…ly golden brown. Now add the marinated chicken & fry till rawness disappears. Add the Dhansak masala powder & sauté for a few seconds. Add tomato puree & sauté for about 3 mins. Add the thick lentil puree & stir well. Let it come to a boil & then add tamarind extract/paste & sugar/jaggery. Combine well. Adjust salt to taste & let it simmer for about 5 to 7 mins. till you get a good aroma. The Dhansak should be sufficien…
…coriander. Serve with steamed rice, pulao, jeera rice or with your favorite Indian bread, accompanied with raita or salad….
…body, heat oil and sauté ginger-garlic paste on low heat till rawness disappears. Add onions and sauté till they are soft and translucent. Add tomato puree, tomato sauce and cook for about 2 mins. Add all the spice powders, sugar, hing and ¼ tsp. salt. Saute on low heat till you see oil separation from the masala. Add the cooked rajma along with the liquid. Give it a good stir. Add water if necessary depending on the required consistency of gravy….
…e grains. Serve garnished with freshly chopped coriander leaves & or mint, crisp fried golden onions, raita and salad….
…deal dish to be enjoyed with your favorite Indian bread and raita or green salad. Most of us love potatoes and I just cannot resist them. I was really glad that this Punjabi Dum Aloo turned out the way I wanted it to be! It was super delicious!! J Do give it a try and enjoy… 😀 Ingredients: 12 baby Potatoes ¼ cup Onions (fried crisp & lightly golden) 8 Cashew nuts (powdered & soaked in some warm water) ½ tsp. Sauf (Fennel Seeds) 1 tsp. fres…
…. Leftovers are never wasted but used well to fix delicious sandwiches and salads. Enjoy it in pita pockets or stuffed in a Goan poee or thin slices neatly arranged in soft Goan pao. This delectable Assado is traditionally slow cooked over a wood fired stove in clay pots. Also coconut shells and coir are used so that the roast gets a lovely smoked flavour and aroma. In Goa, palm vinegar is used to add tang to the roast. Well, we love the flavour o…
…in confectionery, cooking, baking, in desserts, puddings, in savouries and salad. My family has a sweet tooth and look forward to dessert so I baked this wonderful Date and Walnut Cake. I used brandy in the cake and let it mature for a couple of days before we ate it. We enjoyed this Date & Walnut Loaf Cake at tea time too. You can consider baking this cake as a celebratory cake. In fact, it is ideal for Christmas, Easter and New Year. If you…
…tter garnished with fries or baked potato wedges, quartered lime/lemon and salad. Tips & Variations : A pinch or two of sugar helps to balance the flavors, cut the acidity & gives a sheen to the fried fish. Use oil sparingly to avoid the fish from turning soggy. Remember the fish will release its own moisture and so will the stuffing. Instead of tamarind you may use lime/lemon or vinegar. You may add more chillies if you like it spicy but…
…use it liberally in all my traditional Goan sweets, curries, savouries and salad. People from Konkan coastal belt and all coastal regions will vouch for the life giving and sustaining gift of nature – The beautiful, gorgeous, healthy and nutritive “Coconut” which is a natural coolant and has immense medicinal, soothing and healing power. Try this simple, easy and quick recipe for an elegant and awesome ladoo, this Diwali.Serve and gift a com…
…leaves sit in the colander to drain out as much water as possible or use a salad spinner to save time. Roughly chop the methi leaves. Heat oil in a kadhai / wok or iron tawa until hot. Drain off the water from the soaked potatoes and fry with a dash of salt until cooked. Reduce heat and add the garlic. Sauté on low heat until lightly golden. Add the green chillies and stir for a few seconds. Next, add onions and a dash of salt and cook until the o…