…own. Then add the paste in the blender, kasuri methi & saute till the rawness disappears. Use the masala liquid from the blender when you add the cooking liquor. Add ½ of the reserved cooking liquor & let it come to a boil . Now add the cooked chick peas & the remaining cooking liquor, salt to taste, stir well. The gravy should be sufficiently thick. Let it settle for a while for the flavors to meld. Garnish with fried green chillie…
…re of the chapatti & dot it with some mint chutney. Place some sliced raw onions, thin wedges of tomato & some chopped coriander leaves. Drizzle some more mint chutney if you like. Roll up the paratha with the chicken stuffing firmly making sure the chicken pieces stay intact. Prepare all the rolls similarly. Wrap the rolls with a tissue paper, cling film or foil. Eat it warm. If you are preparing for a crowd then prepare the chapa…
…it cool & then cut into 2-3 pieces each depending on the size of the prawns. If they are small prawns/shrimps (Galmo/Jawala) then there is no need to cut them. In a sufficiently large bowl, mix together freshly scraped coconut, red chilli pwd., turmeric pwd., tamarind pulp, Kokum (Sola) & salt to taste. Crush & mix well with your fingers. Set aside till serving time. Remember the dry fish is already salty so use salt sparingly. Just b…
…ot very fond of salads. The description of a salad was just chopping a few raw vegetables, some salad leaves & mixing with salt & pepper. It was boring & uninteresting until my whole perspective of a salad changed when I realized my husband enjoyed salads & gave me ideas to turn a plain salad into a master piece. My attitude changed & I enjoyed inventing ways of making a simple salad into an appealing one. In this sa…
…the freshness & goodness of Coconut!! 😀 Ingredients : 1 cup (170 gms) Rawa (Semolina) 2 cups (160 gms) fresh Coconut (scraped) ½ cup (210 gms) Icing Sugar 3 tbsps. Maida (Refined Flour) 1 tbsp. Corn Flour 2 Eggs 2 tsp. Baking pwd. 3 tbsps. Butter/Ghee ½ tsp. Salt 1 tbsp. Vanilla Essence Few Dry fruits ½ cup Water Method : Blend fresh scraped coconut with ½ cup water in a blender/grinder to a paste. Beat eggs till light & fluffy in a suffi…
…& fluffy sannas.. 😀 Ingredients : 250 gms Goan Parboiled Rice 75 gms. Raw Rice 45 gms Urad Dal 35 gms. Poha (beaten rice flakes) 1 Coconut thick milk or 100 ml. Coconut Milk (Dabur Hommade) 1 tsp. Baker’s Yeast 50 ml.Warm Water 150 gms. Sugar or to taste Salt to taste Method : Wash & soak rice, dal & poha separately for about 4 hrs. Drain & reserve the water. First grind the dal using very little reserved water to a smooth, thick…
…ration with your favorite chutney, sambhar or both… 😀 Ingredients : 3 cups Raw Rice 1 cup Urad Dal 1 tbsp. fresh Ginger (grated) optional 4 large Onions (peeled & finely diced) ½ bunch fresh Coriander (picked, washed & chopped) 3-4 fresh Green Chillies (destem, remove seeds & minced/chopped) 1/3 tsp. Sugar (optional) Salt to taste Vegetable Oil for drizzling Procedure : Pick rice & urad dal. Wash urad dal & rice separately &…
…mankind… to eat healthy we steam our food in banana leaves & cook with raw bananas. The banana fruit, flowers, stem, leaves & the entire plant is especially used in Indian cooking, rituals & religious functions. How can we ignore or look down upon it when it gives us so much? Mankind should seriously give it a rightful place & feel proud to see it in their fruit basket, place it on the dining table & serve it with love to their…
…is the recipe for Goan Boiled Rice to be enjoyed preferably with fish or prawn curry… Ingredients for Goan Boiled Rice : 3 cups Goan Par boiled Rice 2 tsps. Salt Sufficient water for boiling Procedure : Pick, winnow & wash the rice about 3 to 4 times. Soak the rice for about 30 mins. Boil about 3 litres of water. When the water comes to a rolling boil add the rice, salt & stir. Cook till the grains are soft. Test between your finger tips…
…t for a few mins. to allow the flavors to be absorbed. Before serving, add lime juice & stir once. Serve hot with your favorite Indian bread or as a side with your favorite rice preparation. Tips & Variations : Use white prawns preferably. Do not overcook prawns or they will turn tough & rubbery. You may retain the tails of the prawns as per your preference. Adjust spice according to taste. I prefer Kashmiri as they are milder & ri…