Saturday, 19 October 2013

Motte Ghashi

Ammas recipe:1/2 coconut 1big onion 1 pod garlic 2psn coriander seeds1/4 jeera haldi 5 green chilli1/2 bunch coriander leaves1'ginger grind to fine masala

now take a pan heat oilfry 1 big onion when brown add chopped 2 tomato fry till it is mashednow add 2 spoon garam masala add lil water bring to boil add slit eggs garnish with coriander leaves



Thursday, 17 October 2013

Palak Rice (Spinach Rice)

Palak Rice (Spinach Rice) - Laxmi Bhandary

Ingredients: 2 cups cooked basmati rice, 1 cup palak paste, 4 tbsps oil, salt to taste.

For grinding: 1 onion, 8 garlic cloves, 5 green chillies, 10 cashew nuts, small piece ginger.

Method: 

Wash palak leaves. Put the leaves in a cooker container (do not add water) and pressure cook. When it is cool, grind to a smooth paste. Grind together all ingredients to a smooth paste. Heat oil in a frying pan. When hot, put the ground paste, fry and stir well for 5 minutes. Then add palak paste and salt. Mix and bring to a boil on medium flame. Add cooked rice, stir and mix carefully. Remove from flame.

                                  

Ganti Butti

Recipe:25 gantie pressure cook n keep aside
1/2 coconut grated 15 red chillies 
1/2 lemonn size tamarind or ambado 1 tablespoon coriander seed griend to fine masala add crushed 10 flakes garlic to cooked gantii big to boil sprinkle 1 spoon coconut oil



Kuvale Sasam

Reciepe:boil 1 kg ashgourd peeled deseeded and cut in cubes
,For griending
1/2 grated coconut 15 redchillies 1 spoon mustard 1/2 spoon rice 1/2 lemon size tamarind all griend to fine masala boil vd ashgourd till cooked season vd mustard and curry leaves



Cheez Stuffed Handvo

Ingredients

1/4 cup toovar 
1 tbsp urad dal 

1 tbsp green moong dal (split green gram)
1 tbsp chana dal 
1/2 cup rice 
1 tbsp whole wheat (optional)
1/4 cup sour curds 
1 cup cheez , any of u like. 3/4 cup grated bottle gourd (doodhi / lauki)
3 tsp oil
2 tsp lemon juice
a pinch ofsoda bi-carb
1 1/2 tsp sugar
1/4 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp ginger-green chilli paste
salt to taste
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)
1/2 tsp carom seeds (ajwain)
1/4 tsp asafoetida (hing)

For Serving
green chutney
chaas
Method
Clean, wash and soak the dals, rice and whole wheat together in enough water for atleast 4 to 5 hours. Drain and keep aside.
Blend the dals, rice and whole wheat in a mixer to a smooth mixture.
Transfer the mixture to a bowl, add the curds and mix well. Cover and keep aside to ferment overnight.
Add the bottle gourd, 1 tsp oil, lemon juice, soda bi-carb, sugar, chilli powder, turmeric powder, ginger-green chilli paste and salt and mix well. Keep aside.
Heat the remaining 2 tsp of oil in a non-stick kadhai and add the mustard seeds.
When the seeds crackle, add the sesame seeds, carom seeds and asafoetida and sauté on a medium flame for a few seconds.
Pour 3 big spoon of batter evenly to make a thin layer.
Cover and cook on a slow flame for 7 to 8 minutes or till the base turns golden brown in colour and crisp.
Lift the handvo gently using 2 large flat spoons and turn it over to the other side. now gret cheez on handva, then pour 3 spn of batter,
Cover and cook on a slow flame for another 5 to 7 minutes or till it turns golden brown in colour.
Cool slightly and cut into traiengle pieces


Corn Peanut Butter Masala

Iin a pan add half a tb sp of oil,2 to 3 cloves,1 small dalchini piece,2 elaichi,6-8 pepper corns...fry for a while then add 3 sliced onions,3-4 garlic chopped,small piece of ginger,3 to 4 green chilleis....fry till soft,then add 1 tomato chopped..fryfor 2 to 3 min..allow to coll and blend to a fine paste with a little water...in a pan take 1 tb spoon of oil add tejpatta,ground masa
la,haldi,chillypowder,salt...saute for a whilethen add 3 to 4 tb spoons of peanut butter and mix nicely..then add corn cob pieces...if fresh boil in cooker..if frozen can addas it is..cook on a low flame till corn gets coated with the masala...garnich with dhania leaves....peanut butter gives a wonderful texture to the gravy and is definitely a healthier option:)





