…wn on its own. The peas must be cooked and tender. Add coriander pwd., red chilli pwd., cumin pwd., green chilli, jaggery, tamarind paste and about a cup of water to the cooked peas. The mixture should be of thin soup consistency. Heat the mixture till it comes to a boil. Reduce heat and let it simmer for about 5-8 mins. Adjust seasoning & water consistency if necessary. The prepared ragda should be of pouring consistency. Click here for anoth…
…rst Marinade : 1 tsp. fresh Garlic paste 1 tsp. fresh Ginger paste ½ tbsp. Kashmiri Chilli pwd. 1 tsp. Coriander pwd. 1 tbsp. fresh Lime/Lemon Juice Salt to taste Second Marinade : 1 ½ tbsps. Chickpea Flour (Besan) 1 tsp. All Purpose Flour (Maida) ½ tbsp. Kashmiri Chilli pwd. 1 tsp. Curds/Yoghurt (thick) ½ tbsp. Lime/Lemon Juice 1 tsp. Refined Oil Oil for deep frying 1 tsp. Chaat Masala for sprinkling Procedure : Peel and devein the prawns;…
…m 1 tbsp. Coriander Seeds 1 tbsp. Cumin Seeds ½ tsp. Fenugreek Seeds 2 dry Kashmiri Chillies/1 tbsp. Kashmiri Chilli Pwd. ½ tsp. Turmeric Pwd. 1/3 tsp. grated Nutmeg Procedure : Heat a tawa/wok/pan on med. heat & dry roast all the spices (except the nutmeg & turmeric pwd.) till they begin to release their aroma. Cool the roasted spices & then grind to a fine powder in a spice blender/grinder. Transfer to a bowl & then mix in turmer…
…Leaves 1 tsp. Mustard Seeds (Rai) ¼ tsp. Asafoetida (Hing) 1or 2 dry whole Kashmiri Chillies 3 tbsps. Vegetable Oil/ Coconut Oil Method for the Tempering : Heat oil in a tempering pan or any small pan till hot. Add the mustard seeds, curry leaves, hing whole red chillies & let it splutter for a few seconds. Add the onions to this & fry till lightly brown. Add this tempering to the sambhar & give it a boil. Garnish with coriander lea…
…or the Tempering : ¼ tsp. Hing (Asafoetida) ½ tsp. Cumin Seeds 2 Whole dry Kashmiri Chillies A sprig – fresh Curry Leaves (Kadipatta) 1 tsp. Cooking Oil Procedure : In a sufficiently deep pan/pot, combine tomatoes, ginger, peppercorns, mint, tamarind, green chilli, jaggery, sugar and a little salt. Add 3 cups of water and bring to a boil. Lower heat to a medium and cook for about 10 minutes or till tomatoes are soft. Cool and blend in a grinder. S…
…filling mix. Those who are very light on spices then eliminate either red chilli pwd. or green chillies. Adding of green chilli enhances the flavors & tastes better than red chilli pwd. You can shape parathas as you wish i.e. square, reactangle or triangle etc. Shaping parathas using your hand & less use of the rolling pin helps to retain the filling & enhances the stuffed finish. You can serve them whole or cut the parathas &…
…or and accentuates the spice factor. You can adjust the use of fresh green chilli, red chilli sauce, ginger and pepper powder to bring a perfect balance of spice in the finished soup according to your preference and personal taste. The vegetables, chicken, chicken stock and eggs make it highly nutritious and delicious. The Manchow soup served in restaurants and on street carts are usually very spicy but can be adjusted if made at home. For those w…
…t. When I fix sandwiches, stir fries or a beef roast salad, I add the soft Kashmiri chillies & the ginger which really makes it delectable. Beef roast like most meat roasts, are very handy to fix quick meals, make stir fries or wonderful at a pot luck. You can enjoy it sliced with French fries, baked potatoes, Hasselback potatoes, potato mash or wedges. It is a must have at Goan festive occasions & celebration parties. These roast slices a…
…038; a little salt for about 20 mins. Make a fine masala paste with soaked Kashmiri chillies along with the water, 1 onion, grated coconut, coriander pwd., cumin seeds, ½ tsp. turmeric pwd., garlic cloves, 1 tbsp. grated ginger, chopped tomato & tamarind pulp. Transfer the thick masala paste to a bowl. Put some water in the blender & reserve the masala water in another bowl. In a deep pan, heat vegetable oil on med. heat. Add onions …
…nd tender. Adjust salt to taste and sprinkle garam masala pwd. Gently turn the fish to cook on the other side. Cook for another 2 minutes. Set the wok/kadhai aside and prepare the tempering. For the Tempering : ½ tsp. Mustard Seeds 1 Sprig fresh Curry Leaves 2 Whole dry Kashmiri Chillies 1 tsp. Vegetable Oil Procedure : In a tempering pan, heat oil. Reduce the heat and add the ingredients for tempering. Let it splutter for a few seconds. Pour the…