Tuesday, 30 December 2014
Moong Dal Pooda
Moong Dal Pooda - Dipali Patel
Recipe:
Soak moong dal overnight..morning crush it along with green chillies,ginger,salt and turmeric powder then add chopped coriander leaves to the batter later spread the batter on a non stick pan by adding little oil. serve hot
Sunday, 28 December 2014
Vithal Batata Vada
Vithal Batata Vada - Anagha Kulkarni
Recipe:
Stuff green chutney in potato mixture, dip in gram+rice flour batter ( with seasoning), fry it. Keep the vada on a plate. After cooling spread curds, sprinkle onion-garlic masala, 0 no. Sev, tamarind chutney, chopped onion and coriander & serve. Tastes awesomeSavoury Egg Muffins
Savoury Egg Muffins - Tanushree Aich
Recipe:Finely chop veggies - ive used onions, capsicums, tomato. But u can use mushrooms, baby corns, american corn, broccoli, carrots
Season the veggies with salt, finely chopped chillies, pepper pwder
Mix the veggies well n add grated cheese
Grease a muffin tray n add a layer of the this veggie mix
Now pour beaten egg mixture ( eggs, 3 tbspns milk, salt, chilly flakes) over the veggies
Fill them till abt 3/4th mark ( these dont fluff as much as cupcakes )
Place in an oven/ MW preheated at 200°C
Bake for about 15-20 mins
Season the veggies with salt, finely chopped chillies, pepper pwder
Mix the veggies well n add grated cheese
Grease a muffin tray n add a layer of the this veggie mix
Now pour beaten egg mixture ( eggs, 3 tbspns milk, salt, chilly flakes) over the veggies
Fill them till abt 3/4th mark ( these dont fluff as much as cupcakes )
Place in an oven/ MW preheated at 200°C
Bake for about 15-20 mins
Jambul
Jambul - Sobha P Shenoi
Recipe:
Ingredients:
White rawa-2cups,
sugar-2cups,
cardamom powder-1/2tsp,
salt a pinch, and
oil for frying.
Ingredients:
White rawa-2cups,
sugar-2cups,
cardamom powder-1/2tsp,
salt a pinch, and
oil for frying.
Method:
Boil 4cups of water and1/2cup of sugar together.
Add rawa and keep stirring till the rawa is cooked. Let it get cooled.
Mash it well. Make small jamun shaped balls (jambuls) and fry in oil on a medium fire, till
golden brown. In a kadai put 1 cup of water and the balance sugar
and boil to make one thread consistency syrup. Remove from fire.
Add cardamom powder and the fried jambuls .Mix well. Sprinkle 2 teaspoons of powdered sugar and mix well.
When it gets cooled, the jambuls are ready with a sugar coating.
Add rawa and keep stirring till the rawa is cooked. Let it get cooled.
Mash it well. Make small jamun shaped balls (jambuls) and fry in oil on a medium fire, till
golden brown. In a kadai put 1 cup of water and the balance sugar
and boil to make one thread consistency syrup. Remove from fire.
Add cardamom powder and the fried jambuls .Mix well. Sprinkle 2 teaspoons of powdered sugar and mix well.
When it gets cooled, the jambuls are ready with a sugar coating.
BISCUIT CAKE IN MICRO WAVE IN FIVE MINUTES
BISCUIT CAKE IN MICRO WAVE IN FIVE MINUTES - Vidya Nayak Shenoy
Recipe:
1 pkt good day biscuit , and one packet of any chocolate biscuit like HIDE N SEEK, ( I Used Hide n seek ) BOURBON. crush both biscuit packs in mixer, when it become powder add two teaspoons of sugar and half a cup of milk and stir again in mixer. then add a 1 pkt of ENO(fruit salt) again mix in mixer. just grease the microwave bowl with ghee/buter and pour this mixture in it.........microwave for five minutes your yummy hot cake is ready.
Recipe:
1 pkt good day biscuit , and one packet of any chocolate biscuit like HIDE N SEEK, ( I Used Hide n seek ) BOURBON. crush both biscuit packs in mixer, when it become powder add two teaspoons of sugar and half a cup of milk and stir again in mixer. then add a 1 pkt of ENO(fruit salt) again mix in mixer. just grease the microwave bowl with ghee/buter and pour this mixture in it.........microwave for five minutes your yummy hot cake is ready.
Wheatflour honey cake
Wheatflour honey cake - Kiranmayi Kamath
Recipe :
Ingredients :
Wheat flour -1cup,
Baking soda - 1 tsp,
baking pdr- 1 & 1/2 tsp,
honey 3/4 cup,
Lukewarm milk - 3/4 cup,
salt - 1/4 tsp,
oil - 1/4 cup,
vanilla essence - 1 tsp,
Nuts chopped - for garnish....
Method :1.
Preheat oven at 180*
2.Take a large bowl, combine honey & milk....mix till well blended...
3. Once blended well, mix vanilla essence & oil & blend again....
4. In another bowl mix together wheat flour, baking pdr , Baking soda & salt....
5. Stir in the flour mix little by little into the milk & honey
6. mix well to form a smooth mixture
7. Blend well so that there are no lumps
8. chop walnut or any other nuts & keep aside...
9. Grease a cake tin with oil & dust with flour.... 10. pour the cake mix in the tin & garnish with chopped nuts.....
11. Bake for 20-25 minutes
Baking soda - 1 tsp,
baking pdr- 1 & 1/2 tsp,
honey 3/4 cup,
Lukewarm milk - 3/4 cup,
salt - 1/4 tsp,
oil - 1/4 cup,
vanilla essence - 1 tsp,
Nuts chopped - for garnish....
