…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…
…xperience. This place is just unforgettable! On my return I was on a South Indian food spree. So here is my tribute to Kerala & my love for South Indian food & snacks. This recipe is especially for you to try it out & I’m sure you will love it the way I do! J Ingredients : For the Masala : 5 med. Potatoes (boiled, peeled, cubed/or roughly mashed) 4 med. Onions (peeled & sliced thinly) 5-6 fresh Green Chillies (finely minced/sli…
…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…
…for a few mins. Keep the pan aside. In a small pan or tempering pan heat about 2 tsps. of oil till hot. Add the cardamom,curry leaves & let it splutter. Pour this tempering on the egg masala & garnish with coriander leaves. Serve hot with Indian bread or any bread of your choice. You may serve with pulao/steamed rice/jeera rice….
…en add tomatoes & fry till soft. Now add red chilli pwd., garam masala pwd., sabji masala, pepper & cumin seed pwd., sugar & fry for a few seconds. Finally, add the fried bhindi & mix with the masala. Keep tossing the bhindi masala on high heat for a few seconds. Add salt to taste. Mix well. Remove from heat & serve with hot phulkas. Phulkas Phulka is an unleavened Indian flat bread made with whole…
…ept nutmeg and cardamom powder. Stir well add a tablespoon of water if the masala is drying out. Cook until you see the oil separating from the masala. Drain out the water and add the fresh rajma beans, nutmeg and cardamom powder and ¼ tsp salt to the masala paste. Stir well and cook for a couple of minutes on medium heat. Add a cup of water or as needed to the pot and give it a good stir. Pressure cook for 4 whistles. Let the pressure drop on its…
…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…
…coriander and pure ghee also helps in bringing out the flavor in the rajma masala. Rajma Masala is best enjoyed with plain steamed Basmati rice but jeera rice is also a nice option. It can be relished with fresh Indian flat breads too. Here is my version of Rajma Masala which we like very much. Do give this recipe a try. 😀 Ingredients : 1 cup Rajma (Red Kidney Beans) 2 med. Onions (peeled & finely chopped) or pureed/paste 2 fresh ripe Tomatoes…
…sufficiently large wok heat oil till hot. Reduce heat; add the whole garam masala & saute for a while till the masala crackles & releases its flavor in the oil. Then with a slotted spoon lift the fried whole masala & place on the rice. Keep the rice covered so that it retains the flavor of the whole masala. In the same pan fry the finely sliced onions till they are light golden & crisp. Remove the fried onions with the slotted spoo…