Bhune Kamal Kakdi ki sabzi (lotus stem)

Bhune Kamal Kakdi ki sabzi (lotus stem)

Just love the Crunchiness of this vegetable!
Ingredients:
2 lotus stems
1 chopped onion
2 medium size chopped tomatoes
1tsp red chilly powder
1tsp amchoor powder (dry mango powder)
1/2 tsp haldi (turmeric powder)
Salt
Normal cooking oil and my fav Kaali kadai (iron pan)
Method:
1. Wash the lotus stems under running water,peel them n wash them again
 thoroughly as they are caked wit mud.Cut them in thin diagonal slices n dip 
them in cold salt water for 10mins.Remove from water n keep aside.
2. Heat oil in a kaali kadai, saute onions till golden brown.Now add in the salt 
n tomatoes.Cook the tomatoes well till the masala leaves oil.
3.Add in the sliced kamal kakdi along wit the amchoor powder, chilli powder n
 haldi.Saute well n cover n cook on slow flame.Add water in small intervals so that
 it doesnt stick to the pan.
4.Cook for around 10-12 minutes stirring in intervals once the lotus stems are soft ,
 take off heat n garnish with coriander leaves n Enjoy this crunchy dish!
Ps: Usually the kamal kakdi is boiled or steamed before adding the masalas.
But I like it without boiling as the texture of the kamal kakdi is best enjoyed when half crunchy n half soft!

Smoked Keema Masala!!

Smoked Keema Masala!!

The method of this recipe is inspired from Atul’s  Nepali bhutwa mutton

(Thank you).

I added in a bit by creating my own red paste and a few changes here n there.

The outcome was superb!!

Ingredients :

800 grams Minced Mutton (Keema)

3 onions sliced

2 tomatoes (cut in two halves and place them in a micro proof bowl and heat for 

3 mins,grind to a puree when cool)

1 cinnamon stick

2 green cardamoms

7-8 cloves or laung (freshly ground,keep aside to be used at the end)

Salt

Mustard oil- ¾ th of a cup

Red paste- (Grind the below to a fine paste,add very lil water)

1 garlic pod

4 dry red chillies

½ tsp turmeric powder

3 green chillies

2 tsp Meat masala or 1 tsp garam masala

1 tsp red chilly powder

Method:

Heat Mustard oil in a pressure cooker or a deep Pan.Burn the mustard oil and 

take off heat,add in the cinnamon stick and green cardamoms.Once the oil gets 

flavoured,return to heat and  add in the sliced onions ,sauté till golden brown 

(on a slow flame).Now add in the keema (I got the meat washed before getting it

 minced,as washing it post loses the flavour).Bhuno the keema with salt on high 

heat for 10 mins on high heat to seal the juices.Now lower the flame and let it bhuno

 for good 15-20 minutes till the keema changes color,add splashes of water in between.

Now  tilt the cooker so that the oil flows on the side  and sauté the ground red paste in

 this oil for 2-3mins.Mix the masala and keema well and cook for another 5 mins.

Add the tomato puree and let it cook well till it leaves oil.Add in 1-2 cups of water.

Once keema is completely  done,mix in the ground clove powder  and take off heat.

Keep it covered for 10 minutes.

Now comes the smoking part (my fav):

Heat a small piece of charcoal.Once red hot place it in a katori(steel bowl).
Immediately place this katori over the keema,pour half a tsp of ghee over 
the charcoal and cover the cooker with a lid.Let it smoke the keema  for 5-7 mins .
Take the Katori out  and your Smoked Keema is ready!!!Enjoyyy

Kingfish Masala Rawa Fry !

Kingfish Masala Rawa Fry

A simple preparation but crisp n yummy!

Recipe courtesy: shwetambari parab

INGREDIENTS:

Kingfish(surmai):  4 slices

Green paste:

(Grind together  1 inch Ginger + 6-7 flakes garlic +2 green chillies+ 1 cup coriander leaves )
Turmeric powder 1 tsp

Red chilly powder 1 tsp

Chaat masala 1tsp

Salt
Kokum water 2tsp(soak 4-5kokums for 15mins) or lemon juice
Semolina(Rawa) : 1 ½ bowl
Oil for frying.

METHOD
Do not wash the  slices as you get them from the market.First apply salt to all the slices

 on both sides and keep it for 45mins.Now wash the fish thoroughly.To the green paste 

add turmeric , red chilly powder,chaat masala ,salt  and kokum juice and mix well.See 

whether the mixture requires more salt accordingly adjust salt. Place the fish pieces on 

a flat plate and Now apply this final paste to the  slices on both sides.Let it rest for 30 mins.

Now take a plate and  make a thin bed of semolina(rawa) and dip each slice both sides so 

the semolina gets coated properly.And finally shallow fry the fish slices on a Tawa or flat

 Non-stick pan till crisp n golden brown as in the pic.Enjoy with sliced onions and green chutney!!

Prawns in Red Wine Vinegar n Cherry Tomatoes!

Prawns in Red Wine Vinegar n Cherry Tomatoes!

Ingredients:

10 medium size prawns
1 garlic pod (finely chopped)
7-8 cherry tomatoes
7-8 basil leaves
1/2 cup red wine vinegar
salt
pepper
Butter+oil

Method:

De-vein the prawns, sprinkle some salt n pepper and keep aside for 15mins.

Heat Butter+oil in a pan and saute the garlic for a few mins and toss the prawns

 on high heat for 5-7mins.Now add in the red wine vinegar to this and after two 

minutes put in the cherry tomatoes, basil leaves and salt pepper.Give it a nice toss 

and yummy prawns are ready! !

Chicken Cafreal (A Goan Delicacy)

Chicken Cafreal

A Beautiful Goan recipe learnt from a Warm and Humble Person,

Chef  Crescentia Scolt Fernandes.I loved this dish from the very first day I had it 

at Bernado’s.Little did I know that I shall get the opportunity to learn it from you.

Thank you for such an amazing recipe,Loved it !!

Ingredients:

 2 pieces of Chicken legs (with skin)

Green Paste (grind all the below ingredients with lemon juice, and no water)

Coriander leaves : 8-9 sprigs
4 green chillies
Ginger and Garlic Paste- 1 tbsp each

Cloves – 5

1 small Cinnamon stick

Juice of 2 lemons

Salt (a little ,as rest is applied on the chicken)

1 1/2 tbsp Butter+ oil

Method:

Make slits on the chicken legs and apply a little salt followed by the Green Paste and

 keep aside for 3-4 hours.Heat Butter +oil in a flat pan and put in the chicken legs.

Brown well on both sides,and add sufficient water to cook (I added appx  2 small cups)

 and keep covered.In between,I poured the extra liquid over the chicken again.Dry up 

the extra liquid till the entire masala has covered the chicken .Serve with boiled  and

 fried potatoes and salad…