…garlic and thyme. Take the pan off the heat and add a ladleful of reserved cooking water, nutmeg pwd. and your creamy sauce which was prepared earlier. Stir quickly to combine. You need to be brisk so that the Carbonara sauce does not scramble/curdle. Do not cook again. It is time for everyone to be ready to eat at the table! While you are tossing the pasta and sauce, sprinkle Parmesan cheese or processed Cheddar like I did or your favorite cheese…
…t ginger!! Quite a few may not even consider it in their baking but may be cooking. Would the heady, spicy, tangy and pungent flavor of Ginger ever cross your mind? Not everyone likes it but not many dishes can do without the flavor of ginger. Many cannot do without ginger powder, candied ginger or ginger preserves especially when you want to use it in your baking. Cookies, ginger bread, biscuits, jams, jellys, pies, tarts, pickles and rich fruit…
…of muslin 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…
…cup each fresh Coriander & Mint Leaves (chopped) A pinch – Sugar ½ cup Cooking Oil/Pure Ghee Salt to taste To prepare 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 unt…
…ken Breasts (washed & drained) ¼ tsp Turmeric powder 1 tsp Salt 5 tbsp Cooking Oil or as needed For the Cafreal Paste: Grind together the below mentioned ingredients to a fine thick paste. Rinse the grinder with some water and use it in cooking. 5 fresh Green Chillies (destem & deseed) or to taste 1 tbsp fresh Ginger paste 2 tbsp fresh Garlic paste 1 bunch fresh Coriander (picked, washed, roughly chopped) 2 tsp. Cumin Seeds 4 Peppercorns 5…
…oes (boiled, peeled & diced) 2 med Onions (peeled & sliced) 4 tbsp Cooking Oil A pinch of Sugar (optional) Salt to taste For the Green Spice Paste: Grind to a paste the below mentioned ingredients: 1/4 cup fresh Coriander Leaves A few sprigs of fresh Mint (optional) 2 fresh Green Chillies (or to taste) 1 tsp fresh Garlic paste ½ tsp fresh Ginger paste For the Tempering: ½ tsp Mustard Seeds ½ tsp Cumin Seeds ¼ tsp Turmeric powder Few sprigs…
…oked & baked with love & with the brightest smile. She had immense cooking skills, was innovative & proud of being a traditional Goan. She used traditional utentils, clay stove & wood. She was truly par excellence! This is a humble tribute to her love for cooking & baking even though I was not fortunate to taste much of it… This pulao is a must at special occasions & great on Sundays when you want to relax & spend minim…
…hinly sliced) 2 fresh Green Chilles (minced) 2 tbsps. Sesame Oil/Olive Oil/Cooking Oil A sprinkling of Pepper pwd. Salt to taste Water as required Garnishing Suggestions : Freshly chopped coriander leaves, spring onion greens, lemon wedges, basil leaves, finely sliced chillies. Procedure : Marinate washed and drained fillets of fish with ginger-garlic paste, turmeric pwd, lime juice, and salt for about 15-20 mins. Arrange each marinated fish fille…
…matic spices, dry fruits, milk & eggs in various dishes and methods of cooking like steaming, baking, pan cooking, makes their cuisine very unique. For me, Parsi food is sumptuous & irresistible! Today’s recipe is the very popular & well loved Chicken Farcha. Even though it is a crispy deep fried chicken it is not very oily like other deep fried snacks. You do not have to fry the chicken pieces for too long simply because the chicken i…
…worth the effort. Here is this mouth watering recipe just for you… Before cooking, first wash the clams well from the outside. Then open each clam carefully with a knife or a dual cutter which is also used for grating fresh coconut. Usually one of the two shells are kept intact. If there is some flesh clinging to one of the shells then using the other shell transfer the flesh to the shell which you will be using for cooking. Sometimes some shells…