…Shahijeera 3 tbsp fresh Ginger-Garlic paste ½ cup Brown Onion paste 4 tbsp Cashew nut paste ½ cup Tomato puree 175 gm whisked Curds (not sour) ¼ tsp Sugar (optional) 5 tbsp Refined Oil or Pure Ghee Salt to taste Freshly chopped Coriander Leaves Preparation of Gravy: In the same pan, fry the whole spices except bay leaves in one tablespoon of oil. Add the ginger-garlic paste and sauté until the mixture gives out oil. Now add the all the powder spic…
…gar pwd. 4 tbsps. melted Amul Pure Ghee or home made ¼ cup warm Milk A few cashew nuts (chopped) & Raisins ½ tsp. freshly ground Green Cardamom pwd. Whole Almonds for garnishing (optional) Procedure : Heat a thick bottomed pan/wok/kadhai & dry roast rava over low flame for about 5 mins., stirring continuously until the rawness disappears completely. Do not brown the rava. Transfer the roasted rava to a bowl & let it cool completely. Me…
…ss Chicken 2 med. Onions (peel, chop & grind to a smooth paste) 3 tbsp Cashew nut paste 1 tbsp. fresh Ginger paste 2 tbsp. fresh Garlic paste 2 tbsp. fresh Tomato paste ¼ cup whisked fresh Curds/Yoghurt or to taste 4 tbsp. Milk or as needed 2 pinches Saffron (lightly pan roasted, crushed & dissolved in milk) optional 4 tbsps. Vegetable Oil or Ghee (Clarified Butter) Salt to taste Combine together 2 tbsp.Coriander pwd.,½ tsp. Red Chilli pwd…
…ate or cut into small cubes) ¼ cup Sweet Corn niblets ¼ cup Green Peas Few Cashew nuts (chopped) 1tbsp. fresh Ginger (grated) 2 fresh Green Chillies (roughly crushed) ¼ tsp. Garam Masala pwd. 30 gms processed Cheddar Cheese (grated) 1 tsp. Butter Salt to taste A handful of fresh Coriander (chopped) To prepare the Filling : Boil the peas & sweet corn niblets in sufficient water till tender. Drain out the water. Mix together potatoes, pan…
…et it sit for about 15 mins. Meanwhile heat a small pan with ghee. Add the cashew nuts fry till lightly golden. Gently transfer the masale bhaath to a serving bowl. Pour the cashew nuts along with the ghee. Garnish with fresh coconut & coriander & serve with koshimbir. Tips & Variations : The proportion of water used for cooking depends whether you are using a cooking pot/dekchi/handi or pressure cooker. The quantity of water used m…
…p. fresh Ginger paste 1 tbsp. fresh Garlic paste 1 med. Tomato (chopped) 6 Cashew nuts 2 tbsp. Charmagaz (Melon Seeds) 1 tbsp. Poppy Seeds (Khuskhus) 2 tbsps. Coriander pwd. ¼ tsp. roasted Jeera pwd. 1 tsp. Garam Masala pwd. ¼ tsp. Turmeric pwd. (Haldi) 1 tsp. Red Chilli pwd. A pinch each of Mace, Cardamom, Nutmeg pwd. A pinch of Sugar 3 tbsps. Vegetable Oil Salt to taste Water – as required Garnishing : A few fried Onions Chopped Coriander leaves…
…of Salt ¼ tsp. Baking Soda 1 tsp. Cardamom Powder For Garnishing: Almonds/Cashew nuts/ Pistachios/Mixed Nut powder Procedure: Pre-heat the oven at 170C. or as per the settings of your oven. Grease or line a baking sheet with parchment or aluminium foil. In a sufficiently large bowl, mix maida, sugar, salt, baking soda & cardamom powder & keep aside for further use. Heat ghee in a bowl till it is just melted. Add the melted ghee to the dry…
…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….
…Green Cardamom Pods (freshly powdered) Few Raisins or sliced Almonds & Cashew nuts (fry in a tsp. of ghee) Procedure : In a microwave safe bowl, combine besan & ghee & mix well. Microwave on high for 3 minutes, stirring after every minute. Reduce the power to medium & microwave for another two minutes, stirring again after every minute. The mixture should be reddish brown & should have a good aroma. Take care & make sure th…
…addition and combination of souring agents is a matter of choice. In Goa, cashew feni or coconut feni may be added depending on personal choice or to make it festive as these are in plenty. The fat of the pork makes the sorpotel succulent and tasty and helps preserve better but due to health reasons many use lean pork with very little or no fat. The pork which we selected for this preparation had little fat. Again, you may use oil or fat to your…