…& chicken pieces & sauté well. Cook for about 8 mins. Add chicken stock, reserved vegetable stock & give it a good stir. Add thin coconut milk, garam masala pwd., fennel pwd. & salt to taste. Stir well & let it cook for about 5-6 mins. Turn off the heat & add the thick coconut milk, lemon juice, pepper pwd. & combine well. Temper a sprig of curry leaves with a tsp. of coconut oil & add to the stew. Serve warm with…
…500 gms. Fresh Prawns (shelled, deveined & washed) 2 cups fresh Prawn Stock 2 tsp. Red Chilli pwd. ½ tsp. Turmeric pwd. ½ tsp. Salt 200 gms. Basmati Rice 1 large Onion (peeled & finely chopped) 1 large fresh Tomato (blanched & finely sliced) Juice of ½ Lime 1 tbsp. fresh Garlic paste or finely chopped Garlic ½ tbsp. fresh Ginger paste or grated Ginger 2 fresh Green Chillies (split) 1 inch piece Cinnamon Stick 4 Cloves 5 Peppercorns 2…
…th ginger-garlic paste and a little salt for about 15 mins. If using Prawn stock, boil washed prawn heads and skins with about 5 cups of water along with some salt. When it comes to a rolling boil, skim off the scum and let boil for another 15 mins. on low heat. Strain to retain the liquid and discard the solids. Use this stock to prepare the sweet and sour sauce. Alternatively, you may use water. Dilute the corn flour with water until smooth. Bri…
…n ½ cup boiled sweet corn kernels or tinned corn niblets 1 litre Vegetable Stock or 2 Veg. Soup Cubes with 1 litre Water 1 cup finely chopped mixed Vegetables (French beans, cabbage, carrot) 2 ½ tbsps. Corn Flour (diluted with some water) 1 tbsp. Sugar or to taste A sprinkling of Black or White Pepper 3 sprigs Spring Onion Greens (finely chopped) Salt to taste A dash of Vinegar (optional) A dash of Soya Sauce (optional) A dash of Chilli Sauce (opt…
…a standstill which allows the fish to breed. Well, it is time to use your stock of dry fish for various preparations during the heavy monsoon season. Now, while some states have laws against fishing during the monsoons, deep sea fishing with mechanized trawlers does continue & the lucky ones can indulge in fresh fish & seafood! However, the Konkani & Goan palate cannot do without fish & seafood. So the entire Konkan belt especiall…
…re tender & soft. They should be able to retain its shape. Reserve the stock for later use. Heat oil in a kadhai/wok till hot. Add the chopped onions; sauté till soft & translucent. Add tomato puree, a pinch of salt & sugar & sauté till rawness disappears. Add ginger- garlic paste, turmeric pwd. coriander pwd. red chilli pwd., cumin pwd., Goda masala pwd., garam masala pwd. and sauté for a few seconds or till you see the oil separa…
…rving platter or individual plates, arrange the chicken medallions encircled with sautéed vegetables & cherry tomatoes. Pour saffron sauce over the medallions & sprinkle some more dill if you like. Serve immediately. Tips & Variations: Do not discard the chicken & vegetable stock as it can be used for soups or even in pulaos, biryanis or any dish which calls for stock. Use dill/sua/shepu sparingly as the flavor of this herb is very…
…reasonably small pieces and put them into separate containers. Reserve the stock. Heat a sufficiently large thick bottomed pot or clay pot with oil. First gently saute the cubed meat in 2 to 3 batches until lightly fried and the meat releases fat. Do not over fry or is will turn hard. Adjust heat if necessary. Set aside in a separate bowl. Similarly, lightly fry the cubed liver until lightly brown. Adjust heat if necessary. Do not over brown or it…
…ckery… the list is endless. Eventually, the sausages stole the show as the stock to be bought for consumption & for gifting to friends & neighbours in Pune would be top most priority! These markets are no longer enjoyable… now we are left only with good memories. I remember the times when my hubby’s late grand aunt made sausages. They were sooooo… finger licking good. They were so perfect… They had the right amount of spices, good flavor,…
…the dish. For a slightly moist fried rice use few tsps. of fresh vegetable stock or crushed vegetable stock cubes; as per your preference. Note : It is extremely important that you don’t overcook rice; grains must be separate after cooking . The grains should be cooked but must have a bite. In case the rice has too much starch then pass quickly through running water. Cool rice helps to retain the whole grain while stir-frying. The wok must b…