Wednesday, 27 August 2014


PANEER KATHI ROLL  -  Vidya Nayak Shenoy

Heat oil add jeera , finely chopped onions n fry. Add turmeric pd, red chilli pd, garam masala, ginger + garlic paste n fry , add finely chopped tomatoes, n fry , add finely chopped capsicum n let it simmer n become dry, add salt. Mix the paneer (Finely chopped n boiled in hot water for 2 mins.) lastly add kasuri methi n fresh coriander leaves, make it completely dry. Now prepare the usual chapatis (Square shape will be better as it will be like an envelope ), Fill in the paneer mix n roll tightly.

Rajasthani Chicken

Rajasthani Chicken  -  Nutan Shenoy-Kini

1 kg dressed chicken
20 Kashmiri Chillies
20 garlic flakes
Curd 1/4 kg
Salt to taste.

Grind the Kashmiri Chillies and garlic to a fine paste. Add to blended curd. Add salt as desired. Marinate the pre-washed n cut chicken with this marinade. Set aside.

For the curry :-

Finely slice 8 med onions, slice 16 flakes of garlic, 2 inch piece of ginger, julliened.

Khada masala :-
4 bay leaves
2 1 inch pieces of cinnamon
2 black cardamoms (slit)
6 green cardamoms
6 cloves.

Powder :-
2 tbsp chilly pwd
3 tbsp coriander pwd
2 tsp cumin pwd

Ghee 6 tbsp.

Method :-

Heat the ghee in a degchi. Add all khada masala, garlic n ginger. Saute for a while. Add onions and saute till golden brown. Add the powders. Saute till aroma spreads. This should be done on low flame. Add the marinated chicken and saute well till well-coated with masala. Add a glass of boiled water. Cover and cook till done. Garnish with chopped cilantro n serve hot with rotis or bhakri.
recipe  from Poorvi Shenoy Prabhu's Junglee Maas Rajasthani recp.

Aalu Chilli

Aalu Chilli  -  Nandini Kini


3 potatoes cut into fingers
2 chopped onions
2 slit green chillies
6 chopped garlic cloves
1/2 inch ginger piece chopped
1/2 tsp pepper powder
1 tsp chilli powder
4 tsp oil +oil for deep frying
Salt to taste
4 tblsp corn flour
2 tblsp rice flour
2 tsp maida

For the sauce:
In a bowl take 1/4 cup water ,2 tsp corn flour,2 tsp soya sauce, 1/2 tsp vinegar,2 tsp ketchup and mix


Mix the potato fingers with maida,corn flour,rice flour ,salt ,1/2 tsp soya sauce ad deep fry
In a saucepan saute chopped garlic,ginger,green chillies, onion chopped
Add chilli powder, pepper powder and sauce
When it becomes little thick add fried potatoes and ,salt to taste
Garnish with fried curry leaves and corriander leaves
Serve hot with any rice
same recipe can be used with mushrooms,paneer,cauliflower or baby corn

Paneer Babycorn

Paneer Babycorn  -  Nutan Shenoy-Kini

Saute chopped onions till golden brown. Add gg paste n saute till raw smell disappears. Add chopped tomatoes. Cover n cook till mushy. Press with a ladle till you get a paste. Add a lil water, chilly pwd, turmeric pwd, dhania-jeera pwd, everest Kitchen King Masala n a lil blended curd. Add baby corn. Mix well. Cover n cook till babycorn is done. Finally add the cubed paneer. Mix well gently n carefully. Cover n cook for a while. Garnish with chopped coriander leaves. Serve hot with kulcha puris or roti n jeera rice.

Alu Gobi matar carrot masala

Alu Gobi Matar Carrot Masala  -  Supriya Bhat

Onion 2
Garlic 10 12 flakes didn't
Tomato 1
Coriander powder 2 tsp
Chilli powder 1tsp or as per your taste
Garam masala 1 tsp
Turmeric powder a pinch
Coriander leaves 2-3 strands
Kasuri methi a pinch
Oil/ghee I used a combo of both
Cashew nuts 2-3( I didn't add today)
Milk - 1/2 cup ( 1 cup = 220 ml, the usual drinking tumbler. So around 110 ml)
Vegetables - Gobi alu matar gajar
We usually make it with paneer and mushroom
Today since fresh veggies were there at home, I tried them.

Heat oil/ghee
Add the powders - chilli, coriander, turmeric, garam masala.
Fry till the rawness evades. Take care not to burn.
Then add onions. Now this is tricky. After you ve roasted powders, its tough to determine to what extent the onions have been fried. So just saute them for 10-12 minutes continuosly.
Then add crushed garlic and saute.
When the aroma arises, add finely chopped tomato and fry for around 8 minutes. Ideally, the more the better.

Add coriander leaves and cashewnuts and saute for a while. Remove from flame and allow to cool for ten minutes.
Grind the masala with milk to form an even paste.
Add sufficient water. Bring to a boil and the boiled veggies. Simmer for a while.
Do not add too much water. Keep the consistency thick.
Enjoy the aromatic culinary delight.

