…summer! 🙂 Ingredients: 2 cups cooked Basmati Rice (chilled) or any aromatic rice ½ cup Assorted Bell Peppers (diced) ¼ tsp. fresh Garlic (minced) 3 tbsps. Olive Oil A dash of Red Chilli Flakes (optional) ½ tsp. Oregano Salt to taste Procedure: Heat olive oil in a wok until hot. Reduce heat and sauté minced garlic. Add diced assorted bell peppers and toss for a minute. Add red chilli flakes if using and the chilled cooked rice. Toss the rice for a…
…edure : In a sufficiently large cooking pot/dekchi/clay pot, heat oil till hot. Reduce heat to medium. Add the chopped onions and sauté till soft and translucent. Add the marinated chicken pieces & sauté the pieces are lightly brown and cooked on the outside and the juices are sealed. Add the prepared spice/masala paste and gently mix to coat the chicken. Cook till rawness disappears and specks of oil separating from the masala. Add enough wat…
…amazing in a clay pot and tastes even better, if eaten the next day! 😀 Ingredients : ½ fresh Coconut (scraped or grated) 3 dry Red Kashmiri Chillies (discard stems & seeds) 1 med. Tomato (diced) 2 tbsps. dry Coriander Seeds ½ tsp. Cumin Seeds 3 Peppercorns (optional) 3 cloves fresh Garlic ¼ tsp. Turmeric pwd. Grind together the above mentioned ingredients with enough water, to form a fine smooth paste. Transfer to a bowl. Rinse the blender ja…
…above, shake off excess gently & immediately, carefully lower the battered mould in the hot oil. The mould should be compeletely encased in hot oil but it should be suspended & not touch the bottom. Adjust the flame if necessary… if the cookies are browning too quickly. Wait for a few seconds till the cookie cooks & retains shape. While it is dipped in the oil, gently shake in a tapping motion continuously. This helps the cookie to rel…
…& rises to the top of the oil quickly. The oil should not be smoking hot. Pakoras are crisper, when cooked in med. hot oil. Using a fork & knife drop gently blobs of the pakora batter in the hot oil. Wait until they sizzle to the surface & then turn them over frequently until they turn evenly golden brown & crisp. Using a slotted spoon, drain out the oil completely & turn out on absorbent paper. Serve hot with your favori…
…then just re-heat a batch of vindaloo and you are done! Do give this Spicy Hot Beef Vindaloo a try. 😀 Ingredients : 500 gms. Lean Beef (washed & cut into 2 inch cubes) 4tbsps. Vegetable Oil 1 sprig Curry Leaves 500 ml. Water or as required For the Masala/Spice Paste : 2 med. Onions (peeled & roughly chopped) 5-7 dry Kashmiri Chillies (destem & deseed or retain if you prefer spicy) 3 med. fresh Red Tomatoes (roughly chopped) 1 tsp. Cumi…
…red preferably of medium thickness. Pre-heat the griddle or tawa till very hot. Reduce heat to med. & dry roast each paratha on both sides by flipping gently in between till lightly brown. Brush lightly with vegetable oil/ghee or butter on both sides & roast till light golden & crisp. Serve hot with a bowl of plain or spiced curd, green chutney, tomato sauce or ketchup, mixed pickles or pickle of your choice. If using no oil or mini…
…water or milk. Adjust salt to taste. For the Tempering : 2 tbsps. Butter/Desi Ghee (Clarified Butter) 1 tsp. Vegetable Oil ½ tsp. Garam Masala pwd. For the Garnishing : 1 tbsp. Ginger (julienned) 2 tbsps. freshly chopped Coriander Procedure : Sprinkle garam masala powder on the prepared hot chicken/murg handi. Then heat butter and oil in a tempering pan till hot. Pour this on the prepared hot chicken handi. Top with some julienned ginger, coriand…
…n be prepared in a jiffy & pan fried quickly. So say Yes to this fresh hot Breakfast from the frying pan to your plate! Enjoy… 😀 Ingredients : 4 slices Bread (Brown, Multigrain or White) 2 Eggs 1 tbsp. Milk (room temperature) (optional) 2 fresh Green Chillies (finely minced) A light sprinkling of Red Chilli pwd. A pinch or two of Turmeric pwd. 1 cube Processed Amul Cheese (grated) + more for garnishing 2 tbsps. fresh Coriander Leaves (finely c…
…de and thick bottomed non stick pan or pressure cooker body with oil until hot. Reduce heat to low and splutter mustard seeds, cumin seeds, curry leaf. Add urad dal and fry until lightly golden. Add and sauté the onions until glossy and translucent. Stir in and lightly sauté for a few seconds, green chilli, ginger, sugar and the vegetables. Add the hot water, a tablespoon of chopped coriander, a little salt. Give it a stir; increase heat to medium…