Thursday, 25 September 2014

KABABS

KABABS - VIDYA NAYAK SHENOY

Recipe:
Marinate boneless chicken with Ginger + garlic + green chilli paste, turmeric pd, garam masala pd, lemon juice n salt for 3 4 hrs in curds..grill for 10 to 15 mins..sprinkle chat masala..



EGG PEPPER DRY



EGG PEPPER DRY - VIDYA NAYAK SHENOY

RECIPE: 
in 3 tsp oil fry 3 chopped garlic cloves, lil ginger, 2 green chillies n 2 onion slices add lil soya sauce, vinegar n pepper pdr, fry n add boiled egg pieces n salt n mix well. garnish with daniya patta......( Recipe by Nandini Kini )

AANDA LAAL MASALA

AANDA LAAL MASALA - VIDYA NAYAK SHENOY
( recipe by Kudpi Raj maam )

Cut 4 Hard boiled eggs in halves.. Heat oil add curry leaves + ginger + garlic paste.. red chilli paste .. simmer for a while add salt , kasoori methi ( optional ), and Coriander pd.. 1 tsp. turmeric pd 1 tsp. garam masala 1/2 tsp and tamarind pulp.. fry well sprinkle little water .. now add eggs n let the masala coat well..

GRILLED CHICKEN

GRILLED CHICKEN - VIDYA NAYAK SHENOY

Recipe:

Marinate chicken pieces in Ginger + garlic + green chillies paste, salt , turmeric pd.,MDH Tandoori masala, lemon juice... for 3 - 4 hrs...Heat oil in a kadai n fry these marinated pieces till done lastly
sprinkle chat masala.. You can also grill it in the oven....

SPICY FRENCH TOAST

SPICY FRENCH TOAST - VIDYA NAYAK SHENOY

Recipe:
Beat lightly 4 eggs n add chopped green chillies + 1 tsp garam masala pd.. chopped coriander leaves.., salt red chilli pd, pepper pd, 1/2 cup milk n mix again no lumps should be formed.. cut the bread slices n dip in for 4 secs.. ( if u keep for more time it will be soggy.. ) Heat tawa apply ghee n place the bread pieces n fry on both sides on low flame.. done..

ANDHRA CHILLI CHICKEN

ANDHRA CHILLI CHICKEN - VIDYA NAYAK SHENOY
( Recipe credit Kudpirajmam )
Kudpi Raj Recipe:

Ingredients: Use 15-20 green chillies per one kilo of chicken and one lemon. A small chopped onion will do. 2 Tablespoon of oil per kilo of chicken. Use pepper in abundance and just one tsp turmeric powder.

Method: Marinate chicken with salt, pepper, turmeric powder, ginger garlic paste, lemon juice and coarsely ground green chillies for 3-4 hours.

Heat oil and fry slit green chillies till transparent. Remove and keep aside.

Now fry chopped onions till golden. add the marinated chicken and fry till oil leaves the sides. Transfer to a pressure cooker in a steel bowl. Don't add water. Pressure cook for 5-10 mins.

Transfer to the original pan and add the fried green chiollies, some pepper and half lemon juice. Mix well and simmer for 5 mins. Chicken Green Chilly Andhra is ready...

FISH MASALA

FISH MASALA - VIDYA NAYAK SHENOY
 ( Recipe by Laxmi Shenoy )

Make a paste of Ginger,garlic, lemon size tamarind,2tbsp chilly powder, 1tbsp coriander powder,1tsp cumin powder,pinch of turmeric and salt.Marinate the fish pieces in it for atleast an hour.Now fry 2 onions in a pan until it turns brown.Now add the marinated fish pieces in it, drop handful of curry leaves in it and add little water.Once the fish gets cooked,switch off the gas, squeeze the lemon juice over it and close the lid tightly for few minutes. Always prepare ginger,garlic and tamarind paste at home for better taste.

SPICY DRY CHICKEN

SPICY DRY CHICKEN - VIDYA NAYAK SHENOY

( Spl thanks to Shireen Sequeira for her blog )
Ingredients:
1 kg chicken 
15 dry red chillies deseeded * see notes
1 medium ripe tomato (about 1/2 cup pieces) pulp/seeds removed
3 small-med onions sliced (about 1-1/2 cups of slices)
1 inch (about 2 teaspoons) ginger grated
2 fat cloves of garlic (about 1 teaspoon) grated/chopped
2-3 tsp vinegar (adjust to taste)
salt to taste


