…& fry till slightly crisp. Turn it out in a bowl. In the same pan add curry leaves, sauf, cumin seeds, haldi pwd., garlic & fry for a few seconds. Then add tomatoes & fry till soft. Now add red chilli pwd., garam masala pwd., sabji masala, pepper & cumin seed pwd., sugar & fry for a few seconds. Finally, add the fried bhindi & mix with the masala. Keep tossing the bhindi masala on high heat for…
…you do not over stuff them. Heat the same pan in which the masala was prepared with 3 tbsps. oil till hot. Reduce heat to med. & gently lower the prawns in the pan making sure the prawns are intact with the stuffing. (See pic). Add remaining stuffing if any. Cook on high for about 2-3 mins. making sure the prawns & masala do not get burnt. Sprinkle a little water if it is turning dry quickly. Reduce heat to med. cover the pan & let…
…for fresh Spring Rolls : Ingredients : 2 tbsps. fresh Carrot (grated or shredded) A sprinkling of Red Chilli Flakes 1 Thai Red Chilli (finely diced or sliced) 1 tsp. fresh Ginger (grated) 1 flake fresh Garlic (finely chopped) ¾ cup Water 1 tbsp. Dark Soy Sauce ½ tbsp. Honey 1 tsp. Red Chilli Sauce A dash of Rice Vinegar A sprinkling of Black or White Pepper Salt to taste Sugar to taste (optional) Procedure : In a bowl, stir well to combine dark s…
…ks, which can be prepared in your home kitchen this Christmas. Enjoy! 😀 Ingredients 120 gms. unroasted Goa Red Rice paste/flour 400 gms. Goa Pyramid Jaggery 2 fresh Coconuts (scraped/grated) or packaged A pinch – Salt 1 tsp.fresh Green Cardamom pwd. Pre-preparation: Grease with liquid ghee/oil, a loaf tin or a square baking tin or as per your preference. Grind the coconut to a fine paste with enough lukewarm water and extract thick milk. Add some…
…uld be of thin soup consistency. Heat the mixture till it comes to a boil. Reduce heat and let it simmer for about 5-8 mins. Adjust seasoning & water consistency if necessary. The prepared ragda should be of pouring consistency. Click here for another version of Ragda. For the Potato Patties : 8 med. Potatoes (boiled, peeled & mashed) 1 tsp. Red Chilli pwd. ¼ tsp. Turmeric pwd. ½ tsp. roasted Cumin Seeds 2 Bread Slices without edges (light…
…. Add the curds & sufficient water & gradually mix in the dry ingredients. Knead to form a soft, pliable dough. Keep it covered with a damp tea towel for about 45 mins. This will be used to prepare the outer covering of the paratha. To assemble & roast the Paratha: Roll out the dough slightly using some dry wheat flour a rolling pin on the chapatti board or cutting board also will do into small disc or just stretch the dough &…
…for all those who like it. Do give it a try… you may like it as well! 😀 Ingredients: 10 slices Korli/Karli/Silver Bar Fish 2 tsp. fresh Garlic paste 1 tsp. fresh Ginger paste Salt to taste Cooking Oil – as needed Fine dry Rawa/Semolina – as needed Dry Spice Mix: 1 ½ tsp. Red Chilli pwd. or to taste 1tsp. Cumin/Jeera pwd. 1 tsp. Turmeric pwd. ¼ tsp. Black Pepper pwd. (optional) Procedure: Wash & drain the fish slices. Combine ginger- garlic pas…
…4 fresh Green Chillies (partially slit) ½ tsp. Fennel Seeds (freshly powdered) ¼ tsp. Garam Masala pwd. 1 cup thin Coconut Milk ½ cup thick Coconut Milk ½ cup fresh Chicken Stock (optional) ¼ tsp. Black Pepper pwd. 1 tbsp. Lime Juice 2 sprigs Curry Leaves A pinch of Sugar 1½ tbsps. Coconut Oil/Vegetable Oil 1 tbsp. Ghee Salt to taste Whole Spices : 5 Cloves 1 inch piece Cinnamon Stick 1 Star Anise 4 Green Cardamoms (lightly bruised) 8 Peppercorns…
…efore using the spice/masala paste. You may make fresh tomato puree or tomato paste if you prefer. You may fry the onions and then add the masala paste to it instead of grinding them with the masala. Vindaloo is ready when the gravy is fiery red in color & the curry/gravy gives out a wonderful aroma of cooked spices & vinegar. The Vindaloo tastes better the next day. The longer you allow the flavors to meld & store it for a longer peri…
…oriander to a smooth fine paste. Heat oil/ghee in a sufficiently deep pan. Reduce heat; add curry leaves & let it splutter. Add the turmeric, the dry masala powders, jeera pwd. & fry for a few seconds. Then add the freshly ground masala paste & saute till the rawness disappears. Next add the reserved dal water, jaggery & salt to taste. Stir well to combine & let the jaggery dissolve. Let the amti come to a boil. Reduce heat &am…