…ou like it that way. Heat oil in a sufficiently deep pan till hot. Add the onions & saute them till soft & translucent. Transfer the fried onions from the pan to a food processor or masala grinder/blender with a slotted spoon. Grind the onions with soaked Kashmiri chillies, tomatoes to a thick & smooth paste. Transfer it to a bowl. Use the water which was used to soak the chillies & a little more water if needed to rinse the masala…
…letely. Heat oil in a deep pan/handi/dekchi on med. heat. Saute the sliced onions till soft & lightly brown. Drain the fried onions using a slotted spoon & keep aside. In a masala grinder/blender, grind together fresh mint, coriander, fried onions, 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 past…
…r just about enjoy it as a starter. If you are fond of Pork Roast and love onions, potatoes and a whole lot of chillies then just go for this super delicious Goan Pork Roast Chilli Fry in minutes! Enjoy… Cheers!! Ingredients: 3 cups prepared Pork Roast with thick gravy (cubed/sliced or cut into chunks) 2 med. Potatoes (peeled, diced & soaked in water) (optional) 3 med. Onions (peeled & diced) 4 fresh Green Chillies (chopped) or to taste 2…
…(slightly crushed) 2 Bay Leaves ½ tsp. Shahi Jeera Garnishing : Some fried onions & fresh Coriander Leaves (chopped) Procedure : Pick, clean & wash the basmati rice till the water runs clear. Drain completely & keep aside to soak for about 15 to 20 mins. Cut the strings & split open the casing of the sausage beads & transfer the sausage meat in a bowl to be used later. Heat oil in the pressure cooker body. When hot, slide in th…
…meric pwd., curry leaves, a pinch of hing. Now add green chillies, chopped onions and cook until onions are translucent. Add sugar and a little salt and give it a stir. Add green peas and cook for a couple of minutes. If using fresh peas; first par-boil the peas. Add the pohe and stir to combine well. Adjust salt to taste and a tablespoon of coriander leaves. Keep stirring from time to time; cook for 3 to 4 minutes. In case it is dry then sprinkle…
…till the masala is cooked and you can see specks of oil. Add crushed fried onions, whisked curds, sugar, left over chicken tikka marinade and gravy from the cooked tikkas, if any. Stir to mix well. Cover with a lid and cook for about 2-3 mins. or until you get a thick gravy and you see the oil/ghee separating and floating on top. Adjust salt to taste. Add the mace pwd., nutmeg pwd., the chopped coriander and mint leaves. Let the gravy simmer for a…
…ghtly golden. Add the green chillies and stir for a few seconds. Next, add onions and a dash of salt and cook until the onions are translucent and glossy. Add the chopped methi leaves and sauté on medium heat until the methi is wilted. Add salt, sugar and give it a good stir. Cook covered on simmer for 2 to 3 minutes. Stir in between and sprinkle a few drops of water if necessary. Taste to check if methi is cooked and adjust seasoning; if necessar…
…ttle fresh water. In a sufficiently deep pan heat oil; add ginger, garlic, onions & saute well till onions are soft & rawness disappears. Next add the chilli paste & continue to saute till the oil starts separating. Then add the soya sauce & red chilli sauce. Add sugar, ajinomoto & stir well. Add the corn flour paste & stir well quickly so that it is smooth & not lumpy. Add vinegar; stir & let it come to a b…
…tly large handi/pot; preferably a clay pot, heat oil till hot. Add chopped onions and fry till lightly golden. Set aside to cool. Crush the cooled onions and reserve to be used later. Add chicken pieces to the same pot and sauté with ginger-garlic, turmeric pwd., red chilli pwd. for about 5 mins. Add in the tomato puree and cook till it turns into a sauce consistency. Then add in the reserved fried onions, onion paste, coriander pwd., curds/yoghur…
…lmo/Jawala as they are tastier. Coconut oil enhances & brings out the flavor in the Kismur. Kokum adds a good flavor & enhances the taste of the Kismur but you can substitute with tamarind or use a mix of tamarind & Kokum as per taste. If you do not like raw onions in the Kismur, you may use lightly roasted onions in oil. To retain the crispness & freshness of the Kismur it is important to mix the roasted prawns & onions just b…