Method:
1. Cut the chicken in medium sized pieces, wash and drain well (if you have the time marinate it in 1 tsp salt and keep aside).
2. Transfer the chicken into a big pan and add about 1/4 cup of water and salt (if you have not marinated it with salt before). Boil the chicken till it is cooked but not very tender (or it will begin to shred if overcooked).
2. While the chicken is boiling fry the onions in a non stick pan till golden brown. Take care not to burn them. Remove and keep aside.
3. Powder the chilli skins without using any water (use a dry grinding jar) to as fine a powder as possible. Keep aside. Next, grind the tomato and keep aside. Rinse the grinding jar with approximately 1/4cup of water and retain this water.
4. Once the chicken is boiled, remove the pieces onto a plate and retain the stock.
5. In a large frying pan heat some oil and lightly fry the chicken pieces till they turn golden on all sides.
6. Reduce the heat (or remove the pan briefly from the heat) and add the ground chilli powder - if the pan is too hot there are chances that the powder will burn and cause the dish to taste bitter, so be careful. Add in the ginger and garlic and mix well till all the pieces are coated well with this mixture. Fry on a low heat for 2 mins.
7. Now add the fried onions, ground tomato paste and vinegar (start from 1 teaspoon and increase it - the sourness required depends on how sour the tomato is). Mix everything well and add the chicken chicken stock in parts if you like it dry. Cook with the pan uncovered till the gravy thickens.
If you want some gravy, add the stock in one go, simmer and remove from fire.
8. Serve hot with rice or chapathis


Notes:
For a moderately spicy chicken I used 8 kashmiri and 4 bedgi chillies (a total of 12 chillies). If you like it spicy use just one variety of chillies. Remember that Kashmiri chillies give a great colour but are less spicy than the Bedgi/Byadge/Kumti chillies. A combination of both is simply great, so I would recommend using a combo.

Palak Chakli

Palak Chakli - Namitha Tickare

What do we need:- 
For the Chakali flour mix:- 
4 cups Rice, washed and dried in shade 1 cup Phutane (roasted split chickpeas) ½ cup Udad dal (split black gram) ½ cup Chana dal (Bengal gram) ¼ cup Cumin seeds (jeera) Other ingredients:- 7-8 Green chillies 1 bunch of spinach (Paalak), blanced Salt to taste 3 tsp Sesame seeds (white til) ½ tsp Asafoetida (hing) 3 tsp Carom seeds (ajwain/ova) Oil for deep frying 

How do we do it:- 
For the Chakali flour:- 
1 Lightly roast the washed and dried rice, udad dal, chana dal, and cumin seeds. Keep aside to cool. 2 Add the Phutane dal and grind it from a flour mill.
For the Paalak Puree :- 
1 Blanch the cleaned and washed Paalak in boiling water for 2 minutes. Remove and hold under running cold water to stop the cooking process so that u retain the green colour. 2 Lightly fry the green chillies in 1tsp of oil. Grind the Paalak and green chillies together to make a puree. 
How do we proceed:- 
1 Take the chakali flour in a bowl. 
Add the salt to taste, Sesame seeds, Asafoetida, Carom seeds and 1 tbsp of hot oil and mix well. 2 Add the Paalak puree as required and knead medium soft dough. Add the kneaded dough in a chakali press and press down the dough while your hand moving round to make chakali roundels on a paper. 3 Make 3-4 chakali roundels at a time. 4 Heat oil for deep frying in a kadhai. When the oil is warm enough add the chakali for deep frying in the batches of 3-4 chakali’s at a time and fry it on low flame for 2 minutes on each side or till done. 5 Drain and remove from the kadhai and keep on absorbent paper to soak excess oil. 6 Repeat steps 3 and 4 for more chakali’s. 7 After they are cooled, store them in air tight containers.

DESI SUBWAY

DESI SUBWAY - VIDYA NAYAK SHENOY

Mash the boiled potatoes n mix in ginger + garlic + green chilli paste, chopped coriander leaves , salt n garam masala pd.. make a stiff dough ..roll in the bread crumbs shape into croquettes n grill or deep fry ..Prepare egg omlettes n keep ready.. Now halve the hot dogs.. apply mayonnaise of your choice ..place in sliced onions , omelettes , n potato croquettes ...enjoy




CHICKEN VINDALOO

CHICKEN VINDALOO - VIDYA NAYAK SHENOY

 ( Thanks to Magaret Menezes Anthony for the recipe )

Chicken 1kg(cut and salted) 
4 onions( 2for frying and 2 for grinding) 
Garlic pips 5, 
1'Ginger, 
12 /15 red kashmiri Chillies, 
1tsp cummin seeds, 
mustard 1tsp, 
1/4tsp corriander powder, 
10 pepper corns, 
TurMeric powder 1/4 teaspoon, 
8 cardamom, 
6 cloves and 
1'piece cinnamon, and 
1/4 tsp fenugreek ..
4 big red tomatoes..

Grind all the above ingredients except the 2 onions and tomatoes..Grind the tomatoes seperately and keep aside.. Now fry the two cut onions golden brown add the ground tomatoes till the oil seperates.. Add the other ground ingredients and fry till oil comes up..now add the salted Chicken pieces and fry for some more time.. Add a cup of water and fry till the chicken becomes tender.. Add salt a pinch of sugar or jaggery and vinegar to taste..Garnish with fresh cut corriander leaves and green Chillies..

