…entle stir. Add water if necessary depending on the desired consistency of curry required. Add salt to taste. Let the curry come to a boil and then reduce to simmer. Taste the curry to check seasoning and adjust if necessary. Let the curry simmer for about 2-3 minutes. Switch off the flame and let the flavors meld for about 15 minutes before serving. Garnish with freshly chopped coriander. Serve hot with steamed rice or with Indian bread of your c…
…mashed potatoes. You may prepare it with whole chicken too. If using whole chicken, debone the chicken after roasting, shred it & enjoy! This roast is my mother-in-law’s recipe which she taught me when I was new to cooking. Besides, I learnt a lot from her & I truly miss her.. She was an excellent cook & measured all ingredients with her hands. I have tried to re-create it. She had great taste & judgement in every thing she put…
…se fresh spices. Keep a balance with spices i.e use sparingly & just enough to bring out the flavors of the fish & coconut. Using fresh fish & seafood enhances the taste & maintains the freshness of the curry. You can pan fry the fish before sliding into the curry. Instead of tamarind & tomato, you can use kokum, bimli or sliced raw mango. You can add quartered tomatoes instead of grinding the tomatoes, if desired….
…o form a gravy. Rinse the halved potatoes in water & add to the chicken gravy. Adjust salt to taste. Let the chicken come to a boil & then reduce heat & let it cook covered for about 5 mins. Now add the tamarind pulp & tomato puree & mix well. Let it simmer till the chicken & potatoes are cooked till tender & gravy is sufficiently thick. Make sure it is not too thick. Gar…
…ss sandwiches will delight your guests too .. Enjoy! J Ingredients for the Chicken Paté : 2 Chicken Breasts (tender & boneless) 3 tbsps. Mayonnaise ½ tsp. Traditional English Mustard Paste (optional) 1 tbsp. fresh Cream 2 tbsps. fresh Cucumber (grated) 1 stick fresh Celery with leaves Salt & Pepper to taste Method : Wash the chicken breasts well. In a sufficiently large pot place the chicken breasts in sufficient water, a little salt �…
…e filling + garnishing) Preparation of the Filling : Wash & drain the chicken breasts. Cut the chicken breasts into thin strips or cut them into small cubes. Marinate the pieces of chicken with ginger – garlic paste, turmeric pwd & some salt for about 25 mins. Heat a wok with oil on med. heat. Put the marinated chicken in the wok & stir fry. Now add green chilli, garam masala pwd., chaat masala pwd., cumin pwd., coriander pwd., pepp…
…be in vain, trying desperately to get me to eat and relish a fresh Bombil curry. A curry with dried Bombil was welcome but never a curry with fresh Bombay Duck! My good neighbour would also try to convince me to eat her special preparation but I would not give in! I just did not like the extra soft and slimy fish in a curry but favoured the golden crisp fried with that awesome crunch. Before the kids came along, my hubby also preferred the fried…
…liced) Salt & Pepper to taste 2 tbsps. Olive Oil Procedure : Place the chicken breast into a Ziploc bag or between two sheets of plastic wrap/cling film. Beat the chicken breast with a meat mallet until it flattens and is as thin as possible but it should not tear apart. (about 1/8 inch (3 mm) thickness). Repeat with the other breast after you complete stuffing the first one. Stir fry lightly minced garlic with olive oil in a pan. Then add the…
…and pantry. The secret to this lip smacking preparation is well marinated chicken and the chicken stock (preferably homemade). In case you do not have fresh stock, then substitute it with chicken cubes. Are you tired of ordering the same old take- away from the restaurant or street vendor in your neighborhood? Have you had a hard day at work and are exhausted after work? With a little pre-preparation during the week, you can enjoy it within 15 mi…
…; prawn curry rice as a regular & normal meal. Prawn & lady finger curry is something to be experienced in Goa. This curry is really very special as in Goa large lady fingers are grown & added to the curry. Besides, clay pots & coconut oil is used for cooking. The curries in Goa are exceptional in taste & flavor… I think it has got to do with the soil & water in the coastal region! This curry is delicious & mouth wateri…