…sp. salt, toss & marinate for about 30 mins. Meanwhile, proceed to dry roast & then prepare the masala/curry/gravy paste.. For Dry Roasting : ¼ cup fresh Coconut (grated) 2 med. Onions (peeled & sliced) 3 tbsps. Coriander Seeds ½ tsp. Cumin Seeds (Jeera) 1tsp. Sauf (Fennel Seed) 1 tsp. Khus Khus (Poppy Seeds) 3 Cloves & ½ inch piece Cinnamon Stick Dry roast the above mentioned ingredients one by one until you get a good aroma and e…
…ill they begin to change color & give out a nice aroma. Grind together roasted onions, roasted spices, ginger, garlic, salt, turmeric powder, goda masala & jaggery to a very fine, thick & smooth paste. Add tamarind pulp/paste, salt & mix well. Stuff this masala into the slit brinjals and reserve the remaining. Heat oil in a kadai/wok till hot. (I used a pressure cooker). Add curry leaves, mustard seeds & a pinch of hing & s…
…! 😀 Ingredients : 200 gms. fresh Basil Leaves 1/3 cup Walnuts (lightly dry roasted) 1/3 cup Extra Virgin Olive Oil ¼ cup grated Parmesan Cheese 5 cloves Garlic 1/3 tsp. Black Pepper pwd. Fresh juice of ½ Lime or Lemon Salt to taste Procedure : Separate the fresh basil leaves from the stems. Wash & drain thoroughly. Dab with a kitchen towel or use a salad spinner to remove excess moisture. Grind all the above mentioned ingredients to a medium c…
…over with a wet cloth and set aside for about 20 minutes. For the Filling: Roast mawa/khoya preferably in a non-stick pan with castor sugar for 3-4 minutes. Take it off the heat and stir in slivered nuts and cardamom powder. Set aside to cool completely. For the Syrup: Bring sugar and water to a boil to obtain a syrup of one thread consistency. Add saffron, kewra essence or rose water. Stir to combine well. Set aside. Assembling & Deep Frying…
…pwd. A pinch of Sugar (optional) Salt to taste 5 tbsps. Vegetable Oil Dry roast separately & blend together in a masala grinder into a fine powder the following ingredients : 1 tbsp. Coriander Seeds 1 tbsp. Cumin Seeds 1 tbsp. Peppercorns Procedure : Marinate the prawns with ginger-garlic paste & a pinch of salt for about 10 mins. Heat 2 tbsps. of oil in a kadhai/wok till hot; add the marinated prawns & sauté till they turn lightly pi…
…til the rawness disappears completely. Do not brown the rava. Transfer the roasted rava to a bowl & let it cool completely. Meanwhile, lightly fry the cashew nuts & raisins & keep aside to be used later. In a grinder/mixer, run the roasted rava for about a minute or till it turns into a coarse powder & transfer into a sufficiently large bowl. To this add sugar pwd., dry fruits, green cardamom pwd. & mix well. Now add the melted…
…large bowl,sift together flour, baking powder, cardamom powder & salt. Roast the mawa in a frying pan/wok on a low flame for about 3-4 mins., just till the ghee starts oozing out. Set it aside. Soften the saffron strands in a little warm milk to allow it to release its flavors & let it come to room temperature. In another sufficiently large bowl, beat together roasted mawa, butter & sugar at medium speed until it is light & fluffy….
…a & cover with a lid. After about 2 mins. or when you see the smoke escaping from under the lid; take off the lid. You will be able to lift the naan easily with the spatula. Flip the naan & again cover with the lid & roast for another 2 mins. Transfer the naan on a serving plate. Brush liberally with butter, if desired. Serve & enjoy hot garlic tawa naan, plain naan or butter naan with prepared vegetables, dal or gravy/curry of you…
…case you do not like the crunch of the dals in your rice like us, then dry roast the dals, soak it for a while and then fry them. The amount of lemon juice is purely a personal choice. It is better to toss the rice instead of stirring to retain the whole grain as far as possible. Some like their lemon rice soft while others like it firm with grains separated. Again it is a personal choice. Cook the rice to ¾ as you would for biryani / pulao / frie…
…rind Extract or paste (optional) For the Masala / Spice Paste: Lightly dry roast for a couple of minutes; separately each of the spices mentioned below: 50 gm dry Kashmiri Chillies (destem, deseed & break into pieces) 8 Cloves 8 Green Cardamom 8 Peppercorn 2 inch piece Cinnamon Stick / Cassia Bark 1 tbsp Cumin Seeds / Jeera Soak and grind to a fine thick paste; the above mentioned dry roasted spices along with the tamarind extract, using some…