Monday, December 31, 2012

Stuffed capsicum with beetroot and potato filling

  • 6-7 Green capsicum
  • 2tbsp Oil
  • 1 cup Water
  • 2 cups Beetroot( boiled and grated)
  • 3 potatoes ( boiled and mashed)
  • 2 Green chillies ( chopped)
  • 10 Garlic clovesc(finely chopped)
  • 1 inch Ginger
  • 2tsp Kashmiri red chilly powder
  • 2tsp Garam masala powder
  • 2 Onion ( finely chopped)
  • 1tbsp Oil
Cooking Directions
  1. Wash and cut capsicum from the top,remove all the seeds and keep aside
  2. For the filling:
  3. Heat oil in a pan,add chopped ginger,green chillies and garlic and stir for a minute.
  4. Add chopped onion and saute till it changes to light pink colour.
  5. Now add chilly powder,garam masala powder and salt ,stir it well.
  6. Lastly add mashed potato and grated beetroot and stir it well with the masala.
  7. Cook for 5 minutes or until both the vegetables blends well with the masala and let it cool down a bit.
  8. How to proceed:
  9. Once the filling is cool down a bit ,start stuffing the capsicum with this filling.Fill all the cups and keep aside.
  10. Now add oil in a wide kadai or wok ,arrange all capsicum and slowly add a cup of water.
  11. Now cover it with a lid and cook on low flame for 15 -20 mins or until capsicum is well cooked(keep checking in between ,add water if needed)
  12. Garnish with coriander leaves and serve as a side dish

Tuesday, December 25, 2012

Goan "pork vindaloo"

Christmas is incomplete without Goan dishes like pork sorpotel and this vindaloo.This is popular goan dish brought to goa by Portuguese.Thus this Portuguese dish was modified by the substitution of vinegar (usually palm vinegar) for the red wine and the addition of red Kashmiri chillies with additional spices to evolve into Vindaloo. I just love the tangy and spicy taste which reminds me of pickle.Its better to prepare it a day before so that the meat absorbs all the spices and flavour of the vinegar.
Prep time: 20 mins +minimum 8 hours for marination.
Cook time: 30 mins
  • 1kg Pork ( cut into medium sized pieces)
  • 2tbsp Vinegar (preferably goan)
  • 2tsp Turmeric powder
  • 2tsp Salt
  • 20 Kashmiri dry red chillies
  • 15 Garlic cloves
  • 2inch Ginger ( chopped)
  • 2tsp Pepper corns
  • 5 Cinnamon (1/2inch) pieces
  • 15 Cloves
  • 3tsp Cumin seeds
  • 1 marble sized Tamarind
  • 1/4 cup Vinegar (preferably goan)
  • 5 Onion ,chopped finely
Cooking Directions
  1. Wash and clean pork pieces.
  2. Marinate it with turmeric,salt and 2tbsp of vinegar
  3. Now grind all the vindaloo masala ingredients to smooth paste with a cup of water.
  4. Add this vindaloo masala to the marinated pork and refrigerate for 8-10 hours.
  5. After 8 hours take it out from the fridge and add chopped onion ,mix it well and leave it for 30 mins,let it comes to room temperature.
  6. Now transfer the pork into a pressure cooker and add a cup of water and cook for 25-30 minutes or take 2-3 whistle depending on the meat( i have used Yorkshire so it takes only 20 mins to cook)
  7. Once done let it cool for 15 mins and open the lid and further boil for 5 mins on low flame so that the gravy becomes is smooth and thick.
  8. Goes well with bread or goan sannas.

Monday, December 24, 2012

Choco Rum n Raisin cake

This choco rum n' raisin  cake is lovely and moist. I usually make it around New Years makes a nice looking dessert for a buffet and the taste is rich and wonderful. I got this recipe from a magazine add, many years ago.

