…he prepared hakka noodles & toss well till well mixed. Serve hot with Chicken Pineapple Oriental or gravy of your choice. Tips & Variations : Julienned vegetables cook faster; retaining the crunch enhances the taste of the stir fry. While adding vegetables to the wok, maintain the order i.e. veggies which take longest to cook should be added first to the wok. It is better to add spring onion greens last; just before taking the wok off th…
…e lid each time. Well, it was a total failure!! I baked it in an aluminium handi which was light. I used dry coconut shells with some live charcoal on top of the cover which was not able to hold for long. It was a total disaster. The bottom of the dessert was charred and the top layers were undercooked. I had to chuck the whole thing out. The handi had to be thrown away. I remember my grandmother’s words loud and clear… Never give up! You will get…
…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….
…ut milk, yoghurt or curds (dahi). Nachne balls are served & eaten with chicken or mutton curry, ghee with HuLi, saaru, sambhar, onions, chillies… especially in rural areas in Karnataka & Andhra Pradesh which helps people to sustain throughout the day. In India, it is grown & consumed in Goa, Karnataka, Andhra Pradesh, Tamil Nadu, Orissa, Rajasthan, Kumaon (Uttarakhand) & Maharashtra. It has a good store life. In Goa, nachne is very…
…water used for cooking depends whether you are using a cooking pot/dekchi/handi or pressure cooker. The quantity of water used may depend on the quality & age of the rice used. Many Maharashtrians prefer Ambe Mohar rice which is a delicate, fragrant & short grained rice. You may use a combination of vegetables you prefer. You may use tomatoes or slightly sour curds instead of tamarind pulp if you prefer. You may increase the amount of G…
…omatoes & cook till soft. Add the turmeric pwd., slit chillies, chicken cubes, celery, sugar & fry well. Add the corn, peas & gently saute again. Now add the drained rice & mix gently; preferably with a wooden spoon till the rice is well mixed with the masala. Fry the rice for about a minute on sim. Pour in water & stir gently till mixed well. Adjust salt & pepper to taste. Pressure cook for 2 whistles. Immediat…
…Break the jaggery into small pieces and place in a wide and thick bottomed handi/dekchi/non-stick pot or pressure cooker body. Add one cup of water and melt it on medium heat. Stir while it melts. Do not leave unattended or the jaggery may stick to the bottom and burn. (As I said earlier, it is better to use a pressure cooker body as you can grip the handle while stirring). After the jaggery has melted completely into a syrup, strain it through a…
…a metal sieve again. Transfer the pulp in a wide and thick bottomed dekchi/handi/pot/ non-stick pot or in the pressure cooker body. (I used the pressure cooker body). The cooker handle helps to grip firmly and comfortably while stirring. Add the sugar and a pinch of salt. Cook on medium heat. Keep stirring continuously while on heat. To stir, use a wooden spoon with a long handle if possible. At first, it is easy to stir as the sugar will melt and…
…ut reserve the masala water to be used later. Heat a sufficiently deep pot/handi/dekchi with vegetable oil till hot. Reduce heat, add in the onions & sauté with a pinch or two of salt till the onions turn lightly brown. Add the prepared masala paste & sauté for a few seconds or till the rawness disappears. Add the reserved water & water to form a sufficiently thick gravy. Stir to blend in the masala paste. When the gravy comes to a boi…
…turmeric. Keep aside for about 15 mins. In a sufficiently large pan/dekchi/handi or mud pot, heat oil & sauté chopped onions till they are cooked, soft & translucent. Add the above prepared masala paste & stir to cook on low heat till rawness disappears & you start getting a good aroma. Then add the reserved masala water & let it come to a boil. Add slit green chillies, a pinch of sugar & the tamarind paste/extract & st…