…gms. Paneer (grate or cut into small cubes) ¼ cup Sweet Corn niblets ¼ cup Green Peas Few Cashew nuts (chopped) 1tbsp. fresh Ginger (grated) 2 fresh Green Chillies (roughly crushed) ¼ tsp. Garam Masala pwd. 30 gms processed Cheddar Cheese (grated) 1 tsp. Butter Salt to taste A handful of fresh Coriander (chopped) To prepare the Filling : Boil the peas & sweet corn niblets in sufficient water till tender. Drain out the water. Mix togethe…
…. of salt & keep aside for later use. Grind the ingredients listed for masala paste in a blender or masala grinder with some water to prepare a thick & smooth paste. Transfer the masala paste to a bowl; rinse the grinder jar but reserve the masala water to be used later. Heat a sufficiently deep pot/handi/dekchi with vegetable oil till hot. Reduce heat, add in the onions & sauté with a pinch or two of salt till the onions turn lightly…
…many variations to a Chicken Cafreal but for us it is always the gorgeous green masala paste. The below mentioned recipe is my tried and tested one which my family has always loved and continues to relish every time I make it. The lemon/lime juice adds a freshness to the finished preparation. Fresh tamarind paste/pulp can be used in the absence of vinegar. The choice of selection of vinegar is purely personal. We like our sugarcane vinegar so in…
…tender chicken breasts (shredded or roughly ground in a processor) 5 large mushrooms (thinly sliced) 1 capsicum (thinly sliced) 1 onion (thinly sliced) 1 tbsp oil 3 eggs 1 small teacup fresh cream 2 to 3 cubes of Amul cheese or any processed cheese (grated) A pinch of nutmeg (optional) 2 cloves garlic 2 tbsps chilli sauce or stir fry sauce Salt & pepper to taste Chopped coriander & celery (few sprigs) Heat oil in a pan. Add finely crushed…
…which tastes so deliciously creamy. 😀 Ingredients : 250 gms. Penne 2 cups Mushroom (washed & sliced) 1 Chicken Breast (boneless); cut into strips 6 slices of Pancetta or smoked streaky Bacon 8 cloves fresh Garlic (finely chopped) 50 ml. Double Cream or Light Cream 2 Egg Yolks ¼ cup freshly grated Parmesan Cheese or Processed Cheddar A dash of Nutmeg pwd. Salt and Pepper to taste Olive Oil as needed Fresh or dry Thyme – a small handful or any…
…; soften quickly. · You can add unsalted peanuts or green peas if you so desire. Add it before adding the onions so that it gets sufficient time to cook. Tip: · According to spice tolerance, use green chillies…Some green chillies; the dark green variety are very hot & some are very mild. Discard seeds if you are light on spice. · If desired; blanch tomatoes, peel, cut…
…ry spices & saute on low heat till the oil begins to separate from the masala. Then add the reserved masala water & another 2 cups of water to the pan & bring to a boil on medium heat. Gently lower the boiled & slit eggs into the gravy. Let it simmer for 10 mins. or cook till desired thickness of gravy. Add a pinch of sugar & adjust salt to taste. Take the pan off the heat & garnish with chopped coriander leaves. Serve hot…
…eeled & chopped) A pinch Asafoetida (Hing) 2 tbsps. Maharashtrian Goda Masala/Kala Masala 2 tbsps. fresh Tamarind paste/orLime sized Tamarind soaked & pulped) A small piece of Jaggery (Gur) (optional) 2 sprigs fresh Curry Leaves ½ tsp. Mustard Seeds (optional) Salt to taste 4 tbsps. Vegetable Oil 1 ½ cups Water A handful fresh Coriander Leaves (roughly chopped) Procedure : Wash brinjals & make slits along the length taking care that th…
…sala (Onion-Garlic Masala) 1 tbsp. Goda Masala or made at home ½ tsp. Kala Masala (Black Masala available in select stores in Pune/Maharashtra)/homemade 2 fresh sprigs of Curry Leaves ½ tsp. roasted Jeera Pwd. (optional) ¼ tsp. Turmeric Pwd. ½ tsp. Vegetable Oil or pure Ghee Salt to taste Jaggery to taste (optional) Method : Grind together garlic, ginger, coconut, coriander to a smooth fine paste. Heat oil/ghee in a sufficiently deep pan. Reduce h…
…lue. Often I use an iron tawa just like most Maharashtrians do to cook our greens; namely methi, palak and chowli greens. Cooking on an iron tawa increases the iron content in the prepared greens. We love methi bhaji / subzi; especially my hubby and me. It just tastes awesome with hot phulkas, rotis, chapattis. Farmers usually enjoy fresh methi bhaji with bhakris made with rice, jowar or bajra flour as this is their power packed greens for the har…