…ontrol 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 spicy. Goda Masala is a…
…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…
…heir 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. chilli pwd. & ½ tsp. turmeric pwd. Pick &…
…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…
…spicier curry, use chillies with seeds. Soaking chillies in water helps to blend better and quickly in the spice paste. You can use whole chicken cut into pieces or breast pieces with bone or even boneless pieces of chicken. In fact, any cut of chicken can be used. In Pune, special curry pieces are sold. Some prefer chicken with skin. You can include it as per your individual preference. For a perfect curry always maintain a balance in spices used…
…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…
…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…
…green peas, sauté & cook till tender. Cool the mix & blend in the blender till smooth. Then heat 2 tbsps. butter in a pan on med. heat. Pour the mix from the blender & 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 s…
…resh Garlic paste 2 tbsps. fresh Lime Juice 1 tsp. Cumin pwd. ½ tsp. Mixed Spice pwd. ¼ tsp. Turmeric pwd. ¼ tsp. Sugar (optional) A tsp. of Sugarcane or GoaToddy Vinegar 5 tbsps. Vegetable Oil/Olive Oil or any cooking oil of preference. To prepare Red Chilli Paste : Destalk & deseed 5 red dry Kashmiri Chillies. Soak it in warm water for about 10 mins. Prepare a smooth thick paste & use as desired. To prepare Mixed Spice Powder : Mix tog…
…, 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…