 finely chopped onion in a large pot. Absolutely delicious and very much loved at home Ingredients: 5 cup whole wheat flour. Grind the masala ingredients to a thick wet paste.

Enjoy the cutlets as a snack, as appetizers or even as a side with lunch or dinner. Shallow fry the cutlets in a pan with hot oil until they are a nice golden brown colour. Dip the cutlets in egg, and coat well with semolina. Add a little oil to the pan and fry the fresh shrimp until they are partially cooked. Shape the mix into round or oval shape cutlets and refrigerate for 30 minutes. I hope that you try and enjoy this dish as much as I do. Cut the brinjal and leave it soaking in salted water for around 15-20 minutes. Dry roast the onions, ginger and garlic, coconut and the dried shrimp next. Sambhar powder is now readily available in Goa which reduces the time taken to prepare this dish, but I wanted to do a 'from scratch' version for those folks that do not have access to the readymade powder. Search This Blog Homestyle Cauliflower Bhaji - Kid friendly version Get link Facebook Twitter Pinterest Email Other Apps Ive been making this simple recipe for my daughter for years now, and she still enjoys it every time I make it. The use of fresh and dried shrimp, mango and freshly roasted ingredients give this curry a very unique flavour that will have you coming back for second and third helpings! A personal page to highlight my cooking, as well as foods that I experience in my. Samarachi Koddi is another of Goa's seasonal specials, primarily consumed during the monsoon season when fresh seafood is not readily available.

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