…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…
…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…
…Each Maharashtrian household takes pride in preparing their own Goda Masala. This masala is also easily available in the supermarkets in Maharashtra. The authentic version is prepared with short grained but fragrant “ambe mohar” rice. You may use “sona masuri” rice which is also a good substitute. Enjoy this wonderful preparation with “koshimbir” which is raita.. J Ingredients : 200 gms Basmati Rice (pick, wash & soak in wat…
…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…
…. 2 tsps. Coriander pwd. 1/2 tsp. Red Chilli pwd. or to taste ½ tsp. Garam Masala pwd. or Goda Masala ¼ tsp. Sugar (optional) A pinch of fresh Green Cardamom pwd. 1 tbsp. fresh Cream or ¼ cup Milk (optional) 2 tbsps. Vegetable Oil Salt to taste Water as required Procedure : Heat oil in a kadhai/wok/pot, on med. flame till hot. Sauté onions till lightly brown. Add in the garlic paste, grated ginger and sauté till rawness disappears. Now add the tom…
…rlic paste, turmeric pwd. coriander pwd. red chilli pwd., cumin pwd., Goda masala pwd., garam masala pwd. and sauté for a few seconds or till you see the oil separating. Add the drumsticks along with the stock, jaggery & stir well. Let it cook for about 5 mins. Add the tamarind paste/pulp & give it a good stir. Let it simmer. Adjust salt to taste. Cook till you achieve a thick masala or as per desired thickness of gravy. Garnish the drumst…
…t pieces and sauté on medium heat until the oil starts separating from the masala. If the masala is browning too quickly then just reduce the heat to low. Now add the reserved masala water and give it a good stir. Pour in enough water and cook on a slow fire until the meat is well cooked, tender and soft or pressure cook upto 4-5 whistles. Use your judgement for this. Switch off the flame. Let the pressure cooker cool down on its own. Check if the…
…out excess liquid. Fill the pockets of each mackerel with the Goan Rechado Masala paste;making sure the masala paste does not spill out. Approximately, 2 tsp of recheado paste is used for each mackerel. Place the wheat flour on a plate and roll each stuffed whole mackerel in the dry flour. Dust off excess flour. Heat sufficient oil in a large fry pan till hot. Reduce heat and gently slide in the whole stuffed mackerel. You may fry 2-3 whole stuffe…
…then add the chopped tomatoes. Let it cook till tomatoes are soft. Add the masala paste, fried & crushed onions, stir well & let it cook till rawness disappears. Add the masala water & the potatoes; stir, add a cup of water & let it come to a boil. Reduce heat & let it cook till the potatoes are cooked & tender. The gravy too should be thick but of pouring consistency. Assembling the Biryani : You can use a large pan/…
…turn soggy & crumble. Meanwhile, top the uncovered slice with the egg masala mixture. When one side is cooked & lightly golden, flip & fry the other side which is covered with the egg masala mixture. Use oil/ghee sparingly to fry both sides evenly. Pan fry on both sides till cooked & lightly golden & crisp. Make sure it does not burn. Place on a cutting board & slice into triangles. Transfer on a serving plate. Garnish wit…