One of the most requested recipe on my website, Maharashtrian special, very aromatic Goda Masala. It has such a unique flavor that is hard to describe. A spoon of masala in every dish - adds extra delicacy to whole
This no-frills daal recipe was given to me by my Mother-in-Law. Varan is a Maharastrian style daal which tastes great with chapattis or plain white rice.
Simple Maharashtrian delecacy. Rice and Amamti is a kind of must in many households in Mharashtra. It has a sweet, sour and spicy tastes. Tatses simply
Procedure:
1. Wash rice, soak rice in water for half an hour. Then drain the rice.
2. Heat small kadhai. Fry all ingredients given in Masala Powder one by one. Let it cool.
3. Pound all these ingredients to a fine dry powder.
4. Heat oil in kadhai. Add cumin ..
MAKING
1. Apply salt and lemon juice on fish pieces very well and set aside for 20 minutes.
2. Put in fresh coconut in to blender, add garam masala, red chili powder, water and grind to make smooth puree.
3. After 20 minutes wash fish very well under cold ..
GETTING READY
1. Wash and soak broken cashew nuts in warm water for 2 hours.
2. Similarly in a separate bowl, wash and soak whole cashew nuts in warm water for 2 hours.
3. Add soaked cashew and one tomato in to food processor jar and blend to make very smooth ..
MAKING
1) Make a paste of garlic, ginger and chillies.
2) Mix it with curd, salt and other spices.
3) Marinate the liver in this mixture for an hour.
4) Skewer the liver pieces and let it sit for 10 minutes. Then sprinkle some ghee and roast them until done. ..
GETTING READY
1) Beat curd and 1 cup hot water together.
2) Make a paste of onion, ginger, garlic, coconut and poppy seeds.
3) Peel the bitter gourds and slit lengthwise. Coat them with salt and leave for 5-6 hours. Then squeeze and wash them.
4) Make onion ..
MAKING
1) First, clean and devein prawns. Then, slit them half way and leave aside.
2) Make a paste of all the remaining ingredients and fill into prawns.
3) In a shallow pan, heat ghee and fry prawns until golden brown.
SERVING
4) Serve fried prawns with ..
GETTING READY
1) Make tamarind pulp.
2) Make a paste of ginger, garlic, onions, chillies, nuts, poppy and sesame seeds and coconut.
MAKING
3) Make a smooth paste of all the kofta ingredients except for the egg.
4) Add egg to the paste and knead it. Make ..
GETTING READY
1) Make a paste of onion, ginger and garlic.
2) Wash and clean cauliflower closely.
MAKING
3) Take a wok, and heat ghee. Fry half of the ground paste until golden brown.
4) Add garam masala and half of turmeric powder. Saute for a minute.
5) ..
MAKING
1) Roast peanuts and make a coarse powder.
2) Soak tamarind with about ½ cup of water and make pulp.
3) Now, cook dal with turmeric until dal is almost done.
4) Add the peanut powder, tamarind pulp, jiggery, salt and cook dal until fully done.
5) ..
GETTING READY
1) Mash potatoes and mix them with gram flour, salt, chilli powder and garam masala.
2) Make a paste of half inch piece ginger, 2 flakes garlic and the small onion and mix with the potatoes.
3) Make small balls of the potato mixture and deep fry ..
GETTING READY
1) Soak groundnuts in water for 15 minutes and peel them.
2) Roast peppercorns, cloves, dry coconut, cinnamon, coriander, sesame and half of the cumin seeds together and powder them.
3) Clean and chop tindlis lengthwise.
4) Shell the peas.
5) ..
GETTING READY
1. In a small food processor jar, combine garlic, ginger and a teaspoon of water. Grind to a paste.
2. Remove and keep aside until required.
MAKING
3. In a medium heavy bottomed saucepan, heat the oil or ghee over a medium flame.
4. When hot, ..
GETTING READY
1) In a grinder, grind the garlic and ginger with a little water until pureed.
MAKING
2) In a medium saucepan with lid, heat the oil or ghee, add mustard and cumin seeds, allow to splutter.
3) Stir in the curry leaves, then the onion and saute ..
MAKING
1) Coat the prawns with salt and turmeric and let it sit for 30 minutes.
2) Roast coconut and fenugreek seeds until golden brown and then make a paste with chillies.
3) Now, in a wok heat oil and mustard seeds. Let it crackle.
4) Then, add prawns ..
Wash and scrape the bitter gourd, cut it into pieces and soak in salted water for 2 hours.
Grind the masala well and set aside.
Place 1/2 a cup of mustard oil in a vessel. Add the onions and cook over a medium flame till soft. Add the masala and mix ..
MAKING
1. Take a bowl and add refined flour, coriander leaves, green chilies, crushed pomegranate seeds, peppercorns, chili powder, cumin seeds, and salt. Add 1 tsp melted ghee and water and shape the mixture into stiff dough.
2. Divide the shaped dough into ..
