The Culinary RollerCoaster

The Culinary RollerCoaster Spread the "Flavours of India" on my "Culinary Rollercoaster"
Hobby & Passion for "Tasty Recipes".

BOTTLE GOURD/LONG DUDHI SOUP RECIPE Dudhi, also known as Bottle Gourd, Lauki, or CalabashINGREDIENTS: 2 Long Dudhis/Bott...
14/09/2025

BOTTLE GOURD/LONG DUDHI SOUP RECIPE

Dudhi, also known as Bottle Gourd, Lauki, or Calabash

INGREDIENTS:

2 Long Dudhis/Bottle Gourd
1½ glass water approx 300ml

½ teaspoon black pepper powder
1 teaspoon granular sea salt

2 Tea cups water (for later)

FOR WHITE SAUCE:

3 tablespoons wheat flour/atta
50 gms Amul Butter (½ of the 100gms pkt)
1 breakfast mug milk

PROCEDURE:

Wash, peel & again wash the Bottle Gourd/Dudhi and cut into 1" cubes

Boil the cut Bottle Gourd/Dudhi in 1½ glass water for about 15 minutes and cool it

When cool, Puree it through the mixer and pour in a cooking utensil, add two teacups water if the Puree is too thick and keep on slow fire & add the salt and black pepper powder and stir

PREPARING WHITE SAUCE

SEPARATELY, In a pan, mildly roast the atta/wheat flour till golden, don't overroast or burn.

Add (melted) butter and stir.

Add milk to the flour-butter mixture and stir well till smooth and till the lumps are dissolved and let it boil for about 3 minutes and the white sauce is ready.

FINALLY, Pour the prepared white sauce through a colander/strainer into the Bottle Gourd/Dudhi mixture and stir well. Clear the colander/strainer from underneath well while mixing the white sauce with the bottle gourd mixture and bring to boil on medium fire for about 2 to 3 minutes.

Keep stirring so it doesn't stick. If it gets thick before serving, you can add a little more water to get your desired consistency.

Serve hot/warm. Enjoy!!

MAYONNAISE SALAD RECIPE YOU CAN USE ANY ONE FRUIT USING THIS RECIPE. For Example... Red Apple OR Green Apple OR Pears OR...
09/09/2025

MAYONNAISE SALAD RECIPE

YOU CAN USE ANY ONE FRUIT USING THIS RECIPE. For Example... Red Apple OR Green Apple OR Pears OR Pineapple

THIS SALAD is made using RED KASHMIRI APPLES

Serves 4- 6

INGREDIENTS:

2 large red apples

2 tablespoons curds/yogurt

4 tablespoons American Garden Mayonnaise (non-veg)

½ teaspoon sour lime juice

½ teaspoon honey (Dabur)

½ teaspoon powdered salt (Tata lite)

½ teaspoon pepper powder (Everest... Coarse)

2 tablespoons roasted and ground walnut powder

PROCEDURE:

In a bowl add the curds, mayonnaise, sour lime juice, honey, roasted and ground walnut powder, powdered salt & pepper powder and stir it all together very well, leaving no lumps in the mixture.

It should be smooth and creamy.

Set aside.

Now... Wash the apples, wipe with clean kitchen tissue and cut into ½-inch cubes

Now add the cut apples to the prepared mixture.

Refrigerate for some time before serving. It can be had together with main course dishes.

SUGGESTION : BUY ¼ KG WALNUTS. WASH, DRY - ROAST TILL CRISP. COOL IT. PASS THROUGH THE MIXER FOR HARDLY 7-SECONDS AND STORE IN AIRTIGHT CONTAINER TO USE AS AND WHEN YOU MAKE THIS SALAD

HULI HULI BARBECUE PORK SPARE RIBS RECIPE COURTESY: Chef Savio Gonsalves, My High School Classmate,INGREDIENTS:FOR MARI...
31/08/2025

HULI HULI BARBECUE PORK SPARE RIBS RECIPE

COURTESY: Chef Savio Gonsalves, My High School Classmate,

INGREDIENTS:

FOR MARINATION

2 kg Pork Spare Ribs (With skin)

3 Tbsp Ginger Garlic Paste

3 tbsp Dark Soya Sauce

1 tbsp granular sea salt

1 tsp coarsely ground pepper

150ml Kalverts Dark Vinegar

2 Maggi Cubes crushed, powdered

1 small raw papaya (cut & pureed)
Either/Or
2 medium size slices of pineapple (cut and pureed)

FOR SAUCE:

1 Full Bulb of Garlic peeled and diced

1½" Ginger peeled and chopped fine

6 green chillies

2 medium sized onions peeled and chopped fine

1 bunch celery chopped fine

1 heaped tbsp jaggery powder

2 tbsp tomato ketchup

1½ tbsp honey

AND...

