…ranslucent. Add the ginger-garlic 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 t…
…powder ¼ tsp Red Chilli powder (to taste) ¼ cup fresh Tomato puree 1 tbsp Tomato Ketchup (optional) 2 tbsp fresh Coriander Leaves (roughly chopped) A pinch of fresh Green Cardamom powder A pinch of Sugar (optional) 4 tbsp Vegetable Oil Salt to taste Water as needed Procedure: First separate the fresh Rajma Beans from their jackets and collect in a bowl. Keep them soaked in water until further use. Heat the pressure cooker body with oil until hot….
…efla 3 tbsps. Vegetable Oil/Coconut Oil A pinch of Sugar (if you are using Tomato) Salt to taste Water as required Procedure : First clean the fish by removing the gut, gills, scales, cutting of the fins & tail. You may do it yourself if you are comfortable with it or get it done by the fisher monger. Wash the fish well & then cut into 2 or 3 pieces. Apply some salt & turmeric to the fish pieces & keep aside for about 20 mins. Soak…
…ing plate. Stuff each puri with a little bit of ragda, chopped onion & tomato. Spoon a little (according to taste) green chutney & meethi chutney into the puris. Spoon some curds/yoghurt into the puris. Spread generously some ragda, onion, tomato, chutneys on the top & cover the entire plate. Sprinkle with chaat masala/goda masala, salt. Garnish generously with chopped coriander & fine sev. Drizzle more chutney if you like it that…
…lli Paste 1 tbsp. fresh Garlic paste 1 tsp. fresh Ginger paste ¼ cup fresh Tomato puree 4 tbsps. Coriander pwd. ½ tsp. Cumin pwd. ½ tsp. Turmeric pwd. 1/3 tsp. Pepper pwd. ½ tsp. Garam Masala pwd. A pinch of Sugar 5 tbsps. Vegetable Oil A sprig of Curry Leaves 2 Green Cardamom (slightly bruised) A handful of fresh Coriander Leaves (chopped roughly) Water as required Method : Soak dry deseeded Kashmiri Chillies in hot water for about 20 mins., grin…
…better finish & gloss to the curry plus it cuts the acidity if using tomatoes. Tomatoes add more color to the curry. Try & use fresh spices. Keep a balance with spices i.e use sparingly & just enough to bring out the flavors of the fish & coconut. Using fresh fish & seafood enhances the taste & maintains the freshness of the curry. You can pan fry the fish before sliding into the curry. Instead of tamarind & tom…
…saute till rawness disappears & you get a good aroma. Then add in the tomato puree, tamarind paste, a pinch of sugar & saute for about 2 mins. Add the reserved masala liquid & sufficient water depending on the desired curry/gravy consistency. Adjust salt to taste. Let the curry come to a boil & then allow it to simmer for about 5 mins. Switch off heat & let the curry rest for awhile for the flavors to meld. Garnish t…
…e Sauce : 2 cups fresh Prawn Stock + Water as needed or if necessary ¼ cup Tomato Ketchup or Tomato Sauce 2 tsps. Brown Sugar or Sugar (or to taste) ½ tsp. Light Soya Sauce or ¼ tsp. Dark Soya Sauce (or to taste) ½ tsp. Chinese Vinegar or White Vinegar (or to taste) 3 tbsps. Corn Flour or use as per desired thickness of the sauce Salt & Pepper to taste For Garnishing : 2 tbsps. fresh Spring Onion Greens (chopped) Procedure : Marinate the prawn…
…c paste. Saute for a few seconds on low heat until rawness disappears. Add tomato puree, turmeric pwd., red chilli pwd., slit green chillies and sauté on low heat till the masala is cooked and you can see specks of oil. Add crushed fried onions, whisked curds, sugar, left over chicken tikka marinade and gravy from the cooked tikkas, if any. Stir to mix well. Cover with a lid and cook for about 2-3 mins. or until you get a thick gravy and you see t…
…ed, finely sliced & fried crisp) ½ onion (finely chopped) 1 med. fresh Tomato (roughly chopped) 1 tsp. fresh Ginger (grated or chopped) 1 tsp. Turmeric pwd. A pinch of Asafoetida (Hing) 2 cups Water 1 tsp. Kasuri Methi (dry Fenugreek Leaves; crushed) (optional) A pinch of Sugar Salt to taste Preparation of Dal : First pick, winnow and wash the dals. Soak the dals for 30-40 mins. Place the dals in the cooker body along with a teaspoon of salt a…