…eaves 1 tsp. Shahijeera Masala Powder : ½ cup dessicated coconut 2 dry Red Kashmiri Chillies (destem & deseed) 4 tsp. Coriander Seeds 2 tsp. Cumin Seeds Lightly roast the above & grind to a fine powder. Keep aside to use later. For Garnishing : 2 tbsps. Desi Ghee (Clarified Butter) 5-8 Whole Cashewnuts (optional) A handful of fresh Coriander Leaves (chopped) ½ cup fresh Coconut (scraped) Procedure : Drain the soaked rice & the soake…
…ed ingredients in a masala grinder/blender to a fine thick paste using very little water. Transfer this paste to a bowl. For the Tempering of the Chutney : Ingredients : 1 tbsp. Vegetable Oil ½ tsp. Mustard Seeds 1 tsp. Urad Dal (split) A pinch of Hing 2 Sprigs of fresh Curry Leaves 2 dry Kashmiri Chillies (destalk & deseed) Method : Heat a tempering pan or a small pan with oil until hot. Reduce heat & gently slide in the above mentioned…
…ane Vinegar Salt to taste To prepare Goan Recheado Masala Paste: Break the chillies into small pieces. Soak in vinegar chillies, peppercorns, cloves, cinnamon stick, sugar, tamarind paste, cumin seeds, ginger, garlic & salt for 20 mins. Grind in a blender/grinder to a fine, thick paste without using any water. Store in a clean sterilized bottle. Use as required. To prepare the Goan Stir Fry Prawns: Marinate fresh prawns with 1 tbsp. masala pas…
…lt to taste Vinegar to grind to paste (preferably sugarcane vinegar) 4 dry Kashmiri Chillies (deseeded & broken) 3 tbsps. Vegetable Oil Method : Wash chicken breasts & drain well. Rub in the juice of lime & keep aside for about 10 mins. Grind with vinegar the above mentioned ingredients to a thick paste. (Use vinegar sparingly while grinding). Apply this paste to the chicken & marinate preferably overnight in the fridge. Heat o…
…lt to taste Water as required To prepare Ambot Tik Masala Paste: Break the chillies into small pieces. Soak in vinegar chillies, one onion, coriander pwd., peppercorns, cloves, cinnamon stick, cumin seeds, turmeric pwd.,sugar, ginger-garlic pastes, tamarind paste, tomatoes & a little salt for about 20 mins.Grind in a blender/grinder to a fine, thick paste without using any water. Keep aside for further use. Method : Clean the squids thoroughl…
…e talking to me & it felt good to know that we both share the love for Kashmiri chillies, Fish & Seafood. He expressed his love for Indian cuisine & his hometown Calcutta. A chef with a radiant smile and a sparkle in his eyes. He expressed his quest to create new & modern dishes with Indian spices and to bring freshness to his art as he considers himself an artist. He did not hesitate to take a picture with me & I was deeply to…
…. Asafoetida (Hing) 10 fresh cloves Garlic (finely chopped) 2 dry Kashmiri Chillies or 1 fresh Green chilli (finely chopped) 1 tsp. Sugar (optional) Salt to taste For Garnishing : ½ tsp. Roasted Cumin pwd. 2 tbsp. fresh Coriander Leaves (chopped) Procedure for the fresh Coconut Milk: You need two extracts… Thick coconut milk & Thin coconut milk. Grind the scraped coconut with about ½ cup of water to form a thick paste. Add more water if…
…eined) 250 gms. White Pumpkin (peeled & diced into large chunks) 1 dry Kashmiri Chilli (remove stem & discard seeds) 1 cup fresh Coconut (scraped) ½ cup fresh thick Coconut milk (optional) 2 med. Onions (peeled & finely chopped) 2 fresh Green Chillies (slit) 1 tbsp. fresh Ginger (grated) 1 ½ tbsp. fresh Garlic paste 1 tbsps. dry Coriander Seeds 1 tbsp. Khus- khus (white Poppy Seeds) 1 tsp. Cumin Seeds ½ tsp. Turmeric pwd. A pinch – Sug…
…. Ground Black Pepper 60 gm. Cayenne pwd. (optional) 5 gm. Red Chilli pwd./Kashmiri Chilli pwd. A large pinch of dried Thyme To prepare the Spice Rub : Mix all the above mentioned ingredients together. Set aside till ready to use. Assembling & Grilling the Zucchini Brochettes : Place the vegetables on the skewers in this order – zucchini, onion, pepper and again alternate in the same order. Rub the brochettes with a little olive oil. Sprinkle…
…or to taste (I used Sugar cane Vinegar) Whole Dry Spices: 2-3 dry Kashmiri Chillies (de-stem & de-seed) 2 small sticks Cinnamon or Cassia Bark 4 Cloves 4 Peppercorns 2 Bay Leaves 2 Green Cardamom (lightly bruised) Procedure: Wash the pork chunk and pierce it all over with a fork. In a bowl mix together all the ingredients listed under marinade. Rub the marinade into the pork chunk with your hands. Massage the pork well. Marinate the pork for a…