  • 1cup All purpose flour/Maida
  • 1 cup Sugar
  • 1/2 cup golden raisins , chopped
  • 1/3 cup dark rum
  • 1tsp Baking powder
  • 1/2tsp Baking soda
  • 1/4 tsp Salt
  • 1/4cup Sun flower oil or extra virgin olive oil
  • 2 eggs (room temperature)
  • 1tsp Vanilla essence
  • 1/2 cup buttermilk ( room temperature)
  • 1/4 Cup cocoa powder
Cooking Directions
  1. Combine raisins and rum and cover until very soft.
  2. Preheat your oven to 350 degrees. Prepare an 8" x 3" cake pan with oil and parchment paper.
  3. Sift together flour, baking soda ,baking powder,cocoa powder and salt.
  4. Combine buttermilk and vanilla.
  5. Whisk together the olive oil and the sugar.
  6. Add egg and blend well.
  7. Drain the raisins and combine the rum with the buttermilk and vanilla.
  8. Gently add dry ingredients in 3 additions, alternating with buttermilk and beginning and ending with the dry ingredients.
  9. Fold in raisins. Be careful not to over mix. Pour into prepared pan and smooth batter evenly.
  10. Bake for 30 - 34 minutes or until a toothpick tests with a few moist crumbs adhering. Cool 10 minutes. Run a thin bladed knife around the edges to loosen and turn out the cake. Cool completely.
Icing :
Yields 2 cups

  1. 2/3 cup Heavy cream
  2. 225 grams of semi sweet chocolate (chopped) 
  3. 1/2 cup butter
  • Place the chopped chocolate in bowl
  • Place the heavy cream into a medium sized sauce pan,bring to boil.Remove it from the heat
  • Pour the cream over the chocolate and stir the mixture until all the chocolate is melted and completely mixed in.Allow the cream and chocolate mixture to cool to room temperature 
  • Once cool,beat the mixture with your electric mixer or hand blender and beat until light.In a separate bowl beat butter until smooth. 
Variation : Replace 2 and 3 ingredients  with  200 gms pilsburry creamy chocolate flavoured icing and beat it well with the heavy cream and proceed .

For the middle layer:

  • 1/2 cup heavy whipped cream
For the sugar syrup:

  1. 1/2 cup sugar
  2. 1cup water
  3. 2tsp instant coffee powder

  • Mix together water,sugar and boil till sugar dissolves completely.
  • Add some instant coffee powder and remove from fire,let it cool completely  

Assembling of the cake

  • Once the cake is completely cooled,level each layer with a cake saw or a serrated cake knife.I usually bend down,so the side of the cake is at eye level in order to cut evenly across the top.However,it may take a little practice to achieve a level top and i am still trying hard.
  • Now place one of the cut cake on the cake board and brush it with sugar syrup,make sure the entire cake is brushed.
  • Now place the whipped cream to of it and spread using spatula .
  • Cover it with top layer and cover it with Chocolate icing,apply the icing around the sides as well.Once this is done,then use some cherries and some silver balls to decorate your cake or decorate as per your liking.
  • Once you are done with your decoration,place the cake inside the fridge for 1 hour before serving.

Friday, December 21, 2012

Pahadi Murg

  1. 1 kg Chicken ( cut into medium size pieces)
  2. 3tsp Chilly powder
  3. Turmeric powder
  4. Salt to taste
For Green Masala paste:
  1. 20 Garlic cloves ( crushed)
  2. 2tsp Ginger ( chopped)
  3. 1tsp Black pepper corns
  4. 6-7 Cloves
  5. 2 sticks Cinnamon
  6. 1tsp Fennel/saunf
  7. 2-3 bay leaves
  8. 1tbsp Coriander seeds
  9. 1 cup Spring onions,chopped
  10. 3tsp oil
For the main dish:-
  1. 3 Green cardamoms
  2. 2 Black cardamoms/badi elichi
  3. 2 pieces of cinnamon
  4. 2 Chopped onions
  5. 1 Tamarind ( lemon sized ball)
  6. 1tbsp ghee
  7. 1 cup Yoghurt
Cooking Directions
  • Marinate the chicken pieces with salt,red chilly powder and turmeric for at least 30 minutes.
  • Now make green masala paste by roasting  all the ingredients under masala paste* on low flame till onion turns to light brown.Let it cool down completely and then grind to smooth paste.
Method for the main dish:

  •  Heat oil in a pan add green cardamom,black cardamom,cinnamon,chopped onion and fry for few seconds.

  • Now add the green masala paste and saute till the oil comes on top.
  •  Take a heavy bottomed pan  and Shallow fry  few pieces of chicken at a time in oil and fry for 4-5 mins.Then add the remaining chicken pieces and fry again for 4-5 mins on high flame.
  • Now its time to add the roasted masala paste,tamarind pulp,curd and 2 cups of water and salt to taste,cover it with a lid and cook for 20 mins on low heat.
  • When the chicken is cooked well and oil comes to top switch off the flame .
  • Garnish with some chopped spring onion and coriander leaves.
  • Serve hot with rice or roti.

