Search Results: label/green masala (85)

Curries
1

…coriander pwd., garlic-ginger pastes, green chillies, turmeric, cumin pwd. green cardamom & garam masala pwd. using sufficient water to a smooth & thick paste. Apply this masala paste to the chicken pieces  along with a little salt & marinate for about ½ an hour. Rinse the grinder & reserve the masala liquid for further use. Heat the same pan in which the onions were fried till hot. Reduce heat & add the marinated chi…

Indian
1

…ow cooked to perfection. Die hard Rajma fans will surely vouch for the evergreen traditional way but we find Fresh Rajma Beans Masala / Gravy / Subzi is just awesome!! Have you ever eaten fresh Rajma Beans Masala? If not then you must. We love it especially my hubby and me. 🙂 There are plenty of variations but what we love the most is the inclusion of the famous and popular Maharashtrian Goda Masala in the preparation which makes it so aromatic an…

Indian
1

…. ½ tsp. Cumin pwd. ½ tsp. Turmeric pwd. 1/3 tsp. Pepper pwd. ½ tsp. Garam Masala pwd. A pinch of Sugar 5 tbsps. Vegetable Oil A sprig of Curry Leaves 2 Green Cardamom (slightly bruised) A handful of fresh Coriander Leaves (chopped roughly) Water as required Method : Soak dry deseeded Kashmiri Chillies in hot water for about 20 mins., grind to paste. Keep asided for later use. Boil eggs in a pan with sufficient water, ¼ tsp. salt & a dash of…

Biryani
0

…inely sliced & mix with a little salt) 8 tbsps. Vegetable Oil For the Masala : 3 Green Cardamom 1 inch piece Cinnamon Stick 1 Star anise 1 tsp. Fennel Seeds 1 tbsp. Caraway Seeds 5 Peppercorns 3 Cloves 2 Mace (Javitri) 2 Green Chillies (slit & deseeded) A fistful of fresh Coriander leaves (washed & chopped) ½ cup fresh Mint leaves (washed & chopped) 6-8 Cashew nuts (optional) 8-10 Raisins (optional) 1 tbsp. Vegetable Oil + 1 Tb…

Fast Food
1

…nder & sauté.  To this add chilli pwd., turmeric pwd., pav bhaji masala, garam masala pwd., chaat masala pwd., a pinch of sugar, salt to taste & stir well.   Then add mashed potato; keep sautéing & mashing it together till it is a smooth mixture adding water as required.(Be alert as the mixture can spurt while it boils).  Now add the remaining peas & some chopped coriander, 2 tbsps. of butter & sauté fu…

Indian
1

…en add tomatoes & fry till soft.  Now add red chilli pwd., garam masala pwd., sabji masala, pepper & cumin seed pwd., sugar & fry for a few seconds.  Finally, add the fried bhindi & mix with the masala.  Keep tossing the bhindi masala on high heat for a few seconds.  Add salt to taste. Mix well. Remove from heat & serve with hot phulkas. Phulkas Phulka is an unleavened Indian flat bread made with whole…

Goan
3

…) or to taste 1 tsp. Turmeric pwd. 2 tbsps. Coriander pwd. 1 ½ tbsp. Garam Masala pwd. 1 pinch each Cinnamon & Clove pwd. 2 pinches fresh Green Cardamom pwd. 1 pinch Mace pwd. A pinch of sugar or to taste A dash of Vinegar/Lime Juice or to taste (optional) as per your preference 5 tbsps. Vegetable Oil Salt & Pepper to taste Water as needed Garnishing : A handful of freshly chopped Coriander Leaves A few sprigs of freshly chopped Mint Proce…

Goan
0

…erience the joy of home cooking with this special Goan favorite. 😀 For the Green Chutney Stuffing : Grind the ingredients mentioned below to a thick smooth paste with minimum amount of water and place in a bowl to be used for stuffing the pomfrets. Store the remaining green chutney stuffing; if any, in a glass jar or plastic container with a lid; in the fridge for a couple of days. In case you wish to store for a longer period then chill or freeze…

Curries
1

…o cook various Kolhapuri dishes. It can be stored for about 6 months. Goda Masala/Kala Masala is another spice powder which is used extensively in Maharashtrian cuisine. This is a combination of whole spices which is again roasted in oil & then powdered & used in cooking. These two spice mixes give Kolhapuri food its signature red hot color without making it too pungent. To reduce the fiery gun powder & retain & maintain the taste…

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