…glossy. Add the essential Ambot Tik spice paste and sauté continuously on low heat until rawness disappears and you get a fragrant aroma of the spice paste. Add water and bring to a rolling boil. The fresh Bombil release a lot of water while cooking so be careful and adjust if necessary. Reduce heat and further cook the ambot tik curry / gravy on low heat for about 2 minutes. Gently slide in the reserved fresh Bombay Duck / Bombil into the curry…
…k (I used Katraj which is popular in Pune) 200 gms. Cream (I used Amul 25% low milk fat ) 3 tbsp. granulated Sugar 1 tsp. Vanilla Essence 3 Gelatin Leaves or 3 tsps. Gelatin ¼ cup cold Water Kiwi Crush – for topping 1 Fresh Kiwi – peeled & sliced for garnishing Procedure : Soak gelatin leaves in water for 5 mins. to soften. Pour in the milk, cream and sugar in a saucepan. Stir to combine well. Place saucepan on low heat and bring to a gentle s…
…owl, beat egg whites and ½ teaspoon lime juice with an electric blender on low speed until the mixture becomes foamy. Add half the sugar and beat the mixture until dissolved. Add the remaining sugar and continue beating until the egg whites reach soft peak stage. The soft peak stage is reached when the peaks of the egg white mixture curl over and droop slightly. Beat for another 2 minutes on low speed. Add the egg white mixture in three additions;…
…ft & translucent. Add the soaked moong dal; saute for about 2 mins. on low heat till the rawness disappears & it looks slightly glossy. Add ½ cup water warm water, a pinch or two of salt; stir & cook covered for about 5 mins. Check if the water has almost dried up & then add chopped methi leaves, roasted cumin pwd. & stir. Cook covered on a low flame for about 4 mins. Check in between & stir from time to time till the subzi…
…Mint Procedure : Heat a wok/kadhai/pan with oil until hot. Reduce heat to low and then add garlic, ginger and green chillies; sauté for a few seconds. Add onions and sauté until soft and translucent. Then add the mince; stir to break the lumps with the back of a spoon. Saute until the mince is lump free and brown. Add all the dry spice powders and fry for a few minutes on low heat till you get a fragrant aroma. Add a few tablespoons of water in c…
…el thankful, happy, lucky & joyous. It needs to be cooked with TLC on low simmering fire, gently stirring now & then. It is sheer magic to see the rice & milk come together in perfect harmony. You can tell one from the other but are inseparable. Rich & Creamy..Lustrous & Pearly.. Full of sweet aromatic goodness of turmeric leaves & a hint of cardamom ! Say Cheers to Kheer! Here is how you can recreate pure magic…
…e well. Add a cup of water & vinegar & stir well. Let it cook on low heat for about 30 mins. When the mince is cooked, continue to stir till it is dry. Adjust salt to taste. Add coriander leaves & mix well. Let the chicken mince filling cool. Your filling is ready. Ingredients for the Puff Pastry : 250 gms. Refined Flour (Maida) 30 gms. Rice Flour 30 gms Butter 45 gms. Ghee Salt to taste Oil for deep frying To prepare the Puff : Mix…
…the picture. Sprinkle pepper pwd. & close the wok with a lid & allow the eggs to set on low heat for about 2 mins. Switch off the flame & let it settle for a minute. Serve in portions making sure that you lift the spinach along with the whole egg. Enjoy the Spinach Sunrise with rotis or phulkas or buttered toast. How to clean Spinach : After picking spinach take a large pan with water & a little salt. Wash the leaves well to re…
…drain. Chop the carrots & french beans finely & the cauliflower in tiny florets. Keep aside. Preparation of the White Sauce : Melt butter in a pan on low heat. Add the flour & mix with the butter. Stir carefully till the rawness of the flour disappears but do not allow the flour to change colour. Take the pan off the heat & keep stirring while gradually adding the milk to it. Make sure it is smoot…
…a wok/kadhai/dekchi/cooker body, heat oil and sauté ginger-garlic paste on low heat till rawness disappears. Add onions and sauté till they are soft and translucent. Add tomato puree, tomato sauce and cook for about 2 mins. Add all the spice powders, sugar, hing and ¼ tsp. salt. Saute on low heat till you see oil separation from the masala. Add the cooked rajma along with the liquid. Give it a good stir. Add water if necessary depending on the req…