…. ½ tsp. Cumin pwd. ½ tsp. Turmeric pwd. 1/3 tsp. Pepper pwd. ½ tsp. Garam Masala pwd. A pinch of Sugar 5 tbsps. Vegetable Oil A sprig of Curry Leaves 2 Green Cardamom (slightly bruised) A handful of fresh Coriander Leaves (chopped roughly) Water as required Method : Soak dry deseeded Kashmiri Chillies in hot water for about 20 mins., grind to paste. Keep asided for later use. Boil eggs in a pan with sufficient water, ¼ tsp. salt & a dash of…
…inely sliced & mix with a little salt) 8 tbsps. Vegetable Oil For the Masala : 3 Green Cardamom 1 inch piece Cinnamon Stick 1 Star anise 1 tsp. Fennel Seeds 1 tbsp. Caraway Seeds 5 Peppercorns 3 Cloves 2 Mace (Javitri) 2 Green Chillies (slit & deseeded) A fistful of fresh Coriander leaves (washed & chopped) ½ cup fresh Mint leaves (washed & chopped) 6-8 Cashew nuts (optional) 8-10 Raisins (optional) 1 tbsp. Vegetable Oil + 1 Tb…
…for it! Ingredients: 300 gm Baby Potatoes or Potatoes ¾ cup fresh / frozen Green Peas 3 tbsp Refined Oil or Pure Ghee Salt to taste Procedure: Wash and pressure cook baby potatoes in their jackets for 2 whistles (depending on the size). Potatoes must be cooked but lightly firm. Peel and lightly prick them (optional). If using big potatoes; then cube or quarter them after boiling in their jackets or peel raw, cube or slice into quarters and fry bef…
…Each Maharashtrian household takes pride in preparing their own Goda Masala. This masala is also easily available in the supermarkets in Maharashtra. The authentic version is prepared with short grained but fragrant “ambe mohar” rice. You may use “sona masuri” rice which is also a good substitute. Enjoy this wonderful preparation with “koshimbir” which is raita.. J Ingredients : 200 gms Basmati Rice (pick, wash & soak in wat…
…en add tomatoes & fry till soft. Now add red chilli pwd., garam masala pwd., sabji masala, pepper & cumin seed pwd., sugar & fry for a few seconds. Finally, add the fried bhindi & mix with the masala. Keep tossing the bhindi masala on high heat for a few seconds. Add salt to taste. Mix well. Remove from heat & serve with hot phulkas. Phulkas Phulka is an unleavened Indian flat bread made with whole…
…erience the joy of home cooking with this special Goan favorite. 😀 For the Green Chutney Stuffing : Grind the ingredients mentioned below to a thick smooth paste with minimum amount of water and place in a bowl to be used for stuffing the pomfrets. Store the remaining green chutney stuffing; if any, in a glass jar or plastic container with a lid; in the fridge for a couple of days. In case you wish to store for a longer period then chill or freeze…
…coriander and pure ghee also helps in bringing out the flavor in the rajma masala. Rajma Masala is best enjoyed with plain steamed Basmati rice but jeera rice is also a nice option. It can be relished with fresh Indian flat breads too. Here is my version of Rajma Masala which we like very much. Do give this recipe a try. 😀 Ingredients : 1 cup Rajma (Red Kidney Beans) 2 med. Onions (peeled & finely chopped) or pureed/paste 2 fresh ripe Tomatoes…
…o cook various Kolhapuri dishes. It can be stored for about 6 months. Goda Masala/Kala Masala is another spice powder which is used extensively in Maharashtrian cuisine. This is a combination of whole spices which is again roasted in oil & then powdered & used in cooking. These two spice mixes give Kolhapuri food its signature red hot color without making it too pungent. To reduce the fiery gun powder & retain & maintain the taste…
…(crumbled) ( I used 2 imported large cubes, you may use maggi) Whole Garam Masala – (4 cloves, 6 peppercorns,1 inch piece cinnamon stick, 1 bay leaf, 2 green cardamom, 2 small pieces star anise, 1 black cardamom) 1 stalk Celery ( leaves & stem finely chopped) A Pinch of Sugar 5 cups Water /sufficient water 3 tbsps Vegetable Oil/Olive Oil 1 tsp. Desi Ghee/ Amul Ghee/Butter 2 tbsps. Coriander Leaves (chopped ) 2 tbsps. Crisp fried Onions…
…d paste/pulp or as per taste Salt to taste Procedure : Wash and soak white peas for about 4 hrs. Drain the peas and place in the pressure cooker body with about 2 cups of water. Pressure cook with chopped onion, turmeric pwd.,only till the pressure builds up. Reduce the heat & let it simmer for about 5-8 mins. Switch off the heat and do not release the steam but let the cooker body cool down on its own. The peas must be cooked and tender. Add…