Method :1.
Preheat oven at 180*
2.Take a large bowl, combine honey & milk....mix till well blended...
3. Once blended well, mix vanilla essence & oil & blend again....
4. In another bowl mix together wheat flour, baking pdr , Baking soda & salt....
5. Stir in the flour mix little by little into the milk & honey
6. mix well to form a smooth mixture
7. Blend well so that there are no lumps
8. chop walnut or any other nuts & keep aside...
9. Grease a cake tin with oil & dust with flour.... 10. pour the cake mix in the tin & garnish with chopped nuts.....
11. Bake for 20-25 minutes
original recipe :Gayatri Praveen kamath.
Potato and Drumstick Fritters
Potato and Drumstick Fritters - Suman Bhat
Recipe:
soak 1/2 cup rice for an hour and grind it with red kashmiri chillies and hing and salt...apply to the drum stick and potato pieces, let it absorb for about 15 mins and then deep fry.(The batter should be ground as dry as possible with min water.)
Recipe:
soak 1/2 cup rice for an hour and grind it with red kashmiri chillies and hing and salt...apply to the drum stick and potato pieces, let it absorb for about 15 mins and then deep fry.(The batter should be ground as dry as possible with min water.)
AMBULI ( RAW MANGO ) CHUTNEY
AMBULI ( RAW MANGO ) CHUTNEY - Vidya Nayak Shenoy
Recipe:Grind fresh coconut with green chillies , salt and garlic cloves ..lastly add the raw mango chunks n grind again.. ( It should not be smooth paste n not watery too ).. after removing from the mixer..add a dash of coconut oil...done
Recipe:Grind fresh coconut with green chillies , salt and garlic cloves ..lastly add the raw mango chunks n grind again.. ( It should not be smooth paste n not watery too ).. after removing from the mixer..add a dash of coconut oil...done
Saturday, 27 December 2014
Rasam
Rasam - Shwetha Amit Pai
INGREDIENTS:
1 cup boiled toor dal with 1/2 tsp turmeric
2 chopped tomatoes
2 slit green chillies
1 tsp tamarind paste
jaggery and salt to taste
Chopped coriander leaves
FOR TEMPERING:
2 tsp ghee
1 tsp mustard
1 tsp asafoetida /hing powder
curry leaves
2 red chillies
FOR THE MASALA:
2 tsp coriander seeds/daniya
1 tsp cumin seeds/jeera
1/2 tsp methi/fenugreek seeds
5 byadgi red chillies
curry leaves 1 sprig
1 tsp oil
Roast the above ingredients in oil till it becomes brown and grind to a fine paste.
PROCEDURE:
In a kadai put dal with 2 cups of water ,salt and make it boil
When it starts boiling add chopped tomato and green chillies
Let the tomato cook well
Now add tamarind paste and jaggery to taste
Add the masala as required and boil again
add the tempering and chopped coriander leaves
INGREDIENTS:
1 cup boiled toor dal with 1/2 tsp turmeric
2 chopped tomatoes
2 slit green chillies
1 tsp tamarind paste
jaggery and salt to taste
Chopped coriander leaves
FOR TEMPERING:
2 tsp ghee
1 tsp mustard
1 tsp asafoetida /hing powder
curry leaves
2 red chillies
FOR THE MASALA:
2 tsp coriander seeds/daniya
1 tsp cumin seeds/jeera
1/2 tsp methi/fenugreek seeds
5 byadgi red chillies
curry leaves 1 sprig
1 tsp oil
Roast the above ingredients in oil till it becomes brown and grind to a fine paste.
PROCEDURE:
In a kadai put dal with 2 cups of water ,salt and make it boil
When it starts boiling add chopped tomato and green chillies
Let the tomato cook well
Now add tamarind paste and jaggery to taste
Add the masala as required and boil again
add the tempering and chopped coriander leaves
Recipe Courtesy:Nandini Kini
Raw Banana Curry
Raw Banana Curry - Vidya Nayak Shenoy
Recipe:
Heat oil add jeera when it splutters.. add onions chopped n fry now add tomatoes too n fry again .. add ginger + garlic + green chilli paste n fry till u get a nice aroma.. add raw banana cut into fine pieces n saute well add little water n salt n sugar cook on low fire .. lastly add cashewnut paste n simmer on low fire never leave your hand.. keep on stirring gently.. finally add coriander leaves .. done..
Heat oil add jeera when it splutters.. add onions chopped n fry now add tomatoes too n fry again .. add ginger + garlic + green chilli paste n fry till u get a nice aroma.. add raw banana cut into fine pieces n saute well add little water n salt n sugar cook on low fire .. lastly add cashewnut paste n simmer on low fire never leave your hand.. keep on stirring gently.. finally add coriander leaves .. done..
Christmas Cake
Christmas Cake - Shwetha Amit Pai
Instructions
Soaking of Fruits
Soak the fruits overnight in Apple juice. I used a combination of sultanas, seedless raisins,currants & candied orange & lemon peel. I didn’t chop the fruits & used it as such. You can use dried fruits of your choice. If you are using dates/apricots etc; chop it into small pieces & soak it.
For the cake
Preheat the oven @ 180 C, 10 minutes before baking.
Just before making the cake, drain the fruits and keep aside. Grind together cloves, cinnamon and cardamom with a tsp of sugar and keep aside.
Sift together all purpose flour, baking powder & soda bicarbonate. Using a manual whisk combine softened butter and brown sugar till light & fluffy. Add hot milk, yogurt & vanilla essence and mix well. Batter might look curdled at this point, but it comes together after adding the flour. Fold in the sifted flour in two batches.
