Search Results: label/masala (50)

Curries
0

…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…

Goan
0

There are various ways of frying fish & with different masalas. We very often have panfried masala mackerals. It tastes wonderful with  steamed rice & dal fry… Ingredients : ·         4 fresh  Mackerals ·         1 tsp. Red Chilli Pwd. ·         ¼ tsp.Cumin Pwd. (Jeera) ·      &…

Goan Goan Stir Fry Prawns
7

…nions (roughly chopped) 1 Capsicum (diced or sliced) 3 tbsps. Goan Rechado Masala 3 tbsps. Cooking Oil Salt to taste Ingredients for the Goan Recheado Masala Paste : 10 Kashmiri Chillies (discard stalks & seeds) 4 Peppercorns 6 Cloves ½ inch Cinnamon stick 1 tsp Sugar ¼ tsp. Tamarind Paste ½ tsp. Cumin Seeds ½ inch fresh Ginger 10 cloves Garlic ¼ cup Sugarcane Vinegar Salt to taste To prepare Goan Recheado Masala Paste: Break the chillies into…

Fast Food
0

…pwd.(dry roasted) 1tsp. Red Chilli pwd. ½ tsp. Turmeric pwd. 1 tsp. Garam Masala pwd. ½ tsp. Chaat Masala pwd 1 tbsp. Pomegranate seeds pwd. (dry roasted Anardana) A pinch of Cinnamon pwd. A pinch of Clove pwd. 1 tbsp. fresh Ginger (grated) 5 cloves fresh Garlic 1 tbsp. Tamarind pulp 2 small pieces Stone Flower (Dagad Phool) ½ bunch fresh Coriander leaves 1/3 cup fresh Mint leaves ¼ tsp. Granulated Sugar For Garnishing : 3 Green Chillies (slit &#…

Indian
0

…; saute till rawness disappears & oil separates. Next add all the dry masala powders, sugar & stir well. Saute for a minute. Add the reserved masala water a little at a time & mix well. Now slide in the paneer cubes & stir gently. Add water depending on the consistency of the gravy desired. Do not thin the gravy too much. Adjust salt to taste. Stir & let it cook on sim for about 5 mins. Garnish with reserved fried onions &…

Indian
0

…ht oil separation. Add a little of the reserved water from the vegetables if the masala tends to stick to the bottom of the pan. Toss in the parboiled cauliflower and peas. Give it a good stir so that the masala coats the vegetables. Sprinkle the garam masala and adjust salt to taste. Saute for another 2 minutes. Garnish with coriander leaves. Serve hot with your favorite Indian bread….

Goan
2

…nd cooked on the outside and the juices are sealed. Add the prepared spice/masala paste and gently mix to coat the chicken. Cook till rawness disappears and specks of oil separating from the masala. Add enough water depending on the thickness of the curry required. Give it a good stir and let it come to a boil. Drain & add potatoes, cover with a lid and let it come to a boil again. Reduce heat, cover with a lid and let it cook till the chicken…

Curries
2

…marind paste & grind to a fine, thick & smooth paste. Transfer the masala paste to a bowl; rinse the blender & reserve the masala water to be used later to prepare the curry. In the same pot, add another 2 tbsps. of oil & lightly fry the lady fingers, about 2-3 mins. Drain & transfer to a bowl. Then fry the prawns briefly for about 2 mins. Do not over fry. Drain & reserve in another bowl. Now add the masala paste to the pot…

Bakes
0

…paste, red chilli pwd., roasted cumin seed pwd., coriander pwd., tandoori masala, garam masala and orange food color. Add this tandoori paste to the bowl of chicken pieces and mix well to combine. The pieces of chicken should be well coated. Cover the bowl with cling film or a lid & and let it marinate for about 3-4 hrs. ; preferably overnight in the fridge. When ready to cook, pre-heat the oven to 200C. Line a baking sheet with aluminium foi…

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