…paste, red chilli pwd., roasted cumin seed pwd., coriander pwd., tandoori masala, garam masala and orange food color. Add this tandoori paste to the bowl of chicken pieces and mix well to combine. The pieces of chicken should be well coated. Cover the bowl with cling film or a lid & and let it marinate for about 3-4 hrs. ; preferably overnight in the fridge. When ready to cook, pre-heat the oven to 200C. Line a baking sheet with aluminium foi…
…sh Ginger paste 2 tbsps. fresh Garlic paste 1 tsp. Red Chilli pwd. 2 fresh Green Chillies (finely minced) ½ tsp. Turmeric pwd. 1 tsp. Garam Masala pwd. ½ tsp. roasted Cumin pwd. (Jeera) A pinch of Sugar A pinch of Nutmeg pwd. 4 tbsps. Vegetable Oil Salt to taste Water as required A handful of fresh Coriander Leaves (roughly chopped) Lemon/Lime (quartered) Method : Wash & soak soya granules as per packet instructions. Heat a pan/wok with oil t…
…. of salt & keep aside for later use. Grind the ingredients listed for masala paste in a blender or masala grinder with some water to prepare a thick & smooth paste. Transfer the masala paste to a bowl; rinse the grinder jar but reserve the masala water to be used later. Heat a sufficiently deep pot/handi/dekchi with vegetable oil till hot. Reduce heat, add in the onions & sauté with a pinch or two of salt till the onions turn lightly…
…many variations to a Chicken Cafreal but for us it is always the gorgeous green masala paste. The below mentioned recipe is my tried and tested one which my family has always loved and continues to relish every time I make it. The lemon/lime juice adds a freshness to the finished preparation. Fresh tamarind paste/pulp can be used in the absence of vinegar. The choice of selection of vinegar is purely personal. We like our sugarcane vinegar so in…
…sala (Onion-Garlic Masala) 1 tbsp. Goda Masala or made at home ½ tsp. Kala Masala (Black Masala available in select stores in Pune/Maharashtra)/homemade 2 fresh sprigs of Curry Leaves ½ tsp. roasted Jeera Pwd. (optional) ¼ tsp. Turmeric Pwd. ½ tsp. Vegetable Oil or pure Ghee Salt to taste Jaggery to taste (optional) Method : Grind together garlic, ginger, coconut, coriander to a smooth fine paste. Heat oil/ghee in a sufficiently deep pan. Reduce h…
…ry spices & saute on low heat till the oil begins to separate from the masala. Then add the reserved masala water & another 2 cups of water to the pan & bring to a boil on medium heat. Gently lower the boiled & slit eggs into the gravy. Let it simmer for 10 mins. or cook till desired thickness of gravy. Add a pinch of sugar & adjust salt to taste. Take the pan off the heat & garnish with chopped coriander leaves. Serve hot…
…eeled & chopped) A pinch Asafoetida (Hing) 2 tbsps. Maharashtrian Goda Masala/Kala Masala 2 tbsps. fresh Tamarind paste/orLime sized Tamarind soaked & pulped) A small piece of Jaggery (Gur) (optional) 2 sprigs fresh Curry Leaves ½ tsp. Mustard Seeds (optional) Salt to taste 4 tbsps. Vegetable Oil 1 ½ cups Water A handful fresh Coriander Leaves (roughly chopped) Procedure : Wash brinjals & make slits along the length taking care that th…
…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…
…🙂 Ingredients: 2 cups Pohe; thick beaten rice flakes ¾ cup fresh or frozen Green Peas 2 med. Onions; peeled & finely chopped 3 fresh Green Chillies or to taste; finely minced 3 sprigs Curry Leaves 1 tsp Mustard Seeds 1 tsp Cumin Seeds A pinch of Hing (optional) ½ tsp Turmeric Powder 4 tbsp. Vegetable Oil ¼ tsp Sugar or to taste Salt to taste For Garnishing: ¼ cup freshly grated / scraped Coconut or to taste 2 tbsp. freshly chopped Coriander Le…
…ning tea or dinner … When I am in a great cooking mood I make my own fresh masala & use it immediately. I use Everest Sambhar Masala often but make a lot of additions & changes according to the flavor we prefer… but now I have this wonderful masala from Kerala which I will be using for a long time. It is simple & easy to prepare sambhar, but it is absolutely important to maintain a perfect balance while using spices to achieve…