…; Ingredients: 1 fresh bunch Mustard Leaves / Sarson 1 fresh bunch Spinach Leaves / Palak ¼ bunch Chenopodium Leaves / Bathua 2 med. Onions; peeled & sliced 1 inch piece fresh Ginger; peeled & grated 10 cloves fresh Garlic; peeled & finely minced 2 fresh Green Chillies or to taste; minced 2 tbsp Corn Meal / Makki ka atta A pinch of Sugar (optional) 4 tbsp Vegetable Oil or as required Salt to taste Procedure: Pick, wash and roughly chop…
…l) 5 tbsp Refined Oil or Pure Ghee Salt to taste Freshly chopped Coriander Leaves Preparation of Gravy: In the same pan, fry the whole spices except bay leaves in one tablespoon of oil. Add the ginger-garlic paste and sauté until the mixture gives out oil. Now add the all the powder spices, nutmeg, mace and sauté until cooked. Grind to a paste when the mixture cools down. Transfer the paste to a bowl. Rinse the grinder with some water and mix into…
…table Oil Salt to taste For Garnishing : 1 tbsp. freshly chopped Coriander Leaves Procedure : Wash and parboil the cauliflower florets with just enough water, a dash of salt & turmeric till just tender. Drain and set aside. If using fresh green peas then boil them till tender with a pinch of sugar. Any excess water from the boiled peas & cauliflower may be used to prepare soup or use sparingly in the stir fry to moisten the vegetables if i…
…ns and sauté till the onions are translucent. Sauté the ginger, garlic and turmeric till rawness disappears. Add the reserved squeezed methi leaves & sauté for about 2-3 mins. Next, add in the reserved drained rice and dal. Sauté for about 5-7 mins. Pour in 6 cups water and mix well. Add more water if 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…
…n (peeled & finely chopped) 1 fresh Red Tomato (finely chopped) ½ tsp. Turmeric pwd. 2 tbsp. fresh Ginger-Garlic & fresh Coriander Leaves (paste) 1/2 tbsp.Maharashtrian Kanda-Lasun Masala/ Chutney or to taste 4 glasses Chicken Stock 100 gms. each fresh & dry coconut 1 tbsp. Garam Masala pwd. 1 tbsp. Maharashtrian Goda Masala 1 ½ tbsp. Salt or to taste Garnishing : Handful Fresh Coriander Leaves (chopped) Procedure: First wash the chick…
…fresh Ginger (grated) 3 tbsps. fresh Mint Leaves 3 tbsps. fresh Coriander Leaves Garnishing : A tablespoon of freshly chopped mint & coriander leaves Procedure : Select baby potatoes which are uniform in size. If potatoes are very small, then pressure cook for only one whistle. Wash the baby potatoes and parboil in their jackets till just tender with some salt in a pressure cooker up to 2 whistles. Allow the cooker to cool down and drain the…
…l my South Indian dishes are laced with a heavenly distinct aroma of curry leaves. Besides, I like to use homemade ghee or use; Amul, Chitale, etc which is really good quality ghee. I feel it enhances and brings out the best flavor in the finished dish. Here is the recipe which is so fulfilling come rain or shine… I truly relish each time…every time… 🙂 Ingredients: 1 ½ cups Semolina/Rawa/Suji(dry roasted) 1 ½ med. Onions (peeled & finely chopp…
…sh well & drain completely. Then marinate the fish slices with ½ tsp. turmeric, ginger – garlic pastes & a little salt for about 20 mins. Make a fine masala paste with soaked Kashmiri chillies along with the water, 1 onion, grated coconut, coriander pwd., cumin seeds, ½ tsp. turmeric pwd., garlic cloves, 1 tbsp. grated ginger, chopped tomato & tamarind pulp. Transfer the thick masala paste to a bowl. Put some water in the blender &#…
…rawns with ginger-garlic paste, lime juice, ¼ tsp. red chilli pwd., ½ tsp. turmeric pwd. for about 20 mins. Heat oil in a kadhai/wok . First, lightly sauté green chillies for a few seconds and then sauté onions till translucent. Reduce heat; add the remaining ½ tsp. turmeric pwd., ¼ tsp. red chilli pwd., coriander pwd. and then add the tomatoes. Cook on medium heat till the tomatoes are slightly soft. Now add the marinated prawns and stir fry on h…
…ishmonger. Wash the fish well & drain. Apply 1 tsp. salt, ¼ tsp turmeric & keep aside. In a masala grinder blend kashmiri chillies along with the water in which it was soaked, grated coconut, cumin seeds, coriander pwd., turmeric, tomato, ¼ cup onions, garlic, ginger & tamarind extract to a smooth thick paste. Transfer the paste to a bowl. Put some water in the grinder & remove the masala water in another bowl. &nbs…