Zebra Cake

Zebra Cake Vanilla Zebra Cake(Eggless)  -  Nandita Pai Shirali


Vanilla Batter

Maida | All Purpose Flour - 1.5 cups
Curd - 1 cup
Sugar - 3/4 cup
Oil - 1/2 cup
Baking Powder - 1 1/4 tsp
Baking Soda - 1/2 tsp
Vanilla Essence - 1 tsp

Chocolate Batter

Maida | All Purpose Flour - 1 cups
Cocoa Powder - 1/2 cup
Instant Coffee Powder - 1 tsp
Curd - 1 cup
Sugar - 3/4 cup
Oil - 1/2 cup
Baking Powder - 1 1/4 tsp
Baking Soda - 1/2 tsp
Vanilla Essence - 1 tsp


First, grease or line a baking tray and keep it ready before you proceed to make the batters. 
Take two mixing bowls. In one we will make the vanilla batter and in the second, the chocolate batter.

How to make the Vanilla batter?
  • Beat the yogurt and ensure all lumps are removed. Add in the sugar and mix well.
  • Add baking powder and baking soda to this mixture and mix well.
  • Set aside this mixture for 5 mins until small bubbles appear on the surface.
  • Add vanilla extract and oil to this mixture and mix all the ingredients well.
  • Add the flour in parts and gently fold in the batter until no more dry flour is seen.
How to make the Chocolate batter?
  • Beat the yogurt and ensure all lumps are removed. Add in the sugar and mix well.
  • Add baking powder and baking soda to this mixture and mix well.
  • Set aside this mixture for 5 mins until small bubbles appear on the surface.
  • Add vanilla extract and oil to this mixture and mix all the ingredients well.
  • Add the flour, cocoa powder and coffee powder in parts and gently fold in the batter until no more dry flour is seen.
--> You can prepare both the batters simultaneously, if that suits you. I did that.

While you are almost done making the batter, pre-heat the oven to 170 degrees.

How to layer the Zebra cake?
  • Take the greased bowl and drop a dollop of vanilla batter right in the centre.
  • Now, take a scoop of the chocolate batter and gently drop it exactly over the vanilla batter ensuring it does not bleed into the vanilla batter but gently flattens and pushes it outwards.
  • Now, take another scoop of the vanilla batter and drop it right over the chocolate batter, again ensuring that it does not smudge into the previous two layers, but gently pushes it outwards.
  • Repeat this until you can you get pretty symmetric circles of alternate colours and until the center layer is no bigger than a little dot. The first layer that you poured, would reach outwards and touch the sides of the cake pan.
  • I added in a teeny bit of walnuts right in the middle just to enhance the pretty-factor :)
  • Bake in pre-heated oven for 40-35 mins until the top of the vanilla layers turns a golden brown and a tooth pick inserted into the middle of the cake comes out clean.
  • Allow it to cool for 10 minutes and then transfer on to a wire rack to completely cool!

How to decorate it using colour paper and skewers?

  • Cut colour paper into diamonds such that when they fold in half, they form triangles. 
  • Take a fancy thread, (I couldn't find one, so used regular thread!) and cut the desired length (slightly more than the diameter of the cake).
  • Tie the thread on two skewers allowing for at least 3-4 inches of space from the bottom.
  • Place the colour paper diamonds on the thread such that they fold over the thread and form little triangles, stick the two sides together.
  • Write little birthday messages on them.
  • Insert the skewers into the cake such that it forms a cute little banner holding the personalised birthday message :)

Avocado Dip

Avocado Dip  -  Jyoti Nayak Kamath

Avocado pulp,green chillies,some coriander leaves,salt and a tiny bit of sugar ,blend in a mixer and add good amount of lime juice or you can even mix thick yoghurt

Paneer Fingers

Paneer Fingers  -  Roopa Suraj

Paneer - 1 packet
· Lemon juice - ½ tbsp
· Red chilly pwd - 1 tsp
· Corn flour - 2 tbsp
· Maida - 2 tbsp
· Pepper - ½ tsp
· Bread crumbs - 1 cup
· Oil to fry
· Salt to taste

Method : 
Cut paneer into finger shapes....then marinate with lemon juice, red chilli pdr & salt for 30 minutes.....Prepare a thick batter with corn flour, Maida, pepper pdr & salt.....keep bread crumbs ready...heat oil in a pan...dip marinated paneer in the batter...roll in bread crumbs & fry in hot oil till golden brown.

Thursday, 21 August 2014

Carrot n Peas Raita

Carrot n Peas Raita  -  Nandini Kini


2 grated carrots
1/4 cup boiled peas
2 tsp oil 1 tsp mustard
2 red chillies
1 tsp urad dal
1/2 cup curd
corriander leaves
salt to taste

In a pan take oil and add mustard , 
When mustard starts popping add red chillies, urad dal n fry for 2 minutes
Add grated carrot , salt n cover
Cook for 5 minutes , add peas n mix well
Cool the mixture and add curd and garnish with coriander leaves

Spinach Chilly Patties

Spinach Chilly Patties - Sunayana Gupta
Spinach - 250gms
Potatoes (Boiled n Peeled) – 250 gms.
Green Chilly (Chopped) – 2 tsp
Cumin Seeds – 1 tsp
Coriander Seeds – 2 tsp
Black Pepper – 3-4
Dry Mango Powder – 1 tsp
Sesame Seeds – 2 tsp
Corn Flour – 4-5 tsp or as required
Salt – To taste
Oil – To shallow fry