Apple Ice cream

CONDENSED MILK 1 TIN AND 1 1/2 OF APPLE PULP NICLEY RUNN IN MIXEEE AND KEEP IN FREEZER AFTER 2 HRS BEAT VD A LADDLE REPEAT DIS 2 MORE TIME IN 8 HRS IT WILL SETT


Chilled Lemon Cheese Cake

powder 8 digestive biscuits add 1 table spoon butter mix well n set base for cake keep i freezer for 10 min;;;))
take a bowl of overnight hung curd and same measure cheese beatwell add 1 1/2 bowl powdered sugaragain beat till u get creamy effect take 1 tablespoon off gelatin or china grass mix in hot water till it is dossolved n add to the creamy mixture vd 2 lemon juice again beat well n pour over st base deco vd grated lemon keep in fridge for minimum 6 hrs;;;)))) hav chilled




Wednesday, 16 October 2013

Stuffed Capsicum

Ingredients:


5-6 Capsicum (simlamirch)
2 boiled potatoes
2 tbsp boiled green peas
1 Onion finely chopped
1/4th tsp turmeric powder
Red chili powder to taste
1/4th tsp Garam masala
1/4th tsp Dry mango powder (amchur)
Salt To Taste
Oil/ghee for frying

Preparation:
Wash the capsicum and boil them whole till they are tender (not too much), drain water and keep aside to cool.
Mash the boiled potatoes.
Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown.
Now add all spices, mashed potatoes and peas and fry for few moments.
With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it.
Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides.


Brussel Sprouts

INGREDIENTS
3 tbsp. olive oil
1 lb. Brussels sprouts, outer leaves removed and halved lengthwise
¼ tsp. black mustard seeds
¼ tsp. whole cumin seeds
1/8 tsp. ground cumin
1/8 tsp. ground chile powder
¼ tsp. ground turmeric
1 bay leaf
1/8 tsp. ground garam masala powder
1/8 tsp. ground coriander
4 cloves garlic, minced
1 2" piece ginger, minced
1 medium red onion, chopped
1 ripe tomato, chopped
2 tsp. kosher salt
2 tbsp. cilantro, chopped

INSTRUCTIONS
1. Heat 1 tbsp. olive oil on high in a medium skillet. Add Brussels sprouts, cut side down. Turn the heat down to medium and let the sprouts brown, 5 minutes. Take the sprouts off the heat, remove from pan and let cool.

2. Heat 1 tbsp. olive oil in the same skillet, toss in the whole cumin seeds and the mustard seeds till fragrant, 20 seconds. Stir in the remaining spices and heat for another five seconds. Add the garlic, ginger, and onion and cook on medium high heat, stirring occasionally till translucent, 6 minutes. Add the tomatoes and cook on medium high heat till the onions start to caramelize and the tomatoes are reduced, 7 minutes. Add the remaining olive oil and stir. Add the browned Brussels sprouts and season with salt. Let cook 1 minute. Remove from heat, top with the chopped cilantro and serve




Dahiwale Dum Aloo

 Ingredients :15 small Potatoes, boiled in salted water
1 large Onion, finely chopped
3/4 cup thick Curd (yogurt)
2 Bay Leaves
1 pinch Asafoetida
1 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
1 tablespoon Ginger Garlic Paste
1 tablespoon Coriander Seeds
1/2 teaspoon Cumin Seeds
1 pod Green Cardamom
1 Cinnamon Stick
4 Cloves
8-10 Cashew Nuts
1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
1 teaspoon Sugar (optional)
5 tablespoons Cooking Oil
2 tablespoons Coriander Leaves, chopped.
Salt.

