…eferably Kashmiri) 1 tsp. dry Fenugreek Leaves (Kasuri Methi) ½ tsp. Garam Masala pwd. A pinch of Sugar (optional) Salt to taste 5 tbsps. Vegetable Oil Dry roast separately & blend together in a masala grinder into a fine powder the following ingredients : 1 tbsp. Coriander Seeds 1 tbsp. Cumin Seeds 1 tbsp. Peppercorns Procedure : Marinate the prawns with ginger-garlic paste & a pinch of salt for about 10 mins. Heat 2 tbsps. of oil in a ka…
…sieve & return the stock to the pot. The stock will be of a very light green color. Keep aside for later use. Ingredients to be added to the stock to prepare the soup : 2 leaves Cabbage (finely shredded) 2 Spinach Leaves (blanched & finely shredded) ½ Carrot (peeled & finely grated) 3 French Beans (blanched & finely chopped) 2 fresh Green Chilli (deseeded & finely minced) 5 tsps. Lime/Lemon Juice 1 tsp. Sugar A pinch of Ajinomo…
…Carrots (peeled & julienned) 2 tbsps. Cabbage (thinly sliced) 2 fresh Green Chilles (minced) 2 tbsps. Sesame Oil/Olive Oil/Cooking Oil A sprinkling of Pepper pwd. Salt to taste Water as required Garnishing Suggestions : Freshly chopped coriander leaves, spring onion greens, lemon wedges, basil leaves, finely sliced chillies. Procedure : Marinate washed and drained fillets of fish with ginger-garlic paste, turmeric pwd, lime juice, and salt fo…
…😀 Tips : To prevent water from seeping into the tin, cover the bottom of the tin with foil or place supports below the tin. In case you do not have purple & green colors this is what you do to get them… Just mix … Blue + Red = Purple Blue + Yellow = Green…
…u do not need the katoris or cups for steaming instead place the patoleos on a round plate or tray or arrange them directly in the steamer if your steamer has a vent tray. Steam for about 20 to 25 mins. The color of the leaves will change from fresh green to dull (olive) green. Transfer the steamed patoleos on a plate. Serve without removing the leaves. To eat, peel off the leaf & bite into the hot patoleo. Always eat them fresh.. straight out…
…bsp; ½ cup fresh Peas (or frozen peas) · ½ cup Cauliflower For the White Sauce : · 2 tbsps. Refined Flour (Maida) · 2 cups Milk · 1 tbsp. Butter · A pinch of Nutmeg pwd….
…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 if you like it low on spice. Grind together all the abov…
…e of the spinach in a blender. Heat oil in a wok on med. heat. Add garlic, green chillies & saute lightly. Then add chopped onions ; fry till they are light brown. Add ginger & garlic & fry well till the rawness disappears. Add the garam masala pwd., cumin pwd., sugar & stir well. Then add the spinach puree & saute well. Cook till the oil starts separating slightly. Add the paneer cubes & stir well. Adjust salt to tas…
…inated chicken & saute well for about 5 mins. Add the remaining masala paste, saute & fry the chicken along with the masala well. Add sufficient water to the chicken to form a gravy. Rinse the halved potatoes in water & add to the chicken gravy. Adjust salt to taste. Let the chicken come to a boil & then reduce heat & let it cook covered for about 5 mins. Now add the tamarind pulp &…
…ombine well. Make sure this has some crunch. Add some chopped spring onion greens & stir for a minute. Transfer to a serving bowl. Garnish with some more spring onion greens. You may garnish with some more lightly fried finely chopped ginger-garlic if desired. Serve piping hot with Prawn Fried Rice or any other fried rice of your choice or with noodles or steamed rice. Variation : You may deep fry the fish coated with batter if you so desire…