…s with the above mentioned wet ingredients and grind to a thick and coarse masala (spice) paste with enough water. Rinse the masala grinder jar with some water & reserve it to prepare the curry/sauce/gravy. For Tempering: ¼ tsp. Turmeric pwd. A sprig – Kadi Patta (Curry Leaves) ¼ tsp. Hing (Asafoetida) 1 tsp. Vegetable Oil For Garnishing: 2 tbsps. Peanuts (roasted & peeled) 2 tbsps. freshly chopped Coriander Procedure for the final prepara…
…ighbours will feel something special is happening in your home! I use Goda Masala/Kala Masala very often. In Pune, we get very good quality and fresh Goda and Kala Masala which is easily available. Various Maharashtrian homemade masalas/spice blends prepared by my neighbours during the hot summer months especially the Goda and Kala Masalas, brings back those sweet childhood memories while I write this post. I remember distinctly two of my neighbou…
…(deseeded) 6 tbsps. dry Coriander Seeds 1 tbsp. Cumin Seeds (Jeera) 1 tsp. Garam Masala pwd. 5 Peppercorns 1 inch Cinnamon Stick 5 Cloves 2 tsp. Fennel Seeds (Sauf) 2 Green Cardamom 1 small flake Javitri (Mace) A pinch of Nutmeg pwd. 1 tsp. Turmeric pwd. 5 tbsps. Vegetable Oil A pinch of Sugar Salt to taste Handful of fresh Coriander for garnishing 1 – 2 cups Water Method : Select fresh crabs; get it cleaned & cut from the fishmonger. Wash th…
…tbsp. Red Chilli pwd. 1 tsp. Turmeric pwd. 3 tbps. Coriander pwd. 1 tbsp. Garam Masala pwd. 1 tbsp. fresh Mint paste 2 tbsp. fresh Coriander paste ½ tsp. Green Chilli paste ¼ tsp. Nutmeg & green cardamom pwd. (freshly ground) A handful of fresh Coriander leaves (chopped ) 2 tbsps. fresh Mint (chopped) A pinch of Sugar A few strands of Saffron /yellow & orange food color ¼ cup warm Milk 3 cups Water Juice of 2 Limes Few drops of Kewra Esse…
…Coriander leaves · 1 tsp. Garam Masala pwd. · 1/3 tsp. Cinnamon pwd. · 1/3 tsp. Clove pwd. · 1 med.Tomato (chopped) · Tamarind Ball (walnut size pulped) · A pinch…
…of the dosa. Gently loosen the dosa with a spatula. Put about 2 tbsps. of masala or depending on the size of the dosa in the centre of the dosa. Bring the edges of the dosa together to form a cylinder or a triangle. Lift the masala dosa gently with a spatula & transfer to a serving plate. Serve immediately with sambar & chutney. Tips & Variations : Dosas turn out better on a well seasoned metal dosa tawa. A spatula with sharp edges…
…. Red Chilli Pwd. · 1 tsp. Garam Masala Pwd. · ½ tsp. Chaat Masala pwd. · ¼ tsp. Turmeric Pwd. · 1 tbsp.Vegetable Oil · 4 tbsp. Butter · Salt to taste ·  …
….(Haldi) 1 tsp. Chaat masala A small pinch of Pepper pwd. A small pinch of Garam Masala pwd. ¼ tsp. Sabji Masala pwd.(optional) 3 tbsps. Refined Cooking Oil A sprig of Curry Leaves Salt to taste A pinch or two of Sugar Method : Wash bhindi well in salt water & then rinse with fresh water. Drain & wipe dry with a tea towel. Chop the tops & ends of the bhindi & cut horizontally in 1 cm pieces. Heat oil in a pan or kadhai on…
…er pwd. ½ tsp. Cumin pwd. ½ tsp. Turmeric pwd. 1/3 tsp. Pepper pwd. ½ tsp. Garam Masala pwd. A pinch of Sugar 5 tbsps. Vegetable Oil A sprig of Curry Leaves 2 Green Cardamom (slightly bruised) A handful of fresh Coriander Leaves (chopped roughly) Water as required Method : Soak dry deseeded Kashmiri Chillies in hot water for about 20 mins., grind to paste. Keep asided for later use. Boil eggs in a pan with sufficient water, ¼ tsp. salt & a da…
…aste 4 glasses Chicken Stock 100 gms. each fresh & dry coconut 1 tbsp. Garam Masala pwd. 1 tbsp. Maharashtrian Goda Masala 1 ½ tbsp. Salt or to taste Garnishing : Handful Fresh Coriander Leaves (chopped) Procedure: First wash the chicken pieces & then boil it with a teaspoon of oil & some salt in a sufficiently deep & wide vessel. The chicken should be cooked but firm. Do not over boil. Strain the chicken stock & separate the b…