Coat the drained fruits with 1 tbsp flour before adding to the batter. Fold in the drained fruits and spice powder.
Grease and line a cake tin (refer notes) with parchment / baking paper. Pour the batter into the prepared pan. Bake the cake in the preheated oven till a tooth pick inserted comes out clean. The timing can vary from 25-45 mins, depending on the size of the tin used (refer notes).
Cool the cake completely before slicing. You can store the cake in an airtight container @ room temp for 3-4 days. If you are living in a very hot or humid place, you may refrigerate the cake after 2 days.
(Non Alcoholic and eggless version)
Recipe:
All Purpose Flour (Maida) – 1¼ cups
Soda Bicarbonate – ½ tsp
Baking Powder – ½ tsp
Brown Sugar – 1 cup (I used light brown sugar)
Butter – 85 gms, softened
Whisked yogurt – ½ cup, room temp
Hot Milk – ¼ cup
Vanilla Essence – ½ tsp
For soaking
Mixed Dry Fruits - 1¾ cup
Apple Juice - 1 cup
For spice powder
Cloves – 1
Cardamom – 2
Cinnamon – a small piece
Soda Bicarbonate – ½ tsp
Baking Powder – ½ tsp
Brown Sugar – 1 cup (I used light brown sugar)
Butter – 85 gms, softened
Whisked yogurt – ½ cup, room temp
Hot Milk – ¼ cup
Vanilla Essence – ½ tsp
For soaking
Mixed Dry Fruits - 1¾ cup
Apple Juice - 1 cup
For spice powder
Cloves – 1
Cardamom – 2
Cinnamon – a small piece
Instructions
Soaking of Fruits
Soak the fruits overnight in Apple juice. I used a combination of sultanas, seedless raisins,currants & candied orange & lemon peel. I didn’t chop the fruits & used it as such. You can use dried fruits of your choice. If you are using dates/apricots etc; chop it into small pieces & soak it.
For the cake
Preheat the oven @ 180 C, 10 minutes before baking.
Just before making the cake, drain the fruits and keep aside. Grind together cloves, cinnamon and cardamom with a tsp of sugar and keep aside.
Sift together all purpose flour, baking powder & soda bicarbonate. Using a manual whisk combine softened butter and brown sugar till light & fluffy. Add hot milk, yogurt & vanilla essence and mix well. Batter might look curdled at this point, but it comes together after adding the flour. Fold in the sifted flour in two batches.
Coat the drained fruits with 1 tbsp flour before adding to the batter. Fold in the drained fruits and spice powder.
Grease and line a cake tin (refer notes) with parchment / baking paper. Pour the batter into the prepared pan. Bake the cake in the preheated oven till a tooth pick inserted comes out clean. The timing can vary from 25-45 mins, depending on the size of the tin used (refer notes).
Cool the cake completely before slicing. You can store the cake in an airtight container @ room temp for 3-4 days. If you are living in a very hot or humid place, you may refrigerate the cake after 2 days.
Biscuit Cake
Biscuit Cake - Nutan Shenoy-Kini
Recipe:Powder 1 packet of bourbon chocolate n 1 packet of hide n seek choco with 2 tbsps sugar in a mixer. Pour 1/2 cup milk n 1 packet eno. Blend again. Grease a mw bowl with butter or ghee/oil n microwave for 5 min.
Recipe:Powder 1 packet of bourbon chocolate n 1 packet of hide n seek choco with 2 tbsps sugar in a mixer. Pour 1/2 cup milk n 1 packet eno. Blend again. Grease a mw bowl with butter or ghee/oil n microwave for 5 min.
Amritsari paneer
Amritsari paneer - Roopa Suraj
Recipe:
cut 250 grams paneer into thin long fingers...in a bowl mix 2 tbsp ginger garlic paste, 1/2 tsp ajwain, a few drops orange food colour, salt to taste, 1/2 tsp pepper pdr, & 1/2 tsp red chilli pdr....add the paneer fingers..& mix gently till all the fingers are well coated by masala....keep aside ..... At serving time heat oil in a pan....spread5-6 tbsp gram flour on a plate...roll in each paneer finger in gram flour till well coated on all sides.... Deep fry till crisp & golden brown...generously sprinkle chaat masala....& serve ( Neeta Mehta's 101 paneer recipes)
Recipe:
cut 250 grams paneer into thin long fingers...in a bowl mix 2 tbsp ginger garlic paste, 1/2 tsp ajwain, a few drops orange food colour, salt to taste, 1/2 tsp pepper pdr, & 1/2 tsp red chilli pdr....add the paneer fingers..& mix gently till all the fingers are well coated by masala....keep aside ..... At serving time heat oil in a pan....spread5-6 tbsp gram flour on a plate...roll in each paneer finger in gram flour till well coated on all sides.... Deep fry till crisp & golden brown...generously sprinkle chaat masala....& serve ( Neeta Mehta's 101 paneer recipes)
Lehsuni Dhania Paneer
Lehsuni Dhania Paneer - Tanushree Aich
Ingredients
Paneer (cottage cheese) 400 grams, Green chillies 2-3 ,Garlic 12 cloves,Fresh coriander leaves 3/4 cup,Oil 3 tablespoons,Onions chopped3 medium,Ginger-garlic paste 2-3 teaspoons,Turmeric powder 1/4 teaspoon,Coriander powder 1 teaspoon,Cumin powder 1/2 teaspoon,Red chilli powder 1 teaspoon,Salt to taste,Yogurt 1 cup,Garam masala powder 1/2 teaspoon,Lemon 1 ,Cream 1/2 cup
MethodStep 1
Chop green chillies, garlic, ½ cup coriander leaves in a chopper. Cut paneer into 1 inch cubes and then halve them into triangles.
