…1/3 cup of water till smooth. In a thick bottomed pot or a non- stick pot, blend cream style corn with chicken stock & water till smooth. If using stock cubes then blend & dilute till smooth using 4 cups of water. Heat the mixture on med. flame till it comes to a rolling boil. Add in the boiled shredded/cubed chicken in the soup. Reduce heat & pour in the corn flour liquid in a thin stream while you keep stirring continuously as it thi…
…rice dish is due to the Goda Masala. The Goda Masala is a special blend of spices. The mix includes coconut & a very important spice i.e. Dagad Phool (Black Stone Flower) which is the key ingredient which imparts an exceptional flavor to the masale bhaath. Each Maharashtrian household takes pride in preparing their own Goda Masala. This masala is also easily available in the supermarkets in Maharashtra. The authentic version is prepared…
…me get these fresh, juicy homemade sausages which had the right amount of spice. I am not fond of pork or sausages. I have not been eating pork & its products for several years now. I cook without tasting as I have a good sense of smell & the right judgement. My hubby & sons wonder how I am able to prepare it the way they like it. But I made a beginning today!!! I just couldn’t resist the aroma of this superb Goan Sausage Pulao, I pre…
…e 2 tbsp fresh thick Tamarind 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 tama…
…f you like your khichdi soft and mushy. Add salt to taste and the reserved spice bundle (potli). Give it a good stir. Pressure cook for about 3-4 whistles if you like it really soft and 2 whistles if you prefer it slightly firm. To retain firmness, release steam immediately after you switch off the flame. If you like it soft and mushy like the way we do then open the lid of the cooker only when you are ready to eat/serve. Discard the whole spice p…
…serve the rice until assembly of the Biryani. For the Green Masala / Green Spice Paste: 5 fresh Green Chillies; destem & deseed (for spicy retain seeds) ½ bunch fresh Coriander leaves; pick, wash & drain ¼ bunch fresh Mint leaves; pick, wash & drain 2 med Onions (peeled & roughly chopped) 2 tbsp fresh Garlic paste 1 tbsp fresh Ginger paste ½ tbsp. Cumin Seeds 1 tsp Fennel Seeds 2 tbsp Coriander powder 2 flakes Mace A large pinch fr…
…and sauté the chopped onions until it turns lightly brown. Add the ground spice paste and fry for a few seconds on low heat. Stir in the reserved spice liquid. Add the cooked vatana and potatoes alongwith the cooking liquid and tamarind extract. Stir and cook on medium for a few minutes. Add water if necessary to give a reasonably thin gravy consistency. Add chopped coriander. Adjust seasoning if necessary. Stir and cook to desired thickness of t…
…des of the pan with butter. Mix together cinnamon and nutmeg powder (sweet spice powder) and set aside. In the prepared baking pan; roughly arrange alternate layers of bread pieces with jam, dry fruit, nuts and milk mixture. Sprinkle the aromatic sweet spice powder in between layers. After each layer, use the back of a spoon to gently press down to compress and help the bread to absorb the milk mixture. Allow the mixture to soak and settle down fo…
…paste to a bowl. Rinse the grinder with some water and mix into the ground spice paste. Strain to get a smooth paste. Heat the same pan heat the remaining oil. Add shahijeera and bay leaves. Let it splutter. Then add the above smooth spice paste and cook for a few seconds. Next, add curd, brown onion paste, cashew nut paste, tomato puree. Stir and cook until the sauce separates from the oil. Add a dash of salt and sugar. To this gravy; now add the…
…excited about my new baby…. So I welcome you to my site “Hilda’s Touch of Spice.” This is my sincere & humble effort to share my recipes with my family, friends and all food lovers. I hope beginners, interested and enthusiastic people will truly benefit from the recipes I will be putting up on “Hilda’s Touch of Spice.” P.S : Your comments and e-mails are welcome and I will try my best to give a prompt reply. Sometimes, due to technical…