Method –
1.Dry roast the coriander seeds, cumin seeds & black peppercorns in a pan. Grind to form a fine or slightly coarse powder (I prefer it slightly ‘Coarse’).
2.Wash spinach properly under running water and pat dry with a kitchen towel. Chop finely n keep aside.
3.In a plate mix sesame seeds with corn flour and keep aside.
4.In a large bowl mash the boiled potatoes, add in the spinach, chopped chilly, masala pd. (Step 1), dry mango pd., salt and mix properly to form a dough.
5.Divide this dough into lemon size balls.
6.Greese your palms with oil. Take one ball and slightly flatten onto your palms to give it a ‘Patty’ kind of shape.
7.Dust this patty in corn flour mixture & keep aside.
8.Repeat this process with the rest of the dough.
9.Heat a non stick pan and apply some oil. Line up the patties.
10.When they get a nice golden color at the bottom, then brush oil on the upper portion and flip.
11.Fry till golden and crisp. Transfer onto a plate with some napkins to absorb the excess oil, if any.
Chilly Spinach Patties’ are ready. Serve with your favorite sauce.

Sunayana’s Tip –

After washing ‘Spinach’ ….pat dry properly with a kitchen towel, otherwise your patty dough would be soggy and you might face problem in binding the patties.

Peas Patties

Peas Patties - Madhukantha Kamath

Peas Patties with rajma ,potato, onion n masalas for the theme . With home made lime chilly ,ginger, garlic sauce! I boiled green peas , i had some pressure cooked rajma beans left over with some pyaaz aaluu ki sabzi so added the masala powders ,herbs ,spices n made patties on non stick tava !! more of a leftover re-packaging idea mash up the boiled vegetables n beans n peas u can also add carrots beetroot or cauliflower too if u like ...add salt pepper red chilly powder garam masala aamchur chaat masala chopped coriander leaves green chillies n sprinkle bit of maida cornflour n rice flour /oats /bread crumbs what ever u have with you n then make balls flatten n shallow fry

Mushroom Thiyal

Mushroom Thiyal: - Kanthi Sidhan

Same karathe meeta heladi lavnu dovorka.ani thakka peelnu udhak poragalnu,tholka.same masala galnu phonna galka.karathe thiyal ready.

Idly Chilly Masala

Idly Chilly Masala - Tanushree Aich

Cut left over idlis into strips, tawa roast with little oil till crispy n golden on both sides. Keep aside.

In a wok add oil, chopped spring onions, once lightly browned add chopped green chillies, pinch kashmiri chilly pwd, turmeric pwd, garam masala pwdr, chopped tomatoes. Cook well till tomatoes get mushy, add the fried idlis, toss in the spice mixture till idlies are coated well, add a dash of salt, sprinkle some pepper pwd & garnish with spring onion greens

Phulkas with tomato salsa.

Phulkas With Tomato Salsa  -  Sabitha Shenoy

Chop finely onion and tomato. Add green chillies bits or slits, cor leaves chopped, hing water, salt and coconut oil. Mash all of them with the fingers until they are mixed well.Littlebit of water can be added. Very simple but healthy and tasty accomplishment for rotis, chapatis and poories.

Idly With Mushroom Panna Upkari

Idly With Mushroom Panna Upkari  -  Nandini Kini

IDLI:1 cup urad dal (black gram dal)
1 1/2 cups rice rava
Salt to taste

Soak dal in water for 5-6 hours and grind to a smooth paste
Add washed rice rava to it
Ferment the batter for 6-7 hours or overnight
In the morning add salt to taste and put in the idli cups and steam in cooker 

1 packet mushrooms
3 medium sized chopped onions
3 tsp chilli powder
1 tsp tamarind pulp
5 tsp oil
Salt to taste
Cut mushrooms into slices
In a pan take oil and fry chopped onions till light brown
Add chilli powder and fry for 3 minutes
Add tamarind pulp and mushrooms , salt to taste and cover with a lid till it is cooked
As mushroom itself leaves water no need to add water

Biryani rice

Biryani rice  -  Nandini Kini


2 cups basmati rice
3 tblsp ghee
2 sliced onions +1 onion sliced and deep fried
1 tsp ginger garlic and green chilli paste paste(1 green chilli +3 garlic cloves)
5 saffron strands soaked in 2 tsp milk
cashew nuts roasted in ghee
Salt to taste
coriander leaves for garnishing


In cooker put ghee ans saute sliced onions for 2 minutes
Add ground paste and fry
Put washed and soaked rice (soak for 1/2 an hour) and fry for 5 minutes
Add salt to taste, 3 1/2 cups water ,saffron, and cover the lid and cook
After 2 whistles switch off the flame
Garnish with nuts ,coriander leaves and fried onion slices
Serve hot with raita or crispy veg, or any gravy

Teen Ratan Dal

Teen Ratan Dal  -  Namita Tickare

What do we need :-

¼ cup Green Moong Dal (Split green gram)

