…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 �…
…perfect accompaniment with pulao, steamed rice & dal fry /rice & curry. It is a great cocktail snack too. Simplicity is the key to this wonderful preparation .. J Bon Appetit ! Ingredients : 8 fillets Black Pomfret 1 tsp. Red Chilli pwd. ½ tsp. Cumin pwd. (Jeera) ¼ tsp. Turmeric pwd. (Haldi) 1 tsp. fresh Lime juice/ few drops of vinegar 1/3 cup Wheat Flour 3 tbsps. Vegetable Oil Salt to taste Method : Wash the fillets of black pom…
…ed. Bombay duck goes well with steamed rice & dal fry. When used in a curry the fish is very tender & soft. Enjoy this crisp fried fresh Bombay duck with fries; very light on spices and tastes amazing. This recipe is an all time favourite with my family & I just can’t wait to share this one with you…Happy Bombay Ducking! J Ingredients : 12 fresh Bombay Duck (boneless or retain bone) 1 tsp. Red Chilli pwd. 1 tsp. Cumin pwd. ¼ tsp. Tu…
…¼ tsp. Sabji Masala pwd.(optional) 3 tbsps. Refined Cooking Oil A sprig of Curry Leaves Salt to taste A pinch or two of Sugar Method : Wash bhindi well in salt water & then rinse with fresh water. Drain & wipe dry with a tea towel. Chop the tops & ends of the bhindi & cut horizontally in 1 cm pieces. Heat oil in a pan or kadhai on med. heat. Add onions & green chillies. When the onions turn light brown add bhin…
…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…
…to enjoy. It is great as a starter & goes well with pulao, rice & curry or steamed rice & dalfry/ tadka.. Bon Appetit ! 🙂 Ingredients : 4 med.size fresh Whole Pomfrets ½ tsp. Turmeric pwd. Juice of 2 Limes Goan Recheado Masala paste (refer to Goan Stir fry Prawns) 1 cup dry Wheat Flour Salt to taste Oil for frying Method : Select fresh Pomfrets & get it cleaned from the fishmonger. Slit the fish on either side so as to get deep po…
…with 1 tbsp. vegetable oil till hot & add cumin seeds, mustard seeds, curry leaves, turmeric, asafoetida, sugar, grated ginger, garlic & green chilli paste. Stir for about a minute & set aside. In a sufficiently large bowl, mix together mashed potatoes, the tempered masala, chopped coriander leaves & salt to taste. Knead to form a well mixed potato dough. Take lemon sized portions of the dough & form a vada/patty which is…
…i pwd. A pinch of Hing (Asafoetida) ½ tsp. Mustard Seeds 2 Sprigs of fresh Curry Leaves 1 tbsp. Sambhar Masala pwd. 3 tbsps. Vegetable Oil A pinch of Sugar Salt to taste ¼ cup Water Garnishing : Fresh Coconut (scraped) Fresh Coriander Leaves (chopped) Method : Heat a wok/pan with oil till hot. Add mustard seeds, hing , turmeric pwd., red chilli pwd., & curry leaves. Let it splutter. Then add chopped onions & saute till onions are soft &#…
…d. 1 tsp. Mustard Seeds (optional) 1 tsp. Cumin Seeds (optional) 3-4 fresh Curry Leaves A pinch of Sugar (optional) 4 tbsps. Vegetable Oil A handful of fresh Coriander Leaves (roughly chopped) For the Dosa Batter : 2 cups Boiled Rice/Dosa Rice 1 cup Urad Dal 1 tbsp. Methi Seeds Salt to taste Water as required Vegetable Oil/Ghee as required Method : Preparation of the Masala : Heat a wok/kadhai/skillet with oil till hot. Add green chillies, mustard…
…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….