Step 2
Heat oil in a non-stick pan. Add onions and sauté for 2 minutes or till lightly browned. Add ginger-garlic paste and mix.
Step 3
Add turmeric powder, coriander powder, cumin powder and red chilli powder and mix well. Add chopped ginger-garlic-coriander leaves and ¼ cup water and mix well.
Step 4
Add salt and yogurt and mix. When the mixture comes to a boil, add paneer pieces and mix gently. Add garam masala powder, juice of a lemon and mix lightly.
Step 5
Add cream and switch off the heat. Chop the remaining coriander leaves and garnish the dish with it.
Paneer (cottage cheese) 400 grams, Green chillies 2-3 ,Garlic 12 cloves,Fresh coriander leaves 3/4 cup,Oil 3 tablespoons,Onions chopped3 medium,Ginger-garlic paste 2-3 teaspoons,Turmeric powder 1/4 teaspoon,Coriander powder 1 teaspoon,Cumin powder 1/2 teaspoon,Red chilli powder 1 teaspoon,Salt to taste,Yogurt 1 cup,Garam masala powder 1/2 teaspoon,Lemon 1 ,Cream 1/2 cup
MethodStep 1
Chop green chillies, garlic, ½ cup coriander leaves in a chopper. Cut paneer into 1 inch cubes and then halve them into triangles.
Step 2
Heat oil in a non-stick pan. Add onions and sauté for 2 minutes or till lightly browned. Add ginger-garlic paste and mix.
Step 3
Add turmeric powder, coriander powder, cumin powder and red chilli powder and mix well. Add chopped ginger-garlic-coriander leaves and ¼ cup water and mix well.
Step 4
Add salt and yogurt and mix. When the mixture comes to a boil, add paneer pieces and mix gently. Add garam masala powder, juice of a lemon and mix lightly.
Step 5
Add cream and switch off the heat. Chop the remaining coriander leaves and garnish the dish with it.
Monday, 15 December 2014
Scrambled Eggs With Palak
Scrambled Eggs With Palak - Reshma Chander
Recipe:
Take a non stick pan added 1 tbsp of coconut oil
Chop 4 mushrooms, half capscicum 1 big onion and add this to the pan.
Blanch the palak leaves add this to the pan and sauté it for a couple of minutes till all the veggies were soft or half cooked .
Add salt , haldi/ turmeric powder about 1/2tsp of it. mix everything well , add about 3/4 to 1 tsp garam masala pwd and add the 2 separated egg whites .
let it cook for a min and stirred it to distribute the egg white evenly n get that much needed yellow colour..
Add lots of fresh coriander leaves mixed it . Scrambled eggs diet wala ready.
Recipe:
Take a non stick pan added 1 tbsp of coconut oil
Chop 4 mushrooms, half capscicum 1 big onion and add this to the pan.
Blanch the palak leaves add this to the pan and sauté it for a couple of minutes till all the veggies were soft or half cooked .
Add salt , haldi/ turmeric powder about 1/2tsp of it. mix everything well , add about 3/4 to 1 tsp garam masala pwd and add the 2 separated egg whites .
let it cook for a min and stirred it to distribute the egg white evenly n get that much needed yellow colour..
Add lots of fresh coriander leaves mixed it . Scrambled eggs diet wala ready.
Monday, 8 December 2014
Sunday, 7 December 2014
Veg Hariyali
Veg Hariyali - Veena Sharma
Recipe:
Boil small bunch of spinach leaves let it cool , grind boiled spinach, little mint leaves, few green chiles make fine paste keep aside, boil mix veg carrot,beans, peas, caulifower with little salt keep aside, make soaked kaju paste keep aside, Now in kadai fry onion till pinkish color add ginger garlic paste fry for sme tme add green paste fry till oil leaves the sides , add little garam masala, little haldi pd, now add boiled vegs very little water and little salt if needed add kaju paste boil for some time add little lemon juice ,n add few capsicum pc boil nicely finely, add coriander leaves enjoy with roti or puri.
Recipe:
Boil small bunch of spinach leaves let it cool , grind boiled spinach, little mint leaves, few green chiles make fine paste keep aside, boil mix veg carrot,beans, peas, caulifower with little salt keep aside, make soaked kaju paste keep aside, Now in kadai fry onion till pinkish color add ginger garlic paste fry for sme tme add green paste fry till oil leaves the sides , add little garam masala, little haldi pd, now add boiled vegs very little water and little salt if needed add kaju paste boil for some time add little lemon juice ,n add few capsicum pc boil nicely finely, add coriander leaves enjoy with roti or puri.
Patrado
Patrado - Anuradha Pai Kamath
For the entire recipe and demonstration pls click the following link.
http://m.youtube.com/watch?v=72CPCaVYKYM
http://m.youtube.com/watch?v=72CPCaVYKYM
Chicken Sukkha
Chicken Sukha - Prasad Naik
Recipe for Chicken Sukhaa:
Masala Powder:
Chicken marinated with Ginger Garlic Paste, Green Chillis, 1/2 Lime juice.
Masala Powder:
Cinnamon, Clove, Methi, Jeera, & Black Pepper Corn, roast.
Then roast about 20 Bedgi Mirchi and 2 tbsp of coriander seeds.
Let it all, cool then grind it to dry powder.
Split the powder in two parts and keep aside. Take one full grated coconut and roast till its brown. Cool it and grind it coarsely.
Take a big pan, add 4 tbsp oil & saute Tej Patta 2, chopped 3 big onions, 4 slit green chillies, fresh coriander, grated Ginger, Salt & mint.
