…d onions & sauté till soft & translucent. Add turmeric pwd., & chicken pieces & sauté well. Cook for about 8 mins. Add chicken stock, reserved vegetable stock & give it a good stir. Add thin coconut milk, garam masala pwd., fennel pwd. & salt to taste. Stir well & let it cook for about 5-6 mins. Turn off the heat & add the thick coconut milk, lemon juice, pepper pwd. & combine well. Temper a sprig of curry leave…
…ack or White Pepper to taste Salt to taste Procedure : Wash & boil the chicken breasts. Reserve stock if any for soups or for any other purpose. Cool the chicken, chop roughly & then pulse in a blender or food processor till it turns fine like bread crumbs. Place the chicken crumbs, sour cream or dairy cream, mayonnaise & cheese in a sufficiently large bowl. Mix well till smooth & creamy. Add diced capsicum & finely chopped spr…
…s, hing and chopped garlic. Fry on low heat till the garlic turns lightly golden. Pour the tadka on the dal and cover with the lid immediately. Serve the dal with steamed rice/jeera rice or with your favorite Indian bread, garnished with crisp fried onions and chopped coriander leaves….
…balance of spices and ground to a fine paste with only vinegar. It is pan-fried / shallow fried crisp and golden dredged in wheat flour. You can use rawa / semolina or rice flour instead of wheat flour. Whichever way you choose; it is super delicious and will give you a true, authentic experience of beautiful Goa. 🙂 It is always good to consider having a jar of homemade Goan Recheado Masala paste in your fridge. You can use it to stuff just a sin…
…vegetables are served & eaten together. Bhakri is prepared with wheat, rice, jowar, bajra or ragi flour in different states of India. Tandalachi Bhakri which is made with rice flour is prepared mainly in Maharashtra, Goa, Konkan belt & other coastal areas in India, where rice is grown & consumed in abundance. The tandalachi bhakri prepared in Goan homes usually has some fresh scraped coconut in it. It tastes very delicious with the inc…
…(covered) for 15-20 mins. Ingredients for the Filling: 1 cup boiled tender chicken breasts (shredded or roughly ground in a processor) 5 large mushrooms (thinly sliced) 1 capsicum (thinly sliced) 1 onion (thinly sliced) 1 tbsp oil 3 eggs 1 small teacup fresh cream 2 to 3 cubes of Amul cheese or any processed cheese (grated) A pinch of nutmeg (optional) 2 cloves garlic 2 tbsps chilli sauce or stir fry sauce Salt & pepper to taste Chopped corian…
…and give it a good stir. If the gravy is too thick add some water. Add the fried chicken pieces and stir once again. Adjust the consistency of the gravy if necessary. Cook the chicken for another 10 minutes. If using chicken on the bone then it will take a little longer. Adjust salt to taste. Mix in the dissolved saffron. Cook for a few seconds and then transfer to a bowl. Give it a touch of royalty before serving… Drizzle fresh cream. Garnish wit…
…; gently slide in the pan & fry on med. heat on both sides till cooked & golden & slightly crisp. Serve with pulao or with rice & curry or steamed rice & dal fry….
…; you get a good aroma. Add in the soaked rice & sauté gently till the rice is well fried, looks glossy & grains separate quite easily. Add sufficient water or about an inch above the rice level. Do not add too much water or the pulao will turn too soft. Add a pinch of sugar, coriander leaves & salt to taste. Stir gently till the salt dissolves completely & uniformly. Fix the cooker lid & the whistle. Cook up to quick 2 whistle…
…h oil or ghee and salt. When the water starts boiling, reduce heat and add rice flour gradually and simultaneously stir to mix all the rice flour in water. The dough should be lump free. Take the pan off the flame and cover with a lid. Let the dough sit for about 5 minutes in the pan. Transfer the dough to a bowl and knead it. The dough will be hot so damp your palms and fingers lightly with water and knead the dough until it is smooth and elastic…