Who can resist a good cutlet? Fed up of eating your regular veggies then just turn it into a cutlet & watch the veggies disappear. Adding beetroot to your cutlets make them look so beautiful, colorful & pleasing to the eye. These veggie cutlets are so full of vitamins. With the inclusion of beetroot & a touch of sesame seeds make them unique & special! They are great for breakfast, wonderful as a mid morning snack & enjoyable…
Black Pomfret is a very tasty fish but it must be fresh to bring out the flavors. This fish is so easy & quick to prepare with very few spices . It is a 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. Tur…
…& saute. Cook till the tomatoes in the masala are soft. Reserve a few fried onions for garnishing & then crush the remaining fried onions & add it to the masala in the pan. Now add the green chilli mint & coriander pastes; saute & let it cook for about a minute. Add curds, sugar, nutmeg – cardamom pwd. & mix well. Let the mix cook till rawness disappears & you can see slight separation of oil. Add about 3 cups of…
…capsicum & bell peppers, saute & toss well. Next add the sliced chicken sausages, cherry tomatoes; saute & toss again. Add the farfalle & toss. Then add 3 -4 tbsps. of prepared tomato sauce; mix & toss. Add 3 tbsps. of béchamel sauce & toss again. Reserve some chilli flakes & herbs & cheese for garnish & add the remaining to the pasta & toss. Sprinkle pepper & adjust salt to taste. In case th…
…eddings & festive occasions. Fugia is a slightly sweet, fermented deep fried bread. They are soft & spongy round balls. Children will definitely love the taste.They are very delicious & are a perfect accompaniment to curries especially with vindaloo, sorpotel & baffat. They taste good if eaten plain as well. I had this recipe when I was new to cooking. I had joined a library & happened to come across this recipe for Fugia in a…
…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…
…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…
…nch (Kurkurit). Goan Recheado Masala paste, adds a nice flavor to the rawa fried Mandeli. Give it a try and taste it yourself. Enjoy Goan Recheado Mandeli Rawa Fry…😊 Ingredients: 250 gm fresh Mandeli / Golden Anchovies 3 tbsp Recheado Masala 2 tbsp Rice Flour 5 tbsp Rawa / Rulao / Semolina Salt to taste Oil for pan frying / deep frying Method: Scrape off the scales thoroughly and gut the mandeli / golden anchovies. (It is better to get it done by…
…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…
…ves ¼ tsp. Granulated Sugar For Garnishing : 3 Green Chillies (slit & fried) 2 med. Tomatoes (quartered & lightly fried) Chopped fresh Coriander leaves 1 Onion (sliced into rings 2 fresh Limes (quartered) Preparation of Chole : Soak the chickpeas overnight or for about 4 to 6 hrs. Tie the tea leaves in a muslin cloth to form a bundle. Pressure cook the chickpeas with 6 to 8 cups of water, salt and bundle of tea leaves upto 7 to 8 whistle…