Take a big pan, add 4 tbsp oil & saute Tej Patta 2, chopped 3 big onions, 4 slit green chillies, fresh coriander, grated Ginger, Salt & mint.
Saute till its cooked and onion is brown. Add 2 fine chopoed Tomatos and cook till it's done.
Now add Half seperately kept dry masala in marinated chicken with little salt. Mix well and add chicken mix in pan with 2 cups of water. Cover with lid till the chiken is cooked.
Other half of masala to be mixed with coarsely ground coconut, mix well and add in cooked chicken, mix well. Take one boil and put off the gas. The coconut and masala powder will absorb the gravy and dry chicken is ready.
Now add Half seperately kept dry masala in marinated chicken with little salt. Mix well and add chicken mix in pan with 2 cups of water. Cover with lid till the chiken is cooked.
Other half of masala to be mixed with coarsely ground coconut, mix well and add in cooked chicken, mix well. Take one boil and put off the gas. The coconut and masala powder will absorb the gravy and dry chicken is ready.
Mashinga Palle Dangar
Mashinga Palle Dangar - Suman Bhat
Recipe:
Recipe:
Rice is soaked and ground for this along with red chilles and lil tamarind and Urd dal is roasted till light brown and aromatic....powdered when cooled and added into this batter along with washed deveined leaves.Made into oval rounds and deep fried till crisp.
Dhuddhe Valval
Dhuddhe Valval - Suman Bhat
Valval...is made from green pumpkin and veges like beans carrots potatoes and some cashew nuts all cooked till they r just right and Then boiled in coconut milk ,salt and lil bit of refined flour(maida) to get thick texture Then tempered with jeera asafoetida curry leaves and red chilles .Eaten with rice
Valval...is made from green pumpkin and veges like beans carrots potatoes and some cashew nuts all cooked till they r just right and Then boiled in coconut milk ,salt and lil bit of refined flour(maida) to get thick texture Then tempered with jeera asafoetida curry leaves and red chilles .Eaten with rice
Palakwali Dal
Palakwali Dal - Chandrika Kini
Recipe:
cook 3/4 cup of moong dal with 2 cup of water along with salt & 1tsp of haldi powder. heat 1tbsp of oil & add a pinch of hing & 1 tsp of jeera. also add 2chopped onions & 2 chopped green chillies. saute till onions are soft. add 1' chopped ginger & 6 to 8 chopped garlic cloves & saute for a minute. add cooked dal to this mix & bring to a boil. finally add a bunch of chopped spinach leaves around 20 leaves. cook for a while. finally add 1tsp lemon juice .simmer for a while. serve hot.
Hara Bhara Kabab
Hara Bhara Kabab - Shyamala Shenoy
Recipe :
Boil 2 potatoes n 1/2 cup green peas.. Blanch 1 bunch of palak , chop it. Chop 1 cup of methi leaves..gently crush the boiled peas .Grate the potatoes.. Mix all veggies.. Add chopped green chillies , ginger n chatmasala salt.. Mix well.. Now roast 2 tbspoon besan till the raw smell goes off . Add this to kabab mixture ..Make small balls . flatten it , shallow fry both sides till golden brown on a low med flame.
Recipe :
Boil 2 potatoes n 1/2 cup green peas.. Blanch 1 bunch of palak , chop it. Chop 1 cup of methi leaves..gently crush the boiled peas .Grate the potatoes.. Mix all veggies.. Add chopped green chillies , ginger n chatmasala salt.. Mix well.. Now roast 2 tbspoon besan till the raw smell goes off . Add this to kabab mixture ..Make small balls . flatten it , shallow fry both sides till golden brown on a low med flame.
Pyaaz Ki Sabzi
Pyaaz Ki Sabzi - Vidya Pai
Recipe Courtesy:Nutan Shenoy-Kini
Ingredients:
Shallots (baby onions) ..... 1 bowl
Tomato puree .................. 2 tbsps.
Besan .............................. 1 & 1/2 tsp..
Asafoetida ..................... a pinch
Turmeric powder ......... 1/4 tsp.
Cumin powder .............. 1/2 tsp.
Coriander powder ......... 1/2 tsp
Star anise ................. 1
Black cardamom ...... 1
Saunf .............. 1 tsp.
Cumin seeds .... 1/4 tsp.Methi seeds ..... 1/4 tsp. (fenugreek)
Cloves ............. 3-4
Cinnamon ...... 1 inch piece.
Salt
Oil
Method:
1. Peel the shallots, sprinkle salt and set aside for 1 hour.
2. Heat oil in a pan and deep fry the shallots.(about 4-5 minutes)
3. Dry roast the besan. Crush the spices a bit in the mortar and pestle.4. In a pan take a little oil and add the asafoetida and crushed dry spices.
5. When they leave an aroma, add the shallots and saute for a minute. Then add the tomato pulp and the dry masalas.6. Mix well and add the roasted besan and stir until blended.
7. Add a cup of water and simmer for a few minutes.
Garnish and serve.
Recipe Courtesy:Nutan Shenoy-Kini
Ingredients:
Shallots (baby onions) ..... 1 bowl
Tomato puree .................. 2 tbsps.
Besan .............................. 1 & 1/2 tsp..
Asafoetida ..................... a pinch
Turmeric powder ......... 1/4 tsp.
Cumin powder .............. 1/2 tsp.
Coriander powder ......... 1/2 tsp
Star anise ................. 1
Black cardamom ...... 1
Saunf .............. 1 tsp.
Cumin seeds .... 1/4 tsp.Methi seeds ..... 1/4 tsp. (fenugreek)
Cloves ............. 3-4
Cinnamon ...... 1 inch piece.