¼ cup Chana Dal (Split Bengal gram)

¼ cup Toovar Dal (Arhar dal/ yellow lentil)

1 Green chilli, slit lengthwise

½ tsp Chopped Ginger (Adrak)

½ tsp chopped Garlic (Lehsun)

A pinch of turmeric powder (Haldi)

1 Cardamom (elaichi)

2 Freshly crushed peppercorns

2 Cloves (Lavang/laung)

1 Bayleaf (Tejpata)

½ tsp Cumin seeds (Jeera)

A pinch of Asafoetida (Hing)

1 Whole dry Kashmiri red chilli, broken into pieces

½ cup Finely chopped Onions

2-3 drops of Lemon juice

2 tsp Oil

Salt to taste

Chopped coriander for garnish

How do we do it :-

1 Wash all the dals together and drain well.

2 Cook the dals, green chilli, ginger, garlic, turmeric powder, salt and 2 cups of water in a pressure cooker for 2 whistles or till done.

3 Remove the chilli and discard it. Whisk the dal till it is smooth and keep aside.

4 For the tempering heat the oil in a sauce pan, add the cardamom, peppercorns, cloves, bayleaf, cumin seeds, hing and red chillies.

5 When the cumin seeds crackle add the onions and sauté till they turn translucent.

6 Add the dal, salt and lemon juice, mix well and bring to boil.

7 Serve hot garnished with coriander.

Ragi Panpolo

Ragi Panpolo - Durga Arvind Hegde


Soak ragi powder in littlw water for abt 15 mnts ... Grind ragi paste with grated coconut jeera n salt... Now bring it to panpolo consistency...done

Wheat Flour Buns

Wheat Flour Buns - Roopa Suraj
Wheat Flour ( atta ) - 1 Cup ( 100 g ) 
Maida - 1 Cup ( 100 g ) 
Bombay Rava - 1 teaspoon 
Salt - 1/2 teaspoon 
Sugar - 2 teaspoon 
Soda Bicarb ( cooking soda ) - 1/2 teaspoon 
Buttermilk - 1/4 cup ( 50 ml ) 
Well ripe bananas - 2 
medium Butter - 1 teaspoon 
Jeera / cumin seeds (Optional) - 1/4 teaspoon 
Extra 1/4 cup wheat flour for final kneading 
Ghee or oil for deep frying 

Dissolve salt, sugar, soda bicarb in buttermilk. Mix in the flours and rava, mash the banana and mix in, and finally butter. Optionally you may sprinkle some jeera and mix. Do not add extra water for kneading (If the dough is too stiff, add little water or buttermilk or if it is too soft add 1/4 cup whole wheat and knead again ). Knead into a soft gummy dough and allow to raise in a moist towel overnight. Next morning, roll into thick rotis with enough dusting of Maida or wheat flour and deep fry in hot ghee or oil till fluffy, crisp and golden brown.

Andhra Style Brinjal Masala

Andhra Style Brinjal Masala  -  Anitha Shenoy

• 1/2 kg Brinjal/ Eggplant (round shaped, cut into 4 pieces vertically)
• 1 tsp Mustard
• 1/4 tsp Turmeric Powder
• 2 tsp Cumin Seeds
• 1 cup Onion (chopped)
• 1 cup Garlic
• 2 tsp Chili Powder
• 1 tsp Curry Leaves
• 1 cup dry Coconut
• 4 tbsp Oil
• Salt to taste

• First grind the masala with garlic, coconut, onions, and 1 tsp of curry leaves and cumin seeds.
• Heat oil in a Kadai or a wok, add mustard seeds, cumin seeds and curry leaves.
• When they start spluttering, add brinjal, and turmeric powder.
• Fry till they are half cooked and keep aside.
• Add the masala to the left oil and fry them for 10 minutes.
• Add chilli powder, salt and brinjal to the masala and stir it.
• After the oil starts separating from the curry remove from the heat.
• Serve hot

Note: I've used fresh coconut as we don't get dried ones here.

Kandya Patte (Spring Onion Greens) Sabzi.

Kandya Patte (Spring Onion Greens) Sabzi - Rajashree Acharya Kamat

Wash & chop the Spring Onion Greens & also the Onion bulbs. In a Kadhai, heat oil & first add the chopped onions to it. U may also add a few regular onions to this. When they are translucent, add the Greens & fry them for 2-3 min (they fade on proper frying). Prepare a mixture of 2 tblsp.Beasn & water like for Bhajiyas. Add Chilli Powder & salt to this mixture. Keep the heat on sim & pour the mixture in the Kadhai. Continuously give the veg. a stir till the Besan thickens. Have it with Rotis or even Rice. Note: The oil taken in the beg. shd be more than the usual qty. Otherwise it will form a sticky mass.Also, don't add water. If you feel that the veg. is not cooked, cover the kadhai & keep it on sim for a few min, giving a stir in between.

Mint And Coriander Rice

Mint And Coriander Rice  -  Vidya Nayak Shenoy


Grind garlic + ginger + green chillies ..grind separately mint and coriander leaves
Heat ghee .. fry the chopped onions and the cashew bits .. now fry the ginger garlic masala .. fry till u get a nice aroma.. now add the mint coriander masala n fry well .. mix in cooled rice with salt .. mix gently .. cover n cook on sim for a few mins.. done..

