…Let your sweet table sparkle and may the sweet taste linger throughout the festive season.J Here’s some more barfi/ burfi which you could consider for your sweet table and / or for gifting… Sev Barfi (Sindhi Singhar Jhi Mithai) Shahi Gulab Barfi (Microwave) Kaju Katli Coconut Burfi / Nariyal Burfi / Khobbari Paak Kalakand Here’s wishing all visitors and followers “A Very Happy, Prosperous and Peaceful Diwali.” Ingredients: 3 Beetroot 100 gm Khoya…
…tomatoes (finely chopped) A pinch of sugar 2 tbsp. curd (yoghurt) 4 tbsps. cooking oil 5 cups cooked rice (3/4 cooked or till firm but not overcooked) Salt to taste 2 tbsp. lime juice Few sprigs of coriander (chopped) Method : Biryani Masala Pwd : Take ½ tsp. clove pwdr, ½ tsp. cinnamon pwd., ¼ tsp. cardamom pwd., ¼ tsp. shahijeera pwd. (caraway seeds), ¼ tsp. pepper pwd., ¼ tsp. methi seeds pwd., (fenugreek), 3 tbsps. coriander pwd.,1/4 tsp. mace…
…me to churn out interesting and mouth watering eats through my simple home cooking. I was inspired and encouraged by my adorable children and loving husband who helped me discover this talent which must have been within me and waiting to explode. Surprisingly, the first time I cooked was after my marriage and I was amazed that I could really cook well. After my stint in the corporate sector, for a short while I had my very own food venture called…
…hopped) 1 Capsicum (diced or sliced) 3 tbsps. Goan Rechado Masala 3 tbsps. Cooking Oil Salt to taste Ingredients for the Goan Recheado Masala Paste : 10 Kashmiri Chillies (discard stalks & seeds) 4 Peppercorns 6 Cloves ½ inch Cinnamon stick 1 tsp Sugar ¼ tsp. Tamarind Paste ½ tsp. Cumin Seeds ½ inch fresh Ginger 10 cloves Garlic ¼ cup Sugarcane Vinegar Salt to taste To prepare Goan Recheado Masala Paste: Break the chillies into small pieces. S…
…like the tantalizing rechado stuffing. Come and experience the joy of home cooking with this special Goan favorite. 😀 For the Green Chutney Stuffing : Grind the ingredients mentioned below to a thick smooth paste with minimum amount of water and place in a bowl to be used for stuffing the pomfrets. Store the remaining green chutney stuffing; if any, in a glass jar or plastic container with a lid; in the fridge for a couple of days. In case you wis…
…chopped) 1 Egg (lightly beaten) Salt & Pepper to taste Few tablespoons cooking oil or water Procedure: Combine all the above mentioned ingredients in a food processor or masala grinder. You can pulse for a few seconds in two batches depending on the capacity of your grinder. Pulse until just blended. Do not make a paste. Transfer to a bowl and chill covered for about 15 mins. For Dipping & Rolling: Sufficient Bread Crumbs & Corn Flour…
…in the coastal regions of India, coconut oil is still used in traditional cooking. Today’s recipe of Tamdi Bhaji, is nutritious. To retain the right amount of moisture and bite, allow it to cook in its own steam. This is my hubby’s ever favorite vegetable and he likes to eat it without any accompaniments… just like a salad! Whichever way you may choose, I must say it is delicious. Those who know, will definitely agree with me and surely vouch for…
…ed roughly) 1 tbsp. fresh Garlic paste ½ tbsp. fresh Ginger paste 4 tbsps. Cooking Oil 2 sprigs Curry Leaves Salt to taste First, marinate the beef chunks with ginger-garlic paste and a little salt for about 30 minutes. Use a meat tenderizer as per instructions or use 1 tbsp. raw papaya paste; if needed. Heat the cooker body with a tablespoon of oil. Add the meat cubes and sauté to lightly brown the meat and seal in the juices. Add sufficient wate…
…2 cloves Green Cardamom & 1 Black Cardamom (peeled & pwd.) 4 tbsp. Cooking Oil A large pinch – Sugar A pinch – Hing (Asafoetida) Salt to taste For the Tempering : 1 tsp. Pure Ghee/homemade Ghee For the Garnishing : 2 tbsps. freshly chopped Coriander Leaves Procedure : Wash and soak rajma for about 8 hrs or overnight. Drain and pressure cook rajma with a little salt and 4 cups of water until soft. (up to 5 whistles). Do not add cooking soda…
…salt for about 25 minutes. Cook covered until the rice is very tender. If cooking in a regular vessel then you need to first bring the contents to a rolling boil. Then reduce heat and cook on low heat until it is tender. You may adjust the water according to your requirements. In case you like it with a lot of water and you think the Pez is too thick then adjust by adding hot water. You may even use your pressure cooker for this for quick cooking…