…and sauté the chopped onions until it turns lightly brown. Add the ground spice paste and fry for a few seconds on low heat. Stir in the reserved spice liquid. Add the cooked vatana and potatoes alongwith the cooking liquid and tamarind extract. Stir and cook on medium for a few minutes. Add water if necessary to give a reasonably thin gravy consistency. Add chopped coriander. Adjust seasoning if necessary. Stir and cook to desired thickness of t…
…des of the pan with butter. Mix together cinnamon and nutmeg powder (sweet spice powder) and set aside. In the prepared baking pan; roughly arrange alternate layers of bread pieces with jam, dry fruit, nuts and milk mixture. Sprinkle the aromatic sweet spice powder in between layers. After each layer, use the back of a spoon to gently press down to compress and help the bread to absorb the milk mixture. Allow the mixture to soak and settle down fo…
…paste to a bowl. Rinse the grinder with some water and mix into the ground spice paste. Strain to get a smooth paste. Heat the same pan heat the remaining oil. Add shahijeera and bay leaves. Let it splutter. Then add the above smooth spice paste and cook for a few seconds. Next, add curd, brown onion paste, cashew nut paste, tomato puree. Stir and cook until the sauce separates from the oil. Add a dash of salt and sugar. To this gravy; now add the…
…joy it especially with Sannas. It is important to get the right balance of spice in this dish to enjoy it. It is simple to prepare but one must take care & keep in mind the tolerance to spice.. This Squid Ambot Tik is aromatic & flavorful & will tickle your tastebuds for more.. Enjoy J Ingredients : 1 kg fresh Squids 8 dry Kashmiri Chillies (discard stalks & seeds) 2 Onions (peeled & chopped) 2 fresh red Tomatoes (chopped)…
…er-garlic paste and sauté until rawness disappears. Next, add the prepared spice paste and again sauté for a few seconds. Add the tomato puree and the whisked curds. Stir to mix well. Now, add all the remaining spice powders, sugar and kasuri methi. Stir and cook on medium heat until oil starts to separate. Add the fried baby potatoes; stir gently and add enough water depending on the consistency of the gravy you desire. Remember the potatoes will…
…me get these fresh, juicy homemade sausages which had the right amount of spice. I am not fond of pork or sausages. I have not been eating pork & its products for several years now. I cook without tasting as I have a good sense of smell & the right judgement. My hubby & sons wonder how I am able to prepare it the way they like it. But I made a beginning today!!! I just couldn’t resist the aroma of this superb Goan Sausage Pulao, I pre…
…e along with the remaining reserved liquid in a deep pan. Sieve the ground spice fine powder & add to the tamarind puree along with rock salt, saunth, fresh ginger paste & salt. Stir well. Bring to a boil & let it simmer for about 10 mins. or until the chutney thickens a little. Cool thoroughly to get thick sweet tamarind chutney/meethi imli chutney. Use to prepare various chaats or as a dip. Spicy Green Chutney (Hari Pudina Dhania…
…l. For this preparation, first some spices, then the prawns and lastly the spice paste is tempered in oil. The poppy seeds, fresh coconut and coconut milk help to thicken and form a smooth and creamy textured curry. The beautiful yellow color of the curry is due to the use of turmeric. This curry is very mildly spicy since it is made with minimal use of red chillies. The flavor is further enhanced in this curry recipe with white pumpkin. The flavo…
…ng to your preference. Tarri/Kat/Amti can be prepared with your own mix of spices or with readymade masalas which are easily available in the market. You may use tamarind paste or kokum/amsol/sola if you so prefer or a combination of tomatoes & tamarind paste. Jaggery enhances the taste of the amti but it is optional…depending on one’s preference. Always use fresh farsan mixture or make your own. I prefer Goda Masala as I have realized that it…
…a herb but used as a vegetable in Indian cooking. The seeds are used as a spice and also included in preparing a number of sweet and savory cooking as well as baking. There are people who love methi and some who dislike it. Many are averse to it due to its subtle bitter taste. It imparts a strong, unique and distinctive flavor to any dish but should be added in moderation. A good way of including methi/fenugreek in your diet and encourage childre…