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the very first spice encyclopedia on Konkani cuisine.
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succulent rich and tradtional
Delicious Chicken Chilli Dry Recipe Homemade!

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innovative. liked it. myself i dont generally prefer innovative nouvelle cuisine. but your idea has really bengali 'GINNI' touch, the same touch which observe in the classic innovations of pragya sundari devi or less famously renuka devi choudhury. ok bravo...claps..carry on!!!

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dear, sorry to say but the roti she made is not swelling properly from all the sides

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is it fishes wrapped up in banana leaves, steamed?
Punya bandeng tp bingung mau dimasak apa?yuk mari masak Pepes bandeng.Super mantapp rasanya👍👍

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In stead i would divulge the whole secret of what the main criteria is behind this awesome preparation of the western ghats. 1) dry roast the garam masalas,2) seperately dry roast the fenugreek, red chilli powder, coriander and cumin seeds. 3) shallow fry the onions, ginger and garlic.4) dry roast the desiccated dry coconut, 5) 3-4 dry kokam soaked in water, and 6) grind them very finely and your Ghati masala is prepared.
preserve this masala with dollop of asofoetida cube in an air-tight container. shelf life is six months.
take one table spoon of this ghati masala,take standard amount of red chilli, cumin and coriander seeds whole and take half a coconut dessiccated. grind all of them with an additional quantity of water until you have had a thick paste.
pour 4-5 table sppons of refined oil in a pan, when it becomes hot, add garlic flakes and stir them a bit to change the colour. add the entire ground masala into the sauce pan. bring it to a boil. add the fish. let it simmer for a good 5 minutes until the surmai steaks get properly cooked. add fresh coriander leaves and turn off the gas. serve with a bowl of hot parboiled rice.

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what is it

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with extra doses of wine vinegar or vinagre de vinho
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