…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…
…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…
…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…
…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…
…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…
…slices. I have used a very simple dry spice mix which you will find in the spice box of almost all home kitchens especially in Indian kitchens. Make sure you use your spices sparingly to bring out the natural flavor of the fish. You can fry this fish without rawa if you so like but the rawa makes the fish crisp on the outside and delicately soft and juicy on the inside. Remember not to over fry the fish to retain its moist texture. My hubby and I…
…Freshly ground Black Pepper to sprinkle as needed Ingredients for the BBQ Spice Rub : 60 gm Salt 60 gm. Ground Black Pepper 60 gm. Cayenne pwd. (optional) 5 gm. Red Chilli pwd./Kashmiri Chilli pwd. A large pinch of dried Thyme To prepare the Spice Rub : Mix all the above mentioned ingredients together. Set aside till ready to use. Assembling & Grilling the Zucchini Brochettes : Place the vegetables on the skewers in this order – zucchini, oni…
…, peppercorns and green cardamom. Then combine all the ingredients for the spice paste and grind to a fine, smooth, thick paste with enough water. (I prefer to grind the tomatoes along with the spice paste ingredients.) Transfer the red masala paste to a bowl. Rinse the grinder and reserve the masala water in another bowl. Heat a deep and wide cooking pot or pressure cooker body with oil until hot. Reduce heat; first add the curry leaves. Then add…
…p; turmeric pwd.) till they begin to release their aroma. Cool the roasted spices & then grind to a fine powder in a spice blender/grinder. Transfer to a bowl & then mix in turmeric pwd. & grated nutmeg. Combine & blend well. Your very own Dhansak Spice Powder (Masala Pwd) is ready to be used in the Dhansak preparation. Preparation of Chicken Dhansak : First wash the chicken pieces & marinate with ginger-garlic paste, 1 tsp. ch…
…ur individual preference. For a perfect curry always maintain a balance in spices used. Excess or reduction of certain spices determines a well balanced flavor and texture of the curry. Always use water in moderation to maintain consistency of the curry. Remember, potatoes absorb water and thicken the curry. If using potatoes, adjust the water accordingly. Sauteeing is a very important process. It brings out the flavor from the aromatic spices use…