1. Clean fish, open them. Centre bones may be removed or left on as desired. Wash thoroughly. 2. Keep between flat plates with weight on top to remove excess liquid. Dry on cloth. 3. Grind together spices with tamarind pulp, vinegar and salt. 4. Rub into the ..

Chicken Tikka Masala & Bombay Potatoes Chicken Tikka Masala 600 g chicken, skin removed and diced ½ red onion or 2 shallots, finely sliced 6 cherry tomatoes, quartered 1 jar Patak’s Tikka Masala Cooking Sauce 1 tablespoon vegetable oil juice of ½ ..

GETTING READY 1.Preheat the oven to 350 degrees. MAKING 2.Take a baking sheet, arrange almonds on it and brown them in the oven. 3.Mix boiling water, rice, curry and salt. 4.Let the mixture settle at room temperature. 5.Add meat, tomatoes, onion, and salad ..

Heat the oil in a saucepan and fry the onion seeds, fennel seeds and curry leaves. Add the peas. Add the flaked rice and fry until crisp and golden (making sure the mixture doesn't burn). Using a slotted spoon, remove the mixture from the pan and place on a ..

MAKING 1. In a skillet add the shortening and brown the chicken in it. Pour off the fat. 2. Add onion, garlic, thyme, curry, water and soup in the skillet. 3. Cover the skillet and cook it on low flame for 45 minutes or till the chicken gets tender. 4. Keep ..

This Bombay banana salad was as good as the similar banana sandwich I served at dinner. And there was literally none who did not like this Bombay banana salad of mine. Your family will love

Make the tomato sauce and add the cream cheese, stirring well. The dry crumbly cheese is the best as it sets better. Cook the macaroni as instructed on packet, and drain well. Stir it into the cheese-sauce mixture very gently, and pour into a greased ..

1. Clean and wash the Bombay clucks as described in the first method and marinate in salt, chilli and turmeric powders, tamarind chutney, coriander and green chillies. 2. Grind the coriander seeds, cumin seeds and peppercorns to a fine paste and apply to the ..

Grate peel from 1 orange, reserve peel for dressing. Peel and slice oranges. In bowl, toss salad ingredients with dressing. Dressing: Combine all ingredients in blender or food processor. Blend until smooth. Stir in grated orange

In skillet, brown chicken in shortening; pour off fat. Add soup, water, onion, garlic, curry, and thyme. Cover; cook over low heat 45 minutes or until chicken is tender. Stir now and

1. Clean the Bombay ducks by cutting off the heads, fins and tails. Take a sharp knife and scrape off all the dirt and tiny scales. Wash them. 2. Add one cup wheat flour and mix it in the ducks. Roll them between your hands and then wash all the flour off. ..

Soak Bombay duck in water for 20 minutes. Remove and pat dry. Slit open and remove backbone. Fill with chutney, fold back and press. Dip into beaten eggs and roll in breadcrumbs. Deep fry fish in hot oil. Serve with khichdi and sas (hot and sour

Are you looking for a Classic Bombay Cocktail recipe that will blow away your senses? here's one for you that is really easy to prepare and will fetch you a bag full of compliments too. If you like this recipe of Classic Bombay Cocktail, please share with ..

GETTING READY 1) Cut the fishes lengthwise and remove middle bone. Clean them and keep aside. 2) Make a paste of the remaining ingredients. MAKING 3) Fill the fishes with the paste and dredge them into rice flour. 3) Shallow fry the fishes until golden ..

1. Remove the heads and tails of the Bombay ducks. Cut each into three pieces and clean the stomach cavity. Soak in water for half an hour and clean them well, wash and set aside. 2. Grind the masala by adding the sugarcane vinegar. 3. Takea vessel with a ..