…e heat. Fill in the mini savoury baskets. Garnish with cheese & coriander & serve. Variations : Mushrooms & peas, flaked tuna/sardines(tinned), boiled & flaked chicken & mayo, Russian salad, chopped ham/bacon & cheese, chicken pineapple, boiled & grated eggs & cheese… etc….
…Leaves Fresh Cream (optional) Procedure: Grind cashew nuts, sauf and crisp fried onions with enough water to a thick and smooth paste. Wash the baby potatoes and boil them in their jackets until just cooked tender. Do not boil them until soft. Peel off the skin of all the boiled potatoes and lightly prick each potato with a fork or a tooth pick. Heat 4 tablespoons of oil in a kadhai/wok or a sufficiently deep and broad pan until hot. Add the pierc…
…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…
…es and ground to a fine paste with only vinegar. It is pan-fried / shallow fried crisp and golden dredged in wheat flour. You can use rawa / semolina or rice flour instead of wheat flour. Whichever way you choose; it is super delicious and will give you a true, authentic experience of beautiful Goa. 🙂 It is always good to consider having a jar of homemade Goan Recheado Masala paste in your fridge. You can use it to stuff just a single whole macker…
…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…
…pe. Enjoy! 😀 Ingredients: For the Gravy: ¼ cup boiled Onion paste 4 tbsps. fried Onion paste 3 large fresh Tomatoes (pureed) 2 tsps. fresh Garlic paste 1 tsps. fresh Ginger paste 2 tbsps. Coriander pwd. ¼ tsp. Turmeric pwd. ½ tbsp. fresh Cashew nut paste (optional) ½ tsp. Red Chilli pwd. or to taste ½ tsp. Garam Masala pwd. A dash each – fresh Cinnamon, Clove & Green Cardamom powder 1 Bay Leaf A pinch of Sugar 4 tbsps. Vegetable Oil Salt…
…he pan fried bell peppers in the centre. Deglaze the pan by using a teaspoon of water & pour it over the bell peppers. By deglazing, you get all the goodness of fried garlicky butter. Relish these butterfly prawns as a snack or a starter or on the side with fried rice or pulao….
…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…
…hole pomfret stuffed with green chutney and rawa fried is divine. This pan fried Goan preparation is as good as the Rechado. The fish and the stuffing ingredients have to be very fresh to bring out the best flavors. Pomfret is a delicate textured fish and needs tender care while handling. The green chutney needs to have a perfect balance of spices and condiments to compliment the fish. Unfortunately, pomfret is so expensive and highly priced in th…