Salt
Oil
Method:
1. Peel the shallots, sprinkle salt and set aside for 1 hour.
2. Heat oil in a pan and deep fry the shallots.(about 4-5 minutes)
3. Dry roast the besan. Crush the spices a bit in the mortar and pestle.4. In a pan take a little oil and add the asafoetida and crushed dry spices.
5. When they leave an aroma, add the shallots and saute for a minute. Then add the tomato pulp and the dry masalas.6. Mix well and add the roasted besan and stir until blended.
7. Add a cup of water and simmer for a few minutes.
Garnish and serve.
Friday, 5 December 2014
Charmbure Oondo
Charmbure Oondo - Vidya Nayak-Shenoy
Recipe:
Prepare the jaggery syrup.. ( the spl. jaggery which is mainly used to prepare only laddoos ).. when hot mix in puffed rice and cardamom pd.. prepare laddoos after applying little ghee to the palm while hot..
Toast With Veggie and Yogurt Topping
Toast With Veggie and Yogurt Topping - Pooja Shenoy
Recipe:
I used brown bread.
I used hung curd. Mix some salt, chilli flakes and some fried garlic (grated and fried). Mix finely chopped onions, capsicum, tomatoes ,cucumber and coriander leaves. Added part of these veggies to the curd mixture and used rest for topping. Apply butter on one side of the bread slice and place it on hot tava with buttered side down,Top it with curd mixture and then veggies. Toast till the bread is crisp.You could mix in any seasoning of your choice to the yogurt.
I used hung curd. Mix some salt, chilli flakes and some fried garlic (grated and fried). Mix finely chopped onions, capsicum, tomatoes ,cucumber and coriander leaves. Added part of these veggies to the curd mixture and used rest for topping. Apply butter on one side of the bread slice and place it on hot tava with buttered side down,Top it with curd mixture and then veggies. Toast till the bread is crisp.You could mix in any seasoning of your choice to the yogurt.
Saata
Saata - Vidya Pai
RECIPE:
RECIPE:
1 cup maida seeved 1/4 tablespoon soda pow cardamom crushed 1/4 spoon 2 spoon sugar powder mix well to form a dough (like chappati ) lastly add 1 spoon ghee and mix well to soft dough keep aside 10 min make lemon size ball flatten vd ur palm and deep fry on low flame to nice brown colour keep aside in other vessel take 1 cup sugar vd 1/2 water boil and to get 2 to 3 string consistancy add 1/2 spoon elaichi powder 2 drops of rose essence and dip these fried saat dran lil and set in a plate within 15 min u can see sugar coating ..... remove and store in containers...
Chicken Momos
Chicken Momos - Tanushree Aich
1/4 tsp baking powder
1/2 tsp salt water - for kneading
For the Chicken Filling:1 cup chicken - minced
1/2 cup onions - finely chopped
1/4 tsp black pepper powder
1 Tbsp oil
1/2 tsp garlic paste
1/2 tsp soya sauce
Salt - to taste
1/4 tsp vinegar
Knead into a dough n let it rest for abt an hr. Roll out super thin puris n stuff them with a teaspoon full of filling. Steam for abt 25-30 mins on low & ur momos r ready!
Ingredients
For the Dough:120 gm refined flour1/4 tsp baking powder
1/2 tsp salt water - for kneading
For the Chicken Filling:1 cup chicken - minced
1/2 cup onions - finely chopped
1/4 tsp black pepper powder
1 Tbsp oil
1/2 tsp garlic paste
1/2 tsp soya sauce
Salt - to taste
1/4 tsp vinegar
Knead into a dough n let it rest for abt an hr. Roll out super thin puris n stuff them with a teaspoon full of filling. Steam for abt 25-30 mins on low & ur momos r ready!
Nei payasu
Nei payasu - Nutan Shenoy-Kini
Recipe:
(Plz do not keep the rice on flame for too long after the ghee is added. Just till the mixture leaves sides of pan, otherwise it ll turn hard once cooled. Boil 1 cup rice in 3 cups of water in pressure cooker for 3 whistles. Thirdly using molasses makes payasam tastier. I dint hv any, so used jaggery )
Cook oñe cup rice. Keep aside.
Tk 21/2 cups jaggery powdered in 1/4 cup of water and boil well.
Remove scum. Transfer rice to the jaggery syrup.
Add 1/4 to1/2 cup ghee. Mix well.
Add powder of 5-6 cardamoms. Mix well.
Keep heating on low flame till the mixture leaves sides of pan.
add dry ginger powder too.
Garnish with cashew, coconut bits and raisins sautéed in ghee.
Nei payasam is ready.
(Plz do not keep the rice on flame for too long after the ghee is added. Just till the mixture leaves sides of pan, otherwise it ll turn hard once cooled. Boil 1 cup rice in 3 cups of water in pressure cooker for 3 whistles. Thirdly using molasses makes payasam tastier. I dint hv any, so used jaggery )
