…on med. Simmer for another 15 mins or till the desired thick consistency of curry/gravy/masala without the lid. Taste the gravy & then adjust salt to taste. Adjust the tanginess of the curry/ gravy/masala according to taste. Garnish with chopped coriander leaves. Serve hot with steamed rice, pulao, Indian bread or any bread of your choice….
…available in select stores in Pune/Maharashtra)/homemade 2 fresh sprigs of Curry Leaves ½ tsp. roasted Jeera Pwd. (optional) ¼ tsp. Turmeric Pwd. ½ tsp. Vegetable Oil or pure Ghee Salt to taste Jaggery to taste (optional) Method : Grind together garlic, ginger, coconut, coriander to a smooth fine paste. Heat oil/ghee in a sufficiently deep pan. Reduce heat; add curry leaves & let it splutter. Add the turmeric, the dry masala powders, jeera pwd…
…8230; Ingredients : · 2 cups Pohe (flattened thick rice flakes) · 2 med. Onions (finely chopped) · 1 med. Tomato (chopped or sliced finely) · 3 fresh Green Chillies · 3 sprigs Curry leaves (Kadipatta) · 1 tsp. Mustard Seeds · 1 tsp. Cumin Seeds (Jeera) · A pinch of Hing (Asafoetida) · &nbs…
…n or dilute if necessary with vinegar or water. Serve hot with Goan boiled rice, Sannas, Goan bread or any bread of your choice. Tips & Variations : To soften meat it is better to use a meat tenderizer which is also easily available in shops and supermarkets in Pune. If you prefer a natural and organic one then rub raw papaya paste before using the spice/masala paste. You may make fresh tomato puree or tomato paste if you prefer. You may fry t…
…until cooked, crisp & lightly golden. Drain out excess oil, if any before transferring the pan fried fish onto a tray/plate. Serve with fish curry and rice/dal and rice or pulao garnished with lime wedges….
…aste. 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 leaves with a tsp. of coconut oil & add to the stew. Serve warm with appam, neer dosa or steamed rice….
…s. Adjust salt, sugar & vinegar to taste. Serve hot with plain steamed rice, bread of your choice or with Sannas. Tips & Variations : You may make fresh tomato puree & add it when you are frying the meat instead of grinding it along with the masala. You may chop & fry the onions & then add the masala paste to it instead of grinding them with the masala. You will know that the Pork Vindaloo is ready when the gravy is fiery red i…
…lorets ¼ cup fresh or frozen Green Peas ¼ tsp. Mustard Seeds 1 sprig fresh Curry Leaves 2 pods Green Cardamom (lightly bruised) 1 med. Onion (peeled & finely diced) 2 med. fresh Red Tomatoes (blanched, peeled & diced) or puree/paste ¼ tsp. fresh Ginger (grated) ½ tsp. fresh Garlic paste ½ tbsp. Coriander pwd. ¼ tsp. Turmeric pwd. ¼ tsp. Red Chilli pwd. or to taste 1/3 tsp. roasted Cumin pwd. ½ tsp. Garam Masala pwd. A pinch – Sugar 4 tbsps…
…epper pwd. 2 tbsps. fresh Garlic paste 1 tbsp. fresh Ginger paste 2 Sprigs Curry Leaves 100 ml. Sugarcane Vinegar/Vinegar of your choice ½ tsp. Sugar (optional) 4 tbsps. Vegetable Oil Salt to taste Water as required Method : Wash the fillets or slices well. Apply a little salt & keep aside for further use. Grind the onions, tomatoes, cumin seeds, turmeric pwd., mustard seeds, garlic & ginger pastes, Kashmiri chillies, clove, cinnamon �…
…ginger, chana dal, coriander leaves & salt in a blender/masala grinder with a little water to a fine & thick paste. Transfer to a serving bowl & keep aside. Ingredients for the Tempering: ½ tsp. Mustard Seeds 1 broken dry red Kashmiri Chilli 3 Curry Leaves (Kadi Patta) 1 tsp. Vegetable Oil Method : Heat oil in a tempering pan & add the mustard seeds, curry leaves, red chilli & sugar. Stir till the mustard crackles. Pour t…