…#038; toss. Add 3 tbsps. of béchamel sauce & toss again. Reserve some chilli flakes & herbs & cheese for garnish & add the remaining to the pasta & toss. Sprinkle pepper & adjust salt to taste. In case the pasta is too thick add some reserved liquid to get the desired sauce consistency. Serve hot garnished with the reserved herbs, chilli flakes, cheese, celery & a drizzle of olive oil accompanied with garlic brea…
…finely diced) 2 med. fresh Tomatoes (blanched & finely diced) 3 fresh Green Chillies or to taste (minced) 1 tsp. Coriander pwd. 1 tsp. fresh Garlic paste ½ tsp. fresh Ginger paste or peeled & grated 1 tsp. Lime/Lemon Juice ½ tsp. Red Chilli pwd. or to taste 1 tsp. Turmeric pwd. Sugar – a pinch Black Pepper pwd. – a sprinkling Garam Masala pwd. – a large pinch Salt to taste 4 tbsps. Vegetable/Cooking Oil 1 tbsp. fresh Coriander Leaves (fin…
…ently deep pan/pot, combine tomatoes, ginger, peppercorns, mint, tamarind, green chilli, jaggery, sugar and a little salt. Add 3 cups of water and bring to a boil. Lower heat to a medium and cook for about 10 minutes or till tomatoes are soft. Cool and blend in a grinder. Strain the mixture and transfer to a pot. Add turmeric pwd., chilli pwd. and rasam pwd. Stir well and again bring to a boil. Reduce heat and cook on simmer for about 2 mins. Adju…
…he size of the pieces of chicken. Serve the chicken tikkas piping hot with green chutney, sliced onions & wedges of lime/lemon and/or a green salad. Tips & Variations : To achieve the best flavor, it is better to marinate the tikka pieces overnight in a fridge or for at least 4 hrs. The key to any tikka preparation is a good marination. For chicken tikkas, the quality of the chicken is of utmost importance. The chicken pieces should be ten…
…ger, minced garlic, julienned carrots, sliced cabbage, sprinkle pepper and green chillies. Add about 2 tbsps. of water in each banana leaf boat or as required. Steam for about 20-25 mins. or until done. Just before serving transfer the contents to fresh banana leaf boats. Serve with any of your favorite garnish suggested above. Tips & Suggestions : It is important to blanch the banana leaves to make them pliable for folding into boats. Banana…
…Ginger (peeled & grated) 5 cloves fresh Garlic (finely sliced) 4 fresh Green Chillies (partially slit) ½ tsp. Fennel Seeds (freshly powdered) ¼ tsp. Garam Masala pwd. 1 cup thin Coconut Milk ½ cup thick Coconut Milk ½ cup fresh Chicken Stock (optional) ¼ tsp. Black Pepper pwd. 1 tbsp. Lime Juice 2 sprigs Curry Leaves A pinch of Sugar 1½ tbsps. Coconut Oil/Vegetable Oil 1 tbsp. Ghee Salt to taste Whole Spices : 5 Cloves 1 inch piece Cinnamon St…
…finely chopped Garlic ½ tbsp. fresh Ginger paste or grated Ginger 2 fresh Green Chillies (split) 1 inch piece Cinnamon Stick 4 Cloves 5 Peppercorns 2 flakes Star Anise ¼ tsp. Shahijeera 2 Green Cardamoms + 1 Black Cardamom (lightly bruised) 1 Bay Leaf 4 tbsps. Vegetable Oil 1 tbsp. melted Ghee or Butter (optional) ¼ cup fresh Coriander Leaves (roughly chopped) Water as required Procedure : Mix the cleaned & washed prawns with red chilli powde…
…amp; flaked) 2 med. red Tomatoes (blanched, peeled & deseeded) 3 fresh Green Chillies (finely diced) 1 tbsp. fresh Garlic paste ½ tbsp. fresh Ginger paste 2 tbsps. Lime juice ½ tsp. Turmeric pwd. 1 tsp. Red Chilli pwd. (preferably Kashmiri) 1 tsp. dry Fenugreek Leaves (Kasuri Methi) ½ tsp. Garam Masala pwd. A pinch of Sugar (optional) Salt to taste 5 tbsps. Vegetable Oil Dry roast separately & blend together in a masala grinder into a fine…
…amp; finely grated) 3 French Beans (blanched & finely chopped) 2 fresh Green Chilli (deseeded & finely minced) 5 tsps. Lime/Lemon Juice 1 tsp. Sugar A pinch of Ajinomoto (optional) 1/3 tsp. White Pepper pwd. 4 tsps. Corn flour( mix with ¼ cup water) ½ cup cooked Chicken( chopped) ¾ cup Coriander Leaves (chopped) Salt to taste Here’s how you prepare the Lemon Coriander Soup… Boil the prepared sieved stock till it comes to a rolling boil &am…
…u do not need the katoris or cups for steaming instead place the patoleos on a round plate or tray or arrange them directly in the steamer if your steamer has a vent tray. Steam for about 20 to 25 mins. The color of the leaves will change from fresh green to dull (olive) green. Transfer the steamed patoleos on a plate. Serve without removing the leaves. To eat, peel off the leaf & bite into the hot patoleo. Always eat them fresh.. straight out…