Minty Aloo paratas

Aloo Parathas are my all time remindes me of amma's ( mom)"Batata chapati " hot off the tava and I got to eat them right in the kitchen- now that is a nostalgic memory of amma's cooking.I just love the soft ,delicate and moist Aloo Parathas ,which goes well with anything or simple thick curd is my all time favorite combination.
Prep time: 20 mins
Cook time: 10 mins
Yield: 10
  • 3 Boiled potaoes
  • 1 cup Chopped mint leaves
  • 3 Green chillies
  • 1' Ginger
  • 7-8 Garlic cloves
  • 1/4tsp Ajwain
  • 1/2tsp Jeera/cumin
  • 3 cups Whole Wheat flour
  • Oil /Ghee 2tbsp
Cooking Directions

  1. In a bowl, add wheat flour, little salt and knead into a soft dough with water. Keep the dough covered for about 2 hours, minimum 30 minutes.
  2. For stuffing ,Grate or mash the boiled and peeled potatoes. Add salt, cumin, ajwain,chopped mint leaves,ginger,garlic and green chillies to the mashed potatoes and mix it well and to form a soft chapati dough ,make round balls of the stuffing.
  3. Now prepare same number and size of wheat dough balls.
  4. Roll each dough into 4 inches diameter circle to hold the stuffing.
  5. Place the stuffing in the centre and gather the edges into a round ball. Let the stuffed balls rest for a couple of minutes. Roll the stuffed balls dusting little flour slightly thicker than our usual roti/flat bread.
  6. Heat a tawa/griddle and roast rolled stuffed parathas both sides applying ghee or oil till you get that nice brown spots.
  7. Serve hot with plain curd or pickle.

Tip: Always use boiled and cooled potatoes for the stuffing or prepare stuffing 1 hour before.

Pyaz aur daniye ki chutney(onion-coriander chutney)

This is typical haryanvi chutney often prepared during winter when you get fresh coriander and chillies.The people of haryana love to have chutneys for breakfast,lunch and dinner.Most chutneys are prepared from seasonal vegetables and winter is the month when you really enjoy lots of green.I love to have with my sandwiches and cutlets or sometimes i use it as a dip for my grilled meat and veggies .
Prep time: 20 mins
Cook time: 0
  • 1cup Coriander leaves( chopped)
  • 5 Fresh Dark green chillies
  • 1 Lemon
  • 4 Spring onion (both green and white part)
  • 1 Onions,chopped
  • 6 Garlic cloves
Cooking Directions
  1. Wash and drain chillies, spring onion and coriander well.
  2. Now grind all the ingredients except salt and lemon to smooth paste.
  3. Just before serving add lemon juice and black salt to maintain that fresh green colour and your fresh pyaz aur daniye ki chutney is ready to serve.This really goes well with sandwiches and rotis.

Wednesday, December 19, 2012

Ragi muruku

 A healthy evening snack that can be munched with a cup of hot tea or coffee.
Prep time: 15 mins
Cook time: 15 mins
  • 1 cup Ragi /finger millet flour
  • 1tbsp Besan/chickpea flour/gram flour
  • 2tsp Plain butter (@ room temperature )
  • 1tsp Black thil/sesame seeds
  • Salt to taste
  • oil for deep frying
Cooking Directions
  1. Mix ragi, besan and salt to taste.
  2. Add butter to the flour mixture and mix it well with your finger tips.
  3. Now add enough water to make hard dough and keep aside for 10 -15 mins
  4. Heat oil in a kadai for deep frying.
  5. Take a murukku press and stuff it with this dough and when oil is hot enough press little murukkus at a time and fry till crisp and dark.
  6. Let it cool down completely before storing in an airtight container.