Directions:
Peel boiled potatoes and prick them with a fork.
Heat 2 tablespoons oil in a pan. Add boiled potatoes and shallow fry them over medium heat until they turn light brown. Drain and transfer to plate.
Grind coriander seeds, cumin seeds, cardamom pod, cinnamon, cloves and cashew nuts into a dry mix powder. Keep aside until called for use.
Take remaining 3 tablespoons oil in same kadai and heat it. Add a pinch of asafoetida and sauté for 8-10 seconds. Add bay leaves and finely chopped onion, sauté until onion turns light brown or for approx. 1-2 minutes. Add ginger garlic paste and sauté for 30 seconds.
Add dry mix powder (prepared in step 3) and sauté for a minute.
Beat curd and slowly add it in kadai. Add turmeric powder and red chilli powder and mix again.
Stir continuously for 2-3 minutes or until oil starts to separate.
Add shallow fried potatoes, kasuri methi, sugar and salt, cook on low heat for 2 minutes.
Add 3/4 cup water and bring it to boil.
When it starts to boil, cook covered on low flame until you get the desired consistency of gravy. Turn off the heat and transfer to a serving bowl.
Garnish punjabi dum aloo with coriander leaves, serve hot.



Muhalabia a Labneese Dessert

Ingredients: 
3 cups milk
1 pinch salt
1/4 cup sugar
3/4 cup ground almonds
1 tablespoon rose water
pistachios (optional, to garnish) or almonds (optional, to garnish)
Directions:

1 Blend ground rice in a 1/4 cup of milk.
2 Bring remainder of milk to a boil and blend in the ground rice mixture, salt & sugar.
3 Stir constantly until the mixture bubbles gently (medium high heat).
4 Simmer for 5 minutes, stir frequently lower heat if necessary so the mixture cooks slowly Add ground almonds and blend until smooth.
5 Add rose water.
6 Remove from heat and stir occasionally until the mixture cools slightly.
7 Pour into a serving bowl and garnish with nuts (optional).




Dates Almond Cake

Ingredients : 

Dates, 18 nos.
Eggs - 2 nos
Sugar, 1/2 cup
Honey, 1/4 cup
All purpose flour, 1 cup
Butter 1/2 cup
Baking soda, 1 teaspoon
Sodium Bicarbonate - 1/4 teaspoon
Almonds / walnuts (chopped), 2 Tbs
Cherries - optional

Method :

Pre-heat the oven to 350 F and prepare the cake pan by greasing and flouring it. Set them aside.
Soak dates and Sodium Bicarbonate in Hot water and microwave for a minute and smash lightly.
Blend sugar and honey. Mix melted butter with this mixture till light and fluffy.
Add eggs gradually and beat them,till light.
Sieve together flour and baking soda.
Mix this flour mixture to the honey mixture, adding flour little by little till they are incorporated well into a homogeneous mixture.
Add this mixture to the prepared pan, mix in chopped almonds / walnuts / cherries and bake them for 30-35 minutes till its done and the knife inserted comes out clean.
Let the cake cool down then slice them and serve.


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Egg Biryani

Egg Biryani - Poornima Shenoy

Ingredients:

•Eggs,hard boiled , peeled and halved 6
•Basmati rice,soaked and drained 1 1/2 cups
•Oil 2 tablespoons
•Cinnamon 1 inch stick
•Green cardamoms 2
•Cloves 3
•Onion ,sliced 2 medium
•Ginger paste 1 teaspoon
•Garlic paste 1 teaspoon
•Tomatoes,chopped 2 medium
•Fresh coriander leaves,chopped 2 tablespoons
•Fresh mint leaves,torn a few
•Red chilli powder 1 teaspoon
•Turmeric powder 1/4 teaspoon
•Coconut milk 1/2 cup
•Ghee 1 teaspoon
•Salt to taste

Method :

Heat the oil in a deep pan. Add the cinnamon, cardamoms and cloves and sauté for one minute. Add the onions and sauté till soft. Add the ginger paste and garlic paste and sauté till fragrant. Add the tomatoes and sauté for two minutes. Add the coriander leaves and mint leaves and continue to sauté for two minutes longer. Add the chilli powder, turmeric powder and sauté for a few seconds. Add the coconut milk, two-and-a-half cups of water and salt. When the water comes to a boil, add the rice and ghee and mix well. Cover and cook over high heat for five minutes. Lower heat and continue to cook for ten minutes, or till the rice is done and all the moisture has been absorbed. Transfer the biryani to a platter, garnish with boiled eggs and serve hot.