'Peanut Besan Burfi'

'Peanut Besan Burfi'  -  Sunayana Gupta

Besan (Gramflour) – 200 gms.
Peanuts (Skinned) – 100 gms.
Sesame Seeds – 50 gms.
Green Cardamom Powder – ½ tsp
Desi Ghee (Indian Clarified Butter) – 4-6 tsp
Water – 1 ½ cup
Sugar – 1 cup

Method –

1.In a pan combine sugar and water. Simmer it on medium flame till it comes to a consistency of one thread. Remove from flame.

2.Heat 1 tsp desi ghee in a pan and roast besan till it becomes light brown in color & gives a nice roasted aroma. Similarly, roast peanuts and sesame seeds separately and keep aside.

3. Grind peanuts coarsely. In a non stick pan heat the remaining desi ghee and add roasted besan, sesame seeds, crushed peanuts and cardamom pd. Give a good mix.

4.Add sugar syrup to the above mixture while stirring continuously. Check sweetness. Cook on medium flame till it attains a thichkness. Remove from flame.

5.Grease a plate/thali/tray with desi ghee and spread this mixture evenly with a spatula. Let it cool at room temperature and cut the pieces in desired shapes & sizes.

Sunayana's Tip -

You can also make the syrup with 'Jaggery/Gur' instead of sugar. This would give a nice chocolaty color to the sweet.

Coriander Leaves Gojju

Coriander Leaves Gojju  -  Shobana Rao


Coriander leaves, 1 cup
Fresh Coconut Gratings, 2 tbsp
Roasted Byadagi Red Chillies, 3
Jaggery, 3 tbsp, or to taste
Tamarind, size of a marble
Salt, to taste

For seasoning:

Mustard seeds, 1/2 tsp
Curry leaves, a few
Oil, 1 tsp

Wash the coriander leaves thoroughly and chop them
Grind together in a mixer, fresh coconut grating, roasted red chillies, tamarind, grated jaggery, and salt to a paste of chutney consistency, adding water as required.
Pour the chutney into a bowl
Season it with mustard seeds and curry leaves

Peach Ka Jam

Peach Ka Jam - Kanthi Sidhan


Peech ka chilka nikala(10 peeches skind cut it cook it with out water.(already it has juice)add 3 to 4 cup sugar.1/4 tsp salt.make it thik.keep it for cool.Maine tho bottle may dalke fridge may takhdiya.mere pas citric acid kuch nahina,isliye:)

Red Bhaji

Red Bhaji  -  Kanthi Sidhan

Take palak and red bajhi one each bunch.clean and cut into small.Take 5 small baingan cut into pieces.Take tomato and onion one each and cut inti small pieces.Take kadai heat it,add 11/2tbl spoon oil give thadaka with 1tsp mustured,1tsp cuminseed,1tsp urdh dal.after crakle add onion make it 3/4 fry,add tomatoes.fry it for 2 mnts.Then add 1/2 tsp turmeric powder,11/2tsp red chilli powder.mix wel.add baingan,palak,rrd bajhi and dalt to taste.mix well.donot add water.cook in sim.tasty sabji is ready.

Matar Maharaja

Matar Maharaja  -  vidya Nayak Shenoy

Heat oil in kadai n fry the chopped onions with bay leaf.. add the chopped tomatoes n fry again... add ginger + garlic + green chillies + coriander leaves + 2 tbsp coconut ground to fine paste..fry till oil leaves sides.. add turmeric pd, garam masala pd , n little red chilli pd..n fry .. add the preboiled vegs. ( peas, cauliflower, french beans , carrots ) .. add salt n 1 tsp sugar n 1/2 cup milk boil till done lastly add cashewnut paste n boil again garnish with fresh coriander leaves.

Karathe Upkari

Karathe Upkari  -  Vijaya Shenoy

Sasam,karbevu ,tarni mirsang and piyav halnu thode bajjunu magiri Karathe ghalnu bajjuche.little tamarind paste or lemon juice when almost done.

Kolmino Patio

Kolmino Patio  -  Nutan Shenoy-Kini

Ingredients :-

Prawns ( big size)- 50 ( shelled, deveined & cleaned ).

Onions – 3 ( sliced thinely ).

Onions – 8 ( chopped ).

Fresh coriander leaves – 1/4 cup.

Salt to taste.

Oil – 4 tbsp.