CLAMS CHILLI

CLAMS CHILLI  - VIDYA NAYAK SHENOY

Recipe :-
Marinate cleaned crab pieces with a paste of 2 tsp ginger garlic paste plus 6-8 green chillis and salt.keep aside for half an hour.then cook this with little water till done.
now take another kadai.put some oil ...add 25 -30 garlic chopped and 10-12 green chillies finely chopped .fry on high flame for a minute or two.then add 2-3 roughly chopped onions again fry for 2-3 mins...then add 2tsp soya sauce 2 tsp of tamarind pulp 3tsp green chilli sauce ( optional )...... now add 3-4 tsp of cornflour mixed in a glass of water.check salt.add the cooked crab pcs along with the liquid...if any...mix well....on high flame till the crabs are coated well with the masala and the gravy thickens.yummy chilli crab is ready to serve


Recipe Courtesy..Aruna Pai

SHAHI CHICKEN

SHAHI CHICKEN - VIDYA NAYAK SHENOY

Marinate 1 kg. chicken with 1/2 cup curd + salt + Red chilli pd + haldi pd + pepper pd+ tandoori masala pd ( I've used MDH ) kasuri methi + coriander n jeera pd + lime juice+ ginger,garlic and green chilli paste for 1/2 hr.... Heat oil fry finely chopped onions till light brown .. now add chopped tomatoes fry again .. add the marinated chicken mix well n cover n cook on high flame for 5 mins.. ( the chicken will leave water n gets coated well with the masala ) ..Now simmer n cook till 3/4th done.. now add poppy seeds paste n mix well cook till done ( on low fire ).. lastly add cashewnut paste n fresh cream .. mix well .. bring to a boil .. Done..

CHICKEN PEPPER DRY

CHICKEN PEPPER DRY - VIDYA NAYAK SHENOY

Marinate chicken pieces in ginger + garlic + green chilly paste add salt, lemon juice n pepper pd..leave for an hr or so..

Heat oil n fry the thinly sliced onions n chopped garlic .. add the curry leaves n fry till they r crispy .. add 1 tsp pepper pd. and 2 tsp tamarind pulp... n mix well now add the chicken n lil water n cook till the chicken is done.. mix well .

MURG MUSSALAM

MURG MUSSALAM  -  VIDYA NAYAK SHENOY
Recipe:
Chicken (cleaned & curry cut- 1Kg
Tomatoes(blanched & pureed)- 3-4
Ghee- 4 tbspns
Salt- as per taste
coriander leaves- to garnish

To be gorund to fine paste:
Cinnamon- 2"
Chilli powder-3 tspns
Cumin seeds(roasted)- 2 tspnt
Cloves- 5
Cardamom- 5
Ginger- 1"
Garlic- 10 cloves
onions-2
Turmeric pwdr- 1 tsp

Method:
Marinate chicken in the ground paste & salt, keep aside for 2 hrs
Heat ghee in a pan & fry marinated chicken till it is brown
Add tomato puree n cook covered on low flame till the chicken is tender
now garnish with coriander leaves

CHICKEN DRY



CHICKEN DRY - VIDYA NAYAK SHENOY

Marinate chicken pieces in ginger + garlic + green chilli paste with salt , lil turmeric pd , roasted n crushed kasuri methi, corinader + cumin pd n lil pepper pd. for 1/2 hr..Heat oil in a pan.. now place the chicken pieces in it cook on high heat for 5 mins... now sprinkle 1 tsp water n lower the heat n cover n cook till done.. while serving sprinkle lil chat masala n lemon juice..


BURNT GARLIC FRIED RICE

BURNT GARLIC FRIED RICE - VIDYA NAYAK SHENOY 

( Thank u Preethi Mukesh Rao.. for the awesome recipe..)

I've added carrots n eggs n lil pepper pd n rest of the recipe is same

Fried rice : Heat 2 tsp olive oil in a wok. Fry 8-10 garlic flakes till it turns dark brown. Saute chopped spring onions - 3. Add a tsp of soya sauce. Add cooked rice 2 cups. Toss well. Add salt and spring onion green and toss again.

EGG AFGHANI

EGG AFGHANI - VIDYA NAYAK SHENOY.

Thanks to Sandhya Venkatesh .. for the recipe.. 
This is your PANEER AFGHANI.. But I changed it to egg.. n I didn't add fresh cream or butter.. but still the result was yummilious..

Recipe...
Chop 3 onions and 2 tomatoes, little ginger garlic paste, saute them in 2 tbs oil for 3 mins.... Let it cool then blend it....add some butter in a pan, put this gravy, mix well and then add garam masala powder, turmeric and chilli powder, 2 tbspoon of fresh cream, pinch of sugar and add shallow fried paneer...garnish with coriander leaves and some pepper powder.