Kultha Chutney
Kultha Chutney - Rekha Vishwanath Nayak
INGREDIENTS:-
Coconut, grated - 1 cup
horse gram - 1 & 1/2 fistful
garlic - 1 pod
red chillies - 5
tamarind - small chana size
salt to taste
oil - 2tsp
coriander leaves, chopped - 3 tbsp
METHOD:-
1. In a tadka pan, put oil & fry crushed garlic flakes till light brown & keep it aside.
2. In the same tadka pan, fry horse gram also till the nice aroma comes.
3. Grind garlic+horse gram+grated coconut+red chillies+tamarind+chopped coriander leaves+salt to taste to a fine paste.
4. Store it in a container.
INGREDIENTS:-
Coconut, grated - 1 cup
horse gram - 1 & 1/2 fistful
garlic - 1 pod
red chillies - 5
tamarind - small chana size
salt to taste
oil - 2tsp
coriander leaves, chopped - 3 tbsp
METHOD:-
1. In a tadka pan, put oil & fry crushed garlic flakes till light brown & keep it aside.
2. In the same tadka pan, fry horse gram also till the nice aroma comes.
3. Grind garlic+horse gram+grated coconut+red chillies+tamarind+chopped coriander leaves+salt to taste to a fine paste.
4. Store it in a container.
HUMUS MIDDLE EASTERN DELICACY
HUMUS MIDDLE EASTERN DELICACY - VIDYA PAI
recipe:
recipe:
1 cup boiled white chana 2 garlic peeled 4 tablespoon of olive oil 2 green chilli
method:
method:
grind to fine paste chana garlic and g chilli vd 2 spoon off olive oil & salt ... now spread this in a serving plate deco vd olive slices sprinkle olive oil.
Chana Daal Tadka Dhaaba Ishtyle
Chana Daal Tadka Dhaaba Style - Tanushree Aich
INGREDIENTS (american measuring cup used, 1 cup = 250 ml)
for cooking the chana dal:
¾ cup chana dal/bengal gram
2.5 or 3 cups water
¼ tsp turmeric/haldi
for tempering:
2 medium sized tomatoes
½ cup chopped onion
1 inch ginger/adrak, finely chopped
4-5 garlic, finely chopped
1 green chili/hari mirch, chopped
¾ tsp cumin seeds/jeera
½ tsp red chili powder/lal mirch powder
¼ tsp turmeric powder/haldi
1 tsp coriander powder/dhania powder
½ tsp dry mango powder/amchur powder
1 or 1.5 tsp kasoori methi/dry methi leaves
a pinch of asafoetida/hing
2 tbsp oil or ghee
salt as required
a few coriander/cilantro leaves for garnishing
INSTRUCTIONS
pick and rinse the chana dal well. soak the dal for an hour.
drain and pressure cook the chana dal with water and turmeric powder till they are soft and well cooked.
heat oil or ghee. add the cumin first and fry for a few seconds.
add the garlic and fry till they become light brown.
now add the onions and fry till they get golden.
now add the tomatoes, ginger and green chili.
stir and add all the dry spice powders.
saute till the tomatoes get cooked and the oil starts to leave the side of the mixture.
add the kasoori methi and fry for some seconds. pour this tempering mixture on the dal. season with salt.
stir and simmer the dal for 5-7 minutes till you get medium consistency of the dal. the dal is neither thick nor thin.
garnish chana dal with chopped coriander leaves.
for cooking the chana dal:
¾ cup chana dal/bengal gram
2.5 or 3 cups water
¼ tsp turmeric/haldi
for tempering:
2 medium sized tomatoes
½ cup chopped onion
1 inch ginger/adrak, finely chopped
4-5 garlic, finely chopped
1 green chili/hari mirch, chopped
¾ tsp cumin seeds/jeera
½ tsp red chili powder/lal mirch powder
¼ tsp turmeric powder/haldi
1 tsp coriander powder/dhania powder
½ tsp dry mango powder/amchur powder
1 or 1.5 tsp kasoori methi/dry methi leaves
a pinch of asafoetida/hing
2 tbsp oil or ghee
salt as required
a few coriander/cilantro leaves for garnishing
INSTRUCTIONS
pick and rinse the chana dal well. soak the dal for an hour.
drain and pressure cook the chana dal with water and turmeric powder till they are soft and well cooked.
heat oil or ghee. add the cumin first and fry for a few seconds.
add the garlic and fry till they become light brown.
now add the onions and fry till they get golden.
now add the tomatoes, ginger and green chili.
stir and add all the dry spice powders.
saute till the tomatoes get cooked and the oil starts to leave the side of the mixture.
add the kasoori methi and fry for some seconds. pour this tempering mixture on the dal. season with salt.
stir and simmer the dal for 5-7 minutes till you get medium consistency of the dal. the dal is neither thick nor thin.
garnish chana dal with chopped coriander leaves.
Chocolate Basket
Chocolate Basket - Aparna Kamath
Recipe:
Take a bowl. Cover the base with aluminium foil. Melt chocolate and pour into a plastic cone. Take the foil covered bowl, turn it upside down draw random designs all round the base and sides of the foil. Refrigerate and once the chocolate solidifies carefully tear off the foil.
Wednesday, 3 December 2014
KERALA MORU CURRY
KERALA MORU CURRY - VIDYA PAI
IngredientsCurd – 500 ml
Water - 1/2 cup
Garlic - 2 clovesGinger – 1/2 '' piece
Green Chilly – 1, chopped
Fenugreek Seeds – 1/4 tsp
Turmeric powder - 1/4 tsp
Chilli Powder - 1/2 tsp
Salt - to taste
For TemperingCoconut Oil - 1 tsp
Mustard – 1/2 tsp
Dry Red Chilli - 1
Split Urad Dal – 1/2 tsp
Curry Leaves - 1 sprig
Instructions
In a large bowl add curd along with turmeric, chilli powder and water. Blend well and keep aside.Dry roast the fenugreek seeds until slightly brown and the aroma arises. Powder it and keep aside.
Roughly chop ginger and crush it along with garlic using a mortar and pestle.
Pour the curd mixture into a deep pan or kadai. Keep it on a very slow flame and keep stirring.
Add salt, chopped green chilli, fenugreek powder and the crushed ginger garlic.
Make sure you keep stirring till the mixture is just warm. DO NOT BOIL. Take off the flame.