Monday, December 17, 2012

Kerala style Potato ishtew/stew

This is typical kerala style potato stew which i grew up eating as my mom is from kerala., it's one of my mother's best dishes.As children, we used to spend our summer vacations in one of my uncle's place in calicut,Kerala and it was so fun.My aunty used to cook this authentic kerala style dishes specially same style lamb stew, which is very famous in kerala and served in almost all the wedding receptions along with apams.
  • 4 Potatoes (cut into 1 cm square pieces)
  • 2 onion ( cut into 1 cm square)
  • 5-6 Green chillies( slit)
  • 6-7 Cloves
  • 2( 1 inch pieces) Cinnamom
  • 1/2tsp Fennel /saunf
  • 1tsp Ginger chopped
  • 3 cups Fresh Coconut ,grated
  • 1tbsp Maida/cornflour
  • 2tsp Ghee or coconut oil
  • 1 spring Curry leaves
Cooking Directions

  1. Pressure cook potatoes pieces,chopped onion,slit green chillies ,giner , cinnamon, cloves , fennel and salt in 3 cups of water.Take 2 whistle and switch off the flame.Let the cooker cool down naturally until the pressure is released
  2. In the meantime grind coconut to smooth paste adding 2 cups of water and strain all the milk.Now add 1 cup of water to the residue and again grind to smooth paste and strain and mix both the milk together and keep aside.
  3. After 20 mins open pressure cooker and transfer the cooked potatoes into a big sauce pan and boil it again.
  4. Mix maida with coconut milk and slowly add this to sauce pan and stir it well to avoid any lump and to smoothen the gravy.When the gravy is slightly thick add chopped curry leaves and ghee or coconut oil ( i prefer ghee,as it gives rich flavour and aroma ) and mix it well,check for seasoning and switch off the gas.
  5. Serve hot with kerala parotta or apam.It also goes well with puri or any coconut based rice dises like Paan polo(neer dosey in kannada,adsara in kerala,Oondi(steamed rice balls)  or rice rotti

Sunday, December 16, 2012

Karaikudi Koli curry

One of the biggest city in the district of Sivaganga, Karaikudi lies in the state of Tamil Nadu between two prominent place of Trichy and Rameshwaram. The cuisine is very similar to chettinad .Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas, . . The meat is restricted to fish, prawn, lobster, crab, chicken and lamb. Chettiars do not eat beef and pork.Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis

  • 1kg chicken curry cut pieces , skin removed
  • 2tbsp oil
  • 2tsp Haldi/turmeric
  • 2tsp Salt
For the masala paste
  • 1/2 Coconut (Grated)
  • 10 spicy red chillies
  • 1tbsp Coriander seeds
  • 1 inch Ginger
  • 2 inch cinnamon pieces
  • 1 bulb Garlic
  • 5 Cardamom pods
  • 1/2tsp Turmeric powder/haldi
  • 2 spring Curry leaves
  • 10 Pepper corns
  • 2 star anise
  • 2 Dagad phool
  • 10 Cloves
For the main dish
  • 1tbsp oil
  • 1tsp Mustard seeds
  • 1tsp Cumin/jeera seeds
  • 1/2tsp Fennel/saunf
  • 4-5 Onions( chopped)
  • 3 Tomatoes ( chopped)
  • 1 ball Tamarind (marble sized ball)
Cooking Directions

  1. Marinate the chicken with turmeric ,oil and salt for 30-45 mins
  2. Soak tamarind in 1/2 cup of warm water and prepare smooth pulp
  3. For the paste:
  4. Dry roast all the ingredients till golden brown and make smooth paste.
  5. Take a kadai/big pan,heat some oil.Add mustard ,jeera,saunf and let the spices crackle.Now add onion and saute again for 2 mins until light brown.
  6. Add tomatoes and cook till mushy and well blended.
  7. Now add marinated chicken and fry for a minute on high flame.
  8. Add in roasted and ground masala paste , tamarind pulp and 2 cups of hot water and mix it well.
  9. Cover it with a lid and cook for about 30-35 mins or till chicken is well cooked.
  10. Garnish with fried Curry leaves.

