…paste and fry for a few seconds. Add the tomato paste and the all the dry spice powders. Stir on low heat. Add sugar and a pinch of salt. Then add the shredded chicken. Stir well. Adjust salt and pepper to taste. Switch off the flame and then stir in the chopped coriander. Let it cool completely before using to fill in the puffs. For the Vegetable Puffs I used an Aloo Matar (Potato & Peas) Filling… For this you can replace the chicken w…
…Next add the chopped tomatoes & saute till soft. Then add all the dry spice powders & a pinch of sugar. Mix well & fry for another 2 minutes. Slowly pour in the lightly whisked eggs & gently stir once. Let the eggs settle for a few seconds & stir again to combine well. Keep stirring till eggs are scrambled. Cook to desired consistency i.e whether you like it soft or cooked till dry. Adjust salt to taste & add a sprink…
…You may adjust chillies or retain the seeds according to your tolerance of spice. In Goa, toddy vinegar or a dash of feni is added to give the vindaloo a Goan touch. It is usually enjoyed with sannas, boiled rice or bread. We like it less spicy & a little extra sour with a dash of sweetness.. Enjoy this yummy fish vindaloo like the way we do! J Ingredients : 10 Fish (Fillets or slices) (King Fish or any firm & chunky fish) 250 gms. Onion…
This sweet & spicy Schezwan Dipping Sauce is a real treat for spice lovers. It can be used in many Indo Chinese food preparations too. It is excellent with tacos, momos, spring rolls, wontons.. I made some real herbed crisps & knotted sticks to go with this sauce. It was delicious & lip smacking! You may prepare a sufficiently large batch & store it for later use. It is very simple to prepare & first time cooks will find…
…a few Kerala stores in Pune too where we get freshly ground coffee & spices but I just love the spices, etc. I picked from Kumily… We just love Sambhar & cannot resist South Indian Snacks!! In my home we have it as often as we can… irrespective of breakfast, lunch, evening tea or dinner … When I am in a great cooking mood I make my own fresh masala & use it immediately. I use Everest Sambhar Masala often but make a lot of additions…
…ed ones.. Thank you once again & continue following “Hilda’s Touch of Spice.” Bon Appetit! J Ingredients : 500 gms Carrots 150 gms Sugar 100 ml Milk 50 gms. Khoya (optional) 1 tbsp. Amul Pure Ghee or Homemade Ghee/Fresh Cream Mixed Dry fruits (raisins, cashewnuts, pistachios, almonds) ½ tsp. fresh Green Cardamom & Nutmeg pwd. A pinch of Salt Silver Varak (Silver Foil) (optional) Method : Cut the tops of the carrots. Peel & grate the…
…he chopped onions & saute till light brown. Then add the paste in the blender, kasuri methi & saute till the rawness disappears. Use the masala liquid from the blender when you add the cooking liquor. Add ½ of the reserved cooking liquor & let it come to a boil . Now add the cooked chick peas & the remaining cooking liquor, salt to taste, stir well. The gravy should be sufficiently thick. Let it settle for a while for the flavo…
…endor prepares it too though they are a little liberal with the oil & spice. Earlier we would love to stand at the kathi cart & enjoy biting into the kathi roll, savouring the aromatic stuffing, tearing apart the wrapper & gulping Thums Up or Coke. Ohhh! Those wonderful times… While I write this, I am so very tempted to run to that cart… J Ingredients for the Dough : · 2 cups Wheat Flo…
…for the love of cheese do both!! For those who love their parathas low on spice please deseed the green chillies & fry lightly before adding to the filling mix. Those who are very light on spices then eliminate either red chilli pwd. or green chillies. Adding of green chilli enhances the flavors & tastes better than red chilli pwd. You can shape parathas as you wish i.e. square, reactangle or triangle etc. Shaping parathas using your ha…
…the oil is at the right temperature at all times while frying; cold oil will turn it soggy & too hot oil may not cook the pastry through. Adjust spice to taste. You may bake them if you like .. but I fried these puffs….