…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…
…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…
…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…
…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…
…; saute one chopped onion till lightly brown. Add turmeric pwd. & the masala paste & saute well. To this add sugar & all the above mentioned spice & masala powders . Stir well to combine. Add 2 cups of water or as per desired consistency of the gravy. The gravy should be sufficiently thick. Cook the gravy for about 5 mins. on simmer. Adjust salt to taste. When the gravy is sufficiently thick as desired then gently slide in the…
…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…
…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…
…nder & sauté. To this add chilli pwd., turmeric pwd., pav bhaji masala, garam masala pwd., chaat masala pwd., a pinch of sugar, salt to taste & stir well. Then add mashed potato; keep sautéing & mashing it together till it is a smooth mixture adding water as required.(Be alert as the mixture can spurt while it boils). Now add the remaining peas & some chopped coriander, 2 tbsps. of butter & sauté fu…
…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…