KASHMIRI CHICKEN CURRY

KASHMIRI CHICKEN CURRY - VIDYA NAYAK SHENOY
( Recipe from WOMAN'S ERA Magazine )

Marinate chicken pieces with Kashmiri red chilli pd, dry ginger pd., salt , ( dry roast coriander seeds + pepper corns + cloves n make a fine pd..), curds n 1 tbsp oil...Heat oil n fry finely chopped onions till brown.. add the marinated chicken pieces.. ( do not add the marinated masala which now might have left some water .. retain for later use ).. mix it well with the onion n fry on a high flame for 5 mins.. now add the marinated masala and the fried n ground onion masala too.. cook till done .. lastly add saffron mxed in 1/4th cup warm milk.. simmer .. its done..

The original recipe had asked for deep frying the marinated chicken pieces

To get the thicker masala I've added the fried onion masala..

TANDOORI MASALA CHICKEN

TANDOORI MASALA CHICKEN - VIDYA NAYAK SHENOY

This was prepared in jiffy n finished in the same manner..

Marinate chicken pieces in Ginger + garlic + green chilli paste, + salt + turmeric pd + 2 tsp of Tandoori Chicken Masala ( I've used Everest ) + 1 tsp oil .. mix well n keep aside for 1/2 hr.. Now heat 2 tsp oil .. fry onions .. sliced very thin n lengthy, fry chopped garlic too .. add 1 tsp tandoori masala pd and 2 tsp pepper pd.. sprinkle little water n make a paste.. now place the chicken pieces n fry on high flame for 2 mins.. lower the heat n cook covered .. roast on both sides till the water is completely absorbed ..

MINT MASALA CHICKEN

MINT MASALA CHICKEN - VIDYA NAYAK SHENOY

Grind together garlic cloves + ginger + green chillies + coriander + mint leaves ( 1/2 : 1 ) ..+ salt to a fine paste.. marinate chicken with this masla n 1/2 cup curds for 2 hrs.. Heat flat bottomed kadai.. pour the masala n the water that chicken has let out .. bring to boil .. place the chicken pieces n cook on high flame for a while .. add 1 tsp pepper pd .. simmer n cook till done.. lastly add 1 tsp chat masala n 1 tbsp hot ghee over it.. done.

SIMPLE N EASY CHICKEN BIRYANI

SIMPLE N EASY CHICKEN BIRYANI - VIDYA NAYAK SHENOY

Marinate chicken in ginger + green chillies + garlic paste .. with salt ,turmeric pd.,garam masala pd and half cup thick curds over night in fridge.. Next day pressure cook for 1 whistle n switch off..

Heat oil + ghee.. add the whole garam masala.. cloves , green cardamom, cinnamon, star anise, mace .. add cashew bits n slit green chillies, fry for a while .. addthe chopped onions n fry again .. add chopped tomatoes till they r mushy.. add basmati rice ( soaked for 10 mins ) fry again.. now add the chicken ( measure the water ) add hot water 1 : 1 ratio. Add saffron mixed in 1/4 cup warm milk.. check the salt cook till done.. ( I always pressure cook for 1 whistle n simmer for 5 mins )..

CRAB MASALA



CRAB MASALA - Vidya Nayak Shenoy


.. ( Recipe courtesy Laxmi Shenoy)

Recipe:

Ingredients for marination :
1)tamarind paste
2)ginger garlic paste
3) 1tbsp coriander powder
4) 1tsp cumin powder
5)salt
6) 2 tsp red chilly powder
7) pinch of haldi powder

step 1) Mix all the above and marinate crab pieces in it for about an hour

step 2) Fry 2 chopped onions in kadai and once the onion turns light brown, add handful of curry leaves
and fry for one minute .

step 3) Now add the marinated crab and fry it in high flame and then simmer it till the crab gets cooked
and blend with the masala.

step 4) After switching off the gas, squeeze half a lemon over it(do not mix) and close the lid.

CHICKEN BALCHAW



CHICKEN BALCHAW - Vidya Nayak Shenoy



( Recipe by Narendra KeshKamat )

Masala Paste ..
1 tbasp Ginger + garlic paste, 2 dry red chillies, 1 tbsp Vinegar, 1/2 tsp, turmeric pd, 2 tsp cumin seeds, 1 tbsp mustard seeds . 1tsp pepper.. ( grind to a fine paste )

Apply turmeric + salt to chicken n also the masala n leave aside to marinate for 3 hrs..

Heat oil in kadai n add curry leaves and slit green chillies .. add chopped onions n fry .. now add the chopped tomatoes .. and fry.. now add chicken n mix well cover with lid and on high flame cook for 5 mins.. when the juice oozes .. simmer n cook till done.. lastly check for salt add a pinch of sugar n vinegar... too..

FISH CURRY

FISH CURRY - Vidya Nayak Shenoy

Grind red chillies + tamarind + salt to a smooth paste.. Keep separately .. Now grind coconut .. Heat oil.. Fry the chopped onions till light brown.. add the curry leaves n fry again.. add 1 tsp jeera pd. 1 tsp coriander pd n fry again.. add the chilli masala paste n fry till the masala leaves oil.. add turmeric pd.. lastly add the coconut masala n bring to boil with sufficient amount of water now add the fish n cook till done..

