…mbine. Add 2 cups of water or as per desired consistency of the gravy. The gravy should be sufficiently thick. Cook the gravy for about 5 mins. on simmer. Adjust salt to taste. When the gravy is sufficiently thick as desired then gently slide in the eggs. Gently cover the eggs with the masala. Let it cook for a few mins. Keep the pan aside. In a small pan or tempering pan heat about 2 tsps. of oil till hot. Add the cardamom,curry leaves & let…
…dd it when you are frying the meat instead of grinding it along with the masala. You may chop & fry the onions & then add the masala paste to it instead of grinding them with the masala. You will know that the Pork Vindaloo is ready when the gravy is fiery red in color & the curry/gravy gives out a wonderful aroma of cooked spices & vinegar. The Pork Vindaloo tastes better the next day if you allow the meat to marinate in the gravy…
…cious. The flavors blend beautifully with the gorgeous fresh beans and the gravy is refreshingly luscious. It pairs well with all breads, rotis and rice. Fresh Rajma Beans are available in winter. They are still available in the markets. Give this one a try and you may want to make the most of it while it is still easily available in the vegetable markets. In Pune, the vegetable carts are full of them that you just cannot miss them! Ingredients: 2…
…nd adjust if necessary. Reduce heat and further cook the ambot tik curry / gravy on low heat for about 2 minutes. Gently slide in the reserved fresh Bombay Duck / Bombil into the curry / gravy. Cover and cook on simmer for about 3 minutes. Do not stir. The bombil has a lot of water content so it will cook in its steam. Put off the heat and let the Ambot Tik rest for about 2 -3 minutes before serving. Fresh Bombil / Bombay Duck is a very delicate f…
…t is browned on all sides. Add 1 cup water or more if required. Pressure cook upto 4-5 whistles till the meat is tender. Let the cooker cool down & then open it. If there is excess water then let the meat cook with the pan open. Reduce till the gravy is thick. Let the meat sit in the gravy till it absorbs the flavors. You may baste the meat with the thick gravy from time to time. After the chunk of roast cools down cut into slices & serve…
…ook to get the desired thickness of gravy. Keep in mind not to thicken the gravy too much as later the rice will absorb the gravy. Taste and adjust seasoning if necessary. Assembling of the Green Masala Galmo Biryani: In a glass dish or deep pot / handi / dekchi; arrange alternate layers of white rice, galmo/ baby shrimp / javala green masala and colored rice. Garnish with chopped coriander and golden crisp fried onions. Spoon hot pure ghee (optio…
…la grinder jar with some water & reserve it to prepare the curry/sauce/gravy. For Tempering: ¼ tsp. Turmeric pwd. A sprig – Kadi Patta (Curry Leaves) ¼ tsp. Hing (Asafoetida) 1 tsp. Vegetable Oil For Garnishing: 2 tbsps. Peanuts (roasted & peeled) 2 tbsps. freshly chopped Coriander Procedure for the final preparation: Wash the salted karela and drain completely through a sieve/colander. Heat a pressure cooker body with oil. Add the karela…
…ices & saute on low heat till the oil begins to separate from the masala. Then add the reserved masala water & another 2 cups of water to the pan & bring to a boil on medium heat. Gently lower the boiled & slit eggs into the gravy. Let it simmer for 10 mins. or cook till desired thickness of gravy. Add a pinch of sugar & adjust salt to taste. Take the pan off the heat & garnish with chopped coriander leaves. Serve hot with…
…#038; fry till the rawness disappears. Add sufficient water so as to get a gravy of desired consistency & allow to come to a boil. Reduce heat & gently lower the fish pieces in the gravy. Let it cook on medium heat for about 5 mins without stirring. Adjust sugar, salt & vinegar to taste. Stir gently with a wooden spoon, making sure that the fish does not break. Cook the fish vindaloo on simmer for another 2 mins. Do not over cook th…
…l. Reduce heat , place the lid and let the chicken cook till just tender. Add the cashew nut paste, garam masala pwd. and sautéed methi leaves. Stir to combine. Add water to achieve desired consistency of gravy. Cook the chicken for another 5 mins. on med. heat. The gravy should be thick and creamy. Serve hot with your favorite Indian flatbread, pulao, jeera rice or plain steamed rice….