…’s preparation is lightly sweet, hot & tangy. This fresh coconut flavored red pumpkin dish tastes so good & is excellent with soft chappatis, phulkas or with any Indian bread. It goes well with rice too. This vegetable was my maternal grandmother’s favorite. Whenever I cook red pumpkin I think of her. Children will enjoy this too. In case you like it spicy then you may add chilli powder to taste. Here’s the recipe which is quick & e…
…strong flavors better. So just go ahead & give this Kolhapuri Chicken Curry a try… 😀 Ingredients : 1 kg. Chicken with bone (cut into pieces) 100ml. Refined Vegetable Oil 2 Bay Leaves 2 Star Anise 2 Black Cardamom 1 med. Onion (peeled & finely chopped) 1 fresh Red Tomato (finely chopped) ½ tsp. Turmeric pwd. 2 tbsp. fresh Ginger-Garlic & fresh Coriander Leaves (paste) 1/2 tbsp.Maharashtrian Kanda-Lasun Masala/ Chutney or to taste 4 gla…
…& those who are not very familiar with cooking. So try this tasty egg curry & enjoy! 😀 Ingredients : 6 Eggs (hard boiled) 3 dry Kashmiri Chillies (destalked, deseeded, & soaked in warm water) 2 med. Onions (peeled & sliced) 2 med. fresh red Tomatoes (washed & quartered) 2 tbsps. fresh Garlic paste 1 tbsp. fresh Ginger paste/grated 3 tbsps. Coriander pwd. 1 tsp. Cumin pwd. 1 tsp. Garam Masala pwd. ½ tsp. Turmeric pwd. 5 tbsps….
…urry using fish of your choice. Here is my post for the tastiest Goan Fish Curry… Ingredients : · 4 whole Mackeral Fish (or any fish fillets of your choice) · 7 dry Kashmiri Chillies (remove stalk & seeds) · ½ fresh Coconut (grated) · 1 tsp. Cumin…
…ile. Then add the reserved masala water & sufficient water to thin the curry as desired. Add a pinch of sugar, slit green chillies & stir well. Let the curry come to a boil & then slide in the raw mango pieces gently & stir once. Let the curry come to a boil; reduce heat & let it simmer for about 10 mins. or till the mango slices/pieces are cooked & tender. Add the lady fingers & let it cook for about 2 mins. Make sure…
…of my cooking & baking I try to use minimum food coloring. I know the red food coloring does justice to the red velvet cake/cupcakes but I was happy with the final outcome of the cupcakes. Besides, this time I used vanilla butter cream frosting instead of the cream cheese frosting because the cream cheese was not available in the speciality stores. The weather conditions in Pune did give me a hard time with butter cream frosting but I was hap…
…ps. fresh Garlic Paste 4 tbsps. Sesame Oil 1 tbsp. dark Soya Sauce 1 tbsp. Red Chilli Sauce A pinch of Sugar A dash of Chinese Cooking Vinegar Salt to taste Method : Wash the chicken breasts & drain completely. Cut the chicken into long strips & marinate it with ginger – garlic pastes, dark soya sauce, red chilli sauce for about an hour. (preferably overnight). Heat oil in a wok/kadhai till hot. Gently slide in the marinated chicken …
…; sauté till they are soft & translucent. Add tomatoes, turmeric pwd., red chilli pwd., coriander powder & coconut. Saute & fry all the ingredients together for about 2 mins. or till tomatoes are soft. Add the sliced tendli & sauté well. Add some water, salt to taste & stir once again. Cover & cook on medium heat till the tendli is tender but has a slight crunch. Stir occasionally. Serve hot with rice & curry or enjoy w…
…r. Green capsicum is well known and popular but now you will also find colored bell peppers in the markets. The red and yellow bell pepper is easily available in the local markets and in super markets in India. Red and orange bell peppers are the sweetest. They are rich in Vitamin C, antioxidants and carotene. The red bell peppers have more nutrients and vitamins, carotene and lycopene. We consume a lot of bell peppers in our diet. I use them in m…
…ala. You will know that the Pork Vindaloo is ready when the gravy is fiery red in color & the curry/gravy gives out a wonderful aroma of cooked spices & vinegar. The Pork Vindaloo tastes better the next day if you allow the meat to marinate in the gravy. The longer you allow the flavors to meld & store it for a longer period, it will taste even better… just like pickle! If you like the vindaloo very spicy then grind the chillies along…