1 tea-cup American Garden BBQ Sauce HICKORY Flavour

Bay Leaves - Optional

Coriander leaves (washed and chopped) for garnishing when the dish is ready or when dished out

PROCEDURE/METHOD

Wash and drain dry the Pork Spare Ribs

Mix together all the MARINATION items as above and turn in the Pork Ribs into the mixture and ensure the mixture covers all the Ribs. Leave to marinate for 8 hours, ideally overnight.

Pan fry the Ribs for approx 3 to 5 minutes

Pressure cook the Spare Ribs for 3 whistles. If needed, cook further to tenderise but don't overcook (Strain out the stock into another utensil and set aside)

For preparing the SAUCE - saute the green chillies, Ginger & garlic lightly and onions till light pink. Mildly saute the cut celery.

Cool it and puree it all together with the remaining Ingredients for the sauce, as above, through the blender/grinder/mixer and set aside. (Except American Garden BBQ sauce)

Add the strained stock to the prepared Sauce and simmer for 10 minutes or so.

At this stage, you Bay add bay leaves, optionally, if you like

Add the American Garden BBQ Sauce and simmer for a further 3 minutes

In case you need it more spicy you may slit and add 3 to 6 more green chillies

NOW add the SPARE RIBS and simmer for a further 5 minutes or so, till well blended in the mixture of sauces and stock. You could add some more BBQ Hickory Sauce if needed.

The dish is ready to eat



HULI HULI BARBECUE PORK SPARE RIBS RECIPE COURTESY: Chef Savio Gonsalves, My High School Classmate,INGREDIENTS:FOR MARI...
31/08/2025

HULI HULI BARBECUE PORK SPARE RIBS RECIPE

COURTESY: Chef Savio Gonsalves, My High School Classmate,

INGREDIENTS:

FOR MARINATION

2 kg Pork Spare Ribs (With skin)

3 Tbsp Ginger Garlic Paste

3 tbsp Dark Soya Sauce

1 tbsp granular sea salt

1 tsp coarsely ground pepper

150ml Kalverts Dark Vinegar

2 Maggi Cubes crushed, powdered

1 small raw papaya (cut & pureed)
Either/Or
2 medium size slices of pineapple (cut and pureed)

FOR SAUCE:

1 Full Bulb of Garlic peeled and diced

1½" Ginger peeled and chopped fine

3 to 6 green chillies

2 medium sized onions peeled and chopped fine

1 bunch celery chopped fine

1 tbsp (heaped) jaggery powder

2 tbsp tomato ketchup

1½ tbsp honey

AND...

1 tea-cup American Garden BBQ Sauce HICKORY Flavour

Bay Leaves - Optional

Coriander leaves (washed and chopped) for garnishing when the dish is ready or when dished out

PROCEDURE/METHOD

Wash and drain dry the Pork Spare Ribs

Mix together all the MARINATION items as above and turn in the Pork Ribs into the mixture and ensure the mixture covers all the Ribs. Leave to marinate for 8 to 10 hours, ideally overnight.

Pan fry the Ribs for approx 3 to 5 minutes

Pressure cook the Spare Ribs for 3 whistles. If needed, cook further to tenderise but don't overcook (Strain out the stock into another utensil and set aside)

For preparing the SAUCE - saute the green chillies, Ginger & garlic lightly and onions till light pink. Also saute the celery mildly.

Cool it and puree it all together with the remaining Ingredients for the sauce, as above, through the blender/grinder/mixer and set aside. (Except American Garden BBQ sauce)

Add the strained stock to the prepared Sauce and simmer for 10 minutes or so.

At this stage, you Bay add bay leaves, optionally, if you like

Add the American Garden BBQ Hickory Sauce and simmer for a further 3-5 minutes

In case you need it more spicy you may slit and add 3 to 4 more green chillies as this dish is normally sweetish.

NOW add the SPARE RIBS and simmer for a further 5 minutes or so, till well blended in the mixture of sauces and stock. You could add some more BBQ Hickory Sauce if needed.

The dish is ready to eat



27/08/2025

Celebrating my 4th year on Facebook. Thank you for your continued support. Keep exploring my recipes, ask questions, give suggestions and invite more friends to join in by tantalizing their taste buds. Looking forward to more page followers 🙏🤗🎉

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