EASY CHICKEN CURRY

EASY CHICKEN CURRY - Vidya Nayak Shenoy

Grind together 8 tbsp.poppy seeds + 8 green chillies + garlic + ginger + salt..mix in turmeric pd, Degghi chilli pd, Badshah chicken masala pd, 1/2 lemon juice , 1/4 cup curd.. mix well.. add 1 kg chicken pieces .. leave for 1 hr.. Now heat oil .. fry 2 big chopped onions till light brown .. add chopped tomatoes 2 nos... now add this marinated chicken n fry on high flame for few seconds.. till the juice from chicken oozes.. now pressure cook till done..lastly garnish with fresh coriander leaves..

RED CHICKEN CURRY

RED CHICKEN CURRY - Vidya Nayak Shenoy

Recipe:
Marinate chicken pieces in ginger + garlic + green chilly paste.. salt , turmeric pd..Prepare the masala with poppy seeds, coriander seeds, jeera . lil coconut , red chillies .. Heat oil in kadai .. fry the chopped onions till slight brown.. add curry leaves , fry till crisp.. now add chopped tomatoes.. fry again add the prepared masala n fry again.. now add the marinated chicken n mix well.check the salt... cover n cook on high flame for a while.. now lower the flame n cook till done.. lastly garnish with chopped coriander leaves..



HARIYALI CHICKEN DRY

HARIYALI CHICKEN DRY - Vidya Nayak Shenoy

Grind green chillies + ginger + garlic + salt + handful of mint and coriander leaves with thick curds..add turmeric pd..n lime juice mix well .. marinate chicken pieces in this paste n leave for 2 - 3 hrs..

Heat 2 tsp oil ( for 500 gms of chicken ) in kadai.. place the chicken pieces n the masala carefully .. cover n cook on low fire.. turn the pieces in between .. when done add 1 tsp chat masala n cook till dry..

AGUMBE EGG MASALA

AGUMBE EGG MASALA - Vidya Nayak Shenoy
( Recipe from Indakka's Recipe collections )

Dry roast 5 tbsp coconut( separately ) and spices like 1/2 tsp jeera, 1 tbsp saunf , 2 tsp coriander , 2" cinnamon, 5 cloves, 1 tsp poppy seeds, 3 green cardamoms.. Now roast in 1 tbsp oil 5 cloves of garlic n 2 onions chopped , 5 green chillies slit .. Grind all the masala items with 1"piece ginger n make a fine paste.. Pre boil eggs.. In oil fry 2 no. of onions chopped till brown .. add 2 tomatoes chopped n fry again add the masala n fry till oil leaves the sides.. add the 1/4 cup water n simmer till done .. lastly add the cut eggs n fresh coriander leaves..

Can also try this with chicken .. if so..marinate chicken pieces in ginger + garlic + salt n haldi paste for 1 hr..n after adding the water when the masala is fried mix in the chicken n cook till done..

CHICKEN CURRY

CHICKEN CURRY - Vidya Nayak Shenoy
( The first Non Veg recipe that I learnt from my MIL )
Grind together ginger + garlic + green chillies + coriander leaves .. Now grind separately Poppy seeds + 4 cloves + 2" cinnamon and lots of fresh pepper corns .. Heat oil in Kadai fry finely chopped onions ( very fine ) till golden brown .. add turmeric pd .. now add the ground masalas n fry for a while .. add the chicken pieces n salt .. cook till done .. Goes well with rice or roti..

SUNDAY SPL Chicken

SUNDAY SPL Chicken - Vidya Nayak Shenoy
Recipe:

( Prepared this yesterday with the available ingredients at home.. But tasted too good n my hubby says can call this as my Signature Dish )

Marinate 1/2 kg.chicken with ginger + garlic + green chillies paste.. rub in salt , turmeric pd and lime juice..( Marinate for 2 hrs.. ( overnight may taste much better too ) )
Pressure cook for 1 whistle n switch off..
Heat 2 tbsp oil n fry 25 flakes of chopped garlic.. now add handful of curry leaves, 3 red chillies , 25 nos. of cashew nuts and 2 chopped onions.. fry till crisp n golden brown .. now add tandoori chicken masala 2 tbsp ( I've added Everest ) n 1 tsp red chilli pd.. fry for a while.. add the chicken with its stock n cook on high for a while .. when the masala is completely coated simmer n make it dry..Done..

Naadan Chicken Curry

Naadan Chicken Curry  -  Vidya Nayak Shenoy



Ingredients

Chicken - 1 kg

Onion - 400 g

Green chilli - 20 g , slit lengthwise

Ginger - 20 g , finely chopped

Garlic -20 g, finely chopped

Chilli powder - 2 teaspoon

Coriander powder - 3 teaspoon

Chicken masala powder - 2 teaspoon (or 1/4 teaspoon clove powder, 1/4 teaspoon cinnamon powder and 1/4 teaspoon nut meg powder)

Curry leaves - 2 springs

Coconut oil - 1 tablespoon (or 1 - 3 tablespoon)

Thin coconut milk - 300 ml

Thick coconut milk - 150 ml

Salt to taste

Turmeric powder - 1 pinch

Method

Cut the chicken into medium pieces and marinate it with a little chilli powder and salt for a while.