Grind to a paste :-

1. Garlic flakes – 15.

2. Kashmiri red chillies powder – 2 tsp.

3. Chillies powder – 1 tsp.

4. Turmeric powder -1 tsp.

5. Tamarind – 1 medium sized ball ( soaked in water, pulp extracted ).

6. Cumin seeds – 4 tsp.

7. Jaggery – 4 tbsp ( grated ).

Method :-

1. In a pan heat onions & fry sliced onions till golden brown.

2. Add ground masala,fry well.

3. Add prawns & stir well till coated with masala.

4. Add chopped onions, coriander leaves, salt & stir well.

5. Next add water (about 1/2 to 1 cup ) & let prawns cook.

6. Cover & cook till aroma spreads & the masala gets glazy look.

7. Garnish with fresh coriander & serve hot with steamed rice.

Mirch Bhajiya

Mirch Bhajiya - Nutan Shenoy-Kini


8 Bhajia – Chillies ( the plump variety with thick skin)
2 1/2 tsp Chilli powder
1 tsp Turmeric powder
1/2 tsp Cumin powder
1 tsp Asafoetida
1 1/2 tsp Aamchur powder
2 1/2 cups besan (gram flour)
Salt to taste
1/2 tsp soda bi-carbonate / Eno powder

In a vessel, mix together gram flour (besan) , turmeric, chilly powder, asafoetida (Hing), salt, cumin powder, aamchur (dry mango powder) and soda bicarbonate with water to make a thick batter.
Heat oil in a degchi.
Dip the chillies one by one, into the batter. Coat well.
When the oil is hot enough, add chillies one by one and fry till golden brown.
Drain on a tissue, and, serve as a snack with tomato ketchup or as a side dish in a meal.

Tip:Besan salt amchur pwdr n dhania jeera pwr mixed...dry stuffed inside to mk it crisp

Cashewnut Thambude

Cashewnut Thambude  -  Laxmi Bhandary

Half cup cashew nut pieces, 2 tbsps dried raw mango pieces, 12 red chillies (kumte chillies), salt to taste.
For seasoning: 
1 tbsp oil, 1tsp mustard seeds, 1 tsp black gram dal, one fourth tsp methi (fenugreek) seeds.
Soak cashew nut pieces and dried mango pieces in water for 1/2 an hour. Drain the water and cook them in a cup of water on low heat. When cashew nut and mango pieces are soft, add salt to taste. Grind the red chillies to smooth paste by adding little water. Add this paste to the cashew nuts, stir and boiled thoroughly and remove from flame. The thambude should be to the consistency of sauce. Heat oil in a ladle and prepare seasoning with mustard, black gram dal, methi seeds and add to the thambude.

Stir Fried Rice

Stir Fried Rice  -  Sunayana Gupta


Boiled Rice – 4 cups
Carrots (Medium) – 2
Capsicum (Large) – 1
Onion (Medium) – 1
Green Chillies – 2 (Optional)
Garlic (Chopped) – 2 tsp
Ginger (Chopped) – 1 tsp
Soya Sauce – 2 tsp
Tomato Sauce – 3 tsp
Green Chilly Sauce – 1 ½ -2 tsp
Black Pepper Powder – ¼ tsp (Optional)
Sugar – ¼ tsp (Optional)
Salt – To Taste
Oil – 4 tsp
Method –

1.Cut carrots , capsicum , green chillies and onion in long and thin slices . Keep aside .

2.Heat oil in a pan and add chopped garlic ,ginger , green chillies and sliced onions .

3.As soon as it turns a ‘Slight Pink’ , add all sauces and give a quick stir .

4.Now add the veggies and black pepper powder . Stir quickly .

5.Add boiled rice , salt , sugar and give a quick stir . Cook for a minute so that all the flavors can come together .

Serve immediately . As it is a one pot meal , so you don’t require anything to accompany with it .

Sunayana’s Tips –

1.Chinese food is known for its ‘CRUNCHINESS’. Therefore, all the cooking has to be done on ‘High Flame’ while stirring quickly . NEVER ‘OVER-COOK’ VEGGIES IN A CHINESE PREPARATION.

2.While adding ‘Salt’, be careful that all the sauces that we have used here contain a good amount of salt . So, do not forget to adjust the quantity of salt in the dish accordingly .

3.You can adjust the quantity of sauces to suit your taste buds . For instance , if you do not like ‘Spicy’, then reduce the amount of chilly sauce .

4.You can also use ‘Leftover Rice’ to make this dish.

Mushroom Song

Mushroom Song  -  Vinutha Kiran


Grind one musti akki rava red chilli Hing n tamarind into fine paste...fry onions n mushrooms in coconut oil add the masala add salt...Cook till done...yumm

Peas Masala

Peas Masala  -  Shobana Rao


Green Peas, 1 cup (cooked/frozen)
Onions, 2
Tomato, 1
Coriander leaves, chopped, a handful
Green Chillies, 3-4
Cashews, 5-6
Curds, 1 tbsp.
Kasoori Methi, 2 pinches
Garlic, 2 pods
Milk, 1/2 cup
Garam Masala, 2 pinches
Oil, 2 tbsp.
Salt, to taste

Chop the onions and tomato roughly
In a pan, heat 1 tsp of oil and fry the onions, tomato and coriander leaves, green chillies and garlic, saute for a few minutes
Soak cashews in warm water for about 10 minutes and grind along with curds into a smooth paste
Grind onion tomato mixture into a fine paste
In a pan heat oil, add onion paste and cashew curd paste. Mix well. Saute for a few minutes on low flame.
Add garam masala, saute well till oil leaves the sides
Now add the peas, ( used cooked peas if you are using fresh peas, I have used frozen peas)
Add the milk and a little water to get a gravy consistency
Add salt, cover and cook for a few minutes till the masala gets well blended with the peas
Add kasoori methi and finally garnish with coriander leaves
Serve hot with rotis.