In a small pan, heat coconut oil and add the mustard seeds, urad dal and sauté for a minute. Now, add dry red chilli and curry leaves. Remove from fire and pour it in the curry. Mix well and serve with plain rice and papad.
IngredientsCurd – 500 ml
Water - 1/2 cup
Garlic - 2 clovesGinger – 1/2 '' piece
Green Chilly – 1, chopped
Fenugreek Seeds – 1/4 tsp
Turmeric powder - 1/4 tsp
Chilli Powder - 1/2 tsp
Salt - to taste
For TemperingCoconut Oil - 1 tsp
Mustard – 1/2 tsp
Dry Red Chilli - 1
Split Urad Dal – 1/2 tsp
Curry Leaves - 1 sprig
Instructions
In a large bowl add curd along with turmeric, chilli powder and water. Blend well and keep aside.Dry roast the fenugreek seeds until slightly brown and the aroma arises. Powder it and keep aside.
Roughly chop ginger and crush it along with garlic using a mortar and pestle.
Pour the curd mixture into a deep pan or kadai. Keep it on a very slow flame and keep stirring.
Add salt, chopped green chilli, fenugreek powder and the crushed ginger garlic.
Make sure you keep stirring till the mixture is just warm. DO NOT BOIL. Take off the flame.
In a small pan, heat coconut oil and add the mustard seeds, urad dal and sauté for a minute. Now, add dry red chilli and curry leaves. Remove from fire and pour it in the curry. Mix well and serve with plain rice and papad.
Katori Chaat
Katori Chaat - Anitha Shenoy
Recipe for making katori's
Make a dough out of maida, salt, Ajwain and little oil.
Cover n allow the dough to rest for around 30mns in the damped cloth.
Roll it like poori's... Smear some oil to the back side of the steel katori.. Press this poori and see to it that it is covering till the edges of the katori.
Don't cover the dough inside the katori then it will not seperate from the steel katori. Just see to it that it is till the edge.
Heat oil and drop one katori at a time... The dough slowly gets fried and leaves the katori. You will get the katori shape. Just see that you fry in low flame also see to it that the oil is sufficient to fry and the katori's are fully inside the oil.
katori's are ready. Serve with your choice of stuffings:-)
Make a dough out of maida, salt, Ajwain and little oil.
Cover n allow the dough to rest for around 30mns in the damped cloth.
Roll it like poori's... Smear some oil to the back side of the steel katori.. Press this poori and see to it that it is covering till the edges of the katori.
Don't cover the dough inside the katori then it will not seperate from the steel katori. Just see to it that it is till the edge.
Heat oil and drop one katori at a time... The dough slowly gets fried and leaves the katori. You will get the katori shape. Just see that you fry in low flame also see to it that the oil is sufficient to fry and the katori's are fully inside the oil.
katori's are ready. Serve with your choice of stuffings:-)
Cabbage Chutney
Cabbage Chutney - Vidya Pai
Recipe:very simple very yummy.cabbage chutney..To oil1 tsp in kadai add mustard, urad dhal, channa dhal, 1/2 tsp jeera, 3-red chillies, curry leaves a few, add chopped cabbage 1 cup fry well lastly add salt and grind with 2-3 tbsp soyi plus tamarind marble size and for tadka as usual mustard curry leaves red chillies.
Recipe:very simple very yummy.cabbage chutney..To oil1 tsp in kadai add mustard, urad dhal, channa dhal, 1/2 tsp jeera, 3-red chillies, curry leaves a few, add chopped cabbage 1 cup fry well lastly add salt and grind with 2-3 tbsp soyi plus tamarind marble size and for tadka as usual mustard curry leaves red chillies.
Coffee pudding
Coffee pudding - Vidya Pai
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
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
Alambe Buthi
Alambe Buthi - Nishmitha Preethesh Bhandarkar
Ingredients
3 medium onion
Coconut
Red chillies
Tamarind
Coriander seeds
3 medium onion
Coconut
Red chillies
Tamarind
Coriander seeds
Method:
Grind coconut, red chillies, and tamarind after u grind it once thn add raw coriander seeds and grind it nt intoo thin paste nor soo thick...
In a kadai add oil thn add 1 finely chop onion fry till golden pink thn add 2 roughly chopped onion and fry till it changes colour slightly thn add grinded masala and sauté fr few mins. Thn add gudgud mushrooms ( take 7-8 whistles in cooker) and lastly add salt and allow to boil...simmer and cover fr few mins... buthi s ready to serve..
U cn do this any of veggies like cabbage, tendle.
Grind coconut, red chillies, and tamarind after u grind it once thn add raw coriander seeds and grind it nt intoo thin paste nor soo thick...
In a kadai add oil thn add 1 finely chop onion fry till golden pink thn add 2 roughly chopped onion and fry till it changes colour slightly thn add grinded masala and sauté fr few mins. Thn add gudgud mushrooms ( take 7-8 whistles in cooker) and lastly add salt and allow to boil...simmer and cover fr few mins... buthi s ready to serve..
U cn do this any of veggies like cabbage, tendle.
Tuesday, 2 December 2014
Mini Karela Fry
Mini Karela Fry - Anuradha Mudalgiri Kamath
Recipe:
Take tiny bitter gourds and give a slit in the middle,apply salt inside and outside of the gourd.Take a kadai add oil when hot add mustard seeds and allow to splutter and the gourds and keep in sim and allow to cook till crisp,tastes yumm
Recipe:
Take tiny bitter gourds and give a slit in the middle,apply salt inside and outside of the gourd.Take a kadai add oil when hot add mustard seeds and allow to splutter and the gourds and keep in sim and allow to cook till crisp,tastes yumm
Subscribe to:
Posts (Atom)