…. 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…
…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…
…long with the masala. You may chop & fry the onions & then add the masala paste to it instead of grinding them with the masala. You will know that the Pork Vindaloo is ready when the gravy is fiery red in color & the curry/gravy gives out a wonderful aroma of cooked spices & vinegar. The Pork Vindaloo tastes better the next day if you allow the meat to marinate in the gravy. The longer you allow the flavors to meld & store it f…
…the Kashmiri chillies in luke warm water to soften. Meanwhile prepare the masala paste. Grind together soaked Kashmiri chillies along with the water, scraped coconut, coriander seeds or pwd., turmeric pwd., cumin seeds, ginger, garlic, chopped tomato, half the onion in the masala grinder to a fine thick paste. Transfer the paste to a bowl, rinse the grinder with water & reserve the water to be used in the curry. Heat a deep pot/handi/dekchi o…
…Drain & keep aside. Add onions & sauté till soft. To this add the masala paste & sauté the masala paste for about 2 mins. or till rawness disappears. Add the washed prawns & sauté for a while. Then add the reserved masala water & sufficient water to thin the curry as desired. Add a pinch of sugar, slit green chillies & stir well. Let the curry come to a boil & then slide in the raw mango pieces gently & stir once….
…r pastes, green chillies, turmeric, cumin pwd. green cardamom & garam masala pwd. using sufficient water to a smooth & thick paste. Apply this masala paste to the chicken pieces along with a little salt & marinate for about ½ an hour. Rinse the grinder & reserve the masala liquid for further use. Heat the same pan in which the onions were fried till hot. Reduce heat & add the marinated chicken & saute till rawne…
…Masala as I have realized that it has a perfect balance of spices & coconut & you do not have to add anything else. In Pune, we get very good & fresh homemade Goda Masala. Besides, it is easily available in the stores. Good quality packaged & well known masala brands are also available….