Make the first and second extract of coconut milk ( or instant coconut milk )

Heat kadai (pan), add coconut oil and sauté sliced onions, green chilli, ginger, garlic and curry leaves.

Then add chilli powder, coriander powder, turmeric powder and chicken masala powder.

Put the chicken pieces in the kadai and cook till it is half done.

Add thin coconut milk , cover with a lid and cook on a low heat till done.

Finally add thick coconut milk ( do not boil again ) and serve hot. Naadan chicken curry goes well with Appam / Kerala Parotta / Rice ..
Recipe Courtesy:Niya Prakash

Egg Curry

Egg Curry - Vidya Nayak Shenoy
Recipe:

Heat oil in a pan.. fry 1 cup onions chopped, 1 tbsp of each ginger n garlic chopped ,and curry leaves.. saute for 5 mins on low flame.. Now add coconut about 1/4th cup and fry again mix well.. add 1 cup tomatoes chopped n fry again.. cool completely n grind to a fine paste.. Heat oil n fry 1 tsp cumin seeds when they splutter add the gravy n cook till the gravy thickens .. add turmeric pd n 2 tbsp red chilli pd.. now add 1/4 cup milk n 1 cup water bring to boil.. add salt n a pinch of sugar to taste.. finally add the boiled eggs n fresh coriander leaves..

Tandalache Ukadiche modak

Tandalache Ukadiche modak - Namitha Tickare

How do we do it :-

For the outer covering:-
1 Heat 1 cup of water with 1 tsp of ghee and ½ tsp of salt. After the water comes to a boil add the rice flour, stirring continuously so that it should not form lumps.
2 Cook for 5 mins, covered and keep aside to cool a bit.
3 Knead into soft dough (mix little water with a tsp of oil and have it besides you). If needed your can sprinkle that water and knead the dough well.
4 Cover it with a wet cloth and keep it aside.

For the stuffing :-
1 Mix the grated coconut and the grated jaggery. Heat in a pan, till the jaggery dissolves while stirring continuously so as not to burn the coconut.
2 When the jaggery dissolves add the cardamom powder and keep aside to cool.

How to proceed :-
1 Take the dough and pat it into the mould in both the sides and press it. This will remove the extra dough. From the hole beneath put the stuffing inside and then cover the opening with a little dough.
2 Open the mould and remove the modak and keep on a greased plate which is to be steamed.
3 Repeat the procedure to make as many modak’s.
4 Keep the plate in a steamer and steam for 10 mins or till done.
5 remove from gas and keep it to cool for 10 mins. Then remove and serve with ghee.

Handy Tips :-

If you don’t have the press you can also prepare it in hands. Make a small circle of the dough, applying ghee to your palms. Keep the stuffing in the centre of the circle and close the dough while making a peak on the top.
I've finished NT's 18 festive rcps,out of which only 8 r posted here. Rest already done
Out of that, 4 already in
So only 4 to go
Now I'm starting VNs's Non veg rcps...Some of which might be in

Rava laddo

Rava laddo - Namitha Tickare.
what do we need:-

250 gms of fine rawa (Semolina)

75 gms of Ghee (Clarified butter)

250 gms of Sugar

20 gms of Raisins (kishmish) How do we do it :-

1. Heat ghee in a kadhai. Add the semolina and roast it till it turns light pink in colour or you sense a nice aroma of semolina while stirring continuously. It should be roasted on a low flame. Keep aside to cool.

2. In a pan take sugar and water just enough to cover the sugar. Boil this mixture to get a one string consistency (thick sugar syrup)

3. Add the roasted semolina to the sugar syrup and stir continuously so as not to form any lumps. Cover and let it cool for some time and make ladoo’s once the mixture becomes thick.

4. Bind the ladoo’s with 1 or 2 raisins.

5. Grease a plate with a little ghee and then keep the prepared ladoo’s so that they do not stick and keep them to dry overnight.

6. It makes 8 servings.

Ova Shankarpali.. or Namkeen Shankarpali

Ova Shankarpali or Namkeen Shankarpali - Namitha Tickare

What do we need:-

1 cup water

1 cup Ghee (clarified butter) / Dalda vanaspati

2 tbsp of Ajwain (carom seeds)

Salt to taste

500 gms Maida (refined flour)

Oil for deep frying How do we do it:-

1. Heat the 1 cup water with 1 cup Ghee/Dalda. After it melts pour it in a bowl.

2. Add Maida only so much that the water is enough to knead it. It may not require the entire 500 gms.

3. Add the salt to taste and the ajwain seeds and knead into firm dough.

4. Meanwhile heat the kadhai with the oil required to deep fry.

5. With the help of a rolling pin (Belan) roll out the dough into a 5 inch diameter roti. With the help of a shankarpali cutter or a sharp knife cut the roti into small squares.

