…e a long way since then. Thanks to all who make the time to visit ‘Hilda’s Touch of Spice’ regularly, I am overwhelmed by the continuous positive response from all my well wishers, ardent supporters, new visitors and loyal patrons. It makes me feel on top of the world when you appreciate me each time. I love to receive your phone calls, messages and positive inputs. Your love and friendship inspires and motivates me to bring to you my old favorite…
…way Mr. Malhotra does and I feel it is special & has his very special touch. Did I tell you that he prays over every ingredient when he cooks? When I asked him the secret to his fantabulous khichdi… he simply said it is the “magic touch.” Be cool, feel light this summer & just savor this lovely khichdi … 😀 Ingredients : 1 ½ cups Basmati Rice (picked) ½ cup Split Moong Dal (picked) ¼ cup fresh Methi Leaves (picked, washed & chopped) 1…
…sk what is this celebration I am speaking about? … So here it is … Hilda’s Touch of Spice has crossed 200 posts & 2 lakh pageviews! Now doesn’t this call for a dual celebration? So I baked this awesome cake which is a combination of crème caramel & rainbow cake! Both these being our all time favorites… This cake is so elegant, colorful & attractive to serve as a dessert at all celebratory occasions… especially children’s parties. In fa…
…ke our sugarcane vinegar so in all my Goan cooking I use it. For a festive touch a dash of rum is used but again it is optional. It is very important to use fresh ingredients and maintain the right balance of spices to achieve perfection in the preparation. Boneless chicken cooks quickly but chicken on the bone takes time so it is always better to check if it is cooked before serving it. Many opt for the traditional way and prepare with chicken le…
…each for a hot cup of tea or coffee & want to have something hot & spicy like samosas, batata vadas or pakoras but then on second thoughts you may change your mind & want to reach out for healthy snacks. Well, biting into hot, steamy momos/dimsums with a lip smacking chutney/dipping sauce is a great option without feeling guilty. Momos are delicious appetizers/snacks & a wonderful comfort food. If you are on a diet or calorie consc…
The authentic Pork Vindaloo is not very fiery. In fact it is mildly spicy & tangy. It is the Kashmiri Chillies which gives the Vindaloo a lovely rich red color. The name ‘Vindaloo’ is derived from the Portuguese dish “Carne de Vinha d’ Alhos” which is a dish of meat, usually pork with wine & garlic. The Portuguese dish was modified by the substitution of vinegar (usually Palm Vinegar) for the red wine & the addition of red Kashmiri C…
Prawn Koliwada is a spicy, deep fried prawn preparation which is a popular starter served in restaurants. The story goes that this recipe actually originated in Sion Koliwada (fisherman’s village) in Mumbai by a North Indian immigrant from Punjab. These deep fried and crunchy prawns are recognized by their signature red/orange color. Prawn Koliwada tastes delicious and is excellent as an appetizer. It is a perfect accompaniment with cocktails or…
…nd chutney/meethi imli chutney. Use to prepare various chaats or as a dip. Spicy Green Chutney (Hari Pudina Dhania Chutney) : The fresh herbs used brings in a lot of freshness to the chaat. Ayurveda emphasizes the medicinal value of mint & coriander in daily healthy cooking. This chutney is zesty & adds punch in your chaat. Ingredients : 2 bunches fresh Coriander 1 small bunch fresh Mint 25 gms. fresh Ginger ½ tsp. Cumin Seeds 5-10 fresh…
…we ever wanted to enjoy a curry with fresh Bombil. Sometimes, a simple non-spicy curry would be cooked for us; especially for kids and invalids. Personally, I always preferred the fried ones to a curry. All attempts by my grandmother, mum and aunts would be in vain, trying desperately to get me to eat and relish a fresh Bombil curry. A curry with dried Bombil was welcome but never a curry with fresh Bombay Duck! My good neighbour would also try to…
…is one of our top favorites! Ambot means ‘sour’ & Tik means ‘hot & spicy’ in Konkannim. In Goa, you will get to enjoy this not only on festive occasions or parties but they do serve this as a speciality in restaurants, beach shacks in North & South Goa. Some home stays also do serve this unique & special dish. To prepare ambot tik, fresh & fleshy fish with minimum bones is preferred. Shark is used because it has chunky flesh wi…