…m pwd., ¼ tsp. shahijeera pwd. (caraway seeds), ¼ tsp. pepper pwd., ¼ tsp. methi seeds pwd., (fenugreek), 3 tbsps. coriander pwd.,1/4 tsp. mace pwd., (javitri), ¼ tsp. nutmeg pwd. & mix together & store in a bottle. Use as required in the recipe. To the cleaned prawns apply ½ tsp. each of ginger & garlic paste, 1 tbsp. lime juice & ½ tsp of tumeric pwd. & let it marinate for 15 mins. In a large wok, heat 4 tbsps. of cookin…
…rably freshly ground spices. To marinate use glass, ceramic or clay bowls. If using skewers, then you may alternate the chicken pieces with onion and bell peppers. Use of fresh coriander, a sprinkling of chaat masala, rock salt, crushed kasuri methi (dry fenugreek leaves) is all a matter of personal preference. Use of vegetable oil, mustard oil, peanut oil, sesame oil, pure ghee (clarified butter), homemade ghee, olive oil and butter for basting a…
…stir fry is a great side dish. We enjoyed it with chapattis and also with dal and rice. I think you should give this simple stir fry a try. If you love potatoes but are not fond of brinjals then just skip it! 😀 It will still taste good. It is a quick fix for working people and very easy for beginners too. In fact, you can make this any time during the year if you wish. Enjoy… 😀 Ingredients: 50 gms. Dry Prawns/Shrimp (snip off the heads & tail…
…tover steamed rice and you are in no mood to make a curry or even a simple dal. Then you look into your vegetable crisper and lo and behold you have some vegetables… a few shallots, a quarter cabbage, may be some carrots and capsicum staring at you! The first thought that comes to my mind when I am too lazy to fix an elaborate meal and want some comfort food is Fried Rice. Voila! Within minutes it is ready and I am very thrilled that there are no…
…required while grilling or pan frying. Transfer to a platter and serve garnished with prawns/shrimp as a starter or on the side with rice & dal, pulao or with chapattis, rotis phulkas or any Indian bread….
…wn in Maharashtra, is snake gourd in English, Parwal or Parval in Hindi, Padaley or Podoi in Konkannim. It is a light green snake-like vegetable with a grey-white bloom on the skin. It is ethnic to India, especially to North India. It belongs to the cucumber family & is an elongated gourd which grows from creepers. Padwal is slender, cylindrical & tapering at the ends. While selecting padwal for cooking, avoid padwal which is yellow, puffy…
…sh liberally with butter, if desired. Serve & enjoy hot garlic tawa naan, plain naan or butter naan with prepared vegetables, dal or gravy/curry of your choice….
…yed as a side but goes really well with chapattis as well as with rice and dal. It is simple, easy and tasty. Here is my version which can be prepared in a jiffy! 😀 Ingredients : 250 gms. fresh Drumsticks (peeled & cut into 2 inch pieces) 1 med. Onion (peeled & finely chopped) 1 tsp. fresh Ginger-Garlic paste 1 tbsp. fresh Tomato puree 2 tbsps. fresh Tamarind paste/pulp or to taste 1 tbsp. Coriander pwd. ¼ tsp. Turmeric pwd. ½ tsp. roasted…
…t to enjoy this dried shrimp chilli fry with hot chapattis or phulkas is something to be experienced… more importantly in the heavy monsoons when you watch the rain water cascading down your window panes while you enjoy your delicious meal!! Well, we are still waiting patiently in Pune & praying that the rain gods will be kind to us & shower us with the much awaited rains as the heat is unbearable, the humidity is at its optimum & ther…
…mp; lightly golden. Drain out excess oil, if any before transferring the pan fried fish onto a tray/plate. Serve with fish curry and rice/dal and rice or pulao garnished with lime wedges….