…. 1 tsp. Hing (Asafoetida) 6 fresh Curry Leaves 1 tsp. Mustard Seeds Whole Garam Masala 5 Cloves 2 Cinnamon Sticks 3 Green Cardamom (slightly crushed) 2 Black Cardamom (slightly crushed) 5 Peppercorns 1 Star anise 2 Bay Leaves 1 tsp. Shahijeera Masala Powder : ½ cup dessicated coconut 2 dry Red Kashmiri Chillies (destem & deseed) 4 tsp. Coriander Seeds 2 tsp. Cumin Seeds Lightly roast the above & grind to a fine powder. Keep aside to use…
…ept nutmeg and cardamom powder. Stir well add a tablespoon of water if the masala is drying out. Cook until you see the oil separating from the masala. Drain out the water and add the fresh rajma beans, nutmeg and cardamom powder and ¼ tsp salt to the masala paste. Stir well and cook for a couple of minutes on medium heat. Add a cup of water or as needed to the pot and give it a good stir. Pressure cook for 4 whistles. Let the pressure drop on its…
…ces. Prepare a marinade with curds, ginger-garlic pastes, red chilli pwd., garam masala pwd. & a little salt. Mix the chicken in this & let it marinate for about 2-3 hrs. In a wok/kadhai, heat 5 tbsps. vegetable oil till hot. Fry the salted onions till golden & crisp. Drain with a slotted spoon & keep aside to cool. Reserve some of the fried onions (birishta) for garnish & crush the rest with your fingers. In the same oil…
…ic pwd. 2 tsps. Coriander pwd. 1/2 tsp. Red Chilli pwd. or to taste ½ tsp. Garam Masala pwd. or Goda Masala ¼ tsp. Sugar (optional) A pinch of fresh Green Cardamom pwd. 1 tbsp. fresh Cream or ¼ cup Milk (optional) 2 tbsps. Vegetable Oil Salt to taste Water as required Procedure : Heat oil in a kadhai/wok/pot, on med. flame till hot. Sauté onions till lightly brown. Add in the garlic paste, grated ginger and sauté till rawness disappears. Now add t…
…tsp. Turmeric pwd. 1/3 tsp. Amchur pwd. (dry Mango pwd.) (optional) ½ tsp. Garam Masala pwd. 1/3 tsp. each Cinnamon & Clove pwd. 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 ov…
…urmeric pwd. coriander pwd. red chilli pwd., cumin pwd., Goda masala pwd., garam masala pwd. and sauté for a few seconds or till you see the oil separating. Add the drumsticks along with the stock, jaggery & stir well. Let it cook for about 5 mins. Add the tamarind paste/pulp & give it a good stir. Let it simmer. Adjust salt to taste. Cook till you achieve a thick masala or as per desired thickness of gravy. Garnish the drumstick masala wi…
…n high heat. Reduce heat & cook for another 8 mins. on simmer. Add the garam masala/goda masala to the ragda. The gravy will start to thicken. Adjust the salt, add a pinch of sugar & stir once again. Take off the heat & garnish with coriander leaves. Keep aside to use later for Dahi Ragda Puri. Ingredients for Dahi Ragda Puri : Prepare a tray with bowls containing the following : The above prepared Ragda (white peas & potato thick…
…turn soggy & crumble. Meanwhile, top the uncovered slice with the egg masala mixture. When one side is cooked & lightly golden, flip & fry the other side which is covered with the egg masala mixture. Use oil/ghee sparingly to fry both sides evenly. Pan fry on both sides till cooked & lightly golden & crisp. Make sure it does not burn. Place on a cutting board & slice into triangles. Transfer on a serving plate. Garnish wit…
…t pieces and sauté on medium heat until the oil starts separating from the masala. If the masala is browning too quickly then just reduce the heat to low. Now add the reserved masala water and give it a good stir. Pour in enough water and cook on a slow fire until the meat is well cooked, tender and soft or pressure cook upto 4-5 whistles. Use your judgement for this. Switch off the flame. Let the pressure cooker cool down on its own. Check if the…
…out excess liquid. Fill the pockets of each mackerel with the Goan Rechado Masala paste;making sure the masala paste does not spill out. Approximately, 2 tsp of recheado paste is used for each mackerel. Place the wheat flour on a plate and roll each stuffed whole mackerel in the dry flour. Dust off excess flour. Heat sufficient oil in a large fry pan till hot. Reduce heat and gently slide in the whole stuffed mackerel. You may fry 2-3 whole stuffe…