…a / spice paste and again saute until rawness disappears. Add the reserved masala liquid to avoid drying up of the masala paste. Then add the browned meat and liver and give a gentle good stir. Allow to cook for about 5 minutes; stirring in between. Add the stock and sugar and stir well. Let it come to a rolling boil; reduce heat to simmer and add vinegar and stir to combine well. Cook for about 20 minutes on low heat. Stir after adding salt to ta…
…d. 4 tbsps. fresh Tamarind thick extract or paste 4-5 tbsps. Parsi Dhansak Masala Pwd. / make your own 1 tbsp. fresh Ginger paste 2 tbsps. fresh Garlic paste 2 Bay Leaves A pinch of Sugar/A small piece of Jaggery/as per taste 4 tbsps. Vegetable Oil 1 tbsp. Pure Ghee (optional) A handful of fresh Coriander Leaves Water as per thickness required Salt to taste To prepare Parsi Dhansak Masala (Spice) Powder : Ingredients : 10 Peppercorns 8 Cloves 1 in…
…nger paste 1 tbsp. garlic paste ½ tsp. red chilli powder. 4 tbsps. Biryani Masala 1 tsp. turmeric powder. (haldi) 2 red tomatoes (finely chopped) A pinch of sugar 2 tbsp. curd (yoghurt) 4 tbsps. cooking oil 5 cups cooked rice (3/4 cooked or till firm but not overcooked) Salt to taste 2 tbsp. lime juice Few sprigs of coriander (chopped) Method : Biryani Masala Pwd : Take ½ tsp. clove pwdr, ½ tsp. cinnamon pwd., ¼ tsp. cardamom pwd., ¼ tsp. sh…
…g & Pan Frying of the Stuffed Tiger Prawns : Fill the reserved cooked masala in the slit marinated tiger prawns. Make sure you do not over stuff them. Heat the same pan in which the masala was prepared with 3 tbsps. oil till hot. Reduce heat to med. & gently lower the prawns in the pan making sure the prawns are intact with the stuffing. (See pic). Add remaining stuffing if any. Cook on high for about 2-3 mins. making sure the prawns �…
…e oil on med. heat. Add onions & saute till light brown. Then add the masala & saute till the rawness disappears. Add the reserved masala water & sufficient water to make a slightly thick gravy. Do not thin the gravy too much. Add the slit green chilli, pinch of sugar & let the curry come to a boil. Reduce heat to med. & gently slide in the marinated surmai slices. Let it cook for 2 mins., then lower the heat & let it…
…marinated chicken in the wok & stir fry. Now add green chilli, garam masala pwd., chaat masala pwd., cumin pwd., coriander pwd., pepper pwd., red chilli pwd. & stir well. Then add curds, sugar, nutmeg pwd. & mix well. Let it cook for about 5 mins. Transfer to a bowl. To the same wok add the sliced onions & capsicum & stir fry & toss from time to time & cook for about 2 mins. Then add the cooked chicken & st…
…ai) · 1 tbsp. Goan Rechado Masala Paste · ¼ tsp. Turmeric pwd (Haldi) · Salt to taste · Wheat flour · 3 tbsps. Vegetable Oil Method : Wash & drain the King Fish slices well. To this apply rechado masa…
…eat. Add onions & sauté till light brown & soft. To this add the masala paste & sauté for about 2 mins. Then add the 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 fish pieces gently & let it come to a boil. Lower the heat & let it simmer for about 10 mins. Do not stir the curry;…
…ely chopped onions, ginger, kasuri methi, cumin pwd., turmeric pwd., garam masala pwd., red chilli pwd., chaat masala, lime juice, sugar & salt to taste. Fry green chillies lightly in a few drops of oil & add to the above & mix well gently. Make sufficient balls of the stuffing equivalent to the number of dough balls. Make sure the stuffing is just enough or it may spill out while rolling out the paratha dough discs.Your aloo stuffi…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….