6. Seperate the squares and deep fry in oil while on low flame so that the shankarpali are cooked through nicely. 7. Fry till they become light golden in colour. Drain and remove out and keep on an absorbent paper to absorb excess of oil.

8. After it cools down you can store these in airtight containers so that they remain crisp or more days.

Wednesday, 24 September 2014

Kacche Kele Ke Asharfi

Kacche Kele Ke Asharfi - Tanushree Aich
Ingredients:
2 raw bananas boiled & mashed
1 boiled potato mashed
1 tbspn ginger garlic paste
1 onion finely chopped
2 green chillies finely chopped
1 tspn red chilly pwdr
1 tspn turmeric pwdr
1 tbspoon amchur pwdr
2 capsicum cut in roundels
Salt to taste
Oil for shallow frying

Method:

Mash boiled n peeled potato n raw banana well, add salt, chilly, turmeric & amchur pwdrs, keep aside
In a wok take abt 1 tspn oil , add chopped green chillies, onion
Brown the onions well, then add gg paste
Add this to the mash n mix well
Stuff the capsicum rings with the mash
In a non stick pan drizzle oil, place the stuffed capsicum rings
Flip over till browned on both sides
Serve as a starter or use as a healthy burger patty!!


Kokum Masala Chaas

Kokum Masala Chaas - Nutan Shenoy-Kini

Recipe:

Soak kokum in warm water Let it cool. Get a strong extract. Add salt lil sugar chopped garlic lil hing n chopped green chillies. Let it rest. Beat curd well. Drain the kokum serbet into it. Garnish with chopped coriander leaves. Khatta mitha tikha kokum chaas is ready to be served. Chill & serve.


Maadi (Arbi) Bharta..With Curds

Maadi (Arbi) Bharta..With Curds - Rajashree Acharya Kamat
Recipe:

Maadi is of 2 types, the bigger one is of the size of a Keerlu & the smaller ones are tiny roundels. We get the smaller ones here & I've prepared it from the same.
Since Maadi grows underground, here we get muddy Maadis. So preferably, wash them under running water & clean all the mud. Then pressure cook till tender. (Generally I do it till 2 whistles.But it might vary acc. to the size & quality.) When cool, de-skin the cooked Maadi & mash them. Add 2 slit green chillies & mash them a bit too. Add a decent amt. of curds or even thick Buttermilk. Add some tamarind & squeeze it into the curds so that the tangy flavour is increased. Add salt to taste. Prepare a tempering of mustard seeds, Hing & curry leaves & put it over the dish. Mix it properly & the Bharta is ready. U can serve it with curry rice or with anything u love.

Quick & Easy M/W Mysore Pak

Quick & Easy M/W Mysore Pak - Rekha Vishwanath Nayak

Ingredients:
Besan/Gram flour : 1 cup 
Ghee ( melted) : ¾ cup
Sugar : 2 cups
Water : ½ cup
Method:
Fry the besan for a minute to remove the raw smell(optional step).
Heat ghee and mix it with besan. Keep aside. Grease a steel plate or a 8″ square cake pan and set aside.
In a big MW proof vessel, mix sugar and water. MW for 2 minutes.
Stir and MW again for 2 minutes. Repeat stirring for every 2 minutes until the sugar is dissolved completely. It took about 6-8 minutes in my MW.
Add the besan-ghee mixture to the melted sugar. MW again for 2 minutes. Remove and stir again every two minutes. It takes about 4-6 minutes. Mine was done in about 6 minutes.
Immediately pour over the greased plate, shake and level the top.
Let it cool and then cut into small pieces.

Lehsun Sev

Lehsun Sev - Namitha Tickare

Ingredients:
1 cup Water3/4 cup Oil
15 – 20 Garlic cloves (lehsun) paste
1 1/2 tsp Red chilli powder
1/4 tsp Turmeric powder (haldi)
Salt to taste
1/4 tsp Asafoetida (hing)
Bengal gram flour (besan) as required, approximately 11/2 cup
Oil for deep frying 

1. Take water and oil in a bowl and mix well. Add the garlic paste, red chilli powder, turmeric powder, salt and asafoetida.

2. Add the bengal gram flour so much so that u get a soft dough. Add the flour as required. It made need more it may need less. Knead properly to get a dough.

3. Heat oil in a deep dish (kadhai). You can check if it is warm enough by adding little ball of the dough. If it rises up the oil is warm enough.

4. Put the dough in a chakali press with the shev attactment.Close it properly. Hold the chakali press above the kadhai and press it so thst the shev falls directly in hot oil. Make roundels of the shev.

5. Deep fry the shev roundels while on low flame so as to cook it evenly. Fry for 2-3 minutes on each side. Or till it turns golden brown colour.

