Search Results: label/green masala (85)

Indian
0

…k in a thick masala, a simple sauce or curry. You can have a red, brown or green masala. The pre-preparation and the right blend of sweetness and tanginess is extremely important to cut out the bitterness and get a smooth and palatable taste. My family enjoys the way I cook Karela and always look forward to eating it. Today’s recipe is my own creation with a combination of roasted dry spices and green chutney ingredients. This refreshing green mas…

Goan
0

…in the fish markets in Pune. Try this awesome Fresh Galmo Green Biryani / Green Masala Baby Shrimp Biryani once and I am sure when you visit the fish market, you will be looking out for these baby shrimp / galmo / javala to make various Goan delicacies with them! So delighted to share my special Baby Shrimp Green Biryani with all. 🙂 Enjoy and relish it just the way we always do… Ingredients: 300 gms fresh Galmo /fresh baby Shrimp / fresh Ja…

Goan
1

…ation of clams (teesreo) is one of our favorites… We love this fresh green masala teesreo sukhe. In case you like it with red masala then simply replace the green chilies with red chillies! This dish is very delicious & you may opt for another helping. Enjoy this wonderful teesreo sukhe either plain or with fish curry rice or rice & dal. Relish it the way you like best… Bon Appetit! 🙂 Ingredients : ·    &n…

Indian
1

…t is important to balance the spices. Enjoy this delectable Mushroom & Green Peas Masala which is so finger licking good! Ingredients : 250 gms. Button Mushrooms (washed & sliced/quartered) 1 cup fresh/frozen Green Peas (boiled tender) 2 med. Onions (peeled & finely diced) 2 fresh Tomatoes (blanched, peeled & pureed) 1 tsp. fresh Garlic paste ½ tsp. fresh Ginger (peeled & grated) 2 tbsps. Kasuri Methi (dried Fenugreek leaves) ½…

Homemade Ingredients
1

…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…

Biryani
0

…garnishing & then crush the remaining fried onions & add it to the masala in the pan. Now add the green chilli mint & coriander pastes; saute & let it cook for about a minute. Add curds, sugar, nutmeg – cardamom pwd. & mix well. Let the mix cook till rawness disappears & you can see slight separation of oil. Add about 3 cups of water & let it come to a boil. Reduce heat slightly & slide in the marinated fish….

Curries
3

…ish curry, then I’m sure you would want to give it a try… Enjoy! 😀 For the Green Masala Paste : Grind the ingredients mentioned below to a fine, thick & smooth paste in a masala grinder/blender with some water. Transfer to a bowl. Rinse the grinder/blender with some water & reserve for the curry… ½ bunch fresh Coriander (discard roots) 4 fresh Green Chillies (discard stems) or as per taste 2 fresh Green Chillies (slit) 1 tsp. fresh Ginger…

Indian
0

…ht oil separation. Add a little of the reserved water from the vegetables if the masala tends to stick to the bottom of the pan. Toss in the parboiled cauliflower and peas. Give it a good stir so that the masala coats the vegetables. Sprinkle the garam masala and adjust salt to taste. Saute for another 2 minutes. Garnish with coriander leaves. Serve hot with your favorite Indian bread….

Indian
1

…ter as required Vegetable Oil/Ghee as required Method : Preparation of the Masala : Heat a wok/kadhai/skillet with oil till hot. Add green chillies, mustard & cumin seeds, turmeric pwd., curry leaves & let it splutter. Then add thinly sliced onions & grated ginger, a little salt & saute till onions are soft & translucent. Then add the potatoes, salt to taste & mix well. Let it cook for a few minutes on a slow flame. G…

Goan
3

…the crabs & stir well with a spatula till it is coated well with the masala. Add the reserved masala water & let it steam for 2 mins. with the lid closed. Add sufficient water as per desired consistency of curry/ gravy. Now add the tamarind pulp. Combine well. Let it come to a boil & cook for about 10 mins on med. Simmer for another 15 mins or till the desired thick consistency of curry/gravy/masala without the lid. Taste the gravy…

1 2 3 9