…oughly. Chop the vegetable finely or roughly (the way you like it). Heat a clay pot/kadhai/wok/non-stick pan with oil. Add minced garlic, sliced green chillies, chopped onions and sauté until onions are soft and translucent. Add the chopped Rajgira and stir fry until the leaves have wilted. Add salt to taste, give it a good stir and cook covered on low heat for about 5 minutes. Do not add water. It will cook in its own steam. Then add in the fresh…
…s water to the rice paste. Add salt & stir the mixture well. Place the pot on a low flame & cook the rice paste till thick dough is formed. The dough is ready when it starts leaving the sides of the pot. Transfer to a plate & allow to cool. Knead the dough well with your hands when the dough is lukewarm & when you are able to handle it. Preparation of the Sweet Coconut Jaggery Filling : In a sufficiently deep & thick bottomed p…
…n and secure with enough string for it to hang over the rim of the cooking pot / handi / dekchi. Procedure: Pick and wash rice until the water runs clear. Drain out the water from the rice; add the bouquet garni and reserve for 45 minutes with some water. Cook the rice in boiling water with some salt. Add the bouquet garni and let the string hang over the rim of the pot. Cook the rice to ¾. The grains should be cooked but firm. Discard the bouquet…
…gruel. Traditionally, it is cooked in a clay pot (modko) over a wood fired clay stove and served hot in clay bowls with a spoon made from the hard shell of coconut. To prepare it, you need to first pick the rice, wash and soak in plenty of water and cook the rice till it becomes very tender. It is slow cooked as it is parboiled rice and thick grained. The cooked rice grains do not disintegrate and become mushy in the gruel but retains a slightly f…
…ed below. If you wish to smoke your gravy too then place a mesh on the pan/pot of gravy & infuse smoke as mentioned above. Voila! An easy way to a sublimely delicious smoke infused flavorful Butter Chicken in minutes without a Tandoor !!… 😀 Cook the chicken in its own marinade, without adding water, till almost dry. Cool the cooked chicken & then skewer the chicken pieces & gently roast/burn on a gas flame till you see lightly bu…
…ed Coriander Leaves Procedure : In a sufficiently large cooking pot/dekchi/clay pot, heat oil till hot. Reduce heat to medium. Add the chopped onions and sauté till soft and translucent. Add the marinated chicken pieces & sauté the pieces are lightly brown and cooked on the outside and the juices are sealed. Add the prepared spice/masala paste and gently mix to coat the chicken. Cook till rawness disappears and specks of oil separating from th…
…ished with fresh coriander. Tips & Variations : If using dekchi/handi/pot stir & check regularly. Cover the top of the pan with a damp muslin cloth replace the lid & cook on sim for last 10 mins. Pressure cooking takes off the load of checking whether the rice is cooked from time to time. Added bonus is that it helps to retain the flavor. Aged rice helps to retain separate grain better. Use your discretion & judgement while usi…
…r khichdi soft and mushy. Add salt to taste and the reserved spice bundle (potli). Give it a good stir. Pressure cook for about 3-4 whistles if you like it really soft and 2 whistles if you prefer it slightly firm. To retain firmness, release steam immediately after you switch off the flame. If you like it soft and mushy like the way we do then open the lid of the cooker only when you are ready to eat/serve. Discard the whole spice potli/bundle. S…
…hrough a sieve or strainer and repeat the process one more time. Rinse the pot / pan / cooker body. In the same pot, combine sugar with water. Stir to dissolve the sugar. Bring to a boil. Add milk to the sugar syrup to clarify impurities if any. When the mixture is warm; strain out the sugar syrup to discard impurities. Wash the same pan and transfer the syrup into it. Add the strained ginger slices and a pinch of salt to it. Stir well. Cook the m…
…re the Gravy : Heat oil/ghee in a sufficiently large & deep pan/dekchi/pot. Add the whole spices. Let it splutter/crackle. Remove the fried whole spices from the oil. Let it cool. Tie in a muslin cloth bundle/potli and set aside to be used later. Reduce heat, add the ginger-garlic paste. Saute for a few seconds on low heat until rawness disappears. Add tomato puree, turmeric pwd., red chilli pwd., slit green chillies and sauté on low heat till…