…o 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 until rawness disappears. Add tomato puree, turmeric pwd., red chilli pwd., slit green chillies and sauté…
…r to rest for about 15 mins. Meanwhile, heat vegetable oil in a wok/kadhai/deep pan till hot. Mix the batter once again & dip each vada/patty in the batter & gently lower it in the hot oil. Gently & carefully baste the top of the vada with hot oil from the kadhai using a slotted spoon. You will see the top sizzling with a slight fried coat. Fry both sides of the vada till well cooked & lightly golden & crisp. Flip the vada…
…Salt For the sweet chutney: Clean & wash dates & tamarind. In a deep pan boil dates, tamarind & jaggery in one litre of water for about 5mins. Strain the water & reserve for further use. Let the residue cool & then discard stones & seeds from the dates & tamarind. Put the dates, tamarind & one cup of the strained mixture & in the mixie & blend till smooth. Strain again to separate fibres. Mi…
…hot. Reduce heat & gently slide few samosas at a time in the hot oil. Deep fry in hot oil. Reduce heat to med. if the samosas are browning too quickly. Fry on both sides evenly by turning the samosas carefully from time to time till the samosas are deep golden brown. Drain completely using a slotted spoon. Transfer on to absorbent kitchen towels/tissue paper. Serve the hot samosas with your favorite chutney, sauce, ketchup. Tips & Variati…
…shaping them. Prepare all the kachoris in this way and place on a tray. To deep fry the Mutter Kachoris : Heat a kadhai/wok with sufficient oil for deep frying the kachoris. Heat the oil till medium hot. Reduce the heat and then very gently release the prepared kachori in the oil. Regulate the heat again to medium. Gently baste the kachori with oil so as to enable it to puff up. Deep fry the kachoris very slowly. Keep flipping the kachori from tim…
…o get them crisp and lightly golden. It is good to enjoy a little piece of deep fried heaven once in a while. Yes, good health is a priority and if it is made in your own kitchen then one is conscious about optimum hygiene and also quality and methods of preparation. Besides, homemade ones are made with utmost care, using good quality oil so they will always be fresh and healthy. Another important factor to note, is that you can maintain and regul…
…oles). Alternate layers of rice & chicken masala with some strands of fried onions & few chopped coriander & mint leaves. The top most layer should be rice. Sprinkle remaining crisp fried onions, chopped coriander & mint leaves. Then sprinkle the saffron milk/ liquid colored water making sure some of the rice remains white. Sprinkle the cashew nuts & raisins. Lastly heat together 1 tbsp each of vegetable oil & pure gh…
…a few for garnish). In a masala grinder, blend together the soaked seeds, fried onions, chopped tomatoes to a fine & thick paste. Transfer the paste to a bowl & reserve the masala water from the grinder for further use. Heat the pan with the oil again. (in which the onions were fried) Reduce heat to low & saute the ginger-garlic paste for a while then add the masala paste & saute till rawness disappears & oil separates. N…
…e remaining sliced onions and fry until lightly golden brown. Reserve some fried onions for the garnish. Add ginger-garlic paste and sauté till the moisture evaporates. Add the slit chillies and fry for a few seconds. Drain and add the soaked rice. Gently sauté till the rice grains are separated, well coated and glossy. Add the cooked meat and pour in the reserved meat stock and give it a good stir. Taste to check seasoning and adjust if necessary…
…Leaves (Kadipatta) Garnishing : 1 med. Onion (peeled, finely sliced & fried crisp) 1 tbsp. freshly chopped Coriander Leaves Proceed to prepare the Tadka (Tempering) … Heat oil/ghee in a tempering pan. When hot add the cumin and fry them on low heat. Keep stirring till they are well fried. Do not burn them. Add the dry Kashmiri chillies, curry leaves, hing and chopped garlic. Fry on low heat till the garlic turns lightly golden. Pour the tadka…