Saturday, December 15, 2012

Southern curried chicken


Southern curried chicken is packed with spices and flavour and surprisingly simple to prepare.I just love to have this with hot apams
Prep time: 15 minutes
Cook time: 30-35 mins
  • 1/2 kg chicken curry cut pieces , skin removed
  • 1tsp freshly ground black pepper
  • 2 teaspoons garam masala
  • 1/2 freshly grated coconut ( ground to paste)
  • 1 to 1 1/2 teaspoons fresh lemon juice
  • 1 cinnamon stick
  • 6 Green cardamom pods
  • 6 cloves, whole
  • 1 onion, finely sliced
  • 12 curry leaves
  • 3 to 4 whole green chiles
  • 1 (1 1/2-inch) piece fresh ginger, cut into thin strips
  • 6 garlic cloves , finely chopped
  • 1tbsp chilly powder
  • 3 tablespoons vegetable or coconutoil
  • salt to taste
  • 10 Cashew nuts for garnishing
  • Small handful chopped fresh coriander/cilantro, leaves and stems
Cooking Directions
  1. Heat the oil in a large pan over a medium heat. Add the cinnamon,cardamom pods, and cloves, and fry for 20 to 30 seconds, or until the spices are fragrant. Add the onion, and fry for 3 to 4 minutes, or until golden brown.
  2. Add the curry leaves, chilles, ginger, and garlic, and reduce the heat and cook for 2 to 3 minutes, or until the garlic has softened. Add the chicken pieces, and stir fry for 3 to 4 minutes. Season the chicken, with salt, chilly powder and freshly ground black pepper
  3. Add the garam masala and enough boiling water to reach halfway up the chicken pieces. Bring the mixture to a boil, cover the pan with a lid, reduce the heat to a low heat and simmer the mixture for 10 to 12 minutes.
  4. Remove the lid from the pan, turn the heat up to a high heat, and boil off any excess liquid, stirring continuously.
  5. Once the liquid has almost completely boiled away, add the coconut paste,a cup of boiling water and the lemon juice, and stir well. Cover the pan again and continue to cook for 4 to 5 minutes, or until the chicken pieces are tender, and completely cooked through.
  6. Just before serving, stir in the chopped coriander/cilantro.
Note: Use drumsticks in this recipe to make ideal outdoor party food - the bones will also add maximum flavour to the dish.

Butter Fish sambar curry

Butter Fish sambar curry

I only cook fish when I can find extremely fresh product at the market. I discovered some wonderful looking Butter fish at the market.this is a tasty fish packed with essential, healthy, fatty acids.I pan-fried some of the fish which are bigger in size and then i tried this gravy for the remaining, it's creamy and very flavourful due to the use of sambar powder and curry leaves . If butter fish isn't your thing, you could replace it with other fish, It's just as delicious.
Prep time: 15 minutes
Cook time: 15 minutes
  • 10 (1/2kg) Butter fish( soundale in konkani)
  • 1/2 Coconut,grated
  • 2 heaped tsp Sambar powder
  • 2tsp Chilly powder
  • 2tsp Ginger ( chopped)
  • 1 Marble sized ball of Tamarind
  • 3-4 Green chillies
  • 2 Onion ( medium)
  • 2 Tomatoes chopped
  • 5-6 Garlic cloves ( finely chopped)
  • 1 spring Curry leaves
  • 1tbsp Coconut oil
  • 1/4tsp Turmeric powder/haldi
Cooking Directions
  1. Ask your fishmonger to chop the head and and tail. Make sure the fish skin is scaled.
  2. Now Wash and clean the fish. Place the fish in a small, shallow dish. Drizzle with 2 tablespoons lemon juice. Season with salt ,haldi and 1 clove of crushed garlic. Make sure the spices coat the fish. Marinate the fish for no more than 10 minutes.
  3. Now grind coconut,chilly powder,sambar powder,ginger and tamarind to smooth paste and our masala paste is ready.
  4. Heat oil in a sauce pan ,add onion and fry until translucent .
  5. Add chopped remaining garlic and saute for a minute till light golden brown.
  6. Drop some tomatoes chopped and chopped green chillies, saute again till the tomato pieces are well cooked and mushy.
  7. Now pour the ground masala paste into the sauce pan and add 11/2 cup of water and some curry leaves cut into small pieces into the gravy.
  8. Add little salt and be careful as we added salt while marinated the fish.
  9. Bring to boil for 4-5 mins on low flame and switch off the gas.
  10. Serve hot with Red boiled rice or plain white rice

Friday, December 14, 2012


Uppittu/upma is an integral part of the south Indian palate.South indian breakfast mostly includes uppitu and its variants .Uppittu is simple and quick to cook.You can make variety of upma or uppittu. Today i am here with the basic or plain uppittu/upma served during our south indian weddings and also consumed during our fast as it doesn't have onion or garlic .Uppittu and sev with coffee used to be the standard menu in almost all the hotels in south india
  • 1 cup Bombay Rava/semolina
  • 1/2 cup Ghee
  • 1tsp Mustard seeds
  • 3 Green chillies (slit)
  • 1 spring Curry leaves
  • 1/2tsp Urad dal
  • 10 Cashew nut ( break into pieces)
  • 2-3 tsp Sugar
  • 2 1/4 cup Water
Cooking Directions

