…p; pestle helps to control the pounding and thus the release of oil in the spice mix. Homemade spice blends are usually made in the summer & enough is prepared to ensure there is a full supply for the entire year. We all know that fresh homemade spice blends are always superior to store bought ones. Goda means sweet but in this case it means a perfect blend of lightly roasted sweet aromatic spices which is not overpowering & intensely spic…
…e I am, extremely excited about my new baby…. So I welcome you to my site “Hilda’s Touch of Spice.” This is my sincere & humble effort to share my recipes with my family, friends and all food lovers. I hope beginners, interested and enthusiastic people will truly benefit from the recipes I will be putting up on “Hilda’s Touch of Spice.” P.S : Your comments and e-mails are welcome and I will try my best to give a prompt reply. Sometimes,…
…ur friends & family… Let’s celebrate the First Blog Birthday of “Hilda’s Touch of Spice” with “Creamy & Juicy Chicken Kabab… Today’s post is the ever popular kabab which has aromatic spices. It is mildly spicy but very flavorful, juicy & creamy. The combination of cream & curds with the queen of spices viz. cardamom & the sweet soothing spices nutmeg & mace make it a deliciously tasty chicken kabab. This kabab is juic…
…used extensively in Maharashtrian cuisine. This is a combination of whole spices which is again roasted in oil & then powdered & used in cooking. These two spice mixes give Kolhapuri food its signature red hot color without making it too pungent. To reduce the fiery gun powder & retain & maintain the taste to suit your palate you can always replace the Lavangi with chilli powder which you are comfortable with. Whenever you think a…
…he minced onions until transparent and glossy. Add the essential Ambot Tik spice paste and sauté continuously on low heat until rawness disappears and you get a fragrant aroma of the spice paste. Add water and bring to a rolling boil. The fresh Bombil release a lot of water while cooking so be careful and adjust if necessary. Reduce heat and further cook the ambot tik curry / gravy on low heat for about 2 minutes. Gently slide in the reserved fres…
I saw these cute little pizza bases in the super market & bought them as it would be handy to prepare a quick snack. I stored it in the freezer to use it later. This evening I baked these delightful pizzas at home. Here is the recipe to my delicious,quick homemade pizza… J Ingredients : 6 mini Pizza bases 2 tender Chicken Breasts ( thin strips) 1 Capsicum (thinly sliced) 6 fresh Mushrooms (thinly sliced) 1 med. Onion ( peeled, thinly s…
…ke our sugarcane vinegar so in all my Goan cooking I use it. For a festive touch a dash of rum is used but again it is optional. It is very important to use fresh ingredients and maintain the right balance of spices to achieve perfection in the preparation. Boneless chicken cooks quickly but chicken on the bone takes time so it is always better to check if it is cooked before serving it. Many opt for the traditional way and prepare with chicken le…
…rgeous Recheado Masala paste is one of the precious gems in the spectra of spice pastes.Goan Recheado masala paste can be used in vegetarian and non-vegetarian cooking but most popularly used as a stuffing in fish and seafood. This essential Recheado spice paste is popularly used as a stuffing in pomfret and mackerel / bangada / bangurde. Recheado pomfret and mackerel tastes delicious but I feel it tastes divine stuffed in mackerel. Many refer to…
…nd all the above mentioned ingredients to prepare a thick, smooth and fine spice paste. Do not use water but only vinegar. Transfer the thick paste to bowl. Rinse the masala grinder with vinegar and reserve to prepare the gravy. Rub the beef pieces with the spice/masala paste and marinate for about 4 hours or preferably overnight. When ready to cook, heat the pressure cooker body with oil. Add the curry leaves and fry for a few seconds. Then add t…
…way Mr. Malhotra does and I feel it is special & has his very special touch. Did I tell you that he prays over every ingredient when he cooks? When I asked him the secret to his fantabulous khichdi… he simply said it is the “magic touch.” Be cool, feel light this summer & just savor this lovely khichdi … 😀 Ingredients : 1 ½ cups Basmati Rice (picked) ½ cup Split Moong Dal (picked) ¼ cup fresh Methi Leaves (picked, washed & chopped) 1…