…his very often .. Just go for it! Enjoy!! J Ingredients : 1 cup Dhuli Urad Dal (Black gram skinned & split) 1 med. Onion (peeled & chopped finely) 2 fresh Green Chillies (deseeded & minced) 1 tbsp. fresh Ginger (grated) ¼ tsp. Jeera (Cumin Seeds) A pinch of Hing (Asafoetida) A handful of fresh Coriander (roughly chopped) Salt to taste Oil for deep frying Method: Wash & soak the urad dal in water for 4 hrs. Drain all the water &…
…too. Usually murukkus are made with a combination of rice flour & urad dal flour but I used chickpea flour instead of urad dal flour. Do try this out… they just crumble & literally melt in your mouth… you may want to make them again! 😀 Wishing each & every visitor a Very Happy & Prosperous Diwali…Thank you for stopping by… 😀 Ingredients : 200 gms. Rice Flour 100 gms. roasted Besan (Chickpea Flour) 1 tsp. Jeera (Cumin Seeds) 5 tsps….
…the Tempering/Tadka: ½ tsp. Mustard Seeds ½ tsp. Cumin Seeds 1 tbsp. Chana Dal 1tsp. Urad Dal A pinch – Hing (Asafoetida) A sprig – fresh Curry Leaves 2 fresh Green Chillies (slit) or dry Red Chillies 1 tsp. fresh Ginger (peeled & grated) 1 tbsp. Cooking Oil For Garnishing: as per choice Freshly chopped Coriander Leaves Carrot, Cucumber, raw mango (peeled & grated) Pomegranate, Grapes Cashew nuts, raisins (fried to lightly golden) Procedur…
…you. Goan Recheado Stuffed Mackerel is just fantastic. It pairs well with Dal Tadka & Rice, Traditional Goan Fish Curry Rice (Xitt Kodi), Ukdem Xitt & Sorak. You can enjoy it with bread, pao, pulao, chapati or phulka if you please, or simply plain as a starter. Here is the recipe for whole stuffed mackerel with Goan Recheado. It has the perfect balance of spices and ground to a fine paste with only vinegar. It is pan-fried / shallow fried…
…some with bhakri made with rice, jowar or bajra. It is also enjoyable with dal & rice or with bread/pav. This time when I made this delicious Dried Bombay Duck Chilli Fry, we enjoyed it with rice bhakri. Do give this dish a try… you may want to make this quite often! Enjoy 😀 Ingredients 50 gms. Dry Bombay Ducks ( Sukha Bombil) 3 large Onions (peeled & chopped or sliced) 2 large red Tomatoes (chopped) 2 fresh Green Chillies(remove seeds if…
…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….
…all-time favorites. Batata Vada, Sheera, Upma, Sabudana Vada and Sabudana Khichdi as usual top the list! The foundation of Maharashtrian arranged marriages lies on the interesting ritual of serving piping hot delicious Kande Pohe! If the prospective bride serves delectable melt in the mouth pohe then the relationship is sealed for good. 🙂 Well, Pohe and tea is a match made in heaven! Sharing hot, delectably soft, golden, savoury pohe decked gorge…
…th small bunches of alu leaves. Beside her was a man selling organic fresh methi. He assured me that the leaves were good. Behind her was a village house and I could see the pathrode leaves growing blissfully on one side in front of the house. I did not ask if it was her house but guessed it could be hers. I initially selected a bunch but since they were small size ones, I picked another. She insisted I buy three bunches but I explained that it wo…
…sarson (mustard), bathua (chenopodium), palak (spinach), muli (radish) and methi (fenugreek). Spinach is used to cut out the bitterness in the sarson. Addition of bathua is optional but adds depth of flavor. Corn meal is a binder and a thickener otherwise the vegetables without it will be mushy or like a soup. There are several variations to Sarson ka Saag. You can select your favorite leafy greens or use all or different combinations to make it w…
…Chaat Masala pwd. or to taste ¼ tsp. Rock Salt (Kala Namak) ¼ tsp. Kasuri Methi; powdered (dry fenugreek leaves) (optional) A pinch Black Pepper pwd. 1 tsp. fresh Lime Juice 1 tsp. Vegetable Oil Salt to taste For Basting: Cooking Oil/Ghee or Butter – use as per choice. Pre-preparation : Soak wooden skewers in normal water for an hour. If the curds are not thick enough then bundle up the curds in muslin cloth or use a fine sieve/strainer to drain…