Wednesday, 20 August 2014

Warli style mutton curry and ghee rice

Warli Style Mutton Curry - Poorvi Shenoy Prabhu

For the Marinade: 
Marinate the mutton with 1 tbsp of refined oil, 
1 tbsp of turmeric, 
1 tbsp of red chilli powder and salt. 
Put it aside. 
For the Garam Masala: 
Grind 3 cardamoms, 
1tbsp cumin, 
1 tbsp coriander, 
1tbsp pepper and 5-6 cloves of garlic together. 

For the Hara Masala: 
Grind a hand-full of coriander with 6 green chilies, 8-9 cloves of garlic, ginger, 2 tbsps of oil and salt. Fry the onions in refined oil. 
Add the hara masala and garam masala into it. Add a little water. 
Once the oil begins to separate from the masala, add in the marinated mutton. Saute everything together, add water to cover and salt to taste. 
Cook for around 45 - 60 minutes. Serve garnished with fresh coriander

Boiled egg bhurjee

Boiled egg bhurjee  -  Tanushree Aich


3 boiled eggs
1 large onion chopped
1 large tomato chopped
1 tbspoon cumin seeds
1 green chilly finely chopped
1 tspn kashmiri chilly pwdr
1 tspn turmeric pwdr
Pinch garam masala
Pepper pwdr
Chopped coriander for garnish

Boil 3 eggs, skin them, cut them into small cubes
In a wok tk oil, add cumin seeds, once they crackle, add onions fry till translucent, add chopped green chillies, turmeric n chilly pwdr
Saute, add the tomatoes, once they get pulpy, add egg cubes
Lastly add garam masala pwdr n pepper pwdr
Add salt n garnish with coriander leaves

Badam Burfi

Badam Burfi  -  Nalini Bhandary


Soak 1cup badam for 1/2an hour ,peel d skin & grind it to a paste with 1/2 cup milk .when it is smooth add 11/2 cup sugar cardomom & grind agn ..take 2tsp of ghee in a pan & add d ground badam paste& cook on low flame stirring till it becomes thick .I mean it leaves d pan .put off flame & spread on greased plate cut into pieces after its cool .

Hirwi Mirchi Cha Thecha

Hirwi Mirchi Cha Thecha - Archana S Nayak


Medium spicy Long Green Chillies, (Hirwi Mirchi), 15-20 * I used 15
Roasted Peanuts, ( Shengdana), 1/2 cup
Garlic Cloves, 7-8
Salt, to taste
Coriander leaves, finely chopped, * I used a handful
Oil, 1 tsp for roasting green chillies
Oil, 2 tsp for roasting coriander leaves, if used. * I used 1/2 tsp only
Wash the green chillies after removing their stalks and pat them dry
Cut each chilly into 3-4 pieces
Heat a tsp of oil in a kadhai and roast the green chillies, stirring continuously till it gets spotted
Add roasted peanuts, garlic, and salt. Stir for a few minutes. Keep aside.
In a little oil, lightly fry the chopped coriander leaves in the kadhai for a few seconds. Allow it to cool.
Add this to the roasted chillies, roasted peanuts, garlic and salt.
Traditionally, this is next pounded using a mortar and pestle to a coarse powder.
If, like me, you are using a grinder, make sure you run the grinder in short bursts so that the roasted peanuts are not totally crushed. You should get a dry chutney of coarse texture
The Hirwi Mirchi cha Thecha/Mirchi Kharda is ready to be served.

Spring Onion Chutney

Spring Onion Chutney  -  Roopa Baliga

Ingredients1 cup spring onion greens
5-6 green chillies , roughly chopped
3/4 tsp tamarind (imli) pulp
3 to 4 tsp roasted chana dal (daria)
1 tbsp freshly grated coconut
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
salt to taste
In few drops oil, sauté the spring onion greens and remove.
Roast the bengal gram lightly in few drops oil till you get a nice aroma and remove.
Lightly roast the coconut, this will prevent quick spoilage of the chutney.
Chop the chillies roughly and then grind together the spring onion greens, roasted bengal gram, coconut and tamarind pulp using a little water.
Heat the remaining oil and splutter the mustard seeds and add 1tsp bengal gram and let it turn golden in colour.
Pour the tempering on the chutney.
Refrigerate till you use.

Makkan Peda

Makkan Peda  -  Roopa Bhandary


First prepare a sugar syrup with 2 cups sugar , Enough water, saffron & cardamom pdr ...Keep aside ,: 

for pedas ;
take 250 grms sugarless khova, 
& 1/2 cup maida in a bowl & knead well, 
add 3/4 cup yogurt ,a pinch of baking soda ...
Knead to a smooth dough....Cover & keep for 1 hour.... .
In the mantime grate 8 almonds, 10 cashews, 7 pistas, to fine pieces....with this add 1/4 cup raisins & 1 tbsp pumpkin seeds...
mix together....this is stuffing.... Now make small balls of the dough, press it to cup shapes & place 1 tsp stuffing inside ...gently flatten it & deep fry in hot ghee on medium flame till golden brown...take it & immerse in warm sugar syrup...allow to soak well about 3-4 hours till the pedas absorb all the sugar syrup....garnish with grated dry fruits...

