…inutes! Enjoy… Cheers!! Ingredients: 3 cups prepared Pork Roast with thick gravy (cubed/sliced or cut into chunks) 2 med. Potatoes (peeled, diced & soaked in water) (optional) 3 med. Onions (peeled & diced) 4 fresh Green Chillies (chopped) or to taste 2 fresh Red Chillies (chopped) – optional or use a mix of red & green 1 tsp. fresh Garlic (peeled & minced) ½ tsp. fresh Ginger (peeled & grated) ¼ tsp.Turmeric pwd. 2 broken dry…
…o puree, tomato sauce and cook for about 2 mins. Add all the spice powders, sugar, hing and ¼ tsp. salt. Saute on low heat till you see oil separation from the masala. Add the cooked rajma along with the liquid. Give it a good stir. Add water if necessary depending on the required consistency of gravy. Cover with a lid and cook on simmer till you attain the desired thickness of the gravy. Taste and adjust seasoning. Temper with hot ghee. Garnish w…
…well cooked in a clay pot over wood fire as the smoke gets infused in the gravy. But I cooked it in a clay pot on the gas stove and it turned out fabulous! It turns out equally good if cooked in a brass/copper pot. How about trying out this rustic, uniquely flavored and deliciously mouth watering Murg Handi? We enjoyed this dish with phulkas and jeera rice. This dish can be relished with any tandoori flatbreads, chapattis, phulkas, steamed rice,…
…e oil separation from the masala. Add milk and give it a good stir. If the gravy is too thick add some water. Add the fried chicken pieces and stir once again. Adjust the consistency of the gravy if necessary. Cook the chicken for another 10 minutes. If using chicken on the bone then it will take a little longer. Adjust salt to taste. Mix in the dissolved saffron. Cook for a few seconds and then transfer to a bowl. Give it a touch of royalty befor…
…& give it a gentle stir. Next add in the thick coconut milk & stir gently again. Add salt to taste, stir once again & check the seasoning & add water if necessary depending on the thickness of the gravy you desire. Let it simmer gently on low heat for another 2-3 mins. till the fish is just tender & the gravy thickens. Do not overcook the fish. Serve hot with plain rice or Goa boiled rice….
…ther 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 gravy) 1 Packet Pani Puris 2 boiled Potatoe…
…string from the chicken & take off the wings. You may add them to your gravy if you want some more flavor to it. Carefully & neatly cut down between the leg & the breast. Cut through the joint & pull the leg off. Repeat on the other side, then cut each leg between the thigh & the drumstick so you end up with four portions of meat. Arrange on a serving platter. Carve the rest of the chicken by angling the knife along the breastb…
…slide in the marinated fish. Let the fish cook gently on simmer & the gravy is slightly thick. Mix in 1 tsp. lime juice & adjust salt to taste. Turn the fish gently. Taking great care that the fish does not break. Put a few chopped mint & coriander leaves to the fish gravy & keep aside. Assembling the Fish Biryani : Soak saffron in warm milk & crush it. Mix liquid food color in a little water. (Mix both colors separately). In…
…or red chillies along with ginger & garlic) or with rassa (thick curry/gravy of mutton or chicken). In the fields, the farmer uses the bhakri as a plate on which chutney, pickles, onions, thecha or vegetables are served & eaten together. Bhakri is prepared with wheat, rice, jowar, bajra or ragi flour in different states of India. Tandalachi Bhakri which is made with rice flour is prepared mainly in Maharashtra, Goa, Konkan belt & other…
…the reserved masala water & sufficient water to make a slightly thick gravy. Do not thin the gravy too much. Add the slit green chilli, pinch of sugar & let the curry come to a boil. Reduce heat to med. & gently slide in the marinated surmai slices. Let it cook for 2 mins., then lower the heat & let it simmer for about 5 mins. Do not stir the curry with a spoon; just hold the pan firmly & stir from side to side slowly taki…