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Kolim wade

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 Kolim’ is cooked like a fish curry, or made into ’kolim-wada’-something like a cutlet made by mixing the kolim with chopped onions, chillies, salt, flour and then often whipped-up with egg. It is also pickled with salt and spices to last over a year. My husband loves kolim vadas even my husband taught me to make kolim vadas.  So let's learn how makes kolim vadas.   Ingredients: Fresh kolim ( jawla) 250 grm Chopped onion (1 medium)  Ginger garlic paste 1 tsp Turmeric powder 1/2 tsp  Coriander powder 1/2 tsp Cumin powder 1/2 tsp Garam masala 1/2 tsp 2 chillies Chopped coriander leaves Gram flour Oil  Salt to taste Instructions: wash the kolim thoroughly.  mix all the ingredients given above thoughly.  give the material which we have prepared, By pressing with the help of your hands,  give it a round shape. Heat a pan and pour some oil.  when oil are heat add some vadas to it and cook 5 minutes low to medium flame. 6,7 vadas can be put at ...
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Anda curry🍛

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Indian cuisine is diverse and egg curry is made in numerous ways in each region. In this post I share with you the most basics of making a good delicious Indian egg curry & its variations. Egg Curry is a deliciously rich onion tomato gravy, tastes exactly like the ones you get in dhabas. These are perfect with jeera rice, butter naan, paratha, chapati.  Ingredients : 4 eggs oil 1tbs butter Chopped onion Curry leaves For grind: 1 Tomato 2 red chillis Coriander leaves Coriander powder Cumin powder 1 bay leaf 2 cloves 2 black peppers 2 cardamoms 1/4 cup coconut (optional)  Salt to taste Instructions: Boil the egg and keep it to cool on the side.  Put all the given above ingredients in a mixer jar and grind it.  Now peel the eggs.  Heat a pan and put some oil in it and fry the eggs.  In a same pan add 1 tsp oil and 1 tbls butter. When the butter melts, add chopped onions and curry leaves.  When the color of the onion changes, add the ground paste to it...
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White soup recipe

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A light, healthy white soup that lifts up your mood is  Clear White Soup . A nutritious soupy broth prepared with tasty meat mildly spiced with ginger, garlic, green chilli masala and cumin.  Milk is added to achieve a creamy flavour. Once ready, you can relish it hot garnished with mint leaves. Ingredients 900g veal or beef bones (from butcher’s shops), chopped 1 small free-range chicken 400g piece British free-range unsmoked bacon, cut into chunks 6 black peppercorns Bouquet garni (or a bundle of fresh herbs such as thyme, parsley, bay leaf, marjoram) Pared zest ½ lemon 1 large onion, chopped 2 celery sticks, chopped 3 mace blades To thicken: 125g blanched almonds 600ml double cream 1 thick stale bread slice, whizzed into breadcrumbs Lemon zest strip 1 mace blade, crushed to a powder Method Put the bones, whole chicken and bacon chunks into a large pan, then add the peppercorns, herbs, lemon zest, onion, celery and mace. Cover with water, then bring to a boil, skimming off ...
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