  1. Heat Ghee in a pan add urad dal and mustard,let it splutter.Then add cashew nut and fry till golden brown and then the green chillies and fry for a couple of seconds .At last add curry leaves and fry again.Now add water ,sugar and salt to taste.
  2. Bring the water to boil,lower the flame,then slowly add semolina little at time from left hand and keep stirring with your right hand to avoid any lumps.
  3. Keep stirring till rava/semolina is semi solid,cover it with a lid for 2 mins on lowest flame.
  4. Now open and mix it well and switch off the flame.
  5. Serve hot with sev
2nd method:
  1. Heat oil in a pan add uraddal,mustard,greenchillies and curry leaves and some cashew nuts ,then add soji/rava  and fry over a low flame to a light brown color,stirring continuously
  2. Now add 21/4 cup of boiling water.Stir well,cover and cook over a low flame till soft,stirring twice at intervals of 3-4 mins.
variation: add some onion while after frying rava for 2nd method or add onion just after the tempering and before adding water in 1st method.
You can also garnish it with some fresh grated coconut and coriander leaves and a juice of lime to enhance the taste.
Most of the time i follow the 1st method as it takes less time than 2nd.

Pepper Rasam

Pepper Rasam

There are so many ways of making rasam or saru (konkani word),every family has their own secret ingredients some add toordal and some prepare it with ready made rasam powder and what not.But my pepper rasam is very simple and easy.I prepare this pepper garlic rasam during winter and rainy season especially when my kids are suffering from cold and cough and sometimes when my hubby demands,he simply adores soups and this pepper rasam is one of his favourite.
Prep time: 5 mins
Cook time: 10-12 mins
  • Tomato ( chopped)
  • 1 Tamarind (marble sized ball)
  • 2tsp Pepper corns (powder)
  • 5-6 Garlic cloves ( crushed)
  • 2 Dry red chillies (Whole)
  • 1 spring Curry leaves
  • 1/2tsp Mustard
  • 1/2tsp Red chilly powder
  • 2tsp Coconut oil/Ghee
  • 1/4tsp Sugar (optional)
Cooking Directions
  1. Grind tomatoes,tamarind,red chilly powder and garlic cloves to smooth paste.
  2. Now add 5 cups of water to ground tomato paste and bring to boil.
  3. Add salt and sugar and boil for 2-3 mins.
  4. Now prepare tempering by heating coconut oil or ghee in a small pan,add mustard,let it crackle ,then add red chilly pieces and curry leaves.Lastly add coarsely powdered pepper corns and switch off the gas and pour this over the rasam and our hot and tangy rasam is ready to relish!
Serve hot with rice and pappad or have it like a soup

Thursday, December 13, 2012

Garlic - carrot pickle
Here is the easiest way to make pickles.It is much faster than the old method your grandmother used to with the tons of pickling salt and de-scumming the brine! This method is so easy,anyone one can do this!
  • 1 cup Garlic cloves ( peeled)
  • 2 Medium sized carrots ( cut into 1" long pieces)
  • 1tbsp Vinegar
  • 10-12 Whole dried red chillies
  • 1tsp Coriander
  • 1/2tsp Cummin/Jeera
  • 7-8 Pepper corns
  • 1tsp Mustard seeds
  • 8-10 Methi seeds
  • 1 Marble sized ball of tamarind
  • 1/4 cup Mustard oil
Cooking Directions

  • Apply salt and vinegar to carrot pieces and leave it for 30 mins.

  • In the meantime half boil garlic in 1 cup of water,drain and let it dry completely.

  • Now roast all the ingredients separately till you get, nice aroma of the spices and turns light brown colour.
  • First finely powder the roasted chillies,coriander,cumin,tamarind and pepper.
  • Now add mustard and methi to the same chilly powder and powder coarsely and our pickle masala is ready .

  • Now heat oil in a pan and stir fry garlic for 20-30 seconds ( do not brown the garlic).

  • Add in ground pickle masala and switch off the gas.
  • Let it cool down completely .
  • Now mix the garlic mixture to the pickled carrots and mix it well.Our Pickle is ready.
  • You can have it fresh or keep it at least 4-5 hours before serving.
  • Keeps fresh for a couple of weeks or can be refrigerated for couple of months 

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