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Fruit cake

Ingredients : 

Butter 80gm
Castor sugar - 115gm
Maida - 115gm
Baking powder - 1tsp
Soda bi carb Pinch
Eggs - 3nos
Raisin 1tbsp
Black currants - 1tbsp
tutti-frutti - 4tbsp
yellow colour 1/4tsp
Fruit essence 1tsp
Mix peels 2tbsp

Method : 


Preheat oven at 180 degree
Sieve maida, naking powder and soda bi carb. Add desiccated coconut and keep aside.
Beat eggs separately till double the volume
Beat butter and sugar till creamy, Add sugar in butter in small portions.
Add fruit essence
Add half portion of beaten eggs and whisk at low speed till egg is mixed with butter-sugar.
Add maida mixture little at a time and mix with spatula
Add remaining eggs mix well.
Coat all mixed fruits with flour and mix in batter. Stir once or twice.
Pour the batter in 6 inch greased and dusted tin. Bake the cake for 35-40 mins.


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Triple Chocolate Chunk Cookies

Triple Chocolate Chunk Cookies-Poornima Shenoy
Ingredients : 

1 1/2 cups plain flour
1/2 teaspoon baking powder
1/2 cup cocoa powder
1 cup firmly packed brown sugar
1/2 cup milk choc chips
1/2 cup white choc chips
200g dark chocolate, chopped
200g Western Star Salt Reduced Butter
2 eggs

Method : 

Sifted flour, cocoa and brown sugar into a large bowl, stir in choc chips.

Melt the chocolate and butter in the microwave on medium heat, stirring every 30 seconds, until smooth. Set aside for 5 minutes to cool slightly then whisk in eggs.

Pour the chocolate mixture into the dry ingredients and stir until just combined.


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Bolognese Pasta

Bolognese Pasta - Poornima Shenoy


Ingredients :

2 tablespoons olive oil
1 large onion, minced
2 clove garlic, crushed ( traditional bolognese sauce doesnt contain garlic)
1 pound ground lamb
400g can peeled tomatoes
1/3 cup tomato paste
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
4 cups water
pinch of ground pepper
grated parmesan cheese

Method :

Heat oil over medium heat and saute onion and garlic until browned.
Add lamb mince until brown without any lumps. Stir in tomatoes, tomato sauce, basil, oregano, thyme, salt and pepper along with water. Cover, reduce heat and simmer for about one hour until cooked, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until done; drain.
Serve sauce over hot pasta.


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Saucy sausage pasta

Saucy Sausage Pasta - Poornima Shenoy


Ingredients:


1 tbsp olive oil
1 packet of sausages (chicken) cut into chunky pieces
1 large onion , chopped
2 garlic cloves , crushed
1 tsp chilli powder
1 bell pepper diced
2 tbsp tomato paste (tomatoes blanched, made into paste, cooked and reduced in some olive oil and salt)
300g short pasta such as fusilli or farfalle (just over half a 500g bag)
Italian seasoning - Tomato flakes, red chilli flakes, thyme, oregano, basil

Method:

Put a large pan of water on to boil. Heat the oil in a large frying pan and fry the sausage chunks on a fairly high heat until they are golden brown all over. Now turn the heat down and add the onion, garlic and bell pepper cooking them until they have softened.
Stir in the chilli powder and tomato paste with the sausages, add little water and bring the sauce to the boil then turn the heat down and let it bubble for about 10 minutes while you cook the pasta.
Drop the pasta into the pan of boiling water and cook according to the pack instructions. Drain the pasta, then tip it into the frying pan with the sausage sauce, add italian seasoning, mixing well to coat. Dish up immediately with crusty bread.


