…d prawns & sauté till they turn lightly pink. Drain & transfer the fried prawns to a bowl to be used later. In the same wok/kadhai heat the remaining 3 tbsps. of oil. Add green chillies, chopped tomatoes, a pinch of sugar & salt. Fry till the tomatoes turn soft. Next add turmeric pwd., red chilli powder, the roasted & powdered dry spice mix, kasuri methi & sauté till the rawness disappears. Add in the flaked onions & capsic…
…illies. Add onion flakes,capsicum & stir fry for 2 mins. Then add the fried chicken strips & toss well. Pour in the stock/water, soya sauce & stir. Let the gravy come to a boil; stir the gravy while pouring in the cornflour mix till the gravy thickens. Make sure it is not lumpy. Stir in the pineapple pieces, sugar & mix well. The gravy should be sufficiently thick & of pouring consistency. Taste the gravy & adjust sal…
…d. heat. Saute the sliced onions till soft & lightly brown. Drain the fried onions using a slotted spoon & keep aside. In a masala grinder/blender, grind together fresh mint, coriander, fried onions, coriander pwd., garlic-ginger pastes, green chillies, turmeric, cumin pwd. green cardamom & garam masala pwd. using sufficient water to a smooth & thick paste. Apply this masala paste to the chicken pieces along with a little…
…tbsps. Vegetable Oil Salt to taste Preparation of Gravy: In a sufficiently deep and wide pan, heat oil. Add the bay leaf, turmeric powder and then fry the boiled onion paste until rawness disappears. Then add the fried onion paste and sauté for a few seconds. Stir in the ginger-garlic paste and chilli powder. Sauté again till you see slight oil separation. Mix in the cashew nut paste if using and stir for a few seconds. Add the tomato puree, sugar…
…turn just pink. Remember they will again cook in the sauce. Set aside the fried prawns. In the same wok, sauté the chopped ginger and garlic for a few seconds till rawness disappears. Stir in the bell peppers, carrot slices and sauté briefly. Combine all the above mentioned ingredients for the sauce except the corn flour mixture and seasoning. Add to the wok. Give it a good stir and let it come to a boil. Add in the prawns and cook for about 2 mi…
…used for stir fries and just a light application on fish and then shallow fried can do wonders in minutes and brighten up your lunch or dinner. Most importantly; it makes every day Goan meals special. So bring the magic of Goa with the amazing goodness of Recheado Masala / Spice Paste in your fish and seafood… 🙂 Ingredients: 5 whole fresh Mackerel ½ tsp Turmeric powder Juice of 2 Limes Salt to taste Goan Recheado Masala paste (refer to Goan Stir…
…e & sauté on a low flame till well fried & glossy. Add the lightly fried prawns & sauté well. Reserve a few for garnishing. Finally add prawn stock, sufficient water, lime juice & salt to taste. Give it a good stir. Cook up to 2 whistles. Release steam immediately & completely. Open the pressure cooker. Let the pulao settle & cool down for about 10 to 15 mins. Do not stir. Melt butter or ghee & sprinkle on top & sid…
…ood aroma. Add in the soaked rice & sauté gently till the rice is well fried, looks glossy & grains separate quite easily. Add sufficient water or about an inch above the rice level. Do not add too much water or the pulao will turn too soft. Add a pinch of sugar, coriander leaves & salt to taste. Stir gently till the salt dissolves completely & uniformly. Fix the cooker lid & the whistle. Cook up to quick 2 whistles. Release st…
…rest for about 10 mins. and then whisk lightly to lighten the batter. For deep frying, heat cooking oil in a wok/kadhai. Test by dropping a few drops of batter; it should immediately rise to the top. Reduce heat to medium. Dip to coat each spinach leaf in the batter. Drain off excess batter & gently slide in each leaf into the hot oil. Depending on the size of the wok, deep fry 2-3 battered leaves at a time. Always fry in small batches. Gentl…
…mom pwd. Few Pistachios & Raisins (optional) Ghee or Vegetable Oil for deep frying For Garnishing : Few Saffron strands, slivered Pistachios or Almonds Procedure to prepare the Jamun: Knead mawa and rawa to a smooth dough. Cover and set aside for about 20 mins. Knead again; divide into small portions and roll into lemon-sized balls or elongated shapes. You may stuff a little cardamom powder and one pista or a raisin in the center of each dough…