Preparation Time: 30 minutes Cooking Time: 15 minutes Servings: 3-4 2 Cups 1” pieces of Ghol Fish ½ cup onion finely chopped 2 teaspoon masala ½ teaspoon turmeric powder 1 teaspoon Ginger Garlic Green chilly Paste Salt to taste 2 Kokum pieces 2 Teaspoon oil ¼ cup chopped coriander ¼ cup water Mix 1 teaspoon…
So collecting cookbooks has become my hobby. I have books of different types, different cuisines, written by chefs to home cooks. I have books explaining the technicalities of cooking and also science behind it.Hence on my book shelf Larousse Gastronomique and Nalapakdarpan sit side by side. Larousse Gastronomique opened a window to the world. New…
I like to cook and to read about cooking food. I have been always interested in different cuisines. I like to read about different food from all over the world .I have been collecting cookbooks. In the beginning I got books for my personal, day to day use. Gradually the interest developed in such a…
Preparation time: soaking time +fermentation time +30 minute Cooking time: 30 minutes Yield: 8-10 pancakes with 7” diameter Ingredients : 1 cup Nachani (Ragi) flour ½ cup Rice (preferably coarse grain) ½ cup Udid Dal (split black gram) ¼ teaspoon fenugreek (methi) seeds (optional) ¼ cup Pohe (flattened rice) (optional) 1 teaspoon Salt Water as…
Preparation time: soaking time +fermenting time =app. 12-14 hours Cooking time: 30 minutes Makes about 28-30 idli of app.2.5”-3”diameter Ingredient : ½ cup rice ¾ cup udid dal 1 teaspoon (methi) fenugreek seeds (optional) ¼ cup pohe or cooked rice 2 cups jwari (sorghum) flour Salt to taste Oil as required Preparation : Rinse and…
Millets were part of our daily food for long time. Bajri (pearl millet) or jwari (sorghum) were used to prepare bhakari and was consumed at least in one meal of the day. Bhakari from bajari was prepared in winter and jwari bhakari rest of the year. Gradually this practice dwindled and we were eating chapati…
Few days back I was asked, what I can cook in twenty minutes. It was quite an intriguing question. Either you do a lot in twenty minutes or can do almost nothing .I remembered my grandmother whose kitchen was devoid of gas stove, refrigerator and even running water the luxuries we have taken granted for.…
My mother got her pressure cooker in the year 1962.Almost till recently it was in use in her house. Adapting to the pressure cooking was not easy for my mother. But gradually using trial and error method she learnt using it.In the beginning she cooked dal and rice. But cooking mutton in shorter time was…
It happened few years back. It was a family dinner in a Thai restaurant at San Diego .We sat for dinner and were in the process of ordering food. One of us turned to be vegetarian. We searched food of her choice and it came down to red Thai curry with vegetables. On the verge…
Ingredients: Stuffing: 1 ½ cup fresh green peas 4-5 green chillies (or as per taste) ½” ginger piece 1 tablespoon oil 1 teaspoon cumin seeds Salt to taste ½ teaspoon Sugar (optional) ½ cup chopped coriander leaves Cover: 2 tablespoon fine semolina (rawa) 2 tablespoon ghee Salt to taste Water to prepare the dough Oil…