…; 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 &…
…ht oil separation. Add a little of the reserved water from the vegetables if the masala tends to stick to the bottom of the pan. Toss in the parboiled cauliflower and peas. Give it a good stir so that the masala coats the vegetables. Sprinkle the garam masala and adjust salt to taste. Saute for another 2 minutes. Garnish with coriander leaves. Serve hot with your favorite Indian bread….
…. 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…
…der 1 tsp Sugar (optional) Grind the above mentioned ingredients for Green Masala to a fine thick paste with water. Rinse the grinder and reserve the liquid in cooking. Preparation of Galmo / Baby Shrimp Masala: First, rinse the baby shrimp in running water. Drain them through a colander. Put them in a bowl and then add ginger-garlic paste, turmeric and salt. Mix well and set aside to marinate for about 20 minutes. In a sufficiently deep and wide…
…re my happiness & relish them with lovely Goan, Mangalorean & East Indian curries/gravies. So here we go making this delicious deep fried East Indian bread. Enjoy! 😀 Ingredients : 1 kg. Maida (Refined Flour) 2 Eggs (lightly beaten) 150 gms. Sugar or to taste 15 gms. Fresh Yeast Salt to taste 800 ml. Water Oil for deep frying Procedure : In a sufficiently large bowl, mix together maida, sugar & salt. Dilute the yeast in some water. Make…
…ion. There are quite a few recipes for dal tadka and dal fry but the North Indian Dhaba style one is most popular. The North Indian dhaba style dal and most homes in Punjab have a smoky flavor as food is cooked over wood fire. In Pune, we have quite a few authentic Punjabi dhabas which are run by Punjabis. The food is so delicious and awesome. Today’s recipe is Dal Tadka which is also popularly known as Tadka Dal/Dal Tarka, is healthy, hearty, bea…
…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…
…heat. Reduce heat & cook for another 8 mins. on simmer. Add the garam masala/goda masala to the ragda. The gravy will start to thicken. Adjust the salt, add a pinch of sugar & stir once again. Take off the heat & garnish with coriander leaves. Keep aside to use later for Dahi Ragda Puri. Ingredients for Dahi Ragda Puri : Prepare a tray with bowls containing the following : The above prepared Ragda (white peas & potato thick gravy)…
…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…
…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…