…tir and let it come to a boil. Add in the prawns and cook for about 2 minutes. Reduce heat to medium and slowly stir while pouring in the corn flour mixture. Stir continuously making sure the sauce is smooth. Add salt and pepper to taste. Taste to check seasoning. Adjust sweetness and sourness if necessary. Simmer for another 2 minutes or until the sauce thickens to desired consistency. If the sauce is too thick add some water to get the right con…
…fe through the squid piece. It should be soft & not rubbery. You may use any vinegar of your choice depending on your preference. You can use only tomatoes or tamarind as per your preference but check for sourness as this preparation calls for extra sourness. In case you want it extra spicy then eliminate the sugar or retain the seeds from the chillies if you are comfortable with extra spiciness….
…to hang or in the sieve to drain completely. Transfer to a bowl; add (non-sour) curds and mix well. Transfer this mixture into a blender and grind to a smooth paste. Transfer again in a sieve or bundle it up in a cloth to drain completely. It may take about 5-6 hrs. or preferably overnight to drain thoroughly. It is better to let it drain in the fridge with a bowl placed underneath to collect the liquid. Next day, transfer your homemade cream che…
…e his bicycle in the hot sun and due to the heat the curds would turn very sour. Today, Pune is a well developed city and there is access to many commodities which were not available then. Very rarely do I make curds at home but purchase all milk products which are easily available and are dairy fresh. The source of rich and creamy buttermilk is ‘Buffalo Milk’. If you prefer the lighter version then you need to use ‘Cow’s Milk’. Buttermilk is know…
…p; the gravy/sauce tastes better when you keep it longer! If you love hot, sour & spicy gravies then this is it! Ambot Tik is a lip smacking & finger licking fish sauce which will not only tickle your taste buds but will be asking for more! We love this dish is an understatement. It is delicious & tastes awesome with plain steamed rice or Goan boiled rice or even better with Goan pav or any crusty bread or for that matter it is excelle…
…e 4 tbsps. Tomato paste or puree ½ cup thick Curds (whisked; should not be sour) 2 Bay Leaves (Tej Patta) A pinch of Asafoetida (Hing) 1 tbsp. Coriander pwd. ¼ tsp. Turmeric pwd. ½ tsp. Red Chilli pwd. or to taste ¼ tsp. roasted Cumin pwd. 1 tsp. Punjabi Garam Masala pwd. 2 pods Green Cardamom pwd. ½ tsp. lightly crushed Kasuri Methi (dry Fenugreek leaves) ¼ tsp. Sugar or to taste (optional) 8 tbsps. Vegetable Oil or as per choice Salt to taste Ga…
…it is very important that the curds should have a smooth and sweet flavor. Sour curds/yoghurt will definitely spoil the taste. If the mango is exceptionally sweet then there is no need to add sugar to the lassi and it tastes better with natural sweetness. Even though ripe mangoes are high in calories, you can still enjoy this lovely fruit in moderation. You can whip up this mango lassi for breakfast, as an anytime cool drink or even as a dessert….
…t (boneless & without skin) Juice of one Lime or as per taste 150 gms. Sour Cream (optional) or regular Dairy Cream 4 tbsps. Mayonnaise 1 cube processed Amul Cheese or to taste (grated) 2 tbsps. fresh Spring Onion Greens (finely chopped) 2 tbsps. fresh Green Capsicum (finely diced) A pinch of Sugar (optional) Black or White Pepper to taste Salt to taste Procedure : Wash & boil the chicken breasts. Reserve stock if any for soups or for any…
…ms. Unflavored Gelatine 500 gms. Sugar (granules or pwd.) 1 ½ cups Water 3 Sour Limes/Lemons 1 tsp. Raspberry Edible Color ½ tsp. Raspberry Essence Sugar for Rolling Vegetable Oil for Greasing Method : In a bowl, squeeze sour limes & extract juice. Add a cup of water to it & stir well. Add gelatine to it & let it soak for 1 hour. In a sufficiently large pan, add ½ cup of water to sugar. Place the pan on med. heat & keep stirring ti…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….