…ables in an even layer. Cover the entire dish with an even layer of mashed potatoes. Using a fork lightly scroll the surface of the potato layer with criss cross lines. Gently & evenly pour the egg mixture on the potato layer. Sprinkle grated cheese, pepper & bread crumbs on top. Dot with some butter. Bake in a pre-heated oven at 200C till the bake sets well & turns to golden. Remove from the oven & let it sit till it is warm….
…raditionally sold on the streets in India, in small terracotta/earthenware pots/moulds (matka) & is known as matka kulfi. The matka kulfi has a lovely earthy flavor. In Maharashtra, you have street vendors with moving carts which has a box of aluminium with popsicle slots & a thin bamboo stick is inserted in the rabdi/basundi(kulfi liquid). The cooled liquid is frozen in these slots. The lovely aromatic cool toppings on the kulfi like the…
…astes better if eaten the next day. * Do not over cook the chicken. * Make sure you toast the coconut to a golden brown. * Well toasted spices give out a fragrant aroma. * You can exclude potatoes if you wish but I prefer with potatoes. * Use only Kashmiri Chillies. * Try & use fresh tamarind pulp. * Marinating chicken overnight brings out the flavours better….
…e tomato mix to a puree & strain again. Discard the solids. In a deep pot mix the puree alongwith the strained liquid, tomato ketchup, chopped celery; place on med. heat & bring to a boil. Dissolve corn flour in a little water till smooth. Then gradually pour this mix into the boiling tomato soup stirring quickly & continuously making sure it is not lumpy. Add milk, sugar & salt to taste. Stir well & let it sim…
…his Prawn Fried Rice is made with freshly cooked & cooled rice. A one pot meal is always welcome in my home & what better than this aromatic & yummy dish. I am happy to share this popular version of my fried rice with you & I’m sure you will love it too…J Ingredients : · 4 cups cooked White Rice (preferably left overnight in the fridge) · &…
…lls which cling to the rocks & are then collected preferably in a mud pot. It is laborious & tedious to extract kalva. All these shellfish are prepared with various combinations of masalas & spices with coconut as the base or simple stir fry or patties using rice flour as a binder. I have fond childhood memories of Goa where the fishermonger would come every morning with fresh fish & shellfish. My loving maternal grandmother pr…
…Oil/Sesame Oil Salt to taste Method : In a sufficiently large & wide pot boil about 3 litres of water. When the water comes to a rolling boil add the noodles; stir & let it boil for about 2 mins. Drain the noodles using a colander or a strainer. Pass the noodles through running normal/cool water; toss the noodles while doing this so that the noodles are no longer sticky. Drain completely & toss with a tsp. of oil. Keep aside….
…is roast & first timers will find it a breeze. It is prepared using a pot/ dekchi/ handi on a gas stove with Indian spices. It is so moist & delicious. It is excellent for sandwiches & great as a starter. It can stay well in the fridge for more than a week but since it is so tasty it may be finished within a day. It is ideal for bachelors & working people as it will be handy to fix a quick meal after a hard day at work. You can…