…Do not overcook the prawns or they will turn hard. Add sugar, pepper pwd., garam masala pwd. and stir to combine well. Adjust salt to taste. Taste to check seasoning. Stir in the coriander leaves. Set aside to cool down. Your prawn stuffing is ready! 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 snake gourd into…
…ut paste if using and stir for a few seconds. Add the tomato puree, sugar, garam masala, cinnamon, clove and green cardamom powder.. Stir and cook till you again see a slight oil separation. Add 1 ½ cups of water and bring to a boil or as per required consistency of gravy. Reduce heat and cook on medium heat until the gravy thickens to the desired consistency. Set aside for assembling later with the Paneer Pasanda. Remember when you add the stuffe…
…if any but retain a little moisture. Now add bread pieces, mashed potato, garam masala, lime juice or vinegar and chopped coriander to the cooked mince. Mix well and then grind to a fine paste. Transfer to a bowl. Adjust salt to taste. Add the egg and again mix well. Chill the mixture for about 15 mins. Shape the prepared mince paste into small cylindrical rolls like cocktail sausages or into patties or balls and then roll each croquette in rawa/…
…side. Add about ½ a cup of water and let it cook till almost dry. Sprinkle garam masala powder and fry for a few seconds. Add a dash of vinegar and salt to taste. Stir well to combine. Taste to check the seasoning. Finally toss in the freshly scraped coconut and give it a good stir. Serve piping hot garnished with some more scraped coconut. Enjoy with your favorite Indian bread, dosas, neer dosa, bread, pav or serve on the side with pulao or steam…
…mer in the gravy till cooked and tender. Adjust salt to taste and sprinkle garam masala pwd. Gently turn the fish to cook on the other side. Cook for another 2 minutes. Set the wok/kadhai aside and prepare the tempering. For the Tempering : ½ tsp. Mustard Seeds 1 Sprig fresh Curry Leaves 2 Whole dry Kashmiri Chillies 1 tsp. Vegetable Oil Procedure : In a tempering pan, heat oil. Reduce the heat and add the ingredients for tempering. Let it splutte…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….
…n completely & set aside for garnishing. In the same oil add the whole garam masala (spices) & let it splutter & give out a good aroma. Now, if you want to prepare your own caramel then add the sugar & cook till it carmelizes to a dark color. Make sure it does not burn. Add the soaked rice & sauté gently till the rice is well coated with oil & is separate & not sticky i.e. the rice should be not raw but fried well. Now,…
…pwd. ½ tsp. Red Chilli pwd. 1 tsp. Turmeric pwd. ½ tsp. Pepper pwd. 1 tsp. Garam Masala pwd. ½ tsp. Sugar (optional) 1 tbsp. Sugarcane Vinegar or as per choice A pinch each of Nutmeg & green Cardamom pwd. A handful of fresh Coriander Leaves (finely chopped) 4 tbsps. Vegetable Oil Salt to taste For Dipping, Rolling & Frying : 1 Egg (lightly beaten)+ 3 tbsps. water + 1/2 tsp. Corn flour 1 cup Bread Crumbs + 2 tbsps. Corn flour Oil for deep…
…. 2 fresh Green Chillies (finely minced) ½ tsp. Turmeric pwd. 1 tsp. Garam Masala pwd. ½ tsp. roasted Cumin pwd. (Jeera) A pinch of Sugar A pinch of Nutmeg pwd. 4 tbsps. Vegetable Oil Salt to taste Water as required A handful of fresh Coriander Leaves (roughly chopped) Lemon/Lime (quartered) Method : Wash & soak soya granules as per packet instructions. Heat a pan/wok with oil till hot. Reduce heat & saute onions till soft & translu…
…. ½ tsp. Turmeric pwd. ½ tsp. Red Chilli pwd. 2 tbsps. Kheema Masala pwd./ Garam Masala pwd. ½ tsp. roasted Jeera pwd. 1/3 tsp. Black Pepper pwd. A dash of Vinegar (optional) A pinch of Sugar or to taste Salt to taste 1/3 cup of Water 4 tbsps. Vegetable Oil Olive oil for drizzling A handful fresh Coriander (roughly chopped) Procedure for the Kheema Stuffing : Wash the kheema lightly & marinate the mutton mince with ginger-garlic paste & a…