…nder & sauté. To this add chilli pwd., turmeric pwd., pav bhaji masala, garam masala pwd., chaat masala pwd., a pinch of sugar, salt to taste & stir well. Then add mashed potato; keep sautéing & mashing it together till it is a smooth mixture adding water as required.(Be alert as the mixture can spurt while it boils). Now add the remaining peas & some chopped coriander, 2 tbsps. of butter & sauté fu…
…sufficiently large wok heat oil till hot. Reduce heat; add the whole garam masala & saute for a while till the masala crackles & releases its flavor in the oil. Then with a slotted spoon lift the fried whole masala & place on the rice. Keep the rice covered so that it retains the flavor of the whole masala. In the same pan fry the finely sliced onions till they are light golden & crisp. Remove the fried onions with the slotted spoo…
…en add tomatoes & fry till soft. Now add red chilli pwd., garam masala pwd., sabji masala, pepper & cumin seed pwd., sugar & fry for a few seconds. Finally, add the fried bhindi & mix with the masala. Keep tossing the bhindi masala on high heat for a few seconds. Add salt to taste. Mix well. Remove from heat & serve with hot phulkas. Phulkas Phulka is an unleavened Indian flat bread made with whole…
…coriander and pure ghee also helps in bringing out the flavor in the rajma masala. Rajma Masala is best enjoyed with plain steamed Basmati rice but jeera rice is also a nice option. It can be relished with fresh Indian flat breads too. Here is my version of Rajma Masala which we like very much. Do give this recipe a try. 😀 Ingredients : 1 cup Rajma (Red Kidney Beans) 2 med. Onions (peeled & finely chopped) or pureed/paste 2 fresh ripe Tomatoes…
…mp; sauté till rawness disappears. Add red chilli pwd., jeera pwd., sugar, goda masala, jaggery & sauté till it is cooked & the mixture gives out a good aroma. Now add in the sprouts & stir well. Let it cook for about 2 mins. Pour enough water to get a good thin curry consistency ( thin clear soup consistency). Add salt to taste & give it a good stir. If you intend cooking in the pot, cook till the sprouts are tender & potatoes…
…er (peeled & chopped) A pinch Asafoetida (Hing) 2 tbsps. Maharashtrian Goda Masala/Kala Masala 2 tbsps. fresh Tamarind paste/orLime sized Tamarind soaked & pulped) A small piece of Jaggery (Gur) (optional) 2 sprigs fresh Curry Leaves ½ tsp. Mustard Seeds (optional) Salt to taste 4 tbsps. Vegetable Oil 1 ½ cups Water A handful fresh Coriander Leaves (roughly chopped) Procedure : Wash brinjals & make slits along the length taking care th…
…a) ¼ tsp. Turmeric pwd. ½ tsp. roasted Cumin pwd. 1 tsp. Garam Masala pwd./Goda Masala 1 tbsp. fresh Tamarind Extract/Paste A pinch of Sugar 2 tbsps. Vegetable Oil Salt to Taste Garnishing : A handful of fresh Coriander Leaves (chopped) Preparation of Ragda : Pressure cook the soaked white peas with sufficient water & some salt for about 3 whistles. Do not open the cooker immediately but let it cool on its own. In a deep pan, heat oil till hot…
…nder 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 the tomato puree &…
…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…
…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…