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Sunday, 13 October 2013

Coffee Stripped Pudding

Ingredients :

½ tin Sweetened Condensed Milk (Milkmaid)
4 regular teacups Water
8 tbsps. Instant Coffee
4 tbsps. Sugar
4 tbsps. Unflavored Gelatin

Garnishing :

Whipped Cream & Cherries (optional)

Method :

Soak gelatin in one cup water.
Dissolve by heating over a pan of hot water or in a double boiler.
Dissolve coffee powder in the remaining three cups of hot water. Divide the coffee liquor into two equal portions.
Add half of the dissolved gelatin and sugar to one portion.
Keep aside this black coffee jelly.
Add sweetened condensed milk to the other portion of coffee along with the remaining gelatin. Mix well to get milk coffee jelly mixture.
In a small loaf tin pour 1/2 inch layer of black coffee jelly & chill until set.
Then pour a ½ inch layer of milk coffee jelly over the set black coffee jelly. Chill in the fridge again.
Stir each of the jelly well before layering.
Similarly, alternate layers until both the jelly is used up. Chill until set.
Dip loaf tin in hot water to loosen the coffee pudding. Invert & unmould gently onto a plate.
Cut into sufficiently thick slices. Serve chilled with whipped cream & decorate with cherries if desired.


Ref: Hildas Touch of Spice


Adgayi

adgayi in konkani  its tender jackfruit & mango pickle

1 small jackfruit (KADGI) BOIL & throw away water5 to 6 mango cut in cube and put in salt water(1 liter water 3/4 cup salt) dry fry 1/2pavu mustard 2 handfull coriander 2 tablspoon methi 1/2 spoon hing 1/2 spoon haldi25 to 30 red chillies & make powder mix in salt were u added mango now mix jackfruit pieces also..( remove half off salt water before mixing see the thickness and add water later according to consistency off pickle

Soya Nuggets


Soya Nuggets - Vidya Pai


Ingredients

•Soya Nuggets,soaked in hot water 2 cups

•Oil 2 tablespoons+ to deep fry

•Green chilli sauce 1 teaspoon

•Soy sauce 1 teaspoon

•Cornflour/ corn starch 4 teaspoons

•Garlic 20-25 cloves

•Tomato ketchup 1/2 cup

•Red chilli sauce 1 teaspoon

•Spring onion greens 1 stalk

•Sesame seeds (til) 1 teaspoon

Method

Heat sufficient oil in a kadai. Squeeze out extra water from soya nuggets and put them into a bowl. Add green chilli sauce, soy sauce and 2 tsps cornstarch and mix. Chop garlic coarsely. Heat 2 tbsps oil in a non stick wok. Add soya nuggets to the oil in the kadai and deep fry. Add garlic to the wok and sauté for 1-2 minutes. Add tomato ketchup, red chilli sauce and ½ cup water and mix well. Let it come to a boil. Mix remaining cornstarch in 2 tbsps water and set aside. Drain the nuggets and add to sauce in the wok and mix well. Cook for 2-3 minutes. Add cornstarch mixture and mix well. Cook till the sauce thickens. If the sauce is too thick add a little more water and mix. Chop spring onion greens. Transfer soya nuggets into a serving bowl, garnish with spring onion greens and serve hot. You can also garnish with sesame seeds. ... Ref: Sanjeev Kapoor

Balti Potatoes

Ingredients:


3 tbsp corn oil
4 tsp white cumin seeds
3 curry leaves
1 tsp crushed dried red chillies
1/2 tsp mixed onion, mustard and fenugreek seeds
1/2 tsp fennel seeds
3 garlic cloves, thinly sliced
1/2 tsp shredded fresh root ginger
2 medium onions, sliced
6 new potatoes, sliced thinly
1 tbsp chopped fresh coriander
1 fresh red chilli, seeded and sliced
1 fresh green chilli, seeded and sliced

Method:

1. Heat the oil in a preheated wok. When hot, lower the heat and add the cumin seeds, curry leaves, dried red chillies, onion, mustard and fenugreek seeds, fennel seeds, garlic and ginger. Stir-fry for about 1 minute, then add the onions and fry for 5 minutes or until the onions are golden brown.

2. Add the potatoes, coriander and fresh red and green chillies to the wok and mix well. Cover tightly with a lid. Cook over a very low heat for about 7 minutes or until the potatoes are tender.

3. Remove the lid and serve hot.

(Added carrots and green peas in my version)

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