…nions (roughly chopped) 1 Capsicum (diced or sliced) 3 tbsps. Goan Rechado Masala 3 tbsps. Cooking Oil Salt to taste Ingredients for the Goan Recheado Masala Paste : 10 Kashmiri Chillies (discard stalks & seeds) 4 Peppercorns 6 Cloves ½ inch Cinnamon stick 1 tsp Sugar ¼ tsp. Tamarind Paste ½ tsp. Cumin Seeds ½ inch fresh Ginger 10 cloves Garlic ¼ cup Sugarcane Vinegar Salt to taste To prepare Goan Recheado Masala Paste: Break the chillies into…
There are various ways of frying fish & with different masalas. We very often have panfried masala mackerals. It tastes wonderful with steamed rice & dal fry… Ingredients : · 4 fresh Mackerals · 1 tsp. Red Chilli Pwd. · ¼ tsp.Cumin Pwd. (Jeera) · &…
…; saute till rawness disappears & oil separates. Next add all the dry masala powders, sugar & stir well. Saute for a minute. Add the reserved masala water a little at a time & mix well. Now slide in the paneer cubes & stir gently. Add water depending on the consistency of the gravy desired. Do not thin the gravy too much. Adjust salt to taste. Stir & let it cook on sim for about 5 mins. Garnish with reserved fried onions &…
…long 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. The longer you allow the flavors to meld & store it f…
…Drain & keep aside. Add onions & sauté till soft. To this add the masala paste & sauté the masala paste for about 2 mins. or till rawness disappears. Add the washed prawns & sauté for a while. Then add the reserved masala water & sufficient water to thin the curry as desired. Add a pinch of sugar, slit green chillies & stir well. Let the curry come to a boil & then slide in the raw mango pieces gently & stir once….
…chopped onions. Saute till the onions are soft & translucent. Add the masala paste & sauté till rawness disappears. Add the reserved water & additional water depending on how thick or thin you want your curry to be. Stir well. Add green chillies, tefla, a pinch of sugar & bindi sol to the curry. Mix well, let it come to a boil & then gently lower the fish into the curry. Do not stir. Let the curry come to a boil again. Lower t…
…Masala as I have realized that it has a perfect balance of spices & coconut & you do not have to add anything else. In Pune, we get very good & fresh homemade Goda Masala. Besides, it is easily available in the stores. Good quality packaged & well known masala brands are also available….
…addition of milk further enhances the nutritive value along with beautiful greens which is nourishing, soothing and comforting to the digestive system. My family loves it and I make it ever so often. Will post other versions later. Caldo verde disappears very quickly and it’s a task to click photos every time I make it. Winter is here and the time is right for comfort in a bowl and this Caldo verde sure warms up the heart and soul. 🙂 Ingredients:…
…rawness disappears. Add tomato puree, turmeric pwd., red chilli pwd., slit green chillies and sauté on low heat till the masala is cooked and you can see specks of oil. Add crushed fried onions, whisked curds, sugar, left over chicken tikka marinade and gravy from the cooked tikkas, if any. Stir to mix well. Cover with a lid and cook for about 2-3 mins. or until you get a thick gravy and you see the oil/ghee separating and floating on top. Adjust…
…en add methi leaves & sauté till the leaves wilt. Now add the prepared masala paste, the dry spice powder & sauté till the rawness disappears. Add green peas, milk, sugar, cream, salt to taste & give it a good stir. Add some water depending on the thickness of the gravy you desire. Let it cook for about 5 mins. Your methi matar malai is ready! Garnish with some cream (malai) if you like. Serve with your favorite Indian bread or jeera r…