6. Drain from the kadhai and keep on absorbent paper to soak excess oil.

Chakli

Chakli - Namitha Tickare


Recipe:
4 cups Rice, washed and dried in shade1 cup Phutane (roasted split chickpeas)
½ cup Udad dal (split black gram)
½ cup Chana dal (Bengal gram)
¼ cup Cumin seeds (jeera) 3 tsp Red chilli powder
Salt to taste
3 tsp Sesame seeds (white til)
½ tsp Asafoetida (hing)
3 tsp Carom seeds (ajwain/ova)
Oil for deep frying

For the Chakali flour:-
1 Lightly roast the washed and dried rice, udad dal, chana dal, and cumin seeds. Keep aside to cool.
2 Add the Phutane dal and grind it from a flour mill.

How do we proceed:- 
1 Take the chakali flour in a bowl. Add the red chilli powder, salt to taste, Sesame seeds, Asafoetida, Carom seeds and 1 tbsp of hot oil and mix well.2 Add water as required and knead medium soft dough. Add the kneaded dough in a chakali press and press down the dough while your hand moving round to make chakali roundels on a paper.
3 Make 3-4 chakali roundels at a time.
4 Heat oil for deep frying in a kadhai. When the oil is warm enough add the chakali for deep frying in the batches of 3-4 chakali’s at a time and fry it on low flame for 2 minutes on each side or till done.
5 Drain and remove from the kadhai and keep on absorbent paper to soak excess oil.
6 Repeat steps 3 and 4 for more chakali’s.
7 After they are cooled, store them in air tight containers.

Sweet Shankarpali

Sweet Shankarpali - Namitha Tickare

1 cup water

1 cup Ghee (clarified butter) / Dalda vanaspati

1 tsp Salt

500 gms Maida (refined flour)

2 cups Castor sugar (powdered sugar)

Oil for deep frying 1. Heat the 1 cup water with 1 cup Ghee/Dalda. After it melts pour it in a bowl.

2. Add Maida only so much that the water is enough to knead it. It may not require the entire 500 gms.

3. Add the salt and the castor sugar and knead into firm dough.

4. Meanwhile heat the kadhai with the oil required to deep fry.

5. With the help of a rolling pin (Belan) roll out the dough into a 5 inch diameter roti. With the help of a shankarpali cutter or a sharp knife cut the roti into small squares.

6. Seperate the squares and deep fry in oil while on low flame so that the shankarpali are cooked through nicely.

7. Fry till they become golden brown in colour. Drain, remove and keep on an absorbent paper to absorb excess of oil.

8. After it cools down you can store these in airtight containers so that they remain crisp or more days.

Besan Ladoo

Besan Ladoo - Namitha Tickare

Recipe:

4 cups Bengal gram flour (besan)
3 cups Castor sugar (powdered sugar)
1 tsp Green cardamom powder (elaichi powder)
1 ½ cups of Ghee (clarified butter)
Dry fruits for garnishing 


1. Take 4 cups of Besan and 1 ½ cups of ghee in a kadhai and roast the besan flour while on a very very low flame with continuous stirring so that the flour does not burn and it will burn easily if you leave stirring,till the besan is roasted. It may take 45 minutes to 1 hour for the besan to roast.2. Remove from the flame and keep aside to cool.
3. When it is cool enough add the castor sugar and mix well with the roasted besan. Add 1 tsp of Green cardamom powder and mix well.
4. Bind the ladoo’s with 1 or 2 raisins.
5. Keep the prepared ladoo’s on a plate and leave them to dry overnight.
6. Store in airtight containers so that remain fresh.

Cherry Tomatoes n Eggs

Cherry Tomatoes n Eggs - Kanthi Sidhan
Recipe:
4 boiled eggs,1 midium onion cut into long,salad tomatoes 3 cut into half.some curry leaves.ginger little cut into small.1tbl kashmiri mirchi powder,1/2tsp heldi powder1tsp jeera.1tsp musturd.salt to taste.Take 2tbl oil.heat it.give thadaka with jeera musturd curry leaves, ginger.add onion.fry it well add tomatoes.fry well.add heldi mirchi powder.1tsp dhania powder.(make dhania powder at home.)add boiled eggs.salt to taste.cover it for 2mnts.

DATES N TAMARIND CHUTNEY

DATES N TAMARIND CHUTNEY - Vidya Nayak Shenoy
Ingredients
2 cups dates (khajur), deseeded
1/4 cup tamarind (imli), deseeded
1 cup grated jaggery (gur)
1 tsp chilli powder
a pinch of asafoetida (hing)
salt to taste

Method
Wash the dates and tamarind and place them in a saucepan.
Add the jaggery, chilli powder, asafoetida, salt and 4 cups of water and simmer for 20 to 25 minutes.
Cool and strain the mixture through a sieve.
Use as required. Store refrigerated.

Tips
You can also purée the chutney in a food processor and then strain it.