…taste 4 tbsp Water or just enough to melt the jaggery Procedure: Dry roast rice on a tawa/griddle on low heat in batches until it turns lightly brown, crisp and gives a good aroma. Make sure it does not burn or it will turn bitter. Cool the rice and grind into flour. Grate the jaggery and heat it in a pan with water. Stir to dissolve completely on low heat. Strain the jaggery syrup to separate impurities and sediments if any. In a sufficiently lar…
…n greens & stir for a minute. Transfer to a serving bowl. Garnish with some more spring onion greens. You may garnish with some more lightly fried finely chopped ginger-garlic if desired. Serve piping hot with Prawn Fried Rice or any other fried rice of your choice or with noodles or steamed rice. Variation : You may deep fry the fish coated with batter if you so desire before adding to the gravy. Note : Use salt sparingly as sauces contain s…
…e prefers using whole grain moong dal and a particular brand of unpolished rice which unfortunately I just cannot remember. Within minutes his most delicious and aromatic khichdi is done. Well, it smells so divine and you just cannot wait any longer to dig into this mouth watering khichdi. It is here that I really started appreciating this wonderful one pot meal! I do not think I can prepare khichdi the way Mr. Malhotra does and I feel it is speci…
…s, hing and chopped garlic. Fry on low heat till the garlic turns lightly golden. Pour the tadka on the dal and cover with the lid immediately. Serve the dal with steamed rice/jeera rice or with your favorite Indian bread, garnished with crisp fried onions and chopped coriander leaves….
…the sausages release its fat & you get a good aroma. Add in the soaked rice & sauté gently till the rice is well fried, looks glossy & grains separate quite easily. Add sufficient water or about an inch above the rice level. Do not add too much water or the pulao will turn too soft. Add a pinch of sugar, coriander leaves & salt to taste. Stir gently till the salt dissolves completely & uniformly. Fix the cooker lid & the wh…
…t off the heat and allow the flavors to meld for about 15-20 minutes. Serve with appams, neer dosa, sponge/set dosa, bread, steamed rice, Goan par boiled rice or sannas….
…an understatement. It is delicious & tastes awesome with plain steamed rice or Goan boiled rice or even better with Goan pav or any crusty bread or for that matter it is excellent with Indian broon (crusty from the outside & soft in the inside). You must give it a try & I’m sure you will make it quite often… Enjoy! 😀 Ingredients : 500 gms. Baby Shark (skinned & thickly sliced) 1 med. Onion (peeled & finely chopped) 2 tsps. Vine…
…and then eaten over several days with choicest Goan breads or served over rice; usually Goan red parboiled rice. Traditionally, sorpotel includes offal and blood but in recent times both these are avoided. It all depends on personal preference. The process also may differ in each household. Goans take pride in preparing and serving it. Nowadays, most use pork meat and pork liver in the preparation of Sorpotel. My hubby loves pork Vindaloo and Sor…
…cloth & steam the bundle in a steamer for 5 mins. Transfer the steamed rice flour to a bowl & let it cool down. Mix the rice flour with the roasted besan & all the above mentioned spices, unsalted butter & salt to taste. Add sufficient water & knead to a firm dough. Heat a wok/kadhai with sufficient oil for deep frying till hot. Take small quantities of the prepared dough & put it into a chakli/murukku mould & press eit…
…ion of the Batter : Wash & soak urad dal separately. Wash & soak rice with methi seeds in sufficient water. Soak the dal & rice for about 4 hrs. Grind the soaked dal first & then the rice in a grinder/blender to a fine & smooth paste. Transfer the pastes to a sufficiently large pot/bowl/dekchi & mix it together. Add salt to taste & just enough water to the batter to make a thick pouring consistency. Stir well �…