…sala with some strands of fried onions & few chopped coriander & mint leaves. The top most layer should be rice. Sprinkle remaining crisp fried onions, chopped coriander & mint leaves. Then sprinkle the saffron milk/ liquid colored water making sure some of the rice remains white. Sprinkle the cashew nuts & raisins. Lastly heat together 1 tbsp each of vegetable oil & pure ghee till hot. Pour it gently on the top layer rice…
…out excess water from the curds with a muslin cloth. Mix together chicken mince with all the ingredients mentioned above with one teaspoon oil. Marinate for about 3-4 hours. Brush vegetable/olive oil on the grill pan & heat it till hot. Scoop out tablespoons of the marinated chicken mince & grill on the grill pan. Drizzle or brush the chicken kababs with oil from time to time. Grill for about 4-6 minutes. Before transferring to a serving…
…5 tbsps. Vegetable Oil Salt to taste For the Garnishing : Coriander & Mint Leaves (chopped) Crisp fried Onions For the Bouquet Garni /Potli Masala : In a small piece of muslin, bundle & tie up with a string; 1 large stick of Cinnamon 16 Cloves 20-25 Peppercorns 2 Black Cardamom(lightly bruised) 3 Green Cardamom (lightly bruised) 1 tsp. Cumin Seeds 2 tbsp whole Coriander Seeds 2 Bay Leaves (Tej Patta) Soak in a little water. Procedure : Wa…
…in your chaat. Ingredients : 2 bunches fresh Coriander 1 small bunch fresh Mint 25 gms. fresh Ginger ½ tsp. Cumin Seeds 5-10 fresh Green Chillies Water as required Salt to taste Method : Pick coriander & mint leaves. If the coriander is tender, retain stems & discard roots. Wash both the leaves thoroughly. Lightly scrape the ginger; chop roughly. Discard stems & seeds if you like it less spicy. You may reduce the number of chillies…
…. You can stir fry, convert into chips, stuff them with vegetables or with mutton or beef mince, make a dry vegetable, cook in a thick masala, a simple sauce or curry. You can have a red, brown or green masala. The pre-preparation and the right blend of sweetness and tanginess is extremely important to cut out the bitterness and get a smooth and palatable taste. My family enjoys the way I cook Karela and always look forward to eating it. Today’s r…
…Ginger (peeled & grated or lightly bruised) 4 Peppercorns A few sprigs Mint (optional) 2 tbsps. Tamarind Pulp or a small ball – Tamarind or to taste 1 fresh Green Chilli (slit) ¼ tsp. Turmeric pwd. ¼ tsp. Red Chilli pwd. or to taste 1 ½ tsp. Rasam pwd. Walnut size piece – Jaggery (optional) A pinch – Sugar or to taste (optional) Salt to taste For the Tempering : ¼ tsp. Hing (Asafoetida) ½ tsp. Cumin Seeds 2 Whole dry Kashmiri Chillies A sprig…
…the chicken filling in the centre of the chapatti & dot it with some mint chutney. Place some sliced raw onions, thin wedges of tomato & some chopped coriander leaves. Drizzle some more mint chutney if you like. Roll up the paratha with the chicken stuffing firmly making sure the chicken pieces stay intact. Prepare all the rolls similarly. Wrap the rolls with a tissue paper, cling film or foil. Eat it warm. If you are preparing fo…
…cious & mouth watering imli khajur chutney & spicy green coriander mint chutney. The plate of steaming hot Dhokla would be decorated generously with fresh grated coconut, fine nylon sev & fresh coriander leaves. Today’s post is my favorite & I have tried & managed to get the light & spongy texture. Besides, I love snacks which have an element of sweetness & tanginess. I have tried to incorporate a few changes from a rec…
…hado, Goan Pork Sausage Pulao, Chicken Xacuti, Goan Roast Beef Chilli Fry, Mince Potato Chops, Pan Fried Masala Fish (Mackerals), Pan Fried King Fish, Pomfret Caldinho, Prawn Rissoles, Shark Fish Ambot Tik, Squid Ambot Tik, Fish Vindaloo, Green Fish Curry, etc. You could also consider some tasty & delicious appetizers/starters to go with your cocktails & mocktails… ButterflyPrawns, Chicken Chilli, Chicken pate with Crackers, Chicken Satay,…
…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….