Ponsa Mulik

Ponsa Mulik  -  Laxmi Bhandary

Chopped jackfruit 9 -10, after removing seed 1 cup grated coconut, Jaggery 1 cup (according to your taste), 1 cup rice rava Pinch of salt, Coconut Oil to deep fry

Grind jackfruit, coconut and jaggery in to a fine paste.No adding water.Add salt and mix well. Add rice rava and mix well.Keep it for 10-15 minutes. Make a mixture of thick consistency. Then make small balls and deep fry till golden brown.

Chicken Ghee Roast

Chicken Ghee Roast  -  Preethi Baliga

Recipe for Chicken Ghee Roast: 
1. Marinate 1Kg cleaned chicken with 2 tbsp thick curds, little turmeric powder, pepper powder and salt for 2-3 hrs. 
2. Heat 10Ml refined vegetable oil. Fry the marinated chicken till tender and dry. Remove and keep aside. 
3. To the same pan, add 20 ml oil and fry 1 tsp garlic paste, 6 Tsp of Kundapur masala mixed with 20Ml extract of one lemon sized ball of tamarind in water. Add salt to taste.
Add little Kashmiri chilli powder or red chilli powder if necessary. Fry till oil leaves the sides. 
Add the fried chicken, mix well and then add 1Tbsp ghee. Allow to sizzle for 3-5 mins on slow fire. 
Mix well, transfer to serving bowl, garnish with a handful of chopped coriander leaves and serve with lemon wedges. 

Kundapur Masala Powder Recipe Courtesy: Saranya S Hegde's 'Mangalorean Cuisine' Ingredients: 
1. 500Gm Red Chillies dry(Byadgi) 
2. 250Gm Coriander Seeds 
3. 3Tablespoon Peppercorns 
4. 1 1/2 Tablespoon Methi Seeds 
5. 4 Teaspoon Haldi Powder 
6. A handful of Garlic Flakes(Optional) 

Method: Roast and pound all the ingredients except Garlic which has to be added last without peeling the skin. Cool and store in an air tight container.

Prawn Ghee Roast With Kundapur Masala Powder

Prawn Ghee Roast With Kundapur Masala Powder  -  Priya r Shenoy

You can also make Chicken Ghee Roast/masala fried fish/egg with that powder. Kundapur masala powder can be prepared at home and stored in air tight container in a fridge. 
Recipe for Ghee Roast: 
1. Marinate 1Kg cleaned jumbo prawns with 2 tbsp thick curds, little turmeric powder, pepper powder and salt for 2-3 hrs. 
2. Heat 10Ml refined vegetable oil. Fry the marinated prawns till tender and dry. Remove and keep aside. 
3. To the same pan, add 20 ml oil and fry 1 tsp garlic paste, 6 Tsp of Kundapur masala mixed with 20Ml extract of one lemon sized ball of tamarind in water. Add salt to taste. 
Add little Kashmiri chilli powder or red chilli powder if necessary. Fry till oil leaves the sides. 
Add the fried prawns, mix well and then add 1Tbsp ghee. Allow to sizzle for 3-5 mins on slow fire. Mix well, transfer to serving bowl, garnish with a handful of chopped coriander leaves and serve with lemon wedges. 
Kundapur Masala Powder Recipe Courtesy: Saranya S Hegde's 'Mangalorean Cuisine' 
1. 500Gm Red Chillies dry(Byadgi) 
2. 250Gm Coriander Seeds 
3. 3Tablespoon Peppercorns 
4. 1 1/2 Tablespoon Methi Seeds 
5. 4 Teaspoon Haldi Powder 
6. A handful of Garlic Flakes(Optional) 
Method: Roast and pound all the ingredients except Garlic which has to be added last without peeling the skin. Cool and store in an air tight container. 
Recipe:Kudpiraj's Garam Tawa

Mori Upkari N Fry

Mori Upkari N Fry  -  Priya R Shenoy


Red Chillies
Salt to taste
Coconut Oil

(we call this as khola upkari)...... 
Grind fried red chillies and tamarind to a smooth paste..add this to the cooked mori pieces and then add in thick hing paste and coconut oil....dats all..make it nicely spicy...bit tangy and with loads of hing flavor and with the pure touch of coconut oil.

Mango Semolina Cake

Mango Semolina Cake - Laxmi Bhandary

Ingredients: 1 and 1/2 cup dry roast semolina, 1 cup mango pulp, 1 cup yogurt, 1 cup sugar, 1/2 cup clarified butter, 1/2 tsp cardamom powder, 1/4 tsp baking soda, 1/2 tsp baking powder, strands of saffron and pinch of salt
Method; Mix yogurt, sugar until sugar dissolves. Add mango pulp,baking soda and baking powder, butter and mix well. Add semolina and salt and keep for half an hour. If the mixture is hard add a little milk. Grease baking dish with ghee or butter and pour the batter in to it. Bake at 180 degree C for 35 to 40 minutes. Check by inserting a knife at the center of the cake. If it comes out clean, it means cake is ready.