…Sticks Juice of 2 Limes or a dash of Vinegar 4 tbsps. Vegetable Oil/Ghee 4 dry Kashmiri Chillies (destemed, deseeded & broken) 1 cup Water Salt to taste Procedure : Wash the chunk of beef & drain well. Pierce with the fork all over the meat. Rub ginger-garlic paste, turmeric pwd., lemon juice & a little salt all over the meat. Marinate for about 4 hrs. or preferably overnight in the fridge. Heat the pressure cooker body with oil/ghee t…
…together flour, baking powder, salt. Add in cardamom powder & mix the dry ingredients well. In a sufficiently large bowl, cream butter with sugar until light & fluffy & then beat in eggs. Sift in dry ingredients, a third at a time, alternate with milk, stirring until well blended. Stir in lemon extract or lime juice, chopped cherries & ½ cup chopped apricots which you cut up earlier. Pour into prepared mould, cover with lid or foi…
…& mix well & keep aside for about 10 mins. In a large plate mix dry bread crumbs, corn flour/ rice flour & mix together. Then roll each Bombay duck in this dry mix & pat gently so that the fillet is coated well on all sides & place on a plate. Chill for about 10 mins. To fry the Bombay duck, heat sufficient oil in a deep wok till hot. Reduce heat to med. & gently slide each fish into the wok. Fry in batches on suffic…
…r to cook for another 10 mins. Check in between. The mince should be quite dry. Add freshly chopped coriander leaves & stir once. Take it off the heat & let the mince stuffing cool down completely. Your stuffing is ready to be filled in the snake gourd tubes. Preparation of Snake Gourd : Wash & dry the snake gourd. Cut off the ends & scrape off the white waxy surface lightly with the edge of a knife. (Do not use a peeler). Chop the…
…roast onions on a tawa (griddle) till they turn lightly brown and soften. Dry roast together coriander seeds, cumin seeds & fresh or dry coconut till they begin to change color & give out a nice aroma. Grind together roasted onions, roasted spices, ginger, garlic, salt, turmeric powder, goda masala & jaggery to a very fine, thick & smooth paste. Add tamarind pulp/paste, salt & mix well. Stuff this masala into the slit brinjals…
…Garam Masala pwd. ½ tsp. Chaat Masala pwd 1 tbsp. Pomegranate seeds pwd. (dry roasted Anardana) A pinch of Cinnamon pwd. A pinch of Clove pwd. 1 tbsp. fresh Ginger (grated) 5 cloves fresh Garlic 1 tbsp. Tamarind pulp 2 small pieces Stone Flower (Dagad Phool) ½ bunch fresh Coriander leaves 1/3 cup fresh Mint leaves ¼ tsp. Granulated Sugar For Garnishing : 3 Green Chillies (slit & fried) 2 med. Tomatoes (quartered & lightly fried) Chopped…
…(fresh or dry) · Wedges of fresh Lime Method : Clean the dry pohe & quickly wash the pohe & drain using a colander or through a big strainer & keep aside. Heat oil in a wok on med. heat. When the oil is hot reduce heat & add green chillies, mustard seeds, cumin seeds, turmeric pwd., curry leaves, a pinch of hing & stir. Now add chopped onions & cook till translucent. Then add chopped tomatoes &…
…et with the Goan Recheado Masala paste (Refer to the post on Goan Stir Fry Prawns) making sure the masala paste does not spill out. Place the wheat flour on a plate & roll each stuffed whole pomfret in the dry flour. Dust off excess flour. Heat sufficient oil in a large fry pan till hot. Reduce heat & gently slide in the pomfret. Fry on med. heat on each side for about 3 mins. Flip gently to fry on the other side. Fry till the fish is cook…
…f 2 Limes Salt to taste Goan Recheado Masala paste (refer to Goan Stir Fry Prawns) ½ cup dry Wheat Flour or as needed Cooking Oil for shallow frying Procedure: Select fresh Mackerel and get it cleaned from the fishmonger. Slit the fish on either side so as to get deep pockets. You may do this or get it done from the fishmonger. Wash the fish well and drain completely. Apply turmeric, a little salt &lime juice to the entire fish and keep aside…
…. Finely cut the flaps & the tentacles. Place in a bowl alongwith the prawns/shrimp. To prepare the stir fry stuffing: Heat one tbsp. oil in a pressure cooker/ wok/kadhai till hot. Reduce heat & saute the chopped onions till soft & translucent. Then add the ambot tik masala paste & saute on low heat till the rawness disappears for about 2-3 mins. Add the reserved squid tentacles & prawn mixture; saute for another 3 mins. T…