…rawn Rissoles, Shark Fish Ambot Tik, Squid Ambot Tik, Fish Vindaloo, Green Fish Curry, etc. You could also consider some tasty & delicious appetizers/starters to go with your cocktails & mocktails… ButterflyPrawns, Chicken Chilli, Chicken pate with Crackers, Chicken Satay, Chilli CheesePakoras, Corn & Oregano Cheese Balls, Creamy Chicken Kabab, Fish Chilli Dry, Fish Cutlets, Goan Stir Fry Prawns, Grilled Fish with Bell Peppers, Mini Sa…
…arian kabab and it all depends on one’s creativity to include a variety of greens and create a textured green beauty. Whoever invented vegetarian kababs to entice the palate of vegetarians did so with great enthusiasm which even die hard non vegetarians cannot resist. Hara Bhara Kabab is a very popular vegetarian starter. It is a star in the vegetarian section of restaurant menus. It is always a great hit at celebratory parties. Kids and adults wh…
…sses of stock. Reserve the stock & the chicken to be used later in the curry. Heat oil in deep vessel till hot. Add bay leaves, star anise & black cardamom. Then add in the onions & fry till golden brown. Add tomatoes & turmeric pwd. & sauté well. Next add the ginger-garlic-coriander paste & sauté once again. Add the kanda-lasun masala chutney which instantly changes the contents in the pan to a rich maroon color. Saute til…
…. Reduce heat & saute onions till soft & translucent. Add in the green chillies, turmeric pwd. & stir. Next add ginger-garlic paste, all the masala powders mentioned above & saute well on low heat till the rawness disappears. Slide in the chopped tomatoes, sugar & cook till tomatoes are completely soft. Now add the soya granules & mix well. Let it cook for about 2 mins. Keep stirring occasionally. Pour in about ½ cup…
…4 cup fresh Coriander Leaves A few sprigs of fresh Mint (optional) 2 fresh Green Chillies (or to taste) 1 tsp fresh Garlic paste ½ tsp fresh Ginger paste For the Tempering: ½ tsp Mustard Seeds ½ tsp Cumin Seeds ¼ tsp Turmeric powder Few sprigs of Curry Leaves A pinch of Asafoetida 1 ½ tbsp Cooking Oil or pure Ghee For Garnishing: Chopped fresh Coriander Leaves Lime Wedges Procedure: Heat oil in a pan or kadhai until hot. Add the sliced onions and…
…t can be served as part of a meal with chapatis or phulkas too. This small fish is enjoyed by fish lovers as it is tasty. Some people may not like it as it has fine bones. If you are not familiar with it or not used to chewing fine bones then you may find it intimidating. If one is raised on eating small bony fish as well as big fish then it is no problem at all. A very important point to note is that each Mandeli is full of scales. You need to ma…
…ck paste. Rinse the grinder with some water and use it in cooking. 5 fresh Green Chillies (destem & deseed) or to taste 1 tbsp fresh Ginger paste 2 tbsp fresh Garlic paste 1 bunch fresh Coriander (picked, washed, roughly chopped) 2 tsp. Cumin Seeds 4 Peppercorns 5 Cloves 1 inch piece Cassia Bark / Cinnamon 2 Green Cardamom A dash Sugarcane Vinegar or as per choice (optional) & to taste 1 tsp Sugar or to taste A dash of Rum (optional) Salt…
…ep & wide pan with ghee & oil till hot. Add the whole spices & curry leaves. Let it splutter & release the oils. You should get a good aroma of the spices. Add garlic, ginger, green chillies & sauté for a few seconds. Add chopped onions & sauté till soft & translucent. Add turmeric pwd., & chicken pieces & sauté well. Cook for about 8 mins. Add chicken stock, reserved vegetable stock & give it a good stir. A…
…with 1 tbsp. vegetable oil till hot & add cumin seeds, mustard seeds, curry leaves, turmeric, asafoetida, sugar, grated ginger, garlic & green chilli paste. Stir for about a minute & set aside. In a sufficiently large bowl, mix together mashed potatoes, the tempered masala, chopped coriander leaves & salt to taste. Knead to form a well mixed potato dough. Take lemon sized portions of the dough & form a vada/patty which is…
…lue. Often I use an iron tawa just like most Maharashtrians do to cook our greens; namely methi, palak and chowli greens. Cooking on an iron tawa increases the iron content in the prepared greens. We love methi bhaji / subzi; especially my hubby and me. It just tastes awesome with hot phulkas, rotis, chapattis. Farmers usually enjoy fresh methi bhaji with bhakris made with rice, jowar or bajra flour as this is their power packed greens for the har…