…ghter. Those who have never used this masala and those who do not have access to it must try making it at home. Just remember to use it sparingly as just a little goes a long way… Brighten and enliven your food with this unique spice blend and you will find your family and guests drawn to the dining table! 😀 Ingredients : 250 gm. dry Coriander Seeds (Dhania) (sorted & cleaned) 4 Black Cardamom (Badi Elaichi) 6 inch Cinnamon Sticks (Dalchini) 1…
…ilda, mother to two sons, married to Merwyn Mascarenhas who is an ace professional photographer. I am a Goan who lives in this beautiful city Pune (Maharashtra) and am proud to be a Punekar. I’m a foodie who loves to cook for my family and friends and who in turn enjoy the delicious fare I turn out in my magical kitchen. My family motivates me to churn out interesting and mouth watering eats through my simple home cooking. I was inspired and…
…Oil Vegetable Oil/Olive Oil for basting Procedure : First, strain out excess water from the curds with a muslin cloth. Mix together chicken mince with all the ingredients mentioned above with one teaspoon oil. Marinate for about 3-4 hours. Brush vegetable/olive oil on the grill pan & heat it till hot. Scoop out tablespoons of the marinated chicken mince & grill on the grill pan. Drizzle or brush the chicken kababs with oil from time to ti…
…i Cuisine is incomplete without the mention of Kombadicha/Mutnacha Tamda Rassa from the state’s southern city of Kolhapur which pairs well with Tandalachi Bhakri. Their curries (Rassa) are bold & spicy, vibrant & robust, highly aromatic, rich & flavorful. It truly lives up to the rich culture & ancient history of this wonderful town. Kolhapur is proud of some wonderful spice mixes & the people of this town still do make their o…
…hi. The word “Crispy Fried Bombil” makes you start thinking of the crunch associated with this one when deep fried with rava / semolina coating or battered, crumbed and golden fried to perfection. Even the salted and dried ones are loved by many even though they emit a strong odour. There are innumerable coastal recipes to make them delectable to eat with slight variations throughout the Konkan belt. Have your tried my Crisp Fried Fresh Bombay Duc…
…er) 6 Olives (plain or stuffed) 1 cup Mozarella Cheese (grated) ½ cup processed Cheddar Cheese (grated) 2 tbsps. fresh Garlic paste 1 tbsp fresh Ginger paste 1 tsp. light Soya Sauce ½ tsp Honey 1 tsp red Chilli flakes 1 tsp dried Oregano 4 tbsps. Virgin Olive Oil 2 tbsps. Butter Salt to taste Pepper to taste Ingredients for the Pizza Sauce : 2 med. Onions (chopped finely) 4 med. firm red Tomatoes (chopped finely) 4 flakes Garlic (crushed & ch…
…ken Cafreal is not only popular among tourists but loved by all for its classic flavor. The vibrant green spice paste with a wonderful blend of aromatic spices makes it enticing and delectable and sends your taste buds on a pleasant spin. Whenever, I prepare Chicken Cafreal the aroma is so divine that it feels like a festive occasion. Even though it is usually prepared at celebratory and festive occasions, there is no reason why you should not rel…
…n 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 mackerel as a poor man’s fish as it is fairly priced and sometimes very cheap but not anymore! Mackerel is rich in protein, omega-3 fatty acids, and essential…
…e but may hesitate to do so because they do not eat pork. You can use the essential spice paste to include your favorite fish, prawns, lamb, mutton, beef or vegetables and savor it. You can also try my earlier recipes for Pork Vindaloo and Fish Vindaloo. The quantity of ingredients differ a little to accommodate the flavors of meat and seafood. My hubby loves pork and I have a special preference for sea food but we all like beef. Today’s recipe is…
…ver wooden fire or tandoors and above all have rustic methods of cooking passed down over the years by their ancestors which truly makes it extremely wholesome and nutritious. The quality of water used to prepare a khichdi does determine the taste of the finished product. Moong Dal is mainly used in preparing khichdi as it is a light dal/lentil and aids easy digestion. Plain moong dal khichdi is usually fed as the first solid food to toddlers and…