…ok till tomatoes are completely soft. Now add the soya granules & mix well. Let it cook for about 2 mins. Keep stirring occasionally. Pour in about ½ cup water & let it cook for about 5 minutes on med. heat. Then add the green peas, mix well & let it cook on sim for another 3 mins. Adjust salt to taste & gravy consistency as desired. Garnish with chopped fresh coriander & quarters of lime. Serve with pulao or your favorite…
…heat. Reduce heat & cook for another 8 mins. on simmer. Add the garam masala/goda masala to the ragda. The gravy will start to thicken. Adjust the salt, add a pinch of sugar & stir once again. Take off the heat & garnish with coriander leaves. Keep aside to use later for Dahi Ragda Puri. Ingredients for Dahi Ragda Puri : Prepare a tray with bowls containing the following : The above prepared Ragda (white peas & potato thick gravy)…
…led & mashed) · 1 cup Green Peas (fresh or frozen) · 2 med. Capsicum (diced) · 3 cups. Tomatoes (chopped) · 2 cups Onions (chopped) · 2 tsps. Garlic paste · 1…
…ter as required Vegetable Oil/Ghee as required Method : Preparation of the Masala : Heat a wok/kadhai/skillet with oil till hot. Add green chillies, mustard & cumin seeds, turmeric pwd., curry leaves & let it splutter. Then add thinly sliced onions & grated ginger, a little salt & saute till onions are soft & translucent. Then add the potatoes, salt to taste & mix well. Let it cook for a few minutes on a slow flame. G…
…the crabs & stir well with a spatula till it is coated well with the masala. Add the reserved masala water & let it steam for 2 mins. with the lid closed. Add sufficient water as per desired consistency of curry/ gravy. Now add the tamarind pulp. Combine well. Let it come to a boil & cook for about 10 mins on med. Simmer for another 15 mins or till the desired thick consistency of curry/gravy/masala without the lid. Taste the gravy…
…ndian flatbreads or puris garnished with freshly chopped coriander and wedges of lime. Enjoy the delicious Potato Bhaji in Green Masala. …
…coriander pwd., garlic-ginger pastes, green chillies, turmeric, cumin pwd. green cardamom & garam masala pwd. using sufficient water to a smooth & thick paste. Apply this masala paste to the chicken pieces along with a little salt & marinate for about ½ an hour. Rinse the grinder & reserve the masala liquid for further use. Heat the same pan in which the onions were fried till hot. Reduce heat & add the marinated chi…
…asala 1 tbsp. Refined Oil or Ghee Salt to taste Preparation of the Mutter (Green Peas) Stuffing : If using fresh green peas, bring 4-5 cups of water with 1 tsp salt and 1 tsp sugar to a boil. Add peas to the boiling water and boil for 4-5 mins. Let the peas sit in hot water for another 10-15 minutes. Strain and place in a bowl. Mash the peas lightly with a back of a big spoon or a masher. Heat ghee/oil in a kadhai/wok; add asafoetida and cumin see…
…ngredients: 1 large bunch Spinach / Palak 3 Potatoes ¾ cup fresh or frozen Green Peas/ Matar ½ inch-piece fresh Ginger; peel, grate or roughly chop 3 fresh Green Chillies or to taste 3 tbsp freshly Coriander Leaves 2 tbsp Besan / Chick pea Flour; lightly pre-roasted until fragrant 1 tsp Amchur powder or to taste 1 tsp Chaat Masala Powder or to taste Salt to taste Halved Cashew nuts (optional) Procedure: Wash and boil potatoes in their jackets unti…
…ow cooked to perfection. Die hard Rajma fans will surely vouch for the evergreen traditional way but we find Fresh Rajma Beans Masala / Gravy / Subzi is just awesome!! Have you ever eaten fresh Rajma Beans Masala? If not then you must. We love it especially my hubby and me. 🙂 There are plenty of variations but what we love the most is the inclusion of the famous and popular Maharashtrian Goda Masala in the preparation which makes it so aromatic an…