…use the essential spice paste to include your favorite fish, prawns, lamb, mutton, beef or vegetables and savor it. You can also try my earlier recipes for Pork Vindaloo and Fish Vindaloo. The quantity of ingredients differ a little to accommodate the flavors of meat and seafood. My hubby loves pork and I have a special preference for sea food but we all like beef. Today’s recipe is especially for all those who like beef. This post was long overdu…
…illies along with ginger & garlic) or with rassa (thick curry/gravy of mutton or chicken). In the fields, the farmer uses the bhakri as a plate on which chutney, pickles, onions, thecha or vegetables are served & eaten together. Bhakri is prepared with wheat, rice, jowar, bajra or ragi flour in different states of India. Tandalachi Bhakri which is made with rice flour is prepared mainly in Maharashtra, Goa, Konkan belt & other coastal…
…ghurt or curds (dahi). Nachne balls are served & eaten with chicken or mutton curry, ghee with HuLi, saaru, sambhar, onions, chillies… especially in rural areas in Karnataka & Andhra Pradesh which helps people to sustain throughout the day. In India, it is grown & consumed in Goa, Karnataka, Andhra Pradesh, Tamil Nadu, Orissa, Rajasthan, Kumaon (Uttarakhand) & Maharashtra. It has a good store life. In Goa, nachne is very popular &a…
…any dal or vegetable preparation. It goes exceptionally well with chicken, mutton, egg & fish gravies too. It tastes great with plain curds & pickle & can be used to prepare any biryani as well. In this recipe, besides the fragrant shahijeera, cardamom & other whole spices imparts their individual flavor. The delightful green of the fresh coriander turns this plain simple rice into a dish to be relished! Jeera Fried Rice is loved a…
…flavored Parsi Dal with aromatic spices. It is traditionally prepared with mutton & served with caramelized brown rice. Dhan means lentils & sak is vegetables. It is also available in restaurants with chicken or just plain vegetarian. It is not served at happy occasions but because of its popularity it is sometimes served at weddings & Navjotes. Dhansak is very tasty, healthy & full of nutrition. It is mildly spicy, pleasantly swee…
…with a slotted spoon & transfer on plate lined with absorbent towels. Serve as a starter with a dip, chutney or sauce or as an accompaniment with Parsi Brown Rice & Dhansak or even with Parsi Chicken/Mutton Biryani! Tips : Score the chicken with a knife if using chicken with bone so as to allow the marinade to seep through. It is better to use boneless chicken as it cooks through quickly….
…ely chop; reserve greens for garnish 1 tbsp fresh Coriander leaves; finely minced (optional) 1 tbsp Celery Stick; finely minced ½ tsp White Pepper powder ¼ tsp Light Soy Sauce ½ tsp Dark Soy Sauce 1 tsp Red Chilli Sauce or to taste ¼ tsp Sugar or to taste 2 tbsp Sesame Oil or Refined Vegetable Oil 3 tbsp Corn flour or as per desired thickening 1 Egg; lightly beaten or Egg White 1 tbsp Chinese Vinegar or to taste or Vinegar as per choice Salt to ta…
…ster specials Chocolate & Marzipan Easter Eggs, Goan Pork Vindaloo and Mince Potato Chops too. Here’s wishing you a ‘Very Happy & Blessed Easter!’ May the risen Christ bless you. Ingredients : 2 cups Maida (Refined Flour) 2 cups Caster Sugar ¾ cups Cocoa pwd. 1 ½ tsps. Baking pwd. 2 tsp. Baking Soda (Soda bicarb) 2 Eggs A pinch of Salt 1 cup Milk 1 tsp. Vanilla Essence ½ cup Vegetable Oil 1 cup boiling Water or hot Coffee (as per desired s…
…. fresh Ginger (peeled & grated) 1 ½ tbsps. fresh Garlic (peeled & minced) 5 tbsps. fresh Spring Onion Greens (snipped) 1 tbsp. light Soya Sauce 1 tsp. Sesame Oil Salt & Pepper to taste Combine all the above mentioned ingredients for the Chicken Wonton filling. Mix well. Fry a tablespoon of the filling and taste. Adjust spices and seasoning, if necessary. Then cover and chill for about ½ hour. Fill and assemble wonton wrappers as shown…
…to the opposite corners of the central square. Fill the centre with fruit mince, jam or confectioner’s custard and brush the finished pastry with glace icing. Confectioner’s Custard: Cream 1 egg yolk with 2 tablespoons caster (fine granulated) sugar until thick and pale. Blend 1 tablespoon each flour and cornflour (cornstarch) with a few drops of vanilla essence and a little milk taken from (150 ml) milk. Heat the remaining milk until almos…